Vegetables

Description

Cherry tomatoes are one of the most beautiful and mouth-watering vegetables that cheer you up just by looking at them.

Small, bright, juicy, they are a great addition to various dishes: salads, meat, fish, and even as a separate dish. They decorate plates when serving or make canapés with them.
The recipes presented in the article will help you choose the best way to harvest cherry tomatoes for the winter.

Pickled cherry tomatoes for the winter in a jar

Composition for 2 cans of 720 ml:
Cherry tomatoes - as much as you like
Mustard, seeds - 2 tsp
Bay leaf - 4 pcs.
Allspice peas - 6 pcs.
Black peppercorns - 8 pcs.
Water - 750 ml
Salt - 1.5 tbsp. l.
Sugar - 2.5 tbsp. l.
Vinegar 9% - 4 tsp
Garlic - 4 cloves

Cooking:

Wash tomatoes.

In sterile jars, put 2 bay leaves, 2 cloves of garlic, 3 pcs. fragrant and 4 pcs. black peas.

Fill a jar with tomatoes. Pour boiling water over and leave for 5 minutes.
Drain the water into a saucepan, add salt, sugar, bring to a boil. Add vinegar.

Pour marinade into jars. Roll up. Turn over and wrap.

Spicy and delicious cherry tomatoes rolled up for the winter, a great snack for any feast. Bon appetit!

Pickled tomatoes "Assorted" for the winter

Bright red tomatoes and yellow baby cherry tomatoes are a bright, beautiful duet, very suitable for the Assorted recipe.

The recipe will not disappoint: the marinade, in which sugar, vinegar and salt are perfectly balanced, will give an extremely appetizing taste. And spicy tarragon, tart basil, fragrant parsley will create a fantastic bouquet of aromas.
The harmony of taste will not be disturbed by sharp notes of garlic - they will only add spice.

Ingredients for a 3 liter jar:

Tomatoes (red tomatoes and yellow cherry tomatoes) - 1.7 -2 kg
Basil, parsley, dill (umbrellas), tarragon (tarragon) - 1 bunch
Garlic - 1-1.5 heads

For marinade:

Water - 1.2-1.5 l
Vinegar - 100 g
Sugar - 125-130 g
Salt - 37-40 g

Cooking:

Prepare tomatoes: inspect for possible damage, overripe fruits, cracked. Remove stalks, wash.

Prepare herbs and spices: cut bunches of basil, parsley into sprigs, wash. Separate the "umbrellas" of dill from the stems.

Peel the garlic, cut into individual cloves. Do not cut the slices into pieces: the garlic will quickly lose its aroma and sharpness.

Put garlic, dill and herbs in any order at the bottom of a sterilized jar.
Prepare the marinade: dip in boiling water and stir the salt with sugar, vinegar.
Some housewives, when preparing the marinade, put herbs and spices in boiling water.

This is justified if the recipe includes allspice, cloves, coriander: spices should “give off flavor”. Basil, tarragon, parsley lose a significant part of the essential oils during heat treatment, so they are simply put in jars and steamed with boiling water.

Fill the jars with red tomatoes and yellow cherry tomatoes, alternating colors, remembering to fill the voids with herbs and garlic.

Pour boiling marinade up to the neck of jars with assorted tomatoes and cover with lids.

After 5-7 minutes, drain the marinade, boil for refilling. Repeat all these manipulations 3 times.

Pasteurization is not necessary, it will not affect the taste of pickled tomatoes in the best way.
Having corked the jars with lids, turn them over to check the quality of the seam.

Bright red tomatoes and yellow cherry tomatoes are a bright, beautiful duet. With rich colors and marvelous aroma, it will remind you of summer, will become a table decoration and a worthy reason for the hostess to be proud of. Bon appetit!

On a note
Each tomato, before going to the jar, is recommended to be pierced with a toothpick or a sterile needle in the stalk area. This is done so that the tomatoes soak up the brine faster and better, and also so that the tomatoes are less likely to burst in the water.

Cherry tomatoes in their own juice for the winter

Healthy, delicious tomatoes in their own juice! In winter, such a jar is worth its weight in gold!

