Tomatoes with mustard for the winter: cold method recipes in jars

Secrets of pickling tomatoes with mustard

Before salting, the ingredients must be prepared.

Select tomatoes that are not overripe, elastic and strong. It is important that they show no signs of damage or deterioration. For pickling, take varieties with fleshy fruits so that they do not turn out watery and not too fragrant.

Then sort the tomatoes. Sort according to maturity, size and shape. In this case, the workpiece will look very attractive.

Wash the fruits and dry them.

Be sure to thoroughly wash and dry other ingredients.

Take coarse table salt, any vinegar will do - wine, apple, table.

Important! The amount of vinegar is calculated depending on its type.

Mustard is an important component. Use any:

in grains;
in powder;
in the form of a fill.

Mustard in grains has a milder effect, but in powder it will make the preparation sharper and more aromatic. Most often, housewives salt tomatoes with mustard in jars. This packaging is very convenient.

Step-by-step preparation

Step 1:

We will ferment with mustard, which in such recipes works not so much for taste as for increasing its usefulness and shelf life. Any mustard will do - in powder and grains. You need to choose tomatoes that are ripe, but not overripe; you can also ferment green fruits. Another constant component of all pickled tomato recipes is salt. The proportions of salt may be different, the norm is 1.5-5%. It is best to use regular table salt , or iodized salt is also possible, but I personally sometimes feel an off-taste in such preparations.

All the recipes in the article are ideal for the pp menu: healthy, tasty and with a minimum of calories ! Losing weight with such tomatoes is a pleasure! You can combine them with any meat or fish dishes, for example, baked chicken. Well, this preparation is also perfect for vegetarians.

Pickled tomatoes with mustard for the winter

If you haven’t prepared pickles yet, it’s time to prepare cold tomatoes with mustard for the winter. There are a lot of vegetables in the markets, their prices are quite affordable. The recipe is very simple and does not take much time. But with the final result you need to wait 1-2 months, or maybe more. If you ferment to eat now, without storing, you will need to wait a week. It all depends on your taste and the temperature of the room where the tomatoes will be fermented.

Prepare the container for fermentation. This could be a 1, 2, or 3 liter jar. Rinse it well and sterilize it in advance. Add rings of chopped garlic, coriander seeds, dill, dry mustard, bay leaf, allspice, and a ring of hot pepper to the bottom of the jar.

Fill the jar with clean tomatoes. Shake several times to ensure the fruit settles down more tightly.

Prepare the brine. To prepare it you will need water. You can take it from the tap, purified, spring or boiled. The water should be at room temperature. Add salt and mix well until the crystals dissolve. Pour into the jar to the very top. Cover with a clean nylon lid.

Leave at room temperature for 3-4 days. After the specified time, the tomatoes will begin to ferment and foam will appear on the surface. Now is the time to move it to the cellar or refrigerator to store until winter. If you want to cook the tomatoes “for now,” let them stand at room temperature for another 2-3 days so that they acquire the desired sourness. Then put it in the refrigerator.

Pickled tomatoes with mustard are ready for the winter. Bon appetit!

Tomatoes with cold mustard: recipe for a 3-liter jar

These pickled tomatoes with mustard in a jar last longer than the previous ones. In this case, all you need to do is pour cold brine over the tomatoes and put them in the cellar!

Salted tomatoes with mustard without vinegar

The recipe is a type of cold preservation. It is highly valued for its ease of preparation and excellent taste.

Necessary products for 2.5 kg of tomato - cream according to the recommendations of experienced chefs:

You need purified or boiled water - one and a half liters;
garlic – 5 peeled cloves;
mustard powder – 1 tbsp. l.;
cloves – 5 flower buds;
fresh or dried dill - 3 umbrellas;
bay leaf, basil, cherry, currant leaves, horseradish;
allspice – 5 peas is enough;
black peppercorns – 9 pcs.;
salt – 1.5 tbsp. l.;
sugar – 3 s. l.

