Having tried tomatoes according to this recipe once, you will certainly harvest them every season.

Pickled tomato recipes are basically similar to each other, but there are slight differences and cooking features. Next, we will consider 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 tomato with carrot tops for the winter

For this preservation, it is best to choose tomatoes of fleshy, dense varieties and small in size. Then they will not only taste delicious, but also look very nice in a jar. Cream is perfect.

• Five liters of water;
• Sugar - 20 tablespoons;
• Salt - 5 tablespoons;
• Table 9% vinegar - 350 grams;
• Carrot tops;
• Tomatoes - how much will go into jars.

According to this recipe, the output is 4 three-liter jars of delicious, beautiful twist.

Before starting, the tomatoes and carrot tops are washed well and dried.

We prepare three-liter jars. Wash them well, then sterilize them in any convenient way: steamed in the grandmother's way, in the microwave or in the oven.

Pour water into a pot of suitable size and boil.

At the bottom of the prepared jars lay out 4-5 sprigs of carrot tops. Then put in the tomatoes. On top, you can put another small sprig of carrot tops.

Fill jars with future seaming with boiling water and leave for 25-30 minutes. After the time has passed, drain the water back into the pan, add sugar, salt there, bring to a boil. Sugar and salt should be completely dissolved. Remove the marinade from the fire, add 350 grams of table vinegar.

Fill jars with tops and tomatoes with hot marinade, roll up with sterilized lids. We wrap the jars in a blanket upside down and leave to cool completely.

This recipe is similar to the first one in terms of the cooking method, only the ingredients are added: bay leaves and allspice (peas).

• Tomatoes - how much will go into jars;
• Fresh carrot tops;
• Five liters of water;
• Sugar - 250 grams;
• 2.5 tablespoons of salt
• Table vinegar - 250 milliliters (or 500 ml of apple cider vinegar);
• Bay leaf - 2-3 leaves;
• Allspice - 12-15 peas.

We 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 citric acid is used instead of vinegar.

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 carrot tops and tomatoes well, dry them. Using a toothpick, we pierce the tomatoes in several places. This procedure will prevent cracking of tomatoes when interacting with boiling water. Next, put in a sterilized jar several branches of carrot tops mixed with tomatoes. Fill the jar with boiling water, leave for 20 minutes. Drain the water back into the pan, add sugar, salt. Bring to a boil. I fill the jar with hot marinade. Add half a tablespoon of citric acid. We roll up the lid, and cool under the "fur coat".

Ingredients for one three-liter jar:

• Small tomatoes - how much will go into a 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 pure water.

Also, if desired, a few leaves of currants, cherries can be added to this seaming.

We prepare jars, wash, sterilize.

Wash and dry tomatoes and all herbs.

We put the tops on the bottom of the jar, then put the garlic, dill, bay leaves, pepper. Add cherry and currant leaves if desired. Then lay out the tomatoes. So that they do not burst from boiling water, you can pierce them with a toothpick as in the previous recipe.

The next step is to take a pot of suitable size, pour water into it, add two tablespoons of salt and five tablespoons of sugar. We boil the marinade, after which we fill it with a jar of tomatoes to the very top. We 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 tomatoes. It remains only to roll up the jar with a sterilized lid and leave it wrapped until it cools completely. Another original recipe for tomatoes with garlic -.

For several years now, canned tomatoes with carrot tops have become very popular in preparations for the winter. The recipe has become a mega-hit! Every now and then they ask: “How to prepare such a blank? It's complicated? Is it really really delicious? Can you give me the recipe...

I will answer immediately all the questions: “Yes, it is very tasty! There are no words to describe how delicious! And to prepare such a blank for the winter is a couple of trifles, it doesn’t get easier ... "

And the fact that an open liter jar lasts a maximum of 10 minutes speaks of the taste. If you put tomatoes on the table in a salad bowl for lunch or dinner, then while setting the table, cutting bread, preparing cutlery, the salad bowl is empty right before your eyes. They haven't even sat down at the table yet.

Another important fact, when the fruits in the jar run out, they start pickling. And it is drunk as quickly as the tomatoes run out. It doesn't taste any better.

Therefore, if you are engaged in blanks, then cooking in this version is a must! Moreover, the recipe is actually as simple as twice two. No spices are needed, jars do not need to be sterilized. They just made a brine, poured it, drained it and poured it again. That's the whole recipe!

But let's take a closer look at the recipe. To make sure everything works out for you. So that the banks do not take off. And so that summer tomatoes delight us in a long winter!

