Tomatoes with mustard for the winter
There are several ways to preserve tomatoes with mustard for the winter, but this recipe is simply finger-licking good. They look delicious in the photo and are truly delicious.
You can make a brine or marinade using mustard powder, mustard paste, or white mustard seeds. Both options are best for pickling tomatoes in a bucket. Jarred pickles, however, tend to be cloudy due to sediment and suspended matter, although they do have a richer, more pungent flavor. Adding mustard seeds, however, will keep the marinade clear and milder, yet still rich. For a spicier taste, you can add black mustard seeds (they're very small, slightly larger than poppy seeds, and have a fiery, pungent flavor) or half a chili pepper.
Ingredients:
- tomatoes – 1 kg;
- white mustard seeds – 1 tbsp;
- bell pepper rings – 3-4 pcs;
- parsley and celery greens - 2 sprigs each;
- black and allspice – 2-3 pieces each;
- carnation buds – 3 pcs;
- garlic – 2 cloves;
- water – 1 liter;
- sugar – 3 tbsp;
- table salt – 2 tbsp;
- table vinegar 9% concentration – 2 tbsp. in each liter jar.
How to prepare tomatoes with mustard for the winter
Wash the prepared tomatoes; if the skin is thin, pierce it with a toothpick so that it does not crack when poured with boiling water.
Wash liter jars thoroughly with baking soda or dish soap. Prepare the lids in the same way. Add herbs, garlic cloves, and pepper rings to each jar.
Add allspice and black peppercorns. Add cloves (if you don't like the aroma, omit them).
Measure out the required amount of mustard seeds and pour them into the jar. If you have black mustard, add a quarter teaspoon—that's enough to give the marinade a spicier kick.
Fill the jar with tomatoes, packing them tightly but not too tightly. Boil water in a saucepan and add the first layer. For a liter jar, use about half a liter of water.
After 15 minutes, remove the lid, close the jar with a perforated nylon lid, and strain the water. Add salt and sugar, and bring the marinade back to a boil.
Pour two spoons of vinegar into each one-liter jar.
Pour boiling marinade over it, seal tightly with a machine or screw on screw caps.
Wrap the tomatoes in a blanket or place them in a blanket or pillows and let them cool slowly. After 24 hours, when the jars have cooled, they can be stored permanently in a shaded area.
Happy harvesting!