No preparation is as attractive as pickled cherry tomatoes. Miniature berries “please the eye” and awaken the appetite, surpassing in taste many varieties of tomato fruits. Possessing a pleasant sweetness, they are combined with spices and are good in savory brines, which is why they are very popular.

How to pickle cherry tomatoes?

Pickled cherry tomatoes are canned according to the same principle as regular tomatoes. Simply, most preparations are made without sterilization, by heating the vegetables with marinade or boiling water. The exceptions are green cherry tomatoes and recipes with carrots.

  1. Each recipe for pickled cherry tomatoes begins with sorting the miniature fruits. They should be firm and ripe. Overripe ones will quickly lose their shape the first time you pour boiling water over them; unripe ones will not give the signature sweetish taste.
  2. Among the spices, garlic, basil, black peppercorns, and dill seeds are actively used.
  3. As for dishes, jars with a volume of 0.5-1 liters are traditionally used.

Cherries pickled for the winter without sterilization - recipe


Pickled cherry tomatoes instant cooking- a godsend for lovers of modern canning who prefer to steam vegetables with boiling water instead of sterilizing. With this approach, cherry tomatoes retain their color and shape. Experienced chefs It is advised to pierce the fruits with a needle, then the cherry tomatoes will be better saturated with the marinade and will not burst from boiling water.

Ingredients:

  • cherry - 600 g;
  • boiling water - 400 ml;
  • sugar - 35 g;
  • salt - 10 g;
  • vinegar - 20 ml;
  • peppercorns - 3 pcs.;
  • clove of garlic - 4 pcs.;
  • sprig of dill - 2 pcs.

Preparation

  1. Cook the marinade from the drained boiling water. Add vinegar. Pour into jars.
  2. Roll up the marinated cherry tomatoes with lids.

There are no words to describe how sweet pickled cherry tomatoes become after infusion - sugary, spicy, sour. This preparation is very simple to make: the cherry tomatoes are steamed, poured with marinade with a high sugar content and rolled up. Tasted only after a month. By this time the cherries have reached saturation.

Ingredients:

  • cherry - 800 g;
  • water - 700 ml;
  • sugar - 50 g;
  • vinegar - 50 ml;
  • salt - 15 g;
  • clove of garlic - 3 pcs.;
  • bay leaf - 3 pcs.

Preparation

  1. Place the spices and cherry tomatoes in 3 0.5 liter jars.
  2. Pour boiling water over for 10 minutes.
  3. Drain the water into a container.
  4. Pour vinegar into jars.
  5. Boil the drained water with sugar and salt for 5 minutes.
  6. Pour the marinade over the cherry tomatoes. Roll up.
  7. Store pickled sweet cherry tomatoes at room temperature.

Once having tasted pickled cherry tomatoes with citric acid, housewives abandon vinegar in favor of a gentle preservative. Such actions are quite justified: the cooking speed remains the same, and the tomatoes turn out more tender, with a lemony taste. And the stomach does not suffer: citric acid does not cause heartburn and is safe for use.

Ingredients:

  • cherry - 450 g;
  • sweet pepper - 1 pc.;
  • dill seeds - 1 teaspoon;
  • horseradish root - 1 cm;
  • clove of garlic - 2 pcs.;
  • water - 1 l;
  • sugar - 50 g;
  • salt - 25 g;
  • citric acid - 1 teaspoon.

Preparation

  1. Pour boiling water over the cherry tomatoes and spices for 10 minutes. Drain the water.
  2. Prepare a marinade from the drained water. Add citric acid.
  3. Fill the jars with marinade. Roll up.
  4. Keep the pickled cherry tomatoes covered for 24 hours.

Housewives who want to use pickled cherry tomatoes for the winter as additions to dishes should prepare them with vinegar. It is better to use mild and aromatic apple cider vinegar, as in this recipe, where its overwhelming amount helps to give cherry tomatoes an expressive taste and dilute the blandness of winter vegetable salads.

Ingredients:

  • cherry - 850 g;
  • apple cider vinegar - 1 l;
  • dill sprigs - 10 pcs.;
  • clove of garlic - 6 pcs.;
  • water - 310 ml;
  • salt - 15 g;
  • sugar - 150 g;
  • dill seeds - 25 g;
  • black peppercorns - 10 g.

