Canned tomatoes with carrot tops. Pickled tomatoes - sweet with carrot tops, a step-by-step recipe for the winter with a video. Canned tomatoes with addition of carrot leaves

08.05.2021

They put a variety of flavors and seasonings in pickled tomatoes, and in vain they ignore the beautiful, tasty and healthy carrot tops. This is the very case when not only the roots, but also the tops of vegetables can and should be used for conservation. Carrot tops taste spicy, you don't need to add much of it, a small bunch of greens is enough for 2-liter jars. The tomatoes are delicious, and the pickle will be appreciated even by the most fastidious gourmets - it is very fragrant.

Any varieties of tomatoes are suitable for harvesting: both green, and red and yellow, in any degree of ripeness. The main thing is that the vegetables are healthy and unripe. Canned tomatoes retain most of the nutrients, therefore they are an irreplaceable snack on our table.

Cooking time: 45 minutes
Quantity: 2 cans with a capacity of 1 l

Ingredients for pickled tomatoes with carrot tops

2 kg of small tomatoes;
150 g carrot tops;
2 bay leaves per jar;
10 peppercorns;
6 carnations;

Marinade:

1 liter of water;
4 tablespoons of granulated sugar;
2 tablespoons of coarse salt;
100 g of 6% vinegar.

Method for preparing pickled tomatoes with carrot tops

For pickling, we choose small red tomatoes, ripe, with dense pulp, without visible signs of spoilage, with elastic, intact skin. Before marinating, soak vegetables in cold water, wash thoroughly and dry on a towel.

Carrot tops are needed fresh, better collected only from the garden. If the carrots were bought on the market, then we cut off the tops and put them in cold water. Then we rinse under the tap and dry.

Wash jars for pickling in a solution of baking soda, rinse with boiled water, dry in an oven at a temperature of 120 degrees Celsius or sterilize over steam. Boil the lids for a few minutes.

Spices for preservation - pour boiling water over bay leaves, peppers and cloves.

Put 2 bay leaves, 5 black peppercorns, 3 cloves in a clean jar.

Preparing the marinade filling... Heat the water to a boil, add granulated sugar and salt, boil for 2-3 minutes, then pour the vinegar and remove the marinade from the stove.

We put several tomatoes in a jar, then put sprigs of carrot tops, then tomatoes again, so we fill the jar to the very top. Pour boiling water so that it completely hides the contents, leave it for 5-8 minutes, drain the water.

Pour marinade filling into the jars, immediately cover with boiled lids. We put the cans in a large pot filled with hot water (temperature about 40 degrees), heat up to 85 degrees. We pasteurize half-liter cans for 15 minutes, liter cans - 20 minutes.

We tighten the lids tightly, cool the canned food at room temperature. Store in a cool and dark place. Pickled tomatoes according to this recipe do not lose their taste qualities for several months.

Sometimes you can change traditions and put something new instead of the usual horseradish and currant leaves. I once tried it and for several years now I have been diversifying my blanks with carrot tops.

The simplicity of the recipe always raises some caution. Will tomatoes really be as savory as promised? Roll up some cans for the winter and give it a try. You will be surprised how delighted your pickles will be.

Tomato canning rules

Canning tomatoes is easy. Most often, it is the preparatory stage that takes a lot of time. It is necessary to thoroughly wash the jars, sterilize them. Prepare the tomatoes. Then comes the turn of herbs. They should be rinsed with equal care. After all, even a minor oversight will lead to the penetration of bacteria into the jar. By preserving tomatoes with carrot tops for the winter, you almost halve the preparation stage. After all, you need to take care of the cleanliness of only a few branches of the tops and the tomatoes themselves.

6 secrets to make it tasty and beautiful

Before you start canning, be sure to check out six tips to make your homemade products even more appetizing.

The appearance of tomatoes. For homemade preparations for the winter, it is best to choose elongated fruits. These tomatoes have a characteristic "nose". These are plum or cuboid fruits. It is oblong tomatoes that are more fleshy, have a dense skin and have a sweetish taste.
The size of the tomatoes. The most optimal fruits are small. They are easily canned, fit well in a jar, soaked in marinade with high quality, and always look spectacular on a plate.
Carrot tops. Only fresh herbs are suitable for preservation. If you have your own garden, then cut it off just before preserving. For those who purchase tops from the market, you can use the following trick. Dip the herbs in cool water and leave them for 15 minutes. You will immediately notice how the “bouquet” has freshened up. Rinse the tops under water, use immediately for preservation.
Bright color. Canned tomatoes often lose their bright, beautiful color. If you do not want your workpieces to become dull, remember one more trick. Add vinegar to the marinade after turning off the heat under the pan. If the vinegar boils over in brine, it will not be able to retain its rich colors.
Crack protection. Very often you can observe a picture when, while pouring boiling water, the peel of the tomatoes does not stand up and bursts. Such fruits look unaesthetic. To protect tomatoes from a similar fate, it is necessary to make several punctures in the area of the stalk using an ordinary toothpick.
Filling cans. When canning vegetables, always fill the containers up to the very neck. Try to pour the marinade so that it overflows slightly. Compliance with this rule will allow your conservation to withstand successfully all winter.

