Pickled green tomatoes without sterilization for the winter. Green tomatoes with mustard Green barrel tomatoes with mustard

Summer is over, but there are still green tomatoes left in your garden bed? This is the perfect time to prepare them as an appetizing appetizer for meat or potato dishes, especially since you don’t need much effort to marinate them. There is no need to tediously sterilize jars, spending a huge amount of time on it. Try a simple recipe for preparing green tomatoes with garlic and dry mustard without sterilization.

For the recipe based on a 3-liter jar you will need:

1.5-2 kg fresh firm green tomatoes;
3-4 large cloves of garlic;
2 tablespoons mustard powder;
dill inflorescences;
horseradish leaves;
black peppercorns – 5-6 peas;
table salt – 4 tablespoons;
vinegar – 1 tablespoon.

In order to get the planned result at the finish line, carefully follow the order of the actions indicated below, without doing anything on your own.

Connoisseurs of spicy taste sensations can add a small pod of red pepper, thereby adding piquancy and diversifying the taste.

How to prepare green tomatoes with garlic and dry mustard for the winter without sterilization

Pour 3.1 liters of cold water into an enamel pan and bring to a boil.
The only item that needs to be sterilized in this situation is the seaming lid. Boil it for 2 minutes in a small ladle.
Wash the glass jar using baking soda and pour boiling water over it. The hot water left over from boiling the lid works great.
Rinse the tomatoes in running water and inspect for external damage and dents. Only strong and whole vegetables are subject to selection.
Place horseradish leaves and garlic cloves on the bottom of the jar, carefully place the tomatoes, and dill inflorescences between them. Work as a designer of winter preparations, use your imagination, imagine how beautiful a jar with dill sprigs will look, carefully placed in the part you are viewing.
By this time, the water in the pan should boil. Fill the tomatoes with water and cover with a lid. It is very important that the jar is filled completely, to the very neck.
Leave it to cool for 10-15 minutes.
Pour the water back into the pan and bring to the boil again.
Add salt and mustard. 30 seconds is enough for the brine to boil.
Pour in the tomatoes, pour a tablespoon of vinegar onto the lid and, with a sharp movement of your hand, trying not to spill the contents, cover the jar. Roll up the lid with a machine.
Wrap in a warm towel or terry robe and leave the roll until completely cooled.

A little secret from homemade craftswomen - the jar should stand upside down in the cooling mode. A dark, cool, dry room - a cellar or pantry - is the best place to store green tomatoes with mustard and garlic.

We are sure that you and your loved ones will appreciate the delicious summer greetings prepared according to the original recipe. If you have some green tomatoes left, use them for the winter.

To preserve tomatoes for the winter with the addition of mustard, only fleshy fruits without spoilage or damage are selected. Selected and sorted tomatoes are pre-washed and dried on a cloth, thanks to which tomatoes with mustard, preserved using hot and cold methods, will be obtained with excellent taste and good quality.

Additional vegetables included in recipes are also well washed and dried. Spices are used only of high quality; if the composition includes ground pepper, it is recommended to grind it yourself, rather than using ready-made ones from bags.

Before adding mustard, you need to decide on its choice. Powdered mustard will add pungency and a specific aroma to the finished tomatoes, and by adding mustard grains you can get tomatoes with a softer and more delicate taste.

Sweet and sour green tomatoes, canned with mustard

Ingredients:

green tomatoes, how many will go into a three-liter jar
glass of vinegar 9%
60 grams of non-iodized salt
125 grams brown sugar
teaspoon mustard seeds
half a teaspoon of allspice
laurel leaf

Recipe:

The tomatoes are washed and placed on a cloth to dry.
Small tomatoes are cut in half, large ones into 4 parts.
Pepper, mustard and bay are placed at the bottom of a pre-steamed jar.
Chopped green tomatoes are placed tightly on top of the spices.
To fill, take a liter of water, put it on the fire, and bring it to a boil. Sugar and salt are poured into the liquid.
Boiling brine is poured over the prepared tomatoes, covered with a lid and left for a quarter of an hour.
After the time has passed, the liquid from the jar is poured back into the pan, brought to a boil and vinegar is poured into it.
Newly boiled brine is poured over the tomatoes. The jar is rolled up and wrapped upside down until completely cooled.

Preserving cucumbers and tomatoes with mustard for the winter

Ingredients:

small cucumbers and tomatoes, how many will fit in a three-liter jar
30 grams of salt
50 grams of granulated sugar
10 mustard seeds
half a teaspoon of vinegar essence
horseradish leaf
three leaves each of cherry and currant
three peas each of black and allspice

Recipe:

A horseradish leaf, mustard seeds, pepper, currant and cherry leaves are placed in a sterile jar.
Cucumbers cut lengthwise and tomatoes pierced with a skewer are laid in layers on the spices.
Boil a liter of water and pour over the vegetables. Cover with a lid and leave for ten minutes.
Then the water from the jar is poured into a saucepan, sugar and salt are added to it. When the brine boils, vinegar is poured into it.
Vegetables are poured with boiling marinade, the jar is covered with a lid and sterilized for up to ten minutes.
After sterilization, seal and wrap the jar upside down.

In order to decorate and diversify the taste of the preparation, you can add onions cut into rings and multi-colored bell peppers to the vegetables in the jar.

