The peculiarity of the recipe is that you do not need to use the classic set of spices and spices for canning. You won't need dill, garlic, or bay leaf. Instead, carrot tops are added - they are full of vitamins and valuable nutrients. No wonder our ancestors prepared decoctions and tea from the tops, added it to salads and snacks (but there are contraindications, be sure to study them before use).

In today's recipe with a photo, I will tell you in detail how to close tomatoes with carrot tops for the winter in three-liter jars. Don't worry, it won't taste like carrots. In the process of long pickling, tomatoes will take only a thin, barely perceptible aroma from the green bunch. The main thing here is to let the workpiece properly brew. You can take the first sample no earlier than after 4 months, but it is better to wait 5-6 months. During this time, the tops will have time to convey to the fruits the very characteristic taste that makes this blank unusual and unique.

Total cooking time: 25 minutes
Cooking time: 20 minutes
Yield: 3 liters

Ingredients

for a 3 liter jar

  • tomatoes - about 2 kg
  • carrot tops - 6 sprigs
  • black peppercorns - 6 pcs.
  • water - 1.5 l
  • salt - 1.5 tbsp. l.
  • sugar - 5 tbsp. l. without a 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 stalk area. 3-4 punctures are enough so that the tomatoes do not burst when heated and air freely escapes from them.

At the bottom of the jars, I lay black peppercorns and tops - the very green tails that are usually thrown away when peeling carrots will only need “fluffy” twigs, 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 jars with tomatoes to the very neck. I try to lay it tightly, but without pressing, so that the fruits do not burst.

Pour clean boiling water (no additives). I cover with lids for 15 minutes. Then I pour the water into a saucepan. It is most convenient to use a plastic lid with holes for draining water. If you don’t have one, then just hold the lid with your hand, carefully draining the hot water.

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

As soon as it cools down, it can be transferred to storage in the cellar or in a dark pantry.

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

It is already autumn outside the window, which means that almost the entire crop is harvested and hardworking housewives are doing a variety of preparations for the winter with might and main. Agree that on frosty winter days and evenings, you want to enjoy something especially delicious. Salted tomatoes are best suited for your favorite potatoes. There are many recipes. Perhaps one of the simplest is the recipe for a workpiece called “Tomatoes with Carrot Tops”.

"Delicious" tomatoes for the winter

To prepare a 3-liter jar according to this recipe, you will need:

  • Medium sized firm tomatoes.
  • Large bunch of carrots.
  • One and a half liters of water.
  • Ten tablespoons of sugar.
  • Three tablespoons of salt.
  • A teaspoon of 70% vinegar.

Tomatoes with carrot tops for the winter: cooking method

  1. First you need to prepare a jar: rinse it and sterilize it. Boil the lid in water.
  2. Wash fresh carrot tops thoroughly under running water and dry.
  3. At the bottom of the jar, lay the branches of the tops. Gently tamp the tomatoes on top of the greens.
  4. After the tomatoes are comfortably placed in the jar, you should start preparing the marinade.
  5. But first, in order for each tomato to retain its bright color and elasticity, it is necessary to carry out heat treatment. To do this, boil water and pour boiling water into a jar. Then immediately pour back into the pot.
  6. Now the marinade itself: add salt and sugar to the water drained from the jar. Boil, let the marinade brew for 15 minutes, then add vinegar to it. The marinade is ready. It remains to pour tomatoes.
  7. Screw the container with sterile lids. After completing the twist, do not forget to turn the jar upside down.

Delicious tomatoes with carrot tops are ready. It remains only to wait for the right moment and enjoy delicious homemade canned food.

Tomatoes with carrot tops: the second recipe

It is impossible to keep tomatoes fresh until winter. But twists come to the aid of the hostesses. Many, without hesitation, throw away carrot tops. But in vain. After all, with it you can cook delicious canned tomatoes, which will be very useful for fried potatoes in winter.

Ingredients for a three-liter jar:

  • Medium sized tomatoes.
  • Bay leaf - 2 pieces.
  • Garlic - 2-4 cloves (if you want more spicy, then more is possible).
  • Peppercorns - 4-7 peas.
  • Dill umbrellas - 1-2 pieces.
  • Carrot tops - three branches per jar.
  • Vinegar 70% - 1 tablespoon.
  • Sugar - 5 tablespoons.
  • Salt - 2 tablespoons.
  • Water - 1 liter.

If desired, you can add more cherry leaves, currants and bell peppers.

Cooking process


Once the jars have cooled, they can be stored in a cool place. And in winter, when the whole family is together, you can enjoy the wonderful taste of tomatoes and potatoes with pleasure. Bon appetit!

We think we have intrigued you, and now what is this miracle recipe? And it sounds like this - canned tomatoes with carrot tops. The recipe is truly unique and delicious. In addition, it is always interesting to find different options for familiar dishes.

Important!

