Tiny cherries are especially tempting next to meatloafs and baked potatoes. Bright red spicy beads are used to decorate banquet dishes. Pickled tomatoes appear on the table with the onset of cold weather.
In this recipe, we'll show you how to pickle cherry tomatoes. The recipe is interesting in that you can use all the contents of the jar: spicy tomatoes, crispy bell peppers, pickled garlic. Even the marinade will come in handy. It can be filtered, combined with gelatin dissolved in water. Chilled stew is poured with this composition and placed in the refrigerator. The liquid should cover the pieces of meat by half a centimeter. You will get an unusual tasty jellied meat. When serving, do not forget to put a few pickled tomatoes next to it.
It is advisable to use cherry blanks during the Christmas fast to brighten up the monotony of cereals and mashed potatoes. Tomatoes are spicy, with the right balance of salt and sugar.

Taste Info Tomatoes for the winter

Ingredients

• cherry tomatoes - 1.5 kilograms,
• sweet pepper - 2 pieces,
• bitter pepper - 1 piece,
• garlic - 2 heads,
• black peppercorns - 1 teaspoon,
• cloves - 1 teaspoon
• laurel leaves,
• horseradish leaves,
• dill inflorescences.
• Marinade:
• water - 2 liters,
• salt - 2 teaspoons
• sugar - 4 tablespoons,
• vinegar - 60 milliliters.

How to cook pickled cherry tomatoes

Rinse the tomatoes with running water, sort by size, remove the stalks.


Prepare foods for the marinade.


Sterilize banks. Place 1-2 bay leaves in each jar.


At the bottom of the cans, you need to create a "spicy pillow". First, put a piece of horseradish leaf, then a couple of rings of hot pepper. The garlic cloves are cut into slices. Peas of pepper, cloves, dill inflorescences are evenly placed in the jars.


The jars are half filled with tomatoes.

Sweet peppers are cut into large slices and placed on top of the tomatoes.


Fill the jars with tomatoes "shoulder-length".


Two liters of water is boiled. Banks are poured with hot water, covered with lids. Tomatoes are infused for 15 minutes.
The water is drained, brought to a boil again and the jars are poured for another 5 minutes.


The water is poured into a saucepan, a couple of dill inflorescences are added, and boiled for 2 minutes. Add salt and sugar to the water, stir until dissolved.
Pour 10 milliliters of vinegar into each jar. Then the marinade is poured. The liquid should completely cover the tomatoes.
Banks are covered with lids and rolled up with a key.


The jars are turned over, put with lids on the floor, the preservation is covered with a warm blanket on top and left to cool naturally.
After 12 hours, jars of pickled cherry tomatoes can be transferred to the basement or closet.


Now it is fashionable to decorate kitchens in ethnic style, therefore, in winter, cans with tomatoes are used as decor. The lid is masked with a piece of matting, pulled over with a bright ribbon. A jar of red tomatoes looks no worse on an open shelf than a bouquet of flowers.

Teaser network

Recipe number 2. Delicious pickled cherry tomatoes

Cherry tomatoes have appeared on sale relatively recently, but have already become favorites of culinary experts. The point is not only that with their appearance they will decorate any dish, but they are also very tasty. From their large counterparts, "cherry" is not very different in taste. But these tomatoes are sweeter, sometimes there is a piquant sourness.

Most often, cherry tomatoes are used in salads (Greek, shop, for example). But they have proven themselves well in the marinade. For pickled mini-tomatoes, you do not need large cans: you can use half-liter ones. I opened one, immediately ate all the contents, and there is no need to clutter up the refrigerator.

I would like to note the unusually attractive appearance of cherry tomatoes. They are good both on a branch and in a jar. Such preservation in a conspicuous place will not stand for a long time - it is better to hide it away so as not to seduce.

Ingredients for a half-liter jar:

• cherry tomatoes - how many will come in,
• 0.5 horseradish leaf,
• 1 currant leaf,
• 4 black peppercorns,
• bay leaf,
• 2 carnations,
• 0.3 tsp coriander,
• 4-5 carrot rings,
• 2 onion rings,
• 3 cloves of garlic
• marinade - how many will go in.

For marinade per liter of water

• 1.5 tablespoons (table) salt,
• 2 tablespoons without top sugar,
• vinegar is also 2 tbsp. spoons.

