- Tomatoes - 4,5-5 Kilogram
- Horseradish (root) - - To taste
- Garlic (head) - 1-2 pieces
- Currant (leaves) - 5-7 pieces
- Cherry (leaves) - 5-7 pieces
- Salt 250 Grams
- Sugar - 50 Grams
- Horseradish (leaves) - 10 pieces
For salting barrel tomatoes, it would be good to have a clean dry barrel or any other convenient vessel. And then everything is done extremely simply, everyone will understand. I tell you how to pickle barrel tomatoes: 1. Brush the horseradish, garlic and cut: the first plates, the second - cubes. 2. At the bottom of the barrel, lay the horseradish leaves and a layer of washed and dried tomatoes. 3. Sprinkle the tomatoes with chopped garlic and horseradish dices. From above - horseradish leaves, currants, cherries and again a layer of tomatoes. Repeat this procedure until the tomatoes are finished. 4. In hot boiled water, dissolve salt and sugar, cool water, pour the tomatoes, tightly cover with horseradish leaves and tighten with oppression. After 5-7 days, your salted barrel tomatoes will be ready for use. Bon Appetit!
Servings: 8