Orange or yellow tomatoes are a special variety that has a sweetish flesh with a mild acidity. It is these distinctive characteristics that are especially noticeable in conservation. Yellow tomatoes, swirled for the winter, turn out to be incredibly tasty. And their sunny and cheerful appearance is associated with bright summer days, it seems that they carry a charge of positiveness and warmth.

How to preserve yellow Recipes with a photo will help you cope with this task quickly and easily.

Aromatic tomatoes

For preservation, it is important to choose small and firm yellow tomatoes. will not tolerate overripe fruits with dents and flaws.

Ingredients for a three-liter can:

• Medium yellow tomatoes - about 25 pieces.
• Parsley greens - 5-6 branches.
• Allspice - 10-12 peas.
• Bay leaves - 10 pieces.
• Dill umbrellas - 2-3 pieces.
• Several leaves of currant and horseradish.

For the marinade, take the following ingredients:

• Water.
• Salt - 3 tablespoons.
• Sugar - 5 tablespoons.
• 9% table vinegar - 3 tablespoons.

How to cook yellow tomatoes for the winter?

1. Tomatoes should be carefully sorted out and washed. Rinse and dry all the greens.
2. Sterilize the jar by pouring boiling water over it for a couple of minutes. Can also be used for this purpose water bath or microwave.
3. In a prepared jar, put peppercorns and bay leaves, parsley branches, and currants, as well as dill umbrellas.
4. Put clean, dried tomatoes in a jar, but put very carefully so as not to crush the fruits, otherwise they will burst. As a result, the bank should be full, but not full.
5. Pour boiling water into a jar of tomatoes and leave to infuse for 10 minutes.
6. After the time has elapsed, drain the liquid back into the pan, add the ingredients for the marinade, except vinegar, bring to a boil, boil, stirring, until the sugar and salt are completely dissolved. Only then can vinegar be added to the marinade.
7. Pour boiling marinade into a jar, immediately roll up the lid, turn over and cover with a warm blanket until it cools completely.
8. Cooked yellow tomatoes should be stored in a cool place, away from heat and sunlight. Many housewives make preparations for the winter. This recipe will help you diversify your usual twists.

Tomatoes yellow slices

To cook yellow tomatoes for the winter with this recipe, you will also need medium-sized fruits that would be convenient to cut into slices.

Ingredients for a 3 liter can:

• Yellow tomatoes - about 30 pieces.
• Granulated sugar - half a glass.
• Instant gelatin - 8 tablespoons.
• Salt - three tablespoons.
• Bay leaves, peppercorns - to taste.
• Coriander - 1 teaspoon
• Garlic - 3 cloves.
• Water.
• 9% vinegar - 120 ml.

Yellow tomatoes for the winter: cooking method

1. Rinse and dry the tomatoes.
2. Prepare the jar and lid for conservation. This point should not be neglected, because the taste and further behavior of the workpiece depend on the cleanliness of the dishes.
3. Put garlic cloves cut in half on the bottom of a dry clean jar, add peppercorns and coriander.
4. Cut the yellow tomatoes into two or three parts with a sharp knife so as not to crush the fruits. Place the wedges in a jar with the convex side up.
5. Soak gelatin in a glass of boiled warm water.
6. Bring water with sugar and salt to a boil, let the brine cool for 15 minutes, then add the swollen gelatin and vinegar to the marinade. Mix everything thoroughly, it is necessary that all ingredients are completely dissolved in water.
7. Pour the marinade into a jar, cover with a lid. Sterilize in boiling water or in a preheated oven for 15 minutes.
8. Cooked yellow tomatoes for the winter, the recipes from the photo of which you now see, tighten the lid, cool, store in a cool place.

As you can see, the recipes are very simple, even an inexperienced hostess will be able to cope with the twisting of the conservation. Feel free to experiment by adding something of your own to the recipe, for example, making an assortment of yellow and red tomatoes. You can also add other products to the curl: bell peppers, cucumbers, onions. All of these ingredients work together beautifully.

And how nice it will be on cold winter evenings to get a jar of sunny yellow tomatoes homemade and treat them to your loved ones and friends. Enjoy cooking!

