Pickled tomatoes are one of the most popular preparations for the winter. They are an excellent substitute for tomato paste, ketchup and tomato dressing in various dishes.

Salted tomatoes can also be served as an independent snack.

Hot salting takes a lot of time and skill: the jars must be carefully sterilized and rolled up, the brine may become cloudy and the jars may explode.

The ideal option for quick salting is cold rolling of tomatoes.

Benefits of cold salting

The cold way of pickling tomatoes has many pluses:

• Pickles are much tastier than when rolled in other ways;
• Less loss of vitamins from tomatoes (due to lack of heat treatment);
• Doesn't take a lot of time.
• Easy salting technology;
• No need to boil the brine water;
• You can eat tomatoes as early as three weeks after salting;
• Blanks can be produced in any containers (including sterilized jars);

The disadvantage of this method is that all containers with pickles must be stored in a cool place, otherwise the tomatoes will deteriorate.

Preparation for salting

First, let's select the tomatoes that we will salt:

• Tomatoes must be of the same ripeness (you cannot take green, pink and red tomatoes for one container);
• Fruits should be free from rotting and mildew;
• Tomatoes should not be broken and soft;
• Do not take tomatoes for pickling that have damage - cuts and punctures.

All tomatoes must be separated from the stalks, rinsed well, dried with a soft towel and a neat puncture should be made next to the stalk (so that the skin of the tomatoes does not crack when stored in brine).

First, choose tomatoes of approximately the same size. When you run out of identical tomatoes, you can salt tomatoes of different sizes in the same container.

Next, we prepare container, in which we will make salting:

• If we use cans, we should rinse them thoroughly (preferably with detergent) and sterilize. To do this, hold the glass container over water vapor for 3-5 minutes, then set it to cool, covering it with a clean towel;
• Tara from other materials follows Rinse(using detergents);
• Used for salting container maybe with defects, because we will not need to roll it up.

Then choose salt... The following types of salt are used for pickles:

• Iodized. Rich in iodine, sometimes gives a slight bitterness;
• Marine. It is rich in various microelements, but if magnesium is removed from it, then it is common table salt;
• Black. It is rich in potassium, which is good for the human body;
• Hyponosodium. Salt for hypertensive patients, because it uses potassium and magnesium salts. This prevents fluid retention and high blood pressure.

Note! For tasty salted tomatoes, it is recommended to use only coarse salt.

Recipes

1. Cold pickling of tomatoes

Products, necessary for salting:

• Tomatoes- 2 kg;
• Vinegar 9% - 1 dessert spoon;
• Salt- 2-3 tablespoons;
• Sugar- 1 tablespoon;
• Garlic- 1 large head or 2 small ones;
• - 2 umbrellas;
• Green leaves horseradish. You can take currant leaves (white) or

Step 1. We prepare containers for salting.

Step 2. Preparing the tomatoes. Be sure to make a puncture!

Step 3. At the bottom of the container, we put the leaves of plants in such a way that they completely hide it. Next, lay out the dill umbrellas.

Step 4. We fill the container with tomatoes. We fold the tomatoes tightly to each other. Care must be taken to ensure that the tomatoes are not crumpled or damaged. It is advisable to lay the tomatoes punctured up. When laying out the layers, you need to cover them with leaves and add chopped garlic cloves. Leave about 5-7 cm of free space on top.

Step 5. We put salt, sugar and vinegar in a container. Fill the tomatoes with boiled cold water.

Products, necessary for salting:

• Tomatoes- 2 kg;
• Salt- 150 g;
• Sugar- 1 tablespoon;
• Garlic- 1 large head;
• Dill- 1 umbrella;
• Lava leaf- 3-4 pieces;
• Celery;
• Carnation dried;
• Mustard seeds or dried mustard- 3 tablespoons;
• Green leaves horseradish or root.

Step 1. We prepare container.

Step 2. We process tomatoes. Delete stalks, we wash the tomatoes under running water and do puncture next to the place from the stalk.

Step 3. We spread spices to the bottom of the container.

Step 4. Lay out in layers tomatoes. Put the spices between the layers. We leave about 2-5 centimeters of free space.

Step 5. Cooking brine. Add salt, sugar and the remaining spices to the water (2 liters). Pour the resulting brine into a container with tomatoes. It is not necessary to prepare the brine separately. You can simply pour salt, sugar, spices into a container and pour cold boiled water over it.