Tomatoes made according to this recipe should not be opened earlier than three months after preparation, otherwise the tops of the orange root crop will not completely transfer their taste qualities tomatoes.

Tomatoes with carrot tops for the winter. Recipes

Option 1.

Components.

  • Tomatoes - fruits should be medium in size, but with a dense skin - 7 kg.
  • Carrot tops - a bunch that will occupy your palm.
  • Sugar - 20 tablespoons. But we will take five times less salt.
  • Table vinegar - 300 grams.
  • Water - 5 liters.

Each jar hostess sterilizes in her own way. You can use boiling water, microwave, steam or water sterilization.

Cooking method.

My tomatoes and tops. Banks are also washed and sterilized. You can do this in the microwave. Next, greens from carrots are placed in jars. It is scalded with boiling water and water is poured into a saucepan. More is added here so that the total displacement is equal to five liters. Salt is added here granulated sugar. Bring the brine to a boil. Remove from heat, pour a bite and boil again.

Tomatoes are placed in jars, tamping them tightly. Then pour the marinade and close. Next, turn over and cover. You need to store twists in the cold.

Option 2.

Components.

  • Tomatoes - three large jars.
  • Sugar - 100 grams.
  • Salt - 25 grams.
  • Vinegar - 100 grams.
  • Water - 5 liters.

Cooking method.

Such pickled tomatoes with carrot tops are prepared simply, but their hostesses are very praised. The container needs to be sterilized. Put three branches of tops in them, pour over boiling water, and pour it into a saucepan, as well as in the previous recipe, bring it to five liters, after which sugar and salt are poured here, and vinegar is immediately poured. All components boil and pour tomatoes. Then they twist. No more spices are required.

Recipe 3.

Salting a tomato with carrot tops recipe with citric acid is suitable for those who do not spare vinegar in their preparations. In addition, many of this product is contraindicated for health reasons. Our recipe is simple and delicious.

Components.

  • Tomatoes - we take 3 liters per jar.
  • Salt - a spoon or 1.5 spoons per jar.
  • Sugar - 6 tablespoons.
  • Citric acid - 1/2 tablespoon.
  • Root tops - 2-3 branches per jar.

You can take as many tomatoes as you need. Accordingly, increase all components by the same number of times.

Cooking method.

Wash jars, sterilize. My tomatoes, after which we pierce them at the point of attachment to the branch with a toothpick. This will help your fruits stay whole even in boiling water. The principle of preparation is further similar to the previous recipe.

The tops are placed in a jar, poured with boiling water. Now the tops should stand for half an hour. Next, pour the water into the pan, boil and pour the tomatoes with brine, which are laid after the water has been drained. After the marinade has filled the jar, lemon acid is added here. All. You can close the jars, turn them over and wrap them. Workpieces are stored in a cool place.

Preparations for the winter are in full swing. Something moves away, another begins to ripen. For now, our tomato is turning redder and redder every day. We had time to eat them fresh and in salads. Even tried them. Those who love without adding vinegar or citric acid and aspirin, also closed in jars in anticipation of winter. Here I would like to pay attention to special methods using carrot tops.

You may be a little surprised right now, but in this article we will really use what is usually thrown away. These tomatoes are prepared very simply and quickly. But the result is very tasty. My sister usually makes these. But somehow I never got to try them. Why? Because the jars are always empty when I arrive! Vegetables are quickly eaten and the brine is also drunk without a trace.

There are a lot of recipes for this blank, but they are all similar to each other. The main thing is that you should not add a lot of spices. That is, to score all the taste with them. After all, the second basis, in addition to the tomato, is the tops, which will give the tomatoes a unique taste and aroma.

In this article I will give two recipes for different container sizes. Small ones can do the first year for trials. It is also suitable for a small family. Or prepare a couple of three-liter jars.

In the first year, make only two or three sample jars. You may not like it. And on next year you can do more. Focus only on your taste!

Well, let's get started!

Pickled tomatoes with carrot tops - recipe for 1 liter jar

It is always more convenient to make blanks in small containers. For them, they usually take small fruits that are much tastier than large ones. And the look is much more aesthetic. He took out a jar and ate it. There is no need to take up space in the refrigerator. After all, it is not known whether you want to empty it tomorrow or in a week. And the place will be taken. And for those who do not eat a lot of canned food, tomatoes can simply go bad.

Ingredients:

  • Tomatoes;
  • Garlic - 2 teeth;
  • Carrot tops - 4 - 5 branches;
  • Dill umbrella - 1 pc.;
  • Black peppercorns - 3 pcs.;
  • Salt - 0.5 tbsp. l.;
  • Sugar - 2 tbsp. l.;
  • Vinegar 70% - 0.5 tsp;
  • Water - 500 ml.

Cooking:

1. First of all, let's prepare the container. It must be thoroughly washed with soda or any detergent. Those who have a dishwasher can use it. Turn the clean ones upside down on a towel to drain the liquid. And it is better to boil the lids in water for a couple of minutes.

