Salting green tomatoes in a bucket of mustard. Green tomatoes with mustard for the winter

For the conservation of tomatoes for the winter with the addition of mustard, only fleshy fruits are selected without spoilage and damage. Selected and sorted tomatoes are pre-washed and dried on a cloth napkin, thanks to which tomatoes with mustard, which are preserved in hot and cold ways, will turn out with excellent taste and good quality.

Additional vegetables included in recipes are also well washed and dried. Spices are used only of high quality, if ground pepper is included in the composition, then it is recommended to grind it yourself, and not use it ready-made from sachets.

Before adding mustard, you need to decide on its choice. Powdered mustard will give the finished tomatoes a sharpness and a specific aroma, and when adding mustard grains, you can get tomatoes with a milder and more delicate taste.

Sweet and sour green tomatoes canned with mustard

Ingredients:

• green tomatoes, how much will go into a three-liter jar
• glass of vinegar 9%
• 60 grams non-iodized salt
• 125 grams brown sugar
• teaspoon mustard seeds
• incomplete teaspoon of allspice
• laurel leaf

Recipe:

1. Tomatoes are washed and laid on a cloth to dry.
2. Small tomatoes are cut in half, large ones - into 4 parts.
3. Peppers, mustard and laurel are laid out at the bottom of a pre-steamed jar.
4. Sliced ​​green tomatoes are stacked tightly on top of the spice.
5. For pouring, a liter of water is taken, put on fire, brought to a boil. Sugar and salt are poured into the liquid.
6. Prepared tomatoes are poured with boiling brine, covered with a lid and left for a quarter of an hour.
7. After the time has elapsed, the liquid from the jar is drained back into the pan, brought to a boil and vinegar is poured into it.
8. tomatoes are poured with freshly boiled brine. The jar is rolled up and wrapped upside down until completely cooled.

Preservation of cucumbers and tomatoes with mustard for the winter

Ingredients:

• small cucumbers and tomatoes, how much will go into a three-liter jar
• 30 grams of salt
• 50 grams of granulated sugar
• 10 mustard seeds
• half a teaspoon of vinegar essence
• horseradish leaf
• three leaves of cherries and currants
• three peas of black and allspice

Recipe:

1. A leaf of horseradish, mustard seeds, pepper, currant and cherry leaves is placed in a sterile jar.
2. Cucumbers cut lengthwise and tomatoes pierced with a skewer are laid in layers on spices.
3. Boil a liter of water and pour over the vegetables. Cover with a lid and leave for ten minutes.
4. Then the water from the jar is poured into a saucepan, sugar and salt are added to it. When the brine boils, vinegar is poured into it.
5. Vegetables are poured with boiling marinade, the jar is covered with a lid and sterilized for up to ten minutes.
6. After sterilization, cork and wrap the jar upside down.

In order to decorate and diversify the taste of the workpiece, you can add chopped onions and multi-colored bell peppers to the vegetables in a jar.

Salted tomatoes with mustard

Ingredients:

• small, hard-skinned tomatoes
• three black peppercorns
• laurel leaf
• a couple of cloves of garlic
• 50 grams of granulated sugar
• 60 grams of salt
• 2 tablespoons (without a slide) mustard powder
• horseradish leaf
• dill umbrella
• two leaves of cherries and currants

Recipe:

1. At the bottom of the prepared three-liter jar, cut garlic, horseradish leaves, currants and cherries, and peppers are placed.
2. On top of the spice, to the middle of the jar, tomatoes pierced with a skewer are added.
3. Salt, mustard and sugar are poured.
4. Then pierced tomatoes are reported to the top and poured with boiled cold water.
5. The container is closed with a capron lid. The contents are shaken to evenly distribute bulk products throughout the jar.
6. The lid is slightly opened, and the jar of tomatoes is placed in a warm place for three days.
7. After three days, the jar is closed and cleaned in a cool place.

Until fully prepared, the bank in a cool place should stand for at least three weeks. Tomatoes taste like barrel tomatoes.

Canning tomatoes with mustard in a cold way

Ingredients:

• 8 kilograms of hard-skinned tomatoes
• 360 grams of granulated sugar
• 220 grams of salt
• half a liter of 9% vinegar
• a tablespoon of mustard powder (for one jar)
• packaging of aspirin
• 4 pods of hot green or red pepper
• head of garlic
• horseradish root
• dill umbrella (for one jar)

Recipe:

1. 10 liters of purified water is poured into a large container, where granulated sugar, aspirin tablets, and salt are added. Stir until completely dissolved and pour in the vinegar.
2. Washed and pierced tomatoes are laid out in sterile jars, alternating them with spices.
3. Dry mustard is sprinkled on top of the tomatoes.
4. Banks are filled to the top with a cold marinade, closed with boiled nylon lids and removed for two months in a cold place.

Tomatoes in mustard sauce

Ingredients:

• a couple of kilograms of small tomatoes with a dense skin
• glass of granulated sugar
• 60 grams of salt
• a glass of 6% vinegar
• 5 tablespoons prepared mustard

Recipe:

1. Ripe and dense tomatoes are pierced with a skewer and tightly placed in a sterile three-liter jar.
2. For the marinade, a liter of purified water is poured into a saucepan, granulated sugar, salt, mustard are added and brought to a boil without ceasing to stir.
3. When bulk products dissolve, table vinegar is poured into the marinade.
4. Hot filling is poured into a jar of vegetables, covered with a lid and placed for 15 minutes for sterilization.
5. After that, the bank is rolled up, wrapped upside down until cool. The bank is stored in a cold place.

Tomatoes in mustard for the winter (video)

Homemade preparations will be a wonderful addition to various dishes or a great snack. The finished dish has a specific spicy aroma and taste that no one can resist.

