How to salt cherry tomatoes: ingredients, types of salting, storage rules

The cold season is not encouraging with an abundance of vegetables and fruits, so many people prefer to stock up on them in advance. But you can’t leave them fresh - they will spoil. Freezing tomatoes, for example, is not an option: when defrosted, we will not get the same product.

In this case, various salting methods have been invented - they allow you to preserve the product and its beneficial properties. We suggest considering various options for pickling a vegetable such as a cherry tomato, and the secrets of making pickles.

Cherry tomatoes for the winter - step-by-step recipe with photos

The number of tomatoes depends on how many will fit in the jar. Usually half-liter or liter containers are used. But the brine must be of a certain proportion.

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Cooking time: 50 minutes

Quantity: 2 servings

Brief information about cherry tomatoes

They began to be cultivated relatively recently, a little less than half a century, but during this time this variety of tomatoes has gained well-deserved popularity not only as an edible plant, but also as an ornamental plant. There are a number of explanations for this.

Firstly, they bloom very beautifully. Secondly, due to their different sizes, bushes - from half a meter to almost three - can create a unique look not only on the site, but also in the apartment and on the balcony. Thirdly, a variety of shapes and colors. Round, oval, cream, pear-shaped; red, orange, yellow, green, purple and even almost black.

Tomatoes are widely in demand in cooking. They are used in the preparation of salads, appetizers, first and second courses, and go well with meat and fish, even when preparing barbecue.

Cherries are perfect for decorating various delicacies and give the housewife the opportunity to experiment with creating her own masterpieces. Tomatoes look great when canned, being in no way inferior to their larger counterparts in taste.

Pickled cherry tomatoes - step by step recipe

Cherry tomatoes are a very tasty and, importantly, beautiful fruit. Any workpiece will look very beautiful with them. Pickled cherry tomatoes with herbs and a minimum of spices are an excellent appetizer for any table. For this recipe you will need:

Cherry
dill, parsley - to taste;
green cilantro - one sprig;
coriander – 2 grains per plate;
mustard seed – 1 tsp. per one l.b;
garlic – 3 cloves per lob;

Fill:

granulated sugar – 1 tbsp. with a slide;
water – 1 liter;
non-iodized salt – 1 tbsp.
vinegar - 1 tbsp.

Preparation:

Rinse the jars thoroughly and sterilize thoroughly over a kettle.
Boil the lids for at least 3 minutes.
Rinse tomatoes and herbs in running water. Dry.
Place herbs and spices at the bottom of a liter container.
Fill the jar with cherry tomatoes as tightly as possible.
Pour coarse salt, granulated sugar into boiling water, and finally pour in vinegar.
While it is boiling, pour the brine into the jars with the cherry tomatoes. Cover with lid without twisting.
Place a towel in a pot of boiling water. It’s better to do this in advance so that by the time the cherry tomatoes and brine are ready, the water is already boiling.
Place the container on a towel so that it is covered with at least ¾ of water.
Pasteurize for twenty minutes.
Carefully remove the jars from the pan and close the lids.
Turn them upside down and cover them with a fur coat.
Cherry tomatoes are ready in two to three weeks.

Basic rules for storing preserved food

To make cherry harvests last as long as possible, you should adhere to the following rules :

To ensure safe preservation of the contents, it is advisable to close glass jars with tin lids.
Store the workpieces in a cool and well-ventilated area. This could be a basement, closet or refrigerator.
When storing, glass containers should not be exposed to direct sunlight, this can trigger fermentation and the lids will begin to inflate and fly off.

“You'll lick your fingers” - the most delicious recipe

This recipe offers preserves with a delicious filling and very beautiful cherry fruits. Properly selected spices give tomatoes an interesting taste. Their number must be repeated exactly. Prepare:

Cherry;
parsley - a small bunch of 1 lb.;
bay leaf – 1 pc. by 1 l.b.;
fresh horseradish - a thin plate the size of a 5 ruble coin;
mustard seeds – a teaspoon per 1 liter;
large allspice peas - 2 peas per 1 l.b.;
black peppercorns – 4 peas per 1 l.b.;

Fill:

one liter of water;
coarse salt – 1 tbsp;
granulated sugar – 3 tbsp. l.;
vinegar essence 70% - 1 tbsp.

