Canned cherry tomatoes for the winter recipes. Marinated cherry tomatoes with sprigs

Small multi-colored tomatoes will become a real decoration of the festive table. Housewives are usually attracted by their beautiful appearance, excellent taste qualities. Small fruits are often used as the main component of preparations. Cherry tomatoes canned for the winter are used as independent dish or as a decoration for the main one.

Although the process of canning small tomatoes and conventional blanks almost the same, but there are still some differences.

If, during pickling, large tomatoes are poured with boiling water 2-3 times for steaming, then miniature vegetables with repeated exposure high temperatures will spoil, their skin will burst, beautiful view will get lost.

Tomatoes of good density can be canned. The degree of maturity should be moderate.

A special taste can be added using spices and herbs:

salt;
Sahara;
pepper;
mustard;
carnations.

Cherries go well with garlic, bell peppers, cucumbers, and carrots.

Preparation of the main ingredient

Miniature vegetables are thoroughly washed and dried before pickling. The same is done with other components of the blanks.

The best ways to pickle cherry tomatoes at home

There are many ways to pickle and marinate small tomatoes. They differ from each other in composition additional ingredients, the method of canning and some other characteristics, but their taste always remains excellent.

Cherry tomatoes in their own juice "You'll lick your fingers"

Marinating vegetables in tomato juice differs in practicality. Puree is used as an additive to first courses. It is often the main ingredient for making some sauces.

For the preparation you will need:

cherry tomatoes (slightly unripe ones are suitable) - 2.5 kilograms;
overripe tomatoes for puree - 2 kilograms;
garlic - 1 head;
salt - 3 tablespoons;
granulated sugar - 2 tablespoons;
vinegar (9%) - 3 tablespoons;
bay leaf- 3 pieces;
black hot pepper - 6 peas.

The cooking process consists of the following steps:

vegetables for puree are cut crosswise and alternately immersed in boiling water and cold water. This will make it easy to remove their skin;
Prepare puree from peeled tomatoes using a blender (or a meat grinder). Rubbing the crushed mass through a sieve will help remove the grains;

Having salted and added sugar, the puree is sent to slow fire for short cooking (at least 5 minutes);
jars with lids are sterilized;
prepared strong cherry fruits are pierced near the stalk with a toothpick and placed in prepared containers;
season with chopped garlic, add spices, pour boiling water;

after 3 minutes, the liquid must be drained and the container filled with hot tomato puree, without adding 1-2 centimeters to the upper level. Place directly into 1 liter jars. Add one tablespoon of vinegar;
containers with tomatoes covered with lids are placed in a wide basin for sterilization. The procedure lasts 9 minutes, which starts from the moment of boiling.

The containers are carefully taken out and rolled up. The wrapped pickled cherries are cooled indoors for 24 hours.

Without sterilization

Some housewives prefer canning small tomatoes without resorting to sterilization. To fill a 0.5 liter jar use:

0.5 kilograms of tomatoes;
1 piece of bell pepper;
1 onion;
1 teaspoon salt;
1 tablespoon sugar;
1 tablespoon 9% vinegar.

This composition is supplemented with spices and herbs.

Canning vegetables is carried out in stages:

the containers necessary for the process are washed and sterilized;
vegetables are prepared: onions are peeled and chopped, tomatoes are washed and dried, peppers freed from seeds are cut into strips;
jars filled with ingredients are filled with boiling water;
after 15-20 minutes, the liquid is poured into a bowl, sugar and salt are added and boiled until they are completely dissolved;
Vinegar is added to each jar separately, and the marinade is poured.

The rolled container is turned over and covered with warm clothes.

With celery

If you use spices and celery leaves when salting, you will get delicious tomato preparations.

Brine, consisting of 1.5 liters of water, chopped garlic (1 head), salt - 2 tablespoons, spices, boil and cool. A celery leaf, tomatoes, bay leaf, spicy herbs. After adding the cooled brine, close it.

With soy sauce

Pickling miniature tomatoes with the addition of soy sauce is piquant. For a half-liter jar you will need:

tomatoes - 0.5 kilograms;
garlic - 2 cloves;
hot red pepper - 1 piece;
vinegar (9%) - 1 tablespoon;
allspice, bay leaf, cloves.