Algorithm of actions:

Rinse the vegetables and dill umbrellas well with running water.
Prick the fruits with a sharp object near the base of the stalk.
Prepare glass containers and sealing lids - wash, dry, boil the lids additionally.
Lay vegetables, spices, herbs in layers. Then a turn of cloves of garlic, umbrellas of dill. Finally add peppercorns.
Prepare the brine. Bring water to a boil, add salt and sugar, wait until the ingredients dissolve, then cool.
Pour mustard powder into the cooled brine, after stirring, wait until the mixture brightens.
Fill the jars with brine, roll them up for the winter, find a place where it will be cold and dark, and place the preparation.

Final stage

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

In the previous post we marinated tomatoes, and in this post I want to teach you how to make them salty. After all, such an appetizer is also good, as with fresh boiled potatoes, even when served with any other hot dish, as well as with a festive feast. Of course, the process of pickling tomatoes itself is not complicated, provided that all conditions are met, as well as the ratio of all ingredients. It is precisely these preparations that will be stored in jars in a cellar or apartment for a long time, and in the winter, if the opportunity arises, you will open them and crunch them.

What could be more beautiful? Probably only barrel cucumbers? Or do you prefer, are you a fan of other delicacies?

I would like to demonstrate a kaleidoscope of different recipes, from simple to interesting, so that you can decide and find the right one for yourself. So that you can sit and lick your fingers after eating them. I’ll immediately make a reservation that at first I planned to show you only cold-process preservation, but then I decided to make exceptions and there are a couple of hot-process options in the article. So, don’t scold, because it’s also very tasty! Suddenly, someone will like this technology more.

Yes, salted or even pickled tomatoes are loved by everyone, even children. It’s understandable, why not love them? This vigorous taste drives everyone crazy. So don’t waste your time, read the content and let’s go.

Tomatoes salted for the winter with dry mustard using the cold method

Workpiece components:

ripe tomatoes – 12 kg;
cold water (boiled or purified) – 10 l;
granulated sugar – 2 cups;
aspirin tablets – 15 pcs.;
vinegar (9%) – 0.5 l;
table salt – 1 glass;
dry mustard (powder) – 1 tbsp. l per bottle;
spices and herbs - garlic, dill, hot pepper, horseradish.

Winter preparation process:

Completely dissolve aspirin tablets, salt, sugar in water, pour in vinegar, stir.
Prepare jars and nylon lids.
Place in bottles, herbs, garlic, pepper.
Fill jars with vegetables and add mustard on top.
Pour in cold solution and close with nylon lids.
Place the workpiece in a cold place in the cold, out of light.
Can be tasted after 2 months.

Recipe No. 1

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

Now we prepare 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 put washed and dried tomatoes into three-liter jars, alternating with different spices. On the top layer we put a spoon, a tablespoon, dry mustard and fill it with the solution. We lower the nylon lids into hot water for a minute and close our jars with them. Salted tomatoes with mustard are ready. We store them in a cool place and after two months you can eat them.

Tomatoes with mustard for the winter: recipe with garlic and herbs

List of ingredients for 5.5 kg of red vegetables:

200 g of fresh or dried celery, dill;
4 tbsp. l. dry mustard;
25 pcs. currant and cherry leaves;
7 pcs. horseradish root;
200 g garlic;
2 pcs. hot capsicum.

For the brine:

4.5 liters of purified water;
9 tbsp. l. salt;
18th century l. Sahara.

Procurement process:

Wash tomatoes and herbs and dry.
Important! The amount of greens can be safely increased as desired.
Prepare the brine in advance. Add salt and sugar to boiling water, boil for 3 minutes, cool.
When the solution has cooled, add mustard.
Chop the garlic and herbs, trim the horseradish root, cut the hot pepper into rings (remove the change). Mix everything.
Pierce the tomatoes near the stem.
Take a convenient container and layer the ingredients, starting with the greens. Alternate greens with vegetables until completely consumed. The top layer is green.
Pour the solution, put a weight, cover with a cloth.
After a week, cold-salted tomatoes with the addition of garlic and herbs are ready. Now the workpiece can be put into jars. If you plan to preserve vegetables during the winter, it is recommended to put the jars in the basement or refrigerator.

