Pickled cherry tomatoes: homemade recipes

Cherry is not only a cherry, it is a variety of very elegant, beautiful and tasty tomatoes. In the early seventies of the 20th century, they were bred only because breeders conducted experiments to slow down ripening in very hot times.

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

Vitamins of groups E, C, B, phosphorus, potassium, iron, calcium - all these elements are abundant in the Cherry tomato. This is a very dietary product containing the substance Lycopene, which helps the body 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.

Cherries are very tasty and beautiful in preparations. 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 task for every housewife. Of course, the more experienced already have their favorite recipes, and they only sometimes allow themselves some experiments. Beginners in the culinary business, on the contrary, are actively looking for something new in order to choose their favorites and join the group of experienced housewives.

For both, recipes that are incredibly simple in technology will be useful. At the same time, cherry tomatoes are spicy, aromatic with a sweet and salty flavor. For canning, you can use almost all varieties of Cherry or regular small tomatoes.

Cherry tomatoes for the winter - step-by-step recipe with photos

The number of tomatoes depends on how many will fit in the jar. Usually half-liter or liter containers are used. But the brine must be of a certain proportion.

Your rating: (
10 ratings, average: 3.80 out of 5)
Cooking time: 50 minutes

Quantity: 2 servings

Pickled cherry tomatoes - step by step recipe

Cherry tomatoes are a very tasty and, importantly, beautiful fruit. Any workpiece 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;
• green cilantro - one sprig;
• coriander – 2 grains per plate;
• mustard seed – 1 tsp. per one l.b;
• garlic – 3 cloves per lob;

Fill:

• granulated sugar – 1 tbsp. with a slide;
• water – 1 liter;
• non-iodized salt – 1 tbsp.
• vinegar - 1 tbsp.

Preparation:

1. Rinse the jars thoroughly and sterilize thoroughly over a kettle.
2. Boil the lids for at least 3 minutes.
3. Rinse tomatoes and herbs in running water. Dry.
4. Place herbs and spices at the bottom of a liter container.
5. Fill the jar with cherry tomatoes as tightly as possible.
6. Pour coarse salt, granulated sugar into boiling water, and finally pour in vinegar.
7. While it is boiling, pour the brine into the jars with the cherry tomatoes. Cover with lid without twisting.
8. Place a towel in a pot of boiling water. It’s better to do this in advance so that by the time the cherry tomatoes and brine are ready, the water is already boiling.
9. Place the container on a towel so that it is covered with at least ¾ of water.
10. Pasteurize for twenty minutes.
11. Carefully remove the jars from the pan and close the lids.
12. Turn them upside down and cover them with a fur coat.
13. Cherry tomatoes are ready in two to three weeks.

Canned cherry tomatoes using the classic method

Ingredients:

• Cherry.
• Dill - a couple of umbrellas.
• Garlic – a couple of pieces.
• Currant leaf - a couple of pieces.
• Laurel leaf - several pieces.
• Horseradish root - a small piece.
• Peppercorns – 3 pcs.
• Carrots are a small part.
• Water – 1 l.
• Sugar – 2 tsp.
• Salt – 1 tsp.
• Vinegar – 1 tbsp.

Preparation:

• First, you need to pass the jars through steam, this is necessary for twisting.

• Place the seasonings in a container, followed by the tomatoes.

• Fill a glass container with boiling water, install the lid and let the boiling water for 5 minutes to help the spices reveal their flavor.
• The specified amount of time has passed, and you need to pour water into a container, pour out the specified amount of granulated sugar and table salt.
• Boil the liquid until it boils.
• Then remove from heat, pour over vegetables, then essence and seal.

• Invert containers and leave to cool.

“You'll lick your fingers” - the most delicious recipe

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

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

Fill:

• one liter of water;
• coarse salt – 1 tbsp;
• granulated sugar – 3 tbsp. l.;
• vinegar 9% - 1.5 tbsp.

Preparation:

1. Rinse the selected jars thoroughly and sterilize over a kettle or in the oven. Boil the lids.
2. Rinse and dry cherry tomatoes. Remove the stems. Use a thin knife to cut out even minor darkening.
3. Place the exact amount of spices in each jar. Fill the jars with tomatoes.
4. Pour boiling water over the cherry tomatoes. Cover with lids and leave for 5 - 7 minutes.
5. At this time, prepare the brine by dissolving all the bulk ingredients. Vinegar must be added before pouring begins.
6. Drain the tomatoes, refill with boiling brine and immediately roll up the lids.
7. Wrap the jars upside down very carefully. Old fur coats, pillows - all this will be very useful. Place the canned cherries in a box with something warm underneath. Do not place the box on the floor. Cover the top with a fur coat or pillows.
8. The jars should cool very slowly. This is the whole secret.
9. Cherry tomatoes will be ready in a couple of weeks. Moderately spicy, sweetish, smooth and beautiful.

Delicious sweet cherry tomatoes for the winter

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

For the recipe you will need:

• Cherry;
• peeled garlic – 5 cloves per 1 l.b.;
• parsley sprigs - optional;
• dill greens - optional;
• black peppercorns – 3 pcs. by 1 l.b.;
• large allspice peas – 2 pcs. by 1 l.b.;
• cloves – 1 pc. for 1 l.b.
• Bay leaf – 1 piece per 1 sheet of paper.