Thanks to modern breeding, yellow tomatoes are not so rare. Their taste qualities no worse than classic red tomatoes, besides, such tomatoes are fleshy and sweeter in taste. Yellow fruits are consumed as in fresh preparing various salads and processed. They create original yellow tomato paste and juice of the same color. And yellow tomatoes canned for the winter can become a real highlight of the festive table.

Pickled tomatoes with herbs

All recipes for making red tomatoes are fully compatible with yellow ones. Here is one of the many ways to preserve yellow tomatoes. For this you will need:

• yellow tomatoes;
• parsley (greens);
• dill (umbrellas);
• allspice;
• Bay leaf;
• currant leaves;
• horseradish leaves;
• salt;
• sugar;
• vinegar 9%;
• water.

For canning, you need to select dense, medium-sized yellow tomatoes that are not damaged. Rinse vegetables and herbs well, sterilize jars and lids in a water bath or in an oven.

Greens, dill, currant and horseradish leaves are placed on the bottom of the cans, a little allspice is added. Then they are tightly and neatly filled with tomatoes to the top. Banks are poured with boiling water and kept for 10 minutes. Then the water is poured into a separate container, added to it per liter of marinade 3 tbsp. tablespoons of salt and 5 tbsp. tablespoons of sugar.

The liquid is heated to a boil, stirring, until the salt and sugar are completely dissolved. Then 3 tbsp is poured into it. tablespoons of vinegar and pour the tomatoes with hot marinade. The filled cans are rolled up, turned over to check the tightness and wrapped in a blanket. They should stand in this form until they cool to room temperature.

Store pickled yellow tomatoes in a cool, dark place so that they do not lose their bright color.

Yellow wedges in gelatin

Preparing yellow tomatoes for the winter according to this recipe is quite simple, and the result is lick your fingers. For a three-liter jar, you will need 25-30 pieces of ripe yellow tomatoes, preferably not very large and of the same size, as well as:

• Salt - 3 tbsp. l.
• Sugar - half a glass.
• Edible gelatin - 8 tbsp. l.
• Three cloves of garlic.
• Half a glass of vinegar 9%.
• Coriander - 1 tsp

Cut the garlic into slices, put on the bottom of the jars. Add coriander, a few peas of black pepper to taste. Wash yellow tomatoes well, dry, cut in half and put in a jar, cut down.

Soak gelatin in water to swell. To make the marinade, you need salt and sugar. They need to be added to water, put everything on fire and bring to a boil while stirring. Remove from heat, wait 15 minutes, then pour gelatin and vinegar into the marinade. Mix everything, pour the marinade over the tomatoes, and put the jars in a water bath or in an oven for sterilization for 15-20 minutes.

Roll up the jars with lids and put them under the covers. Store tomato blanks in a cool dry place.

Yellow tomato paste

For this unusual recipe you only need tomatoes and 1 tsp. 9 percent vinegar.

• yellow tomatoes;
• water - 1.5 l;
• granulated sugar - 70 g;
• coarse salt (not "Extra") - 30 g;
• a set of spices for pickles;
• vinegar 70% - 15 ml, that is, 1 tbsp. spoon.

Cooking pickled yellow tomatoes for the winter

1. Sort out the vegetables; for pickling, take the fruits that are dense, intact and not too large. Wash them thoroughly in cool water, remove the stalk from each vegetable and dry.

2. Place the spices at the bottom of the prepared jar. The standard set includes cherry or currant leaves, horseradish (leaves or roots), green dill umbrellas, lavrushka. Also add allspice peas.

3. Fill the jar with tomatoes. Do not tamp them too much when laying. Do you know how they do experienced housewives? Put half the jar, then lightly tap the bottom of the container on the table. But only slightly and on the table at the same time they put a tea towel folded in several layers. Then fill up to 2/3 of the jar volume and tap again a little. So the tomatoes will settle well naturally. Then it remains to add a little more fruit to the very neck. You can also put sweet pepper, just chopped, in any case, my mother does just that.

4. Pour water into a saucepan and bring it to a boil. Pour boiling water over the tomatoes in a jar, cover with a lid (which you will then roll up with) and leave in this position for 25-30 minutes.

5. Then pour the filling back into the pan and set on fire. Add salt and sugar, stir thoroughly so that no grains remain.