Tomatoes with mustard prepared in jars can be stored for a long time, even at room temperature.

Bon appetit!

This harvest season, green tomato blanks are very common. I've been seeing more and more recipes like this lately. Moreover, they are all quite different, these are sauces, pickled tomatoes, salted and the like. Of course, each preparation is delicious in its own way. I propose to see how you can prepare green tomatoes with mustard in a cold way. By the way, you can pickle tomatoes in a cold way according to different recipes.

Ingredients:
- green tomatoes - 10 kg,
- garlic - 3-4 heads,
- horseradish leaves,
- dill,
- mustard - 100 grams,
- cherry leaves.

For brine per bucket of water:
- salt - 1 glass,
- granulated sugar - 2 cups.




After we have prepared all the ingredients we need, we will start preparing a delicious preparation. Pour horseradish leaves and dill with water and rinse well. We take out and shake off the remaining water from the greens.




Then we sort the green tomatoes and select the whitened or brown fruits. Rinse them in plenty of cold running water. Let's send the fruits to a fine sieve, mlm is just a colander. Let the water drain.




We wash the container in which our green tomatoes will be salted well. We scald it with boiling water. Then we thickly coat the bottom and walls of the container with the most ordinary mustard.




At the bottom of the barrel or pan lay out a layer of greens (dill, cherry leaves, horseradish leaves). Pack the prepared tomatoes tightly. Sprinkle them with peeled garlic, washed cherry leaves and dill. Let's prepare the brine. To do this, dissolve salt and granulated sugar in cold water. Stir thoroughly until the salt and sugar are completely dissolved. Then fill the container filled with tomatoes with ready-made cold brine. We put a circle with a load on top. We leave the tomatoes at room temperature for about 2-3 days. We wait until the fermentation process begins. Then we transfer the container to a cool place. We take a test.




And now I boldly declare that our preparation for the winter of mustard green tomatoes is ready! Also try cooking

Summer is over, and there are still green tomatoes in the country garden? It's the best time to prepare a delicious appetizer for meat or potato dishes from them, especially since you won't need much effort to marinate them. No need to tediously sterilize jars, spending a huge amount of time on this. Try a simple recipe for harvesting green tomatoes with garlic and dry mustard without sterilization.

For a recipe based on a 3-liter jar you will need:

• 1.5-2 kg of fresh hard green tomatoes;
• 3-4 large cloves of garlic;
• 2 tablespoons of mustard powder;
• dill inflorescences;
• horseradish leaves;
• black peppercorns - 5-6 peas;
• table salt - 4 tablespoons;
• vinegar - 1 tablespoon.

In order to get the planned result at the finish line, carefully follow the order of the actions indicated below, without amateur performance.

Connoisseurs of sharp taste sensations can put a small pod of red pepper, thereby adding piquancy and diversifying the taste.

How to prepare green tomatoes with garlic and dry mustard for the winter without sterilization

1. Pour 3.1 liters of cold water into an enameled saucepan, set to boil.
2. The only item that needs to be sterilized in this situation is the seaming cap. Boil it for 2 minutes in a small ladle.
3. Wash the glass jar with baking soda, pour over with boiling water. Hot water left after boiling the lid is perfect.
4. Rinse the tomatoes in running water, inspect for external damage and dents. Only strong and whole vegetables are subject to selection.
5. Put horseradish leaves, garlic cloves on the bottom of the jar, carefully place the tomatoes, and dill inflorescences between them. Work as a designer of winter blanks, turn on your imagination, imagine how beautiful a jar of dill sprigs will look, carefully placed in the viewed part.
6. By this time, the water in the pot should boil. Pour water over tomatoes and cover. It is very important that the jar is filled in full, to the very neck.
7. Leave it to cool down for 10-15 minutes.
8. Drain the water back into the pot and bring to a boil again.
9. Add salt and mustard. 30 seconds is enough for the brine to boil.
10. Pour the tomatoes, pour a tablespoon of vinegar on the lid and with a sharp movement of the hand, trying not to spill the contents, cover the jar. Roll up the lid with a machine.
11. Wrap in a warm towel or bathrobe and leave the roll to cool completely.

A little secret from homemade craftswomen - the jar in cooling mode should be upside down. A dark, cool, dry room - a cellar or pantry - is the best place to store green tomatoes with mustard and garlic.

We are sure that you and your loved ones will appreciate the delicious summer greetings prepared according to the original recipe. If you still have a few green tomatoes left, cook them for the winter

Let's prepare the products.

Rinse green tomatoes under running water. Prepare a saline solution by adding 1 tablespoon of salt to 2 liters of cold water, pour tomatoes for 1 hour. A couple of times the saline solution can be changed. Thus, in green tomatoes, we will remove solanine and the tomatoes will not be bitter. Transfer the tomatoes to a colander to drain the liquid. Rinse the horseradish leaves, sweet and hot peppers, peel the garlic.

Fill the jar with green tomatoes up to the neck. Place a leaf of horseradish on top.

Pour cold water up to the edge of the jar. It is very convenient to use a funnel to fill a jar of tomatoes with water.

Cover the jar with a plastic lid. Shake it in your hands to dissolve the salt and sugar (don't be afraid that the brine is cloudy, it will settle).

Leave the jars of tomatoes for a couple of days at room temperature, then put them in the cellar. At first, due to the addition of mustard powder, the jars will be cloudy, then the brine will clear. Such tomatoes will be ready in a month and a half. They are stored in the cellar until spring. Perfect for potatoes, they can be added to hodgepodge, vinaigrette, etc. And how delicious they are just with a green or onion, and with vegetable oil. Be sure to try to cook at least one jar of pickled green tomatoes with mustard for the winter!
Tasty and pleasant moments!