Fill:

• 1 liter of water;
• granulated sugar – 3 tbsp;
• coarse salt – 1 tbsp;
• vinegar 9% - 2 tbsp.

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

Preparation:

1. Prepare all ingredients, thoroughly rinse and sterilize jars and lids. Wash the tomatoes and dry them.
2. Place the seasonings listed on the bottom of each container. Place the cherry tomatoes closer together.
3. Prepare the brine in an enamel or stainless pan. Boil for 3 minutes.
4. Pour vinegar and then boiling brine into jars with packed cherry tomatoes.
5. Place the jars on a towel in a pan of boiling water. Place the lids on top, but do not screw them on.
6. Pasteurize 1-liter containers for 15 minutes. They should be 2/3 in water.
7. Remove the jars with a towel, screw on the lids and turn the bottoms up. Cover with a fur coat. After a couple of days, take it to the storage location. In two weeks, the cherry tomatoes will be completely ready.

Canned cherry tomatoes with grapes

There are many recipes for cooking, but perhaps the most unusual is preparation with grapes.

To prepare the twist, you need to take products in the following proportions:

• Cherry – 1 kg.
• Grapes – 400 g.
• Sweet pepper – 1 pc.
• Dill – 50 g.
• Currant, horseradish and cherry leaves.

To prepare the brine, take the following products:

• Liquid – liter.
• Salt – 2 tbsp.
• Sugar – 2 tbsp.
• Lemon juice – 1 tsp.

Step by step recipe:

• Separate the cherry tomatoes from the branches; do the same with the grapes.

1. Place cherry leaves in a jar, add horseradish and currant leaves, and herbs.
2. After this, you can arrange the grapes, tomatoes and add sweet peppers.
3. Pour boiling water, cover and leave for 7 minutes.
4. Pour the boiling water into a deep container, add sugar, salt and boil. After boiling, add lemon juice or acid.
5. Pour the prepared liquid onto the mass and seal.

To prepare pickles for the holiday table, cook tomatoes straight with the stems, it will look just great.

To prepare such a beautiful pickle, take:

• Cherries with stems and tails – 800 g.
• Greenery.
• Liquid – liter.
• Salt – 2 tbsp.
• Sugar – 4 tbsp.
• Vinegar - half a tablespoon.

Step-by-step instructions:

1. First, take a vegetable with tails, rinse and dry. Then sprinkle with chopped herbs.
2. Pour boiling water over the cherry tomatoes and leave for 5 minutes.
3. After 5 minutes, pour water into the pan, then salt and sugar. Cook for 5 minutes.
4. After the marinade is ready, pour it into jars, add vinegar essence and twist.

Preparing cherry tomatoes in their own juice

This is one of the most popular preparations, since both the tomatoes and the filling itself are so tasty that it is impossible to stop eating. This is an excellent appetizer for the table, and also a base for soups and tomato sauces.

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

To prepare 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 tbsp;
• garlic – 3 – 5 cloves per 1 plate;
• black peppercorns – 3 pcs. for 1 l.b.

Preparation:

Having prepared the ingredients, thoroughly washed the jars and lids, we begin canning.

1. Large tomatoes, specially selected for the sauce, pass through a meat grinder or rub through a sieve. There is no need to remove the seeds. If you have the opportunity, puree the mass with a blender after the meat grinder. Place the resulting mixture on the fire in an enamel pan. Add coarse salt and sugar to the sauce - the entire amount from the recipe. Simmer on low heat for 30 minutes.
2. Place peeled garlic cloves and peppercorns on the bottom of clean, sterilized containers. Prick the cherry tomatoes with a toothpick, place them as closely as possible and pour boiling water over them. Cover with boiled lids on top, but do not tighten.
3. The cherry tomatoes in the jar should warm up and stand with water until the filling is ready.
4. Add vinegar to the boiling tomato sauce. Do not turn off the heat under the pan. The filling must be poured while it is boiling.
5. Drain the tomatoes. (It won't be needed anymore.) Pour the tomato sauce into the Cherry jars.
6. Place the filled container in a pan of boiling water. It is enough if the jars are 2/3 high in water. Do not tighten the lids. Just place them on top to avoid any splashes. Pasteurize half-liter jars for 10 minutes, liter jars for 20 minutes.
7. Carefully remove them from the boiling water.
8. Close with lids, turn over and cover with a fur coat. They should cool very slowly. Do not take it into the cellar or put it 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 thoroughly marinate and take on the taste of spices.

Proper storage of canned food

After all preparations are completed and the tomatoes are sealed in jars, care must be taken to ensure their safety. For the first day, the blanks are stored upside down in the house. Absolutely any place is suitable for this. The only thing that must be observed is the temperature regime. The air temperature should not be below zero and not rise above room temperature.

Storing cherry tomatoes in winter

After this time, it is recommended to place the canned cherries in a cool room - most often housewives use cellars. A prerequisite is the absence of direct sunlight, which negatively affects the tomatoes - they become unusable.

