Pickling tomatoes with carrot tops. Tomatoes with carrot tops. Recipe with step-by-step photos

There are probably practically no families who do not stock up on a variety of preserves for the winter, because few people do not like to enjoy, for example, salted tomatoes from a jar. Moreover, every housewife has her own special recipe their preparations. One of interesting options canning are tomatoes with carrot tops. The recipe is simple, but incredibly delicious!

Taste and characteristics of the product

Carrot tops not only give the preservation a certain decorative quality, it also gives it a rather interesting taste and aroma, and the marinade itself makes it really unusual. The tomatoes turn out sweet, and some skillful housewives even bake bread and gingerbread using the brine from them. It is noteworthy that no special spices are needed here; their role is played directly by the tops.

Features of product selection

Experienced cooks advise using small or medium-sized tomatoes for twisting, since they absorb brine better and ultimately turn out more tasty.

Important! In this case, it is not necessary to use completely ripe fruits. Slightly pink ones will also work, they will also be very good.

It is better to use tops from large carrots, because they have already gained strength, and this affects the taste of the brine, and, accordingly, the tomatoes too.

Step-by-step recipe with photos

Now let's move on to the recipe - let's figure out what and how much is needed, and in what sequence to do everything.

Required Ingredients

The composition was taken based on 2 liter jars:

tomatoes - about 30 pcs. (small);
carrot tops - several bunches;
sugar - 4 tbsp. l.;
salt - 1 tbsp. l.;
table vinegar (6%) - 70 ml (if you take 9%, then 50-60 ml is enough);
boiling water.

Kitchen appliances and supplies

You don’t need a lot of equipment for this preparation. The most important thing is glass jars. The second important equipment is iron lids for closing.

Cooking process

Pickling tomatoes is not difficult at all:

Important! To prevent the fruits from cracking, pierce them several times with a needle or toothpick near the stem.

How to properly store the workpiece

Preservation is best stored in a basement or cellar, but it can also be stored in an apartment, for example, in a storage room. The main thing is that the place is dark and cool. It is recommended to let the twists brew for at least a month, or preferably three, since it takes time for the tomatoes to soak in and acquire their full flavor.

At the right conditions Cans of preserved food can be stored for a whole year, but this is unlikely to happen - it is doubtful that such a yummy product will survive after the winter.

What to serve tomatoes with

These tomatoes can be served with anything - with hot potato dishes, with meat, and even as a separate snack for strong drinks. It all depends on your imagination and taste preferences. In general, you can’t spoil any table with pickled tomatoes.

Helpful tips: what to do if there are signs of fermentation and cloudiness in tomatoes

If you see the first signs of spoilage of the preserved food, immediately place the entire contents of the jars in a separate container, wash it in a 2-3% salt solution (20-30 g per 1 liter of water) and put it back into clean sterilized jars.

Strain the old brine through several layers of gauze, boil and pour it over the tomatoes. If there is not enough brine, prepare fresh one. Sterilize and seal the filled jars.
Now you know new recipe marinated tomatoes. Agree - it is absolutely simple. And you will learn about the taste of such preservation in winter, when you open the first jar. And we are sure that you will not regret it. The main thing is to stick to the recipe and you will certainly succeed.

Tomatoes with carrot tops for the winter - unusual recipe conservation, which is not known to all housewives. But it is these greens that fill vegetables with an unusual taste and aroma. According to recipes, fruits are preserved in their entirety. In addition to carrot tops, various spices and seasonings are added to the preparation depending on taste preferences.

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

As a rule, cooks use carrots in preparations, but only the root vegetable itself. And the tops are fed to animals. But greens contain a large set useful substances and vitamins. There is no less carotene in it than in the root vegetables themselves. In the old days, carrot tops were used to make tea and salads. There is no need to use any spices when using green leaves. Even without them, the preparations turn out tasty and can be stored for a long time.

Important! There is no need to open a can of tomatoes right away, because all the flavors appear after 4-5 months.

Required Ingredients

To prepare canned or pickled tomatoes, use small red, yellow, orange color. They should be dense and fleshy. The fruits are washed, the stalks are removed, and pierced with a needle, toothpick or the sharp tip of a knife in the area where the stalk is attached. This must be done for two reasons. Firstly, pierced fruits do not burst. Secondly, when pouring, they are quickly saturated with brine.

