Canned cherry tomatoes; Sweet

Canned cherry tomatoes “Sweet”

Another option for canning cherry tomatoes

Ingredients for “Canned Cherry Tomatoes “Sweet””:

• Cherry tomatoes
• Garlic
• Salt (per 1 liter of water) - 1 tbsp. l.
• Sugar (per 1 liter of water) - 5 tbsp. l.
• Mustard seeds (per 1 liter of water) - 2 tsp.
• Bay leaf (per 1 liter of water) - 1 pc.
• Allspice (per 1 liter of water) - 3 pcs.
• Vinegar (6% apple vinegar per 1 liter of water) - 3 tbsp. l.

Nutritional and energy value:

Recipe for “Canned cherry tomatoes “Sweet””:

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Photo “Canned cherry tomatoes “Sweet”” from those who prepared it (2)

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March 25, 2019 MineyKa #

September 8, 2018 MineyKa #

September 10, 2018 tanyuhan # (recipe creator)

September 10, 2018 MineyKa #

September 11, 2018 tanyuhan # (recipe creator)

September 6, 2018 yugai ludmila65 #

September 6, 2018 Natkati #

September 6, 2018 yugai ludmila65 #

September 6, 2018 Natkati #

September 6, 2018 yugai ludmila65 #

September 6, 2018 Natkati #

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September 10, 2018 tanyuhan # (recipe creator)

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Canned cherry tomatoes for the winter

Our website already has recipes for pickled cherry tomatoes that were suggested by my professional colleagues. Recipes for cherry tomatoes in jars, which our wonderful hostesses have already tried, can be found here and here. I will certainly take these dishes into service and next time I will preserve mini-tomatoes using these methods. In the meantime, I offer my own recipe, which is also very catchy, bright and, naturally, tasty.

The development of canning cherry tomatoes for the winter is the same as for pickling ordinary tomatoes. We do all the same things: we put fruits, spices, herbs, root vegetables in jars, prepare a marinade and sterilize them. The end result is not only tasty, but also beautiful: mini tomatoes look unusually appetizing. The main thing here is to hide the jar away so as not to open the can until winter.

Because the tomatoes are very small, it is better to take small jars - half-liter or liter.

Ingredients

Cherry tomatoes – 700 g

Onions – 0.5 pcs.

Garlic – 4 cloves

Bay leaf – 2 pcs.

Peppercorns – 6 pcs.

• 52 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

To make canned cherry tomatoes for the winter, let’s immediately prepare everything we need.

Let's start by making the marinade. First, let's determine how much of it we will need. If the jar is filled tightly, then the jar will contain approximately half its size of marinade. In other words, for a liter jar - half a liter of water, for a half-liter jar - 250 ml of water, etc. Pour water into a saucepan, add sugar, salt and vinegar at the rate of 2 tbsp per 1 liter of water. spoons of sugar, 1.5 tbsp. spoons of salt and 2 tbsp. spoons of vinegar. We put the marinade on the fire and let it simmer for 2 minutes.

In the meantime, we put everything we need into jars. At the bottom we put cloves, carrots (cut them into slices), onions (also cut into slices), peppercorns, garlic and bay leaves.

Fill the jars with cherry tomatoes.

Let's wait until the marinade boils. Let's pour it into jars right away.

The next step is to sterilize the jars. Place a towel or sterilization stand at the bottom of the deepest pan. Pour water and heat it. We remember that we have hot water (marinade) in the jars. If you put the jar in cool water, it will crack. Therefore, we bring the liquid in the pan to the same temperature as in the jar (approximately). Cover half-liter containers with lids and sterilize for 10 minutes from the start of boiling water.

All we have to do is roll up the cans with a key. If you use twist-off lids, simply screw them all the way. For screw caps, you can also use a key. Turn the jars over and leave them like this for two hours. No special criteria are needed for storage.

Now you understand how to pickle cherry tomatoes using different methods. I hope that you will like them all, and canned cherry tomatoes will become one of your favorite winter preparations.

