How to pickle cherry tomatoes. Super recipe - pickled cherry tomatoes for the winter: very tasty and quick. Cherry tomatoes in their own juice for the winter

In the last couple of decades, in summer cottages, you can often see such a previously exotic vegetable as cherry tomato (from the English. Cherry - cherry).
They began to cultivate it relatively recently, a little less than half a century, but during this time this variety of tomatoes has found well-deserved popularity not only as an edible, but also as an ornamental plant.
There are a number of explanations for this.

First, they bloom very beautifully. Secondly, due to their different sizes of bushes - from half a meter to almost three - they can create a unique look not only on the site, but also in the apartment and on the balcony. Thirdly, the variety of shapes and colors. Round, oval, cream, pear-shaped; reds, oranges, yellows, greens, purples and even almost black.

Tomatoes are widely used in cooking. They are used in the preparation of salads, appetizers, first and second courses, they go well with meat and fish, even when preparing barbecue.

Cherries are great for decorating various yummy and give the hostess the opportunity to experiment on creating their own masterpieces. Tomatoes look great in canned form, in no way inferior to their large counterparts in taste.

Lightly salted cherry tomatoes in a bag

Would you like to feast on mouth-watering tomatoes with a fragrant aroma of herbs and garlic? Prepare lightly salted cherry tomatoes that will perfectly diversify your table and complement any dish of meat, poultry, game, fish, stews, rice, cereals, pasta and many other goodies!

Ingredients for cooking:

Cherry tomatoes 500 grams
Dill 1 bunch (medium)
Parsley 1 bunch (medium)
Garlic 2-3 teeth
Salt 1 teaspoon

Preparation:

Step 1: preparing the ingredients

First, peel the garlic cloves and rinse them under running cold running water along with herbs and cherry tomatoes. Dry the vegetables with paper kitchen towels, and shake off excess liquid from the parsley and dill over the sink. After that, we put on the kitchen table the rest of the products that will be needed to prepare the dish, and proceed to the next step.
Step 2: prepare a mixture of herbs, garlic and salt.

Put all the greens on a cutting board, chop finely and send them into a deep bowl. Squeeze the cloves of garlic through a press, add the required amount of salt and mix everything with a tablespoon until a homogeneous consistency.
Step 3: salt the cherry tomatoes.

We transfer the tomatoes to a bowl of garlic herbs and mix everything thoroughly again.

Then we pack them in 2-3 plastic bags or a baking pocket, seal them tightly so that there are no cracks, and leave them at room temperature for 2 hours.

Then we put the package with tomatoes in a plastic container and send it to the refrigerator for another couple of hours, or better all night.

Serve lightly salted cherry tomatoes.

Lightly salted cherry tomatoes are served chilled as an appetizer or addition to a side dish.

They are served in a salad bowl or on a plate, sprinkled with fresh dill, parsley or onions as desired and sprinkled with vegetable oil. The taste of tomatoes is sweet and sour, with a very pronounced aroma of herbs and garlic. Enjoy!
Bon Appetit!

Recipe tips:
- in addition to parsley and dill, you can use any other greens or make an assortment, complementing the whole set with cilantro, basil and rosemary;

- before sending a package of tomatoes to the refrigerator, it is better to put it in a plastic container or bowl, during salting the tomatoes will let out a lot of juice, which may leak out;
- very often soy sauce is used instead of salt, 1 tablespoon for 15 tomatoes.

Cherry tomatoes marinated with garlic

An easy way to treat your friends to something delicious. This preservation can be prepared in the summer season and stored all year round. And don't even worry about the cherry tomatoes exploding. On the contrary, after standing in the closet for a couple of months, they will become more saturated, fragrant and piquant. The main thing is to choose ripe varieties of vegetables that have a sweetish aftertaste, and then consider that the opportunity to treat everyone with something incredibly tasty is in your pocket.

Ingredients for cherry tomatoes with garlic, 6 servings

Cherry tomatoes (3 kg.)
Garlic (100 g)
Apple cider vinegar (150 ml.)
Water (2.5 l.)
Sweet bell pepper (1 pc.)
Sugar (50 g)
Edible salt (50 g)

Spicy cherry tomatoes with garlic are a very simple but unusual appetizer that will delight you in winter. It is unlikely that you will buy something like this in stores, so I advise you to make canned tomatoes yourself.

