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How to pickle tomatoes and carrots. Tomatoes with carrot tops: the best recipes. Tomatoes canned for the winter in a spicy marinade: recipe with carrot stems

Tomatoes with carrot tops for the winter, the recipes are, in general, very similar. But there are some features that should always be mentioned separately. In general, carrot tops make the roll more crunchy and interesting in appearance; it eliminates the need to add other, more traditional spices.

Important! The peculiarity of this kind of seaming is that it must be allowed to stand. At least three months, otherwise the tops will not yet have time to impart to the fruits the very taste that makes this seaming so unique and unusual.

Tomatoes with carrot tops for the winter, recipes with photos

Method No. 1

Need to:
Seven kilograms of tomatoes;
A large bunch of fresh carrot tops;
20 tbsp. spoons of sugar;
5 tbsp. spoons of salt;
0.3 liters of vinegar;
5 liters of water;

You need (for a 3 liter jar):
One and a half tablespoons of salt;
Six tablespoons of sugar;
Half a tablespoon of citric acid;

The tomatoes will need to be washed and pierced with a match in several places. If you are not too lazy to perform this simple ritual, then the tomatoes will definitely not burst from exposure to boiling water. It is imperative to put tomatoes and carrot tops in jars, sterilize them. Pour boiling water over it for a quarter of an hour. Then drain the water and bring to a boil, pouring salt and sugar into the pan. Leave for another five minutes, pour the marinade into the tomatoes and tops, dissolve citric acid in it.

Method No. 4

You need (for a 3 liter jar):
Small tomatoes, plums;
A tablespoon of salt;
Five tablespoons of sugar;
60 ml table vinegar;
Carrot tops 3-4 pieces;
Peppercorns;
One bay leaf;
Carrot, cut into slices;

The jars must be washed and pre-sterilized along with the lids. Choose dense tomatoes and rinse them under water. Place spices and carrots on the bottom of the jar, put tomatoes on top, and lastly a layer of plums. Moreover, each plum must first be pierced with a match. Pour boiling water over the jars for 20 minutes. Bring the drained water to a boil, then add salt and sugar, pour in vinegar and bring everything to a boil. Pour the marinade into jars and seal with pre-prepared iron lids.

Tomato is a versatile vegetable with excellent taste characteristics. It goes well with many other vegetables: peppers, cucumbers, cauliflower, zucchini, even apples and plums. Cooking tomatoes with carrot tops for the winter - recipes for those who want to diversify their winter preparations. The main condition: compliance with the recipe and methods of preservation.

Features of preparing tomatoes with carrot tops for the winter

Thanks to carrot tops, pickled tomatoes are enriched with useful microelements and vitamins:

It is known that it contains six times more vitamin C than the fruit.
The tops contain vitamin K, which is absent in the root vegetable, which reduces blood pressure, normalizes metabolism and prevents osteoporosis.
It has been established that one branch of tops contains the daily requirement of selenium, an element that strengthens the immune system and prevents the development of cancer cells.

Selection and preparation of main ingredients

The main components are tomatoes and carrot tops:

Sort through the tomatoes, select firm, unspoilt, undamaged fruits. Remove the stems. To prevent them from bursting during pickling, pierce them with a toothpick at the place where the stem is attached.
The tops should be fresh, not limp, not spoiled. If, for some reason, dry tops are used, you need to take double the volume.

Methods for salting tomatoes with carrot leaves

There are a variety of recipes for pickling tomatoes in which carrot tops are an important and main ingredient. The first recipe is a classic one, which can be varied with additional ingredients and a set of spices depending on the family’s taste preferences. You can add sweet, hot, cappy peppers, horseradish leaves, cilantro or coriander, bay leaves, cloves, and garlic.

A simple recipe for a liter jar

Marinating in liter containers is convenient for a small family; you open it, eat it, and the tomatoes don’t stagnate. Recommendation: selecting small fruits; placing large fruits in a small jar is inappropriate. The presented proportions of salt and granulated sugar can be changed, taking into account the wishes of the family. This recipe makes them a little sweet.

Required components:

tomatoes - 0.7 kg;
vinegar - 33 ml;
sugar - 45 g;
carrot tops - 5-6 branches;
salt - 10 g;
laurel - one;
clove of garlic.

Procedure:

Wash the vegetables, separate the stalks.
Place sprigs of carrot tops, bay leaves, garlic cut into halves at the bottom of a clean container and pour in liquid brought to a boil. Wait 10 minutes.
Drain the cooled liquid, add the specified amount of sugar and salt, and boil.
Pour the required volume of vinegar into the tomatoes, add boiling brine and close tightly.
Turn the container over and cover it so that the contents warm up thoroughly.

Recipe for tomatoes with carrot tops for a three-liter jar

Salting in a three-liter container is convenient in cases where the family is large or for dinner with guests. At the same time, larger tomatoes are placed in such containers, but the proportion of granulated sugar and salt is correspondingly greater than per liter volume.