Carrot tops are taken from healthy plants. It should be fresh, strong, juicy green. Since there may be dust and grains of sand on the leaves, it is thoroughly washed in several waters. Salt, sugar and vinegar essence are used as preservatives. The amount of these ingredients depends on the recipe. Some cooking recommendations contain different seasonings, garlic, lemon juice, onions. After washing, vegetables and herbs are laid out on a dry towel to completely drain the water.

Kitchen appliances and supplies

No special equipment is required for canning tomatoes with carrot sprigs for the winter:

liter or three liter jars;
tin or screw caps:
Seaming machine:
pan for boiling brine;
measuring spoon.

To preserve pickled tomatoes, the main thing is to prepare the jars. They are washed thoroughly in hot water with soda, then subjected to heat treatment:

steam over boiling water: 3-liter jars for at least 20 minutes, liter jars for about 15 minutes;
roast in the oven for about 20 minutes at a temperature of 50 degrees;
in the microwave: pour water into each jar to a third of its volume and keep it on high heat until the liquid boils;
After washing, the lids are either boiled or kept over steam for about 20 minutes.

More often, liter glass containers are used for pickling. They are convenient because the contents are eaten in one sitting. Two- and three-liter glass jars are suitable for treats large quantity guests.

Attention! Carefully prepared jars and lids are the key to successful winter storage of canned or salted tomatoes with carrot tops.

Cooking process

Preparing pickled tomatoes is a simple process, although each recipe has its own nuances. The main stages of work are presented below step by step along with a photo:

Step No. 1. Carrot branches are placed on the bottom, a few tomatoes on top. The process then continues until the jars are filled. Top layer- tops.
Step No. 2. Boil in a saucepan clean water(preferably not from the tap) and fill the jars with tomatoes and carrot tops. Cover the top with lids and leave for 20 minutes.
Step 3. When the water has cooled, pour it from the jars back into the pan. Since the fruits will absorb some of the liquid, add a little water and boil again. The filling procedure can be repeated, especially when jars of pickled tomatoes are stored in a kitchen cupboard during the winter.
Step No. 4. After the last pour, add salt and sugar to the water, mix and boil again. When the water begins to boil, carefully add vinegar.
Step No. 5. Fill the jars with boiling marinade to the very edge of the neck. The less empty space, the better the preservation will be stored in winter.
Step No. 6. Roll up the jars hermetically, place them on the lid and wrap them in a blanket or thick towel.

Most often, preparing tomatoes for the winter with carrot tops does not require sterilization due to several fillings and cooling of the jars under a fur coat. Another point that must be checked is whether the can is leaking after seaming. If liquid leaks out, it means the container is not sealed properly. The brine needs to be drained and boiled again. Use new lids for rolling.

Marinated tomatoes with carrot tops for the winter

According to the recipe, it is necessary to prepare such products for liter jar:

ripe tomatoes;
2 cloves of garlic;
5 sprigs of carrot tops;
1 dill umbrella;
3 black peppercorns;
15 g sugar;
60 g salt;
½ tsp. vinegar essence;
0.5 liters of water.

Recipe Features:

First, prepare the ingredients.
3-4 punctures are made on each tomato in the area of the stalk and placed in jars.
Place some tops and dill sprigs, a few peppercorns, garlic on the bottom of the jar, and fruit on top so that there are fewer voids left. The top layer is greens and remaining seasonings.
This recipe requires one pour of boiling water. Then a marinade is prepared from it with sugar and salt.
Half a tsp. the essences are poured directly into the jar - this is a feature of the recipe.

After cooling, the rolled up jars are put into the basement or refrigerator.

Canned tomatoes with carrot tops

Another recipe for preparing tomatoes for the winter. The fruits are spicy and are quickly eaten. There isn't even any brine left. After all, it is sweet and sour, since the recipe does not require salt.

Workpiece composition:

firm tomatoes;
carrot leaves;
water – 5 l;
sugar – 8.5 tbsp. l.;
vinegar 6% - 250 ml, it can be replaced with 500 ml apple cider vinegar;
bay leaf– 3 pcs.;
allspice peas – 15 pcs.;

Features of the recipe for pickling tomatoes with carrot tops:

Place washed and dried fruits and greens into sterile jars and pour boiling water to the very edge of the neck. Cover with a lid and leave for half an hour.
When the water has cooled, you need to pour it into a saucepan, sugar it, add the rest of the ingredients (except vinegar) and put it on the stove.
When the brine boils, pour in table vinegar.
Fill the tomato jars with liquid and seal tightly.
Place the jars on the lids in a convenient place and wrap them in a thick towel for sterilization.

