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 - lightly 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 at room temperature for 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 cannot be confused with any other variety of tomato. Despite the fact that they got their name because of their similarity to cherries, these "cherries" grow in clusters. In Russia, they gained popularity not so long ago, because they did not feel well in a cold climate. However, since the 80s of the last century, scientists have been able to develop more cold-resistant cherry varieties, characterized by early and friendly fruit ripening. Therefore, today in many household plots this type of small-fruited representatives occupies a worthy place. At first they were highly appreciated for keeping quality and taste. Although they begin to ripen one of the first, they bear fruit throughout the summer and the last fruits are perfectly stored fresh and used for salads.

Good "cherry" and for decoration holiday table. After all, many had to watch funny " ladybugs", made precisely from these tomatoes and planted on sandwiches. "Cherry" practically does not occur with a distortion of the shape or a manifestation of clumsiness on the surface of the fruit. Thanks to these qualities, many housewives began to think about how deliciously pickle cherry tomatoes. When salted, they are very aesthetically pleasing look in a jar, the small size is convenient in the process of eating, and the strong crust does not allow the fruits to crack. quick salting. So, you can enjoy their taste in a couple of days, if you do not seal the jars with tin lids, but use the quick pickling recipe.

To implement this plan, you will need the most common spices used in traditional canning: bay leaf, allspice and peas, hot peppers, garlic, dill or basil. For a liter of marinade, you need 1 tbsp. l. salt and 2 sugar, as well as 6 tablespoons of 9% vinegar. This liquid, brought to a boil, is enough for 3 kg. cherry tomatoes. Prepared and washed vegetables are poured with hot marinade and removed to a dark place until cool. After almost 2 days, a jar of tomatoes can be relocated to the refrigerator, from where they, having cooled, can go to the table. A great success with housewives is the recipe for how to pickle cherry tomatoes in own juice. Is it true. for "own" juice, as a rule, large varieties of tomatoes are taken.

Those who prefer sweet marinades in winter preparations will like the option of salting cherry tomatoes without adding vinegar. Of course, in this case, citric acid is used instead of vinegar, but it cannot in any way affect the acidity of the final product, when 5 tablespoons are poured into 1.5 liters of liquid. l. Sahara. Salt is taken as much as in the previous recipe. Spices as usual. With this salting, the tomatoes are first poured with boiling water for a few minutes, after which it is again poured into the pan and mixed with all the additives. citric acid relies 1 tsp. , and pepper is not allspice, namely black peas, up to 15 pieces. Re-filling the tomatoes with ready-made marinade, you can already roll up the jar, without sterilization and repeated pouring with boiling water. Small fruits will already be salted.

True, in many recipes it is advised to pierce the fruit with a toothpick before putting it in jars, since their skin is quite tough. This procedure will help to avoid cracking and will promote faster salting. In general, in the case of quick salting not for the winter, it is enough to pour tomatoes with boiling water with marinade once, but pre-treatment with boiling water is necessary in order to kill microbes that can lurk in greens and dill umbrellas. Double filling will require cold storage conditions, and three times will keep the tomatoes in the conditions of the apartment. Methods for salting cherry tomatoes with a varied set of spices are no different from salting other vegetables. You can add chopped onion rings, celery, horseradish root and leaves, cherry and currant leaves.

Because you can salt "cherry" both with vinegar and without it, no one forbids using the usual salting method in a wooden barrel or a plastic or enameled bucket. In this case, the tomatoes are layered with herbs and seasonings in the form of garlic, bay leaves and other spices. All this is filled with cooled saline to the top. For 2 liters of liquid you will need about 100 gr. salt. The bucket should be left in a warm place for 2-3 days, depending on the storage temperature, and then transferred to a cool place: on a balcony or in a cellar. We should not forget that even with this type of salting, you need to prick the fruits with a toothpick near the stalk. Of course, piercing such small tomatoes is long and troublesome, but if you do not neglect the recommendation, this will affect appearance pickles.