Composition:
Cherry tomatoes (large) - 2 kg
Tomatoes for juice - 2 kg

For 1 liter jar:

Dill umbrellas - 1 pc.
Dried paprika slices - 1 tsp
Garlic - 2-3 cloves
Cherry leaves - 1 pc.
Bay leaf - 1 pc.
Black peppercorns - 3-4 pcs.
Allspice peas - 2-3 pcs.

For 1 liter of tomato juice:
Salt - 1 tbsp. l.
Sugar - 2 tbsp. l.

Cooking:
Peel the tomatoes for juice from the stalks, rinse, punch with a blender or through a meat grinder.
Rinse cherry tomatoes, prick with a toothpick around the stalks. Rinse and sterilize jars and lids.

Place dill, peppers, garlic, herbs, paprika at the bottom of the jars. Lay the tomatoes tightly and pour the jars to the eyeballs with boiling water.

As soon as the jars have cooled down, to the point where they can be safely taken with your hands, drain the water and pour a second time with boiling water.
Bring the tomato juice to a boil with the addition of sugar and salt. If necessary, try and add either salt or sugar, the taste of the juice should be saturated.

Drain the cooled water one by one and pour boiling juice over it - immediately tighten the hot lids tightly.
Turn the jars over on a towel and leave to cool completely.

Bon appetit!

Cherry tomatoes in their own juice recipe with photo you will lick your fingers

Very tasty tomatoes, a minimum of effort, and small delicious suns in a plate will decorate the table and delight your loved ones.

Composition:
Cherry tomatoes)
Salt (without a slide) - 2 tbsp. l.
Sugar - 3 tbsp. l.

Cooking:
Prepare the ingredients.

Sterilize jars. Peel large tomatoes and crank through a meat grinder.

Add salt and sugar per 1 liter of liquid. Bring contents to a boil.

Fill jars with small tomatoes and pour boiling water for 7-10 minutes, covering with sterilized lids. After drain the water.

And pour boiling tomato liquid. Roll up the lids, turn over and wrap until the jars are completely cool. Store at room temperature.

Tomatoes are very tasty. Bon appetit!

Pickled sweet cherry tomatoes for the winter

According to this recipe, very tasty pickled cherry tomatoes are obtained, all the charm is in the marinade.

Composition:
Cherry tomatoes
Garlic
Celery
Bay leaf
Pepper black peas
Onion
For marinade in 1.5 liters of water:
Salt - 3 tbsp. spoons
Sugar - 9 tbsp. spoons
Vinegar 9% - 12. Art. spoons

Cooking:

Wash jars with baking soda. Sterilize lids. Wash tomatoes, greens. Peel the garlic and onion. Wash the onion and cut into rings or slices.

Put tomatoes, herbs, onions, garlic cloves, bay leaves and peppers in clean jars. Maybe a piece of hot pepper. Boil the kettle. Make a triple fill. The first time pour boiling water for 10 minutes. Pour and pour again with another boiling water for 15 minutes.

Drain this boiling water into a saucepan, add salt, sugar, vinegar. Boil the marinade.

Pour the tomatoes a third time with marinade, roll up the lid. Turn the pickled cherry tomatoes over until cool.
Pickled cherry tomatoes are ready. Special storage is not required. Bon appetit!

Pickled cherry tomatoes for the winter in a 1 liter jar

It is better to choose tomatoes that are dense, bright in color, with a dense skin, without flaws, dents, cracks.

Composition per liter of marinade:
Cherry tomatoes
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l. without a slide
Vinegar 9% - 2 tbsp. l.
Garlic - 2-3 cloves
Black pepper - 8 peas
Herbs: dill-umbrella, currant or grape leaves
Coriander - 10-15 peas

Cooking:

Carefully selected tomatoes need to be washed. Rinse jars and lids just as well, sterilize them.

Place seasoning jars, garlic and grape or currant leaves on the bottom of the jar.
Spread the cherry tomatoes on top, filling the jars to the top. Then fill them with boiling water and leave to stand for ten to fifteen minutes.

