Is it possible to pickle cherry tomatoes. Sweet cherry tomatoes in small jars
Canned cherry tomatoes- a great recipe for unique homemade preparations for the winter. Small tomato berries are very easy to preserve, and eating them is a pleasure. Many housewives use such neat pickled fruits as a decoration for festive dishes, but if you open a jar of cherry tomatoes for dinner for your family, then all your household members will be delighted.
As a matter of fact, every housewife knows the recipes for pickled tomatoes, but only a few have tried to harvest cherry tomatoes, and the preservation method is almost identical.
Small neat fruits are more like berries, so they can be preserved with twigs or stalks, then they will look even more elegant when served.
Canned Cherries: Recipe
Here is a universal option how to cook canned cherry tomatoes recipe requires cherry tomatoes, a few umbrellas of young dill, two cloves of garlic, a blackcurrant leaf, a bay leaf, a piece of horseradish root, a few peas of allspice and black pepper, a piece of carrot,
For one liter of marinade, you need two teaspoons of sugar with a slide, a teaspoon of salt without a slide, a tablespoon of vinegar.
Put the spices in a sterilized jar, then lay the cherry. Pour boiling water over, and cover with a lid, leave in this position for 5-10 minutes. Drain water into a saucepan, add salt and sugar, boil and pour over vegetables. Pour in vinegar essence, roll up, turn over and wrap until cool.
Can cook canned cherry tomatoes for the winter with celery. For one three-liter bottle, you need to take two kilos of tomatoes, three stalks of celery (10 cm), a spoonful of chopped celery greens, four peas of black pepper, and a bay leaf.
For a liter of marinade, add two tablespoons of salt, one - sugar and one spoon of vinegar essence.
Put pepper, bay leaf, chopped greens on the bottom of the jar. Then pack in the tomatoes. Place the celery stalks vertically along the walls. Pour boiling water and leave for five minutes, pour this water into a saucepan, add salt and sugar. Bring the marinade to a boil and fill the bottle with brine. Pour in the essence and seal tightly with a boiled lid. And in winter you can open it, by the way, you can add it to your taste, for example, with garlic or hot pepper.
How to preserve cherry tomatoes
It's no secret that you can make jam from rose petals, zucchini, cones, walnuts, watermelons, it's time to pay attention to tomatoes. Another interesting option how to preserve cherry tomatoes, it is to make jam from them, an amazing taste of which is given only by one star anise. Tomato jam is a delicious and unusual delicacy. You also need to take two kilos of tomatoes, one lemon, lemon juice, 850 g of sugar. Be sure to choose tomatoes with dense pulp so that they do not turn into porridge during cooking, but they must be fully ripe, if you see a piece of hard green pulp near the stem, it must be carefully cut out, as it will spoil the taste of the delicacy. Agree, this will surprise everyone, and your friends will elicit a unique recipe from you.
You need to start by washing the tomatoes, making a cross-shaped incision at the top, lowering them into boiling water for a couple of seconds. Then you can quickly and easily remove the skin.
Cut lemon into half rings. Now mix tomatoes, lemon, sugar, star anise in a shallow bowl. Put on fire and bring to a boil, cook for an hour over medium heat. After that, you need to leave the mass for a day at room temperature, only after a day add the juice squeezed from half a lemon. Put back on the fire and cook for another hour over medium heat.
Now the finished jam can be laid out in sterilized jars, rolled up and stored in a dark, cool place. This tomato jam can be served with meat dishes, make sandwiches with cheese. Here is the simplest answer for you: can cherry tomatoes be canned, as you can see, these fruits are suitable for the most exotic recipes.
How to preserve cherry
To prepare extraordinary canned cherry tomatoes recipe can be taken with soy sauce. As usual, in a liter jar, you need to put greens and an umbrella of dill, a couple of peas of allspice, a couple of bay leaves, fold the tomatoes along the “shoulders”. The marinade is prepared from the following calculation: per liter of water, a spoonful of sugar, half a spoonful of salt, a spoonful of soy sauce, two tablespoons of vinegar.
Tomatoes should be pricked at the stalk before putting into a bottle so that the skin does not burst when you pour boiling water. First you need to pour boiling water and leave for 10 minutes, then drain it, stir salt and sugar in water, bring to a boil. Pour the marinade into jars, pour in the vinegar and soy sauce. Clog.
Particular attention is always paid to unusual recipes, how to preserve cherry, it is to these that the option of harvesting dried tomatoes with rosemary can be attributed. For one half-liter jar, you will need 450 grams of tomatoes, two sprigs of rosemary, three peas of allspice, a couple of cloves of garlic, dried thyme, half a liter of vegetable oil and salt.