Attention! Since tomatoes with carrot leaves canned for the winter contain vinegar, the preparation can be safely stored on the bottom shelf of the kitchen cabinet.

Recipe for tomatoes with carrot tops, celery and onions

Celery is a herb with a specific taste, so not everyone likes it. But it is this, together with carrot tops, that gives pickled tomatoes a special taste and aroma. To fill a three-liter jar of pickled tomatoes for the winter, you need to stock up on:

1 branch of celery;
1.6 kg of ripe tomatoes;
1 head onions;
1 horseradish leaf;
4 carrot branches;
95 g granulated sugar;
25 g table salt without additives;
95 ml table vinegar;
3 black peppercorns;
1 liter of water.

Recipe details:

Peel the onions, rinse, dry and cut into two parts.
Place prepared tomatoes, onions, peppers and green leaves in a jar.
Pour boiling water over and keep covered for a third of an hour.
Boil the drained water again and prepare a marinade based on it: salt, sugar, then pour in vinegar. Boil for 3 minutes.
Pour marinade up to the neck, roll up the jars with sterile lids.

After additional sterilization, the cooled jars are stored in any cool place.

Tomatoes with carrot tops and citric acid

Many housewives believe that citric acid is more beneficial than vinegar essence. This recipe uses this preservative. To prepare for the winter, tomatoes are marinated in three-liter jars. You can take 1 liter container if you wish.

Ingredients for one jar:

sugar – 180 g;
salt – 45 g;
carrot leaves;
citric acid – ½ tbsp. l.

Important! According to the recipe, no other seasonings or spices are added to the tomatoes, except carrot tops.

How to proceed:

Tomatoes and carrot tops are prepared in the traditional way: sorted, washed, dried. Punctures are made on the tomatoes.
After placing the fruits and herbs in a steamed jar, the first heat treatment is carried out: pour regular boiling water over the contents. The tomatoes sit in hot water for at least 20 minutes.
The water is poured into the pan and boiled again. You can prepare a marinade from salt and sugar, add it to a jar citric acid and pour over the tomatoes. You can change the recipe a little: pour salt, granulated sugar and citric acid directly into the jar, then add boiled water.

Roll up, turn upside down, wrap. Store cooled jars in winter in any cool place.

Tomatoes with carrot tops, garlic and dill

Tomatoes are a non-perishable product; they can last a long time. You can preserve this vegetable in winter by canning. Carrot tops are used as a spicy and aromatic seasoning. For a 3 liter jar you will need:

ripe dense tomatoes of any color;
2 pcs. bay leaf;
2-4 garlic cloves;
4-7 black peppercorns;
1-2 dill umbrellas;
3 branches of carrot tops;
1 tbsp. l. vinegar essence;
150 g granulated sugar;
60 g non-iodized salt;
1 liter of water.

Advice! Cherry and currant leaves and sweet pepper are added for flavor.

Features of the recipe:

The ingredients are thoroughly washed and placed on a dry towel.
First, add the greens, then tightly dried fruits, peppercorns, bay leaves, cloves of garlic, and dill umbrellas.
Pour boiling water over. Keep covered for 10-15 minutes.
While the tomatoes with carrot tops are being heat treated, prepare the second filling. To prepare it, unlike other recipes, you do not use water from a jar, but pour it into a clean pan.
When it boils, pour the contents of the jars again and leave for another third of an hour.
Now drain the water from the tomatoes and tops into a saucepan and boil.
Place salt, sugar, vinegar in a jar and pour boiling water over it one last time.
The fruits must be rolled up hermetically, otherwise the brine may become cloudy and the jars themselves may explode.

Some housewives change the recipe. They cut the garlic cloves into cloves and carefully insert each one inside the tomato. It turns out tasty and unusual.

Spicy cherry tomatoes with carrot tops

Many housewives prefer for pickling for the winter small tomatoes cherry Regardless of the ingredients and recipe, the preservation of such fruits is different. If medium-sized tomatoes can be filled with boiling water up to 3 times, then for cherry tomatoes this can be fraught. The fruits will simply burst, which will lead to spoilage of the preserved food.

You also need to pay attention to the fruits themselves. You need to choose dense, unripe berries. As for spices and herbs, it all depends on the family’s taste preferences, as well as on the recipe. Spicy cherries are obtained from capsicums; with red fruits, the preparation turns out to be hot.

Recipe ingredients:

carrot leaves - 1 bunch;
hot pepper – 2 pcs.;
garlic cloves – 6 pcs.;
vinegar - 1 tsp. on the jar.

