There are many ways to make delicious canned tomatoes cherry tomatoes (prepared for the winter): sweet, spicy - for every taste. The main feature that distinguishes the rolling of cherry tomatoes is that the size of the fruit fits perfectly in the mouth, and you can eat it at one time without biting into parts. Agree that this moment is important at the festive table. And the sight of the preparations themselves also evokes pleasant emotions when you see whole small brightly colored fruits with sprigs of greenery in the jars. All components in this recipe are designed for a 3-liter jar, but if necessary, you can use any container. cherry involves the use of the following ingredients:

• 3 leaves of walnut and currant.
• Half 1 sweet pepper.
• 1 garlic clove.
• 1 slice of hot pepper.
• Tomatoes.

Place all of the above in jars and then pour boiling water over them. After 8 minutes, salt the liquid and use it to prepare a marinade, which is prepared from the following components per three-liter container:

• 1 laurel sheet
• Two tablespoons of sugar.
• 3 peppercorns.
• One tablespoon of kitchen salt.

We boil everything and pour it into prepared three-liter cylinders filled with vegetables. After this, add 2 dessert spoons to the jars table vinegar 9% and seal the tomatoes hermetically. Delicious cherry tomatoes are already quite ready and can become a favorite snack on your table.

Sweet recipes for cherry tomatoes, if the ratio of ingredients is not strictly followed, may not turn out the way you want, so before you start canning, you need to carefully study the recipe:

• We take fresh parsley, tomatoes, several onions, dill umbrellas, garlic.
• The next step is to prepare a fragrant marinade for one liter of water, which will require two tbsp. spoons of sugar, 3 bay leaves, three tablespoons of grape or other vinegar and 1.5 tbsp. spoons of salt.
• We pierce the tomatoes with a toothpick, cut the onions into half rings, put it all in containers as follows - dill, peppercorns, garlic, parsley, onions, tomatoes and greens again.
• Pour boiling water with spices, cover them and let sit for a few minutes.
• Drain the liquid, boil it and then refill it.
• The jars should be hermetically sealed, turned over and wrapped.
• After cooling, put them in the cold.

Like this sweet preparation Cherry tomatoes will be a real treat in the middle of winter.

The canning of tomatoes for the winter (cherry) described above is, of course, very tasty, but sometimes in winter you want something spicy, so rich and aromatic. Most likely, you will like the recipe - spicy tomatoes cherry in a delicious way, for which both red vegetables and green, unripe ones can be used. For preservation you will need:

• Water - five liters.
• 200 g 6% vinegar.
• 400 g sugar.
• For one three-liter container - 2 aspirin tablets; if the container is less than one and a half liters, then you will have to divide the tablets.
• Garlic.
• Bell pepper.
• Horseradish root.
• Chilli.
• Dill.

Canned cherry tomatoes are prepared as follows:

• All the spices are placed at the bottom of the container, and then the tomatoes, between which the paprika slices are placed.
• Aspirin is added.
• Pour boiling water over everything and roll it up, after which the jars can be safely stored in a warm place.

This completes the delicious canning of cherry tomatoes.

These tomatoes look very nice in various salads. Preserving cherry tomatoes in Assorted salad involves the use of slightly unripe vegetables. In addition, you will need for it: onions, celery, fresh parsley, allspice, dill, currant leaves, hot pepper and garlic. The recipe for rolling cherry tomatoes involves using the following marinade, which is prepared per 1 liter of water:

• Three tablespoons of vinegar 6%.
• 1 rosette of cloves.
• 2 tbsp. spoons of sugar.
• 1.5 tablespoons of salt.

According to this recipe, we close cherry tomatoes for the winter in sterilized jars, each layer of tomatoes should be covered with a parsley leaf on top, and all ingredients should be added. Pour in the marinade, drain after 10 minutes, boil and pour in, and then roll up.

Each recipe for canning cherry tomatoes described above is unique in its own way, but the housewife chooses it based on her personal taste.

These beloved “babies” are now grown even in the northern regions of the country. Dense, elastic fruits store well and are perfect for vegetable and meat salads, round and plum-shaped cherry tomatoes are a pleasure to preserve. In addition to their size, they have another advantage - a variety of colors: from greenish-yellow to almost black, and even striped! There are various recipes for preserving cherry tomatoes for the winter, but they are not much different from preserving their classic red counterparts. Just because of the size of the fruit, it is better to use small-sized jars for sealing, preferably no more than a liter.

Ingredients:

• cherry tomatoes - 1 kilogram;
• vinegar (preferably apple or other fruit vinegar) - 60-70 milliliters;
• allspice and black peppercorns - 5-6 pieces;
• bay leaves - 3-4 pieces;
• green basil - a couple of sprigs;
• bell pepper - medium size;
• dill - 2-3 sprigs;
• garlic cloves - 4-5 pieces;
• small “spark” pepper;
• salt, sugar - full tablespoons;
• honey - a couple of tablespoons.

