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Sauerkraut tomatoes with mustard and cloves

Bright, delicious tomatoes in a vigorous brine! In the old days, tomatoes were fermented in large barrels to last for the whole winter. Now, of course, we have urban residents, there is no such opportunity. But my neighbor taught me this recipe. Tomatoes turn out fragrant and spicy. The amount of pepper can be adjusted to your liking.
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Pickled tomatoes with mustard and cloves
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 1 g
Fats 0 % 0 g
Carbohydrates 80 % 4 g
23 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 7 d 1 h 20 min

1. Tomatoes are well washed in warm water.

2. We pierce each piece with a fork so that the tomatoes are digested faster.

3. We wash the jar very well with soda and a clean sponge. Lay out layers of tomatoes and spices.

4. Prepare a brine of water, honey and salt. Add half a portion of mustard. Pour into jars with tomatoes up to the neck. Pour the remaining mustard powder on top. We cover it with gauze.

5. We leave the tomatoes to ferment in a warm place for a week. Then we remove the workpiece to a cold place.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Honey - 400   kcal/100g
  • Garlic - 143   kcal/100g
  • Carnation - 323   kcal/100g
  • Dried ground cilantro - 216   kcal/100g
  • Coriander - 25   kcal/100g
  • Cilantro, coriander - 25   kcal/100g
  • Bay leaf - 313   kcal/100g
  • Dill greens - 38   kcal/100g
  • Hot capsicum - 40   kcal/100g
  • Water - 0   kcal/100g
  • Horseradish Root - 59   kcal/100g
  • Table salt - 0   kcal/100g
  • Allspice - 263   kcal/100g
  • Mustard powder - 378   kcal/100g

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