Preparation:

Rinse the selected jars thoroughly and sterilize over a kettle or in the oven. Boil the lids.
Rinse and dry cherry tomatoes. Remove the stems. Use a thin knife to cut out even minor darkening.
Place the exact amount of spices in each jar. Fill the jars with tomatoes.
Pour boiling water over the cherry tomatoes. Cover with lids and leave for 5 - 7 minutes.
At this time, prepare the brine by dissolving all the bulk ingredients. Vinegar must be added before pouring begins.
Drain the tomatoes, refill with boiling brine and immediately roll up the lids.
Wrap the jars upside down very carefully. Old fur coats, pillows - all this will be very useful. Place the canned cherries in a box with something warm underneath. Do not place the box on the floor. Cover the top with a fur coat or pillows.
The jars should cool very slowly. This is the whole secret.
Cherry tomatoes will be ready in a couple of weeks. Moderately spicy, sweetish, smooth and beautiful.

Proven recipes for delicious preparations

There are many recipes for pickling cherry tomatoes for the winter, which is why the final products may taste different from each other. This is the beauty of these recipes, everyone can find a more suitable method for themselves.

Note! Very often, cherry tomatoes are pickled together with cucumbers, but it is better to choose small-sized vegetables - gherkins.

How to close tomatoes without sterilization

The good thing about this method is that you don't have to sterilize Cherry. Cleanliness is guaranteed by double pouring boiling water. If you remove the stems from the tomatoes, they will be more saturated with brine and will be more juicy . If you leave it, the tomatoes will remain whole and strong, but you need to wash the tomatoes thoroughly and be sure to dry them completely.

Note! The calculation of ingredients is given for 2 liter jars.

You will need:

cherry – 2 kg;
green dill umbrella – 1 pc. in a jar;
garlic – 6–8 cloves per jar;
vinegar 70% essence - 1 tsp. on the jar;

Fill:

water - one liter;
black peppercorns – 7 peas;
cloves – 7 pcs.;
coarsely ground salt – 2 tbsp. l.;
granulated sugar – 6 tbsp. l.

Place dill and garlic at the bottom of each washed and dried container ; you do not need to add vinegar right away. Fill the containers with cherry tomatoes.

Boil water and fill the jars of cherry tomatoes with boiling water to the top of the neck. Cover with the washed lids, but do not seal.

In a saucepan, mix all the ingredients from the list for the brine with water. Boil the filling for 10 minutes . If you don't like the taste of cloves, add them to the brine two minutes before turning off.

Drain the cherry tomatoes and fill the jars with boiling brine. Pour 1 teaspoon of 70% vinegar into each 2-liter vessel on top of the brine . Roll up the jars, turn them upside down and cover them with a fur coat.

“You'll lick your fingers” - the most delicious recipe

This recipe offers preservation with a delicious filling and very beautiful cherry fruits . Properly selected spices give tomatoes an interesting taste. Their number must be repeated exactly.

Note! The amount of ingredients in the recipe is given for one liter jar.

Prepare:

Cherry;
parsley - a small bunch;
bay leaf – 1 pc.;
fresh horseradish - a thin plate the size of a 5 ruble coin;
mustard seeds - teaspoon;
large allspice peas - 2 peas;
black peppercorns - 4 peas.

Fill:

one liter of water;
coarse salt – 1 tbsp. l.;
granulated sugar – 3 tbsp. l.;
vinegar essence 70% - 1 tbsp. l.

Rinse the selected jars thoroughly and sterilize over a kettle or in the oven. Boil the lids. Rinse and dry cherry tomatoes . Remove the stems. Use a thin knife to cut out even minor darkening.

Place the exact amount of spices in each jar . Fill the jars with tomatoes. Pour boiling water over the cherry tomatoes. Cover with lids and leave for 5 - 7 minutes.

