How to pickle cherry tomatoes for the winter. Tasty recipes for pickled cherry tomatoes

Bright, sugar, pickled cherry tomatoes are a very tasty snack for many dishes. A sweet, soft taste and original, miniature appearance of tomatoes allows you to use this conservation not only as independent food, but also to decorate other dishes. The article contains the best recipes with photos of step -by -step cooking pickled cherry tomatoes for the winter.

Cherry tomatoes, cultural features

A variety of tomatoes called “cherry” (translated “cherries”) is characterized by small fruits of red, yellow, green and even black.

Cherry tomatoes, deduced by artificially, began to cultivate in Peru and Chile since 1800. In shape, such tomatoes are most often rounded, less often - slightly elongated.

• Cherry tomatoes are used for canning, departments and fresh.
• A variety of miniature tomatoes contains one and a half times more valuable vitamins, minerals, trace elements and monosaccharides than ordinary tomatoes.
• Parked tomatoes have long been considered one of the best snacks on the dining table. Small beautiful cherry is no exception, and they are often used to serve a festive, banquet table.
• Cherry differ from ordinary tomatoes not only in size, but also with taste qualities. They are much sweeter than their relatives, subject to their fully ripening on the bush.

Pickled cherry for the winter, cooking secrets

• For canning, it is necessary to choose dense, not damaged and not overripe specimens of cherry tomatoes. Underflowing tomatoes when pickling will not “give” the necessary sweet-spicy taste, and overripe will not be able to maintain integrity and “creep”. In this process, the golden middle is important.
• As for canned dishes, it is more convenient to use small compact banks with a volume of 0.5-1 liters. It is convenient to take euro banks with twisting lids.
• Spices, greens and pieces of vegetables can be laid out in jars in different ways: evenly throughout the dishes or in the form of a “spicy pillow”, at the bottom of the glass container.
• The pickled tomatoes of cherry of different colors look unusual and festive in conservation.

Pickled cherry tomatoes, recipes

• Small compact vegetables can act as an independent snack dish, and for decorating salads or other cold snacks. Bright tomato “balls” near meat rolls, baked potatoes, fish or miniature canapes look spectacular.
• There are a lot of recipes for pickled cherry tomatoes, and, in many ways, they are similar with recipes for ordinary tomatoes.
• The advantage of pickled tomatoes is that the entire contents of the can can be used in food: of course, pickled tomatoes themselves, a fragrant, rimmer brine, crispy garlic and sweet pepper.
• In a selection of recipes, options were not used with the addition of aspirin tablets as a preservative. The technology “sunk into oblivion” has long been recognized not very useful and unacceptable for the connoisseurs of healthy diet.
• Most of the recipes presented involve the preparation of pickled cherry without additional sterilization. The exception is green tomatoes, as well as tomatoes prepared with pieces of carrots.
• The main technology that allows marinating cherry tomatoes for the winter is warming them with boiling water or marinade.

Consider step -by -step recipes for pickling cherry tomatoes.

Recipe 1: pickled tomatoes cherry

• A classic recipe for pickled, moderately sharp and sweet -haired tomatoes with a spicy aroma of spices.
• In order to properly marinate cherry tomatoes for the winter, it is necessary to strictly adhere to the technology of the process itself and use only sterile jars with lids as a container.

Necessary products:

• cherry tomatoes;
• garlic;
• parsley greens;
• celery greens;
• dill umbrellas;
• fragrant pepper;
• black currant leaves;
• horseradish leaves;
• pitter Gorky pepper.

For marinade per 1 liter of water:

• 2-3 pcs. bay leaf;
• 2 tbsp. Sahara;
• 1.5 tbsp. salts;
• 1-2 pcs. cloves;
• 3 tbsp. vinegar (6%).

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. In each jar (usually 1 l), put 2 pcs. fragrant pepper, 1 cloak of garlic, 1 ring of bitter pepper, 1 umbrella umbrella, several branches of parsley and celery, 1-2 leaf of horseradish and currant.
3. So that the tomatoes do not crack when pouring boiling water, they need to be pierced with a thin toothpick at the base of the stalk.
4. Gently apply tomatoes in jars, put on a twig of greenery on top and pour boiling water. So banks under the lids should stand for about 10-15 minutes.
5. Drain the water to the pan, add salt, sugar and bring the marinade to a boil.
6. Add cloves, bay leaf and vinegar to the boiling marinade.
7. Pour tomatoes with hot brine, roll up, turn over and wrap.