Required components:

tomatoes - 2.4 kg;
laurel leaf - 2-3 pcs.;
allspice - 2 pcs.;
salt - 25 g;
sugar - 110 g;
black pepper - 2 pcs.;
carrot tops - 5 branches;
vinegar - 95 ml;
water - 970 ml.

Procedure:

Sort the tomatoes, separate the stems and wash.
Place sprigs of tops on the bottom of a clean container. If desired, you can add 3-4 currant leaves; they give the brine and vegetables a pleasant aroma. Add peppercorns, bay leaf.
Start arranging vegetables. When the container is filled, pour in the boiling liquid, cover with a lid and let sit for a quarter of an hour to warm up.
Drain the liquid, add the specified volume of salt and granulated sugar, boil until dissolved.
Pour the specified volume of vinegar into the tomatoes and pour boiling brine, close with an airtight lid, turn upside down and cover thoroughly to retain heat longer.

With spices

Preparation with spices gives tomatoes a piquant taste and an unusual aroma, it all depends on the type of seasonings chosen.

tomatoes - 1.6 kg;
salt - 25 g;
hot pepper - ¼ pod;
carrot tops - 5-6 branches;
garlic - clove;
sugar - 85 g;
water - 970 ml;
horseradish - a small leaf;
laurel leaf;
allspice - 4 peas;
cloves - 1 inflorescence;
French mustard - 7 g;
vinegar - 95 ml.

Procedure:

Wash the tomatoes, remove the stems.
Place herbs and spices on the bottom of a cleanly washed container: horseradish, bay leaf, carrot tops, allspice and hot pepper, cloves, garlic, add mustard. Pour in the boiling liquid and let sit for 15 minutes until the vegetables warm up.
Drain the cooled liquid, boil, adding the required amount of sugar and salt.
Pour vinegar into a jar and fill it with boiling brine.
Close tightly, turn upside down, cover.

With dill and garlic

Canning with dill inflorescences and garlic is one of the classic methods of pickling. The recipe is designed for a 3-liter container volume.

Required components:

tomatoes - 1.6 kg;
dill - 2 branches with inflorescence;
water - 980 ml;
green carrots - 4-5 branches;
sugar - 75 g;
garlic - 3 cloves;
vinegar - 95 ml;
black pepper - 4 peas.

Procedure:

Place sprigs of dill, carrot greens, cloves of garlic, and peppercorns at the bottom of the washed container.
Place the sorted and washed tomatoes in a container. Boil water and pour into a container, wait a quarter of an hour until it warms up.
Pour the cooled liquid out of the container, add granulated sugar, salt and boil.
Pour vinegar into an empty container and add boiled brine.
Close with an airtight lid, turn over and cover until thoroughly heated.

With onions and celery

Salted tomatoes with carrot tops have a pleasant smell, and celery greens will add their aroma to the bouquet of smell. It has a specific aroma, not for everyone, but it’s worth a try.

Necessary components for a 3-liter volume:

celery - branch;
tomatoes - 1.6 kg;
onion - medium;
horseradish - middle leaf;
salt - 25 g;
carrots - 3-4 branches;
water - 970 ml;
granulated sugar - 95 g;
vinegar - 95 ml;
black pepper - 3 peas.

Procedure:

Place the greens at the bottom of the washed container, add peppercorns and halved onion, previously peeled.
Place the selected and washed vegetables, boil the liquid and pour.
After heating for 15 minutes, drain it and boil again, adding the required amount of salt and sugar.
Fill the container with tomatoes with boiling brine. Seal tightly, turn upside down and cover to keep warm longer.

With citric acid

You can preserve tomatoes with citric acid, they have a different taste. But it is worth considering that the vegetables will be more sour. The recipe is presented for a 3-liter volume.

Required components:

granulated sugar - 115 g;
tomatoes - 1.7 kg;
green carrots - 5-6 branches;
black pepper - 3 peas;
salt - 25 g;
citric acid - 5 g;
water - 970 ml.

Procedure:

Place washed and dried carrot branches on the bottom of a washed container, add peppercorns.
Add the washed vegetables and pour in boiling water. Wait a quarter of an hour.
Drain the water from the tomatoes, add sugar and the required amount of salt, and boil.
Pour citric acid into an empty container with tomatoes, pour in the boiling liquid, and close with an appropriate sealed lid.
Place upside down and cover thoroughly.

With aspirin

Zakatka with aspirin is perfectly stored, since it acts as a preservative. It does not affect the taste and smell of the finished product.

Required set of components for a 3-liter container:

tomatoes - 1.7 kg;
carrot tops - 3-4 branches;
water - 970 ml;
sugar - 110 g;
salt - 30 g;
black pepper - 4 peas;
laurel leaf;
vinegar - 65 ml;
aspirin - 3 pcs.