Tomatoes with carrot tops for the winter step by step recipe

We will need:

• tomatoes - 15-20 medium-sized specimens go to a liter jar
• carrot tops - per liter jar 4-5 branches
• aspirin - per liter jar 1 tablet (optional)

Brine (per 1 liter of water):

• salt - 1 tbsp. spoon with slide
• sugar - 4 tbsp. spoons
• vinegar 9% - 1 tbsp. a spoon

Cooking:

1. Cooking jars. It is very convenient to harvest tomatoes in liter jars. Opened once and ate immediately. But I also cook two-liter ones. It is good to have such a jar when guests come. Such an appetizer is always a success, so guests always eat it with great pleasure.

2. Wash jars using soda or any cleaning agent. Then we sterilize them by one of the known methods. They can be scalded with boiling water, pouring 1/3 of it into a jar. Soak boiling water for 10 minutes, then shake it from side to side so that it hits all the walls and drains. Immediately cover with boiled lid.

You can collect water in a saucepan, put a colander on it. And already in it place the jar neck down. After the water boils, hold the jar over the steam for 10 minutes. Then take it out and cover with a lid.

Who has an air grill, then you can sterilize the jars in them. Below is a video on how to do it.

Or jars can be sterilized by putting them in the oven.

3. It is better to take small tomatoes for this recipe. They are less capricious. In addition, they are better saturated with brine and tastier.

I use my own homegrown tomatoes. Of course, they do not ripen in my garden, we shoot them green. But when they start to ripen, I select small specimens and slowly start making them. Today I collected them for one two-liter and three liter jars. Usually for the season I try to cook them in this version of 15 liters.

The fruits for this recipe do not have to be used completely ripe. You can take and slightly pink. They will also be very tasty.

4. Wash the tomatoes, put them on a towel and let the water drain.

To prevent them from cracking, prick them with a needle or toothpick in the stalk area. This will help keep them safe and sound.

5. Wash the tops of carrots, sort out, remove damaged branches. It is desirable to take tops from large carrots. Such tops have already gained strength, and it will make a delicious brine. This means that the finished product will also be delicious.

6. In sterilized liter jars, put three or four sprigs of tops on the bottom, and coarse stems can be cut off and put on 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 jars with tomatoes to the very top.

8. Put a couple more small branches of tops on top.

9. Now let's prepare the brine. For a liter jar, we need about 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 for 3 liters of water. It's better to have enough than not enough. In the leftovers, then I will make lightly salted cucumbers.

10. Pour the required amount of water into a large saucepan. Add the right amount of salt and sugar. Since I have 3 liters of water, I pour 3 tablespoons of salt into the water, and 12 tablespoons of sugar.

In different recipes, this amount 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 the brine is so delicious.

11. Bring the brine to a boil, stir so that the salt and sugar disperse, let it boil for 3-4 minutes. Then fill them with tomatoes under the very neck. Cover with lids. And let it warm up for 10-15 minutes. Pour the remaining brine into another saucepan. It will still be useful to us to top it up when we fill them a second time.

12. Using a lid - a sieve with holes, drain the brine back into the pan.

13. We put the brine back on the fire, and give it the opportunity to boil. Together with him we put the brine, which we have left unclaimed. To, if necessary, add it to jars of tomatoes.

14. At this time, the jars with the contents should be covered with lids.

15. As the brine boils, let it boil for 5 minutes. And again pour it into the banks. Let stand 7-10 minutes. And again pour into a saucepan, which we put on 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 "airbag". In all the recipes in which I canned cucumbers and tomatoes, I add aspirin. 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 up to you. You may or may not add it. Tomatoes with carrot tops can be canned without aspirin.

If you still decide to add, then add 1 tablet per liter jar. It must be crushed and put directly into the jar before pouring the brine.

17. When the brine boils 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 the brine to the very brim so that when the jar is closed, a little brine spills out. If there is not enough brine, then add it from the reserve pan, in which it must also boil. Close the lid and do not open it again.

If you accidentally open the lid, then add hot brine again to the very brim. Cover with a lid and wait for air bubbles to come out.

18. Let the tomatoes stand for a while, while turning the jar from side to side to release air bubbles.

19. Then screw the lids on with a seaming machine. Turn over and cover with a blanket.

20. Leave to cool completely for a day.

21. Check in a day if the bank 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 well brewed. Try not to open them ahead of time. Let stand for at least two months, and 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 according to it. And so we shot a video so that no one would have problems with the preparation of such a blank.

Actually the recipe is very simple. When you make tomatoes over it for the first time, you will immediately understand it.

Friends, if after watching you have any questions, then ask them in the comments. I will gladly answer them.

