Cherry Tomato Recipes for the Winter: Options for Honey, Sweet, Spicy and Piquant Harvests

It is difficult to survive the cold without the sun, vegetables and vitamins. That is why, every fall, visionary housewives begin to prepare supplies. You can save the summer crop in banks using home preservation methods. Due to the small form, the fruits remain juicy and useful even in the marinade.

Product Benefits

Due to vinegar essence and heat treatment, canned cherry tomatoes lose most of their vitamins. However, many substances are not digested from the pulp. For example, lycopene, which prevents the development of cancer. The table describes in more detail the content of nutrients in pickled tomatoes.

Table - Composition and beneficial properties of cherry in marinade

5 blockage rules

The choice of a suitable recipe depends on the personal preferences of the cook. Some people like the sweetish taste, some are crazy about savory snacks, others like fragrant spicy marinades. Each recipe has its own "highlight". In order for tomatoes according to any recipe to turn out “perfectly”, you must follow five simple rules.

1. Water volume. The amount of ingredients and liquid is calculated in a ratio of 2: 1, most of the capacity is occupied by fruits. The proportions are approximate, and a little more water should be taken: in the process of boiling, part evaporates. It is better to prepare the brine in excess than to detect its deficiency during pouring.
2. Volume of ingredients. The fruits should not fit snugly against each other and reach the very top, but should not be poured with voids.
3. Vegetable preparation. Ripe but resilient tomatoes are suitable for spinning.The yellow cherry, reminiscent of small pears, will look original. All vegetables should be well washed. Pieces of dirt will violate the conditions of conservation, spoil the workpiece.
4. Proper sterilization. The shelf life depends on sterilization. Before laying it is recommended to process the cans from the inside with steam, dry well. This can be done in the oven, microwave, pan. After laying out the ingredients and pouring the marinade, sterilization is repeated. The shelf life of even perfectly sterilized workpieces is no more than three years.
5. Preservatives. Natural preservatives that are at hand in any average kitchen are salt, sugar, vinegar essence, lemon, chili. Accordingly, the more these ingredients, the longer the marinade. The smaller, the faster you need to eat up stocks.

Pickled cherry tomatoes for the winter: recipes for every taste

Harvesting cherry tomatoes for the winter is easy even for a cook unfamiliar with the conservation process. Depending on your taste preferences, you can prepare sweetened, spicy, juicy, sweet and sour snacks. The number of spices, herbs, additional vegetables is calculated approximately. The culinary specialist will decide what to put more and what is better to refrain from.

In own juice

Description. Tomatoes in their own juice are juicy and fragrant. This is a very simple recipe that does not require much time. The amount of ingredients is designed for four servings, the output is approximately 1.5 liters.

What to prepare:

• meaty tomatoes - 400 g;
• Cherry - 800 g;
• fresh basil - a bunch;
• salt - one teaspoon;
• sugar - three teaspoons;
• 6% vinegar solution - two teaspoons;
• boiling water.

How to do

1. Cut the tomatoes crosswise from the opposite side of the stem.
2. Blanch, peel off.
3. Mash the pulp using a blender or a meat grinder.
4. Grind the basil, add to the mass.
5. Sweeten, salt.
6. Boil over moderate heat, boil for another two to three minutes.
7. Pour in the vinegar solution.
8. Prepare containers.
9. Tightly place the cherry inside.
10. Pour in boiling water, soak for five minutes.
11. Drain, fill the container with the resulting tomato juice.
12. Cover (do not need to be rolled up), place in a cold oven.
13. Preheat the oven to 120 ° C, soak for ten minutes.
14. Gently take it out, roll it up for the winter.
15. Put upside down, wrap with a towel.

Tomato

Description. Another option, how to pickle cherry tomatoes in juice, includes additional ingredients - bell peppers, onions, spicy cloves. Vegetables are marinated in natural tomato juice, which you can cook yourself by passing the fruits through a juicer, or buy in a store.

What to prepare:

• Cherry - 800 g;
• tomato juice - 1 l;
• onion - one thing;
• bell pepper - one piece;
• 9% vinegar solution - three tablespoons;
• sugar - two tablespoons;
• salt - one tablespoon;
• cloves;
• peppercorns;
• boiling water.