Wash the tomatoes and put them in clean jars.

Cut the bell pepper and garlic cloves into large slices.

With a blender, beat the bell pepper and garlic into small crumbs.

Pour water, put the vegetable mixture there, pour vinegar, add sugar, salt.

We are waiting for the water to boil. We pour it into cans.

We put the cans in a pot of water. We make the fire medium. Sterilize for 30 minutes.

We roll up the cans.

Banks need to be wrapped in a blanket for a day, then they can be put on the shelves or put away in the basement. We will try in winter.

Pickled cherry tomatoes with garlic and herbs

Ingredients:

Brine for 1 liter of water:
1 tbsp salt 1 tbsp
sugar 1 tsp
dry mustard or 1 tbsp. canned
to the bottom of the can:
5-6 laurels. leaves
6-8 peppercorns
currant leaves,
cherries, horseradish umbrellas dill chili peppers strong tomatoes
filling: dill parsley garlic

Greens, as usual with pickling and pickling ..

Lavrushka is suitable and a broken line (I usually put one in a separate bag and then use it in pickling!).

We choose small and strong tomatoes so that they do not turn into porridge later.

We make cuts crosswise and remove what is unnecessary if possible ...

Cooking the filling ... Chop the dill, parsley and garlic. I already have salted dill.

We push the filling into the incisions.

We put the tomatoes in a bowl so that the filling is on top ... You can do it in two or three layers!

We make a filling-brine: stir salt, sugar, mustard in boiled water ... I took it at the rate of 0.5 liters of water. The amount of salt, sugar is a matter of taste.
We make a filling-brine: stir salt, sugar, mustard in boiled water ... I took it at the rate of 0.5 liters of water. The amount of salt, sugar is a matter of taste.

Fill the tomatoes with brine so that they are completely in the water.

If they begin to float, you can cover with a plate with a load, but not very heavy, so as not to crush the tomatoes!

After a day of infusion at room temperature, you can try salted tomatoes and store in the future in the refrigerator.

You can enjoy delicious, tender and refreshing lightly salted tomatoes at any time of the year. Cherry tomatoes are especially suitable for this treat. They have a thin skin and firm flesh, which gives them priority in salting. They turn out to be very durable, beautiful and extremely tasty. And aromatic spices and herbs add a unique piquancy.

Here are some secrets and life hacks on the way to the perfect snack:

Vegetables, so that they marinate faster, can be pierced in several places with a toothpick or cut with a knife. So the brine will quickly saturate the structure of the fruit;
It is better to take tomatoes that are slightly unripe. Such fruits will hold their shape better and longer than their overripe counterparts;
If you want a spicier result, add more garlic and horseradish. You should not overdo it, as their excess can adversely affect their elasticity. Usually, 3-6 cloves of garlic and 1 leaf of horseradish are enough for 1 kilogram of tomatoes;
It is better to grind all the ingredients for the marinade. For example, torn or chopped dill will fulfill its aromatic mission better than whole branches;
In the refrigerator, vegetables are pickled longer, but the taste is richer. Therefore, if the meal does not require rush, you can marinate them in the refrigerator, if you are impatient to taste the cherished fruit, then leave them right on the kitchen table.

Garlic and greens are the main friends of lightly salted snacks. It is they, in union with or without other spices, that saturate with a wonderful aroma, pungency and freshness. Therefore, almost every pickled tomato recipe contains these two ingredients. Let's not deviate from traditions, and right now we will cook tomatoes with garlic and dill.

Ingredients:

1 kilogram of slightly unripe cherry;
half a bunch of dill;
half a bunch of parsley sprigs;
some cilantro;
1 liter of plain water;
4 peppercorns;
2 cloves;
2 lavrushkas;
5 cloves of garlic;
1 tablespoon granulated sugar;
2 tablespoons of coarse salt;
5 tablespoons freshly squeezed lemon juice.

Wash and dry the tomatoes. In each tomato, make a puncture with a toothpick at the place of growth of the stalk. Thus, the pulp of the vegetable will be saturated with the aromatic brine faster and you will sooner be able to taste the appetizer.

Put a saucepan on the stove and add water there. Add salt, sand, lemon juice, cloves and pepper. Lightly wrinkle the lavrushka in the palm of your hand and also put it in the water. As soon as the brine boils, boil it for about 5 minutes. Remove from the stove and leave to cool at 60 degrees.