At this time, prepare the brine by dissolving all the bulk ingredients . Vinegar must be added before pouring begins. Drain the tomatoes, refill with boiling brine and immediately roll up the lids.

Advice! Wrap the jars upside down very carefully. Old fur coats, pillows - all this will be very useful. Place the canned cherries in a box with something warm underneath. Do not place the box on the floor. Cover the top with a fur coat or pillows.

The jars must cool very slowly . This is the whole secret. Cherry tomatoes will be ready in a couple of weeks. Moderately spicy, sweetish, smooth and beautiful.

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Cherry tomatoes for the winter without vinegar

You can preserve very tasty tomatoes without vinegar, which can be successfully replaced with citric acid . The preparation also turns out very tasty. In addition, it is also stored in the cellar for a long time. The recipe will be a real find for those who, for some reason, do not use vinegar, but do not mind enjoying delicious tomatoes in the winter.

Ingredients for a liter jar:

tomatoes - how many will go in;
dill greens - a small bunch;
celery greens – 3 branches;
fresh garlic – 2 large cloves;
bay leaf - 1 piece;
peppercorns – 4-6 pieces;
cloves - 2 pieces;
hot fresh pepper - 1-2 small pods;
citric acid - a third of a teaspoon.

Marinade per liter of water:

coarse salt - a full tablespoon;
granulated sugar - 3 tablespoons.

We prepare the jars. We wash them. If desired, we will sterilize. Wash the greens and dry them. Chop finely. We also finely chop the garlic. Place the herbs and garlic in a clean jar. Add peppercorns, cloves and hot pepper . We also break one bay leaf here.

Wash the cherry tomatoes and dry them. We place them in a jar along with the stalk . If they are not there somewhere, then you definitely need to prick such a vegetable in the area where the stalk grows so that it does not burst. Fill the vegetables with boiling water to the top. At the same time, do not pour boiling water too quickly, otherwise the glass will crack. Close the lid loosely and let stand for a quarter of an hour.

Drain all the water from the jars into the pan. Put it on fire, dissolve granulated sugar and salt in it - make a marinade. For a liter of water - 1 tablespoon of salt and three tablespoons of sugar . As soon as everything boils, remove from heat. Add citric acid to the tomatoes: 1/3 teaspoon per 1 liter jar.

Fill them to the top with marinade. Seal tightly and place on lids . Before moving the workpieces to a cool storage place, they need to cool upside down, under a blanket, until the next day.

Preparing cherry tomatoes in their own juice

This is one of the most popular preparations, since both the tomatoes and the filling itself are so tasty that it is impossible to stop eating . This is a wonderful appetizer for the table, as well as a base for soups and tomato sauces. Very convenient if you have both Cherry and regular tomatoes. Large, fleshy, almost overripe fruits are ideal for the sauce.

Note! The quantity of products used is given per 1 liter jar.

For cooking you will need:

cherry – 1.8 – 2 kg;
large and ripe tomatoes – 1 kg;
coarse salt – 1.5 tbsp. l.;
9% vinegar essence – 30 g;
granulated sugar – 2 tbsp. l.;
garlic – 3 – 5 cloves;
black peppercorns – 3 pcs.

Having prepared the ingredients, thoroughly washed the jars and lids, we begin canning.

Large tomatoes, specially selected for the sauce, pass through a meat grinder or rub through a sieve. There is no need to remove the seeds. If you have the opportunity, puree the mass with a blender after the meat grinder.

Place the resulting mixture on the fire in an enamel pan . Add coarse salt and sugar to the sauce - the entire amount from the recipe. Simmer on low heat for 30 minutes.

Place peeled garlic cloves and peppercorns on the bottom of clean, sterilized containers. Prick the cherry tomatoes with a toothpick, place them as closely as possible and pour boiling water over them. Cover with boiled lids on top, but do not tighten.

tomatoes in the jar should warm up and stand with water until the filling is ready . Add vinegar to the boiling tomato sauce. Do not turn off the heat under the pan. The filling must be poured while it is boiling.