How to do

1. Chop the onion and sweet pepper in half rings.
2. Put spices in the juice, salt, sweeten, put to a boil.
3. Pour in the vinegar solution.
4. Sterilize the cans with the lids.
5. Lay out tomatoes and chopped vegetables.
6. Pour in boiling water, wait five minutes.
7. Drain, immediately fill the container with tomato marinade.
8. Put sterilized in the oven for about ten minutes at 120 ° C.
9. Cork lids, flip, wrap.

Sugar

Description. Ripened fruits have a sweetish aftertaste. To emphasize the taste, it is recommended to marinate cherry tomatoes with sugar. Spicy ingredients and spices can be ruled out.

What to prepare:

• tomatoes - 2 kg;
• water - 1 liter for pouring + 1 liter for marinade;
• garlic - two cloves;
• onion - one thing;
• celery - 50 g;
• laurel - two or three leaves;
• black peas - five pieces;
• sugar - six tablespoons;
• salt - two tablespoons;
• 9% vinegar solution - eight tablespoons;
• mustard seeds - two teaspoons;
• dill umbrellas to taste.

How to do

1. Sterilize containers, dry.
2. Cut garlic cloves lengthwise.
3. Chop the onion.
4. Grind celery.
5. Lay out cherry, chopped vegetables, dill, mustard seeds, laurel, black peas.
6. Boil water, pour boiling water.
7. Let it stand under the covers for ten minutes.
8. Pour back into the pan, boil, pour again and drain.
9. Boil clean water on a stove.
10. Sweeten, salt.
11. After boiling pour in the vinegar solution.
12. Cook for 15 minutes over moderate heat.
13. Pour the resulting brine.
14. Cork, turn the cans upside down.
15. Wrap, leave until the next day.
16. Transfer to storage.

Honey

Description. Sweet and spicy tomatoes are cooked in a honey marinade. You can try the snack in two days.

What to prepare:

• cherry - 1 kg;
• chili - one pod;
• boiling water - 800 ml;
• garlic cloves - four to five pieces;
• honey - two tablespoons;
• 9% solution of apple cider vinegar - 70 ml;
• sugar, salt - a teaspoon with a slide;
• allspice - five to six peas;
• bay leaf - two to three pieces;
• dill, basil - one bunch each.

How to do

1. Put the tomatoes in the spinning containers.
2. Put chopped vegetables, chopped dill, laurel leaves.
3. Dissolve sugar and salt in boiling water.
4. Pour boiling water over the tomatoes, leave to cool.
5. Gently pour the cooled brine back into the pan, bring to a boil again.
6. Add honey, add chopped basil.
7. Pour in the vinegar solution.
8. Pour the marinade over the workpiece.
9. Close containers, put upside down.
10. Cover with a blanket, leave.

Sharp

Description. Fragrant and savory appetizers can be prepared in onion and pepper marinade. An onion or sweet pepper is added to the pickled cherry recipe to taste, which, together with tomatoes, reveals a piquant taste.

What to prepare:

• tomatoes - 1.5 kg;
• chili - one pod;
• garlic cloves - three pieces;
• 6% vinegar solution - three tablespoons;
• allspice - five to six peas;
• dill umbrellas - a bunch;
• greens (parsley, dill) - one bunch;
• currant leaves - three pieces;
• bay leaves - two to three pieces;
• sugar - two tablespoons;
• salt - one and a half tablespoons;
• celery, cloves, horseradish leaves - to taste;
• boiling water.

How to do

1. Clean the chili pod, cut into rings.
2. Grind greens, celery.
3. Add black peas to the bottom of each sterilized jar, put a garlic clove, dill umbrella, chili rings, blackcurrant leaves, horseradish, half chopped herbs.
4. Fill containers with fruits.
5. Sprinkle with the remaining herbs.
6. Pour in boiling water, cover with lids.
7. Wait 15 minutes.
8. Drain back into the pan.
9. Salt, sweeten, bring to a boil.
10. Pour in vinegar, put laurel, cloves.
11. Pour the solution into containers.
12. Cork, flip cans, wrap.

