Pickling cherry tomatoes for the winter. Cherry tomatoes for the winter - a little spicy joy! Recipes for incomparable preparations with cherry tomatoes for the winter. Cherry with mustard seeds

Pickled tomatoes for the winter Every caring housewife tries to prepare it and this is not surprising. We have already developed such a tradition. In winter they will be a great addition to lunch or dinner. And on the holiday table it is not the least important appetizer.

Today, there are more than several hundred recipes for pickled tomatoes, with which you can get pickled tomatoes of different tastes - tender, sweet, spicy, sour or salty. As they say, there are recipes for every taste.

Before you start canning and choose a recipe, you need to cook the tomatoes themselves. For pickling, it is advisable to use tomatoes of medium ripeness, the flesh of which has not yet become too soft. In addition, tomatoes for canning should not be too juicy, since during their preparation there is a high risk that the skin will burst.

Well, another factor influencing the choice of tomatoes is the size of the fruit. If you don’t mind preserving in three-liter jars, then these are the ones you can use to seal large tomatoes. For canning in liter jars, it is advisable to use small tomatoes. The ideal varieties for pickling, which fully meet all the above requirements, are cream tomatoes and cherry tomatoes.

I think that many people know that you can cook with sterilization. It all depends on your preferences. I know firsthand that many housewives are afraid that tomatoes will not stand and will explode, so they must sterilize them. As a result of prolonged heat treatment, tomatoes often crack, which spoils their appearance.

Today I want to show you how you can quickly seal pickled tomatoes for the winter using a recipe without sterilization. Pickled cherry tomatoes for the winter without sterilization are no worse than those prepared in the usual way.

Ingredients for one liter jar:

Cherry tomatoes,
Basil – 2-4 sprigs,
Thyme – 1-2 sprigs,
Garlic – 3-4 cloves,
Black peppercorns – 4-5 pcs. for one jar

For marinade per liter of water:

Rock salt – 1 tbsp. spoon,
Table vinegar 9% - 3 tbsp. spoon,
Sugar – 3 tbsp. spoon,

Marinated cherry tomatoes - recipe

Select cherry tomatoes for canning without visible damage or other defects.

Pinch off the stems of the tomatoes. Wash under running water. Wash the basil. Peel the garlic cloves. Prepare jars for canning tomatoes. For pickling tomatoes, you can use both liter and three-liter jars. Before filling them, jars should be sterilized.

Place thyme sprigs and peppercorns at the bottom of the jars. Place the tomatoes. Place basil and basil between the tomatoes. Fill the entire jar with cherry tomatoes, up to the shoulders.

Pour hot water over the tomatoes. Cover the jars with lids. Leave the tomatoes to steep for 10 minutes.

After this time, drain the water into a clean pan. Measure the amount of water for the marinade into liter jars. Once you know the exact volume of water for the marinade, add sugar, salt and vinegar according to the required proportions.

After boiling the marinade, cook for another 5 minutes. Pour into jars of tomatoes.

Pickled cherry tomatoes. Photo

Cherry is not only a cherry, it is a variety of very elegant, beautiful and tasty tomatoes. In the early seventies of the 20th century, they were bred only because breeders conducted experiments to slow down ripening in very hot times.

Exported from Turkey, Holland, Spain in a short time, Cherry tomatoes became known and loved by the whole world. It is impossible to imagine a restaurant now where a vegetable dish would not be decorated with this perfect, geometrically ideal tomato cherry.

Vitamins of groups E, C, B, phosphorus, potassium, iron, calcium - all these elements are abundant in the Cherry tomato. This is a very dietary product containing the substance Lycopene, which helps the body resist cancer cells.

The calorie content of fresh Cherry tomatoes is 16 kcal per 100 grams. The calorie content of pickled Cherries is 17 - 18 kcal per 100 grams.

Cherries are very tasty and beautiful in preparations. These mini tomatoes of completely different colors and interesting shapes allow today's pickle lovers to create extraordinary, mosaic canned works of art.

Canning tomatoes is a responsible task for every housewife. Of course, the more experienced already have their favorite recipes, and they only sometimes allow themselves some experiments. Beginners in the culinary business, on the contrary, are actively looking for something new in order to choose their favorites and join the group of experienced housewives.

