A little earlier on the blog, recipes for pickled cucumbers were published, one of which mentioned that slices of carrots can be put in a jar. But there it is used as an optional addition, diversifying the workpiece. Here we will cook tomatoes with carrot tops for the winter, recipes for 1 liter jar, but enough to know the multiplication table to calculate how much you need 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 the tops of carrots in a jar of tomatoes may have doubts. It sounds too unusual. However, I hasten to dispel them - the workpiece is very tasty and you should not be afraid to experiment.

What gives the tops in conservation? Tomatoes become very slightly sweet and acquire a delicate aroma. Several branches of tops will replace the usual set of herbs and spices here, the only thing that we leave is peppercorns.

There is vinegar in my recipe, which means we can talk about pickling. For those who avoid its use of vinegar and in canning can be replaced with citric acid (1 teaspoon) and then it will be salting.

Before proceeding to the recipe with step-by-step photos, one recommendation is to hold the jar with the workpiece for at least 4-5 months before opening. This is a fairly long time compared to the usual recipes for pickling or pickling, but it's worth the wait. Only then the tops will give all their taste to the tomatoes and pickle and you can fully enjoy it.

List of ingredients

• tomatoes - 650g;
• water - 500ml;
• carrot tops - 2-3 branches;
• peppercorns - a few pieces;
• salt - 0.5 tbsp .;
• sugar - 1.5 tbsp .;
• vinegar - 25ml.

The process of pickling tomatoes with carrot tops in steps

And now ... we are gaining patience and waiting for when we can open the jar and enjoy ourselves and our loved ones with delicious homemade stuff. Cook! Everything will be - you will lick your fingers!

kerescan - Mar 22nd, 2015

Tomatoes are ripening and it is time to do home-made preparations for the winter. We offer to preserve tomatoes for the winter according to the recipe: "Sweet tomatoes with carrot tops." The tomatoes are very very tasty. We reveal all the secrets and subtleties of how to pickle tomatoes according to the recipe “Sweet, with carrot tops”.

Preservation begins with the fact that we put a pot of water on the stove.

Thoroughly wash the tomatoes and carrot tops.

First we put in 4 pieces of carrot tops, and then we fill the jars with tomatoes.

Fill the filled jars with boiling water, cover with lids and let stand for 15-20 minutes.

Cooking marinade.

A tomato marinade recipe is given in 5 liters of water. So much marinade should be enough for four 3-liter jars.

For 5 liters of water we give:

sugar - 20 tablespoons;

salt - 5 tablespoons;

vinegar 9% - 350 grams.

15-20 minutes passed - pour the water from the tomato back into the pan. Add sugar, salt and let it boil. When the marinade boils, add the vinegar. Let it boil after boiling for literally one minute. Remove from heat and refill the cans filled with tomatoes.

We close the lids and twist, cover with a blanket and leave it warm until it cools completely.

Homemade winter recipe for prescription "Pickled Tomatoes, Sweet with Carrot Tops" is ready.

If you want more information, watch the video recipe “Sweet Tomatoes with Carrot Tops” by Elena Timchenko.

Description

Canned Tomatoes with Carrot Tops  are one of the favorite recipes of most families. In winter, the relevance of canned vegetables reaches its peak, because not everyone can afford fresh vegetables, but fragrant tomatoes clogged in the summer will be very helpful.

Many people think that after conservation tomatoes instantly lose all their beneficial properties and become nothing more than just a tasty snack. But this is completely wrong. Of course, vitamins and useful elements in canned tomatoes are much less than in fresh ones, and this is obvious, but they still exist! For example, lycopene, which protects our body from harmful microbes and helps fight premature aging, doesn’t go anywhere from tomatoes even after preservation. After thermal and vinegar processing, this stable element remains in tomatoes and through them into our body. In addition, canned tomatoes contain a large amount of vitamin PP, as well as fluorine, zinc, chromium, iodine, copper and other trace elements.

But in carrot tops, the content of useful components is quite high. Just like the root itself, the tops of carrots are rich in carotene, which helps to keep our eyesight in excellent condition. A lot of it and a rather rare vitamin K.

In relatively old times, when there were no parsley in the gardens, carrot tops grown at home were added to the dishes. Rumor has it that the tops of wild carrots contain some toxic substances, which makes it unsuitable for food. But homemade carrot tops are not only absolutely safe, but also very useful. Therefore, if you close it together with tomatoes, it will not only do no harm, but also enrich the composition of the preservation with the elements we need.

It is very easy to preserve tomatoes with tops for the winter at home with your own hands. Just stock up on the necessary products and discover our recipe with step-by-step photos that will help you in the cooking process.