Step 6. We make mustard plug to prevent rotting and the appearance of mold on tomatoes. Fold up 3 times gauze(bandage) and cover the surface of the tomatoes folded in a container. We leave gauze around the edges in a double or triple size of the neck of the container. Pour mustard powder or mustard seeds onto cheesecloth so that all the tomatoes are closed. Cover the mustard on top with hanging edges. We close the container with a lid.

3. Cold salting of green tomatoes

Products, necessary for salting:

• Tomatoes- 2 kg;
• Salt no additives, coarse grinding - 3 tablespoons;
• Sugar- 1 tablespoon;
• Garlic- 1 head;
• Dill- 3 umbrellas;
• Mustard powder;
• Green leaves horseradish, currants (red, white, black) or cherries.

Step 1. We prepare the container.

Step 2. We process the tomatoes (wash them, clean them from the stalks). We make a puncture next to the hole for the stalk.

Step 3. Put horseradish leaves (currants, cherries) on the bottom of the container.

Step 4. Layer green tomatoes in layers, alternating with spices.

Step 5. Cooking the brine. Dissolve salt in 2 liters of boiled water. You can add a couple of bay leaves.

Step 6. Pour the brine into a container with tomatoes. Do not add salt sediment!

Step 7. Fill the neck of the container with mustard powder. The container should be closed with lids scalded with boiling water.

4. Salting tomatoes in a dry cold way

Dry salting is usually carried out in wooden tubs. Tomatoes are infused under a wooden press(lid), so they get wrinkled.

• Tomatoes- 2 kg;
• Salt- standard kilogram pack;
• Dill- 1 umbrella and a handful of dried dill;
• Green leaves horseradish, cherries and currants.

Step 1. We prepare the container.

Step 2. We process tomatoes: wash, separate the stalks, pierce with a fork.

Step 3. Cover the bottom of the tub with leaves and dill.

Step 4. We spread the tomatoes. Sprinkle each layer generously with salt. Salt consumption depends on taste preferences.

Step 5. Laying currant, cherry and horseradish leaves. They should cover the entire last layer of the tomatoes.

Step 6. We close the leaves with a wooden circle and put the load.

Step 7. We insist the tomatoes in a warm place for a day.

Important! Cold salting is done in any container, but if glass jars are used to store tomatoes, it is still better to sterilize them.

Recipe cold salting is basically the same, differ only additional Ingredients. The taste of pickled tomatoes depends only on your fantasy.
Ingredients, which are added to salting:

• Aspirin. It gives the tomatoes a special flavor;
• Lemon acid;
• Table vinegar, grape or apple;
• Dry Dill;
• Bay leaf;
• Pepper peas;
• Celery;
• Tarragon;
• Any spices, herbs and seasonings.

Storage of workpieces

Cooked pickled tomatoes should be stored cold or cool

Summer is the time to make preparations for the winter. It has already become a tradition for us to spin pickles every summer. Despite the fact that shops and supermarkets can offer a lot of different dried, pickled and salted vegetables, cooking something of your own, real, homemade, natural is much tastier and healthier. The recipe for cooking 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 hostess can cook. And the amazing taste of salted tomatoes will not leave anyone indifferent.

It will be needed for 1 three-liter jar:

• 2 kg of tomatoes (you can choose any variety);
• greens (celery, mustard seeds, currant or cherry leaves);
• 40 g of dry mustard (2 rounded tablespoons);
• 1.5-2 liters of cold boiled water;
• 75 gr. coarse salt.

Prepare: three-liter jars, bandage (preferably sterile), nylon caps.

How to cook salted tomatoes with dry mustard under a nylon lid for the winter

1. First of all, we wash and sterilize the cans over steam for 3-4 minutes.
2. We wash and sort the tomatoes. If there are stalks, we must remove them.
3. Boil the water and cool it down.
4. Put seasonings in jars. Be sure to use celery leaves. They guarantee an impeccable aroma and taste of salted tomatoes. If you are a fan of spicy foods, then you can add a couple of pieces of red hot pepper and 3-4 cloves of garlic.
5. Next, carefully lay out the prepared tomatoes. Fill the jar to within 5 cm of the top.
6. Add salt to the jars.
7. Add cooled boiled water to the jars. It should completely cover the tomatoes + 2 cm. How much water is needed for pickling tomatoes - depends on the size and number of tomatoes in the jar. Most often, you need 1.5-2 liters of water for a three-liter jar.
8. To prevent the development of mold during storage of the workpiece, it is necessary to make a so-called "cork" from dry mustard. To do this, cover the neck of the can with a bandage or gauze. Cut a circle twice the size of the can. Pour mustard on top, close with a nylon lid, which must first be held in boiling water for 1-2 minutes.

