Preparations for the winter are in full swing. Something leaves, something else begins to mature. Now our tomato is turning redder and redder every day. We managed to eat them fresh and in salads. We even tried them. Those who like it without the addition of vinegar or citric acid and aspirin also closed it in jars in anticipation of winter. Here I would like to pay attention to special methods using carrot tops.

You're probably a little surprised now, but in this article we're actually going to use things that are 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 had a chance to try them. Why? Because the cans are always empty when I arrive! The vegetables are quickly eaten and the brine is also drunk without a trace.

There are a lot of recipes for this preparation, but they are all similar to each other. The main thing is that you should not add a lot of spices. That is, they fill up the entire taste. 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 be made the first year for testing. It is also suitable for a small family. Or prepare a couple of three-liter jars.

In the first year, make only two to three test jars. Maybe you won't like it. And next year you can do more. Focus only on your taste!

Well, let's get started?!

Marinated tomatoes with carrot tops - recipe for 1 liter jar

It is always more convenient to make preparations in small containers. For them, they usually take small fruits, which are much tastier than large ones. And the look is much more aesthetically pleasing. He took out a jar and ate it. There is no need to take up space in the refrigerator. After all, it is unknown whether you want to empty it tomorrow or in a week. And the place will be busy. And for those who don’t eat a lot of canned food, their tomatoes can simply go bad.

Ingredients:

• Tomatoes;
• Garlic – 2 cloves;
• 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.

Preparation:

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

2. Also wash and peel vegetables and herbs. Make 2-3 holes on the tomato stalks 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 small fruits. You can even cherry. More of these fit into the jar and they are packed much more tightly.

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

If you like spice in your preparations, then add a couple of hot pepper rings.

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

4. Pour boiling water over the contents just under the lids. It will be better if the liquid flows over the edge. Cover with lids. Leave for 10 minutes so that everything warms up thoroughly and begins 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. Roll up the lids and turn the jars upside down. This way we can see the tightness of our seaming. Nothing should drip, much less flow! If this happens, 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 disturb you and cover it with a fur coat or blanket. This way they will continue to be sterilized. When they cool down, which takes about a day, we put them in a dark place away from heating devices.

Recipe for tomatoes with carrot tops for a 3 liter jar

I made this recipe for the first time two years ago. I loved it and have made about 10 jars in the past. Everything flew away very quickly. Because the guests helped us eat them. They were absolutely delighted with such a snack. After all, tomatoes can be served both on a festive table and for a regular dinner. This recipe makes them 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 l.

Preparation:

1. Wash jars with soda or any detergent. There is no need to sterilize them, since we will fill the water twice. But it is better to boil the lids, especially those that are reused.

2. Wash vegetables and herbs under running water. It is better to make an incision with a knife or a puncture with a toothpick near the stem of the tomatoes. This way they will not burst when poured and will salt better and faster.

3. But we place the tops tightly in the bottom of the container. There is no need to feel sorry for it, because it is this spice that will add its own zest. So put it in generously!

4. Now we put tomatoes on it. They should fit together as closely as possible. There will be more small ones and they will be more interesting to eat.

5. Boil water and pour it over 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 pan. Add salt and sugar to it and boil again. When it starts to bubble, pour in the vinegar essence and immediately turn it off.

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

6. Pour the brine back into the jars and roll up the lids. Turn it over and check for smudges. Place the jars on the neck and cover with a blanket or blanket on top. In this position, wait for it to cool down. Then we put it in the cellar, basement for storage.

You won't find any very simple recipes. Now you will not throw away the tops, but will begin to use them. After all, nothing should be lost. Try making these and you won't regret it! And today I say goodbye to you, see you again!

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A little earlier, the blog published recipes for pickled cucumbers, one of which mentioned that you can put carrot pieces in the jar. But there it is used as an optional addition, diversifying the workpiece. Here we will prepare tomatoes with carrot tops for the winter, recipes for a 1 liter jar, but it is enough to know the multiplication table to calculate how much is needed for a 2 liter or 3 liter jar.

Tomatoes in carrot tops for the winter in liter jars

Those who hear that we will put carrot tops in a jar of tomatoes may have doubts. This sounds too unusual. However, I will hasten to dispel them - the preparation is very tasty and you should not be afraid to experiment.

What do tops provide for conservation? The tomatoes become very slightly sweet and acquire a subtle aroma. A few sprigs of tops will replace the usual set of herbs and spices here; the only thing we will leave is peppercorns.

My recipe contains vinegar, which means we can talk about pickling. For those who avoid using vinegar in canning, you can replace it with citric acid (1 teaspoon) and then it will be pickling.

Before moving on to the recipe with step-by-step photos, one recommendation is to keep the jar with the preparation for at least 4-5 months before opening it. This is quite a long time compared to the usual pickling or pickling recipes, but it’s worth the wait. Only then will the tops give the tomatoes and brine all their flavor and you will be able to enjoy it to the fullest.

List of ingredients

• tomatoes – 650g;
• water – 500ml;
• carrot tops – 2-3 sprigs;
• peppercorns - several pieces;
• salt – 0.5 tbsp;
• sugar - 1.5 tbsp;
• vinegar – 25ml.

The process of marinating tomatoes with carrot tops step by step

And now... let's be patient and wait until we can open the jar and enjoy ourselves and our loved ones with delicious homemade preparations. Get ready! Everything will be finger-licking good!

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.