Cherry tomatoes have several advantages over regular tomatoes. They are tastier, and this is not disputed, they are small and convenient to eat, and again, they are small, which means that you can quickly prepare a snack from them. salted tomatoes. I will present several recipes for salted cherry tomatoes, and you will choose for yourself which of these recipes you like best.
- 1 kg cherry;
- 2 tbsp. l. salt;
- 1 head of garlic;
- greens: dill, cilantro, cockerel, basil… any greens you like.
Wash the tomatoes and remove them from the stems. You do not need to dry them specially, it is absolutely superfluous.
Take a toothpick and poke a hole in the stem area of each tomato.
Place them in a tight plastic bag. Peel the garlic and squeeze it with a garlic press directly into the bag. Send chopped herbs and salt there.
Seal the bag and mix the contents well. Leave the cherry bag to lie down room temperature 2-3 hours, after which, put it in the refrigerator.
In 24 hours lightly salted cherry tomatoes will be ready.
Hot Cherry Ambassador
If you are in a hurry and you need a snack literally today, use this recipe. The composition of the ingredients is almost the same, only 1 tbsp is added. l. sugar and 1 liter of water. Sugar is added for mildness of taste, and it is up to you to add it or not.
Wash the cherry and pierce the “ass” with a toothpick in the same way.
Put the tomatoes in a saucepan and immediately sprinkle them with herbs and crushed garlic.
You can add bay leaf if you like. Pour water into another saucepan and add salt and sugar. Heat the brine on the stove and bring it to a boil. When the salt and sugar are completely dissolved, pour the tomatoes with this boiling brine, and immediately cover the pan with a lid. When the brine with tomatoes has cooled, lightly salted tomatoes will be ready.
cold pickled cherry recipe
For cold salting, you need a wooden barrel, a plastic bucket, or a three-liter bottle. Since it is not necessary to speed up the salting process, it is not necessary to pierce the tomatoes. Unlike previous recipes that require well-ripened cherries, it is better to take hard, or even slightly unripe fruits.
Wash the tomatoes. At the bottom of the bucket, make a "pillow" of horseradish leaves, cherries and dill stalks.
Put the tomatoes in a bucket and prepare the brine.
- For 10 kg cherry
- 5 liters of water;
- 150 gr. Salt.
Dilute salt in water. To speed up, you can warm the brine a little, but do not need to boil it. Tomatoes should be poured with brine at room temperature, but in no case hot. The brine should completely cover the tomatoes, and if necessary, top up with plain cold water. As a disinfectant, you can add a few cloves of crushed garlic.
Leave the tomatoes in the body place for a few days. When the brine becomes cloudy and foam appears on top, then the process has begun and you can try the tomatoes, and take the rest to the cellar. Cover the bucket with a lid, but not tightly, so that the gases that are released during fermentation come out.
Each of these recipes is good, and it's hard to choose the best one.
Another recipe for making salted cherry tomatoes, see the video:
Cherry tomatoes do not differ much from ordinary tomatoes in taste, but they have a miniature size, for which they have become so popular.
They are convenient to use on sandwiches, put in various snacks and salads, and, of course, preserves.
The small size allows the fruits to marinate faster, save space in the jar and just look beautiful.
And, of course, the main advantage of miniature fruits is the ability to use small containers.
Cherry tomatoes for the winter - general principles of cooking
Preservation of miniature cherry tomatoes is not much different from harvesting ordinary tomatoes, but still there are some features. If large tomatoes can be poured with boiling water several times to steam them, then cherry tomatoes from such procedures can simply deteriorate, burst and lose their beautiful appearance. For preservation, dense, moderately ripe vegetables are used. Various spices are also added: salt, pepper, sugar, cloves, mustard. And vegetables: bell pepper, carrots, garlic, cucumbers. All ingredients must be thoroughly washed and dried.
General principle cooking:
1. Preparation of containers. Banks are washed and sterilized. We process the lids with boiling water.
2. Preparation of ingredients. Rinse the tomatoes and greens, peel the garlic, pepper and onion, cut if necessary.
3. Bookmark in a jar. We put everything tightly, trying to fill the space to the maximum. After steaming, it will become much larger.
4. Steaming. A jar of vegetables is filled with boiling water, infused for 10-20 minutes and the water is drained into a saucepan.
5. Cooking brine / marinade. More liquid is added to the drained water to an even volume, then spices are laid. Everything is boiled for 2-3 minutes after boiling.
6. Finishing filling. Banks are filled with boiling brine, vinegar is added and everything is immediately covered with lids.
7. Sunset. We close the covers with a key, we twist the screw.
Next, the workpiece must be turned over on the neck, covered with something warm (a blanket, an old coat) and left to cool completely. We remove the jars in the basement and after two or three months you can take the first sample.
Recipe 1: Spicy cherry tomatoes for the winter with onions and plums
Very beautiful preparation of cherry tomatoes for the winter. In addition to tomatoes, plums and a small onion are added, the size of quail egg, which give a spicy taste and incomparable aroma. We will preserve in small jars, which must be sterilized in advance. From this amount of products, 3 jars of 0.5 liters should be obtained.
Ingredients
0.5 kg cherry;
0.3 kg plums;
0.2 kg small onion;
1 st. l. Italian herbs;
Garlic, cloves, dill umbels, peppercorns.
For marinade:
3 spoons of sugar;
1 liter of water;
1 spoon of salt;
1 spoon of vinegar.
Cooking
1. At the bottom of the prepared jars, lay out dill umbrellas, throw one clove each, a little peppercorns and pour a pinch of Italian herbs.
2. Tomatoes are freed from the stalks, washed. Peel the onion, cut the plums in half and remove the pits.
3. We put all the ingredients in jars, alternating with each other.
4. Fill with boiling water, cover with lids and let it brew for a quarter of an hour.
5. Drain the water into a saucepan, bring it to the amount of 1 liter, put it on the stove. Pour salt and sugar, boil for 3 minutes.
