A simple recipe for pickling cherry tomatoes for the winter. Cherry tomatoes for the winter - a little spicy joy! Recipes for incomparable preparations with cherry tomatoes for the winter

We all love various pickles. If it is not possible to make them yourself, we buy them at the store. But still, you must admit that hand-rolled jars of cucumbers, tomatoes, zucchini and other vegetables are much tastier.

The most common pickles on our table are cucumbers and tomatoes. Most often we salt ordinary varieties of tomatoes that we grow in our garden. But in Lately, the use of smaller tomatoes, called cherry tomatoes, has become popular.

As for ordinary large red tomatoes, we have already done this. Moreover, the latter did two different recipes- with skin on simple recipe, and without skin (skin) - also in own juice. Be sure to check it out!

Cherry tomatoes are a whole group of different varieties of tomatoes and their hybrids, which are distinguished by their miniature fruits. Such fruits weigh from 10 to 30 grams.

These are the babies that are used for canning. About some interesting recipes We'll tell you in this article. Choose the one you need:

Delicious cherry recipe for the winter. Real jam!

To prepare pickled tomatoes we will need:

Tomatoes for pickling – 2 kg;
Tomatoes for sauce – 1 kg;
Salt – 1.5 tablespoons;
Vinegar – 30 g;
Sugar – 2 spoons.

We prepare the jars. A liter or half liter is best. First of all, let's prepare the sauce. Grind the tomatoes that were prepared for this in a blender or in a meat grinder. Add spices to taste and boil.

Now we take the tomatoes for pickling and put them in jars. Then pour boiling water over it for 10 minutes. After this, drain the boiling water and pour in the sauce. We roll up the jars with lids and put them away until winter.

Pickled cherry tomatoes for the winter. Photo recipe

To prepare tomatoes according to this recipe we will need (for liter jar):

Cherry tomatoes - 500 gr.
Garlic - 3 cloves
Parsley and dill
Sweet pepper - 1 pc.
Bay leaf - 2 pcs.
Allspice - 3 pcs.

For marinade per 1 liter of water:

Salt - 2 tbsp. spoons
Sugar - 2 tbsp. spoons
Table vinegar 9% - 1 tbsp. spoon

We prepare jars for pickling - sterilize them. I do this in an air fryer. Very comfortably.

After sterilization, put 1-2 cloves of garlic, a few peppercorns, parsley and dill into each jar. In principle, you can add various spices: horseradish, celery, onion.

We prepare the tomatoes themselves: wash them and pierce them with a fork at the stem so that they do not crack from the hot marinade. First, lay out the larger tomatoes. Then we put the smaller ones all the way to the top. At the very end, add a sprig of dill or parsley.

Since we will cook cherry tomatoes without sterilization, the tomatoes must first be warmed well. To do this, boil water and pour it over the tomatoes. Close the lid and leave for 15 minutes.

Prepare the marinade: add salt and sugar to the water, bring to a boil and add vinegar. Drain the water from the cans of tomatoes and immediately pour in the hot marinade. Roll up the lids and remove.

Cherry tomatoes with cucumbers in 1 liter and 3 liter jars

This recipe uses double-filled tomatoes without sterilization.

For this recipe we will need (per liter jar):

Cherry tomatoes - 500 gr.
cucumbers - 500 gr.
garlic - 1 head,
Bell pepper- 1 piece,
dill,
horseradish (root),
onions - 1 pc.,
carrots – 1 pc.,
allspice (peas)
vinegar essence 70% - 1 teaspoon,
salt - 1.5 tbsp. l.,
sugar - 2 tbsp. l.

We wash and soak the cucumbers so that they are firm and not bitter. Peel the horseradish and cut it into strips, onions into rings, carrots into circles.

Place garlic, peppercorns, herbs, onions, carrots, sweet peppers, and horseradish in sterilized jars.

At the end of this time, pour the water into the pan, add sugar and salt and bring to a boil. Pour the brine into a jar and add 1 tsp. vinegar. We roll up the jars with a lid, turn them upside down, cover with a towel and leave to cool. After this, we remove the blanks for storage.

