Good afternoon, my reader. Those housewives who often canned tomatoes know that with the correct addition of a large amount of spices to this vegetable crop, it always turns out to be unusually tasty. Seasoned with mustard and allspice, flavored with bay leaves and dill, tomatoes acquire an exceptionally pleasant sweet and sour taste, which many lovers of home canned food like so much.
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Such marinating is also good because it is a fairly simple process and does not need sterilization. The whole trick is that you need to pour the tomatoes with brine a couple of times and spin them immediately.
Small cherry tomatoes or miniature cream are the tastiest. At some autumn-winter holiday, you can serve them as an excellent buffet snack.
Marinating tomatoes with mustard
We take products for one kilogram of tomatoes:
- water - 1 liter, - granulated sugar - 2.5 tbsp. l., - coarse salt - 3 tsp. l., - vinegar (9%) - 100 ml.
The number of spices for each can: - bay leaf - 2 pcs., - mustard seeds - 1 tsp. l, - pepper (allspice) - 7-12 pcs., - dill - one branch.
Pickling method
- We prepare the container, washing the jar and lid very carefully. We put a dill branch at the bottom of the can.
- We carefully put the washed tomatoes in a prepared jar. Try not to damage the vegetables.
- Next, boil water in a kettle. As soon as it gurgles, immediately pour it into a jar of tomatoes. To prevent the can from cracking inadvertently, place it on the blade of a knife and pour in hot water with great care.
- After about 10 minutes, drain the jar.
- We must not forget that the tomato marinade must be ready no later than the moment when we drain the boiling water from the jar.
- To prepare the marinade, boil a liter of water already in a saucepan. 3 minutes after boiling, add vinegar to the pan, then add salt, then sugar. Stir everything thoroughly.
- Now we put other spices (mustard and allspice).
- We put the bay leaf in the jar last.
- And only now we pour hot marinade into it.
- Quickly roll up the jar with our tomatoes and turn it over onto the lid. Let it cool, wrap it up with something.
- Keep pickled tomatoes in the dark and dryness, although it is not at all necessary to keep them in a cold place.
Helpful hints:
- it must be remembered that damaged tomatoes (and even more rotten ones) are not used for this twist;
- tomatoes will not burst from boiling water if you first pierce them at the base in several places at once;
- the marinade must be poured into the jars to the very top. You can even a little over the edge. Just don't forget to put a towel under them.
Enjoy your meal!
Do you cook pickled tomatoes with mustard?
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Read about tomatoes in a sweet marinade in the following article:Original tomatoes in a sweet marinade - for those who want something special