Tiny cherry tomatoes look especially tempting next to meatloaf and baked potatoes. Bright red spicy beads are used to decorate banquet dishes. Pickled tomatoes appear on the table with the onset of cold weather.
In this recipe, we will talk about how to pickle cherry tomatoes. The recipe is interesting in that you can use the entire contents of the jar: spicy tomatoes, crispy sweet peppers, pickled garlic. Even a marinade will come in handy. It can be filtered, combined with gelatin dissolved in water. This composition is poured over chilled stew and put in the refrigerator. The liquid should cover the pieces of meat by half a centimeter. You will get an unusual tasty jelly. When serving it, do not forget to put a few pickled tomatoes next to it.
Cherry blanks are advisable to use during the Christmas Lent to brighten up the monotony of cereals and mashed potatoes. Tomatoes turn out spicy, with the right balance of salt and sugar.

Taste Info Tomatoes for the winter

Ingredients

• cherry tomatoes - 1.5 kilograms,
• sweet pepper - 2 pieces,
• hot pepper - 1 piece,
• garlic - 2 heads,
• black peppercorns - 1 teaspoon,
• cloves - 1 teaspoon,
• laurel leaves,
• horseradish leaves,
• dill inflorescences.
• Marinade:
• water - 2 liters,
• salt - 2 teaspoons,
• sugar - 4 tablespoons,
• vinegar - 60 milliliters.

How to cook pickled cherry tomatoes

Rinse the tomatoes under running water, sort by size, remove the stalks.


Prepare ingredients for the marinade.


Sterilize jars. Place 1-2 bay leaves in each jar.


At the bottom of the cans, you need to create a "spicy pillow". First put a piece of horseradish leaf, then a couple of hot pepper rings. The garlic cloves are cut into slices. Peppercorns, cloves, dill inflorescences are evenly placed in jars.


Banks are half filled with tomatoes.

Sweet peppers are cut into large slices and placed on top of the tomatoes.


Fill jars with shoulder-length tomatoes.


Boil two liters of water. Banks are filled with hot water, covered with lids. Tomatoes are infused for 15 minutes.
The water is drained, brought to a boil again and the jars are poured for another 5 minutes.


Water is poured into a saucepan, a couple of dill inflorescences are added, boiled for 2 minutes. Add salt and sugar to the water, stir until dissolved.
Pour 10 milliliters of vinegar into each jar. Then pour the marinade. The liquid should completely cover the tomatoes.
Banks are covered with lids and rolled up with a key.


The jars are turned over, placed with lids on the floor, the preservation is covered with a warm blanket on top and left to cool naturally.
After 12 hours, jars of pickled cherry tomatoes can be transferred to the basement or pantry.


Now it is fashionable to design kitchens in ethnic style, so in winter, jars of tomatoes are used as decor. The lid is masked with a piece of matting, tied with a bright ribbon. A jar of red tomatoes looks just as good on an open shelf as a bouquet of flowers.

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Recipe number 2. Delicious marinated cherry tomatoes

Cherry tomatoes have appeared on sale relatively recently, but have already become favorites among culinary specialists. The point is not only that they will decorate any dish with their appearance, but they are also very tasty. Cherries are not very different in taste from their large counterparts. But these tomatoes are sweeter, sometimes there is a spicy sourness.

Most often, cherry tomatoes are used in salads (Greek, Shopska, for example). But they have proven themselves well in the marinade. Pickled mini tomatoes do not need large jars: you can use half a liter. Opened one, immediately ate all the contents, and no need to clutter up the refrigerator.

I would like to note the unusually attractive appearance of cherry tomatoes. They are good both on a branch and in a jar. Such conservation in a conspicuous place will not stand for a long time - it is better to hide it away so as not to tempt.

Ingredients for a half liter jar:

• cherry tomatoes - how much will go in,
• 0.5 horseradish leaves,
• 1 currant leaf
• 4 black peppercorns,
• bay leaf,
• 2 cloves
• 0.3 tsp coriander,
• 4-5 rings of carrots,
• 2 onion rings
• 3 garlic cloves,
• marinade - how much will go in.

