Marinated tomatoes with mustard: recipes for the winter, cooking features

Pickled tomatoes are one of the popular preparations for the winter. They are an excellent substitute for tomato paste, ketchup and tomato dressing when preparing various dishes.

Salted tomatoes can also be served as an independent snack.

Hot salting requires a lot of time and skill:

jars must be carefully sterilized and sealed; the brine may become cloudy and the jars may explode.

An ideal option for quick salting is cold rolling of tomatoes.

Secrets of pickling tomatoes with mustard for the winter

It is important to follow the sequence of steps in the recipe and know the nuances that will improve the quality of the savory snack:

Tomatoes will marinate well if they are pierced in the stalk area; also, if the fruit is cut into slices, the pickling will acquire a characteristic mustard color.
Plums will add exquisite sweet and sour notes to the appetizer.
It is better to add spices to taste.
Excessive amounts of cloves and bay can overshadow the flavor of the main ingredient.
It is difficult to imagine preparing a snack without water; it must be purified or distilled.

Tomatoes in mustard marinade for the winter

Composition (per 2 l):

tomatoes – 1.1-1.3 kg;
mustard powder – 50 g;
water – 1 l;
salt – 40 g;
sugar – 100 g;
table vinegar (9 percent) – 100 ml.

Cooking method:

Wash the tomatoes and let them dry. Prick the fruits with a toothpick and place in clean and dry jars.
Dissolve mustard powder, sugar and salt in cold water. Place the resulting liquid on the fire and bring to a boil. Pour in vinegar, stir, remove from heat.
Pour the hot marinade over the tomatoes. To prevent the glass from bursting due to temperature changes, place a knife blade under the jars.
Cover the jars with clean lids, but do not seal them yet.
Place a towel on the bottom of the pan and place jars of vegetables on it. Pour water into the pan so that it reaches the hangers of the jars. Use warm water.
Place the pan over low heat. Wait for the water to boil. Sterilize jars of tomatoes in a water bath for 15 minutes if they are liter, or half an hour if they are larger.
Carefully, so as not to get burned, remove the jars from the boiling water and roll up.
Turn the jars over, cover with a towel and leave until the next day. Cooling in a steam bath, canned food undergoes additional sterilization, which increases its resistance to unfavorable storage conditions.

After cooling, the jars of tomatoes can be moved to the pantry or any other place where you are used to storing such supplies. These canned foods do not require special storage conditions. The appetizer according to this recipe turns out to be spicy.

Green tomatoes with a mixture of peppers: recipe

Grind 1.5 kg of sweet pepper and 0.5 kg of bitter pepper. Can be cut into slices or rings.
Place tomatoes and other ingredients in jars. Pour boiling water over the contents for 10 minutes. Drain and repeat the procedure.
Once again, pour the water from the cans into a boiling pan while adding 1.5 tablespoons of salt to it.
Pour the workpieces with this brine.
Twist and leave under a warm blanket.

This option can also be prepared cold. This will require a barrel and preparation according to the “cold recipe” indicated earlier.

How to Select and Prepare Basic Ingredients

The taste of any preparation directly depends on the selected ingredients. Therefore, in order for tomatoes with mustard to be tasty, special attention should be paid to the choice of products:

Vegetables should be strong, elastic and without damage.
It is advisable to take fleshy varieties of the crop, otherwise the snack will be watery and not very tasty.
Before cooking, sort the fruits, selecting them by stage of ripeness, size and variety, then wash and dry.
Mustard can be used both in powder and in grains.
Use high-quality spices, spices only in ground form. Choose coarse salt, and use vinegar to your taste.

If you take into account all the aspects of the preparatory stage, you can get a product of high quality and excellent taste.