Preparation

  1. Heat the dill seeds and pepper in a dry frying pan.
  2. Place in jars along with cherry tomatoes, garlic and dill.
  3. Bring water, vinegar, salt and sugar to a boil. Pour the marinade over the cherry tomatoes.
  4. Sterilize for 15 minutes.

Pickled cherry tomatoes with cucumbers - belong to. It is difficult to prepare such preservation. Each vegetable has special requirements: cucumbers must become crispy and cherry tomatoes must be juicy. Here it is good to use marinade three times. The vegetables will be warmed up, soaked and the preparation will not even need to be sterilized.

Ingredients:

  • cherry - 500 g;
  • cucumber - 1.2 kg;
  • onion - 1 pc.;
  • bell pepper - 2 pcs.;
  • water - 1.5 l;
  • sugar - 120 g;
  • vinegar - 100 ml;
  • salt - 35 g;
  • head of garlic - 1 pc.;
  • dry dill - 10 g;
  • currant leaves - 3 pcs.

Preparation

  1. Place vegetables and spices in jars.
  2. Cook the marinade.
  3. Pour the marinade over the workpiece for 15 minutes.
  4. Repeat the procedure twice, draining the marinade and bringing it to a boil. Roll up.

Pickled green cherries are the only option for disposing of unripe fruits. Traditionally, they are marinated like ripe ones - in a sweet and sour marinade. This recipe suggests making them in salted brine “like olives,” taking advantage of their matching color and size. These cherries are pickled quickly; a sample can be taken after 7 days.

Ingredients:

  • cherry - 1.4 kg;
  • water - 750 ml;
  • vinegar - 750 ml;
  • salt - 60 g;
  • mustard seeds - 25 g;
  • hot peppers- 6 pcs.;
  • clove of garlic - 6 pcs.

Preparation

  1. Distribute cherry tomatoes and spices into jars.
  2. Make a marinade from water, salt and vinegar.
  3. Fill the jars with marinade.
  4. Sterilize pickled green cherry tomatoes for 10 minutes.

Pickled cherry tomatoes with honey for the winter cannot be spoiled. Honey neutralizes excess acid, removes bitterness, and hides any mistakes when preparing the marinade. Gives it softness, tartness, and fragrantness. Honey preparations are not sterilized. Honey, having antiseptic properties, for a long time keeps the workpiece quality.

Ingredients:

  • cherry - 950 g;
  • water - 1.2 l;
  • honey - 60 g;
  • salt - 30 g;
  • vinegar - 50 ml;
  • currant leaf - 3 pcs.;
  • clove of garlic - 6 pcs.

Preparation

  1. Pour boiling water over the cherry tomatoes and spices twice.
  2. Prepare honey marinade for cherry tomatoes: dissolve honey, salt, vinegar in 1.2 liters of water. Bring to a boil.
  3. Swap the jarred water for hot marinade.
  4. Roll up and wrap for a day.

What kind of spices do housewives add to make their cherry tomatoes piquant and aromatic for the winter? Mustard seeds are more often chosen - with them, the workpiece looks neater, and the tomatoes turn out to be spicy and not spicy. In order for mustard seeds to reveal their taste faster, they are boiled in a marinade.

Ingredients:

  • cherry - 2 kg;
  • water - 2 l;
  • mustard seeds - 2 teaspoons;
  • allspice peas - 15 pcs.;
  • bay leaf - 2 pcs.;
  • vinegar - 200 ml;
  • sugar - 120 g;
  • salt - 30 g.

Ingredients:

  1. Pour boiling water over the cherry tomatoes for 10 minutes.
  2. Add seasonings and spices to 2 liters of water and simmer for 5 minutes.
  3. Change the water to the marinade. Roll up.

Marinated cherry tomatoes with garlic


A recipe where pickled cherry tomatoes can be tasted after a couple of hours will be appreciated by lovers quick snacks. The main spice in such dishes is garlic. You need to add a little garlic to the marinade and the cherry tomatoes are immediately filled with its pungency and aroma. In order for the cherry tomatoes to soak in the marinade faster, it is better to peel them.

Ingredients:

  • cherry - 500 g;
  • parsley - 15 g;
  • clove of garlic - 5 pcs.;
  • oil - 40 ml;
  • honey - 20 g;
  • balsamic vinegar - 20 ml;
  • soy sauce - 50 ml.