For marinade per liter of water

• 1.5 tablespoons (table) salt,
• 2 tablespoons without sugar top,
• vinegar also 2 tbsp. spoons.

How to close delicious pickled cherry tomatoes for the winter

Canning cherry tomatoes for the winter is about the same as regular tomatoes. We have to do all the same procedures - prepare the marinade, put the tomatoes in a jar, sterilize and roll up.
Boil water on the stove, add salt, sugar, vinegar. The marinade is ready.


Put spices, herbs, carrots, onions and garlic in washed jars.


We tightly lay the tomatoes, pour hot marinade.

We cover the jars with boiled lids and sterilize the cherry tomatoes in a water bath. Sterilize half-liter jars from the beginning of boiling for 10 minutes.


Roll up with a key and turn over.


You can store pickled cherry tomatoes in normal apartment conditions.

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:

1. Banks are pre-washed with soda and slightly dried.
2. 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:

1. Rinse the jars with high quality and sterilize thoroughly over the kettle.
2. Boil the lids for at least 3 minutes.
3. Rinse tomatoes and herbs in running water. Dry.
4. 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:

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

1. Rinse and dry cherry tomatoes. Remove the stems. Cut out even insignificant darkening with a thin knife.
2. Put the exact amount of spices in each jar. Fill jars with tomatoes.
3. Pour boiling water over the cherry. Cover with lids and leave for 5-7 minutes.
4. At this time, prepare the brine by dissolving all the dry ingredients. Vinegar must be added before the start of pouring.
5. Drain the water from the tomatoes, refill with boiling brine and immediately roll up the lids.
6. 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.
7. Banks must cool very slowly. This is the whole secret.
8. 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:

1. Prepare all ingredients, thoroughly rinse and sterilize jars and lids. Wash the tomatoes and dry them.
2. At the bottom of each container, place the seasonings listed in the list. Close the cherry tomatoes.
3. Prepare the brine in an enameled or stainless steel saucepan. Boil for 3 minutes.
4. Pour vinegar into jars with stacked cherry tomatoes, and then boiling brine.
5. Place the jars on a towel in a pot of boiling water. Put the lids on top, but do not screw them on.
6. Pasteurize 1-liter containers for 15 minutes. They should be 2/3 in the water.
7. 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:

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

Pickled cherry tomatoes are beautiful and suitable for adding an aesthetic touch to salads, meat and fish dishes, cold and hot appetizers. In addition to the beautiful appearance, they have an unusually rich flavor spectrum.

Ingredients you will need to make the twist:

• two kilograms of slightly unripe tomatoes;
• five hundred grams of onions;
• two inflorescences of fresh dill;
• three cloves of garlic;
• half hot pepper.

The composition of one liter of acetic solution:

• two tablespoons of sugar;
• one and a half tablespoons of coarse salt;
• three tablespoons of six percent apple cider vinegar;
• three bay leaves.

Marinating cherry tomatoes:

• Sterilize containers for salting by the method most suitable for you (under steam, in the oven, boiling water), boil the lids. Wash ingredients before cooking. On the bottom, place a clove of garlic, dill inflorescences, a slice of hot pepper (previously cleared of seeds), chopped celery, parsley.
• Pierce clean cherry tomatoes with a toothpick several times along the stalk. This process is done so that under the influence of hot water the skin does not crack. At the bottom of the jar we steal three slightly larger tomatoes, followed by cherry tomatoes. In the remaining place we put the greens and cover with dill, parsley.
• We place a pot with one liter of water on the stove, wait for it to boil and pour the boiled water into the container with the ingredients. Covering the neck with sterilized seaming lids, we wait ten minutes. Then pour all the water back into the pan, salt, throw sugar and boil again. We boil the solution, pour apple cider vinegar into it and pour it into containers to the end of the neck.
• We roll up the jars and bottom up, cover with a warm and thick cloth. Leave to cool for a day, and then place the jar in a non-humid place with a low temperature.

