And what delicious preparations can be made from cherry tomatoes?

Cherry tomatoes “From the hostess”

Ingredients

For a half-liter jar:

Cherry tomatoes (enough to fill the jar up to the shoulders)

4-5 umbrellas of young dill

2 cloves garlic

1 blackcurrant leaf

1 bay leaf

A small piece of horseradish root

3 peas each of black and allspice

Small piece of carrot

. For the marinade: per 1 liter of water

2 teaspoons (heaped) sugar

1 teaspoon (level) salt

1 tbsp. spoon of 9% vinegar

Preparation

Place the spices in a sterilized jar, then the cherry tomatoes. Pour boiling water, cover with a lid, let stand for 5-10 minutes. Pour water into a saucepan, add salt and sugar, boil, pour over 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 stalks of celery, 10 cm each

1 tbsp. spoon of chopped celery greens

3-4 black peppercorns

1 bay leaf

. For the marinade: per 1 liter of water

2 tbsp. spoons of salt

1 tbsp. spoon of sugar

1 tbsp. spoon of 9% vinegar

Preparation

Place pepper, bay leaf and chopped herbs on the bottom of the jar. On top are tomatoes. Place celery stalks vertically along the walls. Pour boiling water, leave for 5 minutes, pour the water into a saucepan, add salt and sugar, bring to a boil and fill the jar with brine. Pour in vinegar. Seal tightly with a boiled lid.

Cherry tomatoes with soy sauce

Ingredients

For a liter jar:

Tomatoes (to fill the jar up to your shoulders)

Umbrella and dill

2 bay leaves

. For the marinade: per 1 liter of water

1 tbsp. spoon of sugar

- ½ tbsp. spoons of salt

1 teaspoon soy sauce

2 tbsp. spoons of 9% vinegar

Preparation

Prick the tomatoes at the stem. Place dill, bay leaves and pepper in a sterilized jar. Place cherry tomatoes and an umbrella of dill on top. Fill with hot water. Let stand for 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 rosemary

2-3 peas of allspice

2 cloves garlic

500 ml vegetable oil

Dried thyme

Preparation

Place ladles of tomatoes on a baking sheet, season with salt and thyme. Sprinkle with 10 ml 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. Store in the refrigerator.

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 mixture of Provencal herbs

- ½ cup olive oil

Preparation

Wash the tomatoes, cut each in half. Mash the spices and mix. Place the tomato halves on the oven tray (cut side up), add a few drops of oil to each tomato half and sprinkle with spices.

Cook at just over 350°F for 3-3.5 hours. Then put it in a pre-sterilized jar, fill it with boiling oil, and seal it tightly. Store in the refrigerator.

Cherry tomatoes with grapes

Ingredients

For a three-liter jar: 1 kg tomatoes

400 g grapes

1 bell pepper

50 g dill

A few currant and cherry leaves

Horseradish leaf

. For the brine: per 1 liter of water

2 tbsp. spoons of salt

2 tbsp. spoons of sugar

1 teaspoon citric acid

Preparation

Wash the tomatoes, wash the grapes and separate each grape from the branch. Place washed currant and cherry leaves, chopped horseradish leaves, and herbs on the bottom of the jar. Place tomatoes and grapes. Place peeled and chopped peppers on top.

Fill the contents of the jar with boiling water, after 5-7 minutes drain the water into the pan. Add salt and sugar to the pan, boil, add citric acid. Fill the contents of the jar with brine and seal it tightly.

Cherry tomatoes with stalks

Ingredients

For a liter jar:

800 g tomatoes on branches

50 g green cilantro and dill

- For the marinade: per 1 liter of water

2 tbsp. spoons of salt

4.5 tbsp. spoons of sugar

1 tbsp. spoon of 9% vinegar

Preparation

Place the washed and dried tomatoes on the branches in a jar, sprinkle with chopped herbs. Pour boiling water over the tomatoes and drain the water after 5 minutes. Then pour boiling water again for 5 minutes, pour the water into a saucepan, boil, adding salt and sugar. Pour the resulting brine over the tomatoes, add vinegar, and seal tightly.