For both, recipes that are incredibly simple in technology will be useful. At the same time, cherry tomatoes are spicy, aromatic with a sweet and salty flavor. For canning, you can use almost all varieties of Cherry or regular small tomatoes.

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.

Cooking time: 50 minutes

Quantity: 2 servings

Ingredients

Cherry tomatoes:
Water: 1 l
Salt: 2 tbsp. l.
Sugar: 4 tbsp. l.
Pepper (black, red, allspice): 1 tsp each
Cloves: 2-3 pcs.
Cumin: 1 tsp.
Vinegar:

Cooking instructions

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.

“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;
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.

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 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.

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.

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 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 the brine(1 liter is enough for 4 – 5 cans, 1 liter volume):

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.

Use only high-quality fruits, without soft sides or putrefactive spots.
Wash the tomatoes with warm water. Don't leave them in the leader for more than 5 minutes. Do not soak.
Wash jars without chemicals. The ideal cleaning product is baking soda. Wash the lids carefully.
If you want the cherry tomatoes to remain intact in the jar after filling with brine, do not store them cold. Let them lie in the kitchen at room temperature for 5–6 hours. Be sure to pierce the fruits with a toothpick.
The optimal ratio of salt and sugar in brine is 1/2. If it is indicated that there are three parts of sugar and one part of salt, then the cherry taste will be slightly sweet. If you don’t mind, do it, you’ll get excellent dessert tomatoes.
Round cherry varieties are more suitable for fresh consumption - they have juicier pulp. Their skin is very thin and they will definitely burst when preserved. Drop-shaped and plum-shaped ones are more suitable for marinades.

There are many ways to make delicious canned cherry tomatoes (prepared for the winter): sweet, spicy - for every taste. The main feature that distinguishes the rolling of cherry tomatoes is that the size of the fruit fits perfectly in the mouth, and you can eat it at one time without biting into parts. Agree that this moment is important at the festive table. And the sight of the preparations themselves also evokes pleasant emotions when you see whole small brightly colored fruits with sprigs of greenery in the jars. All components in this recipe are designed for a 3-liter jar, but if necessary, you can use any container. Canning cherry tomatoes involves using the following ingredients:

3 leaves of walnut and currant.
Half 1 sweet pepper.
1 garlic clove.
1 slice of hot pepper.
Tomatoes.

Place all of the above in jars and then pour boiling water over them. After 8 minutes, salt the liquid and use it to prepare a marinade, which is prepared from the following components per three-liter container:

1 laurel sheet
Two tablespoons of sugar.
3 peppercorns.
One tablespoon of kitchen salt.

We boil everything and pour it into prepared three-liter cylinders filled with vegetables. After this, add 2 dessert spoons of 9% table vinegar to the jars and seal the tomatoes hermetically. Delicious cherry tomatoes are already quite ready and can become a favorite snack on your table.

Sweet recipes for cherry tomatoes, if the ratio of ingredients is not strictly followed, may not turn out the way you want, so before you start canning, you need to carefully study the recipe:

We take fresh parsley, tomatoes, several onions, dill umbrellas, garlic.
The next step is to prepare a fragrant marinade for one liter of water, which will require two tbsp. spoons of sugar, 3 bay leaves, three tablespoons of grape or other vinegar and 1.5 tbsp. spoons of salt.
We pierce the tomatoes with a toothpick, cut the onions into half rings, put it all in containers as follows - dill, peppercorns, garlic, parsley, onions, tomatoes and greens again.
Pour boiling water with spices, cover them and let sit for a few minutes.
Drain the liquid, boil it and then refill it.
The jars should be hermetically sealed, turned over and wrapped.
After cooling, put them in the cold.

This sweet preparation of cherry tomatoes will be a real pleasure in the middle of winter.

The canning of tomatoes for the winter (cherry) described above is, of course, very tasty, but sometimes in winter you want something spicy, so rich and aromatic. Most likely, you will like the recipe - tasty spicy cherry tomatoes, which can be used both red vegetables and green, unripe ones. For preservation you will need:

Water - five liters.
200 g 6% vinegar.
400 g sugar.
For one three-liter container - 2 aspirin tablets; if the container is less than one and a half liters, then you will have to divide the tablets.
Garlic.
Bell pepper.
Horseradish root.
Chilli.
Dill.