Tomatoes should be washed, dried and put on a baking sheet. Sprinkle thyme and salt on top, drizzle with vegetable oil. Tomatoes should be baked for an hour and a half, observing the temperature regime of one hundred degrees. When the dried halves have cooled, they can be folded into a sterilized jar, adding pepper, rosemary, garlic. Pour in the remaining boiling oil and close the lid. Store such tomato preparations in the refrigerator.
You can also prepare dried tomatoes with dill, for a 700-gram container you need to take 600 g of ripe cherry tomatoes, 50 g of dry dill, a couple of bay leaves, 30 g of dried parsley, three peas of allspice, 50 g of a mixture of Provence herbs, half a glass of olive oil . Or maybe you'll like it.
Tomatoes should be washed, cut in half. Mash spices, mix. Put the halves on a baking sheet so that the cut is at the top, drop a few drops of olive oil on each half, and sprinkle with spices on top.
Cook at a temperature of about 100 degrees for 3.5 hours. After that, they must be laid out in sterilized jars, poured with boiling oil, hermetically sealed. Keep refrigerated. In the future, these tomatoes can be used to prepare various tomato sauces.
canned cherry tomatoes
In general, to prepare canned cherry tomatoes, you can take any option, how to prepare to adapt for small jars and small tomatoes.
In this case, in addition to tomatoes, we will use grapes: for a three-liter jar you need to take a kilo of cherry tomatoes and 400 g of grapes, another bell pepper, 50 g of dill, currant leaves, cherries, horseradish leaves. For brine per liter of water, take two tablespoons of salt, two tablespoons of sugar, a spoonful of citric acid, which we will use instead of vinegar.
Wash tomatoes and grapes, separate each berry from the twig. At the bottom of the jar, lay washed cherry leaves, currants, pieces of horseradish leaves, and the rest of the greens. Place tomatoes and grapes in a bowl. Put slices of bell pepper on top.
Pour the contents of the jar with boiling water, after seven minutes drain the water into the pan. Add salt and sugar to it, boil, add citric acid. Pour the contents of the jar with brine, then seal tightly.
Someone likes pickling tomatoes more directly with twigs, so they will look especially attractive if you plan to put such preservation on the festive table in the future. You will need 800 g of tomatoes on twigs, dill and cilantro. For a liter of water, two tablespoons of salt and four - sugar (with a slide), half a spoonful of vinegar essence.
Tomatoes on the branches should be washed, dried, then put in a jar and sprinkled with chopped herbs. Pour boiling water over the tomatoes, leave for 5 minutes and drain. Then again pour boiling water for another 5 minutes. Water must be put on fire, salt and sugar should be dissolved in it, the brine should be poured into jars, also pour in a spoonful of essence and roll up hermetically.
Canned cherry tomatoes
Canned sweet cherry tomatoes especially like children who eat them with pleasure with fried potatoes, because these salty vegetables are more like berries. They can also be used to decorate salads and other festive dishes.
A liter jar requires 600 g of tomatoes, three cloves of garlic, dill and parsley, a couple of bay leaves, four peas of allspice. The marinade is prepared as follows: two tablespoons of salt, two - sugar, a spoonful of vinegar per liter of water.
In a sterilized container, put spices, herbs and pieces of bell pepper. Lay out the tomatoes. Pour boiling water over the contents twice, holding for about five minutes each time, and then drain the water. Dissolve salt and sugar in boiling water, pour it into a jar, add vinegar and roll up.
And finally, another very simple recipe that resembles our favorite pickled red tomatoes, by the way, you can also drink the brine, because it turns out amazingly tasty. For a 0.7 liter bottle, you need to take half a kilogram of tomatoes, horseradish root, four cloves of garlic, six peas of allspice, greens and dill umbrellas, parsley. We prepare the marinade in the same way: a spoonful of salt, a spoonful of sugar, a spoonful of vinegar per liter of water.
Tomatoes must first be sorted out, then washed in cold water. Dry them on a towel. Wash the spices, cut the peeled horseradish into pieces, cut each clove of garlic into halves.
Put half of the spices on the bottom of the jar, which must first be sterilized, then lay the prepared tomatoes tightly: if you have several different types of cherry tomatoes (red, yellow), then they can be laid out in layers. At the top there will be the remaining spices, and then you need to pour in the boiling marinade and roll up our jars.
