How to pickle cherry tomatoes with garlic. Cherry tomatoes for the winter in a jar

Before pickling cherry tomatoes, they need to be prepared. Rinse whole and undamaged fruits and remove the stems. Each tomato can be pierced in several places with a needle so that everything marinates better.

Rinse several large bunches of grapes with water and place in a wide container. To make the marinade rich in taste and aromatic, I recommend using Isabella type grapes (they are very fragrant). But this is a dark variety. And the marinade will be dark with a pink tint.

To obtain a light marinade, you need to use not just aromatic grapes, but preferably light varieties, white or pale pink, such as “Original” (shown in the photo), you can take “Lydia”.

Using your hands, crush the berries to a pulp and leave for 10 minutes, adding a pinch of sugar. During this time, the grapes will release more of their juice. As you can see, I used the light variety with the addition of a dark one.

Wash the jars with soda, place in a pan of water and boil for 5 minutes, this way you will prepare the container for preservation. Jars can also be sterilized with steam or in a microwave or oven. Rinse the currant leaves and place them on the bottom of the jars.

Fill the jars with unripe cherry tomatoes to the top as tightly as possible. Fill them with boiling water from the kettle. Cover the workpiece with a lid and leave to warm up for 7-10 minutes.

While the tomatoes are warming, strain the grape juice through a sieve into a bowl. For 2 jars (850 ml) you will need approximately 600-700 ml.

Drain the first water, measure its amount for yourself so that you know how much liquid you will need for the grape marinade. Boil the water again, pour in a second time and leave for another 10 minutes.

Dissolve sugar and salt in grape juice, put on fire, and simmer the marinade for several minutes. You can adjust the amount of sugar for the marinade to your taste. If the grapes are sweet, then you may need less sugar than indicated in the recipe.

Add apple cider vinegar to the boiling marinade and remove the pan from the heat.

Drain the jar and immediately fill it with boiling grape marinade. In case you have some empty space left in the jar, add boiling water.

Roll up the jars tightly green tomatoes clean lids and place upside down. Once cooled, store the jars in the pantry.

In just one, or better yet, 2 weeks, you will be able to try these tomatoes.

Modern housewives know a lot of ways to stock up on vegetables and fruits for the entire cold season. One of the best options for preparing food for the winter is canning 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 used to decorate the holiday 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 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, stemmed, 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 savory and spicy 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 one original way stock up on beautiful and tasty tomatoes for the winter - 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, medium in 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 outdoors you will need the following:

tomatoes – 10 kg;
vegetable oil – 1 cup;
sea salt – 3 tablespoons;
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.

Video: canning cherry tomatoes

Small and tasty – cherry tomatoes – in lately have become very popular among housewives. Canned small tomatoes look very beautiful on the holiday table, especially if they are of different colors - red, yellow. Cherry tomatoes marinated for the winter are very tasty, beautiful and bright, they are also unusually tasty. Due to the fact that the tomatoes are small, they are well soaked in the marinade. They can be used as a stand-alone appetizer or as a garnish for the main dish.

Quick and tasty - a simple recipe for pickled cherry tomatoes

Ingredients:

For 800 grams of cherry tomatoes:

salt – 130 gr.;
sugar – 100 gr.;
a tablespoon of vinegar;
a couple of sprigs of rosemary (you can take one sprig of dry)

How to cook:

Place the fruits in clean jars;
prepare the marinade: add salt, granulated sugar and a couple of rosemary sprigs;
boil;
remove from heat and add vinegar;
pour marinade over tomatoes;
sterilize jars of tomatoes

Attention! Sterilize jars of tomatoes as follows:

Place a kitchen towel on the bottom of a tall pan;
put cans on it;
pour some water into the pan;
put on fire and bring to a boil;
Boil the jars over low heat for about 30 minutes;
let cool and roll up

Spicy cherry tomatoes

Ingredients:

one and a half kilograms of cherry tomatoes:

bell pepper – 2 pcs.;
hot chili pepper – 1 pc.;
garlic – 8 cloves;
bulb;
cloves – 3 pcs.;
bay leaves and horseradish leaves - optional;
greens (dill, celery, parsley)

To prepare two liters of marinade:

salt – 50 gr.;
sugar – 100 gr.;
apple cider vinegar – 60 ml

Canning steps:

Sort through the tomatoes, select the ripest fruits without damage, rinse and dry with a towel.
Pierce the tomatoes in several places.
Cut bell pepper into long strips;
Cut the hot pepper into small pieces;
Cut the onion into half rings.
Prepare clean and sterilized jars in which to place:
- garlic and onion;
- dill umbrella;
- horseradish, bay leaf;
- a couple of carnations;
- a circle of hot pepper and a few pieces of bell pepper;
Place the fruits on the prepared spices.
Fill the contents with hot water.
Let stand for 20 minutes.
Drain the water from the jars into a saucepan.
Put on fire, boil.
Prepare the marinade.
Bring to a boil.
Turn off the heat, add vinegar and pour into jars.
Roll up and turn over.

Advice! For canning cherry tomatoes, it is better to take liter or half-liter jars, as it is much more convenient to roll them up and store them.

Pickled cherry tomatoes for the winter, just like in the store

To make tomatoes resemble store-bought ones, you need not only 0.5 liter jars, but also a special recipe. The end result is marinated cherry tomatoes for the winter, just like in the store, and such that even those who don’t like them like them. So, you will need:

Cherry tomatoes;
Peppercorns – 4 pcs.;
French mustard seeds 1-2 tbsp;
Garlic – 2-3 cloves;
Sugar – 4 tsp;
Vinegar – 1 tsp.
Cloves – 2 pcs.;
Green
If desired, you can add onions or sweet onions.