To prevent the preservation from souring, we put the jars of pickles in a cold place. The best option is a cellar, but in the absence of one, a refrigerator is also suitable. The tomatoes will be ready in 2-4 weeks.

Everyone knows that tomatoes are nutritious and very healthy vegetables, which contain a lot of what the human body needs: minerals, vitamins. It is advisable to use them all year round. But how to do it? Thanks to the preservation and salting of vegetables for the winter. In the cold winter season, salted tomatoes are no less popular than fresh ones in summer. Therefore, everyone will be interested to know how you can cook tomatoes with mustard in the cold way.

Recipe number 1

With what pleasure you will eat in winter made according to this recipe, besides, probably the simplest one. Required ingredients: ten liters of cold water, boiled or purified, two glasses of sugar sand, a glass of salt, half a liter of 9% vinegar, 15 acetylsalicylic acid tablets, a tablespoon of dry mustard in a three-liter jar, tomatoes, horseradish, bitter pepper, garlic, dill ...

Now we cook tomatoes with mustard in a cold way. Dissolve salt, aspirin and sugar in ten liters of cold water, add vinegar and mix well until all ingredients are completely dissolved. We lay out three liters of washed and dried tomatoes in cans, alternating with different spices. Put a spoon, a tablespoon, dry mustard on the top layer and fill it with a solution. we put it in hot water for a minute and close our jars with them. Salted tomatoes with mustard are ready. We put them in storage in a cool place and after two months you can eat.

Recipe number 2

For those who do not want to part with tasty and juicy tomatoes in winter, the following recipe will come in handy. Using it, you will cheer yourself up on a late frosty evening by diversifying your winter dishes. And replenish the body with useful substances, the supply of which is a little depleted. You will need small to medium sized fruits that ripen in the middle of summer - in July. Cooking tomatoes with mustard for the winter. First of all, they need to be sorted out, spoiled, crumpled, broken - remove, since they are not suitable for salting. In this way, in Russia, it is traditionally salted in barrels or cans. So we thoroughly rinse the tomatoes and put them in the chosen container.

Now let's start preparing the brine. The best solution for our red vegetables is a 9-10% solution. Fill them with containers with tomatoes, add spices. Do not forget about what seasonings it is customary in Russia to put with tomatoes. These are cherry or currant dill, black peppercorns. For aroma and spice, add a few cloves of garlic. Of course, don't forget about mustard. Do not cover with lids, leave for ten days at room temperature. The liquid level will decrease during this time, and fermentation will occur. Then we roll up the cans and send them to the basement or cellar. Cold mustard tomatoes are ready for wintering.

Recipe number 3, a little reasoning

Why is the cold method so popular? And because with it, ready-made vegetables have a natural look, do not grow moldy, remain intact and without wrinkles. And the brine will be almost completely transparent, except that a little, due to microflora particles, it can become cloudy. Earlier, by the way, tomatoes in cans with mustard were not cooked. These are all fantasies of our housewives. There are different ways to prepare brine and add mustard. The main ones are cold and hot canning. The second option does not differ much from the traditional one, but the first is a simple and original way to taste salted tomatoes with mustard. The cold salting option, as already mentioned, is also more profitable because even very ripe vegetables can be used, they will not burst and retain their presentable appearance. Below is another recipe for cold cooking mustard tomatoes.

Ingredients and preparatory phase

We need: tomatoes - 2.5 kg, water - one and a half liters, salt - one and a half tablespoons, sugar sand - three tablespoons, pepper - ten peas, cloves - 5 pieces, bay leaf - four pieces, mustard powder - a teaspoon if desired - basil, dill, horseradish leaves, cherries and currants. It is recommended to sterilize the prepared jars and lids in advance, since the cold brine will be poured into the same cold storage.

This can be done in two ways - for a couple, as our grandmothers did, or in the most modern ways. Wash the cans well and put them wet for 7-10 minutes in the microwave or for 10 minutes in the oven at 130-150 degrees. Note that metal lids cannot be sterilized in this way. In the oven, the rubber gaskets on the rims will melt, and in the microwave they sparkle and damage the device. Therefore, we use the old method - we boil them for 10 minutes in water.

