How to pickle cherry tomatoes for the winter: the best recipes. Pickling tomatoes in jars

October 11, 2018
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Natalie M

Cherry is not only a cherry, but also one of the varieties of very elegant, tasty and beautiful tomatoes. Cherry tomatoes appeared in the early seventies of the 20th century only due to the fact that breeders then conducted experiments to slow down the ripening of vegetables in the hot season. Cherries were bred in Holland, Turkey, and Spain, but in a fairly short period of time they gained popularity all over the world. Nowadays it is impossible to imagine a restaurant where vegetable dishes would not be decorated with this perfect tomato cherry. Below in this article you can learn how to pickle cherry tomatoes for the winter. However, before that, you should familiarize yourself with the beneficial properties of small tomatoes.

Benefits of cherry

Cherry tomatoes contain a large number of useful elements: vitamins B, C, E, potassium, phosphorus, calcium, iron. In addition, tomatoes can be called a dietary product; they contain a substance such as lycopene, which helps the human body fight cancer cells.

The calorie content of this product is 16 kilocalories per 100 grams of tomatoes. If we talk specifically about pickling cherry tomatoes, then the number of calories in a pickled product is 18 kilocalories per 100 grams.

Features of salting cherry tomatoes

In general, cherry is a very tasty and beautiful tomato in preparations. Thanks to the variety of shapes and colors, pickle lovers can create extraordinary mosaic works of canned art. Before answering the question of how to pickle cherry tomatoes for the winter, it should be noted that this procedure is very responsible for every housewife. Of course, more experienced housewives have their own favorite recipes, but sometimes they allow themselves to experiment a little. Beginners to the culinary arts should definitely learn how to pickle cherry tomatoes for the winter. To do this, in our article they can familiarize themselves with the simplest and most popular recipes.

After some simple manipulations with simple ingredients, you can get aromatic, spicy pickled cherry tomatoes with a sweet and salty flavor. It should be noted that almost all varieties of these tomatoes can be used for canning. So, let's look at the simplest recipes for pickling tomatoes in jars.

Recipe for cold salted cherry tomatoes

This is a “long-lasting” recipe, and this way you can preserve lightly salted tomatoes for the winter. It is used when there are a lot of cherries and there is a place for storage, like a cold cellar.

For cold salting you need a wooden barrel, a plastic bucket, or a three-liter bottle. Since there is no need to speed up the pickling process, it is not necessary to pierce the tomatoes. Unlike previous recipes, which require well-ripened cherry tomatoes, here it is better to take firm, or even slightly unripe, fruits.

Wash the tomatoes. At the bottom of the bucket, make a “pillow” of horseradish leaves, cherries and dill stems.

Place the tomatoes in a bucket and prepare the brine.

For 10 kg cherry
5 liters of water;
150 gr. Salt.

Dissolve salt in water. To speed things up, you can warm the brine a little, but you don’t need to boil it. Tomatoes should be filled with brine at room temperature, but under no circumstances hot. The brine should completely cover the tomatoes, and if necessary, add regular cold water. As a disinfectant, you can add a few cloves of crushed garlic.

Leave the tomatoes in the body for several days. When the brine becomes cloudy and foam appears on top, it means the process has begun and you can taste the tomatoes and take the rest to the cellar. Cover the bucket with a lid, but not tightly, so that the gases released during fermentation come out.

Each of these recipes is good, and it's hard to choose the best one.

For another recipe for making lightly salted cherry tomatoes, watch the video:

In the previous post we marinated tomatoes, and in this post I want to teach you how to make them salty. After all, such an appetizer is also good, as with fresh boiled potatoes, even when served with any other hot dish, as well as with a festive feast. Of course, the process of pickling tomatoes itself is not complicated, provided that all conditions are met, as well as the ratio of all ingredients. It is precisely these preparations that will be stored in jars in a cellar or apartment for a long time, and in the winter, if the opportunity arises, you will open them and crunch them.

What could be more beautiful? Probably only barrel cucumbers? Or do you prefer, are you a fan of other delicacies?

I would like to demonstrate a kaleidoscope of different recipes, from simple to interesting, so that you can decide and find the right one for yourself. So that you can sit and lick your fingers after eating them. I’ll immediately make a reservation that at first I planned to show you only cold-process preservation, but then I decided to make exceptions and there are a couple of hot-process options in the article. So, don’t scold, because it’s also very tasty! Suddenly, someone will like this technology more.

