Pickled cherry tomatoes are gaining more and more attention from homemade pickles. However, to get a truly tasty and healthy product, it is important not only to find a good recipe and follow all the recommendations for cooking, but also to choose the right fruits. Read in this review how to prepare cherry tomatoes for pickling, as well as recipes for every taste.

Selection and preparation of cherry tomatoes for pickling

The main aspects in the selection of products that are most suitable for preserving and obtaining the highest quality, as well as perfectly preserved billets, are the following:

• appearance (lack of dark spots, cracks and dents on the peel of the fruit);
• freshness (picking vegetables should be done no more than three days before pickling);
• smell (the presence of a sour aroma coming from cherry tomatoes indicates the onset of the process of “fermentation” in the fruits, which during conservation can lead to an “explosion” of cans).

Important! Despite the fact that the shelf life of cherry tomatoes is longer than that of ordinary tomatoes, it is in the first days after collection (maximum three) that they have the highest level of juiciness.

Preparation of fruits for pickling consists in thorough washing, drying, and sorting the fruits.

The best recipes for pickled cherry tomatoes

Consider the most popular and delicious ways of pickling cherry tomatoes, given the different variations of the ingredients used for marinade, thanks to which they give the dish a special, unique taste.

Fast food in a bag

It turns out very tasty tomato cherry snack, if you use the method of five-minute cooking of tomatoes in a bag.

The list of necessary ingredients for the recipe is as follows:

• dense, shaped cherry tomatoes (1 kg);
• fresh garden dill (1 bunch) or in case of lack of greenery - dill umbrellas (2 pcs.);
• garlic (6 large cloves);
• rock salt, not iodized (1 incomplete tablespoon);
• granulated sugar (1 teaspoon with a slide);
• black pepper peas (8-10 pieces);
• spices "Provencal herbs" (0.5 teaspoon);
• dry adjika (0.5 teaspoon) or hot hot pepper (half the middle pod) - optional;
• a mixture of peppers or black ground pepper (0.5 teaspoon) - optional.

In addition, you will need 2 dense plastic bags for making snacks.

Cherry tomatoes in a package: video

Step-by-step instructions for cooking cherry tomatoes in a package:

1. On each of the thoroughly washed tomatoes, it is necessary to make shallow and short cross-shaped incisions in the place where the fruit's tail was located, and put them all in a bag.

2. Next, you need to finely chop the greens of the odorous dill and add it to the tomatoes. If, at the time of preparation, the first ingredient is missing, it can be replaced with plant umbrellas.

3. Cut the garlic into slices or in another way, using medium-sized pieces, and also add to the bag.

4. After the actions have been taken, it is necessary to add pepper, Provence herbs to the general mixture (as a rule, this mixture includes the following dried plants: rosemary, marjoram, oregano, peppermint, savory savory, medicinal sage and thyme or thyme), as well salt and sugar.
5. In order for the tomatoes to be sharper in taste, you can also sprinkle them with dry adjika and black pepper (alternatives are finely chopped half of one (medium-sized) hot pepper pod and pepper mixture, respectively).
6. Then you need to tie the bag in such a way that it still has free space for mixing the ingredients.
7. The next step is actually mixing the contents of the package. This must be done very carefully, but carefully so as not to crush the fruits. This is done, usually within 30-40 seconds.
8. The second plastic bag is needed in order to put the first tied there. It must also be tied, but not very tight, after which place the indicated “container” on a plate so that there are no traces on the table surface in case of leakage of tomato juice.

9. Leave the mixture to infuse at room temperature for a day.

You can try pickled tomatoes after at least 24 hours after pickling. Many housewives in the process of preparing this dish are wondering if it is possible to try tomatoes earlier. Of course, it is possible, but the most vivid taste is revealed precisely after the specified time.

Important! Adjika, hot pepper, as well as a mixture of peppers or black pepper are used to add spice to the dish. If you like not very spicy, you can add one of the ingredients or not add them at all.

In own juice

Cherry tomatoes marinated in their own juice are also extremely tasty.

