The most delicious recipes for canned cherry tomatoes: the best preparations for the winter from miniature tomatoes

Cherry tomatoes were withdrawn agronomists from Israel in the 80s of the last century. Today cherry is added to a wide variety of dishes. Pickled or canned tomatoes are especially popular. They are tasty and aesthetically pleasing. Blanks for the winter will decorate the festive table, give an interesting look to the salad, make meat or fish dishes even tastier.

In this article, we will consider how to roll cherry tomatoes for the winter and how to make them especially tasty and spicy.

Features of the conservation of cherry tomatoes

It's easy to preserve cherry, especially if you have suitable recipe... However, it will not be superfluous to know the secrets and secrets of experienced housewives who turn the conservation of vegetables into a real art.

The nuances of preserving cherry tomatoes are as follows:

• strong medium-sized cherry tomatoes are suitable for blanks. They should not be scratched or otherwise damaged. Only in this case it will be possible to prepare truly tasty preparations;
• sterilization is a necessary stage in the preparation of cans;
• do not forget to thoroughly wash vegetables, herbs, other ingredients of the dish;
• do not be afraid to use cherry of different colors, so the blanks will turn out to be more original and appetizing;
• after laying the cherry in a jar, they do not need to be re-sterilized, unlike ordinary tomatoes;
• sometimes vinegar is replaced with citric acid;
• if desired, bell pepper, eggplant, horseradish, carrots are added to the blanks;
• depending on the recipe, use red or black pepper, in a pod, ground or in a pot.

How to pickle cherry tomatoes for the winter

Housewives know how to stock up on vegetables for the entire cold season. Cookbooks are chock full of recipes cherry... We have selected the most delicious and original ones. Please note that the number of products is calculated for a 1 liter can.

Cold pickled cherry with garlic

Cold pickling of tomatoes for the winter is consistently popular. It takes a minimum of time and effort, while the dishes are tasty and juicy. Remember that such blanks must be stored in a cool place.

For cooking you will need:

• 1 kg of cherry tomatoes;
• water 0.5 l;
• vinegar 9% - 70 ml;
• garlic 1 head;
• dry dill with umbrellas;
• bay leaf 2 pcs;
• allspice black peppercorns to taste;
• sugar and salt to taste;
• sprig of carnation.

Cooking technology:

1. Prepare food and container. Wash vegetables under running cold water. Peel the garlic.
2. Put bay leaves, peas, garlic and dill at the bottom of the jar. Fill cherry cans.
3. Pour 0.5 liters of water into a saucepan, add vinegar, salt and sugar.
4. The brine should be infused a little, after which it is added to the jars.
5. Close the jars with plastic lids and refrigerate. They use the blanks in a couple of weeks.

Important! To prevent the tomatoes from becoming moldy, housewives add aspirin to the jars.In addition to its antifungal effect, it gives the dish a pleasant sourness.

Pickled cherry for the winter sweet

How to close sweet little tomatoes for the winter? After all, they give the dishes a sweet and sour flavor. For example, such preparations are in perfect harmony with chicken fillet dishes. Plus, sweet vegetables are a great cold snack.

You will need:

• cherry 350 g;
• 2 cloves of garlic;
• cloves;
• salt and sugar to taste;
• water 0.5 l;
• vinegar 9% 30 ml.

Cooking method:

1. Prepare jars and tomatoes, chop the garlic into cloves.
2. Place garlic and pepper on the bottom of a clean and previously sterilized jar. Add bay leaves to the composition if desired.
3. Pierce each tomato with a toothpick near the stalk.
4. Place the vegetables in a jar, put more garlic on top.
5. Pour boiling water over, cover and leave for 5 minutes.
6. Prepare the marinade: add salt, sugar and cloves to the water. When the marinade comes to a boil, add the vinegar.
7. Pour the water out of the jars and pour the marinade into it.
8. Roll up the cans and leave to cool.
9. Store sweet items in a cool place. You can try it in 2-3 weeks.

Spicy tomatoes for the winter in soy sauce: a recipe for a liter jar

This way of cooking is considered a gift from Korean cuisine behind the scenes. Among its ingredients is soy sauce, a very unusual product for preparing blanks. Spicy tomatoes will diversify the diet of those who are tired of classic recipes.

