Cherry tomatoes do not differ much from ordinary tomatoes in taste, but they have a miniature size, which is why they have become so popular.
They are convenient to use on sandwiches, put in various snacks and salads, and, of course, canned.
The small size allows the fruits to marinate faster, save space in the jar and just look beautiful.
And, of course, the main advantage of miniature fruits is the ability to use small containers.
Preserving miniature cherry tomatoes is not much different from preparing ordinary tomatoes, but there are still some features. If large tomatoes can be poured with boiling water several times to steam them, then cherry tomatoes from such procedures can simply deteriorate, burst and lose their beautiful appearance. Dense, moderately ripe vegetables are used for preservation. Various spices and herbs are also added: salt, pepper, sugar, cloves, mustard. And vegetables: bell peppers, carrots, garlic, cucumbers. All ingredients must be thoroughly washed and dried.
General cooking principle:
1. Preparing containers. We wash and sterilize the jars. We treat the lids with boiling water.
2. Preparation of ingredients. Tomatoes and herbs need to be washed, garlic, peppers and onions peeled, cut if necessary.
3. Bookmark in a jar. We pack everything tightly, trying to fill the space as much as possible. After steaming it will become much larger.
4. Steaming. A jar of vegetables is filled with boiling water, left for 10-20 minutes, and the water is poured into a saucepan.
5. Cooking the brine/marinade. Add more liquid to the drained water until the volume is even, then add spices. Everything is boiled for 2-3 minutes after boiling.
6. Finishing fill. The jars are filled with boiling brine, vinegar is added and everything is immediately covered with lids.
7. Sunset. We close the covers with a key and tighten the screws.
Next, the workpiece needs to be turned over on its neck, covered with something warm (a blanket, an old coat) and left until it cools completely. We put the jars in the basement and after two or three months you can take the first sample.
A very beautiful preparation of cherry tomatoes for the winter. In addition to tomatoes, plums and small onions, the size of quail egg which give spicy taste and an incomparable aroma. We will preserve it in small jars, which need to be sterilized in advance. This amount of products should yield 3 jars of 0.5 liters each.
0.2 kg of small onions;
1 tbsp. l. Italian herbs;
Garlic, cloves, dill umbrellas, peppercorns.
1. Place dill umbrellas on the bottom of the prepared jars, throw in one clove, a little peppercorn and a pinch of Italian herbs.
2. Remove the stems from the tomatoes and wash them. Peel the onion, divide the plums in half and remove the seeds.
3. Place all the ingredients in jars, alternating between each other.
4. Pour boiling water, cover with lids and let brew for a quarter of an hour.
5. Pour the water into a saucepan, bring it to 1 liter, and place it on the stove. Add salt and sugar and boil for 3 minutes.
6. Pour in vinegar, mix and pour brine into the tomatoes under the neck, roll up using a key.
More precisely, in the juice of ordinary tomatoes. For this preparation, you can use freshly squeezed juice or previously canned juice, it doesn’t really matter. We will preserve it in half-liter jars; instead of vinegar, we will add an aspirin tablet to each.
800-900 grams of cherry tomatoes;
3 aspirin tablets.
1. Place cherry tomatoes in boiling water for a minute, then pour cold water from the tap. We remove the skin. You can preserve it with it, but this way the product turns out more tender and tastier.
2. Place the cherry tomatoes into jars.
3. Pour boiling water and let stand for 5 minutes, then drain the water and throw an aspirin tablet into each container.
4. If fresh tomatoes are used for juice, they need to be twisted and boiled for 15 minutes. If you take ready-made juice, then simply pour it into a saucepan and boil for 5-10 minutes, do not forget to add salt. If the juice is sour or tasteless, you can add a little sugar or citric acid.
5. Fill the prepared cherry fruits with tomato mixture and roll up.
To prepare such cherry tomatoes for the winter you will need natural apple juice or purchased, but in cans; a packaged product will not work. Calculation of products for liter jar.
How much cherry will fit into the jar;
0.5 l apple juice;
1 teaspoon of vinegar;
A level spoon of salt;
1.5 spoons of sugar;
3 cloves of garlic;
Greens and dill, optional.