Canned cherry tomatoes are prepared as follows:

All the spices are placed at the bottom of the container, and then the tomatoes, between which the paprika slices are placed.
Aspirin is added.
Pour boiling water over everything and roll it up, after which the jars can be safely stored in a warm place.

This completes the delicious canning of cherry tomatoes.

These tomatoes look very nice in various salads. Preserving cherry tomatoes in Assorted salad involves the use of slightly unripe vegetables. In addition, you will need for it: onions, celery, fresh parsley, allspice, dill, currant leaves, hot pepper and garlic. The recipe for rolling cherry tomatoes involves using the following marinade, which is prepared per 1 liter of water:

Three tablespoons of vinegar 6%.
1 rosette of cloves.
2 tbsp. spoons of sugar.
1.5 tablespoons of salt.

According to this recipe, we close cherry tomatoes for the winter in sterilized jars, each layer of tomatoes should be covered with a parsley leaf on top, and all ingredients should be added. Pour in the marinade, drain after 10 minutes, boil and pour in, and then roll up.

Each recipe for canning cherry tomatoes described above is unique in its own way, but the housewife chooses it based on her personal taste.

Hi all! We continue the topic of conservation. I would like to store more goodies for the winter, so that later the eye can enjoy a full pantry. And today a popular topic is pickled tomatoes. They are closed almost as often as the ones I wrote about earlier. And this is not surprising, because the sweet-sour, sometimes spicy taste of tomatoes cannot but be liked. I offer 12 recipes for preparing this preparation at once!

And a few more words about the important. For preservation you need to use only coarse rock salt. Never use iodized or extra salt.

Banks must first be sterilized in any convenient way. This applies to absolutely all recipes considered today. First, wash the glass with soda, and then hold it over steam until transparent (drops of water will flow down). If you have an electric oven, you can sterilize it in it. Place the jars in a cold oven and turn on the heat to 150 degrees. After heating, keep the container in the oven for 15-20 minutes. Then don’t take them out right away, but let them cool gradually.

This preparation immediately differs from all other recipes in its appearance. It looks like snow has fallen and covered the tomatoes. The result is tomatoes “in the snow.” It's beautiful, but also very tasty. In addition, you don’t need to use a whole bunch of different spices and herbs; garlic plays the main role here. Try this way to preserve your red vegetables and surprise your loved ones (the surprise will be pleasant!).

tomatoes - 2 kg
water - 1.5 l
grated garlic - 1 tbsp. with a slide
salt - 1 tbsp.
sugar - 100 gr.
vinegar 9% - 2 tbsp.

How to cook:

1. Wash and dry the tomatoes. It is better to choose not very large fruits so that more of them can fit in the jar. Place the tomatoes in prepared sterilized containers. Do not press too hard, leaving the vegetables intact and not cracked.

You can use jars of any size. For example, for one liter you will need 0.5 liters of water, 1/3 tbsp. salt, 33 gr. sugar, 2/3 tbsp. vinegar, 1/3 tbsp garlic. And if you use three containers per 1 liter, then take the norm as in the list of ingredients. Or the same amount can be taken for two one-and-a-half cans.

2. Pour boiling water over the tomatoes to warm them up. Cover with a lid and let stand for 15 minutes.

3. Peel the garlic and grate it on a fine grater. Alternatively, pass it through a press. To quickly peel a head of garlic, cut off the root, crush it with a knife, place it in a bowl and cover with a lid. Shake the bowl and its contents vigorously (you can even dance). Open the lid and the garlic is peeled. This is how you can get through routine work in a fun and quick way.

4.Meanwhile, prepare the brine. Pour water into a saucepan and boil it. Add salt and sugar, dissolve all the crystals. Boil the marinade for a couple of minutes. Turn off the heat and add vinegar.

5. Drain the hot water that was poured over the tomatoes. Be careful not to get burned. Place grated garlic on top and fill with prepared brine to the very top. You can let the marinade spill out of the jar a little.

