Yellow tomatoes for the winter - 10 simple recipes with photos

Not knowing how to prepare yellow tomatoes for the winter, many housewives deprive themselves and their families of the opportunity to enjoy very tasty snacks. And in vain! Tomatoes with an unusual, sunny color have dense and fleshy flesh, which allows them to maintain their integrity during pickling. They don't lose their shape or fall apart. They have a sweeter taste, which is why the marinade always turns out so pleasant that you will drink it and lick your fingers. But the salads are especially good; many housewives, having tried them once, completely switch to preparing salads from the fruits of the yellow variety. In addition to canning salads and pickling, adjika, ketchup, and sauce are prepared from yellow tomatoes. They are prepared in their own juice, gelatin, and make healthy juice.

Preparing yellow tomatoes for the winter will ensure a sunny mood throughout the cold season. Carotenoids give the fruits their unusual color, which also gives bright colors to vegetables such as pumpkin and carrots. In contrast to lycopene, which determines the color of red varieties. For people allergic to lycopene, using yellow tomatoes is a great solution.

Marinated yellow tomatoes for the winter - a simple recipe

Remove the basil and celery, and you have a classic version of pickled tomatoes. But I advise you to expand the recipe a little.

Take 3 liter jars:

Yellow tomatoes – 1.7 kg.
Basil (green, purple) – 3 sprigs.
Leaf celery - 3 sprigs (preferably, but not required).
Dill - several sprigs.
Black pepper – 6 peas.
Bay leaf – 3 pcs.

For the marinade:

Salt - a large spoon.
Granulated sugar - 3 large spoons (heaped).
Vinegar 9% - 3 large spoons.

Step by step recipe:

Rinse the vegetables and pat dry with a towel.

Distribute bay leaf, peppercorns, and dill between three jars.

Fill the jars halfway with tomatoes. Add a sprig of basil and parsley.

Add vegetables to the top. Pack tightly enough, but do not press so as not to damage the fruit.

Boil water and pour into jars.

Leave on the table for a quarter of an hour. The goal is to heat the vegetables very well.

After the specified time has passed, pour the infusion into the pan.

Repeat the procedure by boiling clean water without additives and pouring it into jars.

For the third time, you need to cook a marinade from the infusion. To do this, discard all sugar and salt.

Bring the contents to a boil and quickly pour the marinade into jars.

Before doing this, add a spoonful of vinegar to each container.

Then everything is as usual: sealing on a turnkey basis or with screw caps, if the jars are new, with cutting for them.

Turn it over, wrap it warmly, leave it until tomorrow for gradual cooling. The next day, check if the marinade is leaking, correct if necessary. Store the workpiece in a cool place.

Yellow tomatoes marinated in slices in gelatin for the winter

Thanks to their dense pulp, yellow tomatoes can be pickled in slices according to any recipe - they will not lose their integrity. Here I offer a gelatin version , recognized as one of the best. We have already used this recipe when preparing red vegetables, come and take an interest in the recipes.

Take for a liter container:

Tomatoes - 450-500 gr.
Hot chili - pod.
Garlic – 2-3 cloves.
Bay leaf – 2 leaves.

Marinade for 1 liter of water:

Granulated sugar – 80 gr.
Salt - a tablespoon.
Gelatin – 1.5 large spoons.
Vinegar 6% - 50 ml. (can be apple or wine).

How to prepare:

Dissolve gelatin granules in a glass of warm water. Leave to swell.
Place the bay leaf and bitter pod, chopped into rings, into the jars (remove the seeds or leave - it’s up to you). Divide the garlic cloves into pieces and follow them.
Cut the vegetables into slices and place cut side down. Don't cut too finely. Pour in the water, then pour into the pan - this way you will know how much marinade you need to cook and count the number of spices needed for this.
Boil the water. Add the calculated amount of spices. When the crystals are completely dissolved, pour in the vinegar.
Combine the marinade with gelatin and boil for a couple of minutes until it dissolves.
Pour the marinade into the vegetables. Pasteurize the jars within 15 minutes from the moment the water boils in the pan.
Turn it upside down, cover it, and keep it for a day so that the preservation cools slowly.

Canned tomato slices

Try making gelatinous tomato slices. It may sound unusual, but the taste is amazing!

Ingredients:

Yellow cherry tomatoes – 800 g
Sugar – 160 g
Garlic – 2-3 cloves
Chili pepper - to taste
Gelatin – 1 tbsp. l.
Salt – 1 tbsp. l.
Vinegar – 100 ml

Preparation:

Garlic, pepper, bay leaf, and spices are placed on the bottom of the prepared jars. The fruits are cut into two halves and placed in a jar. Then a gelatin marinade is prepared. To do this, pour 2 liters of water into a saucepan and put it on fire, add salt, sugar, gelatin diluted in water, and at the very end vinegar. Within 15 min. The marinade needs to be boiled, stirring. Then pour the tomatoes into the jar and another 15 minutes. additionally sterilized. Only after this can the tomato slices be rolled up with lids.

It will look very nice in a jar if in this salad you replace half of the yellow tomatoes with red cherry tomatoes.

