Pickled tomatoes with dry mustard in 4 days
Today we will prepare delicious pickled tomatoes according to an original recipe. During the pickling process, lactic acid is formed, which has a preservative effect on the products, giving the tomatoes a special taste and aroma. As a result, we get aromatic and moderately salty tomatoes with a pleasant sourness, which is perfect as an appetizer for meat dishes, baked poultry or sausages. Mustard prevents mold from forming on the surface of the brine and gives the vegetables a piquant note.
You can use any variety of tomatoes for the recipe. The main thing is that the fruits are ripe and the same size, then they will cook at the same time. I used plum tomatoes, they are fleshy and well suited for pickling. Be sure to try to repeat this recipe to enjoy the most delicious summer treat with your family. A piquant marinade with spices gives vegetables an amazing taste and aroma!
Ingredients for making pickled tomatoes with dry mustard in 4 days:
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Ingredients:
Tomatoes – 1.8 kg.
Hot pepper – 1 pc.
Garlic – 3 cloves.
Dill sprigs – 2 pcs.
Currant, bay leaf and horseradish leaves – 2 pcs.
Black allspice – 5 peas.
Cloves – 2 pcs.
Coriander seeds – 0.5 tsp.
Peppercorn mix – 0.25 tsp.
Rock salt – 3 tbsp.
Sugar – 1.5 tbsp.
Mustard powder – 1 tbsp.
Recipe for making pickled tomatoes with dry mustard in 4 days
Step-by-step instructions:
1. Put horseradish, bay leaf and black currant leaves, sprigs of fresh herbs, and dill umbrellas on the bottom of a clean three-liter jar. Add peeled garlic cloves for flavor and a few rings of hot pepper, cleared of seeds.
2. Wash the tomatoes, use a toothpick to pierce the skin around the stalk in several places. Fill the jar with prepared vegetables.
3. I alternated tomatoes with herbs and garlic so that the snack looked appetizing in the jar.
4. In a ladle or small saucepan, mix table rock salt, sugar and mustard powder. For flavor, add black allspice, a mixture of peppercorns, coriander grains and a few clove buds. Pour 1.5 liters of purified cold water over the ingredients. Stirring until the dry ingredients are completely dissolved, bring the marinade to a boil.
5. Pour boiling marinade over the vegetables in the jar. The liquid should completely cover all the ingredients.
6. Tie the jar with vegetables with gauze or a clean cloth. Leave the tomatoes at room temperature for 4 days.
7. After the specified time, the pickled tomatoes with mustard will be ready. The marinade will become slightly cloudy during the pickling process, this is normal. Close the jar with a nylon lid and put it in the refrigerator for storage.
Bon appetit!
Try to cook:
Eggplants baked with tomatoes, boiled sausage and hard cheese in the oven
