Each housewife has her own tricks for successful conservation. Abundance culinary recipes and creativity to the blanking process allows you to create masterpieces. This time, consider the options canned tomatoes with mustard for the winter.

Despite the seeming simplicity of preparing winter supplies, there are certain rules here. First of all, it is worth taking a responsible attitude to the choice of food. Whenever possible, it is advisable to buy vegetables at markets or fairs.

The fruits are chosen medium in size, they must be fresh and ripe. Even a slight rotted part of a vegetable can ruin a whole jar of pickles. Overripe fruits may burst when filled with brine.

The stalks must be removed if their presence does not provide for a recipe. Otherwise, the ingredients are thoroughly washed under running water. It is more convenient to do this with a regular colander or a special vegetable rack.

Cold preservation of tomatoes with mustard

Has become popular in cooking cold way cooking winter preparations... This technology allows you to preserve the color of vegetables and prevents them from cracking.

Ingredients:

• mustard powder - 1 teaspoon;
• water - 1.5 liters;
• bay leaf - 4 pieces;
• tomatoes - 2.5 kilograms;
• sugar - 3 tablespoons;
• cloves - 5 pieces;
• pepper - 10 fragrant peas;
• dill, basil, cherry and horseradish leaves - to taste.

Pre-sterilize glass jars and lids. It will be poured into cold storage cold brine... To do this, boil the lids and gum separately for 10 minutes.

Wash the tomatoes, remove the stalks. Put spices at the bottom of the glass container: horseradish leaves, currants, basil, dill. Add garlic or onion if desired. Place the tomatoes in a jar.

We make the marinade. Place salt and sugar in boiling water, as well as peppercorns. Allow liquid to cool. Pour dry mustard powder... As soon as the marinade brightens, pour the contents of the jars with it. Roll up the lids. Remove the blanks in a dark corner, after the canned cold harvesting method for the winter, put them in a cool place.

Pickled tomatoes with mustard

An excellent appetizer not only for the winter menu. Perfect for mashed potatoes and meat dishes... Below is a recipe for salting tomatoes with mustard for the winter.

Ingredients:

• water - 10 liters;
• tomatoes to taste;
• sugar - 2 tablespoons;
• bay leaf - 15 pieces;
• leaves black currant- taste;
• black peppercorns and allspice - 1 full teaspoon each;
• mustard powder - 100 grams;
• salt - 1 heaped tablespoon.

Wash tomatoes, currant leaves and laurel well. The peppercorns are chopped. Put fresh washed leaves on the bottom of the jar.

Before that, mix sugar, salt, sugar and 15 bay leaves, pepper in a saucepan with boiling water. Cook for 7 minutes, cool and add dry mustard powder.

Let the salting liquid cool. Pour the tomatoes and cover with nylon lids. Pickled tomatoes leave for 2 weeks at room temperature.

The pickled tomatoes will be fully cooked in 3 months. Store pickled tomatoes with mustard in a cool place.

French Mustard Tomato Recipe

French mustard beans are widely used in cooking. Practical housewives use this spice in pickles. Below is a look at how to cook delicious tomatoes with French mustard for the winter.

Ingredients:

• vinegar 9% - 100 grams;
• sugar - 2.5 tablespoons;
• bay leaf - 4 pieces;
• coarse salt - 3 teaspoons;
• water - 1 liter;
• French mustard seeds - 1 teaspoon;
• allspice - 10 peas.

It is better to use small fruits of tomatoes. Put vegetables in sterile jars and pour boiling water over them. Drain off the water after 10 minutes.

For the marinade, add all the ingredients to boiling water. Cook for 3 minutes. At this time, spread the bay leaf along the walls of the jar.

Pour the resulting spicy mixture over the tomatoes. Screw on the covers and turn upside down.

Harvesting tomatoes for the winter with mustard without vinegar

A lot of literature has been written about the dangers of vinegar. Its use in conservation is due to the suppression of the vital activity of microorganisms. Modern recipes provide for vinegar-free harvesting methods without compromising shelf life.

