18 best recipes for preparing tomatoes with mustard for the winter

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

Before you start pickling a tomato, it is worth considering a few rules that will help preserve the beneficial qualities of the vegetable and prevent the jars from “exploding”: Cans
for preservation should be washed well 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.

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

1. Cut the plums and tomatoes into slices and chop. At home, the easiest way is to use a food processor or blender.
2. 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.
3. Add all spices, sugar and salt.
4. 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.
5. 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.

Tomatoes with mustard for the winter: recipes with photos, you'll lick your fingers

One of the most common preparations is cucumbers with mustard, which makes the preparation more interesting and adds a light spicy aroma. But why not try making tomatoes with mustard for the winter. In this design, everyone’s favorite vegetable will sparkle with new colors and perfectly diversify the rows of bright jars.

Recipe for canned tomatoes with mustard

The peculiarity of this workpiece is that its technology does not require sterilization at all, which greatly simplifies the process.

• Rinse the jars thoroughly, preferably using baking soda. This powder is a unique cleaning agent that is excellent for washing jars for preparations. It removes all bacteria and contaminants, which allows the seams to be stored for an extremely long time without any complaints. And taking into account that the container does not need to be sterilized, this is by far an important aspect.
• Rinse the tomatoes well, make a small puncture near the branch attachment, this will prevent the skin from bursting due to temperature changes and maintain the presentable appearance of the vegetable.
• Peel the garlic, leave the pepper intact (do not forget to wash each ingredient).
• Place garlic and pepper on the bottom of the prepared jar. Fill the remaining space with tomatoes. Pour boiling water over and let stand for a quarter of an hour.
• Meanwhile, prepare the marinade: boil water in a saucepan of a suitable size and dissolve the bulk ingredients in it. When bubbles characteristic of boiling form on the surface of the liquid, add vinegar.
• Drain the cooled boiling water from the tomatoes waiting for their finest hour and fill the container with the resulting brine. It is convenient to use a ladle for this, so you are unlikely to get burned. Add a spoonful of mustard powder. Screw the jars tightly, turn them upside down, cover with something warm and leave to cool.

It should be noted that the amount of ingredients is calculated for 1 liter of marinade, but there are enough tomatoes for a 3-liter jar. Therefore, when cooking the filling, feel free to triple the proportions.

Tip: to know exactly how much marinade is needed for the container, cook it in the liquid in which they were initially infused, adding a little to be on the safe side.

Recipe for salted tomatoes with mustard and apples

Apples are often used in vegetable preparations. At a minimum, at the beginning of autumn there are a lot of them and they are available, at a maximum they are incredibly tasty along with tomatoes. Well, mustard will add an unusual spicy note and tartness.

Number of servings: 18

Cooking time: 1 hour

Step-by-step preparation

Place in a clean jar one part of the apple, from which you first removed the seed box, and half of the onion. Place the tomatoes tightly on top, alternating with the remaining ingredients. Fill the contents of the jar (you will need a 3-liter container for this amount) with just boiled water and forget about it for about 15 minutes. Now pour the liquid into the pan, bring to a boil, add salt and granulated sugar, wait until the ingredients are completely dissolved and pour back into the pan. vegetables. Sprinkle mustard on top. Wrap up and be sure to take care of a warm blanket for your workpiece

It is very important to wrap the jars for about a day. Advice: for this kind of pickles, it is best to use fruits that are not too large and quite fleshy.

An excellent option is finger soil tomatoes.

Advice: for this kind of pickles, it is best to use fruits that are not too large and quite fleshy. An excellent option is finger soil tomatoes.

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

Quick with mustard for the winter

Salted tomatoes with mustard are prepared for the winter according to different recipes and it is impossible to list them all. But below in the article, every housewife will be able to find the best and most delicious recipes for delicious preserves for the winter.

For brine you need water (10 l), salt (300 g). These salted tomatoes with mustard are very quick and easy to prepare at home! Preparation:

1. Select strong and unspoiled berries.
2. Next, you will need an enamel bowl; place the tomatoes in it, preferably tightly.
3. Arrange the tomatoes with spices, use dill, garlic, pepper, horseradish, cherry leaves and tarragon. Also cover the bottom of the container with spices and sprinkle with mustard (dry in powder form).
4. Place the tomatoes on top, cover them with spices (leaves) and a piece of linen napkin.
5. Fill them with brine, cover with a circle (wooden), place a small weight on it, set aside, let it sit for a week.
6. Then move it to a cool room for a month.

