Preserving tomatoes for the winter with chili ketchup. Canned Tomatoes with Hot Peppers or Chili Ketchup: Recipes

Small and tasty - cherry tomatoes - have recently become very popular among housewives. Canned small tomatoes look very nice on the festive table, especially if they are of different colors - red, yellow. Cherry tomatoes marinated for the winter are very tasty, beautiful and bright, they are also unusually tasty. Due to the fact that the tomatoes are small, they are well soaked in the marinade. They can be used as an independent appetizer or as a main dish.

Quick and delicious - a simple recipe for pickled cherry tomatoes

Ingredients:

For 800 grams of cherry tomatoes:

salt - 130 gr.;
sugar - 100 gr.;
a tablespoon of vinegar;
a couple of sprigs of rosemary (you can take one sprig of dry)

How to cook:

put the fruits in clean jars;
prepare the marinade: salt, add granulated sugar and a couple of sprigs of rosemary;
boil;
remove from heat and add vinegar;
pour tomatoes with marinade;
sterilize jars of tomatoes

Attention! Sterilize jars with tomatoes as follows:

put a kitchen towel on the bottom of a tall saucepan;
put banks on it;
pour some water into a saucepan;
put on fire and bring to a boil;
boil jars over low heat for about 30 minutes;
let cool and roll up

spicy cherry tomatoes

Ingredients:

one and a half kilograms of cherry tomatoes:

Bulgarian pepper - 2 pcs.;
hot chili pepper - 1 pc.;
garlic - 8 cloves;
bulb;
cloves - 3 pcs.;
bay leaves and horseradish leaves - optional;
greens (dill, celery, parsley)

To prepare two liters of marinade:

salt - 50 gr.;
sugar - 100 gr.;
apple cider vinegar - 60 ml

Canning steps:

Sort through the tomatoes, choose the most ripe fruits without damage, rinse and dry with a towel.
Pierce the tomatoes in several places.
Bulgarian pepper cut into long strips;
Cut hot pepper into small pieces;
Onion cut into half rings.
Prepare clean and sterilized jars in which to put:
- garlic and onions;
- dill umbrella;
- horseradish, lavrushka;
- a couple of pieces of carnations;
- a circle of hot pepper and a few pieces of bell pepper;
Put the fruits on the prepared spices.
Fill contents with hot water.
Let stand 20 minutes.
Drain the water from the jars into a saucepan.
Put on fire, boil.
Prepare marinade.
Boil.
Turn off the heat, add vinegar and pour into jars.
Roll up and turn over.

Advice! For canning cherry tomatoes, it is better to take liter or half-liter jars, so it is much more convenient to roll and store them.

Pickled cherry tomatoes for the winter, as in the store

To make tomatoes look like store-bought ones, you need not only 0.5 liter jars, but also a special recipe. The output is pickled cherry tomatoes for the winter, like in a store, and such that even those who do not like them like them. So, you will need:

Cherry tomatoes;
Peppercorns - 4 pcs.;
French mustard seeds 1-2 tablespoons;
Garlic - 2-3 cloves;
Sugar - 4 tsp;
Vinegar - 1 tsp
Carnation - 2 pcs.;
Greenery
Optionally, you can add onions or sweet onions.

Greens are laid out at the bottom of the jar (1 sprig of dill and parsley), onions, garlic and spices. Prick the tomatoes with a toothpick so that they do not burst, and put them tightly in a jar. Add salt, sugar and mustard and pour boiling water so that the water does not reach the neck, about 5/6 of the jar. Then sterilization is carried out for 20-30 minutes and the banks are rolled up. Leave upside down and wrapped until cool.

Marinated cherry tomatoes for the winter in liter jars

Cherry tomatoes are distinguished by increased sweetness and look very elegant. Harvesting pickled cherry tomatoes for the winter in liter jars is a convenient and tasty preservation. This proven recipe for pickling small tomatoes in liter jars consists of the following ingredients:

Cherry tomatoes, you can take different colors, it looks unusual;
Garlic - 4 cloves;
Bay leaf - 2 pcs.;
Peppercorns;
Ground black pepper - 0.5 tsp;
Dill in umbrellas (you can use seeds);
Hot chili pepper - a couple of slices.

To prepare 1 liter of marinade, you will need 1 tbsp. l. salt and sugar, 1 tsp. vinegar.

Bay leaf, chopped garlic cloves, ground pepper, 2-3 peppercorns and a few cloves of hot pepper are placed at the bottom of the jar. Washed tomatoes are placed tightly in a jar, after which it is poured with boiling water, closed with a clean lid for 30 minutes. Then the resulting water from all the jars is poured into a saucepan, a little boiling water is added, as the brine boils away.

Based on 1 liter of liquid, 1 tbsp is poured into the brine. salt, 1 tbsp. sugar and dill - umbrellas or seeds. Boil for 7-10 minutes, add vinegar essence at the rate of 1 tsp. for 1 liter jar of seams. Boiling marinade pour tomatoes. Roll up and cool the jars upside down, as usual.

