Brown tomatoes for the winter without sterilization: delicious recipes, photos, pickled tomatoes in a pan, how to pickle

Housewives who are accustomed to preparing tasty and healthy preparations for the cold season should pay attention to marinated brown tomatoes for the winter. Unlike other varieties of tomatoes, these root vegetables retain some of their beneficial properties, are easy to prepare, and most importantly, everyone at home likes them. Recipes with finger-licking photos are easy to reproduce and can be stored for a long time, both in the cellar and in the home pantry. By closing the workpiece under a sterilized iron lid and glass jar, it does not allow bacteria and open air to enter the preservation. This increases the shelf life, allowing the cook not to think about how to quickly use the product in the daily diet.

Tomatoes for the winter with carrots and onions

The friendship of tomatoes, carrots and onions is known to every housewife, and therefore vegetables with garlic and herbs according to this recipe turn out very tasty and beautiful. Enjoy quality winter rolls prepared with your own hands. Summer work is doubly enjoyable!

For a 0.5 liter jar you will need:

150 g tomatoes
1 PC. carrots
1 PC. onions
2-3 branches celery
5-6 mountains black pepper
1 tsp. salt
1 tsp. granulated sugar
2 tbsp. l. 9% vinegar
1.5 tbsp. l. vegetable oil
200 ml hot water
2 teeth garlic
1 tab. aspirin (optional)

Cooking method:

Rinse the vegetables in running water and place them in clean jars. There should be no damage to their skin.
Peel the onions and carrots, rinse and cut them, the onions into half rings, and the carrots into large cubes. Place the vegetables in the jars along with the celery stalks, filling the spaces between the tomatoes. Coarsely chop the garlic cloves into jars.
Boil water, pour it into jars with vegetables, pouring it into a knife or tablespoon at a time so that the glass does not crack due to temperature changes. Cover the jars with clean lids and let the tomatoes warm up in boiling water for 20-25 minutes.
Then, using a drain lid, drain the liquid from each jar into a saucepan or saucepan. Add all the spices according to the recipe to the marinade, except vinegar and vegetable oil. Place the saucepan with the marinade on the stove and bring it to a boil.
Pour oil, vinegar into each jar, and add aspirin if desired. Next, pour the hot marinade over the vegetables in the jars, cover the jars with lids, and close them with a key.
Check the strength of the closure by turning the jars over onto their lids, wrap them in a warm blanket, leaving the seals in it until they cool completely.
Keep the workpieces away from sunlight!

Delicious tomatoes with garlic – “finger lickin’ good”

We'll start with this simple recipe without sterilization, where no herbs or extra spices are added. However, they turn out incredibly tasty.

You will need per 1 liter jar:

tomatoes;
garlic – 1 medium clove.

For the brine:

salt – 1 tsp;
vinegar 9% - 1 tbsp;
water – 450-480 ml;
sugar – 2 tbsp.

Wash the tomatoes thoroughly and use a toothpick to make several punctures around the stem.

We put them in clean sterilized jars. Pour boiling water over, cover with pre-sterilized lids and leave to stand for 15 minutes.

After this, drain the water, add salt, sugar and vinegar. And put on fire, bring to a boil and cook for 30 seconds.

Place 1 clove of chopped garlic in each jar.

Pour in boiling marinade. And screw the lids on.

Wrap the jars and leave them until they cool completely.

Sweet tomatoes with very tasty brine in liter jars (with bell pepper)

Tomatoes according to this recipe will turn out sweet and tender. Instead of sterilization, a double pouring of boiling water will be carried out. For a brighter taste, add sweet pepper to the tomatoes; it will come in handy here. You can also drink the marinade itself.