Chop all cooked greens. It is better to cut the garlic into wedges or small cubes. It is not worth passing it through a press in the case of brine pickling, as it can cloud the liquid outwardly.

Put the tomatoes in the prepared dishes (saucepan, jar, etc.) and transfer them with green tea and garlic. Pour the cooled marinade over and cover.

If you are lightly salting in a wide bowl and vegetables are floating on the surface, put a saucer on top and oppression so that each vegetable is completely immersed in the brine.

Put the dishes in the refrigerator for 8-12 hours. I usually marinate in the late afternoon and remove the infusion at night. In the morning, everyone runs to the refrigerator to try their favorite delicacy.

Such tomatoes are stored for a short time, no more than 2 days in the refrigerator. But I still don't remember a single case when they stayed on the table for more than 1 day.

Recipe for lightly salted tomatoes in a bag

I absolutely love this recipe. Tomatoes turn out to be unusually rich and aromatic. And the dry method is very easy to perform and does not require a lot of storage space.

Ingredients:

a pound of cherry tomatoes;
a small bunch of parsley and dill;
4 cloves of peeled garlic;
the salt is coarse to taste (I use about 1 teaspoon).

The set of ingredients is minimal and in the summertime all of them can be found in the garden. If desired, you can add your favorite spices and herbs. But even without them, it turns out delicious.

Rinse all ingredients and get rid of excess liquid - put on a towel. Peel and crush the garlic with a garlic press. Finely chop all the prepared herbs. Combine garlic, green tea and salt in a separate bowl. To stir thoroughly.

Cut the tomatoes a little with a knife so that they are better and more evenly saturated with the brine.

In a plate, mix vegetables with the green mixture and put all this beauty in a durable plastic bag. If only conventional packing bags are in service, then it is better to use two. After all, very soon the tomatoes will give juice and it may leak.

Let the marinovka brew right on the table for a couple of hours. Then put it in a cold room for another night.

Serve the delicacy in a way convenient for you, with side dishes or in pure form. It will be tasty anyway!

How to grease cherry tomatoes in a saucepan

Now I will introduce you to another wonderful recipe that I cook very often. This appetizer turns out to be spicy, and the taste is very spicy and rich. For amateurs sharper - this is the most ideal option.

We will cook in a saucepan to make it easier to lay out the ingredients in layers.

Ingredients:

2 kilograms of cherry;
1-2 hot peppers;
1-2 paprika;
6 cloves of garlic;
half a horseradish root (if small, then use a whole one);
1 cap or 1 tablespoon of dill seeds
2 pieces of currant, apple and cherry leaves;
4 tablespoons of salt (no slide);
2 tablespoons of granulated sugar (without a slide).

All ingredients, of course, must first be rinsed and lightly dried. Put 1 part of all prepared herbs in a prepared saucepan. You can tear it slightly, or you can lay it entirely. Pepper and garlic will also lie here.

Prick each tomato a little with a skewer or fork in the area of stalk growth. Place one portion of the tomatoes on a fragrant herbal pillow. Thus, repeat the layers one more time.

Cover the top layer of tomatoes with hot pepper and herbs. Prepare the brine. To do this, boil water and stir the salt and sand there completely. Remove from heat and pour over a saucepan with vegetables, set oppression and leave to cool. Then put it in a cold room for 2-3 days.

The appetizer turns out to be simply enchanting and flies away with a bang! Try it yourself!

Instant Salted Tomatoes Recipe

This emergency quick tomato recipe always helps me out in an emergency. For example, guests have arrived, but there is nothing to put on the table. Or urgently wanted salty and can't stand it. Then this wonderful method comes to the rescue.

Ingredients:

about 1 kilogram of mid-season cherry tomatoes;
half a tablespoon of granulated sugar;
1 tablespoon of coarse crystalline, non-iodized salt;
4 small cloves of garlic;
greens to taste (I usually use dill, parsley and fresh cilantro).

Wash and dry all tomatoes. With a dry method of salting, we absolutely do not need extra water. Cut off the ends from the side of the stalks for the fastest salting. On the other hand, it is better to make shallow cuts with a cross-shaped knife.

If you have planned a spicy dish, then the amount of garlic can be increased. It's also a great idea to add a horseradish root or leaf. Well, bitter pepper in this case is not superfluous.