Cherry tomatoes with honey for the winter. Step by step recipe

1. Wash the jars thoroughly, but not with the newfangled “Ferry” or similar product, but with baking soda, rinse well. Since they are small in size, they can be sterilized in various convenient ways: in the oven, microwave or, as usual, over steam, you can hang the jar on the spout of the kettle. Then carefully, so as not to get burned, place the neck down on a towel folded in two layers. The lids also need to be treated by boiling in water.
2. Prepare the tomatoes, wash, dry, you don’t have to tear off the tails, Bell pepper cut into triangles, “light” into 2-3 parts.
3. Place peppercorns, garlic cloves, dill umbrellas, bay leaves, basil in a jar, fill with tomatoes, add sweet peppers.
4. Prepare a filling of 2 liters of boiling salted water and sugar, pour carefully into a jar, let stand until it cools, pour back into the pan. Let the liquid boil, pour in vinegar, add honey, stir. Pour into the tomatoes, roll up or screw on the lid tightly, check the quality of the twist, turn the lid down, cool, and store.

An assortment of fruits of different shapes and colors in combination with other vegetables will look beautiful. “I love to cook” wishes you bon appetit! And be sure to try to cook

Canned cherry tomatoes– an excellent recipe for unique homemade preparations for the winter. Small tomato berries are very easy to preserve, and they are a pleasure to eat. Many housewives use such neat pickled fruits as decoration for holiday dishes, but if you open a jar of cherry tomatoes for lunch for your family, then everyone in your household will be delighted.

As a matter of fact, every housewife knows recipes for pickled tomatoes, but only a few have tried to prepare cherry tomatoes, and yet the preservation method is almost identical.

Small, neat fruits are more reminiscent of berries, so they can be preserved together with twigs or stalks, then they will look even more elegant when served.

Canned cherry tomatoes: recipe

Here is a universal option on how to cook canned cherry tomatoes recipe requires cherry tomatoes, several umbrellas of young dill, two cloves of garlic, a blackcurrant leaf, a bay leaf, a piece of horseradish root, a few peas of allspice and black pepper, a piece of carrot,

For one liter of marinade you need two heaped teaspoons of sugar, a heaped teaspoon of salt, and a tablespoon of vinegar.

Place the spices in a sterilized jar, then add the cherry tomatoes. Pour boiling water over it, cover with a lid, leave in this position for 5-10 minutes. Pour water into a saucepan, add salt and sugar, boil and pour over vegetables. Pour in vinegar essence, roll up, turn over and wrap until cool.

Can cook canned cherry tomatoes for the winter with celery. For one three-liter bottle you need to take two kilos of tomatoes, three stalks of celery (10 cm), a spoonful of chopped celery, four black peppercorns, Bay leaf.

For a liter of marinade add two tablespoons of salt, one of sugar and one spoon of vinegar essence.

Place pepper, bay leaf, and chopped herbs on the bottom of the jar. Then pack the tomatoes tightly. Place the celery stalks vertically along the walls. Pour boiling water and leave for five minutes, pour this water into a saucepan, add salt and sugar. Bring the marinade to a boil and fill the bottle with brine. Pour in the essence and seal tightly with a boiled lid. And in winter you can open it, by the way, you can add it to your taste, for example, garlic or hot pepper.

How to can cherry tomatoes

It's no secret that you can make jam from rose petals, zucchini, cones, walnuts, watermelons, it's time to pay attention to tomatoes. Another interesting option how to can cherry tomatoes, is to make jam from them, the amazing taste of which is given only by one star anise. Tomato jam - delicious and unusual delicacy. You also need to take two kilos of tomatoes, one lemon, lemon juice, 850 g of sugar. It is imperative to choose tomatoes with dense flesh so that they do not turn into mush when cooked, but they must be completely ripe; if you see a piece of hard green pulp near the stalk, it must be carefully cut out, as it will spoil the taste of the delicacy. Agree, this will surprise everyone, and your friends will ask you for a unique recipe.

You need to start by rinsing the tomatoes, making a cross-shaped cut at the top, and immersing them in boiling water for a couple of seconds. After which you can quickly and easily remove the skin.

Cut lemon into half rings. Now mix the tomatoes, lemon, sugar, star anise in a shallow bowl. Place on the fire and bring to a boil, cook for an hour over medium heat. After this, you need to leave the mixture for a day at room temperature, only after a day add the juice squeezed from half a lemon. Put it back on the fire and cook for another hour over medium heat.

Now the finished jam can be placed in sterilized jars, rolled up and stored in a dark, cool place. This tomato jam can be served with meat dishes or made into sandwiches with cheese. Here's the simplest answer: Is it possible to can cherry tomatoes?, as you can see, these fruits are suitable for the most exotic recipes.

