Tomatoes with mustard for the winter - TOP 10 recipes in jars with photos

Accustomed to annual preparations for the winter, a house without pickles and marinades seems strange to us, the table is poor, and life is boring. During the season of harvesting and preserving the harvest, we excitedly chase new recipes, discuss them with pleasure with friends, and passionately roll up, roll up, roll up. The idea of preparing tomatoes with mustard is not new; since ancient times, villagers have used the powder and seeds of the plant as an excellent preservative.

In those ancient times, tomatoes were prepared, as a rule, in a cold way - drained and fermented. Nowadays, they are mostly pickled in jars with a nylon lid. I offer recipes for every taste, choose the most delicious one and roll up your sleeves.

Marinated tomatoes with mustard for the winter - a simple recipe in jars

Mustard beans are used, which gives the roll a special aroma that cannot be confused with anything else. The recipe is basic, the marinade composition is designed for 1 liter of water.

You will need:

Tomatoes.
Garlic – 2-3 pcs.
Cilantro, parsley, dill - to taste and desire.
Bay leaf, peppercorns.
Grain mustard - teaspoon.

For the marinade:

Water - liter.
Salt – 15 gr.
Granulated sugar – 20 gr.
Vinegar 9% - 10 ml.

How to prepare:

Wash the vegetables, put them in a jar, adding peppercorns, bay leaves, garlic, and herbs.
Add mustard seeds.
Boil water and pour it into a bottle. Leave on the table to warm up for a quarter of an hour.
Drain the infusion, boil again, adding all the spices. When the salt and sugar crystals have completely dissolved, add vinegar.
Refill the marinade, immediately roll it under the iron lid or screw it on if your jars have a special cut.
Turn it upside down, cover it with a blanket, and leave it to gradually cool for a day. The next day, check if the marinade is leaking and, if necessary, solve the problem.
Store canned food in an unheated room at low temperature.

Ripe tomatoes in a sweet sauce with citric acid and cumin

These tomatoes have an original taste and a bright spicy aroma.
For preservation, choose firm, ripe tomatoes without blemishes or broken skin. Remember that the most delicious tomato preparations are obtained from dense vegetables of medium ripeness. That is, tomatoes that are too soft will simply burst from thermal exposure and turn into porridge, and unripe tomatoes will not have a delicate taste.

What you will need:

2–2.5 kg of tomatoes;
2–3 bay leaves;
1/2 tsp. cumin seeds;
a little fresh parsley;
5–6 peas of allspice;
5–6 cloves of garlic;
1.5 tbsp. l. salt;
3 tbsp. l. Sahara;
1/2 tsp. citric acid;

Step-by-step instruction:

Place tomatoes in boiling water for 1 minute. Next, do not take out one at a time with a spoon, but immediately drain all the water.
Place garlic cloves and herbs into the prepared container, which must first be thoroughly rinsed. Place the tomatoes more tightly so that there is less air in the jars.
Pour boiling water over the contents of the glass container and leave to sterilize for -7 minutes, no longer. After the recommended time has passed, pour the hot water into a separate pan and add spices, salt and sugar. Heat over low heat and boil for 1-2 minutes.
Pour the marinade over the tomatoes and immediately close the jars with sterilized lids. Turn it over, wrap it in a blanket and keep it there until it cools completely.
It is best to serve tomatoes chilled.

Tomatoes for this recipe are best prepared at the beginning of the season, when the vegetables are tender and bright in flavor.

A simple and proven recipe has taken root in my culinary notebook. Such tomatoes are usually eaten before other preparations.

Cold tomatoes with mustard and bell pepper under a nylon lid

A very good recipe, thanks to which the tomatoes will turn out dense, very tasty, and moderately spicy.

You will need for a 3 liter jar:

Tomatoes – 2 kg.
Bell pepper.
Garlic - head.
Horseradish leaves and root.
Dill - 2 umbrellas.
Sugar – 2 tablespoons.
Salt – 3 tablespoons.
Dry mustard - 2 tablespoons.
Water – 1.3 liters.

