Cherry is a variety of small, beautiful and tasty tomatoes. They come in different shapes and colors. Tomatoes have an amazing taste not only fresh, but also when pickled.
All varieties are suitable for pickling cherry tomatoes. However, canning in one bottle requires the same type of cherry. It is generally accepted that drop-shaped and plum-shaped tomatoes are most suitable for canning, while round-shaped tomatoes have more juicy flesh, and therefore are good for fresh consumption. However, the taste and color... A true housewife knows very well what her beloved household likes most. For these reasons, she will choose a variety of cherry tomatoes. Perhaps they will be round-shaped tomatoes, which will be used for pickling for the winter.
It's easy and simple to preserve cherry tomatoes if you have a good recipe. First you need to prepare the harvest. The tomatoes should be firm, without dents and approximately the same size. Then they will turn out salty, juicy and very tasty.
Below are two different ways to preserve cherry tomatoes, which are most popular among experienced housewives. They have been used for a long time, since the pickling method is very simple, and the taste of the fruit is excellent.
An easy way to pickle delicious cherry tomatoes for the winter
So, for pickling you will need the following ingredients:- 3 kg cherry tomatoes;
- two medium onions;
- several dill umbrellas;
- peppercorns;
- a bunch of parsley;
- a bunch of celery;
- 3 large cloves of garlic;
- horseradish - 3 leaves.
- 3 liters of water;
- three large bay leaves;
- 3 tbsp. l. vinegar (6%);
- 3 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- cloves - several branches.
Next, you need to thoroughly rinse the tomatoes and prepared greens for pickling with warm water. Place half of the herbs and spices into sterile jars. Pierce each tomato with a thin needle and place the tomatoes in jars. Cover the cherry tomatoes with the remaining herbs.
To prepare the marinade you will need:
- Pour water into a saucepan and boil. Pour boiling water over the pierced cherry tomatoes in the jars and leave the jars for 10 minutes.
- Drain all the liquid from the cans back into the pan, pour salt and sugar into it; Boil again. Pour vinegar into the boiling liquid and add the remaining aromatic spices.
- Pour the finished marinade into jars with cherry tomatoes and roll up. Turn the jars upside down (thereby checking their tightness). Wrap the rolls in a warm blanket.
There is an even faster and easier way to prepare salted cherry tomatoes, which has won the hearts of many housewives who love to deliciously feed their family and friends.
A quick way to prepare cherry tomatoes for the winter
To pickle tomatoes for the winter, the following incidents will be required:- cherry tomatoes – 2 kg;
- - 3 pcs.;
- – 200 g;
- black pepper;
- garlic – 3 cloves.
- two liters of water;
- 2 tbsp. l. sugar and salt;
- 5 tbsp. l. vinegar (6%).
While preparing the marinade, place basil, garlic (finely chopped), bay leaf and cherry tomatoes into jars (pre-sterilized). When the marinade boils for the second time, immediately pour it into jars with tomatoes and roll up. Turn the jars upside down, wrap them in a warm towel and place them in a dark place.
In three days they will be ready to eat. They can be served as a summer snack, or you can wait until winter and enjoy the fruits of your labor.
Elegant cherry tomatoes are especially relevant when there are meat dishes or country-style baked potatoes on the table.
Modern housewives know a lot of ways to stock up on vegetables and fruits for the entire cold season. One of the best options for preparing food for the winter is canning 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 to preserve the appearance of the small fruit. You can supplement recipes with cucumbers, garlic, bell peppers or carrots.
Classic pickled cherry tomatoes
To prepare the workpiece you will need the 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. Cut into large pieces.
- Wash the parsley and dry.
- Wash the greens thoroughly, dry and sort.
- Take clean jars after sterilization and 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 used to decorate the holiday table. In addition, the appetizer can be used as a sauce or side dish for main dishes. If you keep the proportions correctly, then the original blanks will delight your whole family during the cold season.
To get delicious cherry tomatoes for the winter in their own juice, you need to prepare the 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 an original taste, you can add lemon juice instead of vinegar. If you like savory and spicy 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 original way to stock up on beautiful and tasty tomatoes for the winter - dry them. This type of workpiece is especially common in Europe and Asian countries. Sun-dried tomatoes will be an excellent component for hot dishes, soups, pizza, and sauces. For drying, it is important to choose the right fruits: undamaged, ripe, medium in 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, or in a special dryer.
