Tomatoes with carrot tops. Marinated tomatoes with carrot tops

Having tried tomatoes using this recipe once, you will certainly be preparing them every season.

Recipes for pickled tomatoes are basically similar to each other, but there are small differences and cooking features. Next, we will look at 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 for tomatoes with carrot tops for the winter

For this preservation, it is best to choose tomatoes that are fleshy, dense and small in size. Then you will not only have them tasty, but also look very beautiful in a jar. The cream variety is perfect.

Five liters of water;
Granulated sugar - 20 tablespoons;
Salt - 5 tablespoons;
Table vinegar 9% - 350 grams;
Carrot tops;
Tomatoes - how many will go into the jars.

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

Before starting, wash the tomatoes and carrot tops well and dry them.

We prepare three-liter jars. Wash them thoroughly, then sterilize them in any convenient way: grandma’s steamed method, in the microwave or in the oven.

Pour water into a saucepan of suitable size and boil.

Place 4-5 sprigs of carrot tops on the bottom of the prepared jars. Then add the tomatoes. You can put another small sprig of carrot tops on top.

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

Fill the jars with tops and tomatoes with hot marinade and roll them with sterilized lids. Wrap the jars in a blanket upside down and leave until completely cool.

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

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

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 instead of vinegar there is citric acid.

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 the carrot tops and tomatoes well and dry them. Using a toothpick, pierce the tomatoes in several places. This procedure will prevent tomatoes from cracking when exposed to boiling water. Next, place several branches of carrot tops mixed with tomatoes in a sterilized jar. Fill the jar with boiling water, leave for 20 minutes. Pour the water back into the pan, add sugar and salt. Bring to a boil. Fill the jar with hot marinade. Add half a tablespoon of citric acid. Roll up the lid and cool under the “fur coat”.

Ingredients for one three-liter jar:

Small tomatoes - how many will fit in the 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 clean water.

Also, if desired, you can add a few currant and cherry leaves to this roll.

We prepare the jars, wash and sterilize.

We wash and dry the tomatoes and all the greens.

Place the tops on the bottom of the jar, then add garlic, dill, bay leaves, and pepper. If desired, add cherry and currant leaves. Then add the tomatoes. To prevent them from bursting from boiling water, you can pierce them with a toothpick as in the previous recipe.

The next step is to take a pan of suitable size, pour water into it, add two tablespoons of salt and five tablespoons of sugar. Boil the marinade, then pour it into a jar of tomatoes to the very top. 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 the tomatoes. All that remains is to roll up the jar with a sterilized lid and leave it wrapped until it cools completely. Another original recipe for tomatoes with garlic is.

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.

Tomatoes with carrot tops: secrets of harvesting for the winter

5 (100%) 3 votes

Carrot tops are always thrown away without regret. And it was completely in vain - scientists have found that in terms of the content of useful substances, carrot leaves are in no way inferior to the root vegetable itself. In addition, it has a pleasant aroma and appetizing decorative properties. In home preparations, the tops are used as an alternative to spices. Canned tomatoes with carrot tops are especially tasty.

Tomatoes, canned with carrot leaves

Choose small tomatoes and all the same size. Otherwise, large fruits will “understeam” and ferment, while small ones will spread and turn into mush.

Quantity of products based on 4 large jars or 8 “one and a half jars”:

7 kg of unripe tomatoes, be sure to take elastic, slightly unripe fruits;
1 bunch of carrot leaves, weighing about 150 g;
200 gr. Sahara;
50 grams of table salt;
350 ml vinegar 9%;
5 liters of water.

Rolling up:

Wash the selected vegetables and leaves thoroughly. Dry.
Prepare the available container in any way.
Place 5-6 carrot leaves on the bottom of the jars.
Place tomatoes of the same size and variety on top.
Pour boiling water over the prepared products and cover with lids.
After a quarter of an hour, pour the slightly cooled infusion from the jars into the pan.
Bring to a boil and add salt and sugar to the marinade. If necessary, add boiling water to the solution to the volume required by the recipe.
Turn off the heat, add vinegar, stir.
Pour the marinade over the vegetables and tops and roll up. Place the finished canned food upside down and insulate it.

