Do you still preserve tomatoes in the old, proven way, so to speak? How about an experiment? We offer you an unusual canning recipe - try sealing tomatoes with cherry plum.

Yes, you heard right about cherry plum! Such a small sour cream, which in this case will act as a preservative and replace vinegar for you.

Make one or two jars to try what happens and use the example to draw conclusions whether you will like these pickled tomatoes with cherry plum or maybe not.

Agree that it is better to try once than to listen a hundred times.

We give the breakdown of ingredients per one liter jar.

Taste Info Tomatoes for the winter

Ingredients for 1 liter:

• Tomatoes (small) – how many will fit into the jar;
• Cherry plum -150-160 gr.;
• Lemon basil leaves – 3-4 pcs.;
• Dill - a pair of umbrellas;
• Bay leaf – 2-3 pcs.;
• Allspice – 4-5 peas;
• Coriander seeds – up to 10 pcs. (optional);
• Onion – 0.5-1 head;
• Garlic – 1-2 cloves (optional);
• Sugar – 1.5 tbsp. spoons;
• Salt – 1 tbsp. spoon;
• Favorite herbs – optional.

How to cook canned tomatoes with cherry plum for the winter

As you probably already guessed, it will be most convenient to seal tomatoes, which are popularly called “cream,” in a liter jar. You can also pick up small round tomatoes. The only condition is that they must be dense enough.

As for the cherry plum. Its color can be any and not necessarily yellow, the main thing is that the taste of this little cream is sufficiently sour. Therefore, when purchasing it, you should definitely try it.

Sweetish cherry plum is not suitable for this type of preservation, since it cannot act as a preservative. This cream can be used to make an amazingly tasty compote with an incomparable aroma for the winter.

But let’s return to our preparation of tomatoes and cherry plums.

Wash the tomatoes and cherry plums and leave them to dry.

Prepare jars and lids. They, of course, need to be washed thoroughly. To do this, you can use regular dishwashing detergent and a brand new washcloth. Then rinse well under running water.

Next, it is advisable to steam the jars over steam for about five minutes. We use a special device (it’s easy to buy in the hardware department) or sterilize the jars in a pressure cooker (if you have one).

After washing, the lids should be immersed in boiling water for about a minute and left there for now.

Now that the container is ready, let's prepare the fragrant ingredients. We wash the dill umbrellas, basil and bay leaves too. Peel the onion and garlic and cut into rings.

Place a fragrant set at the bottom of the jar.

And we begin to lay the tomatoes, sprinkling them with cherry plum. Fill the jars to the top, but so that the marinade can cover them completely.

Now place the jar on a plate and fill the contents with boiling water. Immediately cover with a lid and leave for 15-20 minutes.

The tomatoes have steamed and now, covering the jar with a special lid, drain the water to prepare the marinade. Pour salt and sugar into it and let it boil. Fill the jars with marinade. Roll up the lid, turn over and wrap the jar.

After 24 hours, we send the canned tomatoes with cherry plums for storage until winter.

No matter how many salads, cucumbers and other vegetables I roll up, for some reason my family loves canned tomatoes with cherry plum for the winter the most. It is their recipe with photos that I offer this time. Therefore, I have to dodge and come up with new recipes in order to at least somehow diversify my winter preparations. Tomatoes have recently begun to be closed for the winter along with fruit. Especially tasty. But I wanted to make an addition and use cherry plum instead of apples. The result surprised me so much, and my family was generally delighted with the taste of canned tomatoes, which with cherry plums turn out so tasty and unusual, that now I cook more of them, so that there is enough for the whole winter and I don’t worry that the jars will run out.



Required Products:

- 600 grams of red tomatoes;
- 200 grams of cherry plum;
- Some fresh herbs;
- 2-3 cloves of garlic;
- 10 grams of granulated sugar;
- 20 grams of table salt;
- 20 grams of vinegar;
- 1 liter of water.




In a glass jar (I first washed it clean and sterilized it over steam for 5 minutes), I put fresh herbs on the bottom. Canning is rarely complete without it. Fresh herbs add a pleasant aroma to vegetables.




I also put a few cloves of hot garlic at the bottom of the jar. The garlic will be pickled in jars and can be eaten in winter.




Now I put in red tomatoes (I try not to use large ones).




I also add cherry plum mixed with tomatoes.




I fill the jar with vegetables and fruits to the very top.




I boil the water for the marinade and add salt and granulated sugar.




I pour the hot marinade over the tomatoes and cherry plum.




I leave room for the vinegar and pour the vinegar into the jar.




I roll up the lids and send them to cool under the “fur coat”. The jars stand under the “fur coat” for at least two hours until they cool completely.
This preparation of tomatoes and cherry plums will be bright, tasty and certainly memorable.

Bon Appetite!

They are always relevant: they are served at family dinners, and at formal feasts in the form of snacks, especially with strong drinks, their presence is also very welcome. Imagine how elegantly marinated bright red tomatoes with sunny, yellow cherry plum will look on the holiday table! Well, the taste of preparation for the winter turns out to be just as rich and memorable. Every millimeter of the tomato is saturated with the refreshing aroma of cherry plum, and the yellow plums themselves turn out to be so tasty that it is almost impossible to stop eating. The recipe is designed to prepare one 3-liter jar of pickled tomatoes with cherry plum for the winter. Housewives often wonder how many vegetables will fit in a jar? Typically, a 3-liter container holds about 1.6 kg of medium-sized tomatoes. But small fruits will fit a little more - 1.8-2 kg. I prepared the marinade for the preparation in a slow cooker - it’s more convenient for me. Although, you can cook the same one in a regular saucepan on a gas stove.

