Tomatoes with carrot tops: the best recipes. Recipe: Pickled Tomatoes with Carrot Tops - Just a Song

Tomato is a versatile vegetable with excellent taste characteristics. It goes well with many other vegetables: peppers, 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 preservation methods.

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 is six times more vitamin C in it than in the fetus.
2. The tops contain vitamin K, which is absent in the root crop, which reduces pressure, normalizes metabolism and is the prevention of osteoporosis.
3. It has been established that in one branch of the 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 main ingredients

The main components are tomatoes and carrot tops:

1. Sort the tomatoes, select dense, not spoiled, not damaged fruits. Remove stalks. So that they do not burst during pickling, pierce with a toothpick at the point of attachment of the stalk.
2. The tops should be fresh, not sluggish, not spoiled. If, nevertheless, 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 is an important and main ingredient. The first recipe is a classic, which can be varied with additional ingredients and a set of spices, depending on the taste preferences of the family. You can add sweet, hot pepper, cappi, horseradish leaves, cilantro or coriander, bay leaf, cloves, garlic.

A simple recipe for a liter jar

Pickling in liter containers is convenient for a small family, they opened it, ate it, and the tomatoes do not stagnate. Recommendation: select small fruits, it is not advisable to put large fruits in a small jar. The presented proportions of salt and granulated sugar can be changed, taking into account the wishes of the family. According to this recipe, they turn out to be a little sweet.

Required 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, put sprigs of carrot tops, a bay leaf, garlic cut into halves and pour over 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 amount of vinegar into the tomatoes, pour boiling brine and close tightly.
5. Turn the container over and cover so that the contents warm up thoroughly.

Recipe for tomatoes with carrot tops for 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 are placed in such a container, but the proportion of granulated sugar and salt, respectively, is greater than per liter volume.

Required components:

• tomatoes - 2.4 kg;
• laurel leaf - 2-3 pieces;
• 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 branches of tops. If desired, you can add 3-4 currant leaves, they give the brine and vegetables a pleasant aroma. Add peppercorns, bay leaf.
3. Start arranging the vegetables. When the container is full, pour in boiling liquid, cover with a lid and let stand for a quarter of an hour to warm up.
4. Drain the liquid, add the indicated volume of salt and granulated sugar, boil until dissolved.
5. Pour the indicated volume of vinegar into the tomatoes and pour boiling brine, close with an airtight lid, turn upside down and cover thoroughly to keep warm longer.

with spices

Harvesting with spices gives the tomatoes a spicy 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 leaf;
• laurel leaf;
• allspice - 4 peas;
• carnation - 1 inflorescence;
• French mustard - 7 g;
• vinegar - 95 ml.

Procedure:

1. Rinse the tomatoes, remove the stalks.
2. Put greens and spices on the bottom of a cleanly washed container: horseradish, bay leaf, carrot tops, allspice and hot peppers, cloves, garlic, add mustard. Pour boiling liquid and let 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. Close tightly, turn upside down, cover.

With dill and garlic

Canning with dill inflorescence and garlic is one of the classical ways pickling. The recipe is designed for a 3-liter container volume.

Required components:

• tomatoes - 1.6 kg;
• dill - 2 branches with an 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, put dill sprigs, carrot greens, garlic cloves, peppercorns.
2. Arranged and washed tomatoes put in a container. Boil water and pour into a container, Wait a quarter of an hour until they warm 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 boiled brine.
5. Close with an airtight lid, turn over and cover for thorough warming.

With onions and celery

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

Necessary components for a 3-liter volume:

• celery - branch;
• tomatoes - 1.6 kg;
• bulb - medium;
• horseradish - middle sheet;
• salt - 25 g;
• carrots - 3-4 branches;
• water - 970 ml;
• granulated sugar - 95 g;
• vinegar - 95 ml;
• black pepper - 3 peas.

Procedure:

1. Put greens on the bottom of the washed container, add peppercorns and onion, cut into halves, 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, adding the right amount of salt and sugar.
4. Fill a container with tomatoes with boiling brine. Seal tightly, turn upside down and cover to keep warm longer.

With citric acid

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

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

With aspirin

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

Necessary set of components for a 3-liter container:

• 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 plan:

1. Place the washed and dried tops in a container, add a bay leaf, 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, add the right amount of salt and sugar.
4. Put crushed aspirin in tomatoes, add vinegar and pour boiling brine.
5. Close with a tight lid, turn upside down and cover warm to keep warm. Vegetables should be thoroughly warmed up.

