I offer very tasty pickled tomatoes with cherry plum for the winter. I’ve been rolling up these tomatoes for 3 years now, they turn out very tasty, and cherry plum can also be served with meat dishes.
This recipe uses wild sour cherry plum, which acts as a preservative, instead of vinegar. If you take homemade yellow cherry plum, then you need to pick it unripe and add 1 tbsp to a 3-liter jar. vinegar, but I took a chance and didn’t add it, my jars stood fine, nothing happened to them. The calculation is given for 3 cans of 1 liter each. Can be sealed in one 3-liter jar.
Prepare all the necessary products for harvesting, wash the tomatoes and cherry plums with cold running water.
Wash the jars well with soda and scald with boiling water.
Place spices on the bottom: dill umbrellas, horseradish leaves, cherries, hot pepper rings, cloves, black peppercorns and garlic. Also cut the bell pepper into quarters and place it on the bottom.
Fill the jars with tomatoes, sprinkling them with cherry plum. Pour boiling water over the tomatoes for 15 minutes, covering with lids. Drain the water into the pan, boil again and make a second pour for 15 minutes. Then drain the water into a saucepan, add salt, sugar and bay leaf. The marinade should simmer for a couple of minutes.
Pour boiling marinade over the tomatoes and roll up immediately.
Turn the jars upside down and put them under the “fur coat” until they cool completely. Marinated tomatoes with cherry plum are ready.
In winter, open the jar and enjoy.
Have fun and delicious preparations!
I suggest you preserve tomatoes with cherry plum for the winter, and my recipe with photos will help you with this. We will prepare cherry tomatoes. We use sour cherry plum as a preservative; yellow or red berries are suitable. If you are still not entirely sure of the final result, you can add literally one tablespoon of vinegar. We flavor the marinade with a rich set of spices - dill umbrellas, horseradish leaves, fresh herbs, garlic, allspice. If desired, add a little hot chili pepper or your favorite spices. By the way, you can cook.
Ingredients:
- cherry plum – 350-370 g,
- cherry tomatoes – 1.3 kg,
- sweet pepper – 30 g,
- garlic – 35-40 g,
- dill umbrella – 2 pcs.,
- horseradish leaf – 1 pc.,
- hot pepper - to taste,
- bay leaf – 1 pc.,
- sugar – 4.5 tbsp.,
- salt – 2 tbsp.,
- fresh dill and parsley - 1 sprig each.
Yield: three liter jars. 
The very first thing you need to do is prepare all the ingredients - in a deep basin or large bowl, wash the cherry plums, cherry tomatoes, herbs, sweet peppers, and use only cold water. Dry all the ingredients on a kitchen towel, spreading them out in one layer. We check that the cherry plums and cherry tomatoes are firm, without spoilage or damage. 
We prepare the jars properly, following all the rules - we wash them in a soda solution, send them to sterilize in a microwave or oven, we can also use a sterilizer if available, or we traditionally sterilize the containers in a steam bath. Place the lids in boiling water, wait three minutes, and take them out. At the bottom of a dry, sterile jar we put spices - a horseradish leaf, dill umbrellas, hot pepper if desired, literally a few rings, one sprig of fresh dill and parsley, allspice peas, peeled cloves of aromatic garlic. 
Fill the jar with cherry tomatoes, layer them with strips of sweet pepper and sour cherry plum. 
Bring water to a boil on the stove, pour in tomatoes and cherry plum to the brim. Place a lid and leave for ten minutes. In order for our preparation to stand well, we do a double fill - drain the water from the jar, refill it with new hot water, continue to steep for 10 minutes. 
Now we put a nylon lid with holes on the neck of the jar, take the jar using oven mitts, and carefully pour the liquid into a saucepan. 
Add table salt and sugar, throw in a bay leaf, boil for 2-3 minutes until the bulk ingredients are completely dissolved. 
Pour the marinade back into the jars, seal them, cool for a day upside down under a warm cover, a blanket or blanket will do. 
