How To Cook Marinated Tomatoes With Celery And Mustard - Recipe
Author: Maryam Ayres
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
Learn how to cook "Marinated tomatoes with celery and mustard". Delicious recipe.
Required products :
- 3 kilograms of tomatoes
- 1/2 kg of celery stalks
- 30 grams of mustard seeds
- 20 grams of coriander
- 4 bay leaves
- 5-6 sprigs of dill
For the marinade:
- 50 grams of salt
- 55 grams of granulated sugar
- 15 milliliters of vinegar essence
- 2 liters of water
Method of preparation :
Wash jars with a capacity of 0.5 to 1.0 liters, then put them in an oven preheated to 110 degrees for 10 minutes.
Roast the mustard and coriander seeds in a hot pan for a few minutes, put the bay leaves in boiling water for a minute.
At the bottom of each jar put two teaspoons of mustard and coriander, also bay leaf.
Steam the dill, shake out of the water and put 2 stalks in each bowl.
Soak the celery (both stems and leaves) for 10 minutes in cold water, then rinse under running water and dry. Cut the stalks crosswise into small cubes, distribute them in the jars and add a few of the leaves.
Choose small ripe and fleshy tomatoes for the can. Clean them of unnecessary parts and wash with cold water.
Arrange them in the jars tightly, and fill the remaining empty spaces between them with pieces of celery.
At the top put dill and chervil leaves.
Pour boiling water into the dishes, then pour it into a saucepan. This will make it easy for you to estimate the exact amount of fluid you need.
Add sugar, salt and cook for 5 minutes. Then remove the pan from the heat, pour the vinegar essence into it and the marinade is ready.
Pour it over the vegetables, filling the jars to the brim. Cover with boiled lids that do not close tightly.
In a large saucepan with a wide bottom, place a towel or cloth made of natural fibers. Arrange the jars on it and pour water, heated to 60 degrees, to reach the "shoulders" (curve before the throat) of the dishes. Gradually heat to 90 degrees and pasteurize for 20 minutes (15 minutes are enough for half-liter jars).
Remove the cans from the pan and then close the lids. Turn the jars upside down, wrap in a blanket and leave to cool completely.
The next day, store in a cool place (cellar, basement or other suitable room), and should be stored at a temperature between 2 and 8 degrees.
Vegetables marinated in this way are durable until spring and even longer if you have prepared large quantities that you did not consume in the winter.
Enjoy your meal!
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