Recipe

We remove the tail from the selected tomatoes and wash well. We put in a jar, mixing with spices: dill, cherry leaves, currants and others. You can add hot peppers or garlic if your family loves spicy foods, but don't overdo it. With hot salting, the tomatoes would need to be poured several times with the cooked hot marinade and add a spoonful of mustard at the very end. We cook tomatoes with mustard in a cold way, so we do the following. Add sugar and salt, bay leaf and peppercorns to boiling water.

Stir, bring to a boil, remove from heat and let cool completely. Then add mustard, dissolve. The marinade should brighten, that's when we fill the jars with it and roll up the lids. Which, in principle, can be loved, both tin and plastic. Store jars in a cool, dark place.

Recipe number 4: with mustard. General instructions

How many vegetables do you need? Approximately three kilograms of "cream", just as much fits in two three-liter cans. Also prepare the so-called "broom" for salting, which grandmothers sell in the markets. It includes branches of currants, cherries, dill, fennel and horseradish leaves. We choose the “cream”, we are most accustomed to them, they contain more dry matter and are intended specifically for canning. Make sure that there is no white rod inside the tomato. This cannot be allowed. The inside of the tomato should only be uniformly red.

Cooking pickled tomatoes

We wash the tomatoes with cold water, cut off the tails. Thoroughly wash the "broom", cut it with a regular knife into pieces the length of a match, stir to make the composition homogeneous. And now we are preparing pickled tomatoes with mustard. We spread half of the "broom" on the bottom of the cans, throw in the bay leaf - two pieces each, black pepper - ten peas each, cloves - two buds each, allspice - three peas each. We make a saline solution, for each can you need about 60 grams of salt.

Dissolve 120 grams of it in half a liter of boiling water. Do not try to use iodized salt, take the most common - large rock salt. Pour the hot solution evenly directly onto the spices and the “broom”. Now we lay out the tomatoes, we do it without much zeal. Also, at the same time with tomatoes, we send cloves of garlic to jars without peeling them. Above - the remaining "broom". Top up with cold water and close with a nylon lid. Shake the jar a little, turn it upside down, back - so that the salt spreads everywhere.

The final stage

We put our jars of tomatoes on the windowsill, but so that direct sunlight does not fall on them. We leave it like this for three days. The brine will begin to ferment during this time.

We put it in the refrigerator and leave it alone for two weeks, let the tomatoes ferment themselves. If you have a basement, then put it there, if it's cold outside, then put it on the balcony. After two weeks with mustard is complete. You can open one can and take a sample. In the event that everything is done correctly, it should turn out to be a real masterpiece. Bon Appetit!

Every woman knows how important it is to serve delicious treats for any holiday. Moreover, every hostess will definitely have at least one secret recipe (or ingredient) that will surely surprise any guest. It can even be mustard, which is so indispensable when it is cold winter outside.

Pickles are considered especially valuable on the festive table, especially in winter. But here it is not so easy to please guests, because there are many ways to pickle cucumbers or cabbage. But for many, the combination of tomatoes and mustard is a mystery that has not yet been solved.

Pickles history

Tomatoes go well not only with main courses, but also perfect for a snack, and mustard adds a unique aroma and rich taste.

Even the most common recipe for tomatoes with mustard has a solid plus - it is time-tested. By the way, you will be surprised not only by the taste, but also by the appetizing appearance of the tomatoes. For the presented salting, both red and green tomatoes are suitable. And when it's winter outside, such a combination of colors at a festive feast will raise both the mood and the desire to enjoy delicious food.

Harvesting vegetables for winter has long been a tradition in our country - now a recipe for pickling any kind can be safely called a national snack. The world is improving every day, and any dish, including pickled or pickled cucumbers and tomatoes, can be found on store shelves. However, sometimes you just want to cook something with your own hands: something homemade, according to a special recipe, real and natural.

Features of recipes

Our traditional cuisine includes exactly pickles. Vegetables, marinated, have completely different taste.

It is worth noting that cold-salted vegetables are distinguished by their beneficial properties, because, unlike heat-treated vegetables, they retain more vitamins and many other useful substances. And if there is also mustard in the composition, there will be enough health for the whole year.

In order to pickle tomatoes with mustard for the winter, you should choose dense, unripe fruits that have no signs of damage. Some people prefer fleshy tomatoes - otherwise the tomato will be very runny by winter. This is already a matter of taste.

Before you start cooking tomatoes with mustard for the winter, you need a vegetable sort by size and ripeness, then wash well and dry. Thanks to such a preparation, cold pickling will come out of the highest quality - the tomatoes will be equally juicy and tasty.