The greatest taste effect will be achieved in about three months.

Marinated tomatoes with vegetables and carrot tops

Not everyone loves canned tomatoes. Some people prefer pickled peppers. Some people prefer crispy cucumber.

The proposed recipe is designed to satisfy the tastes of all family members. And carrot leaves will successfully replace regular seasonings, and will give vegetables an interesting, slightly sweet taste.

Proportions and ingredients for preparing 5 liter assorted jars:

20 pieces of small gherkin-type cucumbers;
20-25 pieces of cherry tomatoes or any other, only the smallest ones;
half a head of cauliflower;
10 pieces of very young squash or 2 zucchini, also young;
25 pieces of shallots or onion sets, you can also take 2-3 regular onions;
2 heads of garlic;
5 bell peppers;
a large bunch of carrot tops;
half a glass of regular salt;
120 gr. Sahara;
2 liters of water;
200 gr. vinegar 6%;
peppercorns.

Peel the skins of the onion and garlic.
Separate the cabbage into small florets.
Do not remove the skin from squash and zucchini. If using zucchini, cut them into slices about 1.5 centimeters thick.
Peel the pepper from seeds and stalks, cut into 4-6 pieces. Very small bell peppers are often sold at the market, especially at the end of the season - this is an ideal option.
If there are onions in the preparation, chop them into rings of medium thickness.
Cut off the ends of the gherkins.
Place cabbage and squash (or zucchini) in boiling water for 5 minutes.
Prepare the container.
Wash and cut the tops into 1 cm pieces.
Place herbs and 5 peppercorns at the bottom of the jar.
Next, lay out the prepared vegetables in layers. Alternate all products yourself depending on texture and color. The order of layout will not affect the taste.
For the marinade, boil water with salt and sugar. Turn off the heat, add vinegar, stir.
Fill the jars without adding 1.5-2 cm to the neck so that the marinade does not splash out during sterilization.
Sterilize with lids for 12 minutes. Consider the time from the moment the water boils under the jars.
Roll up and turn over, wrap.

Readiness will occur in 2 weeks.

Tomatoes pickled with carrot tops

Our grandmothers had many children and did not have a single drop of free time.

They didn't have gas or glass jars, seamers or food processors. All vegetable preparations for the winter were carried out in barrels directly in the cellar.

Nowadays, this method is impractical, but the taste of slightly harsh and spicy pickles, familiar from early childhood, can be quite reproduced in city apartments. Moreover, this method of preparation does not require a lot of time.

Source products:

ripe but not overripe tomatoes;
carrot leaves, garlic, horseradish root and leaves;
salt;
sugar;
ordinary mustard plasters.

How to salt in three-liter jars:

Place some of the herbs and chopped roots at the bottom of clean, fat-free jars.
Pack the tomatoes tightly to the narrowing point of the jar.
Add leaves and tops on top.
Fill with cold water to the top.
Then drain the water - this will be the required amount of liquid for the brine.
Mix water with sugar and salt - 2 tbsp. spoons of sugar and 4 tbsp. tablespoons of salt per large jar of vegetables, regardless of the resulting volume of water.
Boil the brine, cool, strain if necessary, since sometimes table salt contains a lot of sand.
Fill the jar with cold solution, put a piece of mustard plaster the size of a matchbox under the lid, and close it. Mustard plaster will protect the pickles from mold.

Store in a cool place for a month.