How to preserve cherry tomatoes

To cook unusual canned cherry tomatoes, recipe Can be taken with soy sauce. As usual, in a liter jar you need to put herbs and an umbrella of dill, a couple of allspice peas, a couple of bay leaves, and put the tomatoes on the shoulders. The marinade is prepared using the following calculation: per liter of water, a spoonful of sugar, half a spoonful of salt, a spoonful of soy sauce, two tablespoons of vinegar.

Tomatoes need to be pricked at the stem before putting them in a bottle so that the skin does not burst when you pour in the boiling water. First you need to pour boiling water and leave for 10 minutes, then drain it, stir salt and sugar in the water, bring to a boil. Pour the marinade into jars, add vinegar and soy sauce. Cork.

Particular attention is always paid unusual recipes, how to preserve cherry tomatoes, this includes the option of preparing dried tomatoes with rosemary. For one half-liter jar you will need 450 grams of tomatoes, two sprigs of rosemary, three peas of allspice, a couple of cloves of garlic, dried thyme, half a liter of vegetable oil and salt.

The tomatoes should be washed, dried and placed on a baking sheet. Sprinkle thyme and salt on top and drizzle vegetable oil. Tomatoes need to be baked for an hour and a half, maintaining a temperature of one hundred degrees. When the dried halves have cooled, they can be placed in a sterilized jar, adding pepper, rosemary, and garlic. Pour in the remaining boiling oil and close the lid. These tomato preparations should be stored in the refrigerator.

You can also prepare dried tomatoes with dill; for a 700-gram container you need to take 600 g of ripe cherry tomatoes, 50 g of dry dill, a couple of bay leaves, 30 g of dried parsley, three allspice peas, 50 g of a mixture of Provencal herbs, half a glass olive oil. Or maybe you'll like it.

The tomatoes must be washed and cut in half. Mash the spices and mix. Place the halves on a baking sheet so that the cut is at the top, add a few drops of olive oil to each half and sprinkle with spices on top.

Cook at about 100 degrees for 3.5 hours. Afterwards, they need to be placed in sterilized jars, filled with boiling oil, and sealed tightly. Keep refrigerated. In the future, these tomatoes can be used to prepare various tomato sauces.

Canned cherry tomatoes

In general, to cook canned cherry tomatoes, you can take any option on how to prepare it and adapt it to small jars and small tomatoes.

In this case, in addition to tomatoes, we will use grapes: three liter jar you need to take a kilo of cherry tomatoes and 400 g of grapes, another bell pepper, 50 g of dill, currant leaves, cherries, horseradish leaves. For brine, per liter of water take two tablespoons of salt, two tablespoons of sugar, a spoonful of citric acid, which we will use instead of vinegar.

Tomatoes and grapes must be washed and each berry separated from the branch. Place washed cherry and currant leaves, pieces of horseradish leaves, and the rest of the greens at the bottom of the jar. Place tomatoes and grapes in a container. Place slices on top bell pepper.

Pour boiling water over the contents of the jar, and after seven minutes pour the water into the pan. Add salt and sugar to it, boil, add citric acid. Fill the contents of the jar with brine, then seal it tightly.

Some people prefer to pickle tomatoes directly with the branches, so they will look especially attractive if you plan to serve this preserved food on the holiday table in the future. You will need 800 g of tomatoes on branches, dill and cilantro. For a liter of water, two tablespoons of salt and four heaped tablespoons of sugar, half a spoonful of vinegar essence.

The tomatoes on the branches need to be washed, dried, then put them in a jar and sprinkled with chopped herbs. Pour boiling water over the tomatoes, leave for 5 minutes and drain. Then pour boiling water again for another 5 minutes. Place the water on the fire, dissolve salt and sugar in it, pour the brine into jars, also add a spoonful of essence and seal it tightly.

Canned cherry tomatoes

Canned sweet cherry tomatoes Children especially like them, who happily eat them with fried potatoes, because these salty vegetables are more like berries. They can also be used to decorate salads and other holiday dishes.

A liter jar requires 600 g of tomatoes, three cloves of garlic, dill and parsley, a couple of bay leaves, four peas of allspice. The marinade is prepared as follows: two tablespoons of salt, two of sugar, a spoon of vinegar per liter of water.

Place spices, herbs and pieces of bell pepper into a sterilized container. Place the tomatoes. Pour boiling water over the contents twice, letting it sit for about five minutes each time and then draining the water. Dissolve salt and sugar in boiling water, pour it into a jar, add vinegar and roll up.

And finally, another very simple recipe that is reminiscent of our favorite pickled red tomatoes; by the way, you can also drink the brine, because it turns out surprisingly tasty. For a 0.7 liter bottle you need to take half a kilogram of tomatoes, horseradish root, four cloves of garlic, six peas of allspice, dill and parsley. We prepare the marinade according to the same scheme: a spoonful of salt, a spoonful of sugar, a spoonful of vinegar per liter of water.