Step by step recipe:

Peel the head of garlic and puree it using a blender.

Remove the seed from the sweet pepper and cut the flesh into medium pieces. Use the blender again to puree. You can chop it together with garlic.

Throw a dill umbrella into the jar, cut the horseradish root.

Fill part of the container with vegetables, add a couple of spoons of hot garlic and pepper puree.

Continue filling the jar to the top, transferring the puree.

Cover with a horseradish leaf.

Dilute the required amount of salt and sugar in cold water (from the tap if it is good).

Pour into vegetables.

Place gauze on top, folded in 2-4 layers. Add mustard powder.

Close tightly with a regular nylon lid. Transfer to a cool place for 3-4 weeks. Then try it and praise it.

Pickled tomatoes with cabbage and apples

Sweetish pickled tomatoes for the winter with sour apples and white cabbage are prepared in jars with a nylon lid, and they turn out rich and juicy. Vegetables exchange tastes and aromas, forming an excellent preparation.

Ingredients for a 3 liter jar:

tomatoes, white cabbage, apples - proportions as desired, how much will go into the jar;
beets, carrots, onions - 1-2 pcs.;
head of garlic;
a handful of black peppercorns;
dill umbrella;
1 tbsp. l. salt and sugar.

Appetizing tomatoes with cabbage and apples are prepared as follows:

I wash and peel all the vegetables. I sterilize the jars.
I lay out dill, peppercorns, garlic, onions cut into quarters, carrots cut into circles, beets, cabbage cut into convenient pieces, tomatoes and apple slices.
I pour salt and sugar into filled jars.
I fill the container to the top and sterilize them with the lid on over low heat for about 10 minutes from boiling time.
I cover the jars with nylon lids and place them in a dark place. Once every 2 days I open the lid slightly so that the gas that is formed from natural fermentation comes out.
When the gas evolution process is complete, I close the lid and place the workpiece on the refrigerator shelf.

You need to eat appetizing and aromatic tomatoes a month in advance, otherwise the vegetables will become too salty.

Cold tomatoes with mustard for the winter in a pan, barrel

An interesting option for preparing tomatoes using the cold method.

We take:

Tomatoes – 10 kg.
Carrots – 1 kg.
Garlic – 2 heads.
Mustard, dry - 3-4 large spoons.
Salt – 0.5 kg.
Water – 8 liters.
Dill - sprig.

How to pickle:

Do not remove the stems of the tomatoes, wash them carefully and pat dry.
Grate the carrots using a large mesh grater.
Cut the garlic into slices.
Place half of the garlic in the bottom of the jar.
Next come the tomatoes, alternated with carrot shavings and the remaining garlic.
Sprinkle required amount of mustard powder on top. Cover with a sprig of dill.
Dissolve salt in water and pour into a saucepan or barrel.
Cover with a flat plate and apply pressure. Refrigerate.

Delicious tomato paste with plums for the winter - cooking at home in a slow cooker

Do you like delicious sauces and unusual combinations of vegetables and fruits? New tomato paste for the winter at home in a slow cooker with the addition of fresh plums and spicy spices will be a real discovery for you. An aromatic paste with a pleasant sweetness is an unusual alternative to store-bought ketchup. It cannot be compared to store-bought “tomato” in a sachet and is very easy to prepare.

Ingredients:

ripe tomatoes – 2 kg
garlic – 200 g
plums – 1 kg
salt – sugar – 50 g
dried cloves – 1 tsp.
pepper mixture - 1 tbsp. l.
bay leaf – 4 pcs.
vinegar 9% – 1 tbsp. l.

How to prepare pasta with plums

Cut the plums and tomatoes into slices and chop. At home, the easiest way is to use a food processor or blender.
Pour the mixture into a bowl. Select the “Stew” program and set the cooking time to 2 hours. Leave the multicooker for 1.5 hours and continue the cooking steps 30 minutes before the end of the total time.
Add all spices, sugar and salt.
Squeeze the garlic through a press and leave the tomato paste to cook for half an hour. Don't forget to stir everything before you close the lid.
Pour a spoonful of vinegar into the prepared mixture. Mix and pour into warm, sterilized jars. At home in a slow cooker, you will definitely never overcook or spoil your tomato paste for the winter. The program will cope with all processes much better than a kitchen stove. This is a great option for housewives who love to surprise everyone with their home-cooked delicacies.

