Pickling green tomatoes in a saucepan with mustard

Autumn is a wonderful time when hardworking summer residents reap a generous harvest. But the joy of this process can be overshadowed by the fact that some vegetables (in particular tomatoes) cannot be stored for a long time. What saves gardeners is the ability to make pickles for the winter. Almost every housewife can boast of her own signature recipe for pickling or pickling ripe vegetables. But not every woman knows how to prevent green tomatoes from going to waste. After all, sometimes there are a lot of them. Pickling green tomatoes with mustard is an ideal way to solve this problem.

It turns out that the secret of using mustard as a preservative was known to our grandmothers and great-grandmothers. But it was forgotten, since cheap acetic acid appeared in the 20th century. She replaced the bitter paste mixture from the recipes of many housewives. In the 21st century, seasoning made from the seeds of the mustard plant has again appeared on the tables of Russian women, not only as a seasoning, but also as a preservative. The classic recipe for pickling green tomatoes with mustard has many variations. This is justified, since the taste of the resulting snacks changes.

Features of pickling green tomatoes for the winter with mustard

Using a dry or paste-like bitter mixture when preparing pickles for the winter is a way to preserve any product from mold.

There are several proven methods for using mustard in various pickles:

Canning in a hurry for short-term storage. The inside of the plastic lid is moistened with boiled water and thickly sprinkled with dry mustard. Then the jar of green tomatoes in mustard is carefully sealed with a lid, being careful not to spill the bitter powder. Warning! It is not recommended to store such pickling for more than 2 - 3 months, as the contents will lose their taste after prolonged aging.
The “mustard cork” method of corking. A jar of green vegetables is not filled to the top with marinade or brine, leaving a few centimeters of empty space. Green tomatoes are covered with gauze on top. Its size should be twice the size of the neck of the container. Pour a thick layer of dry mustard up to the neck on the gauze in the jar and cover it with the remaining gauze. After this, the container is carefully sealed with a plastic cap.
Pickled or salted tomatoes, sealed with a mustard cork, are stored in a cold place for about six months.

Salted tomatoes with mustard: classic recipe

Product set:

10 liters of water;
2 large (200 ml) glasses of sugar;
1 large glass of salt;
15 bay leaves;
10 peas of allspice;
1 tsp. ground hot pepper;
100 g dry mustard powder;
20-30 currant leaves.

Preparing the snack:

We wash a large enamel pan or barrel with soda, rinse it and pour boiling water over it.

We sort and wash the green tomatoes and currant leaves. Place currant leaves and tomatoes in a saucepan in tiers.

Prepare the brine. Bring the water to a boil, dissolve salt and sugar in it. Digest the brine for 3 minutes and cool. Next, add mustard to it, mix, and let it sit. The finished brine will acquire a yellowish color, but it should be transparent.

Pour it over the tomatoes so that they are all covered with liquid. Cover the pan with a lid.

We take the container with the workpiece to a cool place for 15 days, every day we remove the foam from the surface of the brine.

We store this snack in the basement. To prevent foam and mold from forming on the surface of the brine, pour a few tablespoons of sunflower oil into the barrel.

Rules for choosing tomatoes

Tomatoes used for preparing pickles for the winter must meet the following requirements:

Be small in size. Large specimens may be damaged when passing through the neck of the container.
Contain a large number of useful elements.
There should be no damage, dents or scratches on the skin, otherwise the tomato will acquire an unpleasant taste when salted or will completely deteriorate.

Green salad tomatoes should not be used for pickling and canning.

How to pickle green tomatoes with dry mustard

There is a traditional recipe for pickling green tomatoes. To prepare salted fruits in a three-liter jar you need to take:

2 kg of green tomatoes, no larger than 4 - 5 cm in diameter;
30 g mustard powder;
60 g table salt;
1 tsp granulated sugar;
1/5 tbsp. black peppercorns;
5 bay leaves;
a small head of garlic;
horseradish leaf;
dill to taste.

To prepare salted green tomatoes with mustard, use the following recipe.

The jar is pasteurized using boiling water.
Place black pepper, table salt and sugar, dill, horseradish and 2 bay leaves on the bottom. 4 - 5 cloves of garlic are cut into quarters and placed there. 20 g of mustard is poured over the mixture.
Tomatoes are poured with boiling water and placed in one layer. Then 2 bay leaves are placed on them. Place the next layer of green tomatoes and repeat the same.
After filling the jar ¾ full with fruits, add cold water.
Then pour boiling water over a piece of parchment paper 8 by 8 cm and cover the fruits with it, folding the edges.
Screw on the lid and put it in a cold, dark room for 3 weeks.