Instant pickled cherry tomatoes

Many housewives managed to fall in love with mini cherry tomatoes. They brighten up any dish, are easy to eat, stay whole while cooking, and are sweeter and juicier than regular tomatoes. Miniature varieties have a much higher sugar content. Pickled instant cherry tomatoes are convenient to prepare in advance, before the holiday. Due to their size, they are quickly soaked in the marinade, and they can be consumed almost immediately. But it is better to let the tomatoes brew for two days. In our recipe, a hint of cinnamon is added to the spicy aroma of herbs and garlic.

Everything is done very quickly. Be sure to try this express recipe, and it will become your favorite.

Cherry - 400 grams is enough. We choose whole, ripe fruits with a dense skin. We will also need:

Water: 0.5 cups
Salt: 0.5 tablespoon
Sugar: 0.5 teaspoon
Vinegar 9%: 15 ml
Ground cinnamon: 1/4 teaspoon
Garlic: 1 clove
Bay leaf: 2 pieces
Allspice: 1-2 peas
Dried dill: 1/3 teaspoon
Dried basil: 1/3 teaspoon

We start cooking by sterilizing dishes. You can do it the traditional way, or you can steam sterilize it. For steam sterilization, the jar can be placed upside down on a metal sieve and placed over a pot of water. You can put the jar directly into a small ladle or put it on the spout of the teapot. It takes 15 minutes to kill germs. The jar is placed upside down on an ironed towel. The jar must be dry! Sterilize the lid.

Now let's wash the tomatoes and pierce them several times next to the stalk - this way we will avoid cracking them. Pour basil, dill, bay leaf, peppercorns and garlic into a jar. We lay the cherry on the shoulders of the jar. We put the remaining lavrushka in the middle of the jar.

Prepare the marinade: add salt and cinnamon to boiling water. We put it in a jar. Lastly, pour vinegar into the jar so that it does not have time to evaporate. We roll up the bank. Turn it over a few times - the vinegar should dissolve.

We wrap the jar with something warm for 5-6 hours. You need to store it in a cool dark place. 20 minutes - and you're done!

Note. Fresh herbs (basil and parsley) can also be used in the recipe. In this case, the jar with ready-made tomatoes needs to be sterilized for 15-20 minutes.

Pickled Cherry Tomatoes Recipe "Lick Your Fingers"

Harvesting tomatoes usually takes little time, most of which is spent on preparing the ingredients and putting them in jars. The recipe for pickled cherry tomatoes “Lick Your Fingers” is no exception, and tomatoes come out just delicious.

Required Ingredients:

Cherry tomatoes (you can also use the cream variety);
1.5 liters of water;
3 tbsp granulated sugar;
2 tbsp salt;
4-5 garlic cloves;
0.5 cup (or a little less) table 9% vinegar;
3 sprigs of rosemary;
3-4 sprigs of basil;
1 tsp black peppercorns.

Before proceeding with the preservation process, it is necessary to thoroughly rinse all vegetables and carefully tear off the existing stalks. The next step is washing the greens and drying them. The basil must be divided into separate leaves, and large sprigs of rosemary should be broken into several parts. Garlic cloves should be peeled and washed.
For canning tomatoes, it is best to use liter jars, which must first be sterilized and dried. Cherry tomatoes are laid out interspersed with herbs and garlic. Banks must be filled to the top equally with all components.
Then we start preparing the marinade. Add sugar and salt to the water, as well as black peppercorns. Water with spices is sent to the fire, and brought to a boil.
After a few minutes of boiling, the marinade must be removed from the heat. Add vinegar to hot water and mix everything thoroughly. Pour the tomatoes, which were previously placed in jars, with the finished marinade.
All jars must be closed with metal lids for conservation, turned upside down, and wrapped well. When they are completely cool, they can be safely transferred to a cool place for long-term storage.

To make tomatoes look even more appetizing at the festive table, you can combine tomatoes of different colors in one jar. No one will remain indifferent after trying your creation! The name of the tomato fully corresponds to the unsurpassed taste, you will definitely lick your fingers!

I suggest you prepare tomatoes with chili ketchup for the winter. The other day, one of my friends closed the tomatoes according to this recipe, said that she had done it last year and she really liked it. I decided to do it too, because I really like to try new blanks. Of course, I will take a sample in the winter, but I'm sure it will be delicious! The calculation is given for 2 cans of 1 liter each, but I have a little marinade left, it can be used when cooking meat, stuffed peppers and other dishes.

To prepare tomatoes with chili ketchup for the winter, we need:

tomatoes - how much will go into jars;

garlic - 6 cloves;

bay leaf - 2 pcs.;

allspice - 10 pcs.;

black peppercorns - 10 pcs.;

raspberry leaves - 2 pcs.

Marinade for 1 liter of water:

chili ketchup - 4 tbsp. l.;

sugar - 150 g;

vinegar 9% - 100 ml;

salt - 1 tbsp. l.

Prepare everything you need to prepare. Tomatoes should be selected dense and preferably the same size.

You need to start by preparing the marinade. Pour water into a saucepan, add ketchup, salt and sugar. Put on fire and bring to a boil. At the very end, pour vinegar and remove from heat.

While the marinade is being prepared, put spices in clean sterile jars: put a raspberry leaf, bay leaf, 5 black and allspice peas, 3 cloves of garlic on the bottom of each jar.

