Excellent pickled tomatoes with onion and garlic: simple preparation and amazing taste recept

Name: Excellent pickled tomatoes with onion and garlic: simple preparation and amazing taste
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 kg ripe tomatoes (smaller, firm); 2 large onions; 6 cloves garlic; 1 cup white vinegar (250 ml); ½ cup sugar (125 g); 1 tablespoon salt; 1 teaspoon ground sweet paprika; 1 teaspoon caraway (whole or crushed)

Easy to prepare
8 portions
30 minutes

Jan, 17. 12. 2025

Print recipe

Homemade pickled tomatoes without unnecessary additives are ready in no time and go great with meats, sandwiches, cheeses and salads. Thanks to the aromatic brine with paprika and caraway, they develop a bold, slightly piquant flavor.

For 8 portions

Ingredients

1 kg ripe tomatoes (smaller, firm)
2 large onions
6 cloves garlic
1 cup white vinegar (250 ml)
½ cup sugar (125 g)
1 tablespoon salt
1 teaspoon ground sweet paprika
1 teaspoon caraway (whole or crushed)

Preparation procedure

Preparing the vegetables Wash the tomatoes, remove the stems and cut into wedges or larger cubes. Peel the onion and cut into thin half-moons, slice the garlic.
Pickling liquid In a pot combine the vinegar, sugar, salt, paprika and caraway. Bring to a boil and simmer gently for 5 minutes so the sugar and salt dissolve and the spices release their flavor.
Pouring and resting Put the tomatoes, onion and garlic into a bowl or directly into jars rinsed with hot water. Pour the boiling brine over so everything is submerged. If you mix in a bowl, let the mixture cool and then fill clean jars to the brim. Close.
Short marinating / canning (optional) For quick consumption, store the jars in the refrigerator. After 2–3 days the tomatoes are perfectly marinated. For longer storage, can at 85 °C / 15 minutes, then cool and store in a cool, dark place.
Serving Serve chilled as a side to meats and cheeses, in sandwiches, burgers and salads. They also taste great with fresh bread.

Total preparation time: 30–35 minutes (including cooking the brine) + 48–72 hours resting

Servings: 8–10 servings as a side

Tips for a reliable result

Use smaller, firm tomatoes (cherry, plum); they hold their shape better.
Choose a milder variety of onion; if you want a milder taste, briefly blanch it in hot water and drain.
When filling jars you can add 1–2 peppercorns and a bay leaf for a more interesting aroma.

Conclusion

Pickled tomatoes with onion and garlic are simple, quick and yet noticeably enhance even ordinary food. The key is a proper hot brine and a short resting period. Prepare a few jars for the fridge or lightly can them for later—having them on hand always comes in handy.