Important rules and tips that will help the housewife get delicious salted tomatoes

Before you start pickling tomatoes , it’s worth considering a few rules that will help preserve the beneficial qualities of the vegetable and prevent the jars from “exploding”:

Preservation jars should be thoroughly washed with a brush, it is better to use a stiff brush, and also, instead of detergent, you should use soda. It will better clean the vessel from contaminants.
The lids should also be washed with soap and soda, then placed in a bowl and boiled for 5 minutes. This should be done no earlier than 2 hours before twisting.
Before filling, jars must be treated with boiling water.
Tomatoes should be selected that are firm, without damage or cracks. Otherwise, the snack will not look aesthetically pleasing and the jar may explode.
It is worth rinsing the tomatoes thoroughly, several times in warm water.
Tomatoes are initially sorted according to variety, size and degree of maturity. It is better to choose them in one medium size, because... Fruits that are too large may not marinate properly.
To ensure that the fruits remain intact over time and do not burst, you need to choose fruits of medium maturity.
It is worth paying special attention to the presence of a white stem on the fruit; it should not be there, otherwise the pickles will not be so tasty.
Also, to pickle tomatoes in any way, you should not use iodized and “Extra” salt, because it will only ruin the taste. Regular rock or coarse salt works best.
When pickling tomatoes in a saucepan, you should choose a wide container, this way the tomato fruits can be laid out in just one layer and they will not be wrinkled.
If you use leaves of cherries, currants, herbs, etc. for your preservation, then large leaves should be chopped into small pieces to make them easier to put in a jar, so the pickles will look more aesthetically pleasing. And in order for the snack to be as aromatic and tasty as possible, it is best to use freshly picked leaves and herbs.
The hot method of pickling tomatoes preserves the appearance of the fruit much better. Therefore, you can pickle whole tomatoes , or slices.
With a cold salting method, the appearance may deteriorate, so it is best to select tomatoes that are not quite ripe with thin but elastic skin.

It is important to follow the rules when pickling tomatoes. Tomatoes are mainly canned and pickled using hot and cold methods .

How to prepare pickled tomatoes with grain mustard for the winter (recipe with photo):

Sort through the tomatoes: fruits with damage and spots are not needed for preservation, they can activate the fermentation process, and the jar will explode. Wash the selected tomatoes well. For canning, it is better to choose small-sized tomatoes (cherry or plum-shaped tomatoes) - more of them will fit in a jar. Each tomato can be pierced in several places with a toothpick. This will prevent cracking of the skin when pouring hot liquid over the tomatoes and will facilitate the quickest penetration of the marinade into the fruit. Wash allspice and bay leaves and scald with boiling water.

Wash the jars thoroughly inside and out with baking soda or detergent, and pour over boiling water. If desired, sterilize them over hot steam or bake them in the oven. I don’t sterilize the jars before adding tomatoes; boiling marinade will be enough for sterilization. But if you have time and desire, you can sterilize it. Place whole fragrant peppercorns and mustard at the bottom of the jars.

Pack the tomatoes tightly, being careful not to leave any empty space, but not compacting the tomatoes. Try to place large fruits on the bottom, and put small tomatoes closer to the neck.

Place a bay leaf in the space between the tomatoes and the sides of the jar.

Boil the required amount of water for the marinade. On average, 1 kg of tomatoes requires 1 liter of marinade. Pour boiling water into the jars, being careful not to get it on the sides, as the glass may burst due to sudden heat. Cover the tomatoes with clean lids without twisting them. Leave the preservation for 15-20 minutes. Ideally, the water should cool to room temperature - then the tomatoes will warm up well inside and the product will not ferment during storage.

Carefully pour the cooled water into the pan. If a little spice gets into the marinade, it’s okay. Add salt and sugar to the water, and pour the vinegar directly into the jars. Boil the marinade and keep it on the fire for 2-3 minutes.

Pour the marinade into jars of tomatoes and close them with clean, dry lids. You can use screw caps or classic ones for a seaming machine. Turn the sealed canned food over; if there is no leak, leave the cans in this position for 30 minutes, wrapped in a warm blanket. Then you can turn the workpiece back over and leave it to cool wrapped up.