Rinse all vegetables in a special mesh under running water. Cut the peeled onion and apple into wedges. Fold them on the bottom of the can.

Place tomatoes tightly in a container, alternating with garlic. Place the onion and apple halves in a container. Add spices. Fill with boiling water for exactly 10 minutes.

After the time has passed, drain the water and prepare the marinade. Add salt and sugar and bring to a boil. Pour vegetables with hot marinade and close the lids. Wrap blanks for the winter with a blanket for a day.

Side tomatoes with mustard

Highly delicious tomatoes for the winter they are obtained in barrels. If they are not available, cans can be used. A simple recipe will help to marinate tomatoes for the winter.

Ingredients:

• coarse salt - 2 tablespoons;
• horseradish - to taste;
• sugar - 1 tablespoon;
• water - 5 liters;
• peppercorns - to taste;
• mustard powder - 1 tablespoon;
• garlic to taste;
• aspirin tablets - 7 pieces.

Place the washed tomatoes and horseradish leaves on the bottom of the barrel. Add peppercorns with garlic to the container.

Supplement the contents with horseradish leaves and place aspirin inside.

Pour the marinade over the tomatoes, close the containers tightly. Barrel tomatoes will be ready in a couple of months.

Green tomatoes in jars with mustard

Unripe tomato fruits are successfully preserved with spices. It turns out a vigorous appetizer that lovers of spicy dishes will surely appreciate. We offer an interesting way of harvesting green tomatoes with mustard for the winter.

Pour boiling water over a glass jar. Put spices at the bottom, add mustard. Put chopped garlic and whole tomatoes in a jar.

Dissolve sugar and salt in water. Pour cold marinade into the jar. Lay nylon fabric or gauze on the neck of the jar.

Ferment tomatoes for the winter at room temperature for 1-2 weeks. After that, seal it tightly with a nylon lid and put it in a dark and cool place.

Cherry in jars with mustard

Cherry tomato variety decorates any dish. Canned miniature fruits are easy to eat and look aesthetically pleasing. Recipe delicious salting presented below.

Fill the bottom of a clean jar with fresh dill, bay leaves and mustard seeds. Next, fill the glass container tightly with cherry tomatoes.

Cooking the brine. Pour about 0.5 liters of water into a saucepan and add salt. Boil for 2 minutes, pour in vinegar. Pour the marinade over the contents. Close the lids tightly and put upside down until morning.

Tomatoes with onions and mustard

Onions go well with tomatoes, so they can often be found together in the same jar. Moreover, this wonderful salad for the winter.

Wash the specified components and dry with a napkin. Put large onion rings in prepared jars.

Places tomatoes and mustard seeds on top. Pour boiling water over for 20 minutes.

When the jars are cool, pour the liquid into a saucepan and prepare the marinade. Add sugar and salt and bring to a boil.

As soon as the brine boils, we turn off the gas and pour it into the cans. Then pour in 70% vinegar: on the floor liter jar 1 tsp., For a 2-liter - 1 dessert spoon, for 3-liter, 1 tbsp. l.

Put pickled tomatoes with onions in jars on their side for the winter and let cool.

Storage conditions conservation

The key to the safety of winter stocks is the right conditions storage. It is preferable to store various kinds of salting and preservation in a dark and cool place with an air humidity of at least 70%. Sharp temperature jumps are not permissible, otherwise the contents of the cans will quickly deteriorate.

The best option is a cellar with a constant cool temperature. When storing blanks in winter at home, the thermometer should not exceed 25 degrees. Banks are not advisable to bet on each other. A pantry is an excellent place to store salting at home. It is important to maintain the correct room humidity by periodically ventilating it.

You can cook delicious tomatoes for the winter not only with dry mustard (see), but also with seeds. After all, mustard is not only an excellent preservative, but also an original piquant "pungent zest" in a dish. Therefore, homemade pickled tomatoes with mustard seeds have a special aroma and unique taste. Anyone who has ever tried to cook such a blank for the winter will definitely cook it over and over again. There are many cooking recipes, we have chosen the simplest and most affordable.