Recipe No. 3, a little discussion

Why is the cold method popular? But because with it, ready-made vegetables have a natural appearance, do not mold, remain intact and without wrinkles. And the brine will be almost completely transparent, except that it may become slightly cloudy due to microflora particles. Previously, by the way, tomatoes were not cooked in jars with mustard. These are all the fantasies of our housewives. There are different ways to prepare the brine and add mustard. The main ones are cold and hot canning. The second option is not particularly different from traditional pickling of tomatoes, but the first is a simple and original way to try salted tomatoes with mustard. The cold pickling option, as already mentioned, is more profitable in that you can use even very ripe vegetables; they will not burst and will retain their presentable appearance. Below is another recipe for how to cook tomatoes with mustard in a cold way.

Salted tomatoes for the winter with French mustard

List of products for pickling 2 kg of red tomatoes:

granulated sugar - 1 tbsp. l.;
salt – 150 g;
fresh or dried dill - 1 umbrella;
garlic – 1 medium head;
bay leaf – 3 pcs.;
hot red pepper, black peas, clove buds - to taste;
French mustard – 3 tbsp. l.;
cherry and currant leaves.

Salting process:

Prepare the container and tomatoes. Pierce the vegetables.
Place spices at the bottom of the jar, then continue layering tomatoes and spices with leaves.
Leave a little space to the edge of the jar.
Salt, sugar, mix the remaining spices with 2 liters of water, pour the brine over the tomatoes.
Make a mustard plug. Cover the top of the jar with gauze or a bandage folded in three. Add mustard. Cover the grains with gauze so that they are inside.
Roll up for the winter.

Tomatoes with mustard and horseradish leaves, cherries, currants

Products:

elastic red tomatoes – 2 kg;
garlic – 1 medium head;
coarse salt – 3 tbsp. l.;
table vinegar (9%) – 1 tbsp. l.;
granulated sugar – 1 tbsp. l.;
a set of greens - dill umbrellas, currant leaves, cherries, horseradish.

Step by step description:

Sterilize the container.
Prepare the tomatoes - wash, remove stems, pierce.
Place a layer of horseradish leaves and dill on the bottom of the jar.
Fill the container up to the shoulders with tomatoes, at the same time alternating with peeled garlic cloves, currant leaves and cherry leaves.
Pour sugar and salt into a jar, add purified or cooled boiled water, add vinegar.
Close with a nylon lid.

Important! Store the preparation for the winter on the bottom shelf of the refrigerator.

Cold pickling of tomatoes in jars

Cold salting tomatoes in jars is possible and necessary. This method will allow those who can only store it in the refrigerator to enjoy such a tasty product. To ensure that barrel-pickled tomatoes in jars have the necessary pungency, the recipe calls for the use of vinegar: 1 dessert spoon per three-liter jar.

red dense tomatoes 2 kg;
head of garlic;
Art. l. granulated sugar;
2 tbsp. l. salt.

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Spices can be any, but you can’t do without horseradish leaves and dill umbrellas.

In this case, the jars must not only be washed clean, but also sterilized. Clean greenery is placed at the bottom.
Tomatoes should be pierced at the stem and placed in jars. Between them there should be pieces of horseradish leaves and garlic cloves, cut into thin slices.

Barrel tomatoes in a jar, the recipe for which is given above, are stored in the cold. If, 3 days after the start of fermentation, the brine is drained from the jars, boiled and sent back, such a preparation can be rolled up with metal lids and stored in the room.

Cold pickling of tomatoes with mustard and carrots

What products to prepare:

tomatoes (choose ripe, firm ones) – 10 kg;
medium carrots – 1 kg;
garlic – 2 heads;
dill greens;
bay leaf – 2 pcs.;
salt – 0.5 kg;
ground red pepper - to taste;
water – 8 liters.