6. Roll up the workpieces with lids that have previously been in boiling water. Twist the finished roll a little so that the garlic subsides. In this case, the brine may become slightly cloudy. Don't worry, this is normal, garlic oil is released.

7. Turn the resulting deliciousness upside down, wrap it in a blanket so that it cools slowly and sterilization continues. Leave the canned food for a day, and then put it in a dark place where the sun's rays do not penetrate.

8. Already on New Year’s Day you can open the jar and try what happened. I promise it will be delicious!

Pickled cherry tomatoes are to die for

Do you want to prepare delicious preserves so that you can put them on the holiday table and serve them for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they have a sweet taste, and certain spices will make them a little crunchier, more dense.

Ingredients (for a half-liter jar):

Cherry tomatoes
horseradish root - a small piece
black peppercorns - 3 pcs.
garlic - 1 clove
bay leaf - 0.5 pcs.
dill umbrella - 1 pc. small (you can take dill seeds)
tarragon - 0.5 sprigs

For the marinade:

water - 1 l
salt - 1 tbsp.
sugar - 2 tbsp.
vinegar 9% - 2 tbsp.

Cooking method:

1. Wash the cherry tomatoes and make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.

For such preparations, you can take small jars, half-liter or liter. The tomatoes are small and will fit well.

2. Place all the prepared aromatic spices at the bottom of each jar: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The amount of spices can be taken according to taste and availability; there are no required proportions. If you want it spicier, add more horseradish and garlic; if it’s more aromatic, focus on herbs.

3.Place the tomatoes in the jars without pressing them with your hands.

4.Make the brine. Pour water into a saucepan, add salt and sugar. Place on the fire and bring to a boil. Cook for two minutes, then add vinegar. There is no need to boil the vinegar so that it does not evaporate.

5.Pour the prepared brine over the tomatoes and cover with sterile lids.

To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.

6. All that’s left to do is to sterilize the preserved food. Take a large and wide pan. Be sure to cover the bottom with cotton cloth. Place your jars (careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the hangers of the jars. The water pours out hot because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst due to temperature changes.

7.After the water boils, sterilize liter jars for 10 minutes, three-liter jars for 15 minutes at a gentle boil. Remove the disinfected canned goods from the boiling water and roll them up. It is convenient to remove the glass with special tweezers, there is less chance of getting burned.

8. Place the pieces on the lids and let them cool completely. Make sure that the jars are sealed tightly and that the brine does not leak. That's all. It’s quite easy to prepare delicious pickled cherry tomatoes for the winter.

Red tomatoes marinated with mustard for the winter

Mustard seeds are a frequent guest in canning. You can use them, or you can also use tomatoes. Your preparations for this recipe will turn out very fragrant, since they will also be added to them. Also, the taste of pickled fruits will be slightly sweet.

Ingredients (for 2 liter jar):

tomatoes
basil - 3 sprigs with leaves
mustard seeds - 1 tbsp.
garlic - 2-3 cloves
sugar - 6 dessert spoons
salt - 1.5 dessert spoons
acetic acid 70% - 1 des.l.

Preparation:

1.As you can see, the ingredients are given for a two-liter jar. If you marinate in a three-liter container, then take 6 tablespoons of sugar and 1.5 tablespoons of salt. Vinegar essence will need 1 tbsp. Sterilize the container in advance and place basil sprigs on the bottom (it is better to scald them with boiling water first), mustard seeds, chopped garlic and peppercorns.

2. Place the washed tomatoes tightly in the jar, but do not compact them too much so that the fruits remain intact.

3. Pour boiling water over the tomatoes, filling the entire vessel to the brim. Cover with a sterile lid and leave until cool (the jar should be warm enough to handle with bare hands).

4.Pour warm water into a saucepan, add salt and sugar to it, boil for one or two minutes. Pour acetic acid directly into the jar itself.

5.Pour the prepared brine over the tomatoes and roll up. Turn it over, wrap it under a fur coat and leave it to cool for a day. The sterilization process will continue under the blanket. All that remains is to put the preparations in storage and wait for a tasty winter.