Attention! Cherry tomatoes with carrot tops are preserved in liter jars for the winter.

Cooking steps:

Vegetables and herbs are dealt with traditionally: washed and dried.
You need to wear gloves when handling hot peppers to avoid burning your hands. You can leave seeds in the fruits if you really need them. sharp billet. The pods are cut into rings.
Garlic cloves are peeled, washed and divided into two halves.
Place carrot tops, peppers, garlic in jars in layers and pour boiling water over them. Keep cherry tomatoes for no more than 10 minutes.
The liquid is poured into a saucepan, granulated sugar and salt are added. After the water boils, add vinegar according to the recipe.
After rolling and cooling under the fur coat, put the jars in a cool place for the winter.

If you like black peppercorns, bay leaves, and clove buds, then you can add them to pickled hot cherry tomatoes for the winter. Even if these seasonings are not in the recipe. It must be remembered that the amount of seasoning should be minimal so that the preparation does not become bitter.

How to properly store the workpiece

Make preparations for the winter various recipes– initial stage. Now you need to think about where and how to store the products. As a rule, canned products, the preparation of which followed the technology, are stored at room temperature or in the refrigerator until the new harvest.

If a cellar or basement is used to store cans of tomatoes with carrot tops, then cans of tomatoes with carrot tops can be stored for at least 3 years.

What to serve tomatoes with

Marinated, salted, canned tomatoes with carrot leaves according to recipes with various seasonings and spices - a real storehouse of vitamins. You can't do without them in winter. Good tomatoes with mashed potatoes, With meat dishes. None festive table winter is impossible without tomatoes. Just no best snack with strong drinks.

What to do if there are signs of fermentation and clouding of tomatoes

Having prepared tomatoes for the winter, you want to keep them in perfect condition. But sometimes the brine in the jars becomes cloudy and small air bubbles appear - this begins the fermentation process.

There is no need to throw away the workpiece; the situation can be corrected. The tomatoes are taken out of the jar and washed in a saline solution (take 20-30 g of salt per liter of water). After this, they are transferred back to the steamed jars. The brine is filtered through several layers of gauze, placed on the stove and boiled. You can make a new marinade. All that remains is to roll up the cans and put them away for storage.

Important! The taste of the tomatoes will not be affected by this procedure.

Conclusion

Tomatoes with carrot tops for the winter are prepared according to different recipes. Classic version does not involve spices and seasonings. But every housewife has her own secrets and twists that help prepare delicious preparations. One of the proven recipes is described in the video.

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

We will need:

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):

salt - 1 tbsp. heaped spoon
sugar - 4 tbsp. spoons
vinegar 9% - 1 tbsp. spoon

Preparation:

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 with one of known methods. They can be scalded with boiling water by pouring 1/3 of it into the jar. Let the boiling water sit for 10 minutes, then swirl it from side to side until 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.

If you have a convection oven, you can sterilize jars in them. Below is a video on how to do this.

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 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 it will work delicious pickle. This means the finished product will also be delicious.

6. Place three or four sprigs 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.

IN different recipes this number varies. 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. Together 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, top it up again. hot pickle 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 to observe.

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.

Video on how to cook tomatoes with carrot tops at home

This recipe is very popular, many people look at it and cook it. And that’s why we made a video so that no one would have problems preparing such a preparation.

In fact, the recipe is simplest. When you make tomatoes using it for the first time, you will immediately understand this.

Friends, if after watching you still have questions, ask them in the comments. I will be happy to answer them.

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 away without any regret!

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

Bon appetit!

Tomatoes with carrot tops: secrets of harvesting for the winter

5 (100%) 3 votes

Carrot tops are always thrown away without regret. And it was completely in vain - scientists have found that in terms of the content of useful substances, carrot leaves are in no way inferior to the root vegetable itself. In addition, it has a pleasant aroma and appetizing decorative properties. In home preparations, the tops are used as an alternative to spices. Canned tomatoes with carrot tops are especially tasty.

Tomatoes, canned with carrot leaves

Choose small tomatoes and all the same size. Otherwise, large fruits will “understeam” and ferment, while small ones will spread and turn into mush.

Quantity of products based on 4 large jars or 8 “one and a half jars”:

7 kg of unripe tomatoes, be sure to take elastic, slightly unripe fruits;
1 bunch of carrot leaves, weighing about 150 g;
200 gr. Sahara;
50 grams of table salt;
350 ml vinegar 9%;
5 liters of water.