Algorithm for preparing for the winter:

Wash the vegetables. Do not remove the stems of tomatoes. Peel the carrots and grate them. Cut the pre-peeled garlic into thin, even slices. Wash and dry the dill.
Place some of the garlic, herbs, bay leaf on the bottom of the dish, sprinkle with red pepper.
Carefully place the tomatoes in layers with carrots and garlic. Alternate until the container is filled. The top layer is green.
Mix clean cold water with table salt. Pour the solution over the tomatoes. The water should cover the vegetables.
Place oppression on top and place the workpiece in a cool place for the winter.

Tomatoes with mustard for the winter immediately in jars

Product set:

1 kg tomato;
30 g fresh dill;
2 pcs. fresh cherry and currant leaves, and dried laurel leaves.

For solution:

1 liter of clean water;
15 g dry mustard;
2.5 tbsp. l. Sahara;
6 black peppercorns;
1.5 tbsp. l. salt.

How to salt correctly:

Select fruits of equal size, without damage, signs of spoilage or rotting.
Wash, dry, place in jars, evenly adding dill and leaves.
Boil water with pepper, sugar, salt, dissolve the mustard, and leave to cool.
Fill the jars with cold brine, seal with nylon lids, and refrigerate. 1.5 – 2 months will pass and the workpiece is ready.

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Spicy cold tomatoes with mustard

Ingredients for 1 bottle:

tomatoes – 1.5 kg;
garlic – 5 cloves;
4 pieces each of parsley root and horseradish;
carrots – 50 g;
parsley – 30 g;
mustard beans - 1 tbsp. l.;
hot pepper (small) – 1.5 pods.

The brine is prepared from 1 liter of water and 1 tbsp. l. salt with a slide.

Preparation:

Prepare the jars - wash and dry.
Place spices, carrots, mustard on the bottom.
Arrange the vegetables.
Fill with brine, close with nylon lids, and send to the basement for 10 days.
Then pour 1 tbsp into each bottle. l. vegetable oil.
Tasting is possible after 45 days.

Important! Store salted tomatoes in the cold for the winter.

Tomatoes for the winter with dry mustard in jars, like barrels

The main ingredients that will be needed for pickling 2 kg of red selected tomatoes:

coarse salt, sugar, mustard powder - take 2 tbsp each. l.;
black and allspice – 3 peas is enough;
garlic – 3 peeled cloves;
horseradish leaves, you can add currants, cherries, dill umbrellas - the quantity is chosen by the cook.

Cooking process:

Place garlic, herbs, and spices on the bottom of a jar prepared by sterilization.
The next stage is vegetables.
Do not heat purified water, dilute salt, sugar, mustard powder in cold water.
Important! You can use chilled boiled water if cleaning is not possible.
Pour the ingredients into the jar.
Place a clean cloth on top of the neck to protect the workpiece from dust.
After a week, remove the mold, cover with a nylon lid, and refrigerate.
After 2 weeks you can taste it.

How to choose tomatoes for pickling

The process is simple. Main rules :

The fruits must be of the same degree of ripeness. Do not salt green and overripe tomatoes in the same bucket, otherwise you will have to throw away the preparation.
The skin of the fruit should be elastic and free of stains, rot, sun-scorched areas, and so on.
It is better to use oblong tomatoes; they are easier to put in buckets.

Preparing tomatoes

So, you have selected tomatoes of the same degree of ripeness, with elastic skin and without defects.

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Your next steps:

Rinse the vegetables under cool running water. Don't keep them in water for too long.
Remove the stem.
Make a puncture in the vegetable. Its depth is about 1 cm. A fork or toothpick will do. You should not do more than three punctures. This procedure is necessary to prevent the skin from cracking.
For more uniform salting, make a small cross-shaped cut at the top of the vegetable.

Salted cherry tomatoes with mustard for the winter

Cherry tomatoes are much tastier than large varieties. Plus, they are more convenient to eat.

Set of products for pickling:

cherry fruits – 2 kg;
mustard beans or powder - 2 tbsp. l.;
horseradish, cherry, currant leaves, dill umbrellas - to taste and desire;
cold water – 1 liter;
salt – 1 tbsp. l.

