Name: Barrel-style Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20 srv
Ingredients: Water — 1.3 l; Salt — 40 g; Cherry tomatoes — 1.60 kg; Dill (Парасольки) — 3 g; Horseradish — 30 g; Garlic — 15 g; Cherry leaf — 5 g; Black peppercorns — 2 g; Bay leaf — 3 pcs

Ingredients

Water 1.3 l Salt 40 g Cherry tomatoes 1.60 kg Dill (Парасольки) 3 g Horseradish 30 g Garlic 15 g Cherry leaf 5 g Black peppercorns 2 g Bay leaf 3 pcs

Nutrition

Per serving: ≈ 19.0 kcal, P 0.8 g, F 0.2 g, C 3.6 g
Total (for 20 srv): ≈ 380.0 kcal, P 16.0 g, F 4.0 g, C 72.0 g
counted 8 of 9 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: fermentation eats part of the sugars

Prep

Wash the tomatoes thoroughly, remove all green parts, and pierce the stem attachment area with a toothpick.
Place half of the greens (dill, horseradish, cherry/currant leaves) and chopped garlic at the bottom of a clean jar or container. Pack the tomatoes tightly and cover with the remaining greens.

Cooking

Dissolve 40 g of salt in 1.3 L of water until the crystals disappear completely, and pour the brine over the cucumbers so that they are completely covered with liquid.
Cover the jar with cheesecloth or loosely cover with a lid and leave at room temperature (20–22°C) for 3–5 days for active fermentation, skimming off the foam as needed.
Once the tomatoes reach the desired sour taste, move the jar to a cold place (refrigerator or cellar) to slow down the fermentation process.

Storage

Can be stored in the refrigerator for up to 3 months.

Barrel-style Tomatoes

Ingredients

Nutrition

Prep

Cooking

Storage

Keep this one or cook it