Yes, salted or even pickled tomatoes are loved by everyone, even children. It’s understandable, why not love them? This vigorous taste drives everyone crazy. So don’t waste your time, read the content and let’s go.

Classic recipe

The number of cherry tomatoes in this recipe will depend on exactly how many of them will go into one jar. As a rule, a liter or half-liter jar is used for this. But the brine for pickling tomatoes must be in a certain quantity. To prepare two servings you will need the following ingredients:

cherry tomatoes;
1 liter of water;
2 tbsp. spoons of salt;
4 tbsp. spoons of granulated sugar;
1 teaspoon allspice;
1 teaspoon red pepper;
1 teaspoon black pepper;
3 pieces of cloves;
1 teaspoon cumin;
vinegar.

Recipes

We offer you several simple but interesting recipes that can be used as a basis for further culinary experiments. Use your imagination: add the spices and herbs you like, adjust the amount of salt and sugar to get a sweeter, saltier or spicy marinade.

Many housewives consider the optimal ratio of salt and sugar to be 1:2. Considering the sweetness of cherry tomatoes, you can add 1:1 to the marinade, and if you make it 1:3, you can get an original snack - dessert tomatoes.

Small-fruited tomatoes are preserved not only in a classic marinade: interesting flavor notes appear when poured using apple or tomato juice. A combination of honey (instead of sugar) and horseradish will add a pleasant piquancy: 2 tbsp. l. honey and 1 tbsp. l. grated horseradish root per 1 liter of water. To add a subtle aroma, you can use Provencal herbs or sprigs of fresh rosemary and basil leaves.

Pickled cherry tomatoes for the winter: recipe with onions and herbs

A recipe for delicious cherry tomatoes in a classic marinade with the addition of onions and aromatic herbs. Celery greens will add a spicy note to the tomatoes. To make the preparation beautiful, use shallots: its small slices will look very aesthetically pleasing together with small tomatoes. The smallest onions can be put in whole.

Cooking time: 1 hour Volume: 2 l

Ingredients:

cherry tomatoes – 1.5 kg;
purified water – 1 l;
shallots – 4-5 pcs.;
fresh herbs (dill, parsley, celery) - to taste;
allspice, peas – 1 tsp;
table vinegar, 9% – 2 tbsp. l.;
sugar – 2 tbsp. l.;
coarse rock salt – 1.5 tbsp. l.

You can diversify the recipe and add any greens to your taste, for example, horseradish leaves, currants or carrot tops. Options for recipes for canning tomatoes in combination with carrot tops can be found in the article on our website.

Preparation:

Wash the tomatoes and lightly prick them at the base with a toothpick.
Peel and wash the shallots. Cut larger heads into rings, leave small ones whole.
Wash and dry the greens.
Sterilize jars and lids in a convenient way.
Place the tomatoes (packing the fruits tightly), onions, herbs and peppers into jars (for a 0.5 liter jar, 1 onion and 1-2 sprigs of parsley, dill and celery are enough).
Boil 1 liter of water in a saucepan and pour it into jars up to the neck. Cover with lids and leave for 10 minutes.
Drain the water into a saucepan, add a little boiled water (about 100 ml) and bring to a boil. Add salt and sugar, stir and cook until dissolved for 2-3 minutes. Remove from heat, pour in vinegar, stir and pour marinade into jars to the very top. Roll up the lids, turn over and wrap until completely cool.

If you like strong marinades, use more vinegar and add it directly to the jars. For a liter jar, 1 tablespoon of regular 9% vinegar is enough. Some housewives pour in a standard shot glass (30 ml).

We recommend watching a step-by-step video recipe for preparing sweet pickled cherry tomatoes:

Vegetable salad for the winter

Delicious and juicy cherry tomatoes with bell peppers, carrots, onions and garlic. Dill seeds, fresh herbs and bay leaves add spiciness and aroma to the appetizer.

Cooking time: 1 hour Volume: 3-3.5 l

Ingredients:

cherry tomatoes – 2 kg;
carrots – 3-4 pcs.;
bell pepper – 2-3 pcs.;
onions – 2 pcs.;
garlic – 1 head;
parsley – 1 bunch;
dill seeds – 2 tbsp. l.;
allspice, peas - 1 tbsp. l.;
bay leaf – 3-4 pcs.;
table vinegar, 9% – 100 ml;
sugar – 4 tbsp. l.;
coarse rock salt – 2 tbsp. l.;
purified water – 1.5 l.