Peel the garlic and chop finely. Can be passed through a grater or garlic press. Wash greens and tear lightly with your hands. Put everything in a bag and send the prepared cherries there. Cover with salt and sand. Tie the bag and put it for insurance in another one of the same.

Gently, but as thoroughly as possible, shake the contents of the bags so that everything is evenly mixed in a fragrant union. Leave the workpiece on the table for a couple of hours. If you want to enjoy a cooler dish, put it in a cold place for another hour after steeping. It turns out just an excellent, very tasty and juicy snack!

It is impossible not to love pickled and lightly salted tomatoes. In our family, everyone simply adores them and always requires supplements. In winter, when our harvest is gone, we do not prejudice ourselves in our preferences and prepare purchased vegetables. And in spring and summer, a real paradise for salty lovers comes.

This dish goes well with potatoes in any form. In addition, we often cook it for meat, poultry or fish kebabs. And it will come in handy with cereal side dishes. And just freshen up with a salted tomato - it's worth a lot. The brine also does not go unnoticed. This wonderful drink perfectly refreshes on a hot day or on a tough afternoon after the holiday.

And what are your favorite recipes and methods of light salting? Have you tried cooking tomatoes according to at least one of the above recipes? Did you like the result? If these recipes are a new discovery for you, then be sure to prepare them for your family. The result is guaranteed to be one hundred percent. Good luck and see you soon!

Cherry is not only a cherry, it is a variety of very graceful, beautiful and delicious tomatoes. In the early seventies of the XX century, they were bred only because breeders conducted experiments to slow down ripening in a very hot time.

Exported from Turkey, Holland, Spain in a short time, cherry tomatoes became known and loved by the whole world. It is impossible to imagine now a restaurant where a vegetable dish would not be decorated with this perfect, geometrically perfect tomato cherry.

Vitamins of groups E, C, B, phosphorus, potassium, iron, calcium - there are plenty of all these elements in Cherry tomato. It is a very dietary product containing the substance Lycopene, which helps the body to resist cancer cells.

The calorie content of fresh Cherry tomatoes is 16 kcal per 100 grams. The calorie content of pickled cherries is 17 - 18 kcal per 100 grams.

Cherry - very tasty and beautiful in blanks. 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 business for every housewife. Of course, the more experienced ones already have their favorite recipes, and they only sometimes allow themselves some experiments. Newcomers to the culinary business, on the contrary, are actively looking for something new in order to choose their favorite and go to the 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, aromatic with a sweet-salty aftertaste. For canning, you can use almost all varieties of Cherry or ordinary small tomatoes.

Cherry tomatoes for the winter - a step by step recipe with a photo

The number of tomatoes depends on how many will go into the jar. Usually a half-liter or one-liter container is used. But the brine must be of a certain proportion.

Cooking time: 50 minutes

Quantity: 2 servings

Ingredients

Cherry tomatoes:
Water: 1 L
Salt: 2 tbsp l.
Sugar: 4 tbsp. l.
Pepper (black, red, allspice): 1 tsp.
Cloves: 2-3 pcs.
Cumin: 1 tsp
Vinegar:

Cooking instructions

Pickled cherry tomatoes - step by step recipe

Cherry tomatoes are delicious and, most importantly, a beautiful fruit. Any blank will look very beautiful with them. Pickled 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 one lb;
mustard seed - 1 tsp one liter b;
garlic - 3 cloves per lb;

Fill:

granulated sugar - 1 tbsp. with a slide;
water - 1 liter;
salt, not iodized - 1 tablespoon
vinegar - 1 tablespoon

Preparation:

Rinse the jars thoroughly and sterilize thoroughly over the kettle.
Boil the lids for at least 3 minutes.
Rinse tomatoes and herbs in running water. Dry.
Put herbs and spices at the bottom of a liter container.
Fill the jar with cherry tomatoes as tightly as possible.
Pour coarse salt, granulated sugar into boiling water, and at the end pour in vinegar.
Pour the brine into the cherry jars while it boils. Cover without twisting.
Place a towel in a pot of boiling water. It is better to do this in advance, so that by the time the cherry tomato and brine are ready, the water is already boiling.
Place the container on a towel so that it is covered by at least ¾ of 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.