The marinade is prepared with 1 liter of water, to which add:

1 tablespoon sugar;
0.5 tablespoon of salt;
1 teaspoon soy sauce;
2 tablespoons 9% vinegar.

Canning is carried out using the following method: double filling. Only when filled with marinade is poured directly into jars. soy sauce and vinegar.

With rosemary

To prepare the preparation, place the tomato halves on a baking sheet, salt them and sprinkle with thyme, sprinkle not a large number vegetable oil. Next, put it in the oven for 1.5 hours. Baking temperature - 100 °C. Place cooled vegetables, rosemary, garlic, and pepper into a sterilized container. Pour 0.5 liters of boiling oil. Roll up the prepared preserves and store them.

With dill

Preparations with dill include the use of cherry tomatoes, allspice, dill (1 bunch of greens), bay leaf, mustard seeds, horseradish root.

The marinade is prepared with 1 liter of water, salt, sugar and vinegar, taken one tablespoon at a time.

Vegetables are preserved by pouring twice.

Basic condition proper preparation- slow cooling.

With grapes

To get sweet tomatoes, you should take grapes as an ingredient. Preservation is prepared in the same way as other preparations. To fill the containers you will need:

fruits - 0.5 kilograms;
grape berries - 150 grams;
salt - 1 spoon;
sugar - 1 spoon.

The addition of spices and herbs is carried out according to the taste of the housewife.

With stalks

Cherry tomatoes with stalks are poured with brine prepared according to classic recipe. This preparation is distinguished by its original taste.

With basil

If you twist the tomatoes using the classic method with one sprig of basil, you get flavorful snack. In order not to spoil the taste, you should not put a lot of spices.

With onions and plums

By adding chopped onions and pitted plums before salting, you get a delicious dish.

With gherkins

Cherry tomatoes can be combined with other vegetables. The hostess chooses the number of them at her discretion. To fill the container you will need:

tomatoes;
gherkins;
bell pepper;
carrot;
dill, parsley, horseradish;
spices.

The brine is prepared according to the classic recipe.

Modern housewives know a lot of ways to stock up on vegetables and fruits for the entire cold season. One of best options To prepare preparations for the winter, you can preserve cherry tomatoes. They have an attractive appearance, a convenient size for small containers and good taste.

How to pickle cherry tomatoes

Harvesting the fruits of this variety is not much different from traditional recipes. However, there are some specifics on how to preserve cherry tomatoes for the winter. For example, large tomatoes are poured with boiling water and spices several times so that they can steam. Canning cherry tomatoes involves one such procedure for preserving appearance small fruits. You can supplement recipes with cucumbers, garlic, bell peppers or carrots.

Classic pickled cherry tomatoes

To prepare the workpiece you will need following products:

tomatoes – 3 kg;
garlic – 2 cloves;
onions– 4 pcs.;
pepper – 3 pcs.;
parsley;
mustard (seeds) – 1 tsp. per liter jar;
sugar – 6 spoons;
salt – 1 spoon;
spices;
acetic acid – 4 tablespoons.

Pickled cherry tomatoes, recipe:

Prepare the fruits, make punctures at the stalks to preserve their shape.
Peel garlic, onion, pepper. Slice large pieces.
Wash the parsley and dry.
Wash the greens thoroughly, dry and sort.
Take clean jars After sterilization, place the ingredients.
Add mustard seeds and peppercorns to each jar.
Pour boiling water over the food.
After 15 minutes, the brine is drained and boiled again.
Pour over the tomatoes for 15 minutes.
Drain the water, boil with the addition of sugar, salt, and spices.
Fill the jars with marinade.
After this, the container must be rolled up and stored.

Canned cherry tomatoes in their own juice

This recipe should be adopted by every housewife, because the fruits turn out very tasty and beautiful, so they can be decorated with festive table. In addition, the appetizer can be used as a sauce or side dish for main dishes. If you keep the proportions correctly, then original blanks will delight your whole family during the cold season.

To get gourmet tomatoes cherry for the winter own juice, need to prepare following ingredients:

tomatoes for pickling – 2 kg;
for sauce (you can use large ones) – 1 kg;
salt – 1.5 tablespoons;
vinegar – 30 g;
sugar – 2 spoons.

