Cold salting tomatoes in a bucket with mustard

Hello, dear readers.
Autumn has already fully come into its own. It’s already cold outside, and many have gathered the last harvest from their gardens. Tomatoes can also be classified as such a crop. Usually there are more tomatoes than we can eat, and people begin to wonder what recipe they can use to pickle them. Some salt according to proven recipes, while others are looking for a new recipe. Today I will tell you a recipe for pickled tomatoes with mustard for the winter, which our friends shared with us about 10 years ago. Since then we have often made this recipe. Another good thing about this recipe is that it requires a minimum of ingredients for pickling. And besides, everything can end up in your kitchen. In any case, we definitely always have it. And for the recipe we need only four ingredients.

Ingredients for pickled tomatoes:

Water 5 liters
Sugar 1 cup (250 gr.)
Salt 1/2 cup (110 gr.)
Mustard powder 1/2 cup (80 gr.)

Maybe someone would like to object that there is not always mustard in the kitchen. We always have. After all, mustard is used not only for pickling tomatoes, but also for its intended purpose.

For example, I always make mustard myself, and it turns out very tasty and angry mustard. The recipe can be found here. Once done, you will stop buying in the store.

Mustard powder can also be useful for colds that may occur with the arrival of cold weather. For example, 40 years ago, when we had colds, our mother first of all made us soak our feet in hot water with mustard powder. It helped well. Well, I got a little distracted from our tomatoes.

Recipe for pickled tomatoes with mustard

First of all, you need to choose tomatoes. To do this, we take tomatoes that are firm and the same size. We have red De Barao tomatoes. We just liked the taste of them, and we decided to pickle them.

Be sure to wash the tomatoes. If there is soil on the tomato, the taste will not be the same.

Place the washed tomatoes in a container in which we will ferment. We have a bucket for these purposes, so we will salt the tomatoes and mustard in the bucket. But this is optional. You can use a barrel, makitra, and large jars. In general, in any large container.

Now we are preparing the brine with which we will pour our tomatoes. For this we need salt, sugar and dry ground mustard. We take one glass of sugar. This time we got 250 grams of sugar, although when I made compotes, then 220 grams of sugar fit into the glass. But this is not so significant.

Different sugars have different weights. From personal notes, fine white sugar is heavier, but not as sweet. So, despite the weight, the sweetness will be the same.

Pour sugar and salt into 5 liters of water. We take half a glass of salt, we got 110 grams. And then add dry mustard, the same half a glass. The scales showed 80 grams. Mix all this well.

Pour this brine over the tomatoes. If you like spicier tomatoes, you can add more mustard, we tried it. I personally liked the taste of tomatoes, but first try with half a glass, and then you can experiment.

Moreover, such tomatoes ferment quickly.

Fill our tomatoes with brine and put pressure on them. In our case, this is an ordinary plate that fits the diameter of the bucket.

I do not indicate the number of tomatoes, it can be arbitrary. The main thing is that the tomatoes are in the brine. We had about 4 kilograms of tomatoes, and as you can see in the photo, they were completely covered with brine.

Now cover the bucket with a lid and leave our tomatoes in a cool place.

They become completely ready in a week. But after 5 days they can be eaten, especially if the tomato was cracked or had a thin skin. In general, De Barao has a thick skin, but in 7 days they fermented perfectly.

And this is what pickled tomatoes with mustard look like after a week.

The brine looks like slime, but that's normal. When you take the tomatoes out of the bucket, rinse it a little in the brine. If you don't like the idea that the tomatoes were covered in slime, then simply rinse the tomatoes in cold water. But we personally don't do this.

And here are the finished tomatoes on our table. Our tomatoes are fleshy, so most of them look whole, not crushed. But I assure you, in taste they already fully meet our requirements for pickled tomatoes.

We used to love canned tomatoes, you can see the recipe here. But like any product that you eat for a long time, we become tired of them. We just made a lot of tomatoes, and in the end we already want a new taste, and we found it for ourselves, for the near future.