To prepare dried vegetables outdoors you will need the following:
- tomatoes – 10 kg;
- vegetable oil – 1 cup;
- sea salt – 3 tablespoons;
- 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.
- Cover a flat surface with a clean towel.
- Wash the fruits, dry them, cut them into halves.
- Remove the 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
Small and tasty - cherry tomatoes - have recently become very popular among housewives. Canned small tomatoes look very beautiful on the holiday table, especially if they are of different colors - red, yellow. Cherry tomatoes marinated for the winter are very tasty, beautiful and bright, they are also unusually tasty. Due to the fact that the tomatoes are small, they are well soaked in the marinade. They can be used as a stand-alone appetizer or as a garnish for the main dish.
Quick and tasty - a simple recipe for pickled cherry tomatoes
Ingredients:
For 800 grams of cherry tomatoes:
- salt – 130 gr.;
- sugar – 100 gr.;
- a tablespoon of vinegar;
- a couple of sprigs of rosemary (you can take one sprig of dry)
How to cook:
- Place the fruits in clean jars;
- prepare the marinade: add salt, granulated sugar and a couple of rosemary sprigs;
- boil;
- remove from heat and add vinegar;
- pour marinade over tomatoes;
- sterilize jars of tomatoes
Attention! Sterilize jars of tomatoes as follows:
- Place a kitchen towel on the bottom of a tall pan;
- put cans on it;
- pour some water into the pan;
- put on fire and bring to a boil;
- Boil the jars over low heat for about 30 minutes;
- let cool and roll up
Spicy cherry tomatoes
Ingredients:
- one and a half kilograms of cherry tomatoes:
- bell pepper – 2 pcs.;
- hot chili pepper – 1 pc.;
- garlic – 8 cloves;
- bulb;
- cloves – 3 pcs.;
- bay leaves and horseradish leaves - optional;
- greens (dill, celery, parsley)
To prepare two liters of marinade:
- salt – 50 gr.;
- sugar – 100 gr.;
- apple cider vinegar – 60 ml
Canning steps:
- Sort through the tomatoes, select the ripest fruits without damage, rinse and dry with a towel.
- Pierce the tomatoes in several places.
- Cut bell pepper into long strips;
- Cut the hot pepper into small pieces;
- Cut the onion into half rings.
- Prepare clean and sterilized jars in which to place:
- garlic and onion;
- dill umbrella;
- horseradish, bay leaf;
- a couple of carnations;
- a circle of hot pepper and a few pieces of bell pepper;
- Place the fruits on the prepared spices.
- Fill the contents with hot water.
- Let stand for 20 minutes.
- Drain the water from the jars into a saucepan.
- Put on fire, boil.
- Prepare the marinade.
- Boil.
- Turn off the heat, add vinegar and pour into jars.
- Roll up and turn over.
Advice! For canning cherry tomatoes, it is better to take liter or half-liter jars, as it is much more convenient to roll them up and store them.
Pickled cherry tomatoes for the winter, just like in the store
To make tomatoes resemble store-bought ones, you need not only 0.5 liter jars, but also a special recipe. The end result is marinated cherry tomatoes for the winter, just like in the store, and such that even those who don’t like them like them. So, you will need:
- Cherry tomatoes;
- Peppercorns – 4 pcs.;
- French mustard seeds 1-2 tbsp;
- Garlic – 2-3 cloves;
- Sugar – 4 tsp;
- Vinegar – 1 tsp.
- Cloves – 2 pcs.;
- Greenery
- If desired, you can add onions or sweet onions.
Place greens (1 sprig of dill and parsley), onions, garlic and spices on the bottom of the jar. Prick the tomatoes with a toothpick to prevent them from bursting and place tightly in a jar. Add salt, sugar and mustard and pour boiling water so that the water does not reach the neck, about 5/6 of the can. Then sterilization is carried out for 20-30 minutes and the jars are rolled up. Leave upside down and covered until completely cool.