Action plan:

Place the washed and dried tops in a container, add a bay leaf and peppercorns.
Rinse the vegetables, place in a prepared jar, pour boiling liquid and wait a quarter of an hour.
Drain the cooled water, boil again, add the required amount of salt and sugar.
Put crushed aspirin into the tomatoes, add vinegar and pour in boiling brine.
Cover with a tight lid, turn upside down and cover warm to keep warm. Vegetables should be thoroughly heated.

With hot pepper

Necessary components for a 3-liter container:

tomatoes - 1.7 kg;
horseradish leaf;
black pepper - 3 peas;
salt - 33 g;
sugar - 110 g;
carrot tops - 5-6 branches;
water - 970 ml;
vinegar - 95 ml;
jalapeno pepper - ½ pod.

Cooking diagram:

Wash the horseradish tops and leaves and place them in the bottom of a clean container. Add peppercorns and some fresh pepper.
Place sorted and washed vegetables. Pour boiling liquid and leave for a quarter of an hour.
Drain the cooled water, add the required amount of salt and granulated sugar, and boil.
Pour vinegar into an empty container, pour in boiling brine and close with an appropriate sealed lid.
Turn upside down and cover to keep warm.

With green fruits

Required components:

tomatoes - 1.8 kg;
bulb;
bay leaf - 2 pcs.;
carrot tops - 5-6 branches;
water - 970 ml;
sugar - 120 g;
salt - 65 g;
vinegar - 100 ml;
ground red pepper - 10 g;
allspice - 3 peas.

The long-awaited summer is coming to an end, which has given us a good harvest of various vegetables and fruits. This means that winter preparations are just around the corner. This is not surprising, since in the cold frosty winter you really want to feel a piece of summer and decorate the festive table with the generous gifts of summer: tomatoes, peppers, cucumbers, salads, fruits. For this purpose, there are many different recipes for preservation, which allow us, during the autumn-winter period, not to exclude from the diet vegetables and fruits that are available to us only in the summer.

Tomatoes are juicy, healthy and tasty foods. They prevent the formation of cancer, are beneficial for the cardiovascular system, and improve the functioning of the genitourinary system.

We suggest trying a recipe for tomatoes with carrot tops for the winter.

Ingredients:

Cooking method:

The tomato recipe is very simple.

Bring the water to a boil. In one three-liter jar and three liter jars we place 4 sprigs of carrot tops on the bottom, which will give the tomatoes a unique and unforgettable taste. Tomatoes marinated in this way will pleasantly surprise and delight everyone who tries them.

Pour boiling water into the jar of tomatoes to the very top, cover our jar with a lid and leave until fully ripe.

Pour the prepared infusion from the jar back into the pan and add sugar, salt, bay leaf, vinegar, allspice and bring to a boil. Pour the boiling marinade over the tomatoes.

After pouring the marinade over the tomatoes, seal the jars with sterilized lids. Turn them upside down, wrap them in a blanket and leave until cool. Our pickling is ready.

Recipe for sweet tomatoes with carrot tops

Ingredients:

Cooking method:

Wash the carrot tops and tomatoes very carefully. We put four branches of carrot tops in a jar, and put tomatoes on top. Fill the jar with boiling water, cover with lids and leave to brew for 15-20 minutes. Then pour the water into a saucepan and add salt and sugar and let it boil. As soon as the marinade boils, add vinegar. Let it simmer for two minutes. Remove the marinade from the heat and pour over the tomatoes.

Roll up the lids, cover with a warm blanket and leave warm until cool.

Recipe for canned tomatoes with carrot tops

Ingredients:

Cooking method:

Thoroughly wash the tomatoes and carrot tops.

Place 3 sprigs of carrot tops on the bottom of the jar and tomatoes on top. Pour boiling water over it and let it cool. Drain the water and add sugar, salt and vinegar. Bring this marinade to a boil, cover the jar and leave it warm.

The results are incredibly aromatic and tasty canned tomatoes, a little sweet, but at the same time, with a slight sourness.

As you can see, the recipes are very easy to prepare.

Carrot tops are widely used in the modern culinary industry. Surprised? This is not strange at all, most likely you are just used to the fact that the carrot itself is used in food, and its leaves are thrown away. In fact, the kitchen is a place for experimentation, which is why new tastes of everyday dishes are born, for the creation of which traditional spices are not always used. Traditionally, tomatoes are canned with the usual herbs, garlic, sweet peppers, onions and other additives that give them aroma and special taste. Who would have thought that you could prepare tomatoes canned with carrot tops and get a completely new taste for the preparation. The recipe for such tomatoes is simple, in most cases it does not require the addition of the usual spices; carrot leaves can fully compensate for their absence.

Marinate tomatoes with carrot tops: classic recipe

Ingredients:

tomatoes;
carrot stems;
garlic;
laurel;
6 liters of water;
210 gr. table salt;
450 gr. Sahara;
400 ml acetic acid 9%.