Preparation

  1. Pour boiling water over the cherry tomatoes, cool and remove the skin.
  2. Beat all ingredients in a blender.
  3. Place the tomatoes in the marinade for 8 hours.
  4. Transfer to a jar and store in the refrigerator.

Marinated cherry tomatoes with basil


Pickled - bright representative modern preparations in which bright taste and aroma are achieved with a minimum of components. Everything seems simple, but the result is amazing: a couple of sprigs of basil transform the preparation. At the same time, you should not be zealous with its quantity - the tomatoes may become bitter.

Ingredients:

  • cherry - 440 g;
  • basil sprigs - 3 pcs.;
  • apple cider vinegar - 100 ml;
  • water - 100 ml;
  • sugar - 80 g;
  • salt - 10 g;
  • black peppercorns - 3 pcs.

Preparation

  1. Place the cherry tomatoes, basil and garlic in a jar and pour boiling water over it for 5 minutes.
  2. Repeat the action three times.
  3. At the same time, cook the marinade.
  4. Drain the water, pour the marinade into the jar, roll it up and wrap it.

Delicious pickled cherry tomatoes are obtained not only in the marinade, but also in own juice. This type of preservation is convenient and practical: cherry tomatoes are used as a snack, and the juice is good as a drink. True, it is very expensive to prepare it from cherry tomatoes. Cheaper to make from tomatoes. Moreover, this a good option get different tastes in one preparation.

Cherries pickled according to this recipe are piquant and slightly spicy. Thanks to their interesting taste, they can become a worthy snack even on a holiday table. But not everyone likes spiciness, especially since pickled tomatoes love sugar. There are many other recipes for preparing sweet cherry tomatoes for the winter.

Advice: To ensure that the tomatoes retain their shape and remain elastic, make a puncture in the area of ​​the stalk.

Sweet cherries in small jars

Cooking time: 60 minutes

Number of servings: 7

Energy value

  • calorie content – ​​51.8;
  • proteins – 0.8 g;
  • fats – 0.10 g;
  • carbohydrates – 12.02 g.

Ingredients

  • cherry tomatoes – 700 g;
  • water – 1 l;
  • garlic – 15 g;
  • vinegar - 1 tbsp. l.;
  • sugar – 3 tbsp. l.;
  • peppercorns – 3 pcs.;
  • cloves – 1 pc.;
  • bay leaf – 1 pc.;
  • salt – 1 tbsp. l.

Step-by-step preparation

  1. Sterilize lids and jars. Wash the vegetables well.
  2. Boil water, add sugar and salt to it. Leave on the stove for another 3 minutes.
  3. Throw garlic, bay leaf, cloves, peppercorns into the bottom of the jars, then fill tightly with cherry tomatoes.
  4. Add vinegar to jars. Pour hot brine over the tomatoes, but do not roll them up.
  5. Carefully place a towel at the bottom of the pan with boiling water and place the jars on it. They should be 2/3 in water. Cover with lids. Pasteurize for 15 minutes.
  6. Carefully remove the jars. Roll up and turn over. Wrap yourself up in something warm. On the 2nd day, take it to the cellar.

Advice: When choosing tomatoes of this type, pay attention to the smell. Good cherry tomatoes have a pronounced tomato aroma - if it is weak or absent altogether, it means that the tomatoes were picked too early, and they were already ripening on the way to the store.

Knowing how to pickle cherry tomatoes can save you time because they are much easier to handle. Small tomatoes are saturated with brine much faster and will be ready for consumption in a couple of weeks. Tomatoes according to these recipes turn out juicy and spicy - just right for a snack. Your guests will certainly appreciate them.

Small and tasty – cherry tomatoes – in Lately have become very popular among housewives. Canned small tomatoes look very beautiful on the holiday table, especially if they are of different colors - red, yellow. Cherry tomatoes marinated for the winter are very tasty, beautiful and bright, they are also unusually tasty. Due to the fact that the tomatoes are small, they are well soaked in the marinade. They can be used as a stand-alone appetizer or as a garnish for the main dish.