Pickled cherry tomatoes for the winter in liter jars
Cherry tomatoes are distinguished by increased sweetness and look very elegant. Preparing pickled cherry tomatoes for the winter in liter jars is a convenient and tasty preservation. This proven recipe for pickling small tomatoes in liter jars consists of the following ingredients:
- Cherry tomatoes, you can take different colors, it looks unusual;
- Garlic – 4 cloves;
- Bay leaf – 2 pcs.;
- Peppercorns;
- Ground black pepper – 0.5 tsp;
- Dill in umbrellas (you can use seeds);
- Hot chili pepper - a couple of cloves.
To prepare 1 liter of marinade you will need 1 tbsp. l. salt and sugar, 1 tsp. vinegar.
Place a bay leaf, chopped garlic cloves, ground pepper, 2-3 peppercorns and several cloves of hot pepper on the bottom of the jar. The washed tomatoes are placed tightly in a jar, after which it is filled with boiling water and closed with a clean lid for 30 minutes. Then the resulting water from all the cans is poured into a pan, a little boiling water is added as the brine boils away.
For 1 liter of liquid, pour 1 tbsp into the brine. salt, 1 tbsp. sugar and dill - umbrellas or seeds. Boil for 7-10 minutes, add vinegar essence at the rate of 1 tsp. for 1 liter jar of seams. Boiling marinade is poured over the tomatoes. Roll up and cool the jars upside down, as usual.
Instant marinated cherry tomatoes
Many housewives have fallen in love with mini cherry tomatoes. They decorate any dish, are easy to use, remain intact during cooking, and are also sweeter and juicier than regular tomatoes. Miniature varieties have much higher sugar content. Instant marinated cherry tomatoes are convenient to prepare in advance, before the holiday. Due to their size, they are quickly soaked in the marinade and can be consumed almost immediately. But it’s better to let the tomatoes brew for two days. Our recipe adds a hint of cinnamon to the spicy aroma of herbs and garlic.
Everything is done very quickly. Be sure to try this express recipe and it will become your favorite.
Cherry - 400 grams is enough. We choose whole, ripe fruits with thick skin. We will also need:
- Water: 0.5 cups
- Salt: 0.5 tablespoon
- Sugar: 0.5 teaspoon
- Vinegar 9%: 15 ml
- Ground cinnamon: 1/4 teaspoon
- Garlic: 1 clove
- Bay leaf: 2 pieces
- Allspice: 1-2 peas
- Dried dill: 1/3 teaspoon
- Dried basil: 1/3 teaspoon
We start cooking by sterilizing the dishes. You can do this using the traditional method, or you can use steam sterilization. To sterilize with steam, the jar can be placed upside down on a metal sieve and placed on a pan of water. You can place the jar directly in a small ladle or put it on the spout of the kettle. It will take 15 minutes to kill germs. The jar is placed upside down on an ironed towel. The jar must be dry! We also sterilize the lid.
Now let's wash the tomatoes and pierce them several times near the stalk - this way we will avoid them cracking. Place basil, dill, bay leaf, peppercorns and garlic in a jar. We put cherry tomatoes up to the hangers of the jars. Place the remaining bay leaf in the middle of the jar.
Prepare the marinade: add salt and cinnamon to boiling water. Pour it into a jar. Lastly, pour vinegar into the jar so that it does not have time to evaporate. Roll up the jar. Turn it over several times - the vinegar should dissolve.
Wrap the jar in something warm for 5-6 hours. You need to store it in a cool, dark place. 20 minutes - and you're done!
Note. You can also use fresh herbs (basil and parsley) in the recipe. In this case, the jar of prepared tomatoes needs to be sterilized for 15-20 minutes.
Recipe for pickled cherry tomatoes “Finger lickin' good”
Preparing tomatoes usually takes little time, most of which is spent on preparing the ingredients and putting them into jars. The recipe for pickled cherry tomatoes “Finger-licking good” is no exception, and the tomatoes are simply delicious.
Required ingredients:
- Cherry tomatoes (you can also use the cream variety);
- 1.5 liters of water;
- 3 tbsp. granulated sugar;
- 2 tbsp. salt;
- 4-5 cloves of garlic;
- 0.5 cups (or a little less) 9% table vinegar;
- 3 sprigs of rosemary;
- 3-4 sprigs of basil;
- 1 tsp black peppercorns.
