18 Best Tomato and Mustard Recipes for Winter

Many housewives prepare tomatoes every summer for the winter. But the usual recipes quickly become boring. There are many new and interesting ways to pickle tomatoes. For example, to give tomatoes a unique flavor, you can add mustard to the pickle. Several recipes for tomatoes with mustard for the winter will add variety to your preserves and help you improve your culinary skills.

What's good about tomatoes with mustard?

Mustard has many beneficial properties, which tomatoes can absorb during pickling. It's an excellent natural preservative and imparts a distinctive flavor, aroma, and even color to tomatoes. Mustard, as mentioned earlier, is extremely beneficial in its own right and makes pickled tomatoes even healthier.

Selecting and preparing vegetables

There are several basic rules for preparing tomatoes for pickling:

1. It's best to choose firm, unripe tomatoes without cracks or damage. Choose fleshy tomatoes to prevent the preserves from becoming too watery.
2. You can use either whole grain or powdered mustard. Coarse salt is best, and vinegar is optional.
3. The tomatoes need to be sorted and rinsed with water. Before placing them in jars, they need to be pierced at the stem. This is to prevent them from bursting when boiling water is added to them.
4. Some recipes call for tomatoes to be cut into wedges, while others call for green, unripe tomatoes.

The best tomato and mustard recipes for the winter

There are countless different recipes for making tomatoes with mustard. They use different cooking methods and varying ingredients, although the basic ingredients are always tomatoes and mustard. Below are the best, tried-and-true recipes for tomatoes with mustard for the winter.

Each recipe requires sterilizing the jars and lids before cooking. Three-liter glass containers are best.

Let's prepare a classic mustard marinade.

The classic way to marinate tomatoes is with mustard powder.

Ingredients:

• 2 kg of tomatoes.
• Half a pod of hot pepper.
• 1 liter of water.
• A few cloves of garlic.
• 10 g mustard powder.
• Dill umbrellas.
• 50 g sugar.
• 60 g of salt.

Preparation:

1. Carefully place the clean fruits in a three-liter jar, not too tightly, so as not to crush them.
2. Chop the garlic and pepper.
3. Place chopped garlic and pepper, mustard powder and dill in the jar with the tomatoes.
4. Pour water into a large saucepan, add sugar and salt. Boil the brine for 2-3 minutes.
5. Pour brine over the tomatoes in the jar and roll up the jar.
6. Cool under a warm blanket upside down for 15 hours.

Quick cooking method

Ingredients:

• Tomatoes are approximately the same size and ripeness.
• 1.5 liters of water.
• Black peppercorns.
• Bay leaves.
• 80 g sugar.
• 60 g of salt.
• Mustard powder approximately 50 g.
• Horseradish leaves.
• Carrot.
• Greenfinch and dill umbrellas.

If desired, you can use other spices and herbs to taste.

Preparation:

1. Place vegetables, greens, black pepper, bay leaf and horseradish into previously sterilized jars.
2. Add mustard and sugar, add salt.
3. Pour cooled boiled water over all ingredients.
4. Cover the jar with a lid and shake thoroughly.
5. Leave in the kitchen at room temperature for three days.
6. After this, roll up the lid and put it in a cool, dark place; it can be consumed in 3 weeks.

Tomatoes with French mustard

Ingredients:

• Several small ripe tomatoes.
• A couple of cloves of garlic.
• Greenfinch to taste.
• Bay leaf and black peppercorns.
• 20 g sugar.
• 15 g of salt.
• French mustard.
• 10 ml vinegar.
• 1 liter of water.

When canning, as in other recipes, you can use other spices.

Preparation:

1. Place the fruits, garlic, bay leaf, greens, pepper and mustard in a jar.
2. Pour boiling water over everything. Immediately pour it into a saucepan to make the brine.
3. Boil water with sugar and add salt. Pour vinegar into the boiling brine.
4. Fill the jar with brine and roll up the lid.
5. Cool under a warm blanket.