Harvesting method:

Wash tight ripe tomatoes thoroughly.
In 3 l. Place 4 sprigs of carrot leaves, 1 clove of garlic, 1 bay leaf on the bottom of the container.
Fill the vessel with tomatoes.
Pour boiling water without spices over the tomatoes, cover, and let sit for a quarter of an hour.
Pour water into a saucepan, cook the brine, adding all the listed ingredients.
Pour the prepared solution over the tomatoes and preserve.
Turn it upside down and wrap it warmly until it cools completely.
We put it away for storage.

Canned tomatoes with carrot leaves: a recipe for the winter

Ingredients:

tomatoes;
6 liters of water;
a bunch of carrot tops;
600 ml apple cider vinegar;
250 gr. granulated sugar;
250 gr. salt;
12 pcs. allspice;
3-4 laurel leaves.

Harvesting method:

Wash the tomatoes and leaves and dry them.
Place greens at the bottom of the jar and fill to the top with tomatoes.
Fill with hot water and let sit for 15 minutes.
Drain the water into a saucepan, add salt, sugar, bay leaves, pepper, let it boil, and finally vinegar.
Pour the prepared brine over the tomatoes.
Roll up the lids.

Tomatoes canned for the winter in a spicy marinade: recipe with carrot stems

Ingredients:

ripe tomatoes;
bunch of tops;
head of garlic;
laurel;
allspice;
carnation inflorescences;
dill (umbrellas);

For 4 liters of brine:

150 grams of salt;
13th century l. Sahara;
25 ml 70% vinegar.

Harvesting method:

Wash and dry the vegetables well.
We wash the jars in advance and sterilize them together with the lids.
Prepare the brine by boiling water and adding all the listed ingredients to it, except vinegar.
Place allspice, cloves, garlic, bay, dill, and several stems of tops into jars.
Place tomatoes on top and pour back into the pan.
Boil again, add vinegar.
Fill the tomatoes a second time and close the lid.

You can include your favorite spices in the preparation.

Recipe for assorted vegetables of green and red tomatoes with carrot tops

Ingredients:

10 young cucumbers;
10-15 small multi-colored tomatoes, including green ones;
¼ head of cabbage;
5 young squash or 2 milk squash;
1-2 pcs. large bulbs;
head of garlic;
a bunch of carrot stems;
3 sweet peppers;
30 gr. salt;
240 gr. Sahara;
400 ml 6% vinegar;
peppercorns.

Harvesting method:

Peel the onion and garlic.
We peel the cabbage head from the top leaves and cut it into pieces.
Peel the zucchini or squash. It is recommended to cut zucchini into slices.
We remove the seeds from the pepper, cut off the stalk, and cut it into 5 parts.
Cut the onion into rings.
Trim the ends of the cucumbers.
Place in boiling water for 6 minutes. immerse cabbage and squash or zucchini.
Place herbs and peppercorns on the bottom of the prepared jar.
Place vegetables on top in any order.
Prepare the brine. Boil water, add salt and granulated sugar, after turning off the heat, pour in vinegar.
Pour in the marinade, not adding up to 1.5 cm of the rim.
Place the jars in a large saucepan, fill with water, 3 centimeters from the top, and sterilize them together with the lids from the moment the water boils for 14 minutes.
Let's roll up.

After complete cooling, put it away for storage.

Pickled tomatoes with carrot tops for the winter

Ingredients:

ripe, firm tomatoes;
carrot leaves;
head of garlic;
horseradish, roots and tops;
salt;
sugar;
mustard plasters.

Harvesting method:

Place some of the herbs and roots on the bottom of the prepared jar.
Place tomatoes tightly on top.
Add the remaining herbs on top.
Fill the tomatoes to the top with cold water. Next, pour everything into the pan.
Regardless of the resulting amount of water, add 50 grams of water. granulated sugar and 120 gr. salt, based on one large jar.
Boil the brine and let it cool.
Pour cold brine over the tomatoes. Place a mustard plaster the size of a box of matches under the lid and close it. Mustard plaster will prevent mold from appearing.

Green tomatoes marinated with carrot leaves: a very tasty recipe

Ingredients:

green tomatoes;
100 ml vinegar;
12 tsp. Sahara;
a pair of onions;
100 gr. salt;
laurel;
carrot stems;
black and allspice;
10 gr. dry red pepper.

Harvesting method:

Wash the tomatoes, dry them, cut them in half.
Wash, peel and cut the onion into rings.
Place the onions and tomatoes in an enamel pan, add cold brine, and leave for 7 hours in a cool place.
After a while, drain the brine, put the tomatoes and onions in jars.
Boil the brine and pour it over the tomatoes.
Place the prepared workpiece in a pan with water for sterilization.
Let's roll up. Let's study. We send it for storage.

Marinated tomatoes with carrot leaves: recipe with citric acid

Ingredients:

ripe tomatoes;
carrot leaves;
garlic;
lemon acid;

For the marinade:

8 tbsp. l. salt;
6 liters of water;
6 tbsp. Sahara.