- Before you begin the preservation process, you must thoroughly rinse all the vegetables and carefully tear off the existing stalks. The next step is washing the greens and drying them. The basil should be divided into separate leaves, and large sprigs of rosemary should be broken into several pieces. Garlic cloves should be peeled and washed.
- For canning tomatoes, it is best to use liter jars, which must first be sterilized and dried. Cherry tomatoes are laid out interspersed with herbs and garlic. The jars should be filled to the top equally with all ingredients.
- Then we start preparing the marinade. You need to add sugar and salt to the water, as well as black peppercorns. Water with spices is sent to the fire and brought to a boil.
- After boiling for several minutes, the marinade must be removed from the heat. Add vinegar to hot water and mix everything thoroughly. Pour the finished marinade over the tomatoes that were previously placed in jars.
- All jars must be closed with metal lids for preservation, turned upside down, and wrapped well. When they have completely cooled down, they can be safely transferred to a cool place for long-term storage.
To make tomatoes look even more appetizing at the holiday table, you can combine tomatoes of different colors in one jar. No one will remain indifferent after trying your creation! The name tomato fully corresponds to its unsurpassed taste, it’s definitely finger-licking good!
The cultivation of these tomatoes began about 50 years ago. Today the Cherry variety is grown by many gardeners. And this is not surprising. The vegetable crop has become so popular not only for its beautiful appearance, but also for the ability to prepare many snacks from tomatoes. But the leading place is occupied by the preparation of lightly salted Cherry tomatoes for the winter.
Cherries for pickling are selected slightly unripe. They will maintain their shape throughout the entire process. But overripe specimens will turn into mush.
For lovers of spicy dishes, it is better to add more horseradish and garlic to the preparation. But the main thing is not to overdo it, otherwise an excess of these ingredients will lead to a loss of elasticity of the tomatoes. It is estimated that 3 to 6 cloves of garlic and 1 leaf of horseradish are ideal for 1 kg of tomatoes.
Experienced housewives always pre-grind all the components of the future marinade. Chopped dill will saturate the brine better than whole branches.
In the cold, tomatoes soak in the marinade longer, but the taste becomes very pronounced. But if you can’t wait, you can leave them on the table for 24 hours and try day-old tomatoes.
Selection and preparation of fruits
For pickling, good quality fruits without dents or rotten spots are used.
Wash tomatoes under warm water. Do not leave them in water for more than 5 minutes. And even more so, soaking is excluded.
To preserve the integrity of the tomatoes after pouring the marinade, it is recommended not to lay them cold. It is best if you leave them on the table for 5 or 6 hours.
The most optimal ratio of salt and granulated sugar in the marinade is considered to be 1 to 2. If you increase the amount of sugar to 3 parts, the tomatoes will end up being sweetish.
Cooking recipes
Over the years, a great many of them have been collected. It is impossible to give any recipe greater preference. Below are the most popular and easiest ways to pickle tomatoes of this variety.
Hot Ambassador Cherry
Having prepared tomatoes using this method, you can eat them the same day. The following ingredients are required:
- 3 kg of tomatoes;
- 100 g garlic;
- 2.5 liters of water;
- 50 g sugar;
- 50 g salt;
- bay leaf;
- dill;
- parsley.
In this recipe, granulated sugar is added only to give the taste a kind of softness. Therefore, if desired, it can be completely excluded.
Cherries are washed and pierced with a toothpick. Then they are put into a bowl, sprinkled with herbs, crushed garlic and a bay leaf are added there.
Place water in another pan, add salt and, if desired, sugar. The brine is heated on the burner and brought to a boil. Then the tomatoes are poured over it, and the dish is closed with a lid. After the workpiece has cooled, you can already taste the tomatoes.
Recipe for cold salted cherry
To prepare this snack, take a wooden barrel, a plastic bucket or a large bottle. This recipe does not involve piercing the tomatoes, because there is no point in adjusting the pickling.
Cherries are selected firm and slightly unripe.
