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In autumn, when the hot time comes for making numerous blanks for the winter, a rare housewife will not be tempted by recipes for pickling cucumbers and tomatoes. After all, every year something new is added to the traditional recipes for pickled vegetables. While experienced housewives are usually fluent in the tricks of preparing pickles for the winter, novice craftswomen sometimes do not know why, after a week or two after pickling, pickled vegetables still become moldy, despite all their efforts. And can anything be done about this fact.
It turns out that this secret has been known since ancient times, and then somehow forgotten. It consists in using mustard as a preservative. But this is by no means her only role. Salted green tomatoes with mustard – this recipe has several modifications, but in any case, the taste of the resulting snack becomes new, unusual and very interesting.
Mustard as a preservative
First of all, it should be noted that no matter what recipe you use for salting green tomatoes, using mustard, you can always be calm about the safety of your workpiece. Mold is unlikely to prevent you from enjoying the worthy taste of your pickles.
There is another more thorough way – they use the so-called mustard cork. When laying tomatoes in a jar and pouring them with brine, you leave an empty space of several centimeters. Then cover the top layer of tomatoes with gauze, at least twice the size of the neck of the jar. Pour a layer of mustard on top of the gauze up to the very neck and cover it with the corners of the gauze cut. And only then close the jar with a plastic lid.
Traditional salting recipe with mustard
The easiest way to create tomatoes with mustard for the winter is using ordinary glass jars. Since you are going to store the workpiece for a long time, the jars must be sterilized before use.
According to the recipe, you need to select 2 kg of such tomatoes, and find the following spices:
- 100 grams of inflorescences and dill greens;
- One bunch of parsley, savory, tarragon (or tarragon) and basil;
- 2-3 heads of garlic;
- A couple of leaves of horseradish and laurel;
- a teaspoon of coriander seeds and dried mustard seeds;
- A dozen leaves of cherry and black currant.
In addition, to prepare the brine, it is necessary to dissolve 140 grams of rock salt in two liters of water, boil it and cool it to a cool state.
At the bottom of the sterilized jars, pour half of all the spices and all the mustard. Then pack the green tomatoes tightly and top with the rest of the seasonings. Pour them with chilled brine and, for reliability, build a mustard “cork” at the neck of the cans. Tomatoes pickled in this way will be ready for four to six weeks, depending on storage conditions and the degree of maturity of the tomatoes themselves. The greenest tomatoes are salted the longest – up to two months.
Pickle with mustard
Among the many ways of salting green tomatoes with mustard, the most delicious option is when dry mustard is introduced directly into the brine, which is poured over the tomatoes. The following proportions are usually used: half a glass of salt and 5 teaspoons of mustard powder are taken for 12 liters of water. This amount of brine is enough to fill about 8 kg of green tomatoes. Mustard is added to already boiled and cooled brine.
Tomatoes are tightly packed in layers in a prepared container, and each layer is sprinkled with prepared herbs. Before pouring tomatoes with mustard brine, let it completely settle so that it becomes almost transparent with a yellowish tint.
After filling with cold brine, the tomatoes must be covered with a lid with a load placed on it. The readiness of the dish can be checked after 4-5 weeks; in a cold room, such a blank can be stored until spring.
Pickled Tomatoes with Mustard
Interestingly, pickled tomatoes can be cooked in almost the same way. The recipe for preparing the marinade is as follows: for 4,5 liters of water, take three tablespoons of salt, sugar, table vinegar and vegetable oil. This amount of marinade is enough to make about 3 three-liter cans of tomatoes. Choose spices according to your taste. After boiling the marinade with salt and sugar, add 2 tablespoons of mustard, vinegar and vegetable oil there. After cooling, pour the marinade over the tomatoes in the jars, stacked with spices. For long-term storage at room conditions, jars with contents must be additionally sterilized for about 20 minutes.
spicy tomatoes
The following recipe for pickled tomatoes is very original and tasty, which will be especially interesting for lovers of spicy snacks. To make this dish, you will need to collect a 10-liter bucket of green tomatoes from the last harvest.
Before pickling tomatoes with mustard according to this recipe, you need to prepare a special filling, which determines to a greater extent the taste of the future dish. For her you will need:
- ground fresh garlic;
- Chopped bell pepper;
- Grated horseradish root;
- Sugar;
- Salt;
- Hot peppers.
All these ingredients should be taken in one glass, except for hot pepper. It must be added half a glass, although if you do not like pickled tomatoes that are too spicy, you can vary its amount to your liking.
In addition, it is necessary to additionally chop about 2 kg of green tomatoes with a meat grinder, so that 3 cups of pulp with juice are obtained. Mix this pulp with other ingredients in a separate bowl.
Now take an enameled pan of a suitable size and lay it in layers: tomatoes, filling, sprinkle with dry mustard, again tomatoes, filling and mustard again.
Cover the last layer of mustard with a plate with a load and put it immediately in a cool place. The production time for salted tomatoes according to this recipe is from 2 to 4 weeks.
Among the variety of recipes presented, you will definitely find something new, interesting for yourself that can warm your soul and stomach on gloomy and cold winter evenings.