Canned cherry tomatoes

Ingredients

For a liter jar:

600 g cherry tomatoes

2-3 cloves of garlic

50 g parsley and dill

- ½ sweet bell pepper without seeds

2-3 bay leaves

3-4 peas of allspice

. For the marinade: for 1 liter of water

2 tbsp. spoons of salt

2 tbsp. spoons of sugar

1 tbsp. spoon of 9% vinegar

Preparation

Place spices, chopped herbs and bell peppers in a sterilized jar. Then add the tomatoes. Fill the contents of the jar with boiling water twice, holding for about 5 minutes each time and draining the water. Prepare the marinade by boiling water with salt and sugar, pour into a jar, add vinegar under the lid and seal tightly.

Cherry tomatoes “Obedenie”

Ingredients

For a 700 gram jar:

500 g cherry tomatoes (multi-colored)

1 horseradish root

4 cloves garlic

4-6 allspice peas

Umbrellas and dill

Parsley

. For the marinade: per 1 liter of water

1 tbsp. spoon of salt

1 teaspoon sugar

1 tbsp. spoon of 9% vinegar

Preparation

Sort the tomatoes and rinse in cold water. Dry. Wash the spices, cut the peeled horseradish into pieces, peeled garlic cloves into halves. Place half of the spices on the bottom of a sterilized jar, and the prepared tomatoes (yellow, then red) on them. Place the remaining spices on top. Pour boiling marinade over. Seal with a sterilized lid, turn the jar over, cover with a blanket and let cool.

Small multi-colored tomatoes will become a real decoration of the festive table. Housewives are usually attracted by their beautiful appearance and excellent taste. Small fruits are often used as the main component of preparations. Cherry tomatoes, canned for the winter, are used as an independent dish or as a decoration for the main dish.

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

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

Tomatoes of good density can be canned. The degree of maturity should be moderate.

A special taste can be added using spices and herbs:

  • salt;
  • Sahara;
  • pepper;
  • mustard;
  • carnations.

Cherries go well with garlic, bell peppers, cucumbers, and carrots.

Preparation of the main ingredient

Miniature vegetables are thoroughly washed and dried before pickling. The same is done with other components of the blanks.

The best ways to pickle cherry tomatoes at home

There are many ways to pickle and marinate small tomatoes. They differ from each other in the composition of additional ingredients, the method of preservation and some other characteristics, but their taste always remains excellent.

Cherry tomatoes in their own juice "You'll lick your fingers"

Marinating vegetables in tomato juice is practical. Puree is used as an additive to first courses. It is often the main ingredient for making some sauces.

For the preparation you will need:

  • cherry tomatoes (slightly unripe are suitable) - 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;
  • black hot pepper - 6 peas.

The cooking process consists of the following steps:

  • Vegetables for puree are cut crosswise and alternately immersed in boiling water and cold water. This will make it easy to remove their skin;
  • Prepare puree from peeled tomatoes using a blender (or a meat grinder). Rubbing the crushed mass through a sieve will help remove the grains;

  • Having salted and added sugar, the puree is sent to low heat for short cooking (at least 5 minutes);
  • jars with lids are sterilized;
  • prepared strong cherry fruits 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, the liquid must be drained and the container filled with hot tomato puree, without adding 1-2 centimeters to the upper level. Place directly into 1 liter jars. Add one tablespoon of vinegar;
  • containers with tomatoes, covered with lids, are placed in a wide basin for sterilization. The procedure lasts 9 minutes, which starts from the moment of boiling.

The containers are carefully taken out and rolled up. The wrapped pickled cherries are cooled indoors for 24 hours.

Without sterilization

Some housewives prefer canning small tomatoes without resorting to sterilization. To fill a 0.5 liter jar use:

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

This composition is supplemented with spices and herbs.

Canning vegetables is carried out in stages:

  • the containers necessary for the process are washed and sterilized;
  • vegetables are prepared: onions are peeled and chopped, tomatoes are washed and dried, peppers freed from seeds are cut into strips;
  • jars filled with ingredients are filled with boiling water;
  • after 15-20 minutes, the liquid is poured into a bowl, 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 container is turned over and covered with warm clothes.

