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In autumn, when the hot season for making numerous blanks for the winter comes, a rare housewife will not be tempted by recipes for pickling cucumbers and tomatoes. Indeed, every year, something new is necessarily added to the traditional recipes for pickled vegetables. While experienced housewives usually perfectly master the tricks of preparing pickles for the winter, novice craftswomen sometimes do not know why, a week or two after pickling, pickled vegetables are still covered with mold, despite all their efforts. And is there anything you can do about this fact.
It turns out that it is possible, and this secret has been known since ancient times, and then somehow forgotten. It consists of using mustard as a preservative. But this is not at all 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 pickling green tomatoes, using mustard you can always be calm about the safety of your workpiece. Mold is unlikely to prevent you from enjoying the decent taste of your pickles.
There is another more thorough way - they use the so-called mustard cork. When placing tomatoes in a jar and pouring them with brine, leave a few centimeters of empty space. Then cover the top layer of the tomatoes with gauze at least twice the size 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.
The traditional recipe for salting with mustard
The easiest way to create mustard tomatoes for the winter is using regular 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 dill inflorescences and greens;
- One bunch of parsley, savory, tarragon (or tarragon) and basil each;
- 2-3 heads of garlic;
- A pair of horseradish and laurel leaves;
- A teaspoon of coriander seeds and dried mustard seeds;
- Ten cherry and black currant leaves each.
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.
Pour half of all spices and all of the mustard into the bottom of the sterilized jars. Then stack the green tomatoes tightly and place the rest of the seasoning on top. Fill them with chilled brine and build a mustard "cork" at the neck of the cans for reliability. Tomatoes salted in this way will be ready from four to six weeks, depending on the storage conditions and the degree of maturity of the tomatoes themselves. The greenest tomatoes take the longest to pickle - up to two months.
Mustard pickle
Among many ways pickling green tomatoes with mustard, the most delicious option is considered when dry mustard is injected directly into the brine, which is poured over the tomatoes. The following proportions are usually used: half a glass of salt and 12 teaspoons of mustard powder are taken for 5 liters of water. This amount of brine is enough for pouring about 8 kg of green tomatoes. Mustard is added to the already boiled and cooled brine.
Tomatoes are tightly packed in layers into a prepared container, and each layer is sprinkled with harvested herbs. Before pouring tomatoes with brine and mustard, let it settle completely so that it becomes almost transparent with a yellowish tinge.
After pouring with cold brine, the tomatoes should be covered with a lid with a weight placed on it. The readiness of the dish can be checked in 4-5 weeks; in a cold room, such a preparation can be stored until spring.
Pickled tomatoes with mustard
Interestingly, pickled tomatoes can be prepared in almost the same way. The recipe for making 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, laid along with the spices. For long-term storage in room conditions, the jars with the contents must be additionally sterilized for about 20 minutes.
Spicy tomatoes
The following pickled tomato recipe 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;
- Spicy pepper.
All these ingredients need to be taken in one glass, except for hot pepper. It is necessary to add half a cup of it, although if you do not like too spicy pickled tomatoes, you can vary the amount to your liking.
In addition, it is necessary to additionally grind about 2 kg of green tomatoes with a meat grinder, so that you get 3 glasses of pulp with juice. Mix this pulp together with other ingredients in a separate bowl.
Now take an enamel pot of a suitable size and lay it in layers: tomatoes, pouring, sprinkle with dry mustard, again tomatoes, pouring and again mustard.
Cover the last layer of mustard with a plate with a load and put it immediately in a cool place. The production time for pickled tomatoes according to this recipe is from 2 to 4 weeks.
Among the variety of recipes presented, you will definitely find something new and interesting for yourself that can warm your soul and stomach on gloomy and cold winter evenings.