Ingredients

• 
     (1.8 kg)
• 
     (4 cloves)
• 
     (1-2 pcs.)
• 
     (6 pcs.)
• 
     (1 bunch)
• 
     (1,5 l)
• 
     (1 tbsp. L.)
• 
     (2 tsp)
• 
     (4 tbsp.)

Cooking steps

First of all, it is necessary to sterilize the jars into which we will cover our delicious tomatoes. Place a pot of brine water next to it at the same time.



Boil lids thoroughly for preservation.



Now let's get down to the ingredients. Rinse the tomatoes and carrot tops thoroughly in cold water, and peel the garlic and divide into slices.



So that your tomatoes do not crack in jars, they it is necessary to prick with a toothpick near the peduncle or a needle in several places. Then they will remain intact and resilient.



At the bottom of the sterilized cans, put a few carrot tops, sweet peas, one clove of garlic and a bay leaf. You can put garlic and allspice at your discretion.



Now put tomatoes in jars. Do it carefully, do not throw vegetables at the bottom of the jar so that they do not beat.



Then it is necessary to fill the jars with freshly boiled water and let them brew a little, covering it with a lid.



After 10-15 minutes, pour the water in which the tomatoes were infused back into the pan and add salt and sugar there. Mix the liquid and add the vinegar.



Again, pour water into the jars and now we finally clog them.



To check how well the cans are clogged, turn them upside down for a few seconds and watch for a bit. If the fluid does not leak, then everything is fine.



Wrap the jars in a warm blanket and let them cool. After a few hours, the canned tomatoes with carrot tops will be ready to eat.



Bon Appetit!

Summer preparations for the winter are an incredible variety of recipes, pickles and salting methods. If you want to try something new, make tomatoes with carrot tops for the winter: recipes for 1 liter jar will help the hostesses to choose the right proportions of water, salt and spices.

Modern hostesses began to pickle marinades on carrot tops relatively recently, however, they correctly say: everything new is well forgotten old. Even our ancestors, pickling tomatoes for the winter, added fragrant greens and fresh leaves of cherry, currant, oak, as well as carrot tops to the barrel it contains many vitamins, antioxidants and trace elements.  Today, urban residents do not have the opportunity to harvest pickles in barrels, but you can close the delicious tomatoes for the winter in liter cans, and also prepare for 2 liter cans, and 3 liter ones, if you have enough vegetables and free space.

Recipes for salting tomatoes with carrot tops: harvested in the summer

Pickled tomatoes are a favorite snack on the winter table. We have already told you, for the winter or. This time we will show you a recipe for a tomato with carrot tops, and not just one, but 3 tasty and proven options at once.

Recipe number 1: a simple salting of tomatoes with tops in a jar

This salting recipe is designed for one three-liter and three liter jars of the finished product. Prepare tomatoes, 16 branches of carrot tops, 5 liters of pure water, 500 ml of apple cider vinegar (or 250 ml of table vinegar), 250 grams of sugar,  12-15 peas of black pepper, 2-3 bay leaves and 5 tablespoons of salt.

How to salt tomatoes with tops: step by step

Step 1. Selection and washing of a tomato, preparation of tops.  Tomatoes for pickling, take small and medium, oval and heart-shaped, without damage. Vegetables must be thoroughly washed and pierced with a toothpick in the area of \u200b\u200bthe peduncle - they will not lose their shape during the pickling process. Tops for harvesting use fresh, large enough, 3-4 branches per jar.

Step 2. Washing and sterilizing cans.  Jars are best washed with soda, and sterilized in any way: boiling water, steam, or send them to the oven for 10 minutes.

Step 3. Putting tomatoes in a jar.Put 2 sprigs of tops on the bottom of the can, and then spread the tomatoes to the very neck of the can. On the sides, place 2 more branches of carrot tops. Boil water and pour it into each jar. Close the lid and let it cool for a while.

Step 4. Preparation of brine.Drain the water from the cans back into the pan and add spices, sugar and salt, mix and bring to a boil. After shutting down, add vinegar.

Step 5. Pouring tomatoes with brine.Pour the brine into jars, filling them at the very neck.

Step 6. Preservation.Cork jars with sterilized lids - special, with a twist or, in the old fashion, turnkey.

Recipe number 2: pickled tomatoes with tops and aspirin

Tomatoes are well preserved when salted with aspirin. This is a favorite method of harvesting for many housewives, because it requires a minimum of vinegar, and tomatoes in taste are as fresh. We will describe the whole process of harvesting tomatoes   with aspirin step by step  and show you in the photo.