Green

Description. A spicy spicy snack made from ordinary green tomatoes or unripe cherry is prepared for the winter for lovers of spicy cuisine. It goes well with fresh mashed potatoes, boiled meat.

What to prepare:

• green tomatoes - 1 kg;
• chili - one pod;
• garlic cloves - six to eight pieces;
• fresh cilantro (half a bunch) or dry coriander - one tablespoon;
• 9% vinegar solution - 150 ml;
• salt - six tablespoons;
• water.

How to do

1. Scrub the chili seeds.
2. Grind together with cilantro and garlic cloves, mix thoroughly.
3. Cut two-thirds of the tomatoes cross onto the cross on the opposite side of the stem.
4. Stuff with pepper stuffing.
5. Sterilize the jars.
6. Put stuffed tomatoes.
7. Boil water, salt, pour in vinegar solution.
8. Pour the brine into the tomatoes.
9. Twist.
10. Put upside down, wrap, leave to cool.

No vinegar

Description. Opponents of vinegar essence can make marinade with lemon. The taste of "lemon" tomatoes is somewhat different from traditional vinegar spins. You can diversify the recipe with horseradish leaves, currants, cherries, mustard seeds, coriander seeds, cinnamon.

What to prepare:

• tomatoes - 600 g;
• garlic clove - two or three pieces;
• citric acid - one teaspoon;
• greens to taste - a bunch;
• salt - one tablespoon;
• sugar - three tablespoons;
• water.

How to do

1. Put greens and spices at the bottom of the sterile container.
2. Stack the tomatoes.
3. Sweeten, salt in a saucepan, pour a lemon.
4. Bring to a boil and pour the marinade.
5. Cut garlic cloves lengthwise, lay on top.
6. Sterilize in the oven or pan for ten minutes.
7. Screw the lid upside down.
8. Wrap, leave to cool.

With gelatin

Description. It may seem strange to some, but cherry can be pickled in jelly. The fruits are juicy and tender. Ordinary tomato varieties are also suitable for the recipe, however large specimens must be cut into two or four parts before laying.

What to prepare:

• small tomatoes - 2 kg;
• medium onion - three pieces;
• garlic cloves - three to four pieces;
• gelatin - 35 g;
• dilution water;
• sugar - five teaspoons;
• salt - three teaspoons;
• black peas;
• a bunch of dill;
• currant leaves - optional;
• water for pouring.

How to do

1. Chop the dill.
2. Chop the onion rings or half rings.
3. Put currant leaves, dill, onion rings, garlic cloves on the bottom of a sterile jar (can be cut lengthwise).
4. Put the tomatoes.
5. Soak the gelatin granules as indicated on the package.
6. Place salt, peas, sugar in a liter of liquid.
7. Bring to a boil.
8. Cool and add the swollen gelatin granules.
9. Heat the solution to prevent boiling.
10. Fill the containers with brine.
11. Sterilize the jars for 20 minutes.
12. Screw the covers, cool, leave in storage.

Hastily

Description. A quick recipe is completed in just 20 minutes, if you prepare containers and ingredients in advance. You can try the marinades in two days.

What to prepare:

• small tomatoes - 400 g;
• boiling water - half a glass;
• garlic clove - one;
• 9% vinegar solution (apple, wine) - 15 ml;
• sugar, salt - half a teaspoon;
• laurel leaf - one or two pieces;
• ground cinnamon - a quarter of a teaspoon;
• black peas - two or three pieces;
• dried herbs (basil, dill) - half a teaspoon.

How to do

1. Pour dry herbs, laurel, black peas, garlic clove into a sterile container.
2. Stack the fruits.
3. Pour cinnamon into boiling water, sweeten, salt.
4. Stir until dissolved.
5. Pour in the vinegar solution.
6. Pour into a jar, close, wrap.
7. After cooling, transfer to a cool place.

No sterilization

Description. It may seem surprising to some scrupulous housewives that cherry tomatoes are prepared for the winter according to some recipes without sterilization. The secret is to boil the marinade several times. Experienced chefs note: unsterilized workpieces stand all winter, do not explode and do not deteriorate.