When winter comes, you will take out such a jar and eat it with pleasure.

Bon appetit!

Small, cherry-shaped cherry tomatoes are often used to garnish dishes. By themselves, they are sweeter than regular tomatoes and, as many believe, are more healthy. Containing vitamins B, C, A, E, beta-carotene, various minerals (potassium, iodine, sodium and others), biotin, choline and much more, tomatoes are used in diets and healthy food preparation. They are prepared in the most different ways- dried, dried, fried, stewed, and we will look at the most The best way keep beautiful and delicious tomatoes for the winter - canning. The recipe for canned cherry tomatoes, which we will tell you about, will allow you to preserve and beautiful shape tomatoes, and taste qualities, and beneficial properties.

In addition, this is a sweet twist that can be served as a separate appetizing dish, or canned tomatoes cherry tomatoes can be used as an ingredient and garnish in another recipe. With the help of canning we can preserve tomatoes for winter holidays and any other event.

Honey canned cherry tomatoes

This recipe is for a quart jar of canned cherry tomatoes.

Part delicious marinade includes several simple components that you most likely already have in your refrigerator:

cherry tomatoes 500 gr.;
water (almost a liter);
3 cloves of young garlic;
50 gr. dill and parsley;
4 tbsp. l. apple cider vinegar;
spices – allspice and black peppercorns 2 pcs., 2 tbsp. l. salt, 1 bay leaf;
2 tbsp. l. any type of honey;
You can add hot chili pepper if desired.

Scheme for cooking sweet tomatoes:

First of all, rinse the tomatoes under cool water, remove the branches and pierce them a little with a toothpick. A small puncture will help them not to burst from the boiling water and become saturated with the marinade, and the toothpick mark will be almost invisible. The main thing is to pierce the stem where it grows.
Carefully place our tomato “berries” in a clean, pre-prepared and boiled jar or in a separate pan. Fill to the top of the jar hot water, as shown in the photo, close the lid and wait until the water cools down.
After this, you can drain the water into a saucepan, pour vinegar, salt and honey into it, stir and bring to a boil. Instead of honey, you can use sugar or granulated sugar, but it will taste better with honey.
In the meantime, prepare a jar of tomatoes for twisting. Add washed and chopped dill, parsley and garlic to the tomatoes, sprinkle allspice and black peppercorns on top, and place a bay leaf. It is advisable to use young garlic because it is fresher and has a brighter aroma. You can also put chili peppers in a jar if you like spicier dishes.
When the liquid in the pan boils, you can pour it over the tomatoes in the jar. Close the lid tightly, wrap it in something warm and leave to cool.

A simple and tasty twist on cherry tomatoes for the winter is ready.

Sliced canned cherry tomatoes

We will look at another tasty option, how to can your own cherry tomatoes at home, as in the photo below. This recipe is also perfect for twisting for the winter.

Necessary products and spices for our canning, designed for 1 liter of ready-made marinade:

600 ml. drinking water;
500 gr. cherry tomato;
dill;
a couple of sprigs of thyme;
black and allspice peas 2 pcs.;
3 garlic cloves;
1 tsp each sugar and salt;
Bay leaf;
4 tbsp. l. 9% table vinegar;
20 ml. olive oil.

Step-by-step cooking process:

The first stage is preparing the products, in which you need to wash all the ingredients, except for spices, and cut them into equal pieces. You don’t have to cut the garlic; its slices will look beautiful in a jar with small tomatoes. In this recipe, our cherry tomatoes need to be cut in half or into 4 parts.
The next step is preparing the marinade. Add vinegar to a saucepan with water, add sugar and salt, and pour olive oil for a pleasant smell and taste. Bring the resulting liquid to a boil, stirring occasionally.
Carefully place the tomatoes in a boiled, clean jar and pour boiling marinade over them, leaving for 10 minutes. Then pour the water back into the pan without the cherry tomatoes and bring to a boil again.
Add dill, thyme, bay leaf, peppercorns, garlic to the tomatoes and re-pour the marinade. Now the twist is ready, all that remains is to close it and wrap it in warm towels so that it cools slowly.