Harvesting method:

Place the washed tomatoes in pre-washed and sterilized containers and sprinkle well with chopped carrot tops.
Each 3 liters. put 4 cloves of garlic in the container.
Prepare the brine. Bring water to a boil, add salt and sugar.
Pour the solution over the tomatoes, after 10 minutes pour them into a saucepan and boil. We do this twice.
For the 3rd time, put lemon, 8 tsp into the drained brine, boil, pour in the tomatoes.
Let's close. We wait until it cools down and put it away for storage.

Cherry tomatoes with carrot tops: a recipe for spicy food lovers

Ingredients:

3 kg. cherry;
9 tsp. salt;
10 tsp. Sahara;
tops;
3 pcs. chili pepper;
garlic;
15 ml of acetic acid per 1 liter. capacity.

Harvesting method:

Wash the cherry tomatoes, tops, peppers, garlic, clean them, and dry them on a towel.
Chop the hot pepper into thin rings.
Cut the garlic cloves in half lengthwise.
We put cherry tomatoes in liter jars, and in the process add tops, garlic and pepper.
Pour hot water over the tomatoes and set aside for 10 minutes.
Drain the water into a saucepan, add the bulk, and boil.
Pour the prepared brine into the cherry tomatoes, add acetic acid to each jar and close.

Canned tomatoes with cauliflower and carrot tops

Ingredients:

dense ripe tomatoes;
thick-walled sweet pepper;
cauliflower;
garlic;
carrot tops;
8 tsp. sugar per 1 liter. marinade;
3 tsp. acetic acid;
2 tbsp. l. salt.

Harvesting method:

Wash the cabbage, dry it, separate it into inflorescences.
We wash the tomatoes and tops and dry them on a towel.
We prepare containers for preservation and lids in advance.
We place vegetables in jars in layers, topping them with tops.
Pour boiling water, wait 15 minutes, pour into a saucepan.
Cook the brine. Put salt and sugar in the water, and after turning it off, add vinegar.
Pour in the assorted mixture and cover with lids.

Canned tomatoes with fried carrot tops

Preservation with the addition of carrot tops will not surprise anyone. What happens if the tops are not steamed, but pre-fried? The result will certainly please lovers of unusual piquant taste, because it is really noticeably different from similar preparations, and for the better!

Ingredients:

1 l 500 ml water;
75-78 g each of granulated sugar and salt;
40 ml of vinegar essence;
2 clove inflorescences;
5 g allspice;
240 g carrots;
50-90 g carrot tops;
5 garlic cloves;
tomatoes (up to 2 kg).

Preparation:

Rinse the carrot tops with cool water, blot with a napkin and place in oil heated in a frying pan. Fry briefly, stirring occasionally. Remove to a napkin and carefully remove the fat.
Place carrots (pre-cut into beautiful identical circles), garlic cloves (can be whole, can be cut in half), tops, cloves and allspice peas into a 3-liter container.
Place the tomatoes without tamping.
Pour boiling water over the contents of the container, wait a couple of minutes (no more than 5!), and drain the liquid into a small saucepan. Add granulated sugar and salt.
Boil the marinade, immediately after boiling pour in the essence. Immediately pour the liquid into the jar of tomatoes and seal.

Cooling - upside down, under a warm towel or blanket.

Miracle recipe for preparing tomatoes with carrot tops (video)

Tomatoes are a universal product that is ideal for both fried potatoes and a holiday table. Regular consumption of this vegetable guarantees the supply of all necessary vitamins and minerals to the body, and it does not matter at all whether you eat them fresh or cook the tomato. There are many ways to use tomatoes in cooking: from all kinds of salads and fruit drinks to sealed salads, assorted salads, or just tomatoes in a marinade. Even after minor heat treatment during the preservation process, these vegetables retain the lion's share of useful and nutritious substances, which is very important.

An interesting ingredient in the form of carrot tops gives an unusual taste to pickled tomatoes. The marinade turns out to be special, and the tops also give an unusual appearance to the finished dish. This is very convenient - chop the carrots into soup, and use the tops for preparation. You can surprise your guests and loved ones with these pickled tomatoes with carrot tops. The tasty preparation is suitable for main courses and any feast.

Tomatoes contain approximately the same complex of vitamins as lemons and oranges. In terms of iron and magnesium content, tomatoes occupy one of the first places among vegetable crops. Every 100 gr. tomato contains about 300 mg. potassium, which plays an important role in maintaining normal function of the cardiovascular system. Tomatoes promote better hematopoiesis, stimulate peristalsis of the biliary tract and intestines, participate in the healing of the latter and have a diuretic effect. As a low-carbohydrate and low-calorie product, tomatoes are included in the diets of patients with diabetes and obesity. The use of tomato puree and tomato paste in dietary nutrition is limited due to their saltiness.