Pour the prepared hot marinade into jars, cover with sterile lids. Put a towel on the bottom of a deep saucepan, put jars of tomatoes on it and pour hot water into the saucepan up to the shoulders. Put the pan on the fire, sterilize the jars over low heat for 10 minutes from the moment the water boils.

Good luck preparing for the winter!

Cherry is a variety of very elegant, beautiful and tasty tomatoes. In the early seventies of the XX century, they were bred only because breeders conducted experiments to slow down ripening in very hot times. Exported from Turkey, Holland, Spain in a short time, cherry tomatoes have become known and loved by the whole world.

It is impossible to imagine a restaurant now where a vegetable dish would not be decorated with this perfect, geometrically ideal tomato berry. Vitamins of groups E, C, B, phosphorus, potassium, iron, calcium - there are plenty of all these elements in Cherry tomato. This is a very dietary product that contains the substance Lycopene, which helps the body resist cancer cells.

Cherries are very tasty and beautiful in preparations. These mini-tomatoes of completely different colors and interesting shapes allow today's pickle lovers to create extraordinary, mosaic canned works of art. Canning tomatoes is a responsible matter for every housewife. Of course, the more experienced already have their favorite recipes, and they only sometimes allow themselves some kind of experimentation. Culinary beginners, on the contrary, are actively looking for something new in order to choose their favorite and move into a group of experienced housewives. And for those, and for others, recipes that are incredibly simple in technology will come in handy. At the same time, cherry tomatoes are spicy, fragrant with a sweet-salty flavor. For canning, you can use almost all varieties of Cherry or ordinary small tomatoes.

The number of tomatoes depends on how many will go into the jar. Usually used half-liter or liter containers. But the brine should be a certain proportion. For 1 liter of liquid, put a teaspoon of the spices indicated in the photo, except for cloves, you need a couple of buds. Salt will take 2 tablespoons, and four times more sugar.

Cooking:

Banks are pre-washed with soda and slightly dried.
Washed cherry tomatoes are placed in containers.

3. Pour boiling water over them and leave for 5 minutes.

4. After that, the water is poured into the pan, everything necessary for the brine is put into it and put on fire.

5. A 30-gram stack of vinegar is poured into each 0.5 liter jar.

6. Then pour cherry tomatoes with hot brine and roll up.

7. The tightness of the blockage is checked by placing the jar upside down. If the brine does not leak, then wrap it with a blanket and leave it for a day to cool.

8. After that, you can take it to the cellar or pantry.

Marinated cherry tomatoes for the winter - a step by step recipe

Cherry tomatoes are a very tasty and, importantly, beautiful fruit. Any workpiece will look very beautiful with them. Marinated cherry tomatoes with herbs and a minimum of spices are an excellent appetizer for any table.

For this recipe you will need:

Cherry
dill,
parsley - to taste;
cilantro greens - one sprig;
coriander - 2 grains per lb;
mustard seed - 1 tsp one lb;
garlic - 3 cloves per lb;
Fill:
granulated sugar - 1 tbsp. with a slide;
water - 1 liter;
non-iodized salt - 1 tbsp.
vinegar - 1 tbsp.

Cooking:

Rinse the jars with high quality and sterilize thoroughly over the kettle.
Boil the lids for at least 3 minutes.
Rinse tomatoes and herbs in running water. Dry.
Put herbs and spices at the bottom of a liter container.

5. Fill the jar with cherry tomatoes as tightly as possible.

6. Pour coarse salt, granulated sugar into boiling water, and finally pour vinegar. Pickle while it boils, pour into jars of cherry.

7. Cover with a lid without twisting.

8. Place a towel in a pot of boiling water. It is better to do this in advance so that by the time the cherry tomatoes and brine are ready, the water is already boiling.

Place the container on a towel so that it is at least ¾ covered with water.
Pasteurize for twenty minutes.
Carefully remove the jars from the pot and close the lids. Turn them upside down and cover with a fur coat.
Cherry tomatoes are ready in two to three weeks.

Cherry tomatoes for the winter you will lick your fingers - the most delicious recipe

This recipe offers preservation with delicious filling and very beautiful cherry fruits. An interesting taste of tomatoes is given by properly selected spices. Their number must be repeated exactly.

Required products:

Cherry;
parsley greens - a small bunch per 1 liter jar;
bay leaf - 1 pc. for 1 l.b.;
fresh horseradish - a thin plate;
mustard seeds - a teaspoon per 1 liter jar;
large fragrant peppercorns - 2 peas per 1 liter jar;
black peppercorns - 4 peas per 1 lb;

Fill:

one liter of water;
granulated sugar - 3 tbsp. l.;
vinegar essence 70% - 1 tbsp.

Cooking:

Rinse the selected jars thoroughly and sterilize over a kettle or in the oven. Boil the lids.

Rinse and dry cherry tomatoes. Remove the stems. Cut out even insignificant darkening with a thin knife.
Put the exact amount of spices in each jar. Fill jars with tomatoes.
Pour boiling water over the cherry. Cover with lids and leave for 5-7 minutes.
At this time, prepare the brine by dissolving all the dry ingredients. Vinegar must be added before the start of pouring.
Drain the water from the tomatoes, refill with boiling brine and immediately roll up the lids.
Very carefully wrap the jars turned upside down. Old fur coats, pillows - all this will be very useful. Set the canned cherry tomatoes in a box sent from below with something warm. Do not place the box on the floor. Top with a fur coat or pillows.
Banks must cool very slowly. This is the whole secret.
Cherry tomatoes will be ready in a couple of weeks. Moderately sharp, sweetish, smooth and beautiful.