They turn out no less tasty. By the way, if you decide to pickle them in tomato sauce, then choose only juicy ripe large tomatoes (regular varieties) that will be used to make tomato juice.
Foreword
Miniature cherry tomatoes are in great demand due to their taste and small size. And today, many people are interested in pickling cherry tomatoes for the winter, thanks to which you can enjoy your favorite vegetables all year round.
Pickling cherry tomatoes for the winter is very easy if you have a good recipe on hand. And today we will tell you how to cook amazingly tasty tomatoes quickly and easily.
Ingredients:
- 2 kg of cherry, while it is preferable to take multi-colored ones;
- garlic;
- salt - 100 g;
- bay leaf - 2 pcs.;
- a bunch of cilantro and celery;
- peppercorns.
First of all, you need to prepare suitable fruits for pickling - they should be strong, medium in size, without damage- only in this case it will be possible to cook salted tomatoes for the winter really very tasty. Let's move on to sunbathing.
For this we need:
- tomatoes;
- dill umbrellas;
- pepper;
- parsley with celery;
- 2 cloves of garlic;
- a few leaves of horseradish.
To prepare a liter of marinade we take:
- 2 bay leaves;
- 3 l. vinegar (6%);
- 2 l. salt and sugar
- cloves.
To begin with, we sterilize the jars, not forgetting to boil the lids, and wash the prepared greens with high quality.
We put the prepared spices and herbs in jars for salting. Cherry is also washed, carefully pierced with a needle and laid out in containers, covering the tomatoes on top with the remaining greens.
After that, we prepare the marinade: pour water into a suitable saucepan, wait for it to boil and pour cherry brine, after which we leave our pickles for about 15 minutes, then pour all the liquid back into the saucepan. Add sugar and salt to the mixture and boil again, pour in the vinegar, put the spices. Spilling the marinade, roll up the jars, turn them over and wrap them in a towel for several hours. After that, you can serve a snack to the table.
Agree, the recipes for making pickled cherry tomatoes are practically no different from the recipes for.
If you have a solemn event planned in a couple of days, then this recipe will please the guests. Salting cherry tomatoes for the winter is characterized by extraordinary speed.
Cherry tomato recipes for the winter
And what delicious preparations can be prepared from cherry tomatoes
Cherry tomatoes "From the hostess"
Ingredients
For a half liter jar:
- cherry tomatoes (enough to fill the jar "up to the shoulders")
- 4-5 umbrellas of young dill
- 2 garlic cloves
- 1 black currant leaf
- 1 bay leaf
- a small piece of horseradish root
- 3 peas of black and allspice
- a small piece of carrot
For the marinade: per 1 liter of water
- 2 tsp (heaped) sugar
- 1 teaspoon (without a slide) of salt
Cooking
Put spices in a sterilized jar, then cherry. Pour boiling water, cover, let stand for 5-10 minutes. Drain the water into the pan, add salt and sugar, boil, pour over the vegetables. Add vinegar essence, roll up, turn over and wrap until cool.
Cherry tomatoes with celery
Ingredients
For a three-liter jar:
- 2 kg cherry tomatoes
- 2-3 stalks of celery, 10 cm each
- 1 tbsp. tablespoon chopped celery greens
- 3-4 black peppercorns
- 1 bay leaf
For the marinade: per 1 liter of water
- 2 tbsp. spoons of salt
- 1 tbsp. a spoonful of sugar
- 1 tbsp. a spoonful of vinegar essence
Cooking
Put pepper, bay leaf and chopped greens on the bottom of the jar. Top with tomatoes. Place celery stalks vertically along the walls. Pour boiling water, leave for 5 minutes, drain the water into a saucepan, add salt and sugar, bring to a boil and fill the jar with brine. Pour in the essence. Seal tightly with a boiled lid.
Cherry tomatoes with soy sauce
Ingredients
For a liter jar:
- tomatoes (to fill the jar "up to the shoulders")
- umbrella and dill greens
- 2 bay leaves
For the marinade: per 1 liter of water
- 1 tbsp. a spoonful of sugar
- ½ st. spoons of salt
- 1 teaspoon soy sauce
- 2 tbsp. spoons of 9% vinegar
Cooking
Prick the tomatoes at the stem. Put dill greens, bay leaves and pepper in a sterilized jar. Top with cherry tomatoes and dill umbrella. Fill with hot water. Let stand 10 minutes. Drain the water, add salt and sugar, boil and pour the contents of the jar. Pour in the soy sauce and vinegar and seal immediately.