How to close delicious pickled cherry tomatoes for the winter

Preserving cherry tomatoes for the winter is about the same as regular tomatoes. We have to do all the same procedures - prepare the marinade, put the tomatoes in a jar, sterilize and roll up.
Boil water on the stove, add salt, sugar, vinegar. The marinade is ready.


Put spices, herbs, carrots, onions and garlic in washed jars.


Put the tomatoes tightly, cover with hot marinade.

Cover the jars of tomatoes with boiled lids and sterilize the cherry tomatoes in a water bath. We sterilize half-liter jars from the beginning of the boil for 10 minutes.


We roll it up with a key and turn it over.


You can store pickled cherry tomatoes in normal apartment conditions.

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 a jar "shoulder length")

4-5 umbrellas of young dill

2 cloves of garlic

1 black currant leaf

1 bay leaf

A small piece of horseradish root

3 peas of black and allspice

A small piece of carrot

... For the marinade: for 1 liter of water

2 teaspoons (with a slide) sugar

1 tsp (no slide) salt

1 tbsp. spoon of 9% vinegar

Preparation

Put the spices in a sterilized jar, then cherry. Pour boiling water over, cover, let stand for 5-10 minutes. Pour water into a saucepan, add salt and sugar, boil, pour vegetables. Add vinegar, 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. a spoonful of chopped celery

3-4 peas of black pepper

1 bay leaf

... For the marinade: for 1 liter of water

2 tbsp. tablespoons of salt

1 tbsp. spoonful of sugar

1 tbsp. spoon of 9% vinegar

Preparation

Put pepper, bay leaf and chopped herbs on the bottom of the jar. Top - tomatoes. Place celery stalks vertically along the sides. Pour boiling water over, leave for 5 minutes, drain the water into a saucepan, add salt and sugar, bring to a boil and fill the jar with brine. Pour in the vinegar. Cork hermetically with a boiled lid.

Cherry tomatoes with soy sauce

Ingredients

For a liter jar:

Tomatoes (to fill the jar up to the shoulders)

Umbrella and greens of dill

2 bay leaves

... For the marinade: for 1 liter of water

1 tbsp. spoonful of sugar

- ½ tbsp. tablespoons of salt

1 teaspoon of soy sauce

2 tbsp. tablespoons of 9% vinegar

Preparation

Chop the tomatoes at the stalk. Put dill herbs, bay leaves and pepper in a sterilized jar. Place cherry and dill umbrella 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. Add soy sauce and vinegar and cap immediately.

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

Preparation

Place the ladles of tomatoes on a baking sheet, season with salt and thyme. Drizzle with 10 ml of 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 it down. Store in the refrigerator.

Dried cherry tomatoes with dill

Ingredients

For a 700 gram can:

600 g small ripe tomatoes

50 g dried dill greens

2 bay leaves

30 g dried parsley

3 allspice peas

50 g mixture of Provencal herbs

- ½ cup olive oil

Preparation

Wash the tomatoes, cut each in half. Mash the spices and stir. Place the tomato halves on a baking sheet (cut up), add a few drops of oil to each tomato half and sprinkle with spices.

Cook at a little over 100 ° C for 3-3.5 hours. Then put in a pre-sterilized jar, fill with boiling oil, seal tightly. Store in the refrigerator.

Cherry tomatoes with grapes

Ingredients

For a three-liter can: 1 kg 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. tablespoons of salt

2 tbsp. tablespoons of sugar

1 tsp citric acid

Preparation

Wash the tomatoes, wash the grapes and separate each grape from the branch. Put washed currant and cherry leaves, chopped horseradish leaves, herbs on the bottom of the jar. Arrange tomatoes and grapes. Put peeled and chopped peppers on top.

Pour boiling water over the contents of the jar, pour the water into the pan after 5-7 minutes. Add salt and sugar to a saucepan, boil, add citric acid. Pour the contents of the jar with brine, seal it tightly.