Rolling up:

Wash the selected vegetables and leaves thoroughly. Dry.
Prepare the available container in any way.
Place 5-6 carrot leaves on the bottom of the jars.
Place tomatoes of the same size and variety on top.
Pour boiling water over the prepared products and cover with lids.
After a quarter of an hour, pour the slightly cooled infusion from the jars into the pan.
Bring to a boil and add salt and sugar to the marinade. If necessary, add boiling water to the solution to the volume required by the recipe.
Turn off the heat, add vinegar, stir.
Pour the marinade over the vegetables and tops and roll up. Place the finished canned food upside down and insulate it.

The greatest taste effect will be achieved in about three months.

Marinated tomatoes with vegetables and carrot tops

Not everyone loves canned tomatoes. Some people prefer pickled peppers. Some people prefer crispy cucumber.

The proposed recipe is designed to satisfy the tastes of all family members. And carrot leaves will successfully replace regular seasonings, and will give vegetables an interesting, slightly sweet taste.

Proportions and ingredients for preparing 5 liter assorted jars:

20 pieces of small gherkin-type cucumbers;
20-25 pieces of cherry tomatoes or any other, only the smallest ones;
half a head of cauliflower;
10 pieces of very young squash or 2 zucchini, also young;
25 pieces of shallots or onion sets, you can also take 2-3 regular onions;
2 heads of garlic;
5 bell peppers;
a large bunch of carrot tops;
half a glass of regular salt;
120 gr. Sahara;
2 liters of water;
200 gr. vinegar 6%;
peppercorns.

Peel the skins of the onion and garlic.
Separate the cabbage into small florets.
Do not remove the skin from squash and zucchini. If using zucchini, cut them into slices about 1.5 centimeters thick.
Peel the pepper from seeds and stalks, cut into 4-6 pieces. Often at the market, especially at the end of the season, very small bell pepper– this is an ideal option.
If there are onions in the preparation, chop them into rings of medium thickness.
Cut off the ends of the gherkins.
Place cabbage and squash (or zucchini) in boiling water for 5 minutes.
Prepare the container.
Wash and cut the tops into 1 cm pieces.
Place herbs and 5 peppercorns at the bottom of the jar.
Next, lay out the prepared vegetables in layers. Alternate all products yourself depending on texture and color. The order of layout will not affect the taste.
For the marinade, boil water with salt and sugar. Turn off the heat, add vinegar, stir.
Fill the jars without adding 1.5-2 cm to the neck so that the marinade does not splash out during sterilization.
Sterilize with lids for 12 minutes. Consider the time from the moment the water boils under the jars.
Roll up and turn over, wrap.

Readiness will occur in 2 weeks.

Tomatoes pickled with carrot tops

Our grandmothers had many children and did not have a single drop of free time.

They had no gas and glass jars, seaming machines and food processors. All vegetable preparations for the winter were carried out in barrels directly in the cellar.

Nowadays, this method is impractical, but the taste of slightly harsh and spicy pickles, familiar from early childhood, can be quite reproduced in city apartments. Moreover, this method of preparation does not require a lot of time.

Source products:

ripe but not overripe tomatoes;
carrot leaves, garlic, horseradish root and leaves;
salt;
sugar;
ordinary mustard plasters.

How to salt in three-liter jars:

Place some of the herbs and chopped roots at the bottom of clean, fat-free jars.
Pack the tomatoes tightly to the narrowing point of the jar.
Add leaves and tops on top.
Fill cold water to the top.
Then drain the water - this will be the required amount of liquid for the brine.
Mix water with sugar and salt - 2 tbsp. spoons of sugar and 4 tbsp. tablespoons of salt per large jar of vegetables, regardless of the resulting volume of water.
Boil the brine, cool, strain if necessary, since sometimes table salt contains a lot of sand.
Fill the jar with cold solution, put a piece of mustard plaster the size of matchbox, close. Mustard plaster will protect the pickles from mold.

Store in a cool place for a month.

If you want to prepare tomatoes with carrot tops for the winter, then this is the place for you! This solution is as original as it is simple. But it's true! What could be simpler than carrot greens? And there’s more than enough of it in the garden in summer and autumn! To taste, canned tomatoes will have a delicate, unobtrusive carrot flavor. Let's try to figure out how to cook tomatoes with carrot tops for the winter - the recipes are all simple. Even an inexperienced housewife can handle it!

