Almost half of the summer has already been left behind, it's time to start making preparations for the winter, so that even in the cold you can feast on fruits, berries and vegetables. Try this recipe to make tomatoes in mustard brine - they turn out to be very fragrant, dense, tasty.
It is necessary
- - 2 kg of tomatoes;
- - 3 pcs. horseradish;
- - 1 bunch of celery;
- - 1 red hot pepper;
- - 5 cloves of garlic;
- - half of bell pepper;
- - 3 sprigs of fresh dill.
- For brine:
- - 10 liters of water;
- - 2 glasses of sugar;
- - 2 cups mustard powder;
- - 1 1/2 cups salt.
Instructions
Step 1
Take a three-liter jar, put ripe tomatoes in it, alternating with fresh herbs. Better to take celery, dill, horseradish leaves, horseradish root (finely chopped), garlic and a little bitter paprika and bell peppers. Tomatoes should be laid loosely, taking into account fermentation. Fill several full cans in this way.
Step 2
Prepare the tomato pickle. Dissolve good dry mustard, sugar and salt in a little water. Then add 10 liters of water to this mixture. Mix thoroughly.
Step 3
Pour the brine over the tomatoes, close the jars with lids, put them in a dark, dry place. Tomatoes are ready for the winter.
Step 4
The first tomatoes in mustard brine can be tasted within forty days after laying. In the same way, you can salt tomatoes in any dish that is convenient for you - in a saucepan, tank. Spices, herbs can be added to your taste, but it is with this set of ingredients that tomatoes are especially aromatic and crispy.
