Tomatoes for the winter with mustard are like fresh. Recipes for pickling tomatoes with mustard seeds for the winter

home Everyone knows that tomatoes are nutritious and very healthy vegetables , which have much of what you need to the human body : minerals, vitamins. It is advisable to use them all year round

. And how to do it? Thanks to canning and pickling vegetables for the winter. In the cold winter season, salted tomatoes are no less popular than fresh ones in the summer. Therefore, everyone will be interested to know how to cook tomatoes with mustard in a cold way.

Recipe No. 1 With what pleasure will you eat in the winter made according to this recipe, which is also probably the simplest. Required Ingredients : ten liters cold water

, boiled or peeled, two glasses of granulated sugar, a glass of salt, half a liter of 9% vinegar, 15 tablets of acetylsalicylic acid, a tablespoon of dry mustard per three-liter jar, tomatoes, horseradish, hot pepper, garlic, dill. Now we prepare the tomatoes with mustard in a cold way. Dissolve salt, aspirin and sugar in ten liters of cold water, add vinegar and mix well until all ingredients are completely dissolved. We put washed and dried tomatoes into three-liter jars, alternating with different spices. On the top layer we put a spoon, a tablespoon, dry mustard and fill it with the solution. lower it for a minute hot water

and close our banks with them. Salted tomatoes with mustard are ready. We store them in a cool place and after two months you can eat them.

Recipe No. 2

Now let's start preparing the brine. A 9-10% solution works best for our red vegetables. Fill containers with tomatoes with it, add spices. Don’t forget about what seasonings are customary in Russia to add to tomatoes. These are cherry or currant dill, black peppercorns, add a few cloves of garlic for aroma and spice. Of course, don’t forget about the mustard. Do not close the lids, leave for ten days at room temperature. During this time, the liquid level will decrease and fermentation will occur. Then we roll up the jars and send them to the basement or cellar. Tomatoes with cold mustard are ready for wintering.

Recipe No. 3, a little discussion

Why is it popular? cold method? But because with it, ready-made vegetables have a natural appearance, do not mold, remain intact and without wrinkles. And the brine will be almost completely transparent, except that it may become slightly cloudy due to microflora particles. Previously, by the way, tomatoes were not cooked in jars with mustard. These are all the fantasies of our housewives. Exist different ways prepare the brine and add mustard. The main ones are cold and hot canning. The second option is not particularly different from the traditional one, but the first one is simple and original way try salted tomatoes with mustard. The cold pickling option, as already mentioned, is more profitable in that you can use even very ripe vegetables, they will not burst and will retain their presentable appearance. Below is another recipe for how to cook tomatoes with mustard in a cold way.

Ingredients and preparatory stage

We will need: tomatoes - 2.5 kg, water - one and a half liters, salt - one and a half tablespoons, granulated sugar - three spoons, pepper - ten peas, cloves - 5 pieces, bay leaves - four pieces, mustard powder - a teaspoon, optional - basil, dill, horseradish leaves, cherries and currants. It is recommended to sterilize prepared jars and lids in advance, since cold brine will be poured into the same cold preservation.

This can be done in two ways - steamed, as our grandmothers did, or the most modern. Wash the jars well and place them wet in the microwave for 7-10 minutes or in the oven for 10 minutes at a temperature of 130-150 degrees. Please note that metal lids cannot be sterilized this way. In the oven, the rubber gaskets on the rims will melt, and in the microwave they will spark and damage the device. Therefore we use old way- boil them in water for 10 minutes.

Recipe

We remove the tail from the selected tomatoes and wash them well. Place in a jar, mixing with spices: dill, cherry leaves, currants and others. You can add hot peppers or garlic if your family likes it spicy, but be careful not to overdo it. When hot pickling, tomatoes would need to be poured with the prepared hot marinade several times and a spoonful of mustard should be added at the very end. We cook tomatoes with mustard in a cold way, so we do the following. Add sugar and salt, bay leaf and peppercorns to boiling water.

Stir, bring to a boil, remove from heat and let cool completely. Then add mustard and dissolve. The marinade should lighten, then we fill the jars with it and roll up the lids. Which, in principle, can be loved both tin and polyethylene. Store jars in the dark cool place.