How to easily cook pickled tomatoes with mustard seeds for the winter

You will need:

• 1 kg tomato;
• 1 red pepper;
• 5 peppercorns;
• 3 bay leaves;
• 3 cloves of garlic;
• 15 g of mustard seeds;
• 10 sprigs of dill.

For the marinade (for 1 liter of water):

• 1/2 cup 9% acetic acid
• 35 g of salt;
• 65 g of sugar.

Having listed the classic components, we will consider the instructions step by step.

1. The first step is to prepare the dishes for pickling: sterilize the jars over steam, keep the lids in boiling water for 1-2 minutes.
2. The second is to thoroughly wash the vegetables, remove the stalks;
3. The third is to put bay leaf, a teaspoon of mustard seeds, pepper, peeled garlic and dill in prepared jars.
4. The fourth is to put the washed tomatoes in jars. You can use any variety of tomatoes. According to reviews from housewives, they use both regular tomatoes and cherry tomatoes.
5. Fifth - pour boiling water over jars of tomatoes to warm them up.
6. Sixth - after 10 minutes, drain the water from the cans.
7. The seventh is to prepare the marinade. To do this, add 3 tbsp. To boiling water. l. sugar and 30 g of salt (per 1 liter of water). Remove the pan from the stove and add 100 g of acetic acid.
8. Eighth - pour the prepared marinade into jars with tomatoes.
9. Ninth - tighten the can lids using a seaming wrench.
10. Tenth - put the jars of tomatoes in a dark place upside down, wrap them in a warm blanket, leave overnight until they cool completely. After a while, put in a dark storage room.

Tips for Cooking Pickled Tomatoes with Mustard

• When selecting vegetables for harvesting, it is necessary to choose only ripe fruits.
• In the specified recipe, whole tomatoes are placed in a jar. According to another recipe, tomatoes can be cut in half, then they acquire an unusual color due to mustard.
• Some cooks, in addition to the listed ingredients, add 5 g of citric acid to the brine.
• Some housewives add vinegar not to the marinade at the end of the boil, but directly to the jars before closing the lids.
• To avoid "exploding" cans with conservation during storage, tomatoes are recommended to be poured with water twice during cooking.
• To prevent the can from bursting during the rolling process, it is advisable to put it on the knife blade.
• It is recommended to store tomatoes in a cool place. This can be a cellar on the street, a balcony or a storage room without heating.

Bright fragrant juicy tomatoes with a great combination of sour and sweet tastes. Swirling tomatoes marinated with mustard seeds, bay leaves and allspice, the vegetables are incredibly tasty, absorbing the spicy notes of these spices. Such pickled tomatoes are also good because their preparation is very simple and does not require sterilization. You just need to fill it with brine a couple of times and screw it up quickly. It is especially tasty to spin small tomatoes, such as cherry tomatoes or miniature cream. They can then be served by piercing them with a toothpick, like a buffet snack.

Pickled tomatoes with mustard - a recipe with a photo.



For 1 kg of tomatoes you will need:

- 1 liter of water,
- 2.5 tbsp. granulated sugar
- 3 tsp salt (coarse),
- 100 ml of vinegar,
- Spices for each liter jar,
- 2 bay leaves,
- 1 tsp mustard seeds,
- 7-12 peas of allspice,
- a sprig of dill.




We prepare the container by thoroughly washing both the lids and the cans. Put the dill umbrella on the bottom of the jar.
Put clean tomatoes in glass containers.

We boil water in a kettle or saucepan and when it boils, we immediately pour it into the jars. If you are afraid that the glass will crack, then place the jar on the blade of a knife while filling it with boiling water.

After waiting 5-10 minutes, drain the water.
Bring a liter of water to a boil separately in a saucepan. But only three minutes after it boils, add vinegar, salt and stir sugar in it.
We also add spices (mustard, allspice).

