Table of contents:
- Ingredients for pickled tomatoes with celery and mustard:
- Method of preparing pickled tomatoes with celery and mustard
Video: Pickled Tomatoes With Celery And Mustard. Step-by-step Recipe With Photo
It's not the first time I've rolled pickled tomatoes with celery and mustard and it's tastier, believe me, I've never tried it anywhere, and my homemade marinade is drunk before the vegetables run out. The blanks are pretty simple and not time consuming.
- Cooking time: 1 hour
- Quantity: 3 l
Ingredients for pickled tomatoes with celery and mustard:
- 3 kg of tomatoes;
- 0.5 kg stalk celery;
- 30 g of mustard seeds;
- 20 g coriander;
- 4 bay leaves;
- 5-6 dill umbrellas.
- 50 g of salt without additives;
- 55 g granulated sugar;
- 15 ml of vinegar essence;
- 2 liters of water.
Method of preparing pickled tomatoes with celery and mustard
Dry carefully washed preservation jars with a volume of 0.5 to 1 liter in an oven heated to 110 degrees Celsius for about 10 minutes.
Roast mustard seeds and coriander in a dry hot frying pan for several minutes. Put the bay leaf in boiling water for a minute.
Pour two teaspoons of coriander and mustard seeds at the bottom, add a leaf of laurel.
We tear off the umbrellas from the dill, put them in boiling water, shake them off, put two umbrellas on the bottom of each jar.
Soak the stalks and greens of celery for 10 minutes in cold water, then rinse under the tap, shake off, dry. Cut the stems across into small cubes. Put pieces of celery and a few leaves of greens in a jar.
Choosing tomatoes for conservation are small, ripe, bright red, with dense pulp. We break off the stalks, wash them with clean, cold water, put them in jars tightly.
Shake the jar filled with tomatoes so that the pieces of celery fill the voids, add more tomatoes if necessary, put dill and green leaves on top.
Pour boiling water into a jar, then pour it into a saucepan, so you can accurately determine the required amount of liquid. Add granulated sugar and salt, boil for 5 minutes. We remove the water from the stove, pour in the vinegar essence and the marinade filling is ready.
Fill the vegetables with marinade filling to the very top, cover loosely with a boiled lid.
Put a towel or cloth made of natural fibers into a large saucepan with a wide bottom, put cans of vegetables, pour in water heated to 60 degrees so that it reaches the hangers. We gradually heat up to 90 degrees Celsius, pasteurize containers with a capacity of 1 liter for 20 minutes, half-liter containers for 15 minutes.
We remove the cans, screw the lids tightly or roll them up, turn them upside down. We wrap the canned food with a thick blanket, leave it to cool completely.
The next day, we put the canned tomatoes in a cold cellar. Storage temperature from + 2 to + 8 degrees. Vegetables marinated in this way are perfectly stored until spring and even longer if they are not eaten.
By the way, since aesthetics is important in everything, I advise you to use multi-colored paper, fabric scraps or stickers with inscriptions to designate and individualize the blanks.
In my opinion, it is convenient to remember that those jars on the far shelf, covered with a checkered fabric, I rolled up in September and added celery with mustard to the marinade.