Tomatoes with mustard for winter

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products for cooking tomatoes with mustard. Tomatoes are better to take ripe, without flaws on the peel.

2. Step 2:

   

   First of all, thoroughly wash the jars and lids with the product, then rinse them well in running water.

3. Step 3:

   

   Some sources say that this is enough, but I always prefer to sterilize cans. You can do this in a water bath, in the microwave or in the oven.

4. Step 4:

   

   Peel the garlic. Wash tomatoes, dill, horseradish leaves and tomatoes well.

5. Step 5:

   

   In the places where the peduncle was, make several punctures in order to further preserve the integrity of the fruit and a beautiful appetizing appearance.

6. Step 6:

   

   Put a horseradish leaf, garlic cloves, bay leaf and dill sprigs in a clean sterile jar at the bottom.

7. Step 7:

   

   Then send the tomatoes to the same place. This time I used cherry tomatoes in addition to tomatoes. For two jars of 1500 and 300 milliliters, it took me 800 grams of ordinary tomatoes and 200 grams of cherry. This way the jar looks more full. You can only use large tomatoes.

8. Step 8:

   

   Prepare the brine. To do this, pour water into a saucepan, add salt and sugar. Send it to a high heat, boil for about one minute after boiling, pour in the vinegar, and remove the brine from the heat.

10. Step 9:

    

    Pour mustard powder and pepper peas to the tomatoes.

11. Step 10:

    

    Gently and gently shake the jar so that the mustard is distributed over the tomatoes.

12. Step 11:

    

    Fill the jars with boiling marinade. If the jars have already cooled down by this time, then pour the brine in portions to avoid cracks in the glass container.

13. Step 12:

    

    Roll up the jars with sterile lids.

14. Step 13:

    

    Send the workpiece under a warm blanket and leave it to cool completely.

15. Step 14:

    

    Lower the cooled cans into the cellar or send them to the refrigerator for storage.

16. Step 15:

    

    Tomatoes are very tasty after infusing for at least one month.