Pickled cherry tomatoes for the winter recipes

This dish has a sweet taste and rich texture. Marinade blanks can be used as juice or as an additional gravy to the main course, for example, boiled rice, buckwheat porridge, fried potatoes or boiled spaghetti.

Necessary products for the preparation of winter harvesting:

• two large cucumbers;
• three hundred grams of tomato pulp;
• fifty grams of onions;
• one clove of garlic;
• one bay leaf;
• one cinnamon stick;
• one umbrella of fresh dill;
• one tablespoon of salt;
• two tablespoons of sugar;
• one tablespoon of apple cider vinegar.

How to pickle cherry tomatoes for the winter:

1. First, rinse all ingredients with water. Peel the skin off the cucumbers and chop them into any shape you like. Mix cucumbers with tomato puree (without peel) and run through a blender. Squeeze through a small sieve.
2. In a pre-sterilized container (steam or boiling water), put the dill inflorescence and garlic on the bottom. Next, lower the clean, peeled cherry tomatoes, and then the onion, chopped with feathers, into it.
3. Pour boiled water into a jar of food, cover the neck with a lid and let it brew for ten minutes. Place cucumber and tomato juice, cinnamon stick on the stove. Boil the marinade over moderate heat for about ten minutes, sugar, salt and pour in malic acid. Drain the water from the container and season them with hot marinade.
4. Leaning the neck with a lid, place them in a saucepan with hot (but not boiling) water and sterilize for about ten minutes. Then carefully seal the lids and turn the jars upside down, cover them in a thick cloth. Send the cooled containers with blanks to a place with a low temperature for storage.

Pickled cherry tomatoes for the winter in jars

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

The composition of the ingredients needed for the dish:

• one kilogram of any variety of cherry tomatoes;
• one red hot pepper;
• five medium heads of onions;
• ten bay leaves;
• eight peas of black pepper;
• five tablespoons of coarse salt;
• five umbrellas of dill;
• five bell peppers;
• ten tablespoons of sugar;
• fifteen tablespoons of acetic acid;
• two sheets of fresh horseradish;
• fifteen grams of mustard seeds;
• eight peas of coriander;
• five cloves (spice);
• five currant leaves;
• five cherry leaves;
• ten cloves of garlic.

Cherry tomatoes marinated for the winter:

1. Wash the jars thoroughly (for example, with soda) and sterilize them in any way convenient for you.
2. In the cleaned containers on the bottom we add spices designed for a volume equal to one liter: seven peppercorns, one clove inflorescence, one dill inflorescence, two bay leaves, one cherry leaf, one currant leaf, a small cut ring of hot red pepper, one horseradish leaf, half a teaspoon of dry mustard seeds, half a teaspoon of coriander, one onion, chopped and one clove of garlic.
3. We clean the Bulgarian pepper from seeds, chop into slices and put in a container alternately with cherry tomatoes. Place another clove of garlic in the middle of the jar.
4. Pour boiled water into the containers for blanks, cover the neck with lids, drain the water after fifteen minutes. Pour boiled water into the container again and after the same period of time pour out the water.
5. To the ingredients we put a tablespoon of salt, two tablespoons of sugar and three tablespoons of acetic acid. Pour boiled vinegar water to the very brim and seal the lids. We lower the container upside down and insulate with a thick cloth. After twelve hours, place the cooled spins where there is a low temperature.

Pickled cherry tomatoes for the winter sweet

If you are a big sweet tooth, then this recipe for winter harvesting will suit your taste. Sweet, juicy and soft, cherry tomatoes simply melt in your mouth, leaving behind a refreshing and rich flavor.

Products contained in this twist recipe:

• two kilograms of cherry tomatoes;
• two cloves of garlic;
• fifty grams of celery;
• three bay leaves;
• three peas of black pepper;
• fifty grams of onions.

