Tomatoes with mustard under an iron lid. Is it possible to eat and how to cook tomatoes with mustard under a nylon lid?
Any home preparation- This is an excellent treat for any table and for any occasion.
Tomatoes with mustard for the winter have a special aroma and unique taste. They are perfect in form cold snack or as a complement to main vegetable, meat and other dishes.
Salted, canned, pickled, lightly salted tomatoes with mustard for the winter - there are many recipes, it’s impossible to list them all. But best recipes conservation can only be considered those that have been time-tested.
Tomatoes with mustard for the winter - general principles of preparation
To prepare tomatoes with mustard for the winter, choose strong, elastic, not overripe fruits without any signs of spoilage or damage. It is best to use fleshy varieties of tomatoes, otherwise the tomatoes will turn out too watery and, accordingly, not so tasty. Before you start preparing tomatoes with mustard for the winter, the tomatoes should be sorted, selecting them by size, degree of ripeness and variety, then thoroughly washed and dried. Thanks to this simple preparatory stage The product will be of excellent quality and unsurpassed taste.
The remaining ingredients included in the preservation: herbs, leaves, garlic, vegetables and other products should also be thoroughly washed and dried. Spices should be selected of high quality: if the recipe uses ground spices, it is best to grind them yourself rather than buy ready-made ones in bags; the salt should be coarsely ground, but without any impurities; You can use any vinegar - table, apple, wine.
Another main ingredient two types of tomatoes with mustard are used for the winter - regular mustard in powder and French mustard beans. The differences between them are significant. If the first type of mustard gives the dish special spicy notes and a specific aroma, then the second type is softer and the tomatoes turn out to be especially tender.
1. A simple recipe for tomatoes with mustard for the winter
Ingredients:
Two kilograms ripe tomatoes;
Half a pod hot pepper;
Liter of water;
Three to five cloves of garlic;
10 grams of dry mustard;
Dill sprigs and seeds;
50 grams of sugar;
60 grams of salt.
Cooking method:
Pour clean water into a small saucepan, add sugar and salt, boil the brine for two to three minutes before pouring.
We thoroughly rinse the tomatoes, dry them, and carefully place them in a three-liter sterile jar, being careful not to compact them too much so that they do not burst.
Chop the pepper and garlic, remembering to wear gloves so as not to inadvertently get burned during processing. hot pepper.
Add bay leaves, dill - seeds and branches, chili and garlic to the tomatoes in the jar, cover everything with dry mustard.
Pour boiling brine over the prepared ingredients and roll up.
Cool under a blanket, turning the jar upside down for about 14-15 hours.
2. Tomatoes with French mustard for the winter
Ingredients:
About eight small ripe tomatoes;
Two cloves of garlic;
A few sprigs of cilantro and dill;
A couple of bay leaves;
20 grams of sugar;
15 grams of salt;
Teaspoon French mustard;
Ten black peppercorns;
10 ml vinegar;
Liter of water.
Cooking method:
1. Prepare the tomatoes for canning: wash, dry, place in a clean, washed and sterilized jar.
2. Add whole peeled garlic cloves, bay leaves, herbs, mustard and black pepper.
3. Pour in the boiling water and immediately carefully pour it into the saucepan, being careful not to pour the ingredients already in the jars.
4. Prepare the brine: boil the drained liter of water with sugar and salt, pour vinegar into the boiling liquid, stir.
5. Pour hot brine over the tomatoes.
6. Roll up the jar and cool.
3. Salted tomatoes with mustard for the winter
Ingredients:
Tomatoes are the same size and variety;
One and a half liters of water;
A few black peppercorns;
Bay leaves;
80 grams of sugar;
50-60 grams of salt;
50 grams of mustard powder;
Horseradish leaves;
Carrot;
Dill umbrellas;
Cherry and currant leaves.
Cooking method:
1. Place prepared tomatoes, garlic, carrots, grated on a grater, into a sterile jar. Korean carrots, horseradish leaves, currants, cherries and peppercorns.