Preparation:

Wash the cherry tomatoes, remove the stems and prick each fruit at the base with a toothpick.
Wash the bell pepper, remove the core and remove the seeds. Cut into large strips.
Peel, wash and cut the carrots into 0.5 cm thick slices.
Peel, wash and chop the onions into large rings.
Peel, wash and slice the garlic.
Wash the parsley, dry it and chop it coarsely with a knife.
Sterilize jars and lids.
At the bottom of each jar put a bay leaf (1-2 pieces), dill seeds, a few peas of allspice and chopped parsley. Place the tomatoes in the jars (tightly), filling the voids with onion rings, pieces of carrots, peppers and garlic.
Boil water and pour into jars up to the neck. Cover with lids and leave for 10 minutes. Drain the water into a saucepan, bring to a boil and pour back into the jars for 10 minutes.
Pour the “second” water into a saucepan, add 100-150 ml of boiled water and bring to a boil. Add sugar and salt and cook until the spices are completely dissolved.
Pour 1-1.5 tbsp into each jar. l. vinegar (for a 0.5 liter jar) and pour boiling brine. Scroll the jars to release any air bubbles. Roll up the lids, turn over and wrap until completely cool.

If you don’t have time to prepare canned food, but really want to try pickled cherry tomatoes, we recommend watching a video recipe for “quick” tomatoes:

Marinated cherry tomatoes with squash

A delicious winter snack: crispy squash and juicy tomatoes in a spicy marinade. For preparation, choose vegetables of approximately the same size: small young squash (without seeds) and large plum-shaped cherry varieties.

Cooking time: 1 hour Volume: 4 l

Ingredients:

cherry tomatoes – 2 kg;
squash - 0.8-1 kg;
purified water – 2 l;
dill – 2 bunches;
hot chilli pepper – 1-2 pcs. (taste);
garlic – 1-2 heads;
allspice, peas - 2 tbsp. l.;
table vinegar, 9% – 120 ml;
sugar – 4 tbsp. l.;
coarse rock salt – 2.5 tbsp. l.

The vegetables will turn out even crispier if you pour a glass of vodka into the prepared marinade.

Preparation:

Wash the squash and trim the stalks. Boil water and blanch vegetables for 5 minutes. Drain the boiling water and rinse the squash with cool water.
Wash the tomatoes and prick each fruit at the base with a toothpick.
Wash the hot peppers, trim off the tails and cut into rings. Small pods can be used whole.
Peel the garlic, wash it and cut the cloves in half.
Wash the dill, dry and roughly tear.
Sterilize jars and lids.
Place hot peppers, dill sprigs and allspice into each jar. Arrange the tomatoes and squash - you can alternate layers of vegetables or lay the squash first and then the tomatoes.
Boil 2 liters of water and fill the jars up to the neck. Cover with lids and leave for 10 minutes. Drain the water into the pan, bring to a boil and refill the jars for another 10 minutes.
Pour the “second” water into a saucepan, add 100-150 ml of boiled water and bring to a boil. Add sugar and salt and cook until dissolved.
Put garlic in jars, pour in 0.5-1 tbsp. l. vinegar (for 0.5 liter jars), and then pour boiling brine to the very top. Scroll the jars, releasing air bubbles. Roll up the lids, turn over and wrap until completely cool.

Proponents of pasteurization, instead of refilling, can warm the jars in a water bath for 5-7 minutes before sealing.

We recommend watching a video recipe for delicious tomatoes with bell peppers:

How to prepare a snack

Before pickling cherry tomatoes for the winter, the jars must first be washed with soda and slightly dried. After this, the washed tomatoes are placed in the prepared container. To prepare pickled tomatoes in jars, pour boiling water over the tomatoes and then leave for about 5 minutes. After 5 minutes, pour all the liquid into the pan. It is also necessary to add all the necessary ingredients for the brine for pickling tomatoes, after which the pan is sent to the fire.

Approximately 30 ml of 9% table vinegar is added to each 500 ml container. After this, the cherry tomatoes must be filled with hot brine and rolled up. To check the tightness of the closure, the jars must be turned upside down. If the brine does not flow out, then the jars must be wrapped in a blanket and left for about one day to cool. After this, the finished pickling is put away in the cellar or pantry.

Instant marinated cherry tomatoes

I also liked a decent recipe with a lot of greens. Cherry and currant leaves go here, and you can see how fragrant the tomatoes are!

Try to cook, and you will find the written sequence of actions and ingredients under the video.