You can taste tomatoes three months after preservation. If you open them earlier, you will be able to see for yourself: the tomatoes have not yet reached. They will be lightly salted, they will not have time to absorb the spicy-aromatic taste.

Tomato recipes with carrot tops for the winter

If you want to close several cans for the winter with a new recipe, use the options below. Depending on your preferences, you can slightly change the flavor range. Tomato lovers "with a twinkle" can add a pod hot pepper... And those who are used to enjoying spicy flavors will love the carnation blanks.

With vinegar

Peculiarities. If this is your first time rolling pickled tomatoes with carrot tops, use this recipe. The tomatoes are sweetish, with a slight sourness. And when there is not a single tomato left in the jar, the marinade will begin to rapidly “destroy”.

Composition:

tomatoes - 3 kg;
water - 2 l;
sugar - 150 g;
salt - 90 g;
vinegar - 200 ml;
carrot tops - eight branches.

How to cook

Place the washed tops in three-liter jars, four branches in each.
Rinse the tomatoes, chop them.
Place the fruits on the tops, trying to lay them as tightly as possible, but do not press.
Pour boiling water over the tomatoes.
Leave them on for 15 minutes.
Then pour the liquid into a saucepan.
On its basis, cook the marinade, adding salt and sugar.
Add vinegar last.
Pour the prepared marinade over the tomatoes, roll up.

With garlic and horseradish

Peculiarities. Do you want to reproduce the spicy-harsh taste of salty tomatoes that you remember from childhood? Then use the following recipe. Unlike the classic version, pickling tomatoes with carrot tops is done immediately in a glass container. And such conservation is stored in an apartment no worse than in a cellar. The number of ingredients in the recipe is calculated for one to three liter jar.

Composition:

tomatoes - 1.5 kg;
salt - 120 g;
sugar - 50 g;
garlic - two cloves;
carrot tops - three branches;
horseradish leaf and root;
mustard plaster (medical) - one.

How to cook

Place the peeled root and part of the herbs on the bottom of the jar.
Fill with tomatoes, a little short of the top.
Place the garlic in a container.
Spread the remaining herbs on top.
Pour the tomatoes with plain cold water to the very top in order to understand how much brine is needed.
Drain the liquid into a separate saucepan.
Pour sugar, salt into it.
Put the pan on the fire, boil the filling.
Fill the jar with hot brine.
Cut a small piece of the size of a matchbox from the mustard plaster, put it under the lid and close for the winter.

This preservation is best preserved in the cellar. But if you decide to salt tomatoes with carrot tops in an ordinary apartment, then sterilize the jar for 20-25 minutes before rolling.

With aspirin

Peculiarities. This recipe for pickling tomatoes with carrot tops contains aspirin. It does not affect the taste or smell at all, but ensures the elimination of microbes, allows preservation to "hold on".

Composition:

tomatoes - 1.5 kg;
carrot tops - four to five branches;
water - 1 l;
sugar - 100 g;
salt - 30 g;
aspirin (for each liter jar) - one tablet;
vinegar - 30 ml;
greens.

How to cook

Rinse the carrot tops well, put them in jars.
Lay the tomatoes on top.
Put one small branch of greenery on top of the tomatoes.
Now you need to prepare the brine. If you close tomatoes in one-liter jars, then each will need about 0.5 liters of liquid.
Calculate the required amount of water, add another half a liter to make sure it is enough.
Pour salt and sugar into the water.
When the brine boils, pour over the tomatoes.
Insist the tomatoes for 15 minutes.
Do not rush to pour out the remaining brine, it will come in handy when you refill it.
Drain the cans.
Boil the brine again, let it boil for five to seven minutes.
Pour over the tomatoes, let stand for ten minutes and drain.
While the brine is preparing to boil for the third, last time, do some aspirin.
Crush the tablets, pour them directly into the jars.
Pour boiling brine on top, not adding a little to the top.
Add a spoonful of vinegar to each jar.
Now add the brine to the very top.
If the fill is not enough, then use the reserve (it is better to put it on the fire in advance so that it is constantly ready).
Roll up tomato blanks.

With citric acid

Peculiarities. Tomatoes canned with citric acid instead of vinegar are distinguished by their original taste. However, keep in mind that thanks to this component, tomatoes acquire a more pronounced sourness. This recipe for tomatoes with carrot tops is for one liter can.

Composition:

tomatoes - 600-800 g;
sugar - 50 g;
carrot tops - two or three branches;
salt - 15 g;
citric acid - half a teaspoon.

How to cook

Put the thoroughly washed tops in a jar.
Then lower the tomatoes, stuffing the container tightly.
Pour boiling water over the tomatoes.
Wait 20-30 minutes, pour the liquid into a saucepan.
Pour salt, sugar into it.
Boil the marinade.
Pour citric acid into the brine last.
Pour the marinade over the jar, then roll it up.

Add citric acid just before rolling the can. If you drop it earlier, it will quickly lose its characteristic, slightly sour aftertaste. Such preservation will lose its exquisite spice.