2. Add mustard, sugar and salt.
3. Fill all ingredients with cool boiled water.
4. Cover the jar with a lid and shake well so that all the spices are evenly distributed.
5. Leave the can of tomatoes for three days on the kitchen counter at room temperature, then roll it up and put it in a cool place.
6. You can use the preparation after three weeks.
4. Barrel tomatoes with mustard for the winter
Ingredients:
Two kilograms of tomatoes;
Two tablespoons of salt (60 grams);
Peppercorns (black and allspice);
A couple of small spoons of dried dill;
20 grams of mustard powder;
Two centimeters of horseradish root.
Cooking method:
1. Sterilize the jar, place all the ingredients specified in the recipe on its bottom, except tomatoes and salt.
2. Wash the tomatoes themselves thoroughly, making punctures in several places with a toothpick or fork.
3. Dissolve the salt in boiled, cooled water, pour the resulting brine over the laid components.
4. Cover the jar with cotton cloth or regular gauze.
5. Leave the jar in this form for two weeks in a slightly cool room.
6. Afterwards, cover the container with tomatoes with a nylon lid and put it in the refrigerator for another two weeks until full readiness.
5. Canned tomatoes with mustard for the winter without vinegar
Ingredients:
Ten kilograms of tomatoes;
Two glasses of sugar;
Ten liters of water;
Two glasses of salt;
Fifteen aspirin tablets;
Two heads of garlic;
A glass of French mustard;
Kilogram bell pepper;
Dill, horseradish (leaves and roots).
Cooking method:
1. Pour sugar into the water, mustard powder and salt.
2. Wash horseradish and dill, clean and dry.
3. Wash the tomatoes and peppers, peel the peppers and cut them into long thin strips.
4. Prepared in advance sterile jars add spices, peppers, garlic, roots and tomatoes.
5. Add three aspirin tablets to each jar.
6. Fill it all with brine made from water, salt and sugar.
7. We roll up all the containers with lids and put them away for storage.
8. Preservation will be ready for use in a month.
6. Green tomatoes with mustard for the winter
Ingredients:
Two kilograms of green tomatoes;
25 grams of mustard powder;
100 grams of sugar;
Two tablespoons coarse salt;
Peppercorns;
Two centimeters of hot pepper without seeds;
A bunch of dill;
Horseradish leaf.
Cooking method:
1. On the bottom of a sterile container, place chopped chili peppers, peppercorns, bay leaves, dill and torn horseradish leaves.
2. Cut the peeled garlic into slices, insert two or three slices into a puncture made on clean tomatoes at the place where the stalk is attached.
3. Place the tomatoes on top of the spices.
4. Dissolve salt and sugar in a glass of cold water.
5. Pour the resulting mixture into jars of tomatoes, add regular boiled, cooled water to the edges of the container.
6. Sprinkle mustard powder on top.
7. Place gauze over the neck of the jar and soak the tomatoes for two weeks at room temperature, then, closing the lid, put it in the refrigerator for twenty days.
7. Lightly salted tomatoes with mustard for the winter
Ingredients:
Six kilograms of tomatoes;
Half a kilo of celery roots;
Two small heads of garlic;
About thirty peas allspice;
Bay leaves;
250 grams of salt;
Half a kilo of sugar;
200 grams of mustard powder.
Cooking method:
1. Wash and dry the tomatoes, garlic and celery roots.
2. Cut the celery and garlic into strips.
3. Make cuts near the tomato stalks.
4. Insert several garlic and celery sticks into each cut.
5. Place bay leaves, peppers, and tomatoes on the bottom of sterile jars.
6. Dissolve in four liters of water granulated sugar and salt, throw in a few peas of allspice.
7. Having brought the marinade to a boil, remove the pan from the heat and let the liquid cool to 50 degrees.
8. Fill warm marinade ingredients in jars, pour mustard on top, close the jars with nylon lids.
9. After five days of aging in cool place, tomatoes can be rolled up and stored.
8. Spicy tomatoes with mustard for the winter
Ingredients:
Small tomatoes;
Ten liters of water;
Half a kilo of sugar;
280 grams of salt;
Four medium-sized heads of garlic;
Eight pods of hot pepper;
Ten aspirin tablets;
130 grams of mustard powder;
Dill – greens and roots;
Horseradish leaves.