With celery

If you use spices and celery leaves when salting, you will get delicious tomato preparations.

Brine, consisting of 1.5 liters of water, chopped garlic (1 head), salt - 2 tablespoons, spices, boil and cool. A celery leaf, tomatoes, bay leaf, and spicy herbs are sent to the jar. After adding the cooled brine, close it.

With soy sauce

Pickling miniature tomatoes with the addition of soy sauce is piquant. For a half-liter jar you will 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 sugar;
  • 0.5 tablespoon of salt;
  • 1 teaspoon soy sauce;
  • 2 tablespoons 9% vinegar.

Canning is carried out using the double pouring method. Only when filling with marinade are soy sauce and vinegar poured directly into the jars.


With rosemary

To prepare the preparation, place the tomato halves on a baking sheet, salt them and sprinkle with thyme, and sprinkle with a small amount of vegetable oil. Next, put it in the oven for 1.5 hours. Baking temperature - 100 °C. Place cooled vegetables, rosemary, garlic, and pepper into a sterilized container. Pour 0.5 liters of boiling oil. Roll up the prepared preserves and store them.

With dill

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

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

Vegetables are preserved by pouring twice.

The main condition for proper cooking is slow cooling.

With grapes

To get sweet tomatoes, you should take grapes as an ingredient. Preservation is prepared in the same way as other preparations. To fill the containers you will need:

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

The addition of spices and herbs is carried out according to the taste of the housewife.

With stalks

Cherry tomatoes with stalks are poured with brine prepared according to the classic recipe. This preparation is distinguished by its original taste.


With basil

If you twist tomatoes using the classic method with one sprig of basil, you get a flavorful appetizer. In order not to spoil the taste, you should not put a lot of spices.

With onions and plums

By adding chopped onions and pitted plums before salting, you get a delicious dish.


With gherkins

Cherry tomatoes can be combined with other vegetables. The hostess chooses the number of them at her discretion. To fill the container you will need:

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

The brine is prepared according to the classic recipe.


In oil "Mediterranean"

To marinate tomatoes this way 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 components placed in containers are filled with oil. The storage place for such a workpiece is the refrigerator.


In vinegar in English

Cherries will acquire a special taste if they are preserved in vinegar. They, along with rosemary, are laid out in small containers. Boil a solution of vinegar and salt and cool. Pour the resulting marinade over the vegetables and cover with a lid. After a month of storage in the refrigerator, the vegetables can be served.


Further storage

A cool room is the main place for storing such preparations. When using an unusual marinade, it is preferable to leave canned vegetables in the refrigerator.

I offer my proven recipe for preparing cherry tomatoes with onions and bell peppers for the winter. My family eats the whole jar at once at dinner, and it’s so delicious because you can put the whole small tomato in your mouth and enjoy the aromatic pulp.

Ingredients for cherry tomatoes per 0.5 liter jar:

  • cherry tomatoes – 300 g (small);
  • sweet bell pepper – 1 pc.;
  • onions – 1 pc.;
  • dill, horseradish root - to taste;
  • allspice peas – 3 pcs.;
  • salt – 3/4 tsp;
  • sugar – 2 tsp;
  • vinegar 9% – 2 tsp.

Cooking cherry tomatoes with onions and bell peppers

We choose ripe, strong cherry tomatoes, preferably smaller ones, so that as many as possible fit into the jar. We also take medium-sized peppers and onions. Wash all the vegetables and herbs in clean water and let them dry a little on a towel. Remove the stalk of the pepper along with the seeds, and peel the onion from the top brown scales.


Pre-wash the jars in hot water with soda and sterilize them in any convenient way. The simplest is to scald with boiling water. Can be heated in the oven or microwave. Small jars of 0.5 or 0.650 liters are best suited for such preservation. We also pour boiling water over the lids for 15 minutes.

Place allspice peas, an umbrella of dill, and shavings of horseradish at the bottom of the prepared jars, if desired. The amount of spices used can be adjusted to suit your taste.