Place the completely cooled preserves in a cellar or other room where it is dry, cool and dark. Tomatoes marinated with mustard can be stored until winter at room temperature. The main thing is to avoid heating and direct sunlight.

These tomatoes last well and for a long time—several seasons, at least.

You can taste spicy, aromatic tomatoes within 1-2 months after harvesting.

If you open it earlier, the tomatoes will be lightly salted, but also very tasty.

The best ways to pickle

There are many variations of pickling, each of which is characterized by its own taste and nutritional value. Therefore, before starting production, it is recommended that you familiarize yourself with the proposed recipes and choose a more suitable cooking method for yourself.

Cold salted tomatoes with dry mustard

Every housewife will add this recipe to her culinary repertoire. After all, these simple and at the same time delicious snacks deserve the title of winter favorites.

tomatoes;
1.5 liters of water;
80 g sugar;
60 g salt;
50 g mustard powder;
pepper, bay leaf, horseradish root, dill.

Fill the jar with vegetables, alternating them with the selected spices.
Add sugar, salt, mustard.
Fill the contents of the jar using cool boiled water.
Shake to distribute the ingredients evenly and close under the nylon lid.

Without vinegar

This vinegar-free recipe will yield delicious canned tomato fruits, since mustard will serve as a good preservative.

1.5 kg of tomato fruits;
0.5 pcs. apples;
4 teeth garlic;
1 PC. Luke;
3 dill umbrellas;
2 tbsp. l. salt;
1.5 tbsp. l. Sahara;
1 tbsp. l. mustard powder;
pepper.

How to make according to recipe:

Chop the washed and peeled apples and onions into slices.
Pack tomatoes into a jar, alternating with foods such as onions, apples, garlic, and season with spices.
Pour in using boiling water, cover with a lid and set aside for 10 minutes.
Empty the contents of the dish from the liquid, add salt, sweeten and boil.
Pour mustard powder over the vegetables and immediately fill with hot marinade and seal.

Recipe for canned tomatoes with mustard seeds

These tomatoes have an unobtrusive and soft aftertaste. They will decorate any, even bland, dish, turning it into a culinary masterpiece.

Number of servings: 8

Cooking time: 30 minutes

Energy value

calorie content – 33.9 kcal;
proteins – 0.8 g;
fats – 0 g;
carbohydrates – 7.7 g.

Ingredients

tomatoes (small) – 700 g;
garlic (cloves) – 3 pcs.;
onion (small) – 1 pc.;
mustard seeds – ½ tsp;
coriander – ½ tsp;
horseradish – 1 small leaf;
granulated sugar – 1 tsp;
black pepper – 6 peas;
table salt – 1 tsp;
currant leaf – 2 pcs.;
table vinegar (9%) – 1 tsp.

Step-by-step preparation

In order not to fuss during the process, we recommend that you prepare the container first. This number of components is based on a 1 liter jar. It must first be washed well, and then held over steam for about 12-15 minutes. Don't overlook the lids either. Be sure to boil them.
Rinse tomatoes, peeled garlic, onions and herbs in running water.
Throw greenfinch, onion rings, all the spices into the bottom of the jar and put tomatoes in the container, fill it with boiling water right up to the neck.
After 10 minutes, pour the liquid from the jar into a saucepan and boil along with salt and sugar. Turn off and only then add vinegar. Cover the vegetables with the resulting marinade and seal.

Salted tomatoes: recipe for pickling with onions

The taste of tomatoes can be enhanced with regular onions.

Place your favorite herbs and spices for pickling at the bottom of the jar. Cut the onion into thin rings and add to the jar.
Garlic - cut 6 cloves and put in a jar.
Add tomatoes.
Fill a 3 liter jar of tomatoes with cold water to the top (to measure the amount of water per jar).
Drain the water from the jar into a saucepan.
To make the brine, add 3 tablespoons of sugar and 1.5 tablespoons of salt to a saucepan for one 3-liter jar of tomatoes and boil it.
Pour boiled brine over the tomatoes.
Leave to salt for 5 hours.
Then close the lids and place in a cool place.