Worth keeping in mind

Do not forget that other ingredients are also included in the salting, namely: garlic, leaves and herbs. They must also be well rinsed and wiped dry. Do not forget about spices - they should be selected with great care. If the recipe provides for the addition of ground spices, spices ground at home with your own hands would be an ideal option. Salt is required must be coarse but without any impurities. Any vinegar is suitable (depending on personal taste preferences): wine, apple or table vinegar.

The second most important ingredient for our tomatoes is mustard, of course. Two types are used: regular powder and French beans. It may seem to an inexperienced cook that there is not much difference between them, but this is a delusion. Plain mustard gives the dish a pungent taste and specific smell, but French has a milder taste, thanks to which the tomatoes are especially tender.

Cold Pickled Tomatoes with Dry Mustard: Main Ingredients and Steps

We are preparing for salting

So, according to the recipe, we need the following products:

• green tomato, red - 2 kg;
• salt - for the amount of tomatoes we have taken, 2-3 tablespoons are needed;
• vinegar - 1 dessert spoon;
• garlic - 1 large head;
• sugar - 1 tablespoon;
• dill - 2 umbrellas;
• green horseradish leaf;
• dry mustard.

If desired, you can use currant leaves, as well as cherries - this does not spoil the recipe.

We proceed directly to cooking

First you need prepare a container for salting... Then we will deal with the tomatoes: it is necessary to make small punctures in them so that the tomatoes absorb as much brine with vitamins as possible. Next, lay the leaves on the bottom of the prepared container. This should be done so that they completely hide the bottom. Put dill twigs on top of the leaves. Now we put the tomatoes to the very top of the container - it is important to take into account that the tomatoes should fit as tightly as possible to each other. In accordance with the recipe, we will have dry mustard on top, which must be filled in so that the tomatoes are not visible.

During the cooking process, you need to ensure that the tomatoes are not damaged or crumpled, if possible post them up punctured... Each layer of tomatoes must be covered with horseradish leaves, while adding chopped garlic cloves. On top of the container, it is necessary to leave 7 centimeters of free space. The last step is to fill in the spices, pour everything with vinegar and cold water, cover with mustard. It turns out to be the perfect snack for winter.

Mustard tomatoes: cold salting

In order to pickle tomatoes with mustard in the usual cold way, we need:

• green tomato, red - 2 kg;
• sugar - 1 tablespoon;
• garlic - 1 head;
• salt - 150 g;
• dill - 1 umbrella;
• bay leaf - 3-4 pcs.;
• red hot pepper;
• peppercorns;
• celery;
• dried cloves;
• mustard (dry or French) - 3 tablespoons;
• leaves.

The presented recipe for cold salting is as simple as the previous one. We prepare the container in the same way. We process harvested tomatoes: To do this, you need to carefully remove the stalk, rinse the vegetables with cold water and make punctures in them. Next, you need to put the spices to your taste on the bottom of the container, and then put the tomatoes in even layers. According to the previous recipe, we put leaves between the layers of our vegetables - now we put spices in their place. We leave some free space on top.

Now is the time to tackle the brine: add salt, sugar and the remaining spices to 2 liters of water. Fill the tomatoes with the prepared brine. In order for our pickles not to deteriorate during the settling process, it is necessary make mustard jam... To do this, fold the bandage or gauze three times and cover the top of the container with almost finished tomatoes. Pour mustard powder or granular mustard on top so that the tomatoes are completely covered, and roll the cheesecloth so that the mustard is also covered. We roll up the lid and wait. The result will delight you, be sure!

Cold pickling green tomatoes

The last salting recipe for the winter, which we will consider, is cold salting of your favorite green tomatoes. We will need:

• green tomatoes - 2 kg;
• coarse salt - 3 tablespoons;
• garlic - 1 head;
• sugar - 1 tablespoon;
• dry mustard;
• dill - 3 umbrellas;
• horseradish, currant or cherry leaves.

We process tomatoes. As in the previous methods, the tomatoes need to be washed, peeled and pierced. Put the leaves on the bottom of the prepared container. Put green tomatoes in even layers, overlapping each layer with spices... Prepare a solution: add salt to 2 liters of boiled water and, if desired, a couple of bay leaves. We fill them with tomatoes - this must be done carefully, so that the sediment from our brine does not get into the tomatoes. Now fill in the dry mustard and close the container with a lid scalded with boiling water.

Each recipe described has its own characteristics, so you can safely try to pickle tomatoes at once in all ways.