Salted yellow tomatoes for the winter. Yellow tomato ketchup

Pickled yellow tomatoes for the winter - recipe with photo:

Tomatoes are sorted in such a way that the jar contains vegetables of the same size. Take 1 large sweet pepper or 2 small ones. Garlic head should be medium. Dill is sorted out: only green rosettes with seeds and small pieces of stems are left, the leaves are not put in jars.

All vegetables are washed, and any damaged fruits are set aside.

A motley set of vegetables decorates the appearance of the jar. You can use green and red hot peppers at the same time, cutting off a piece from each pod. If you leave the seeds in the pods, the marinade will be very spicy, it is better to shake out these white slices from the pepper slices. At the bottom of the jar put all the spices indicated in the recipe.

Sweet peppers are cut into thin vertical strips. Put yellow tomatoes and peppers in a jar.

At the first filling with boiling water, fill the jar to the very neck. Cover the workpiece with a sterile lid.

After 10 minutes, the water is poured into the pan.

Add salt and sugar. This liquid will later become the marinade. The amount of salt and sugar is indicated for 1.5 liters of water. If there is less liquid in the pan, boiled water is added.

A jar of tomatoes is poured with fresh boiling water for 10 minutes, this water is drained and not used in the future. When the jar is free of water, you will see that the tomatoes have settled down compactly, leaving more room for the marinade. At this time, vinegar is poured into the jar.

Put the saucepan with marinade on fire, boil for 2 minutes.

Pour the marinade over the tomatoes, now they are guided by the line of the can's shoulders.

The jar is rolled up immediately after the third filling.

A jar of rolled tomatoes is turned over, covered with a light blanket.

Tomatoes pickled for the winter languish under a blanket for 10-14 hours. The jar is taken out when it has already cooled to room temperature.

Pickled yellow tomatoes are ready for the winter!

You can store the workpiece for a year.

Hello!

Some housewives claim that tomatoes can be preserved in any way, and the color of the fruit does not matter. But if in doubt, use recipes that are designed for harvesting yellow tomatoes.

canned yellow tomatoes

For a 1 liter jar you will need:

Small and dense fruits;
Onion;
Bulgarian pepper;
Basil;
parsley greens;
Bay leaf;
dill inflorescences;
Allspice peas;
1 - 1.5 st. l. Sahara;
1 st. l. vinegar 9%;
1 tbsp no salt top.

Cooking:

Wash tomatoes and spices.
Clean the onion.
Wash the container and lid thoroughly.
Boil the lid.
Boil about 0.5 liters of water.
At the bottom of the container place pepper and bay leaf.
Add chopped greens.
Cut the onion into four slices, separate the layers and place in a jar.
Cut the pepper into quarters, remove the seeds. Place in container.
Fill jar with yellow tomatoes. They should not be higher than the edges of the jar. Try not to damage them.
Carefully pour boiling water into the center of the jar. The water should cover the vegetables completely. Cover with prepared lid.
Wait 15 min. Drain water into a saucepan, add salt and sugar, bring to a boil.
Pour vinegar into a jar of vegetables and, without delay, boiled marinade.
Roll up the container.
Turn it over and wrap it up for a few hours.

yellow tomato paste

And you can prepare yellow tomato paste for the winter. Soup prepared on its basis will look especially beautiful and unusual. For conservation, only yellow fruits and 9% vinegar are required - 1 tsp is needed for a half-liter container. And, of course, sterile lids and jars.

Wash and dry fruit with a towel. Remove rotten areas. Cut off the part of the tomato where the stalk is attached.
Slice the tomatoes finely.
Chop vegetables. Use a blender for these purposes or, if it is more convenient, a meat grinder.
Put the saucepan with the mass on the fire.
After it boils, reduce the intensity of the fire and cook the mass for 40 minutes.
The tomato will become thicker.
Pour vinegar into the prepared container, and then hot tomato. Close with prepared lids.
Turn the preservation over, wrap it carefully and let it cool for 12 hours.

yellow tomato slices

You will need:

yellow tomatoes;
Garlic;
hot pepper;
Bay leaf;
80 g of sugar;
50 ml of vinegar;
1.5 st. l. gelatin;
1 st. l. salt.