Sweet tomatoes with vinegar without sterilization in 1 liter jars

This is a recipe for sweet tomatoes, a minimal set of spices, no fresh herbs required. Such preparations are stored well, and in winter they delight with their taste. If you like sour pickled tomatoes, you may not like the sweet version, I warn you right away. But all those with a sweet tooth will be able to satisfy their souls in this recipe.

Ingredients for 3 liter jars:

tomatoes - 1.6-1.8 kg
water - 1.5 l
salt - 1 tbsp. with a slide
sugar - 200 gr.
bay leaf - 3 pcs.
black peppercorns - 5 pcs.
allspice peas - 5 pcs.
cloves - 5 buds
dill seeds - 1/2 tsp.
vinegar 9% - 100 ml

Preparation:

1. Wash the jars with soda and sterilize them. Pour boiling water over the lids and leave for 5 minutes. Wash and dry the tomatoes so that there is no raw water on them.

2. Place the tomatoes in prepared jars. But to prevent them from bursting due to heat treatment, make punctures near the stalk. You can pierce each fruit crosswise twice with a fork or make 4 punctures with a toothpick.

3. Pour boiling water over the tomatoes to the very top. To avoid glass breaking, fill not immediately to the edge, but in parts so that the jars have time to warm up.

4.Cover the pieces with lids (remove them from boiling water with a fork or tweezers) and leave for 15 minutes.

5.Using a special nylon lid with holes, drain the water from the jars and cover them again with metal lids. Measure out the amount of water, it should be 1.5 liters. If it turns out less, add more. Pour salt and sugar into the water, as well as all the dry spices - black and allspice, bay leaf, cloves and dill seeds. Cook for two minutes after boiling.

Dill seeds can be bought at any pharmacy and used in canning.

6.When the sugar and salt dissolve, turn off the heat and pour in the vinegar, stir.

7. Immediately pour the boiling marinade over the tomatoes so that a little overflows over the edge of the jar. And screw the lids on tightly. Turn the canned food upside down and wrap it up. Leave until completely cool. After just a month and a half, you can open the blank and try what happened.

Canned tomatoes with cucumbers - assorted in 3-liter jars

Tomatoes can be combined with cucumbers and you will get a delicious assortment of vegetables. According to this recipe, the cucumbers will be crispy, all vegetables will be moderately sweet and sour. Vinegar is not used here; citric acid is used instead. There is no need to sterilize the preserved food; it is done by pouring boiling water twice.

Ingredients for a 3 liter jar:

cucumbers
tomatoes
garlic - 2 large cloves
dill umbrellas - 3 pcs.
cherry leaves - 4 pcs.
currant leaves - 2-3 pcs.
allspice peas - 4-5 pcs.
black peppercorns - 6 pcs.
salt - 2 tbsp. no slide
sugar - 5 tbsp.

How to prepare assorted dishes:

1.If you have already cooked, you know that these vegetables need to be prepared in a special way before marinating. First, wash them, trim the ends and soak in cold water for 2-4 hours. This way you will achieve a good crunch.

2.Tomatoes and herbs need to be washed very well, like jars. Place greens (currant and cherry leaves, dill umbrellas), peppercorns and chopped garlic at the bottom of each three-liter container.

3. Place cucumbers and tomatoes on the spices. There are no strict proportions for vegetables. You can take them 50/50, you can have more cucumbers or vice versa, as you wish.

Most often, cucumbers are placed on the bottom and tomatoes on top. But you can lay it out in layers, so that later it is convenient to get the vegetable you want.

4. Pour boiling water over the resulting assortment, cover the jars with lids (dip the lids in boiling water in advance) and let the vegetables warm up for 15 minutes. Meanwhile, put another portion of water to boil.

5. Drain the slightly cooled water from the jars and pour boiling water (fresh) over the preparations a second time and leave for 10-15 minutes. Meanwhile, boil a new portion of water again. After the allotted time, drain the liquid from the jars.

6.Pour salt, sugar and citric acid into each container. Fill with boiling water to the brim and seal tightly with lids. Shake each jar a little to dissolve the salt and sugar. Then turn the canned food upside down and leave it until it cools. There is no need to wrap it up.