For cooking you will need:

• 400 g of tomatoes;
• 0.5 l of water;
• 3 cups soy sauce
• 3 hot pepper pods;
• 300 g of sunflower oil;
• 2 bunches of cilantro;
• fresh green onions;
• sugar and salt 100 g each;
• 1 cup sesame seeds

Cooking technology:

1. Put cherry in a deep plate, sprinkle with sugar and salt on top.
2. Add chopped onion, garlic and cilantro.
3. Top with oil and vinegar, add soy sauce last.
4. Put the products in sterilized jars.
5. Screw on and turn the lid down.

Important! It takes only 25 minutes to sterilize a liter can.

Cherry tomatoes in their own juice "Lick your fingers"

Salting tomatoes in their own juice is very practical. Borsch and other aromatic dishes are prepared on their basis. Such blanks are stored for more than a year.

Ingredient List:

• 0.5 kg of ripe cherry tomatoes;
• 1 liter of water;
• 80 g of salt;
• 2 kg of large tomatoes;
• 1 head of garlic;
• 70 g sugar;
• 3 bay leaves;
• 80 ml vinegar 9%;
• black peppercorns to taste.

Cooking technology:

1. Rinse large tomatoes, dry and chop. Place in a plate and pour boiling water over it. After 1 minute, pour out the water andpeel off vegetables.
2. Grind through a blender, then sift through a sieve to get rid of the grains.
3. Pour the resulting mass into a saucepan, add salt and sugar. Simmer puree over low heat for 5 minutes.
4. Rinse cherry tomatoes, dry and pierce with a toothpick. Put in pre-sterilized jars.
5. Cut the garlic into large slices. Add it to jars together with pepper and bay leaves.
6. Pour the hot tomato puree over the vegetables. Cover and sterilize the jars within 9 minutes after boiling.
7. Get the cans out and roll them up, turn them upside down.
8. Store in a cool place after 12 hours.

How to cook pickled cherry tomatoes without sterilizing

This recipe does not require much time and effort, therefore it is very popular. For cooking you will need:

• 0.5 kg cherry;
• 2 liters of water;
• 50 g of salt;
• 100 g sugar;
• 20 ml vinegar 6%;
• 1/2 horseradish leaf;
• 1 clove of garlic;
• 1 bay leaf;
• 1 dill umbrella;
• 2-3 peas of black pepper.

Cooking technology:

1. Rinse jars and lids, scald with boiling water.
2. Place dill, garlic, bay leaf in a jar. Put cherry last.
3. Pour brine into a saucepan, boil for 15 minutes. Pour it out and repeat the procedure.
4. Add vinegar to each jar and roll up. You can store it in the pantry.

Cherry for the winter with citric acid and herbs

The recipe is suitable for those who do not like to use vinegar for preservation. It turns out fragrant sweet and sour cherry.

You will need:

• cherry 400 g;
• 1 liter of water;
• 60 g of salt;
• 150 g sugar;
• 60 ml citric acid;
• 2 currant leaves;
• 1 horseradish sheet;
• basil to taste;
• dill umbrellas;
• garlic 2 cloves;
• Bay leaf;
• black pepper;
• 1/2 carrots;
• 1/2 bell pepper.

Cooking method:

1. Place horseradish leaf, currant leaves, dill and garlic in the prepared jar.
2. Cut carrots in half and place on top. Add cloves, basil and pepper.
3. Pierce the tomatoes with a toothpick and place in a jar.
4. Pour boiling water into a jar and let it brew.
5. After 15 minutes, prepare the brine: add sugar and salt to the water. Then add citric acid and stir.
6. Drain the water from the jars, pour in the brine.
7. Roll up the blanks, turn over and put them under the blanket.

Important! Citric acid acts as a natural antioxidant. In addition, it stimulates cell renewal, makes the skin more elastic and elastic. Often it is added not only to dishes, but also to cosmetic care products: creams, shampoos, balms and lotions.

Assorted "Miniature" of canned cherry, carrots and squash: an amazing recipe

Patissons belong to the pumpkin family. For harvesting, young, and even unripe fruits are used. They have a delicate and soft texture.

To prepare the "Miniature" you need:

• 150 g cherry;
• 600 g of squash;
• 3 cloves of garlic;
• 0.5 l of water;
• 20 ml vinegar 9%;
• salt and sugar 80 g each;
• 2 bay leaves;
• white pepper in a pot;
• a pinch of caraway seeds.

Cooking algorithm:

1. Wash cherry and squash. Cut off the stalk and inflorescence from the squash.
2. Put garlic, cherry and squash in a prepared jar in random order.
3. Pour boiling water over the vegetables, pour out after 15 minutes and pour again.
4. For the third time, boil water with herbs and spices, add sugar and salt.
5. Pour vinegar into jars before seaming.
6. After seaming, turn the cans, wait for cooling, and then place them in the basement or cellar.