Sun-dried tomatoes with mustard

Ingredients:

• 1.5 kg cherry or small tomatoes.
• Salt.
• Sugar.
• Ground pepper.
• Dry mustard.
• Oregano.
• Rosemary.
• Olive oil.

How to cook:

1. Cut the tomatoes into 4 pieces, remove the pulp and partitions.
2. Place parchment paper on a baking sheet and grease with oil.
3. Place the tomatoes on a baking sheet, add pepper, salt and sprinkle with sugar.
4. Place the baking tray in an oven preheated to 80 degrees, without closing the oven door, and dry the tomatoes for 8 hours.
5. Place sun-dried tomatoes in jars.
6. Mix the oil with spices, pour it over the tomatoes and roll up the jars.

Canned without vinegar in mustard dressing

Ingredients:

• 10 kg of tomatoes.
• 2 cups of granulated sugar.
• 10 liters of water.
• 2 cups of salt.
• 15 aspirin tablets.
• 2 heads of garlic.
• 1 cup mustard powder.
• Greenfinch.

How to cook:

1. Place tomatoes, garlic and greens into jars.
2. Add 3 aspirin tablets to each jar.
3. Cook the brine from water and sugar, add salt.
4. Pour the dressing over the tomatoes, roll up the jars, and cool under a blanket.

Cherry tomatoes with mustard for the winter

You can use any of the recipes you like best and use cherry tomatoes instead of regular tomatoes. They make a wonderful appetizer, or you can skewer them and make canapés.

Green tomatoes with mustard for the winter

Ingredients:

• 2 kg of green tomatoes.
• 25 g mustard powder.
• 100 g of sugar.
• 2 tablespoons of salt.
• Garlic.
• Black peppercorns.
• Hot pepper.
• Horseradish.
• Greenfinch.

How to cook:

1. Place greens, garlic, pepper, bay leaf and horseradish on the bottom of the jar.
2. Place tomatoes on top.
3. Dissolve salt and sugar in a glass of water and pour it over the tomatoes.
4. Add cold boiled water to the brim.
5. Sprinkle mustard on top.
6. Cover the jar with gauze and leave at room temperature for 2 weeks.
7. Close the lid and put the preserves in the refrigerator.

Lightly salted tomatoes with mustard powder

Ingredients:

• 6 kg of tomatoes.
• 0.5 kg celery root.
• 2 heads of garlic.
• Peppercorns.
• Bay leaf.
• 250 g of salt.
• 0.5 kg of sugar.
• 200 g powdered mustard.

Preparation:

1. Cut the celery and garlic into strips, cut the tomatoes at the stem. Insert the garlic and celery into the cuts.
2. Place pepper and bay leaf on the bottom of the jar, and tomatoes on top.
3. Add sugar and mustard to the water, pepper, and salt. Bring the marinade to a boil.
4. Cool the brine to 50 degrees.
5. Pour the marinade over the tomatoes, cover with nylon lids, and leave at room temperature for 5 days.
6. Roll up and put away for storage.

Tomatoes for the winter with dry mustard in jars, like barrel tomatoes

Ingredients:

• 2 kg of tomatoes.
• 60 g of salt.
• Black peppercorns.
• Garlic.
• Dried dill.
• 20 g mustard powder.
• 2 cm horseradish root.

Preparation:

1. Place tomatoes, spices, greens and horseradish in a jar.
2. Dissolve salt in boiled cool water and pour the brine over the tomatoes.
3. Cover the jar with gauze and leave in a cool place for 2 weeks.
4. Then close with a nylon lid and put in the refrigerator.

Cold-pickled tomatoes with mustard and apples

Ingredients:

• Tomatoes.
• Apples cut into slices.
• 1.5 liters of water.
• 80 g sugar.
• 60 g of salt.
• 50 g mustard powder.
• Spices, greens, horseradish.

Preparation:

1. Place tomatoes, apples, spices, greens and horseradish into a jar.
2. Add sugar and mustard powder, salt.
3. Pour in cold boiled water.
4. Shake and close with a nylon cap.