Ingredients for 1 liter jar:

fresh tomatoes
sweet pepper - 0.5 pcs.
bay leaf - 1 pc.
black peppercorns - 4-5 pcs.
allspice - 2 peas
cloves - 1 bud

Marinade for 1.5 liters of water:

salt - 1 tbsp. with a slide
sugar - 200 gr.
vinegar 9% - 100 ml

Preparation:

1.Prepare jars, lids and all vegetables (wash, dry). At the bottom of each 1 liter container, place 1 bay leaf, 4-5 black peas and 2 allspice peas, 1 clove.

2.To prevent the tomatoes from bursting, use a knife to make two cuts in the area of the stalk, crosswise. Or just pierce 3-4 times with a toothpick in the same place. Pack the tomatoes tightly into the jars, but don’t overdo it or crush the fruit.

3. Cut the bell pepper into strips and place it in the spaces between the tomatoes.

4. For three liter jars, take 1.5 liters of water and boil it

Pour boiling water over the preparations (carefully and slowly so that the glass does not burst) so that all the vegetables are covered with liquid. Cover with lids and leave on the counter for 15 minutes.

5.In a quarter of an hour you will be able to pick up the jars with your bare hands. Pour the water into a saucepan and use it to cook the brine.

6.Pour sugar and salt into water, boil the marinade and cook for one minute. All crystals should dissolve. Pour in the vinegar and turn off the heat.

7. Pour the prepared brine over the tomatoes in the jars so that there is no room for air. Immediately cover with lid and tighten tightly. Allow the finished preserve to cool under the blanket (cooling should be slow) upside down. In just a day you can put it away in the basement or storage room.

8.As you can see, this is one of the simplest recipes, with a minimum of ingredients. These pickled tomatoes will have a sweetish taste, and the pepper will also be tasty.

Marinated tomatoes with horseradish and garlic

These tomatoes are very tasty and quite easy to prepare.

Ingredients for a 3 liter jar:

fresh tomatoes – 2 kg;
horseradish – 1/3 leaf;
dill - 1 umbrella;
black peppercorns – 10 pcs.;
laurel sheet – 2 pcs.;
garlic – 2 teeth;
vinegar 70% - 1 tsp.

Marinade per liter of water:

sugar – 2 tbsp (heaped);
salt – 1 tbsp (slightly heaped).

For a 3 liter container you will need approximately 1.5 liters of marinade.

Preparation:

Place peppercorns, bay leaves, umbrellas of fresh or dried dill and horseradish leaves into sterilized jars. It is not necessary to add horseradish; you can use the leaves of any plant you like. For example, currant leaves go perfectly with tomatoes.

2 large cloves of harvested and peeled garlic are added to the same containers. To better release the juice during the marinade process, you can cut it in half before adding it.

Tomatoes should be soaked in water for 30-60 minutes before cooking. Next, we wash them again and put them in jars. You can take a special variety for preservation, which fits ideally into jars. You need to lay it in a fairly dense layer. For 1 3 liter jar you should count up to 2 kg of tomatoes.

Then fill them to the top with boiling water, close the lids and leave for 15 minutes.

Drain the brine after the specified time. Bring it to a boil and pour it into jars again. Let it stand again for 15 minutes.

Then drain the brine again and add salt and sugar. Stir, put on the stove, bring to a boil and simmer for 3 minutes.

At this time, add vinegar to each jar.

Fill with marinade and roll up.

After cooling, you can store the tomatoes. Such tomatoes can be stored all winter either in an apartment on a shelf or balcony, or in the basement.

The best recipes for pickled brown tomatoes

Brown tomatoes are equally well suited for almost any preparation option, so you can pickle them, ferment them and not even think about the need for further sterilization of the jars. Each housewife chooses the method of creating the blank individually, but in any case it is worth considering the following options.

