TOP 14 recipes for canning tomatoes with mustard for the winter

Secrets of pickling tomatoes with mustard

Before salting, the ingredients must be prepared.

Select tomatoes that are not overripe, elastic and strong. It is important that they show no signs of damage or deterioration. For pickling, take varieties with fleshy fruits so that they do not turn out watery and not too fragrant.

Then sort the tomatoes. Sort according to maturity, size and shape. In this case, the workpiece will look very attractive.

Wash the fruits and dry them.

Be sure to thoroughly wash and dry other ingredients.

Take coarse table salt, any vinegar will do - wine, apple, table.

Important! The amount of vinegar is calculated depending on its type.

Mustard is an important component. Use any:

• in grains;
• in powder;
• in the form of a fill.

Mustard in grains has a milder effect, but in powder it will make the preparation sharper and more aromatic. Most often, housewives salt tomatoes with mustard in jars. This packaging is very convenient.

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:

1. Vegetables should be strong, elastic and without damage.
2. It is advisable to take fleshy varieties of the crop, otherwise the snack will be watery and not very tasty.
3. Before cooking, sort the fruits, selecting them by stage of ripeness, size and variety, then wash and dry.
4. Mustard can be used both in powder and in grains.
5. 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.

Salted tomatoes with mustard without vinegar

The recipe is a type of cold preservation. It is highly valued for its ease of preparation and excellent taste.

Necessary products for 2.5 kg of tomato - cream according to the recommendations of experienced chefs:

• You need purified or boiled water - one and a half liters;
• garlic – 5 peeled cloves;
• mustard powder – 1 tbsp. l.;
• cloves – 5 flower buds;
• fresh or dried dill - 3 umbrellas;
• bay leaf, basil, cherry, currant leaves, horseradish;
• allspice – 5 peas is enough;
• black peppercorns – 9 pcs.;
• salt – 1.5 tbsp. l.;
• sugar – 3 s. l.

Algorithm of actions:

1. Rinse the vegetables and dill umbrellas well with running water.
2. Prick the fruits with a sharp object near the base of the stalk.
3. Prepare glass containers and sealing lids - wash, dry, boil the lids additionally.
4. Lay vegetables, spices, herbs in layers. Then a turn of cloves of garlic, umbrellas of dill. Finally add peppercorns.
5. Prepare the brine. Bring water to a boil, add salt and sugar, wait until the ingredients dissolve, then cool.
6. Pour mustard powder into the cooled brine, after stirring, wait until the mixture brightens.
7. Fill the jars with brine, roll them up for the winter, find a place where it will be cold and dark, and place the preparation.

Rules for storing salted tomatoes

According to GOST, salted tomatoes are stored at temperatures from -1 to +4 degrees and a relative humidity of about 90%. At home, such storage parameters are difficult to maintain, but desirable. It’s good if there is a basement where it’s cool. If there is none, and there is only a balcony, they salt enough vegetables to eat them before frost. In other cases, they make do with a refrigerator.

It is very important to prevent mold from growing. To do this, change the gauze or linen napkin once a week, wash it and iron it.

Advice! Mold will be less of a concern if you sprinkle mustard powder on top of the napkin or simply soak it with mustard solution.

Tomatoes salted for the winter with dry mustard using the cold method

Workpiece components:

• ripe tomatoes – 12 kg;
• cold water (boiled or purified) – 10 l;
• granulated sugar – 2 cups;
• aspirin tablets – 15 pcs.;
• vinegar (9%) – 0.5 l;
• table salt – 1 glass;
• dry mustard (powder) – 1 tbsp. l per bottle;
• spices and herbs - garlic, dill, hot pepper, horseradish.

Winter preparation process:

1. Completely dissolve aspirin tablets, salt, sugar in water, pour in vinegar, stir.
2. Prepare jars and nylon lids.
3. Place in bottles, herbs, garlic, pepper.
4. Fill jars with vegetables and add mustard on top.
5. Pour in cold solution and close with nylon lids.
6. Place the workpiece in a cold place in the cold, out of light.
7. Can be tasted after 2 months.