6. Pour in the vinegar, mix and pour the tomatoes with brine under the neck, roll up with a key.
Recipe 2: Cherry tomatoes for the winter in their own juice with aspirin
More precisely, in juice from ordinary tomatoes. For this preparation, you can use freshly squeezed juice or canned earlier, it does not really matter. We will preserve in half-liter jars, instead of vinegar, add an aspirin tablet to each.
Ingredients
800-900 grams of cherry;
Liter of juice;
a spoonful of salt;
3 aspirin tablets.
Cooking
1. Dip the cherry tomatoes in boiling water for a minute, then pour cold water from the tap. We take off the skin. You can preserve it with it, but this way the workpiece turns out to be more tender and tastier.
2. We lay out the cherry in jars.
3. Fill with boiling water and let stand for 5 minutes, then drain the water and throw an aspirin tablet into each container.
4. If fresh tomatoes are used for juice, then they need to be twisted and boiled for 15 minutes. If ready-made juice is taken, then simply pour it into a saucepan and boil for 5-10 minutes, do not forget to add salt. If the juice is sour or tasteless, then you can add a little sugar or citric acid.
5. Pour prepared cherry fruits with tomato mass and roll up.
Recipe 3: Cherry tomatoes for the winter in apple sauce
To prepare such cherry tomatoes for the winter, you need natural Apple juice or purchased, but in banks, a packaged product will not work. Calculation of products per liter jar.
Ingredients
How much cherry will go into the jar;
0.5 l of apple juice;
1 teaspoon of vinegar;
A spoonful of salt without a slide;
1.5 tablespoons of sugar;
3 cloves of garlic;
One pepper;
Greens and dill optional.
Cooking
1. Cut the bell pepper vertically into strips. We clean the garlic and throw it on the bottom of a sterile jar.
2. We fall asleep washed and peeled cherry tomatoes, insert strips of pepper along the edges.
3. Fill with boiling water, cover with a lid and set aside while preparing the filling.
4. Pour apple juice into a saucepan, add salt and sugar, boil for 2-3 minutes.
5. Drain the water from the tomatoes, pour boiling juice, add vinegar and roll up.
Recipe 4: Cherry tomatoes for the winter "Sugar"
The recipe is very delicious tomatoes cherry for the winter. Like their larger counterparts, small tomatoes also love sugar, and the more of it in the marinade, the better.
Ingredients
2 kg cherry;
300 grams of sugar;
8 cloves of garlic;
6 peppercorns;
2 tbsp. l. salt;
2 tablespoons of vinegar;
Dill umbrellas, currant leaves.
Cooking
1. We wash and dry the cherry tomatoes, pierce each tomato with a toothpick near the stem so that the skin does not burst and the fruit remains intact.
2. We clean the garlic, pour currant leaves with boiling water and put everything on the bottom of sterile jars.
3. Fold the tomatoes and pour boiling water. We insist 10 minutes under the lid.
4. Drain the water, bring the amount to two liters and send it to the stove. Pour salt, sugar and boil for 3 minutes, add vinegar and mix.
5. Throw peppercorns into jars, pour tomatoes with boiling brine and immediately close with a key.
6. Turn upside down, cover with a warm blanket and hold until completely cooled.
Recipe 5: Honey cherry tomatoes for the winter with garlic without vinegar
Honey tomatoes have an unusual taste and incomparable aroma, and the brine flies out of the jar very first. The recipe requires sterilization. From this amount of products, two liter jars of the workpiece should be obtained.
Ingredients
1.5 kg cherry;
a spoonful of salt;
6-8 garlic cloves;
3 spoons of honey;
Bay leaf;
4 peppercorns;
Dill umbrellas.
Cooking
1. First of all, we remove the stalks from the tomatoes and wash them, let them dry.
2. Scald dill with boiling water and put in jars, add bay leaves, peppercorns there.
3. Peel the garlic cloves and cut into long pieces.
4. We pierce each tomato with a piece of garlic and throw it into a jar. You need to fill the container to the top.
5. Boil a liter of water, add salt, honey and pour tomatoes. Cover with lids.
6. Put in a pan on a cloth, pour hot water and sterilize the jars for 15 minutes.
7. Take out and roll up, cool upside down.
Recipe 6: Pickled Cherry Tomatoes for the Winter "Mustard"
To prepare vigorous cherry tomatoes for the winter, you will need dry mustard, spices and quite a bit of free time. Simple recipe, no heat treatment. Water is needed clean, filtered or spring. The number of products is calculated on three-liter jar, tomatoes may go a little less or more, depending on their size and stacking density.
Ingredients
2 kg cherry;
20 grams of dry mustard;
Spoonful of sugar;
2 tablespoons of salt;
A pod of hot pepper;
How much garlic will go;
Horseradish leaves, dill umbrella, lavrushka, herbs as desired.
You will also need a small piece of cotton fabric, which must be steamed or ironed in advance.
Cooking
1. Peel the garlic, cut into long pieces.
2. We pierce the tomatoes with garlic sticks, it is advisable to do this near the stalk.
3. Distribute greens and spices at the bottom of a sterile container, put hot pepper cut into thin strips.
4. Lay cherry tomatoes with garlic, if desired, you can lay them with herbs, horseradish leaves. We put the tomatoes just above the shoulders, you don’t need to fill the jar to the very top.
5. Dissolve sugar and salt in a glass of purified water, pour into a jar.
6. Fill in filtered water, pour it on top mustard powder, put the prepared fabric and also lightly powder with mustard.
7. Leave the jar in a warm place for a week, then close it with a tight lid and put it in the basement for two weeks.
Recipe 7: Cherry Tomatoes for the Winter in Vinegar in English
Unusual recipe preparations of mini-tomatoes in vinegar. The British like such “picks” with a pronounced sour taste and a peculiar aroma. And, in general, it turns out wonderful snack for hot drinks. It is better to store such a blank in the refrigerator, where the cherry will definitely stand until spring and nothing will happen to them. We cook in small jars, preferably with a screw cap.
Ingredients
0.25 kg cherry;
0.5 l of vinegar 6%;
Peppercorns;
a spoonful of salt;
A small bunch of rosemary.
