8 recipes for quick-pickled cherry tomatoes with garlic and hot pepper, and storage instructions

These tomatoes began to be cultivated about 50 years ago. Today, the cherry variety is grown by many gardeners. And this is not surprising. This vegetable crop has gained such popularity not only for its beautiful appearance, but also for the ability to prepare a variety of snacks with tomatoes. But the leading position is occupied by Preparing lightly salted cherry tomatoes for the winter.

The specifics of preparing lightly salted cherry tomatoes

It's recommended to pierce the tomatoes with a toothpick or lightly cut them with a knife. This allows the brine to penetrate the fruit more quickly and efficiently.

Cherry tomatoes for pickling are selected slightly underripe. They will retain their shape throughout the entire process. Overripe ones, however, will turn into mush.

Those who enjoy spicy dishes should add more horseradish and garlic to the mixture. But be careful not to overdo it, as too much of these ingredients will cause the tomatoes to lose their firmness. It's estimated that 3 to 6 cloves of garlic and 1 horseradish leaf are ideal for 1 kg of tomatoes.

Experienced home cooks always chop all the ingredients for the future marinade beforehand. Chopped dill will flavor the brine better than whole sprigs.

Refrigerated tomatoes take longer to marinate, but their flavor intensifies. But if you can't wait, you can leave them on the counter for 24 hours and try the day-old tomatoes.

Selection and preparation of fruits

For pickling, use good quality fruits without dents or rotten spots.

Wash tomatoes under warm water. Don't leave them in the water for more than 5 minutes. Soaking them is definitely not an option.

To preserve the integrity of the tomatoes after marinating, it's recommended not to store them cold. It's best to let them sit on the counter for 5 or 6 hours.

The optimal ratio of salt to granulated sugar in the marinade is considered to be 1:2. If you increase the amount of sugar to 3 parts, the resulting tomatoes will turn out slightly sweet.

Cooking recipes

Over the years, a great variety of them have been collected. It's impossible to single out any particular recipe. Below are the most popular and easiest methods for pickling tomatoes of this variety.

Hot Ambassador Cherry

Once you've prepared tomatoes this way, you can eat them the same day. You'll need the following ingredients:

• 3 kg of tomatoes;
• 100 g garlic;
• 2.5 liters of water;
• 50 g sugar;
• 50 g salt;
• bay leaf;
• dill;
• parsley.

In this recipe, granulated sugar is added only to impart a unique softness to the flavor. So, if desired, you can omit it entirely.

Cherry tomatoes are washed and pierced with a toothpick. Then they are placed in a bowl, sprinkled with herbs, crushed garlic, and a bay leaf.

Place water in another saucepan, add salt, and optionally sugar. Heat the brine on the stovetop and bring to a boil. Pour it over the tomatoes, and cover the pan with a lid. Once the mixture has cooled, the tomatoes are ready to enjoy.

Recipe for cold-cured cherry tomatoes

To prepare this snack, use a wooden barrel, a plastic bucket, or a large bottle. This recipe doesn't require piercing the tomatoes, as there's no point in rushing the pickling process.

Cherries are selected when firm and slightly unripe.

Ingredients for pickling:

• 10 kg of tomatoes;
• 5 liters of water;
• 150 g of salt.

Place horseradish leaves, cherry blossoms, or dill stems on the bottom of the container. Top with vegetables.

Dissolve salt in water, warm the brine slightly (if necessary) to room temperature, and pour it into the container with the tomatoes. The tomatoes should be completely covered in the marinade. If there isn't enough, add plain water. Add crushed garlic.

The tomatoes are left in a warm place for several days. When the brine becomes cloudy and a foam appears on top, the pickling process has been successful and the preparation is ready to be tasted. Cover the container with a lid and place it in a cool place.