Cold pickling of brown (and green) tomatoes

Salad of brown and green tomatoes

Pickled

1 medium bunch

Sort and clean all vegetables well, wash and chop the parsley.
Pour the greens into a separate container and add garlic, sweet and hot peppers chopped in a blender.
Gently stir the resulting mixture, add 1 tbsp. l. salt and sugar.
Take the tomatoes, rinse them well under running water and cut each one approximately in the middle, without cutting the knife all the way through.
Place the prepared mixture of garlic, pepper and parsley into the resulting slot, and then carefully place the fruits in the prepared clean pan.
Pour the prepared brine (prepared from the remaining water, salt and sugar) over the folded tomatoes and cover with an inverted plate, on the bottom of which you will then need to place pressure.
In this form, tomatoes should stand for at least 5 days, after which they are completely ready for consumption.

Cold pickling of brown (and green) tomatoes

Take a pickling container (you can use an enamel saucepan, the size of which will correspond to the number of prepared tomatoes) and place on the bottom half of the prepared amount of horseradish leaves, dill umbrellas, garlic, peppers (peas), and bay leaves.
Place the tomatoes, previously pierced at the base with a fork, on top of the greens.
Place the remaining herbs with spices (horseradish, dill and garlic with pepper) on top of the vegetables.
Pour a liter of water into a separate saucepan, dissolve 1 tbsp in it. l. salt, the same amount of sugar and 1 tsp. mustard, mixing everything thoroughly.
Pour the prepared cold brine over the tomatoes until the vegetables are completely covered with liquid.
Cover the fruit with gauze, previously folded in several layers, and place an inverted saucer on top, on top of which you can place pressure.
Close the container with tomatoes with a lid and leave in a dark and cool place for 1.5–2 weeks. After the specified time, the product will be ready for use.

Salad of brown and green tomatoes

Wash and peel the peppers, cut clean tomatoes into 4 parts, cutting out the place where the fruit attaches to the bush (large specimens can be cut into 6-8 parts).
Cut the peeled bell pepper into small strips, up to 2 cm thick.
Chop the onion on a special grater to create rings, each 2–5 mm thick.
Cut the carrots into strips or cubes, grate the parsley root.
Wash and chop the parsley.
In a deep container, mix all the prepared ingredients and salt them, pouring 50 g of salt onto the vegetables.
Pour vinegar into the vegetable mixture and mix everything well again to evenly distribute the liquid throughout the salad.
Pour vegetable oil into the frying pan, heat it to 100 degrees, and then cool a little more. Sterilize the prepared, washed jars and their lids.
Place clove buds on them (1 piece per 0.5-liter jar), pepper (black and bitter, several peas each) and 1 bay leaf. Pour the heated sunflower oil into containers so that each jar contains the same amount.
Place the salad tightly into the jars and, covering with lids, place in a pan with water for further sterilization (the bottom of the container must be covered with a towel or gauze folded in several layers). Sterilization time for 0.5-liter jars is 40–50 minutes.
After the specified time has passed, remove the workpieces from the pan and tightly close the lids (you can roll them up) and turn them upside down on a towel. They should remain in this position until they cool completely, after which they can be removed to a permanent storage location.

Instant green pickled tomatoes

Green tomatoes are denser and more tart in taste. Despite the fact that they are not yet ripe, green tomatoes are still well saturated with the aroma of spices.

Cooking time: 12 hours.

Cooking time: 40 min.

Servings: 5.

Ingredients:

Tomatoes – 1 kg.
Carrot – 1 pc.
Garlic – 8 teeth.
Onions – 1 pc.
Salt – 1 tbsp.
Sugar – 2 tbsp.
Hot pepper – 1 pc.
Ground coriander – 2 tsp.
Coriander seeds – 2-3 pinches.
Vegetable oil – 7-8 tbsp.
Table vinegar – 2 tbsp.
Parsley – 1 bunch.

Cooking process:

1. Peel the carrots and grate them. Add half a tablespoon of salt and a tablespoon of sugar, stir and lightly crush the carrots so that they release their juice.

2. Wash the tomatoes and cut into slices. Transfer them to the carrots.

3. Add another half tablespoon of salt, a tablespoon of sugar, chopped garlic and ground coriander.

4. Prepare the marinade. Pour vegetable oil into a heated frying pan and fry the onion, cut into half rings. Then add hot pepper and coriander seeds. Fry everything together for a couple of seconds.