Ingredients for a 1 liter jar:

Step-by-step preparation:

Wash and dry the tomatoes. Wash the aromatic leaves well.
Place the filling in the jars: garlic, dill, currant and cherry leaves, peppercorns.
Place tomatoes on top.
Pour boiling water over the jars and let stand for 15 minutes. Drain the water.
Repeat the procedure a second time.
Prepare the marinade: water + salt + bay leaf (remove before pouring). Finally add vinegar. Turn off the marinade.
Fill the jars completely, to the brim, with hot marinade.
Roll up.
Cover until cool.
Bon appetit!

With greens

Cherry tomatoes are a very tasty and beautiful fruit. Any pickling of sweet cherry tomatoes for the winter, the recipes for which are presented in this article, turns out to be very attractive in appearance. Marinated tomatoes with herbs, as well as a small amount of spices, can be an excellent appetizer for any table. But how can you pickle cherry tomatoes for the winter with herbs? To do this you will need the following products:

cherry tomatoes;
parsley and dill to taste;
one sprig of cilantro;
2 coriander seeds;
1 teaspoon mustard seeds;
3 cloves of garlic.

To prepare the brine you will need:

1 heaped spoon of granulated sugar;
1 spoon of non-iodized salt;
1 liter of plain water;
1 spoon of table vinegar 9%.

This amount of ingredients is used to prepare cherry pickles for the winter in a liter jar.

Dry salting of lightly salted cherry tomatoes

1 kg cherry;
2 tbsp. l. salt;
1 head of garlic;
greens: dill, cilantro, cockerel, basil... any greens you like.

Wash the tomatoes and remove them from the branches. There is no need to dry them specially, this is absolutely unnecessary.

Take a toothpick and make a puncture in the stem area of each tomato.

Place them in a tight plastic bag. Peel the garlic and squeeze it with a garlic press directly into the bag. Add chopped herbs and salt there.

Tie the bag and mix its contents thoroughly. Leave the bag of cherry tomatoes to sit at room temperature for 2-3 hours, after which put it in the refrigerator.

In just 24 hours, lightly salted cherries will be ready.

Cooking

First of all, you need to rinse and sterilize the jars over the kettle. Before deliciously pickling cherry tomatoes for the winter, you must also boil the lids for 3 minutes.

Tomatoes and herbs are washed under running water and then dried. Prepared herbs and spices are placed at the bottom of a liter jar. The jar is filled with tomatoes as tightly as possible. If you don’t know how much salt and sugar to use for pickling tomatoes, you can see this above, where the ingredients for this recipe were listed.

While the brine is still boiling, you need to pour it over the tomatoes. The jars are covered with lids on top, but not screwed on. Towels are placed in a pan with boiling liquid. It is best to do this in advance so that by the time the tomatoes and brine are ready, the water has already boiled. The container should be placed on towels so that it is covered with liquid at least 3/4. It is necessary to sterilize jars of tomatoes for 20 minutes. After this, they are carefully removed from the container and closed with lids. The jars are turned upside down and covered with a fur coat. These cherry tomatoes can be consumed after 2-3 weeks.

How to pickle tomatoes in jars for the winter? Simple recipe without vinegar

Real, salty, hearty tomatoes are obtained, of course, without the addition of vinegar. There is no mention of him here. And the most important thing is that the jar or any other container in which you are going to pickle the tomatoes is filled with cold well water. Under no circumstances boiled. Plus, to start the desired process, coarse salt is added. That's all the magic. This is exactly the recipe, it really is very simple! Take it and create. Any beginner can do it.

We will need:

for a 3 liter jar:

Stages:

1. Choose tomatoes that are not too large, but fleshy and dense, and of the same ripeness. In a clean jar washed with baking soda, place all the ingredients on the bottom in order, namely parsley, a cherry sprig, a dill umbrella, a clove of garlic, horseradish root, celery and tarragon.

2. Then push the tomatoes into a glass container without pressing them. Once everything is ready, fill them with salty brine. For 1.5 liters (this is the calculation for one three-liter jar) of cold, not boiled water, you will need 3 tablespoons with a small slide. Stir.

Use only coarse and non-iodized salt.

3. Fill the workpieces to the very top, you can even let the liquid spill over the edge, with the resulting brine and close tightly with nylon lids. Place it in the basement and after 1.5 months you can take a sample. The taste is extraordinarily great! And besides, such tomatoes are suitable not only as a snack, but they can also be added to any soup, for example, rich borscht.

"Real jam"

This appetizer turns out very tasty due to the fact that all the spices in the recipe are correctly selected. For this reason, their quantities must be repeated exactly as indicated below. To prepare you will need:

cherry tomatoes;
a small bunch of parsley;
1 bay leaf;
one thin slice of fresh horseradish, about the size of a five-ruble coin;
1 teaspoon mustard seeds;
2 peas of allspice;
4 black peppercorns.