Drinking tomato juice on an empty stomach is not recommended, especially for people suffering from diseases of the gastrointestinal tract. By consuming tomatoes with olive oil and lemon juice, you can get the perfect combination of lycopene and antioxidant that is most beneficial for humans.

And so, the time has come for the tomatoes to ripen and, of course, if there is an abundance, we try to prepare tomatoes for the future for the winter. Then just get pickled vegetables and enjoy their taste all winter.

Required:

Tomatoes - I had almost 2 buckets, of which 1/2 a bucket of good large tomatoes and almost 1.5 buckets of cherry tomatoes (red and yellow).
Garlic - 3-5 cloves for each jar (to your taste)
Bay leaf - 2 liters each. per jar
Black peppercorns - 5-8 peas per jar.
Allspice peas - 3-5 pcs. peas in a jar - to taste.
Dill umbrellas - I put 1-2 umbrellas per jar.
Carrot tops - a bunch per jar - you can take any quantity of tops.
Vinegar 70% - per 1 liter jar. - 0.5 tsp, per 1.5 liter jar. - 3/4 tsp, for 2 liters. jar - an incomplete dessert spoon and a jar with a volume of 3 liters. - half a tablespoon.
You can also put cherry leaves, currants, bell peppers in jars - it’s all at your discretion.

For marinade - brine: for 1l. brine

It took me 5 liters for the indicated amount of tomatoes. brine. Of course, this depends on how you fill your jars with tomatoes. I didn’t pack the tomatoes too tightly so that they wouldn’t burst. Naturally, each tomato can be pricked with a needle or wooden skewer (so that they don’t burst at all), but I don’t do this.

Water - 1 l.
Salt - 2 tbsp. without top
Sugar - 5-6 tbsp. - without top.

Tomatoes according to this recipe turn out very sweet, if you don’t like them, you can add sugar to your taste - for example, 2 tbsp. salt and 2-3 tbsp. Sahara.

How to prepare pickled tomatoes with carrot tops for the winter:

First we need to prepare the jars by washing and sterilizing them. We also wash the lids and boil them separately in water. We also prepare all the seasonings, herbs and garlic - which we clean and wash thoroughly under running water. We pick carrot tops from the garden beds and rinse them under water. Wash the tomatoes thoroughly and place them on a surface that can be covered with a towel first so that the water drains from the tomatoes. All is ready.

Place in prepared jars: garlic, bay leaf, black peppercorns, dill umbrellas and carrot tops.

I just put it in the jars on one side. If desired, the tops can be distributed throughout the jar.

According to the recipe, the tops are generally placed on a quarter of the jar at the bottom, I decided to make test preparations with a small amount of carrot tops.

Now we begin to place the tomatoes.

In large 3 liter jars. I put in large tomatoes. I decided to put cherry tomatoes in smaller jars, which I have in different colors: red, pink and yellow (round and light bulb). These are the beautiful jars I got.

While we are laying out the tomatoes, put the brine on the stove to boil. Pour water into a saucepan (I got 5 liters), bring it to a boil (with the lid closed) and add salt and sugar per 5 liters. water (or the volume that you need. In total, I got it - 10 tbsp. salt + 30 tbsp. sugar.

When the brine has boiled, we begin to fill the jars with tomatoes to the top. Fill all the jars and leave them for 10-15 minutes. Drain the brine from the jars into the pan again and bring to a boil. Add vinegar to each jar. And a second time we fill the jars with boiling brine.

Cover the jars with lids and roll them up. Turn the closed jars over onto the lid and leave them in this position until they cool completely. These are the beautiful tomatoes with carrot tops that I got. And then - in winter it will be very nice to open a jar of these tomatoes for dinner.

Pickled cherry tomatoes can be used to decorate any dish. Cook with love, make a variety of preparations - make your family happy!

Svetlana and my family wish you bon appetit kulinarochka2013.ru!

Salted tomatoes with carrot tops - recipe with photo

Tomatoes with carrot tops for the winter

What is this? Why add carrot tops to jars of tomatoes, you ask?! Meanwhile, this is a very interesting recipe: canned tomatoes with carrot tops taste sweet, with a pleasant sourness and a magical aroma. They are intact, do not burst, are perfectly stored and do not become cloudy.

The peculiarity of the recipe is that you do not need to use the classic set of spices and herbs for canning. You won't need any dill, garlic or bay leaf. Instead, carrot tops are added - they are full of vitamins and valuable nutrients. It is not without reason that our ancestors prepared decoctions and tea from the tops, adding them to salads and snacks (but there are also contraindications, be sure to study them before consuming).

In today's recipe with photos, I will tell you in detail how to seal tomatoes with carrot tops for the winter in three-liter jars. Don't worry, there won't be any carrot flavor. During the long-term marinating process, the tomatoes will take on only a subtle, barely noticeable aroma from the green bunch. The main thing here is to let the preparation brew properly. The first sample can be taken no earlier than after 4 months, but it is better to wait 5-6 months. During this time, the tops will have time to impart to the fruits that same characteristic taste, which makes this preparation unusual and unique.