If you want saltier and softer tomatoes, then you should soak the tomatoes for more than 6 hours. For those who like firm and moderately salted tomatoes, 3-4 hours is enough.

These tomatoes cook very quickly, but do not last long. If you add a little vinegar, the taste will become more marinated and the shelf life will be extended. You can complement the taste of tomatoes with bell pepper strips, mustard, walnut leaves, nutmeg, etc.

Salted tomatoes: recipe for pickling with onions

Marinated tomatoes with celery and mustard

This is not the first time I’ve made pickled tomatoes with celery and mustard and it’s tastier, believe me, I’ve never tried it anywhere else, and my family drinks the marinade before the vegetables run out. The preparations are quite simple and do not take much time.

Marinated tomatoes with celery and mustard

Cooking time: 1 hour
Quantity: 3 l

Ingredients for pickled tomatoes with celery and mustard:

3 kg of tomatoes;
0.5 kg stem celery;
30 g mustard beans;
20 g coriander;
4 bay leaves;
5-6 dill umbrellas.

Marinade filling:

50 g salt without additives;
55 g granulated sugar;
15 ml of vinegar essence;
2 liters of water.

Method for preparing marinated tomatoes with celery and mustard

Dry thoroughly washed canning jars with a volume of 0.5 to 1 liter in an oven heated to 110 degrees Celsius for about 10 minutes.

Preparing jars and spices

Heat mustard seeds and coriander in a dry, hot frying pan for several minutes. Place the bay leaf in boiling water for a minute.

Add two teaspoons of coriander and mustard seeds to the bottom and add a bay leaf.

Place the spices and dill umbrella on the bottom of the jar

We tear off the umbrellas from the dill, put them in boiling water, shake them off, and place two umbrellas at the bottom of each jar.

Place chopped celery in a jar

Soak the celery stalks and greens for 10 minutes in cold water, then rinse under the tap, shake off, and dry. We cut the stems crosswise into small cubes. Place pieces of celery and a few green leaves in a jar.

Place tomatoes in a jar

For canning tomatoes we choose small, ripe, bright red, with dense pulp. We tear off the stalks, wash them with clean, cold water, and place them tightly in jars.

Fill the jar with tomatoes, cover with herbs on top

Shake the jar filled with tomatoes so that the pieces of celery fill the voids, add more tomatoes if necessary, put dill and herb leaves on top.

Preparing the marinade

Pour boiling water into a jar, then pour it into a saucepan, this way you can accurately determine the required amount of liquid. Add granulated sugar and salt, boil for 5 minutes. Remove the water from the stove, pour in the vinegar essence and the marinade filling is ready.

Pour the marinade over the vegetables, cover with a lid and place for pasteurization.

Pour the marinade mixture over the vegetables to the very top and cover loosely with a boiled lid.

Place a towel or cloth made of natural fibers in a large saucepan with a wide bottom, place jars of vegetables, and pour in water heated to 60 degrees so that it reaches the hangers. Gradually heat up to 90 degrees Celsius, pasteurize containers with a capacity of 1 liter for 20 minutes, half-liter containers for 15 minutes.

We close the pasteurized jars with pickled tomatoes and, turning them over, set them aside to cool.

We remove the jars, screw the lids tightly or roll them up, and turn them upside down. Wrap the canned food in a thick blanket and leave until completely cool.

Marinated tomatoes with celery and mustard

The next day we put the canned tomatoes in a cold cellar. Storage temperature from +2 to + 8 degrees. Vegetables pickled in this way are perfectly stored until spring and even longer if they are not eaten.

