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.

Properties and characteristics of yellow tomatoes

The fruits grown in our own garden beds are considered to be the richest in vitamins and microelements. According to experts, in their vitamin composition they are superior even to citrus fruits. These tomatoes contain carotene, lycopene, phytoene, organic acids and other useful elements.

Lycopene from the yellow fruit is absorbed by the body much faster and better than the similar element from the red fruit. Niacin strengthens the walls of blood vessels. But the main advantage of consuming such tomatoes is their ability to suppress cancer cells. Therefore, regular inclusion of yellow tomatoes in the diet is simply necessary for the human body.

Winter harvesting of yellow tomatoes

Worth knowing! Yellow tomatoes can come in different shapes: pepper-shaped, plum-shaped, round, flattened, and so on, depending on the variety.

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.

Selecting and preparing vegetables and containers

To prepare the fruits for making a stock, it is enough to sort them out and inspect them for damage, signs of rot, mold; The tomatoes are also thoroughly washed under running water, then dried with a towel.

All fruits that are damaged, spoiled or otherwise cannot be preserved; they can be used to prepare a snack. But all defects will have to be eliminated.

How to prepare containers for creating blanks:

The jars should be thoroughly rinsed under running water using baking soda.
Then the containers are wiped and placed upside down to allow any remaining moisture to drain.
Sterilize the lids in a separate container for 3 minutes.

Attention! Sterilization of jars takes about 10-15 minutes, no more, then they can be used for their intended purpose.

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.

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:

A wonder of the world with heart-shaped, lemon-yellow fruits;
De Barao, yellow, black;
Golden heart, sweet, with an orange core;
Malachite box with golden fruits decorated with green stripes;
Honey drop weighing 30 grams, with sweet pulp.

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.