Now we put away the cherry tomatoes and cherry plums for storage in a cool, dark room for the winter. 
Bon appetit! 
Also try cooking
Amazing tomato preparation! ! And what is important, we will cook without vinegar. To make the snack drive everyone crazy, here are some helpful tips. Choose small tomatoes, or better yet, red, fleshy ones, with thick skin that will not crack after cooking. This way they will keep their shape perfectly. The cherry plum is yellow and sour. Add garlic if desired. If you don’t know which option to choose, cook with or without garlic to decide later. I guarantee this recipe will become your favorite!
The amount of ingredients is indicated for 1 liter jar. The container for the preparation must be sterilized in advance in any convenient way. Since there is no vinegar in the recipe, I strongly advise you to boil the seaming lids and keep them in boiling water and roll them hot.
Ingredients:
- 500 g tomatoes
- 100 g cherry plum
- 0.5 onions
- 3 pcs allspice
- 3 pcs cloves
- 1 bay leaf
- 1 tsp mustard beans
- 1 dill umbrella
For the marinade (for 6 liter jars):
- 3 liters of water
- 7 tbsp Sahara
- 3 tbsp. salt
Step-by-step recipe for preparing tomatoes with cherry plum for the winter
Wash the tomatoes, cherry plum and dill umbrellas, dry on a towel. Peel the onion, cut into rings or half rings if the onions are large.
Place spices, bay leaves and dill umbrellas into dry sterile jars.
Place a layer of tomatoes tightly on the bottom, cherry plum (about 6 pieces) on them, and onions on top.
Before laying, tomatoes and cherry plums must be pierced with a needle in two or three places.
When all the vegetables are laid out, we begin to cook the marinade for tomatoes and cherry plum. Pour water into a saucepan, add the specified amount of salt and sugar and boil. Salt and sugar should completely dissolve. Pour the contents of the jars with hot boiling marinade.
Cover the jars with sterile lids, place in a wide pan, placing a piece of cloth to prevent the jars from slipping, and sterilize for 10 minutes, then roll up. For more information on how to sterilize, see
Sometimes you can combine fruits and vegetables very well and get an excellent result. Tomatoes turn out very tasty if you marinate them at the same time as cherry plum.
Marinated tomatoes with cherry plum
In order for the preparation to be ideal not only in taste, but also have a beautiful appearance, use small-sized fruits, you can choose a cherry variety. It is important that their skin is intact and sufficiently dense. This will keep it in shape and look decent on the table. And to make cans of preserves look even more attractive, you can choose tomatoes of different shades.
First, you need to put a couple of dill umbrellas and cloves of garlic (1 head) into the prepared jar. If you like rich spiciness, add a pod of hot pepper. Now carefully place the main ingredients into a jar - a kilogram of tomatoes and 25-30 pieces of cherry plum. They can be laid either in layers or mixed. Basil should add a nice touch, so it doesn't hurt to add a few leaves on top.
Now pour in boiling water so that the food is completely covered with water and place on top of the lid. You need to leave the jars in this position for at least twenty minutes. After the specified time, the liquid must be poured into a saucepan and brought to a boil. Add a tablespoon of salt, a couple of tablespoons of sugar, black peppercorns (4-5 pieces).
First pour a teaspoon of vinegar (apple vinegar) into the jars of tomatoes and cherry plums, and then the marinade. Carefully seal the lid, wrap it in a blanket, turn the jar upside down and leave to cool.
With cherry plum instead of vinegar
Those who care about their health know that it is much healthier to eat those foods that were not preserved with vinegar. There are recipes in which vinegar is a mandatory ingredient. But sometimes it is possible to replace this ingredient. In our case, for the preparation with cherry plum, cherry plum will act as a preservative. It is best to give preference to small wild or unripe cultivated cherry plum.
Sort and wash the tomatoes (about 1.2 kg) and cherry plum (about 300 g). Prepare the container in which you will make the workpiece by sterilizing it over steam. Place a few peppercorns, a couple of bay leaves and a few sprigs of dried dill in a dry container. Now fill the jar with tomatoes and cherry plums, trying to pack these ingredients quite tightly.