Cooking
1. We wash the cherry, dry it. Rinse rosemary.
2. Put tomatoes with herbs in a jar, add peppercorns.
3. Boil vinegar with salt, cool.
4. Fill the tomatoes, twist the lid.
5. We put it in the refrigerator for storage, you can take a sample in a month.
Recipe 8: Cherry tomatoes for the winter in Mediterranean oil
Similar recipes are in Italian cuisine, and they are prepared on the basis of sun-dried tomatoes. This appetizer is made with fresh tomatoes cherry. It is better to use olive oil, preferably direct extraction. You also need to stock up on dried oregano spice, without it, the workpiece will not turn out the same.
Ingredients
0.3 kg of cherry tomatoes;
1 onion;
A pinch of salt;
1 hour a spoonful of oregano;
5 basil leaves;
1 tablespoon of wine or apple cider vinegar;
Cooking
1. We put the washed and dried basil leaves in a jar, we also send the processed cherry tomatoes and the onion cut into thin rings.
2. Sprinkle oregano.
3. Mix salt with vinegar, send to a jar.
4. Fill everything with oil to the brim. Cover and refrigerate for at least two months.
5. Then we take it out and use it with Italian mozzarella or just like that.
Recipe 9: Winter Cherry Tomatoes with Gherkins
What could be more charming than a vegetable platter of miniature tomatoes and the same small cucumbers? Such a blank looks beautiful not only in the bank, but also on the table. Miniature vegetables can decorate cold cuts, sandwiches, salads. We take the number of vegetables to our taste, you can equally, take more cherry or gherkins. Banks can also be used any, but better up to one liter.
Ingredients
Gherkins;
Pepper yellow and red;
Carrot;
For laying in a jar: parsley, horseradish leaf, garlic, dill umbrella, peppercorns.
Brine:
a spoonful of salt;
2 spoons of sugar;
Litere of water.
We put vinegar at the rate of 1 teaspoon of essence per liter jar.
Cooking
1. We release cherry from the stalks, wash and dry on a towel.
2. We also wash the gherkins, cut off the tails on both sides with a knife and send to dry. If the cucumbers are stale, then you need to pre-soak them for 3-4 hours. During this time, change the water a couple of times.
3. Rinse horseradish and other greens, put them on the bottom of the jar. Add garlic, peppercorns to taste.
4. Peel the peppers, cut into rings or strips. Carrots in thin slices.
5. We put cherry tomatoes with gherkins in jars, lay out multi-colored pieces of peppers and circles of carrots. It is advisable to do this along the walls of the jar, it will be more beautiful.
6. Fill the filled containers with boiling water and, as usual, leave for 10-15 minutes.
7. Drain the water, boil again and add spices, boil for a minute.
8. Fill the workpiece, add vinegar under the lid and roll it up. Cool by turning over the neck.
Recipe 10: Spicy cherry tomatoes for the winter with carrot tops
For conservation spicy tomatoes cherry tomatoes for the winter capsicum, red or green. Red is sharper, so you can take a little less of it. Also, fresh carrot tops are laid in the jar, giving the workpiece a special taste. If desired, you can add thin rings of the carrot itself.
Ingredients
2 kg cherry;
4 tablespoons of sugar;
2 tablespoons of salt;
bundle carrot tops;
2 sharp pods;
6 cloves of garlic.
Vinegar at the rate of 1 teaspoon per liter jar.
Cooking
1. We wash the cherry and tops, leave to dry.
2. We cut sharp pods into thin rings, it is better to work with pepper with gloves.
3. We clean the garlic, and cut each clove in half.
4. Put tomatoes in jars, lay layers of carrot tops, sprinkle with pepper rings and garlic.
5. Fill with boiling water, drain after 10 minutes.
6. Cook the brine from the drained water, brought to two liters. Add salt and sugar.
7. Pour hot cherry tomatoes, add essence and roll up jars.
So that the tomatoes do not crack when pouring hot brine, you can pierce them in advance in several places. Also, this technique will allow the fruits to marinate faster and reduce the salting period many times over.
If you need to insert pieces of garlic into cherry tomatoes, then it is better to make a hole with a sharp knife right in the stalk, and then insert a piece there. This will not only facilitate the stuffing process, but also allow you to keep the beautiful appearance of the tomatoes, keep the juice inside.
A large amount of spices and herbs overshadows the aroma of tomatoes, so you do not need to put everything that is in the house. If a spice does not suit you in some recipe, then you can always exclude it or change it to your favorite.
If there are no fresh horseradish leaves, then peeled pieces of the root can be added to a jar of tomatoes.
Peppercorns, bay leaves and clove stars fully reveal their flavor only during storage. Therefore, you do not need to abuse these spices, otherwise the brine will acquire an overly intrusive aroma and may even be bitter.
Hello everyone! We continue the theme of conservation. I would like to close more goodies for the winter, so that later the eye would be happy with a full pantry. And today, a popular topic is pickled tomatoes. They are closed almost as often as the ones I wrote about earlier. And this is not surprising, because sweet and sour, sometimes spicy taste You can't help but like tomatoes. I offer 12 recipes for preparing this blank at once!
And a few more words about the important. Salt for conservation should be taken only large stone. Never take iodized or extra salt.
Banks must first be sterilized in any convenient way. This applies to absolutely all recipes considered today. First, wash the glass with soda, and then hold it over the steam until transparent (water drops will flow down). If you have electric oven, can be sterilized in it. Put the jars in a cold oven, turn on the heat to 150 degrees. After heating, keep the container in the oven for 15-20 minutes. After that, do not immediately get it, but let them cool gradually.
This preparation immediately differs from all other recipes in its appearance. It looks like snow has fallen and covered the tomatoes. It turns out tomatoes "in the snow." It's beautiful, but very tasty. In addition, you do not need to use a whole heap of various spices and spices, here the main role is played by garlic. Try this way to preserve your red vegetables and surprise your loved ones (surprise will be pleasant!).