How to pickle tomatoes:

Prepare 0.5 liter jars.
Vegetables for the sauce need to be washed, stems removed, and chopped in a blender.
Add spices.
Boil the sauce.
Small fruits are washed, placed in jars, and poured with boiling water for 7 minutes.
Drain the liquid and pour in the sauce.
Roll up in the traditional way.

How to pickle cherry tomatoes

Traditionally, almost all housewives prepare a variety of winter pickles during the vegetable harvest season. Pickling small tomatoes for the winter is not difficult, the main thing is to follow the technology and proportions. To make the snack look beautiful, it is recommended to select yellow, pink and red fruits for one jar. For original taste you can add lemon juice instead of vinegar. If you like spicy and savory snacks, then pickling cherry tomatoes for the winter can be done with the addition of horseradish.

To prepare delicious salted tomatoes you will need the following:

fruits – 1 kg;
water – 1 l;
garlic – 7 cloves;
dill – 1 bunch;
salt – 2 tablespoons.

How to pickle cherry tomatoes:

The fruits need to be sorted, washed, and cut at the stalk.
Pour boiling water over the vegetables, remove the skins, and place in a metal bowl.
Wash the greens, dry them, chop them.
Peel the garlic, chop finely.
Add remaining ingredients to tomatoes.
Prepare sweet brine. To do this, boil water with salt and sugar.
Cool the liquid and then pour it over the tomatoes.
The fruits are salted for 24 hours.
Place into jars.

Dried tomatoes for the winter

There is another one original way stock up on beautiful and tasty tomatoes for the winter - dry them. This type of blanks is especially common in Europe and Asian countries. Sun-dried tomatoes will be an excellent component for hot dishes, soups, pizza, sauces. For drying, it is important to choose the right fruits: undamaged, ripe, of medium size. It is recommended to take vegetables from open ground, because greenhouse tomatoes do not have a special aroma. You can dry fruits for the winter in the oven, in the sun, in special dryer.

For cooking dried vegetables outdoors you will need the following:

tomatoes – 10 kg;
vegetable oil – 1 cup;
sea salt– 3 spoons;
parchment paper;
tray;
gratings;
towel;
gauze.

How to dry vegetables for the winter:

First of all, you need to check the weather forecast for the coming week. The air temperature for drying is needed at 32-33 degrees. Otherwise, the workpiece will deteriorate and become moldy.
Lay a flat surface clean towel.
Wash the fruits, dry them, cut them into halves.
Remove partitions and stalks.
Place the tomatoes cut side down on a cloth to remove excess liquid.
Line a tray with parchment and spread butter on the paper.
Place the tomatoes cut side up and add salt.
Cover the vegetables with gauze.
Leave in the sun all day.
Place the trays in a dry place at night and take them out into the air again in the morning.
After 6-7 days, the dried cherry tomatoes will be ready.
After this, the tomatoes are placed in clean jars and covered with lids.

Video: canning cherry tomatoes

We all love various pickles. If it is not possible to make them yourself, we buy them at the store. But still, you must admit that hand-rolled jars of cucumbers, tomatoes, zucchini and other vegetables are much tastier.

The most common pickles on our table are cucumbers and tomatoes. Most often we salt ordinary varieties of tomatoes that we grow in our garden. But recently, the use of smaller tomatoes, called cherry tomatoes, has become popular.

As for ordinary large red tomatoes, we have already done this. Moreover, the latter did two different recipes- with skin on simple recipe, and without skin (skin) - also in its own juice. Be sure to check it out!

Cherry tomatoes are a whole group of different varieties of tomatoes and their hybrids, which are distinguished by their miniature fruits. Such fruits weigh from 10 to 30 grams.

These are the babies that are used for canning. About some interesting recipes We'll tell you in this article. Choose the one you need:

Delicious cherry recipe for the winter. You'll lick your fingers!

To prepare pickled tomatoes we will need:

Tomatoes for pickling – 2 kg;
Tomatoes for sauce – 1 kg;
Salt – 1.5 tablespoons;
Vinegar – 30 g;
Sugar – 2 spoons.

We prepare the jars. A liter or half liter is best. First of all, let's prepare the sauce. Grind the tomatoes that were prepared for this in a blender or in a meat grinder. Add spices to taste and boil.

Now we take the tomatoes for pickling and put them in jars. Then pour boiling water over it for 10 minutes. After this, drain the boiling water and pour in the sauce. We roll up the jars with lids and put them away until winter.