Canned cherry tomatoes for the winter

Our website already has recipes for pickled cherry tomatoes that were suggested by my professional colleagues. Recipes for cherry tomatoes in jars, which our wonderful hostesses have already tried, can be found here and here. I will certainly take these dishes into service and next time I will preserve mini-tomatoes using these methods. In the meantime, I offer my own recipe, which is also very catchy, bright and, naturally, tasty.

The development of canning cherry tomatoes for the winter is the same as for pickling ordinary tomatoes. We do all the same things: we put fruits, spices, herbs, root vegetables in jars, prepare a marinade and sterilize them. The end result is not only tasty, but also beautiful: mini tomatoes look unusually appetizing. The main thing here is to hide the jar away so as not to open the can until winter.

Because the tomatoes are very small, it is better to take small jars - half-liter or liter.

Ingredients

Cherry tomatoes – 700 g

Onions – 0.5 pcs.

Garlic – 4 cloves

Bay leaf – 2 pcs.

Peppercorns – 6 pcs.

• 52 kcal
• 40 min.
• 40 min.

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

To make canned cherry tomatoes for the winter, let’s immediately prepare everything we need.

Let's start by making the marinade. First, let's determine how much of it we will need. If the jar is filled tightly, then the jar will contain approximately half its size of marinade. In other words, for a liter jar - half a liter of water, for a half-liter jar - 250 ml of water, etc. Pour water into a saucepan, add sugar, salt and vinegar at the rate of 2 tbsp per 1 liter of water. spoons of sugar, 1.5 tbsp. spoons of salt and 2 tbsp. spoons of vinegar. We put the marinade on the fire and let it simmer for 2 minutes.

In the meantime, we put everything we need into jars. At the bottom we put cloves, carrots (cut them into slices), onions (also cut into slices), peppercorns, garlic and bay leaves.

Fill the jars with cherry tomatoes.

Let's wait until the marinade boils. Let's pour it into jars right away.

The next step is to sterilize the jars. Place a towel or sterilization stand at the bottom of the deepest pan. Pour water and heat it. We remember that we have hot water (marinade) in the jars. If you put the jar in cool water, it will crack. Therefore, we bring the liquid in the pan to the same temperature as in the jar (approximately). Cover half-liter containers with lids and sterilize for 10 minutes from the start of boiling water.

All we have to do is roll up the cans with a key. If you use twist-off lids, simply screw them all the way. For screw caps, you can also use a key. Turn the jars over and leave them like this for two hours. No special criteria are needed for storage.

Now you understand how to pickle cherry tomatoes using different methods. I hope that you will like them all, and canned cherry tomatoes will become one of your favorite winter preparations.

Super recipe – pickled cherry tomatoes for the winter: very tasty and playful

Small and tasty - cherry tomatoes - have recently become very popular among housewives. Canned small tomatoes look very good on a festive table, especially if they are of different colors - reddish, yellowish. Cherry tomatoes marinated for the winter are very tasty, beautiful and colorful, they are also especially tasty. Due to the fact that the tomatoes are small, they are perfectly soaked in the marinade. They can be eaten as a stand-alone appetizer or as a garnish for the main dish.

Fast and delicious - a regular recipe for pickled cherry tomatoes

For 800 grams of cherry tomatoes:

• salt – 130 gr.;
• sugar – 100 gr.;
• a tablespoon of vinegar;
• a couple of sprigs of rosemary (you can take one sprig of dry)

• Place the fruits in unstained jars;
• prepare the marinade: add salt, sweet sand and a couple of rosemary sprigs;
• boil;
• remove from heat and add vinegar;
• pour marinade over tomatoes;
• sterilize jars of tomatoes

Attention! Sterilize jars of tomatoes as follows:

• Place a kitchen towel on the bottom of a tall saucepan;
• put cans on it;
• pour a little water into the pan;
• put on fire and bring to a boil;
• Boil the jars over low heat for about 30 minutes;
• let cool and roll up