Marinated tomatoes with celery and mustard

By the way, since aesthetics are important in everything, I recommend using multi-colored paper, scraps of fabric, or stickers with inscriptions to designate and individualize blanks.

In my opinion, it’s convenient to remember that I rolled up those jars on the far shelf, covered with a checkered cloth, in September and added celery and mustard to the marinade.

Source: https://www.botanichka.ru/article/marinovannyie-pomidoryi-s-seldereem-i-gorchitsey/

Little secrets

To make the preparations tasty and healthy, small fruits of the same size are selected for preparation. The surface of vegetables should be even and smooth, without defects. If the vegetables are large, they are cut into several parts. Preference is given to elastic and firm tomatoes; they make the crispiest pickles.

In addition, cooks pay attention to the following nuances:

Before cooking, thoroughly wash the bucket, kitchen and table utensils;
Many recipes use currant and cherry leaves, which give the dish a pleasant aroma;
greens should be fresh and well washed;
To prepare the brine, use clean water from a filter or bottle.

How to pickle stuffed tomatoes?

Stuffed tomatoes are also popular . They are also salted , but no brine is needed.

Tomatoes should preferably be of the same size. Rinse and dry.

To prepare the “minced meat” you need to chop 200 g of herbs, 100 g of garlic and a quarter of hot pepper. Mix everything well and add 1.5 tablespoons of salt.
Cut tomatoes (no more than 1 kg) to the middle and lay out the filling.
Place in a 3-liter jar, decorate with herbs, and twist.

Delicious stuffed tomatoes It’s not a good idea to mix different varieties of tomatoes, especially different colors.
Even if they look very nice in a jar, in reality the snack will be ruined. Red, brown and green fruits have different cooking times. Therefore, the difference in taste is very different.

Cooking features

For pickling, choose small tomatoes so that they fit freely into the neck of the jar. Ripe tomatoes will be the most delicious, but they must still be dense, otherwise they will turn into a shapeless mass.
Before placing in jars, vegetables need to be washed, dried and pricked with a toothpick in the area of the stalk. This is done so that the tomatoes do not crack when pouring boiling water over them. Also, thanks to this, the tomatoes will be better saturated with the marinade.
Mustard is added either to the marinade itself or to a jar of tomatoes. You can use grain and powder mustard. Mustard powder and mustard seeds are not interchangeable additives. You need to use the spice exactly in the form indicated in the selected recipe.
You can pickle tomatoes with mustard in different ways: with and without sterilization. The first method involves filling jars with tomatoes, spices and marinade immediately, after which the containers along with the snack are sterilized in a water bath. Sterilization time depends on the size of the jars and the specific recipe. Usually tomatoes are sealed in liter jars and sterilized for about 15 minutes. The second method involves pouring boiling water over the tomatoes twice or three times. First, just hot water is poured into the jar, and the marinade is used for the last filling. Without sterilization, tomatoes are often sealed in 3-liter jars.
Jars for tomatoes need to be washed with soda and sterilized. Lids also require sterilization; they are usually boiled for this purpose. The jars do not need to be sterilized before filling with vegetables only if they are sterilized along with the snack.
Canned vegetables should be closed with metal lids to ensure a tight seal. Plastic ones will not cope with this task. The configuration of the metal covers does not matter.

Tomatoes marinated with mustard can be stored at room temperature. They retain good organoleptic qualities for 1-2 years.

Useful tips

To make the pickles tasty and of high quality, it is recommended to adhere to the general preparation rules:

It is not recommended to use sauce and salad varieties of tomatoes for pickling.
Salting should be carried out no later than a week after harvesting; it is better to salt freshly picked tomatoes.
For pickling, fruits of the same size are used so that they are evenly soaked in the marinade.
The best water for preparing salted tomatoes is hard water, ideally from a well or spring.
The pickling container must be washed with baking soda before use.
To make the salting process start faster, it is better to prepare the brine before pouring the tomatoes by dissolving the salt in water, rather than pouring salt into the tomatoes and then adding water.