Important! Use orange squash. In addition to their taste, they contain a large amount of fiber. Patissons prevent the formation of blood clots, remove cholesterol from the body, and have a positive effect on vision.

Canned cherry tomatoes with grapes

It only takes 20 minutes to prepare your meal. Besides the taste, the jars of cherry and grapes look original and appetizing. Vegetables and berries complement each other harmoniously.

Ingredients:

• 0.5 kg cherry;
• 2-3 handfuls of grapes;
• sweet pepper to taste;
• 1 carrot;
• currant leaf;
• cloves;
• 40 ml of apple cider vinegar;
• dill and parsley to taste;
• 1 medium onion

Cooking method:

1. Prepare cherry and grapes: wash, dry, remove the grapes from the branches.
2. Peel the garlic, peel the seeds from the bell peppers, cut the carrots into large slices.
3. Sterilize jars, put some carrots, garlic, spices in them.
4. Put some of the grapes on top.
5. Place cherry and pepper tightly. Pour boiling water over vegetables in a jar, cover and let it brew for 10 minutes.
6. Prepare the marinade: pour sugar and salt into a boiling pot with water, add spices and a few grapes. Boil marinade for 2 minutes, turn off and add apple cider vinegar.
7. Pour the water out of the jar, add the marinade
8. Turn the jars over and let cool. Store in a cool place.

Instant Pickled Cherry Tomatoes

The cooking time for such blanks is about 10 minutes. The recipe proves that it is not necessary to spend 2-3 hours for tasty preparations.

You will need:

• 1 kg cherry;
• 5 black peppercorns;
• 40 ml citric acid;
• 3 cloves of garlic;
• salt and sugar 50 g each

Step-by-step instruction:

1. Sterilize the jars, wash the cherry, cut the garlic into wedges.
2. Put pepper, bay leaf and garlic at the bottom of the jar. Put tomatoes on top and pour boiling water over. Drain the water after 7 minutes.
3. Dissolve salt and sugar in water. Bring the mixture to a boil and pour into jars. Add citric acid to the jar.
4. Let cool and refrigerate.

Read also:

What are tomatoes: key differences and features of choice.

How to freeze tomatoes for the winter in the freezer and what to cook from them.

Harvesting green tomatoes

No need to wait for the cherry blossoms to turn red. The recipe is original and easy to use.

For cooking you need:

• 1 kg of green cherry;
• 400 g of coarse salt;
• 700 ml wine vinegar;
• dried hot red peppers to taste.

Cooking technology:

1. Remove the stalks from the cherry, wash and dry. Cut each in half, cover with salt overnight.
2. Rinse with water, put in a saucepan and add wine vinegar. Leave on for 12 hours.
3. Put in sterilized jars, add pepper.
4. Roll up with sterile lids. Green tomatoes are ready.

Important! Add 300 ml olive oil to the jar for a spicy flavor. It is suitable for dietary nutrition, improves the functioning of the heart and blood vessels, and enhances the body's immune functions.

Tips and tricks for preserving cherry tomatoes

Canned cherry tomatoes are both quick and tasty. To properly roll vegetables, follow the recommendations:

1. Steam the inside of the jars and dry well before filling. An oven or microwave is suitable for this.
2. To prepare the brine, use only filtered or boiled water.
3. When placing vegetables in a jar, try to put larger tomatoes down.
4. In most cases, the amount of liquid and food is calculated from a 2: 1 ratio, most of the capacity is taken by cherry. However, experienced chefs recommend adding a little more water, as some of the moisture evaporates. It is better to cook too much brine than to find a lack of it;
5. Don't be afraid to use natural preservatives like lemon, salt or sugar. The more of them, the longer the workpiece is stored.

Important! Pierce the tomatoes near the stalk with a toothpick. This is necessary so that the vegetables are saturated with the marinade and do not burst during the preservation process.

Conclusion

On average, the cooking time for 1 can of pickled cherry is about 20-30 minutes. Agree, this is not much for such a delicious dish. Cherry twist is a success for both experienced chefs and novice chefs.

The main thing is to observe the cooking technology: use only filtered water for the marinade, sterilize the jars, do not forget about spices and herbs. Both red cherries and green ones that are not yet ripe are prepared. For flavoring, use carrots, bell peppers, garlic and onions.