Delicious sweet cherry tomatoes for the winter

This recipe is otherwise called dessert. Original Cherries in a sweetish brine are a favorite delicacy for connoisseurs of pickles. In case you want the tomatoes to remain whole and strong, do not remove the stem. It is enough to thoroughly wash the fruits. Pasteurization of jars after filling will disinfect canned food as much as possible.

For the recipe you will need:

Cherry;
peeled garlic - 5 cloves per 1 liter jar;
parsley sprigs - optional;
dill greens - optional;
black peppercorns - 3 pcs. for 1 liter jar;
allspice peas large - 2 pcs. for 1 liter jar;
carnation - 1 pc. for 1 liter jar;
Bay leaf - 1 piece per 1 liter jar.

Fill:

1 liter of water;
granulated sugar - 3 tablespoons;
coarse salt - 1 tbsp;
vinegar 70% - 1 tbsp. (This volume is enough for 4 - 5 pieces of liter jars, try to put the tomatoes more tightly, but do not press, otherwise they will crack.)

Cooking:

Prepare all ingredients, thoroughly rinse and sterilize jars and lids. Wash the tomatoes and dry them.
At the bottom of each container, place the seasonings listed in the list. Close the cherry tomatoes.
Prepare the brine in an enameled or stainless steel saucepan. Boil for 3 minutes.
Pour vinegar into jars with stacked cherry tomatoes, and then boiling brine.
Place the jars on a towel in a pot of boiling water. Put the lids on top, but do not screw them on.
Pasteurize 1-liter containers for 15 minutes. They should be 2/3 in the water.
Take out the jars with a towel, screw on the lids and turn them upside down. Cover with a coat. After a couple of days, take it to the place of storage. In two weeks, cherry tomatoes will be completely ready.

Harvesting cherry tomato in its own juice

This is one of the most popular preparations, since both the tomatoes and the filling itself are so tasty that it is impossible to break away. This is a great appetizer for the table, as well as the basis for soups, tomato sauces. Very convenient if you have both Cherry and regular tomatoes. Large, fleshy, almost overripe fruits are ideal for sauce.

For cooking you will need:

Cherry - 1.8 - 2 kg;
large and ripe tomatoes - 1 kg;
coarse salt - 1.5 tablespoons;
9% vinegar essence - 30g;
granulated sugar - 2 tablespoons;
garlic - 3 - 5 cloves per 1 lb;
black peppercorns - 3 pcs. for 1 liter bank;

Cooking:

Round mouth-watering cherry tomatoes are a real decoration of the table. So you want to enjoy their unforgettable taste in the frosty time! And this is quite possible. Today I offer you my best cherry recipes for the winter - you will lick your fingers! It turns out so delicious! You will not notice how family and guests will quickly eat the whole jar and ask for more.

So how do you salt neat little tomatoes? I offer you recipes simple, easy to implement at home. All of them are very tasty, choose any method convenient for you, how to close the tomatoes for the winter.

Cherry tomatoes in own juice "Lick your fingers"

A very practical way is to pickle a tomato in its own juice. The resulting tomato puree can then be added to soups and borscht, and flavored sauces can be prepared on its basis. And such tomato blanks are stored very well - at least a year. True, they never stayed with us for a long time, we love them very much!

Ingredients:

2.5 kg of strong cherry tomatoes (maybe a little unripe);
2 kg soft tomatoes (for puree);
1 head of garlic;
3 art. spoons of salt;
2 tbsp. spoons of granulated sugar;
3 pcs. bay leaf;
6 black peppercorns;
3 art. tablespoons of vinegar (9%).

How we cook:

Rinse the soft tomatoes, dry them slightly, cut them on top with a cross. Put in a bowl, pour boiling water for 1 minute. Then we drain the liquid, then with cold water. After a couple of minutes, easily remove the skin from them.
Pass the tomatoes through a meat grinder or chop in a blender. Then we wipe this mass through a sieve to separate the grains.
Pour the tomato puree into a saucepan, add salt, sugar. Gradually bring to a boil, simmer for five minutes.
At the same time, we sterilize the jars over steam. We hold the lids in boiling water for several minutes.
We thoroughly rinse the strong cherry tomatoes, dry them slightly. We pierce their skin with a toothpick in the stalk area. We put the cherry in jars up to the shoulders.
We clean the garlic, wash it, cut it coarsely. Add to jars with tomatoes. Throw a bay leaf and a couple of peppercorns on top.
Boil water in a kettle and pour it over tomatoes in jars for three minutes. Then we drain the water and pour the vegetables with hot tomato puree, not reaching the top by a couple of centimeters. Pour vinegar (1 tablespoon per 1 liter jar).
Cover with lids. Sterilize in a wide saucepan after boiling for 9 minutes. It is better to lay a towel at the bottom.

Carefully take out the jars and roll them up with lids. Turn over canned tomatoes, wrap. After 12 hours, transfer to a cool place for storage.