The tomato marinade should be prepared no later than the moment when we drain the hot water from the jars.
Add the bay leaf to the jars.
And fill it with hot marinade. We immediately roll up the containers with tomatoes and turn them upside down. We leave on the table or on the floor until they cool completely. It is advisable to wrap the jars with a warm blanket.

Store tomatoes with mustard in a dark place, but not necessarily cold.
Tips: do not forget that tomatoes with rotten or other visible damage are not suitable for curling.
Tomatoes do not burst from boiling water if they are first pierced with a thick needle or toothpick at the very base. You need to make several holes, not just one.
The jars must be filled with marinade to the very top. You can safely add it so much that the water even overflows a little. Just before that, it is recommended to put the jars on a towel or so that later it would be easy to wipe up spilled drops.
This recipe uses 9% vinegar.
Bon Appetit.




Sarynskaya Lesya
Also try

Round appetizing cherry tomatoes are a real decoration of the table. So you want to enjoy their unforgettable taste even in frosty season! And this is quite possible. I offer you my best recipes cherry for the winter - lick your fingers! It turns out so delicious! You will not notice how the family and guests quickly eat the whole jar and ask for more.

So how do you add salt to neat little tomatoes? I offer you simple recipes that are easy to implement at home. They are all very tasty, choose any method convenient for you, how to close the tomatoes for the winter.

Cherry tomatoes in their own juice "You will lick your fingers"

A very practical way is to pickle a tomato in own juice... The resulting tomato puree can then be added to soups and borscht, cooked on its basis aromatic sauces... And such preparations from tomatoes are stored very well - at least a year. True, they never stayed with us for a long time, we love them very much!

Ingredients:

• 2.5 kg of strong cherry tomatoes (maybe a little unripe);
• 2 kg of soft tomatoes (for mashed potatoes);
• 1 head of garlic;
• 3 tbsp. tablespoons of salt;
• 2 tbsp. tablespoons of granulated sugar;
• 3 pcs. bay leaf;
• 6 peas of black pepper;
• 3 tbsp. tablespoons of vinegar (9%).

How we cook:

1. Rinse soft tomatoes, dry them slightly, cut them with a cross. Put in a bowl, pour boiling water for 1 minute. Then we will merge the liquid, then cold water... After a couple of minutes, easily remove the skin from them.
2. Skip the tomatoes through a meat grinder or grind them in a blender. Then we rub this mass through a sieve to separate the grains.
3. Pour tomato puree into a saucepan, add salt and sugar. Gradually bring to a boil, simmer for five minutes.
4. At the same time, we sterilize the cans over steam. Let's hold the lids in boiling water for several minutes.
5. Rinse strong cherry tomatoes thoroughly, dry slightly. We pierce their skin with a toothpick in the area of ​​the stalk. Put the cherry in jars up to the shoulders.
6. Peel the garlic, wash it, chop it coarsely. Add to jars with tomatoes. Top with a bay leaf and a couple of peppercorns.
7. We boil water in a kettle and pour tomatoes in jars with it for three minutes. Then we drain the water and pour the vegetables with hot tomato puree, not reaching the top for a couple of centimeters. Pour in vinegar (1 tablespoon per 1 liter jar).
8. Let's cover it with lids. Sterilize in a wide saucepan after boiling for 9 minutes. It is better to lay a towel at the bottom.

Carefully take out the jars and roll them up with lids. Flip canned tomatoes, we will wrap up. After 12 hours, transfer to a cool place for storage.

Cherry for the winter with citric acid and herbs

If you are looking for a way to deliciously pickle cherry tomatoes in jars without vinegar for the winter, then this recipe is for you. Let me tell you how to close cherry tomatoes with citric acid. You can choose the herbs to your taste - not necessarily the ones suggested in the recipe.

Note: we came out sooner Italian version, you can choose Provencal or any other. It depends on the set of herbs you choose. Fresh herbs can be replaced with a dried set in a bag.