6. As soon as the brine starts to boil, wait a minute or two, then pour them over the tomatoes, then pour in the vinegar and quickly roll up the lid. Turn the jar upside down, wrap it up with a blanket and let it stand until it cools completely. Then you can put the conservation into storage in the pantry or cellar.

And be sure to make canned cut tomatoes for the winter (my mother taught me how to make them in the same way).

Every year, starting in summer, vegetables are harvested for future use, and among other things, yellow tomatoes are canned in in different ways for the winter, providing you with excellent snacks during the cold season.

1 Roll the whole yellow tomatoes

This is the easiest way, since the fruits are washed well enough, after which they will be ready for curling. You will need about 450 grams of tomatoes for each liter jar or 1 liter of twist in a larger container, half a pod hot pepper chili, a couple of cloves of garlic and the same number of basil sprigs. For pouring for the same volume, take 2 thirds of a tablespoon of salt and about 15 milliliters of 9% vinegar. Such vinegar can be made by diluting 1: 7 with water of 70% essence..

This type of recipe is very simple. So, put basil in a sterilized jar, then put garlic there, which is considered the best spice. Now we put the tomatoes in even dense rows, and then throw hot peppers cut into thin rings into the container. Now the salting of yellow tomatoes begins, for which a special filling is not needed, it will be much easier to prepare them for the winter. We put salt according to the recipe, pour in the freshly boiled water, add vinegar. It remains to place the jars in a low saucepan on a folded towel or wooden teapot stand and pasteurize the pickled fruits for 15 minutes, then close for the winter.

Do not forget, when the canning is over, turn the cans upside down until they cool completely. To prevent cold draft air from accidentally hitting them, it is better to cover the curls with a blanket.

Every housewife has such recipes, and here is another salting for the winter, with big amount components. So, we are counting on the same liter jar or 1 liter of the workpiece. We take about 400 grams of tomatoes, 1 each onions and bell pepper, a few sprigs of dill, basil and parsley, as well as 2-3 leaves of bay pepper. All this is washed, then we sterilize the jars, on the bottom of each we put bay leaves and finely chopped greens. We cut the onion into slices and also throw it into the container. It is enough to divide the pepper in half and remove the core, add it to the rest of the ingredients at the same time as stacking the tomatoes.

In order for the salting for the winter to be done with high quality, the tomatoes should not be tamped, and at the same time, they do not need to rise sideways above the edge, let it be better that they almost reach the neck. We boil water and pour it into containers, which we immediately close (without rolling up). After 15 minutes, remove the lids and pour the liquid into the pan, where we add 1 tablespoon of sugar and salt, boil, add 1 tablespoon of 9% vinegar to the jar and fill it again with filling. Close and roll the pickled tomatoes tightly. Such canning of yellow tomatoes for future use for the winter allows you to do without pasteurization.

2 Twist the tomatoes into slices in jars

Unlike other varieties, yellow tomatoes have a denser flesh, which allows them to be chopped before preserving for the winter. Meet different recipes tomato slices, including quite complex ones, but we offer a simple and at the same time not quite ordinary option. So, you will need the same amount of tomatoes that the previous recipes recommended, that is, 400-450 grams, as well as 1 hot pepper pod, a few bay leaves, 2-3 cloves of garlic.

Pickling tomato slices

For the marinade, in which the salting will take place, we take 80 grams of sugar, 1 tablespoon of salt, 1.5 tablespoons of gelatin and 50 ml of 6% vinegar. Such a concentration of the latter can be obtained by mixing 70% essence with water at the rate of 1:11 parts. We wash the fruits under running water. We sterilize the jars and put bay leaves, chili peppers and garlic chopped into rings on their bottom. Cut the tomatoes into slices (in half or in quarters, depending on the size). Dissolve gelatin in 1 glass of warm water.

Now we boil water for the brine, for which we put the amount of salt and sugar indicated in the recipe for 1 liter of boiling water. When the ingredients dissolve, turn off the gas, add vinegar, cool the marinade and mix with gelatin. Fill the jars with the filling, which we then put on low heat, pasteurize for 15 minutes in a saucepan with hot water... Next, roll up the pickled tomatoes, turn over and set to cool under the covers.

