Name: Barrel-style Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20 srv
Ingredients: Water — 1.37 qt; Salt — 1.4 oz; Cherry tomatoes — 3.53 lb; Dill (Парасольки) — 0.1 oz; Horseradish — 1.1 oz; Garlic — 0.5 oz; Cherry leaf — 0.2 oz; Black peppercorns — 0.07 oz; Bay leaf — 3 pcs

Ingredients

Water 1.37 qt Salt 1.4 oz Cherry tomatoes 3.53 lb Dill (Парасольки) 0.1 oz Horseradish 1.1 oz Garlic 0.5 oz Cherry leaf 0.2 oz Black peppercorns 0.07 oz 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