Cherry tomatoes with stalks

Ingredients

For a liter jar:

800 g tomatoes on twigs

50 g greens of cilantro and dill

- For the marinade: for 1 liter of water

2 tbsp. tablespoons of salt

4.5 tbsp. tablespoons of sugar

1 tbsp. spoon of 9% vinegar

Preparation

Put washed and dried tomatoes on twigs in a jar, sprinkle with chopped herbs. Pour boiling water over the tomatoes and drain the water after 5 minutes. Then again pour boiling water for 5 minutes, drain the water into a saucepan, boil, adding salt and sugar. Pour the tomatoes with the resulting brine, add vinegar, close 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: for 1 liter of water

2 tbsp. tablespoons of salt

2 tbsp. tablespoons of sugar

1 tbsp. spoon of 9% vinegar

Preparation

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

Cherry tomatoes "Obedinye"

Ingredients

For a 700 gram can:

500 g cherry tomatoes (multi-colored)

1 horseradish root

4 cloves of garlic

4-6 peas of allspice

Umbrellas and dill greens

Parsley

... For the marinade: for 1 liter of water

1 tbsp. spoon of salt

1 tsp sugar

1 tbsp. spoon of 9% vinegar

Preparation

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

Cherry - what could be more delicious than these small, spicy wonderful tomatoes, which are so pleasant to take out of the jar and swallow whole! Many people ask themselves the question, but how to make a harvest for the winter from such small and neat cherry tomatoes, and not from standard apple-sized tomatoes? We will now tell you how to salt cherry tomatoes and share several recipes.

Cherry tomatoes for the winter recipe number 1

To salt cherry, we need

• garlic - seven to eight pieces
• water - one liter
• dill greens - one bunch
• salt - one to two tablespoons

1. Cherry tomatoes, to salt, wash and cut. Pour boiling water over the cherry and peel it. Place the tomatoes in a deep bowl. Wash the greens, dry and chop. Peel and finely chop the garlic to salt the cherry. Cover the tomatoes with herbs and garlic.
2. Pour water into a saucepan. Add sugar and bring liquid to a boil, stirring all the time, until the cherry salt dissolves completely. Then remove the brine to salt the cherry from heat and cool to room temperature. Pour the brine over the tomatoes so that they are completely submerged in the liquid. Leave the tomatoes to salt for one day.
3. If desired, add one or two teaspoons of sugar and hot pepper to the cherry pickle.

Cherry tomatoes for the winter recipe number 2

Cooking lightly salted cherry tomatoes. In order to salt cherry, we need:

• cherry tomatoes - one kilogram
• dill greens - one bunch
• sugar - one tablespoon
• lemon juice - three to four tablespoons
• boiling water - 1 liter
• garlic - four to five cloves
• salt - 1.5 tablespoons
• carnation buds
• black peppercorns
• bay leaf - one or two pieces

How to pickle cherry tomatoes for the winter?

1. In order to salt, wash the cherry and put in a jar, shifting with peeled garlic cloves and dill.
2. To prepare the cherry marinade, heat the water to a boil. Add sugar and salt, cloves, bay leaves, lemon juice and peppercorns. Cook for two minutes.
3. Pour boiling cherry marinade into a jar of tomatoes, cover and set in a cool dark place for two days. After the time has passed, our cherry tomatoes can be served.

Cherry tomatoes for the winter recipe number 3

In order to salt cherry in this way, we need

• three liters of water
• three to four cloves of garlic
• half a bunch of dill
• one tablespoon of sugar
• three tablespoons of salt
• six to eight balls of allspice
• vinegar

1. In order to salt the cherry, pour all the above ingredients with cold water, bring to a boil and cook over low heat for 10 minutes.
2. During this time, rinse the cherry and place in a glass jar, permanently laying with dill, bay leaves and garlic.
3. Cool the cherry pickle (just do not pour boiling water - the tomatoes will burst) and pour over the tomatoes.
4. Leave in a warm place for 48 hours and hide in the refrigerator.

So, let's find out how to salt cherry tomatoes. To do this, you need to take them, dill, parsley, garlic, black peppercorns, allspice, salt, bay leaves, sugar and a bite.

Cherry tomatoes for the winter recipe number 4

1. It is better to salt cherry tomatoes in a small jar, a liter is perfect. You can not remove the tails from tomatoes, but leave them for greater beauty. Put different herbs, garlic and spices at the bottom of the jar, then you can put cherry tomatoes directly and again greens.
2. Now, in order to salt cherry tomatoes, you need to boil the marinade, it is in it that the answer lies in how to salt cherry tomatoes. For 1 liter of water, you need to take 1 tablespoon of salt (but if you need to pickle cherry tomatoes as quickly as possible, then take a little more salt), 1 teaspoon of sugar, pepper and bay leaf. Mix all the ingredients and bring the marinade to a boil. Cool it a little so that the cherry tomatoes do not burst, and then carefully pour the marinade into the jar.
3. After that, you need to add 5% vinegar, about 1-2 tablespoons should be added. Close the jar of cherry tomatoes tightly with a lid, put it in the refrigerator when it cools down. According to this recipe, cherry tomatoes are obtained very quickly, you can eat the very next day.