Pickling tomatoes with onions - a very tasty recipe

I think you are making a salad of fresh tomatoes and onions. This is a classic combination; tomatoes love onions. And you can also marinate them with this vegetable. It turns out delicious, if you let your guests try it, they will definitely ask for the recipe for their piggy bank.

Ingredients:

tomatoes
onion
black peppercorns
allspice peas

For marinade per 1 liter of water:

salt - 1 tbsp.
sugar - 4 tbsp.

Acetic acid 70%:

for 1 liter jar - 1 tsp.
for a 2 liter jar - 1 des.l.
for a 3 liter jar - 1 tbsp.

Preparation:

1. Wash and dry the tomatoes. Use a toothpick to make a deep puncture in the place where the stalk was attached. You can also pierce it with a small knife. The puncture is done so that the tomatoes are better salted and the skin does not burst too much.

2. Peel the onion and cut into rings about 5 mm thick.

3. Wash and sterilize the jars in a convenient way. Place a slice of onion at the bottom of each container and fill the container halfway with tomatoes. Then add another 3-4 slices of onion and a pinch of black peppercorns and a couple of allspice peas. Continue filling the voids with tomatoes. Top with a couple more onion slices and another pinch of pepper.

No need to add dill, horseradish, garlic. These additives are not appropriate in this recipe.

4. Pour boiling water over the workpieces and close with sterilized lids, which must be boiled in advance and kept in boiling water until this moment.

5. Leave the tomatoes until they cool, about 30 minutes. The glass of the jar should not burn your hands. Drain the water into the pan; for convenience, use a lid with holes.

6.Measure the amount of water so you know how much sugar and salt you will need. The calculation is given for 1 liter. Approximately 1 liter of water is required for a two-liter jar. Pour the required amount of sugar and salt into the water and place the marinade on the stove. Bring to a boil, stirring until everything is well dissolved. Boil for a couple of minutes and you can pour boiling brine over the tomatoes.

7.Pour vinegar on top of each jar. If you make it in two-liter containers, then you need to take 1 dessert spoon of acetic acid, 1 tsp for a liter container, 1 tbsp for a 3-liter container. Cover with lids and roll up.

8. Turn the twists over and cover them with something warm for a day. This preservation can be stored at room temperature, most importantly in a dark place.

Crispy green tomatoes with garlic and carrots

Green tomatoes are firmer than ripe ones. This means that when closing for the winter, they will not spread from the boiling water, but will be crispy. In addition, I suggest not just marinating them, but stuffing them with carrots and garlic. The result will be an excellent snack, more masculine, spicy, since it also contains hot pepper.

Ingredients for a 1.5 liter jar:

green tomatoes - how many will go into a jar?
carrot
garlic
chili pepper - 0.5 pcs. (taste)
fresh parsley - 3 sprigs
bay leaf - 1 pc.
black peppercorns - 4 pcs.
cloves - 3 buds

For 6 liters of marinade:

water - 2.5 l
sugar - 1 tbsp.
vinegar 9% – 350 ml
salt - 2 tbsp.

How to cook:

1.Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as a filling for the tomatoes. These vegetables need to be cut into fairly thin slices. For one tomato you will need about 0.5 cloves of garlic.

2.Make cuts on the green fruits into which the filling will be inserted. Cut large fruits crosswise, but not all the way; for small fruits, you can make one cut. Place carrot and garlic pieces into these holes. You don’t need to apply a lot so that the tomato doesn’t fall apart and keeps its shape.

3. Place spices at the bottom of each jar - parsley, bay leaf, black pepper, cloves and hot pepper (cut into rings). Place the stuffed tomatoes fairly tightly.

Place tomatoes of approximately the same size in one jar - large ones in one container, small ones in another.

4.Take a wide saucepan in which you will sterilize canned food. Place a cloth on the bottom to prevent the jars from bursting during the process. Place the filled containers in this pan, cover them with scalded lids, and fill them with warm water up to the hangers.

5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and cook for a minute. Pour in vinegar and bring to a boil. Now you need to pour the marinade into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of preparations. This can be 6 liter, 4 - one and a half liter cans or 2 three liter cans.