3 Making delicious salads

Salting can be different, both whole fruits and chopped, but we propose to go further and make pickled yellow tomatoes in the form of a salad for the winter, the recipes for you are quite simple. For the first, take an equal amount of bell pepper and tomatoes so that their total weight does not exceed 450 grams (we focus on 1 liter of the workpiece). Add 20 grams of honey and 1 tablespoon of salt to the specified amount of washed and chopped fruits. 100 milliliters are also added there. apple cider vinegar, which is much more useful than the dining room.

Yellow tomato salad

Now we are waiting for the juice to appear, after which we put the container with tomatoes and peppers on gas (preferably an enamel saucepan). After boiling, keep on low heat for about 10 minutes more, stirring constantly so that it does not burn. We quickly sterilize the glass container and put the mass obtained after cooking into it, then put it on gas in a low saucepan with water to pasteurize on low heat for another 15 minutes. It remains only to roll up and cool slowly under the covers. As you can see, such salting for the winter will not take much time.

The second recipe will allow you to cook pickled tomatoes in large quantities. We take 3 kilograms of tomatoes and 1 kilo of bell pepper, preferably red. You will also need a pound of onions and the same amount of carrots. I wash all the vegetables, after which we cut the tomatoes into slices of arbitrary thickness. Cut the onion into half rings, the thinner the better, and it is advisable to chop the pepper into strips, having previously peeled off the cores. Grind the carrots on a coarse grater, then mix all the ingredients.

We put 2 tablespoons of salt and a pound of sugar in the resulting cut, wait for the juice to appear and put in an enamel pan on little fire... We cook for 2 hours, then the vegetable mass must be transferred to sterilized jars. We roll up the metal lids, which were previously soaked in boiling water, turn the containers upside down and set to cool. This salting for the winter, like the previous one, does not provide for the use table vinegar, and therefore the recipes we offer are very useful.

In this article, we will tell you and show you in a video how you can quickly and easily cook yellow tomatoes for the winter whole, as well as slices and in the form of salads

Yellow tomatoes pickled for the winter

Pickled yellow tomatoes for the winter, a recipe with a photo of which I propose, is an incredible combination of ease of preparation and a delicious result. Probably, as long as we women will live, we will experiment with new recipes for pickling tomatoes. Either a neighbor or a colleague will treat you, then we will taste at a visit, then on the Internet we will read a bunch of praise on a culinary site - and everything that we like should be tried, tested on ourselves and your family.

Ingredients for a 3 liter can:

• yellow tomatoes;
• water - 1.5 l;
• granulated sugar - 70 g;
• coarse salt (not "Extra") - 30 g;
• a set of spices for pickles;
• vinegar 70% - 15 ml, that is, 1 tbsp. spoon.

Cooking pickled yellow tomatoes for the winter

1. Sort out the vegetables; for pickling, take the fruits that are dense, intact and not too large. Wash them thoroughly in cool water, remove the stalk from each vegetable and dry.

2. Place the spices at the bottom of the prepared jar. The standard set includes cherry or currant leaves, horseradish (leaves or roots), green dill umbrellas, lavrushka. Also add allspice peas.

3. Fill the jar with tomatoes. Do not tamp them too much when laying. Do you know how experienced housewives do? Put half the jar, then lightly tap the bottom of the container on the table. But only slightly and on the table at the same time they put a tea towel folded in several layers. Then fill up to 2/3 of the jar volume and tap again a little. So the tomatoes will settle well naturally. Then it remains to add a little more fruit to the very neck. You can also put sweet pepper, just chopped, in any case, my mother does just that.

4. Pour water into a saucepan and bring it to a boil. Pour boiling water over the tomatoes in a jar, cover with a lid (which you will then roll up with) and leave in this position for 25-30 minutes.

5. Then pour the filling back into the pan and set on fire. Add salt and sugar, stir thoroughly so that no grains remain.

6. As soon as the brine starts to boil, wait a minute or two, then pour them over the tomatoes, then pour in the vinegar and quickly roll up the lid. Turn the jar upside down, wrap it up with a blanket and let it stand until it cools completely. Then you can put the conservation into storage in the pantry or cellar.

And also be sure to make cut for the winter canned tomatoes(my mother also taught me how to do them).

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Pickled yellow tomatoes for the winter are very tasty, including tomato pickle... Prepared without sterilization. Read the recipe on the website.