Features of pickling green tomatoes for the winter with mustard

Using a dry or paste-like bitter mixture when preparing pickles for the winter is a way to preserve any product from mold.

There are several proven methods for using mustard in various pickles:

1. Canning in a hurry for short-term storage. The inside of the plastic lid is moistened with boiled water and thickly sprinkled with dry mustard. Then the jar of green tomatoes in mustard is carefully sealed with a lid, being careful not to spill the bitter powder. Warning! It is not recommended to store such pickling for more than 2 - 3 months, as the contents will lose their taste after prolonged aging.
2. The “mustard cork” method of corking. A jar of green vegetables is not filled to the top with marinade or brine, leaving a few centimeters of empty space. Green tomatoes are covered with gauze on top. Its size should be twice the size of the neck of the container. Pour a thick layer of dry mustard up to the neck on the gauze in the jar and cover it with the remaining gauze. After this, the container is carefully sealed with a plastic cap.
3. Pickled or salted tomatoes, sealed with a mustard cork, are stored in a cold place for about six months.

Delicious soaked apples with mustard in jars

To make soaked apples for the winter even brighter and more original in taste, cook them with the addition of mustard. A homemade recipe will allow you to store the product in glass jars for a long time.

Cooking time: 40 minutes

Cooking time: 20 minutes

Servings – 1.5 l.

Ingredients:

• Apple – 10 pcs.
• Dry mustard – 30 gr.
• Raspberry leaves - to taste.
• Cherry leaves - to taste.
• Salt – 1 tsp.
• Sugar – 1 tbsp.
• Water – 1 tbsp.

Cooking process:

1. Place some cherry and raspberry leaves on the bottom of a clean jar.
2. We also send apples here. We rinse them under water and pack them tightly.
3. While laying, you can place a few more leaves in the middle.
4. Cover the food with dry mustard.
5. Cover the workpiece with the remaining leaves and fill it with a marinade of water, sugar and salt.
6. Place the lid on the container and contents and let it cool completely. The soaked apples with mustard are ready, send them for long-term storage!

Green tomatoes for the winter in a plastic bucket, cold pickled

To begin with, I’ll tell you the first pickling recipe that my mother taught me. This is how I pickle tomatoes every year. It turns out very tasty! These tomatoes will come in handy for any holiday table or family dinner.

To prepare, prepare:

• 9 kg of tomatoes (10 liter bucket);
• 6-8 bunches of dill;
• 7-10 sprigs of celery;
• 5-7 sheets of horseradish;
• 1-2 branches of tarragon;
• 10 cherry leaves;
• 4-5 heads of garlic;
• 1 tbsp. coriander seeds;
• 1 tbsp. mustard seeds;
• 5-6 bay leaves;
• rock salt;
• 1 tsp black pepper mixtures;
• 5 liters of water.

Cooking step by step:

1. Evenly distribute 3-4 sprigs of celery, a small bunch of dill, 3 leaves of horseradish, 1 sprig of tarragon, 5-6 bay leaves and cherry leaves at the bottom of the bucket. Add coriander seeds, mustard seeds and peppercorns.

2. Chop 2 heads of garlic into a bucket. The garlic does not need to be peeled, just break the head and lay out the whole cloves.

3. Place the tomatoes in a single layer on the grass bed.

4. Place 3-4 bunches of dill along with inflorescences, 2-3 branches of celery, 1-2 leaves of horseradish and 1-2 heads of garlic on the vegetables. Layer the vegetables and herbs this way. You should get 2-3 layers.

5. Prepare brine at the rate of 3.5 tbsp. salt per 1 liter of cold raw water. The brine should cover the top fruits halfway. For such a volume of tomatoes you will need 5 liters of water and 17.5 tbsp. salt.

Cold salted barrel tomatoes in jars for the winter

Here is a simple recipe for cold-salting tomatoes, proven over decades. Almost a classic of blanks.

