Tomatoes with mustard seeds for the winter: pickling recipes with photos and videos

Tomatoes with mustard seeds for the winter are 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 act as an independent cold snack.

Tomatoes with mustard recipes are varied: pickled, s alted, lightly s alted, with celery.

General principles and cooking tips

Before you pickle tomatoes, you should familiarize yourself with a few general principles.

1. For preparations choose only ripe, dense fruits. Meaty varieties are best.
2. In order for the fruit in the jar to have the same taste, vegetables are sorted by size and maturity.
3. All ingredients are washed and dried before preservation. Spoiled products are removed.
4. Spices taste best when you grind them yourself instead of buying ready-made ones.
5. Mustard grains and powder are suitable for blanks. If you pickle tomatoes in grains, then the taste will be more delicate.
6. To prevent the jars from bursting when pouring boiling water, they are placed on the blade of a knife.
7. Tomatoes marinate better if they make punctures in the stalk area. If you cut the vegetables in half, pickling takes on the characteristic color of mustard.
8. Recipes for tomatoes with mustard seeds for the winter give 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 flavor. 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 s alt 3 tsp;
• acetic acid 100 ml;
• lavrushka 2 sheets;
• mustard seeds 1 tsp;
• pepper 7 peas;
• dill branch.

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

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

Canned tomatoes keep well in the basement or pantry.

French mustard seed recipe

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

Ingredients:

• 8 tomatoes;
• 2 garlic cloves;
• bunch of cilantro and dill;
• 2 bay leaves;
• 20g sugar;
• 15g s alt;
• 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 vary.

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

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

Recipe for s alted tomatoes

Vegetables cooked in lightly s alted marinade are very tasty.

Ingredients:

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

Tomatoes for the winter are more convenient to close in jars of 3 liters. Small or medium-sized fruits are used for s alting.

1. Vegetables are pre-washed and dried well.
2. Chop the celery and garlic into small strips.
3. On tomatoes we make several punctures in the stalk area. Stir a piece of garlic and celery into each puncture.
4. Put lavrushka, sugar, table s alt, sweet peas on the bottom of pre-prepared jars. Vegetables are evenly laid out in containers.
5. Jars pour boiling water and leave for a few minutes. Drain the cooled liquid into a separate pan, mix it with s alt and sugar. Bring the brine to a boil.
6. Fill the finished preservation with the resulting brine. Put mustard seeds on top of the tomatoes and close the lids.
7. Pickle blanks for 5 days in a cool room. After the specified time, drain the brine, bring to a boil and re-fill the jars. After that, we roll up the conservation. Tomatoes for the winter we put away for storage in the basement or cellar.

Recommended