Pickled cherry tomatoes for the winter. Photo recipe

To prepare tomatoes according to this recipe we will need (for a liter jar):

Cherry tomatoes - 500 gr.
Garlic - 3 cloves
Parsley and dill
Sweet pepper - 1 pc.
Bay leaf - 2 pcs.
Allspice - 3 pcs.

For marinade per 1 liter of water:

Salt - 2 tbsp. spoons
Sugar - 2 tbsp. spoons
Table vinegar 9% - 1 tbsp. spoon

We prepare jars for pickling - sterilize them. I do this in an air fryer. Very convenient.

After sterilization, put 1-2 cloves of garlic, a few peppercorns, parsley and dill into each jar. In principle, you can add various spices: horseradish, celery, onions.

We prepare the tomatoes themselves: wash them and pierce them with a fork at the stem so that they do not crack from the hot marinade. First, lay out the larger tomatoes. Then we put the smaller ones all the way to the top. At the very end, add a sprig of dill or parsley.

Since we will cook cherry tomatoes without sterilization, the tomatoes must first be warmed well. To do this, boil water and pour it over the tomatoes. Close the lid and leave for 15 minutes.

Prepare the marinade: add salt and sugar to the water, bring to a boil and add vinegar. Drain the water from the cans of tomatoes and add immediately hot marinade. Roll up the lids and remove.

Cherry tomatoes with cucumbers in 1 liter and 3 liter jars

This recipe uses double-filled tomatoes without sterilization.

For this recipe we will need (per liter jar):

Cherry tomatoes - 500 gr.
cucumbers - 500 gr.
garlic - 1 head,
sweet pepper— 1 piece,
dill,
horseradish (root),
onions - 1 pc.,
carrots – 1 pc.,
allspice (peas)
vinegar essence 70% - 1 teaspoon,
salt - 1.5 tbsp. l.,
sugar - 2 tbsp. l.

We wash and soak the cucumbers so that they are firm and not bitter. Peel the horseradish and cut it into strips, onions into rings, carrots into circles.

Place garlic, peppercorns, herbs, onions, carrots, sweet peppers, and horseradish in sterilized jars.

At the end of this time, pour the water into the pan, add sugar and salt and bring to a boil. Pour the brine into a jar and add 1 tsp. vinegar. We roll up the jars with a lid, turn them upside down, cover with a towel and leave to cool. After this, we remove the blanks for storage.

When winter comes, you will take out such a jar and eat it with pleasure.

Bon appetit!

Opening cold snowy winter delicious pickled cherries for the winter, we seem to be transported to a warm and sunny summer. We are transported back to distant childhood, when we watched with naive curiosity as my mother twisted jars of something very tasty.
In our article, we described in detail how to pickle cherry tomatoes for the winter, recipes that will please your whole family. We also have cooking options on the website, and.

Marinated cherry tomatoes are beautiful and suitable for adding an aesthetic appearance to salads, meat and fish dishes, cold and hot appetizers. In addition to their 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 a hot capsicum.

Composition of one liter of vinegar 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 pickling using the most appropriate method for you (steam, oven, boiling water), boil the lids. Rinse ingredients before cooking. Place a clove of garlic, dill inflorescences, a slice of hot pepper (after removing the seeds), chopped celery, and parsley on the bottom.
Pierce clean cherry tomatoes with a toothpick several times along the stalk. This process is done so that under the influence hot water the skin did not crack. Along the bottom of the jar we spread three slightly larger tomatoes, followed by cherry tomatoes. Place the greens in the remaining space and cover with dill and parsley.
Place a pan with one liter of water on the stove, wait for it to boil and pour the boiled water into containers with ingredients. Covering the neck with sterilized seaming lids, wait ten minutes. Then pour all the water back into the pan, add salt, add sugar and boil again. Boil the solution, pour into it apple cider vinegar and pour into containers to the end of the neck.
Roll the jars upside down and cover with a warm, thick cloth. Leave to cool for a day, and then place the jar in a non-humid place with a low temperature.

Recipes for pickled cherry tomatoes for the winter

This dish has sweet taste and rich consistency. The marinade of the workpiece can be consumed as a juice or as an additional gravy for the main dish, for example, boiled rice, buckwheat porridge, fried potatoes or boiled spaghetti.