Drain the tomatoes. (It won't be needed anymore.) Pour the tomato sauce into the Cherry jars.

Place the filled container in a pan of boiling water . It is enough if the jars are 2/3 high in water. Do not tighten the lids. Just place them on top to avoid any splashes. Pasteurize half-liter jars for 10 minutes, liter jars for 20 minutes.

Carefully remove them from the boiling water. Close with lids, turn over and cover with a fur coat . They should cool very slowly. Do not take it into the cellar or put it in the refrigerator for a couple of days. Cherry tomatoes in their own juice will be ready in three weeks. During this time, they will thoroughly marinate and take on the taste of spices.

Sweet cherry tomatoes for the winter

This recipe is otherwise called dessert. Original Cherries in a sweetish brine are a favorite delicacy for connoisseurs of pickles .

If you want the tomatoes to remain whole and strong, do not remove the stalk . It is enough to rinse the fruits thoroughly. Pasteurizing the jars after filling will disinfect the canned food as much as possible.

For the recipe you will need:

cherry;
peeled garlic – 5 cloves;
parsley sprigs - optional;
dill greens - optional;
black peppercorns – 3 pcs.;
large allspice peas – 2 pcs.;
cloves – 1 pc.;
bay leaf – 1 pc.

Fill:

1 liter of water;
granulated sugar – 3 tbsp. l.;
coarse salt – 1 tbsp. l.;
vinegar 70% - 1 tbsp. l. (this volume is enough for 4 - 5 liter jars, try to pack the tomatoes tightly, but do not press, otherwise they will crack.).

Prepare all ingredients, thoroughly rinse and sterilize jars and lids. Wash the tomatoes and dry them. Place the seasonings listed on the bottom of each liter container . Place the cherry tomatoes closer together.

Prepare the brine in an enamel or stainless pan . Boil for 3 minutes. Pour vinegar and then boiling brine into jars with packed cherry tomatoes.

Place the jars on a towel in a pan of boiling water. Place the lids on top, but do not screw them on. Pasteurize 1-liter containers for 15 minutes . They should be 2/3 in water.

Remove the jars with a towel, screw on the lids and turn the bottoms up . Cover with a fur coat. After a couple of days, take it to the storage location. In two weeks, the cherry tomatoes will be completely ready.

The best recipe for cherry tomatoes for the winter with mustard

Most housewives use a standard set of spices: black and allspice. Sometimes cloves. Have you tried adding mustard? Give it a try. Mustard will give the preparation its piquant taste, a slight spice . I just want to try these all the time.

Ingredients:

Cherry tomatoes;
mustard seeds 0 0.5 tsp;
dill seeds – 0.5 tsp;
black peppercorns – 1 pinch;
allspice – 2 pcs.;
bay leaf – 1 pc.;
vinegar 70% – 1 incomplete tsp.

For filling with 1 liter of water:

salt – 1 tbsp. l.;
sugar – 0.5 cups.

Wash the tomatoes and place them in jars to the very top. Immediately pour boiling water and cover with lids . Leave it alone for 10 - 15 minutes.

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Let's prepare the salting mixture . To do this, mix mustard and dill seeds in a small container. Add broken bay leaf, black and allspice there.

Pour the liquid from the cans back into the pan . Add salt, sugar and spice mixture. Place on the stove and boil.

Pour vinegar essence and our brine into the jar to the very edge of the neck . Roll up the lid and put it under a fur coat until it cools completely.

With cold garlic

In the cold way, vegetables are usually pickled in a barrel. At home, you can use a regular plastic bucket with a tight lid. For this method of pickling, take dense, slightly unripe tomatoes .

Ingredients:

4 kilograms of small cherries;
2 liters of water;
50 g salt;
3 cloves of garlic;
Bay leaf;
2 tablespoons of granulated sugar.

Heat water in a saucepan and dilute sugar and salt in it, add bay leaves. There is no need to bring the liquid to a boil. Place the tomatoes in a container, add finely chopped garlic and pour non-hot brine over everything .