Pickling tomatoes with mustard

Ingredients:

small tomatoes with thick skin
three black peppercorns
laurel leaf
a couple of cloves of garlic
50 grams of granulated sugar
60 grams of salt
2 tablespoons (level) mustard powder
horseradish leaf
dill umbrella
two leaves each of cherry and currant

Recipe:

Cut garlic, horseradish, currant and cherry leaves, and pepper are placed at the bottom of the prepared three-liter jar.
Place tomatoes pierced with a skewer on top of the spices, up to the middle of the jar.
Add salt, mustard and sugar.
Then the pierced tomatoes are added to the top and filled with boiled cold water.
The container is closed with a nylon lid. The contents are shaken to evenly distribute bulk products throughout the jar.
The lid is opened slightly, and the jar of tomatoes is placed in a warm place for three days.
After three days, the jar is closed and put away in a cool place.

Before the jar is completely ready, it should stand in a cool place for at least three weeks. The tomatoes taste like barrel tomatoes.

Cold canning tomatoes with mustard

Ingredients:

8 kilograms of tomatoes with thick skin
360 grams granulated sugar
220 grams salt
half a liter of 9% vinegar
tablespoon mustard powder (for one jar)
aspirin pack
4 pods of hot green or red pepper
head of garlic
horseradish root
dill umbrella (for one jar)

Recipe:

10 liters of purified water are poured into a large container, to which granulated sugar, aspirin tablets, and salt are added. Stir until completely dissolved and add vinegar.
Washed and pierced with a skewer tomatoes are placed in sterile jars, alternating them with spices.
Dry mustard is sprinkled on top of the tomatoes.
The jars are filled to the top with cold marinade, closed with boiled nylon lids and stored in a cold place for two months.

Tomatoes in mustard sauce

Ingredients:

a couple of kilograms of small tomatoes with thick skin
glass of granulated sugar
60 grams of salt
glass 6% vinegar
5 tablespoons prepared mustard

Recipe:

Ripe and firm tomatoes are pierced with a skewer and placed tightly in a sterile three-liter jar.
For the marinade, pour a liter of purified water into a saucepan, add granulated sugar, salt, mustard and bring to a boil, stirring constantly.
When the bulk products dissolve, table vinegar is poured into the marinade.
Hot filling is poured into a jar of vegetables, covered with a lid and left for 15 minutes to sterilize.
After this, the jar is rolled up and wrapped upside down until cooled. The jar is stored in a cool place.

Tomatoes in mustard for the winter (video)

Homemade preparations will be a wonderful addition to various dishes or a wonderful snack. The finished dish has a specific spicy aroma and taste that no one can resist.

Tomatoes with mustard prepared in jars can be stored for a long time, even at room temperature.

Bon appetit!

Let's prepare the products.

Rinse green tomatoes under running water. Prepare a saline solution by adding 1 tablespoon of salt to 2 liters of cold water, pour over the tomatoes for 1 hour. The saline solution can be changed a couple of times. This way we will remove solanine from green tomatoes and the tomatoes will not taste bitter. Place the tomatoes in a colander to drain the liquid. Wash the horseradish leaves, sweet and hot peppers, and peel the garlic.

Fill the jar with green tomatoes to the top. Place a horseradish leaf on top.

Pour in cold water to the very rim of the jar. It is very convenient to use a funnel to fill a can of tomatoes with water.

Cover the jar with a plastic lid. Rock it in your hands so that the salt and sugar dissolve (don’t be alarmed that the brine is cloudy, it will settle).

Leave the jars of tomatoes for a couple of days at room temperature, then put them in the cellar. At first, due to the addition of mustard powder, the jars will be cloudy, then the brine will clear. These tomatoes will be ready in a month and a half. They are stored in the cellar until spring. They are perfect for potatoes, they can be added to hodgepodge, vinaigrette, etc. And how delicious they are simply with green or onions, and with vegetable oil. Be sure to try preparing at least one jar of pickled green tomatoes with mustard for the winter!
Delicious and pleasant moments!

The snack that will be discussed in this article is often characterized by spicy food lovers with the word “vigorous”. It has a sharp sour-salty taste and an invigorating aroma that invigorates the taste buds. Salted green tomatoes with mustard... We are talking about this dish now, or rather, using the recipes given below, we will learn how to cook it at home.

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.

Salted green tomatoes with mustard and garlic (cold method)

Grocery set for 3-liter container:

2 kg of green tomatoes;
40 g mustard powder;
60 g salt;
10 peas of allspice;
1 tsp. Sahara;
5 bay leaves;
4 cloves of garlic;
2 sprigs of fresh dill;
1 horseradish leaf;
1/4 part of a hot pepper pod.

Preparing snacks

Wash the jar and pour boiling water over the inside. At the bottom we put horseradish, dill, bay leaf, hot pepper and allspice.

Cut the garlic into strips. We cut the tomato fruits in the area of the stalk and insert garlic into the holes. Place the tomatoes tightly in the jar.

Pour some water into a separate container, dissolve 20 g of mustard powder, salt and sugar in it, pour this mixture into a jar of tomatoes. Add enough clean cold water until the container is filled almost to the top.

We lay clean gauze on top of the tomatoes, and pour the remaining dry mustard onto it. We take the container with the workpiece to a cool place, put it in a tray and leave to salt. During fermentation, liquid will pour out of the jar; this is normal.

Tomatoes ferment for 2 weeks. Afterwards we cover the container with a nylon lid and put it in the refrigerator to infuse for another 10 days. After this time, you can try the snack.

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.
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.

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.

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.

Conclusion

Pickling green tomatoes with mustard is an activity accessible to every housewife. By following the rules and proportions, you can prepare a delicious snack with a minimum of effort.