The cold season is not happy with the abundance of vegetables and fruits, so many people prefer to stock up on them in advance. But they cannot be left fresh - they will go bad. Freezing tomatoes, for example, is not an option: when defrosting, we won’t get the same product. In this case, various salting methods were invented - they allow you to save the product and its useful properties. We suggest considering various options for salting such a vegetable as cherry tomato, and the secrets of making pickles.

Methods for salting cherry tomatoes

Salting is an old method of storing food, so there are many ways to keep vegetables not only healthy, but also tasty. Interestingly, it is tomatoes and cucumbers that are the most common pickles among all the reserves for the winter.

Did you know? One of the names of tomatoes is wolf peaches. So called them the Swedish naturalist Karl Linney.

However, not every recipe is suitable for the cherry tomatoes we are considering. These small red berries require special secrets. In addition, you will need an impressive amount of tomatoes per liter jar.

Dry

Dry salting of tomatoes is a great idea for those who do not want to wait long. Typically, using this method, the product is left overnight. In addition, dry salting does not take much time. Of course, it all depends on the amount of procured product. So, for dry salting per 1 kg of tomatoes, you will need:

• garlic - 3-5 cloves (depends on how sharp you want the tomatoes in the end);
• salt - 1.5 tablespoons;
• dill - a large bunch;
• celery - two small branches;
• green onions - 2–4 stems (as with garlic, it all depends on how sharp you want the tomatoes);
• sugar - a pinch.

Important! No need to pour all the salt into the filling. Leave 1/3 for the cherry itself.

The cooking process is as follows:

1. Rinse all the ingredients you need to chop. Grind celery, onions, garlic and dill. Pour everything into one container and mix. Add salt and sugar. The filling for salting is ready.
2. Wash the tomatoes and cut off the tops. These will be caps to cover the filling on the tomatoes. Do everything carefully, because cherry tomatoes are very small and fragile.
3. The middle of the tomatoes must be removed. But not all, but only half. After that add some salt and lay out the filling.
4. After spreading the whole filling over the cherry, cover them with the previously cut off lids and lay them in a deep container. Tomatoes will give a lot of juice. You need to leave in the refrigerator overnight. By morning they will be ready. Dry salted cherry tomatoes are delicious and cook quickly.

Hot

This type of salting can be performed in different ways. Each housewife chooses her own recipe for brine and ingredients that are added to tomatoes. Let's look at some simple options for hot salting of cherry. So, option one. For one three-liter jar you will need:

• dill (3-4 branches);
• garlic (2-3 cloves);
• ground cinnamon;
• tomatoes (washed);
• vinegar.

Did you know? Tobacco and tomato are relatives, because they belong to the same nightshade family.

Initially pour boiling water over the jars, that is, sterilize them. This is a prerequisite, because during salting of tomatoes fermentation processes will occur, and the ingress of unwanted microorganisms can ruin the product. At the bottom of the can, put dill, garlic (slightly crush it) and add ground cinnamon. After brine is poured. To prepare it you need:

• 1.5 liters of water;
• 1.5 tablespoons of salt;
• 2 tablespoons of sugar.

When the water has already reached +100 ° C, add salt, sugar. Stir until the ingredients dissolve. After all, turn off, let cool for one minute and pour the tomatoes. Pour one teaspoon of vinegar (9%) into each jar. In the end, it remains only to cover with metal lids and roll up. Store in a place where there is no direct sunlight.

Video: how to salt cherry tomatoes hot

Second optionhow to make salted cherry tomatoes in a hot way. To prepare, take:

• 3-4 bay leaves;
• black pepper peas;
• 4 cloves of garlic;
• horseradish leaf;
• 1 medium hot pepper;
• 1.5 liters of water (based on a 3-liter jar);
• 1.5 tbsp. tablespoons of salt;
• 2 tbsp. tablespoons of sugar.

Important! When slicing pepper, do not touch the eyes. Otherwise, redness and burning may appear.

Rinse the tomatoes beforehand, cut the pepper into slices, and peel the garlic. After sterilizing the cans, put the tomatoes there and fill in all the ingredients. When boiling water for brine, add salt and sugar, mix until they are completely dissolved. After pour the brine into a jar of tomatoes and roll up metal lids. As you can see, two such methods do not differ in the preparation of brine, however, they have some differences in the ingredients. You can experiment with spices, the main thing - do not overdo it.

Video: how to make salted cherry tomatoes hot

Cold

This kind of cherry ambassador is quite simple and suitable for those who cannot stand the heat. Indeed, tomatoes are rolled in late summer - in early autumn, when the temperature is still not so low, and in the kitchen (if hot rolling is chosen), cans are sterilized and brine is cooked.

Important! So that the tomatoes do not explode and are tasty, pierce them with a fork near the place where the stem was.