"Lick your fingers" - the most delicious recipe

This recipe offers preservation with delicious filling and very beautiful cherry fruits. Properly selected spices give tomatoes an interesting taste. Their number must be repeated exactly. Prepare:

Cherry;
parsley greens - a small bunch of 1 lb;
bay leaf - 1 pc. 1 lb .;
fresh horseradish - a thin plate the size of a 5 ruble coin;
mustard seeds - a teaspoon per 1 lb .;
large allspice peas - 2 peas per 1 lb;
black peppercorns - 4 peas per 1 lb .;

Fill:

one liter of water;
granulated sugar - 3 tbsp. l .;
vinegar essence 70% - 1 tbsp

Preparation:

Rinse the selected jars thoroughly and sterilize over a kettle or in the oven. Boil the lids.
Rinse and dry the cherry tomatoes. Remove the stalks. Cut out even not significant browning with a thin knife.
Place the exact amount of spices in each jar. Fill the jars with tomatoes.
Pour boiling water over the cherry. Cover and let sit for 5 to 7 minutes.
At this time, prepare the brine by dissolving all loose ingredients. The vinegar must be added before pouring.
Drain the water from the tomatoes, refill with boiling brine and immediately roll up the lids.
Wrap the jars upside down very carefully. Old fur coats, pillows - all this will come in handy. Set canned cherry tomatoes in a box sent from the bottom with something warm. Do not place the box on the floor. Cover the top with a fur coat or pillows.
The jars must cool very slowly. This is the whole secret.
The cherry tomatoes will be ready in a couple of weeks. Moderately spicy, sweetish, even and beautiful.

Delicious sweet cherry tomatoes for the winter

This recipe is also called dessert. Original Cherries in sweetish brine are a favorite delicacy for connoisseurs of pickles. If you want the tomatoes to remain whole and strong, do not remove the stalk. It is enough to rinse the fruit thoroughly. Pasteurization of cans after filling will disinfect canned food as much as possible.

For the recipe you will need:

Cherry;
peeled garlic - 5 cloves per 1 lb;
parsley sprigs - optional;
dill greens - optional;
black peppercorns - 3 pcs. 1 lb .;
large allspice peas - 2 pcs. 1 lb .;
cloves - 1 pc. for 1 lb.
Bay leaf - 1 pc per 1 lb

Fill:

1 liter of water;
granulated sugar - 3 tablespoons;
coarse salt - 1 tablespoon;
vinegar 70% - 1 tablespoon

(This volume is enough for 4 - 5 pieces of liter jars, try to pack the tomatoes more tightly, but do not press, otherwise, they will crack.)

Preparation:

Prepare all ingredients, rinse and sterilize jars and lids thoroughly. Rinse the tomatoes and dry them.
Place the seasonings listed on the bottom of each container. Stack the cherry tomatoes tighter.
Prepare the brine in an enamel or stainless saucepan. Boil for 3 minutes.
Pour vinegar into jars with stacked cherry blossoms, and then boiling brine.
Place the jars on a towel in a pot of boiling water. Place the lids on top, but do not tighten them.
Pasteurize 1-liter containers for 15 minutes. They should be 2/3 in the water.
Remove the jars with a towel, screw on the lids and turn them upside down. Cover with a fur coat. Take it to storage in a couple of days. After two weeks, the cherry tomatoes will be fully cooked.

Harvesting cherry tomatoes in its own juice

This is one of the most demanded blanks, since both the tomatoes and the filling itself are so tasty that it is impossible to come off. This is a great appetizer to the table, as well as a base for soups, tomato sauces.

Very handy if you have both cherry and regular tomatoes. Large, fleshy, almost overripe fruits are ideal for the sauce.

To cook Cherry in its own juice you will need:

Cherry - 1.8 - 2 kg;
large and ripe tomatoes - 1 kg;
coarse salt - 1.5 tbsp;
9% vinegar essence - 30g;
granulated sugar - 2 tablespoons;
garlic - 3 - 5 cloves per 1 lb;
black peppercorns - 3 pcs. for 1 lb.

Preparation:

Having prepared the ingredients, thoroughly rinsing the jars and lids, we proceed to canning.