For one liter of brine:

• two tablespoons of coarse salt;
• six tablespoons of sugar;
• eight tablespoons of 9% acetic acid.

Pickled cherry tomatoes for the winter are sweet:

1. Thoroughly clean the spin containers, preferably with soda. Boil lids, wash all products. Peel the husk from the garlic and onion, chop into rings.
2. Place cherry tomatoes, herbs, onions, garlic cloves, bay leaf and black pepper in cleaned and sterilized containers. Pour boiled water into the ingredients, put a lid on the neck and leave for ten minutes. Repeat this procedure one more time.
3. Boil clean water in a saucepan over moderate heat, salt, sugar and pour in acetic acid. Simmer on fire for another fifteen minutes. Pour the brine into the container, roll up and wrap with a thick cloth, turned the jar upside down.
4. After a day, transfer the jars with blanks to a place where there is no high humidity and heating batteries.

How to pickle cherry tomatoes for the winter

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

Ingredients that are included (volume 3 liters):

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

For the preparation of vinegar solution (5 liters):

• two hundred grams of coarse salt;
• four hundred grams of sugar;
• two hundred grams of six percent vinegar;
• two aspirin tablets per three-liter jar.

How to pickle cherry tomatoes for the winter:

1. To get started, prepare containers and products for cooking spin. Wash the containers with baking soda, rinse in cool water, sterilize them by any method acceptable to you (steamed, in the oven, scalded with boiling water). Rinse food under running water.
2. Put the horseradish leaf, garlic, dill on the bottom of a glass container and fill with cherry tomatoes. We fold the Bulgarian and bitter peppers chopped into small slices between the tomatoes. Place aspirin tablets inside.
3. We place a pot of clean water on a moderate fire, salt, sugar, pour in acetic acid and boil for fifteen minutes. Pour boiled brine into a container with ingredients, cover with a lid and insist.
4. We seal the lids tightly and place them upside down under a warm blanket. A day later, the cooled cans are sent to be stored in a cold room.

When preparing winter preparations in the summer, we seem to leave in each jar a piece of the summer sun and warmth, a hot day and a cool evening, a variety of smells of fragrant grass, sweet berries, juicy fruits and vegetables. And opening these jars, when the summer heat has already left us, we seem to be returning to a place of easy rest, a distant and naive childhood. We return to where we felt good and easy.

You won’t surprise anyone with pickled tomatoes now. It's another thing to eat cherry tomatoes prepared for the winter. After all, they are perfect both as a main snack and will become a beautiful decoration for meat or a side dish on the festive table. Below is the original recipe and step-by-step instructions on how to cook amazing pickled cherry tomatoes for the winter.

The main secrets and rules for marinating cherry tomatoes

1. For blanks, you need to choose dense, slightly unripe cherry tomatoes. The remaining ingredients are selected based on taste preferences or recipe instructions.
2. Before putting the tomatoes in a jar, each one needs to be pierced with a toothpick in several places. This will allow the tomatoes to stay whole and not burst under the influence of hot water.
3. For seaming tomatoes, only sterilized jars are used. Sterilization can be done in the oven, microwave or over steam.
4. When calculating the amount of marinade, keep in mind that 0.5–0.6 kg of cherry tomatoes and 0.5 liters of liquid go to one liter jar.
5. If pickling cherry tomatoes, then the accompanying ingredients should be put on the bottom of the jar.

Recipe No1: Pickled Cherry Tomatoes in Aspic

Such tomatoes turn out to be sugar, and putting such a pickled tomato in your mouth, you feel an explosion of an interesting sweet and sour taste. For pickling, we prepare the following products:

• Cherry tomatoes - 1 kg.
• head of garlic (small)
• Umbrella dill.
• Sugar sand - 1 tbsp.
• Peppercorns - 3-5 pcs.
• Salt 1 tbsp.
• Bay leaf - 1-3 pcs.
• Mustard seeds - 1 tsp
• Wine vinegar - 1.5 tbsp.

