home
➠ Snacks
➠ Snacks
➠ Tomato wedges with mustard seeds

Tomato wedges with mustard seeds

2061

Kitchen Russian

Calorie content 63.6 kcal

Portions 2 p.

Cooking time 35 minutes

Proteins * 1.5 gr.

Fats * 2.8 gr.

Carbohydrates* 14.1 gr.

Content

Tomatoes pickled in slices are more convenient to eat: they do not burst or splash with juice. It is only important to choose the right tomatoes for such a harvest. The fruits must be fleshy, otherwise thin soft skins will turn out instead of juicy slices. If the tomatoes are small, then it makes sense to cut them into halves so that the finished pieces are not too small.

Ingredients

Fresh tomatoes 1 kg French mustard 4 tsp Dill 6 branch Black peppercorns 4 things. Garlic 6 tooth. Salt 1 tbsp Granulated sugar 3 tbsp Table vinegar 9% 3 tbsp. Water 1 l.

Cooking process

Wash the tomatoes thoroughly before cooking. We also wash dill greens well from dirt. Peel the garlic.

Cut the tomatoes into slices or halves, depending on the size of the fruit. It is recommended to cut the footprint from the stalk. If the tomatoes are oblong, as in the photo, you can simply cut off their lower part shallowly.

Banks are pre-washed and sterilized in any convenient way. Wash the lids and immerse them in boiling water - boil for a couple of minutes, then let them dry. Put dill greens, chives, peppercorns and mustard in prepared jars. We place tomato slices on top with a cut down - this way they are less deformed and it will be more convenient to get them for serving. We put the tomatoes quite tightly so that the pieces do not move.

To prepare the marinade, bring the specified amount of water to a boil. Add salt, granulated sugar and boil for three minutes. Turn off the stove and add vinegar, mix. Pour tomatoes in jars with hot marinade.

Cover the jars with sterile lids and put them on sterilization. To do this, we place the cans in a wide saucepan, pour water in such an amount that it reaches two-thirds of the height of the cans. We put the pot on the stove, bring the water to a boil and lower the temperature to a minimum. We maintain an inactive boil for fifteen minutes. After that, we carefully take out the cans and roll them up. Turn the rolls upside down to check the tightness and in this position let them cool completely. Store pickled tomatoes in a cool dark place.

Bon Appetit!