Tomatoes, pickled with mustard, garlic and horseradish

On the bank of 3 liters:

60 g salt

20 g mustard powder

5-7 peas allspice

7-10 peas black pepper

6 bay leaves

3-4 cloves garlic

1 twig Dill (large)

tomatoes

a piece of horseradish

In a clean jar with a capacity of 3 liters to put all the spices and herbs washed and obsushennuyu.

Rinse and chop the tomatoes with a fork in several places, tightly folded into the jar.

Salt dissolved in 1 liter of water (boiled, room temperature), add brine to tomatoes.

Share on tomatoes white cloth (cotton, pre-scald), it pour mustard powder (if you do so, you will not be formed on top of the mold).

Next, tomatoes, pickled with mustard, garlic and horseradish are left for 1-2 weeks at room temperature (do not close the lids), after this time the bank is sealed cover (plastic) and put them in the refrigerator, where is maintained even 2-4 weeks.