Cherry for the winter with citric acid and herbs

If you are looking for a way to deliciously pickle cherry tomatoes for the winter in jars without vinegar, then this recipe is for you. I'll tell you how to close cherry tomatoes with citric acid. Herbs you can take to your taste - not necessarily exactly those that are offered in the recipe.

Note: we have more of an Italian version, you can choose Provencal or any other. It depends on the set of herbs you choose. Fresh herbs can be replaced with dried herbs in a bag.

Ingredients:

1.5 kg of cherry tomatoes;
1 st. l. citric acid (or 1.5 tablespoons fresh lemon juice);
3 liters of water;
3 art. spoons of granulated sugar;
3 art. spoons of salt;
2 sprigs of rosemary, basil and thyme (thyme);
Cinnamon - on the tip of a knife in each jar.

How we cook:

My tomatoes, we pierce in the place where the stalk is attached. Fill jars tightly with tomatoes.
Pour water into a saucepan, add sugar, salt, chopped herbs. Heat to a boil, then add citric acid (or juice), cinnamon and stir.
Pour hot marinade over cherry tomatoes in jars. Cover with lids. Sterilize on a folded towel in a wide bowl for 7 minutes.

We take out the banks, roll up the key. Turn over, check for leaks, wrap in warm. We store in a dark place.

Cherry tomatoes, pickled without sterilization

Among the best recipes for cherry tomatoes for the winter - you will lick your fingers - the pickling method without sterilization is especially popular. Agree, there is not always time and desire to boil cans of canned vegetables in a wide bowl. Let's try the classic version with three fills.

Ingredients for 5 half-liter jars:

1.5 kg of cherry tomatoes;
2 liters of water.

Marinade for 1 liter of water:

4 teaspoons coarse salt;
2 tbsp. spoons of granulated sugar;
1 teaspoon of vinegar (6%) - per jar.

Spices for 1 jar:

0.25 horseradish leaves (or 2 cm piece of horseradish root);
1 clove of garlic;
1-2 leaves of black currant (or cherry);
1 dill umbrella;
1 bay leaf;
2-3 black peppercorns.

How we cook:

Wash jars and lids with soda, scald with boiling water. Let's discuss.
Put in each jar a dill umbrella, chopped garlic, leaves, peppercorns. Then fill the shoulders with tomatoes.
Prepare the brine: boil water, add salt, sugar, mix.
We make a triple fill. First, pour for 15 minutes, pour the brine into a saucepan, boil. The second time - for 10 minutes. If there is less water, add boiling water. Pour into a saucepan, bring to a boil. Pour for the third time, then add vinegar to each jar and roll up the lids.

Let the cherry tomatoes in the vinegar jars cool gradually upside down and wrapped up. You can store it in your home pantry.

spicy cherry tomatoes

For those who like "hot"! I will share with you a recipe for spicy cherry tomatoes in liter jars. Moreover, you can adjust the degree of hotness at your discretion, taking more or less sharp components.

Ingredients for 3 liter jars:

2 kg of cherry tomatoes;
12 cloves of garlic;
2-3 chili peppers;
3 art. spoons of salt;
3 art. spoons of apple cider vinegar (6%);
A bunch of dill.

How we cook:

We wash the tomatoes, dry them.
We clean the garlic, wash it, disassemble it into slices. Chili peppers are cleaned from seeds, washed, cut into small pieces. My dill, let dry.
At the bottom of clean, sterilized jars, lay out in layers: greens, garlic, tomatoes and hot peppers. Pour in 1 tbsp. a spoonful of salt, pour in 1 tbsp. a spoonful of vinegar.
Pour boiling water from the kettle into jars, cover with sterilized lids. We put in a wide dish, sterilize the jars after boiling water for about 10 minutes.

We take out our blanks from boiling water, wipe the jars, turn them over, cover with a warm blanket. When cool, transfer to the pantry.

Sweet cherry tomatoes: a simple recipe

Many people prefer sweet recipes for pickling cherry tomatoes for the winter. I will tell you how easy it is to make pickled cherry tomatoes sweet for 1 liter of marinade.

Ingredients:

2 kg of cherry tomatoes;
2-3 garlic cloves;
3 pcs. bay leaf;
3-6 black peppercorns;
1 large onion;
50 g parsley.

For marinade:

1 liter of water;
6 art. spoons of granulated sugar;
2 tbsp. spoons of salt;
8 art. tablespoons of vinegar (9%).

How we cook:

Rinse cans of soda, sterilize them over steam. Cover the lids with boiling water for 5 minutes.
My tomatoes, pierce the skin so that it does not burst. We clean the onion, wash it, chop it in half rings. We divide the peeled and washed garlic into cloves, cut each in half. We wash the greens, dry them on a napkin.
We put greens, cherry tomatoes with garlic and onions in each jar. Pour peppercorns, bay leaf on top.
Pour the vegetables in a jar with boiling water, cover with lids, let it brew for 10 minutes. Drain this water into a saucepan, boil again and pour for 8 minutes.
For the third time, pour the water into the pan. We fall asleep sugar, salt, bring to a boil, pour in vinegar. Stir, simmer over low heat for 15 minutes. Then pour the marinade into jars.