Dried cherry tomatoes with rosemary
Ingredients
For a half liter jar:
- 450 g cherry tomatoes
- 2 sprigs of rosemary
- 2-3 peas of allspice
- 2 garlic cloves
- 500 ml vegetable oil
- dried thyme
- salt
Cooking
Place ladles of tomatoes on a baking sheet, season with salt and thyme. Spray with 10 ml of vegetable oil. Bake for 1.5 hours at 100°C. Cool the tomatoes, transfer to a sterilized jar along with rosemary, pepper and garlic. Pour in the remaining boiling oil. Close the lid. Cool down. Store in refrigerator.
Dried cherry tomatoes with dill
Ingredients
For a 700 gram jar:
- 600 g small ripe tomatoes
- 50 g dried dill
- 2 bay leaves
- 30 g dried parsley
- 3 peas of allspice
- 50 g of a mixture of Provence herbs
- ½ cup olive oil
Cooking
Wash the tomatoes, cut each in half. Mix spices and stir. Place the tomato halves on an oven tray (cut up), put a few drops of oil on each tomato half and sprinkle with spices.
Cook at just over 100°C for 3-3.5 hours. Then put in a pre-sterilized jar, fill with boiling oil, seal tightly. Store in refrigerator.
cherry tomatoes with grapes
Ingredients
For a three-liter jar: 1 kg of tomatoes
- 400 g of grapes
- 1 bell pepper
- 50 g dill
- a few currant and cherry leaves
- horseradish leaf
For brine: per 1 liter of water
- 2 tbsp. spoons of salt
- 2 tbsp. spoons of sugar
- 1 teaspoon of citric acid
Cooking
Wash the tomatoes, wash the grapes and separate each grape from a twig. Put washed currant and cherry leaves, chopped horseradish leaves, greens on the bottom of the jar. Put in the tomatoes and grapes. Place peeled and chopped peppers on top.
Pour the contents of the jar with boiling water, after 5-7 minutes, pour the water into the pan. Add salt and sugar to the pan, boil, add citric acid. Pour the contents of the jar with brine, seal tightly.
Cherry tomatoes with stalks
Ingredients
For a liter jar:
- 800 g tomatoes on twigs
- 50 g green cilantro and dill
- For the marinade: for 1 liter of water
- 2 tbsp. spoons of salt
- 4.5 tbsp. spoons of sugar
- ½ teaspoon of vinegar essence
Cooking
Place the washed and dried tomatoes on the twigs in a jar, sprinkle with chopped herbs. Pour boiling water over the tomatoes and drain the water after 5 minutes. Then again pour boiling water for 5 minutes, drain the water into a saucepan, boil, adding salt and sugar. Pour the tomatoes with the resulting brine, add the essence, seal tightly
Canned cherry tomatoes
Ingredients
For a liter jar:
- 600 g cherry tomatoes
- 2-3 garlic cloves
- 50 g parsley and dill
- ½ sweet bell pepper without seeds
- 2-3 bay leaves
- 3-4 peas of allspice
For the marinade: per 1 liter of water
- 2 tbsp. spoons of salt
- 2 tbsp. spoons of sugar
- 1 tbsp. a spoonful of 9% vinegar
Cooking
In a sterilized jar, put the spices, chopped herbs and bell pepper. Then put in the tomatoes. Pour boiling water over the contents of the jar twice, holding each time for about 5 minutes and draining the water. Prepare the marinade by boiling water with salt and sugar, pour it into a jar, add vinegar under the lid and roll it up tightly.
Cherry tomatoes "Eating"
Ingredients
For a 700 gram jar:
- 500 g cherry tomatoes (multi-colored)
- 1 horseradish root
- 4 garlic cloves
- 4-6 peas of allspice
- umbrellas and dill greens
- parsley greens
For the marinade: per 1 liter of water
- 1 tbsp. a spoonful of salt
- 1 teaspoon of sugar
- 1 tbsp. a spoonful of vinegar
Cooking
Sort the tomatoes, rinse in cold water. Discuss. Wash the spices, cut the peeled horseradish into slices, peeled garlic cloves into halves. Put half of the spices on the bottom of the sterilized jar, prepared tomatoes (yellow, then red) on them. Put the remaining spices on top. Pour in boiling marinade. Seal with a sterilized lid, turn the jar upside down, wrap in a blanket and let cool.
Cherry tomatoes are one of the most beautiful and mouth-watering vegetables that cheer you up just by looking at them.
Small, bright, juicy, they are a great addition to various dishes: salads, meat, fish, and even as a separate dish. They decorate plates when serving or make canapés with them.