Pickled green tomatoes in a bucket

Pickled green tomatoes (the recipe can be modified by changing the type of greens) can be prepared in a bucket. For further storage, they can be transferred to sterilized jars.

What ingredients will you need?

To pickle tomatoes in a bucket you need to prepare:

You can also use horseradish leaves. They will need to be washed from dirt and lined the bottom of the bucket with them.

Step-by-step cooking process

The process of pickling tomatoes in a bucket is carried out in compliance with the following steps:

1. Tomatoes need to be cut into 4 parts (do not cut all the way).
2. Cut the garlic cloves into slices.
3. It is recommended to use gloves when cutting hot peppers. Cut into small pieces.
4. The celery leaves can be left whole.
5. Carefully insert slices of garlic, pieces of hot pepper, as well as celery leaves and dill sprigs into the slits of the tomatoes.
6. Rinse the bucket from dirt and dust, wipe with mustard and pour over boiling water.
7. Place the remaining garlic and hot pepper, as well as the remaining celery and dill umbrellas (1/2 part) into a bucket.
8. Place the tomatoes cut side up on top of the spices.
9. Place peppercorns, laurel leaves and dill umbrellas on the tomatoes.
10. Dissolve granulated sugar and salt in water.
11. Fold sterile gauze in 2 layers and sprinkle it well with dry mustard.
12. Cover the bucket with gauze and pour the brine through it. Mustard will give the brine a special aroma and pungency, and also protect against the development of fungus. The gauze does not need to be removed from the bucket.
13. Place the tomatoes under pressure. To do this, you need to place a plate on top of the contents. You can place a stone or a jar filled with water on the plate. Keep the tomatoes warm under pressure for 24 hours.

After a day, the oppression must be removed, cover the bucket with a lid and move it to a cool storage room. Can be consumed after 30-40 days. Tomatoes from a bucket do not require additional decoration when serving.

Tomatoes with mustard for the winter: recipe with garlic and herbs

List of ingredients for 5.5 kg of red vegetables:

• 200 g of fresh or dried celery, dill;
• 4 tbsp. l. dry mustard;
• 25 pcs. currant and cherry leaves;
• 7 pcs. horseradish root;
• 200 g garlic;
• 2 pcs. hot capsicum.

For the brine:

• 4.5 liters of purified water;
• 9 tbsp. l. salt;
• 18th century l. Sahara.

Procurement process:

1. Wash tomatoes and herbs and dry.
   Important! The amount of greens can be safely increased as desired.
2. Prepare the brine in advance. Add salt and sugar to boiling water, boil for 3 minutes, cool.
3. When the solution has cooled, add mustard.
4. Chop the garlic and herbs, trim the horseradish root, cut the hot pepper into rings (remove the change). Mix everything.
5. Pierce the tomatoes near the stem.
6. Take a convenient container and layer the ingredients, starting with the greens. Alternate greens with vegetables until completely consumed. The top layer is green.
7. Pour the solution, put a weight, cover with a cloth.
8. After a week, cold-salted tomatoes with the addition of garlic and herbs are ready. Now the workpiece can be put into jars. If you plan to preserve vegetables during the winter, it is recommended to put the jars in the basement or refrigerator.

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:

1. When salting in a bucket, the cold method is often used.
2. The vitamin composition of tomatoes and related ingredients is preserved.
3. Oppression is a prerequisite. Without it, your tomatoes will quickly turn sour or not be salted. Don't ignore this important point.
4. 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.

Salted tomatoes for the winter with French mustard

List of products for pickling 2 kg of red tomatoes:

• granulated sugar - 1 tbsp. l.;
• salt – 150 g;
• fresh or dried dill - 1 umbrella;
• garlic – 1 medium head;
• bay leaf – 3 pcs.;
• hot red pepper, black peas, clove buds - to taste;
• French mustard – 3 tbsp. l.;
• cherry and currant leaves.