Take:

• Tomatoes.
• Dill umbrellas.
• Currant leaves, horseradish.
• Allspice and black peppercorns.
• Brine: for 1 liter of water – 1 large spoon of salt.

How to pickle:

Prepare the tomatoes for pickling - remove any spoiled ones, then rinse thoroughly. The area near the stalk does not need to be trimmed.

Make a layer of greens at the bottom of the jar.

Then place some of the tomatoes.

Next, make another layer of currant leaves and dill.

Fill the rest of the volume with tomatoes. Place garlic cloves, cut into halves, in between the tomatoes. Add 6-8 peas of different peppers to each container.

Make the brine, stir carefully until the salt crystals are completely dissolved. It is permissible to pour salt directly into the jar, then fill it with water. But often the salt is not of very good quality, so it is preferable to dilute it first and pour out the sediment.

Cover the workpiece with gauze folded in several layers. Leave at room temperature for exactly 3 days.

After the specified time, remove the foam that will definitely appear. Then close it under the nylon lid. You can store prepared tomatoes only in a room with a low temperature - a basement, cellar. You can't keep them in an apartment

History of pickles

Tomatoes go well not only with main courses, but are also ideal for snacks, and mustard adds a unique aroma and rich taste.

Even the most common recipe for tomatoes with mustard has a major plus - it is time-tested. By the way, you will be surprised not only by the taste, but also by the appetizing appearance of tomatoes. Both red and green tomatoes are suitable for the presented pickling. And when it’s winter outside, such a combination of colors at a festive feast will lift both your mood and the desire to enjoy something delicious.

Preparing vegetables for winter has long been a tradition in our country - now a recipe for pickling any kind can safely be called a national snack. The world is improving every day, and any dish, including pickled or pickled cucumbers and tomatoes, can be found on store shelves. However, sometimes you just want to cook something with your own hands: something homemade, according to a special recipe, real and natural.

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.

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.

1. Torah preparation. Three-liter jars are thoroughly washed and doused with boiling water. To be safe, they can be sterilized.
2. Preparing tomatoes. Medium-sized fruits are washed under warm water; spoiled fruits should be removed.
3. Bookmark spices. Spices are placed at the bottom: cloves, bay leaves, hot pepper rings and pieces of bell pepper, dill.
4. Laying tomatoes. Vegetables are packed tightly last.
5. Sterilization. Vegetables are poured with boiling water to the very top and left to cool.
6. 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.
7. 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.

1. Preparing jars. The liter jar is washed and sterilized in advance.
2. Preparation of ingredients. The tomatoes are washed thoroughly. The garlic is peeled and cut into rings.
3. Bookmark products. Spices are added first. Then tomatoes.
4. 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.
5. 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
6. 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:

1. half a kilogram of tomatoes;
2. hot green pepper 12 pods;
3. 1 clove of garlic;
4. 1 bell pepper (preferably yellow);
5. sweet pea;
6. 100 g granulated sugar;
7. 50 g salt;
8. 2 tablespoons of vinegar.

Spices are indicated for a 1 liter jar.

1. Preparation. First you need to prepare the container and wash the vegetables. The pods are cut into circles or neat slices.
2. 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.
3. 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.
4. 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.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Recipe for salted tomatoes with mustard and apples

Apples are often used in vegetable preparations. At a minimum, at the beginning of autumn there are a lot of them and they are available, at a maximum they are incredibly tasty along with tomatoes. Well, mustard will add an unusual spicy note and tartness.

Number of servings: 18

Cooking time: 1 hour

Energy value

• calorie content – ​​39.7 kcal;
• proteins – 0.9 g;
• fats – 0 g;
• carbohydrates – 9.1 g.

Ingredients

• apple (small) – 1 pc.;
• tomatoes – 1.5 kg;
• onion – 1 pc.;
• garlic, cloves – 5 pcs.;
• allspice – 10 peas;
• dill, umbrellas – 3 pcs.;
• pepper, black – 6 peas;
• mustard powder – 1 tbsp;
• salt – 2 tbsp;
• granulated sugar – 1.5 tbsp.