The tomatoes must first be sorted, then washed in cold water. Dry them on a towel. Wash the spices, cut the peeled horseradish into pieces, cut each clove of garlic into halves.

Place half of the spices on the bottom of the jar, which must first be sterilized, then place the prepared tomatoes tightly: if you have several different types cherry tomatoes (red, yellow), then they can be laid out in layers. The remaining spices will be at the top, and then we need to pour in the boiling marinade and roll up our jars.

They turn out no less tasty. By the way, if you decide to marinate them in tomato sauce, then choose only juicy, ripe large tomatoes (regular varieties), which will be used to prepare tomato juice.

Tomato is the most popular summer fruit. According to statistics, its consumption accounts for 70% of all vegetables in the world. Every year, your favorite crop produces a bountiful harvest, part of which is eaten fresh, while the rest must be saved for the cold season. Every time housewives come up with more and more new recipes for canning tomatoes. You can experiment and seal tomatoes with honey instead of sugar for the winter. The introduction of honey saturates the marinade extraordinary taste and aroma. In addition to honey, you can add garlic, onion, hot peppers, herbs to taste - dill, parsley, horseradish, celery, cherry and currant leaves.

Full ripe fruits weighing 50-70 g with dense pulp and thick skin are suitable for preparing pickled tomatoes. During heat treatment, they will retain their integrity and will not fall apart when removed from the container. It is believed that marinades made from pink and brown varieties are especially tasty. Yellow, orange, plum-shaped, cylindrical and heart-shaped tomatoes look beautiful in a jar and on the table. Raw materials must be fresh, without mechanical damage and traces of harmful insects and microorganisms.

Especially for workpieces long-term storage varieties were bred that met the necessary requirements - Solnechny, Marinadny, Konservny Kyiv. The varieties Ermak, Zarnitsa, Rocket, and Prometheus have excellent canning properties. They differ in fruits small size, they have developed resistance to pathogenic microflora.

Preparing the main ingredients

Preparation of raw materials for conservation includes the following steps:

1. Inspection. The fruits must be carefully inspected to exclude damaged, wrinkled, or overripe fruits. If traces of mold or other diseases are found, the entire batch should be rejected.
2. Sorting. To pack tightly into jars, it is important to have tomatoes on hand that are slightly different in size. In addition, it is not always necessary to seal tomatoes in the same container. Sorting allows you to save time and not have to look for the desired fruit in the total mass.
3. The washing up. First, it is advisable to soak the tomatoes in a basin for half an hour, then rinse thoroughly with running water and place in a colander to drain. Sometimes there are recommendations to make a puncture at the site of the stalk to avoid cracking of the fruit when heated, but this is not necessary. It's more like reinsurance.
4. Other green ingredients - onions, garlic, herbs should also be inspected and parts unsuitable for canning should be removed.
5. It is better to take liquid, freshly collected, fragrant honey, for example, Altai mountain or taiga, acacia, linden, coriander, meadow honey. A product with a weak aroma will not be able to clearly appear in the marinade.

Delicious recipes for winter preparations

Canning - creative process, allowing you to find unexpected taste solutions and original combinations of products.

If you end up creating an extraordinary dish, it becomes the pride of any housewife.

Classic recipe for tomatoes in honey marinade

Honey is a delicate and delicate product, aromatic and slightly tart. In the classic version of preparing sweet tomatoes for the winter, these qualities come to the fore and are not drowned out by anything else.

To prepare honey tomatoes without spices you will need:

• Tomatoes - 1.8 kg.
• Bell pepper - 1 pc.
• Honey - 1 glass.
• Salt - 1 tbsp. l.
• Vinegar essence - 1 tbsp. l.
• Water.

Sterilize the glass container and cool it. Place the prepared tomatoes tightly in the container to the top. Cut off the stalk of the pepper, remove the seeds, chop coarsely, and place in the voids formed when the main product was added. Prepare boiling water, brew the fruits with it three times, adding before last time honey, salt and vinegar. Seal tightly, check the quality of the seal, place bottom up, cover.

Tomatoes with honey and horseradish

Seasonings for honey marinade should be taken in small quantities so that the flavors are harmoniously combined and no one is dominant.

Recipe for honey-tomato preparation with horseradish - products:

• Tomatoes - 600 g.
• Hot pepper - 2 rings.
• Dill - 1 umbrella.
• Horseradish - half a leaf.
• Garlic - 2 cloves.
• 9% vinegar - 1 tbsp. l.
• Salt - 1 tsp. with a slide.
• Honey - 2 tbsp. l.
• Water.

