Salted tomatoes with horseradish and mustard in a jar

In our family salted tomatoes is very respected, especially on cold winter evenings in the form of snacks for boiled potatoes. I spied this cooking recipe on a blog from a work colleague I know about a year ago. Last fall, I made five cans of such tomatoes myself, all of mine ate them very quickly, it was not possible to hide them for the New Year holidays…

First you need to prepare a jar for canning (rinse, boil, calcinate – who does what, although we will not preserve anything). Then put all the specified spices on its bottom, except salt and mustard powder. Personally, I like to cut garlic in half, and not put whole slices.

Take tomatoes, wash them well, pierce each with a fork in several places and put them in a jar in dense layers.

Separately, in one liter of well-boiled and cooled water to room temperature, dilute sixty grams of salt and immediately pour this brine over tomatoes in a jar. Salt can be dissolved in hot water to dissolve faster, but tomatoes are filled with warm water.

Cover tomatoes with prepared and boiled cotton cloth, and pour mustard powder on top. Firstly, the powder will protect against mold formation (which often happens with canned tomatoes), and secondly, it will add a new taste to ready-made canned food.

In this form, the jar should stand for about a week and a half, necessarily at an average room temperature.

When the time runs out, you need to close it with a plastic lid and put it in the refrigerator. Salted tomatoes will be ready in four weeks, but you can take a sample earlier, in two weeks. The longer the tomatoes stand, the more they are fermented, choose which degree of sourness you like more. Bon appetit!