Pass large tomatoes, specially selected for the sauce, through a meat grinder or sieve. No need to harvest seeds. If you have the opportunity - puree the mass with a blender after a meat grinder. Put the resulting mixture on fire in an enamel saucepan. Add coarse salt and sugar to the sauce - the entire volume from the recipe. Boil over low heat after boiling for 30 minutes.
Put peeled cloves of garlic and peppercorns in clean sterilized containers at the bottom. Stick the cherry with a toothpick, lay it as close as possible and pour boiling water over it. Cover with boiled lids on top, but do not tighten.
The cherry tomatoes in the jar should warm up and stand with the water until they are ready to pour.
Add vinegar to boiling tomato sauce. Do not turn off the heat under the pan. You need to pour the filling boiling.
Drain the tomatoes. (It won't come in handy anymore.) Pour the tomato sauce over the Cherry cans.
Place the filled container in a pot of boiling water. It is enough if the cans are 2/3 high in the water. Do not tighten the caps. Just place them on top to avoid splashing. Pasteurize half liter jars - 10 minutes, liter jars - 20 minutes.
Remove them carefully from the boiling water.
Close with lids, turn over and cover with a "fur coat". They should cool down very slowly. Do not put in the cellar or put in the refrigerator for a couple of days. Cherry tomatoes in their own juice will be ready in three weeks. During this time, they will marinate with high quality, and take in the taste of spices.

How to close tomatoes without sterilizing

The good thing about this method is that you don't have to sterilize Cherry. Purity is guaranteed by double pouring boiling water. If you remove the stalks from the tomatoes, they will be more saturated with brine and will be more juicy. If you leave it, the tomatoes will remain whole and strong, but the tomatoes must be washed thoroughly and be sure to dry them completely. The calculation of the ingredients is given for 2 liter cans. You will need:

Cherry - 2 kg;
green dill umbrella - 1 piece per jar;
garlic - 6-8 cloves per jar;
vinegar 70% essence - 1 tsp on the bank;

Fill:

water - one liter;
black peppercorns - 7 peas;
cloves - 7 pcs.;
coarsely ground salt - 2 tablespoons;
granulated sugar - 6 tablespoons

Preparation:

Put dill and garlic at the bottom of each washed and dried container; you do not need to add vinegar right away. Fill the cherry containers.
Boil the water and pour boiling water over the jars of cherry tomatoes up to the top of the neck. Cover with washed lids, but do not cover.
In a saucepan, mix all the ingredients on the brine list with water.
Boil the filling for 10 minutes. If you don't like the taste of cloves, add them to the brine two minutes before turning off.
Drain the cherry and fill the jars with boiling brine.
Pour 1 teaspoon of 70% vinegar into each 2 quart container on top of the brine.
Roll up the cans, turn them upside down and cover with a fur coat.

Harvesting green tomatoes

Lovers of green tomatoes will appreciate the tenderness and softness of the Cherries prepared according to this recipe. It is simple, and everyone can perform it, even if you first decided to start canning. An example is given for a liter can. You can use a 0.5 liter cookware - just divide the ingredients for the bookmark by 2. So, you will need for cooking:

Cherry tomatoes - 3 kg;
garlic - 5-7 cloves per jar;
parsley to taste;
dill umbrella - 1pc .;
black peppercorns - 3 pcs. on the bank;
cloves - 1 pc. on the bank;
bay leaf - 1 pc. on the can.

Fill:

3 liters of water;
granulated sugar - 8 - 9 tablespoons;
coarse salt - 3 tbsp. l .;
vinegar 9% - a glass.

Preparation:

Rinse and sterilize the jars and the correct number of caps. Wash the tomatoes thoroughly and dry them.
At the bottom, place the herbs and herbs from the list, and place the cherry and garlic tightly.
In a saucepan, prepare the brine with the above ingredients, except for the vinegar. Add it a minute before filling the cans.
Pour boiling brine over the cherry.
Place the tomato and pickle jars in a pre-cooked pot of boiling water. Place a towel on the bottom.
Pasteurize with the lids not twisted, half a liter - 17 minutes, liter - 27 minutes.
Remove the cans from the pot and roll up. Turn upside down and cover. The tomatoes will be ready to serve in a couple of weeks.

How to salt cherry tomatoes - the easiest recipe

For this recipe, you need a minimum of food and it prepares very quickly. There is vinegar in the recipe, but you don't need to use it at all. So the tomatoes will turn out to be salty, not pickled. If vinegar is not used, rinse the tomatoes as efficiently as possible and sterilize the jars well.

