Tomatoes in a cold way with mustard for winter

For harvesting in this way, it is necessary to prepare beautiful and strong tomatoes and a lot of greenery. If you don't have enough greens, feel free to take more, consider your tastes!

Prepare the brine in advance. Dilute sugar and salt in water. Boil, boil for a couple of minutes. Cool it down. Add mustard.

Chop the herbs and garlic, set up the horseradish root. Cut the hot pepper into rings. Mix it all up. Pierce tomatoes in the stalk.

Part of the green mixture should be laid in a layer on the bottom of the dishes of at least 10 liters of volume. Put a layer of tomatoes on top and a layer of greens again, and tomatoes on it - and so on to the top while there are ingredients! The top layer must be finished with a green mixture.

Pour the tomatoes with brine, press on top with a lid or a plate with a load. Cover the dishes with a towel or gauze in several layers and leave everything for a week. After a week, the tomatoes are ready to eat.

For convenient storage, it is better to put tomatoes in jars under the lid and put them in a cool place.