Cherry tomatoes for the winter recipe number 5

1. You can also try another method like salt cherry tomatoes. In it, an ordinary plastic bag plays the role of a container for salting. We select medium ripeness tomatoes, wash them, then prepare cherry leaves, currant leaves, dill and celery. Separately, chop the sugar beets. It is necessary to delay oxidative processes. After that, put a layer of greens in a bag, then a layer of cherry tomatoes, put greens again, then add chopped sugar beets and again cherry tomatoes. And already on top of everything, you still need to lay a layer of greenery. Then the bag is tightly tied and placed in a barrel or in a box.
2. After about two days, such a vegetable mixture of cherry tomatoes in a bag must be poured with brine. To prepare this brine, you should take water for half the capacity of a plastic bag, salt, add a little dill, bitter and allspice, bay leaf.
3. It is prepared according to the following proportion: for one and a half liters of water we take 100 grams of salt, and add herbs and spices to our own taste. After that, everything needs to be boiled. And then the pickle for cherry tomatoes should be cooled and poured into a bag, which should immediately be tied tightly. We hide the bag in a dark place and wait for several weeks.

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 the shoulders)
- 4-5 umbrellas of young dill
- 2 cloves of garlic
- 1 sheet of black currant
- 1 bay leaf
- a small piece of horseradish root
- 3 peas of black and allspice
- a small piece of carrots
For the marinade: for 1 liter of water
- 2 teaspoons (with a slide) sugar
- 1 teaspoon (no slide) salt

Preparation

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

Cherry tomatoes with celery

Ingredients
For a three-liter jar:
- 2 kg of cherry tomatoes
- 2-3 stalks of celery 10 cm each
- 1 tbsp. a spoonful of chopped celery
- 3-4 peas of black pepper
- 1 bay leaf
For the marinade: for 1 liter of water
- 2 tbsp. tablespoons of salt
- 1 tbsp. spoonful of sugar
- 1 tbsp. a spoonful of vinegar essence

Preparation

Put pepper, bay leaf and chopped herbs on the bottom of the jar. Top - tomatoes. Place celery stalks vertically along the sides. Pour boiling water over, leave for 5 minutes, drain the water into a saucepan, add salt and sugar, bring to a boil and fill the jar with brine. Pour in the essence. Cork hermetically with a boiled lid.

Cherry tomatoes with soy sauce

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

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

Preparation

Chop the tomatoes at the stalk. Put dill herbs, bay leaves and pepper in a sterilized jar. Place cherry and dill umbrella 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. Add soy sauce and vinegar and cap 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 of vegetable oil
- dried thyme
- salt

Preparation

Place the ladles of tomatoes on a baking sheet, season with salt and thyme. Drizzle with 10 ml of 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 it down. Store in the refrigerator.

Dried cherry tomatoes with dill

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

Preparation

Wash the tomatoes, cut each in half. Mash the spices and stir. Place the tomato halves on a baking sheet (cut up), add a few drops of oil to each tomato half and sprinkle with spices.
Cook at a little over 100 ° C for 3-3.5 hours. Then put in a pre-sterilized jar, fill with boiling oil, seal tightly. Store in the refrigerator.

Cherry tomatoes with grapes

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

Preparation

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

Cherry tomatoes with stalks

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

Preparation

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

Canned cherry tomatoes

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

Preparation

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

Cherry tomatoes "Obedinye"

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

Preparation

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

Cherry tomatoes do not differ much from ordinary tomatoes in taste, but they have a miniature size, for which they have become so popular.

They are convenient to use on sandwiches, put in various snacks and salads, and, of course, can be preserved.

The small size allows the fruit to marinate faster, save space in the jar and just look beautiful.

And, of course, the main advantage of miniature fruits is the ability to use small containers.

Cherry tomatoes for the winter - general cooking principles

Conservation of miniature cherry tomatoes is not much different from harvesting ordinary tomatoes, but there are still some peculiarities. If large tomatoes can be poured with boiling water several times so that they are steamed, then cherries from such procedures can simply deteriorate, burst and lose their beautiful appearance. For preservation, dense, moderately ripe vegetables are used. Various spices and herbs are also added: salt, pepper, sugar, cloves, mustard. And vegetables: bell peppers, carrots, garlic, cucumbers. All ingredients must be thoroughly washed and dried.