Cooking:

Wash the container and wipe dry.
Wash the tomatoes thoroughly and dry with a paper towel or wait until the water drains.
Put pepper and bay leaf on the bottom of the container.
Free the garlic from the husk and add to the jar.
Carefully cut the tomatoes into 2 or 4 slices and carefully place them inside the container.
Dissolve gelatin in a glass of warm water.
Prepare brine. Dissolve salt and sugar in a liter of water. Let it boil for a quarter of an hour and pour in the vinegar.
Cool the brine and mix with gelatin.
Pour the tomatoes in the jar with brine.
Sterilize the container in a water bath. You can use the oven. Each jar is sterilized for 15 or 20 minutes.
Close tightly with metal lids.
Wrap and leave to cool slowly.

Lecho of yellow tomatoes

1.3 kg of sweet peppers are cleaned from seeds and stalks, cut into strips 5 or 8 mm thick.
Wash a kilogram of yellow tomatoes and cut into slices of 3 or 4 mm. Remove the "hat".
250 g onion, peeled and cut into cubes.
Place all prepared vegetables in an enameled container, add salt - 20 g, a pinch of ground red pepper or two peas of black pepper, 2 - 3 tbsp. l. water.
Simmer vegetables for 10 minutes.
Divide into half liter jars. Make sure the vegetables are covered with liquid.
Next, heat for half an hour in boiling water.
Immediately close with boiled lids.
Store the workpiece at a temperature not exceeding 15 degrees.

Sincerely, Galina.

This type of blanks can be called assorted vegetables. The main component is yellow tomatoes, but each jar contains crunchy cloves of garlic and multi-colored strips of sweet pepper. The marinade will not be too spicy, spices are used sparingly. The presence of vinegar in the filling allows you to reduce the amount of salt. If you like the presence of spicy bitterness in the dish, then do not clean the seeds from hot pepper circles. In winter, yellow pickled tomatoes will look bright and unusual on a plate.

TIME: 1 hour 30 min.

Easy

Servings: 12

Ingredients

yellow tomatoes - 1.5 kilograms,
bell pepper - 1 kilogram,
hot pepper - 1 piece,
garlic - 1 head,
dill and parsley umbrellas,
currant and horseradish leaves.
Marinade:
water - 3 liters,
salt - 1.5 tablespoons,
sugar - 3 tablespoons,
vinegar - 75 milliliters,
hot peppercorns - 1 teaspoon,
cloves - 1 teaspoon.

Cooking

1. Yellow tomatoes are sorted, the stalks are removed, washed with water. For pickling, only dense medium-sized fruits are chosen.

2. Coarse sea salt is used for the marinade, the bite should be 9%.

3. Banks are sterilized. Slices of hot pepper and garlic cloves are placed at the bottom, cloves and dry black pepper are poured.

4. The bottom of the jars is covered with currant and horseradish leaves.

5. Banks are half filled with tomatoes.

6. Then lay a layer of pepper. Bulgarian pepper for pickling cut into large slices. It is advisable to use vegetables of different shades.

7. Banks are filled to the top with tomatoes.

8. Tomatoes are poured with hot water. In this case, the jars must be closed with special lids.

9. After 20 minutes, the water is drained, then the tomatoes are re-filled with boiling water. After 20 minutes, water is poured into a saucepan, salt and sugar are added. The marinade is boiled for 5 minutes, for a sharp taste, dill and parsley umbrellas, slightly dried in the sun, are added to it.
10. Pour 25 grams of vinegar into each jar.
11. Fill jars with hot marinade. From contact with boiling water, cracks may appear on the glass, so the jars must stand on a metal surface.
12. Banks are rolled up using a special key. Both lids and sealing gum are pre-boiled. You can pickle vegetables in jars with screw-on lids.
13. Banks are turned over, carefully wrapped with an old thick blanket. Cooled jars with yellow pickled tomatoes are placed in a dark and cool room.