Recipe 2: Sweet pickled tomatoes cherry

This recipe involves obtaining sweet, juicy, refreshing mini-domidorchiki. Moreover, the proportions of sugar and vinegar do not allow the appetizer to turn into a sugary sweet “dessert”. Just the taste of delicate tomatoes will be even softer and more delicate than usual.

Necessary products (for 1 liter of a jar):

• cherry tomatoes;
• 2-3 cloves of garlic;
• 1 onion;
• celery greens;
• 2 pcs. bay leaf;
• 2-3 pcs. pepper with peas.

For marinade per 1 liter of water:

• 6 tbsp. Sahara;
• 2 tbsp. salts;
• 8 tbsp. table vinegar (9%).

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. Put pepper in a jar (usually 1 l) with a pot, garlic (finely chopped), celery greens, onions (chopped by rings), bay leaf.
3. Gently put cherry tomatoes in jars and pour with boiling water. So banks under the lids should stand for about 10 minutes.
4. Drain the water, and pour the tomatoes again with boiling water for 10 minutes.
5. Prepare marinade in the pan: add salt, sugar and vinegar to boiling water. Boil the marinade for several minutes and pour tomatoes with a hot brine.
6. Banks roll up, turn over and wrap it up.

Recipe 3: Sweet pickled tomatoes cherry with honey

Delicious pickled cherry tomatoes are obtained with honey and aromatic spices.

Necessary products (for 2 liters of a jar):

• 1 kg of cherry tomatoes;
• 4-5 cloves of garlic;
• 2-3 twigs of dill;
• 2-3 branches of basil;
• 2-3 pcs. bay leaves;
• 5-6 pcs. fragrant pepper;
• 5-6 pcs. pepper with peas;
• burning pod.

For marinade for 2 liters of water:

• 1 tbsp. Sahara;
• 1 tbsp. salts;
• 50-70 ml of apple cider vinegar.

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. So that the tomatoes do not crack when pouring boiling water, they need to be pierced in several places with a thin toothpick at the base of the stalk.
3. Put peas of pepper in the jar, a piece of podge of acute bitter pepper, garlic (finely chopped), bay leaf and dill.
4. In the pan, prepare the marinade: add salt and sugar in boiling water (2 l). The amount of sugar and salt can be varyed to your liking.
5. Gently apply cherry tomatoes in jars and pour them with boiling marinade. Leave jars covered with lids for 15-20 minutes.
6. Drain the brine back to the pan, bring to a boil. In hot brine, dissolve honey, pour vinegar and add basil. Boil the marinade for several minutes and pour tomatoes with a hot brine.
7. Banks roll up, turn over and wrap it up.

Recipe 4: pickled cherry tomatoes in tomato juice

If you marry cherry in tomato juice, you will get very juicy sweet and sour tomatoes. And tomato juice can be used to prepare other dishes or just drink.

Necessary products (for 1 liter of a jar):

• cherry tomatoes;
• bulgarian pepper;
• onions;
• carnation;
• allspice.

For marinade for 1 liter of tomato juice:

• 2 tbsp. Sahara;
• 1 tbsp. salts;
• 3 tbsp. table vinegar (9%).

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. Gently in a jar (usually 1 l), apply cherry tomatoes, onions, cut by rings and pieces of sweet pepper.
3. Pour the jar with tomatoes with boiling water and leave under a closed lid for 5 minutes.
4. At this time, prepare a marinade from tomato juice. Add all spices, salt, sugar to tomato juice and bring the juice to a boil. Turn off and pour in vinegar.
5. Drain the water from the tomatoes and immediately pour them with hot tomato marinade.
6. Banks roll up, turn over and wrap it up.

Recipe 5: Pickled Cherry Tomatoes "lick your fingers"

The recipe beloved by many housewives under the eloquent name “lick your fingers”. Miniature sugar tomatoes are very tasty, thanks to the spicy aroma of spices and refreshing sour-sour brift.

Necessary products:

• 3 kg of cherry tomatoes;
• 1-2 heads of garlic;
• 3-4 bulbs;
• 3-4 pcs. sweet pepper;
• a bunch of fresh parsley;
• mustard seeds (1 tsp for 0.5 l of a jar).

For marinade per 1 liter of water:

• 6 tbsp. Sahara;
• 1.5 tbsp. salts;
• 4-5 pcs. Pensity with peas;
• 1-2 pcs. bay leaf;
• 4 tbsp. table vinegar (9%).