- tomatoes - 2 kg
- water - 1.5 l
- grated garlic - 1 tbsp with a slide
- salt - 1 tbsp.
- sugar - 100 gr.
- vinegar 9% - 2 tbsp.
How to cook:
1. Wash and dry tomatoes. It is better to choose not very large fruits so that they fit more in the jar. Place the tomatoes in the prepared sterilized container. At the same time, do not press hard, leaving the vegetables whole and not cracked.
Cans of any size can be used. For example, one liter will need 0.5 liters of water, 1/3 tbsp. salt, 33 gr. sugar, 2/3 tbsp. vinegar, 1/3 tbsp garlic. And if you use three containers per 1 liter, then take the rate, as in the list of ingredients. Or the same amount can be taken for two one and a half cans.
2. Fill the tomatoes with boiling water to warm them up. Cover and let stand 15 minutes.
3. Peel the garlic and grate it on a fine grater. Alternatively, pass through the press. To quickly peel a head of garlic, cut off the root, crush it with a knife, put it in a bowl and cover it with a lid. Vigorously shake the bowl with its contents (you can even dance). Open the lid - the garlic is peeled. This is how fun and fast you can cope with routine work.
4.Meanwhile, prepare the brine. Pour water into a saucepan and boil it. Add salt and sugar, dissolve all crystals. Boil the marinade for a couple of minutes. Turn off heat and add vinegar.
5. Drain the hot water that was poured over the tomatoes. Be careful not to burn yourself. Put the grated garlic on top and pour the prepared brine to the very top. It is possible that the marinade poured out of the jar a little.
6. Roll up the blanks with lids that have previously been in boiling water. Twist the finished seaming a little so that the garlic sags. In this case, the brine may become slightly cloudy. Don't worry, it's normal for garlic oil to come out.
7. Turn the resulting goodies upside down, wrap it with a blanket so that it cools slowly and sterilization continues. Leave canned food for a day, and then put it in a dark place where the sun's rays do not penetrate.
8.Already on New Year you can open the jar and try what happened. I promise it will be delicious!
Pickled cherry tomatoes - lick your fingers
Wanna cook delicious preservation to and on festive table could it be put up and served for dinner? This recipe is exactly what you need. Small tomatoes are very convenient to eat, they are sweet in taste, and certain spices will make them a little more crispy, more dense.
Ingredients (per half liter jar):
- Cherry tomatoes
- horseradish root - a small piece
- black peppercorns - 3 pcs.
- garlic - 1 clove
- bay leaf - 0.5 pcs.
- dill umbrella - 1 pc. small (you can take dill seeds)
- tarragon - 0.5 sprigs
For marinade:
- water - 1 l
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 2 tbsp.
Cooking method:
1. Wash the cherry, make 4 punctures around the stem with a toothpick. This is necessary so that air can easily escape from the tomatoes and the brine can enter just as easily. In this case, the skin will not crack.
For such blanks, you can take small jars, half-liter-liter. Tomatoes are small and will fit well.
2. At the bottom of each jar, put all prepared fragrant spices: dill, tarragon, bay leaf, garlic, peppercorns, horseradish root. The number of spices can be taken according to taste and availability, there are no mandatory proportions. If you want to be spicier - put more horseradish and garlic, if more fragrant - focus on herbs.
3. Put the tomatoes in jars without pressing them down with your hands.
4. Make a brine. Pour water into a saucepan, add salt and sugar to it. Put on fire and bring to a boil. Boil for two minutes, then add vinegar. Vinegar does not need to be boiled so that it does not evaporate.
5. Fill the tomatoes with the prepared brine and cover with sterile lids.
To prevent the jar from bursting from boiling water, place the tip of a thin knife under it or place it on a metal stand.
6. The only thing left is to sterilize the preservation. Take a large and wide pan. Be sure to cover the bottom with a cotton cloth. Place your jars (be careful, they are hot!) on this cloth. Pour hot water into the pan, the level of which should reach the shoulders of the jars. The water pours hot because the tomatoes are already filled with hot brine. If you pour cold water, the glass will burst from the temperature difference.
7.After boiling water, sterilize liter jars 10 minutes, three-liter - 15 minutes with a quiet boil. Remove disinfected canned food from boiling water and roll them up. It is convenient to get the glass with special tweezers, less likely to get burned.
8. Place the blanks on the lids and let them cool completely. Make sure that the jars are closed tightly, the brine does not leak. That's all. It's easy enough to make delicious pickled cherry tomatoes for the winter.
Red tomatoes marinated with mustard for the winter
Mustard seeds are a frequent guest during conservation. With them you can, and you can tomatoes. Your blanks according to this recipe will turn out to be very fragrant, as they will also be added to them. Also, the taste of pickled fruits will be slightly sweet.
Ingredients (per 2 liter jar):
- tomatoes
- basil - 3 sprigs with leaves
- mustard seeds - 1 tbsp.
- garlic - 2-3 cloves
- sugar - 6 dessert spoons
- salt - 1.5 dessert spoons
- acetic acid 70% - 1 des.l.
Cooking:
1. As you can see, the ingredients are given for a two-liter jar. If you pickle in a three-liter, then take 6 tablespoons of sugar and salt - 1.5 tbsp. Acetic essence you will need 1 tbsp. Sterilize the container in advance and put basil sprigs on the bottom (it is better to scald them with boiling water), mustard seeds, chopped garlic and peppercorns.
2. Place the washed tomatoes tightly in a jar, but do not tamp strongly so that the fruits remain intact.
3. Fill the tomatoes with boiling water, filling the entire vessel to the brim. Cover with a sterile lid and leave in this form until cool (the jar should become warm so that it can be taken with bare hands).
4. Drain warm water into a saucepan, add salt and sugar to it, boil for one to two minutes. Pour acetic acid directly into the jar itself.
5. Fill the tomatoes with the prepared brine and roll up. Turn over, wrap under a fur coat and leave to cool for a day. Under the covers, the sterilization process will continue. It remains to remove the blanks in the storage and wait for a delicious winter.