Close the container very . Leave part of the workpiece indoors and take the rest into the cellar.

Important! Garlic is added for disinfection purposes to increase the shelf life of the product.

Spicy cherry

You can preserve cherry tomatoes with many different herbs and spices , which will add piquancy and spiciness to the dish.

Required Ingredients:

1.2 kilograms of cherry tomatoes;
9 cloves of garlic;
2 bunches of greens (parsley, dill);
7-8 pieces of allspice and black peppercorns;
5-7 pieces of cardamom;
umbrella of dill or cloves;
2-3 bay leaves;
1.5 liters of drinking water;
5 tablespoons of salt;
4 tablespoons granulated sugar;
50 milliliters of apple cider vinegar;
80 milliliters of vinegar essence;
1 nutmeg;
a couple of pinches of cinnamon.

Finely chop the greens and garlic. To marinate vegetables, you need to cook the filling . Add all the spices and seasonings to boiling water. Boil for 2 minutes and add salt and sugar, after a minute add both vinegars and leave for 3 minutes.

Place all vegetables and herbs in glass containers and pour hot marinade on top . Roll up and cover with a blanket.

Canned cherry tomatoes for the winter in jars with celery

Thanks to the addition of celery, the preparation acquires an exquisite taste that will make the right impression even on sophisticated gourmets.

You will need these products:

cherry – 2 kg;
celery stalks – 3 pcs.;
chopped celery – 1 tsp;
peppercorns – 4 pcs.;
laurel leaf;
liquid – 1 l;
salt – 2 tsp;
sugar – 1 tsp;
essence – 1 tsp.

Arrange the spices: pepper, bay leaves, chopped celery. Place the green stems directly in the glass container, place the vegetables .

Add boiling water to the jar and leave for a while. After time has passed, you need to pour the liquid into a deep pan and sprinkle with salt and sugar .

Boil the marinade and pour the prepared liquid and essence into jars and seal them.

Delicious sweet cherry tomatoes for the winter

This recipe is otherwise called dessert. Original Cherries in a sweetish brine are a favorite delicacy for connoisseurs of pickles. If you want the tomatoes to remain whole and strong, do not remove the stem. It is enough to rinse the fruits thoroughly. Pasteurizing the jars after filling will disinfect the canned food as much as possible.

For the recipe you will need:

Cherry;
peeled garlic – 5 cloves per 1 l.b.;
parsley sprigs - optional;
dill greens - optional;
black peppercorns – 3 pcs. by 1 l.b.;
large allspice peas – 2 pcs. by 1 l.b.;
cloves – 1 pc. for 1 l.b.
Bay leaf – 1 piece per 1 sheet of paper.

Fill:

1 liter of water;
granulated sugar – 3 tbsp;
coarse salt – 1 tbsp;
vinegar 70% - 1 tbsp.

(This volume is enough for 4 - 5 liter jars, try to pack the tomatoes tightly, but do not press, otherwise they will crack.)

Preparation:

Prepare all ingredients, thoroughly rinse and sterilize jars and lids. Wash the tomatoes and dry them.
Place the seasonings listed on the bottom of each container. Place the cherry tomatoes closer together.
Prepare the brine in an enamel or stainless pan. Boil for 3 minutes.
Pour vinegar and then boiling brine into jars with packed cherry tomatoes.
Place the jars on a towel in a pan of boiling water. Place the lids on top, but do not screw them on.
Pasteurize 1-liter containers for 15 minutes. They should be 2/3 in water.
Remove the jars with a towel, screw on the lids and turn the bottoms up. Cover with a fur coat. After a couple of days, take it to the storage location. In two weeks, the cherry tomatoes will be completely ready.

Preparing tomatoes for harvesting for the winter

Before you start pickling cherry tomatoes for the winter, you need to prepare them for this procedure. The taste and shelf life of the future product depend on the quality of the ingredients. Tomatoes must not be overripe, without rotten or soft areas . It is necessary to choose the most elastic and medium-sized vegetables.