The recipes presented in the article will help you choose the best way to harvest cherry tomatoes for the winter.
Pickled cherry tomatoes for the winter in a jar
Composition for 2 cans of 720 ml:
Cherry tomatoes - as much as you like
Mustard, seeds - 2 tsp
Bay leaf - 4 pcs.
Allspice peas - 6 pcs.
Black peppercorns - 8 pcs.
Water - 750 ml
Salt - 1.5 tbsp. l.
Sugar - 2.5 tbsp. l.
Vinegar 9% - 4 tsp
Garlic - 4 cloves
Cooking:
Wash tomatoes.
In sterile jars, put 2 bay leaves, 2 cloves of garlic, 3 pcs. fragrant and 4 pcs. black peas.
Fill a jar with tomatoes. Pour boiling water over and leave for 5 minutes.
Drain the water into a saucepan, add salt, sugar, bring to a boil. Add vinegar.
Pour marinade into jars. Roll up. Turn over and wrap.
Spicy and delicious cherry tomatoes rolled up for the winter, a great snack for any feast. Bon appetit!
Pickled tomatoes "Assorted" for the winter
Bright red tomatoes and yellow baby cherry tomatoes are a bright, beautiful duet, very suitable for the Assorted recipe.
The recipe will not disappoint: the marinade, in which sugar, vinegar and salt are perfectly balanced, will give an extremely appetizing taste. And spicy tarragon, tart basil, fragrant parsley will create a fantastic bouquet of aromas.
The harmony of taste will not be disturbed by sharp notes of garlic - they will only add spice.
Ingredients for a 3 liter jar:
Tomatoes (red tomatoes and yellow cherry tomatoes) - 1.7 -2 kg
Basil, parsley, dill (umbrellas), tarragon (tarragon) - 1 bunch
Garlic - 1-1.5 heads
For marinade:
Water - 1.2-1.5 l
Vinegar - 100 g
Sugar - 125-130 g
Salt - 37-40 g
Cooking:
Prepare tomatoes: inspect for possible damage, overripe fruits, cracked. Remove stalks, wash.
Prepare herbs and spices: cut bunches of basil, parsley into sprigs, wash. Separate the "umbrellas" of dill from the stems.
Peel the garlic, cut into individual cloves. Do not cut the slices into pieces: the garlic will quickly lose its aroma and sharpness.
Put garlic, dill and herbs in any order at the bottom of a sterilized jar.
Prepare the marinade: dip in boiling water and stir the salt with sugar, vinegar.
Some housewives, when preparing the marinade, put herbs and spices in boiling water.
This is justified if the recipe includes allspice, cloves, coriander: spices should “give off flavor”. Basil, tarragon, parsley lose a significant part of the essential oils during heat treatment, so they are simply put in jars and steamed with boiling water.
Fill the jars with red tomatoes and yellow cherry tomatoes, alternating colors, remembering to fill the voids with herbs and garlic.
Pour boiling marinade up to the neck of jars with assorted tomatoes and cover with lids.
After 5-7 minutes, drain the marinade, boil for refilling. All these manipulations are repeated 3 times.
Pasteurization is not necessary, it will not affect the taste of pickled tomatoes in the best way.
Having corked the jars with lids, turn them over to check the quality of the seam.
Bright red tomatoes and yellow cherry tomatoes are a bright, beautiful duet. With rich colors and marvelous aroma, it will remind you of summer, become a table decoration and a worthy reason for the pride of the hostess. Bon appetit!
On a note
Each tomato, before going to the jar, is recommended to be pierced with a toothpick or a sterile needle in the stalk area. This is done so that the tomatoes soak up the brine faster and better, and also so that the tomatoes are less likely to burst in the water.
Cherry tomatoes in their own juice for the winter
Healthy, delicious tomatoes in their own juice! In winter, such a jar is worth its weight in gold!
Compound:
Cherry tomatoes (large) - 2 kg
Tomatoes for juice - 2 kg
For 1 liter jar:
Dill umbrellas - 1 pc.
Dried paprika slices - 1 tsp
Garlic - 2-3 cloves
Cherry leaves - 1 pc.
Bay leaf - 1 pc.
Black peppercorns - 3-4 pcs.
Allspice peas - 2-3 pcs.
For 1 liter of tomato juice:
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.
Cooking:
Peel the tomatoes for juice from the stalks, rinse, punch with a blender or through a meat grinder.
Rinse cherry tomatoes, prick with a toothpick around the stalks. Rinse and sterilize jars and lids.
