Mustard tomatoes “Yummy fingers”, very tasty

The use of mustard powder for canning cucumbers today has become familiar. At first, I was afraid that the tomatoes would be too sharp. But, my fears were in vain, moreover, the vegetables perfectly preserved their taste. Rubicon was left behind and now I stock up tomatoes with mustard for the winter without fear.

Plain yellow powder gives the tomatoes a delicate slightly sweet taste, prevents the formation of putrefactive bacteria and, as a result, the appearance of mold. In addition, blanks do not require sterilization and are stored superbly. The main thing: choose fleshy tomatoes of medium size.

Large jars are difficult to lay out, and when removed, they easily lose their shape. Fruits of different sizes are poorly pickled and lose the taste. Mustard powder without problems can be purchased in the store or on the market. If you buy from a private seller, pay attention to the color (must be uniform, rich yellow) and the smell is fresh mustard, a little spicy.

If desired, you can drop a pinch of whole mustard seeds into a balloon - they will give the marinade an exquisite savory taste. The recipe shows the proportions to 1 liter marinade fill. Since its amount depends on the size of the tomato and the density of filling, determine the exact volume of the marinade after you pour hot water from the filled can, or simply make it double. Step-by-step photos help you repeat the process easily.

Ingredients:

How to cook pickled tomatoes with mustard

Wash the cylinders. Use baking soda as a detergent. Next, rinse the container with boiling water and tilt to drain the remaining water. Rinse the tomatoes thoroughly with a stream, pick them soft and damaged. Make several pricks with a wooden torch near the stem, so that the fruits do not burst when immersed in hot water.

Peel the garlic and place on the bottom of the jar. Give the bay leaf, mustard powder and fragrant peas there.

Carefully place the prepared tomatoes on top.

Fill the container with vegetables with boiling water, cover with a pre-washed lid and soak for a quarter of an hour.

For the marinade, pour the purified water into the heat-resistant container and boil. When the first temperature bubbling bubbles appear, pour white sweet and salty loose crystals and stir until dissolved. Let the brine boil again, add vinegar and finish the heat treatment.

Drain the hot water from the cans with tomatoes and immediately pour in the marinade. Cork the cans. Turn the cylinders over, check their tightness and wrap them in a warm blanket.

Pickled tomatoes you will love their taste, they turn out just to lick your fingers, and aroma.