The taste of pickled tomatoes depends on the amount of salt, sugar and vinegar in the mixture. But their aroma is provided by all kinds of aromatic spices. We mainly use recipes that use currant leaves, garlic, bay leaves, peppercorns and some other spices we are familiar with. If you love experimenting in the kitchen and are ready to try new recipes, then today's recipes will be described especially for you. We suggest you take note of marinades with carrot tops. Tomatoes with it have a very spicy and unusual taste and absolutely everyone likes them.

A simple recipe for tomatoes with one carrot top

For this preparation, stock up on three-liter jars, which you first sterilize.

Select medium-sized, ripe tomatoes. Wash them, dry them and prick them with a toothpick in the tail area.
Rinse fresh carrot tops in running water several times so that no sand or soil remains on them. Dry the greens on a towel. If you want, you can chop the tops, if you want, then leave them whole.
Place the tops in a layer of approximately 0.5-1 cm at the bottom of each jar. Next, place the tomatoes up to the middle of the jar. Place the tops on them again, and then the tomatoes again. When placing the fruits in the jars, shake them a little so that the tomatoes fit more tightly.
Fill jars with tomatoes and tops to the top with boiling water. After 10 minutes, pour the water into the pan and place it on the preheated stove again.
While the water is boiling again, add 2 tablespoons of salt, 7 tablespoons of sugar and 1 tablespoon of 9% strength vinegar into each jar.
Fill the tomatoes with newly boiled water and quickly roll up the jars with lids, which you keep in a ladle of boiling water.
Turn the jars upside down, cover them with a blanket and let cool completely. Transfer the workpieces to a cool, dark place.

Recipe for tomatoes with carrot tops and other common spices

This recipe is suitable for those housewives who love spicy preparations, but prefer that the marinade in jars be completely transparent, i.e. no visible spices.

Fill quart jars with prepared tomatoes. Pour boiling water over them and hold for 5-7 minutes.
Drain the liquid from all the jars into one large saucepan and add the spices: carrot tops, garlic cloves, bay leaf, peppercorns, salt and sugar. The amount of spices for water from one liter jar is as follows: Finely chopped carrot tops - 2 tbsp, garlic - 1 clove, bay leaf - 1 piece, pepper - 3-4 peas, salt - 3/4 tbsp. , sugar – 1.5 tbsp. If you drain water from, for example, three jars, then add three times the amount of spices to the pan with the marinade.
Boil the marinade for 5 minutes, and then strain it through a strainer. Put it back on the fire to boil.
While the clear marinade is boiling, pour a teaspoon of vinegar (9%) into each liter jar.
Pour the boiling aromatic marinade over the tomatoes and quickly seal the jars.
Wrap the jars with something warm, and after cooling, transfer them to a designated place for storage.

Recipe for tomatoes with carrot tops, celery and onions

The tomatoes are even more aromatic and spicy if you use celery greens and regular onions along with carrot greens. Since onions can provoke strong fermentation, you will have to additionally sterilize such preparations in boiling water.

Place a quarter of a slightly chopped onion on the bottom of each liter jar. Add a sprig of carrot tops and celery to this. If desired, also use either peppercorns (2-3 pieces) or coriander seeds (7-10 pieces).
Fill the jars with medium-sized tomatoes. Place another sprig of carrot greens on top of the tomatoes.
Cook the marinade. For 3 liters of water, add 250 g of granulated sugar, 75 g of coarse table salt and 200 ml of nine percent vinegar.
Fill jars of tomatoes to the top with boiling marinade and cover them with pre-sterilized lids.
Place the jars in a tall saucepan and very carefully pour nearly boiling water into it. Only pour very hot water. If you take it cold, the jars will burst. Pour hot water up to the level of the hangers of the jars.
Place the pan with the jars in hot water on the fire and wait until the liquid boils. Once the water around the jars comes to a boil, reduce the heat to low and cover the pan with a lid.
Sterilize liter jars of tomatoes for 10 minutes. Then remove them from the water using special tongs or a towel and quickly roll them up with a seaming machine.
Cool the jars in air and store them in a dark place.

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