Pickled tomatoes

Flora S.
Course Side Dish


  • 4 lb average tomatoes
  • 1 liter water
  • 1 tbsp salt
  • 2 tbsp sugar
  • cup vinegar 9%
  • 3 tbsp vegetable oil
  • horse-radish
  • dill
  • garlic


  • Clean the jars very well. Sterilize them in the boiling water for 20 minutes.
  • Put a leaf of horse-radish, dill and few cloves of garlic on the bottom of the jar. Then out the tomatoes up to the top.
  • Sterilize the covers ( there are special ones for preserving) in the boiling water for 15 minutes. Add sugar and salt into water and boil it.
  • After boiling add vinegar and let liquid boil during 5 minutes. Pour hot liquid into the jar to the brim. Close the jars with covers.
  • Turn the jar upside down to check the leaking. Put somewhere some warm things (it can be an old blanket or a jacket), put the jars upside down.
  • Cover them with a blanket. Leave then for 4-6 hours. After that if the jars are still warm, let them cool down.
  • Then place them in a cool place (fridge, cellar) and keep for months.
  • Pickled tomatoes can be served with anything you like.


Tomatoes are usually pickled in large jars ( 3 l, and this recipe is for 3 l jars ). If you want you can use little ones, it's more comfortable to open them.

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