General cooking principle:

1. Preparation of containers. We wash and sterilize the jars. We process the lids with boiling water.

2. Preparation of ingredients. Rinse the tomatoes and herbs, peel the garlic, pepper and onion, and chop if necessary.

3. Bookmark in the bank. We put everything tightly, trying to fill the space to the maximum. After steaming, it will become much larger.

4. Steaming. A jar of vegetables is filled with boiling water, infused for 10-20 minutes and the water is drained into a saucepan.

5. Cooking brine / marinade. More liquids are added to the drained water to an even volume, then spices are added. Everything is boiled for 2-3 minutes after boiling.

6. Finishing filling. Jars are filled with boiling brine, vinegar is added and everything is immediately covered with lids.

7. Sunset. We close the covers with a key, tighten the screw ones.

Next, the workpiece must be turned over on the neck, covered with something warm (blanket, old coat) and left to cool completely. We put the cans in the basement and after two or three months the first sample can be taken.

Recipe 1: Spicy cherry tomatoes for the winter with onions and plums

Very beautiful harvesting of cherry tomatoes for the winter. In addition to tomatoes, plums and a small onion, the size of a quail's egg, are added, which give a piquant taste and incomparable aroma. We will preserve in small jars, which must be sterilized in advance. From this amount of products, you should get 3 jars of 0.5 liters.

Ingredients

0.5 kg cherry;

0.3 kg plums;

0.2 kg small onions;

1 tbsp. l. Italian herbs;

Garlic, cloves, dill umbrellas, peppercorns.

For the marinade:

3 tablespoons of sugar;

1 liter of water;

1 spoonful of salt;

1 spoonful of vinegar.

Preparation

1. At the bottom of the prepared jars, lay out the dill umbrellas, throw one clove at a time, a little peppercorns and sprinkle with a pinch of Italian herbs.

2. Free the tomatoes from the stalks, rinse. Peel the onion, cut the plums in half and remove the seeds.

3. We put all the ingredients in jars, alternating among themselves.

4. Fill with boiling water, cover with lids and let it brew for a quarter of an hour.

5. Pour the water into a saucepan, bring it to the amount of 1 liter, put it on the stove. Add salt and sugar, boil for 3 minutes.

6. Pour in vinegar, mix and pour tomatoes with brine under the neck, roll up with a key.

Recipe 2: Cherry tomatoes for the winter in their own juice with aspirin

More precisely, in juice from ordinary tomatoes. For this preparation, you can use freshly squeezed juice or previously canned, it does not really matter. We will preserve in half-liter jars, instead of vinegar, add an aspirin tablet to each.

Ingredients

800-900 grams of cherry;

Liter of juice;

A spoonful of salt;

3 aspirin tablets.

Preparation

1. Dip the cherry tomatoes in boiling water for a minute, then pour cold water from the tap. We remove the skin. It can be canned with it, but this way the workpiece turns out to be softer and tastier.

2. We put cherry in jars.

3. Fill with boiling water and let stand for 5 minutes, then drain the water and throw an aspirin tablet into each container.

4. If fresh tomatoes are used for juice, then they need to be twisted and boiled for 15 minutes. If you take ready-made juice, then just pour it into a saucepan and boil for 5-10 minutes, do not forget to add salt. If the juice is sour or tasteless, then you can add a little sugar or citric acid.

5. Fill the prepared cherry fruits with tomato paste and roll up.

Recipe 3: Cherry tomatoes for the winter in an apple sauce

To prepare such cherry tomatoes for the winter, you will need natural apple juice or a store-bought one, but in cans, a packaged product will not work. Calculation of products per liter jar.

Ingredients

Cherry how much will go into the jar;

0.5 liters of apple juice;

1 teaspoon of vinegar;

A spoonful of salt without a slide;

1.5 tablespoons of sugar;

3 cloves of garlic;

One pepper;

Greens and dill optional.

Preparation

1. Cut the Bulgarian pepper vertically into strips. Peel the garlic and throw it on the bottom of a sterile jar.

2. Fill in the washed and peeled cherry stalks, insert strips of pepper around the edges.

3. Fill with boiling water, cover with a lid and set aside while preparing the fill.

4. Pour apple juice into a saucepan, add salt and sugar, boil for 2-3 minutes.

5. Drain the water from the tomatoes, pour in boiling juice, add vinegar and roll up.

Recipe 4: Cherry tomatoes for the winter "Sugar"

Recipe for delicious cherry tomatoes for the winter. Like their larger counterparts, small tomatoes also love sugar, and the more sugar in the marinade, the better.