Since in most cases, based on the dimensional characteristics of cherry tomatoes, the fruits are rolled in liter jars, the ingredients necessary for preparing the aforementioned dish are indicated for 4 glass containers of 1 l each:

• cherry tomatoes (5 kilograms);
• water (2 liters);
• salt (half a tablespoon);
• granulated sugar (3 tablespoons);
• dry basil (half a teaspoon).

Tomatoes in their own juice: video

Cooking Algorithm:

1. Sort cherry tomatoes into soft and hard, the first of which will go to juice.
2. Place washed and dried tomatoes in prepared and thoroughly washed cans.
3. Ripe tomatoes, those that are softer, grind with a blender (as an option, you can replace this equipment with a juicer or even a meat grinder). If particles of the peel are found in the resulting mass, it must be additionally wiped through a sieve.
4. Put the pot with ground tomatoes on the fire, add salt, sugar and basil, bring to a boil and boil the mixture over low heat for about 2 minutes.
5. With boiled water, pour the cherry in jars, cover with lids, let it brew in this form for about 5 minutes.
6. Drain the hot water from the cans and pour the tomatoes with hot tomato juice.
7. Tightly roll up the cans, gently turn them upside down and wrap them (until they cool completely).
8. After the glass vessels have completely cooled, send them to a storage place.

Did you know? Cherry tomatoes in European countries appeared only in the 80s of the last century.

No sterilization

There is another recipe for pickled cherry tomatoes that does not require sterilization.

Ingredients (based on 5 liter cans):

• tomatoes (5–5.5 kg);
• dill umbrellas (5 pcs.);
• parsley (5 bunches);
• green horseradish (5 sheets);
• horseradish root (5 pieces);
• garlic (2-3 medium cloves);
• allspice (10 peas);
• grain mustard (5 pinches);
• bay leaf (5 pcs.);
• dried juniper berries (5 pcs.);
• onions - optional (1-2 medium onions).

For a marinade per 1 liter of water, you will need the following ingredients:

• granulated sugar (2 tbsp. l.);
• salt (1 tbsp. l.);
• apple or regular table vinegar 5% (150 ml).

Cherry tomatoes without sterilization: video

Instructions that must be observed when cooking pickled cherry tomatoes without sterilization:

1. Each pre-washed tomato must be pierced with a toothpick in the place where its tail was, so that the depth of puncture was about half the fruit. You also need to make a couple of shallow holes in other places of the cherry.
2. Prepare liter jars, boil water for pouring fruits (about 4 liters).
3. In each of the cans, put an umbrella of fragrant dill, a bunch of curly parsley, a piece of garlic and horseradish root, sheets of green horseradish and laurel, and two plates of onions on the bottom. The last ingredient is added at will, so you can cook without it.

4. Place tomatoes in glass vessels, trying to do it tightly, but as carefully as possible so that the fruits do not burst.

5. After that, throw in each jar 2 peas of allspice, 1 berry of dried juniper and 1 pinch of grain mustard.
6. Pour the above ingredients with boiling water, be sure to cover with screw caps and leave for some time (15-20 minutes).

7. Prepare the marinade: pour sugar and salt into the boiled water, and pour vinegar, then let stand for several minutes.
8. Drain the cooled water from the cans, pour the tomatoes in the marinade, and then close them with the same covers and turn the neck down without wrapping.
9. After the banks are completely cooled, it would be advisable to send them to storage until use. In a private house, preservation is conveniently stored in the cellar, in an apartment, this should be a place remote from heating appliances, for example, a loggia. But the temperature there should not fall below zero.

Did you know? Another name for cherry tomatoes is “cherry tomatoes”.

Sweet

Sweet pickled cherry tomatoes are obtained due to the presence in the list of products of a large amount of sugar and a minimum amount of spices.

Consider the list of necessary ingredients for 3 liter jars:

• tomatoes (approximately 1.7 kg);
• water (1.5 l);
• ground edible salt (1 tbsp. l with a small pea);
• granulated sugar (1 cup without a leaf, or 200 g);
• bay leaf (3 pcs.);
• allspice (6–9 peas);
• 9% aqueous solution of edible acetic acid (100 ml).