Sweet tomatoes with vinegar without sterilization in 1 liter jars
This is a recipe for sweet tomatoes, the spice set is minimal, no fresh herbs are required. Such blanks are stored well, and in winter they delight with their taste. If you like sour tomatoes, pickled, then you may not like the sweet version, I warn you right away. But all the sweet tooth will be able to take their souls in this recipe.
Ingredients for 3 liter jars:
- tomatoes - 1.6-1.8 kg
- water - 1.5 l
- salt - 1 tbsp. with a slide
- sugar - 200 gr.
- bay leaf - 3 pcs.
- black peppercorns - 5 pcs.
- allspice peas - 5 pcs.
- cloves - 5 buds
- dill seeds - 1/2 tsp
- vinegar 9% - 100 ml
Cooking:
1. Wash the jars with soda, sterilize them. Cover the lids with boiling water and leave for 5 minutes. Wash the tomatoes and dry them so that there is no raw water on them.
2. Fold the tomatoes into prepared jars. But so that they do not burst from heat treatment, make punctures near the stem. You can pierce each fruit with a fork twice crosswise or make 4 punctures with a toothpick.
3. Pour the tomatoes with boiling water to the very top. To avoid glass bursting, fill not immediately to the edge, but in parts so that the jars have time to warm up.
4. Cover the blanks with lids (remove them from boiling water with a fork or tweezers) and leave for 15 minutes.
5. Using a special nylon lid with holes, drain the water from the cans and cover them again with metal lids. Measure the amount of water, it should be 1.5 liters. If it's less, add more. Pour salt and sugar into the water, as well as all dry spices - black and allspice, bay leaf, cloves and dill seeds. Boil for two minutes after boiling.
Dill seeds can be bought at any pharmacy and used in conservation.
6. When the sugar and salt dissolve, turn off the heat and pour in the vinegar, stir.
7. Immediately pour the boiling marinade over the tomatoes so that it overflows a little over the edge of the jar. And screw the lids on tightly. Turn the preserve upside down and wrap. Leave until completely cool. After a month and a half, you can open the blank and try what happened.
Canned tomatoes with cucumbers - assorted in 3-liter jars
Tomatoes can be closed together with cucumbers and you get a delicious vegetable mix. According to this recipe, cucumbers will turn out crispy, all vegetables will be moderately sweet and sour. Vinegar is not used here, citric acid is put instead. It is not necessary to sterilize preservation, it is done by pouring boiling water twice.
Ingredients for a 3 liter jar:
- cucumbers
- tomatoes
- garlic - 2 large cloves
- dill umbrellas - 3 pcs.
- cherry leaves - 4 pcs.
- currant leaves - 2-3 pcs.
- allspice peas - 4-5 pcs.
- black peppercorns - 6 pcs.
- salt - 2 tbsp. without a slide
- sugar - 5 tablespoons
How to cook assorted:
1. If you have already cooked, then you know that these vegetables need to be prepared in a special way before pickling. Wash them first, cut off the ends and soak in cold water for 2-4 hours. This way you will achieve a good crunch.
2. Tomatoes and greens need to be washed very well, like jars. At the bottom of each three-liter container, lay greens (currant and cherry leaves, dill umbrellas), peas and chopped garlic.
3. Put the cucumbers and tomatoes on the spices. There are no strict proportions in vegetables. You can take them 50 to 50, you can have more cucumbers, or vice versa, as you wish.
Most often, cucumbers are placed at the bottom, tomatoes on top. But you can lay it out in layers, so that later it would be convenient to get the vegetable that you want.
4. Fill the resulting assortment with boiling water, cover the jars with lids (dip the lids in boiling water in advance) and let the vegetables warm up for 15 minutes. In the meantime, put another portion of water to boil.
5. Drain the slightly cooled water from the jars and pour the blanks a second time with boiling water (fresh) and leave for 10-15 minutes. In the meantime, boil a new batch of water again. After the allotted time, drain the liquid from the cans.
6. Pour salt, sugar and citric acid. Fill with boiling water to the brim and seal tightly with lids. Shake each jar a little to dissolve the salt and sugar. Then turn the canned food upside down and let it cool down. It is not necessary to wrap.
Salted tomatoes with onions - a delicious recipe
I think you are making a fresh tomato salad with onions. This is a classic combination, tomatoes love onions. And you can also pickle them with this vegetable. It turns out delicious, if you let guests try it, they will definitely ask for the recipe in their piggy bank.
Ingredients:
- tomatoes
- onion
- black peppercorns
- allspice peas
For marinade in 1 liter of water:
- salt - 1 tbsp.
- sugar - 4 tbsp.
Acetic acid 70%:
- for 1 liter jar - 1 tsp
- for a 2 liter jar - 1 des.l.
- for a 3 liter jar - 1 tbsp.
Cooking:
1. Wash and dry tomatoes. With a toothpick, make a deep puncture in the place where the stem was attached. You can pierce with a small knife. The puncture is done so that the tomatoes are better salted and at the same time the skin does not burst much.
2. Peel the onion and cut into rings, about 5 mm thick.
3. Wash and sterilize the jars in a convenient way. At the bottom of each container, put a circle of onions and fill the container halfway with tomatoes. Then put another 3-4 slices of onion and a pinch of black peppercorns and a couple of allspice peas. Continue filling in the voids with tomatoes. Top with a couple more onion slices and a pinch of pepper.
No need to add dill, horseradish, garlic. In this recipe, these additives are not appropriate.
4. Fill the blanks with boiling water and close with sterilized lids, which must be boiled in advance and kept in boiling water until that moment.
5. Leave the tomatoes until they cool, for 30 minutes. The glass of the jar should not burn your hands. Drain the water into the pan, for convenience, use a lid with holes.
6. Measure the amount of water to know how much sugar and salt are needed. The calculation is given for 1 liter. Approximately 1 liter of water is spent on a two-liter jar. Pour the right amount of sugar and salt into the water, put the marinade on the stove. Bring to a boil, stirring until everything is well dissolved. Boil for a couple of minutes and you can pour tomatoes with boiling brine.
