Recipe for delicious pickled tomatoes with carrot tops. Recipe: Marinated tomatoes with carrot tops - Just a song! Tomatoes with carrot tops for the winter
Summer preparations for the winter offer an incredible variety of recipes, marinades and salting methods. If you want to try something new, make tomatoes with carrot tops for the winter: recipes for a 1-liter jar will help housewives choose the right proportions of water, salt and spices.
Modern housewives began preparing marinades on carrot tops relatively recently, however, they say correctly: everything new is well-forgotten old. Even our ancestors, when pickling tomatoes for the winter, added aromatic herbs and fresh cherry, currant, oak leaves, as well as carrot tops, to the barrel, which contains many vitamins, antioxidants and microelements. Today, city residents do not have the opportunity to prepare pickles in barrels, but you can seal delicious tomatoes for the winter in liter jars, and also prepare them for a 2-liter jar, and for 3-liter jars, if you have enough vegetables and free space.
Recipes for pickling tomatoes with carrot tops: prepared in the summer
Pickled tomatoes are a favorite appetizer on the winter table. We have already told you, for the winter or. This time we will show you a recipe for tomatoes with carrot tops, and not just one, but 3 delicious and proven options.
Recipe No. 1: simple pickling of tomatoes with tops in a jar
This pickling recipe is designed for one three-liter and three liter jars of the finished product. Prepare tomatoes, 16 sprigs of carrot tops, 5 liters of clean water, 500 ml of apple cider vinegar (or 250 ml of table vinegar), 250 grams of sugar, 12-15 black peppercorns, 2-3 bay leaves and 5 tablespoons of salt.
How to pickle tomatoes with tops: step-by-step execution
Step 1. Selecting and washing tomatoes, preparing tops. For pickling tomatoes, take small and medium-sized ones, oval and heart-shaped, without damage. Vegetables must be thoroughly washed and pierced with a toothpick in the area of the stalk - they will not lose their shape during the pickling process. For harvesting, use fresh, large enough tops, 3-4 branches per jar. 
Step 2. Washing and sterilizing jars. It is best to wash jars with soda and sterilize them in any way: boiling water, steam, or put them in the oven for 10 minutes.
Step 3. Putting tomatoes in a jar. Place 2 sprigs of tops on the bottom of the jar, and then spread the tomatoes all the way to the neck of the jar. Place 2 more sprigs of carrot tops on the sides. Boil water and pour it into each jar. Close the lid and leave for a while until it cools completely. 
Step 4. Preparing the brine. Drain the water from the jars back into the pan and add spices, sugar and salt, stir and bring to a boil. After turning off, add vinegar.
Step 5. Fill the tomatoes with brine. Pour the brine into jars, filling them up to the neck.
Step 6. Canning. Seal the jars with sterilized lids - special ones, with screws or, in the old fashioned way, turnkey.
Recipe No. 2: pickled tomatoes with tops and aspirin
Tomatoes are preserved well when pickled with aspirin. This is a favorite preparation method for many housewives, since it requires a minimum of vinegar, and the tomatoes taste like fresh ones. We will describe the entire process of preparing tomatoes with aspirin step by step and we will show you in the photo. 
This time you will need three-liter jars and the number of tomatoes that will fit in them. You also need to put one aspirin tablet in each jar, and prepare the brine from the following ingredients: for one liter of water one a heaping tablespoon of salt, four tablespoons of sugar and one tablespoon of vinegar.
Step-by-step recipe for pickling tomatoes with aspirin
You can see the first four preparatory steps in recipe No. 1. Then we move according to the following plan.
- The “star” of our preparation is the brine; it is thanks to it that the tomatoes will turn out tasty and even sweet. To prepare the brine calculate salt and sugar per 3 liters of water, mix everything and bring to a boil. Boil the brine for 3-4 minutes, pour into jars and leave to brew for 15 minutes.
- Pour the brine back into the pan, it is best to use a lid with holes for this.
- Bring the brine to a boil again and leave to simmer for 5 minutes. Pour the marinade into jars let sit for 7 minutes and pour back into the pan.
- Boil the brine again, and during this time grind the aspirin into powder.
- Turn off the brine, pour it into the jars, but not to the top, then add to each jar 1.5-2 tablespoons of vinegar, add brine to the neck, let the workpiece stand for a while and roll up.
Recipe No. 3: tomatoes with tops, garlic and horseradish
Having tried tomatoes using this recipe once, you will certainly be preparing them every season.