Why in a bucket

During the process of pickling in a bucket, all the fruits acquire a different taste - some are completely saturated with brine, others - partially. This makes an interesting snack with varying degrees of saltiness . As a rule, those vegetables that lie on the bottom are always saltier and piquant, and the tomatoes on top acquire a delicate taste. A large number of tomatoes are salted in a bucket, which allows you to prepare a supply of snacks for a large family. There is no need to waste time sterilizing jars and lids.

Important! Thanks to the fermentation process, tomatoes are eaten at different stages of pickling. Initially, they become lightly salted, and over time they acquire a vigorous and juicy taste.

Storage rules

To please your family and friends with a pleasant winter snack, you need not only to prepare it correctly, but also to preserve it well:

Canned food, prepared with a sterilization step, is hermetically sealed and stored indoors.
Lightly salted vegetables made in a cold way, as well as salted in a barrel, are stored in a cold place.

Tomatoes prepared according to any of the recipes presented will become a favorite winter snack, and the amount of spices can be varied depending on taste preferences.

How to quickly and tasty prepare pickled tomatoes with mustard beans for the winter, storage rules

Preparing tomatoes with mustard seeds for the winter according to various recipes will not take much time, and the result will be appreciated in the winter at a family dinner or holiday table. The presented recipe is varied, but you can supplement it with various ingredients. During heat treatment, some of the valuable substances in vegetables are preserved.

General principles and cooking tips

Pickling tomatoes is quite common. At the stages of preparation, each housewife adheres to certain rules developed with experience.

They are simple, but deserve attention:

Only ripe fruits are used. They must be intact, without damage, not spoiled.
Varieties with fleshy fruits are better suited.
It is advisable to place fruits of the same maturity and size in the jar.
The best spice comes from spices that you grind yourself, rather than store-bought ones.
Mustard beans and powder are suitable, but with grains the taste is more pleasant and delicate.
The recipe indicates the approximate amount of spices; they may vary depending on taste preferences.
The main thing is to correctly follow the recommended amount of salt, granulated sugar and vinegar.
Sterilization is necessary during the preparation process. To do this, place a small piece of cotton cloth on the bottom of the pan, pour in water, and start heating. When the water is warm, place the jar in it, wait until it boils, the sterilization time is counted from the moment of boiling.

Important! Do not put in cold water or boiling water. The can may burst.

Selection and preparation of main ingredients

Selected ripe tomatoes must be prepared for the pickling process:

Go through and inspect to ensure there is no damage.
Remove stems.
Some housewives advise piercing the place where the stalk is attached so that the tomatoes are better marinated.
If you use 3-liter jars, you can put large fruits in them. It is better to put small fruits in liter jars.

How to pickle tomatoes with mustard seeds for the winter

Pickling recipes are not complicated, the main thing is to master it once and take into account the peculiarities of preparation. There are a wide variety of recipes depending on the spices used. But they are all based on the classic recipe.

Classic recipe

Pickled tomatoes have always been and will be table favorites, whether for a holiday or an ordinary family dinner. The amount of salt, granulated sugar and vinegar is indicated per liter container.

tomatoes - 750 g;
water - 940 ml;
salt - 17 g;
granulated sugar - 35 g;
vinegar - 35 ml;
laurel leaf;
currant (black) and cherry leaves;
garlic - clove;
mustard - 6 g;
black and allspice - 5 peas each;
dill - branch.

Prepare containers, line the bottom with a sprig of dill, cherry leaves, black currants (2-3 pieces) and laurel.
Add a chopped clove of garlic.
Carefully place the tomatoes, trying not to disturb their integrity.
Pour boiling liquid over it and let stand for a quarter of an hour. Drain the water.
Pour the specified amount of salt, sugar into the jar, pour in vinegar, add peppercorns and mustard.
Boil water and pour into a container, sterilize in a water bath for 10 minutes. Close tightly.