This pickling of tomatoes in a bucket with mustard is a very simple recipe for pickled tomatoes for the winter. It’s simpler just tomato with salt; our friends do this and they recommended this recipe to us. They, like us, are also constantly looking for delicious recipes, and often give us good ideas for preparations.

Good luck with your preparations and bon appetit!

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Skillful housewives don’t know any number of ways to prepare for winter. Salt tomatoes directly in a plastic or enamel bucket? Easily! If you have any doubts, our article will completely dispel them.

We will tell you in detail why you need to salt vegetables in a bucket, what ingredients are needed, how to select and prepare the fruits. And of course, we will provide you with the best recipes!

Recipes for pickling and pickling

It's time to introduce you to the top ten best recipes. We called them the best for a reason: simple ingredients, accessible equipment, a small amount of time and predictable results . Go ahead, get your notebook!

Salted tomatoes in a bucket, like in a barrel

Barrel tomatoes are just a colorful name. Tomatoes with a typical bright taste can be obtained by pickling them not only in a barrel, but also in a pan or bucket.

To pickle tomatoes in a bucket you will need:

tomatoes – 9-10 kg;
horseradish - 5 sheets;
salt – 30 tbsp. l.;
head of garlic;
hot pepper pod;
black currant leaves – 15 pcs.;
cherry leaves – 15 pcs.;
dill umbrellas – 5 pcs.;
tarragon – 4-5 branches with leaves;
water – 10 l.

Cooking method:

Wash the vegetables, herbs, peel the garlic, divide everything into several equal portions.
Place tomatoes and spices in layers in a clean, dry container.
Place horseradish, currant, cherry, dill, tarragon and garlic leaves at the bottom of the bucket.
Place a layer of tomatoes on the spicy “pillow”. Alternating layers, fill the bucket, but leave room for the brine so that all the tomatoes are under a layer of liquid.
Cover the last layer with horseradish leaves. Make cold brine at the rate of 3 tbsp. l. salt per 1 liter of water and pour it into a container. Cover the bucket with a lid, having previously placed gauze under it, and put it in a cool place.
In 15-20 days, when fermentation is over, you will have sharp, spicy tomatoes like from a barrel.

Attention. It is recommended to place large tomatoes at the bottom of the bucket, and leave the smallest ones for the top layer. This way the berries will be salted more evenly.

Cold salted tomatoes with mustard

Mustard adds a spicy and unique taste to many dishes. Salted tomatoes are no exception.

You will need:

medium-sized tomatoes – 8-9 kg;
water – 5-6 l;
salt – 180 g;
black currant leaves – 10-15 pcs.;
mixture of peppers – 0.5 tsp;
ground hot pepper – 0.5 tsp;
bay leaf – 6 pcs.;
mustard powder – 10 tsp. with a slide.

Cooking method:

Place spices, currant leaves and bay leaves in a clean saucepan on the bottom.
Place tomatoes on top.
Alternating layers of tomatoes and currant leaves, fill the container.
Add salt to boiling water, leave on fire for five minutes, then cool.
Add mustard to the brine, pour it into the bucket with tomatoes to the top.
Cover the container with a lid, place it under pressure and put it in a cool place. After 10 days, the snack is ready.

Features of salting tomatoes in a bucket

Salting tomatoes in jars is common practice. But not everyone is familiar with salting in a bucket.

Key Features:

When salting in a bucket, the cold method is often used.
The vitamin composition of tomatoes and related ingredients is preserved.
Oppression is a prerequisite. Without it, your tomatoes will quickly turn sour or not be salted. Don't ignore this important point.
You should not mix all the ingredients that you know in a container. Pickling in a bucket implies an almost pure taste of tomatoes. Therefore, limit yourself to garlic, horseradish, mustard or herbs.