Cooking method:
1. Boil water and cool slightly.
2. Add aspirin, sugar and salt.
3. Stir all ingredients until they are completely dissolved.
4. Place pepper pods, garlic cloves, dill and horseradish in sterile jars.
5. Carefully distribute the tomatoes on top.
6. Sprinkle mustard powder on top and fill with brine.
7. Cover the jars with lids and sterilize in a preheated oven for fifteen minutes.
8. Roll up the jars, cool them with their lids down, under a blanket.
9. Cherry tomatoes with mustard for the winter
Ingredients:
600 grams of cherry tomatoes;
400 grams of plums;
20 grams dry Italian herbs;
200 grams small onion;
Several buds of cloves;
Peppercorns;
Dill umbrellas;
100 grams of sugar;
Liter of water;
30 grams of salt;
25 ml vinegar.
Cooking method:
1. Carefully place an umbrella of dill, a couple of clove buds, peppercorns, and some Italian herbs on the bottom of each sterile liter jar.
2. Peel the onions, wash the cherry tomatoes, remove the pits from the plums, cutting them into two parts.
3. Alternating, lay out onions, tomatoes and plum slices into jars on top of spices.
4. Pour boiling water over the ingredients and leave for half an hour.
5. Drain the water from the jars into the pan, add more cold water if necessary clean water up to one liter, add salt and sugar, bring to a boil, continue boiling for another five minutes.
6. Pour vinegar into the marinade and immediately pour over the cherry tomatoes.
7. Roll up and cool.
10. Sun-dried tomatoes with mustard for the winter
Ingredients:
One and a half kilograms of cherry tomatoes or just small tomatoes;
Ground black pepper;
Dry mustard;
Oregano;
Rosemary;
Olive oil.
Cooking method:
1. Wash the tomatoes, dry them, cut them into four parts.
2. Remove the partitions and pulp from the middle of the fruit.
3. Place on a baking sheet baking paper, grease it a little with oil.
4. Lay out tomato slices in neat rows so that they do not touch each other.
5. Pepper the tomatoes, add salt and sprinkle with sugar.
6. Place the baking sheet in an oven preheated to 80 degrees and, without closing the door, oven, soak the tomatoes for eight hours.
7. Ready sun-dried tomatoes cool and place in sterile jars.
8. Fill each layer of tomatoes with a small amount olive oil, mixing it with oregano, rosemary and mustard in advance.
Tomatoes with mustard for the winter - tricks and useful tips
It is best to prepare tomatoes with mustard for the winter in three-liter or liter jars, which should first be thoroughly washed and sterilized.
Plums go well with tomatoes; they give the preserves original sweet and sour notes.
Don’t skimp on spices and seasonings; feel free to add ginger, horseradish, chili, anise, cinnamon, star anise, and basil to your taste. All these additional ingredients They will only decorate and complement tomatoes with mustard for the winter.
You should not overdo it with ingredients such as cloves and laurel; the longer the tomatoes sit, the more these spices reveal their aroma. And this, in turn, can overshadow the taste of the tomatoes themselves.
Approximate weight of frequently used ingredients in the preparation: 1 tbsp. – 17 grams of dry mustard, 30 grams of salt; 25 grams of sugar; 15 ml vinegar.
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 product, 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. Best option- a cellar, but in the absence of one, a refrigerator will do. In 2-4 weeks the tomatoes will be ready.
Additional vegetables, included in the recipes, are also well washed and dried. Spices are used only high quality, if it includes ground pepper, then it is recommended to grind it yourself rather than using ready-made sachets.
Before adding mustard, you need to decide on its choice. Powdered mustard will give prepared tomatoes pungency and specific aroma, and by adding mustard seeds you can get tomatoes with a softer and more delicate taste.
