Finnish pickled tomatoes with onion – a crunchy winter classic for the pantry recept

Name: Finnish pickled tomatoes with onion – a crunchy winter classic for the pantry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 4 kg tomatoes (firmer flesh; smaller pieces or plum tomatoes); 1 kg onions; 1 l water; 1 tbsp salt; 1½ tbsp sugar; 50 ml vinegar (fermented 8% or 5% – see Tips); a few whole peppercorns or allspice; mustard seeds, a sprig of dill, bay leaf

Easy to prepare
30 portions
45 minutes

Jan, 17. 12. 2025

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Finnish pickled tomatoes with onion without the fuss. Exact brine ratios, step-by-step method, times, yield and storage tips. Great with meat, in salads and on open sandwiches.

Simple, fresh and perfectly balanced between sweet and sour. This canned ‘Finnish’ tomato with onion goes well with roast meat, in burgers, salads or just on bread with butter. And most importantly – it will keep in the pantry for a whole year.

For 30 portions

Ingredients

Base:

4 kg tomatoes (firmer flesh; smaller pieces or plum tomatoes)
1 kg onions

Brine (ratio per 1 liter of water):

1 l water
1 tbsp salt
1½ tbsp sugar
50 ml vinegar (fermented 8% or 5% – see Tips)

Optional spices for the jars:

a few whole peppercorns or allspice
mustard seeds, a sprig of dill, bay leaf

Preparation procedure

Prepare the jars Thoroughly wash and sterilize jars and lids (in the oven at 110 °C/10 min, or in the dishwasher without detergents on the longest cycle). Leave them hot and ready for filling.
Onions and tomatoes Peel the onions, cut them in half and slice into thin half-rings. Put into a bowl and pour boiling water over them (they will soften). Wash the tomatoes and cut into quarters (larger ones into eighths).
Filling the jars Put some onion (and optionally spices) into the bottom of the jars, pack the tomato quarters tightly and add more onion on top. Press lightly so there are as few air gaps in the jar as possible.
Brine Bring the water to a boil in a pot. Add the salt and sugar, let dissolve, remove from the heat and stir in the vinegar. Immediately pour the hot brine over the jars up to the rim.
Sterilize (short finishing boil) Close the jars tightly, place them in a pot with a tea towel on the bottom, fill with water to half the height of the jars and heat to a gentle boil for 5 minutes. Remove them, turn them upside down for 5 minutes, then turn them right side up and let them cool slowly under a blanket.
Maturing and storage Store in a dark, cool place (pantry, cellar). Let mature for at least 7–10 days so the flavors meld.

Total preparation time

Preparation and cutting: 25–30 min
Cooking the brine + filling: 15–20 min
Short sterilization: 5 min
Total active time: approx 45–55 minutes (+ ripening time 7–10 days)

Yield / number of servings

Yield: approximately 8–10 jars of 500 ml (depending on tomato size and packing in the jar)
Servings approximately: 30+ (estimate 2–3 tablespoons per serving)

Editor’s tips

Vinegar: with 8% vinegar keep the stated amount; with 5% vinegar add a little more (about 70–80 ml/l) so the acidity remains safe and flavor-balanced.
Tomatoes: choose firm, less watery ones (e.g. plum tomatoes). Soft ones release more juice.
Spices: the classic is pepper + mustard + bay leaf; add dill for a herbal note.
Serving: garlic toasts, salad with Balkan cheese, with cold cuts, in burgers and with roast chicken.

Conclusion

Finnish pickled tomatoes with onion are a pantry staple: in an hour of work you gain a companion for the whole year. Flavor-clean, crunchy and perfectly versatile — try them once and they will always be welcome on the plate.