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In the fall, when the busy time comes for making numerous preparations for the winter, it is rare that a housewife will not be tempted by recipes for pickling cucumbers and tomatoes. After all, every year something new is always 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 have no idea why, a week or two after pickling, pickled vegetables still become moldy, despite all their efforts. And is it possible to do anything about this fact?
It turns out that this secret was known since ancient times, and then somehow was forgotten. It consists of using mustard as a preservative. But this is not 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 rest assured about the safety of your preparation. Mold is unlikely to prevent you from enjoying the decent taste of your pickles.
There is another more thorough method - they use the so-called mustard plug. When placing tomatoes in a jar and filling them with brine, leave a few centimeters of empty space. Then cover the top layer of tomatoes with cheesecloth at least twice the size of the neck of the jar. Pour a layer of mustard on top of the gauze up to the 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 to use ordinary glass jars. Since you are going to store the product for a long time, the jars must be sterilized before use.
According to the recipe, you need to select 2 kg of these tomatoes and find the following spices:
- 100 grams of dill inflorescences and greens;
- One bunch each of parsley, savory, tarragon (or tarragon) and basil;
- 2-3 heads of garlic;
- A pair of horseradish and laurel leaves;
- A teaspoon of coriander seeds and dried mustard seeds;
- A dozen cherry and black currant leaves each.
In addition, to prepare the brine, you need to dissolve 140 grams of rock salt in two liters of water, boil it and cool until cool.
Pour half of all the spices and all the mustard into the bottom of sterilized jars.Then pack the green tomatoes tightly and top with the rest of the seasoning. Fill them with chilled brine and, for security, build a mustard “stopper” at the neck of the jars. Tomatoes salted in this way will be ready in four to six weeks, depending on storage conditions and the degree of ripeness of the tomatoes themselves. The greenest tomatoes take the longest to pickle – up to two months.
Brine with mustard
Among many ways pickling green tomatoes with mustard, the most delicious option is considered to be when dry mustard is added directly to the brine that is poured over the tomatoes. The following proportions are usually used: for 5 liters of water, take half a glass of salt and 12 teaspoons of mustard powder. This amount of brine is enough to fill about 8 kg of green tomatoes. Mustard is added to the already boiled and cooled brine.
Tomatoes are placed tightly in layers in a prepared container, and each layer is sprinkled with prepared herbs. Before pouring the mustard brine over the tomatoes, let it settle completely until it becomes almost transparent with a yellowish tint.
After pouring cold brine, the tomatoes need to be covered with a lid with a weight placed on it. The readiness of the dish can be checked after 4-5 weeks; in a cold room, such preparation can be stored until spring.
Marinated tomatoes with mustard
Interestingly, pickled tomatoes can be prepared 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. After cooling, pour the marinade over the tomatoes in the jars along with the spices. For long-term storage in 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 to lovers of savory snacks. To make this dish, you will need to collect a 10-liter bucket of green tomatoes from the latest harvest.
Before you pickle tomatoes with mustard according to this recipe, you need to prepare a special filling, which largely determines the taste of the future dish. For it you will need:
- Ground fresh garlic;
- Chopped bell pepper;
- Grated horseradish root;
- Sugar;
- Salt;
- Hot peppers.
You need to take one glass of all these ingredients, except hot pepper. You need to add half a cup, although if you don’t like pickled tomatoes too spicy, you can vary the amount to your taste.
In addition, you need to additionally grind about 2 kg of green tomatoes using a meat grinder, so that you get 3 cups of pulp with juice. Mix this pulp along with other ingredients in a separate bowl.
Now take an enamel pan of a suitable size and put it in layers: tomatoes, filling, sprinkle with dry mustard, again tomatoes, filling and mustard again.
Cover the last layer of mustard with a weighted plate and place 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 and interesting for yourself that can warm your soul and stomach on gloomy and cold winter evenings.