With garlic and herbs

Ingredients:

• 1 kg Cherry;
• half a bunch of dill and parsley;
• cilantro;
• 1 liter of water;
• a pinch of black peppercorns;
• 2 pcs. cloves;
• 2 bay leaves;
• 5 cloves of garlic;
• 1 tbsp. sugar;
• 2 tbsp. salt;
• 5 tbsp lemon juice.

The cherry tomatoes are washed and dried. Each one is pierced.

Place a saucepan on the stove and fill it with water. Add salt, sugar, lemon juice, cloves, pepper, and bay leaves. After the brine begins to boil, let it simmer for 5 minutes. Then cool to 60 degrees Celsius.

Chop all the greens and slice the garlic. Place the tomatoes in another bowl and sprinkle with the greens and garlic. Pour the marinade over everything and cover with a lid. Make sure all the vegetables are completely submerged in the brine. If they float, apply some weight.

Place the pickled container in the refrigerator overnight. The next morning, the mixture is ready to eat.

A quick recipe for lightly salted tomatoes in a bag

Ingredients:

• 0.5 kg Cherry;
• a bunch of parsley and dill;
• 4 garlic cloves;
• 1 teaspoon salt.

All ingredients are washed and dried on a towel. The garlic is crushed under a press. The herbs are finely chopped.

In a separate bowl, combine the garlic, green onions, and salt. Mix thoroughly. Slightly cut the tomatoes to ensure even absorption of the marinade and add them to the green mixture. Then, place the mixture in a plastic bag and let it sit on the counter for two hours before refrigerating.

With grapes

To prepare you will need:

• 1 kg Cherry;
• 1 kg of grapes;
• a bunch of dill;
• 4 horseradish leaves;
• 100 g sugar;
• 2 tbsp. salt;
• 2 tbsp. vinegar;
• 4 bay leaves;
• 10 black peppercorns.

The berries are picked and washed thoroughly. The greenfinch and horseradish are placed in a jar. Tomatoes and grapes are layered on top, filling to the top.

The contents are poured with boiling water, covered, and left to steep for 10 minutes. Then the water is drained, brought back to a boil, sugar and salt are added, and vinegar is added.

The brine is then returned to the container with the future pickle. The jars are sealed hermetically.

Without vinegar

This recipe helps you quickly pickle vegetables. To make it, you'll need:

• 1 kg of tomatoes;
• a bunch of dill and parsley;
• 6 garlic cloves;
• 2 teaspoons of salt.

The herbs are chopped, and the garlic is crushed. Then both ingredients are combined and sprinkled with salt. The resulting mixture is combined with the cherry tomatoes. Mix everything thoroughly.

The vegetables are placed in a bag, sealed tightly, shaken, and placed in any container. The container is then refrigerated for several hours.

Pickling green cherry tomatoes

The recipe requires the following products:

• 2 kg green cherry tomatoes;
• 10 black currant leaves;
• 4 dill umbrellas;
• 2 heads of garlic;
• 6 horseradish leaves;
• 1-2 hot peppers;
• 5 peppercorns;
• 2 liters of water;
• 4 tbsp. salt.

The garlic is cut into slices, all the greens are washed.

Place a few currant leaves, horseradish, pepper, and dill in a 3-liter jar. Top with tomatoes, then garlic cloves, hot peppers, horseradish, and dill. Continue alternating layers until the jar is full.

Salt is dissolved in water. The resulting cold brine is poured over the tomatoes. The jar is sealed and stored in a cool place. The pickle takes an average of 20 days to cook.

With mustard

Pre-sliced ​​tomatoes are placed in a bowl. Garlic, spices, and herbs are added. Then salt, sugar, and mustard powder are added to taste. Boiling water is poured over the mixture.

The container is tied with gauze on top and left to infuse on the kitchen table.

The salting process takes about 2-3 days.

How to store canned food

If all preservation rules are followed, pickles can be stored in cool, dark places for at least 3 years.

Workpieces should be placed in a room where the temperature is between -1 and +10 degrees.

If you store tomatoes in warmer conditions, then after 2 months the taste may change for the worse.