Pour the water back into the pan and prepare the marinade: put salt, sugar, bay leaf, and, for flavor, a clove bud into boiling water. After a few minutes, you can take it out. After turning off the gas, add vinegar.

Fill jars with these marinade and cover with lids. Hold the jars for ten minutes in a water bath, and then tighten the lids.
Place the finished cherry tomatoes, lids down, under a warm blanket until cool. After a week, you can already try small pickled tomatoes. Bon appetit!

Pickled cherry tomatoes for the winter recipe with spices

Cherry tomatoes
10 cloves of garlic
1 bunch of parsley
1 bunch dill
2 tsp sweet black peas pepper
2 tsp mustard seeds
6 pcs. green cardamom
1 tsp carnation inflorescences
2 pcs. Bay leaf

Brine for 2 liters:
7 art. l. sea ​​coarse salt
5 st. l. with a slide of sugar
2 tbsp. l. Apple vinegar
4 tbsp. l. table vinegar 6%
1 nutmeg
4 star anise
Cinnamon stick 5 cm

Cooking:

Wash the tomatoes, pierce in several places with a wooden skewer, put in a saucepan.

Add chopped herbs, garlic, cut in half and all spices.
Boil water. Add salt, sugar, cinnamon stick cut into 4 parts and crushed nutmeg, star anise. Boil 5 minutes. After adding vinegar, let cool slightly, the brine should be hot.

Pour tomatoes with brine, put a lid on top, load - a 3-liter jar of water. Leave at room temperature for 5-6 days, then put in the refrigerator. Bon appetit!

Delight your loved ones in winter with delicious, beautiful cherry tomatoes. Good luck with your preparations and a delicious winter!

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Cherry tomatoes serve as a wonderful decoration of the festive table, both fresh and canned. For those wishing to preserve cherry tomatoes in their own juice for the winter, several amazing recipes are provided. Thanks to their miniature appearance, these fresh vegetables fit perfectly into salads, and pickled cherry tomatoes perfectly complement side dishes or serve as borscht ingredients. Regardless of their size, they are no less useful than ordinary tomatoes.

The abundant presence of potassium in this variety of tomato causes a rapid removal of fluid from the body. The iron contained in cherry prevents anemia, cleanses and renews the blood. in its own juice it is advisable to use in the winter. They contain a lot of magnesium, which helps to adapt to temperature changes. Serotonin in tomatoes invigorates, improves mood, improves complexion, increases efficiency. It is clear that the use of this vegetable will not cure serious diseases, but it has a preventive effect.

To preserve cherry tomatoes in their own juice for the winter, you need to get all possible kitchen mechanisms that can facilitate the process of obtaining a tomato. It can be a meat grinder, a juicer and even a metal sieve. Next, you need to prepare an enameled pan for boiling the tomato mixture.

Before starting work, be sure to sterilize jars for provisions. Sterilization can be done in the oven, microwave or the old, proven way on the kettle. Lids should also be hot steamed, whether screw-on or tight-fitting, thanks to the operation of the seamer.

Cherry tomatoes in their own juice without sterilization

Preservation process:

From 1 kg of tomatoes you can get 900 grams of juice with pulp.

Cherry tomatoes in their own juice with sterilization and vinegar

Preservation process:

To get rid of the tomato peel or not is up to you. The presence of the shell will not affect the taste. It will only affect further use.

Cherry with spices in own juice

Preservation process:

As spices, any additives to taste are used. The number of them is regulated purely to your desires.

Cherry in tomato juice for the winter, the recipes are unpretentious and simple, but the result is unsurpassedly tasty. You can’t even understand what is tastier: tomato pickle or cherry tomatoes themselves.

Delicious preparations for you and a pleasant winter!

- one of the most remarkable types of conservation. The thing is that in the end you get two products - both the tomatoes themselves and their juice. Cherry tomatoes are especially good in this case - they are small and neat, so they look very cool in tomato juice. Especially such tomatoes (and juice too) like children.

Cooking cherry tomatoes in tomato juice for the winter.

Ingredients:
- cherry tomatoes (or ordinary small regular-shaped tomatoes);
- red tomatoes (any shape, any size);
- salt to taste.