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. So that the tomatoes do not crack when pouring boiling water, they need to be pierced in several places with a thin toothpick at the base of the stalk.
3. Put all spices, chopped vegetables and cherry tomatoes in the jar.
4. Make a double filling with boiling water. To do this, cherry is poured with boiling water, covered with a lid and left for 10 minutes.
5. Then the water is drained into a pan, it is brought to a boil, salt, sugar, pepper, bay leaf and vinegar are added.
6. Pour tomatoes with hot marinade. Banks roll up, turn over and wrap it up.

Recipe 6: pickled cherry tomatoes with garlic and spices

Tomatoes rolled up for the winter according to this recipe become very juicy, moderately sweet and unusually tasty. A bouquet of spicy spices, garlic and greens allow you to get a rich rich taste of snack tomatoes.

Necessary products (for 1 liter of a jar):

• cherry tomatoes;
• 5-7 pcs. pepper with peas;
• 1 pc. cloves;
• 1 inflorescence of dill;
• 1-2 pcs. bay leaf;
• 1 pc. leaves of cherries, horseradish and blackcurrant;
• pod of bitter pepper (a piece);
• 0.5 tsp mustard seeds;
• 0.5 tsp coriander;
• 1-2 cloves of garlic;
• 1 onion;
• 2 pcs. sweet pepper;

For marinade per 1 liter of water:

• 2 tbsp. Sahara;
• 1 tbsp. salts;
• 3 tbsp. table vinegar (9%).

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. Put all spices and vegetables in the jar (1 l), according to the recipe. Onions are cut with rings, garlic is chopped, pepper is cut into slices.
3. Gently put cherry tomatoes in jars and pour with boiling water. So banks under the lids should stand for about 10-15 minutes.
4. Water is drained, and tomatoes are again poured with fresh boiling water. Leave banks covered with lids for 10 minutes.
5. At this time, marinade is being prepared. For the marinade, salt, sugar is dissolved in boiling water, and vinegar is poured.
6. Drain the water with tomato and pour the conservation with boiled marinade.
7. Banks roll up, turn over and wrap it up.

Recipe 7: Strained Cherry tomatoes

This recipe is suitable for lovers of a sharp snack. Chili pepper, garlic, cloves and horseradish make a snack of refreshing, spicy and truly burning.

Necessary products:

• 1.5 kg of cherry tomatoes;
• 2 pcs. sweet Bulgarian pepper;
• 1 pc. spicy chili pepper;
• 8 cloves of garlic;
• 3 pcs. cloves;
• 1 onion;
• 1-2 pcs. bay leaf;
• 1-2 pcs. horseradish leaves;
• a bunch of greenery (dill, parsley, celery).

For marinade for 2 liters of water:

• 100 g of sugar;
• 50 g of salt;
• 60 ml of apple cider vinegar.

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. So that the tomatoes do not crack when pouring boiling water, they need to be pierced in several places with a thin toothpick at the base of the stalk.
3. Sweet pepper is cut into slices, onions - half rings, bitter pepper in circles, garlic - small pieces.
4. Put a handful of crushed garlic and onions in the jar, dill umbrella, horseradish, branches of greens, bay leaf, 1-2 pcs. Cloves, several circles of chili pepper and slices of sweet pepper.
5. Gently put cherry tomatoes in jars and pour with boiling water. So banks under the lids should stand for about 20 minutes.
6. Water is drained into a pan, it is brought to a boil, salt and sugar are added. Fire is turned off and poured into the marinade apple cider vinegar.
7. Pour conservation with boiled marinade.
8. Banks roll up, turn over and wrapped.

Recipe 8: Pickled Cherry quick cooking

• The recipe for pickled cherry allows you to quickly preserve tomatoes for the winter in banks. Moreover, the minimum amount of labor costs, ingredients and time allows you to get very tasty tomatoes. Perhaps this recipe is the most simplified, but, nevertheless, very appetizing.
• The use of rosemary in conservation allows you to achieve a special fresh aroma and taste of an unusual camphor spice.

Necessary products:

• 1 kg of cherry tomatoes;
• 2-3 sprigs of rosemary;
• 2-3 branches of basil;
• 4-5 cloves of garlic.

For the marinade by 1.5 liters of water:

• 2 tbsp. Sahara;
• 2 tbsp. salts;
• 5-7 pcs. pepper with peas;
• 1 \\ 3 part of a glass of table vinegar.