Salting process:

1. Prepare the container and tomatoes. Pierce the vegetables.
2. Place spices at the bottom of the jar, then continue layering tomatoes and spices with leaves.
3. Leave a little space to the edge of the jar.
4. Salt, sugar, mix the remaining spices with 2 liters of water, pour the brine over the tomatoes.
5. Make a mustard plug. Cover the top of the jar with gauze or a bandage folded in three. Add mustard. Cover the grains with gauze so that they are inside.
6. Roll up for the winter.

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.

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’s cold outside, then put it on the balcony. In two weeks

with mustard completed. You can open one jar and take a sample. When everything is done correctly, the result should be a real masterpiece. Bon appetit!

Tomatoes with mustard and horseradish leaves, cherries, currants

Products:

• elastic red tomatoes – 2 kg;
• garlic – 1 medium head;
• coarse salt – 3 tbsp. l.;
• table vinegar (9%) – 1 tbsp. l.;
• granulated sugar – 1 tbsp. l.;
• a set of greens - dill umbrellas, currant leaves, cherries, horseradish.

Step by step description:

1. Sterilize the container.
2. Prepare the tomatoes - wash, remove stems, pierce.
3. Place a layer of horseradish leaves and dill on the bottom of the jar.
4. Fill the container up to the shoulders with tomatoes, at the same time alternating with peeled garlic cloves, currant leaves and cherry leaves.
5. Pour sugar and salt into a jar, add purified or cooled boiled water, add vinegar.
6. Close with a nylon lid.

Important! Store the preparation for the winter on the bottom shelf of the refrigerator.

Salted tomatoes: recipe for pickling with onions

The taste of tomatoes can be enhanced with regular onions.

Recipe:

• 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

Cold pickling of tomatoes with mustard and carrots

What products to prepare:

• tomatoes (choose ripe, firm ones) – 10 kg;
• medium carrots – 1 kg;
• garlic – 2 heads;
• dill greens;
• bay leaf – 2 pcs.;
• salt – 0.5 kg;
• ground red pepper - to taste;
• water – 8 liters.

Algorithm for preparing for the winter:

1. Wash the vegetables. Do not remove the stems of tomatoes. Peel the carrots and grate them. Cut the pre-peeled garlic into thin, even slices. Wash and dry the dill.
2. Place some of the garlic, herbs, bay leaf on the bottom of the dish, sprinkle with red pepper.
3. Carefully place the tomatoes in layers with carrots and garlic. Alternate until the container is filled. The top layer is green.
4. Mix clean cold water with table salt. Pour the solution over the tomatoes. The water should cover the vegetables.
5. Place oppression on top and place the workpiece in a cool place for the winter.

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:

1. Soak the cucumbers for a couple of hours in cold water. Then cut off the ends.
2. Pierce the tomatoes at the base of the stem.
3. Place all the herbs, garlic, and pepper on the bottom of the jars.
4. Next, add the vegetables, arranging them randomly.
5. Make the first fill with boiling water. Warm vegetables for 20 minutes.
6. Drain the liquid, measure its volume, calculate how many spices need to be added per liter.
7. Make a marinade from the infusion and return it to the jars.
8. Add apple cider vinegar and mustard under the lid. Roll up.
9. 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.

Tomatoes with mustard for the winter immediately in jars

Product set:

• 1 kg tomato;
• 30 g fresh dill;
• 2 pcs. fresh cherry and currant leaves, and dried laurel leaves.

For solution:

• 1 liter of clean water;
• 15 g dry mustard;
• 2.5 tbsp. l. Sahara;
• 6 black peppercorns;
• 1.5 tbsp. l. salt.