Salted green tomatoes with mustard

Among the methods of salting green tomatoes with mustard, the most popular is the following:

2.5 kg of green tomatoes of any size;
3 tbsp. l. mustard;
60 g table salt;
2 tsp. granulated sugar;
1/5 tbsp. l. black peppercorns;
3 cloves of garlic.

The recipe for pickling salted tomatoes with mustard differs from the previous one only in that instead of a dry mixture, a ready-made sauce is used. It should be added along with bay leaves, layer by layer.

Important! When using a paste-like mustard mass, it is recommended to increase the amount of sugar to 2 tsp, and, on the contrary, reduce the garlic cloves to 3 pieces.

Pickled green tomatoes with mustard

Pickled tomatoes with mustard require less effort on the part of the housewife. To prepare them you need:

2 kg of tomatoes;
2 tsp. salt;
2 tsp. mustard;
20 g mustard powder;
2 tsp. granulated sugar;
4 cloves of garlic;
Bay leaf;
ground pepper and peas;
3-4 sprigs of dill.

Recipe for pickled green tomatoes:

Tomatoes are processed using tap water and then boiling water. After this, they are wiped with a napkin and left to cool for 5 minutes.
At this time, the jar is pasteurized by placing it in an oven heated to 100 degrees.
Peel and cut the garlic into small strips. It is added to the bottom of the jar, along with spices, dill and bay leaves.
Add a small amount of warm water, dissolve salt, sugar and mustard sauce in it.
Tomatoes are placed in the jar, filling the space by ¾.
The fruits are poured with cold water, and a cloth made of natural material is placed on top. Its edges are folded so that they do not stick out.
The lid is screwed on. The jar is sent to a cold place for 5 - 7 days.

Pickled green tomatoes with mustard for the winter

Recipe for green pickled tomatoes with mustard for the winter:

Spices selected to the hostess’s taste are placed at the bottom of the jar, and then green tomatoes are tightly placed in the container.

The marinade for 3 three-liter jars is prepared as follows:

Approximately 4.5 liters of purified water are mixed with 3 tbsp. l. rock salt and granulated sugar.
The resulting solution is boiled for several minutes.
Then add 2 tbsp. l. dry mustard powder, 3 tbsp. l. vinegar and 3 tbsp. l. vegetable oil.

The marinade is poured into a jar with fruits, the container is pasteurized for 20 minutes. Then cover with a tin lid, previously scalded with boiling water, and close the jar with a key.

Green tomatoes with mustard in a pan

The taste of tomatoes cooked in a pan is familiar to everyone since childhood. Pickling green tomatoes with mustard in this way is still possible today, so anyone can try the nostalgic dish again.

For salting you will need:

1 kg of tomatoes;
1 hot pepper;
dill and bay leaf;
3 cloves of garlic;
1 tsp. black pepper peas;
1 tbsp. l. rock salt;
1 tbsp. l. granulated sugar.

The dish must be prepared according to the following recipe:

Tomatoes are thoroughly washed with tap water.
Holes are made in several places in the fruit and thinly sliced garlic is placed there.
Pour 3 liters of water into an enamel pan and bring it to a boil. Add salt and sugar. The liquid is cooled to room temperature.
Add garlic, hot pepper, black peppercorns and bay leaf to the pan. The marinade is left to cool for 2 hours.
Tomatoes are placed in the brine and left there for 2 days to ferment. The pan is stored in a warm room out of direct sunlight.
The container is opened, the marinade is mixed, and then moved to a cold room for 5 days.

Green tomatoes with cold mustard

To prepare salted green tomatoes with mustard for the winter in a cold way you will need:

5 kg of tomatoes;
medium head of garlic;
horseradish leaves;
80 ml mustard sauce;
2 tbsp. l. granulated sugar;
1 tbsp. l. table salt;

The most delicious preparation is obtained if you follow the recipe:

A 5 liter pan is pasteurized using boiling water. The walls of the container are generously coated with mustard.
Bay leaves, dill and horseradish leaves are placed in a saucepan.
Place the washed tomatoes in a container. Pour purified or filtered water with dissolved sugar and salt.
For 2-3 days, the container is placed in a room at normal temperature. After the fermentation process has begun, the workpiece is moved to a colder room.