Step-by-step preparation

1. Place in a clean jar one part of the apple, from which you first removed the seed box, and half of the onion. Place the tomatoes tightly on top, alternating with the remaining ingredients.
2. Fill the contents of the jar (you will need a 3-liter container for this amount) with just boiled water and forget about it for 15 minutes.
3. Now pour the liquid into a saucepan, bring to a boil, add salt and granulated sugar, wait until the ingredients are completely dissolved and pour back into the vegetables.
4. Sprinkle mustard on top. Wrap it up and be sure to take care of a warm blanket for your workpiece. It is very important to wrap the jars for about a day.

Advice : for this kind of pickles, it is best to use fruits that are not too large and quite fleshy. An excellent option is finger soil tomatoes.

Final stage

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.

In the previous post we marinated tomatoes, and in this post I want to teach you how to make them salty. After all, such an appetizer is also good, as with fresh boiled potatoes, even when served with any other hot dish, as well as with a festive feast. Of course, the process of pickling tomatoes itself is not complicated, provided that all conditions are met, as well as the ratio of all ingredients. It is precisely these preparations that will be stored in jars in a cellar or apartment for a long time, and in the winter, if the opportunity arises, you will open them and crunch them.

What could be more beautiful? Probably only barrel cucumbers? Or do you prefer, are you a fan of other delicacies?

I would like to demonstrate a kaleidoscope of different recipes, from simple to interesting, so that you can decide and find the right one for yourself. So that you can sit and lick your fingers after eating them. I’ll immediately make a reservation that at first I planned to show you only cold-process preservation, but then I decided to make exceptions and there are a couple of hot-process options in the article. So, don’t scold, because it’s also very tasty! Suddenly, someone will like this technology more.

Yes, salted or even pickled tomatoes are loved by everyone, even children. It’s understandable, why not love them? This vigorous taste drives everyone crazy. So don’t waste your time, read the content and let’s go.

Preparing for canning

The method of such preservation is so simple that even a novice housewife can master it.

For this twist, you first need to select and prepare the tomatoes.

To prevent vegetables from spoiling during storage, experts recommend selecting the densest tomatoes that are firm to the touch with thick, intact and unbruised skin.

Some housewives, to prevent spoilage, put slightly unripe greenish tomatoes in jars - during storage they can reach full ripeness.

It is recommended to select medium-sized vegetables so that it is convenient to place them in glass containers through the neck and then remove them. However, if the tomatoes are large enough to fill the voids, it is permissible to place smaller tomatoes in the jars between them.

Each fruit must be thoroughly washed in running water, dried with a paper or cloth towel, being careful not to damage the skin, and laid out in the air until completely dry. There should be no traces of moisture left on the skin - this is the guarantee that the tomatoes will not spoil during storage.

Mustard powder is used as a tomato preservative in this recipe. It is important to ensure that it is as fresh as possible. If you use expired mustard, tomatoes can quickly become unusable. It is advisable to open the package before use.

It is equally important to thoroughly sterilize the jars (it is recommended to use three-liter bottles so that the fruits do not get crushed when stacking). They should be completely dry inside. The lids must also be scalded with boiling water and allowed to dry.

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. The cold pickling option, as already mentioned, is more profitable in that you can use even very ripe vegetables; they will not burst and will retain their presentable appearance. Below is another recipe for how to cook tomatoes with mustard in a cold way.

Spicy with mustard for the winter

Salted tomatoes according to this recipe will not take much of your time and will not cause any trouble! So, you need:

Preparation:

1. Before you start pickling these tomatoes with mustard, you will need a small clean saucepan, pour water into it, add sugar, salt, boil the brine, cook for three minutes.
2. Next, wash the vegetables thoroughly, dry them, and transfer them to a three-liter jar (necessarily sterile). Try to compact the tomatoes, just make sure they don’t burst.
3. Grind the garlic and pepper, do not forget to wear gloves, otherwise you may get burns on your hands when working with hot pepper.
4. Add bay leaves, dill seeds and sprigs, garlic, chili to the tomatoes, cover everything with mustard (dry).
5. Fill the components with brine (boiling), roll up the lids.
6. Wrap the container with a blanket, turn it over, cool it, and then lower it into a cool storage room.

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Easy and quick cast on stitches on one needle using a crochet hook. Easy and fast set of loops.

SECRETS OF TOMATOES. Master class on growing tomatoes. The experience of Zoya Kushnarenko. Not etc.

