Wash the tomatoes thoroughly and remove the stems.
If using larger tomatoes, cut them into halves or quarters. Small tomatoes can be left whole.
Finely shred the cabbage and thinly slice the onion.
Peel and slice the garlic.
Step 2: Prepare the Pickling Liquid
Add the vinegar, water, salt, sugar, black peppercorns, and bay leaves to a saucepan.
Bring the mixture to a gentle boil and stir until the salt and sugar dissolve.
Remove from the heat and allow it to cool slightly.
Step 3: Prepare the Jars
Wash clean glass jars and lids thoroughly.
Arrange a little shredded cabbage, onion, and garlic at the bottom of each jar.
Step 4: Add the Tomatoes
Pack the tomatoes into the jars, alternating them with cabbage, onion, and garlic.
Don’t crush the tomatoes while packing them.
Leave some space at the top of each jar.
Step 5: Add the Pickling Liquid
Pour the cooled pickling liquid into the jars until the vegetables are covered.
Gently tap the jars or use a clean utensil to release trapped air bubbles.
Make sure the vegetables remain submerged beneath the liquid.
Step 6: Refrigerate
Close the jars tightly and place them directly in the refrigerator.
Allow the tomatoes to marinate for at least 2–3 days before serving. The flavor will become stronger as the vegetables absorb the pickling liquid.
Step 7: Serve
Serve the tomatoes chilled as a side dish alongside:
- Grilled chicken
- Roasted meat
- Rice
- Potatoes
- Sandwiches
- Fresh bread
- Salads
The combination of juicy tomatoes, crunchy cabbage, onion, and garlic makes a flavorful addition to everyday meals.
Important Storage Note
This version is not a tested shelf-stable canning recipe. Keep the jars refrigerated and do not store them at room temperature or in a pantry. Use clean utensils when serving and discard the contents if you notice mold, an unusual odor, or other signs of spoilage.
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