Be sure to remove the stem from tomatoes and then rinse them several times under running water to remove all contaminants. Any dirt after seaming can cause the cans to swell.

Important! To prevent the cherry tomatoes from bursting or cracking after seaming, you need to pierce them in several places with a toothpick.

Preparing cherry tomatoes in their own juice

This is one of the most popular preparations, since both the tomatoes and the filling itself are so tasty that it is impossible to stop eating. This is an excellent appetizer for the table, and also a base for soups and tomato sauces.

Very convenient if you have both Cherry and regular tomatoes. Large, fleshy, almost overripe fruits are ideal for the sauce.

To prepare Cherry in its own juice you will need:

Cherry – 1.8 – 2 kg;
large and ripe tomatoes – 1 kg;
coarse salt – 1.5 tbsp;
9% vinegar essence – 30g;
granulated sugar – 2 tbsp;
garlic – 3 – 5 cloves per 1 plate;
black peppercorns – 3 pcs. for 1 l.b.

Preparation:

Having prepared the ingredients, thoroughly washed the jars and lids, we begin canning.

Large tomatoes, specially selected for the sauce, pass through a meat grinder or rub through a sieve. There is no need to remove the seeds. If you have the opportunity, puree the mass with a blender after the meat grinder. Place the resulting mixture on the fire in an enamel pan. Add coarse salt and sugar to the sauce - the entire amount from the recipe. Simmer on low heat for 30 minutes.
Place peeled garlic cloves and peppercorns on the bottom of clean, sterilized containers. Prick the cherry tomatoes with a toothpick, place them as closely as possible and pour boiling water over them. Cover with boiled lids on top, but do not tighten.
The cherry tomatoes in the jar should warm up and stand with water until the filling is ready.
Add vinegar to the boiling tomato sauce. Do not turn off the heat under the pan. The filling must be poured while it is boiling.
Drain the tomatoes. (It won't be needed anymore.) Pour the tomato sauce into the Cherry jars.
Place the filled container in a pan of boiling water. It is enough if the jars are 2/3 high in water. Do not tighten the lids. Just place them on top to avoid any splashes. Pasteurize half-liter jars for 10 minutes, liter jars for 20 minutes.
Carefully remove them from the boiling water.
Close with lids, turn over and cover with a fur coat. They should cool very slowly. Do not take it into the cellar or put it in the refrigerator for a couple of days. Cherry tomatoes in their own juice will be ready in three weeks. During this time, they will thoroughly marinate and take on the taste of spices.

Features and description of cherry tomatoes

In appearance, cherry tomatoes resemble bunches of large grapes . They belong to the class of modern hybrids. Today there are more than a hundred varieties of this variety, differing from each other in shape, color and yield.

The shape of the stem of these tomatoes can be lodging, erect, or vine-like. Height varies from 30 cm to 2.5 meters . The leaves are very similar to potato leaves, dissected and imparipinnate. Tomatoes bloom with inconspicuous small yellow flowers.

Note! Cherry tomatoes include varieties of tomatoes whose weight ranges from 15 to 40 grams.

Cherries are classified as self-pollinating plants . The seeds are small and flat, slightly pointed at the base. Their shade can be dark yellow or light. The germination of seed material is maintained for 8 years. Under favorable conditions, the first shoots appear on the 4th day.

Cherry tomatoes have a very sweet, dessert taste . In addition, they are good for health.

How to close tomatoes without sterilization

The good thing about this method is that you don't have to sterilize Cherry. Cleanliness is guaranteed by double pouring boiling water. If you remove the stems from the tomatoes, they will be more saturated with brine and will be more juicy. If you leave it, the tomatoes will remain whole and strong, but you need to wash the tomatoes thoroughly and be sure to dry them completely. The calculation of ingredients is given for 2 liter jars. You will need:

Cherry – 2 kg;
green dill umbrella - 1 piece per jar;
garlic – 6–8 cloves per jar;
vinegar 70% essence - 1 tsp. on the jar;

Fill:

water - one liter;
black peppercorns – 7 peas;
cloves – 7 pcs.;
coarse salt – 2 tbsp;
granulated sugar – 6 tbsp.