Place dill, peppers, garlic, herbs, paprika at the bottom of the jars. Lay the tomatoes tightly and pour the jars to the eyeballs with boiling water.
As soon as the jars have cooled down, to the point where they can be safely taken with your hands, drain the water and pour a second time with boiling water.
Bring the tomato juice to a boil with the addition of sugar and salt. If necessary, try and add either salt or sugar, the taste of the juice should be saturated.
Drain the cooled water one by one and pour boiling juice over it - immediately tighten the hot lids tightly.
Turn the jars over on a towel and leave to cool completely.
Bon appetit!
Cherry tomatoes in their own juice recipe with photo you will lick your fingers
Very tasty tomatoes, a minimum of effort, and small delicious suns in a plate will decorate the table and delight your loved ones.
Compound:
Cherry tomatoes)
Salt (without a slide) - 2 tbsp. l.
Sugar - 3 tbsp. l.
Cooking:
Prepare the ingredients.
Sterilize jars. Peel large tomatoes and crank through a meat grinder.
Add salt and sugar per 1 liter of liquid. Bring contents to a boil.
Fill jars with small tomatoes and pour boiling water for 7-10 minutes, covering with sterilized lids. After drain the water.
And pour boiling tomato liquid. Roll up the lids, turn over and wrap until the jars are completely cool. Store at room temperature.
Tomatoes are very tasty. Bon appetit!
Pickled sweet cherry tomatoes for the winter
According to this recipe, very tasty pickled cherry tomatoes are obtained, all the charm is in the marinade.
Compound:
Cherry tomatoes
Garlic
Celery
Bay leaf
Pepper black peas
Bulb onions
For marinade in 1.5 liters of water:
Salt - 3 tbsp. spoons
Sugar - 9 tbsp. spoons
Vinegar 9% - 12. Art. spoons
Cooking:
Wash jars with baking soda. Sterilize lids. Wash tomatoes, greens. Peel the garlic and onion. Wash the onion and cut into rings or slices.
Put tomatoes, herbs, onions, garlic cloves, bay leaves and peppers in clean jars. Maybe a piece of hot pepper. Boil the kettle. Make a triple fill. The first time pour boiling water for 10 minutes. Pour and pour again with another boiling water for 15 minutes.
Drain this boiling water into a saucepan, add salt, sugar, vinegar. Boil the marinade.
Pour the tomatoes a third time with marinade, roll up the lid. Turn the pickled cherry tomatoes over until cool.
Pickled cherry tomatoes are ready. Special storage is not required. Bon appetit!
Pickled cherry tomatoes for the winter in a 1 liter jar
It is better to choose tomatoes that are dense, bright in color, with a dense skin, without flaws, dents, cracks.
Composition per liter of marinade:
Cherry tomatoes
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l. without a slide
Vinegar 9% - 2 tbsp. l.
Garlic - 2-3 cloves
Black pepper - 8 peas
Herbs: dill-umbrella, currant or grape leaves
Coriander - 10-15 peas
Cooking:
Carefully selected tomatoes need to be washed. Rinse jars and lids just as well, sterilize them.
Place seasoning jars, garlic and grape or currant leaves on the bottom of the jar.
Spread the cherry tomatoes on top, filling the jars to the top. Then fill them with boiling water and leave to stand for ten to fifteen minutes.
Pour the water back into the pan and prepare the marinade: put salt, sugar, bay leaf, and, for flavor, a clove bud into boiling water. After a few minutes, you can take it out. After turning off the gas, add vinegar.
Fill jars with these marinade and cover with lids. Hold the jars for ten minutes in a water bath, and then tighten the lids.
Place the finished cherry tomatoes, lids down, under a warm blanket until cool. After a week, you can already try small pickled tomatoes. Bon appetit!
Pickled cherry tomatoes for the winter recipe with spices
Cherry tomatoes
10 cloves of garlic
1 bunch of parsley
1 bunch dill
2 tsp sweet black peas pepper
2 tsp mustard seeds
6 pcs. green cardamom
1 tsp carnation inflorescences
2 pcs. Bay leaf
Brine for 2 liters:
7 art. l. sea coarse salt
5 st. l. with a slide of sugar
2 tbsp. l. Apple vinegar
4 tbsp. l. table vinegar 6%
1 nutmeg
4 star anise
Cinnamon stick 5 cm
Cooking:
Wash the tomatoes, pierce in several places with a wooden skewer, put in a saucepan.
Add chopped herbs, garlic, cut in half and all spices.
