Way preparing tomatoes for the winter, which we propose to use, does not imply the use of salt, vinegar, or water. No hint of fermentation or pickling!
Tomatoes will remain elastic and fresh, as if straight from the garden. Everyone will be surprised when New Year's table you will serve not greenhouse tomatoes, but those that have ripened under the summer sun!
For this preparation, choose tomatoes that are dense, fleshy, small in size, without bruises or other damage.
How to preserve tomatoes
INGREDIENTS FOR A 3-LITER JAR
- 5–6 tbsp. l. mustard powder
- tomatoes
COOKING
1. Sterilize the jars. Wash the tomatoes and dry thoroughly.
2. Use a dry and clean spoon to generously scoop mustard powder and pour it into the bottom of a dry jar.
3. Trying not to press them against each other, lay out the tomatoes in 1 layer, placing the place where the stem was at the top. Sprinkle with mustard again.
4. Repeat layers until the jar is full. At the end, add another portion of powder and close the lid (sterile and dry).
5. After this, tilt the jar and carefully roll it on the table so that the mustard is evenly distributed.
6. Store the workpiece in a cool, dark place.
The essential oils contained in mustard inhibit the growth of putrefactive bacteria, allowing tomatoes to remain fresh. Try preparing a portion of tomatoes this way and be sure: the method will not let you down!
Summer is the time to make preparations for the winter. It has already become a tradition for us to make pickles every summer. Despite the fact that shops and supermarkets can offer a lot of different dried, pickled and salted vegetables, preparing something of your own, real, homemade, natural, is much tastier and healthier. The recipe for preparing tomatoes with dry mustard under a nylon lid is quite simple, does not require a lot of time or money, it is similar to. Even a novice housewife can cook. A amazing taste salted tomatoes will not leave anyone indifferent.
You will need for 1 three-liter jar:
- 2 kg of tomatoes (you can choose any variety);
- greens (celery, mustard seeds, currant or cherry leaves);
- 40 g dry mustard (2 heaped tablespoons);
- 1.5-2 liters of cold boiled water;
- 75 gr. coarse salt.
Prepare: three-liter jars, bandage (preferably sterile), nylon covers.
How to cook salted tomatoes with dry mustard under a nylon lid for the winter
- First of all, wash and sterilize the jars over steam for 3-4 minutes.
- We wash and sort the tomatoes. If there are stalks, be sure to remove them.
- We boil water and cool it.
- Place seasonings in jars. Be sure to use celery leaves. They guarantee the impeccable aroma and taste of salted tomatoes. If you are a fan spicy dishes, then you can add a couple of pieces of red hot pepper and 3-4 cloves of garlic.
- Next, carefully lay out the pre-prepared tomatoes. Fill the jar up to 5 cm from the top.
- Add salt to the jars.
- Add cooled boiled water to the jars. It should completely cover the tomatoes +2 cm. How much water is needed to pickle tomatoes depends on the size and number of tomatoes in the jar. Most often, 1.5-2 liters of water are needed per three-liter jar.
- To prevent the development of mold during storage of the workpiece, you need to make a so-called “stopper” from dry mustard. To do this, cover the neck of the jar with a bandage or gauze. Cut a circle twice the size of the jar. Sprinkle mustard on top and close nylon cover, which must first be kept in boiling water for 1-2 minutes.
To prevent the preservation from turning sour, place the jars of pickles in a cold place. The best option- a cellar, but in the absence of one, a refrigerator will do. In 2-4 weeks the tomatoes will be ready.
The jars for preparing this preservation do not need to be sterilized, just wash them well.
Place spices in the prepared jar - garlic, dill, pepper.
After this, we begin to place the tomatoes.
It is advisable to take tomatoes that are ripe but strong. Don't forget to rinse them well and remove any spoiled or damaged ones. Overripe tomatoes It’s also better not to use it, it’s better to take slightly brown ones. Fill the jars with tomatoes until about 5 centimeters from the top. Pour boiling water into the jars and cover with lids, which we will use to seal the preserves.
To preserve tomatoes according to this recipe, we use dry mustard powder - 1 teaspoon per jar. Prepare a brine from salt and sugar while the tomatoes are heated with hot water.
After the jars have stood for about 15 minutes, drain hot water and fill the tomatoes in the jars with hot brine - add vinegar and mustard on top, immediately screw or roll up the jars.
Important: be sure to wrap the jars - turn them upside down and wrap them in a towel or other warm cloth.
Cooking salted tomatoes with mustard
Wash hard tomatoes well in running water.