Preparation:

Place dill and garlic at the bottom of each washed and dried container; you do not need to add vinegar right away. Fill the containers with cherry tomatoes.
Boil water and fill the jars of cherry tomatoes with boiling water to the top of the neck. Cover with the washed lids, but do not seal.
In a saucepan, mix all the ingredients from the list for the brine with water.
Boil the filling for 10 minutes. If you don't like the taste of cloves, add them to the brine two minutes before turning off.
Drain the cherry tomatoes and fill the jars with boiling brine.
Pour 1 teaspoon of 70% vinegar into each 2-liter container on top of the brine.
Roll up the jars, turn them upside down and cover them with a fur coat.

Spicy cherry tomatoes

For those who like it “hot”! I will share with you a recipe for spicy cherry tomatoes in liter jars. Moreover, you can adjust the degree of pungency at your discretion by taking more or less spicy components.

Ingredients for 3 liter jars:

2 kg cherry tomatoes;
12 cloves of garlic;
2-3 chili peppers;
3 tbsp. spoons of salt;
3 tbsp. spoons of apple cider vinegar (6%);
A bunch of dill.

How to prepare:

Wash the tomatoes and dry them.
Peel the garlic, wash it, and separate it into slices. We clean the chili peppers from seeds, wash them, and cut them into small pieces. Wash the dill and let it dry.
Place layers on the bottom of clean, sterilized jars: herbs, garlic, tomatoes and hot peppers. Add 1 tbsp. spoon of salt, pour in 1 tbsp. spoon of vinegar.
Pour boiling water from a kettle into the jars and cover with sterilized lids. Place in a wide bowl and sterilize the jars after boiling the water for about 10 minutes.

We take our preparations out of the boiling water, wipe the jars, turn them over, and cover with a warm blanket. When cool, transfer to the pantry.

Harvesting green tomatoes

Lovers of green tomatoes will appreciate the tenderness and softness of Cherries prepared according to this recipe. It's simple and anyone can do it, even if you're new to canning. The example is given for a liter jar. You can use a 0.5 liter container - just divide the ingredients for the bookmark by 2. So, for cooking you will need:

Cherry tomatoes – 3 kg;
garlic – 5-7 cloves per jar;
parsley - to taste;
dill umbrella – 1 pc.;
black peppercorns – 3 pcs. on the jar;
cloves – 1 pc. on the jar;
bay leaf – 1 pc. on the jar.

Fill:

3 liters of water;
granulated sugar – 8 – 9 tbsp;
coarse salt – 3 tbsp. l.;
vinegar 9% - glass.

Preparation:

Wash and sterilize the jars and the required number of lids. Wash the tomatoes thoroughly and dry them.
Place the seasonings and herbs from the list on the bottom, and pack the cherry tomatoes and garlic tightly.
In a saucepan, prepare a brine from the above ingredients, except vinegar. Add it a minute before filling the jars.
Pour boiling brine over the cherry tomatoes.
Place the jars of tomatoes and brine in a pre-prepared pan of boiling water. Place a towel on the bottom.
Pasteurize with the lids on, half liter volumes - 17 minutes, liter volumes - 27 minutes.
Remove the jars from the pan and roll up. Turn upside down and cover. The tomatoes will be ready to serve in a couple of weeks.

How to Can Cherry Tomatoes with Soy Sauce

Tomatoes taste very interesting, because the sauce has a pleasant and piquant taste.

Take these products:

Greens and dill.
Black pepper – 3 pcs.
Cherry.
Bay leaf.
Liquid – liter.
Sugar – 1 tbsp.
Salt - half a tablespoon.
Vinegar – 2 tbsp.

Preparation steps:

Prepare the tomatoes before placing them in a glass container by piercing the stem of the tomato. This procedure is done so that the skin does not peel off when hot water is poured in.
Pour boiling water over the cherry tomatoes, leave, then pour into a container and place on the stove. Before this, add salt, sugar and cook.
After the marinade begins to boil, you need to pour vinegar and soy sauce into the jars. Screw the jars and place them in the cellar.