This time you will need three-liter jars and the amount of tomatoes that will go into them. In each jar, you also need to put one tablet of aspirin, and prepare the brine from the following ingredients: one liter of water a tablespoon of salt with a slide, four tablespoons of sugar and one tablespoon of vinegar.

Step-by-step recipe for salting tomatoes with aspirin

The first four preparatory steps you can peek in the recipe number 1. Next, move on to the next plan.

Recipe number 3: tomatoes with tops, garlic and horseradish

Today it is time for savory snacks and savory preparations, so if you like tomatoes with a spicy aroma and rich taste, try cooking them with garlic and horseradish.

For this preparation, one and a half kilograms of tomato you will need:

• 120 grams of salt;
• 50 grams of sugar;
• two cloves of garlic;
• three branches from carrots;
• leaf and horseradish root;
• medical mustard plaster.

As you can see, other spices do not appear here, like vinegar, but tomatoes are well preserved thanks to horseradish and garlic.

1. At the bottom of the jar, lay part of the tops and horseradish root, lay the tomatoes on top.
2. Put garlic, the remaining tops and a leaf of horseradish in a jar.
3. Pour in a jar of cold water up to the neck.
4. Drain the cans, add sugar, salt and boil.
5. Pour the brine into the cans still hot.
6. Now the turn of the mustard has come - it is necessary to cut a small piece from it and send it under the lid, after which it will clog the can

Video recipes: how to harvest tomatoes with carrot tops

Tomato is a versatile vegetable with excellent taste characteristics. It is combined with many other vegetables: pepper, 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 conservation.

Features of cooking tomatoes with carrot tops for the winter

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

1. It is known that there are six times more vitamin C in it than in the fetus.
2. The tops contain vitamin K, which is absent in the root crop, lowers blood pressure, normalizes metabolism and is a prevention of osteoporosis.
3. It was established that in one branch of tops there is a daily norm of selenium, an element that strengthens the immune system and prevents the development of cancer cells.

Selection and preparation of the main ingredients

The main components are tomatoes and carrot tops:

1. Sort the tomatoes, select the dense, not spoiled, not damaged fruits. Remove the stalk. So that they do not burst during pickling, pierce with a toothpick at the attachment of the stalk.
2. Tops must be fresh, not sluggish, not spoiled. If, for some reason, dry tops are used, you need to take a double 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 components and a set of spices, depending on the taste preferences of the family. You can add sweet, hot pepper, kappi, horseradish leaves, cilantro or coriander, bay leaf, cloves, garlic.

A simple recipe for a liter jar

Marinating in liter containers is convenient for a small family, opened, eaten, and tomatoes do not stagnate. Recommendation: to take small fruits, to put large fruits in a small jar is impractical. The proportions of salt and granulated sugar presented can be changed, taking into account the wishes of the family. In accordance with this recipe, they turn out a little sweet.

Necessary 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:

1. Wash the vegetables, separate the stalks.
2. At the bottom of a clean container, fold the branches of carrot tops, a leaf of laurel, cut into halves of garlic and pour the liquid brought to a boil. Wait 10 minutes.
3. Drain the cooled liquid, add the indicated amount of sugar and salt, boil.
4. Pour the required volume of vinegar into the tomatoes, pour boiling brine and close tightly.
5. Turn the container over and cover to thoroughly warm the contents.

Tomato recipe with carrot tops on a three-liter jar

Salt 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 fit into such containers, but the proportion of granulated sugar and salt is correspondingly greater than per liter volume.

Necessary 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:

1. Sort the tomatoes, separate the stalks and wash.
2. At the bottom of a clean container, put tops of leaves. If desired, you can add 3-4 sheets of currant, they give the pickle and vegetables a pleasant aroma. Add peppercorns, bay leaf.
3. Proceed to laying vegetables. When the container is full, pour the boiling liquid, cover with a lid and stand for a quarter of an hour to warm up.
4. Drain, pour in the indicated volume of salt and granulated sugar, boil until dissolved.
5. Pour the indicated volume of vinegar into the tomatoes and pour the boiling brine, close with a sealed lid, turn upside down and cover thoroughly to keep the heat longer.

With spices

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

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

Procedure:

1. Rinse the tomatoes, remove the stalks.
2. At the bottom of a cleanly washed container, put greens and spices: horseradish, laurel leaf, carrot tops, allspice and hot pepper, cloves, garlic, pour mustard. Pour boiling liquid and stand for 15 minutes until the vegetables warm up.
3. Drain the cooled liquid, boil, pouring the necessary amount of sugar and salt.
4. Pour vinegar into a jar and fill it with boiling brine.
5. Tightly close, turn upside down, cover.