What to do if the jar is leaking or the lid has risen

If the next day you see that the jar is leaking, then you did not close the lid tightly. In this case, open it and you have two options

• it is possible to reconserve such a bank. To do this, pour the brine through the lid - a sieve into the pan, and boil it for 5-7 minutes. Then pour it back into the jar, cover with a lid, let stand for 5 minutes so that air bubbles come out. And screw the covers back on.
• leave the tomatoes in a jar, put them in the refrigerator. Eat in two days, as lightly salted. It is not advisable to use brine in this case.

If you decide to redo the blanks, then their taste will no longer be quite the same as in normal jars. View can also be lost. Tomatoes can burst and go limp. But you can eat them.

If the lid of the jar has risen after a week, or two, or later, then the fermentation process has begun in the jar. It can occur for several reasons

• poorly washed and sterilized jars or lids
• poorly washed tomatoes or tops
• if the brine did not boil, and you poured it into a jar
• if air remains in the jar
• if the lid is not properly closed

Such canned products should not be eaten. It must be thrown out without any regret!

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

Enjoy your meal!

But I came across pickled tomatoes for the winter with carrot tops for the first time last year. I found the recipe somewhere on the Internet, and I was very interested in it - it seemed to me that it should be very tasty. So I closed a couple of jars to try. And I really liked the result: the tomatoes are very interesting, not quite ordinary, but tasty.

And this year I closed several jars again - it seems to me that this is a great option to diversify the usual preservation of tomatoes. And the carrot green itself looks very impressive - it is beautiful, bright, so jars of tomatoes marinated with carrot tops will be very appetizing.

Well, as for the complexity of cooking - in this regard, tomatoes with carrot tops for the winter did not let me down either: the whole process is quite simple: you just need to prepare the tomatoes, tops and other spices, pour marinade and sterilize. In more detail, how to pickle tomatoes with carrot tops, my step-by-step recipe will tell you.

Ingredients for 1 liter jar:

• 450-500 g tomato;
• 3-5 sprigs of carrot tops;
• 2 peas of black pepper;
• 0.3 cm hot pepper ring;
• 2-3 cloves of garlic;
• 0.3 cm horseradish root ring.

Marinade:

• 4.5 liters of water;
• 9 tablespoons of sugar;
• 4.5 tablespoons of salt;
• 200 ml 9% vinegar.

How to pickle tomatoes with carrot tops:

Tomatoes for pickling are selected ripe, but dense, without surface damage. It is advisable to choose small plum-shaped fruits: they fit more in a jar and, as a rule, they crack less. If the tomatoes are larger, there will be fewer of them in the jar, then, accordingly, more marinade will be required. Wash the tomatoes in cold running water.

We thoroughly wash the carrot tops and lay them out on a napkin.

Peel the horseradish root and garlic and wash thoroughly. Cut the horseradish into thin rings, and cut the garlic cloves in half. We wash the hot pepper and cut it into thin rings. At the bottom of pre-sterilized jars we put carrot tops, garlic, hot peppers and peppercorns, horseradish root.

We lay the tomatoes, trying not to crush and place rationally so that there are fewer voids. We cover the jars with tomatoes with lids so that kitchen dust does not get in.

For the marinade in a saucepan, bring water to a boil, add salt and sugar and, stirring, cook for 2-3 minutes, until the crystals are completely dissolved. Pour vinegar into the marinade and turn off the heat. Carefully pour the jars with tomatoes with boiling marinade, filling them to the top.

We again cover the jars with lids and put them in a saucepan, the bottom of which is lined with a napkin (so that the jars do not burst during sterilization). Fill jars with tomatoes with water so that it reaches the shoulders of the jars. On high heat, bring the water in a saucepan to a boil, then reduce the heat a little so that there is no excessive boiling, and sterilize for 15 minutes.

After sterilization, carefully remove the jars of tomatoes from the pan (it is convenient to use special tongs) and seal tightly. Turn the cans of tomatoes upside down and let them cool completely.

We transfer the cooled tomatoes to a permanent storage place, it is possible at room temperature.

Sterilize cleanly washed jars in a convenient way. Boil the lids for 3-5 minutes.

I thoroughly wash the fruits and herbs. So that the tomatoes do not burst during sterilization, I prick each one with a needle near the stem.

At the bottom of a dry jar I put dried panicles, after separating the edge of the stems, and balls of black pepper. If you took a container of a different size, divide the twigs and spices proportionally. It is not worth increasing their number.

Gently fold in the firm tomatoes. Strong pressure is not necessary so as not to crush the fruit.