If you want to cook something unusual, you can make it from dried small tomatoes with the addition of rosemary.

To prepare an unusual dish, you need to take these ingredients per 0.5 liter jar:

Cherry - 450 g.
Rosemary – 2 sprigs.
Garlic – 2 cloves.
Black peppercorns – 3 pcs.
Dried thyme.
Sunflower oil – 0.5 l.
Salt.

Preparation:

First, take the tomatoes, rinse them in liquid, and leave them to drain.
Add dried thyme and salt, pour in just a little oil.
Preheat the oven to 100 degrees and place the mixture on a baking sheet.
After drying a little, put them in jars that have been sterilized beforehand.
Then you will need bell pepper, a little rosemary and sunflower oil, by this time you need to add garlic.
Cover with lids and seal. Place in a cool place.

How to pickle cherry tomatoes - the easiest recipe

For this recipe you need a minimum of ingredients and it is prepared very quickly. There is vinegar in the recipe, but you don't have to use it at all. This way the tomatoes will turn out salted and not pickled. If vinegar is not used, rinse the tomatoes as thoroughly as possible and sterilize the jars well.

Cherry

For brine (1 liter is enough for 4 – 5 1 liter jars):

one liter of water;
granulated sugar – 2 tbsp;
coarse salt - tbsp;
vinegar 70% - tbsp.

Preparation:

Rinse the baking soda jars. Rinse and sterilize thoroughly. Boil the lids.
Sort and wash the tomatoes. Cut out the stem and all the dark spots. Choose only whole and not soft ones.
Place the cherry tomatoes in jars.
Prepare a brine from all ingredients. Decide whether you want to cook tomatoes without vinegar.
Pour boiling brine over the tomatoes. Cover with lid, but do not screw on.
Place the jars in a saucepan of boiling water until they are 2/3 submerged. (Cover the bottom with a towel.)
Pasteurize for twenty minutes from the moment the water boils. Turn off the heat under the pan.
Tighten the jars without removing them from the pan.
After 3 minutes, take them out and wrap them in a “fur coat” of warm clothes.

Tips and tricks

Subtleties that will make preservation even better:

Tomatoes will not burst when poured with boiling water if they are first pierced near the stalk. This technique also helps the tomatoes soak up the marinade and fillings faster and better.
To give the cherry a spicy flavor, make a neat cut in the stalk and insert a quarter of garlic into it.
If there is a spice in a recipe that you don't like, you can always omit it.
The more greens and spices, the less pronounced the taste of the tomatoes themselves will be.
If fresh horseradish, basil or rosemary is not available, you can replace it with dry spices.

Each housewife always takes into account the taste preferences of her family, so any recipe can always be adjusted at your discretion.

Recipe for lightly salted tomatoes in a bag

Dry salting cherry tomatoes is easy to do. Finished products do not require much storage space or special conditions, just keep the package in the refrigerator. And according to the presented recipe, the tomatoes come out appetizing and tasty.

Ingredients:

500 g cherry tomatoes;
4 cloves garlic
medium bunch of parsley and dill;
1 tsp coarse salt (the amount can be increased or decreased to taste).

The recipe combines the most affordable and simple ingredients that are available in the garden in the summer. You can always supplement the recipe with your favorite spices and herbs, but even without them it turns out very tasty.

Cooking process:

Wash the tomatoes and herbs, get rid of excess water, and place them on a paper towel. Peel the garlic and crush it with a garlic press. Finely chop the greens and combine with garlic and salt in a separate bowl. Mix well.
Lightly cut the tomatoes with a knife to better soak them in brine.

Add tomatoes to garlic and herbs and mix well. We put everything in a food bag. When using regular packaging bags, it’s better to be on the safe side by taking two so that the juice doesn’t leak.

Leave the pickling in the bag for 1-2 hours at room temperature, then put the tomatoes in the refrigerator overnight.