1. Cut the bell pepper vertically into strips. Peel the garlic and place it in the bottom of a sterile jar.
2. Pour in the washed and stemmed cherry tomatoes and insert strips of pepper along the edges.
3. Pour boiling water, cover with a lid and set aside while you prepare the filling.
4. Pour apple juice into a saucepan, add salt and sugar, boil for 2-3 minutes.
5. Drain the water from the tomatoes, pour in the boiling juice, add vinegar and roll up.
A recipe for delicious cherry tomatoes for the winter. Like their larger brothers, small tomatoes also love sugar and the more of it in the marinade, the better.
300 grams of sugar;
8 cloves of garlic;
6 peppercorns;
Dill umbrellas, currant leaves.
1. Wash and dry the cherry tomatoes, pierce each tomato with a toothpick near the stalk so that the skin does not burst and the fruit remains intact.
2. Peel the garlic, pour boiling water over the currant leaves and place everything at the bottom of sterile jars.
3. Add the tomatoes and pour boiling water over them. Leave for 10 minutes covered.
4. Drain the water, bring the quantity to two liters and put it on the stove. Add salt and sugar and boil for 3 minutes, add vinegar and stir.
5. Throw peppercorns into the jars, pour boiling brine over the tomatoes and immediately close with a key.
6. Turn it upside down, cover it with a warm blanket and keep it until it cools completely.
Honey tomatoes have an unusual taste and incomparable aroma, and the brine is the first to fly out of the jar. The recipe requires sterilization. From this amount of products you should get two liter jars of the product.
6-8 garlic cloves;
4 peppercorns;
1. First of all, remove the stems of the tomatoes, wash them, and let them dry.
2. Scald the dill with boiling water and put it in jars, add bay leaves and peppercorns.
3. Peel the garlic cloves and cut into long pieces.
4. Pierce each tomato with a piece of garlic and throw it into the jar. You need to fill the container to the top.
5. Boil a liter of water, add salt, honey and pour in the tomatoes. Cover with lids.
6. Place in a pan on a cloth, add hot water and sterilize the jars for 15 minutes.
7. Take out and roll up, cool upside down.
To prepare vigorous cherry tomatoes for the winter you will need dry mustard, spices and quite a bit of free time. A simple recipe, no heat treatment. Water is needed clean, filtered or spring. The quantity of products is designed for a three-liter jar; it may take a little less or more tomatoes, depending on their size and packing density.
20 grams of dry mustard;
Hot pepper pod;
How much garlic will it take?
Horseradish leaves, dill umbrella, bay leaf, herbs as desired.
You will also need a small piece of cotton fabric, which must be steamed or ironed in advance.
1. Peel the garlic and cut into long pieces.
2. We pierce the tomatoes with garlic sticks, it is advisable to do this near the stalk.
3. Distribute herbs and spices at the bottom of a sterile container, place hot pepper cut into thin strips.
4. Place cherry tomatoes with garlic; if desired, you can layer them with herbs and horseradish leaves. We place the tomatoes just above the hangers; there is no need to fill the jar to the very top.
5. Dissolve sugar and salt in a glass of purified water, pour into a jar.
6. Fill with filtered water and pour on top mustard powder, put the prepared fabric and also lightly powder it with mustard.
7. Leave the jar in a warm place for a week, then close it with a tight lid and put it in the basement for two weeks.
An unusual recipe for preparing mini tomatoes in vinegar. The British like these “Pickles” with a pronounced sour taste and a unique aroma. In general, it makes a wonderful snack for strong drinks. It is better to store such a preparation in the refrigerator, where the cherry tomatoes will definitely stay until spring and nothing will happen to them. We cook in small jars, preferably with a screw-on lid.
A small bunch of rosemary.
1. Wash and dry the cherry tomatoes. Rinse the rosemary.
2. Place tomatoes and herbs in a jar, add peppercorns.
3. Boil vinegar and salt and cool.
4. Pour in the tomatoes and screw on the lid.
5. Put it in the refrigerator for storage; you can take a sample after a month.
There are similar recipes in Italian cuisine, and they are made with sun-dried tomatoes. This appetizer is made with fresh cherry tomatoes. Use better olive oil, preferably direct spin. You also need to stock up on dried oregano spice; without it, the preparation will not turn out the same.