How to salt correctly:

1. Select fruits of equal size, without damage, signs of spoilage or rotting.
2. Wash, dry, place in jars, evenly adding dill and leaves.
3. Boil water with pepper, sugar, salt, dissolve the mustard, and leave to cool.
4. Fill the jars with cold brine, seal with nylon lids, and refrigerate. 1.5 – 2 months will pass and the workpiece is ready.

Spicy cold tomatoes with mustard

Ingredients for 1 bottle:

• tomatoes – 1.5 kg;
• garlic – 5 cloves;
• 4 pieces each of parsley root and horseradish;
• carrots – 50 g;
• parsley – 30 g;
• mustard beans - 1 tbsp. l.;
• hot pepper (small) – 1.5 pods.

The brine is prepared from 1 liter of water and 1 tbsp. l. salt with a slide.

Preparation:

1. Prepare the jars - wash and dry.
2. Place spices, carrots, mustard on the bottom.
3. Arrange the vegetables.
4. Fill with brine, close with nylon lids, and send to the basement for 10 days.
5. Then pour 1 tbsp into each bottle. l. vegetable oil.
6. Tasting is possible after 45 days.

Important! Store salted tomatoes in the cold for the winter.

Cold pickling of tomatoes in jars

Cold salting tomatoes in jars is possible and necessary. This method will allow those who can only store it in the refrigerator to enjoy such a tasty product. To ensure that barrel-pickled tomatoes in jars have the necessary pungency, the recipe calls for the use of vinegar: 1 dessert spoon per three-liter jar.

Read also: Is it profitable to keep a cow reviews?

Spices can be any, but you can’t do without horseradish leaves and dill umbrellas.

Barrel tomatoes in a jar, the recipe for which is given above, are stored in the cold. If, 3 days after the start of fermentation, the brine is drained from the jars, boiled and sent back, such a preparation can be rolled up with metal lids and stored in the room.

Tomatoes for the winter with dry mustard in jars, like barrels

The main ingredients that will be needed for pickling 2 kg of red selected tomatoes:

• coarse salt, sugar, mustard powder - take 2 tbsp each. l.;
• black and allspice – 3 peas is enough;
• garlic – 3 peeled cloves;
• horseradish leaves, you can add currants, cherries, dill umbrellas - the quantity is chosen by the cook.

Cooking process:

1. Place garlic, herbs, and spices on the bottom of a jar prepared by sterilization.
2. The next stage is vegetables.
3. Do not heat purified water, dilute salt, sugar, mustard powder in cold water.
   Important! You can use chilled boiled water if cleaning is not possible.
4. Pour the ingredients into the jar.
5. Place a clean cloth on top of the neck to protect the workpiece from dust.
6. After a week, remove the mold, cover with a nylon lid, and refrigerate.
7. After 2 weeks you can taste it.

Recipe for salting tomatoes in a barrel

Tomatoes in a barrel for the winter are a classic pickling method. In this case, the best conditions for fermentation are created, and the tree gives the tomatoes a unique taste and aroma. Salting tomatoes in a barrel is no more difficult than in any other container - the only difference is in volume.

Advice! For harvesting, only barrels made of hardwood are chosen.

You will need for a twenty-liter barrel:

• 16-20 kg of tomatoes;
• cherry, oak, currant and grape leaves - 20-30 pcs.;
• dill umbrellas with stems – 15 pcs.;
• 4 garlic heads;
• 2 large horseradish roots and 4 leaves;
• parsley sprigs – 3-4 pcs.;
• 2-3 chili peppers.

Dilute 1.5 kg of salt per 20 liters of water.

Advice! Ideally, you need spring water; if this is not available, use boiled water.

Salting:

1. Cover the bottom of the barrel with dill leaves. Layer every 2 layers of tomatoes with garlic, pieces of horseradish root and chili pepper.
2. There should be herbs on top.
3. Tomatoes drenched in brine are covered with gauze and a weight.
4. After 5 days of fermentation, the tomatoes in the barrel are placed in the cold.

