Harvesting cherry tomatoes for the winter: the most delicious preservation recipes and recommendations for their preparation

Pickled cherry tomatoes are not only a delicious snack, but also a storehouse of vitamins that are so necessary in winter. Small tasty tomatoes are great even for a festive table. Let's take a closer look at the most popular recipes for harvesting cherry tomatoes for the winter and learn the secrets of their preparation.

Pickled cherry tomatoes for the winter: recipes for every taste

For the preparation of some blanks, only cherry and marinade are required, in others conservation add spices and spices. Recipes differ in the method of preparation, in calorie content.

Cherry in its own juice "Lick your fingers"

Salting tomatoes in your own juice will not cause difficulties. In addition to pickled vegetables, a tasty and nutritious juice is obtained, which is added to soups and sauces.

To prepare a liter jar you will need:

• 2 kg cherry;
• 1 kg of large tomatoes;
• 1 head garlic;
• 1 sweet pepper;
• 80 g of salt;
• 50 g vinegar 9%;
• 60 g sugar;
• 5 black peppercorns;
• 3 bay leaves.

Cooking technology:

1. Put washed cherry, garlic, bell pepper in layers in a sterilized jar, add parsley to taste. Put black pepper on the very top.
2. Wash large tomatoes and pass through a blender. Add a pinch of sugar and salt to the resulting puree.
3. Pour boiling water over the cherry twice. For the third time, prepare the marinade by adding salt, sugar and vinegar to the water.
4. Pour the tomato puree into a jar.
5. Add bay leaf and mustard to taste. Sprinkle with parsley.
6. Roll up the cans and turn upside down until they cool completely.
7. The tomatoes will be ready in 1-2 weeks.

Cold pickled cherry with garlic

Cold salting requires a wooden barrel or plastic bucket. For cooking, it is recommended to use hard, slightly unripe fruits. cherry.

Ingredient List:

• 10 kg cherry;
• 5 large heads of garlic;
• 5 liters of water;
• 150 g of salt;
• dill or cherry leaves.

Cooking technology:

1. Wash and dry the tomatoes. Put cherry or dill leaves on the bottom of the barrel.
2. Peel and cut the garlic into large wedges.
3. Dissolve salt in water and heat slightly.
4. Pour cherry and garlic with brine at room temperature.
5. Leave the tomatoes in a warm place for several days.
6. When the brine becomes cloudy, the tomatoes can be consumed.
7. Store cherry blossoms in a cellar or basement with a lid on, but not tightly.

Pickled cherry for the winter sweet

Cooking a "sugar" dish will take no more than 30-40 minutes. The recipe is easy, even a novice cook can repeat it.

For cooking you will need:

• 500 g cherry;
• 5 black peppercorns;
• 3 dill umbrellas;
• 2 cloves of garlic;
• 2 horseradish leaves;
• 1 bay leaf;
• 4 cherry leaves;
• 20 g vinegar 9%;
• 1 liter of water;
• 50 g sugar;
• 25 g of salt.

Cooking method:

1. Sterilize the jars, put herbs, spices and a clove of garlic on the bottom.
2. Fill the jar with pure cherry blossoms, leaving 1-2 centimeters up to the neck.
3. Prepare the marinade: add sugar, salt and vinegar to the water. Cook for 5 minutes until the sugar is completely dissolved.
4. Pour the marinade into the jar, cover the lid slightly and leave for 20 minutes.
5. Drain the marinade into a saucepan, after boiling, pour it back into the jar.
6. Roll up the cherry, wrap it in a blanket and put it upside down for 1-2 days.

Pepper and Onion Recipe

A winter dish for lovers of spicy and savory food. It goes well with soups and meat or poultry dishes.

To prepare the blank you will need:

• 600 g unripe cherry;
• 8 black peppercorns;
• 1 large onion;
• parsley to taste;
• 2 bay leaves;
• a pinch of red pepper;
• 1 liter of water;
• 30 g salt;
• 20 g sugar;
• 10 g vinegar 9%.

Cooking method:

1. Wash and dry the cherry, cut in half. Peel the onion and cut into large rings.
2. Sterilize the jar, put cherry and onion, add red and black pepper.
3. Prepare a marinade with water, sugar, salt and vinegar. Bring to a boil and keep on low heat for 5 minutes. Pour it into a jar.
4. Drain the marinade, boil and add again. Put bay leaves and parsley in a jar.
5. Roll up the cans and leave to cool completely.

Workpieces without sterilization

The recipe saves time and energy, which is especially important for busy housewives. Vegetables without sterilization are no worse than traditional recipes.

Ingredient List:

• 450 g cherry;
• 0.5 onions;
• 3 cloves of garlic;
• 40 g sugar;
• 20 g salt;
• 800 g of water;
• 2 sprigs of carrot tops;
• 50 g vinegar 9%;
• 0.5 sweet pepper.

Cooking method:

1. At the bottom of a clean jar, put carrot tops, finely chopped garlic and onions, bell peppers and tomatoes.
2. Pour boiling water over the jar, close the lid and leave for 10-20 minutes.
3. Drain the water, add sugar, salt and vinegar to it. Bring the brine to a boil and pour back into the jar.
4. Roll up, turn upside down and wrap in a blanket until it cools completely.

