Tomatoes with mustard cold way. Pickling tomatoes with mustard: recipe

Everyone knows that tomatoes are nutritious and very useful vegetables, in which there is much that the human body needs: minerals, vitamins. It is advisable to use them all year round. And how to do it? Thanks to the conservation and salting of vegetables for the winter. In the cold winter season, salted tomatoes are popular no less than in the summer - fresh. Therefore, everyone will be interested to know how you can cook tomatoes with mustard in a cold way.

Recipe # 1

With what pleasure you will eat in the winter fresh-salted tomatoes made according to this recipe, besides, probably, the most simple. Necessary ingredients: ten liters of cold water, boiled or refined, two glasses of sugar sand, a glass of salt, half a liter of 9% vinegar, 15 tablets of acetylsalicylic acid, a tablespoon of dry mustard per three-liter jar, tomatoes, horseradish, bitter, garlic, dill . Now we are preparing the tomatoes with mustard in a cold way. Dissolve salt, aspirin and sugar in ten liters of cold water, add the vinegar and mix well until all the ingredients are completely dissolved. We spread on banks volumes three liters washed and dried tomatoes, alternating with different spices. On the top layer we put a spoon, a table, dried mustard and fill it with a solution. Kapron cap is lowered for a minute in hot water and we close our banks. Salted tomatoes with mustard are ready. We put them for storage in a cool place and after two months you can eat.

Recipe # 2

Those who do not want to part with delicious and juicy tomatoes in winter, the following recipe is useful. Taking advantage of it, you will raise your mood in the late frosty evening, diversifying your winter dishes. And replenish the body with useful substances, the stock of which is a little exhausted. You will need small or medium-sized fruits that ripen in the middle of summer - in July. We cook tomatoes with mustard for the winter. First of all, they need to be sorted, spoiled, crumpled, broken - removed, as they are not suitable for pickling. This way in Russia it is traditionally salted in barrels or cans. So carefully wash the tomatoes and put them in the chosen container. Now proceed to prepare the pickle. Best of all, our red vegetables are suitable for 9-10% solution. Fill them containers with tomatoes, add spices. Do not forget about what seasonings it is customary in Russia to put to tomatoes. This - cherry or currant leaves, horseradish, dill, black pepper peas, laurel leaf. For flavor and spice, add a few cloves of garlic. Of course, we do not forget about mustard. Do not close the lids, leave the days for ten at room temperature. The level of liquid during this time will decrease, fermentation will occur. Then roll the cans and send them to the cellar or cellar. Tomatoes with mustard cold way ready for wintering.

Recipe number 3, a little reasoning

Why is the cold way 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, unless very small, because of the particles of microflora, can become clouded. Earlier, by the way, tomatoes in cans and mustard were not cooked. These are all fantasies of our masters. There are different ways to prepare brine and add mustard. The main ones are cold and hot canning. The second option, especially from the traditional marinating tomatoes is not different, but the first - a simple and original way to try salted tomatoes with mustard. The option of cold salting, as already mentioned, is more advantageous and the fact that even very ripe vegetables can be used, they do not break and preserve their presentable appearance. Below is another one of the recipes, how to prepare tomatoes with mustard in a cold way.

Ingredients and Preparatory Stage

We need: tomatoes - 2.5 kg, water - one and a half liters, salt - one and a half tablespoons, sugar sand - three tablespoons, pepper - ten peas, cloves - 5 pieces, laurel leaf - four pieces, mustard powder - a teaspoon, Desire - basil, dill, horseradish, cherry and currant leaves. It is recommended to sterilize the prepared cans and lids beforehand, since the cold brine will be poured into the same cold preservation. You can do it in two ways - for a couple, as our grandmothers did, or the most modern ones. Well my cans and wet put them for 7-10 minutes in a microwave or 10 minutes in the oven at a temperature of 130-150 degrees. Keep in mind that metal caps can not be sterilized in this way. In the oven, the rubber gaskets on the rims will melt, and in the microwave they will spark and damage the device. Therefore, we use the old method - boil them for 10 minutes in water.

Recipe

We remove the tail of the selected tomatoes and mine. We put it in a jar, mixing with spices: dill, cherry leaves, currants and others. You can add hot pepper or garlic, if your family likes spicy, but look, do not overdo it. When hot salting tomatoes should be poured several times with cooked hot marinade and add a spoonful of mustard at the very end. We are preparing tomatoes with mustard in a cold way, so do the following. In boiling water, add sugar and salt, laurel leaf and peppercorns. Stir, bring to a boil, remove from heat and let it cool completely. Then pour mustard, dissolve. Marinade should brighten, then we pour the banks and roll them up with lids. Which, in principle, can be loved, both tin and plastic. Keep banks in a dark, cool place.

Recipe number 4: pickled tomatoes with mustard. General instructions

How many vegetables do you need? Approximately three kilograms of "cream", just enough to fit into two cans of three liters. Also prepare for pickling the so-called "broom", which the markets sell grandmothers. It includes branches of currant, cherry, dill, fennel and horseradish leaves. We choose "cream", they are most used to them, they contain more dry matter and are specifically for canning. Look to the inside of the tomato there was no white rod. This can not be tolerated. Inside, the tomato should only be uniformly red.

Cooking sour tomatoes

We wash the tomatoes with cold water, cut off the tails. Carefully wash my "broom", cut it with a regular knife pieces with a length of a match, mix it to make the composition homogeneous. And now we cook pickled tomatoes with mustard. We lay out half of the "broom" on the bottom of the jars, throw in the bay leaf - two pieces, black pepper - ten peas, cloves - two buds, sweet pepper - three peas. Make brine, on each of the cans you need about 60 grams of salt. Dissolve 120 grams of it in half a liter of boiling water. Do not try to use iodized salt, take the most common - a large stone. Evenly, directly on the spices and "broom" pour hot solution. Now we spread out the tomatoes, we do it without much zeal. Also, simultaneously with tomatoes, we send cloves of garlic to the jars, without cleaning them. From above - the remaining "broom". Fill with cold water and cover with cap nylon. We shake the jar a little, turn it upside down, back - so that the salt is dispersed everywhere.

The final stage

We put our cans with tomatoes on the windowsill, but so that direct sunlight does not fall on them. Leave it for three days. The brine will start to wander during this time. We put it away in the refrigerator and do not touch for two weeks, let the tomatoes themselves go on. If you have a basement, put it there if it gets colder on the street, then - on the balcony. After two weeks of pickling, the tomato and mustard are finished. You can open one jar and take a sample. In the event that everything is done correctly, you should get a real masterpiece. Bon Appetit!