Cherry

For brine(1 liter is enough for 4 - 5 cans, 1 liter):

one liter of water;
granulated sugar - 2 tablespoons;
coarse salt - tbsp;
vinegar 70% - tbsp

Preparation:

Rinse the baking soda jars. Rinse and sterilize thoroughly. Boil the lids.
Sort and rinse the tomatoes. Cut out the stalk and all browning. Choose only whole and not soft.
Place the cherry in jars.
Prepare a brine with all the ingredients. Decide if you want to cook the tomatoes without vinegar.
Pour boiling brine over the tomatoes. Cover, but do not tighten.
Place the cans in a pot of boiling water so that they are 2/3 submerged in the water. (Cover the bottom with a towel.)
Pasteurize twenty minutes from the moment the water boils. Turn off the heat under the pan.
Twist the jars without removing them from the pan.
After 3 minutes, take them out and wrap them up in a "fur coat" of warm clothes.

Use only high-quality fruits, without soft sides, putrefactive spots.
Wash the tomatoes with warm water. Do not leave them in the chief for more than 5 minutes. Do not soak.
Wash cans without chemicals. The ideal detergent is baking soda. Rinse the caps carefully.
If you want your cherries to remain intact in the jar after pouring in the brine, do not pack them cold. Let them lie in the kitchen at room temperature for 5-6 hours. Be sure to pierce the fruit with a toothpick.
The optimal ratio of salt and sugar in the brine is 1/2. If it is indicated that there are three parts of sugar, and one part of salt, then the taste of cherry will be slightly sweet. If you don't mind - do it, you get great dessert tomatoes.
Round cherry varieties are more suitable for fresh consumption - they have juicier flesh. Their skin is very thin and when preserved, they will surely burst. Drop-shaped and plum-shaped are more suitable for marinades.

There are endless varieties of tomatoes. The hostesses got used to using each of the varieties, getting the most delicious combinations. But truly the kings of marinades for the winter are cherry tomatoes. They differ not only in juiciness, but in amazing aesthetic beauty. Therefore, real tomatoes are often the decoration of any festive table.

Cherry is the most successful pickling tomato variety. They turn out to be delicate, beautifully retain their shape and fit into jars in large quantities. The variety of flowers is also a characteristic feature of this variety. A mixture of red and yellow tomatoes is often covered.

The red variety has a thinner skin and the flesh is also very tender, literally melting. But yellow ones have a more attractive appearance, elastic when pickled, but completely devoid of acidity. Therefore, it is advisable to add a little more acid when cooking.

Preparing the main ingredient

Before proceeding with the preparations, you need to prepare the inventory and the fruits themselves:

"Cherries" are recommended to choose solid, without wormholes and a hint of rot.
Although the branches of the fruit are very attractive, it is recommended to get rid of them.
Also, brine is an important component of the pickle; it requires special attention. The more herbs and spices are in the marinade, the more piquant and richer the taste will be.
Banks for conservation must be selected without chips and cracks.

The best ways to pickle cherry tomatoes at home

Tomatoes are versatile fruits. Unpretentious and always undeniably successful. But there are several unique recipes for cooking cherry for the winter. Tomatoes in their own juice. Or with aromatic celery. Also, preservation with grapes turns out to be tender and pleasant in appearance.

Cherry tomatoes in their own juice "You will lick your fingers"

If you have both large tomatoes and cherry tomatoes, you can cook amazing pickled tomatoes in your own juice:

small cherries - up to the throat of the can;
standard tomatoes - 8 pieces;
salt - 2 tablespoons;
vinegar 9% - incomplete glass;
sugar - 2 tablespoons;
garlic cloves - 5 pieces;
allspice.

The sauce is prepared first. To do this, the classic tomatoes should be scrolled in a blender and placed in a saucepan over medium heat. When it boils, add sugar and salt. Cook for another half hour. Sterilize the jars and fill with the remaining components.

Pour vinegar right before filling with juice. Tighten the lids, turn over and wrap in warm.

Without sterilization

Canning cherry without sterilization is dangerous due to the low acid content in the fruit. But, if the hostess wishes, you can do without hot processing by adding more vinegar to the conservation.

With celery

To pickle delicious and aromatic cherry tomatoes with celery, you can use any classic pickle recipe. For example, cherry with dill, replacing dill with celery. The cooking sequence and the amount of ingredients are unchanged.