1. Rinse and dry the cherry.
2. Using a fork, make crosswise punctures in the place where the stalk was previously located.
3. Banks can be pre-sterilized, but this is not necessary in this case. The main thing is that they are clean and dry.
4. Place cherry tomatoes in jars, placing them tightly against each other.
5. Gently pour the fruits with boiling water (about 3 l) and leave for 15 minutes.
6. After the time has expired, the jars must be freed from the cooled water, after which they can be prepared for preservation. To do this, add salt, sugar, bay leaf and peppercorns to the liquid, boil and boil over low heat for about 1-2 minutes so that the crystalline ingredients completely dissolve, then add vinegar and mix thoroughly.
7. Pour vegetables with the prepared marinating mixture and tighten the jars tightly with pre-sterilized screw or sealing caps.
8. Closed cans of cherry need to be turned upside down, well wrapped with something warm and left in this form until completely cooled.

Keep these tomatoes in a cool place.

Important! Cherry tomatoes in marinated form are famous for the same abundance of elements useful to the human body as fresh ones: vitamins A, C, E, K, representatives of group B; trace elements (phosphorus, sulfur, magnesium, chlorine, manganese, zinc, potassium, calcium) and trace elements (chromium, iodine, fluorine, cobalt, copper, molybdenum, iron).

With garlic

There is another recipe for pickled cherry tomatoes for the winter, which provides for the presence of a large amount of garlic among the ingredients. The latter gives the sweet fruit a pungent, spicy smell and an incredibly pleasant note of a burning taste. Another name for such cherry is pickled tomatoes “under the snow” or “in the snow”.

The ingredients that will be needed to prepare this dish are indicated per 1 liter jar:

• tomatoes (500-600 g);
• garlic (1 small spoon with a slide);
• rock salt, not iodized (1 tablespoon);
• water (1000 ml);
• sugar (3 large spoons);
• allspice peas (2 pieces);
• mustard seeds (half a teaspoon);
• vinegar essence 70% (1/2 teaspoon), or vinegar 9% (4 teaspoons).

1. On each of the vegetables, using a toothpick, it is necessary to make a puncture at the former location of the stalk and put it in pre-sterilized jars to the top.
2. With boiled water, pour the tomatoes laid out in cans, cover with sterilized lids and leave for 10 minutes warming up.
3. To prepare the marinade, it is necessary to combine salt and sugar in water, then bring this mixture to a boil, immediately turn off the heat and let the liquid stand for a couple of minutes so that the salt residue goes to the bottom of the pan.
4. Prepare the garlic: peel the cloves, rinse them with cold water, and then place the slices in a blender bowl or garlic in order to further chop. You can also just finely chop the garlic slices with a knife.
5. Using special lids with openings or covering the jars so that the vegetables do not fall out, carefully drain the water from the jars in which the tomatoes have already warmed up.
6. Add 1 small full spoon of chopped garlic to each jar, put 1/2 small spoonful of mustard seeds on top.
7. Pour the above ingredients with marinade with the addition of half a teaspoon of vinegar essence (or 4 teaspoons of 9% vinegar) to each vessel.
8. Thoroughly tighten the jars with screw or sealing lids, turn them upside down, wrap them in a warm blanket and leave to cool.
9. After that, the cans can be transferred to a dark, cool place for subsequent storage.

With cucumbers

Extraordinarily delicious is the pickled vegetable combination of cherry and cucumber.

In order to prepare this workpiece, you will need the following ingredients (per one and a half liter jar):

• tomatoes (350 g);
• cucumbers (350 g);
• dill umbrellas (1-2 pcs.);
• parsley (2-3 branches);
• garlic (1 clove);
• horseradish root (1 pc.);
• water (1.5 l)
• granulated sugar (2 tbsp. l.);
• rock salt (2 tbsp. l.);
• 9% aqueous solution of food acetic acid (2 tbsp. L.);
• allspice peas (2 pcs.);
• black pepper peas (4 pcs.);
• currant leaves (2 pcs.) - optional;
• cherry leaves (2 pcs.) - optional;
• hot chili pepper (third part) - optional.

