Ingredients for Cooking Tomatoes with Mustard for the Winter
- Tomatoes (semi ripe cream) 2 kilograms
- Black peppercorns 10 pieces
- Allspice Peas 7 pieces
- Table vinegar 9% 1 tablespoon
- Laurel leaf 6 pieces
- Garlic 6 Prong
- Fresh or dry dill 4 branches
- Horseradish fresh or dry 3 sheets
- Red chili pepper 2 pieces (up to 5 centimeters in length)
- Mustard Powder 2 Tbsp
- Distilled pure water 2 liters
- Sugar 1.5 tablespoons
- Large table salt 60 grams
- Main Ingredients Tomato
- Serving 1 serving
- World Cuisine
Inventory:Deep bowl, Bank, Kettle, Stove, Knife, Tablespoon, Sterile gauze - 25 centimeters, Refrigerator
Cooking tomatoes with mustard for the winter:
Step 1: select, sort and prepare tomatoes for pouring.In order for you to get super delicious tomatoes and you enjoy their taste all winter you need to choose the right variety of tomatoes. For starter culture, pickling, preservation and pickling, tomatoes of the late varieties, which are popularly called "cream", are most suitable because of their oblong shape and elasticity. Such tomatoes are perfectly preserved, do not burst during any processing and settling in brine, marinade or pouring. And one more nuance, so that the tomatoes are well and evenly salted, it is desirable that they be the same size and small with an approximate circumference up to 6 centimeters. Sort two kilograms of tomato, leave only whole, undamaged fruits, rinse under running water from any dirt, put in a deep bowl and let dry.
Step 2: prepare jars, spices and herbs.
Step 3: prepare the fill.
Step 4: pour the tomatoes.Pour 1 tablespoon of mustard powder into a jar of tomatoes, pour the cooled pouring so that it covers the tomatoes, but does not reach the neck of the jar by 5 - 7 millimeters. Do not pour out the remaining fill, pour it into any clean container and refrigerate. Gently put the jar in a deep bowl and pour in it 1 tablespoon of 9% table vinegar. Take 20 - 25 centimeters sterile gauze, fold it in half and lay it on the surface of the can so that the edges of the square extend beyond the neck of the can. When the gauze gets wet, gently put the edges of the gauze into the jar with the back of a tablespoon and pour 1 tablespoon of mustard powder on top of it. Infuse the tomatoes for 1 - 1.5 weeks, during which time they will begin to ferment and absorb a small amount of filling. Remove the remaining fill from the refrigerator, raise the corner of the gauze, pour a little brine, cover the cheesecloth again and leave the tomatoes to bubble. When you raise gauze, be careful not to damage the mustard layer, if nevertheless this happened, sprinkle the damaged area with a small layer of mustard powder. After 1 - 1.5 weeks sedimentation and salting-out remove the cheesecloth with mustard and discard, it will no longer be needed. Pull a plastic wrap over the surface of the neck of the jar and close the plastic lid with clean, scalded boiling water. Put a jar of tomatoes in a cool place, it can be a cellar, a cellar or put in a refrigerator. After 30 to 40 days, the tomatoes will be ready for tasting.
Step 5: serve mustard tomatoes for the winter.Winter tomatoes with mustard are served cold as a complement to any hot dishes. Also, this type of tomato is served with other canned and sour vegetables like pickled mixed vegetables. Tomatoes with mustard go great as an appetizer for such aperitifs as vodka, moonshine and sometimes even cognac. Enjoy it with pleasure! Enjoy your meal!
- - If the tomatoes started to ferment, drain the fill, boil and cool to room temperature. Put the tomatoes in a clean bowl, process with boiling water spices and herbs. Rinse the jar, give it time to dry, put scalded spices with herbs in it and pour in the cooled brine. Pull a new plastic wrap over the neck of the can and cover it with a lid pretreated with boiling water.
- - This kind of tomato can be preserved, for this, sterilize the jars, put all the spices and tomatoes in it, pour in chilled brine, let it brew for 1 - 1.5 weeks, drain the brine and boil over. Pour the tomatoes with hot brine and cover with sterilized metal lids using a preservation wrench. Turn the cans upside down, place them under a woolen blanket and thus cool them for 1 to 2 days. Then cans of tomatoes can be put in the pantry. Basement or cellar for further storage.
- - In addition to all the spices and herbs listed in the recipe, you can put sweet bell pepper, grated celery root, sliced carrots, parsley. You can supplement the aroma with such dry ground spices as cloves, cardamom, saffron. Also, for greater elasticity, you can add leaves of currant, oak and cherry.
- - Tomatoes can be poured in large 10 liter pots or barrels, then sorted by smaller containers for greater ease of use.