Advice. If you add honey, then add it to the already cooled marinade. This way you will retain the benefits of the sweet product.

The benefits of tomatoes pickled in a bucket

Cold salting ensures the preservation of vitamins and microelements . Accordingly, such tomatoes are healthier than those that are doused with boiling water. In a bucket, the salting process occurs under the influence of oppression, and not heat treatment. This has a positive effect not only on the benefits, but also on the taste. Such preparations will not harm those who have problems with the gastrointestinal tract.

Description of preparation:

If you want the tomatoes to be soft, prick them with a toothpick, and then fill them with water.
Select spices according to your taste, and you can also adjust the amount of salt and sugar. I like it sweeter, so I add 2 tablespoons of sugar and one tablespoon of salt to each jar. Dry mustard acts as a preservative (some people add aspirin), but it also adds flavor. Purpose: For lunch / For dinner Main ingredient: Vegetables / Tomato Dish: Preparations

How to choose tomatoes for pickling

The process is simple. Main rules :

The fruits must be of the same degree of ripeness. Do not salt green and overripe tomatoes in the same bucket, otherwise you will have to throw away the preparation.
The skin of the fruit should be elastic and free of stains, rot, sun-scorched areas, and so on.
It is better to use oblong tomatoes; they are easier to put in buckets.

Preparing tomatoes

So, you have selected tomatoes of the same degree of ripeness, with elastic skin and without defects.

Your next steps:

Rinse the vegetables under cool running water. Don't keep them in water for too long.
Remove the stem.
Make a puncture in the vegetable. Its depth is about 1 cm. A fork or toothpick will do. You should not do more than three punctures. This procedure is necessary to prevent the skin from cracking.
For more uniform salting, make a small cross-shaped cut at the top of the vegetable.

Lightly salted tomatoes in a bag

To marinate the tomatoes better, use a special ziplock bag.

You will need : 1 kg of tomatoes, 2 tsp. dried parsley, 2 tsp. dried basil, 2 tsp. dried oregano, 1 tsp. salt, 3 tsp. sugar, 5 tbsp. apple cider vinegar. 8 tbsp. vegetable oil.

Cooking . Cut the tomatoes in half or quarters and place in a bag. In a bowl, mix vinegar, oil, salt, sugar and herbs and pour the mixture into the bag with the tomatoes. Seal the bag, shake well and place in the refrigerator to marinate for 2 hours.

Tips and tricks

If you are a beginner, you are in luck; experienced housewives share tips :

A cross-shaped shallow cut in the vegetable will help it salt faster and the taste will be more intense.
Change the gauze at least once a week. If, when changing the gauze, you notice mold, bubbles or a film on top, then carefully remove it using a slotted spoon or spoon. Do not throw away the product - this is a normal reaction.
Currant leaves often provoke the appearance of mold during cold salting. Try not to add this ingredient; it is better to replace it with a horseradish leaf or a lemon slice.

Video - Marinated tomatoes in 30 minutes

Quick lightly salted tomatoes in the original recipe. They will serve as an excellent appetizer for a holiday table, family dinner or picnic. And most importantly, everything is very simple! The author of the video will tell you how to prepare this delicacy.

Oh, this human nature! In winter, we really want to enjoy fresh vegetables. In summer, on the contrary, have a salty snack. Now, when the first tomato crop appears, it seems to hint: “Salt me.” It's not a complicated matter. It's very simple.

Our feasts, especially in the summer, are not complete without salted salts. I cook cucumbers, tomatoes and other vegetables. They fly off the table in a matter of minutes, because it’s so nice to crunch on them. The hand reaches out for more.

Today we looked at the most delicious and simple recipes for pickling tomatoes in a quick way. I hope you will like them and you will come to visit us more than once to cook them. Therefore, I recommend taking the article to your bookmarks or social networks.

There are still many new things planned ahead! Visit us often so you don't miss anything! I wish you success! See you soon!

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