Recipe No. 4: with mustard. General instructions

How many vegetables do you need? Approximately three kilograms of “cream”, which is exactly what fits into two three-liter jars. Also prepare the so-called “broom” for pickling, which grandmothers sell at markets. It includes branches of currants, cherries, dill, fennel and horseradish leaves. We choose “cream”, we are most used to it, it contains more dry matter and is intended specifically for canning. Make sure there is no stem inside the tomato white. This cannot be allowed. The inside of the tomato should only be uniformly red.

Preparing pickled tomatoes

Wash the tomatoes cold water, cut off the tails. Wash the “broom” thoroughly, cut it with a regular knife into pieces the length of a match, mix until the composition becomes homogeneous. Now let’s prepare pickled tomatoes with mustard. Place half a “broom” on the bottom of the jars, add two bay leaves, ten peas each of black pepper, two buds of cloves, three peas each of allspice. We make a brine solution; each jar requires approximately 60 grams of salt.

Dissolve 120 grams of it in half a liter of boiling water. Don’t even think about using iodized salt; use the most common one - coarse rock salt. Pour the hot solution evenly, directly onto the spices and the “broom”. Now we lay out the tomatoes, do it without much zeal. Also, at the same time as the tomatoes, we put the garlic cloves into the jars without peeling them. On top is the remaining “broom”. Add cold water and close with a nylon lid. Let's shake the jar a little, turn it upside down and back - so that the salt disperses everywhere.

Final stage

We place our jars of tomatoes on the windowsill, but so that direct sunlight does not fall on them. Leave it like this for three days. During this time the brine will begin to ferment.

We put it in the refrigerator and don’t touch it for two weeks, let the tomatoes ferment. If you have a basement, then put it there; if it gets cold outside, then put it on the balcony. After two weeks the mustard is completed. You can open one jar and take a sample. When everything is done correctly, the result should be a real masterpiece. Bon appetit!

Every woman knows how important it is to serve on the table for any holiday. delicious treats. Moreover, every housewife is sure to have at least one secret recipe (or ingredient) that is sure to surprise any guest. It could even be mustard, which is so indispensable when it’s cold winter outside.

Especially valuable on festive table, especially in winter, are considered pickles. But it’s not so easy to please guests here, because there are many ways to pickle cucumbers or cabbage. But the combination of tomatoes and mustard is an unsolved mystery for many.

History of pickles

Tomatoes go well not only with main courses, but also ideal for snacks, and mustard adds a unique aroma and rich taste.

Even the most common recipe for tomatoes with mustard has a major plus - it is time-tested. By the way, you will be surprised not only by the taste, but also by the appetizing appearance of the tomatoes. Both red and green tomatoes are suitable for the presented pickling. And when it’s winter outside, such a combination of colors at a festive feast will lift both your mood and the desire to enjoy something delicious.

Preparing vegetables for winter has long been a tradition in our country - now a recipe for pickling any kind can safely be called a national snack. The world is improving every day, and any dish, including pickled or salted cucumbers and tomatoes can be found on store shelves. However, sometimes you just want to cook something with your own hands: something homemade, according to a special recipe, real and natural.

Recipe Features

Our traditional cuisine includes pickles. Vegetables, prepared by marinating, have completely different taste qualities.

It is also worth noting that cold-salted vegetables differ in their beneficial properties, because unlike vegetables that are subjected to heat treatment, they retain more vitamins and many other useful substances. And if there is also mustard in the composition, there will be enough health for the whole year.

In order to pickle tomatoes with mustard for the winter, you should choose firm, unripe fruits that do not show signs of damage. Some people prefer fleshy varieties of tomatoes - otherwise by winter the tomato will be very runny. This is a matter of taste.

Before you start preparing tomatoes with mustard for the winter, you need to prepare the vegetable sort by size and ripeness, then wash well and dry. Thanks to this preparation, cold pickling will come out highest quality- the tomatoes will be equally juicy and tasty.

Worth keeping in mind

Do not forget that the pickling also includes other ingredients, namely: garlic, leaves and herbs. They must also be thoroughly washed and wiped dry. Don’t forget about spices - they should be selected with special care. If the recipe calls for the addition of ground spices, the ideal option would be spices ground at home with your own hands. Salt is a must should be coarsely ground, but without any impurities. Any vinegar will do (depends on personal taste preferences): wine, apple or table.