0.3 kg cherry tomatoes;
1 hour spoon of oregano;
5 basil leaves;
1 spoon of wine or apple cider vinegar;
1. Place washed and dried basil leaves in a jar, and add processed cherry tomatoes and onions cut into thin rings.
2. Pour in the oregano.
3. Mix salt and vinegar and place in a jar.
4. Fill everything with oil to the brim. Cover with a lid and put in the refrigerator for at least two months.
5. Then we take it out and use it with Italian mozzarella or just like that.
What could be more charming than an assortment of vegetables made from miniature tomatoes and equally small cucumbers? This preparation looks beautiful not only in a jar, but also on the table. Miniature vegetables can be used to decorate cold cuts, sandwiches, and salads. We take the amount of vegetables to your taste, you can divide them equally, take more cherry tomatoes or gherkins. You can also use any jars, but up to one liter is better.
Yellow and red pepper;
To put in a jar: parsley, horseradish leaf, garlic, dill umbrella, peppercorns.
Add vinegar at the rate of 1 teaspoon of essence per liter jar.
1. Remove the stalks from the cherry tomatoes, rinse and dry on a towel.
2. We also wash the gherkins, cut off the tails on both sides with a knife and send them to dry. If the cucumbers are stale, then you need to pre-soak them for 3-4 hours. During this time, change the water a couple of times.
3. Rinse the horseradish and other greens and place them at the bottom of the jar. Add garlic and peppercorns to taste.
4. Peel the peppers and cut them into rings or strips. Carrots in thin slices.
5. Place cherry tomatoes with gherkins in jars, arrange multi-colored pieces of peppers and carrot slices. It is advisable to do this along the walls of the jar, it will be more beautiful.
6. Fill the filled containers with boiling water and, as usual, leave for 10-15 minutes.
7. Drain the water, boil again and add spices, boil for a minute.
8. Fill the preparation, add vinegar under the lid and roll it up. Let cool by turning it upside down.
To preserve spicy cherry tomatoes for the winter you will need capsicum, red or green. Red is spicier, so you can take a little less of it. Fresh carrot tops are also placed in the jar, giving the workpiece special taste. If desired, you can add thin rings of the carrots themselves.
A bunch of carrot tops;
2 spicy pods;
6 cloves of garlic.
Vinegar at the rate of 1 teaspoon per liter jar.
1. Wash the cherry tomatoes and tops and leave to dry.
2. Cut the spicy pods into thin rings; it is better to work with peppers while wearing gloves.
3. Peel the garlic and cut each clove in half.
4. Place tomatoes in jars and add layers carrot tops, sprinkle with pepper rings and garlic.
5. Pour boiling water, drain after 10 minutes.
6. Cook the brine from the drained water, brought to two liters. Add salt and sugar.
7. Fill the hot cherry tomatoes, add the essence and roll up the jars.
To prevent the tomatoes from cracking when pouring hot brine, you can pierce them in several places in advance. This technique will also allow the fruits to marinate faster and shorten the pickling time many times over.
If you need to insert pieces of garlic into cherry tomatoes, it is better to make a hole with a sharp knife directly in the stalk, and then insert a piece there. This will not only make the loading process easier, but will also keep the tomatoes looking beautiful and retain the juice inside.
A large amount of spices and herbs overshadows the aroma of tomatoes, so you don’t need to put everything you can find in the house. If you don’t like a spice in a recipe, you can always exclude it or change it to your favorite one.
If you don’t have fresh horseradish leaves, you can add peeled pieces of the root to the jar of tomatoes.
Peppercorns, bay leaves and clove stars fully reveal their aroma only during storage. Therefore, there is no need to overuse these spices, otherwise the brine will acquire an overly intrusive aroma and may even taste bitter.
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. For pickling, it is advisable to use tomatoes of medium 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 must 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:
For marinade per liter of water:
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 hot water over the tomatoes. 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 into 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.
In the last month of summer, housewives begin a “hot” period of conservation. At this time, the main varieties of tomatoes ripen, the harvesting of which accounts for the lion's share of all supplies for the winter. Canning cherry tomatoes is popular due to the small size of the vegetable and its pleasant taste.
There are many advantages to canning cherry tomatoes. They fit into any small, for example, half-liter jar in sufficient quantities to eat at one time. Small tomatoes are loved by kids because of their wonderful taste and size. 
Before harvesting, tomatoes need to be selected and prepared. Only ripe fruits should be preserved. Each vegetable must be in marketable condition, namely whole, without stains or rot. Before the process itself, the stalks of the tomato must be removed.
Before putting into jars, tomatoes need to be washed. If they are clean, without traces of soil, then it will be enough to rinse them with water once. If they are stained with soil, it is necessary to soak them in water for a while, which is then drained. This will remove most of the dirt. Next is a control rinse.