With Dijon mustard

Ingredients:

• 8 tomatoes.
• A couple of cloves of garlic.
• Bay leaf.
• A teaspoon of Dijon mustard seeds.
• 1 liter of water.
• Half a glass of sugar.
• Half a glass of salt.
• Half a glass of vinegar.
• Greenfinch and spices.

Preparation:

1. Place tomatoes, garlic, bay leaf, mustard, spices and greens.
2. Add salt, sugar and vinegar to the water and bring to a boil.
3. Pour the contents of the jar and close with a nylon lid.

Spicy vegetables with mustard, basil and cloves

Ingredients:

• Tomatoes.
• Bell pepper and other vegetables to taste.
• 1.5 liters of water.
• Carnation.
• Basil.
• Bay leaf.
• 1.5 tablespoons of salt.
• 3 tablespoons of sugar.
• Spices.

How to cook:

1. Place vegetables, herbs and spices in a jar.
2. Bring the water to a boil, add sugar and salt. Add the mustard to the cooled brine and stir. Once the marinade has cleared, pour it over the tomatoes.
3. You can do without rolling and close it with a nylon lid.

Under the nylon cover

You can cover tomatoes prepared according to almost any of the presented recipes with a nylon lid.

Pickled with dill

Ingredients:

• Tomatoes.
• Dill.
• Peppercorns.
• Bay leaf.
• Mustard seeds.
• 1.5 liters of water.
• 60 g sugar.
• 70 g of salt.

Preparation:

1. Place vegetables, greens and spices in a jar.
2. Salt the water, add sugar, and bring to a boil.
3. Pour the brine over the tomatoes and roll up the jar.

You can pickle not only tomatoes but also cucumbers this way. The dill makes the pickling very tasty and unusual.

Pickled in jars

Ingredients:

• 1 kg of tomatoes.
• 1 liter of water.
• 2.5 tablespoons of sugar.
• 3 teaspoons of salt.
• 100 ml of vinegar.
• Black peppercorns.
• Bay leaf.
• Mustard seeds.
• Greenfinch.
• Dill umbrellas.

How to cook:

1. Place an umbrella of dill on the bottom of the jar.
2. Place tomatoes on top and add a bay leaf.
3. Pour boiling water over the tomatoes.
4. After 10 minutes, drain the water, bring to a boil, add sugar, pepper, mustard and vinegar, and salt.
5. Pour the resulting marinade over the tomatoes.
6. Take the lids for rolling up the jars, roll them up and put them under a blanket to cool.

Method of preparation without water

Ingredients:

• Tomatoes.
• Mustard powder.

Preparation:

1. Place vegetables in jars.
2. Sprinkle with mustard powder so that the tomatoes are generously coated in it.
3. Close the lid and shake to distribute evenly.

Tomatoes will stay fresh longer because mustard is an excellent preservative.

Finger-Lickin' Tomato Slices

Ingredients:

• 2 kg of tomatoes.
• A few cloves of garlic.
• Bay leaf.
• Mustard powder 1 teaspoon.
• 1 tablespoon of salt.
• 1 liter of water.
• 2 tablespoons of sugar.
• Greenfinch and spices.

How to cook:

1. Place all ingredients except salt and sugar in a jar.
2. Boil water with sugar, add salt and pour the brine over the tomatoes.
3. Seal the lids and leave to cool under a blanket.

With hot brine

Ingredients:

• Spices.
• Tomatoes.
• 1.5 liters of water.
• 70 g of salt.
• 80 g sugar.
• 80 ml vinegar.

Preparation:

1. Make a brine: add vinegar and sugar to water, bring to a boil and add salt.
2. Place fruits and spices in jars
3. Fill the jars with brine, roll them up and place them under a blanket.

How to properly store prepared food and for how long?

Pickled or marinated vegetables are best stored in a cool, dark place. This could be a cellar, basement, or even a Khrushchev-era refrigerator. Typically, these preserves will keep for several years. Once opened, the jars should be eaten within a few weeks and stored in the refrigerator.