Features of tops preparation

Each canning recipe has its own characteristics. This one has it too. They are mainly centered around the preparation of tops. To prevent tomatoes with carrot tops for the winter from having foreign flavors and sand on your teeth, follow the rules:

Salted tomatoes with tops

Tomatoes with carrot tops - a simple and quick recipe to prepare. And canned tomatoes will come out tender and aromatic.

Ingredients:

medium-sized ripe tomatoes;
coarse rock salt;
a bunch of carrot tops;
peppercorns (black or allspice);
aspirin tablets.

Preparing tomatoes with carrot tops:

Carry out primary processing of vegetables and herbs. It is better to take tomatoes with thick skin, but they will also work with thin skin.
Thoroughly sterilize the jars with boiling water or hot steam. Boil the jar lids in clean water.
Place peppercorns and carrot greens on the bottom of each jar.
Then fill the jars tightly with tomatoes.
Place salts and aspirin in each jar. You need to calculate it like this - one tablespoon of salt and one tablet per liter of glass container. And take only coarse salt without flavoring or other additives - for winter preparations Only this one fits.
Now boil water and carefully pour it into each jar so that all the vegetables are in the brine.
Immediately seal the jars and invert them onto their lids. Keep warm for 3-4 hours, and then lower into the basement until winter.

Use the same recipe if you want to cook lightly salted tomatoes.

Along with carrot tops, you can use dill inflorescences, horseradish, currant or cherry leaves.

Marinated tomatoes with carrot tops

Ingredients:

ripe tomatoes;
carrot greens;
2.5 liters of water;
150 g granulated sugar;
100 g coarse rock salt;
180 ml table vinegar 9%.

You can optionally add dill flowers, young leaves and roots of horseradish, peppercorns or garlic cloves to the list of spices.

Let's prepare tomatoes with carrot tops in marinade:

For this recipe, use ripe whole tomatoes, without any damage or bruises. Rinse the selected vegetables in running water and process the carrot tops.
Sterilize jars and lids for the product.
Place tomatoes and herbs into jars. Tomatoes can be preserved well small size. They will marinate well and fit into the jar without any problems.
In a saucepan, mix water with granulated sugar and salt. Bring to a boil and add vinegar. After half a minute of slow boiling, you can pour the solution into jars.
You should immediately cover the workpiece with lids.

Now sterilize the cans of tomatoes in boiling water in a wide saucepan. Be sure to place a linen napkin or small kitchen towel under the jars. This simple action will prevent glass jars from cracking. After a while (20 minutes is enough for a liter jar), remove the jars and preserve. And after cooling, put it in a cool place for safekeeping.

To make pickled tomatoes with carrot tops, take 180-200 ml of 9% table vinegar per liter jar. It can be replaced by six percent or apple cider vinegar, but in a different bookmark proportion. It is better to taste the marinade, adding a tablespoon at a time.

Tomato salad with carrot tops

Ingredients:

ripe red tomatoes;
bell pepper;
onions;
carrot tops;
salt, granulated sugar;
sunflower oil;
table vinegar.

Rinse all vegetables thoroughly in running water. Process carrot greens separately (sort, soak, wash, dry) - only young, fresh, thin leaves are needed. Peel the peppers and onions. Cut out the place where the stem attaches to the tomatoes.
Prepare a meat grinder and puree half the tomatoes. Transfer to a saucepan. Cut the second part of the tomatoes into slices. Cut the bell pepper and onion into thin slices.
Separately, finely chop the carrot tops.
Add chopped tomatoes, peppers and onions to the saucepan with the tomato puree. Pour a glass sunflower oil, add salt and sugar to your own taste. Stir and cook over low heat.
After 30-40 minutes, add vinegar and small herbs. Stir and cook for another 10 minutes.
Place the salad in pre-washed and sterilized jars. Immediately roll up and turn over the cans. Place in a warm cloth. And when cool, put in a cool place to preserve.

Another way to preserve

For the winter, tomatoes with carrot tops are cut into pieces (large and medium-sized tomatoes) or halves (small fruits). The tops are finely chopped or crushed into a paste in a blender bowl. It turns out to be a kind of sauce.

Together with green sauce, salt and ground pepper, tomatoes cut into halves are placed in jars and poured with marinade and vinegar. Or boiling water, but with the addition of an aspirin tablet for each liter of preparation container.

Sterilize the jars in slowly boiling water in a saucepan and roll up the lids.

What other tops can be used?

Young vegetable tops are widely used in cooking, especially in canning. This is an unusual taste, affordable products and ease of preparation. Along with carrot tops, beet tops and celery are actively used.