ML – Magia della Lana No. 39 2017/2018 Autumn/Winter. Publisher: Actual Srl Language: Italian.

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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.

Tomatoes for the winter with mustard

Each housewife has her own recipes for preparing preparations for the winter. We will now tell you recipes for making tomatoes with mustard. We are sure that you will like one of them and will take its rightful place in your cookbook.

Barrel tomatoes with mustard

Ingredients:

• tomatoes – 2 kg;
• salt – 60 g;
• bay leaf – 5-6 pcs.;
• black peppercorns – 8-10 pcs.;
• allspice peas – 7 pcs.;
• garlic – 3 cloves;
• dry dill – 9 g;
• mustard powder – 20 g;
• horseradish root – 5 g.

Preparation

Place spices at the bottom of the jars. Wash the tomatoes, make punctures in several places with a fork and place them tightly in the prepared jars. To make the brine, dissolve salt in 1 liter of water and pour it over the tomatoes. Place a boiled white cloth on top, preferably cotton. And pour mustard powder on top of it. We do this to prevent mold from appearing. So we leave the jar in the room for 2 weeks. There is no need to cover it with a lid. After this, close the jar with a nylon lid and put it in a cold place so that the salted tomatoes with mustard are completely ripe. They will be ready to eat in 13-14 days.

Canned tomatoes with mustard

Ingredients:

• tomatoes – 10 kg;
• sugar – 2 cups;
• filtered cold water – 10 l;
• mustard powder – 1 cup;
• salt – 2 cups;
• aspirin tablets – 15 pcs.;
• garlic – 20 cloves;
• currant, cherry, horseradish leaves - to taste;
• dill, horseradish root - to taste.

Preparation

Mix filtered water with sugar, salt and mustard powder. Stir until smooth. Wash the greens and tomatoes. Peel the garlic and horseradish root and cut into pieces. Place spices, roots and tomatoes into prepared sterile jars. Add 3 aspirin tablets to each jar and fill with prepared brine. We close the jars with lids and store them in a cool place. In 4 weeks, the tomatoes with mustard and aspirin will be ready.

Green tomatoes with mustard

Ingredients:

For a 3 liter jar:

• green tomatoes – 2 kg;
• mustard powder – 20 g;
• sugar – 1 teaspoon;
• salt – 60 g;
• black peppercorns – 9-10 pcs.;
• bay leaf – 6 pcs.;
• garlic – 4 cloves;
• hot pepper – 1/4 pod;
• dill - 1 large branch;
• horseradish - 1 leaf.

Preparation

We wash the jar with the addition of baking soda, and then rinse with boiling water. First, we put spices in the jars: peppercorns, hot peppers, bay leaves, horseradish and dill. Then add mustard.

Peel the garlic and cut into strips. Using a thin knife, make punctures in the washed tomatoes in the places where the stalks are attached. And insert garlic, cut into strips, into these punctures. Place the tomatoes tightly in a jar with spices.

Dissolve sugar and salt in 200 ml of cold filtered water. Pour the mixture into the jar, and then fill the jar with filtered water to the brim. Place a steamed piece of white cotton fabric on top, folding the edges down. Pour mustard powder onto the fabric and smooth it out. Mustard will protect tomatoes from mold.

We put the jar in a tray in case liquid leaks out during the fermentation process. After about 2 days, the brine will become cloudy and foam will form. Leave the tomatoes at room temperature for 2 weeks to ferment. After this, cover the jar with a lid and refrigerate for another 2 weeks.

Recipe for lightly salted tomatoes with mustard

Ingredients:

• tomatoes – 6 kg;
• celery root – 400 g;
• garlic – 2 heads;
• allspice – 30 pcs.;
• bay leaf – 10 pcs.;
• sugar – 20 tbsp. spoon;
• salt – 9 tbsp. spoon;
• mustard powder.

Preparation

Wash the tomatoes well and dry them. Wash the celery root, peel and cut into strips or triangles. We make cuts in the tomatoes near the tail (3-4 pcs.) and insert pieces of celery and garlic into them. Place bay leaves, allspice (9 pieces) and then tomatoes on the bottom of the prepared jars (3 pcs.). Now the marinade: dissolve sugar, salt in 4 liters of water, add allspice. Bring the solution to a boil and cool to about 40 degrees. Pour the warm marinade over the tomatoes. Cover the neck of each jar with gauze, tie it with thread and pour mustard liberally onto it. The tomatoes should stand in a cool place for 5 days, after which they will be ready!