Preparing delicious pickles for the winter:

Wash the fruits and dry them.
Important! There is no need to prick the cherry tomatoes.
Place the greens and mustard seeds (seeds) on the bottom of the dish in a cushion.
Fill the container, being careful not to crush the fruit.
Dilute salt and mustard (powder) with water. When the composition brightens, pour it into a jar.
Keep at room temperature for 3-4 days, then cover with a nylon lid and lower into a cool basement.

Recipe No. 4: pickled tomatoes with mustard. General instructions

How many vegetables do you need? Approximately three kilograms of “cream”, which is exactly what fits into two three-liter jars. Also prepare the so-called “broom” for pickling, which grandmothers sell at markets. It includes branches of currants, cherries, dill, fennel and horseradish leaves. We choose “cream”, we are most used to it, it contains more dry matter and is intended specifically for canning. Make sure there is no white stem inside the tomato. This cannot be allowed. The inside of the tomato should only be uniformly red.

Delicious tomatoes in mustard sauce

Ingredients:

medium-sized tomatoes with thick skin – 2 kg;
granulated sugar – 1 cup;
table salt – 60 g;
table vinegar (6%) - 1 glass;
store-bought mustard – 5 tbsp. l.

Step-by-step description of preparations for the winter:

You need to pierce the tomatoes with a sharp object, then place them tightly in a sterile container.
Prepare hot brine from water, salt, sugar and mustard. After boiling, add vinegar.
Remove the composition from the heat and cool.
Fill the container with tomatoes completely with brine, cover with a nylon lid, and transfer to the cold.

Barrel tomatoes in a bucket

It is more convenient to salt tomatoes in a bucket if it is ten liters. This is the volume the recipe is designed for. If the container is smaller, you can adjust the amount of ingredients, the main thing is to maintain the proportions.

tomatoes - approximately 10 kg - depends on their size;
10 cherry, oak and currant leaves;
1 large or 2 medium-sized garlic heads;
horseradish root and leaf;
6 dill umbrellas with greens and stems.

5-7 laurel leaves and a few peppercorns would be useful.

To make the brine, boil 10 liters of water with 1 cup of sugar and 2 cups of salt.

Ripe tomatoes are pricked in the stalk area.
Place them on a layer of greenery, not forgetting to add it as the bucket is filled. Spices and garlic are distributed in the same way. There should be greens on top.
The cooled brine is poured into the contents of the container and a plate with a load is placed, under which a clean gauze or cotton napkin is placed.
Take it out into the cold after a couple of weeks.

Winter tomatoes with Dijon mustard

Products for pickling:

medium-sized tomatoes – 8 pcs.;
garlic cloves, bay leaves - take 2 pcs.;
prepare dill and cilantro (dried or fresh herbs) - 3 sprigs;
salt, sugar, table vinegar (9%) - measure 0.5 cups each;
Dijon mustard (seeds) – 1 tsp. full;
black pepper – 10 peas (the quantity is adjusted to taste);
clean water – 1 l.

Step by step process:

Disinfect the jar with boiling water or sterilize it over steam in the usual way.
Place herbs, spices, mustard seeds, tomatoes one by one, evenly distributing the components in the jar.
Prepare a solution for pouring from water, salt, sugar, vinegar. Mix everything thoroughly until dissolved.
Pour over the tomatoes.
Cover with a nylon lid and store in a cool, dark place for the winter.

Cold salted tomatoes with mustard and apples

Recipe ingredients:

2 kg tomato;
0.3 kg sour apples;
1 liter of water;
2 tbsp. l. sugar and salt.

Preparation for the winter:

Prepare the container.
Wash the vegetables and pierce them.
Cut the apples into pieces or slices.
Layer fruits and vegetables.
Mix salt and sugar with water, pour the brine into a jar.
Close with a nylon lid.

Salted tomatoes with mustard seeds

The set of products is designed for a 1.5 liter jar:

tomatoes – 0.8 kg;
mustard beans – 1 tsp;
allspice – 10 peas;
bay leaf and peeled garlic cloves - take 2 pcs.;
you need sweet and bitter pepper - 1 pc.;
horseradish root, assortment of greens according to preference.