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. Plant the twigs of rosemary and basil to leaves.
3. Cherry tomatoes, garlic, rosemary and basil are laying in jars in layers.
4. Prepare the marinade: Add pepper, salt and sugar to boiling water. Then pour in vinegar and turn off in a minute.
5. Pour conservation with boiled marinade.
6. Banks are immediately rolled up, turned over and wrapped.

Recipe 9: pickled green tomatoes cherry

• Green cherry marinated for the winter are crispy, dense and sharp.
• For a winter workpiece, you need to choose tomatoes, the so -called Military ripeness - then the conservation will be especially tasty, not tart and not tough.
• The recipe, unlike others, includes the process of sterilization of cans. This is an important technological stage for pickling green tomatoes so that they are stored and not spoiled for a long time.

Necessary products:

• cherry tomatoes;
• 2-3 sprigs of parsley;
• 1 pc. sweet pepper;
• 1 pc. burning pepper (small);
• 3 pcs. fragrant pepper;
• 3-4 cloves of garlic.

For marinade per 1 liter of water:

• 4 tbsp. Sahara;
• 2 tbsp. salts;
• 50 ml. table vinegar (9%).

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. Grind garlic, sweet and bitter peppers, greens with a blender.
3. Cut green tomatoes into slices, add the crushed mass to 4 parts and mix everything. As an option, you can also fill the tomatoes with a mixture.
4. Lay out tomatoes with a spicy mixture in banks.
5. Prepare the marinade: Add salt and sugar to boiling water. Then pour in vinegar and turn off in a minute.
6. Pour conservation with boiled marinade and sterilize the rolling in boiling water over low heat. For liter jars, you will need 15 minutes, for 3 liter-half an hour.
7. After sterilization, the banks are rolled, turned over and wrapped.

Recipe 10: pickled cherry tomatoes with onions and carrots

The “rich” recipe for tomatoes with other vegetables is very tasty and rich.

Necessary products (0.5 l of a jar):

• cherry tomatoes;
• 0.5 sheets of horseradish;
• 1 sheet of black currant;
• 4 pcs. pepper with peas;
• 1 bay leaf;
• 1-2 pcs. cloves;
• 0.3 tsp coriander;
• 4-5 circles of carrots;
• 2-3 rings of onions;
• 3-4 cloves of garlic.

For marinade per 1 liter of water:

• 2 tbsp. Sahara;
• 1.5 tbsp. salts;
• 2 tbsp. table vinegar (9%).

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. Lay out tomatoes into banks, shifting them evenly with spices, herbs and vegetables.
3. Prepare the marinade: Add salt, sugar and vinegar to boiling water.
4. The conservation is poured with boiled marinade and sterilize the sunset (0.5 l of banks) in boiling water over low heat for about 10 minutes.
5. After sterilization, the banks are rolled, turned over and wrapped.

Recipe 11: pickled cinnamon cinnamon tomatoes

• The recipe for pickled cinnamon cinnamon cinnamon cinnamon tomatoes will surprise not only households, but also guests. And if you use multi -colored cherry, the appetizer will turn out to be very beautiful and spectacular.
• Miniature pickled tomatoes are characterized by a note of spicy spices, the aroma of garlic and a light, tart-worshiping taste of cinnamon.

Necessary products (on a bank):

• cherry tomatoes;
• 1 clove of garlic;
• 1-2 pcs. bay leaf;
• 1-2 pcs. fragrant pepper;
• 1 \\ 3 tsp dried dill (with seeds);
• 1 \\ 3 tsp dried basil.

For marinade:

• 2 tbsp. water;
• 2 tsp Sahara;
• 2 tbsp. salts;
• 1 tsp ground cinnamon;
• 50 ml of table vinegar (9%).

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. So that the tomatoes do not crack when pouring boiling water, they need to be pierced in several places with a thin toothpick at the base of the stalk.
3. Pour in the jar prepared spices and cherry tomatoes.
4. Prepare the marinade: Add salt, sugar and cinnamon to boiling water. At the end, pour in vinegar and turn off.
5. Pour conservation with boiled marinade and roll up. Banks turn over and wrap it overnight.

Recipe 12: pickled cherry tomatoes with soy sauce

The recipe includes a minimum of ingredients, and soy sauce gives a snack an unusual brackish taste.

Necessary products:

• cherry tomatoes;
• 2-3 pcs. fragrant pepper;
• dill (umbrellas with greens);
• 2 pcs. bay leaf.

