Recipes for pickling tomatoes with mustard seeds for the winter

Tomatoes with mustard seeds for the winter turn out to be very tender. They combine sweet and sour notes and a light spicy aroma of herbs. Preservation is an excellent addition to any dish, and can also serve as an independent cold snack.

Recipes for tomatoes with mustard are varied: pickled, salted, lightly salted, with celery.

General principles and cooking tips

Before pickling tomatoes, you should familiarize yourself with several general principles.

1. Only ripe, dense fruits are selected for harvesting.Meaty varieties are better suited.
2. To ensure that the fruits in the jar have the same taste, the vegetables are sorted by size and ripeness.
3. All ingredients are washed and dried before preservation. Spoiled products are removed.
4. Spices taste best if you grind them yourself rather than buying them ready-made.
5. Mustard beans and powder are suitable for preparations. If you marinate tomatoes in grains, the taste will be more delicate.
6. To prevent the jars from bursting when pouring boiling water, they are placed on a knife blade.
7. Tomatoes marinate better if you make punctures in them in the area of ​​the stalk. If you cut vegetables in half, the pickling takes on a characteristic mustard color.
8. Recipes for tomatoes with mustard seeds for the winter provide only an approximate number of ingredients. The amount of spices varies depending on personal taste preferences.

The classic way to preserve for the winter

Marinated tomatoes with mustard have a bright sweet and sour hue. The mustard flavor combined with sweet peas and herbs gives the vegetables a spicy aroma. The classic preparation 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;
• bay leaf 2 leaves;
• mustard seeds 1 tsp;
• pepper 7 peas;
• dill branch.

Fragrant herbs and spices are indicated for preparing a liter jar of pickling.

1. We sterilize jars and lids in advance. Place dill on the bottom of the container. Press the tomatoes tightly on top.
2. Fill the preparations with boiling water. 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 wait for the brine to boil again and the crystals to completely dissolve.After this, add allspice and 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 the prepared marinade with the addition of bay leaves.
5. We roll up the jars with metal lids.

Canned tomatoes are great for storing in the basement or pantry.

Recipe with French mustard seeds

Brine with French mustard seeds allows you to give tomatoes a richer taste. It is recommended to pickle only ripe fruits.

Ingredients:

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

Preservation is carried out in a 1 liter jar. The number of tomatoes required may differ from that indicated.

1. We prepare the tomatoes in advance. We wash and dry them. Then place the vegetables in a sterilized jar.
2. Add peeled garlic, bay leaves, herbs, mustard seeds and black peas to the tomatoes.
3. Pour boiling water into the jars. After a couple of minutes, pour it into the pan. 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 it. Let the jars cool naturally.

This preservation can be enjoyed all winter long. It goes well with different types of meat.

Recipe for lightly salted tomatoes

Vegetables cooked in a lightly salted marinade are very tasty.

Ingredients:

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

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

1. We wash and dry the vegetables well beforehand.
2. Chop the celery and garlic into small strips.
3. On the tomatoes we make several punctures in the stem area. Stir a piece of garlic and celery into each puncture.
4. Place bay leaf, sugar, table salt, and sweet peas on the bottom of jars prepared in advance. Arrange the vegetables evenly among the containers.
5. Fill the jars with boiling water and leave for a few minutes. Pour the cooled liquid into a separate pan, mix it with salt and sugar. Bring the brine to a boil.
6. Fill the finished preserve with the resulting brine. Place mustard seeds on top of the tomatoes and close the lids.
7. We marinate the preparations for 5 days in a cool room. After the specified time, drain the brine, bring to a boil and pour it into the jars again. After this, we roll up the preservation. For the winter, we store tomatoes in a basement or cellar.