5. Pour the hot marinade over the vegetables.

6. Also add chopped herbs and vinegar, mix well. Press the vegetables down with a weight and refrigerate for 10-12 hours.

7. Pickled green tomatoes look beautiful and taste amazing.

Bon appetit!

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Recipes

When a housewife finds a new recipe, she first of all asks herself whether anyone has tried it. In our review, we will consider only proven recipes with which experienced housewives prepare brown tomatoes for the winter.

Brown tomatoes marinated with garlic

A very popular recipe. Tomatoes like those in the photo are suitable for pickling.

For the marinade you will need:

1.5 liters of water;
2.5 tbsp. l. salt;
12 tbsp. l. Sahara;
15th century l. vinegar (9%).

Place in glass jars:

bay leaf (1 piece per jar);
greens (parsley, dill umbrellas);
dense brown tomatoes, with a piece of garlic clove inserted into the cut near the stalk.

How to cook:

Pour boiling water over the prepared jars, wait half an hour and drain.
Pour boiling water over it a second time. After cooling (20-30 minutes will pass), drain the water and prepare a marinade based on it.
Pour the marinade over the tomatoes a third time and roll up with metal lids. Turn over and wrap until cool.

With peppers

There are many admiring reviews for the recipe for marinated tomatoes and peppers.

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Ingredients:

1.5 kg brown tomatoes of small diameter;
2 pcs. sweet bell pepper;
4 tbsp. l. Sahara;
3 tsp. coarse rock salt;
1-1.2 liters of water;
100 g vinegar (6%).

How to cook:

Wash tomatoes and peppers.
Place whole tomatoes in jars and cut peppers into strips about 3 cm wide.
Pour boiling water over it twice and drain.
Pour boiling marinade over the mixture for the third time.
Roll up the lids, turn over, cover until completely cooled.

Recipe with horseradish and celery

To prepare brown tomatoes for the winter with horseradish, you will need:

1.5 kg of brown tomatoes;
40 g horseradish root;
20 g celery leaves;
1 liter of water;
1 cup of sugar;
50 g salt;
130 g vinegar (9%).

How to marinate:

Wash the horseradish root, peel it, cut it into slices or cubes.
Wash the celery greens and cut into 1-2 cm pieces.
Wash the brown tomatoes and place them in sterile jars, alternating with horseradish and celery.
Cook the marinade from water, sugar, salt and vinegar.
Fill jars of tomatoes with marinade and cover with a sealing lid.
Sterilize jars up to the neck in a saucepan with water. The sterilization time for a one and a half liter jar is 30 minutes.
Roll up, turn the lid down and cover with a fur coat until completely cooled.

Recipe for brown tomato salad for the winter

A tried and tested recipe for a delicious winter salad. Use:

3 kg of brown or green tomatoes;
1.5 kg of onions and carrots;
100 g salt;
300 g vegetable oil (refined, deodorized);
300 g sugar;
100 g vinegar (9%);
10 grains each of allspice and black peppercorns.

How to cook:

Wash the tomatoes and cut into half rings (if the fruits are small, into rings).
Peel and chop the onions and carrots (also into rings or half rings).
Mix the vegetables, add salt and leave for 10-12 hours.
Drain off the released juice (it will be about 1-1.5 liters).
Cook the marinade from oil, sugar, vinegar and spices. After the marinade boils, add it to the chopped vegetable mass.
Cook over low heat for 20-30 minutes.
Place into sterile jars, roll up the lids, turn over and wrap until cool.

Pickled tomatoes in a saucepan

Brown tomatoes can be fermented for the winter without any sterilization. This method is suitable for those who do not like canning.

For a three-liter jar take:

1.5 kg of brown or green tomatoes;
2-3 pcs. blackcurrant and cherry leaves;
5 cloves of garlic;
40 g parsley;
3 dill umbrellas;
60 g coarse rock salt;
1.1 liters of water.

