Marinated colored cherries in jars
Pickled cherry tomatoes are delicious, primarily because the aromatic herbs and seasonings, picked straight from the bush, impart a magical flavor! These tomatoes are perfect with any side dish, as an appetizer, or for a holiday table! I used Kukmara cookware—a ladle and cutting board—for preparation.
September 29, 2026, 9:27 PM
Tomatoes
Tomato (I have cherry tomatoes (as many as will fit in three liter jars)) - 1500 g
Green
Horseradish (leaves) - 1 pc.
Dill (umbrellas) - 3 pcs.
Seasonings
Marinade
Water (filtered) - 2 l
Salt (heaping) - 2 tbsp.
Sugar (no top) - 6 tbsp.
Vinegar (9%) - 100 ml
Cooking time:
Number of servings: 15
Wash and dry the tomatoes
Wash the jars with baking soda and sterilize them (I steam them). During this time, poke holes in the tomatoes' stems with a toothpick to prevent them from bursting in the boiling water. I used a Kukmara sterilizing ladle.
Prepare the greens. Rinse them several times under running water, or better yet, soak them in a baking soda solution for a few minutes. Greens from the garden may contain insects and soil... Rinse with water. Cut the horseradish leaf into thirds, as I have three jars. I'll distribute all the ingredients evenly among each jar. Blanch all the greens in boiling water for 1 second.
Prepare the seasonings
Pour boiling water over the prepared jars. Cover with lids and let sit for 15 minutes. Next, drain the liquid from the jars back into the saucepan. Add salt and sugar. Bring to a boil. Remove from the stove and add vinegar. Pour the marinade into the jars with the tomatoes.