Pickled tomatoes as barrels (in jars)

Tasty, vigorous, strong, as if from a barrel, tomatoes will not leave anyone indifferent. They are especially good with a glass, and with potatoes. They prepare very quickly and simply. The recipe is old, this is how they fermented in the villages, the only difference is that they prepared it there in large wooden barrels, now they preserve it in jars.

Take for a three-liter jar:

Tomatoes.
Salt – 2 large spoons.
Granulated sugar - the same amount.
Mustard powder – 2 large spoons.
Water.

Step by step recipe:

Rinse the vegetables and wash the glass containers thoroughly. There is no need to sterilize them.

Fill the jars to the top. Try to lay tightly, but do not compact so as not to damage the fruits.

Add salt, sugar and mustard powder on top.

Fill to the top with ordinary unboiled water. If you are confident in the quality of your tap water, you don’t have to defend it.

Close the jar with a lid, take it in both hands and shake the contents thoroughly. Your task: the spices should be distributed throughout the jar and the tomatoes. Then open the lid slightly (you can ferment without a lid, then cover the neck with gauze).

Leave the tomatoes to ferment at room temperature for 3 days. Depending on the temperature in the apartment, the process may take a little longer. When the brine stops bubbling on the surface, the vegetables are considered sufficiently fermented.

Royal tomatoes for the winter: how to pickle, step-by-step recipe with photos

Sweet tomatoes are prepared according to various recipes. The use of the royal recipe gives the preservation an aromatic, delicate and at the same time, piquant taste. This cooking method will surely appeal to lovers of sweet pickles.

Cooking recipes differ in the range of products. Among the variety, winter preservation using the classic method using sugar, honey, and a slight spice by adding pepper and garlic is always popular.

Traditional cooking method

Royal winter tomatoes have a slightly sweet aroma. They keep well throughout the winter.

Ingredients:

medium tomatoes;
dill (use 2 medium umbrellas);
carnation;
4 peppercorns;
1 pod of hot pepper;
1 bay leaf;
1 bell pepper;
1 spoon of salt;
1.5 cups sugar;
1 spoon of vinegar.

The listed spices are designed for a 3-liter jar. The amount of vegetables depends on their size.

Torah preparation. Three-liter jars are thoroughly washed and doused with boiling water. To be safe, they can be sterilized.
Preparing tomatoes. Medium-sized fruits are washed under warm water; spoiled fruits should be removed.
Bookmark spices. Spices are placed at the bottom: cloves, bay leaves, hot pepper rings and pieces of bell pepper, dill.
Laying tomatoes. Vegetables are packed tightly last.
Sterilization. Vegetables are poured with boiling water to the very top and left to cool.
Preparing the brine. We preserve in two stages. The cooled water from the vegetables is poured into the pan. Salt, sugar, vinegar are added to it. The brine is left to boil on the stove.
Twisting and storage. The finished marinade is poured back into the jar and the lid is screwed on. The finished preserve is left to cool with the lid turned down in a warm place. After cooling, canned tomatoes are stored in a cool basement or cellar.

Recipe with honey

Sweet marinade recipes include not only sugar, but also honey. It makes the dish healthier.

Ingredients:

5 kg of tomatoes;
150 g salt;
450 g honey;
garlic (use 2 small heads);
dill;
currant leaf;
allspice;
carnation;
7.5 liters of water;
150 g acetic acid.

Spices are indicated per 7-8 liters of water. Currant leaves, spices and seasonings are used to taste.

