Sauerkraut (pickled) tomatoes with mustard
A very simple and not troublesome, but successful recipe for souring tomatoes. I learned it from my husband's mom, and now we always use this recipe to pickle tomatoes for the winter. Sauerkraut tomatoes are perfect as an appetizer and simply with mashed potatoes - a delicious treat.
Composition (for 10 liters of water):
- salt - 1 tbsp
- sugar - 2 tbsp.
- bay leaf - 10 pcs.
- black bitter pepper - 10 peas
- allspice - 10 peas
- dry mustard powder - 90 grams .
Cooking:
For this recipe, you need to take firm and well-ripened tomatoes of "cream" type. Wash the tomatoes thoroughly and put them into jars. From the above proportions, about five 3-liter jars are obtained.
Use a 200 ml beaker to measure salt and sugar.
In 10 liters of water dissolve salt, sugar, add bay leaf and pepper and boil the brine.
Then cool the brine to room temperature, add dry mustard, stir well so that there are no lumps, and let stand for 10 minutes.
Pour the brine over the tomatoes placed in jars. Do not pour the sediment from the brine into the jars.
Cover the jars with polyethylene lids and put them in a cold place.
In 30 days tomatoes will be ready.
Bon appetit!