Cooking time: 20 minutes

Ingredients

tomatoes - approximately 2 kg
carrot tops - 6 sprigs
black peppercorns - 6 pcs.
water - 1.5 l
salt - 1.5 tbsp. l.
sugar - 5 tbsp. l. no slide
9% vinegar - 80 ml

Cooking tomatoes with carrot tops

First of all, you should sterilize the jars, boil the lids, rinse the vegetables and tops in running water. Before canning tomatoes with carrot tops, you need to prick each fruit with a toothpick in the area of the stalk. 3-4 punctures are enough so that the tomatoes do not burst when heated and air comes out of them freely.

At the bottom of the jars I put black peppercorns and tops - the same green tails that are usually thrown away when peeling carrots; you only need “fluffy” branches, without hard stems. Do not add too many tops, 2 pieces per liter are enough, that is, 6 branches per 3-liter jar. No other spices need to be added.

I fill the jars with tomatoes to the very neck. I try to lay them tightly, but without pressing, so that the fruits do not burst.

I fill it with clean boiling water (no additives). Cover with lids for 15 minutes. Then I drain the water into the pan. It is most convenient to use a plastic lid with holes for draining water. If you don’t have one, just hold the lid with your hand and carefully drain the hot water.

Based on the liquid that was poured into the pan, I prepare a brine - add salt and sugar. As soon as it boils, add vinegar and immediately remove from heat. I pour boiling brine over the tomatoes and tops. I roll up the lids, turn them upside down and leave them for a day so that the preservation cools under the fur coat.

As soon as it cools down, you can transfer it to a cellar or dark pantry for storage.

It is best to take a sample after 5-6 months, on New Year’s Eve, when the tomatoes are properly marinated. The total shelf life is 1 year.

Canned tomatoes with carrot tops do not burst, come out whole, taste sweet, have a pleasant sourness and a magical aroma.

Tomatoes with carrot tops for the winter - recipe without sterilization

For several years now, canned tomatoes with carrot tops have become very popular in winter preparations. The recipe became a mega hit! Every now and then they ask: “How to prepare such a preparation? It's complicated? Is it true that it is very tasty? Can you give me the recipe!..."

I will answer all questions at once: “Yes, it’s very tasty! I can’t even find words for how delicious it is! And preparing such a preparation for the winter is a couple of trifles; it couldn’t be simpler...”

And at least one fact speaks about the taste: an open liter jar lasts for a maximum of 10 minutes. If you put tomatoes on the table in a salad bowl for lunch or dinner, then while you are setting the table, cutting bread, preparing cutlery, the salad bowl is emptying right before your eyes. But they haven’t even sat down at the table yet.

Another important fact: when the fruits in the jar run out, start brining. And it gets drunk as quickly as the tomatoes run out. It tastes no worse.

Therefore, if you are engaged in preparations, then you should definitely cook in this version! Moreover, the recipe is actually as simple as two and two. No spices are needed, jars do not need to be sterilized. They just made the brine, poured it in, drained it and poured it in again. That's the whole recipe!

But let's take a closer look at the recipe. So that everything works out for you for sure. So that the banks don't fly up. And so that summer tomatoes will delight us during the long winter!

Tomatoes with carrot tops for the winter, step-by-step recipe

tomatoes - 15-20 medium-sized specimens per liter jar
carrot tops - 4-5 sprigs per liter jar
aspirin - 1 tablet per liter jar (optional)

Brine (per 1 liter of water):

1. Prepare the jars. It is very convenient to prepare tomatoes in liter jars. We opened it once and ate it right away. But I also prepare two-liter ones. It's good to have a jar like this when guests come over. This appetizer is always a hit, so guests always eat it with great pleasure.

2. Wash jars using soda or any cleaning agent. Then we sterilize them using one of the known methods. They can be scalded with boiling water by pouring 1/3 of it into the jar. Let the boiling water stand for 10 minutes, then shake it from side to side so that it gets on all the walls and drain. Immediately cover with a boiled lid.

You can fill a pan with water and place a colander on it. And place the jar in it with the neck down. After the water boils, hold the jar over steam for 10 minutes. Then remove and cover with a lid.

Or the jars can be sterilized by placing them in the oven.

3. It is better to take small tomatoes for this recipe. They are less capricious. In addition, they are better soaked in brine and taste better.

I use my own homegrown tomatoes. Of course, they do not ripen in my garden; we pick them when they are green. But when they begin to ripen, I select small specimens and slowly begin to make them. Today I collected them for one two-liter and three liter jars. Usually I try to prepare 15 liters of them this way per season.

It is not necessary to use completely ripe fruits for this recipe. You can also take slightly pink ones. They will also be very tasty.

4. Wash the tomatoes, place them on a towel and let the water drain.

To prevent them from cracking, prick them with a needle or toothpick in the area of the stalk. This will help them remain safe and sound.