With hot pepper

The necessary components for a 3-liter container volume:

• 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;
• jalapeno pepper - ½ pod.

Cooking scheme:

1. Rinse the tops, horseradish leaf, put on the bottom of a clean container. Add peppercorns and some fresh.
2. Put sorted 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 in boiling brine and close with an appropriate sealed lid.
5. Turn upside down, cover to keep warm.

with green fruits

Required 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 plan:

1. Wash green fruits and cut in half.
2. Peel the onion, cut into half rings.
3. At the bottom of the washed container, lay down the tops, pepper, laurel.
4. Put the tomatoes in a container, shifting the onion half rings. Pour boiling liquid and soak for a quarter of an hour.
5. Drain the liquid, pour the right amount of salt and granulated sugar, boil.
6. Pour vinegar into tomatoes and pour re-boiled liquid.
7. Close tightly, turn the container upside down and cover to keep warm.

Without sterilization

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

1. Place all components in a container.
2. Pour in boiling liquid, wait a quarter of an hour for all the components to warm up thoroughly.
3. The liquid is drained, salt and sugar, required by the recipe, are added to it. Wait for the mixture to boil and dissolve the components.
4. Pour the required amount of vinegar into the tomatoes, pour them with boiled brine. Tighten the lid tightly. Turn over and cover to keep warm.

Conditions and terms of storage of canned tomatoes with carrot tops

Preservation, made in accordance with the recipe and in accordance with the preparation 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 a great appetizer for a friendly or family dinner. But this is not the limit of recipes. The classic pickling option can be diversified with new components, change the set of those indicated and create your own unique culinary masterpiece.

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Probably, there are practically no families that do not stock up on various preservation for the winter, because few people do not like to eat, for example, salted tomatoes from a can. Moreover, each housewife has her own special recipe for their preparation. One of interesting options canning are tomatoes with carrot tops. The recipe is simple, but insanely delicious!

Taste qualities and characteristics of the workpiece

Carrot tops not only give the preservation a certain decorative effect, it also gives it a rather interesting taste and aroma, and the marinade itself makes it really unusual. Tomatoes are sweet, and some skilled housewives even bake bread and gingerbread on the brine from under them. It is noteworthy that some special spices are not needed here, their role is performed directly by the tops.

Features of product selection

Experienced chefs advise using small or medium tomatoes for twisting, as they absorb the brine better and, as a result, turn out to be more delicious.

Important! In this case, it is not necessary to use fully ripe fruits. Slightly pink will do, they will also be very good.

It is better to use the tops from large carrots, because it has already gained strength, and this affects the taste of the brine, and, accordingly, the tomatoes too.

Step by step cooking recipe with photo

Now let's move on to the recipe - we'll figure out what and how much you need, and in what sequence to do everything.

Required Ingredients

The composition was taken based on 2 liter cans:

• tomatoes - about 30 pcs. (small);
• carrot tops - several bunches;
• sugar - 4 tbsp. l.;
• salt - 1 tbsp. l.;
• table vinegar (6%) - 70 ml (if you take 9%, then 50-60 ml is enough);
• boiling water.

Kitchen appliances and inventory

You don't need a lot of equipment for this piece. The most important thing is glass jars. The second important inventory is iron lids for closing.

Cooking process

Marinating tomatoes is quite easy:

Important! To prevent the fruits from cracking, pierce them several times with a needle or toothpick near the stalk.

How to properly store the workpiece

Preservation is best stored in a basement or cellar, but it can also be stored in an apartment, for example, in a pantry. The main thing is that the place is dark and cool. It is recommended to let the twists brew for at least a month, and preferably three, since it takes time for the tomatoes to soak and gain a full taste.

At right conditions storage jars with preservation can stand for a whole year, but this is unlikely to happen - it is doubtful that such a yummy will survive after the winter.

What to serve with tomatoes

Such tomatoes can be served on the table with anything - with hot potato dishes, and with meat, and even as a separate snack for strong drinks. It all depends on your imagination and taste preferences. In general, you can’t spoil any table with pickled tomatoes.

Useful tips: what to do with signs of fermentation and turbidity of tomatoes

If you see the first signs of damage to preservation, immediately put the entire contents of the jars into a separate container, wash it in a 2-3% salt solution (20-30 g per 1 liter of water) and put it back into clean sterilized jars.