Prepare the container. The bottom layer of canned food consists of bitter and aromatic herbs - horseradish, garlic, pepper, dill. Place tomatoes on top of it. Brew the contents of the container with boiling water, cover with a lid, and leave for 15 minutes. Drain the liquid into a stainless container, add salt, honey, vinegar and boil. Season the fruits with the prepared brine and roll up. Air cooling.

With basil

Spicy marinades are always a big hit. It's hard to resist the temptation to try at least one tomato when an open jar smells invitingly of aromatic herbs.

To assemble such a blank, you will need the following ingredients:

• Tomatoes - 700 g.
• Basil - 2 sprigs.
• Garlic - 2 cloves.
• Honey - 3 tbsp. l.
• Bay leaf - 2 pcs.
• Salt - 1 tbsp. l.
• Allspice - 5 peas.
• Chili pepper - 1 small pod.
• Table vinegar - 1 tbsp. l.

Throw basil, garlic, bay, allspice and hot pepper into a jar, then fill it with tomatoes. Pour boiling water, after 15 minutes pour it into a container for cooking brine. Add salt, honey and vinegar, bring to a boil, pour over the fruits. Place a wire rack or towel into the sterilization container, install the product, pour hot water up to the hangers of the jars, sterilize for 15 minutes. At the end of the process, roll up.

With onion

When preparing marinades, you can vary them as you please. classic recipe, resulting in original dish with rich taste. If you don’t want to use vinegar, it can easily be replaced with lemon or currant juice. By adding a variety of seasonings, you can get a delicious product that you won’t be ashamed to put on the holiday table.

Here original recipe honey tomatoes with onions and spices:

• 1.8 kg of tomatoes;
• 1 liter of water;
• 100 ml honey;
• 300 ml red currant juice;
• 2 sprigs each of tarragon, currants and lemon balm;
• 1 tbsp. l. salt;
• 3 sweet peppers;
• 4 cloves of garlic;
• 4 onions;
• 1 hot pepper;
• 1 tbsp. oils;
• 6-8 peas of allspice;
• 3 bay leaves.

Blanch the tomatoes for 1 minute, immerse in ice water, take it out and let the water drain. The bottom of a 3-liter bottle is lined with herb leaves and spices. The tomatoes are laid out, placing onions cut into rings, sweet pepper slices and a bitter pod into the voids. A brine is made from water, currant juice, honey, salt and oil and poured into a bottle. The products are sterilized for 15 minutes and sealed tightly.

Salted tomatoes with honey and garlic

Pickling tomatoes is a method of preservation that will appeal to lovers of natural taste, those who are categorically against any acid - acetic, citric.

For this recipe required:

• 1.8 kg tomatoes.
• A bunch of greenery.
• 1 stalk of celery.
• Half a head of garlic.
• 2 tbsp. l. honey
• 2 tbsp. l. salt.
• 1 tbsp. l. vegetable oil.

Vegetables need to be prepared: cut up to half the fruit. Finely chop the greens, combine with garlic, passed through a press, add salt, season with oil. Fill the tomatoes with this mixture and place them in a sterilized container. Boil brine from water, salt and honey and pour it over the fruit. Sterilize for 20 minutes, roll up.

Marinated tomatoes with hot peppers

If you want to make a preparation for the winter that has a fiery taste, you should try this recipe:

• 2 kg of tomatoes.
• 1 large red carrot.
• 3 sweet peppers.
• Hot pepper to taste.
• 5 cloves of garlic.
• A bunch of parsley.
• Vinegar essence - 1 tbsp. l.
• 1 tbsp. l. salt.
• 2 tbsp. l. honey
• 1.3 liters of water.
• Bay leaf, peppercorns.

Wash and peel all vegetables. Cut carrots and peppers into pieces. At the bottom of a sterilized dish, make a “pillow” of spices and herbs. Place tomatoes on top, topping them with garlic, hot and sweet peppers, and carrots. Preserve by filling it three times; at the last stage, add salt, honey and vinegar to the container. Close under the lid.

Tomatoes in honey sauce

A delicate and slightly spicy brine is obtained with moderate use of seasonings. Products you need to prepare:

• 700 g tomatoes.
• 2 tbsp. l. honey
• 0.5 tbsp. l. salt.
• 1 tsp. citric acid.
• 1 bay leaf.
• 2 pcs. carnations.
• 5 peas each of allspice and black pepper.

First put the aromatic seasonings into the steamed jar, then the vegetables. Brew them with boiling water three times, adding honey and salt before the last step.

Five-minute recipe

Recipes for quick and easy cooking are always relevant. Any housewife wants to come up with something tasty, spending as little time as possible. The method of canning with short-term heat treatment meets this request. You need to take the following products for the cylinder:

• Tomatoes - 1 kg.
• Bell pepper - 1 kg.
• 1.5 liters of water.
• 2 tbsp. l. fruit vinegar.
• 100 ml honey.
• Black peppercorns.