Now you need to pour boiling water over the contents and leave for 10-15 minutes. After this, pour the liquid into a saucepan, add sugar (2.5 tablespoons), salt (1.5 tablespoons), and bring to a boil. After the marinade has simmered for no more than five minutes, they need to fill the jars and immediately seal them. Don't forget to wrap them up and turn them upside down until they cool completely.
Other recipes
You can add various ingredients to enhance the flavor of the product.
The preparation will be very aromatic and tasty, which can be made by following this reliable recipe:
In addition to the indicated ingredients, you can add your favorite spices and adjust their quantities yourself. The appetizer will be even richer if you add onions, cut into rings. Some housewives advise making several punctures in tomatoes and cherry plums with a thin needle so that the skin does not crack.
As a result of such simple actions, you will get a very tasty preparation for the winter, which is full of vitamins. Tomatoes with cherry plum are perfect for hot meat and potato dishes, and also serve as an independent snack.
Do you still preserve tomatoes in the old, proven way, so to speak? How about an experiment? We offer you an unusual canning recipe - try sealing tomatoes with cherry plum.
Yes, you heard right about cherry plum! Such a small sour cream, which in this case will act as a preservative and replace vinegar for you.
Make one or two jars to try what happens and use the example to draw conclusions whether you will like these pickled tomatoes with cherry plum or maybe not.
Agree that it is better to try once than to listen a hundred times.
We give the breakdown of ingredients per one liter jar.
Taste Info Tomatoes for the winter
Ingredients for 1 liter:
- Tomatoes (small) – how many will fit into the jar;
- Cherry plum -150-160 gr.;
- Lemon basil leaves – 3-4 pcs.;
- Dill - a pair of umbrellas;
- Bay leaf – 2-3 pcs.;
- Allspice – 4-5 peas;
- Coriander seeds – up to 10 pcs. (optional);
- Onion – 0.5-1 head;
- Garlic – 1-2 cloves (optional);
- Sugar – 1.5 tbsp. spoons;
- Salt – 1 tbsp. spoon;
- Favorite herbs – optional.
How to cook canned tomatoes with cherry plum for the winter
As you probably already guessed, it will be most convenient to seal tomatoes, which are popularly called “cream,” in a liter jar. You can also pick up small round tomatoes. The only condition is that they must be dense enough.
As for the cherry plum. Its color can be any and not necessarily yellow, the main thing is that the taste of this little cream is sufficiently sour. Therefore, when purchasing it, you should definitely try it.
Sweetish cherry plum is not suitable for this type of preservation, since it cannot act as a preservative. This cream can be used to make an amazingly tasty compote with an incomparable aroma for the winter.
But let’s return to our preparation of tomatoes and cherry plums.
Wash the tomatoes and cherry plums and leave them to dry.
Prepare jars and lids. They, of course, need to be washed thoroughly. To do this, you can use regular dishwashing detergent and a brand new washcloth. Then rinse well under running water.
Next, it is advisable to steam the jars over steam for about five minutes. We use a special device (it’s easy to buy in the hardware department) or sterilize the jars in a pressure cooker (if you have one).
After washing, the lids should be immersed in boiling water for about a minute and left there for now.
Now that the container is ready, let's prepare the fragrant ingredients. We wash the dill umbrellas, basil and bay leaves too. Peel the onion and garlic and cut into rings.
Place a fragrant set at the bottom of the jar.
And we begin to lay the tomatoes, sprinkling them with cherry plum. Fill the jars to the top, but so that the marinade can cover them completely.
Now place the jar on a plate and fill the contents with boiling water. Immediately cover with a lid and leave for 15-20 minutes.
The tomatoes have steamed and now, covering the jar with a special lid, drain the water to prepare the marinade. Pour salt and sugar into it and let it boil. Fill the jars with marinade. Roll up the lid, turn over and wrap the jar.
After 24 hours, we send the canned tomatoes with cherry plums for storage until winter.