So, for cold salting on one three-liter jar you need:

• washed tomatoes;
• 3.5 tablespoons of salt;
• 1 tablespoon of sugar;
• boiled water (cold);
• 1 tablespoon of vinegar (9%).

You can add spices to your taste: horseradish root, currant leaves, bay leaves, black peppercorns, garlic and other seasonings that will improve the taste of pickles. For cooking, you need to wash the cans and put the washed cherry tomatoes there. Add spices to taste, salt and sugar. Pour in boiled water and add a spoonful of vinegar. After that, close the jar with a plastic lid. It is better to keep tomatoes in a place protected from the sun and warm.

Video: how to salt cherry tomatoes in a cold way

The best recipes for salting cherry tomatoes

In addition to various cold or hot salting methods, there are other no less interesting and simple. Among these can be called salting without vinegar, in their own juice or even with mustard seeds. Interestingly, all of these recipes can be used for green cherry tomatoes. We bring to your attention the 6 best recipes for salting cherry tomatoes, which you can add with your spices or secrets, making the methods unique.

Did you know? Lycopene is a carotenoid pigment that is found in large quantities in tomatoes and plays an important role in the prevention of cancer.

In own juice

To make cherry in your own juice you need to use twice as many tomatoes. This is one of the most time-consuming recipes, because it involves red berries, prepared in two stages. So, the first stage of cooking cherry in its own juice:

1. Wash the tomatoes.
2. Sterilize banks.
3. Decompose the fruit.
4. Spice up the spices.

The second step is to make the juice. But here they will not use cherry, but more fleshy and larger varieties. For example, cream. Juice can be made either in the juicer or independently by scrolling the tomatoes in a meat grinder or grate. After the resulting juice you need to boil, adding salt and sugar. Consider that 1 liter of juice requires 1 tablespoon of salt. Add sugar to taste. When the juice boils, pour it into jars of tomatoes and roll it up. This recipe takes a lot of preparation and time, but it helps to cook both salted tomatoes and tomato juice right away.

Video: how to salt cherry tomatoes in your own juice

No vinegar

Cherry tomatoes can be salted without vinegar. To do this, you need to wash the desired amount of tomatoes, prepare the already familiar spices, salt, sugar and necessarily garlic. You can also add leaves of currant and cherry. In principle, the recipe is the same as with hot canning. However, in this embodiment, the water will need to be drained several times.Having prepared the jars and putting the tomatoes there, pour boiling water over them, cover them (do not roll them up!) And let the water cool. After this, pour the water back into the pan and boil again. So repeat again. At the last stage, it will already be possible to roll up metal covers. It is in this way that salted cherry tomatoes without vinegar are prepared.

No sterilization

Without sterilization, tomatoes are cooked in the same way as in conventional recipes. However, if sterilization should take at least ten minutes, then in this case, it is enough to treat the jars with boiling water to disinfect inside.

In this case, pouring boiling water will be three times: the first time we pour, let it cool, pour, boil and refill. And so three times. Thus, not only tomatoes are harvested, but the can itself is sterilized. Do not forget that in this case, vinegar is already required for brine.

Sweet

It turns out that tomatoes can be not only salty for the winter, but also sweet. Moreover, the preparation of such surprisingly sweet pickles is quick. It is especially good to make such a recipe with cherry tomatoes. So, all you need to make sweet tomatoes is more sugar. Instead of two tablespoons of brine per one 3-liter jar, you will add as many as seven. In this case, salt is only 1 tablespoon.

Sharp

To cook hot tomatoes, you need pepper. Moreover, not only in the pot, but also red, sharp. For each jar with a volume of three liters, 1.5–2 peppers are added, necessarily cut into slices. For pungency add horseradish and mustard.

With mustard seeds

To salt tomatoes with mustard, you will need a cotton cloth, threads and all the usual ingredients, as with the hot pickling, which we described above. Mustard can be in grains or in powder form. Cut the fabric into squares with a side of about 4-6 cm. Pour so much mustard into the middle so that you can make a bag out of the fabric and wrap it tightly with thread. Take your time, otherwise the entire contents of the bag will spill out. One can is enough for one can. Before pouring cans of tomato with boiling water, place mustard there and you can roll cans with metal lids.

Useful Canning Recommendations

So that the tomatoes are really salted deliciously and you can treat them to relatives and friends, it is worth following the following recommendations:

• Do not use detergent to wash cans, tomatoes, or lids. Everything is washed only with water. The maximum is soda from which cans are washed;
• boil the lids;
• cherry tomato should be of medium maturity. In order not to preserve it still too green and so that after preservation it does not burst;
• peel on tomato or not is your personal choice. However, much more time will also be spent on peeling tomatoes;
• if you chop tomatoes for preservation in your own juice, and there are many tomatoes, then wear gloves. So after the whole process on the hands will not appear irritation.

Preservation is a good idea no matter how big your family is. After all, it is much better to eat what is cooked with your own hands.