Ingredients:

• 1.5 kg of cherry tomatoes;
• 1 tbsp. l. citric acid (or 1.5 tbsp. l. fresh juice lemon);
• 3 liters of water;
• 3 tbsp. tablespoons of granulated sugar;
• 3 tbsp. tablespoons of salt;
• 2 sprigs of rosemary, basil and thyme (thyme);
• Cinnamon - on the tip of a knife in each jar.

How we cook:

1. My tomatoes, pierce at the place of attachment of the stalk. Fill the jars with tomatoes tightly.
2. Pour water into a saucepan, add sugar, salt, chopped herbs. Heat to a boil, then add citric acid(or juice), cinnamon and stir.
3. Pour cherry in jars with hot marinade. We cover with lids. Sterilize on a folded towel in a wide bowl for 7 minutes.

We take out the cans, roll them up with a key. Turn it over, check for tightness, wrap it in warm. Store in a dark place.

Cherry tomatoes, pickled without sterilization

Among the best cherry recipes for the winter - you will lick your fingers - the method of pickling without sterilization is especially popular. Agree, there is not always the time and desire to boil cans with canned vegetables in a wide bowl. Let's try classic version with three fills.

Ingredients for 5 half liter cans:

• 1.5 kg of cherry tomatoes;
• 2 liters of water.

Marinade for 1 liter of water:

• 4 teaspoons of coarse salt;
• 2 tbsp. tablespoons of granulated sugar;
• 1 teaspoon of vinegar (6%) - per jar.

Spices for 1 jar:

• 0.25 horseradish leaf (or 2 cm of a piece of horseradish root);
• 1 clove of garlic;
• 1-2 leaves of black currant (or cherry);
• 1 dill umbrella;
• 1 bay leaf;
• 2-3 black peppercorns.

How we cook:

1. Rinse jars and lids with soda, scald with boiling water. Let's dry it.
2. Put in each jar a dill umbrella, chopped garlic, leaves, peppercorns. Then fill the shoulders with tomatoes.
3. Prepare the brine: boil water, add salt, sugar, mix.
4. We make a triple fill. First, pour in for 15 minutes, pour the brine into a saucepan, boil. The second time - for 10 minutes. If you get less water, add boiling water. Pour into a saucepan, bring to a boil. Pour in the third time, then add vinegar to each jar and roll up the lids.

Let the vinegar jars cool down gradually, upside down and wrapped. You can store it in your home pantry.

Spicy cherry tomatoes

For those who like it hot! I will share with you a recipe for spicy cherry in liter jars. Moreover, you can adjust the degree of pungency at your discretion by taking more or less sharp components.

Ingredients for 3 liter jars:

• 2 kg of cherry tomatoes;
• 12 cloves of garlic;
• 2-3 chili peppers;
• 3 tbsp. tablespoons of salt;
• 3 tbsp. spoons apple cider vinegar (6%);
• A bunch of dill.

How we cook:

1. We wash the tomatoes, dry them.
2. Peel the garlic, wash it, disassemble it into slices. Clean the chili pepper from the seeds, wash, cut into small pieces. My dill, let it dry.
3. At the bottom of clean sterilized jars we lay out in layers: greens, garlic, tomatoes and hot peppers... Pour in 1 tbsp. spoonful of salt, pour in 1 tbsp. a spoonful of vinegar.
4. Pour boiling water from a kettle into jars, cover with sterilized lids. We put in a wide dish, sterilize the jars after boiling water for about 10 minutes.

We take out our blanks from boiling water, wipe the jars, turn them over, cover them with a warm blanket. When cool, transfer to the pantry.

Sweet cherry tomatoes: a simple recipe

Many people prefer sweet recipes for pickling cherry tomatoes for the winter. I will tell you how easy it is to make sweet pickled cherries for 1 liter of marinade.

Ingredients:

• 2 kg of cherry tomatoes;
• 2-3 cloves of garlic;
• 3 pcs. bay leaf;
• 3-6 peas of black pepper;
• 1 large onion;
• 50 g of parsley.

For the marinade:

• 1 liter of water;
• 6 tbsp. tablespoons of granulated sugar;
• 2 tbsp. tablespoons of salt;
• 8 tbsp. tablespoons of vinegar (9%).

