Barrel Tomatoes
Description
Perfect for winter storage. I’ll go into more detail below. Store in a cool, dark place.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the tomatoes and pat them dry.
- 3
Step 3
Wash the herbs, pat dry, and chop coarsely. Peel the garlic and slice the cloves lengthwise. Slice the hot pepper into rounds and remove the seeds.
- 4
Step 4
Place pickling herbs, hot pepper, garlic, and peppercorns on the bottom of a clean jar.
- 5
Step 5
Fill the jar with tomatoes.
- 6
Step 6
Fill the empty spaces with greens.
- 7
Step 7
Pack the tomatoes tightly; they will shrink slightly during pickling.
- 8
Step 8
For the brine, dissolve the salt in water (at room temperature).
- 9
Step 9
Pour the brine into the jar all the way to the top. Place the jar in a rimmed bowl or on a tray. Cover with a nylon lid and leave at room temperature for 7–10 days.
- 10
Step 10
After a few days the brine will turn slightly cloudy and bubbles will appear on the surface. After 7–10 days, move the jar to a dark, cool place. The tomatoes will be fully ready in at least 2 weeks, but it is better to let them cure for a month before eating.
- 11
Step 11
Barrel tomatoes are ready.