How to cook salted tomatoes in mustard for the winter

I recommend that all lovers of pickled vegetables and winter seasonings try this very interesting and tasty recipe for tomatoes with mustard. These tomatoes are in perfect harmony with meat and fish dishes; they can be served for lunch or dinner, or taken with you on a picnic or on the road. The appetizer will delight all lovers of spicy food; the piquant taste of mustard is complemented by other spices. The tomatoes themselves taste very much like fresh ones. The fact is that they are not filled with boiling marinade, but are sterilized in jars with all the spices. This method allows you to make tomatoes for the winter very fragrant and retain some of the vitamins.

Ingredients:

Spices per 500 g jar:

Yield: 4 jars with a capacity of 0.5 liters.

Recipe for pickled tomatoes with mustard

1. The finished result will be especially tasty if you use aromatic homemade tomatoes. For cooking, choose ripe, juicy fruits. Among the varieties, “chumak” or “plum” are excellent - these are the most aromatic tomatoes and are harvested from August to October. In June-July, it is better to choose soil-based home-grown tomatoes, not greenhouse tomatoes. Vegetables should not be soft. We inspect each tomato for spoilage. Wash and remove the stalk. Cut into large pieces. Cut small tomatoes in half, medium ones into 4 parts, large ones into 8 parts or more.

2. Peel the garlic cloves. Rinse them and dry them with a napkin. Pass through a garlic press or chop on a fine grater.

3. It is most convenient to roll this workpiece into small containers of 1 and 0.5 liters. Wash the used container thoroughly with a washcloth and soda. Rinse. We wash the appropriate lids in the same way. We sterilize the jars in the oven, over steam or in the microwave. Place the lids in a deep bowl and pour boiling water over them for 5-8 minutes. Add dill seeds, mustard, garlic gruel, black and allspice to each sterile jar.

4. Drop the tomato pieces. When the jars are filled to the top, shake them a little so that the vegetables settle. There is no need to tamp to keep the tomato slices intact.

5. Now let's prepare the marinade with mustard. Bring water and sugar to a boil. Add bay leaf. Let it simmer for 2-3 minutes. Remove and remove bay leaves. Turn off the heat and pour in table vinegar. Mix.

6. Pour the boiling marinade into hot jars to the very top. To prevent the containers from cracking, lower the tablespoon and pour boiling water onto it. Cover with scalded lids. We do not twist or roll them. Prepare a pan with a cloth or clean towel on the bottom. Moving the banks. Pour hot water up to the hangers of the jars and place on high heat. After boiling, cook jars with a volume of 0.5 liters at low boil for 10 minutes, with a volume of 1 liter - 20 minutes.

7. Tightly twist or roll up the jars with a key. Turn the bottom upside down.

8. Be sure to wrap yourself in a warm towel, or better yet, a large warm blanket. Place in a warm, draft-free place with the lids down. After complete cooling (the next day), move it to the pantry or cellar.

Marinated tomatoes with mustard are ready for the winter. Delicious preparations for you! The tomatoes remain in pieces, do not fall apart and keep their shape well. You can try it after at least a week, then the vegetables will be well soaked in the marinade and salt. Bon appetit! I also highly recommend trying to prepare hunter’s salad for the winter, you will like it.

Fresh tomatoes in mustard for the winter

During the harvest season, many tomato lovers can these vegetables for the winter. There are many ways to prepare tomatoes - they are salted, pickled, or mixed with other fruits. Experienced housewives offer a simple and original recipe: preserve tomatoes in mustard - without salt, preservatives or vinegar.

Tomato harvest. The illustration for the article is used under the standard license ©dachnyedela.ru

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Preparing for canning

• The method of such preservation is so simple that even a novice housewife can master it.
• For this twist, you first need to select and prepare the tomatoes.
• To prevent vegetables from spoiling during storage, experts recommend selecting the densest tomatoes that are firm to the touch with thick, intact and unbruised skin.
• Some housewives, to prevent spoilage, put slightly unripe greenish tomatoes in jars - during storage they can reach full ripeness.