At the bottom of the dish in which we will salt the tomatoes, place well-washed black currant leaves.
Carefully place strong, undamaged tomatoes on top.
Layer the tomatoes with blackcurrant leaves in a thin layer. Cover with another layer of currant leaves.
You can take any number of tomatoes, depending on the size of your container. For brine we use products per 10 liters. If necessary, you can cook several servings. While we are laying the tomatoes, we need to cook the brine and cool it. When the brine has cooled sufficiently, add dry mustard and mix very well.
Be sure to let the brine settle! Only when the brine becomes almost transparent, pour in the tomatoes and place in a cool place.
Cooking red tomatoes with mustard
A great way to prepare green or red tomatoes, perfect for salads or as a stand-alone snack. Although this recipe requires enough a large number of ingredients, the cooking process is not very complicated.
Wash the tomatoes well - remove damaged or very ripe ones, from them we will prepare another, no less tasty, preparation.
Place half of the spices and leaves on the bottom of the dishes - barrels, buckets or pans.
We clean fresh beets and carrots and cut them into quarters. Place vegetables on top of leaves.
Garlic cloves can be placed on top of unpeeled carrots and beets. However, do not forget to rinse it well. We lay the tomatoes in layers - if you take green or milk tomatoes, start with green ones, ending with riper ones - brown and even pink. Tip: try to place the tomatoes tightly together. The top layer will be exactly the same as the bottom - a layer of leaves, carrots, beets and garlic.
Let's prepare the brine:
Bring the water, salt and sugar to a boil, cook until the sugar and salt are completely dissolved. Cool the brine until room temperature and pour in the prepared tomatoes. If there is not enough brine, cook more - the brine should cover all the tomatoes.
You need to put pan lids or a large plate on top to press down the tomatoes and lower them well into the brine. Press down with pressure - it’s best to take a regular three-liter bottle and fill it with water.
Leave the tomatoes to ferment for about three days at room temperature.
After the tomatoes have fermented well, take some brine and dilute dry mustard in it. Mix very well and pour into the bowl with the tomatoes and mustard for the winter. After this, you can move the tomatoes for storage to a cooler place. You can try tomatoes already on the third day. Bon appetit!
First, let's prepare the jar: wash and sterilize it in a convenient way. Place in a dry liter container Bay leaf and allspice peas, add dry mustard powder.
Instead of dry mustard powder, you can use mustard seeds.
Additionally, rings can be placed on the bottom onions, carrots and spices (coriander, cumin, garlic cloves). For lovers spicy tomatoes you need to add ½ pod of chili pepper or horseradish root.
Wash ripe tomatoes with thick skin, dry them from liquid, and leave the stems behind. Fill the jar with tomatoes to the level of the top side. Don't forget to prick the tomatoes with a toothpick so they don't burst when filling the container with hot marinade. Additionally, for sweetness, you can put slices of sweet bell pepper in the jar.
Cook the marinade: in a saucepan with cold water Dissolve granulated sugar and coarse table salt, bring the mixture to a boil. At the end of cooking, pour table vinegar essence into the marinade and cook for 2 minutes. So that the tomatoes are in oil filling, you can add vegetable oil.
You should not reduce the amount of spices and tableware vinegar essence, because tomatoes can spoil quickly.
Fill the tomatoes in the jar with hot marinade to the level of the top side. The liquid should be poured slowly so that the glass does not crack.
Immediately close the scalded jar tin lid, turn it upside down, wrap it in a fur coat or a cotton blanket, and leave it to cool for a day.
You can try tomatoes with mustard after 1-2 months. Store homemade pickles in a dark place, protected from the sun.
Bon appetit everyone!
Cooking time: 1 hour 30 minutes. Number of servings: 1 liter jar.
Step 1: select, sort and prepare tomatoes for pouring.
In order for you to get super tasty tomatoes and enjoy their taste all winter, you need to choose the right variety tomatoes. For fermentation, pickling, canning and pickling, late varieties of tomatoes, which are popularly called “cream” tomatoes, are most suitable because of their oblong shape and elasticity. Such tomatoes are perfectly preserved and do not burst during any processing or standing in brine, marinade or pouring. And one more nuance, in order for the tomatoes to be salted well and evenly, it is advisable that they be the same size and small with an approximate circumference up to 6 centimeters. Two kilograms of tomatoes, sort, leave only whole, undamaged fruits, rinse under running water to remove any dirt, place in a deep bowl and let dry.Step 2: prepare jars, spices and herbs.