6. Pour the marinade to the very top; if it spills a little, it’s okay. Cover full jars with lids. First, wait until the water boils in the pan where the preserves are placed. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.

7.Remove the preserved food from the pan and seal it for the winter. Turn the jars over, wrap them and leave them for a day. You can try such unusual tomatoes in about two months, when they are sufficiently marinated and acquire pungency, acidity, and sweetness.

How to pickle tomatoes with aspirin and vinegar - a simple recipe

This is the fastest recipe. There is no need to sterilize canned food and warm it up. The tomatoes are poured with boiling water and immediately twisted. Aspirin increases acidity, so products are stored well with it. If in doubt, you can try rolling one jar using this recipe. And if everything goes smoothly, then next year everything can be done in much larger volumes. Just remember to bookmark this page so you don't lose the recipe.

Ingredients for a 3 liter jar:

tomatoes
garlic - 2 cloves
black peppercorns (you can use a mixture of peppers) - 10-12 pcs.
horseradish leaf - 1 pc.
salt - 1 tbsp.
sugar - 2 tbsp.
vinegar 9% - 50 ml
aspirin (acetylsalicylic acid) - 3 tablets

Cooking method:

1. Wash the horseradish leaf and scald with boiling water. Place it in the bottom of a three-liter sterilized jar. Tomatoes must be washed and dried. Make a hole in each tomato with a toothpick in the stem area, this will make it easier for the brine to get inside. Fold the ripe fruits halfway into a glass container.

2. Add garlic (you can whole, you can cut) and peppercorns and continue filling the jar.

3. Place aspirin tablets, salt, sugar and vinegar on top of the vegetables. Pour boiling water to the top and immediately roll up. Shake the jar a little to dissolve all the loose ingredients. Place the blanks on the lids and check the quality of the twist. Wrap the canned food very well on all sides in several layers (with a towel, blanket, blanket, old fur coat - your choice).

4.Let the tomatoes cool completely. According to this recipe, pickled tomatoes taste like barrel tomatoes. Try it, it's very simple.

Tomatoes with citric acid (without vinegar) with garlic inside

When you take this tomato out of the jar, a surprise filling in the form of garlic will await you. And we all know how delicious pickled garlic is. There is no vinegar in this recipe, we will put lemon instead.

tomatoes
garlic
allspice peas - 2 pcs.
black peppercorns - 5-6 pcs.
cloves - 2 pcs.
bay leaf - 1 pc.

For marinade per 1 liter of water:

sugar - 150 gr. (6 tbsp)
salt - 35 gr. (1.5 tbsp)
citric acid - 1 tsp. with a slide

Preparation:

1. Wash the tomatoes and wipe dry with a napkin. Peel the garlic and cut lengthwise into long strips. Make two cuts crosswise on the stem of each tomato with a knife. Insert a piece of garlic into the resulting hole, pushing it inside the fruit.

2. Take clean, sterilized jars, 2 liters in volume (you can use others, just increase or decrease the amount of spices proportionally). At the bottom of each container, place one bay leaf, a couple of allspice peas, 5-6 pcs. black pepper, two buds of cloves. Next, fill the glass container with tomatoes.

3. Slowly pour boiling water over the jars to the top. Cover with lids that need to be scalded in advance. Let the tomatoes warm through for 10 minutes.

To prevent the jars from bursting, you can place a metal knife under them or pour boiling water onto a spoon.

4.Drain the water from the jars into a saucepan. For convenience, buy a special lid with holes. You will need to cook a marinade based on the drained liquid. And it’s easy to do: add sugar, salt and citric acid to the water. But first, measure how much moisture has drained. On average, a two-liter container holds 1 liter of water.

5. Bring the brine to a boil and pour it boiling into the tomatoes. Roll up the lids, check for leaks (try to see if the lid rotates). Turn the canned food over, cover with a towel and let it cool. And in winter, you will open such a preparation and will not notice how quickly the jar is empty, because it turns out very tasty.

Recipe for pickled tomatoes with carrot tops

I’ll say right away that this recipe has been tested over the years and the tomatoes turn out tasty and sweetish. In this case, you do not need to use any spices or herbs, except for carrot tops. It is the carrot leaves that give tomatoes their special taste. It is very simple to prepare such preservation, the set of ingredients is minimal, and the result is gorgeous.