Place the prepared plant material in a container, pour boiling water over it, and let stand for 15 minutes. Drain the liquid and boil. Add honey and salt to a jar of vegetables, pour boiling water to the top and roll up.

Honey tomatoes in liter jars

Tomatoes can be rolled not only whole, but also cut into slices. In this case, it is necessary to take fruits that are not fully ripe, not just dense, but rather harsh. You will need:

• Tomatoes - the right amount.
• Onions - 2 pcs. on the jar.
• Water - 10 l.
• Vinegar - 400 ml.
• Honey - 3 tbsp.
• Salt - 1 tbsp.
• Spices to taste.

Place spices, sliced ​​tomatoes and onion rings into prepared glass containers. Place them in the sterilization tank. Boil the brine, pour into jars, cover them with lids. Pour heated water into the tank so that it reaches the hanger of the glass container. Sterilize for 20 minutes, seal.

Canned cherry tomatoes with honey

Preserving sweet cherry tomatoes involves many recipes. Here is a method for preparing honey tomatoes without skin. Ingredients:

• Cherry - 1.5 kg.
• Honey - 100 ml.
• Lemon - 2 pcs.
• 3 sprigs each of cilantro and basil.
• Garlic - 4 cloves.
• Red pepper - to taste.

Remove the skin from the tomatoes; to do this, blanch them in boiling water for 2 minutes. The peel is carefully removed towards the stalk. Place herbs, seasonings, and the desired amount of pepper at the bottom of the container. Prepare a marinade of water, salt and honey and season the tomatoes with it. Sterilize the products for 15 minutes, seal, and wrap warmly.

Where to store the product and what to use it with

Tomatoes in honey marinade are stored well at room temperature in a dark place for 1 year. Used as a complement to hot dishes of animal and poultry meat. Can be used in making pickles, sauces and gravy.

Cherry tomatoes are rolled in the same way as regular tomatoes. At the same time, they are much sweeter and more aesthetically pleasing. Experienced housewives have a large number of interesting recipes, cherry tomatoes have a special role. They are rolled up sweet, spiced, pickled, salted in jars or barrels.

For preparations, slightly unripe fruits are chosen. The more elastic they are, the better they will behave during processing.

For pickling, not quite ripe fruits are needed. In this state, they respond better to boiling infusion. After processing, you will have a beautiful twist, with intact and not falling apart fruits. At the end you will receive two 0.5 liter jars.

Peel the vegetables, rinse, chop the onion into a ring or half a ring.

Place prepared vegetables, dill, and peppercorns in a bowl.We lay the fruits, line the middle of the dish with vegetables, and the remaining tomatoes to the top.

Fill the bowl with very hot water and leave for 7-10 minutes.We drain the infusion into a container and combine it with the bulk ingredients. Place vinegar in a bowl and pour in the boiling infusion.

Screw on the treated lid. Cool down upside down.

Sweet pickled cherry tomatoes for the winter

The fruits become tender when ripe, sweet taste. During preservation, when granulated sugar is used, it becomes more saturated. At the end you will receive three 0.5 liter jars. Marinating liquid at the rate of 1.5 liters.

Option 1

Prepare the dishes, rinse and peel the vegetables.Place chopped vegetables, cherry fruits, bay leaves, and peppercorns in a bowl.Fill to the top with boiled and slightly cooled water. Leave for 7-10 minutes. We drain the liquid into a container, combine it with bulk ingredients and vinegar. The mixture must be boiled. Fill again and quickly twist. Cool upside down.

Option 2

To prepare such a twist, you need to have celery. It gives the fruits a special piquant aroma.

First of all, we wash the vegetables and peel them. Prepare the dishes and lids. Peeled vegetables need to be chopped into rings widthwise.Fill the bottom of the dish with garlic, peas, bay leaves, and chopped vegetables. Don't forget about the delicious, delicious celery.

Place the fruits under the very foundation. Fill it to the top with hot syrup. To do this, combine all the ingredients in a container, boil and cool a little. Fill the bowl with fruits to the top.Drain the infusion after 7-10 minutes. Boil again. Fill the dishes. Twist. Cool the twist upside down.

Cherry tomatoes for the winter without sterilization

You can preserve tomatoes without sterilization. Many people worry about their twists. If you approach this issue correctly, nothing will take off. Not a single jar will become cloudy or ferment. And when boiling dishes, tender fruits often spread and have an unsightly appearance.

Wash fruits and greens. Peel the garlic, rinse, chop the cloves.Cover the bottom with potion, garlic, and fill to the top with tomatoes.

Fill the rim of the dish with hot liquid and cover with a lid. After 7-10 minutes, drain the liquid into the container.Combine with the remaining ingredients, be sure to boil.

Fill the dish to the very bottom. Twist. Cool upside down. It is necessary to cover the dishes with something warm.