It is recommended to select medium-sized vegetables so that it is convenient to place them in glass containers through the neck and then remove them. However, if the tomatoes are large enough to fill the voids, it is permissible to place smaller tomatoes in the jars between them.

Each fruit must be thoroughly washed in running water, dried with a paper or cloth towel, being careful not to damage the skin, and laid out in the air until completely dry. There should be no traces of moisture left on the skin - this is the guarantee that the tomatoes will not spoil during storage.

Mustard powder is used as a tomato preservative in this recipe. It is important to ensure that it is as fresh as possible. If you use expired mustard, tomatoes can quickly become unusable. It is advisable to open the package before use.

It is equally important to thoroughly sterilize the jars (it is recommended to use three-liter bottles so that the fruits do not get crushed when stacking). They should be completely dry inside. The lids must also be scalded with boiling water and allowed to dry.

Harvesting technology

Pour 3-4 tsp into the bottom of each prepared jar. mustard powder. Then the tomatoes are placed in the container. You need to try not to wrinkle them or lie too tightly.

It is necessary to lay out the fruits so that the trace of the sepals remains on top. Each layer must be sprinkled with a sufficient amount of mustard powder. On average, it is recommended to use at least 4-5 tbsp for each 3-liter container. l. dry mustard.

When the jar is filled, it must be covered with the prepared lid and rolled up using a special machine.

At the next stage, each container should be placed on its side and carefully rolled on a flat surface. Mustard powder should form an even layer on each tomato.

Once all the jars have been sealed, they should be stored in a cool, dark, dry place.

Housewives who used this recipe claim that tomatoes prepared in this way are well suited for preparing various dishes, but may not be suitable for salads, since mustard slightly changes their natural taste.

Canned tomatoes. The illustration for the article is used from open sources

The mechanism of such preservation is that during storage, tomatoes evaporate moisture through microscopic pores in the skin. In a limited space, such as that formed in a tightly closed jar, moisture accumulates and interacts with the essential oils that are in the mustard powder.

Housewives know that mustard has powerful preservative properties, so with this method of harvesting, tomatoes can retain their freshness for a long time without salt and vinegar, and a maximum of vitamins remain in the fruits.

If the leaves on your tomatoes start to curl Loading...

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.

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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.

How to prepare pickled tomatoes with mustard for the winter

Wash the tomatoes. It is desirable that the vegetables are approximately the same size.

We clean the onion and cut it into rings, we also peel the garlic and chop it into slices. Remove seeds and chop the pepper. We wash the greens under running water.

We send the prepared products to the bottom of a clean jar.

Then add the tomatoes.

Add salt, sugar and mustard powder to the jar.

Fill everything with cold water.

We close the jar with a nylon lid and shake it to the sides so that the salt, sugar and mustard powder dissolve in the water.

Afterwards we send the cans of tomatoes to the cellar. After a month you can try the tomatoes.

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Hello! My name is Lesya. I am glad to share with you recipes that were appreciated in my family. I really love cooking and photography.

Salting tomatoes in a saucepan (bucket) in a cold way - they turn out like barrel tomatoes

All grandmothers know this option. Is not it? It was they who made such preparations in large quantities in ancient times. Yes, those were the times! Tomatoes were salted in barrels or buckets. What now? If you have a large harvest, you can also try). Plastic food containers with lids work well for this cooking method.

We will need:

Stages:

1. Wash all the greens and vegetables, then pierce each tomato in the place of the stalk. Place them in one layer in a pan or basin or bucket. Scatter all the spices and garlic in a layer and so on, alternating until you have used up all the ingredients.

2. Then fill with brine, which is made with cold running water and salt, the calculation of the ingredients is stated above (per 1 liter of water = 3 tbsp of salt). Place pressure on top so that everything is compacted well, and place a plate. Then remove it.

3. Now cover the surface with gauze folded in three. To prevent mold, sprinkle it with mustard powder, and if mold forms over time, change the gauze and sprinkle the powder again. Close the lid tightly, put it in the cellar and eat it in winter. Vigorously salty tomatoes come out.