Roll up the lids, let cool under a warm blanket. Sweet cherry tomatoes are ready!

Cherries with garlic, cold-pickled

The best pickling recipes are not only about great taste, but also about preserving the beneficial properties of vegetables. Prepare cherry tomatoes in a cold way, they will turn out almost like barrel ones!

Ingredients:

2 kg cherry tomatoes;
1 head of garlic;
1 st. a spoonful of granulated sugar;
3 art. spoons of salt;
Dill umbrellas - 1 pc. to the bank;
Horseradish leaves, currants (you can cherries);
1 st. a spoonful of vinegar (9%).

How we cook:

We will wash the container for conservation with soda, sterilize in any way.
Rinse the tomatoes, make several punctures in the area of \u200b\u200bfastening the stalk. We wash all the greens and leaves, dry them. We clean the garlic, wash, cut into slices.
At the bottom of each jar we lay out a sheet of horseradish and a dill umbrella. We spread the tomatoes in layers (punctures up), currant leaves, garlic. We fill the banks up to the shoulders.
Pour sugar and salt into jars, pour boiled cold water. Close with nylon lids, shake well.

We put the cherry with garlic in the refrigerator for storage. You can serve it on the table after three days.

Cherry with mustard seeds

Another very interesting recipe is with mustard seeds. Cherries are spicy and spicy. I usually prepare such tomatoes in a half-liter jar. These products are designed for four such jars.

Ingredients:

1 kg cherry tomatoes;
2 teaspoons (heaping) mustard seeds;
24 peas of allspice;
4 things. bay leaf;
1 liter of water;
100 ml of apple cider vinegar (6%);
3 teaspoons of salt;
3 art. spoons of granulated sugar.

How we cook:

We sterilize jars and lids for preservation.
Rinse tomatoes well and dry with paper towels. We put them in banks.
Boil water in a kettle, pour tomatoes. Cover with lids, leave for 20 minutes.
Pour the water from the cans into a saucepan. Add sugar, salt and vinegar. Heat up to a boil.
In the meantime, pour 6 peppercorns, 1 bay leaf and half a teaspoon of mustard seeds into jars. Add hot marinade.

Now you can roll up the lids, turn over and cover with a warm towel. After a day, we transfer to a cool place.

If you are into video recipes, check out this way to pickle cherry tomatoes.

Here they are - the best cherry recipes for the winter, you will lick your fingers, incredibly tasty and beautiful! I wish you successful preparations and a great mood! Bon appetit!

Cherry is not only a cherry, it is a variety of very elegant, beautiful and tasty tomatoes. In the early seventies of the XX century, they were bred only because breeders conducted experiments to slow down ripening in very hot times.

Exported from Turkey, Holland, Spain in a short time, cherry tomatoes have become known and loved by the whole world. It is impossible to imagine a restaurant now where a vegetable dish would not be decorated with this perfect, geometrically ideal tomato cherry.

Vitamins of groups E, C, B, phosphorus, potassium, iron, calcium - there are plenty of all these elements in Cherry tomato. This is a very dietary product that contains the substance Lycopene, which helps the body resist cancer cells.

Calorie fresh cherry tomatoes - 16 kcal per 100 grams. The calorie content of pickled Cherries is 17 - 18 kcal per 100 grams.

Canning tomatoes is a responsible matter for every housewife. Of course, the more experienced already have their favorite recipes, and they only sometimes allow themselves some kind of experimentation. Culinary beginners, on the contrary, are actively looking for something new in order to choose their favorite and move into a group of experienced housewives.

And for those, and for others, recipes that are incredibly simple in technology will come in handy. At the same time, cherry tomatoes are spicy, fragrant with a sweet-salty flavor. For canning, you can use almost all varieties of Cherry or ordinary small tomatoes.

Cherry tomatoes for the winter - a step by step recipe with a photo

The number of tomatoes depends on how many will go into the jar. Usually used half-liter or liter containers. But the brine should be a certain proportion.

Time for preparing: 50 minutes

Quantity: 2 servings

Ingredients

Cherry tomatoes:
Water: 1 l
Salt: 2 tbsp. l.
Sugar: 4 tbsp. l.
Pepper (black, red, allspice): 1 tsp
Carnation: 2-3 pcs.
Cumin: 1 tsp
Vinegar:

Cooking instructions

Pickled Cherry Tomatoes - Step by Step Recipe

Cherry
dill, parsley - to taste;
cilantro greens - one sprig;
coriander - 2 grains per lb;
mustard seed - 1 tsp one lb;
garlic - 3 cloves per lb;

Fill:

granulated sugar - 1 tbsp. with a slide;
water - 1 liter;
non-iodized salt - 1 tbsp.
vinegar - 1 tbsp.

Cooking:

Rinse the jars with high quality and sterilize thoroughly over the kettle.
Boil the lids for at least 3 minutes.
Rinse tomatoes and herbs in running water. Dry.
Put herbs and spices at the bottom of a liter container.
Fill the jar with cherry tomatoes as full as possible.
Pour coarse salt, granulated sugar into boiling water, and finally pour vinegar.
Pickle while it boils, pour into jars of cherry. Cover with a lid without twisting.
Place a towel in a pot of boiling water. It is better to do this in advance so that by the time the cherry tomatoes and brine are ready, the water is already boiling.
Place the container on a towel so that it is at least ¾ covered with water.
Pasteurize for twenty minutes.
Carefully remove the jars from the pot and close the lids.
Turn them upside down and cover with a fur coat.
Cherry tomatoes are ready in two to three weeks.