How to cook:

Rinse tomatoes and herbs under running water and place, alternating, in a wide saucepan.
Make a brine. To do this, you will need to dissolve salt in water.
Fill the pan with the tomatoes with brine.
Place a weight on top to prevent the tomatoes from floating. Usually they take a plate and press a jar of water on top of it.
Fermentation takes 14-20 days. After this, the tomatoes are ready.

The most delicious recipe for tomatoes in tomato juice for the winter

Tomatoes in tomatoes are cooked with garlic, due to garlic and spices, the vegetables turn out very tasty and aromatic, they can be served on holidays and on weekdays.

Ingredients:

Tomatoes
1.5 liters of tomato juice
3 tbsp. l sugar without a slide
2.5 tbsp. l salt without a slide
3-4 cloves of garlic (you can chop it finely)
4-5 pcs. allspice
2-3 pcs. bay leaf

1. Sort through the vegetables; all soft, ugly and damaged ones must be selected and washed. Trim off the area near the stalk and grind into a meat grinder. Everyone else, wash. Peel the garlic and prepare the remaining ingredients.

2. Add garlic, salt, sugar, and spices to the tomato. After boiling, foam will form, remove it and boil for 15 minutes until foam stops forming.

3. We pierce the tomatoes 2-3 times with a toothpick in the area of the stalk, and fill clean sterile jars. Fill with boiling water, you can boil the kettle. Cover with a lid and cover with a towel for 20 minutes so that everything warms up well.

4. Then drain the water from the cans, fill with hot tomato to the top, and screw on the lid. Turn over, check for leaks, and wrap, leaving to cool completely.

Then we turn the jars over to their usual position and put them away for storage. The workpiece is perfectly stored both in the cellar and in the apartment.

How to pickle tomatoes at home

Pickling technologies can differ radically from each other

But for each of them there are basic rules that should be taken into account

Experienced housewives know: ripe fruits are fragrant and tender. But such specimens require especially careful handling, as they are easily dented. However, it is better to choose vegetables that are pink or milky ripe, because they are not damaged. Rolling green fruits into jars is widely practiced.
The ideal container for pickling is glass jars with a volume of no more than 10 liters. If you cook vegetables in large containers, there is a high probability that the lower ones will be crushed under the weight of the upper ones.
Among all the varieties suitable for canning, the most successful are:

New from Transnistria;
Humbert;
De Barao;
Ermak;
Buffalo;
Titanium;
Lighthouse.

Tomatoes contain a lot of sugar. Therefore, salt (you should use only coarse salt) for their preparation will require a little more than for cucumbers. On average - 500-800 g of salt per ten-liter jar.
For preparation, parsley, dill, tarragon, celery, cherry or oak leaves, black currant (leaves), as well as garlic and red pepper are used.
Preparation period: 1.5-2 weeks. It will take 2-3 months for the treat to become more aromatic and the brine richer.
The delicacy can be prepared in plastic buckets, glass jars, aluminum saucepans and wooden barrels. A popular method is salting in plastic bags.

Containers with the finished product should be stored at a temperature of 0 to 2 °C. It is not recommended to open the vessels earlier than after a couple of months.

Recipes for preparing yellow tomatoes for the winter

If you like golden, orange tomatoes, then you need to learn how to can them for the winter. There are many recipes, but you need to start gradually, experimenting with the ingredients of snacks.

Roll up whole yellow tomatoes with herbs

You should start salting tomato fruits using liter jars. If you like the preparation, you can increase the portions. The following are added to the jar to add piquancy to the pickled product:

basil sprigs;
bunches of celery;
dill umbrellas;
several bay leaves.

