How to quickly and deliciously prepare pickled tomatoes with mustard seeds for the winter, and storage instructions

Preparation tomatoes with mustard seeds for the winter according to various recipesIt won't take much time, and the results will be appreciated this winter over a family dinner or holiday table. The recipe is versatile, but you can add a variety of ingredients. The cooking process preserves some of the vegetables' valuable nutrients.

General principles and cooking tips

Pickling tomatoes is a fairly common practice. Every home cook follows certain rules developed over time.

They are not complicated, but deserve attention:

1. Only ripe fruits are used. They must be whole, undamaged, and not spoiled.
2. Varieties with fleshy fruits are better suited.
3. It is advisable to place fruits of the same ripeness and size in the jar.
4. The best spices come from spices that you grind yourself, not store-bought ones.
5. Both whole grain and powdered mustard are suitable, but the grain type has a more pleasant and delicate taste.
6. The recipe specifies an approximate amount of spices; they may vary depending on taste preferences.
7. The main thing is to correctly adhere to the recommended amounts of salt, granulated sugar and vinegar.
8. Sterilization is necessary during the cooking process. To do this, place a small piece of cotton cloth in the bottom of the pan, add water, and begin heating. When the water is warm, place the jar in it and wait until it boils. The sterilization time is counted from the moment it starts boiling.

Important! Do not place in cold or boiling water. The jar may burst.

Selecting and preparing the main ingredients

Selected ripe tomatoes must be prepared for the pickling process:

1. Sort through and inspect to ensure there is no damage.
2. Remove the stems.
3. Some housewives recommend piercing the place where the stalk is attached so that the tomatoes marinate better.
4. If you're using 3-liter jars, you can use larger fruits. It's better to use smaller fruits in liter jars.

How to pickle tomatoes with mustard seeds for the winter

Pickling recipes aren't complicated; the key is to master them once and take the preparation into account. There are a wide variety of recipes, depending on the spices used. But they are all based on the classic recipe.

Classic recipe

Pickled tomatoes have always been and will always be a favorite on the table, whether for a holiday or a casual family dinner. The amounts of salt, sugar, and vinegar are indicated per liter.

Necessary components:

• tomatoes - 750 g;
• water - 940 ml;
• salt - 17 g;
• granulated sugar - 35 g;
• vinegar - 35 ml;
• bay leaf;
• currant (black) and cherry leaves;
• garlic - clove;
• mustard - 6 g;
• black and allspice - 5 peas each;
• dill - branch.

Cooking instructions:

1. Prepare the containers, line the bottom with a sprig of dill, cherry leaves, black currant leaves (2-3 pieces) and bay leaves.
2. Add a chopped clove of garlic.
3. Place the tomatoes carefully, being careful not to damage them.
4. Pour boiling liquid over it and let it sit for a quarter of an hour. Drain the water.
5. Pour the specified amount of salt and sugar into the jar, add vinegar, peppercorns and mustard.
6. Bring water to a boil and pour into a container. Sterilize in a water bath for 10 minutes. Seal tightly.

Cold method

Cold pickling has a significant advantage: vegetables retain a maximum amount of their valuable nutrients, compared to those that have been cooked. Pickling can be done in glass, enamel, or wooden containers. The following spice quantities are for a 3-liter container:

• tomatoes - as many as will fit;
• vinegar - 15 ml;
• salt - 85 g;
• granulated sugar - 35 g;
• garlic - clove;
• horseradish - leaf;
• dill with seeds;
• mustard seeds - 3 tsp;
• cherry leaf - 5-6 pcs.;
• black currant leaves - 5-6 pcs.

Cooking instructions:

1. Wash the fruits and pierce them at the stalk.
2. Wash the container, place horseradish leaves, dill, and a peeled and cut clove of garlic on the bottom.
3. Fill the container with tomatoes, being careful not to disturb them. Layer them with currant and cherry leaves as you go.
4. Add the specified amount of granulated sugar, mustard, and salt, top up with vinegar, and cover with a plastic lid. Store in a dark place.

With French mustard seeds

Why French mustard and how is it different? Regular mustard in powder form has a sharp, pungent flavor. French mustard is grain-based, and vegetables preserved with this type of mustard have a more delicate flavor. The quantities listed are for a 3-liter container.

Necessary:

• tomatoes - 1.2 kg;
• garlic - 2 cloves;
• dill with umbrella - sprig;
• bay leaf;
• salt - 30 g;
• sugar - 60 g;
• mustard seeds - 5-8 g;
• black pepper - 5-6 peas;
• vinegar - 100 ml;
• water - 950 ml.

Cooking instructions:

1. Line the bottom of a washed container with dill and bay leaves. Chop the garlic and add it to the herbs.
2. Place the tomatoes in the container. When the container is full, add boiling water, let stand for 5 minutes, and drain.
3. Add mustard seeds and vinegar.
4. Make the brine: add the salt and sugar to the specified amount of liquid and bring to a boil. Pour over the vegetables, let it sterilize for 5 minutes, and seal tightly.
5. Turn upside down and wrap up.