Sweet and sour green tomatoes, canned with mustard
Ingredients:
- green tomatoes, how many will go into a three-liter jar
- glass of vinegar 9%
- 60 grams of non-iodized salt
- 125 grams brown sugar
- teaspoon mustard seeds
- half a teaspoon of allspice
- laurel leaf
Recipe:
- The tomatoes are washed and placed on a cloth to dry.
- Small tomatoes are cut in half, large ones into 4 parts.
- Pepper, mustard and bay are placed at the bottom of a pre-steamed jar.
- Chopped green tomatoes are placed tightly on top of the spices.
- To fill, take a liter of water, put it on the fire, and bring it to a boil. Sugar and salt are poured into the liquid.
- Boiling brine is poured over the prepared tomatoes, covered with a lid and left for a quarter of an hour.
- After the time has passed, the liquid from the jar is poured back into the pan, brought to a boil and vinegar is poured into it.
- Newly boiled brine is poured over the tomatoes. The jar is rolled up and wrapped upside down until completely cooled.
Assortment canned vegetables We always select family members according to our preferences and wishes. However, when filling the cellar shelves with containers of various vegetables and fruits, I always leave room for my favorite pickling - tomatoes with mustard powder.
This preparation does not require vinegar; salting occurs naturally in a cold way in a very short time. In just a week we will be able to appreciate the special taste of the original snack.
Ingredients:
- quality tomatoes (red, green) - from 7 kg;
- laurel, currant and cherry leaves;
- garlic cloves - 300 g;
- package of fresh mustard (100 g);
- coarse salt - 600 g;
- stems and umbrellas of dill - two bunches;
- bitter (hot) pepper - 300 g;
- horseradish roots and leaves;
- a bag of peppercorns.
How to prepare tomatoes with mustard for the winter:
1. We sort the tomatoes intended for pickling, selecting whole and undamaged specimens. We try to select fruits of the same size so that the pan or tub can accommodate greatest number vegetables 
2. At the next stage, thoroughly wash all the ingredients involved in the cooking process: tomatoes, leaves, dill stems. Place all ingredients on a towel to drain. 
3. Peel the horseradish roots, cut them into small pieces, tear the leaves of the plant into large pieces with your hands. Cut the hot pepper into small rings. Garlic can be used whole cloves or halves. Place the prepared products in a large bowl and mix well.
4. Now prepare the brine. Pour up to nine liters into a large saucepan drinking water. It is advisable that it be well or bottled. Add bay leaves, peppercorns, required quantity salt, put on the stove. When the water boils, continue heating for another five minutes, then set the dishes aside. The brine should cool to room temperature.
5. So, when the preparatory part of the work is completed, we proceed to the most important action - laying out the products. Line the bottom of the dish with a small layer of leaves, cloves of garlic, pieces of horseradish roots and hot pepper - a little of everything! 
Next come the tomatoes. We lay them out as tightly as possible, placing the places where the stalks are attached upward. 
6. Take a handful of fresh mustard, sprinkle the tomatoes thickly with powder, cover the fruits with leaves and spices. 
In this way we form layer by layer until we have used all the ingredients. Pour the cooled brine into the pan with the tomatoes so that they are completely immersed in aromatic composition. The fruits should not remain out of liquid! 
7. We complete our work. Place a wooden circle or flat plate on the tomatoes and press with not very heavy pressure so that its base is in the brine. Cover the salting with a clean cloth. During storage of food, it should be washed periodically to prevent the formation of mold. The oppression also needs to be washed thoroughly. We leave the pickling at room temperature for three days, then send it to our favorite cellar. 
The first light frost will help ensure unusual pickling qualities. We put the pan with vegetables outside so that the salted tomatoes with mustard can stand for several hours in the cold air. After this procedure, our snack will acquire its unique taste. spicy taste. Once you try one tomato, your hand will reach for the next one, and break away from this delicious food simply impossible!