To prepare the brine, you will need the following products:

1 liter of plain water;
1 spoon of coarse salt;
3 spoons of granulated sugar;
1 tbsp. spoon of vinegar essence 70%.

Cherry tomatoes marinated for the winter with mustard

If the composition of store-bought canned food cannot be changed, then when preparing cherry tomatoes at home you have the opportunity to let your imagination fly and experiment with the food set. The main thing that affects the taste of a vegetable snack, giving it more sweetness, sourness, pleasant spiciness or piquancy, is seasoning. Vegetables canned with mustard seeds have an interesting aftertaste.

List of products:

how many tomatoes are needed;
2 tsp. mustard seeds;
4 bay leaves;
6-8 peas each of black and allspice;
750 ml water;
1.5 tbsp. l. salt;
2.5 tbsp. l. Sahara;
4 tsp. vinegar;
4 cloves of garlic.

Step by step recipe

Sterilize the dishes and spread the spices on them, with the exception of mustard. Fill with vegetables, which should be washed and dried in advance so that tap water gets into the container to seal as little as possible. Boil water in a kettle and pour it over the vegetables. Cover with lids.

After 10 minutes, pour the brine into a saucepan, turn on the stove and let it boil. Add salt, sugar and mustard. Let it simmer so that the marinade becomes saturated with the aroma and taste of the latter. Pour in the vinegar, then pour over the vegetables. Roll up the jars and wait until they cool completely, covering them with warm clothing first.

The longer pickled cherry tomatoes are stored, the brighter their taste. The minimum time after which a snack can be opened is 20 days.

Cooking process

Before you begin the main preparation of the snack, you need to pay attention to the fact that all of the above ingredients are taken with the expectation of making 1 liter of pickling. The jars must be thoroughly washed and sterilized over a kettle or in the oven. You should also be sure to boil the lids. Cherries are washed and dried. The stems of tomatoes are removed. Using a thin knife, you need to get rid of minor darkening. The exact amount of spices is placed in the jar. The containers are filled with tomatoes.

After this, the tomatoes are poured with boiling water. The top of the jar is covered with a lid and left in this position for about 7 minutes. At this time, you can prepare the brine by dissolving all the bulk ingredients. Vinegar essence must be added only before pouring. The water is drained from the tomatoes and the boiling brine is re-filled, after which the jars are immediately rolled up with lids.

The containers must be turned upside down and carefully wrapped in a blanket. Canned jars should be placed in a box, with a warm blanket or blanket placed on the bottom. The box should not be left on the floor. The top of the jars is covered with a fur coat or old pillows. Containers with snacks should cool extremely slowly. This is the whole secret of preparing the snack. Tomatoes will be completely ready, usually in 2 weeks. The result is moderately sweet, spicy, beautiful and smooth tomatoes.

Salting tomatoes in a saucepan (bucket) in a cold way - they turn out like barrel tomatoes

All grandmothers know this option. Is not it? It was they who made such preparations in large quantities in ancient times. Yes, those were the times! Tomatoes were salted in barrels or buckets. What now? If you have a large harvest, you can also try). Plastic food containers with lids work well for this cooking method.

We will need:

Stages:

1. Wash all the greens and vegetables, then pierce each tomato in the place of the stalk. Place them in one layer in a pan or basin or bucket. Scatter all the spices and garlic in a layer and so on, alternating until you have used up all the ingredients.

2. Then fill with brine, which is made with cold running water and salt, the calculation of the ingredients is stated above (for 1 liter of water = “” 3 tbsp of salt). Place pressure on top so that everything is compacted well, and place a plate. Then remove it.

3. Now cover the surface with gauze folded in three. To prevent mold, sprinkle it with mustard powder, and if mold forms over time, change the gauze and sprinkle the powder again. Close the lid tightly, put it in the cellar and eat it in winter. Vigorously salty tomatoes come out.

Don't forget to check your tomatoes to remove mold if it forms.

In its own juice

This preparation is one of the most popular, since both the tomatoes and the filling itself are so tasty that it is simply impossible to stop eating. In addition, the appetizer can be used as a base for various soups, as well as tomato sauces. To prepare you will need:

2 kg cherry tomatoes;
1 kg of large and ripe regular tomatoes;
1.5 tablespoons of salt;
30 ml table vinegar 9%;
2 spoons of granulated sugar;
5 cloves of garlic;
3 pieces of peppercorns.