Cold way

Cold pickling has an important advantage: vegetables retain a maximum of valuable substances, compared to those that have been heat-treated. You can prepare it in glass, enamel or wooden containers. The amount of spices is calculated for a 3-liter container:

tomatoes - how many will fit;
vinegar - 15 ml;
salt - 85 g;
granulated sugar - 35 g;
garlic - clove;
horseradish - leaf;
dill with seeds;
mustard seeds - 3 tsp;
cherry leaf - 5-6 pcs.;
black currant leaf - 5-6 pcs.

Features of salting tomatoes in a bucket

Before salting, check the integrity of the bucket. There should be no chips, cracks or peeling on it. Use an enamel bucket; under no circumstances should you salt in an aluminum container. During the salting process, the acid present in the dish reacts with aluminum. Because of this, the vegetable acquires a bitter taste, and consumption of the product becomes dangerous to human health.

Before cooking, wash the bucket thoroughly and wipe dry with a clean towel. To ensure that the tomatoes turn out crispy and juicy, housewives add grated horseradish or oak bark to the container at the rate of 5-10 g per 1 kg of tomatoes.

Mustard as a preservative

First of all, it should be noted that no matter what recipe you use for pickling green tomatoes, using mustard you can always rest assured about the safety of your preparation. Mold is unlikely to prevent you from enjoying the decent taste of your pickles.

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There is another more thorough method - they use the so-called mustard plug. When placing tomatoes in a jar and filling them with brine, leave a few centimeters of empty space. Then cover the top layer of tomatoes with cheesecloth at least twice the size of the neck of the jar. Pour a layer of mustard on top of the gauze up to the neck and cover it with the corners of the gauze cut. And only then close the jar with a plastic lid.

How to prepare pickled tomatoes with grain mustard for the winter (recipe with photo):

Rules for choosing tomatoes

Tomatoes used for preparing pickles for the winter must meet the following requirements:

Be small in size. Large specimens may be damaged when passing through the neck of the container.
Contain a large number of useful elements.
There should be no damage, dents or scratches on the skin, otherwise the tomato will acquire an unpleasant taste when salted or will completely deteriorate.

Green salad tomatoes should not be used for pickling and canning.

Spicy tomatoes

The following recipe for pickled tomatoes is very original and tasty, which will be especially interesting to lovers of savory snacks. To make this dish, you will need to collect a 10-liter bucket of green tomatoes from the latest harvest.

Before you pickle tomatoes with mustard according to this recipe, you need to prepare a special filling, which largely determines the taste of the future dish. For it you will need:

Ground fresh garlic;
Chopped bell pepper;
Grated horseradish root;
Sugar;
Salt;
Hot peppers.

You need to take one glass of all these ingredients, except hot pepper. You need to add half a cup, although if you don’t like pickled tomatoes too spicy, you can vary the amount to your taste.

In addition, you need to additionally grind about 2 kg of green tomatoes using a meat grinder, so that you get 3 cups of pulp with juice. Mix this pulp along with other ingredients in a separate bowl.

Now take an enamel pan of a suitable size and put it in layers: tomatoes, filling, sprinkle with dry mustard, again tomatoes, filling and mustard again.

Cover the last layer of mustard with a weighted plate and place it immediately in a cool place. The production time for salted tomatoes according to this recipe is from 2 to 4 weeks.

Among the variety of recipes presented, you will definitely find something new and interesting for yourself that can warm your soul and stomach on gloomy and cold winter evenings.

Salting green tomatoes in jars with carrots and garlic

This is perhaps one of the unusual recipes. In addition to green tomatoes, it contains carrots and garlic. They give the snack an unusual and mild taste. The green ones can be rolled up for the winter and stored in the refrigerator.