Recipes for pickled tomatoes are basically similar to each other, but there are small differences and cooking features. Next, we will look at several options for preserving tomatoes with carrot tops. The main and main feature of such a seaming is that it must stand for at least two and a half to three months so that the tomatoes have time to thoroughly absorb the pleasant taste that makes this dish so charming.
Recipe for tomatoes with carrot tops for the winter
For this preservation, it is best to choose tomatoes that are fleshy, dense and small in size. Then you will not only have them tasty, but also look very beautiful in a jar. The cream variety is perfect.
- Five liters of water;
- Granulated sugar - 20 tablespoons;
- Salt - 5 tablespoons;
- Table vinegar 9% - 350 grams;
- Carrot tops;
- Tomatoes - how many will go into the jars.
According to this recipe, the output is 4 three-liter jars of delicious, beautiful twist.
Before starting, wash the tomatoes and carrot tops well and dry them.
We prepare three-liter jars. Wash them thoroughly, then sterilize them in any convenient way: grandma’s steamed method, in the microwave or in the oven.
Pour water into a saucepan of suitable size and boil.
Place 4-5 sprigs of carrot tops on the bottom of the prepared jars. Then add the tomatoes. You can put another small sprig of carrot tops on top.
Fill the jars with future seaming with boiling water and leave for 25-30 minutes. After the time has passed, pour the water back into the pan, add sugar and salt, and bring to a boil. Sugar and salt should completely dissolve. Remove the marinade from the heat, add 350 grams of table vinegar.
Fill the jars with tops and tomatoes with hot marinade and roll them with sterilized lids. Wrap the jars in a blanket upside down and leave until completely cool.
This recipe is similar in preparation method to the first one, only the following ingredients are added: bay leaves and allspice (peas).
- Tomatoes - how many will go into jars;
- Fresh carrot tops;
- Five liters of water;
- Granulated sugar - 250 grams;
- 2.5 tablespoons salt
- Table vinegar - 250 milliliters (or 500 ml apple cider vinegar);
- Bay leaf - 2-3 leaves;
- Allspice - 12-15 peas.
Prepare tomatoes, carrot tops and jars as in the previous recipe.
This recipe is also popular, but it differs from the previous ones in that instead of vinegar there is citric acid.
For one three-liter jar of tomatoes you will need:
- Sugar - six tablespoons of sugar;
- Salt - one and a half tablespoons;
- Citric acid - half a tablespoon.
Wash the carrot tops and tomatoes well and dry them. Using a toothpick, pierce the tomatoes in several places. This procedure will prevent tomatoes from cracking when exposed to boiling water. Next, place several branches of carrot tops mixed with tomatoes in a sterilized jar. Fill the jar with boiling water, leave for 20 minutes. Pour the water back into the pan, add sugar and salt. Bring to a boil. Fill the jar with hot marinade. Add half a tablespoon of citric acid. Roll up the lid and cool under the “fur coat”.
Ingredients for one three-liter jar:
- Small tomatoes - how many will fit in the jar;
- Three sprigs of carrot tops;
- Two bay leaves;
- Four cloves of garlic;
- Peppercorns – 5-7 pieces;
- One - two dill umbrellas;
- One tablespoon of 70% vinegar;
- Five tablespoons of sugar;
- Two tablespoons of salt;
- One liter of clean water.
Also, if desired, you can add a few currant and cherry leaves to this roll.
We prepare the jars, wash and sterilize.
We wash and dry the tomatoes and all the greens.
Place the tops on the bottom of the jar, then add garlic, dill, bay leaves, and pepper. If desired, add cherry and currant leaves. Then add the tomatoes. To prevent them from bursting from boiling water, you can pierce them with a toothpick as in the previous recipe.
The next step is to take a pan of suitable size, pour water into it, add two tablespoons of salt and five tablespoons of sugar. Boil the marinade, then pour it into a jar of tomatoes to the very top. Leave for 15-20 minutes. Then pour the brine into the pan and bring to a boil again.
While the brine is boiling, add a tablespoon of vinegar to the tomatoes and tops.
Pour hot brine over the tomatoes. All that remains is to roll up the jar with a sterilized lid and leave it wrapped until it cools completely. Another original recipe for tomatoes with garlic -.
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 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.
It happens that you are going to pickle tomatoes, but there is neither horseradish nor dill. In this case, I suggest marinating tomatoes with carrot tops for the winter. My recipe with photo for a 1 liter jar makes delicious, sweet and sour pickled tomatoes.
Carrot tops give the marinade a pleasant taste; they successfully replace the so-called “broom” or “bouquet” for the marinade that grandmothers sell at the market.
It will take 30 minutes to prepare. From the ingredients indicated in the recipe you will get 1 jar with a capacity of 1 liter.