A simple and delicious twist for the winter is ready.

Video: Marinated cherry tomatoes from the chef

Cherry tomato recipes for the winter

And what delicious preparations can be made from cherry tomatoes
Cherry tomatoes “From the hostess”

Ingredients
For a half-liter jar:
- cherry tomatoes (enough to fill the jar up to your shoulders)
- 4-5 umbrellas of young dill
- 2 cloves of garlic
- 1 blackcurrant leaf
- 1 bay leaf
- a small piece of horseradish root
- 3 peas each of black and allspice
- a small piece of carrot
For the marinade: 1 liter of water
- 2 teaspoons (heaped) sugar
- 1 teaspoon (without slide) salt

Preparation

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

Cherry tomatoes with celery

Ingredients
For a three-liter jar:
- 2 kg cherry tomatoes
- 2-3 stalks of celery, 10 cm each
- 1 tbsp. spoon of chopped celery greens
- 3-4 black peppercorns
- 1 bay leaf
For the marinade: 1 liter of water
- 2 tbsp. spoons of salt
- 1 tbsp. spoon of sugar
- 1 tbsp. spoon of vinegar essence

Preparation

Place pepper, bay leaf and chopped herbs on the bottom of the jar. On top are tomatoes. Place celery stalks vertically along the walls. Pour boiling water, leave for 5 minutes, pour the water into a saucepan, add salt and sugar, bring to a boil and fill the jar with brine. Pour in the essence. Seal tightly with a boiled lid.

Cherry tomatoes with soy sauce

Ingredients
For a liter jar:
- tomatoes (to fill the jar up to your shoulders)

- umbrella and dill
- 2 bay leaves
For the marinade: 1 liter of water
- 1 tbsp. spoon of sugar
- ½ tbsp. spoons of salt
- 1 teaspoon soy sauce
- 2 tbsp. spoons of 9% vinegar

Preparation

Prick the tomatoes at the stem. Place dill in a sterilized jar, bay leaves and pepper. Place cherry tomatoes and an umbrella of dill on top. Fill with hot water. Let stand for 10 minutes. Drain the water, add salt and sugar, boil and pour the contents of the jar. Pour in soy sauce and vinegar and seal immediately.

Dried cherry tomatoes with rosemary

Ingredients
For a half-liter jar:
- 450 g cherry tomatoes
- 2 sprigs of rosemary
- 2-3 peas of allspice
- 2 cloves of garlic
- 500 ml vegetable oil
- dried thyme
- salt

Preparation

Place ladles of tomatoes on a baking sheet, season with salt and thyme. Sprinkle with 10 ml vegetable oil. Bake for 1.5 hours at 100°C. Cool the tomatoes, transfer to a sterilized jar along with rosemary, pepper and garlic. Pour in the remaining boiling oil. Close the lid. Cool. Store in the refrigerator.

Dried cherry tomatoes with dill

Ingredients
For a 700 gram jar:
- 600 g small ripe tomatoes
- 50 g dried dill
- 2 bay leaves
- 30 g dried parsley
- 3 peas of allspice
- 50 g mixture of Provencal herbs
- ½ cup olive oil

Preparation

Wash the tomatoes, cut each in half. Mash the spices and mix. Place the tomato halves on the oven tray (cut side up), add a few drops of oil to each tomato half and sprinkle with spices.
Cook at just over 350°F for 3-3.5 hours. Then put it in a pre-sterilized jar, fill it with boiling oil, and seal it tightly. Store in the refrigerator.