Strain the old brine through gauze folded in several layers, boil and pour over the tomatoes. If there is not enough brine, prepare fresh. Sterilize filled jars and roll up.
Now you know new recipe pickled tomatoes. Agree - it is absolutely simple. And you will learn about the taste of such preservation in the winter when you open the first jar. And we are sure that you will not regret it. The main thing - stick to the recipe and you will certainly succeed.

Summer preparations for the winter are 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 1 liter jar help hostesses choose the right proportions of water, salt and spices.

Modern hostesses began to prepare marinades on carrot tops relatively recently, however, they say correctly: everything new is well-forgotten old. Even our ancestors, salting tomatoes for the winter, added fragrant greens and fresh leaves of cherries, currants, oaks, as well as carrot tops to the barrel, which contains many vitamins, antioxidants and trace elements. Today, urban residents do not have the opportunity to harvest pickles in barrels, however, you can close mouth-watering tomatoes for the winter in liter jars, as well as prepare for a 2-liter jar, and 3-liter, if you have enough vegetables and free space.

Recipes for pickling tomatoes with carrot tops: harvesting 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 tomato with carrot tops, and not one, but 3 delicious and proven options at once.

Recipe #1: simple salting 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 sprigs of carrot tops, 5 liters clean water, 500 ml apple cider vinegar(or 250 ml table), 250 grams of sugar, 12-15 black peppercorns, 2-3 bay leaves and 5 tablespoons of salt.

How to salt tomatoes with tops: step by step

Step 1. Picking and washing a tomato, preparing the 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 stalk area - they will not lose their shape during the pickling process. Use fresh, large enough tops for harvesting, 3-4 branches per jar.

Step 2. Washing and sterilization of jars. It is best to wash jars with soda, and sterilize in any way: boiling water, steam, or send them to the oven for 10 minutes.

Step 3. Putting tomatoes in a jar. Place 2 leafy greens in 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 to cool completely.

Step 4. Preparing the brine. Drain the water from the jars back into the pot and add spices, sugar and salt, stir and bring to a boil. After turning off, add vinegar.

Step 5. Filling the tomatoes with brine. Pour the brine into the jars, filling them to the very neck.

Step 6. Canning. Seal the jars with sterilized lids - special, with a twist or, in the old fashioned way, turnkey.

Recipe number 2: pickled tomatoes with tops and aspirin

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

This time you will need three-liter jars and the number of tomatoes that will go into them. It is also necessary 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 pickled tomatoes with aspirin

You can see the first four preparatory steps in recipe number 1. We move on to the next plan.

Recipe number 3: tomatoes with tops, garlic and horseradish

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

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

• 120 grams of salt;
• 50 grams of sugar;
• two cloves of garlic;
• three sprigs 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 a part of the tops and horseradish root, put the tomatoes on top.
2. Put the garlic, the remaining tops and the horseradish leaf into the jar.
3. Pour into a jar cold water up to the neck.
4. Drain the water from the jars, add sugar, salt and boil.
5. Pour the brine into the jars while still hot.
6. Now the turn of the mustard plaster has come - it is necessary to cut off a small piece from it and send it under the lid, and then cork the jar

Video recipes: how to prepare tomatoes with carrot tops

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 a few jars again - it seems to me that this 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.

Having tried these tomatoes once, you will definitely want more! Maybe it's in the tomato tops, or maybe in a somewhat unusual - sweet - marinade, but absolutely everyone likes them.

So, let's get started ... My cans and tomatoes. We pierce each tomato with a toothpick or skewer, then when heated, the air freely escapes from them and the tomatoes do not burst. Someone will consider this superfluous, but I always do this (even if I preserve two buckets), good appearance- already half the battle.

We put tomatoes mixed with carrot tops in jars - those same ponytails, "spit on the street", which are usually thrown away. For 1 liter of volume 1-2 pcs. tops. NO OTHER SPICES! This recipe is not for taking the initiative!

Pour boiling water over, let stand almost until cool (and you can cool down).

Drain the water, add 4 tbsp. to 1 liter of liquid. spoons of sugar, 1 tbsp. l. salt, 70 g of table vinegar (6%). Let it boil for a minute, pour over the tomatoes, roll up, turn over until cool. You can wrap yourself in a blanket, but who is used to it ...

Delicious, tender tomatoes are ready! Bon appetit!

The recipe is simple, allows you to preserve "in between". The only difficulty is sometimes it is not easy to get carrot tops. Last summer, I specifically negotiated with grannies at the market, this year I planted a bed of carrots in the country specifically for tops.