Pickled green cherry tomatoes for the winter

It is the green fruits that are so similar to olives. They have an amazing taste and aroma. This type of twist does not require much time and effort. All you need are beautiful, even, unripe fruits. The marinade is designed for three liters of liquid. Yield: six 0.5 liter jars.

We wash and remove stems from the fruits. You need to put them in a container, sprinkle with salt, and marinate for 4-5 hours. After the time designated for pickling, the fruits should be washed.

Fill the bottom of the dish with strips of hot capsicum and oregano. Place the pickled tomatoes, very carefully so as not to damage them.

Boil water in a container and fill the container to the top. After 10 minutes, drain the liquid.Combine all the remaining components with it. Boil. Fill the container and leave to marinate for 3-4 hours.

After the designated time, we perform another drain, boil the settled infusion, and fill the dishes. Screw on the treated lid. Cool upside down.

At the end we get a very tasty, and unlike anything else, original twist.

Video pickling cherry tomatoes for the winter

Marinated cherry tomatoes with basil

An original and very unusual twist of tomatoes with basil. When combined with apple cider vinegar, we get an interesting and unusual aroma. Gives contrast to the twist bright color cherry and greens.

Fruits and greens must be washed and peeled.Place pepper, garlic and herbs on the bottom of the dish. Fill it with fruits to the base.

Fill the dishes with heated water. Let it simmer for 7-10 minutes. We drain the liquid into a container.We warm it up, fill the container again, and let it sit for 5-7 minutes. We drain the liquid. If necessary, add a small amount of water; the dishes should be filled to the very bottom.

Add the remaining ingredients to the container. The mixture must be boiled and the container filled immediately. Screw on the treated lid. Cools down upside down.

Please note that sterilization is not carried out; the twist is filled with syrup three times.

Marinated gherkins with cherry tomatoes for the winter

Very tasty and unusual twist. But there is one caveat. Both tomatoes and gherkins have different densities. Accordingly, the recipe is not so simple. It is worth adhering to the rules of canning so as not to overcook the tomatoes, the cucumber does not give sediment, and does not lead to the fermentation process.

Well, on winter evenings you can please your family with a beautiful and incredibly tasty, crispy twist. Herbs in combination with hot capsicum add a special aroma to the marinade.

The cucumber must be carefully inspected, washed and cleaned. Prepare tomatoes and herbs. Select only plump tomatoes, preferably not quite ripe ones. Peel the garlic and chop. Dissolve the hot pepper into thin strips.

Fill the bottom of the dish with prepared herbs, pepper, and garlic. Fold in the gherkins and tomatoes alternately.Combine all the ingredients for preparing the dressing in a container and boil. Cool a small amount and do a tasting. If it's too salty for you, add granulated sugar. Finally, adjust the filling according to your taste preferences.

The first time we fill the dishes with slightly cooled dressing. We drain the liquid; it must be boiled. Immediately fill the container to the very top. Screw on the treated lid.

The twist cools upside down. She needs to be covered.

Pickled cherry tomatoes with gelatin for the winter

IN Lately marinades with the addition of gelatin have become very popular. In addition, they are also very useful. Gelatinants are made from natural ingredients. Eating products with the addition of such components strengthens joints.

Also, as part of the twist, it softens the taste of the marinade and absorbs salt. The elasticity of the jelly mass depends on your taste preferences; you will have to adjust the amount of gelatin added at your discretion. Yield: three 0.5 liter jars.

It should immediately be noted that the output finished products will be 3 x 0.5 liters. We select ripe ones, you can also take heavy tomatoes. We clear the tails. We rinse. Cut the peppers into thin strips.Place pepper, garlic, peas on the bottom of the dish and fill it to the top with fruits.

Fill the bowl with hot liquid. Let stand for 7-10 minutes. We drain the liquid. In a container, combine it with the remaining ingredients. Boil the mixture.

In a separate bowl, quickly dissolve the gelatin. Mix thoroughly and combine with the main part of the marinade.Immediately fill the container to the very brim.

Twist. There is no need to turn the dishes over. She cools down covered.

Cherry in its own juice for the winter

For this recipe, it is necessary to remove the skin from a separate part of the tomatoes. You need to place them in boiling water for an average of 5 minutes. Remove with a slotted spoon. Let cool and remove the skin. Pass through a meat grinder, scroll with a blender or mash by hand.

For tomato marinade you will need about 2.5 kg of ripe large fruits, this is about 1.5-2 liters of liquid. For 3 jars of 0.5 liters each, you need about 0.7 kg of tomatoes.

Prepare tomato from ripe tomatoes. First remove the skin from them and chop them. Place in a container, combine with salt and granulated sugar, and boil.

The dishes are filled with cherry fruits, poured hot water, stand for 7-10 minutes. After a while, the liquid is drained and filled with boiled tomato mass. Screw on the prepared lid. Cool down wrapped up, upside down.