Yellow cherry tomatoes, pickled for the winter without sterilization

Small tomatoes are great for pickling. They turn out delicious, and there are a lot of them in the jar.

What you will need for a 3 liter jar:

Yellow cherry tomatoes - how many will go in.
Hot chili pepper – 2 pods.
Garlic – 4 cloves.
Parsley - 2-3 sprigs.
Mustard seeds - a teaspoon (more is possible).
Black pepper – 3-5 pcs.
Sugar – 100 gr.
Salt – 2 large spoons.
Vinegar 9% - 100 ml.

How to preserve:

Place garlic, peppercorns, parsley, pepper pods (they can be chopped) into jars.
Fill the container to the top with cherry tomatoes.
Pour boiling water over it and leave to steep for a quarter of an hour.
When the fruits are warm enough, pour the infusion into a saucepan. Cook a marinade based on it, adding salt and sugar. Lastly, when the spices have completely dissolved, add the vinegar.
Re-fill the cherry tomatoes with marinade and seal in any way. Cool the pieces slowly, then store them for winter.

Yellow Tomato Salad

A simple snack recipe that even beginner cooks can master.

Compound:

Yellow tomatoes – 1.5 kg.
Sweet pepper – 250 gr.
Carrots - the same amount.
Onion – 250 gr.
Salt - a large spoon.
Sugar - a teaspoon.

If desired, you can add any seasonings to the salad.

How to do:

Rinse the vegetables. Cut into cubes. An exception can be made for carrots, grated with large shavings.
Season with spices and set to simmer. When the mixture boils, turn up the heat.
Simmer at a gentle simmer for 1.5 hours (if you add vinegar to the recipe, you will have to simmer less). Distribute the hot salad among the jars and roll them under the lid. Store only in low temperature areas.

Spicy salad – the recipe is to die for

A cool appetizer option with peppers and eggplants. We made assorted salads , but from red tomatoes, I invite you to the recipes. The yellow appetizer will be tender and very appetizing.

Ingredients:

Yellow vegetables – 3 pcs.
Bell pepper – 3 pcs.
Eggplants – 3 pcs.
Garlic cloves – 2 pcs.
Sunflower oil – 100 ml.
Salt - a tablespoon.
Sugar - a teaspoon.
Vinegar 9% - large spoon.

How to prepare:

Wash the vegetables, cut the tomatoes into slices.
Remove seeds and membranes from the sweet pepper and cut into strips.
Cut off the skin of the eggplant and chop into cubes.
Place vegetables in a cooking pot. Season with salt and sugar.
Bring to a boil, reduce heat. Simmer the salad at a gentle simmer for at least half an hour.
Pour in vinegar and mix thoroughly. Boil for another 5-7 minutes, then remove from the burner.
Distribute into glass containers and roll up. Cool under a warm shelter, transfer to the cold for permanent storage.

Very tasty lecho

Prepare lecho from colored tomatoes, and it will sparkle with new flavor colors.

Necessary:

Yellow tomatoes – 1 kg.
Bell pepper – 1.3 kg.
Onion – 2-3 large heads.
Pepper – 3 peas.
Salt - a tablespoon.
Water – 50 ml.
Ground red pepper - a pinch.

Preparation:

Cut the vegetables randomly, into cubes, into strips. In small cubes, as is usually done for lecho.
Place in a cooking container. Add water and spices.
Let it cook. When the lecho begins to boil, reduce the fire power. Simmer, stirring frequently, for about 10-15 minutes.
Place in sterile jars and seal.

Selection, preparation of main components and containers

Before pickling yellow tomatoes, you must carefully select only whole and firm fruits. Damaged and wrinkled ones can be used to make an appetizer or salad, but they should not be used for canning.

The following varieties of tomatoes are suitable for pickling:

As for the size, for pickling it is necessary to select small, elastic fruits, and large ones are suitable for preparing salads or lecho.

After all the tomatoes have been carefully selected and washed, it is necessary to prepare the container. The jars are washed using baking soda to thoroughly remove any dirt. The washed containers are wiped with a towel and then turned upside down so that any remaining drops drain from the surface.

Attention! Seaming lids are sterilized in a separate container for several minutes.

When everything is prepared, you can proceed directly to preparing pickles according to the recipes presented below.

Delicious yellow tomatoes in their own juice

Classic preservation in an unusual color for us.

You will need:

Tomatoes, small, strong (you can use yellow cherry tomatoes or cream) – 1 kg.
Soft, meaty tomatoes – 700 gr.
Sugar – 1.5 small spoons.
Salt – 2 small spoons.
Cinnamon – a pinch.

Preparation:

Cut the fleshy tomatoes into slices, place them in a saucepan and add a little salt. Place on the stove. Heat over moderate heat until they release their juices and completely soften.
Use a blender to puree the contents.
Rub through a sieve to remove skins.
Add salt, sugar, and cinnamon to the resulting juice. Return the pan to the burner. Bring to a boil, cook for 5-7 minutes.
On small tomatoes, make several punctures at the stem. Place tightly in pre-sterilized jars.
Pour the boiling juice, filling to the top, cover with lids.
Sterilize the workpiece for 8-10 minutes. The time is given for half-liter containers and is counted from the moment the water boils in the lower pan.
Seal using any method. Cover the preserves, let cool, then store for winter.

