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Sweet-and-sour refrigerator tomatoes and onions

Name: Sweet-and-sour refrigerator tomatoes and onions
Yield: 1 jar
Cuisine: Slovak
Ingredients: 700 g Tomatoes; 1/2 bunch Parsley; 500 ml Water; 1/2 tbsp Salt; 1 tsp Vinegar; 2 Onions; 1/2 bunch Dill; 1 1/2 tbsp Granulated sugar; 1 tsp Sunflower oil

Tomatoes and onions layered with dill and parsley, covered in hot sweet-and-sour brine, then refrigerated. Makes one 1-liter jar.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 5 min
Servings: 1 jar
Difficulty: Easy

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Sweet-and-sour refrigerator tomatoes and onions are a Polish-style tomato salad stored in the refrigerator. Layer tomato slices, onion rings, chopped dill, and parsley in a jar, then pour over a boiling brine of water, salt, sugar, and vinegar. Once the jar has cooled, refrigerate it and eat the salad within two days. This recipe offers fans of tangy salads an alternative to cucumber salad.

The quantities listed make one 1-liter jar.
Use 9% acidity vinegar.
Softer tomatoes and tomatoes of different sizes work too.

Instructions

Tip: tap a step to mark it as done.

Slice the onions into rings, slice the tomatoes, and chop the parsley and dill. Layer the ingredients in a clean jar, alternating onions, herbs, and tomatoes in that order.
Finish with a layer of onions, then pour in the sunflower oil.
Bring the water to a boil and add the salt, sugar, and vinegar. Pour the brine over the vegetables in the jar, let cool, close the jar, and refrigerate within two hours at the latest. Eat the tomatoes within 2 days, following the UK Food Standards Agency (FSA) recommendation for prepared foods.
Do not use this method to preserve tomatoes for winter: the brine contains very little vinegar, the jar is not heat-processed, and the U.S. National Center for Home Food Preservation (NCHFP) advises against canning without heat processing.

Tip: Use a serrated knife to slice softer tomatoes without crushing them. Set the jar on a wooden board before pouring in the brine; on a cold stone countertop, the boiling brine could cause it to crack.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 23 kcal
Protein: 0.6 g
Carbohydrates: 4.6 g
of which sugars: 3.2 g
Fat: 0.4 g
of which saturates: 0.1 g
Fiber: 0.9 g
Salt: 0.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Nakladané paradajky s cibuľou v sladkokyslom náleve