For reference! Pickles can be stored in cellars for approximately one year. With rare exceptions, cans of preserved food are stored longer, but this leads to loss of taste.

Cherry tomatoes are rightfully considered a decoration for any table. Everyone enjoys their amazing taste in the frosty season. But in order to appreciate all their advantages, it is very important to choose the right recipe. After all, the taste of the finished pickle directly depends on it. If the experiment is successful, then by the end of winter there will be no preparations left. Most often, such results can be achieved thanks to proven, classic recipes, but this does not mean at all that there is no need to experiment.

How to close tomatoes without sterilization

The good thing about this method is that you don't have to sterilize Cherry. Cleanliness is guaranteed by double pouring boiling water. If you remove the stems 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 you need to wash the tomatoes thoroughly and be sure to dry them completely. The calculation of ingredients is given for 2 liter jars. You will need:

• Cherry – 2 kg;
• green dill umbrella - 1 piece per jar;
• garlic – 6–8 cloves per jar;
• vinegar 9% - 1-1.5 tbsp. on the jar;

Fill:

• water - one liter;
• black peppercorns – 7 peas;
• cloves – 7 pcs.;
• coarse salt – 2 tbsp;
• granulated sugar – 6 tbsp.

Preparation:

1. Place dill and garlic at the bottom of each washed and dried container; you do not need to add vinegar right away. Fill the containers with cherry tomatoes.
2. Boil water and fill the jars of cherry tomatoes with boiling water to the top of the neck. Cover with the washed lids, but do not seal.
3. In a saucepan, mix all the ingredients from the list for the brine with water.
4. 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.
5. Drain the cherry tomatoes and fill the jars with boiling brine.
6. Pour 1.5 tablespoons of 9% vinegar into each 2-liter vessel on top of the brine.
7. Roll up the jars, turn them upside down and cover them with a fur coat.

Useful tips for canning

To ensure that the salted tomatoes are really tasty and you can treat them to relatives and friends, you should follow the following recommendations:

• Do not use detergent to wash jars, tomatoes, lids. Everything is washed with water only. The maximum is soda, which can be used to wash jars;
• boil the lids;
• The cherry tomato should be of medium ripeness. In order not to preserve it while it is still too green and so that after preservation it does not burst;
• Whether or not skin is needed on a tomato is your personal choice. However, it will also take much more time to peel the tomatoes;
• If you are cutting tomatoes for canning in their own juice, and there are a lot of tomatoes, then wear gloves. This way, after the whole process, irritation will not appear on your hands.

You will be interested in reading about how to pickle tomatoes in a bag in 5 minutes.

Canning is a good idea no matter how large your family is. After all, it is much better to eat something that you have prepared with your own hands.

Harvesting green tomatoes

Lovers of green tomatoes will appreciate the tenderness and softness of Cherries prepared according to this recipe. It's simple and anyone can do it, even if you're new to canning. The example is given for a liter jar. You can use a 0.5 liter container - just divide the ingredients for the bookmark by 2. So, for cooking you will need:

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

Fill:

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

Preparation:

1. Wash and sterilize the jars and the required number of lids. Wash the tomatoes thoroughly and dry them.
2. Place the seasonings and herbs from the list on the bottom, and pack the cherry tomatoes and garlic tightly.
3. In a saucepan, prepare a brine from the above ingredients, except vinegar. Add it a minute before filling the jars.
4. Pour boiling brine over the cherry tomatoes.
5. Place the jars of tomatoes and brine in a pre-prepared pan of boiling water. Place a towel on the bottom.
6. Pasteurize with the lids on, half liter volumes - 17 minutes, liter volumes - 27 minutes.
7. Remove the jars from the pan and roll up. Turn upside down and cover. The tomatoes will be ready to serve in a couple of weeks.

How to pickle cherry tomatoes - the easiest recipe

For this recipe you need a minimum of ingredients and it is prepared very quickly. There is vinegar in the recipe, but you don't have to use it at all. This way the tomatoes will turn out salted and not pickled. If vinegar is not used, rinse the tomatoes as thoroughly as possible and sterilize the jars well.

• Cherry

For brine (1 liter is enough for 4 – 5 1 liter jars):

• one liter of water;
• granulated sugar – 2 tbsp;
• coarse salt – 1 tbsp;
• vinegar 9% - 2 tbsp.

Preparation:

1. Rinse the baking soda jars. Rinse and sterilize thoroughly. Boil the lids.
2. Sort and wash the tomatoes. Cut out the stem and all the dark spots. Choose only whole and not soft ones.
3. Place the cherry tomatoes in jars.
4. Prepare a brine from all ingredients. Decide whether you want to cook tomatoes without vinegar.
5. Pour boiling brine over the tomatoes. Cover with lid, but do not screw on.
6. Place the jars in a saucepan of boiling water until they are 2/3 submerged. (Cover the bottom with a towel.)
7. Pasteurize for twenty minutes from the moment the water boils. Turn off the heat under the pan.
8. Tighten the jars without removing them from the pan.
9. After 3 minutes, take them out and wrap them in a “fur coat” of warm clothes.

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.