Cut the sweet peppers and onions into rings, pierce the tomatoes at the base of the stalk with a toothpick several times so that the skin on them does not burst when pouring boiling water.


Place the tomatoes in the jar interspersed with onions and peppers tightly enough to fill the entire usable volume to the maximum.


Pour boiling water over the vegetables, cover with a lid and leave for 15 minutes.


Drain the water from the jar back into the saucepan. It is convenient to use a special lid with holes for this.


Add sugar and salt to the water and bring the brine to a boil.


Pour vinegar into the jar of tomatoes and carefully fill it with boiling brine almost to the brim.


We screw the jars with screw or tin lids, turn them upside down on a towel to control the quality of the twist, and wrap them in a towel for additional pasteurization. Let it cool down like that.

At the end of summer and beginning of autumn, the market stalls are especially colorful, you won’t see any flowers, just paint pictures! Cucumbers, eggplants, multi-colored sweet bell and hot peppers, cabbage for every taste: here you have cauliflower, broccoli, red and white cabbage, and there’s nothing to say about tomatoes, no matter what varieties our gardeners grow.

Here are the huge giants, they are very tasty and great in salads, you can also make great tomato juice from them. For those who don’t like sour things, there are sweet pink and yellow tomatoes. Take it, eat it and enjoy while there is still time!

Well, for those who want to make tomato preparations for the winter, now is the time to do it. For canning, small, dense tomatoes are usually chosen, such that they can be conveniently placed in a jar and then taken out without any problems.

Tiny cherry tomatoes are in particular demand among connoisseurs. They are a wonderful decoration for any table.

Therefore, for everyone who wants to make the preparation not only tasty, but also attractive, we offer a recipe - cherry tomatoes for the winter without sterilization.

Ingredients for 2 half-liter jars:

  • Cherry tomatoes – 0.8-0.9 kg;
  • Bell pepper – 2 pieces;
  • Any onion – 1-2 heads;
  • Bay leaf - 4 pieces;
  • Allspice – 6 peas;
  • Dill umbrellas - a couple of pieces;
  • Parsley – 2-3 sprigs;
  • For the marinade per half-liter jar:
  • Sugar – 1 tbsp;
  • Kitchen salt – 1 tsp;
  • Vinegar 9% - 1 tbsp.

Preparation

Small cherry tomatoes are usually canned in small jars. We suggest making this preparation in half-liter jars, in our opinion the best option.

You can preserve any vegetables in two ways, with and without sterilization. Here everyone is free to choose their own option. The difference between the methods is that sterilization involves heating jars filled with tomatoes and marinade in a pan of boiling water for about 20 minutes.

The method without sterilization is more progressive and does not require any boiling or steaming pans, everything is much simpler. And now we will tell you exactly how to close cherry tomatoes for the winter without sterilization.

Let's start by preparing all participants in conservation. First of all, we wash and sterilize the jars and lids.

Free the onion from the husk and cut it in any way (whichever you prefer).

Peel the bell pepper from seeds and chop into strips.

Place bay leaves, allspice, dill umbrellas, parsley and onions into prepared jars.

Then we will start laying cherry and bell peppers.

As soon as the jars are filled (the tomatoes should not be peeking out of the jar), immediately put them in a plate and fill (in the center) with boiling water to the very edges. Cover with a lid and leave to warm up for 15 to 20 minutes.

After the specified time has passed, drain the water from the jar into a saucepan, add sugar and salt to it according to the recipe and set to boil until the salt and sugar dissolve (1-2 minutes). Pour vinegar directly into the jar.

Then pour the prepared marinade over the cherry tomatoes (it should cover the tomatoes completely) and roll up the lid. Immediately turn it upside down and cover it with something warm.

The process of canning tomatoes without sterilization is complete; store pickled cherry tomatoes in a dark place until winter.

Previously, we gave a few more, pay attention to these recipes.