Salted cherry tomatoes with mustard for the winter

Cherry tomatoes are much tastier than large varieties. Plus, they are more convenient to eat.

Set of products for pickling:

• cherry fruits – 2 kg;
• mustard beans or powder - 2 tbsp. l.;
• horseradish, cherry, currant leaves, dill umbrellas - to taste and desire;
• cold water – 1 liter;
• salt – 1 tbsp. l.

Preparing delicious pickles for the winter:

1. Wash the fruits and dry them.
   Important! There is no need to prick the cherry tomatoes.
2. Place the greens and mustard seeds (seeds) on the bottom of the dish in a cushion.
3. Fill the container, being careful not to crush the fruit.
4. Dilute salt and mustard (powder) with water. When the composition brightens, pour it into a jar.
5. Keep at room temperature for 3-4 days, then cover with a nylon lid and lower into a cool basement.

Selection and preparation of vegetables

There are several basic rules for preparing tomatoes for pickling:

1. It is best to choose not overripe, dense tomatoes without cracks or damage. It is worth taking fleshy fruits so that the preparation is not too watery.
2. Mustard can be taken both in grains and in powder. It is better to use coarse salt, but you can use vinegar at your discretion.
3. Tomatoes need to be sorted and washed with water. Before putting them into jars, they must be pierced in the area of ​​the stalk. This is done so that they do not burst when they are poured with boiling water.
4. Some recipes call for cutting tomatoes into slices, and some call for using green, unripe fruits.

Delicious tomatoes in mustard sauce

Ingredients:

• medium-sized tomatoes with thick skin – 2 kg;
• granulated sugar – 1 cup;
• table salt – 60 g;
• table vinegar (6%) - 1 glass;
• store-bought mustard – 5 tbsp. l.

Step-by-step description of preparations for the winter:

1. You need to pierce the tomatoes with a sharp object, then place them tightly in a sterile container.
2. Prepare hot brine from water, salt, sugar and mustard. After boiling, add vinegar.
3. Remove the composition from the heat and cool.
4. Fill the container with tomatoes completely with brine, cover with a nylon lid, and transfer to the cold.

Recipe for “Canned Tomatoes in Mustard”:

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Winter tomatoes with Dijon mustard

Products for pickling:

• medium-sized tomatoes – 8 pcs.;
• garlic cloves, bay leaves - take 2 pcs.;
• prepare dill and cilantro (dried or fresh herbs) - 3 sprigs;
• salt, sugar, table vinegar (9%) - measure 0.5 cups each;
• Dijon mustard (seeds) – 1 tsp. full;
• black pepper – 10 peas (the quantity is adjusted to taste);
• clean water – 1 l.

Step by step process:

1. Disinfect the jar with boiling water or sterilize it over steam in the usual way.
2. Place herbs, spices, mustard seeds, tomatoes one by one, evenly distributing the components in the jar.
3. Prepare a solution for pouring from water, salt, sugar, vinegar. Mix everything thoroughly until dissolved.
4. Pour over the tomatoes.
5. Cover with a nylon lid and store in a cool, dark place for the winter.

Preparing pickled tomatoes

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 white stem inside the tomato. This cannot be allowed. The inside of the tomato should only be uniformly red.

Wash the tomatoes with cold water and tear off the stems. 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, just 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.

Cold salted tomatoes with mustard and apples

Recipe ingredients:

• 2 kg tomato;
• 0.3 kg sour apples;
• 1 liter of water;
• 2 tbsp. l. sugar and salt.

Preparation for the winter:

1. Prepare the container.
2. Wash the vegetables and pierce them.
3. Cut the apples into pieces or slices.
4. Layer fruits and vegetables.
5. Mix salt and sugar with water, pour the brine into a jar.
6. Close with a nylon lid.