With dill and garlic

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

Necessary components:

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

Procedure:

1. At the bottom of the washed container, fold the dill branches, carrot greens, garlic cloves, peppercorns.
2. Put the washed and washed tomatoes in a container. Boil water and pour into a container. Wait a quarter of an hour until it warms up.
3. Pour the cooled liquid from the container, pour sugar, salt into it and boil.
4. Pour vinegar into an empty container and pour boiling brine on it.
5. Close with a sealed lid, turn over and cover for thorough heating.

With onions and celery

Salted tomatoes with carrot tops have a pleasant smell, and celery greens add their aroma to the bouquet of smell. It has a specific aroma, for an amateur, but worth a try.

Necessary components for a 3-liter volume:

• celery - a branch;
• tomatoes - 1.6 kg;
• bulb - 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:

1. Add greens to the bottom of the washed container, add peas of pepper and onion, cut into half, previously peeled.
2. Put the selected and washed vegetables, boil the liquid and pour.
3. After 15 minutes of heating, drain it and boil again, pouring the right amount of salt and sugar.
4. A container with tomatoes pour boiling brine. Close tightly, turn upside down and cover to keep heat longer.

With citric acid

You can preserve tomatoes with citric acid, they differ in taste. But it is worth considering that vegetables will be acidic. The recipe is presented in a 3-liter volume.

Necessary components:

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

Procedure:

1. Washed and dried carrot sprigs to the bottom of the washed bowl, add peppercorns.
2. Fold the washed vegetables and pour the boiled water. Wait a quarter of an hour.
3. Drain the water from the tomatoes, pour sugar and the right amount of salt, boil.
4. Pour citric acid into an empty container with tomatoes, pour boiling liquid, close with a suitable sealed lid.
5. Put upside down and cover thoroughly.

With aspirin

Seaming with aspirin is excellently stored as it acts as a preservative. It does not affect the taste and smell of the finished product.

The required set of components for a 3-liter tank:

• tomatoes - 1.7 kg;
• tops of carrots - 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 Scheme:

1. Put washed and dried tops in a container, add a sheet of laurel, peppercorns.
2. Rinse vegetables, put in a prepared jar, pour boiling liquid and wait a quarter of an hour.
3. Drain the cooled water, boil again, pour in the right amount of salt and sugar.
4. In tomatoes, put crushed aspirin, add vinegar and pour boiling brine.
5. Close with a tight lid, turn upside down and cover warm to maintain heat. Vegetables should thoroughly warm up.

With hot pepper

Necessary components for a 3-liter capacity:

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

Preparation Scheme:

1. Rinse the tops of horseradish, put on the bottom of a clean container. Add peppercorns and a portion of fresh.
2. Put the washed and washed vegetables. Pour boiling liquid, leave for a quarter of an hour.
3. Drain the cooled water, pour the right amount of salt and granulated sugar, boil.
4. Pour vinegar into an empty container, pour boiling brine and close with an appropriate airtight lid.
5. Turn upside down, cover to preserve heat.

With green fruits

Necessary 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.

Action Scheme:

1. Wash the green fruits and cut in half.
2. Peel the onion, cut into half rings.
3. Fill tops, peppers, laurels at the bottom of the washed container.
4. Put the tomatoes in the container, shifting the onions in half rings. Pour boiling liquid and stand for a quarter of an hour.
5. Drain the liquid, pour the right amount of salt and granulated sugar, boil.
6. Pour vinegar into the tomatoes and pour the boiling liquid over again.
7. Close tightly, turn the container over and cover to preserve heat.

No sterilization

Sterilization technology is a special stage in canning. Jars with the ingredients laid in them are once filled with boiling water and put into a water bath to be sterilized for 10 minutes. Without sterilization, pickling is as follows:

1. Place all components in a container.
2. Pour in boiling liquid, wait a quarter of an hour, so that all components thoroughly warmed up.
3. The liquid is drained, salt and sugar, required by the recipe, are added to it. Wait for the components to boil and dissolve.
4. Pour the required volume of vinegar into the tomatoes, pour them with boiled brine. Tighten the cap securely. Turn over and cover to maintain heat.

Terms and conditions of storage of canned tomatoes with carrot tops

Preservation made in accordance with the recipe and in accordance with the cooking technology is stored in the dark at room temperature until the next tomato season, that is, a year.

In a cool room (cellar, basement) tomatoes are stored for up to 3 years.

These amazing vegetables, prepared according to one of the proposed recipes, will be an excellent snack for a friendly or family dinner. But this is not the limit of recipes. The classic version of pickling can be varied with new components, change the set of specified and create your own unique culinary masterpiece.