How we cook:

1. We will rinse cans of soda, sterilize them over steam. Pour boiling water over the lids for 5 minutes.
2. My tomatoes, pierce the skin so that it does not burst. We peel the onion, wash it, chop it in half rings. Divide the peeled and washed garlic into cloves, cut each in half. We wash the greens, dry them on a napkin.
3. Put greens, cherry tomatoes with garlic and onions in each jar. Pour peppercorns, bay leaf on top.
4. Pour boiling water over the vegetables in a jar, cover with lids, let it brew for 10 minutes. We pour this water into a saucepan, boil again and pour in for 8 minutes.
5. For the third time, pour the water into the pan. Pour sugar, salt, bring to a boil, pour in vinegar. Stir, simmer over low heat for 15 minutes. Then pour the marinade into jars.

Roll up the lids, let cool under a warm blanket. Sweet cherry tomatoes are ready!

Cold pickled cherry with garlic

The best pickling recipes not only taste great, but also preserve useful properties vegetables. Prepare cherries cold, they will turn out almost like a barrel!

Ingredients:

• 2 kg cherry tomatoes;
• 1 head of garlic;
• 1 tbsp. a spoonful of granulated sugar;
• 3 tbsp. tablespoons of salt;
• Dill umbrellas - 1 pc. on the bank;
• Horseradish leaves, currants (cherries can be used);
• 1 tbsp. a spoonful of vinegar (9%).

How we cook:

1. We will wash the container for conservation with soda, sterilize in any way.
2. Rinse the tomatoes, make several punctures in the area of ​​the stalk attachment. We wash and dry all the greens and leaves. We clean the garlic, wash it, cut it into slices.
3. At the bottom of each jar, lay out a sheet of horseradish and an umbrella of dill. We spread tomatoes in layers (punctured up), currant leaves, garlic. We fill the cans up to the shoulders.
4. Pour sugar and salt into jars, pour in boiled cold water. Close with nylon caps, shake well.

We put cherry and garlic in the refrigerator for storage. You can serve it on the table after three days.

Cherry with mustard seeds

Another very interesting recipe- with mustard seeds. Cherries are savory and spicy. I usually harvest these tomatoes in a half-liter jar. These products are designed for four such jars.

Ingredients:

• 1 kg of cherry tomatoes;
• 2 teaspoons (top) mustard seeds;
• 24 peas of allspice;
• 4 things. bay leaf;
• 1 liter of water;
• 100 ml apple cider vinegar (6%);
• 3 teaspoons of salt;
• 3 tbsp. tablespoons of granulated sugar.

How we cook:

1. We sterilize cans and lids for preservation.
2. We wash the tomatoes well, wipe them with a paper towel. We put them in jars.
3. Boil water in a kettle, pour tomatoes. Cover with lids and leave for 20 minutes.
4. Pour water from cans into a saucepan. Add sugar, salt and vinegar. Heat to a boil.
5. Meanwhile, pour 6 peppercorns into the jars, 1 each bay leaf and half a teaspoon of mustard seeds. Pour in hot marinade.

Now you can roll up the lids, turn over and cover with a warm towel. After a day, we transfer to a cool place.

If you are fond of video recipes, check out this method of pickling cherry.

These are they - the best cherry recipes for the winter, you will lick your fingers, incredibly tasty and beautiful! I wish you successful preparations and good mood! Bon Appetit!

Cooking time: Not indicated

For 1 kg of tomatoes you will need:

- 2.5 tbsp. granulated sugar

- 3 tsp salt (coarse),

- Spices for each liter jar,

- 2 bay leaves,

- 1 tsp mustard seeds,

- 7-12 peas of allspice,

We prepare the container by thoroughly washing both the lids and the cans. At the bottom of the jar we spread the dill umbrella.

Put clean tomatoes in glass containers.

We boil water in a kettle or saucepan and when it boils, we immediately pour it into the jars. If you are afraid that the glass will crack, then place the jar on the blade of a knife while filling it with boiling water.