7. Pour vinegar on top of each jar. If you do in two-liter, then acetic acid need to take 1 dessert spoon, 1 tsp goes to a liter container, 1 tbsp to a 3-liter container. Cover with lids and roll up.
8. Turn the twists over and cover them with something warm for a day. Such preservation can be stored at room temperature, most importantly, in a dark place.
Crispy green tomatoes with garlic and carrots
Green tomatoes are firmer than ripe ones. This means that when closing for the winter, they will not spread from boiling water, but will be crispy. In addition, I suggest not just pickling them, but stuffing them with carrots and garlic. You get a great appetizer, more masculine, spicy, as it is also with hot peppers.
Ingredients for a 1.5 liter jar:
- green tomatoes - how much will go into a jar
- carrot
- garlic
- chili pepper - 0.5 pcs. (taste)
- fresh parsley - 3 sprigs
- bay leaf - 1 pc.
- black peppercorns - 4 pcs.
- cloves - 3 buds
For a 6 liter marinade:
- water - 2.5 l
- sugar - 1 tbsp.
- vinegar 9% - 350 ml
- salt - 2 tbsp.
How to cook:
1. Start by washing the jars and sterilizing them. Green vegetables also need to be washed and dried. Carrots and garlic will be used as toppings for tomatoes. These vegetables should be cut into fairly thin slices. For one tomato, you need about 0.5 cloves of garlic.
2. Make cuts on green fruits into which the filling will be inserted. Cut a large fruit crosswise, but not completely, you can make one cut in a small one. Put carrot and garlic slices into these holes. You don’t need to apply a lot so that the tomato does not fall apart and keeps its shape.
3. At the bottom of each jar, put spices - parsley, bay leaf, black pepper, cloves and hot peppers(cut it into rings). Lay fairly densely stuffed tomatoes.
Put tomatoes of approximately the same size in one jar - large ones in one container, small ones in another.
4. Take a wide pan in which you will sterilize canned food. Put a rag on the bottom so that the jars do not burst in the process. Put the filled containers in this pan, cover them with scalded lids, and pour warm water up to the shoulders.
5. Cook the marinade. Pour 2.5 liters of water into a suitable container and boil. Add salt and sugar, dissolve and boil for a minute. Pour in the vinegar, bring to a boil. Now the marinade needs to be poured into jars of tomatoes. The list of ingredients indicates the amount of marinade for 6 liters of blanks. It can be 6 liter, 4 - one and a half liter or 2 three-liter jars.
6. Pour the marinade to the very top, if it spills a little - it's not scary. Cover full jars with lids. First, wait for the water to boil in the pot where the preservation is. Then reduce the heat and sterilize 1.5 liter jars for 20 minutes, 1 liter jars for 15 minutes and 3 liter jars for 30 minutes.
7. Remove the preservation from the pan and roll up for the winter. Turn the jars over, wrap and leave for a day. You can try such unusual tomatoes in two months, when they marinate enough, pick up pungency, acidity, sweetness.
How to pickle tomatoes with aspirin and vinegar - a simple recipe
This is the most quick recipe. No need to sterilize canned food and do warming up. Tomatoes are poured with boiling water and immediately twisted. Aspirin increases acidity, so the workpieces are stored well with it. If in doubt, you can try to roll up one jar according to this recipe. And if everything goes smoothly, then next year everything can be done in much larger volumes. Just be sure to bookmark this page so you don't lose the recipe.
Ingredients for a 3 liter jar:
- tomatoes
- garlic - 2 cloves
- black peppercorns (you can mix peppers) - 10-12 pcs.
- horseradish leaf - 1 pc.
- salt - 1 tbsp.
- sugar - 2 tbsp.
- vinegar 9% - 50 ml
- aspirin (acetylsalicylic acid) - 3 tablets
Cooking method:
1. Wash the horseradish leaf and scald it with boiling water. Put it in the bottom of a three-liter sterilized jar. Tomatoes should be washed and dried. In each tomato, make a puncture with a toothpick in the area of \u200b\u200bthe stalk, so the brine will be easier to get inside. Fold the ripe fruits in a glass container halfway.
2. Put the garlic (you can whole, you can cut) and peppercorns and continue to fill the jar.
3. Place aspirin tablets, salt, sugar and vinegar on top of the vegetables. Fill with boiling water to the top and immediately roll up. Shake the jar a little to dissolve all loose ingredients. Put the blanks on the lids, check the quality of the twist. Very well wrap canned food on all sides in several layers (towel, blanket, blanket, old fur coat - to choose from).
4. Let the tomatoes cool completely. According to this recipe, pickled tomatoes taste similar to barrel ones. Try it, it's very easy.
Tomatoes with citric acid (without vinegar) with garlic inside
When you take this tomato out of the jar, you will find a surprise filling in the form of garlic. And we all know how delicious pickled garlic is. There is no vinegar in this recipe, instead we will put a lemon.
- tomatoes
- garlic
- allspice peas - 2 pcs.
- black peppercorns - 5-6 pcs.
- cloves - 2 pcs.
- bay leaf - 1 pc.
For marinade in 1 liter of water:
- sugar - 150 gr. (6 tablespoons)
- salt - 35 gr. (1.5 tablespoons)
- citric acid - 1 tsp with a slide
Cooking:
1. Wash the tomatoes, wipe dry with a napkin. Peel the garlic and cut lengthwise into long strips. For each tomato, make two cuts crosswise on the stem with a knife. Insert a piece of garlic into the resulting hole, pushing it into the fruit.
2. Take clean sterilized jars with a volume of 2 liters (others are also possible, just increase or decrease the amount of spices in proportion). At the bottom of each container, put one bay leaf, a couple of allspice peas, 5-6 pcs. black pepper, two cloves. Next, fill the glass container with tomatoes.
3. Slowly pour the jars to the top with boiling water. Cover with lids that need to be scalded in advance. Let the tomatoes warm up for 10 minutes.
To prevent the jars from bursting, you can put a metal knife under them or pour boiling water on a spoon.
