How to pickle cherry tomatoes not in sterile jars. Canned cherry tomatoes for the winter
If you have never canned small tomatoes called cherry tomatoes, we advise you to do it as soon as possible while they can still be found on the market. We guarantee that you won’t have any regrets! Their appearance And excellent taste They will make the winter preparation simply a culinary masterpiece.
These small sweet tomatoes got their name solely because of their size, because cherry in English means cherries. Their appearance occurred in 1973 and Israeli scientists contributed to this, for which all tomato connoisseurs are very grateful to them.
By the way, cherry tomatoes do not always have the shape of a cherry; they can be elongated, teardrop-shaped, or resemble the shape of a pear. And the color of these tiny tomatoes can be different: red, orange, yellow, pink, brown and even black. But they are all united by their small size and pronounced sweet taste.
We offer you a simple and easy option winter preparations for these unique babies - sweet cherries per liter jar. Since these tomatoes are small in size, they are usually sealed in half-liter or liter jars.
Taste Info Tomatoes for the winter
Ingredients
- Cherry tomatoes – 500-600 g (depending on size);
- bell pepper– 1 piece;
- Onion – 1 head (small);
- Parsley – 2-3 sprigs;
- Bay leaf – 1-2 pieces;
- Dill umbrella – 1 piece;
- Allspice – 3-4 peas;
- Coarse salt (not iodized) – 1 tbsp;
- Granulated sugar – 2 tbsp;
- Vinegar 9% - 2 tbsp.
How to cook sweet cherry tomatoes in liter jars for the winter
In our in this case Only round red cherries will end up in the jar, but if possible, buy tomatoes of different colors, then your preparation will not only be tasty, but also very colorful. This is an edible still life that will decorate any holiday table in winter.
We wash the purchased sweet cherry tomatoes and let the water drain.
And at this time we prepare the jars and lids. First of all, of course, we wash them well and then sterilize them in any convenient way. You can do this over steam, in the oven or even in a slow cooker. Place the pre-washed lids in boiling water for a couple of minutes. We take it out before closing.
Bell pepper goes well with tomatoes and adds its own aromatic note to the marinade. We wash it, remove seeds and cut it into thin strips.
Chop the parsley and dill as desired.
Now we place the fragrant ingredients and part of the onion on the bottom of the jar.
While we were doing this process, water was already boiling on the stove. Fill our tomatoes with it so that the water slightly overflows from the jar. Immediately cover with a lid and place some weight on top, for example, a cup of water. We do this so that our tomatoes do not lift the lid and are completely covered with boiling water.
Let the cherry tomatoes simmer for 15 minutes. Then pour the water into a saucepan and make a marinade from it, adding salt and sugar. Pour the vinegar directly into the jar.
Pour in the boiled marinade and immediately roll it up. We turn the jar over to make sure it is sealed, cover it with something warm and leave it for about a day.
Colorful pickled sweet cherries are ready for the winter and will decorate the winter table.
Cherry tomatoes are one of the most beautiful and... delicious vegetables, they lift your spirits just by their appearance.
Small, bright, juicy, they are a great addition To various dishes: for salads, for meat, for fish, and even as a separate dish. They decorate plates when serving or make canapés with them.
The recipes presented in this article will help you choose best way Preparation of cherry tomatoes for the winter.
Pickled cherry tomatoes for the winter in a jar
Composition for 2 cans of 720 ml:
Cherry tomatoes - as many 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
Preparation:
Wash the tomatoes.
Place 2 bay leaves, 2 cloves of garlic, 3 pcs. in sterile jars. fragrant and 4 pcs. black peas.
Fill the jar with tomatoes. Pour boiling water over and leave for 5 minutes.
Drain the water into a saucepan, add salt, sugar, and bring to a boil. Add vinegar.
Pour the marinade into jars. Roll up. Turn over and wrap.
Spicy and delicious tomatoes-cherries, rolled up for the winter, are a great appetizer for any feast. Bon appetit!