Boil water. Add salt, sugar, cinnamon stick cut into 4 parts and crushed nutmeg, star anise. Boil 5 minutes. After adding vinegar, let cool slightly, the brine should be hot.
Pour tomatoes with brine, put a lid on top, load - a 3-liter jar of water. Leave at room temperature for 5-6 days, then put in the refrigerator. Bon appetit!
Delight your loved ones in winter with delicious, beautiful cherry tomatoes. Good luck with your preparations and a delicious winter!
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Opening delicious pickled cherry tomatoes for the winter in a cold snowy winter, we seem to be transported to a warm and sunny summer. We are transported to distant childhood, when we watched with naive curiosity how our mother spins jars with something very tasty.
In our article, we described in detail how to pickle cherry tomatoes for the winter, the recipes of which will appeal to your whole family. We also have cooking options on the site, and.
Pickled cherry tomatoes are beautiful and suitable for adding an aesthetic touch to salads, meat and fish dishes, cold and hot appetizers. In addition to the beautiful appearance, they have an unusually rich flavor spectrum.
Ingredients you will need to make the twist:
- two kilograms of slightly unripe tomatoes;
- five hundred grams of onions;
- two inflorescences of fresh dill;
- three cloves of garlic;
- half hot pepper.
The composition of one liter of acetic solution:
- two tablespoons of sugar;
- one and a half tablespoons of coarse salt;
- three tablespoons of six percent apple cider vinegar;
- three bay leaves.
Marinating cherry tomatoes:
- Sterilize containers for salting by the method most suitable for you (under steam, in the oven, boiling water), boil the lids. Wash ingredients before cooking. At the bottom, place a clove of garlic, dill inflorescences, a slice of hot pepper (previously cleared of seeds), chopped celery, parsley.
- Pierce clean cherry tomatoes with a toothpick several times along the stalk. This process is done so that under the action of hot water the skin does not crack. At the bottom of the jar we steal three tomatoes of a slightly larger size, followed by cherry tomatoes. In the remaining place we put the greens and cover with dill, parsley.
- We place a pot with one liter of water on the stove, wait for it to boil and pour the boiled water into the container with the ingredients. Covering the neck with sterilized seaming lids, we wait ten minutes. Then pour all the water back into the pan, salt, throw sugar and boil again. We boil the solution, pour apple cider vinegar into it and pour it into containers to the end of the neck.
- We roll up the jars and bottom up, cover with a warm and thick cloth. Leave to cool for a day, and then place the jar in a non-humid place with a low temperature.
Pickled cherry tomatoes for the winter recipes
This dish has a sweet taste and rich texture. Marinade preparations can be used as juice or as an additional gravy to the main course, for example, boiled rice, buckwheat porridge, fried potatoes or boiled spaghetti.
Necessary products for the preparation of winter harvesting:
- two large cucumbers;
- three hundred grams of tomato pulp;
- fifty grams of onions;
- one clove of garlic;
- one bay leaf;
- one cinnamon stick;
- one umbrella of fresh dill;
- one tablespoon of salt;
- two tablespoons of sugar;
- one tablespoon of apple cider vinegar.
How to pickle cherry tomatoes for the winter:
- First, rinse all ingredients with water. Peel the skin off the cucumbers and chop them into any shape you like. Mix cucumbers with tomato puree (without peel) and run through a blender. Squeeze through a small sieve.
- In a pre-sterilized container (steam or boiling water), put the dill inflorescence and garlic on the bottom. Next, lower the clean, peeled cherry tomatoes, and then the onion, chopped with feathers, into it.
- Pour boiled water into a jar of food, cover the neck with a lid and let it brew for ten minutes. Place cucumber and tomato juice, cinnamon stick on the stove. Boil the marinade over moderate heat for about ten minutes, sugar, salt and pour in malic acid. Drain the water from the container and season them with hot marinade.
- Leaning the neck with a lid, place them in a saucepan with hot (but not boiling) water and sterilize for about ten minutes. Then carefully seal the lids and turn the jars upside down, cover them in a thick cloth. Send the cooled containers with blanks to a place with a low temperature for storage.
Pickled cherry tomatoes for the winter in jars
Tomatoes according to this recipe become very juicy, moderately sweet and unusually tasty. And when you put a small tomato in your mouth and take a bite, it seems to explode.