The second most important ingredient for our tomatoes is mustard, of course. Two types are used: regular in powder form and French in grains. An inexperienced cook may think that there is not much difference between them, but this is a misconception. Regular mustard gives the dish a pungent taste and a specific smell, but French has a milder taste, making the tomatoes especially tender.

Cold pickled tomatoes with dry mustard: main ingredients and preparation steps

We are preparing for salting

So, according to the recipe we will need the following products:

• green, red tomato - 2 kg;
• salt - for the amount of tomatoes we took we need 2-3 tablespoons;
• vinegar - 1 dessert spoon;
• garlic - 1 head big size;
• sugar - 1 tablespoon;
• dill - 2 umbrellas;
• horseradish leaf Green colour;
• dry mustard.

If desired, you can use currant leaves, as well as cherry leaves - this will not spoil the recipe.

Let's get straight to cooking

First you need prepare the container for pickling. Then let's take care of the tomatoes: you need to make small punctures in them so that the tomatoes absorb as much of the brine with vitamins as possible. Next, place the leaves on the bottom of the prepared container. This must be done so that they completely hide the bottom. Place sprigs of dill on top of the leaves. Now we place the tomatoes to the very top of the container - it is important to take into account that the tomatoes should fit together as tightly as possible. According to the recipe, we will have dry mustard on top, which must be poured so that the tomatoes are not visible.

During the cooking process, you need to ensure that the tomatoes are not damaged or bruised, if possible place them with the punctures up. Each layer of tomatoes must be covered with horseradish leaves, while adding chopped garlic cloves. You must leave 7 centimeters of free space on top of the container. The last step is to add spices, pour vinegar and cold water over everything, and cover with mustard. It makes the perfect winter snack.

Tomatoes in mustard: cold pickling

In order to pickle tomatoes with mustard in the usual cold way, we need:

• green, red tomato - 2 kg;
• sugar - 1 tablespoon;
• garlic - 1 head;
• salt - 150 g;
• dill - 1 umbrella;
• bay leaf - 3–4 pcs.;
• red hot pepper;
• peppercorns;
• celery;
• dried cloves;
• mustard (dry or French) - 3 tablespoons;
• leaves.

The presented recipe for cold pickling is as simple as the previous one. We prepare the container in the same way. Processing prepared tomatoes: to do this, you need to carefully remove the stalk, rinse the vegetables with cold water and make punctures in them. Next, you need to put spices to taste on the bottom of the container, then lay out the tomatoes in even layers. According to the previous recipe, we laid leaves between the layers of our vegetables - now we put spices instead. Leave a little free space above.

Now is the time to make the brine: add salt, sugar and the remaining spices to 2 liters of water. Pour the prepared brine over the tomatoes. In order for our pickles not to spoil during the settling process, it is necessary make a mustard plug. To do this, fold the bandage or gauze in three and cover the top of the container with almost finished tomatoes. Pour mustard powder or grainy mustard on top so that the tomatoes are completely covered, and roll up the gauze so that the mustard is also covered. Roll up the lid and wait. The result will please you, rest assured!

Cold pickling of green tomatoes

The last pickling recipe for the winter that we will consider is cold pickling loved ones green tomatoes. We will need:

• green tomatoes - 2 kg;
• coarse salt - 3 tablespoons;
• garlic - 1 head;
• sugar - 1 tablespoon;
• dry mustard;
• dill - 3 umbrellas;
• horseradish, currant or cherry leaves.

Processing tomatoes. As in the previous methods, the tomatoes need to be washed, stemmed and pierced. Place leaves on the bottom of the prepared container. Place in even layers green tomatoes, covering each layer with spices. Prepare the solution: add salt and, if desired, a couple of bay leaves to 2 liters of boiled water. Pour it over the tomatoes - you need to do this carefully, so that no sediment from our brine gets into the tomatoes. Now add dry mustard and close the container with a lid scalded with boiling water.

Each recipe described has its own characteristics, so you can safely try pickling tomatoes using all methods at once.

Step 1: select, sort and prepare tomatoes for pouring.

