Quick Refrigerator Salted Tomatoes with Garlic

Name: Quick Refrigerator Salted Tomatoes with Garlic
Prep time: 20 min
Cook time: 5 min
Total time: 1465 min
Yield: About 1 kg tomatoes
Cuisine: Ukrainian
Ingredients: 1 kg small firm ripe tomatoes; 1 L water; 2 tbsp salt; 1 tbsp sugar; 3–4 cloves garlic; 1 bunch dill or parsley; 2–3 leaves bay leaves; 1 tsp whole peppercorns

Small ripe tomatoes steeped in a cooled salt-and-sugar brine with garlic, dill and whole spices.

By Savva LoginovUpdated October 2, 2026

Total 24 hr 25 minMakes About 1 kg tomatoes

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These quick salted tomatoes are distinct from the longer mustard-dill barrel ferment in the previous batch. The source measures a kilogram of ripe tomatoes in a litre of seasoned brine and says they taste good after a day or two. Select firm tomatoes, pierce them near the stem and layer them with garlic and fresh herbs in a clean food-grade container. Dissolve salt and sugar in hot water, then let the brine cool fully before pouring it over the tomatoes. Refrigerate the container as soon as assembled and keep the fruit covered by liquid. Taste after 24 hours; keep extra tomatoes chilled rather than storing them in the pantry.

Recipe card

Quick Refrigerator Salted Tomatoes with Garlic

Prep 20 minCook 5 minTotal 24 hr 25 minYield About 1 kg tomatoes

Equipment: Saucepan, clean glass container, small weight

Ingredients

1 kg small firm ripe tomatoes 1 L water 2 tbsp salt 1 tbsp sugar 3–4 cloves garlic 1 bunch dill or parsley 2–3 leaves bay leaves 1 tsp whole peppercorns

Instructions

Wash
Wash firm tomatoes and herbs; cut a small slit near each tomato stem.
Make brine
Boil water with salt, sugar, bay and peppercorns until dissolved; cool completely.
Pack
Layer tomatoes, sliced garlic and herbs in a clean container and cover with cool brine.
Chill
Close, refrigerate and keep tomatoes under brine for at least 24 hours.
Serve
Taste after 1–2 days and serve cold.

How to tell when it is ready

Tomatoes are lightly seasoned but still firm after chilling.

Tips

Choose small tomatoes of similar size.
Cool brine fully so skins stay intact.
Keep the fruit below the liquid.
Taste after the first day before adding more salt.

Serving suggestions

Offer beside grilled vegetables.
Serve with roast meat.
Add to a chilled appetizer platter.
Pair with rye bread and cheese.

Make ahead

Prepare ingredients ahead and keep perishable items cold until cooking or serving.

Storage

Keep submerged and refrigerated; use within 5 days.

Food safety

Refrigerator preparation only; do not leave brined tomatoes in a sealed bag at room temperature or treat these as pantry pickles.

Frequently asked questions

How soon can I eat them?

Taste after 24 hours; another day in the refrigerator brings a stronger seasoning.

How should I store quick refrigerator salted tomatoes with garlic?

Keep submerged and refrigerated; use within 5 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.