The best recipes for harvesting brown tomatoes for the winter

Brown tomato often become an ingredient in delicious dishes. They are not as soft as ripe red tomatoes, but not as firm as unripe greens. And this is their special charm.

Experienced housewives know how many dishes can be prepared from brown tomatoes for the winter. There are a lot of options. Without and with sterilization. Pickling, salting or pickling. Whole or sliced ​​in salads and snacks. Consider the most delicious recipes for delicious brown tomatoes.

Recipes

Finding new recipe, the hostess first of all wonders if it has been tested by someone. In our review, we will consider only proven recipes with which experienced housewives harvest brown tomatoes for the winter.

Brown tomatoes marinated with garlic

A very popular recipe. For pickling, tomatoes such as in the photo are suitable.

For the marinade you will need:

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

Put in glass jars:

• bay leaf (1 pc. per jar);
• greens (parsley, dill umbrellas);
• dense brown tomatoes, in the incision near the stalk of which a plate of a clove of garlic is inserted.

How to cook:

1. Pour boiling water over prepared cans, wait half an hour and drain.
2. Spill boiling water a second time. After cooling (it will take 20-30 minutes), drain the water and prepare a marinade on its basis.
3. Pour the marinade over the tomatoes for the third time and roll up with metal lids. Turn over, wrap until cool.

Note... For the beauty of the jar, you can insert another piece of red bell pepper into the cut of the tomato, in addition to the garlic.

With peppers

Lots of admiring reviews on recipe pickled tomatoes with peppers.

Ingredients:

• 1.5 kg of 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:

1. Tomatoes and wash the pepper.
2. Put the whole tomatoes in the jars, the peppers - cut into strips about 3 cm wide.
3. Pour boiling water twice, drain.
4. Pour boiled marinade for the third time.
5. Roll up the lids, turn over, cover until completely cooled.

Horseradish and celery recipe

To cook 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 of salt;
• 130 g vinegar (9%).

How to pickle:

1. Wash horseradish root, peel, cut into circles or cubes.
2. Wash the celery greens and cut into 1-2 cm pieces.
3. Wash brown tomatoes and put them in sterile jars, alternating with horseradish and celery.
4. Boil the marinade from water, sugar, salt and vinegar.
5. Pour marinade over jars of tomatoes, cover with a seaming lid.
6. Sterilize jars up to the neck in a saucepan with water. The sterilization time for a one and a half liter can is 30 minutes.
7. Roll up, turn the lid down and cover with a fur coat until completely cooled.

Important! Store pickled tomatoes in a cool place.

Brown tomato salad recipe for the winter

A proven recipe for a delicious salad for the winter. Use:

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

How to cook:

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

reference... The output of the finished salad from the given amount of vegetables is 3 liters.

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.

Take for a three-liter jar:

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

How to cook:

1. Rinse tomatoes and herbs with running water and place, alternately, in a wide saucepan.
2. Make a pickle. To do this, you need to dissolve the salt in water.
3. Pour brine over a saucepan with tomatoes.
4. Put a load on top so that the tomatoes do not float. Usually they take a plate and press it down with a jar of water.
5. Fermentation takes 14-20 days. After that, the tomatoes are ready.

Storage rules for brown pickled tomatoes

The best place to store seamers is in the cellar. But if you live in an apartment, you don't have such a place. Then the seams can be placed in the pantry (where there is no kitchen heat from cooking and heating) or on an insulated balcony (where there is no outside frost).

Alternatively, store the seams on the bottom shelf of the refrigerator, if the dimensions allow and there is space.

Conclusion

Brown tomatoes are full-fledged participants in harvesting for the winter. They are salted, pickled and fermented. Brown tomatoes are an essential ingredient in many winter salads.

Tomatoes are cooked both "salt" and in combination with garlic, bell pepper, horseradish and celery. The rules for storing cooked seals are simple: use a cool room. If you follow the conditions, you will enjoy delicious tomato dishes all winter.