Ingredients:
- tomatoes - as many as will fit in the jar;
- green tops from 2 carrots;
- garlic – 4-5 cloves;
- dill umbrella – 2 pcs.;
- cumin, coriander, black pepper.
For filling:
- table salt – 1 tbsp;
- granulated sugar – 2 tbsp;
- 9% vinegar – 1 tbsp;
- spring or filtered water.
How to pickle tomatoes with carrot tops in a 1 liter jar
Place small ripe and firm tomatoes in a bowl of cold water. Wash the vegetables thoroughly and place them on a clean towel.
We cut the tops off the carrots, wash them thoroughly, shake them off, and place them on a clean towel.
Peel the garlic cloves and lightly press them with a knife. We cut the dill umbrellas from the stems.
Wash a liter jar with warm water and soda, rinse with hot water and boiling water. There is no need to sterilize the dishes, just wash and rinse.
Place the tomatoes in the prepared jar, alternating vegetables with sprigs of tops and garlic.
Pour boiling water into a jar of vegetables, leave for a few minutes, then pour into a saucepan.
Pour table salt without additives, sugar and a teaspoon of cumin and coriander into a saucepan, throw in dill umbrellas.
Bring the filling to a boil, boil for 3-4 minutes.
Pour 9% vinegar into the jar directly onto the vegetables, followed by boiling pouring. Fill the jar with marinade up to the lid.
We close the jar with a boiled lid, then place it in a large saucepan filled with hot water. Pasteurize for 10 minutes at a temperature of 85 degrees Celsius.
Close the finished tomatoes tightly and turn the jar upside down, cover with a towel.
After cooling, put the workpieces in a cool pantry or cellar. Storage temperature from 0 to +12 degrees Celsius.
They put a variety of flavoring additives and seasonings into pickled tomatoes, and it is completely in vain that they ignore the beautiful, tasty and healthy carrot tops. This is the same case when not only the roots, but also the tops of vegetables can and should be used for canning. Carrot tops taste spicy, you don’t need to add a lot of them, a small bunch of greens is enough for 2 liter jars. The tomatoes turn out delicious, and even the most picky gourmets will appreciate the brine - it is very aromatic.
Any variety of tomatoes is suitable for harvesting: green, red and yellow, at any stage of ripeness. The main thing is that the vegetables are healthy and not overripe. Canned tomatoes retain most of the nutrients, so they are an indispensable snack on our table.
- Cooking time: 45 minutes
- Quantity: 2 cans with a capacity of 1 l
Ingredients for pickled tomatoes with carrot tops
- 2 kg of small tomatoes;
- 150 g carrot tops;
- 2 bay leaves per jar;
- 10 peppercorns;
- 6 carnations;
Marinade:
- 1 liter of water;
- 4 tablespoons granulated sugar;
- 2 tablespoons of coarse salt;
- 100 g 6% vinegar.
Method for preparing pickled tomatoes with carrot tops
For pickling, we choose small red tomatoes, ripe, with dense pulp, without visible signs of spoilage, with elastic, intact skin. Before marinating, soak the vegetables in cold water, wash them thoroughly and dry them on a towel.
Carrot tops need to be fresh, preferably collected only from the garden. If the carrots were bought at the market, then cut off the tops and put them in cold water. Then rinse under the tap and dry.
Wash jars for pickling in a solution of baking soda, rinse with boiled water, dry in an oven at a temperature of 120 degrees Celsius or sterilize over steam. Boil the lids for a few minutes.
Spices for preservation – pour boiling water over bay leaf, pepper and cloves.
In a clean jar we put 2 bay leaves, 5 black peppercorns, 3 cloves.
Preparing the marinade filling. Heat water to a boil, add granulated sugar and salt, boil for 2-3 minutes, then pour in vinegar and remove the marinade from the stove.
We put several tomatoes in a jar, then we put sprigs of carrot tops, then tomatoes again, so we fill the jar to the very top. Pour boiling water until it completely covers the contents, leave for 5-8 minutes, drain the water.
Pour the marinade filling into the jars and immediately cover with boiled lids. Place the jars in a large pan filled with hot water (temperature about 40 degrees), heat to 85 degrees. Pasteurize half-liter jars for 15 minutes, liter jars for 20 minutes.
Screw the lids on tightly and cool the canned food at room temperature. Store in a dark and cool place. Marinated tomatoes according to this recipe do not lose their taste for several months.
Sometimes you can change traditions and put something new instead of the usual horseradish and currant leaves. I tried it once and have been diversifying my preparations with carrot tops for several years now.