Tomatoes with cold mustard

By making salted tomatoes with dry mustard according to this recipe, you will delight your family every day on winter evenings with appetizing and tasty tomatoes! To prepare you need:

Preparation:

1. Immediately you will need a sterile jar, put the processed berries, grated carrots, garlic, horseradish leaves, currant and cherry leaves, and peppercorns into it.
2. Add sugar, salt and mustard here.
3. Pour in cool boiled water.
4. Cover the filled glass container with a lid and shake thoroughly to distribute the spices well.
5. Place a jar of tomatoes in the kitchen on the table and let it sit for three days.
6. Then roll up the lid and put it in a cool room.

After three weeks, you will be able to taste these delicious tomatoes with mustard for the winter! Enjoy your meal!

Preparation for the winter - pickled tomatoes with mustard beans

Not so long ago, pickling in jars was considered perhaps the main way to preserve the tomato harvest until the cold weather.

Now there is no particular need for such preparation, at least on an “industrial” scale, because there are household freezers, and buying fresh vegetables in the autumn-winter period is not a problem in our time.

Meanwhile, many housewives still do not give up canning and prepare marinated tomatoes according to tradition, simply because they are delicious - it is difficult to find a better snack for fried potatoes or mashed potatoes.

If this is your first time deciding to close a jar of spicy juicy tomatoes, I suggest you start with a simple marinade with the addition of vinegar and mustard seeds. This recipe does not require sterilization - another plus for novice housewives.

The tomatoes are placed in jars and poured with boiling water so that they warm up evenly, and then a marinade is prepared from this water and the tomatoes are re-filled with it.

This method of preservation is called “double pouring”; it is suitable not only for pickling tomatoes, but also other vegetables, as well as preparing berry or fruit compotes.

Tomatoes marinated with mustard seeds, despite the small amount of spices, turn out to be just the right amount of spicy, piquant and aromatic.

If desired, you can add an “umbrella” of dill, a sprig of parsley or celery, a leaf or a piece of horseradish root to the mustard seed in jars. Sweet peppers, carrots, onions or garlic will also be useful.

You can seal the tomatoes according to this recipe in small portions - in liter jars or in three-liter containers - then the amount of ingredients will need to be tripled.

Ingredients for 1 liter jar:

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.

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.

Such 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.

Have fun!

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:

1. 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.
2. Plums will add exquisite sweet and sour notes to the appetizer.
3. It is better to add spices to taste.
4. Excessive amounts of cloves and bay can overshadow the flavor of the main ingredient.
5. It is difficult to imagine preparing a snack without water; it must be purified or distilled.

Video recipe: pickled tomatoes with mustard

It won’t 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.

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:

1. Only ripe fruits are used. They must be intact, without damage, not spoiled.
2. Varieties with fleshy fruits are better suited.
3. It is advisable to place fruits of the same maturity and size in the jar.
4. The best spice comes from spices that you grind yourself, rather than store-bought ones.
5. Mustard beans and powder are suitable, but with grains the taste is more pleasant and delicate.
6. The recipe indicates the approximate amount of spices; they may vary depending on taste preferences.
7. The main thing is to correctly follow the recommended amount of salt, granulated sugar and vinegar.
8. 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.

Tomatoes with mustard for the winter - general principles of preparation

To prepare tomatoes with mustard for the winter, choose strong, elastic, not overripe fruits without any signs of spoilage or damage. It is best to use fleshy varieties of tomatoes, otherwise the tomatoes will turn out too watery and, accordingly, not so tasty. Before you start preparing tomatoes with mustard for the winter, the tomatoes should be sorted, selecting them by size, degree of ripeness and variety, then thoroughly washed and dried. Thanks to this simple preparatory stage, the product will be of excellent quality and unsurpassed taste.

The remaining ingredients included in the preservation: herbs, leaves, garlic, vegetables and other products should also be thoroughly washed and dried. Spices should be selected of high quality: if the recipe uses ground spices, it is best to grind them yourself rather than buy ready-made ones in bags; the salt should be coarsely ground, but without any impurities; You can use any vinegar - table, apple, wine.

Another main ingredient for tomatoes with mustard for the winter is two types - regular mustard powder and French mustard beans. The differences between them are significant. If the first type of mustard gives the dish special spicy notes and a specific aroma, then the second type is softer and the tomatoes turn out especially tender.