2. We also wash and clean vegetables and herbs. On the stalks of the tomato, make 2 - 3 holes with a toothpick so that when pouring boiling water they do not crack and are better salted in this place.

It is better to take fruits of a small size. Maybe even cherry. There are more of these in the jar and they fit much denser.

3. Put the garlic on the bottom. It can be cut into 2-4 pieces. And on top we put dill and tops, just leave 1 sprig to cover the top tomatoes. Also add black peppercorns.

If you like spiciness in the blanks, then put a couple of hot pepper rings.

Now put in the tomatoes. Try to make it as tight as possible. It is better to lay large ones at the very bottom, and smaller ones on top. Also at the very end we close everything with a sprig of tops.

4. Pour the contents with boiling water under the very covers. It will be better if the liquid flows over the edge. Cover with lids. Leave for 10 minutes to warm everything up and begin to sterilize. Then drain the water from the container back into the pan. Add salt and sugar. Put on fire and boil.

5. Pour acetic acid directly into the jar and now fill it with the resulting brine. We roll up the lids and turn the jars upside down. So we can see the tightness of our seaming. Nothing to drip, and even more so to flow, should not! If this happens, then open the jar and boil the solution again. Pour back into the jar and roll up.

We put the sealed one in a place where they will not interfere with you and cover it with a fur coat or blanket. So they will continue to be sterilized. When they cool down, and it takes about a day, we put them in a dark place away from heating appliances.

Recipe tomato with carrot tops per 3 liter jar

I made this recipe for the first time two years ago. I liked it and in the past I have already made about 10 jars. Everything flew by very quickly. Because the guests helped us eat them. They were completely delighted with such an appetizer. After all, tomatoes can be served as festive table as well as a regular dinner. According to this recipe, they turn out to be quite sweet, and the tops give them their own unique taste.

Ingredients:

  • Tomatoes;
  • Carrot tops - 1 bunch;
  • Sugar - 8 tbsp. l.;
  • Salt - 2 tbsp. l.;
  • Vinegar 70% - 1.5 tsp;
  • Water - 1.5 liters.

Cooking:

1. We wash cans of soda or any detergent. It is not necessary to sterilize them, since we will pour water twice. But it is better to boil the lids, especially those that are reused.

2. Wash vegetables and herbs under running water. Near the stalk on tomatoes, it is better to make an incision with a knife or a puncture with a toothpick. So they will not burst when pouring and will be salted better and faster.

3. But the bottom of the container is tightly laid tops. There is no need to feel sorry for her, because it is this spice that will give its zest. So give it generously!

4. Now we put tomatoes on it. They should be as close to each other as possible. Smaller ones will enter more and it is more interesting to eat them.

5. Boil water and fill it with our fruits to the very top of the neck. Cover with a lid and leave for 10-15 minutes. Then pour this liquid back into the pot. Add salt and sugar to it and boil again. When it starts bubbling, pour vinegar essence and immediately turn off.

Salt must be used for preservation without additives. That is, it should be ordinary food and better - large.

6. Pour the brine back into the jars and roll up the lids. Turn over and check for leaks. We put the Banks on the neck and cover the top with a blanket or blanket. In this position, we are waiting for cooling. Then we clean it in the cellar, the basement for storage.

At all simple recipes you don't find. Now you will not throw out the tops, but will begin to use it. After all, nothing should be lost. Try to make these and you won't regret it! And today I say goodbye to you, until we meet again!

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

Tomatoes are juicy, healthy and delicious foods. They prevent the formation of cancer, are useful for of cardio-vascular system, improve the functioning of the genitourinary system.

We offer you to try the 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 in three liter cans at the bottom we lay out 4 sprigs of carrot tops, 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 with tomatoes to the very top, cover our jar with a lid and leave until fully ripe.

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

After the marinade is poured over the tomatoes, we roll up the jars with sterilized lids. We turn them upside down, wrap them in a blanket and leave to cool. Our salting is ready.

Recipe for sweet tomatoes with carrot tops

Ingredients:


Cooking method:

Wash carrot tops and tomatoes very carefully. We put four sprigs 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 we drain the water into the pan and add salt and sugar, let it boil. As soon as the marinade boils, add vinegar. Let it boil for two minutes. Remove the marinade from the heat and pour over the tomatoes.

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

Recipe for Canned Carrot Tomatoes

Ingredients:

Cooking method:

Thoroughly wash the tomatoes and carrot tops.

At the bottom of the jar we put 3 sprigs of carrot tops, on top - tomatoes. Pour boiling water over and let cool. Drain the water and put sugar, salt and table vinegar into it. We bring this marinade to a boil, roll up the jar with a lid and leave it warm.

Incredibly fragrant and tasty canned tomatoes are obtained, a little sweetish, but at the same time, with a slight sourness.

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