Ingredients

2 kg cherry;

300 grams of sugar;

8 cloves of garlic;

6 peppercorns;

2 tbsp. l. salt;

2 tablespoons of vinegar;

Dill umbrellas, currant leaves.

Preparation

1. We wash and dry the cherry, pierce each tomato with a toothpick near the stalk so that the skin does not burst and the fruit remains intact.

2. Clean the garlic, pour boiling water over the currant leaves and put everything on the bottom of sterile jars.

3. Fold the tomatoes and pour boiling water over them. We insist 10 minutes under the lid.

4. We drain the water, bring the amount to two liters and send it to the stove. Add salt, sugar and boil for 3 minutes, add vinegar and mix.

5. Throw peppercorns into the jars, fill the tomatoes with boiling brine and immediately close them with a key.

6. Turn it upside down, cover with a warm blanket and keep until it cools completely.

Recipe 5: Honey cherry tomatoes for the winter with garlic without vinegar

Honey tomatoes have an unusual taste and incomparable aroma, and the brine leaves the jar very first. The recipe requires sterilization. From this amount of products, two liter jars of the blank should be obtained.

Ingredients

1.5 kg cherry;

A spoonful of salt;

6-8 garlic cloves;

3 tablespoons of honey;

Bay leaf;

4 peppercorns;

Dill umbrellas.

Preparation

1. First of all, remove the stalks from the tomatoes and rinse them, let them dry.

2. Scald the dill with boiling water and put it in jars, add bay leaves and peppercorns there.

3. Peel the garlic cloves and cut into long pieces.

4. We pierce each tomato with a piece of garlic and throw it into the jar. You need to fill the container to the top.

5. Boil a liter of water, add salt, honey and pour tomatoes. We cover with lids.

6. Put in a saucepan on a cloth, pour hot water and sterilize the jars for 15 minutes.

7. Take out and roll up, cool upside down.

Recipe 6: Pickled cherry tomatoes for the winter "Mustard"

For the preparation of vigorous cherry tomatoes for the winter, you will need dry mustard, spices and quite a bit of free time. Simple recipe, no heat treatment. Water needs clean, filtered or spring water. The number of products is designed for a three-liter jar, tomatoes may take a little less or more, depending on their size and stacking density.

Ingredients

2 kg cherry;

20 grams of dry mustard;

A spoonful of sugar;

2 tablespoons of salt;

Hot pepper pod;

How much garlic will it take;

Horseradish leaves, dill umbrella, lavrushka, herbs as you wish.

You will also need a small piece of cotton cloth, which must be steamed or ironed in advance.

Preparation

1. Peel the garlic, cut into long pieces.

2. We pierce the tomatoes with chopsticks of garlic, it is advisable to do this near the stalk.

3. At the bottom of the sterile container we distribute herbs and spices, put hot pepper cut into thin strips.

4. Lay cherry with garlic, if you wish, you can lay them with herbs, horseradish leaves. Put the tomatoes just above the hangers; you do not need to fill the jar to the very top.

5. Dissolve sugar and salt in a glass of purified water, pour into a jar.

6. Pour in filtered water, pour mustard powder on top, put the prepared cloth and also lightly dust it with mustard.

7. We leave the jar in a warm place for a week, then close it with a tight lid and put it in the basement for two weeks.

Recipe 7: Cherry tomatoes for the winter in vinegar in English

An unusual recipe for making mini tomatoes in vinegar. The British like such "pickles" with a pronounced sour taste and a peculiar aroma. And, in general, it turns out a wonderful snack for strong drinks. It is better to store such a blank in the refrigerator, there the cherry will definitely stand until spring and nothing will happen to them. Cooking in small jars, preferably with a screw cap.

Ingredients

0.25 kg cherry;

0.5 l vinegar 6%;

Peppercorns;

A spoonful of salt;

A small bunch of rosemary.

Preparation

1. We wash and dry the cherry. Rinse the rosemary.

2. Put tomatoes with herbs in a jar, add peppercorns.

3. Boil vinegar with salt, cool.

4. Fill in the tomatoes, tighten the lid.

5. Put it in the refrigerator for storage, you can take a sample in a month.

Recipe 8: Cherry tomatoes for the winter in Mediterranean oil

There are similar recipes in Italian cuisine, and they are based on sun-dried tomatoes. This appetizer is made with fresh cherry tomatoes. Better to use olive oil, preferably directly squeezed. You also need to stock up on dried oregano spice, without it, the workpiece will not work like that.