Homemade green tomato preparations

"Eating"

Green tomatoes – 2 kilograms;
Onion – 2 heads;
2 garlic cloves;
Salt – 2 large spoons;
Allspice – 4-5 peas;
Table vinegar – 1 large spoon;
Vegetable oil.

How to prepare green tomatoes for the winter:

The jars must first be washed and various contaminants cleaned with detergent or baking soda;
Next, rinse the jars thoroughly several times. Sterilize them over steam or in the oven for about 15 minutes;
Then we peel the garlic cloves and put them on the bottom of the jars, and put allspice peas there;
Wash the tomatoes and cut them into several pieces. Place tomato slices in jars. Fold the vegetables tightly, leaving a little space on top for the onions;
Peel the onion heads and cut into thin half rings;
Place the onion on top of the tomatoes;
Place a 1.5 liter container of water on the stove and heat it up;
Add salt and granulated sugar to hot water and stir;
As soon as the water starts to boil, add vinegar and remove from the stove;
Fill the vegetables in jars with the prepared marinade to the very top, add 1 tablespoon of vegetable oil;
We put the material on the bottom of a large saucepan, place the jars and pour a little more than half of the water into the saucepan, cover the top with lids;
Place on gas and heat to a boil. As soon as the liquid begins to boil, sterilize for 15 minutes;
After this, we take out the cans, roll them up, place them upside down on the floor, and cover them with a warm blanket. Leave to stand until completely cool;
The salad should be stored in a dark place at a temperature of no more than 20 degrees.

And here are recipes for zucchini preparations for the winter.

How delicious is gooseberry jam with oranges! Find recipes here. Once you make it once, you'll make it every year.

Green tomatoes stuffed with herbs and garlic

2 kilograms of green tomatoes;
1 onion;
2 heads of garlic;
2 pieces of sweet pepper;
5-6 sprigs of dill;
5-6 sprigs of parsley;
Table vinegar 9% - 90 ml;
Chopped horseradish root and leaves;
A little allspice;
Allspice in peas – 5-6 pieces;
A pinch of hot pepper.

How to prepare such an unusual preparation for the winter from green tomatoes:

We wash the tomatoes; there is no need to remove the stem;
Next, cut the washed vegetables in the middle, but not all the way, and make a hole with a knife;
Separate the garlic heads into cloves, peel them and cut them into thin slices;
Rinse and dry the greens;
We open the tomatoes a little at the cut site, put there slices of garlic and a sprig of dill and parsley;
Peel sweet peppers from seeds and cut into half rings;
Peel the onion and chop it into rings;
At the bottom of pre-prepared and sterilized jars we place onion rings, the remaining garlic, allspice peas, half of the chopped horseradish root and leaves;
Next, place the stuffed tomatoes tightly into the jar to the very top;
Place the remaining horseradish on top;
Pour hot water over the tomatoes and cover with a lid;
After 15 minutes, pour out the water and add boiling water again;
Then after 15 minutes, pour the water into a container, add salt and sugar;
Place the marinade on the stove, bring to a boil and pour into jars with tomatoes;
We tighten all the lids using a seaming wrench and remove the tomato preparations for the winter under a warm blanket until they cool completely;
Store the stuffed tomatoes in a cool, dark place.

And if the tomatoes are made in their own juice, then it’s two in one - you can eat the tomatoes themselves and drink tomato juice. Moreover, homemade marinades and juices are much tastier and healthier than store-bought ones!

Adjika from tomatoes

Tasty and aromatic adjika will be aromatic, sweet and sour and moderately spicy. Recipes for adjika from red tomatoes are on another page, I invite you.

We take:

Tomatoes, yellow – 2 kg.
Garlic – 6 cloves.
Hot chili pepper – 2 pods.
Bell pepper – 4 pcs.
Salt - a tablespoon.
Sugar - the same amount.

Blank:

Coarsely chop the tomatoes, pass through a meat grinder or chop with a blender.
Do the same with sweet peppers and garlic, peeled from the seeds, and place all the vegetables in a common pan.
Add spices. Put it on the stove to cook.
When the contents boil, throw in the hot pepper, cut into rings. Don't remove the seeds if you like it spicy.
When the mixture boils, reduce the heat. Boil for about 20 minutes, stirring the vegetables from time to time. Boil until desired consistency.
Pour hot adjika into containers and seal tightly. After cooling completely, hide it in the cellar.

Selection and preparation of main ingredients and containers

To pickle tomatoes for the winter, you need to choose the best varieties. Although they prefer red or pink tomatoes for pickling and sauces. But yellow and orange are also suitable for blanks. Suitable pickling varieties include:

For pickling whole fruits, take medium-sized ones. Large, fleshy tomatoes are used in preparing salads and lecho.

The container for tomatoes is thoroughly washed and scalded. It is necessary to keep the jars in a hot oven for 20 minutes so that the seals do not explode during storage.