Pour boiling water over and cover with processed lids. Leave for a quarter of an hour. Using a special plastic cap with holes, drain the water into a heat-resistant container. For lack of it, slightly move the metal one, and, holding it with a napkin, drain the hot water into the ladle.

Add rock salt and sugar and stir. Bring the brine to a boil and pour in the table vinegar.

Pour jars with marinade and roll up. Turn upside down and wrap warmly to self-sterilize. After a day, place in the basement or pantry. You can enjoy the taste of original tomatoes with the onset of winter cold. Enjoy your meal.

Relatively recently, harvested tomatoes with carrot tops for the winter began to be popular. Carrot tops are added to salt to make it more tasty and unusual. Using this ingredient is quite convenient. For example, some carrots can be added to soup or other dishes, and its tops can be used to prepare the preparation.

Before preparing canned tomatoes with carrot tops, it is recommended that you familiarize yourself with how to salt tomatoes.

Container preparation

Before preparing carrot tops, it is necessary to sterilize containers in which it will then need to be preserved. This is done in several different ways.

Ferry

Steaming containers is the most popular sterilization method used by a large number of housewives.

Before sterilizing them, you should inspect and make sure that the container is completely intact. Then all cans for seaming are thoroughly washed with soda solution.

After cleaning the containers of dirt, you can begin to prepare the pan. It is filled with water, which must be boiled. After that, a special grill is installed on the pan to place containers for tomatoes with carrot tops on it. Sterilize the container not too long - 10-15 minutes. After that, you can roll tomatoes with tops into them.

In water

This method is very often used if pickling tomatoes with carrot tops is carried out. It is ideal when filling small jars with preserves, as they are much easier to place in a saucepan.

During sterilization, water is drawn into the pan, which is gradually brought to a boil. Then the container does not fit in and boils for 10 minutes. To make it easier to remove sterilized jars from hot water, you should use a fork or tongs.

In the oven

This is not the most common container preparation method to close canned food. However, some use it to avoid wasting time boiling water.

Several jars are placed in the oven at once. After that, its temperature should be gradually increased to 120-150 degrees. The process should last about 15 minutes, after which the containers will be ready for canning.

Classic recipe

The classic recipe for tomatoes with carrot tops for the winter is one of the most popular. With it, you can cook quite tasty salted tomatoes that will not deteriorate for a long time.

The following amount of ingredients is consumed per liter jar of spin:

• 2-3 liters of water;
• 7-8 carrot leaves;
• kilogram of tomatoes;
• 300 ml of vinegar;
• 60 g of salt;
• 80 g sugar.

Canning begins with the preliminary preparation of all ingredients. All tomatoes for the winter are washed, dried and cut. You should also cut the tops with them. After that, you can start preparing the container. You can limit yourself to just washing the jars if pickled tomatoes with carrot tops are cooked without sterilization.

Having prepared the container, you can prepare the marinade. To do this, a small saucepan is filled with water and boiled for 20 minutes. Then sugar, salt and vinegar are added to it. In parallel with this, tomatoes and carrot tops must be laid out in each jar. All containers are filled with marinade and infused for half an hour. Then the liquid from the cans is again poured into the pan, boiled and poured into the container. After all the containers are filled with marinade, I preserve the tomatoes and transfer them to the cellar for storage.

With bay leaf

This recipe differs from the previous one in some ingredients. In this case, to prepare a tomato with carrot tops, you will need:

• kilogram of tomatoes;
• tops of carrots;
• three liters of water;
• 80 g of sugar;
• 200 ml of vinegar;
• three bay leaves;
• 25 g pepper.

To make the taste of the workpiece more vivid, you can supplement the recipe with garlic or onions.

First you need to cook the tomatoes. For preservation, it is recommended to use sweet varieties of tomatoes. They are finely chopped with tops and laid out in pre-prepared jars. After that, a marinade is made from hot water, to which a little vinegar, sugar and pepper are added during the boil. Bay leaves can be added to the marinade immediately or then placed in a jar before twisting.

Having prepared the marinade, it is necessary to pour it into each jar and leave to infuse for 20 minutes. Then the liquid is drained to re-boil it and pour it back into the container. This procedure is carried out several times, after which the containers are rolled up with lids.

Preservation turns over and cools in this position for several days. After that, salting is transferred to the cellar for conservation storage. If there is no cellar, then any room with a low temperature and low lighting is suitable for long-term storage of canned tomatoes.

Conclusion

Salting tomatoes is quite simple and any person who has never been interested in canning vegetables for the winter can do this job. To do this, you will have to spend a lot of time to study the most popular recipes and reviews of people who have been cooking spins for many years.