A more exotic taste of cherry tomatoes can be given by honey, which is an indispensable component in the recipe of the same name. To pickle tomatoes using the honey method per kilogram of vegetables, you need 50 ml of apple cider vinegar, 1 tbsp. l. salt and sugar and twice as much honey. All spices are used the same as listed above, but the tomatoes are poured with ready-made marinade until almost completely cooled, but without honey and vinegar. Honey is mixed with marinade after the first pouring of tomatoes. Repeated honey filling is the final procedure, after which the jars are hermetically sealed. The same rare method of marinating "cherries" includes recipes with the addition of red wine vinegar, mustard seed, grapes, beets and more.

The cultivation of these tomatoes began to be practiced about 50 years ago. Today, the Cherry variety is grown by many gardeners. And this is not surprising. The vegetable crop received such high popularity not only for its beautiful appearance, but also for the ability to cook many snacks from tomatoes. But the leading place is occupied by the harvesting of lightly salted Cherry tomatoes for the winter.

Cherries for pickling are selected slightly unripe. They will retain their shape throughout the entire process. But overripe specimens will turn into porridge.

For lovers of spicy dishes, it is better to add more horseradish with garlic to the preparation. But the main thing is not to overdo it, otherwise an excess of these ingredients will lead to a loss of elasticity of the tomatoes. It is estimated that 3 to 6 cloves of garlic and 1 leaf of horseradish are ideal for 1 kg of tomatoes.

Experienced housewives always pre-crush all the components of the future marinade. Chopped dill will saturate the brine better than whole branches.

In the cold, tomatoes soak in the marinade longer, but the taste becomes very pronounced. But if you can’t wait, you can leave them on the table for 24 hours and try daily tomatoes.

Selection and preparation of fruits

The fruits are used for pickling. good quality no dents or rotten spots.

Tomatoes are washed under warm water. Do not leave them in water for more than 5 minutes. And even more so, soaking is excluded.

To preserve the integrity of the tomatoes after pouring the marinade, it is recommended not to lay them cold. It is best if they are left to lie on the table for 5 or 6 hours.

The most optimal ratio of salt and granulated sugar in the marinade is 1 to 2. If you increase the amount of sugar to 3 parts, then in the end the tomatoes will turn out to be sweetish.

cooking recipes

Over the years, a great number of them have been collected. It is impossible to give any recipe a greater preference. Below are the most popular and easy ways to pickle tomatoes of this variety.

Hot Ambassador Cherry

Having prepared tomatoes in this way, you can already eat them on the same day. The following ingredients are required:

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

In this recipe granulated sugar added only to give the taste a kind of softness. Therefore, if desired, it can be completely excluded.

Cherries are washed and pierced with a toothpick. Then they are put into a bowl, sprinkled with herbs, crushed garlic and bay leaves are added there.

Water is placed in another saucepan, salt is poured and, if desired, sugar. The brine is heated on a burner and brought to a boil. Then tomatoes are poured into it, and the dishes are closed with a lid. After cooling the workpiece, the tomatoes can already be tasted.

cold cured cherry recipe

To prepare this snack, take a wooden barrel, a plastic bucket or a large bottle. According to this recipe, it is not supposed to pierce the tomatoes, because there is no point in adjusting the salting.

Cherries are selected firm and slightly unripe.

Salt Ingredients:

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

Horseradish leaves, cherries or dill stalks are placed at the bottom of the container. Vegetables are sprinkled on top.

Salt is diluted in water, the brine is slightly heated (if necessary) to room temperature and poured into a bowl with tomatoes. They should be completely under the marinade. If it is not enough, then you can add plain water. Crushed garlic is also added there.

Tomatoes are left warm for several days. When the brine becomes cloudy and foam appears on top, this means that the pickling was successful, and you can already try the workpiece. The container is covered with a lid and placed in a cool place.

With garlic and herbs

Ingredients:

• 1 kg cherry;
• half bunches of dill and parsley;
• cilantro;
• 1 liter of water;
• a pinch of black peppercorns;
• 2 pcs. cloves;
• 2 leaves of lavrushka;
• 5 cloves of garlic;
• 1 st. l. Sahara;
• 2 tbsp. l. salt;
• 5 st. l. lemon juice.

Cherries are washed and dried. In each of them, punctures are made.

A saucepan is placed on the burner, water is poured. Salt, sugar, lemon juice, clove, pepper, lavrushka. After the start of boiling, the brine languishes for 5 minutes. Then it cools down to 60 degrees.