Recipe with photo step by step:

We carefully select cherry tomatoes. If you come across soft, overripe - set them aside for juice. Wash the rest with cold water and put in a container of a suitable size.

Tomatoes for juice are also carefully sorted out, we remove rotten and unripe ones.
Wash tomatoes with cold water. Then we cut off places with cracks, damaged skin. We cut the tomatoes into pieces that would easily pass through the hole in the lid of the juicer or meat grinder.

We install a juicer (food processor or meat grinder with a special nozzle) - in accordance with the instructions. And we start squeezing juice.

If you use a juicer, a small part of the seeds will still penetrate into the tomato juice. I don't always filter them. There are so few of them that it happens that you just don’t want to waste time on their removal. After a meat grinder with a nozzle or a food processor, there will be a little more seeds in the juice, but they can also be left. If this question is fundamental for you, and you want to remove the seeds from the juice, strain it through a mesh colander or sieve.

Pour the prepared tomato juice into a saucepan and bring to a boil. A lot of foam will appear, which we carefully remove without capturing excess juice.

We prepare the lids and jars - wash with water and soda, and then rinse thoroughly with hot water. Then boil the lids for 3-4 minutes, and sterilize the jars.

Salt the boiled juice to taste. Now reduce the heat so that it barely boils, and keep it on fire for 10 minutes.

Meanwhile, place cherry tomatoes in sterilized jars. Their number is a variable value, it depends only on what you want more in the end - tomatoes or juice. You can fill half the jar with tomatoes, and the rest with juice, you can completely - it's only your choice.

Put jars with cherry tomatoes and tomato juice in a wide saucepan. We cover the jars with lids. Pour warm water into a saucepan up to the neck of the jars and put on fire.

We sterilize in boiling water: half-liter jars for 8 minutes, and liter jars for 12 minutes. The main thing is that there are jars of the same height in the pan, then they will warm up equally.

After sterilization, carefully remove the jars, roll them up and turn them upside down until they cool completely. Such cherry tomatoes in tomato juice can be stored until winter and at room temperature, but in a dark place.




Tips & Tricks:
Cherry tomatoes need to be taken a little unripe. They should already be almost red, but still dense, maybe with a greenish rim near the stem. The fact is that cherry tomatoes have a very delicate, thin skin and during heat treatment it often bursts. So, if the tomatoes are overripe, they will turn into "porridge" during sterilization. But a little unripe tomatoes will “reach”. And even if the peel even bursts, the tomatoes will remain intact, they will not spread.




For tomato juice, it is better to take tasty large, fleshy tomatoes. Necessarily ripe, better even softish - overripe. The juice from such tomatoes turns out to be tasty, thick. Waste is minimal. But if you use not quite ripe, hard tomatoes, less juice will be squeezed out of them, and more waste will remain. Tomatoes can be taken in different varieties. You can use cracked, irregularly shaped, squashed tomatoes. You can not only use rotten or moldy tomatoes. No matter how carefully we cut out the spoiled places, there is always a risk that the rot bacteria will remain on them, and the preservation will not be stored for a long time - it may “explode” (the lid of the jar will fly off).



You must determine the amount of salt for juice yourself - to taste. You can, of course, not salt at all. Then everyone will add salt on their own when they get their glass. This is especially important if you know that children will drink the juice - they, as a rule, do not like a lot of salt in it, but they really like the process of salting.
For cherry tomatoes in tomato juice for the winter, I always use half-liter jars so that they do not stay open for a long time.

As I said, you determine the number of cherry tomatoes per 1 jar yourself. But if you still need at least some guidelines, then here are my proportions:
For 1 half-liter jar: 200-250 g cherry tomatoes. Accordingly, juice in this case will fit 150-200 ml.




At the bottom of the pan in which you will sterilize the teat and cherry tomato jars, be sure to put a flat plate or some other suitable support so that the jars do not touch the bottom of the pan. This is necessary so that banks do not burst.

Ideally, of course, it would be if for this home-made preparation you use your own vegetables grown in the garden. But if you don’t have such an opportunity, then tomatoes from the market or store are quite suitable. The main thing is that they should not be greenhouse, but grown in open ground. In the season only these are sold.
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