Salted tomatoes with aspirin for storage in the apartment

An ideal recipe for residents of city apartments. Tomatoes made using aspirin can be stored all winter right in the kitchen and not worry about them turning sour.

Products:

about 2 kg tomatoes;
6 aspirin tablets;
6 peppercorns;
2 cloves of garlic;
2 dill inflorescences;
3 cherry and the same number of currant leaves;
1200 ml water;
2 tbsp. Sahara;
a large spoon of salt.

Technology:

Place peppercorns, garlic cloves and all the leaves into a pre-sterilized 3-liter container.
Grind aspirin into powder and pour into a container.
Place the tomatoes tightly, after washing them.
Dissolve sugar and salt in cold running water.
Pour the resulting brine over the vegetables.
Close the necks with nylon caps.

Salting is an excellent solution for preparing tomatoes. They are simple to prepare, stored all winter, but eaten before their shelf life expires. In addition, vegetables retain almost all substances and vitamins beneficial to the body. For these reasons, cooking salted tomatoes should not be put off until later. Family members will definitely appreciate the salty snack, and guests will be pleasantly surprised by the presence of barrel tomatoes on the table.

How to cook

First of all, you need to prepare all the ingredients. You should also thoroughly wash the jars and lids, after which you can begin canning.

Large tomatoes, which are selected specifically for the sauce, must be minced or rubbed through a sieve. There is no need to remove the seeds. If you have the opportunity, then the mass should be crushed using a blender after a meat grinder. The finished mixture is placed on the fire in an enamel pan. Sugar and coarse salt are added there in the quantities indicated in the recipe. Boil the mixture over low heat for about 30 minutes after boiling.

Place peeled garlic cloves and peppercorns in a clean, sterilized container at the bottom. Cherries need to be pricked with a toothpick, placed in a jar as tightly as possible, and pour boiling water on top. The jar is closed with a boiled lid, but does not screw on.

The tomatoes in the jar should heat up and stand in the water until the filling is completely prepared. Add table vinegar to the boiling tomato sauce. The fire does not need to be turned off under the pan. The filling should be poured into jars while boiling. Now you can drain the water from the tomatoes. Tomato filling is poured into jars with cherry tomatoes.

After this, the filled container must be placed in a large pan of boiling water. The jars should be immersed in liquid to about 2/3 of their height. The lids do not screw on. They are simply placed on top of the jars to prevent any splashes coming out of them. Liter jars are sterilized for 20 minutes. If you are using a 500 ml jar, the sterilization time is 10 minutes.

Then they are carefully removed from the boiling water. The jars are closed with lids, turned upside down, and wrapped in a fur coat. You can put the snack in the refrigerator or take it out to the cellar only after a couple of days. Tomatoes in their own juice will be completely ready in about 3 weeks.

Cherry tomatoes for the winter - very tasty and sweet

I would like to offer another recipe with a sweet marinade. It contains more sugar than regular one, but the vinegar completely balances out this sweetness and it turns out really, really tasty.

Recipe without sterilization with one-time blanching.

Ingredients:

I wash the tomatoes well and prick them at the stem with a fork so that the skin does not burst during heat treatment.

I prepared clean jars and put tomatoes in them - as many as will fit. At the same time I set the lids to sterilize.

Next, blanch (that is, scald before further processing). To do this, boil water and fill your jars with boiling water up to the neck so that all the tomatoes are safely hidden under water. Cover with clean lids.

Leave it like this for 15-20 minutes.

When the time has come, drain the water. I don’t leave it, I pour it out. But you can simply pour it into a saucepan and cook the marinade in it.

So, let’s prepare our sweet marinade itself.

Boil water, put peppercorns and bay leaves in it. Let it simmer for a couple of minutes so that the spices release their aroma well because we won’t put them in jars.

Add sugar and salt and stir. Boil a little more, about 30 seconds, so that the seasonings melt and do not remain.

Turn off and wait until the boiling stops. Pour in vinegar and distribute it. The filling is ready!

Pour the marinade into the jars to the very top, completely hiding the tomatoes. If peppercorns and a piece of laurel got in with it, it’s okay, I won’t take it out.

But I don’t put it on purpose either. I screw the lid on tightly.

I turned it over and checked how things were going, to see if anything was leaking from under the covers. And, if everything is in order, I wrap it in a warm towel until it cools completely.

I send the finished tomatoes to the pantry; in winter their finest hour will come. So great fun ahead!