Oak-Barrel Fermented Green Tomatoes for Winter
A one-of-a-kind taste, wonderful aroma, and a very appetizing look! Stunning green tomatoes in an oak barrel! Barrel pickles have a bold, rich flavor. These tomatoes will brighten a festive table or a simple family dinner. They pair perfectly with meat dishes, potatoes, and more.
Updated : 23 February, 2026
Easy
More than 1 hour.
Ingredients
7 kilograms
Green tomatoes
200 grams
Dill
50 grams
Parsley
10
Horseradish
to taste
Horseradish root
20 grams
Currant leaves
20 grams
Cherry leaves
20 grams
Raspberry
to taste
Garlic
2
Hot chili pepper
to taste
Salt
to taste
Mustard
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make salted barrel green tomatoes? First, prepare the barrel. Fill it to the brim with cold water and leave it until the wood swells and there are no gaps. Then wash the barrel thoroughly with baking soda, rinse several times, and scald with boiling water to help prevent mold and keep the barrel in good condition.
Step 2
Wash the tomatoes and peppers very well in cold water. Choose whole, unspoiled tomatoes without dents or dark spots. Pick tomatoes of roughly the same size so they salt evenly.
Step 3
Sort the herbs and wash well. The amount of aromatic herbs and leaves is approximate - use a little less or more than listed. Be sure to use dill umbrellas (flower heads) and horseradish leaves: dill adds aroma, and horseradish helps keep the pickles from spoiling and adds character.
Step 4
Peel the garlic and rinse it.
Step 5
Take the largest clove and rub it along the rim of the barrel.
Step 6
Also rub the inside of the pressing weight with garlic.
Step 7
Divide all the herbs into three parts. Crush the horseradish leaves with your hands and place 1/3 on the bottom of the barrel.
Step 8
Add some currant, cherry, and raspberry leaves to the barrel.
Step 9
Press each garlic clove with the flat of a knife to lightly crush it - this makes the brine more aromatic.
Step 10
Place dill umbrellas and garlic on the bottom, then sprinkle dry mustard over the top.
Step 11
Next comes parsley and peppers.
Step 12
Arrange a layer of tomatoes. I had different sizes, so I placed the larger ones on the very bottom.
Step 13
Repeat a layer of herbs, garlic, peppers, and mustard.
Step 14
Add another layer of tomatoes.
Step 15
Make one more round of herbs and tomatoes. For the last layer I added thinly sliced horseradish root (optional).
Step 16
Sprinkle everything with mustard.
Step 17
Add horseradish and the aromatic leaves in a thick layer again.
Step 18
Add the remaining garlic.
Step 19
Make brine using 70 g table salt per 1 liter (about 2.5 oz per 4¼ cups) of water. Use clean drinking water without off-odors: well water, bottled water, or tap water if you drink it. Dissolve the salt in the water.
Step 20
Pour the brine over the tomatoes. Mix the salt in batches if needed; I did it in a 2-liter (about 2.1-quart) ladle/pot.
Step 21
Don’t pour any sediment that may remain into the barrel.
Step 22
Top up with brine to the very top.
Step 23
Set the pressing weight in place. Press lightly so the tomatoes and herbs are fully submerged.
Step 24
Move the barrel to a cool place. My tomatoes fermented in a large refrigerator at no more than 4-5°C (39-41°F).
Step 25
After 45 days the fermented tomatoes are ready, though I first tasted them after about 5 weeks.
Step 26
Truly an ideal flavor!
Author note
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