1. In each of the sterilized jars, you need to place 2 umbrellas of garden dill, a garlic clove and a horseradish root, as well as 2-3 sprigs of curly parsley. If you wish, you can also supplement this mixture with currant and cherry leaves.
2. It’s better to put cucumbers on the bottom of the container, and place the cherry on top. In this case, in each of the jars, it is necessary to put 2 peas of allspice and 4 peas of black pepper. If you want the dish to be sharper, you can also add a third of hot chili pepper.
3. Further, the ingredients prepared and placed in jars are poured with boiling water, the containers are covered with lids and left for ten minutes for heating.
4. In the meantime, you can cook marinade for rolling assorted vegetables: for this, you need to add salt and sugar in the proportions indicated above, put the liquid on the fire, bring it to a boil and immediately turn it off.
5. The cooled water from the containers with tomatoes can already be drained, and in jars with warmed vegetables, you need to add 2 large tablespoons of vinegar, pour all this with a mixture for pickling and tightly roll up the lids.
6. After the actions done, you need to turn the glass vessels with the lid down, wrap them with a warm blanket and leave until completely cooled.

With citric acid

The list of ingredients for the preparation of cherry tomatoes, canned using citric acid, is as follows (based on 4 liter cans):

• tomatoes (1.5–2 kg);
• Bulgarian sweet pepper medium in size (1 pc.);
• onions (1 pc.);
• dill (3-4 umbrellas);
• garlic (3-4 cloves);
• water (1500 ml);
• salt (1.5 tbsp. l.);
• granulated sugar (3 tbsp. l.);
• citric acid (1 tsp);
• bay leaf (2-3 pcs.);
• pea-shaped black pepper (3-5 pcs.);
• cherry leaf (3-4 pcs.).

1. In each of the cleaned jars, put on an umbrella of fragrant dill, a clove of garlic and a leaf of cherry.
2. Fill the cans of cherry, and place 2-3 rings of onion and Bulgarian pepper between the fruits, pour boiled water into the containers and leave for 5-7 minutes.
3. Prepare the marinade: put the rock salt and sugar, bay leaf and peppercorns in the boiled water, bring the mixture to a boil, then remove from heat and leave for a couple of minutes to separate the precipitate.
4. Drain the cans in which the cherry was warmed up, add 1 small spoonful of citric acid, and then pour the vegetables with the marinade for preservation.
5. Roll up glass jars, turn them downside down, wrap them with something warm and leave them to cool completely.

Did you know? According to historical data, cherry tomatoes were first mentioned in the 700s of our era. These fruits successfully grown by South Americans in Mexico - by the Indians.

Storage Features

In the process of storing canned foods, you must adhere to some rules:

• optimal temperature is about zero;
• the most suitable place is a dark and cool place protected from direct sunlight (pantry in the apartment, remote box in the kitchen, cellar);
• the shelf life of pickled tomatoes is 24 months.

Useful Tips

When cooking pickled cherry tomatoes, use these tips:

1. Prune, carrot tops, apples, cherry plum and even grapes can also be used as additional ingredients for pickled cherry marinade.
2. Punctures or vertical cuts on vegetables must be done so that during further heat treatment the vegetables do not burst.
3. If in the process of pickling cherry tomatoes, cut off the entire upper part of the fruit, and not make vertical cuts, then the juice contained in them will stand out in a larger volume than required, as a result of which the desired taste will be slightly spoiled.
4. Turn the rolled up banks must be in the direction "from yourself." In addition, it is necessary to check the closure density of the lid, making sure that no air enters the container.

Cherry tomatoes with constant pleasure are used by people not only in fresh, but also in pickled form. The feeling of summer taste of tomatoes in the winter thanks to the recipes indicated in the article is one of the best proofs of this.