Sauerkraut green tomatoes in a jar as cask

Step-by-step cooking

1. Step 1:

   

   How to make sauerkraut green tomatoes in a jar as cask tomatoes? Prepare the necessary products. In the recipe, you can use both green tomatoes and those that have already started to sing a little. So, remove the stalk from the tomatoes and wash the tomatoes well in clean running water. We will not sterilize the cans, which means that tomatoes, greens and containers in which salting will take place should be as clean as possible.

2. Step 2:

   

   First rinse the container with the product, rinse well, and then, for more confidence, wash it with soda. I salt green tomatoes in a large plastic jar, but you can use an ordinary three-liter glass one.

3. Step 3:

   

   Wash the horseradish leaves and shake off the remaining water. Put a sheet of horseradish on the bottom of the dishes.

4. Step 4:

   

   Peel the garlic, rinse and press each tooth with a knife so that it is slightly flattened. This will make the brine more fragrant and delicious.

5. Step 5:

   

   Send garlic to horseradish.

6. Step 6:

   

   Rinse the cherry leaves and add them to the jar. If you have umbrellas of dill, currant and raspberry leaves, also use them for salting.

8. Step 7:

   

   On each tomato in the stalk area, make several punctures with a toothpick, so the tomatoes will be salted faster and more evenly.

9. Step 8:

   

   In a separate bowl, dilute salt, sugar and mustard powder in clean water. In some recipes, mustard powder is excluded, I tried salting without it. As practice has shown, with the powder in the process of salting tomatoes, less plaque and mold are formed, so if possible, use this component. About salt: I took 2 spoons with a slide, you look according to your taste.

10. Step 9:

    

    Pour the tomatoes with brine so that it covers all the tomatoes. If required, make another one or half portion of brine.

11. Step 10:

    

    Next, you should set the oppression so that the tomatoes do not pop up. I use a small cup for this purpose, fill it with brine and put it in a jar on top of tomatoes (as in the photo).

12. Step 11:

    

    Thus, tomatoes are constantly in a fragrant brine. Send the jar to infuse at room temperature for a week. A week later, you can see a white coating on top, which indicates that the tomatoes are salted and leavened. Carefully remove the plaque with a large spoon, cover the jar with a plastic or nylon lid and send it for storage and salting in the refrigerator or any other cool place (for at least 3 weeks).

13. Step 12:

    

    Salted green tomatoes are ready!