Quick and tasty - a simple recipe for pickled cherry tomatoes

Ingredients:

For 800 grams of cherry tomatoes:

  • salt – 130 gr.;
  • sugar – 100 gr.;
  • a tablespoon of vinegar;
  • a couple of sprigs of rosemary (you can take one sprig of dry)

How to cook:

  • Place the fruits in clean jars;
  • prepare the marinade: add salt, granulated sugar and a couple of rosemary sprigs;
  • boil;
  • remove from heat and add vinegar;
  • pour marinade over tomatoes;
  • sterilize jars of tomatoes

Attention! Sterilize jars of tomatoes as follows:

  • Place a kitchen towel on the bottom of a tall pan;
  • put cans on it;
  • pour some water into the pan;
  • put on fire and bring to a boil;
  • Boil the jars over low heat for about 30 minutes;
  • let cool and roll up

Spicy cherry tomatoes

Ingredients:

  • one and a half kilograms of cherry tomatoes:
  • bell pepper – 2 pcs.;
  • hot chili pepper – 1 pc.;
  • garlic – 8 cloves;
  • bulb;
  • cloves – 3 pcs.;
  • bay leaves and horseradish leaves - optional;
  • greens (dill, celery, parsley)

To prepare two liters of marinade:

  • salt – 50 gr.;
  • sugar – 100 gr.;
  • apple cider vinegar – 60 ml

Canning steps:

  1. Sort through the tomatoes, select the ripest fruits without damage, rinse and dry with a towel.
  2. Pierce the tomatoes in several places.
  3. Cut bell pepper into long strips;
  4. Cut the hot pepper into small pieces;
  5. Cut the onion into half rings.
  6. Prepare clean and sterilized jars in which to place:
    • garlic and onion;
    • dill umbrella;
    • horseradish, bay leaf;
    • a couple of carnations;
    • a circle of hot pepper and a few pieces of bell pepper;
  7. Place the fruits on the prepared spices.
  8. Upload content hot water.
  9. Let stand for 20 minutes.
  10. Drain the water from the jars into a saucepan.
  11. Put on fire, boil.
  12. Prepare the marinade.
  13. Boil.
  14. Turn off the heat, add vinegar and pour into jars.
  15. Roll up and turn over.

Advice! For canning cherry tomatoes, it is better to take liter or half-liter jars, as it is much more convenient to roll them up and store them.

Pickled cherry tomatoes for the winter, just like in the store

To make tomatoes resemble store-bought ones, you need not only 0.5 liter jars, but also a special recipe. The end result is marinated cherry tomatoes for the winter, just like in the store, and such that even those who don’t like them like them. So, you will need:

  • Cherry tomatoes;
  • Peppercorns – 4 pcs.;
  • French mustard seeds 1-2 tbsp;
  • Garlic – 2-3 cloves;
  • Sugar – 4 tsp;
  • Vinegar – 1 tsp.
  • Cloves – 2 pcs.;
  • Greenery
  • If desired, you can add onions or sweet onions.

Place greens (1 sprig of dill and parsley), onions, garlic and spices on the bottom of the jar. Prick the tomatoes with a toothpick to prevent them from bursting and place tightly in a jar. Add salt, sugar and mustard and pour boiling water so that the water does not reach the neck, about 5/6 of the can. Then sterilization is carried out for 20-30 minutes and the jars are rolled up. Leave upside down and covered until completely cool.

Pickled cherry tomatoes for the winter in liter jars

Cherry tomatoes are distinguished by increased sweetness and look very elegant. Preparing pickled cherry tomatoes for the winter in liter jars is convenient and delicious preserves. This proven recipe for pickling small tomatoes in liter jars consists of the following ingredients:

  • Cherry tomatoes, you can take different colors, it looks unusual;
  • Garlic – 4 cloves;
  • Bay leaf - 2 pcs.;
  • Peppercorns;
  • Ground black pepper – 0.5 tsp;
  • Dill in umbrellas (you can use seeds);
  • Hot chili pepper - a couple of cloves.

To prepare 1 liter of marinade you will need 1 tbsp. l. salt and sugar, 1 tsp. vinegar.

Place a bay leaf, chopped garlic cloves, ground pepper, 2-3 peppercorns and several cloves of hot pepper on the bottom of the jar. The washed tomatoes are placed tightly in a jar, after which it is filled with boiling water and closed with a clean lid for 30 minutes. Then the resulting water from all the cans is poured into a pan, a little boiling water is added as the brine boils away.

For 1 liter of liquid, pour 1 tbsp into the brine. salt, 1 tbsp. sugar and dill - umbrellas or seeds. Boil for 7-10 minutes, add vinegar essence at the rate of 1 tsp. for 1 liter jar of seams. Boiling marinade is poured over the tomatoes. Roll up and cool the jars upside down, as usual.