For marinade per 1 liter of water:

• 1 tbsp. Sahara;
• 0.5 tbsp. salts;
• 1 tsp soy sauce;
• 2 tbsp. table vinegar (9%).

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. So that the tomatoes do not crack when pouring boiling water, they need to be pierced in several places with a thin toothpick at the base of the stalk.
3. Lay out tomatoes into banks, shifting them evenly with spices.
4. Pour cans with tomatoes with boiling water, cover with lids and leave for 10 minutes.
5. Drain the water and prepare the marinade from it: add salt, sugar, sauce and vinegar.
6. Pour conservation with boiled marinade, jars are rolled, turned over and wrapped.

Recipe 13: pickled cherry tomatoes with grapes

An unusual recipe for pickled cherry with grapes will be very appropriate for the festive table. The preservative in the “sweet” recipe is not vinegar, but citric acid.

Necessary products (for 3 l of a jar):

• 1 kg of cherry tomatoes;
• 400 g of grape berries;
• 1 pc. sweet Bulgarian pepper;
• several leaves of currants, horseradish and cherries;
• 50 g of dill.

For marinade per 1 liter of water:

• 2 tbsp. Sahara;
• 2 tbsp. salts;
• 1 tsp citric acid.

Method of preparation:

1. Wash the vegetables, grapes and herbs. Sterilize banks and lids.
2. Lay out tomatoes into banks, shifting them evenly with spices, herbs, vegetables and grapes.
3. Pour cans with tomatoes with boiling water, cover with lids and leave for 5-7 minutes.
4. Drain the water and prepare the marinade from it: add salt, sugar and citric acid.
5. Pour conservation with boiled marinade, jars are rolled, turned over and wrapped.

Recipe 14: pickled twigs of cherry tomatoes

This recipe involves preserving cherry tomatoes with stalks, right on a twig. A similar spectacular feeding of snacks will impress even experienced gourmets. Naturally, the winter workpiece will require a stronger preservative, in particular, vinegar essence.

Necessary products (for 1 liter of a jar):

• 800 g of cherry tomatoes (on twigs);
• 50 g of dill and cilantro with cilantro.

For marinade per 1 liter of water:

• 4.5 tbsp. Sahara;
• 2 tbsp. salts;
• 0.5 tsp vinegar essence.

Method of preparation:

1. Wash vegetables and greens. Sterilize banks and lids.
2. Lay the tomatoes on the branches in jars, sprinkling them evenly finely chopped with greens.
3. Pour cans with tomatoes with boiling water, cover with lids and leave for 5-7 minutes.
4. Drain the water and pour the tomatoes again with boiling water, leave for 5 minutes.
5. Pour the “second” water and prepare marinade from it: add salt and sugar.
6. Pour conservation with boiled marinade, and vinegar essence is poured into each jar under the lid.
7. Banks roll up, turn over and wrapped.

Recipe 15: pickled cherry tomatoes in vegetable oil

• Variation of dried tomatoes, the recipe resembles Mediterranean cuisine, with gastronomic elements of greens, garlic and olive oil.
• Tomatoes prepared according to this recipe are stored only in the refrigerator for a long time. For a long blank for the winter, the recipe is not suitable.
• The recipe is mistakenly considered quite “consumable”, because tomatoes are poured with vegetable oil. But, oil from a jar can be used for other purposes: salad refilling or preparing other dishes.

Necessary products (0.5 l of a jar):

• cherry tomatoes;
• 1 onion (small);
• 3-4 cloves of garlic;
• 2-3 basil leaves;
• 0.5 tsp oregano;
• a pinch of salt;
• 1 tbsp. vinegar;
• olive oil.

Method of preparation:

1. Wash the vegetables and greens, finely chop the bulb and garlic.
2. Sterilize banks and lids.
3. Lay out tomatoes into banks, shifting them evenly with spices, herbs and vegetables.
4. Pour tomatoes with olive oil, cover with a kapron lid and refrigerate for 2 months.
5. After the specified time, the snack will be ready for use.

The excursion of pickled tomatoes Cherry is finished ...

A variety of recipes for making a delicious snack will allow anyone to choose the most “attracted”. And for lovers of experiments, you can try all the options. The main thing is to prepare in small portions, no more than 1-2 jars. Then the conservation will not make fun and it will be the opportunity to compare by choosing the best recipe for itself.

Video: "How to plant cherry tomatoes for the winter?"