Pickled Cherry Tomatoes for Winter in a Jar
Aromatic and tasty - bring back the flavor of summer on a winter evening! Pickled cherry tomatoes for winter are a perfect side for meat and potato dishes. Minimal effort - and you’ll have an ideal snack that suits both everyday and festive tables. Give it a try!
Updated : 23 February, 2026
Easy
About 45 min.
Ingredients
600 grams
Cherry tomatoes
4
Garlic
to taste
Dill
2
Laurel leaf
500 milliliters
Water
1 tablespoon
Salt
1.5 tablespoon
Sugar
1 teaspoon
Vinegar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. Choose cherry tomatoes that are firm, tight, and without visible damage. Wash the dill umbrellas well. Peel the garlic and rinse it together with the bay leaf in cold water.
Step 2
Remove the stems. Wash the cherry tomatoes thoroughly and rinse them under cold running water (a colander works great for this). To help prevent the tomatoes from cracking later, it’s recommended to prick them with a toothpick where the stem was attached. This doesn’t always work, and some tomatoes may still split - this depends a lot on how dense the tomatoes are and how thick their skin is. Even if they crack, they still taste just as good.
Step 3
Wash the jars and lids with baking soda, then sterilize them in any convenient way: in the microwave, in the oven, or over a water bath.
Step 4
While the jars are still hot, place in each one a bay leaf, one dill umbrella, and two garlic cloves. Pack the tomatoes into the jars to the top.
Step 5
Pour boiling water in carefully so the jars don’t crack. Let the tomatoes stand like this for 10 minutes. It’s best to use well, spring, or bottled water, as tap water can give the tomatoes and brine a noticeable aftertaste.
Step 6
Cover the jar with a lid and drain the liquid into a small saucepan (you’ll use this water to make the brine). You can also use a special draining lid with holes.
Step 7
Add salt and sugar and place the saucepan over heat. If you like, you can increase the sugar slightly. Let the brine boil for about 5 minutes. Add vinegar (I used 25%) and remove from the heat immediately. If your vinegar is a different strength, adjust the amount accordingly. Pour the brine over the tomatoes and close the jars with lids.
Step 8
Turn the jars upside down and wrap them in a warm blanket. Once completely cool, store the pickled tomatoes in a cellar or in the refrigerator on the bottom shelf for long-term storage. From this amount of ingredients, I got two small jars (about 900-1000 g total / 2.0-2.2 lb). Shelf life is up to 12 months. Enjoy!
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