In order for you to get super tasty tomatoes and enjoy their taste all winter, you need to choose the right variety of tomatoes. For fermentation, pickling, canning and pickling, late varieties of tomatoes, which are popularly called “cream” tomatoes, are most suitable because of their oblong shape and elasticity. Such tomatoes are perfectly preserved and do not burst during any processing or standing in brine, marinade or pouring. And one more nuance, in order for the tomatoes to be salted well and evenly, it is advisable that they be the same size and small with an approximate circumference up to 6 centimeters.

Two kilograms of tomatoes, sort, leave only whole, undamaged fruits, rinse under running water to remove any dirt, place in a deep bowl and let dry.

Step 2: prepare jars, spices and herbs. You need to pour the tomatoes in some container, for this I use 3-liter jars, but you can use any enameled deep container, for example, a large saucepan. First, rinse the jar with any or soda. Then boil water in a kettle on the stove, treat the jar with boiling water and let it dry inside and out. Now, in order for the tomatoes to be spicy and aromatic, prepare spices and herbs. In a dried jar, place 10 black peppercorns, 7 allspice peas, 6 bay leaves, 6 cloves of previously peeled garlic. Then take 4 fresh branches of dill, 3 leaves of bitter horseradish, 2 pieces of red chili pepper, rinse them under running water and shake them over the sink excess liquid . Tear the horseradish leaves into smaller pieces with your hands, leave the dill branches as they are, and cut the chili pepper into 2 halves with a knife, remove the stalk, peel off the seeds and veins, place the herbs and pepper in a jar with all the other ingredients. Pack the tomatoes tightly into a jar with spices and herbs, so that there is no more than 2 centimeters

free space. If you took dry dill and horseradish, there is no need to rinse them under running water. Simply break the dry herbs with your hands and place them in a jar.

Step 3: prepare the filling. On the stove, turned on, on strong level place a deep saucepan with 2 liters of clean distilled water, bring to a boil and pour into it 60 grams of table salt and 2 tablespoons of sugar . Boil water for 2 – 3 minutes

until sugar and salt are completely dissolved. Then turn off the stove and cool the pouring.

Step 4: pour in the tomatoes. Pour 1 tablespoon of mustard powder into a jar of tomatoes, pour in the cooled filling so that it covers the tomatoes, but does not reach the neck of the jar by 5 - 7 millimeters. Do not pour out the remaining filling, pour it into any clean container and place it in the refrigerator. Carefully place the jar in a deep bowl and pour 1 tablespoon of 9% table vinegar into it. Take 20 – 25 centimeters When the gauze is wet, carefully insert the edges of the gauze into the jar with the back of a tablespoon and pour 1 tablespoon of mustard powder on top of it. Infuse the tomatoes for 1 - 1.5 weeks, during which time they will begin to ferment and absorb a small amount of the filling. Remove the remaining filling from the refrigerator, lift a corner of the cheesecloth, pour in a little brine, cover the cheesecloth again and leave the tomatoes to bubble. When you lift the gauze, be careful not to damage the layer of mustard; if this happens, sprinkle the damaged area with a small layer of mustard powder. After 1 – 1.5 weeks After settling and salting, remove the gauze with mustard and throw it away, it will no longer be needed. Stretch plastic wrap over the surface of the neck of the jar and cover with a clean plastic lid scalded with boiling water. Place the jar of tomatoes in a cool place, this could be a cellar, basement, or put it in the refrigerator. After 30 - 40 days, the tomatoes will be ready for tasting.

Step 5: serve tomatoes with mustard for the winter.

Tomatoes with mustard for the winter are served cold as an addition to any hot dishes. This type of tomato is also served with other canned and sour vegetables as pickled vegetable mix. Tomatoes with mustard go great as an appetizer with aperitifs such as vodka, moonshine and sometimes even cognac. Enjoy!

Bon appetit!

- − If the tomatoes begin to ferment, drain the filling, boil and cool to room temperature. Transfer the tomatoes to a clean bowl, treat the spices and herbs with boiling water. Rinse the jar, give it time to dry, put scalded spices and herbs in it and fill it with cooled brine. Stretch a new plastic film over the neck of the jar and close it with a lid pre-treated with boiling water.

- − In addition to all the spices and herbs listed in the recipe, you can add sweet bell pepper, grated celery root, chopped carrots, and parsley. You can supplement the aroma with dry ground spices such as cloves, cardamom, saffron. Also, for greater elasticity, you can add currant, oak and cherry leaves.