Marinated 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, which perfectly balances sugar, vinegar and salt, will give you an extremely appetizing taste. And spicy tarragon, tart basil, and fragrant parsley will create a fantastic bouquet of aromas.
The harmony of taste will not be disturbed by the sharp notes of garlic - they will only add piquancy.
Composition for a 3 liter jar:
Tomatoes (red tomatoes and yellow cherry tomatoes) - 1.7 -2 kg
Basil, parsley, dill (umbels), tarragon (tarragon) - 1 bunch
Garlic - 1-1.5 heads
For the marinade:
Water - 1.2-1.5 l
Vinegar - 100 g
Sugar - 125-130 g
Salt - 37-40 g
Preparation:
Prepare the tomatoes: inspect for possible damage, overripe fruit, or cracked fruit. Remove the stems and rinse.
Prepare herbs and spices: separate bunches of basil and parsley into branches and wash. Separate the dill “umbrellas” from the stems.
Peel the garlic, divide into individual cloves. Do not cut the slices into pieces: the garlic will quickly lose its aroma and pungency.
Place garlic, dill and herbs in any order on the bottom of a sterilized jar.
Prepare the marinade: place salt, sugar and vinegar in boiling water.
Some housewives add herbs and spices to boiling water when preparing marinade.
This is justified if the recipe includes allspice peas, cloves, coriander: spices should “give off the aroma.” Basil, tarragon, parsley lose a significant part 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, not forgetting to fill the voids with herbs and garlic.
Pour the boiling marinade up to the neck of the jars with assorted tomatoes and cover with lids.
After 5-7 minutes, drain the marinade and boil to refill. Repeat all these manipulations 3 times.
It is not necessary to pasteurize; this will not have the best effect on the taste of pickled tomatoes.
After sealing the jars with lids, turn them over to check the quality of the seam.
Bright red tomatoes and yellow baby cherry tomatoes are a bright, beautiful duet. With its rich colors and wonderful aroma, it will remind you of summer, will become a table decoration and a worthy reason for the hostess’s pride. Bon appetit!
Note
It is recommended to pierce each tomato in the stalk area with a toothpick or a sterile needle before putting it in a jar. This is done so that the tomatoes are saturated with brine faster and better, and also so that the tomatoes have less chance of bursting in the water.
Cherry tomatoes in their own juice for the winter
Healthy, tasty tomatoes 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 pieces - 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.
Preparation:
Peel the tomatoes for juice from the stems, rinse, and puree in a blender or through a meat grinder.
Wash the cherry tomatoes and prick them around the stems with a toothpick. Wash and sterilize jars and lids.
Place dill, peppers, garlic, herbs, and paprika at the bottom of the jars. Pack the tomatoes tightly and fill the jars to capacity with boiling water.
As soon as the jars have cooled down to a state where they can be easily handled, drain the water and fill it with boiling water a second time.
Bring tomato juice to a boil with the addition of sugar and salt. If necessary, taste and add either salt or sugar; the juice should have a rich taste.
Drain the cooled water one jar at a time and fill it with boiling juice - immediately screw the hot lids on tightly.
Turn the jars over onto a towel and leave until completely cool.
Bon appetit!
Cherry tomatoes in their own juice recipe with photos are finger licking good
Very tasty tomatoes, a minimum of effort, and small delicious suns in a plate will decorate the table and delight your loved ones.
Compound:
Tomatoes (cherry)
Salt (without slide) - 2 tbsp. l.
Sugar - 3 tbsp. l.
Preparation:
Prepare the ingredients.
Sterilize jars. Peel large tomatoes and grind through a meat grinder.
Add salt and sugar per 1 liter of liquid. Bring contents to a boil.
Banks fill small tomatoes and pour boiling water for 7-10 minutes, covering with sterilized lids. Then drain the water.
And pour boiling tomato liquid over it. Roll up the lids, turn over and wrap until the jars cool completely. Store at room temperature.
The tomatoes turn out very tasty. Bon appetit!