4. Drain the water from the jars into a saucepan. For convenience, buy a special cover with holes. Based on the drained liquid, you will need to cook the marinade. And to do this is simple: pour sugar, salt and citric acid into the water. But first, measure how much moisture has drained. On average, 1 liter of water is placed in a two-liter container.
5. Bring the brine to a boil and pour it in boiling form over the tomatoes. Roll up the lids, check for leaks (try to see if the lid is scrolling). Turn the canning over, cover with a towel and let it cool. And in winter, you open such a blank and you won’t notice how quickly the jar is empty, because it turns out very tasty.
Recipe for pickled tomatoes with carrot tops
I must say right away that this recipe has been tested for years and the tomatoes turn out delicious, sweetish. In this case, you do not need to use any spices and herbs, except for carrot tops. It is the leaves of carrots that give tomatoes a special taste. Preparing such preservation is very simple, the set of products is minimal, and the result is gorgeous.
Ingredients for a 2 liter jar:
- tomatoes
- carrot tops - 2 sprigs
- salt - 40 gr. (1 tablespoon with a large slide)
- sugar - 100 gr. (4 tablespoons with a slide)
- vinegar 9% - 70 ml
How to cook:
1. Wash the tomatoes and put them tightly in sterilized jars. When you reach the middle, put two sprigs of carrot tops. At the same time, water for pouring should boil on the stove and the lids should boil for 3-5 minutes.
2. When the tomatoes are stacked, they need to be poured with boiling water to the top and covered with boiled lids. Leave the blanks in this form for 20 minutes.
3. Now drain the water from the jars into a saucepan, add salt, sugar and vinegar to it. While stirring, bring the marinade to a boil. Pour boiling brine over tomatoes and roll up. Turn over and see if the lids are leaking. Cover with a blanket and let cool.
4. Everything, quickly and simply, you rolled up these tasty and bright vegetables. One filling is enough for canned food to be well stored in a cool, dark place.
Brown tomatoes for the winter with cinnamon and cloves - video recipe
Tomatoes and cinnamon are a great combo. Last time I wrote a cooking recipe, be sure to check out the recipe at the link. This time, tomatoes are marinated with cinnamon. In this case, other spicy spices are used, which give a magical aroma. I can safely say that not a single guest will refuse such a treat. Watch the video and repeat!
Tomatoes with Apples and Apple Cider Vinegar - a delicious recipe
Finally left original recipe preparations of tomatoes with apples. A variety of apples can be taken in white filling, Antonovka - sour or sweet and sour. Thanks to the special aroma of these fruits, tomatoes are unusual. In addition to apples, you will need a lot of garlic, as well as Apple vinegar which will make the vegetables firmer.
Ingredients for a 3 liter jar:
- tomatoes
- apples - 3 pcs.
- garlic - 9 cloves
- black peppercorns - 10 pcs.
- allspice peas - 3 pcs.
- salt - 1 tbsp. with a slide
- sugar - 4 tbsp.
- apple cider vinegar 6% - 50 ml
Cooking:
1. Cut the apples into 4 parts, remove the seeds and tail. Peel the garlic, wash the tomatoes. In a sterile jar, put, alternating, tomatoes, apples and garlic. Pour boiling water over all this wealth and cover with a lid (sterilize it first). Let the workpiece stand for 20 minutes to warm up and sterilize.
2.Pour the water from the can into the pan. Pour salt, sugar, peppercorns into it and bring to a boil. Mix well to dissolve all crystals.
3. Pour apple cider vinegar over the tomatoes. When the brine boils, fill it up to the very edge of the jar and roll it up.
If you have read to the end, then you have become richer by 12 recipes. And these are not just recipes, but the best and most delicious. Each has its own zest, which will make the preparations for the winter a work of art. Cook pickled tomatoes, eat them on both cheeks in winter, and then visit my blog for a new batch of goodies. See you in the next article!
And what delicious preparations can be made with cherry tomatoes
Cherry tomatoes "From the hostess"
Ingredients
For a half liter jar:
Cherry tomatoes (enough to fill a jar up to shoulder length)
4-5 young dill umbrellas
2 garlic cloves
1 blackcurrant leaf
1 bay leaf
Small piece of horseradish root
3 black and allspice peas
A small piece of carrot
. For the marinade: for 1 liter of water
2 tsp (heaped) sugar
1 teaspoon (without a slide) salt
1 st. a spoonful of 9% vinegar
Cooking
Put spices in a sterilized jar, then cherry. Pour boiling water, cover, let stand for 5-10 minutes. Drain the water into the pan, add salt and sugar, boil, pour over the vegetables. Add vinegar, roll up, turn over and wrap until cool.
Cherry tomatoes with celery
Ingredients
For a three-liter jar:
2 kg cherry tomatoes
2-3 celery stalks 10 cm
1 st. tablespoon chopped celery greens
3-4 black peppercorns
1 bay leaf
. For the marinade: for 1 liter of water
2 tbsp. spoons of salt
1 st. a spoonful of sugar
1 st. a spoonful of 9% vinegar
Cooking
Put pepper, bay leaf and chopped greens on the bottom of the jar. Top with tomatoes. Place celery stalks vertically along the walls. Pour boiling water, leave for 5 minutes, drain the water into a saucepan, add salt and sugar, bring to a boil and fill the jar with brine. Pour in the vinegar. Seal tightly with a boiled lid.
Cherry tomatoes with soy sauce
Ingredients
For a liter jar:
Tomatoes (to fill the jar "up to the shoulders")
Umbrella and dill greens
2 bay leaves
. For the marinade: for 1 liter of water
1 st. a spoonful of sugar
- ½ st. spoons of salt
1 teaspoon soy sauce
2 tbsp. spoons of 9% vinegar
Cooking
Prick the tomatoes at the stem. Put dill greens, bay leaves and pepper in a sterilized jar. Top with cherry tomatoes and dill umbrella. Pour hot water. Let stand 10 minutes. Drain the water, add salt and sugar, boil and pour the contents of the jar. Pour in soy sauce and vinegar and seal immediately.