Ingredients:

Tomatoes – 2 kg.
Greens – 1 bunch.
Black pepper.
Bell pepper – 600g.
Carrots – 300g.
Garlic – 100g.
Salt -3.5 tbsp.
Purified water – 1.5 l.

For cooking, it is better to use hard varieties of tomatoes, without rot or dents. The main requirement is uniform unripe tomatoes. It is better to use red pepper. Thanks to this, the snack will look more beautiful.
Peel and wash the vegetables.
Grind the garlic in a blender.
Grate the carrots on a fine grater.
Remove seeds from pepper and cut in half.
Place all the chopped products in a bowl and add salt, sugar and pepper to taste.
Cut out the entire center of the tomatoes and scrape out the pulp.
Place the filling into the slits.
Place the stuffed tomatoes in a saucepan and add brine.
Cover the prepared mixture with a dish and put pressure on it. Infuse tomatoes with carrots and garlic at room temperature for 14 days. Place the finished snack into jars, close the lids and put them in the refrigerator. The tomatoes should be slightly sweet and firm in taste. Perfect for second courses.

It is served to the table in this form: pickled vegetables are cut into large pieces. Sprinkle onion sliced into rings on top. Season with vegetable oil.

source

marinating recipes with photos and videos

Tomatoes with mustard seeds for the winter turn out to be very tender. They combine sweet and sour notes and a light spicy aroma of herbs. Preservation is an excellent addition to any dish, and can also serve as an independent cold snack.

Recipes for tomatoes with mustard are varied: pickled, salted, lightly salted, with celery.

General principles and cooking tips

Before pickling tomatoes, you should familiarize yourself with several general principles.

Only ripe, dense fruits are selected for harvesting. Meaty varieties are better suited.
To ensure that the fruits in the jar have the same taste, the vegetables are sorted by size and ripeness.
All ingredients are washed and dried before preservation. Spoiled products are removed.
Spices taste best if you grind them yourself rather than buying them ready-made.
Mustard beans and powder are suitable for preparations. If you marinate tomatoes in grains, the taste will be more delicate.
To prevent the jars from bursting when pouring boiling water, they are placed on a knife blade.
Tomatoes marinate better if you make punctures in them in the area of the stalk. If you cut vegetables in half, the pickling takes on a characteristic mustard color.
Recipes for tomatoes with mustard seeds for the winter provide only an approximate number of ingredients. The amount of spices varies depending on personal taste preferences.

The classic way to preserve for the winter

Marinated tomatoes with mustard have a bright sweet and sour hue. The mustard flavor combined with sweet peas and herbs gives the vegetables a spicy aroma. The classic preparation method is simple and does not require additional sterilization.

Ingredients:

tomatoes 1 kg;
water 1 l;
granulated sugar 2.5 tbsp. l.;
coarse salt 3 tsp;
acetic acid 100 ml;
bay leaf 2 leaves;
mustard seeds 1 tsp;
pepper 7 peas;
dill branch.

Recipe with French mustard seeds

Brine with French mustard seeds allows you to give tomatoes a richer taste. It is recommended to pickle only ripe fruits.

Ingredients:

8 tomatoes;
2 garlic cloves;
a bunch of cilantro and dill;
2 bay leaves;
20 g sugar;
15 g salt;
1 tsp mustard;
10 pieces of black pepper;
10 ml acetic acid;
1 liter of water.

Preservation is carried out in a 1 liter jar. The number of tomatoes required may differ from that indicated.

We prepare the tomatoes in advance. We wash and dry them. Then place the vegetables in a sterilized jar.
Add peeled garlic, bay leaves, herbs, mustard seeds and black peas to the tomatoes.
Pour boiling water into the jars. After a couple of minutes, pour it into the pan. Prepare the brine with the addition of salt and granulated sugar. After boiling, add acetic acid to it.
Fill the workpiece with hot brine and preserve it. Let the jars cool naturally.

This preservation can be enjoyed all winter long. It goes well with different types of meat.