Cherry tomatoes with grapes

Ingredients
For a three-liter jar: 1 kg of tomatoes
- 400 g grapes
- 1 bell pepper
- 50 g dill
- a few currant and cherry leaves
- horseradish leaf
For brine: for 1 liter of water
- 2 tbsp. spoons of salt
- 2 tbsp. spoons of sugar
- 1 teaspoon citric acid

Preparation

Wash the tomatoes, wash the grapes and separate each grape from the branch. Place washed currant and cherry leaves, chopped horseradish leaves, and herbs on the bottom of the jar. Place tomatoes and grapes. Place peeled and chopped peppers on top.
Fill the contents of the jar with boiling water, after 5-7 minutes drain the water into the pan. Add salt and sugar to the pan, boil, add citric acid. Fill the contents of the jar with brine and seal it tightly.

Cherry tomatoes with stalks

Ingredients
For a liter jar:
- 800 g tomatoes on branches
- 50 g green cilantro and dill
- For the marinade: for 1 liter of water
- 2 tbsp. spoons of salt
- 4.5 tbsp. spoons of sugar
- ½ teaspoon vinegar essence

Preparation

Place the washed and dried tomatoes on the branches in a jar, sprinkle with chopped herbs. Pour boiling water over the tomatoes and drain after 5 minutes. Then pour boiling water again for 5 minutes, pour the water into a saucepan, boil, adding salt and sugar. Pour the resulting brine over the tomatoes, add the essence, seal tightly

Canned cherry tomatoes

Ingredients
For a liter jar:
- 600 g cherry tomatoes
- 2-3 cloves of garlic
- 50 g parsley and dill
- ½ sweet bell pepper without seeds
- 2-3 bay leaves
- 3-4 peas of allspice
For the marinade: 1 liter of water
- 2 tbsp. spoons of salt
- 2 tbsp. spoons of sugar
- 1 tbsp. spoon of 9% vinegar

Preparation

Place spices, chopped herbs and bell peppers in a sterilized jar. Then add the tomatoes. Fill the contents of the jar with boiling water twice, holding for about 5 minutes each time and draining the water. Prepare the marinade by boiling water with salt and sugar, pour into a jar, add vinegar under the lid and seal tightly.

Cherry tomatoes “Obedenye”

Ingredients
For a 700 gram jar:
- 500 g cherry tomatoes (multi-colored)
- 1 horseradish root
- 4 cloves of garlic
- 4-6 peas of allspice
- umbrellas and dill
- parsley
For the marinade: 1 liter of water
- 1 tbsp. spoon of salt
- 1 teaspoon sugar
- 1 tbsp. spoon of vinegar

Preparation

Sort the tomatoes, rinse cold water. Dry. Wash the spices, cut the peeled horseradish into pieces, peeled garlic cloves into halves. Place half of the spices on the bottom of a sterilized jar, and the prepared tomatoes (yellow, then red) on them. Place the remaining spices on top. Pour boiling marinade over. Seal with a sterilized lid, turn the jar over, cover with a blanket and let cool.

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 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, after which the water is poured 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!

Modern housewives know a lot of ways to stock up on vegetables and fruits for the entire cold season. One of best options To prepare preparations for the winter, you can preserve cherry tomatoes. They have an attractive appearance, a convenient size for small containers and good taste.

How to pickle cherry tomatoes

Harvesting the fruits of this variety is not much different from traditional recipes. However, there are some specifics on how to preserve cherry tomatoes for the winter. For example, large tomatoes are poured with boiling water and spices several times so that they can steam. Canning cherry tomatoes involves one such procedure for preserving appearance small fruits. You can supplement recipes with cucumbers, garlic, bell pepper or carrots.

Classic pickled cherry tomatoes

To prepare the workpiece you will need the following products:

tomatoes – 3 kg;
garlic – 2 cloves;
onions – 4 pcs.;
pepper – 3 pcs.;
parsley;
mustard (seeds) – 1 tsp. per liter jar;
sugar – 6 spoons;
salt – 1 spoon;
spices;
acetic acid - 4 tablespoons.