We share a photo recipe for making salty yellow tomatoes for the winter. The taste of yellow tomatoes is slightly different from their red counterparts. They are much sweeter, but also a little drier. As homemade preparations, it is customary to make salting from yellow tomatoes, and lecho. If you decide to close salty yellow tomatoes for the winter, choose the most ripe, but firm fruits. It is desirable that the tomatoes are not too large in size, so it is better to "tamp" them into jars. You can salt yellow tomatoes with the addition of traditional greens - dill umbrellas and horseradish leaves, but you can also get by with ordinary bay leaves and peppercorns. Our family loves the second option more, so for other experiments I’ll only add on my own - you don’t need to use too many different greens, dill umbrella - 1 piece, horseradish or currant casting - 2 pieces per half liter jar. Grain French mustard and a couple of cloves of garlic also give a good aftertaste. But this is still up to you. Let's get started!

It takes 30 minutes to prepare two half-liter jars of the workpiece.

Ingredients:
- tomatoes - 600-700 g,
- water for brine - 1 l,
- salt - 1 tbsp. l. (no slide)
- sugar - 1 tsp,
- vinegar 9% - 1 tsp,
- peppercorns - 4-5 pcs.,
- bay leaf - 4 pcs.
Rinse the tomatoes under running water, sterilize the jars in advance (you need to put the tomatoes in hot ones) and put the lids to simmer over low heat.

Pierce each tomato several times around the stalk, you can do this with an ordinary needle or a wooden stick.

Fold the tomatoes into prepared jars so as not to damage them, but it should also fit as much as possible.

Pour hot water over the tomatoes in jars. Let them sit for 10 minutes.
Then drain the water into a saucepan (do not remove the tomatoes from the cans), salt and add sugar, bring to a boil. Boil the brine for 5 minutes, pour vinegar into it, stir and pour back into jars.

Tighten the jars with screw or roll caps, turn over and leave to cool in a dark place. The tomatoes will completely cool in about one day.

Store tomatoes in brine under screw caps either in the basement or on the bottom shelf of the refrigerator for up to six months. Sunset banks can stand perfectly all winter and in the pantry.

Last time we shared

Published: 17.09.2015
Posted by: AnyutkaM
Calories: Not specified
Cooking time: not specified

A piece of sunshine on your winter table is a sweetish bright pickled salad of yellow tomatoes and red peppers. Adds colors and grated carrots. Sprinkled with juicy onion half rings, the salad turns out to be unusually tasty, although it is prepared, at first glance, from a very simple set of products. Boiled with sugar and salt, it turns out quite soft, but the vegetables do not lose their taste. This salad can be a great appetizer. Due to the absence of garlic and pepper in the twist, it can also be served on the children's table. Sweet and sour tomatoes will please everyone! Serve this salad topped with fresh herbs. Parsley and basil go well with tomatoes. And then your dish will turn out festive and interesting.

Yellow tomato salad for the winter - recipe with photo.

You will need:

- 3 kg of yellow tomatoes,
- ½ kg of pepper,
- ½ kg of carrots,
- ½ kg of onion,
- 2 tablespoons salt,
- ½ st. granulated sugar.

Step by step recipe with photo:

We choose yellow tomatoes of fleshy varieties. The fruits must not be overripe. It’s better to take even slightly unripe ones, the main thing is that they are firm, since we will cook them for a long time and they should not turn into porridge.
Cut the washed vegetables into large pieces. Cutting out green corners along the way. We scrape the carrots with a knife, removing the top layer. Rinse under the tap and rub coarsely.
Wash the red bell pepper and divide it in half, so that at first it is convenient to clean out the middle. The remaining and stuck seeds can be washed off under the tap. Cut a piece of pepper into thin strips.
Peeled onions are divided into two halves and thinly chopped each.

Mix vegetables and add spices to them. All this is placed in a capacious pan with enameled or stainless walls. We put it on the stove and turn on the fire to a minimum.

So preparing a salad of yellow tomatoes for storage in the winter will be about two hours. During this time, a lot of liquid will evaporate, and the salad will turn out thick.

We lay out the hot mixture in sterilized jars. We roll up and send to a permanent storage place when they are completely cool.

Tips: Various ingredients can be added to the yellow tomato winter salad during the cooking process. A little garlic will not hurt if you put it straight whole, dividing it into cloves. This preservation can also be prepared from ordinary red tomatoes, however, the requirements for fruits remain the same: they must be firm and not overripe.
Bon appetit.
Old Lesya
See also how to cook.