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All spices and herbs are placed at the bottom of the container. Then densely - strong yellow fruits. Allspice peas and garlic can be used in preservation. Just fill it with boiling water once. Let the tomatoes sit in hot water for 10 minutes. Only then are they poured with marinade with vinegar, sugar and salt. They don't know how much salt to put in. Usually 1 tablespoon per liter jar. Sugar is either the same or more. Vinegar is diluted with water to 9%. It is enough to add 1 tablespoon to the marinade.

Without sterilization

To roll up cans of tomatoes without sterilization, you need to take half a kilogram of yellow tomatoes:

onion head;
bell pepper pod;
a sprig of basil, parsley, celery.

Greens cut into large pieces, bay leaves, and onion cut into pieces are placed in jars.

The peppers are cleared of seeds, cut into pieces and placed in jars together with the tomatoes. You must first fill it with boiling water. After 10-15 minutes, drain the water. Now the vegetables are poured with traditionally prepared marinade.

Yellow tomato paste

Marinated yellow and orange tomatoes are often found on family menus. But paste made from golden fruits will not look bright. But it can be served with spaghetti and chicken. The stages of preparing pasta consist of:

frying hot pepper cut into rings, chopped garlic;
adding pieces of sweet pepper;
add onion pieces to the frying pan;
scalding orange fruits, peeling them.

When pieces of tomatoes are added to the rest of the ingredients, you must constantly stir the vegetable mass, which is cooked over low heat. It is necessary to season the puree with salt, pepper, and sugar. When the paste is boiled down well and becomes thick, it is sent to jars.

Recipe with peppers, onions and carrots - "You'll lick your fingers"

This salad is made from 3 kilograms of orange tomato fruits. You need to prepare for them:

kilogram of red bell pepper;
half a kilogram each of onions and carrots;
salt in 2 tablespoons;
500 grams of sugar.

All vegetables are cut: tomatoes into circles, onions into half rings, pepper into strips. It is better to grate the carrots on a coarse grater.

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Add sugar and salt to the vegetable mass, mix and leave for an hour. Then cook over low heat for 2 hours. Hot vegetable salad is transferred to jars. Canning is completed by sterilizing the workpiece.

Yellow cherry tomatoes

Small cherries are especially suitable for pickling. They are placed in large quantities in liter containers. And in winter they can be used to decorate salads and festive meat dishes. For a kilogram of tomatoes take:

4 cloves of garlic;
2 pods of bitter pepper;
parsley sprigs;
mustard oil - 100 ml;
peppercorns;
sugar - 100 grams;
salt - 2 tablespoons.

Herbs, chopped garlic, peppercorns, tomatoes, and pepper pods are placed in pasteurized jars. First, pour boiling water over the vegetables, and then, after draining the water, add marinade. At the end, add 100 ml of vinegar.

Lecho

A delicious appetizer is made as usual from tomatoes and peppers. They need onions and ground red pepper. Vegetables are chopped and stewed, adding a little water, salt and pepper. It is enough to spend 30 minutes after the vegetable mass begins to boil. Transfer everything into containers. All that remains is to close and sterilize in jars.

Yellow Tomato Salad

For a winter snack, golden fruits and bell peppers are taken in equal quantities. Slice everything thinly, add onion in half rings. Sprinkle salt on top, pour in honey (20 grams) and apple vinegar (100 ml). Boil in a saucepan for 10 minutes after boiling. You can wrap the salad after sterilizing the jars.

Slices in gelatin

In addition to pickling, there are other delicious preparations of yellow tomatoes in gelatin. Step by step, prepare the slices like this:

Garlic cloves, coriander, peppercorns, and bay leaves are placed at the bottom of the jar.
On top are slices of yellow fruit.
3 tablespoons of gelatin are dissolved in half a glass of warm water.
A gelatin solution is poured into the hot marinade, to which sugar, salt and vinegar have been added, and boiled.

Pickling, caviar and Asian salad

Each housewife prefers to make salted tomatoes in her own way, because the recipes do not contain a large range of products, so it is difficult to spoil the taste with experiments. In general terms, salting is as follows. Take 4 kg of dense brown tomatoes, approximately equal in size. Rinse them thoroughly and use a fork to make a small puncture near the stem. Salting is done with boiling brine, and this manipulation will protect vegetables from cracking during cooking and keep them juicy and attractive.