There are many ways to close cherry tomatoes so that you can eat them in winter and spring. They differ in the method of seaming and its actual components. Over time, each housewife keeps a few of her favorite recipes and continues to use them. Among the recipes that will be offered below, you will definitely find one suitable for yourself.
In order to in the classic way roll up two liters of cherry tomatoes, you will need:
At the beginning of the process, the vegetables are washed well. Sealing containers and lids should be sterilized. The first ones are processed in an oven, double boiler, microwave oven. Boil the lids in boiling water for a couple of minutes. Wash the vegetables and drain the remaining water.
The conservation process will not take much time.
Let's start like this:
Important!As a rule, a liter container holds no more than half a kilogram of cherry tomatoes.
The finished marinade is poured into jars, which should be tightly screwed on with lids. The blanks, upside down, are covered with any warm cloth and left there for a day. During this time, the workpieces will cool completely.
The method of preservation without sterilization is quite simple.
For 1 liter jar you will need the following ingredients:
Important!Standard filling of a liter jar- about 800 ml of marinade.
The amount of ingredients should be increased proportionally in accordance with the volume of the jar.
Bring water to boil.
First, the conservation process looks like this:
While the workpiece is in this state for about twenty minutes, we use this time to prepare a marinade from:
“You'll lick your fingers” - this is how the method of canning sweet cherry tomatoes is often called. Children are delighted with these tomatoes, and, according to many reviews, they are the most delicious.
Ingredients for a liter jar:At the beginning of canning, we prepare the cherry tomatoes as standard, washing them and piercing the junction with the stem with a sharp object. We sterilize jars with lids.
The step-by-step process looks like this:
Did you know? A wild tomato berry weighs about one gram.
The workpiece cools while the marinade is prepared.
Let's take for him:
The water is boiling - add all the ingredients and the marinade is ready. We change the water in the jars for the marinade, seal them with lids, turn them over and let them cool until the next day.
Fans of spicy foods will appreciate the taste of spicy cherry tomatoes.
To prepare a liter container, you need:
Marinade ingredients:
Hot cherry tomatoes are prepared as follows:
The blanks can be stored anywhere after standing upside down for a day. Did you know?When tomatoes are cooked, their beneficial components are improved rather than deteriorated.
To prepare two liters of cherry tomatoes with celery, which enhances their taste, take:
The conservation process is as follows:
If you add soy sauce to the cherry stock, it will be extremely tasty. It will add piquancy to it and improve its taste.
To prepare a liter container, take:
The bottom of each pasteurized container is covered with spices, then cherry tomatoes are placed in them. Cover to the top with boiling water, then close the lid loosely.
In twenty minutes, while they are cooling, cook the marinade, for which you need:
After the jars of tomatoes have stood upside down for a day, they can be moved to a permanent storage location. Canned cherry tomatoes can be stored at home anywhere. The main condition is that the temperature in it does not drop to minus and does not rise above room temperature.
It is recommended to store canned cherry tomatoes for no more than a year. Many people store more of them, but the taste is lost, and the lid may deteriorate, so when preparing, you should take into account the volume of consumption of such preservation. You can do it a little with a reserve, but no more.
Cherry tomatoes are very popular for canning. If the recipe is successful, then by the end of winter many people regret that they did not cover these tomatoes enough. In this regard, the classics never fail, but you also need to experiment.
Cherry - what could be more delicious than these small, spicy, wonderful tomatoes that are so nice to take out of the jar and swallow whole! Many people wonder how to make a preparation for the winter from such small and neat cherry tomatoes, and not from standard apple-sized tomatoes? We will now tell you how to pickle cherry tomatoes and share several recipes.
Cherry tomatoes for the winter recipe No. 1
To pickle the cherry tomatoes, we need
Cherry tomatoes for the winter recipe No. 2
Preparing lightly salted cherry tomatoes. In order to pickle cherry tomatoes, we need:
How to pickle cherry tomatoes for the winter?
Cherry tomatoes for the winter recipe No. 3
In order to salt cherry tomatoes this way, we need
So, let's find out how to pickle cherry tomatoes. To do this you need to take them, dill, parsley, garlic, black peppercorns, allspice, salt, bay leaf, sugar and bite.
Cherry tomatoes for the winter recipe No. 4
Cherry tomatoes for the winter recipe No. 5