Popular recipes for pickling green tomatoes with mustard

You should pay attention to the fact that the classic recipe for canning tomatoes today has a lot of interesting variations. This variety allows home cooks to choose the appropriate method.

Traditional pickling recipe

This recipe is not burdened with complex aspects, and therefore is considered the most convenient for home canning. With a minimum of effort, in an emergency, the hostess will be able to offer guests salted, delicious green tomatoes with mustard, which go perfectly with boiled potatoes.

For 2 kg. selected tomatoes you will need:

dill – 100 gr.;
garlic – 2-3 heads;
horseradish and laurel - two leaves each;
mustard and coriander seeds - 1 tsp each;
cherry and currant leaves;
spices: basil, parsley, savory;
mustard powder – 2 l. Art.;
salt (coarsely ground) – 140 gr..

Sequencing:

Sterilize jars of suitable containers.
Pour all the mustard and half the spices onto the bottom.
Tomatoes are laid on top of the spice layer, and the remaining spices are placed on top of them.
Now we need to prepare the solution. To do this, you need to dissolve all the salt in 2 liters of water, boil and cool the resulting solution.
Then chilled brine is poured into the tomatoes so that there is a gap at the neck for the “mustard plug”.
After 4-6 weeks, the snack will be ready to eat.

For this recipe, it is better to select whitish samples of vegetables that have not yet turned pink.

Pickled tomatoes

This recipe is very easy to implement, and therefore will suit too busy housewives. The proportions are given for 2 kg of tomatoes selected according to the rules described above.

garlic – 4 cloves;
bay leaf - several pieces;
salt and sugar - 2 liters each. h.;
three sprigs of dill;
mustard – 2 tsp;
mustard powder – 20 g;
peppercorns and ground – arbitrary amount.

When all the ingredients are prepared, you need:

Pour boiling water over the tomatoes, then dry them.
Cut the garlic into strips.
Place garlic and dill on the bottom of a sterilized jar, then bay leaf and spices. Tomatoes are laid out on top of this layer so that ¼ of the space remains free.
You need to dissolve sugar and salt in a small amount of warm water, add mustard paste to the brine. This whole mixture goes into a jar.
At the last stage, the fruits are filled with cold water, and a layer of gauze is laid on top so that the edges do not stick out.
All that remains is to create a stopper from mustard powder and close the jar with a lid.
In about a week, pickled delicious green tomatoes with instant mustard will be ready.
The product must be stored in the refrigerator. If possible, you should try to sell the vegetable preparations in a few days.

The most delicious recipe

Among all the known methods for pickling green tomatoes at home, this option is more popular. The peculiarity of the recipe is that the fruits are filled with brine prepared on the basis of mustard. We give an approximate calculation for a large batch of fruits and vegetables - 8 kg. In this case, a large saucepan with a lid is more suitable.

So, for 8 kg of vegetables you need to take:

water – 5 l;
salt – ½ cup;
mustard powder – 12 l. h.;
spices - any to taste.

Algorithm of actions:

Boil water, cool, add mustard and salt.
Tomatoes are laid out in layers in properly prepared containers.
Each layer is sprinkled with spices and herbs.
The brine should settle well, only then can it be poured over the vegetables.
The dishes must be covered with a lid, and a load is placed on top.
Tomatoes should be cooked in a cold room until they are ready. After about 4-5 weeks, tasting can be carried out.
Tomatoes prepared in this way will retain their incomparable taste until spring.

To get your bearings in proportions, you can take the composition of the first recipe as a basis and increase the amount of each ingredient three times.

Terms and conditions of storage

Conditions and time frame for storing green tomatoes prepared for the winter:

It is recommended to store the workpiece at a temperature no higher than 7 degrees. If the jars are stored in a warm room, the tomatoes will become sour faster.
To increase the shelf life of tomatoes, it is recommended to put them in a place where the sun's rays do not reach them.
If the pickle is uncorked, its contents must be eaten within 3 days. Otherwise, the tomatoes will become unfit for consumption.

Warning! Spoiled tomatoes can lead not only to poisoning, but also to more serious illnesses. Therefore, if you doubt the freshness of the product, it is better to refuse food without risking your own health.