Instant marinated cherry tomatoes

Many housewives have fallen in love with mini cherry tomatoes. They decorate any dish, are easy to use, remain intact during cooking, and are also sweeter and juicier than regular tomatoes. Miniature varieties have much higher sugar content. Instant marinated cherry tomatoes are convenient to prepare in advance, before the holiday. Due to their size, they are quickly soaked in the marinade and can be consumed almost immediately. But it’s better to let the tomatoes brew for two days. Our recipe adds a hint of cinnamon to the spicy aroma of herbs and garlic.

Everything is done very quickly. Be sure to try this express recipe and it will become your favorite.

Cherry - 400 grams is enough. We choose whole, ripe fruits with thick skin. We will also need:

  • Water: 0.5 cups
  • Salt: 0.5 tablespoon
  • Sugar: 0.5 teaspoon
  • Vinegar 9%: 15 ml
  • Ground cinnamon: 1/4 teaspoon
  • Garlic: 1 clove
  • Bay leaf: 2 pieces
  • Allspice: 1-2 peas
  • Dried dill: 1/3 teaspoon
  • Dried basil: 1/3 teaspoon

We start cooking by sterilizing the dishes. You can do this using the traditional method, or you can use steam sterilization. To sterilize with steam, the jar can be placed upside down on a metal sieve and placed on a pan of water. You can place the jar directly in a small ladle or put it on the spout of the kettle. It will take 15 minutes to kill germs. The jar is placed upside down on an ironed towel. The jar must be dry! We also sterilize the lid.

Now let's wash the tomatoes and pierce them several times near the stalk - this way we will avoid them cracking. Place basil, dill, bay leaf, peppercorns and garlic in a jar. We put cherry tomatoes up to the hangers of the jars. Place the remaining bay leaf in the middle of the jar.

Prepare the marinade: add salt and cinnamon to boiling water. Pour it into a jar. Lastly, pour vinegar into the jar so that it does not have time to evaporate. Roll up the jar. Turn it over several times - the vinegar should dissolve.

Wrap the jar in something warm for 5-6 hours. You need to store it in a cool, dark place. 20 minutes - and you're done!

Note. You can also use fresh herbs (basil and parsley) in the recipe. In this case, the jar of prepared tomatoes needs to be sterilized for 15-20 minutes.

Recipe for pickled cherry tomatoes “Finger lickin' good”

Preparing tomatoes usually takes little time, most of which is spent on preparing the ingredients and putting them into jars. The recipe for pickled cherry tomatoes “Finger-licking good” is no exception, and the tomatoes are simply delicious.

Required ingredients:

  • Cherry tomatoes (you can also use the cream variety);
  • 1.5 liters of water;
  • 3 tbsp. granulated sugar;
  • 2 tbsp. salt;
  • 4-5 cloves of garlic;
  • 0.5 cups (or a little less) 9% table vinegar;
  • 3 sprigs of rosemary;
  • 3-4 sprigs of basil;
  • 1 tsp black peppercorns.
  1. Before you begin the preservation process, you must thoroughly rinse all the vegetables and carefully tear off the existing stalks. The next step is washing the greens and drying them. The basil should be divided into separate leaves, and large sprigs of rosemary should be broken into several pieces. Garlic cloves should be peeled and washed.
  2. For canning tomatoes, it is best to use liter jars, which must first be sterilized and dried. Cherry tomatoes are laid out interspersed with herbs and garlic. The jars should be filled to the top equally with all ingredients.
  3. Then we start preparing the marinade. You need to add sugar and salt to the water, as well as black peppercorns. Water with spices is sent to the fire and brought to a boil.
  4. After boiling for several minutes, the marinade must be removed from the heat. Add vinegar to hot water and mix everything thoroughly. Pour the finished marinade over the tomatoes that were previously placed in jars.
  5. All jars must be closed with metal lids for preservation, turned upside down, and wrapped well. When they have completely cooled down, they can be safely transferred to a cool place for long-term storage.

To make the tomatoes look even more appetizing festive table, you can combine tomatoes of different colors in one jar. No one will remain indifferent after trying your creation! The name tomato fully corresponds to its unsurpassed taste, it’s definitely finger-licking good!