Necessary products for preparing winter preparations:

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 cucumbers and chop them into any shape convenient for you. Mix cucumbers with tomato puree (without peel) and put through a blender. Press through a small sieve.
In a pre-sterilized container (steam or boiling water), place the dill inflorescence and garlic on the bottom. Next, put in clean, stemmed cherry tomatoes, and then chopped onions.
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 and a cinnamon stick on the stove. Boil the marinade over moderate heat for about ten minutes, add sugar, salt and add malic acid. Drain the water from the container and season them with hot marinade.
With the lid on the neck, place them in a pan of hot (but not boiling) water and sterilize for about ten minutes. Then carefully seal the lids and turn the jars upside down and cover them in thick cloth. Send cooled containers with workpieces to a place with a low temperature for storage.

Pickled cherry tomatoes for the winter in jars

According to this recipe, tomatoes become very juicy, moderately sweet and extremely tasty. And when you put a small tomato in your mouth and take a bite, it seems to explode.

Ingredients required for the dish:

one kilogram of any type of cherry tomatoes;
one red hot pepper;
five medium onions;
ten bay leaves;
eight black peppercorns;
five tablespoons of coarse salt;
five dill umbrellas;
five bell peppers;
ten tablespoons of sugar;
fifteen tablespoons of acetic acid;
two leaves of fresh horseradish;
fifteen grams of mustard seeds;
eight coriander peas;
five buds of 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 cleaned containers on the bottom we put spices calculated 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 into slices and one clove of garlic.
We peel the bell peppers from the seeds, chop them into slices and put them in a container alternately with the cherry tomatoes. Place another clove of garlic in the middle of the jar.
Pour boiled water into containers for preparations, cover the neck with lids, and after fifteen minutes drain the water. Pour boiled water into the container again and after the same period of time, pour out the water.
To the ingredients add a tablespoon of salt, two tablespoons of sugar and three tablespoons of acetic acid. Pour boiled vinegar water to the very top and seal the lids. We lower the container upside down and insulate it with a thick cloth. After twelve hours, place the cooled twists where there is low temperature.

Sweet pickled cherry tomatoes for the winter

If you have a big sweet tooth, then this recipe winter preparations 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.

Sweet pickled cherry tomatoes for the winter:

Thoroughly clean the containers for twisting, preferably with soda. Boil the lids, wash all the products. Peel the skins from the garlic and onions and chop into rings.
Place cherry tomatoes, herbs, onions, garlic cloves, bay leaves and black pepper in cleaned and sterilized containers. Pour into ingredients boiled water, put the lid on the neck and leave for ten minutes. Repeat this procedure again.
Boil clean water in a saucepan over moderate heat, add salt, sugar and pour in acetic acid. Simmer on the fire for another fifteen minutes. Pour the brine into containers, roll up and wrap with a thick cloth, turning the jar upside down.
A day later, move the jars with the preparations to a place where there is no high humidity and no heating radiators.

How to pickle cherry tomatoes for the winter

This cooking method winter seaming will be a priority for lovers of spicy and well-peppered foods. This dish can be used as an additional remedy for colds and flu in winter.

Ingredients included (volume 3 liters):

three bell peppers;
six cloves of garlic;
one fourth of hot pepper;
three leaves of horseradish;
three dill umbrellas.

To prepare a 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:

First, prepare containers and products for preparing the twist. Wash containers with baking soda, rinse in cool water, sterilize them using any method acceptable to you (steamed, in the oven, scalded with boiling water). Rinse food under running water.
Place the horseradish leaf, garlic, and dill on the bottom of a glass container and fill it with cherry tomatoes. Place the bell and hot peppers, chopped into small slices, between the tomatoes. Place aspirin tablets inside.
Place a saucepan with clean water on moderate heat, add salt, sugar, add acetic acid and boil for fifteen minutes. Pour the boiled brine into a container with the ingredients, cover with a lid and let it sit.
We seal the lids tightly and place them bottom up under a warm blanket. A day later, the cooled jars should be stored in a cold room.

Cooking in the summer winter preparations It’s as if we leave in each jar a piece of summer sun and warmth, a hot day and a cool evening, a variety of smells fragrant herb, sweet berries, juicy fruits and vegetables. And opening these jars, when the summer warmth has already left us, we seem to be returning to a place of easy rest, a distant and naive childhood. We return to where it was good and easy for us.