Cooking method:

1. Put dill, garlic and tomatoes in a 1.5 l jar. Pierce each tomato with a toothpick.
2. Pour boiling water over, let stand for 15-20 minutes.
3. Drain and refill with boiling water. Leave for another 15-20 minutes.
4. Drain, add spices, put bay leaf.
5. Pour boiling water over and roll up.
6. Turn the jar upside down and wrap.

Recipe No2: pickled cherry tomatoes under a nylon lid

According to this recipe, pickled cherry tomatoes are simply amazing, and you can eat them after 2 days. Prepare for marinating:

• Cherry tomatoes - 1 kg.
• Garlic - 5 cloves.
• Honey - 2 tbsp.
• Peppercorns (allspice) - 5 pcs.
• Bay leaf - 3 pcs.
• Sugar - 1 tbsp. (with a slide).
• Salt - 1 tbsp.
• Apple cider vinegar -70 ml.
• 1⁄4 hot pepper.
• A sprig of dill and basil.

Cooking method:

1. Put the tomatoes and a piece of hot pepper in a jar.
2. Dissolve sugar, salt in 2 liters of water, let it boil and pour the liquid into a jar.
3. When the filling in the jar has cooled down, drain it. Boil again, dissolve honey in it, pour vinegar.
4. Send spices, garlic, passed through a press, finely chopped greens into a jar.
5. Pour all this with boiling marinade and close with a nylon lid. After cooling, send to a cold place.

Recipe #3: Sterilized Pickled Cherry Tomatoes

The recipe is quick and very good. We will need:

• Cherry tomatoes -1 kg.
• One large bell pepper.
• Onion head.
• Half a bunch of greens (dill or parsley).
• A small head of garlic.
• Allspice -5 pcs.
• Carnation - 2 pcs.

For the marinade, for 1 liter of water:

• Sugar - 3 tbsp.
• Salt - 1.5 tbsp.
• Lemon juice - 3 tbsp. (you can use vinegar).

Now to cooking:

1. Send peppercorns and cloves to the bottom of the jar. Next, lay out in layers: greens, tomatoes, onion rings and peppers, garlic. Alternate layers to the top of the jar.
2. Prepare the marinade: dissolve all the ingredients in water and boil.
3. Pour the laid layers with the marinade.
4. Place a large pot of water on the stove. Lay a towel at the bottom.
5. In this pan, lower the jars of tomatoes, covered with metal lids. The water should cover the cans "up to the shoulders".
6. Sterilize jars for 10 minutes. Then take it out and screw it on.
7. Turn over and wait until completely cool.

Whichever of the recipes you choose, the end result will certainly please you. It's so nice to open a jar of summer, bright, delicious cherry tomatoes on a winter evening.

If you decide to diversify the diet of your winter preparations, then it is better to think about preserving tomatoes. These little vegetables are not only juicy and delicious, but also a joy to eat. Most importantly, small tomatoes are used to set the mood and decorate salads with them.

Perhaps there is no housewife who does not know how to prepare tomatoes for the winter, but only a few of them preserve cherry tomatoes, thinking that they will have to tinker with them. In fact, they are preserved using the same technique, they require less time. Saving time lies in the fact that they cook without removing the tails and legs.

To cook small tomatoes in the classic way, prepare the ingredients:

• cherry;
• dill greens - a couple of umbrellas;
• garlic - a couple of pieces;
• currant leaf - a couple of pieces;
• laurel leaf - a few pieces;
• horseradish root - a small piece;
• peppercorns - 3 pcs;
• carrots - a small part;
• water - 1 l;
• sugar - 2 tsp;
• salt - 1 tsp;
• vinegar - 1 tbsp.