Spicy cherry tomatoes

• one and a half kilograms of cherry tomatoes:

• bell pepper – 2 pcs.;
• hot chili pepper – 1 pc.;
• garlic – 8 cloves;
• onion;
• cloves – 3 pcs.;
• bay leaves and horseradish leaves - optional;
• greens (dill, celery, parsley)

For making 2 liters. marinade:

• salt – 50 gr.;
• sugar – 100 gr.;
• apple vinegar – 60 ml

1. Sort through the tomatoes, select the ripest fruits without damage, wash and dry with a towel.
2. Pierce the tomatoes in several places.
3. Cut the bell pepper into long strips;
4. Cut the bitter pepper into small pieces;
5. Cut the onion into half rings.
6. Prepare clean and sterilized jars in which to place:
   • garlic and onion;
   • dill umbrella;
   • horseradish, bay leaf;
   • a couple of carnations;
   • a circle of bitter pepper and a few pieces of bell pepper;
7. Place the fruits on the prepared spices.
8. Pour hot water over the contents.
9. Let stand for 20 minutes.
10. Drain the water from the jars into a saucepan.
11. Put on fire, boil.
12. Prepare the marinade.
13. Boil.
14. Turn off the heat, add vinegar and pour into jars.
15. Roll up and turn over.

Advice! For canning cherry tomatoes, it is better to take liter or half-liter containers, this makes them even more convenient to roll and store.

Pickled cherry tomatoes for the winter, just like in the store

To make tomatoes resemble store-bought ones, you need not only 0.5 liter jars, but also a special recipe. The end result is marinated cherry tomatoes for the winter, just like in the store, and such that even those who don’t like them like them. So, this will come in handy:

• Cherry tomatoes;
• Peppercorns – 4 pcs.;
• French mustard seeds 1-2 tbsp;
• Garlic – 2-3 cloves;
• Sugar – 4 tsp;
• Vinegar – 1 tsp.
• Cloves – 2 pcs.;
• Greenery
• If desired, you can add onions or sweet onions.

Place greens (1 sprig of dill and parsley), onions, garlic and spices on the bottom of the jar. Prick the tomatoes with a toothpick to prevent them from exploding, and place them tightly in a jar. Add salt, sugar and mustard and pour boiling water so that the water does not reach the neck, about 5/6 of the can. Then sterilization is carried out for 20-30 minutes and the jars are rolled up. Leave upside down and covered until completely cool.

Pickled cherry tomatoes for the winter in liter jars

Cherry tomatoes are distinguished by their high sweetness and look very sophisticated. Preparing pickled cherry tomatoes for the winter in liter jars is a convenient and tasty preservation. This proven recipe for pickling small tomatoes in liter jars consists of the following ingredients:

• Cherry tomatoes, you can take different colors, it looks special;
• Garlic – 4 cloves;
• Bay leaf – 2 pcs.;
• Peppercorns;
• Ground dark pepper – 0.5 tsp;
• Dill in umbrellas (you can use the seeds);
• Hot chili pepper - a couple of cloves.

To make 1 liter of marinade, you will need 1 tbsp. l. salt and sugar, 1 tsp. vinegar.

Place a bay leaf, chopped garlic cloves, ground pepper, 2-3 peppercorns and several cloves of hot pepper on the bottom of the jar. The washed tomatoes are placed tightly in a jar, after which it is filled with boiling water and closed with a clean lid for 30 minutes. Then the resulting water from all the cans is poured into a saucepan, a little boiling water is added, as the brine boils away.

Based on 1 liter of water, pour 1 tbsp into the brine. salt, 1 tbsp. sugar and dill - umbrellas or seeds. Boil for 7-10 minutes, add vinegar essence at the rate of 1 tsp. for 1 liter jar of seams. The bubbling marinade is poured over the tomatoes. Roll up and cool the jars upside down, as usual.