What to prepare:

• tomatoes - 2 kg;
• water - 1 l;
• garlic cloves - three to four cloves;
• fresh basil - a small bunch;
• dry thyme (thyme) - two or three branches;
• black peas - five pieces;
• 9% vinegar solution - three tablespoons;
• salt - one tablespoon;
• sugar - three tablespoons.

How to do

1. Scald the jars with boiling water and dry.
2. Lay thyme branches, black peas, rolled up in a half-ring.
3. Alternating with garlic cloves and basil leaves, lay the tomatoes.
4. Boil water, fill cans.
5. Cover, leave for ten minutes.
6. Pour back into the pan, boil.
7. Pour again, insist ten minutes.
8. Drain, add sugar, salt, boil.
9. Pour in the vinegar solution, cook for five minutes.
10. Pour into a jar, screw the lid.
11. Put upside down, wrap with a blanket.

It is nice to open a jar with beautiful small tomatoes in the cold for dinner or a festive table. Moreover, every year you can try new recipes for cherry tomatoes for the winter.

Reviews: “Different seasonings - different tastes”

Girls, try closing the tomatoes in my recipe. We have closed the entire department at work on this recipe for several years and everyone is delighted. Currant leaves, a dill brush, peppercorns, cloves (for 1 liter jar - 3-4 peppercorns and 3 cloves), a couple of cloves of garlic, 1 thin carrot and a couple of bell pepper slices are laid out at the bottom of the can. Next, put tomatoes in a jar, pour boiling water, cover with a lid (so that the tomatoes do not burst, we prick them at the stem with a needle). Filled banks leave for 15-20 minutes. In the meantime, cook the marinade. To take 1 liter of marinade: 1 tablespoon of salt, 3 tablespoons of sugar and 1 teaspoon of citric acid. When the marinade has begun to boil, pour the recovered water from the jar and fill it with the marinade. We close. If you think that for lack of citric acid you can use vinegar, then you are mistaken. The taste will be different. Checked !!! Bon appetit. And yet, let the tomatoes stand for about 1 month. They will then be marinated and will simply be a jumble.

Irina, http://forum.say7.info/topic18660.html

Beautiful tomatoes are pricked several times with a wooden skewer (toothpick) in the area of ​​the stalk and put in a jar. Squeeze not very beautiful on the juice. Pour the tomatoes in jars of boiling water, pour them back into the pan in a couple of minutes, bring them to a boil again, pour in the tomatoes again and pour them out again in a couple of minutes, but fill them with boiling tomato juice for the third time and immediately roll them up. The most difficult part in this recipe is to guess so that the tomato juice boils intensely by the time the second water is drained from the cans. That is, so that the tomatoes do not give their tastes and aromas to empty boiling water for nothing, but also the juice so that they do not boil for a long time and do not have the taste of the digested. Spices can be put right in the jar. All that you love, then lay down. I add celery, purple basil (literally one leaf), in some jars of garlic, in some - small onion heads and slices of bell pepper. Different seasonings give a different aftertaste and that’s all the charm. Salt is strictly to taste. It is more convenient to salt the boiling juice. I even eat fresh tomatoes without salt, so for myself I don’t add to the jars at all, and the rest I add salt to about a tablespoon (without a hill) of a spoon per liter of juice. If you like, you can add sugar. There is no strictness in the recipe in this recipe, the jars will stand even if you don’t put anything but tomato and juice in the jar, and everything else would be better if you tasted better. And the recipe for this the day after tomorrow will be thousands of years old. We have some cucumbers covered in tomato juice, and "cucumbers in cucumbers" (pouring - overgrown cucumbers overgrown), in general, waste-free production

Glata http://dacha.wcb.ru/lofiversion/index.php?t22447-100.html

Well, I basically do that. On a 3 liter jar. Put spices - dill, garlic, pepper - whoever loves. Last year I did only with basil, I liked it! Wash the tomatoes, chop the stalk from the side, so as not to burst, put in a jar. Pour boiling water for the first time, leave for 10 minutes. Drain. I make a brine on the same water - 1 tbsp. salt, 6-8 tbsp. l Sahara. Boil, pour tomatoes. Add 1 tbsp. vinegar essence, roll up, turn over and under the "fur coat".

man http://forum.saechka.ru/index.php/topic/8500-marinovannye-pomidory/

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