You need to pour the tomatoes in some container, for this I use 3-liter jars, but you can use any deep enameled container, for example, large saucepan. First, rinse the jar with any detergent or soda. Then boil water in a kettle on the stove, treat the jar with boiling water and let it dry inside and out. Now, in order for the tomatoes to be spicy and aromatic, prepare spices and herbs. In a dried jar, place 10 black peppercorns, 7 allspice peas, 6 bay leaves, 6 cloves of previously peeled garlic. Then take 4 fresh branches of dill, 3 leaves of bitter horseradish, 2 pieces of red chili pepper, rinse them under running water and shake off excess liquid over the sink. Tear the horseradish leaves with your hands for more small pieces, leave the dill branches as they are, and cut the chili pepper into 2 halves with a knife, remove the stalk, peel off the seeds and veins, place the herbs and pepper in a jar with all the other ingredients. Pack the tomatoes tightly into a jar with spices and herbs, so that there is no more than 2 centimeters free space. If you took dry dill and horseradish, there is no need to rinse them under running water. Simply break the dry herbs with your hands and place them in a jar. Step 3: prepare the filling.
Place a deep saucepan with 2 liters of clean distilled water on the stove, turned on, at a high level, bring to a boil and pour into it 60 grams of table salt and 2 tablespoons of sugar. Boil water for 2 – 3 minutes until sugar and salt are completely dissolved. Then turn off the stove and cool the pouring. Step 4: pour in the tomatoes.
Pour 1 tablespoon of mustard powder into a jar of tomatoes, pour in the cooled filling so that it covers the tomatoes, but does not reach the neck of the jar by 5 - 7 millimeters. Do not pour out the remaining filling, pour it into any clean container and place it in the refrigerator. Carefully place the jar in a deep bowl and pour 1 tablespoon of 9% into it. table vinegar. Take 20 – 25 centimeters sterile gauze, fold it in half and place it on the surface of the jar so that the edges of the square extend beyond the neck of the jar. 
When the gauze is wet, carefully insert the edges of the gauze into the jar with the back of a tablespoon and pour 1 tablespoon of mustard powder on top of it. Leave the tomatoes for 1 - 1.5 weeks, during which time they will begin to ferment and absorb a small amount of fills. Remove the remaining filling from the refrigerator, lift a corner of the cheesecloth, pour in a little brine, cover the cheesecloth again and leave the tomatoes to bubble. When you lift the gauze, be careful not to damage the layer of mustard; if this happens, sprinkle the damaged area with a small layer of mustard powder. After 1 – 1.5 weeks After settling and salting, remove the gauze with mustard and throw it away, it will no longer be needed. Pull it onto the surface of the jar neck plastic film and close with a clean plastic lid scalded with boiling water. Place the jar of tomatoes in a cool place, this could be a cellar, basement, or put it in the refrigerator. After 30 - 40 days, the tomatoes will be ready for tasting. Step 5: serve tomatoes with mustard for the winter.
Tomatoes with mustard for the winter are served cold as an addition to any hot dishes. This type of tomato is also served with other canned and sour vegetables like pickled vegetable mix. Tomatoes with mustard go great as an appetizer with aperitifs such as vodka, moonshine and sometimes even cognac. Enjoy! Bon appetit! - − If the tomatoes begin to ferment, drain the filling, boil and cool to room temperature. Transfer the tomatoes to a clean bowl, treat the spices and herbs with boiling water. Rinse the jar, give it time to dry, put scalded spices and herbs into it and fill it with cooled brine. Stretch a new plastic film over the neck of the jar and close it with a lid pre-treated with boiling water.
- − This type of tomato can be canned; to do this, sterilize the jars, put all the spices and tomatoes in it, fill it with chilled brine, let it brew for 1 - 1.5 weeks, drain the brine and boil it. Pour the hot brine over the tomatoes and secure with sterilized metal lids using a canning wrench. Turn the jars upside down, place them under a woolen blanket and cool them this way for 1 - 2 days. Then the cans of tomatoes can be placed in the pantry. Basement or cellar for further storage.
- − In addition to all the spices and herbs listed in the recipe, you can add sweet bell pepper, grated celery root, carrots cut into pieces, parsley. You can supplement the aroma with dry ground spices such as cloves, cardamom, saffron. Also, for greater elasticity, you can add currant, oak and cherry leaves.
- − Tomatoes can be poured into large 10 liter pans or barrels, then sorted into smaller containers for greater ease of use.