Salted tomatoes with mustard seeds

The set of products is designed for a 1.5 liter jar:

• tomatoes – 0.8 kg;
• mustard beans – 1 tsp;
• allspice – 10 peas;
• bay leaf and peeled garlic cloves - take 2 pcs.;
• you need sweet and bitter pepper - 1 pc.;
• horseradish root, assortment of greens according to preference.

For the marinade:

• water – 1 l;
• vinegar (9%) – 100 g;
• table salt – 3 tsp;
• granulated sugar – 2.5 tbsp. l.

Preparation:

1. Carefully place the horseradish root and herbs selected for harvesting on the bottom of a clean bowl.
2. Peel and chop two types of peppers. Choose the cutting shape as desired.
3. Place tomatoes, peppers, bay leaves, mustard seeds, allspice.
4. Now you can start preparing the filling. Boil water, wait for salt and sugar to dissolve, pour in vinegar.
5. Fill the jars after the solution has cooled, cover the containers with nylon lids.
6. It is recommended to store in the basement.

Cold winter tomatoes in mustard with basil and cloves

Set of ingredients:

• tomatoes - about 2.5 kg;
• clean water – 1.5 l;
• black pepper – 10 peas;
• clove buds – 5 pcs.;
• basil – 4 sprigs (the quantity can be varied);
• salt – 1.5 tbsp. l.;
• sugar – 3 tbsp. l.;
• laurel leaf – 4 pcs.;
• mustard powder – 1 tsp;
• leaves of cherry, currant, horseradish, dill umbrellas.

Salting process:

1. Sterilize jars in advance and refrigerate.
2. Wash the vegetables, put them in a jar mixed with spices and herbs.
3. Boil water, add bay leaves, peppercorns, salt, sugar.
4. Cool the solution, add mustard, stir.
5. When the filling becomes lighter, pour into jars.
6. Seal for the winter with lids (metal or nylon).
7. Store in a dark place with a cool temperature.

Tomatoes, like barrels in a saucepan

Salted tomatoes in a saucepan, like barrel tomatoes, can be prepared according to the following recipe. The amount of ingredients depends on the volume of the container and taste preferences. For those who like “vigorous” tomatoes, you can add more horseradish root, garlic and hot pepper. What should be in the salting:

• tomatoes;
• horseradish leaves and roots;
• dill umbrellas with stem;
• chilli;
• garlic;
• currant leaves.

You can also add spices - peppercorns and bay leaves.

Advice! The best salted barrel tomatoes come from fruits of the same size and blanche ripeness.

Salting:

1. The pan is scalded with boiling water. The bottom is covered with half of the greenery.
2. Lay out the tomatoes: harder ones on the bottom, softer ones on the top. Cover with the remaining greens.
3. Boil water and dissolve salt in it at the rate of 70 g per 1 liter. The cooled brine is poured into the pan.

You can try pickling no earlier than after a month.

Spicy salted tomatoes with mustard for the winter

Ingredients:

• tomatoes – 2 kg;
• water – 1 l;
• salt and sugar - 1.5 tbsp. l.;
• mustard seeds, anise, cumin - 0.5 tbsp. l.;
• cinnamon powder 0.5 tsp;
• bay leaf – 2 pcs.;
• garlic – 3 cloves;
• allspice and black pepper – 6 peas each;
• mint, marjoram, dill, cloves, tarragon, star anise - the set depends on the desire and taste of the housewife and household.

Recommendations for pickling:

1. Prepare jars and tomatoes in the traditional way.
2. Vegetables need to be chopped.
3. Place garlic, herbs, spices, bay leaves, and peppercorns on the bottom of the containers.
4. Place tomatoes evenly on top.
5. Dissolve salt and sugar in boiling water and cool.
6. Pour over the tomatoes and roll them up for the winter.

Recipe No. 3, a little discussion

Why is the cold method popular?
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. There are different ways to prepare the brine and add mustard. The main ones are cold and hot canning. The second option is not particularly different from traditional pickling of tomatoes, but the first is a simple and original way to try salted tomatoes with mustard.