Instruction:

1. In the beginning, you need to skip the jars through the steam, this is necessary for spinning.

1. Place seasonings in a container, further tomatoes.

2. Fill the glass container with boiling water, put the lid on and let the boiling water for 5 minutes help the spices to reveal their taste.

3. The specified amount of time has passed, and you need to pour water into a container, pour out the specified amount of granulated sugar and table salt.

4. Boil the liquid to a boil.

5. Then remove from the stove, pour over the vegetables, then the essence and cork.

6. Turn the containers over and leave to cool.

Canned cherry tomatoes for the winter in jars with celery

You will need these products:

• cherry - 2000;
• celery stalks - 3 pcs;
• chopped celery - 1 tsp;
• peppercorns - 4 pcs;
• laurel leaf;
• liquid - 1 l;
• salt - 2 tsp;
• sugar - 1 tsp;
• essence - 1 tsp

Instruction:

1. Arrange spices: pepper, bay leaves, chopped celery.
2. Place the stalks of greens directly in the glass bowl, place the vegetables.
3. Add boiling water to the jar and leave for a while.
4. After the time has passed, you need to pour the liquid into a deep saucepan, sprinkle with salt and sugar.
5. Boil the marinade and pour out the finished liquid, essence and cork the containers.

How to preserve cherry tomatoes

Many housewives delight their loved ones by stocking up on exotic dishes, such as tea rose jam, cones, nuts. As for pickles, not everyone makes jam from tomatoes. It may seem strange that jam is made from these vegetables, but it turns out very tasty. So, to prepare this unusual delicacy, take:

• cherry - 2 kg;
• lemon - 1 pc;
• lemon juice;
• sugar - 850 g.

To make the jam fragrant and tasty, choose ripe tomatoes, but so that they have a dense skin. This recipe will not leave anyone indifferent, and everyone will be surprised when they find out what this delicious delicacy is made of.

Instruction:

1. From the very beginning, wash the vegetables, remove dirt and make a cut on all vegetables.
2. Dip the cut vegetables in boiling water so that later there are no problems with removing the skin.
3. You can start cutting the lemon, you need to cut it in a semicircle.
4. Take a suitable container, pour cherry, lemon, sugar, star anise.
5. Boil the mass, in about an hour everything will boil.
6. As soon as the ingredients begin to boil, remove from the stove, leave to cool completely, for about a day.
7. The finished mixture should cool completely, add lemon juice.
8. Place on the stove to languish for 60 minutes.
9. Banks must go through the sterilization process, only then pour into jars and twist.

The delicacy turns out to be universal and appetizing, it can be used not only as a sandwich with tea, but even served and eaten with other dishes.

How to Canned Cherry Tomatoes with Soy Sauce

Tomatoes taste very interesting, because the sauce has a pleasant and piquant taste. Take these products:

• greens and dill;
• black pepper - 3 pcs;
• cherry;
• Bay leaf;
• liquid - liter;
• sugar - 1 tbsp;
• salt - half a tablespoon;
• vinegar - 2 tbsp.

Stages of preparation:

1. Prepare the tomatoes before placing them in a glass container, for this you need to pierce the stem of the tomato. This procedure is done so that the skin does not peel off when pouring hot water.
2. Pour boiling water over the cherry tomatoes, leave, then pour into a container and place on the stove. Before this, pour salt, sugar and boil.
3. After the marinade begins to boil, you need to pour vinegar and soy sauce into jars. Twist the banks and place in the cellar.

If you want to cook something unusual, you can make dried small tomatoes with rosemary. To prepare an unusual dish, you need to take these ingredients for a 0.5 liter jar:

• cherry - 450 g;
• rosemary - 2 sprigs;
• garlic - 2 cloves;
• black peppercorns - 3 pcs;
• dried thyme;
• sunflower oil - 0.5 l;
• salt.