For the marinade:

water – 1 l;
vinegar (9%) – 100 g;
table salt – 3 tsp;
granulated sugar – 2.5 tbsp. l.

Preparation:

Carefully place the horseradish root and herbs selected for harvesting on the bottom of a clean bowl.
Peel and chop two types of peppers. Choose the cutting shape as desired.
Place tomatoes, peppers, bay leaves, mustard seeds, allspice.
Now you can start preparing the filling. Boil water, wait for salt and sugar to dissolve, pour in vinegar.
Fill the jars after the solution has cooled, cover the containers with nylon lids.
It is recommended to store in the basement.

Salted tomatoes with garlic and aspirin for storage in the apartment

This is one of the most delicious recipes, the tomatoes taste like barrel tomatoes. Once you open the glass container with the preparation, you will empty every last tomato from the first minute. And most importantly, such preservation can be easily stored at home.

This cooking option requires thick-skinned and very dense tomatoes.

We will need:

Stages:

1. Select tomatoes so that they do not have cracks or blemishes. Use a toothpick to pierce the stem area so that the juice saturates the entire fruit.

Place horseradish leaves, dill umbrellas, garlic, bay leaves, and garlic cloves + black peppercorns at the bottom of a three-liter jar. Place the tomatoes loosely in the container. Next, pour boiling water over them. Cover with lids and let stand for 15 minutes.

2. Drain the water and make a marinade from it. Add sugar, salt, vinegar and boil for 1-2 minutes.

Crush the aspirin in a mortar and place it in a jar.

4. Pour hot brine and close the lid until it stops or roll it up. Turn over and cover with a warm towel and leave in a warm place for exactly one day. Store in an apartment or cellar. They are excellent there too!

Cold winter tomatoes in mustard with basil and cloves

Set of ingredients:

tomatoes - about 2.5 kg;
clean water – 1.5 l;
black pepper – 10 peas;
clove buds – 5 pcs.;
basil – 4 sprigs (the quantity can be varied);
salt – 1.5 tbsp. l.;
sugar – 3 tbsp. l.;
laurel leaf – 4 pcs.;
mustard powder – 1 tsp;
leaves of cherry, currant, horseradish, dill umbrellas.

Salting process:

Sterilize jars in advance and refrigerate.
Wash the vegetables, put them in a jar mixed with spices and herbs.
Boil water, add bay leaves, peppercorns, salt, sugar.
Cool the solution, add mustard, stir.
When the filling becomes lighter, pour into jars.
Seal for the winter with lids (metal or nylon).
Store in a dark place with a cool temperature.

Ingredients and preparatory stage

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

Spicy salted tomatoes with mustard for the winter

Ingredients:

tomatoes – 2 kg;
water – 1 l;
salt and sugar - 1.5 tbsp. l.;
mustard seeds, anise, cumin - 0.5 tbsp. l.;
cinnamon powder 0.5 tsp;
bay leaf – 2 pcs.;
garlic – 3 cloves;
allspice and black pepper – 6 peas each;
mint, marjoram, dill, cloves, tarragon, star anise - the set depends on the desire and taste of the housewife and household.

Recommendations for pickling:

Prepare jars and tomatoes in the traditional way.
Vegetables need to be chopped.
Place garlic, herbs, spices, bay leaves, and peppercorns on the bottom of the containers.
Place tomatoes evenly on top.
Dissolve salt and sugar in boiling water and cool.
Pour over the tomatoes and roll them up for the winter.

Tomatoes salted in jars in a cold way as in barrels

And again, another recipe that I suggest you watch online, turn on the view button and watch from the YouTube channel. Everything is clear and simple, like twice two.

That's all, friends. I hope that pickling tomatoes brought only pleasure to everyone. After all, it is very easy and quick to preserve vegetables using the cold method. You have convinced yourself of this.

I wish everyone a sunny day and a great, rich harvest! Have a great mood and positivity to everyone! Click on the social media buttons to share this note with your family. Bye-bye everyone. See you!