Quickly made marinated cherry tomatoes

Almost all housewives have fallen in love with mini cherry tomatoes. They decorate any dish, are easy to use, remain intact during production, and are also the sweetest and juiciest compared to ordinary tomatoes. Small varieties have much higher sugar content. It’s convenient to prepare marinated cherry tomatoes that are prepared well in advance, before the holiday. Due to their size, they quickly become saturated with marinade, and can be consumed almost immediately. But it’s better to let the tomatoes brew for two days. In our recipe, a note of cinnamon is added to the spicy smell of herbs and garlic.

Everything is happening very quickly. Be sure to try this express recipe and it will become your favorite.

Cherry - quite 400 grams. We choose whole, ripe fruits with thick skin. We will also need:

• Water: 0.5 cups
• Salt: 0.5 tablespoon
• Sugar: 0.5 teaspoon
• Vinegar 9%: 15 ml
• Ground cinnamon: 1/4 teaspoon
• Garlic: 1 clove
• Bay leaf: 2 pieces
• Allspice: 1-2 peas
• Dried dill: 1/3 teaspoon
• Dried basil: 1/3 teaspoon

We begin production by sterilizing the dishes. You can create this in the usual way, or you can use steam sterilization. To sterilize with steam, the jar can be placed on an iron sieve with the bottom up and placed on a pan of water. You can place the jar directly in a small ladle or put it on the spout of the kettle. It will take 15 minutes to kill the bacteria. The jar is placed upside down on an ironed towel. The jar must be dry! We also sterilize the lid.

Now let's wash the tomatoes and prick them a couple of times near the stalk - this way we will avoid them cracking. Place basil, dill, bay leaf, peppercorns and garlic in a jar. We put cherry tomatoes up to the hangers of the jars. Place the remaining bay leaf in the middle of the jar.

Prepare the marinade: add salt and cinnamon to boiling water. Pour it into a jar. Lastly, pour vinegar into the jar so that it does not have time to evaporate. Roll up the jar. Turn it over a couple of times - the vinegar should dissolve.

Wrap the jar in something warm for 5-6 hours. It must be stored in a cool, dark place. 20 minutes - and you're done!

Recipe for pickled cherry tomatoes “Finger lickin' good”

Preparing tomatoes usually does not take enough time, most of which is spent on preparing the ingredients and putting them in jars. The recipe for pickled cherry tomatoes “Finger-licking good” is no exception, and the tomatoes are simply delicious.

• Cherry tomatoes (you can also use the cream variety);
• 1.5 liters of water;
• 3 tbsp. granulated sugar;
• 2 tbsp. salt;
• 4-5 cloves of garlic;
• 0.5 cups (or slightly less) 9% table vinegar;
• 3 sprigs of rosemary;
• 3-4 sprigs of basil;
• 1 tsp dark peppercorns.

1. Before you begin the preservation process, you need to carefully wash all the vegetables and carefully tear off the existing stalks. The next step is to wash the greens and dry them. The basil should be divided into separate leaves, and large sprigs of rosemary should be broken into several pieces. Garlic cloves should be peeled and washed.
2. For canning tomatoes, it is best to use liter jars, which must first be sterilized and dried. Cherry tomatoes are laid out interspersed with herbs and garlic. The jars must be filled to the top equally with all ingredients.
3. Then we start making the marinade. You need to add sugar and salt to the water, as well as dark peppercorns. Water with spices is poured onto the fire and brought to a boil.
4. After boiling for several minutes, the marinade must be removed from the heat. Add vinegar to hot water and mix everything thoroughly. Pour the finished marinade over the tomatoes that were previously placed in jars.
5. All jars must be closed with metal lids for preservation, turned upside down, and wrapped well. When they have completely cooled down, they can be safely transferred to a cold space for long-term storage.

To make tomatoes look even more appetizing at a festive table, you can combine tomatoes of different colors in one jar. No one remains indifferent after trying your creation! The name tomato matches its unsurpassed taste, it’s literally finger-licking good!