I roll up pickled tomatoes with celery and mustard not for the first time and tastier, believe me, I haven't tried it anywhere, and my homemade marinade is drunk before the vegetables run out. Blanks are fairly simple and do not take much time.
- Cooking time: 1 hour
- Quantity: 3 l
Ingredients for pickled tomatoes with celery and mustard:
- 3 kg of tomatoes;
- 0.5 kg of celery stalk;
- 30 grams of mustard seeds;
- 20 g of coriander;
- 4 bay leaves;
- 5-6 umbrellas of dill.
Marinade Fill:
- 50 g of salt without additives;
- 55 g of granulated sugar;
- 15 ml of acetic essence;
- 2 liters of water.
A method of cooking marinated tomatoes with celery and mustard.
Thoroughly washed jars for preservation with a volume of 0.5 to 1 liter are dried in an oven heated to 110 degrees Celsius for about 10 minutes.
Mustard seeds and coriander calcined in a dry hot frying pan for a few minutes. Bay leaf put for a moment in boiling water. At the bottom we pour two teaspoons of coriander seeds and mustard, add a leaf of laurel.
We pick umbrellas from dill, put them in boiling water, shake them off, put two umbrellas on the bottom of each can.
Soak stems and greens of celery for 10 minutes in cold water, then rinse under a tap, shake, dry. We cut the stems across in small cubes. Put the celery pieces and a few green leaves in the jar.
Tomatoes for preservation choose small, ripe, bright red, with dense flesh. Tear off the stem, wash it with clean, cold water, put it in jars tightly.
Shake the jar filled with tomatoes so that the celery pieces fill the voids, if necessary add more tomatoes, put dill and green leaves on top.
Pour boiling water into the jar, then pour it into the pan, so you can accurately determine the required amount of liquid. Add sugar and salt, boil for 5 minutes. Remove the water from the stove, pour the vinegar essence and the marinade fill is ready.
Fill vegetables with marinade to the top, loosely cover with boiled lid. We put a towel or a cloth made of natural fibers into a large pot with a wide bottom, put jars of vegetables, pour in water heated to 60 degrees so that it reaches the hangers. Gradually heat up to 90 degrees Celsius, pasteurize containers with a capacity of 1 liter 20 minutes, half a liter 15 minutes.
Remove the jars, screw the lids tightly or roll them up, turn the neck down. We wrap canned food with a thick blanket, leave it to cool completely.
The next day, we remove the canned tomatoes in the cold cellar. Storage temperature from + 2 to + 8 degrees. Vegetables, marinated in this way, are perfectly preserved until spring and even longer if they are not eaten.
By the way, since aesthetics is important in everything, I recommend using multicolored paper, cutting fabric or stickers with labels to designate and individualize blanks.
In my opinion, it is convenient to remember that over those jars, on the far shelf, covered with checkered cloth, I rolled up in September and added celery with mustard to the marinade.