Pickled sweet cherry tomatoes for the winter
This recipe makes very tasty pickled cherry tomatoes, all the beauty is in the marinade.
Compound:
Cherry tomatoes
Garlic
Celery
Bay leaf
Black peppercorns
Onion
For marinade per 1.5 liters of water:
Salt - 3 tbsp. spoons
Sugar - 9 tbsp. spoons
Vinegar 9% - 12 tbsp. spoons
Preparation:
Wash jars with soda. Sterilize the lids. Wash tomatoes and herbs. Peel the garlic and onions. Wash the onion and cut into rings or slices.
Pawn in clean jars tomatoes, greens, onions, garlic cloves, bay leaf and pepper. You can have a piece of hot pepper. Boil the kettle. Fill it three times. The first time, pour boiling water for 10 minutes. Pour out and add another boiling water for 15 minutes.
Pour this boiling water into a saucepan, add salt, sugar, vinegar. Boil the marinade.
Pour the marinade over the tomatoes a third time and cover with a lid. Turn the marinated cherry tomatoes over until cool.
Pickled cherry tomatoes are ready. No special storage required. Bon appetit!
Pickled cherry tomatoes for the winter, 1 liter jar
It is better to choose dense tomatoes bright color, with a dense skin, without flaws, dents, cracks.
Composition per liter of marinade:
Cherry tomatoes
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l. no 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
Preparation:
Carefully selected tomatoes need to be washed. Also rinse the jars and lids well and sterilize them.
Place seasonings, garlic and grape or currant leaves on the bottom of the jar.
Scatter the cherry tomatoes tightly on top, filling the jars to the top. Then pour boiling water over them 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 in boiling water. After a few minutes, it can be removed. After turning off the gas, add vinegar.
Fill these jars with marinade and cover with lids. Keep the jars for ten minutes in a water bath, and then screw on the lids.
Place the finished cherry tomatoes, lids down, under a warm blanket until they cool completely. 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 garlic
1 bunch of parsley
1 bunch of dill
2 tsp. allspice black pepper
2 tsp. mustard seeds
6 pcs. green cardomom
1 tsp. carnation inflorescences
2 pcs. bay leaf
Brine for 2 liters:
7 tbsp. l. heaped coarse sea salt
5 tbsp. l. heaped sugar
2 tbsp. l. apple cider vinegar
4 tbsp. l. table vinegar 6%
1 nutmeg
4 stars star anise
Cinnamon stick 5 cm
Preparation:
Wash the tomatoes, pierce them in several places with a wooden skewer, and put them in a saucepan.
Add chopped herbs, garlic, cut in half and all the spices.
Boil water. Add salt, sugar, a cinnamon stick cut into 4 parts and crushed nutmeg, star anise. Cook for 5 minutes. Then add vinegar, let cool slightly, the brine should be hot.
Pour the brine over the tomatoes, put a lid on top, and a load of 3-liter jars 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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These beloved “babies” are grown today even in northern regions countries. Dense, elastic fruits store well and are perfect for vegetable and meat salads, round and plum-shaped cherry tomatoes are a pleasure to preserve. In addition to their size, they have another advantage - a variety of colors: from greenish-yellow to almost black, and even striped! There are various recipes for preserving cherry tomatoes for the winter, but they are not much different from preserving their classic red counterparts. Just because of the size of the fruit, it is better to use small-sized jars for sealing, preferably no more than a liter.
Ingredients:
- cherry tomatoes - 1 kilogram;
- vinegar (preferably apple or other fruit vinegar) - 60-70 milliliters;
- allspice and black peppercorns - 5-6 pieces;
- bay leaves - 3-4 pieces;
- green basil - a couple of sprigs;
- bell pepper - medium size;
- dill - 2-3 sprigs;
- garlic cloves - 4-5 pieces;
- small “spark” pepper;
- salt, sugar - full tablespoons;
- honey - a couple of tablespoons.