The composition of the ingredients needed for the dish:
- one kilogram of any variety of cherry tomatoes;
- one red hot pepper;
- five medium heads of onions;
- ten bay leaves;
- eight peas of black pepper;
- five tablespoons of coarse salt;
- five umbrellas of dill;
- five bell peppers;
- ten tablespoons of sugar;
- fifteen tablespoons of acetic acid;
- two sheets of fresh horseradish;
- fifteen grams of mustard seeds;
- eight peas of coriander;
- five cloves (spice);
- five currant leaves;
- five cherry leaves;
- ten cloves of garlic.
Cherry tomatoes marinated for the winter:
- Wash the jars thoroughly (for example, with soda) and sterilize them in any way convenient for you.
- In the cleaned containers on the bottom we add spices designed for a volume equal to one liter: seven peppercorns, one clove inflorescence, one dill inflorescence, two bay leaves, one cherry leaf, one currant leaf, a small cut ring of hot red pepper, one horseradish leaf, half a teaspoon of dry mustard seeds, half a teaspoon of coriander, one onion, chopped and one clove of garlic.
- We clean the Bulgarian pepper from seeds, chop into slices and put in a container alternately with cherry tomatoes. Place another clove of garlic in the middle of the jar.
- Pour boiled water into the containers for blanks, cover the neck with lids, drain the water after fifteen minutes. Pour boiled water into the container again and after the same period of time pour out the water.
- To the ingredients we put a tablespoon of salt, two tablespoons of sugar and three tablespoons of acetic acid. Pour boiled vinegar water to the very brim and seal the lids. We lower the container upside down and insulate with a thick cloth. After twelve hours, place the cooled spins where there is a low temperature.
Pickled cherry tomatoes for the winter sweet
If you are a big sweet tooth, then this recipe for winter harvesting will suit your taste. Sweet, juicy and soft, cherry tomatoes simply melt in your mouth, leaving behind a refreshing and rich flavor.
Products contained in this twist recipe:
- two kilograms of cherry tomatoes;
- two cloves of garlic;
- fifty grams of celery;
- three bay leaves;
- three peas of black pepper;
- fifty grams of onions.
For one liter of brine:
- two tablespoons of coarse salt;
- six tablespoons of sugar;
- eight tablespoons of 9% acetic acid.
Pickled cherry tomatoes for the winter are sweet:
- Thoroughly clean the spin containers, preferably with soda. Boil lids, wash all products. Peel the husk from the garlic and onion, chop into rings.
- Place cherry tomatoes, herbs, onions, garlic cloves, bay leaf and black pepper in cleaned and sterilized containers. Pour boiled water into the ingredients, put a lid on the neck and leave for ten minutes. Repeat this procedure one more time.
- Boil clean water in a saucepan over moderate heat, salt, sugar and pour in acetic acid. Simmer on fire for another fifteen minutes. Pour the brine into the container, roll up and wrap with a thick cloth, turned the jar upside down.
- After a day, transfer the jars with blanks to a place where there is no high humidity and heating batteries.
How to pickle cherry tomatoes for the winter
This method of cooking winter seaming will be a priority for lovers of spicy and well-peppered. This dish can be used as an additional remedy for colds and flu in winter.
Ingredients that are included (volume 3 liters):
- three bell peppers;
- six cloves of garlic;
- one fourth of hot pepper;
- three sheets of horseradish;
- three umbrellas of dill.
For the preparation of vinegar solution (5 liters):
- two hundred grams of coarse salt;
- four hundred grams of sugar;
- two hundred grams of six percent vinegar;
- two aspirin tablets per three-liter jar.
How to pickle cherry tomatoes for the winter:
- To get started, prepare containers and products for cooking spin. Wash the containers with baking soda, rinse in cool water, sterilize them by any method acceptable to you (steamed, in the oven, scalded with boiling water). Rinse food under running water.
- Put the horseradish leaf, garlic, dill on the bottom of a glass container and fill with cherry tomatoes. We fold the Bulgarian and bitter peppers chopped into small slices between the tomatoes. Place aspirin tablets inside.
- We place a pot of clean water on a moderate fire, salt, sugar, pour in acetic acid and boil for fifteen minutes. Pour boiled brine into a container with ingredients, cover with a lid and insist.
- We seal the lids tightly and place them upside down under a warm blanket. A day later, the cooled cans are sent to be stored in a cold room.
When preparing winter preparations in summer, we seem to leave in each jar a piece of the summer sun and warmth, a hot day and a cool evening, a variety of smells of fragrant grass, sweet berries, juicy fruits and vegetables. And opening these jars, when the summer heat has already left us, we seem to be returning to a place of easy rest, a distant and naive childhood. We return to where we felt good and easy.
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