Pack future salted tomatoes tightly into pre-sterilized jars. Place finely chopped celery, cherry and currant leaves, dill, parsley, allspice in a pot, as well as other spices at your discretion. This is where salting gives you the opportunity to be creative. Boil 2 liters of water, add 5 tbsp. l. salt, add 3-4 tbsp. l. vinegar. Boil it all for about 2-3 minutes, then remove the pan from the stove. Pour over the tomatoes, and then roll them up and cover them with a good old blanket. Complete salting also requires several weeks.

Salted tomatoes in sterilized jars

Those who are impatient may not wait that long. They will be salty in a few days, but they will be able to fully take on the nuances of the added seasonings after a while.

Pickling and various recipes for it are a culinary classic for the winter, but surprise your guests with caviar made from brown tomatoes. Take 3 kg of tomatoes, 1 kg of carrots, the same amount of bell pepper and a large onion. Next, you need to peel the pepper from the seeds and the onion from the peel. Prepare pureed vegetables by chopping them in a blender or using a meat grinder. Place the container with the resulting mixture on low heat and boil. Then add a couple of garlic cloves that were passed through a press, half a glass of granulated sugar, 4 tbsp. l. salt. Vegetable puree should be boiled for about 2 hours. 10–15 minutes before the dish is ready, pour a couple of tablespoons into the caviar. l. vinegar.

Now let's look at recipes from the Asian part of the world. To prepare a spicy, spicy winter snack according to the Korean version, take 1 kg of green tomatoes. Vegetables must be washed and dried, and then cut into large pieces. Chop 3 bell peppers into strips. Pass a couple of garlic cloves through a press, and then mix evenly with finely chopped herbs. At the next stage of cooking, you will need to transfer the vegetables into one large container, and then add to them sunflower oil (6 tbsp), table bite (4 tbsp), as well as spices intended for dressing Korean salads. Stir the vegetable mixture thoroughly and then transfer it to clean jars. It is recommended to keep this Korean snack in the refrigerator.

Marinated brown tomatoes

To prevent the potato skins from cracking during cooking in their skins, add five drops of vinegar to the water. To keep cauliflower looking attractive while cooking, try keeping it in cold water with a little vinegar or citric acid.

Also cook the cauliflower in a pot…. Find recipes, articles and tips:. How to search by category: Start typing the name of a recipe or product, then, if found, select the appropriate category from the drop-down list. In this way, you can search for a combination of several categories at once, max. Green brown tomatoes will lick your fingers Tomatoes for the winter are what you need! The green brown tomatoes are finger licking good. Save to Recipe Saver Only registered users can save materials in the Cookbook.

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Brown tomatoes for the winter are characterized by excellent taste and a simple cooking method. Housewives use them not only as an independent dish, but also as a component to complement other products. These vegetables are great for creating twists. They can be closed either whole or in pieces, mixed with other vegetables, herbs and spices. There are many different recipes for pickled brown tomatoes, which differ in the amount of spices, herbs and other ingredients.

Then add the modified recipe to your Recipe saver. Read more about how to change the ingredients in a recipe here. Use only those ingredients that are suggested as you enter the name.

Create composition groups Ingredient groups. For example: Group 1 - For dough Group 2 - For cream Sugar in group For dough - g Sugar in group For cream - g You can also use a note on the ingredient Add a note. Cooking time: 1 hour 15 minutes PT1H15M. In personal cookbooks: Peel the horseradish root, wash it, cut it into pieces.

Rinse the dill and chop as desired. Wash the tomatoes, put them in jars, sprinkle them with dill and pieces of horseradish. Green tomato salad is spicy. A spicy salad for spicy lovers! Salted green stuffed tomatoes.

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The green brown tomatoes are finger licking good.