- − Tomatoes can be poured into large 10 liter pans or barrels, then sorted into smaller containers for greater ease of use.

Any home preparation- This is an excellent treat for any table and for any occasion.

Tomatoes with mustard for the winter have a special aroma and unique taste. They are ideal as a cold appetizer or as an addition to main vegetable, meat and other dishes.

Salted, canned, pickled, lightly salted tomatoes with mustard for the winter - there are many recipes, it’s impossible to list them all. But best recipes conservation can only be considered those that have been time-tested.

Tomatoes with mustard for the winter - general principles of preparation

To prepare tomatoes with mustard for the winter, choose strong, elastic, not overripe fruits without any signs of spoilage or damage. It is best to use fleshy varieties of tomatoes, otherwise the tomatoes will turn out too watery and, accordingly, not so tasty. Before you start preparing tomatoes with mustard for the winter, the tomatoes should be sorted, selecting them by size, degree of ripeness and variety, then thoroughly washed and dried. Thanks to this simple preparatory stage The product will be of excellent quality and unsurpassed taste.

The remaining ingredients included in the preservation: herbs, leaves, garlic, vegetables and other products should also be thoroughly washed and dried. Spices should be selected of high quality: if the recipe uses ground spices, it is best to grind them yourself rather than buy ready-made ones in bags; the salt should be coarsely ground, but without any impurities; You can use any vinegar - table, apple, wine.

Another main ingredient for tomatoes with mustard for the winter is two types - regular mustard powder and French mustard beans. The differences between them are significant. If the first type of mustard gives the dish special spicy notes and a specific aroma, then the second type is softer and the tomatoes turn out to be especially tender.

1. A simple recipe for tomatoes with mustard for the winter

Ingredients:

Two kilograms of ripe tomatoes;

Half a pod of hot pepper;

Liter of water;

Three to five cloves of garlic;

10 grams of dry mustard;

Dill sprigs and seeds;

50 grams of sugar;

60 grams of salt.

Cooking method:

Pour clean water into a small saucepan, add sugar and salt, boil the brine for two to three minutes before pouring.

We thoroughly rinse the tomatoes, dry them, and carefully place them in a three-liter sterile jar, being careful not to compact them too much so that they do not burst.

Chop the pepper and garlic, remembering to wear gloves so as not to inadvertently get burned when processing the hot pepper.

Add bay leaves, dill - seeds and branches, chili and garlic to the tomatoes in the jar, cover everything with dry mustard.

Pour boiling brine over the prepared ingredients and roll up.

Cool under a blanket, turning the jar upside down for about 14-15 hours.

2. Tomatoes with French mustard for the winter

Ingredients:

About eight small ripe tomatoes;

Two cloves of garlic;

A few sprigs of cilantro and dill;

A couple of bay leaves;

20 grams of sugar;

15 grams of salt;

A teaspoon of French mustard;

Ten black peppercorns;

10 ml vinegar;

Liter of water.

Cooking method:

1. Prepare the tomatoes for canning: wash, dry, place in a clean, washed and sterilized jar.

2. Add whole peeled garlic cloves, bay leaves, herbs, mustard and black pepper.

3. Pour in the boiling water and immediately carefully pour it into the saucepan, being careful not to pour out the ingredients already in the jars.

4. Prepare the brine: boil the drained liter of water with sugar and salt, pour vinegar into the boiling liquid, stir.

5. Pour hot brine over the tomatoes.

6. Roll up the jar and cool.

3. Salted tomatoes with mustard for the winter

Ingredients:

Tomatoes are the same size and variety;

One and a half liters of water;

A few black peppercorns;

Bay leaves;

80 grams of sugar;

50-60 grams of salt;

50 grams of mustard powder;

Horseradish leaves;

Carrot;

Dill umbrellas;

Cherry and currant leaves.

Cooking method:

1. Place prepared tomatoes, garlic, carrots, grated on a grater, into a sterile jar. Korean carrots, horseradish leaves, currants, cherries and peppercorns.

2. Add mustard, sugar and salt.

3. Fill all ingredients with cool boiled water.

4. Cover the jar with a lid and shake well so that all the spices are evenly distributed.

5. Leave the can of tomatoes for three days on the kitchen counter at room temperature, then roll it up and put it in a cool place.