"Lick your fingers" - the most delicious recipe

This recipe offers preservation with delicious filling and very beautiful cherry fruits. An interesting taste of tomatoes is given by properly selected spices. Their number must be repeated exactly. Prepare:

Cherry;
parsley greens - a small bunch per 1 lb;
bay leaf - 1 pc. for 1 l.b.;
fresh horseradish - a thin plate the size of a 5 ruble coin;
mustard seeds - a teaspoon per 1 lb;
large allspice peas - 2 peas per 1 lb;
black peppercorns - 4 peas per 1 lb;

Fill:

one liter of water;
granulated sugar - 3 tbsp. l.;
vinegar essence 70% - 1 tbsp.

Cooking:

Rinse the selected jars thoroughly and sterilize over a kettle or in the oven. Boil the lids.
Rinse and dry cherry tomatoes. Remove the stems. Cut out even insignificant darkening with a thin knife.
Put the exact amount of spices in each jar. Fill jars with tomatoes.
Pour boiling water over the cherry. Cover with lids and leave for 5-7 minutes.
At this time, prepare the brine by dissolving all the dry ingredients. Vinegar must be added before the start of pouring.
Drain the water from the tomatoes, refill with boiling brine and immediately roll up the lids.
Very carefully wrap the jars turned upside down. Old fur coats, pillows - all this will be very useful. Set the canned cherry tomatoes in a box sent from below with something warm. Do not place the box on the floor. Top with a fur coat or pillows.
Banks must cool very slowly. This is the whole secret.
Cherry tomatoes will be ready in a couple of weeks. Moderately sharp, sweetish, smooth and beautiful.

Delicious sweet cherry tomatoes for the winter

For the recipe you will need:

Cherry;
peeled garlic - 5 cloves per 1 lb;
parsley sprigs - optional;
dill greens - optional;
black peppercorns - 3 pcs. for 1 l.b.;
allspice peas large - 2 pcs. for 1 l.b.;
carnation - 1 pc. for 1 l.b.
Bay leaf - 1 piece per 1 lb.

Fill:

1 liter of water;
granulated sugar - 3 tablespoons;
coarse salt - 1 tbsp;
vinegar 70% - 1 tbsp.

(This volume is enough for 4 - 5 pieces of liter jars, try to put the tomatoes more tightly, but do not press, otherwise they will crack.)

Cooking:

Prepare all ingredients, thoroughly rinse and sterilize jars and lids. Wash the tomatoes and dry them.
At the bottom of each container, place the seasonings listed in the list. Close the cherry tomatoes.
Prepare the brine in an enameled or stainless steel saucepan. Boil for 3 minutes.
Pour vinegar into jars with stacked cherry tomatoes, and then boiling brine.
Place the jars on a towel in a pot of boiling water. Put the lids on top, but do not screw them on.
Pasteurize 1-liter containers for 15 minutes. They should be 2/3 in the water.
Take out the jars with a towel, screw on the lids and turn them upside down. Cover with a coat. After a couple of days, take it to the place of storage. In two weeks, cherry tomatoes will be completely ready.

Harvesting cherry tomato in its own juice

Very convenient if you have both Cherry and regular tomatoes. Large, fleshy, almost overripe fruits are ideal for sauce.

To prepare Cherry in your own juice you will need:

Cherry - 1.8 - 2 kg;
large and ripe tomatoes - 1 kg;
coarse salt - 1.5 tablespoons;
9% vinegar essence - 30g;
granulated sugar - 2 tablespoons;
garlic - 3 - 5 cloves per 1 lb;
black peppercorns - 3 pcs. for 1 l.b.

Cooking:

Having prepared the ingredients, thoroughly washing the jars and lids, we proceed to canning.

Pass large tomatoes specially selected for the sauce through a meat grinder or wipe through a sieve. You don't need to remove the seeds. If you have the opportunity, puree the mass with a blender after a meat grinder. Put the resulting mixture on fire in an enamel pan. Add coarse salt and sugar to the sauce - the entire volume from the recipe. Simmer over low heat after boiling for 30 minutes.
In clean sterilized containers at the bottom, put the peeled garlic cloves, peppercorns. Cherry prick with a toothpick, lay as closely as possible and pour boiling water over. Top with boiled lids, but do not twist.
Cherry tomatoes in a jar should warm up and stand with water until the filling is ready.
Add vinegar to the boiling tomato sauce. Do not turn off the fire under the pan. You need to pour the filling while boiling.
Drain water from tomatoes. (You won't need it anymore.) Pour the tomato filling into the cherry jars.
Place the filled container in a pot of boiling water. It is enough if the jars are 2/3 in the water in height. Do not screw on the lids. Just lay them on top to keep splashes out. Pasteurize jars with a volume of half a liter - 10 minutes, liter - 20 minutes.
Carefully remove them from the boiling water.
Close the lids, turn over and cover with a "fur coat". They must cool very slowly. Do not take it to the cellar and do not put it in the refrigerator for a couple of days. Cherry tomatoes in their own juice will be ready in three weeks. During this time, they are qualitatively marinated, and they will take on the taste of spices.

