Cold-Brined Mustard Tomatoes

1. 1 Tomatoes≈ $4.67 per kg 1.8 kg
2. 2 Mustard 15 g
3. 3 Horseradish leavespack 50 g ≈ $3.00 30 g
4. 4 Dillpack 50 g ≈ $1.80 40 g
5. 5 Garlic≈ $10.00 per kg 20 g
6. 6 Black peppercorns 3 g
7. 7 Saltpack 1 kg ≈ $0.90 80 g
8. 8 Sugarpack 1 kg ≈ $1.60 30 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Choose firm tomatoes¹, wash them, and prick them near the stem.

2. Wash a 3 l jar with baking soda and sterilize it over steam for 15 minutes, then boil the plastic lid for 5 minutes.

3. Boil 1,3 l water with 80 g salt⁷ and 30 g sugar⁸, then cool completely. Add 15 g dry mustard, stir, and let stand for 2 hours.

4. Put half the horseradish³ and dill⁴, the garlic⁵, and the peppercorns in the bottom of the jar. Pack in the tomatoes¹ tightly and cover with the remaining herbs.

5. Pour the clarified brine over the tomatoes¹ without disturbing the sediment, and close with the plastic lid.

6. Immediately put the jar in a cellar or on the bottom shelf of the refrigerator. The tomatoes¹ are ready in 3 weeks.

7. Store at 0–5 °C for up to 4 months, and keep an opened jar in the refrigerator for up to 2 weeks.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.