You can skip filling and steaming the tomatoes with water. Immediately pour in the resulting tomato mixture. But at the same time it is necessary to carry out sterilization for 10 minutes. Twist and cool upside down.

Canned cherry tomatoes for the winter with cucumbers

In order for canned vegetables to have a bright, rich color and for the cucumbers to be firm and crispy, they must be kept in water for at least three hours. Tomatoes can be kept for less time. Before you start cooking, you need to treat the dishes in which the future twist will be placed. Yield: six 0.5 liter jars.

We wash the greens and vegetables. Each vessel should be filled to the bottom with leaves of horseradish, laurel, herbs, and garlic.

Place in a bowl, alternating cucumbers and tomatoes. Fill to the top with hot liquid. Drain it after 10 minutes into a container. Combine with the remaining ingredients; be sure to boil the mixture. Immediately fill the container and tighten.

Cool upside down. The twist must be covered with something warm.

Cherries for the winter with onions recipe

Quite an interesting combination of ripe cherry tomatoes and vegetables. For such a twist, you need a lot of onion, chopped into a ring, and pepper, spread into a thin strip.

Wash the fruits and remove the stem. Chop the vegetables. Wash the greens well. Place greens, mustard, garlic on the bottom of a pre-prepared and processed bowl and fill with fruits. Place chopped peppers and onions on the sides.Next, you need to fill the hot liquid to the top. After 10 minutes, pour into a container, combine with the remaining ingredients, and boil.

Fill the bowl with the hot mixture to the base. Twist. The twist cools down, covered, upside down.

Cherry salted recipe for the winter

Quite a simple recipe. It does not contain acid. Such preservation is stored exclusively in the refrigerator, since without preservatives it will not last long and will ferment. Makes four 0.5 liter jars.

The tomatoes must be washed well and freed from the stem. Place in a container, fill it with hot salted liquid.Fill the bowl in which we will put the prepared tomatoes with herbs, bay leaves, and pepper.

We lay out the tomatoes and place the remaining greens on top.Place peeled and chopped garlic and dry bulk ingredients for marinating in a container. Boil for about 5 minutes. Be sure to cool the finished mixture.

We fill the dish with fruits and put something heavy on top. The tomatoes need to be pressed down so that salting occurs evenly. After the seven-day period, the workpiece must be moved to a cold place, basement or refrigerator.

Spicy cherry tomatoes for the winter

Sweet tomatoes combined with hot peppers are an ideal snack for festive table. Yield: two 0.5 liter jars.

We fill the pre-prepared dishes with peeled and washed garlic, hot peppers, previously dissolved into strips; we should also not forget about the peas.We wash the tomatoes and remove the stems. Place in a bowl and alternate with pepper strips.

Fill the dish with hot liquid. After 7-10 minutes, pour into a container.Combine the drained water and all the dry ingredients and boil. Pour the acid directly into the bowl. Next, fill with the hot mixture.

Twist. Cool the covered twist upside down.

Cherry for the winter with mustard

The twist with the addition of mustard is special and has a delicate taste. These tomatoes will be an excellent addition to side dishes. Yield: four 0.5 liter jars.

We wash and remove the tails from the tomatoes. We clean the capsicum and spread it into a thin strip. Chop the garlic.Place it on the bottom and fill the bowl with fruits. We lay out laurel and herbs along the walls, and add mustard.

Combine all remaining ingredients with water in a container and boil. After boiling the mixture for 5 minutes, pour the fruits to the very base of the dish.Quickly twist, turn over, place under a blanket until it cools completely.

Cherry with grapes for the winter recipe

This recipe is designed for six 0.5 liter jars. The marinade requires 1.5 liters of liquid. The peculiarity of this twist is that it contains a lot of herbs, greens, and grapes act as acid in it. It can be preserved on a branch or without it, it can be with or without a pit.

It is necessary to thoroughly rinse the herbs and greens and divide them according to the number of dishes.We prepare tomatoes and grapes. Wash, peel and chop the vegetables. Grind it to your liking, you can make it into a half ring, or you can break it into strips. Horseradish and garlic should first be peeled, washed and chopped. You can use horseradish leaves; there is less red tape with them.

Place prepared herbs and chopped vegetables on the bottom of the dish. Next are layers of tomatoes and grapes. We lay strips of vegetables along the walls.

Pour hot liquid into a bowl filled with fruits. After 10 - 15 minutes it must be poured into a container.Next, combine it with the remaining ingredients, the mixture should boil for about 5 minutes. Pour the boiled mixture over the fruits and twist.

There is no need to turn it over. But you can hide it. Place in a cool place after the twist has cooled completely.

The future storage location should be taken into account. If it is indoors, the seam needs to be covered with something warm and left there until it cools completely. The same goes for dishes. When storing indoors, you must first fry it in the oven. Place tomatoes in already cooled containers. The lids must be boiled for at least 5 minutes.