Round, delicious cherry tomatoes are a real decoration for the table. I really want to enjoy them even in the frosty season. unforgettable taste! And this is quite possible. I offer you mine today best recipes Cherries for the winter - you'll lick your fingers! It turns out so delicious! You won’t notice how your family and guests will quickly eat the entire jar and ask for more.

So how do you salt neat little tomatoes? I offer you simple recipes that can be easily done at home. They are all very tasty, choose any convenient way for you to close tomatoes for the winter.

Cherry tomatoes in their own juice "You'll lick your fingers"


A very practical way is to pickle tomatoes in their own juice. The resulting tomato puree can then be added to soups and borscht, and aromatic sauces can be prepared based on it. And such tomato preparations are stored very well - for at least a year. True, they never stayed with us for long, we love them very much!

Ingredients:

  • 2.5 kg of strong cherry tomatoes (a little unripe can be used);
  • 2 kg soft tomatoes (for puree);
  • 1 head of garlic;
  • 3 tbsp. spoons of salt;
  • 2 tbsp. spoons of granulated sugar;
  • 3 pcs. bay leaf;
  • 6 black peppercorns;
  • 3 tbsp. spoons of vinegar (9%).

How to prepare:

  1. Wash the soft tomatoes, dry them slightly, and cut a cross on top. Place in a bowl and pour boiling water over for 1 minute. Then salt the liquid, then cold water. After a couple of minutes, easily remove the skin from them.
  2. Let's pass the tomatoes through a meat grinder or grind them in a blender. Then rub this mass through a sieve to separate the grains.
  3. Pour the tomato puree into the pan, add salt and sugar. Gradually bring to a boil, simmer for five minutes.
  4. At the same time, sterilize the jars over steam. Let the lids sit in boiling water for a few minutes.
  5. Wash the strong cherry tomatoes thoroughly and dry them slightly. Pierce their skin with a toothpick in the area of ​​the stalk. Place the cherry tomatoes in jars up to the shoulders.
  6. Peel, wash and coarsely chop the garlic. Add to jars of tomatoes. Throw a bay leaf and a couple of peppercorns on top.
  7. Boil water in a kettle and pour it over the tomatoes in jars for three minutes. Then drain the water and pour hot tomato puree over the vegetables, not reaching the top by a couple of centimeters. Pour in vinegar (1 tablespoon per 1 liter jar).
  8. Cover with lids. Sterilize in a wide saucepan after boiling for 9 minutes. It is better to lay a towel on the bottom.

Carefully take out the jars and roll up their lids. Turn the canned tomatoes over and wrap them up. After 12 hours, transfer to a cool place for storage.

Cherry for the winter with citric acid and herbs


If you are looking for a way to deliciously pickle cherry tomatoes for the winter in jars without vinegar, then this recipe is for you. I'll tell you how to seal cherry tomatoes with citric acid. You can use herbs to suit your taste – not necessarily the ones suggested in the recipe.

Note: we came up with a rather Italian version, you can choose Provençal or any other. This depends on the set of herbs you choose. Fresh herbs can be replaced with dried herbs in a bag.

Ingredients:

  • 1.5 kg cherry tomatoes;
  • 1 tbsp. l. citric acid (or 1.5 tbsp. fresh lemon juice);
  • 3 liters of water;
  • 3 tbsp. spoons of granulated sugar;
  • 3 tbsp. spoons of salt;
  • 2 sprigs each of rosemary, basil and thyme (thyme);
  • Cinnamon - on the tip of a knife in each jar.

How to prepare:

  1. Wash the tomatoes and pierce them where the stem attaches. Fill the jars tightly with tomatoes.
  2. Pour water into a saucepan, add sugar, salt, chopped herbs. Heat to a boil, then add citric acid (or juice), cinnamon and stir.
  3. Pour hot marinade over cherry tomatoes in jars. Cover with lids. Sterilize on a folded towel in a wide container for 7 minutes.

We take out the cans and roll them up with a key. Let's turn it over, check for leaks, and wrap it in something warm. Store in a dark place.

Cherry tomatoes, marinated without sterilization


Among the best finger-licking cherry recipes for the winter, the method of pickling without sterilization is especially popular. Agree, you don’t always have the time or desire to boil cans of canned vegetables in a wide container. Let's try the classic version with three fills.