English tomatoes in vinegar

An excellent recipe that the British have as a cold snack for alcoholic beverages.

For cooking you will need:

• 500 g cherry;
• 2 sprigs of rosemary;
• 40 g of salt;
• 60 g apple cider vinegar;
• 400 ml of water.

Cooking technology:

1. Wash and sterilize jars, put cherry and rosemary in them.
2. Heat vinegar and water in a separate saucepan, add salt.
3. Pour the marinade over the ingredients, roll up the jars.
4. Put in the refrigerator. You can eat a snack after 1.5-2 months.

Spicy cherry with onions and plums

Spicy preparations are a tasty and healthy addition to various side dishes: boiled potatoes, rice, buckwheat. Spices and plums give the dishes an interesting sweet and sour taste.

For cooking you will need:

• 300 g cherry;
• 200 g plums;
• 2 cloves of garlic;
• 1 small onion;
• 3 dill umbrellas;
• 1 bay leaf;
• 10 g of a mixture of Italian herbs;
• 25 g apple cider vinegar;
• 3 black peppercorns.

Cooking method:

1. Sterilize the jar and lid, put bay leaves, dill and pepper on the bottom.
2. Wash the plums, remove the seeds and cut into 2 parts, put in a jar.
3. Cut the onion into large rings, put in a jar, add the garlic cloves.
4. Wash cherry and lay on top of other ingredients.
5. Prepare the marinade: pour water into a saucepan, add a mixture of Italian herbs and apple cider vinegar.
6. Pour the marinade into a jar and roll it up tightly.

Recipe with Mediterranean oil

A spicy and delicious recipe cannot be repeated without quality olive oil and oregano spice. In addition, for cooking you will need:

• 300 g cherry tomatoes;
• 1 onion;
• a pinch of salt;
• 20 g oregano;
• 5 basil leaves;
• 20 g of wine vinegar;
• 15 g of olive oil.

Cooking technology:

1. Layer washed and dry basil leaves, cherry tomatoes and thinly chopped onions in a clean jar. Add oregano at the very end.
2. Stir in the vinegar and salt and add to the jar.
3. Pour olive oil to the brim and put in a jar for 2 months. Especially tasty tomatoes "Mediterranean" are combined with mozzarella cheese.

Tomatoes for the winter in an apple filling

For cooking, experienced housewives recommend using only natural apple juice. The packaged product is not suitable.

Ingredient List:

• 350 g cherry;
• 1 bell pepper;
• 0.5 liters of apple juice;
• 15 g vinegar 9%;
• 30 g salt;
• 50 g sugar;
• 3 cloves of garlic;
• greens to taste.

How to cook:

1. Cut the peppers vertically into strips. Peel the garlic and place in the bottom of a sterile jar.
2. Pour tomatoes into a jar, place pepper around the edges.
3. Pour boiling water over and cover.
4. Pour apple juice into a saucepan, add salt and sugar, cook for 3 minutes.
5. Drain the water from the jar, pour in the juice and vinegar, then roll up the lid tightly.

Cherry with basil

Basil is a valuable and healthy product that not only adds spice to the dish, but also has an effective antimicrobial effect.

To pickle tomatoes with basil, you will need:

• 400 g of tomatoes;
• 4 sprigs of basil;
• 1 liter of water;
• 0.5 onions;
• 1 clove of garlic;
• 1 bay leaf;
• 30 g of grape vinegar.

Cooking method:

1. Wash the tomatoes, place them on the bottom of a sterile jar.
2. Prepare the marinade by mixing water and grape vinegar. Pour liquid into a jar, leave for 15 minutes.
3. Pour the marinade back into the pan, boil for 5 minutes, re-pour the cherry.
4. Add basil, bay leaf, clove of garlic and onion in half rings. Roll up the cans and turn over until completely cooled.

Tips and tricks for making and rolling cans

So that the blanks do not spoil for a long time, experienced housewives share the secrets of cooking pickled cherry. If you follow simple rules, pickles are not only tasty and healthy, but also retain their qualities for a long time:

1. Sterilize jars and lids thoroughly. This can be done in a regular saucepan or using a special sterilizer. It is thanks to sterilization that the workpieces are stored for a long time.
2. Select for cooking only smooth and whole vegetables, without scratches or other damage.
3. Use only settled or filtered water to prepare the marinade. Housewives do not recommend using cold raw water from the tap.
4. Choose the cherry varieties that are most suitable for pickling, such as White Currant Tomatoes, Honey Drop or Dark Galaxy. Use not only red, but also green and yellow cherries.
5. Wash vegetables and herbs thoroughly before cooking.
6. Read the recipe in advance and purchase all the necessary ingredients. Study reviews of other chefs about the recipe.
7. Use a toothpick to pierce the stalk to prevent the tomatoes from bursting.
8. Use citric acid instead of regular vinegar.
9. Remember to turn the cans upside down. This makes them much less likely to explode.

Conclusion

To pickle small tomatoes correctly, no special knowledge and skills are required. The main thing is to follow the recipe and use quality ingredients. When cooking, use only clean dishes, sterilized jars and well-washed vegetables.

Some people like hot vegetables with peppers and onions, others prefer sweet and mild flavor. Pickled dishes can be stored until the new season.