Small and tasty - cherry tomatoes - have recently become very popular among housewives. Canned small tomatoes look very beautiful on the holiday table, especially if they are of different colors - red, yellow. Cherry tomatoes marinated for the winter are very tasty, beautiful and bright, they are also unusually tasty. Due to the fact that the tomatoes are small, they are well soaked in the marinade. They can be used as a stand-alone appetizer or as a garnish for the main dish.

Quick and tasty - a simple recipe for pickled cherry tomatoes

Ingredients:

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)

How to cook:

  • Place the fruits in clean jars;
  • prepare the marinade: add salt, granulated sugar 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 pan;
  • put cans on it;
  • pour some 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

Ingredients:

  • one and a half kilograms of cherry tomatoes:
  • bell pepper – 2 pcs.;
  • hot chili pepper – 1 pc.;
  • garlic – 8 cloves;
  • bulb;
  • cloves – 3 pcs.;
  • bay leaves and horseradish leaves - optional;
  • greens (dill, celery, parsley)

To prepare two liters of marinade:

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

Canning steps:

  1. Sort through the tomatoes, select the ripest fruits without damage, rinse and dry with a towel.
  2. Pierce the tomatoes in several places.
  3. Cut the bell pepper into long strips;
  4. Cut the hot 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 hot pepper and a few pieces of bell pepper;
  7. Place the fruits on the prepared spices.
  8. Fill the contents with hot water.
  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 jars, as it is much more convenient to roll them up and store them.

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, you will need:

  • 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 bursting and place 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 increased sweetness and look very elegant. 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 unusual;
  • Garlic – 4 cloves;
  • Bay leaf – 2 pcs.;
  • Peppercorns;
  • Ground black pepper – 0.5 tsp;
  • Dill in umbrellas (you can use seeds);
  • Hot chili pepper - a couple of cloves.

To prepare 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 pan, a little boiling water is added as the brine boils away.

For 1 liter of liquid, 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. Boiling marinade is poured over the tomatoes. Roll up and cool the jars upside down, as usual.

Instant marinated cherry tomatoes

Many housewives have fallen in love with mini cherry tomatoes. They decorate any dish, are easy to use, remain intact during cooking, and are also sweeter and juicier than regular tomatoes. Miniature varieties have much higher sugar content. Instant marinated cherry tomatoes are convenient to prepare in advance, before the holiday. Due to their size, they are quickly soaked in the marinade and can be consumed almost immediately. But it’s better to let the tomatoes brew for two days. Our recipe adds a hint of cinnamon to the spicy aroma of herbs and garlic.

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

Cherry - 400 grams is enough. 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 start cooking by sterilizing the dishes. You can do this using the traditional method, or you can use steam sterilization. To sterilize with steam, the jar can be placed upside down on a metal sieve 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 germs. 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 pierce them several 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 several times - the vinegar should dissolve.

Wrap the jar in something warm for 5-6 hours. You need to store it in a cool, dark place. 20 minutes - and you're done!

Note. You can also use fresh herbs (basil and parsley) in the recipe. In this case, the jar of prepared tomatoes needs to be sterilized for 15-20 minutes.

Recipe for pickled cherry tomatoes “Finger lickin’ good”

Preparing tomatoes usually takes little time, most of which is spent on preparing the ingredients and putting them into jars. The recipe for pickled cherry tomatoes “You'll lick your fingers” is no exception, and the tomatoes are simply delicious.

Required ingredients:

  • 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 a little less) 9% table vinegar;
  • 3 sprigs of rosemary;
  • 3-4 sprigs of basil;
  • 1 tsp black peppercorns.
  1. Before you begin the preservation process, you must thoroughly rinse all the vegetables and carefully tear off the existing stalks. The next step is washing the greens and drying 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 should be filled to the top equally with all ingredients.
  3. Then we start preparing the marinade. You need to add sugar and salt to the water, as well as black peppercorns. Water with spices is sent to 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 cool place for long-term storage.

To make tomatoes look even more appetizing at the holiday table, you can combine tomatoes of different colors in one jar. No one will remain indifferent after trying your creation! The name tomato fully corresponds to its unsurpassed taste, it’s definitely finger-licking good!