Green tomatoes with mustard for winter

1. My cans with baking soda. Then rinse with boiling water. At the bottom of each jar we spread a small piece of hot pepper, as well as sweet pepper, bay leaf, a piece of horseradish root, peeled and crushed garlic clove. Pour mustard powder.

2. Tomatoes are thoroughly washed under running water. We cut out the attachment point of the peduncle. Cut tomatoes into slices. We cut small fruits into quarters, and those that are larger - into 6 parts.

3. Peel the onion. Cut into thin half rings. Fresh green dill is washed, and then crushed with a knife.

4. We put the tomatoes in a bowl. We also put onions and dill here. Mix very carefully with a wooden spatula. We fill the prepared jars with spices with tomatoes.

5. In a small amount of cold drinking water, we dissolve the right amount of salt and sugar. Fill the cans with tomatoes with the resulting solution. Fill generously, to the brim. You will need about two liters of water. It depends on how tightly the tomatoes are stacked. The denser - the less brine will go.

6. Pour boiling water over a small clean piece of cloth. We cover each jar with such a piece. Pour a thick layer of mustard powder over the fabric. It will prevent tomatoes from mold.

7. We place the cans on some kind of pallet. This is necessary in order not to spill the liquid that will be released in the process. Leave for 7-10 days in a cool place so that the tomatoes do not peroxide. On the second or third day, the brine should become cloudy, foam will appear on the surface.

8. After the specified time, we remove the fabric from the cans, close the lids. We store the blanks in the cellar.

Have a pleasant tasting!