Ingredients for a 2 liter jar:

tomatoes
carrot tops - 2 sprigs
salt - 40 gr. (1 heaped tablespoon)
sugar - 100 gr. (4 heaped tbsp)
vinegar 9% - 70 ml

How to cook:

1. Wash the tomatoes and place them tightly in sterilized jars. When you reach the middle, add two sprigs of carrot tops. At the same time, you should have water for pouring boiling on the stove and boiling the lids for 3-5 minutes.

2.When the tomatoes are laid, they need to be filled with boiling water to the top and covered with boiled lids. Leave the workpiece in this form for 20 minutes.

3.Now drain the water from the cans into a saucepan, add salt, sugar and vinegar. Stirring, bring the marinade to a boil. Pour boiling brine over the tomatoes and roll up. Turn it over and see if the lids are leaking. Cover with a blanket and let cool.

4. That’s it, quickly and easily, you’ve rolled up these tasty and bright vegetables. One fill is enough to keep canned goods well in a cool, dark place.

Brown tomatoes for the winter with cinnamon and cloves - video recipe

Tomatoes and cinnamon are a great combination. Last time I wrote a cooking recipe, be sure to check out the recipe at the link. This time the tomatoes are marinated with cinnamon. In this case, other spicy spices are used, which give a magical aroma. I can safely say that not a single guest will refuse such a treat. Watch the video and repeat!

Tomatoes with apples and apple cider vinegar - a very tasty recipe

For last I left the original recipe for preparing tomatoes and apples. The variety of apples you can take is white filling, Antonovka - sour or sweet and sour. Thanks to the special aroma of these fruits, tomatoes are unusual. In addition to apples, you will need a lot of garlic, as well as apple cider vinegar, which will make the vegetables more dense.

Ingredients for a 3 liter jar:

tomatoes
apples - 3 pcs.
garlic - 9 cloves
black peppercorns - 10 pcs.
allspice peas - 3 pcs.
salt - 1 tbsp. with a slide
sugar - 4 tbsp.
apple cider vinegar 6% – 50 ml

Preparation:

1. Cut the apples into 4 parts, remove the seeds and tail. Peel the garlic and wash the tomatoes. Place tomatoes, apples and garlic in a sterile jar, alternating. Pour boiling water over all this wealth and cover with a lid (sterilize it first). Let the workpiece stand for 20 minutes to warm up and sterilize.

2.Pour water from the jar into the pan. Pour salt, sugar, peppercorns into it and bring to a boil. Mix well to dissolve all the crystals.

3.Pour apple cider vinegar over the tomatoes. When the brine boils, pour it to the very edge of the jar and roll it up.

If you read to the end, it means you have become 12 recipes richer. And these are not just recipes, but the best and most delicious ones. Each has its own zest, which will make winter preparations a work of art. Prepare pickled tomatoes, devour them on both cheeks in winter, and then come to my blog for a new portion of goodies. See you in the new article!

The cherry variety has recently become increasingly popular. Cherry tomatoes differ from the usual tomatoes in their small size. Small tomatoes are very sweet and aromatic - that’s why cherry tomatoes pickled for the winter turn out especially tasty. With its appearance and excellent gastronomic qualities, such an appetizer will easily decorate both a lunch and holiday table.

In general, the recipe for pickled cherry tomatoes for the winter is not much different from rolling up any other tomatoes. We will need to put the tomatoes in jars, prepare the marinade, sterilize them in a pan of boiling water and roll them up. Due to this treatment, preservation will be perfectly stored all year round, not only in the basement, but also at room temperature. For example, a couple of jars can be hidden in a kitchen cabinet or other dry place away from direct sunlight.

It is best to preserve cherry tomatoes in a small glass container of 0.5 or 1 liter. The amount of products in the recipe is based on a 0.5-liter jar, which will fit 300-400 grams of cherry tomatoes, depending on the packing density. To simplify calculations, the marinade is prepared in large volumes (per 1 liter of water). One jar takes approximately 250-300 ml of marinade.