Ingredients

0.3 kg of cherry tomatoes;

1 onion;

A pinch of salt;

1h a spoonful of oregano;

5 basil leaves;

1 spoonful of wine or apple cider vinegar;

Olive oil.

Preparation

1. We put the washed and dried basil leaves in a jar, send the processed cherry and onion cut into thin rings there.

2. Pour in the oregano.

3. Mix salt with vinegar, send to a jar.

4. Fill everything with oil to the brim. Cover with a lid and refrigerate for at least two months.

5. Then we take it out and use it with Italian mozzarella or just like that.

Recipe 9: Cherry tomatoes for the winter with gherkins

What could be more charming than a vegetable platter of miniature tomatoes and the same small cucumbers? Such a blank looks beautiful not only in the jar, but also on the table. Miniature vegetables can be used to decorate cold cuts, sandwiches, salads. We take the amount of vegetables to our taste, you can equally, take more cherry or gherkins. You can also use any cans, but it is better up to one liter.

Ingredients

Gherkins;

The pepper is yellow and red;

Carrot;

For a jar: parsley, horseradish leaf, garlic, dill umbrella, peppercorns.

Brine:

A spoonful of salt;

2 tablespoons of sugar;

Litere of water.

We put vinegar at the rate of 1 teaspoon of essence in a liter jar.

Preparation

1. Free from cherry stalks, rinse and dry on a towel.

2. We also wash the gherkins, cut off the tails with a knife on both sides and send them to dry. If the cucumbers are not fresh, then you need to pre-soak them for 3-4 hours. Change the water a couple of times during this time.

3. Rinse horseradish and other greens, put them on the bottom of the jar. Add garlic, peppercorns to taste.

4. Peel the peppers, cut them into rings or strips. Carrots in thin circles.

5. Put cherry with gherkins in jars, lay out multi-colored pieces of peppers and carrot circles. It is advisable to do this along the walls of the can, it will be more beautiful.

6. Fill the filled containers with boiling water and, as usual, leave for 10-15 minutes.

7. Drain water, boil again and add spices, boil for a minute.

8. Fill the blank, add vinegar under the lid and roll it up. Cool it by turning it over the neck.

Recipe 10: Spicy cherry tomatoes for the winter with carrot tops

For the preservation of spicy cherry tomatoes for the winter, you will need paprika, red or green. Red is sharper, so you can take it a little less. Also, fresh carrot tops are placed in the jar, which gives the preparation a special taste. Optionally, you can add thin rings of the carrot itself.

Ingredients

2 kg cherry;

4 tablespoons of sugar;

2 tablespoons of salt;

A bunch of carrot tops;

2 sharp pods;

6 cloves of garlic.

Vinegar at the rate of 1 teaspoon per liter jar.

Preparation

1. Wash cherry and tops, leave to dry.

2. Cut sharp pods into thin rings, it is better to work with pepper in gloves.

3. Peel the garlic and cut each clove in half.

4. Put tomatoes in jars, lay layers of carrot tops, sprinkle with pepper rings and garlic.

5. Fill with boiling water, drain after 10 minutes.

6. Cook the brine from the drained water, brought to two liters. Add salt and sugar.

7. Pour hot cherry tomatoes, add essence and roll up the jars.

To prevent the tomatoes from cracking when pouring hot brine, you can pierce them in advance in several places. Also, this technique will allow the fruits to marinate faster and will shorten the salting period many times.

If you need to insert pieces of garlic into the cherry, then it is better to make a hole with a sharp knife directly in the stalk, and then insert a piece there. This will not only facilitate the process of stuffing, but will also preserve the beautiful appearance of the tomatoes, keep the juice inside.

A lot of spices and herbs overshadow the aroma of tomatoes, so you do not need to put everything in the house. If a spice does not suit you in some recipe, then you can always exclude it or change it to your favorite one.

If there are no fresh leaves of horseradish, then peeled pieces of root can be added to the jar of tomatoes.

Peppercorns, bay leaves and carnation stars fully reveal their aroma only during storage. Therefore, you do not need to abuse these spices, otherwise the brine will acquire a too intrusive aroma and may even taste bitter.