All greens crumble, garlic is cut into slices. Tomatoes are laid out in another bowl, sprinkled with herbs and garlic. From above, everything is poured with marinade and covered with a lid. All vegetables should be completely submerged in the brine. If they emerge, then it is necessary to hoist oppression.

The container with salt is put in the refrigerator for the night. The next morning, the preparation can already be eaten.

Quick recipe for salted tomatoes in a bag

Ingredients:

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

All products are washed and dried on a towel. The garlic is crushed under pressure. The greens crumble.

In a separate container, garlic is combined with greenfinch and salt. Everything is thoroughly mixed. Tomatoes are cut a little for better and even marinade impregnation and are added to the green mixture. Then the contents are laid out in a plastic bag and infused for 2 hours on the table and put in the refrigerator.

with grapes

For cooking you need:

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

The berries are cut off, washed thoroughly. Zelenushka and horseradish are laid out in a jar. Tomatoes and grapes are placed on top in layers to the top.

The contents are poured with boiling water, covered and infused for 10 minutes. Then the water is drained, boiled again, sugar and salt are poured, vinegar is poured.

Then the brine is sent back to the container with the future pickle. Banks are hermetically sealed.

without vinegar

This recipe helps to quickly pickle vegetables. To do this, you need to purchase:

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

The greens are crushed, the garlic is crushed. Then both ingredients are mixed and sprinkled with salt. The resulting mixture is combined with Cherry. Everything is well mixed.

Vegetables are transferred to a bag that is tightly tied, shaken, placed in any container. The dishes are sent to the refrigerator for several hours.

Pickled Green Cherry Tomatoes

The recipe calls for the following:

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

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

AT 3- liter jar put a few leaves of currant, horseradish, pepper, dill. Tomatoes are stacked on top, then garlic cloves, bitter pepper, horseradish, dill. Layers alternate until the container is full.

Salt is diluted in water. The resulting cold brine is poured onto the tomatoes. The jar is closed and taken out into the cold. The pickle takes an average of 20 days to prepare.

Salted Cherry Tomatoes are a delicious appetizer that will surely delight you in the winter season. Growing these tiny tomatoes is quite easy. They tolerate cold snap or, conversely, heat very well. The tomato bush bears fruit almost all summer. If you grow these vegetables in your country house, you will be able to create several jars of delicious pickles in one season.

To create salted Cherry tomatoes, he instructs to prepare:
— one liter glass jar;
— about eight hundred grams of cherry tomatoes;
— twenty milliliters of apple cider vinegar;
— half a tablespoon of salt;
— half a tablespoon of granulated sugar;
— one bay leaf;
— a few black peppercorns;
— five black currant leaves;
— three cloves of garlic;
— two umbrellas of dill.

Experienced housewives recommend that before making cherry tomatoes salty, measure the required amount. To do this, take a liter jar and carefully place vegetables in it. Then just as carefully take them out of the jar. After that, the tomatoes and greens must be thoroughly washed under running water. Garlic must be peeled and also washed with water.

The jar in which the salted Cherry tomatoes will be placed must be sterilized. This is necessary so that the tomatoes do not ferment and the jar does not explode. Sterilized usually in a boiling kettle. Glassware is put on its spout or placed on top, removing the lid. Usually ten to fifteen minutes is enough for the glass to become sterile.

Cherry tomatoes are placed in a clean jar. Salted, they are delicious if there are seasonings in the jar. Therefore, when laying vegetables in glass containers, it is necessary to lay them with blackcurrant and bay leaves, garlic cloves, dill umbrellas, and also black peppercorns. After that, the tomatoes should be poured with boiling water, cover and leave for ten minutes.

After the above time, the water is drained and the Cherry tomatoes are poured with boiling water again. After ten minutes, this liquid should be poured into a saucepan, pour apple cider vinegar into it and add salt and granulated sugar. When the water in the pan boils, it is again poured over the tomatoes in the jar. If you do everything right, you can taste very tasty salty Cherries in the winter.

After you roll up the jar in which the salted Cherry tomatoes are located, it should be turned upside down and put on the lid in a warm place. Do not forget that the jar should be wrapped in a warm blanket. After about two days, you can put the jar in the cellar or basement, so that one winter you can get it and treat it delicious snack their relatives and guests.