After waiting 5-10 minutes, drain the water.

Bring a liter of water to a boil separately in a saucepan. But only three minutes after it boils, add vinegar, salt and stir sugar in it.

We also add spices (mustard, allspice).

The marinade should be prepared no later than the moment when we drain the hot water from the jars.

Add the bay leaf to the jars.

And fill it with hot marinade. We immediately roll up the containers with tomatoes and turn them upside down. We leave on the table or on the floor until they cool completely. It is advisable to wrap the jars with a warm blanket.

Store tomatoes with mustard in a dark place, but not necessarily cold.

Tips: do not forget that tomatoes with rotten or other visible damage are not suitable for curling.

Tomatoes do not burst from boiling water if they are first pierced with a thick needle or toothpick at the very base. You need to make several holes, not just one.

The jars must be filled with marinade to the very top. You can safely add it so much that the water even overflows a little. Just before that, it is recommended to put the jars on a towel or so that later it would be easy to wipe up spilled drops.

Pickled tomatoes with mustard are aromatic, spicy and very tasty. They are prepared without sterilization, see our recipe with a photo.

Pickled cherry tomatoes with mustard seeds

It is believed that cherry tomatoes are the most fragrant and delicious, and also mouth-watering. Such crumbs hang on the branches, you just want to pick and eat. And it is also very convenient to preserve them - the small size of the cherry allows you to spin it whole in jars.

Pickled tomatoes with mustard, the recipe with a photo of which will allow you to make preparations for the winter without sterilization, will become an excellent snack and decoration of salads, sandwiches and other snacks.

Of course, ordinary tomatoes can be twisted in this way, but it is the sweetish cherries according to this recipe that are obtained with mustard seeds most successfully. For a couple of months of storage in the cellar, vegetables absorb the aroma of mustard, allspice and bay leaf.

Since product sterilization is not required here, cans and lids must be properly prepared. If you have been canning for more than a year, then I think there is no need to remind you of this. But if you are just starting to learn how to spin for the winter, then I advise you not to forget to steam the lids and containers, that is, sterilize them.

I like the multicooker option. We put a bowl for steam, put glass jars in it, turn on the double boiler mode and hold them for 15-20 minutes. You can also steam it using the old method in a saucepan or in the oven.

Marinate cherry tomatoes with mustard (seeds) for the winter

Ingredients:

• small tomatoes - 500 grams,
• mustard seeds - ½ tsp,
• dill - 3 fresh sprigs,
• one bay leaf,
• allspice peas - 1 piece,
• rock salt - 1 teaspoon,
• vinegar 9% table - 1 tbsp. spoon,
• water.

Preparation:

1. Cherry must be selected - vegetables must be tight, not soft, otherwise they may burst in the jar. If the fruit has tails, they are cut off. Mustard seeds should be dry and smell good.

2. Put dill with lavrushka and pepper on the bottom of the glass container. Pour in mustard seeds.

3. We spread, or rather fill the jar with cherry tomatoes, periodically shaking it so that the vegetables fit tightly to each other.

4. Prepare the brine. Pour half a glass of water into a saucepan, add salt, boil water and then pour in vinegar. Stir the brine and quickly fill it with cherry tomatoes. We twist the banks. We turn cherry tomatoes with mustard in jars upside down, cover with a blanket and wait for the morning when the blanks have cooled.

I have a cool cellar for preservation, so all my masterpieces are stored for a long time, I rarely sterilize the workpieces, if you are not sure about the temperature of the pantry room, then you can boil the jars for about 10 minutes, so that the workpiece will stand for sure until winter. Only when sterilizing, you do not need to cover with a lid, do it after.

Actually, that's all. Now you know how to marinate cherry tomatoes with mustard seeds. Fragrant by nature, and even with a spicy flavor in winter, these small vegetables will delight your whole family!

Beautiful, bright and tasty, what else do we need?

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A step-by-step recipe with photos and detailed tips will help you prepare aromatic pickled tomatoes with mustard for the winter. The vegetables are amazing!