Pickled tomatoes with onions

These delicious salad pickled tomatoes with onions will decorate any table. Season with vegetable oil before serving.

Cooking time 1 hour


Tomato 2 kg

Onion 4 pcs

Water (for marinade) 1 l

Sugar 3 tbsp. l.

Salt 2 tbsp l.

Bay leaf to taste

Black peppercorns to taste

Cloves to taste

Dill umbrellas to taste


Wash the tomatoes well, peel the onions.

Put the dill corollas in clean jars, 1-2 bay leaves each, 3-4 cloves each and 5-7 black peppercorns each.

Cut the onion into half rings.

Put chopped tomatoes in halves in jars, alternating with onions.

Pour boiling water over, cover and leave for 20 minutes.

Drain the water into a saucepan.

Add salt and sugar, per 1 liter of water 2 tbsp. tablespoons of salt and 3 tbsp. tablespoons of sugar. Boil the marinade well.

Pour the marinade into jars and add 1/2 teaspoon of the essence to a liter jar.

Tighten the lids and put in a warm place overnight.

Pickled tomatoes with onions are ready. Store in a cellar.

Bon appetit! Have a delicious winter!