Cherry tomatoes with honey for the winter. Step by step recipe
- Wash the jars thoroughly, but not with the newfangled “Ferry” or similar product, but with baking soda, rinse well. Since they are small in size, they can be sterilized in various convenient ways: in the oven, microwave or, as usual, over steam, you can hang the jar on the spout of the kettle. Then carefully, so as not to get burned, place the neck down on a towel folded in two layers. The lids also need to be treated by boiling in water.
- Prepare the tomatoes, wash, dry, you don’t have to tear off the tails, sweet pepper cut into triangles, “light” - into 2-3 parts.
- Place peppercorns, garlic cloves, dill umbrellas, bay leaves, basil in a jar, fill with tomatoes, add sweet peppers.
- Prepare a filling of 2 liters of boiling salted water and sugar, pour carefully into a jar, let stand until it cools, pour back into the pan. Let the liquid boil, pour in vinegar, add honey, stir. Pour into the tomatoes, roll up or screw on the lid tightly, check the quality of the twist, turn the lid down, cool, and store.
An assortment of fruits of different shapes and colors in combination with other vegetables will look beautiful. “I love to cook” wishes you Bon appetit! And be sure to try cooking
Pickled tomatoes for the winter Every caring housewife tries to prepare it and this is not surprising. We have already developed such a tradition. In winter they will be a great addition to lunch or dinner. And on festive table- not the least important snack.
Today, there are more than several hundred recipes for pickled tomatoes, with which you can get pickled tomatoes of different tastes - tender, sweet, spicy, sour or salty. As they say, there are recipes for every taste.
Before you start canning and choose a recipe, you need to cook the tomatoes themselves. It is advisable to use tomatoes for pickling. medium degree ripeness, the flesh of which has not yet become too soft. In addition, tomatoes for canning should not be too juicy, since during their preparation there is a high risk that the skin will burst.
Well, another factor influencing the choice of tomatoes is the size of the fruit. If you don’t mind preserving in three-liter jars, then this is where you can seal large tomatoes. For canning in liter jars, it is advisable to use small tomatoes. The ideal varieties for pickling, which fully meet all the above requirements, are cream tomatoes and cherry tomatoes.
I think that many people know that you can cook with sterilization. It all depends on your preferences. I know firsthand that many housewives are afraid that tomatoes will not stand and will explode, so they definitely sterilize them. As a result of prolonged heat treatment, tomatoes often crack, which spoils their appearance.
Today I want to show you how you can quickly seal pickled tomatoes for the winter using a recipe without sterilization. Pickled cherry tomatoes for the winter without sterilization are no worse than those prepared in the usual way.
Ingredients for one liter jar:
- Cherry tomatoes,
- Basil – 2-4 sprigs,
- Thyme – 1-2 sprigs,
- Garlic – 3-4 cloves,
- Black peppercorns – 4-5 pcs. for one jar
For marinade per liter of water:
- Rock salt – 1 tbsp. spoon,
- Table vinegar 9% - 3 tbsp. spoon,
- Sugar – 3 tbsp. spoon,
Marinated cherry tomatoes - recipe
Select cherry tomatoes for canning without visible damage or other defects.
Pinch off the stems of the tomatoes. Wash under running water. Wash the basil. Peel the garlic cloves. Prepare jars for canning tomatoes. For pickling tomatoes, you can use both liter and three liter jars. Before filling them, jars should be sterilized.
Place thyme sprigs and peppercorns at the bottom of the jars. Place the tomatoes. Place basil and basil between the tomatoes. Fill the entire jar with cherry tomatoes, up to the shoulders.
Pour over the tomatoes hot water. Cover the jars with lids. Leave the tomatoes to steep for 10 minutes.
After this time, drain the water into a clean pan. Measure the amount of water for the marinade liter jars. Once you know the exact volume of water for the marinade, add sugar, salt and vinegar according to the required proportions.
After boiling the marinade, cook for another 5 minutes. Pour into jars of tomatoes.
Pickled cherry tomatoes. Photo
