Recipes for pickling tomatoes with mustard seeds for the winter

Tomatoes with mustard seeds for the winter are very tender. They combine sweet and sour notes with a light spicy aroma of herbs. Canning is a great addition to any dish, and can also serve as a standalone cold snack.

Recipes for tomatoes with mustard differ in variety: pickled, salted, lightly salted, with celery.

General principles and tips for cooking

Before pickling tomatoes, there are a few general principles you should be familiar with.

1. For blanks, only ripe, dense fruits are chosen. Fleshy varieties are better suited.
2. To ensure that the fruit in the jar tastes the same, vegetables are sorted according to size and ripeness.
3. All ingredients are washed and dried before conservation. Spoiled food is removed.
4. The best taste for spices comes out if you grind them yourself, and not buy ready-made ones.
5. Mustard in grains and in powder is suitable for blanks. If you pickle tomatoes in grains, then the taste will be more delicate.
6. To prevent the cans from bursting when pouring boiling water, they are placed on the blade of a knife.
7. Tomatoes marinate better if you make punctures in them in the area of ​​the stalk. If you cut the vegetables in half, the salting takes on the characteristic mustard color.
8. Recipes for tomatoes with mustard seeds for the winter only give an approximate amount of ingredients. The amount of spice will vary depending on personal taste.

The classic way of preservation for the winter

Pickled tomatoes with mustard have a bright sweet and sour flavor. The mustard flavor combined with sweet peas and herbs gives the vegetables a spicy aroma. The classic cooking method is simple and does not require additional sterilization.

Ingredients:

• tomatoes 1 kg;
• water 1 l;
• granulated sugar 2.5 tbsp. l .;
• coarse salt 3 tsp;
• acetic acid 100 ml;
• lavrushka 2 leaves;
• mustard seeds 1 tsp;
• pepper 7 peas;
• dill branch.

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Fragrant herbs and spices are indicated for the preparation of a liter jar of salting.

1. We sterilize jars and lids in advance. Put the dill on the bottom of the container. We tamp the tomatoes on top.
2. Fill the blanks with boiling water. We sterilize the jars for 10 minutes. At this time, bring a liter of water to a boil. Add salt, acetic acid and sugar to it.
3. We are waiting for the brine to boil again, and the crystals are completely dissolved. After that, add allspice with mustard seeds. The brine is cooked for no more than 10 minutes.
4. Drain the cooled water from the jars. We fill the containers with ready-made marinade with the addition of lavrushka.
5. We roll up the cans with metal lids.

Canned tomatoes are great for keeping in your basement or pantry.

French Mustard Seeds Recipe

The brine with French mustard grains gives the tomatoes a richer flavor. It is recommended to marinate only ripe fruits.

Ingredients:

• 8 tomatoes;
• 2 garlic cloves;
• a bunch of cilantro and dill;
• 2 leaves of lavrushka;
• 20 g sugar;
• 15 g salt;
• 1 tsp mustard;
• 10 pieces of black pepper;
• 10 ml of acetic acid;
• 1 liter of water.

Preservation is carried out in a 1 liter can. The number of tomatoes required may vary.

1. We prepare tomatoes in advance. We wash and dry them. Then we put the vegetables in a sterilized jar.
2. Add peeled garlic, lavrushka, herbs, mustard seeds and black peas to the tomatoes.
3. Pour boiling water into the jars. After a couple of minutes, pour it into a saucepan. Prepare the brine with the addition of salt and granulated sugar. After boiling, add acetic acid to it.
4. Fill the workpiece with hot brine and preserve. We cool the banks in natural conditions.

Such conservation can be enjoyed all winter long. It goes well with different types of meat.

Lightly salted tomato recipe

Vegetables cooked in lightly salted marinade are very tasty.

Ingredients:

• 6 kg of tomatoes;
• 0.5 kg of celery;
• 2 garlic heads;
• allspice 30 peas;
• lavrushka;
• 250 g of salt;
• 0.5 kg of sugar;
• 200 g of mustard seeds.

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It is more convenient to close tomatoes for the winter in 3 liter jars. For salting, small or medium-sized fruits are used.

1. We wash and dry the vegetables well beforehand.
2. Chop celery and garlic into small strips.
3. On tomatoes, we make several punctures in the area of ​​the stalk. Stir a piece of garlic and celery into each puncture.
4. Put lavrushka, sugar, table salt, sweet peas on the bottom of the cans prepared in advance. Spread the vegetables evenly in containers.
5. Pour boiling water over the jars and leave for a few minutes. Pour the cooled liquid into a separate saucepan, mix it with salt and sugar. Bring the brine to a boil.
6. Fill the finished conservation with the resulting brine. Put mustard seeds on top of the tomatoes and close the lids.
7. We marinate the blanks for 5 days in a cool room. After the specified time, drain the brine, bring to a boil and re-pour into the jars. After that, we roll up the conservation. We put tomatoes for the winter in storage in the basement or cellar.