Ingredients:

For a 3 liter jar

• tomatoes – 1.4 kg.
• cherry plum – 0.5 kg.
• dill or parsley (fresh) - 2-3 sprigs.

marinade for 1.5 liters of water

• rock salt – 1.5 tbsp. spoons.
• granulated sugar - 3 tbsp. spoons.
• vinegar 9% – 100 ml.
• garlic – 3 cloves.

How to cook tomatoes with cherry plum for the winter:

Initially, prepare the products for marinating. Remove the stems from the tomatoes and wash them thoroughly under running water to remove dirt and dust. Sort the cherry plums, select firm, not overripe fruits for pickling. Peel the garlic and rinse the greens with cool water.

Place garlic and herbs at the bottom of the jar, previously washed and sterilized in a steam bath or in the oven. Then fill it with tomatoes, alternating with yellow cherry plum.

Before rolling the tomatoes and cherry plums, they need to be thoroughly steamed. Boil 1.5 liters of clean water in a kettle. Carefully, so as not to break the glass walls of the jar, pour boiling water over the tomatoes.

Pour boiling water over the metal lid, then cover the jar with the workpiece. Leave the tomatoes in hot water for 20 minutes.

Pour the cooled water into a saucepan or multicooker, add another 50 ml of water (to have a reserve just in case), salt and granulated sugar. Boil the marinade.

Pour 100 ml of vinegar into a jar with tomatoes and cherry plums, and then pour boiling marinade.

Seal the workpiece tightly with a metal lid. Then turn it upside down, cover with a blanket and leave for a day until it cools.

Tomatoes with cherry plum for the winter, recipe with photos incredibly tasty!

Gourmets say that cherry plum with tomatoes turns out very tasty! But tomatoes are also very good. Small, firm tomatoes are best for canning. The quantity of tomatoes and cherry plums is given conditionally and depends on the size and shape of the fruit. Vinegar can also be adjusted to your taste. If you take wild sour cherry plum, you should not add vinegar at all. Try this interesting recipe with cherry plum!

Marinated tomatoes with cherry plum for the winter, recipe with photo

For a 1 liter jar:

Tomatoes – 250–300 gr.

Cherry plum – 200 gr.

Garlic – 2 cloves

Dill (green rosettes with seeds) – 1 pc.

Parsley – 2 sprigs

Granulated sugar – 1 tbsp. spoon

Salt – 0.5 tbsp. spoons

Apple cider vinegar – 1 teaspoon

Bay leaf – 1 pc.

Preparation time – 15 minutes

Cooking time – 40 minutes

Yield – 1 l

Prepare all the necessary ingredients.

Sort the cherry plum, remove rotten fruits and wash.

Wash the tomatoes and prick them on the stem side with a wooden toothpick.

Place a rosette of dill, washed in running water, and a peeled clove of garlic into a sterilized 1-liter jar.

Fill the jar up to a third with cherry plum.

Boil water, pour the contents of the jar to the top, cover with an inverted saucer and leave for 15–20 minutes.

Carefully pour the water into a separate pan, add salt, sugar and bay leaf. Bring the marinade to a boil, remove from heat and pour in vinegar.

Pour the boiling marinade over the tomatoes and cherry plum, seal with a boiled canning lid, turn upside down, wrap and leave in this position until it cools completely.

Vegetables

Description

Tomatoes with cherry plum for the winter- a very useful preparation, which should definitely replace similar preparations preserved with vinegar. Of course, there are winter vegetable snacks that cannot be prepared without this ingredient. However, tomatoes without vinegar are excellent for canning, because cherry plum ideally replaces all its properties. The preparation of pickled tomatoes using cherry plum is not only properly preserved, thanks to which it has a long shelf life, but also turns out to be quite unusual and pleasant to the taste.

This step-by-step photo recipe provides a detailed description of the process of canning tomatoes with cherry plum at home, which at first glance may look quite strange. Still, in this case, vegetables are combined with berries, from which sweet preparations are usually made, and not with various vegetables. However, cherry plum plays an important role both in preservation and has a positive effect on the taste of pickled tomatoes. In addition, if you use cherry plum instead of vinegar, then in winter you will be provided with two different pickled fruits at once. By the way, canned cherry plum in marinade turns out to be very tasty, and it is no worse than pickled tomatoes.

So, we suggest you start preparing tomatoes for the winter, and to make this process easier, use the step-by-step instructions with photos below.

Ingredients

Steps

First of all, let's prepare all the necessary ingredients to create an excellent winter preparation. If, when cooking, all the ingredients indicated in this simple recipe are always at hand, then the cooking process will speed up significantly.



Now let's prepare the container. We sterilize it over steam for ten minutes each. Then place black peppercorns, dry dill sprigs and laurel leaves into dry, processed jars.



Wash the tomatoes and yellow cherry plum thoroughly. Please note that cherry plum berries must be sour.



Place clean tomatoes and cherry plums in a jar with dry herbs. The fruits should be compacted tightly in it.



After the jar is completely filled, fill it with boiling water and leave for ten minutes. During this time, the fruits will be thoroughly infused and steamed.



After ten minutes, pour the water from the cans into the pan. From it we will prepare brine for the fruit. To do this, add salt and sugar to the water, and then bring the liquid to a boil. Next, the marinade should boil for three minutes..



We fill the jars with tomatoes and cherry plums with the prepared marinade, and then roll them up. Then turn the blanks upside down and cover them with a warm blanket. Afterwards, the completely cooled preparations can be removed from under the blanket and placed in a special place for winter preparations. Marinated tomatoes with cherry plum in a liter jar are ready for the winter.



Bon appetit!