Recipe for lightly salted tomatoes

To prepare this recipe you will need:

• tomatoes - 1.3 kg;
• pepper (hot) - piece;
• mustard seeds - 7 g;
• garlic - clove;
• bay leaf;
• water - 980 ml;
• dill with seeds;
• salt - 35 g;
• granulated sugar - 55 g;
• black and allspice - 3-4 peas each.

Scheme of actions:

1. Line the bottom of a washed container with dill and bay leaves, add peeled garlic, peas and hot pepper, and mustard seeds.
2. Place carefully washed tomatoes.
3. Pour water into a saucepan, add granulated sugar, salt and cook the brine.
4. Pour the mixture over the tomatoes and cover with cheesecloth. Allow air to circulate. Ready in 3 days. Cover and refrigerate.

Barrel marination method

The amount of products is calculated for a 30-liter barrel.

• tomatoes - 23 kg;
• salt - 920 g per 16 l;
• mustard seeds - 35 g;
• garlic - 2-3 heads;
• hot pepper - 1-2 pcs.;
• horseradish (leaf) - 8-9 pcs.;
• tarragon - 12 branches;
• cherry and currant leaves - 10 pcs.;
• dill - 10 branches with umbrellas;
• water - 16 l.

Scheme of actions:

1. Wash all ingredients.
2. When laying out the vegetables, layer them with herbs and spices.
3. Line the bottom of the barrel with a first layer of herbs and spices. Add the tomatoes, then a layer of spices and herbs. Continue this until the barrel is full.
4. Cover the top layer of tomatoes with horseradish leaves.
5. Dissolve salt and sugar in water and pour out the brine. Cover with a lid or plastic wrap. Store the barrel in a cool place.
6. Ready in 2-3 weeks.

Without vinegar

Aspirin is used as a preservative. The quantities of ingredients are listed per 3-liter container:

• tomatoes - 1.1 kg;
• sugar - 45 g;
• salt - 35 g;
• aspirin - 3 tablets;
• garlic - 2 cloves;
• water - 950 ml;
• mustard seeds - 7 g;
• sweet pepper - 1 piece;
• dill, horseradish leaf, currant (black).

Scheme of actions:

1. Wash the greens, line the bottom of a clean container, add a clove of garlic, cut into several pieces.
2. Peel the pepper, cut it and place it on the bottom.
3. Fill the container with washed tomatoes. Pour in boiling water and let steep for 10 minutes. Drain. Add mustard seeds and aspirin tablets.
4. Pour water into a saucepan, add granulated sugar and salt, bring to a boil, and pour over the tomatoes. Seal tightly, place the lid down, and cover.

With green tomatoes

Another way to make an interesting appetizer. You will need:

• mustard powder - 15 g;
• tomatoes - 1.3 kg;
• granulated sugar - 75 g;
• garlic - clove;
• water - 850 ml;
• salt - 45 g;
• greens (horseradish, dill, currant);
• vinegar - 90 ml;
• pepper - 4 peas.

Scheme of actions:

1. Line the bottom of a washed 3-liter container with herbs, add garlic and pepper.
2. Fill with tomatoes and pour in boiling water. Wait 10 minutes, drain.
3. Boil a brine from water, salt and granulated sugar.
4. Pour mustard, vinegar, and boiling brine into the container and seal tightly. Turn the container upside down and wrap it up.

With sun-dried tomatoes

A great appetizer option. You will need:

• tomatoes - 1.3 kg;
• sunflower oil - 120 ml;
• salt - 12 g;
• Provencal herbs;
• mustard seeds - 5 g;
• garlic - 2-3 cloves.

Scheme of actions:

1. Cut the tomatoes into 4 pieces, remove the core, place on a baking sheet lined with parchment paper, sprinkle with spices.
2. Simmer in the oven for 5-6 hours at 60-80 ^OWITH.
3. Heat the oil. Pour the oil into the bottom of a sterilized container, place the tomatoes, layering them with chopped garlic and mustard seeds, and pour in the oil.
4. Close tightly and store in the refrigerator.

With cherry tomatoes

The quantity of products is indicated per liter container.

Necessary:

• tomatoes - 750 g;
• sugar - 17 g;
• salt - 12 g;
• vinegar - 30 ml;
• mustard seeds - 7 g;
• greens (dill, horseradish);
• garlic - clove,
• pepper - 3-4 peas.

Scheme of actions:

1. Place herbs, chopped garlic, and peppercorns on the bottom of the container.
2. Fill the container with tomatoes, add mustard seeds, pour in vinegar, add salt, granulated sugar, and pour in boiling water.
3. Sterilize for 5 minutes and close tightly.

Storage rules

To delight your family and friends with a delicious winter snack, you need to not only prepare it correctly, but also store it well:

1. Preserved food prepared with a sterilization stage, hermetically sealed, is stored at room temperature.
2. Lightly salted vegetables, made using the cold method, as well as those salted in a barrel, are stored in a cool place.

Tomatoes prepared according to any of the presented recipes will become a favorite winter snack, and the amount of spices can be varied depending on taste preferences.