Preparing jars. The liter jar is washed and sterilized in advance.
Preparation of ingredients. The tomatoes are washed thoroughly. The garlic is peeled and cut into rings.
Bookmark products. Spices are added first. Then tomatoes.
Preparing the brine. Honey, salt, allspice and cloves are combined in filtered water. Place the finished mixture on the fire and cook after boiling for 3 minutes.
Sterilization. The finished marinade is distributed into jars. The marinade should cool on its own. The cold brine is carefully poured into an enamel bowl and boiled again. Sterilization is repeated
Twisting and storage. Before screwing on the lids, the brine is boiled a third time. After this, it is bottled and preserved. The marinated tomatoes are left to cool in a warm place.

Royal recipe with spice

Lovers of bright colors and spicy taste will surely enjoy the royal tomato recipe using vegetables of different colors.

Ingredients:

half a kilogram of tomatoes;
hot green pepper 12 pods;
1 clove of garlic;
1 bell pepper (preferably yellow);
sweet pea;
100 g granulated sugar;
50 g salt;
2 tablespoons of vinegar.

Spices are indicated for a 1 liter jar.

Preparation. First you need to prepare the container and wash the vegetables. The pods are cut into circles or neat slices.
Adding spices and tomatoes. Garlic, sweet peas, and capsicum are laid out first. Bell peppers are placed together with tomatoes, alternating colors. Thus, the bookmark turns out bright.
Preparing the marinade. Add granulated sugar and salt to a liter of cold water. The marinade is brought to a boil. When hot, it is distributed into jars. 2 tablespoons of vinegar are added directly to the royal tomatoes.
Twist. The jars should be sealed immediately after adding acetic acid to the marinade. Re-boiling is not required. The finished preserves are left to marinate and cool with the lids turned down at room temperature.

There is a wide variety of royal tomatoes for the winter: with honey, onions, horseradish, sugar. Despite the differences, canned food has one thing in common - excellent taste, high quality and ease of preparation.

Tomatoes with mustard seeds - a finger-licking recipe

A recipe for lovers of sweet preparations with a spicy taste.

Ingredients for a 3 liter jar:

Tomatoes – 2 kg.
Water - liter.
Salt – 1.5 tablespoons.
Sugar - the same amount.
Mustard, grain - ½ tablespoon.
Anise, cumin - ½ tablespoon each.
Cinnamon – ½ teaspoon.
Garlic – 3 cloves.
Bay leaf – 2 pcs.

How to prepare:

Place in a jar everything listed in the recipe, spices, garlic, mustard beans.
Fill the rest of the space with tomatoes.
Make the first pour with boiling water, hold for 15-20 minutes so that the vegetables have time to warm up.
Boil the drained infusion, add salt and sugar, cinnamon. Pour boiling marinade over it and roll it up.
Cool slowly, wrapping the workpiece warmly. Then hide it in the cold.

Assorted tomatoes and cucumbers with mustard

A simple and at the same time excellent recipe for preparing your favorite vegetables in one jar. It is permissible to replace apple cider vinegar with wine, taking the same amount. If you decide to use 9% table vinegar, use one less spoon.

Composition for two liter jars:

Cucumbers, tomatoes - 0.5 kg each.
Dill - 1 umbrella.
Horseradish leaves – 1-2 pcs.
Garlic cloves – 3 pcs.
Peppercorns – 3 pcs.

For 1 liter of marinade:

Apple cider vinegar 6% - 4 large spoons.
Mustard powder - 3 small spoons.
Salt – 2 large spoons.
Sugar – 4 large spoons.

Step-by-step cooking recipe:

Soak the cucumbers for a couple of hours in cold water. Then cut off the ends.
Pierce the tomatoes at the base of the stem.
Place all the herbs, garlic, and pepper on the bottom of the jars.
Next, add the vegetables, arranging them randomly.
Make the first fill with boiling water. Warm vegetables for 20 minutes.
Drain the liquid, measure its volume, calculate how many spices need to be added per liter.
Make a marinade from the infusion and return it to the jars.
Add apple cider vinegar and mustard under the lid. Roll up.
Place it on your butt, wrap it up, and leave it for a day to cool slowly. This recipe can be stored at room temperature.