6. You can use the preparation after three weeks.

4. Barrel tomatoes with mustard for the winter

Ingredients:

Two kilograms of tomatoes;

Two tablespoons of salt (60 grams);

Peppercorns (black and allspice);

A couple of small spoons of dried dill;

20 grams of mustard powder;

Two centimeters of horseradish root.

Cooking method:

1. Sterilize the jar, place all the ingredients specified in the recipe on its bottom, except tomatoes and salt.

2. Wash the tomatoes themselves thoroughly, making punctures in several places with a toothpick or fork.

3. Dissolve the salt in boiled, cooled water, pour the resulting brine over the laid components.

4. Cover the jar with cotton cloth or regular gauze.

5. Leave the jar in this form for two weeks in a slightly cool room.

6. Then cover the container with tomatoes with a nylon lid and put it in the refrigerator for another two weeks until fully cooked.

5. Canned tomatoes with mustard for the winter without vinegar

Ingredients:

Ten kilograms of tomatoes;

Two glasses of sugar;

Ten liters of water;

Two glasses of salt;

Fifteen aspirin tablets;

Two heads of garlic;

A glass of French mustard;

Kilogram bell pepper;

Dill, horseradish (leaves and roots).

Cooking method:

1. Pour sugar, mustard powder and salt into the water.

2. Wash horseradish and dill, clean and dry.

3. Wash the tomatoes and peppers, peel the peppers and cut them into long thin strips.

4. Place spices, peppers, garlic, roots and tomatoes into prepared sterile jars.

5. Add three aspirin tablets to each jar.

6. Fill it all with brine made from water, salt and sugar.

7. We roll up all the containers with lids and put them away for storage.

8. Preservation will be ready for use in a month.

6. Green tomatoes with mustard for the winter

Ingredients:

Two kilograms of green tomatoes;

25 grams of mustard powder;

100 grams of sugar;

Two tablespoons coarse salt;

Peppercorns;

Two centimeters of hot pepper without seeds;

A bunch of dill;

Horseradish leaf.

Cooking method:

1. On the bottom of a sterile container, place chopped chili peppers, peppercorns, bay leaves, dill and torn horseradish leaves.

2. Cut the peeled garlic into slices, insert two or three slices into a puncture made on clean tomatoes at the place where the stalk is attached.

3. Place the tomatoes on top of the spices.

4. Dissolve salt and sugar in a glass of cold water.

5. Pour the resulting mixture into jars of tomatoes, add regular boiled, cooled water to the edges of the container.

6. Sprinkle mustard powder on top.

7. We stretch gauze over the neck of the jar, keep the tomatoes for two weeks at room temperature, then, closing the lid, put them in the refrigerator for twenty days.

7. Lightly salted tomatoes with mustard for the winter

Ingredients:

Six kilograms of tomatoes;

Half a kilo of celery roots;

Two small heads of garlic;

About thirty peas of allspice;

Bay leaves;

250 grams of salt;

Half a kilo of sugar;

200 grams of mustard powder.

Cooking method:

1. Wash and dry the tomatoes, garlic and celery roots.

2. Cut the celery and garlic into strips.

3. Make cuts near the tomato stalks.

4. Insert several garlic and celery sticks into each cut.

5. Place bay leaves, peppers, and tomatoes on the bottom of sterile jars.

6. Dissolve granulated sugar and salt in four liters of water, throw in a few peas of allspice.

7. Having brought the marinade to a boil, remove the pan from the heat and let the liquid cool to 50 degrees.

8. Pour the warm marinade over the ingredients in the jars, pour mustard on top, and close the jars with nylon lids.

9. After five days of aging in a cool place, the tomatoes can be rolled up and stored.

8. Spicy tomatoes with mustard for the winter

Ingredients:

Small tomatoes;

Ten liters of water;

Half a kilo of sugar;

280 grams of salt;

Four medium-sized heads of garlic;

Eight pods of hot pepper;

Ten aspirin tablets;

130 grams of mustard powder;

Dill - greens and roots;

Horseradish leaves.