Place greens (1 sprig of dill and parsley), onions, garlic and spices on the bottom of the jar. Prick the tomatoes with a toothpick to prevent them from bursting and place tightly in a jar. Add salt, sugar and mustard and pour boiling water so that the water does not reach the neck, about 5/6 of the can. Then sterilization is carried out for 20-30 minutes and the jars are rolled up. Leave upside down and covered until completely cool.

Pickled cherry tomatoes for the winter in liter jars

Cherry tomatoes are distinguished by increased sweetness and look very elegant. Preparing pickled cherry tomatoes for the winter in liter jars is a convenient and tasty preservation. This proven recipe for pickling small tomatoes in liter jars consists of the following ingredients:

Cherry tomatoes, you can take different colors, it looks unusual;
Garlic – 4 cloves;
Bay leaf – 2 pcs.;
Peppercorns;
Ground black pepper – 0.5 tsp;
Dill in umbrellas (you can use seeds);
Hot chili pepper - a couple of cloves.

To prepare 1 liter of marinade you will need 1 tbsp. l. salt and sugar, 1 tsp. vinegar.

Place jars at the bottom bay leaf, chopped garlic cloves, ground pepper, 2-3 peppercorns and several cloves of hot pepper. The washed tomatoes are placed tightly in a jar, after which it is filled with boiling water and closed with a clean lid for 30 minutes. Then the resulting water from all the cans is poured into a pan, a little boiling water is added as the brine boils away.

For 1 liter of liquid, pour 1 tbsp into the brine. salt, 1 tbsp. sugar and dill - umbrellas or seeds. Boil for 7-10 minutes, add vinegar essence at the rate of 1 tsp. for 1 liter jar of seams. Boiling marinade is poured over the tomatoes. Roll up and cool the jars upside down, as usual.

Instant marinated cherry tomatoes

Many housewives have fallen in love with mini cherry tomatoes. They decorate any dish, are easy to use, remain intact during cooking, and are also sweeter and juicier than regular tomatoes. Miniature varieties have much higher sugar content. Pickled cherry tomatoes instant cooking convenient to prepare in advance, before the holiday. Due to their size, they are quickly soaked in the marinade and can be consumed almost immediately. But it’s better to let the tomatoes brew for two days. Our recipe adds a hint of cinnamon to the spicy aroma of herbs and garlic.

Everything is done very quickly. Be sure to try this express recipe and it will become your favorite.

Cherry - 400 grams is enough. We choose whole, ripe fruits with thick skin. We will also need:

Water: 0.5 cups
Salt: 0.5 tablespoon
Sugar: 0.5 teaspoon
Vinegar 9%: 15 ml
Ground cinnamon: 1/4 teaspoon
Garlic: 1 clove
Bay leaf: 2 pieces
Allspice: 1-2 peas
Dried dill: 1/3 teaspoon
Dried basil: 1/3 teaspoon

We start cooking by sterilizing the dishes. You can do this using the traditional method, or you can use steam sterilization. To sterilize with steam, the jar can be placed upside down on a metal sieve and placed on a pan of water. You can place the jar directly in a small ladle or put it on the spout of the kettle. It will take 15 minutes to kill germs. The jar is placed upside down on an ironed towel. The jar must be dry! We also sterilize the lid.

Now let's wash the tomatoes and pierce them several times near the stalk - this way we will avoid them cracking. Place basil, dill, bay leaf, peppercorns and garlic in a jar. We put cherry tomatoes up to the hangers of the jars. Place the remaining bay leaf in the middle of the jar.

Prepare the marinade: add salt and cinnamon to boiling water. Pour it into a jar. Lastly, pour vinegar into the jar so that it does not have time to evaporate. Roll up the jar. Turn it over several times - the vinegar should dissolve.

Wrap the jar in something warm for 5-6 hours. You need to store it in a cool, dark place. 20 minutes - and you're done!

Note. You can also use fresh herbs (basil and parsley) in the recipe. In this case, the jar of prepared tomatoes needs to be sterilized for 15-20 minutes.

Recipe for pickled cherry tomatoes “Finger lickin' good”

Preparing tomatoes usually takes little time, most of which is spent on preparing the ingredients and putting them into jars. The recipe for pickled cherry tomatoes “Finger-licking good” is no exception, and the tomatoes are simply delicious.

Required ingredients:

Cherry tomatoes (you can also use the cream variety);
1.5 liters of water;
3 tbsp. granulated sugar;
2 tbsp. salt;
4-5 cloves of garlic;
0.5 cups (or a little less) 9% table vinegar;
3 sprigs of rosemary;
3-4 sprigs of basil;
1 tsp black peppercorns.

Before you begin the preservation process, you must thoroughly rinse all the vegetables and carefully tear off the existing stalks. The next step is washing the greens and drying them. The basil should be divided into separate leaves, and large sprigs of rosemary should be broken into several pieces. Garlic cloves should be peeled and washed.
For canning tomatoes, it is best to use liter jars, which must first be sterilized and dried. Cherry tomatoes are laid out interspersed with herbs and garlic. The jars should be filled to the top equally with all ingredients.
Then we start preparing the marinade. You need to add sugar and salt to the water, as well as black peppercorns. Water with spices is sent to the fire and brought to a boil.
After boiling for several minutes, the marinade must be removed from the heat. Add vinegar to hot water and mix everything thoroughly. Pour the finished marinade over the tomatoes that were previously placed in jars.
All jars must be closed with metal lids for preservation, turned upside down, and wrapped well. When they have completely cooled down, they can be safely transferred to a cool place for long-term storage.

To make tomatoes look even more appetizing at the holiday table, you can combine tomatoes of different colors in one jar. No one will remain indifferent after trying your creation! The name tomato fully corresponds to its unsurpassed taste, it’s definitely finger-licking good!