How to close tomatoes without sterilization

The good thing about this method is that you don't have to sterilize the Cherry. Purity is guaranteed by double filling with boiling water. If you remove the stalks from the tomatoes, they will be more saturated with brine and will be more juicy. If left, the tomatoes will remain whole and strong, but the tomatoes must be washed thoroughly and be sure to dry completely. The calculation of ingredients is given for 2 liter jars. You will need:

Cherry - 2 kg;
green dill umbrella - 1 pc in a jar;
garlic - 6-8 cloves in a jar;
vinegar 70% essence - 1 tsp to the bank;

Fill:

water - one liter;
black peppercorns - 7 peas;
cloves - 7 pcs.;
coarse grinding salt - 2 tbsp;
granulated sugar - 6 tbsp.

Cooking:

At the bottom of each washed and dried container, put dill and garlic, you do not need to add vinegar immediately. Fill containers with cherry.
Boil water, and pour boiling water over jars of cherry tomatoes to the top of the neck. Cover with washed lids, but do not close.
In a saucepan, mix all the ingredients from the brine list with water.
Boil the filling for 10 minutes. If you don't like the taste of cloves, add them to your brine two minutes before turning it off.
Drain the cherry tomatoes and fill the jars with boiling brine.
Pour 1 teaspoon of 70% vinegar into each 2 liter bowl over the brine.
Roll up the jars, turn them upside down and cover with a fur coat.

Harvesting green tomatoes

Green tomato lovers will appreciate the tenderness and softness of cherry tomatoes prepared according to this recipe. It is simple, and anyone can perform it, even if you first decided to do canning. An example is given for a liter jar. You can use 0.5 liter dishes - just divide the ingredients for bookmarking by 2. So, you will need for cooking:

cherry tomatoes - 3 kg;
garlic - 5-7 cloves per jar;
parsley - to taste;
dill umbrella - 1 pc.;
black peppercorns - 3 pcs. to the bank;
carnation - 1 pc. to the bank;
bay leaf - 1 pc. to the bank.

Fill:

3 liters of water;
granulated sugar - 8 - 9 tablespoons;
coarse salt - 3 tbsp. l.;
vinegar 9% - a glass.

Cooking:

Rinse and sterilize jars and as many lids as needed. Wash the tomatoes thoroughly and dry them.
Put seasonings and herbs from the list at the bottom, and tightly lay cherry tomatoes with garlic.
In a saucepan, prepare a brine from the above ingredients, except for the vinegar. Add it a minute before filling the jars.
Pour boiling brine over cherry tomatoes.
Place the jars of tomatoes and brine in a pre-prepared pot of boiling water. Put a towel at the bottom.
Pasteurize with unscrewed lids, half a liter - 17 minutes, liter - 27 minutes.
Take the jars out of the pot and roll up. Turn upside down and cover. The tomatoes will be ready to serve in a couple of weeks.

How to salt cherry tomatoes - the easiest recipe

For this recipe, you will need a minimum of products and it is prepared very quickly. There is vinegar in the recipe, but it can be omitted altogether. So the tomatoes will turn out just salty, not pickled. If vinegar is not used, rinse the tomatoes as efficiently as possible and sterilize the jars well.

Cherry

For brine(1 liter is enough for 4 - 5 cans, 1 liter volume):

one liter of water;
granulated sugar - 2 tablespoons;
coarse salt - tbsp;
vinegar 70% - tbsp.

Cooking:

Rinse the baking soda cans. Rinse thoroughly and sterilize. Boil the lids.
Sort and wash the tomatoes. Cut out the stalk, and all the browning. Choose only whole and not soft.
Put the cherry in jars.
Prepare a brine with all the ingredients. Decide if you want to cook tomatoes without vinegar.
Pour boiling brine over tomatoes. Cover with a lid, but do not twist.
Set the jars in a pot of boiling water so that they are 2/3 submerged in water. (Cover the bottom with a towel.)
Pasteurize twenty minutes from the moment the water boils. Turn off the heat under the pot.
Twist the jars without removing them from the pan.
After 3 minutes, take them out and wrap them in a “fur coat” of warm clothes.

Use only high-quality fruits, without soft sides, putrefactive spots.
Wash tomatoes with warm water. Do not leave them in the driver for more than 5 minutes. Don't soak.
Wash jars without chemicals. The ideal cleanser is baking soda. Rinse lids carefully.
If you want the cherry tomatoes to stay intact in the jar after being filled with brine, don't store them cold. Let them lie down in the kitchen for 5-6 hours at room temperature. Be sure to pierce the fruit with a toothpick.
The optimal ratio of salt and sugar in brine is 1/2. If it is indicated that there are three parts of sugar and one part of salt, then the taste of cherry will be slightly sweet. If you don't mind, do it, you will get excellent dessert tomatoes.
Round cherry varieties are more suitable for fresh consumption - they have juicier pulp. Their skin is very thin and when preserved, they will surely burst. Drop-shaped and plum-shaped are more suitable for marinades.