Cooking method:

1. Boil water and cool slightly.

2. Add aspirin, sugar and salt.

3. Stir all ingredients until they are completely dissolved.

4. Place pepper pods, garlic cloves, dill and horseradish in sterile jars.

5. Carefully distribute the tomatoes on top.

6. Sprinkle mustard powder on top and fill with brine.

7. Cover the jars with lids and sterilize in a preheated oven for fifteen minutes.

8. Roll up the jars, cool them with their lids down, under a blanket.

9. Cherry tomatoes with mustard for the winter

Ingredients:

600 grams of cherry tomatoes;

400 grams of plums;

20 grams of dry Italian herbs;

200 grams of small onions;

Several buds of cloves;

Peppercorns;

Dill umbrellas;

100 grams of sugar;

Liter of water;

30 grams of salt;

25 ml vinegar.

Cooking method:

1. Carefully place an umbrella of dill, a couple of clove buds, peppercorns, and some Italian herbs on the bottom of each sterile liter jar.

2. Peel the onions, wash the cherry tomatoes, remove the pits from the plums, cutting them into two parts.

3. Alternating, place onions, tomatoes and plum slices in jars on top of the spices.

4. Pour boiling water over the ingredients and leave for half an hour.

5. Drain the water from the cans into a saucepan, add, if necessary, more cold clean water up to one liter, add salt and sugar, bring to a boil, continue to boil for another five minutes.

6. Pour vinegar into the marinade and immediately pour over the cherry tomatoes.

7. Roll up and cool.

10. Sun-dried tomatoes with mustard for the winter

Ingredients:

One and a half kilograms of cherry tomatoes or just small tomatoes;

Ground black pepper;

Dry mustard;

Oregano;

Rosemary;

Olive oil.

Cooking method:

1. Wash the tomatoes, dry them, cut them into four parts.

2. Remove the partitions and pulp from the middle of the fruit.

3. Place baking paper on a baking sheet and grease it a little with butter.

4. Arrange the tomato slices in neat rows so that they do not touch each other.

5. Pepper the tomatoes, add salt and sprinkle with sugar.

6. Place the baking sheet in an oven preheated to 80 degrees and, without closing the oven door, soak the tomatoes for eight hours.

7. Ready Sun-dried tomatoes cool and place in sterile jars.

8. Fill each layer of tomatoes with a small amount olive oil, mixing it with oregano, rosemary and mustard in advance.

Tomatoes with mustard for the winter - tricks and useful tips

It is best to prepare tomatoes with mustard for the winter in three-liter or liter jars, which should first be thoroughly washed and sterilized.

Plums go well with tomatoes; they give the preserves original sweet and sour notes.

Don’t skimp on spices and seasonings; feel free to add ginger, horseradish, chili, anise, cinnamon, star anise, and basil to your taste. All these additional ingredients will only decorate and complement the tomatoes with mustard for the winter.

You should not overdo it with ingredients such as cloves and laurel; the longer the tomatoes sit, the more these spices reveal their aroma. And this, in turn, can overshadow the taste of the tomatoes themselves.

Approximate weight of frequently used ingredients in the preparation: 1 tbsp. – 17 grams of dry mustard, 30 grams of salt; 25 grams of sugar; 15 ml vinegar.

First, prepare the container. It is advisable that it be a three-liter jar. We clean it with soda, scald it with boiling water, wipe it inside and out with a dry towel. Now let's prepare the spices. Throw into the jar sequentially: black pepper, allspice, bay leaves, garlic. We wash the greens with cold water, then dry them and throw them into a jar. Wash the chili peppers too, cut them into two parts and throw them into the jar. After this, we tamp it with tomatoes to the eyeballs so that there is about 2 cm of free space up to the neck.

Now boil the water. When it boils, add salt and sugar in the indicated proportions. The water should boil for about 3 minutes, after which we turn off the stove and let the water cool.

Pour mustard powder into the jar and fill it with boiled water, but not to the brim. Transfer the jar (carefully) to a deep bowl and add vinegar. Cover the neck of the jar with sterile gauze so that the neck is completely closed.

The gauze should become wet under the influence of steam. When this happens, carefully lower the edges of the gauze into the jar and sprinkle mustard powder on top. Place the remaining boiled water in the refrigerator; you will need it later.

Tomatoes need to be infused for about 7-10 days. After this, open the gauze slightly and pour the remaining brine into the jar. The gauze can be thrown away, and the neck of the jar should be covered with polyethylene and closed with a plastic lid, after scalding it with boiling water. Leave the jar in a cool place for 30-40 days. Now the tomatoes are ready to eat.