Ingredients for 5 half-liter jars:

  • 1.5 kg cherry tomatoes;
  • 2 liters of water.

Marinade for 1 liter of water:

  • 4 teaspoons coarse salt;
  • 2 tbsp. spoons of granulated sugar;
  • 1 teaspoon of vinegar (6%) - per jar.

Spices for 1 jar:

  • 0.25 horseradish leaves (or 2 cm piece of horseradish root);
  • 1 clove of garlic;
  • 1-2 leaves of black currant (or cherry);
  • 1 dill umbrella;
  • 1 bay leaf;
  • 2-3 peas of black pepper.

How to prepare:

  1. Wash the jars and lids with soda and scald with boiling water. Let's discuss it.
  2. Place an umbrella of dill, chopped garlic, leaves, and peppercorns in each jar. Then fill it with tomatoes up to the shoulders.
  3. Prepare the brine: boil water, add salt, sugar, mix.
  4. Let's do triple fill. First, pour in for 15 minutes, pour the brine into a saucepan, and boil. The second time - for 10 minutes. If there is less water, add boiling water. Pour into a saucepan and bring to a boil. Fill it a third time, then add vinegar to each jar and roll up the lids.

Let the cherry tomatoes in the jars with vinegar gradually cool upside down and wrapped up. Can be stored in your home pantry.

Spicy cherry tomatoes


For those who like it “hot”! I will share with you a recipe for spicy cherry tomatoes in liter jars. Moreover, you can adjust the degree of pungency at your discretion by taking more or less spicy components.

Ingredients for 3 liter jars:

  • 2 kg cherry tomatoes;
  • 12 cloves of garlic;
  • 2-3 chili peppers;
  • 3 tbsp. spoons of salt;
  • 3 tbsp. spoons of apple cider vinegar (6%);
  • A bunch of dill.

How to prepare:

  1. Wash the tomatoes and dry them.
  2. Peel the garlic, wash it, and separate it into slices. We clean the chili peppers from seeds, wash them, and cut them into small pieces. Wash the dill and let it dry.
  3. Place layers on the bottom of clean, sterilized jars: herbs, garlic, tomatoes and hot peppers. Add 1 tbsp. spoon of salt, pour in 1 tbsp. spoon of vinegar.
  4. Pour boiling water from a kettle into the jars and cover with sterilized lids. Place in a wide bowl and sterilize the jars after boiling the water for about 10 minutes.

We take our preparations out of the boiling water, wipe the jars, turn them over, and cover with a warm blanket. When cool, transfer to the pantry.

Sweet cherry tomatoes: a simple recipe


Many people prefer sweet recipes for pickling cherry tomatoes for the winter. I'll tell you how easy it is to make sweet pickled cherry tomatoes with 1 liter of marinade.

Ingredients:

  • 2 kg cherry tomatoes;
  • 2-3 cloves of garlic;
  • 3 pcs. bay leaf;
  • 3-6 black peppercorns;
  • 1 large onion;
  • 50 g parsley.

For the marinade:

  • 1 liter of water;
  • 6 tbsp. spoons of granulated sugar;
  • 2 tbsp. spoons of salt;
  • 8 tbsp. spoons of vinegar (9%).

How to prepare:

  1. Wash the cans of soda and sterilize them over steam. Pour boiling water over the lids for 5 minutes.
  2. Wash the tomatoes and pierce the skin to prevent it from bursting. Peel the onion, wash it, and chop it into half rings. Divide the peeled and washed garlic into cloves and cut each in half. Wash the greens and dry them on a napkin.
  3. In each jar we place greens, cherry tomatoes with garlic and onions. Sprinkle peppercorns and bay leaves on top.
  4. Pour boiling water over the vegetables in the jar, cover with lids, and let steep for 10 minutes. Pour this water into the pan, boil again and pour in for 8 minutes.
  5. For the third time, pour the water into the pan. Add sugar, salt, bring to a boil, pour in vinegar. Stir and simmer over low heat for 15 minutes. Then pour the marinade into jars.

Roll up the lids and let cool under a warm blanket. Sweet cherry tomatoes are ready!

Cherries with garlic, cold marinated


The best pickling recipes involve not only great taste, but also preservation useful properties vegetables Prepare the cherry tomatoes in a cold way, they will turn out almost like barrel ones!

