Delicious recipes for pickled cherry tomatoes for the winter, finger-licking good, with and without sterilization

Small, colorful tomatoes are a true highlight of any holiday table. Housewives are often drawn to their beautiful appearance and excellent taste. These small fruits are often used as the main ingredient in preserves. Cherry tomatoes, preserved for the winter, are used as a stand-alone dish or as a garnish for a main course.

Pickling cherry tomatoes for the winter

Although the process of preserving small tomatoes and regular preserves is almost the same, there are still some differences.

If, when pickling, large tomatoes are poured with boiling water 2-3 times to steam them, then miniature vegetables will spoil if repeatedly exposed to high temperatures, their skin will burst, and their beautiful appearance will be lost.

Tomatoes suitable for canning should be firm and moderately ripe.

A special flavor can be added using spices and herbs:

• salts;
• Sahara;
• pepper;
• mustard;
• carnations.

Cherry tomatoes go well with garlic, bell peppers, cucumbers, and carrots.

Preparing the main ingredient

Miniature vegetables are thoroughly washed and dried before pickling. The same process applies to other ingredients.

The best ways to pickle cherry tomatoes at home

There are many ways to pickle and marinate small tomatoes. They vary in the ingredients used, the preservation method, and other factors, but their flavor is always excellent.

Cherry tomatoes in their own juice "Finger-licking good"

Marinating vegetables in tomato juice is practical. The puree is used as a topping for entrees and is often the main ingredient in some sauces.

For preparation you will need:

• cherry tomatoes (slightly unripe ones are fine) - 2.5 kilograms;
• overripe tomatoes for puree - 2 kilograms;
• garlic - 1 head;
• salt - 3 tablespoons;
• granulated sugar - 2 tablespoons;
• vinegar (9%) - 3 tablespoons;
• bay leaf - 3 pieces;
• hot black pepper - 6 peas.

The cooking process consists of the following stages:

• Vegetables for puree are cut crosswise and alternately immersed in boiling water and then in cold water. This will make it easier to peel off their skins;
• Puree the peeled tomatoes using a blender (or a meat grinder). Rubbing the puree through a sieve will remove the seeds;

• After adding salt and sugar, the puree is placed on low heat for a short simmer (at least 5 minutes);
• jars with lids are sterilized;
• Prepared firm cherry tomatoes are pierced near the stalk with a toothpick and placed in prepared containers;
• season with chopped garlic, add spices, pour boiling water;

• After 3 minutes, drain the liquid and fill the container with hot tomato puree, leaving 1-2 centimeters from the top. Pour into 1-liter jars. Add one tablespoon of vinegar.
• Place the covered container of tomatoes in a wide basin for sterilization. The sterilization process lasts 9 minutes, starting from the moment the tomatoes begin to boil.

The containers are carefully removed and sealed. The wrapped pickled cherry tomatoes are cooled indoors for 24 hours.

Without sterilization

Some housewives prefer to preserve small tomatoes without sterilization. To fill a 0.5-liter jar, use:

• 0.5 kilograms of tomatoes;
• 1 piece of bell pepper;
• 1 onion;
• 1 teaspoon of salt;
• 1 tablespoon of sugar;
• 1 tablespoon of 9% vinegar.

This composition is supplemented with spices and herbs.

Canning vegetables is carried out in stages:

• the containers required for the process are washed and sterilized;
• vegetables are prepared: onions are peeled and chopped, tomatoes are washed and dried, peppers are seeded and cut into strips;
• jars filled with ingredients are poured with boiling water;
• after 15-20 minutes, the liquid is drained into a container, sugar and salt are added and boiled until they are completely dissolved;
• Vinegar is added to each jar separately, and the marinade is poured.

The rolled-up container is turned over and covered with warm things.

With celery

If you use spices and celery leaves when pickling, you will get delicious tomato preserves.

A brine consisting of 1.5 liters of water, crushed garlic (1 head), 2 tablespoons of salt, and spices is boiled and cooled. Add a celery leaf, tomatoes, bay leaf, and herbs to the jar. After adding the cooled brine, seal the jar.

With soy sauce

Pickling miniature tomatoes with soy sauce adds a piquant flavor. For a half-liter jar, you'll need:

• tomatoes - 0.5 kilograms;
• garlic - 2 cloves;
• hot red pepper - 1 piece;
• vinegar (9%) - 1 tablespoon;
• allspice, bay leaf, cloves.

The marinade is prepared with 1 liter of water, to which add:

• 1 tablespoon of sugar;
• 0.5 tablespoon of salt;
• 1 teaspoon soy sauce;
• 2 tablespoons 9% vinegar.

Canning is done using the double-fill method. Only when filling the marinade are the soy sauce and vinegar poured directly into the jars.

With rosemary

To prepare the preserves, place the tomato halves on a baking sheet, season with salt and thyme, and drizzle with a little vegetable oil. Bake in the oven for 1.5 hours at 100°C. Place the cooled vegetables, rosemary, garlic, and pepper in a sterilized container. Add 0.5 liters of boiling oil. Roll up the prepared preserves and store them.

With dill

Preparations with dill require the use of cherry tomatoes, allspice, dill (1 bunch of greens), bay leaf, mustard seeds, and horseradish root.

The marinade is prepared with 1 liter of water, salt, sugar and vinegar, taken one tablespoon each.

Vegetables are preserved by pouring the brine twice.

The main condition for proper preparation is slow cooling.

With grapes

To make sweet tomatoes, use grapes as an ingredient. The preserves are prepared in the same way as other preserves. To fill the jars, you'll need:

• fruits - 0.5 kilograms;
• grapes - 150 grams;
• salt - 1 spoon;
• sugar - 1 spoon.

Adding spices and herbs is done according to the taste of the hostess.

With stalks

Cherry tomatoes with stems are preserved in a brine prepared according to a classic recipe. This preparation has a unique flavor.

With basil

If you can preserve tomatoes using the classic method with a single sprig of basil, you'll get a flavorful appetizer. To avoid ruining the flavor, don't overdo it with spices.

With onions and plums

Add chopped onion and pitted plums before pickling to create a delicious dish.

With gherkins

Cherry tomatoes can be canned with other vegetables. The quantity is up to the cook. To fill the container, you'll need:

• tomatoes;
• gherkins;
• bell pepper;
• carrot;
• dill, parsley, horseradish;
• spices.

The brine is prepared according to the classic recipe.

In Mediterranean oil

To marinate tomatoes like this, you will need:

• tomatoes - 0.3 kilograms;
• dried oregano - 1 spoon;
• basil leaves - 5 pieces;
• salt - 1 spoon;
• apple cider vinegar - 1 spoon;
• oil.

The ingredients are placed in containers and covered with oil. Store this mixture in the refrigerator.

In vinegar in English

Cherry tomatoes will acquire a special flavor if preserved in vinegar. Place them, along with rosemary, in small containers. Bring the vinegar and salt solution to a boil and let it cool. Pour the resulting marinade over the vegetables and cover with a lid. After a month in the refrigerator, the vegetables are ready to serve.

Further storage

A cool place is the ideal storage location for such preserves. When using an unusual marinade, it's best to refrigerate the preserved vegetables.