5. Wash the carrot tops, sort them, remove damaged branches. It is advisable to take tops from large carrots. Such tops have already gained strength, and they will make a tasty brine. This means the finished product will also be delicious.

6. Place three or four branches of tops on the bottom of sterilized liter jars, and the coarse stems can be cut off and placed at the very bottom. And the branches are beautifully distributed along the walls of the jar. If you use larger jars, then put more branches in them.

7. Fill the jars with tomatoes to the very top.

8. Place a couple more small sprigs of tops on top.

9. Now let's start preparing the brine. For a liter jar we will need approximately 0.5 liters of water. Since I got 5 liters of tomatoes, I will need 2.5 liters of water. I will prepare a brine using 3 liters of water. It's better to have some left than not enough. Then I’ll use the leftovers to make lightly salted cucumbers.

10. Pour the required volume of water into a large saucepan. Add the required amount of salt and sugar. Since I have 3 liters of water, I add 3 tablespoons of salt and 12 tablespoons of sugar into the water.

This amount varies in different recipes. Somewhere more salt is added, somewhere less sugar. I tried experimenting with different amounts of them, and this recipe turned out to be the most delicious of all.

The preparations are slightly salty, more sweet. And that’s why the brine is very tasty.

11. Bring the brine to a boil, stir until the salt and sugar dissolve, and let simmer for 3-4 minutes. Then pour the tomatoes right up to the neck. Cover with lids. And leave it to warm up for 10-15 minutes. Pour the remaining brine into another pan. We will still need it to top it up when we refill them.

12. Using a lid - a sieve with holes, pour the brine back into the pan.

13. Put the brine back on the fire and let it boil. Along with it we also put the brine that we have left unclaimed. To add it to jars of tomatoes if necessary.

14. At this time, jars with contents should be covered with lids.

15. As soon as the brine boils, let it simmer for 5 minutes. And pour it into the jars again. Let stand for 7-10 minutes. And pour it back into the pan, which we put on the fire to boil.

16. Now aspirin comes into play. I will say right away that you will not find it in any recipe. This is our secret family ingredient. And for me this is a kind of “safety cushion”. I add aspirin to all recipes for canning cucumbers and tomatoes. Aspirin does not affect the taste in any way, but it does not affect storage. With aspirin, jars do not “explode” and are stored for a long time.

But this is at your discretion. You don't have to add it. Tomatoes with carrot tops can be preserved without aspirin.

If you still decide to add, then add 1 tablet per liter jar. It needs to be crushed and put directly into the jar before pouring the brine.

17. When the brine has boiled for the third time, pour it into the jars again, but not to the very edge. Then add a spoonful of 9% vinegar to each liter jar, not to be confused with essence. Now add brine to the very edges so that when closing the jar, a little brine spills out. If there is not enough brine, add it from the reserve pan, in which it must also boil. Cover with a lid and do not open it again.

If you accidentally open the lid, add hot brine again to the very edges. Cover with a lid and wait until the air bubbles come out.

18. Let the tomatoes sit for a while, while rotating the jar from side to side to release any air bubbles.

19. Then tighten the lids using a seaming machine. Turn over and cover with a blanket.

20. Leave until completely cooled for a day.

21. Check after a day to see if the jar is leaking. If everything is fine, then turn it over and leave it for two to three weeks for observation.

Tomatoes with carrot tops should be thoroughly infused. Try not to open them ahead of time. Let it sit for at least two months, preferably three. Then they will be just right.

What to do if the jar is leaking or the lid has lifted

If the next day you see that the jar is leaking, it means you did not close the lid tightly. In this case, open it and you have two options

You can re-preserve such a jar. To do this, you need to drain the brine through a lid - a sieve into a pan, and boil it for 5-7 minutes. Then pour it back into the jar, cover with a lid, and let stand for 5 minutes to release any air bubbles. And screw the lids back on.
Leave the tomatoes in the jar and put them in the refrigerator. Eat after two days, like lightly salted ones. It is not advisable to use brine in this case.

If you decide to remake the preparations, their taste will no longer be quite the same as in normal jars. The view may also be lost. Tomatoes may burst and go limp. But you will be able to eat them.

If the lid of the jar lifts after a week, or two, or later, then the fermentation process has begun in the jar. It can occur for several reasons

jars or lids are poorly washed and sterilized
poorly washed tomatoes or tops
if the brine did not boil, and you poured it into a jar
if there is air left in the jar
if the lid is not closed properly

Such canned products should absolutely not be eaten. It should be thrown out without any regret!

If you follow all the stages of conservation, then none of this will happen. And tomatoes with carrot tops, as well as in their own juice, will delight you with their taste and bright appearance all winter. What I sincerely wish for you.

The most popular recipe is tomatoes with carrot tops! Delicious sweet tomatoes for the winter - detailed step-by-step instructions with photos. Aspirin - as a preservative.

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