Instruction:

1. First, take the tomatoes, rinse in liquid, leave to glass water.
2. Add dried thyme and salt, pour in quite a bit of oil.
3. Preheat the oven to 100 degrees and put the mass on a baking sheet.
4. After they dry a little, put them in jars, which are pre-sterilized.
5. Then you will need bell pepper a little rosemary and sunflower oil, you need to add garlic by this time.
6. Cover with lids and seal. Place in a cold place.

Dried tomatoes with dill

To prepare a dish according to an unusual method, you need to prepare:

• cherry - 600 g;
• dried dill - 60 g;
• bay leaf - 2 pcs;
• parsley - 30 g;
• black peppercorns - 3 pcs;
• dried herbs - 50 g;
• olive oil - half a glass.

Cooking steps:

1. Take vegetables, rinse in running liquid, cut in half.
2. Mix all the spices together.
3. Arrange vegetables on a baking sheet, add a little oil to each tomato and add spices.
4. Preheat the oven to 100 degrees, place the chopped tomatoes with spices and leave for about 3 to 3.5 hours.
5. Put in jars, fill with hot oil and roll up.
6. Place the jars in the refrigerator and enjoy.

Cherry tomatoes canned with grapes

There are many cooking recipes, but perhaps the most unusual is harvesting with grapes. To prepare the twist, you need to take products in the following proportions:

• cherry - 1000 g;
• grapes - 400 g;
• sweet pepper - 1 pc;
• dill - 50 g;
• currant, horseradish and cherry leaves.

To prepare the brine, take the following products:

• liquid - liter;
• salt - 2 tablespoons;
• sugar - 2 tablespoons;
• lemon juice - 1 tsp

Step by step recipe:

1. Separate the cherry from the branches, the same must be done with the grapes.

2. Place cherry leaves in a jar, add horseradish and currant leaves, greens.

3. After that, you can spread out the grapes, tomatoes and add sweet peppers.

1. Pour boiling water over, cover with a lid and leave for 7 minutes.
2. Pour the boiled water into a deep container, add sugar, salt and boil. After boiling, pour in lemon juice or acid.
3. Pour the prepared liquid over the mass and cork.

To prepare pickles for the festive table, cook tomatoes directly with tails, it will look just great. To prepare such a beautiful pickle, take:

• cherry tomatoes with stalks and tails - 800 g;
• greenery;
• liquid - liter;
• salt - 2 tablespoons;
• sugar - 4 tbsp.
• vinegar - half a tablespoon.

Step by step instructions:

1. First, take a vegetable with tails, rinse and dry. Then sprinkle with chopped herbs.
2. Pour boiling water over the cherry and leave for 5 minutes.
3. After 5 minutes, pour water into a saucepan, then salt and sugar. Boil 5 minutes.
4. After the marinade is ready, pour into jars, add vinegar essence and twist.

Canned sweet tomatoes

For pickles you will need:

• cherry - 600 g;
• garlic - a few cloves;
• parsley and dill;
• peppercorns;
• bell pepper;
• liquid - liter;
• salt - 2 tablespoons;
• sugar - 2 tablespoons;
• vinegar - a tablespoon.

Instruction:

1. In a glass container that has passed the sterilization stage, place greens, sweet peppers, spices.
2. Arrange cherry tomatoes, add boiling water, leave.
3. Pour boiling water into a tin bowl, season with salt and sugar and bring to a boil.
4. Pour the finished marinade and finish the process by pouring the vinegar.

Below is another way to preserve tomatoes, very tasty without sterilization:

• horseradish root;
• cherry - half a kilogram;
• garlic - 4 cloves;
• black pepper - 6 pcs;
• greens and dill umbrellas;
• salt - a tablespoon;
• sugar - a tablespoon;
• vinegar - a tablespoon.

Instruction:

1. Dip the tomatoes in water, rinse thoroughly and dry.
2. Cut the horseradish root and wash the greens.
3. Divide the garlic cloves into 2 equal parts.
4. Pour spices into a jar, arrange vegetables, sprinkle with spices again.
5. Pour the finished marinade in jars and roll up.

Canning cherry tomatoes video