Pickled Tomatoes With Celery And Mustard. Step-by-step Recipe With Photo

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Pickled Tomatoes With Celery And Mustard. Step-by-step Recipe With Photo
Pickled Tomatoes With Celery And Mustard. Step-by-step Recipe With Photo

Video: Pickled Tomatoes With Celery And Mustard. Step-by-step Recipe With Photo

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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.

Pickled tomatoes with celery and mustard
Pickled tomatoes with celery and mustard
  • 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.

Marinade filling:

  • 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.

We prepare jars and spices
We prepare jars and spices

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.

Put the spices and dill umbrella on the bottom of the can
Put the spices and dill umbrella on the bottom of the can

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.

Put chopped celery into a jar
Put chopped celery into a 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.

Put tomatoes in a jar
Put tomatoes 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.

Fill the jar with tomatoes, cover with herbs on top
Fill the jar with tomatoes, cover with herbs on top

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.

Cooking the marinade
Cooking the marinade

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.

Pour the vegetables with marinade, cover with a lid and put on pasteurization
Pour the vegetables with marinade, cover with a lid and put on pasteurization

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.

Close the pasteurized jars of pickled tomatoes and turn them over and set aside to cool
Close the pasteurized jars of pickled tomatoes and turn them over and set aside to cool

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.

Pickled tomatoes with celery and mustard
Pickled tomatoes with celery and mustard

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.

Pickled tomatoes with celery and mustard
Pickled tomatoes with celery and mustard

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.

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