Ingredients:

  • 2 kg cherry tomatoes;
  • 1 head of garlic;
  • 1 tbsp. spoon of granulated sugar;
  • 3 tbsp. spoons of salt;
  • Dill umbrellas – 1 pc. on the jar;
  • Horseradish leaves, currants (cherries can be used);
  • 1 tbsp. spoon of vinegar (9%).

How to prepare:

  1. We wash the canning container with soda and sterilize it in any way.
  2. We wash the tomatoes and make several punctures in the area where the stalk is attached. We wash all the greens and leaves and dry them. Peel the garlic, wash it, cut it into slices.
  3. Place a leaf of horseradish and an umbrella of dill on the bottom of each jar. Layer out tomatoes (pierced side up), currant leaves, and garlic. Fill the jars up to their shoulders.
  4. Pour sugar and salt into jars, pour in boiled cold water. Close with nylon lids and shake well.

Place the cherry tomatoes and garlic in the refrigerator for storage. You can serve it after three days.

Cherry with mustard seeds


Another very interesting recipe- with mustard seeds. Cherries are piquant and spicy. I usually prepare these tomatoes in a half-liter jar. These products are designed for four such jars.

Ingredients:

  • 1 kg cherry tomatoes;
  • 2 teaspoons (topped) mustard seeds;
  • 24 peas of allspice;
  • 4 things. bay leaf;
  • 1 liter of water;
  • 100 ml apple cider vinegar (6%);
  • 3 teaspoons salt;
  • 3 tbsp. spoons of granulated sugar.

How to prepare:

  1. We sterilize jars and lids for preservation.
  2. Wash the tomatoes well and wipe them paper towel. We put them in jars.
  3. Boil water in a kettle, pour in tomatoes. Cover with lids and leave for 20 minutes.
  4. Pour water from the jars into the pan. Add sugar, salt and vinegar. Heat to a boil.
  5. Meanwhile, pour 6 peppercorns into jars, 1 bay leaf and half a teaspoon of mustard seeds. Pour in the hot marinade.

Now you can roll up the lids, turn them over and cover with a warm towel. After a day, transfer to a cool place.

If you are into video recipes, check out this method of pickling cherry tomatoes.

These are the best cherry cherry recipes for the winter, finger-licking, incredibly tasty and beautiful! I wish you successful preparations and good mood! Bon appetit!

Before preparing pickled cherry tomatoes for the winter, you need to prepare clean, sterile jars. Wash half-liter and liter jars well in warm water with addition baking soda, then hold it over the steam for a few minutes. Place the washed lids in boiling water and hold for 2-3 minutes.

It is very convenient to sterilize jars in the oven, microwave or convection oven. Place the washed jars on a wire rack and keep at a temperature of 100 degrees for 5-10 minutes.

At the bottom of each jar you need to put one or two cloves of garlic, dill seeds, a few peppercorns, parsley and dill. If desired, you can add your favorite spices, horseradish leaves, a sprig of celery, onion rings or hot pepper.

Pickled cherry tomatoes for the winter can be prepared from slightly unripe fruits - it is very important that the surface of the tomatoes is intact, not soft, otherwise it will crack from the hot marinade.

Sort the tomatoes, wash them and chop them near the stalk - you can use a toothpick or fork. Thanks to this, the tomatoes will not crack and will marinate faster.

Place a few larger tomatoes on top of the garlic and spices, then fill the jar to the neck with small fruits. You can also add a sprig of dill or parsley on top of the tomatoes.

Harvesting cherry tomatoes for the winter is ready. All that remains is to cook the marinade and pour it into jars.

Pour a liter of water into a saucepan, preferably enameled, and bring to a boil. Pour hot water over the tomatoes and cover them with a lid.

Since we can can cherry tomatoes without sterilization, they need to be warmed well. Leave the tomatoes in hot water for 15 minutes, then pour the water back into the pan.

To prepare the marinade, add salt and sugar to water, bring to a boil and add vinegar.

Immediately pour the hot marinade over the tomatoes and roll them up.

There are a lot of recipes for cherry tomatoes for the winter, but this option is one of the simplest and fastest.

Closed cans should be turned upside down and wrapped in a blanket or other warm cloth. Once the jars have cooled, they can be turned over and stored. In about two weeks you will be able to taste the tomatoes. Fragrant sweet and sour cherries can be served separately or with a side dish. Bon appetit!