Ingredients
For a half liter jar:
450 g cherry tomatoes
2 sprigs of rosemary
2-3 peas of allspice
2 garlic cloves
500 ml vegetable oil
dried thyme
Cooking
Place ladles of tomatoes on a baking sheet, season with salt and thyme. Spray with 10 ml of vegetable oil. Bake for 1.5 hours at 100°C. Cool the tomatoes, transfer to a sterilized jar along with rosemary, pepper and garlic. Pour in the remaining boiling oil. Close the lid. Cool down. Store in refrigerator.
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Dried cherry tomatoes with dill
Ingredients
For a 700 gram jar:
600 g small ripe tomatoes
50 g dried dill
2 bay leaves
30 g dried parsley
3 allspice peas
50 g herbes de Provence mixture
- ½ cup olive oil
Cooking
Wash the tomatoes, cut each in half. Mix spices and stir. Place the tomato halves on an oven tray (cut up), put a few drops of oil on each tomato half and sprinkle with spices.
Cook at just over 100°C for 3-3.5 hours. Then put in a pre-sterilized jar, fill with boiling oil, seal tightly. Store in refrigerator.
cherry tomatoes with grapes
Ingredients
For a three liter jar: 1 kg tomatoes
400 g grapes
1 bell pepper
50 g dill
Several currant and cherry leaves
horseradish leaf
. For brine: for 1 liter of water
2 tbsp. spoons of salt
2 tbsp. spoons of sugar
1 teaspoon citric acid
Cooking
Wash the tomatoes, wash the grapes and separate each grape from a twig. Put washed currant and cherry leaves, chopped horseradish leaves, greens on the bottom of the jar. Put in the tomatoes and grapes. Place peeled and chopped peppers on top.
Pour the contents of the jar with boiling water, after 5-7 minutes, pour the water into the pan. Add salt and sugar to the pan, boil, add citric acid. Pour the contents of the jar with brine, seal tightly.
Cherry tomatoes with stalks
Ingredients
For a liter jar:
800 g tomatoes on twigs
50 g green cilantro and dill
- For marinade: for 1 liter of water
2 tbsp. spoons of salt
4.5 art. spoons of sugar
1 st. a spoonful of 9% vinegar
Cooking
Place the washed and dried tomatoes on the twigs in a jar, sprinkle with chopped herbs. Pour boiling water over the tomatoes and drain the water after 5 minutes. Then again pour boiling water for 5 minutes, drain the water into a saucepan, boil, adding salt and sugar. Pour the tomatoes with the resulting brine, add vinegar, seal tightly.
Canned cherry tomatoes
Ingredients
For a liter jar:
600 g cherry tomatoes
2-3 garlic cloves
50 g parsley and dill
- ½ sweet bell pepper without seeds
2-3 bay leaves
3-4 peas of allspice
. For marinade: for 1 liter of water
2 tbsp. spoons of salt
2 tbsp. spoons of sugar
1 st. a spoonful of 9% vinegar
Cooking
In a sterilized jar, put the spices, chopped herbs and bell pepper. Then put in the tomatoes. Pour boiling water over the contents of the jar twice, holding each time for about 5 minutes and draining the water. Prepare the marinade by boiling water with salt and sugar, pour it into a jar, add vinegar under the lid and roll it up tightly.
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Cherry tomatoes "Eating"
Ingredients
For a 700 gram jar:
500 g cherry tomatoes (colorful)
1 horseradish root
4 garlic cloves
4-6 allspice peas
Umbrellas and dill greens
parsley
. For the marinade: for 1 liter of water
1 st. a spoonful of salt
1 teaspoon sugar
1 st. a spoonful of 9% vinegar
Cooking
Sort the tomatoes, rinse in cold water. Discuss. Wash the spices, cut the peeled horseradish into slices, peeled garlic cloves into halves. Put half of the spices on the bottom of the sterilized jar, prepared tomatoes (yellow, then red) on them. Put the remaining spices on top. Pour in boiling marinade. Seal with a sterilized lid, turn the jar upside down, wrap in a blanket and let cool.
Before marinating cherry tomatoes, they need to be prepared. Rinse whole and undamaged fruits, remove the stalks. Each tomato can be pierced in several places with a needle so that everything is better marinated.
Rinse several large bunches of grapes with water and place in a wide container. To make the marinade rich in taste and fragrant, I recommend taking grapes of the Isabella type (it is very odorous). But this is a dark variety. And the marinade will be dark with a pink tint.
To obtain a light marinade, it is necessary to use not just fragrant grapes, but preferably light varieties, white or pale pink, such as the "Original" (which is in the photo), you can take "Lydia".
Using your hands, crush the berries to a pulp and leave for 10 minutes, adding a pinch of sugar. During this time, the grapes will give more of their juice. As you can see, I used a light variety with the addition of a dark one.
Wash the jars with soda, place in a pot of water and boil for 5 minutes, so you prepare the container for conservation. Banks can also be sterilized with steam or in microwave oven, in the oven. Rinse currant leaves and put on the bottom of the jars.
Fill jars with unripe cherry tomatoes to the top as tightly as possible. Fill them with boiling water from a kettle. Cover the workpiece with a lid and leave for 7-10 minutes to warm up.
While the tomatoes are heating, strain the grape juice into a bowl through a sieve. For 2 cans (850 ml) you will need about 600-700 ml.
Drain the first water, measure its amount for yourself in order to know how much liquid you need for the grape marinade. Boil the water again, pour a second time and leave for another 10 minutes.
V grape juice dissolve sugar and salt, put on fire, boil the marinade for several minutes. You can adjust the amount of sugar for the marinade to your liking. If the grapes are sweet, then you may need less sugar than indicated in the recipe.
Add apple cider vinegar to the boiling marinade and remove the saucepan from the heat.
Drain the jar and immediately fill with boiling grape marinade. In case you have some empty space left in the jar, add boiling water.
Roll the cans tightly with green tomatoes clean lids and place upside down. After cooling, put the jars in the pantry.
After one, or better after 2 weeks, you can try these tomatoes.