Ingredients for pickling:
- 10 kg of tomatoes;
- 5 liters of water;
- 150 g salt.
Horseradish leaves, cherries or dill stems are placed at the bottom of the container. Vegetables are poured on top.
Salt is diluted in water, the brine is slightly warmed up (if necessary) to room temperature and poured into a bowl with tomatoes. They should be completely marinated. If it is not enough, you can add plain water. Crushed garlic is also added there.
Tomatoes are left warm for several days. When the brine becomes cloudy and foam appears on top, this means that the salting was successful and the workpiece can already be tasted. The container is covered with a lid and placed in a cool place.
With garlic and herbs
Ingredients:
- 1 kg Cherry;
- half a bunch of dill and parsley;
- cilantro;
- 1 liter of water;
- a pinch of black peppercorns;
- 2 pcs. carnations;
- 2 bay leaves;
- 5 cloves of garlic;
- 1 tbsp. l. Sahara;
- 2 tbsp. l. salt;
- 5 tbsp. l. lemon juice.
Cherries are washed and dried. Punctures are made in each of them.
Place a pan on the burner and pour water. Salt, sugar, lemon juice, cloves, pepper, and bay leaf are added to it. After the start of boiling, the brine simmers for 5 minutes. Then cools to 60 degrees.
All the greens are crumbled, the garlic is cut into slices. Tomatoes are laid out in another bowl and sprinkled with herbs and garlic. The marinade is poured over everything on top and covered with a lid. All vegetables should be completely immersed in the brine. If they float up, then it is necessary to impose oppression.
The container with pickles is placed in the refrigerator overnight. The next morning you can eat the preparation.
Quick recipe for lightly salted tomatoes in a bag
Ingredients:
- 0.5 kg Cherry;
- a bunch of parsley and dill;
- 4 garlic cloves;
- 1 tsp. salt.
All products are washed and dried on a towel. The garlic is crushed under pressure. The greens crumble finely.
In a separate container, combine garlic with greenfinch and salt. Everything is thoroughly mixed. The tomatoes are slightly cut for better and even soaking in the marinade and added to the green mixture. Then the contents are placed in a plastic bag and left for 2 hours on the table and put into the refrigerator.
With grapes
To prepare you need:
- 1 kg Cherry;
- 1 kg of grapes;
- a bunch of dill;
- 4 horseradish leaves;
- 100 g sugar;
- 2 tbsp. l. salt;
- 2 tbsp. l. vinegar;
- 4 bay leaves;
- 10 black peppercorns.
The berries are torn off and washed thoroughly. Greenfinch and horseradish are laid out in a jar. Tomatoes and grapes are placed on top in layers to the top.
The contents are filled with boiling water, covered and infused for 10 minutes. Next, the water is drained, boiled again, sugar and salt are poured in, and vinegar is poured in.
Then the brine is sent back to the container with the future pickle. The jars are sealed hermetically.
Without vinegar
This recipe helps you quickly pickle vegetables. To do this you need to purchase:
- 1 kg of tomatoes;
- a bunch of dill and parsley;
- 6 garlic cloves;
- 2 tsp. salt.
The greens are chopped, the garlic is crushed. Then both ingredients are mixed and sprinkled with salt. The resulting mixture is combined with Cherry. Everything is mixed well.
Vegetables are transferred to a bag that is tightly tied, shaken, and placed in any container. The dishes are placed in the refrigerator for several hours.
Pickling green cherry tomatoes
The recipe requires the following products:
- 2 kg green cherry;
- 10 blackcurrant leaves;
- 4 dill umbrellas;
- 2 heads of garlic;
- 6 horseradish leaves;
- 1-2 hot peppers;
- 5 peppercorns;
- 2 liters of water;
- 4 tbsp. l. salt.
The garlic is cut into slices, all the greens are washed.
A few currant leaves, horseradish, pepper, and dill are placed in a 3-liter jar. Tomatoes are placed on top, then garlic cloves, hot peppers, horseradish, and dill. Layers alternate until the container is full.
Salt is diluted in water. The resulting cold brine is poured over the tomatoes. The jar is closed and taken out into the cold. Pickles take an average of 20 days to prepare.
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