With soy sauce

A very spicy and interesting salting is obtained if soy sauce is added to the marinade. To fill out you will need:

cherry tomatoes - a pound;
garlic cloves - 2;
hot pepper - 1;
fragrant, cloves - at the discretion;
laurel leaf;
vinegar 9% - 1 spoon (right before pouring).

For the marinade you will need:

soy sauce - 2 tablespoons;
oil - 1 glass;
salt, sugar - 1 tablespoon each.

The method of cooking and curling is identical with any other recipe.

With rosemary

You can roll cherry not only with marinade, but also with filling. Sweet canned food will be a pleasant addition to any table. For cooking you will need:

Salt - 250 grams.
Sugar - 1 glass.
Vinegar - 2 tablespoons.
Fresh or dry rosemary - 2 sprigs.
Bulgarian pepper - 2.
Cherry - 1.5 kilos.

Arrange the tomatoes in jars, add the peeled and chopped Bulgarian tomatoes, evenly distributing. Lay 1 sprigs of fragrant herbs on top. Boil water separately, add the remaining ingredients, except for the acid. Add the vinegar before distributing the brine to the jars. Cover, sterilize in a water bath for 10 to 15 minutes. Tighten the lids, turn over and leave to cool.

With dill

To prepare blanks with cherry according to this recipe, take:

Fruits - how many will go into the jar.
Dill - 1 bunch.
Laurel - 1 leaf.
5 grams of horseradish root.
Mustard seeds - 5 grams.
Peppercorns and allspice.

Place the ingredients in the jar in turn. First, spices, then herbs, then tomatoes. Fill the jar with boiling water, wait 7 minutes, pour the water into a saucepan. Add another 100 grams of water and mix with:

salt - 1 spoon;
sugar - 3 tablespoons;
vinegar 70% - 1 spoon (in a jar just before pouring).

Important! The main cooking life hack is the need to cool very slowly. Banks need to be well covered.

With grapes

Sweet and unusual tomatoes are combined with grapes. The cooking recipe is no different from other preserves. You just need to know the amount of ingredients. For filling:

Cherry - half a kilo.
Grapes - 150 grams.
Garlic cloves - 2.
Currant leaf - 2.
1 cherry leaf.
Capsicum - 1 small.
Dill, celery.

For the marinade, you will need 1 spoonful of water and salt / sugar. You can also add allspice.

With stalks

Tomato stems are also very aromatic, so there is no need for a lot of spices. It is enough to take tomatoes, add dill and pour over with classic brine. Spin up and enjoy in winter, both mild taste and amazing appearance.

With basil

You can twist cherry with basil using the classic preservation recipe with dill. Supplementing it with real, very fragrant grass, in the amount of 1 branch. No more, otherwise the aroma will be sugary.

With onions and plums

Also in pickling cherry with grapes, berries can be replaced with peeled plums and finely chopped onions can be added for refinement. The dish turns out to be unusual. It is often used as a snack for alcohol.

With gherkins

The marinade with small cucumbers (gherkins) and small cherry tomatoes turns out to be very "fun". It will take a lot of vegetables to cover up a real canning. The quantity is solely at the discretion of the hostess:

Carrot slices.
Green pepper + red slices.
Gherkins.
Cherry.
Dill, parsley.
Horseradish leaf.
Pepper peas, cloves.

You will need a classic pickle: water, salt / sugar in a spoon and vinegar - before filling the jars with marinade. Turn over and let it brew. Some housewives lay out whole patterns from components.

In oil "Mediterranean"

Tomatoes also have an amazing taste, you just have to marinate them according to this recipe. For the dish use:

Cherry tomatoes - 300 grams.
Dried oregano - 1 spoon.
Fresh basil - 5 sheets.
Butter.
Apple cider vinegar, salt - 1 tablespoon each.

Send the ingredients to the jar. Mix salt with acid and also pour into a container. Pour oil to the brim, close the lid and refrigerate for 60 days.

In vinegar in english

The British are good at canning and preserving the best snacks for alcohol. A worthy example is cherry in vinegar:

cherry;
rosemary;
salt;
apple cider vinegar.

Tomatoes and rosemary are packed in small jars. Heat the vinegar separately with a minimum amount of water and dilute the salt. Pour the fruit with the solution. Close the lid and put in the refrigerator for two months.