How to store tomatoes in newspaper

We will store the tomatoes in the refrigerator for 2 weeks using regular newspaper. You can wrap each vegetable in paper, you can make envelopes, like for seeds, and store them in 3 pieces. The easiest way to keep tomatoes fresh is to keep them dry, change the newspaper more often, and keep the refrigerator and shelf dry. If each fruit is in paper or newspaper, it will be stored for a very long time and not in the refrigerator. If you wrap the tomatoes individually and change the sheets every week, they will sit all winter just in boxes or baskets. The main thing is not to pile tomatoes one on top of another in numerous layers; 1 or 2 will be enough.

Sweet tomatoes with mustard for the winter before sunset

Recipe for preparation with herbs.

Ingredients:

Tomatoes – 0.5 kg.
Bell pepper – ½ fruit.
Water – 0.5 liters.
Basil - sprigs.
Salt – 1 large spoon.
Granulated sugar – 2-3 large spoons.
Grain mustard - a small spoon.
Garlic – 2 cloves.
Citric acid – 1/3 small spoon.

How to marinate:

Place a sprig of basil and garlic into the jars.
Peel the bell pepper from seeds with partitions, cut into petals.
Prick the tomatoes with a fork and place them in a jar, filling the voids with strips of pepper.
Pour boiling water over it and let it sit for a quarter of an hour so that the vegetables have time to warm up thoroughly.
Return the slightly cooled infusion to the pan, season with sugar, salt, and mustard seeds.
When the spice grains have dissolved, pour the marinade back into the jars.
Tighten, cool slowly, and store in a secluded place for long-term storage.

How to preserve tomatoes: Sawdust method

We store tomatoes in boxes using sawdust. If you purchased or harvested a crop that is not yet very ripe, place the tomatoes in a box, preferably a wooden one, just lay them in rows, back to back so that they do not crush each other, with the place where the stalk (tail) was facing up. Layer each layer with paper and sprinkle with sawdust, which absorbs moisture and prevents the tomatoes from rotting or spoiling. For this method of keeping tomatoes fresh to be effective, you need to provide the fruits with a minimum of moisture, no sunlight and a temperature above +10 degrees. Place the boxes in the cellar or basement, or store them on the balcony; if the side is not sunny, cover with paper.

Tomatoes with dry mustard and apples without vinegar

Simple, not labor intensive, very tasty. For preparation, I advise you to take sweet and sour or sour hard apples.

Necessary:

Tomatoes – 1.5 kg.
Apple, small.
Garlic – 4 cloves.
Onion - head.
Dill - a pair of umbrellas.
Dry mustard - a tablespoon.
Sugar – 1.5 tablespoons.
Salt – 2 tablespoons.

How to salt:

Cut the apple and onion into slices, peel the garlic.
Stuff the tomatoes into the jar, filling the empty spaces with onions, garlic, and apples.
Boil water, pour, leave on the kitchen table to warm up for a quarter of an hour. Then pour into the pan.
Prepare the marinade by boiling the infusion with the required amount of salt and sweetness.
Pour mustard powder into jars and pour marinade. Roll up under an iron lid or seal with a screw.

Pickling tomatoes for long-term storage, like in a barrel

Huge scarlet tomatoes, ready to splash juice right in my hands, allow me to relieve my soul, so I won’t stop until I eat 3-4 pieces.

Products needed for a 3 liter jar:

dense, small tomatoes – 1.8 kg;
a couple of cloves of garlic;
a third of hot pepper;
a handful of black pepper;
horseradish leaves - 2 pcs.;
pure salt - 2 tbsp. l.

Appetizing juicy tomatoes with peppers, which are prepared for long-term storage, are prepared in the following steps:

Wash all ingredients thoroughly.
I put garlic with horseradish, peas and hot peppers on the bottom of the jar.
I load the tomatoes into the jar.
I pour salt into the jar and fill the jar with cool water.
I cover the top with a leaf of horseradish, cover the jar with a plastic lid, and shake.
I put the preparation in the cellar and wait 5 weeks for the vegetables to be salted.