Pickled cherry tomatoes, recipe:

Prepare the fruits, make punctures at the stalks to preserve their shape.
Peel garlic, onion, pepper. Cut into large pieces.
Wash the parsley and dry.
Wash the greens thoroughly, dry and sort.
Take clean jars after sterilization and place the ingredients.
Add mustard seeds and peppercorns to each jar.
Pour boiling water over the food.
After 15 minutes, the brine is drained and boiled again.
Pour over the tomatoes for 15 minutes.
Drain the water, boil with the addition of sugar, salt, and spices.
Fill the jars with marinade.
After this, the container must be rolled up and stored.

Canned cherry tomatoes in their own juice

This recipe should be adopted by every housewife, because the fruits turn out very tasty and beautiful, so they can be decorated with festive table. In addition, the appetizer can be used as a sauce or side dish for main dishes. If you keep the proportions correctly, then the original blanks will delight your whole family during the cold season.

To get delicious cherry tomatoes for the winter in their own juice, you need to prepare the following ingredients:

tomatoes for pickling – 2 kg;
for sauce (you can use large ones) – 1 kg;
salt – 1.5 tablespoons;
vinegar – 30 g;
sugar – 2 spoons.

How to pickle tomatoes:

Prepare 0.5 liter jars.
Vegetables for the sauce need to be washed, stems removed, and chopped in a blender.
Add spices.
Boil the sauce.
Small fruits are washed, placed in jars, and poured with boiling water for 7 minutes.
Drain the liquid and pour in the sauce.
Roll up in the traditional way.

How to pickle cherry tomatoes

Traditionally, almost all housewives prepare a variety of winter pickles during the vegetable harvest season. Pickling small tomatoes for the winter is not difficult, the main thing is to follow the technology and proportions. To make the snack look beautiful, it is recommended to select yellow, pink and red fruits for one jar. For an original taste you can add lemon juice instead of vinegar. If you like spicy and savory snacks, then pickling cherry tomatoes for the winter can be done with the addition of horseradish.

To prepare delicious salted tomatoes you will need the following:

fruits – 1 kg;
water – 1 l;
garlic – 7 cloves;
dill – 1 bunch;
salt – 2 tablespoons.

How to pickle cherry tomatoes:

The fruits need to be sorted, washed, and cut at the stalk.
Pour boiling water over the vegetables, remove the skins, and place in a metal bowl.
Wash the greens, dry them, chop them.
Peel the garlic, chop finely.
Add remaining ingredients to tomatoes.
Prepare sweet brine. To do this, boil water with salt and sugar.
Cool the liquid and then pour it over the tomatoes.
The fruits are salted for 24 hours.
Place into jars.

Dried tomatoes for the winter

There is another original way to stock up on beautiful and delicious tomatoes- dry them. This type of blanks is especially common in Europe and Asian countries. Sun-dried tomatoes will be an excellent component for hot dishes, soups, pizza, and sauces. For drying, it is important to choose the right fruits: undamaged, ripe, of medium size. It is recommended to take vegetables from open ground, because greenhouse tomatoes do not have a special aroma. You can dry fruits for the winter in the oven, in the sun, or in a special dryer.

To prepare dried vegetables fresh air you will need the following:

tomatoes – 10 kg;
vegetable oil – 1 cup;
sea salt– 3 spoons;
parchment paper;
tray;
gratings;
towel;
gauze.

How to dry vegetables for the winter:

First of all, you need to check the weather forecast for the coming week. The air temperature for drying is needed at 32-33 degrees. Otherwise, the workpiece will deteriorate and become moldy.
Cover a flat surface with a clean towel.
Wash the fruits, dry them, cut them into halves.
Remove the partitions and stalks.
Place the tomatoes cut side down on a cloth to remove excess liquid.
Line a tray with parchment and spread butter on the paper.
Place the tomatoes cut side up and add salt.
Cover the vegetables with gauze.
Leave in the sun all day.
Place the trays in a dry place at night and take them out into the air again in the morning.
After 6-7 days, the dried cherry tomatoes will be ready.
After this, the tomatoes are placed in clean jars and covered with lids.