With hot pepper

Peculiarities. This recipe canned tomatoes with carrot tops will appeal to lovers of spicy snacks.

Composition:

tomatoes - 3 kg;
sugar - 100 g;
salt - 90 g;
garlic - four to five cloves;
chili pepper - one pod;
carrot tops - eight to ten branches;
acetic acid (per liter jar) - 15 ml.

How to cook

Place the carrot tops in the jars.
Cut the garlic cloves lengthwise, and chop the hot pepper into rings.
Fill the jars with the tomatoes, tossing them with the chili pepper rings and chunks of garlic.
Pour boiling water over the blanks.
Wait 15 minutes, drain the liquid.
Add salt, sugar, bring brine to a boil.
Pour the marinade over the jars.
Add acetic acid to each.
Roll up the tomatoes.

With green fruits

Peculiarities. If you have a lot of green tomatoes left in your garden that don't "want" to blush, you can prepare a delicious canning from unripe fruits.

Composition:

tomatoes - 2.5-3 kg;
onions - two heads;
bay leaf - four to five pieces;
carrot tops - eight branches;
water - 1.8 l;
sugar - 120 g;
salt - 100 g;
vinegar - 100 ml;
ground red pepper - 10 g;
allspice, ground pepper.

How to cook

Divide the tomatoes in half.
Chop the onion into thick rings.
Fold the tomatoes into an enamel pot, shifting the onions.
Prepare the brine by adding salt, sugar and red pepper to the water and boil it.
Pour the marinade over the tomato-onion blank, leave to marinate for seven hours.
Drain the brine.
Arrange the carrot tops in the jars, and on top - the aromatic tomatoes along with the onions.
Boil the marinade, add allspice and peas, toss in the bay leaf.
Lastly, add vinegar to the brine.
Fill the jars.
Such tomatoes need to be sterilized within 15-20 minutes. After that, the conservation can be rolled up.

Rolling up canned tomatoes with carrot tops, don't be afraid to experiment. The combination of tomatoes with cucumbers or with bell pepper... No less appetizing and piquant is a tomato and cauliflower appetizer.

The peculiarity of the recipe is that you do not need to use the classic set of spices for canning. You don't need dill, garlic, or bay leaf. Instead of them, carrot tops are added - it is full of vitamins and valuable nutrients. No wonder our ancestors prepared decoctions and tea from the tops, added it to salads and snacks (but there are contraindications, be sure to study them before use).

In today's recipe with a photo, I will tell you in detail how to close tomatoes with carrot tops for the winter in three-liter cans... Don't worry, it won't taste like carrots. In the process of long pickling, tomatoes will take only a subtle, barely perceptible aroma from the green bunch. The main thing here is to let the preparation brew properly. You can take the first sample no earlier than after 4 months, but it is better to wait 5-6 months. During this time, the tops will have time to convey to the fruits that very characteristic taste, which makes this preparation unusual and unique.

Total cooking time: 25 minutes
Cooking time: 20 minutes
Output: 3 liters

Ingredients

for a 3 liter can

tomatoes - about 2 kg
carrot tops - 6 branches
black peppercorns - 6 pcs.
water - 1.5 l
salt - 1.5 tbsp. l.
sugar - 5 tbsp. l. without slide
9% vinegar - 80 ml

Preparation

Big photos Small photos

First of all, you should sterilize the cans, boil the lids, rinse the vegetables and tops in running water. Before canning tomatoes with carrot tops, you need to prick each fruit with a toothpick in the area of the stalk. 3-4 punctures are enough so that the tomatoes do not burst when heated and air freely escapes from them.

At the bottom of the cans, I put black peppercorns and tops - those same green tails that are usually thrown away when peeling carrots, you only need "fluffy" twigs, without hard stalks. Do not add too much tops, 2 pieces are enough for each liter, that is, 6 branches per 3-liter jar. No other spices need to be added.

I fill the jars with tomatoes to the very neck. I try to put it tightly, but without pressing, so that the fruits do not burst.

I fill it with clean boiling water (no additives). Cover with lids for 15 minutes. Then I pour the water into the pot. It is most convenient to use a plastic cover with holes for water drainage. If you don't have one, just hold the lid with your hand while gently draining the hot water.

On the basis of the liquid that was poured into the pan, I prepare the brine - I add salt and sugar. As soon as it boils, I pour in the vinegar and immediately remove it from the heat. I pour tomatoes with tops of boiling brine. I roll up the lids, turn it upside down and leave it for a day so that the conservation cools under a fur coat.

As soon as it cools down, it can be stored in a cellar or in a dark pantry.

It is best to take a sample after 5-6 months, on New Year's Eve, when the tomatoes are properly marinated. The total shelf life is 1 year.

So the long-awaited summer is coming to an end, which has presented us with a good harvest of various vegetables and fruits. This means that preparations for the winter are just around the corner. This is not surprising, since in the cold frosty winter you so want to feel a piece of summer and decorate festive table generous gifts of summer: tomatoes, peppers, cucumbers, salads, fruits. For this, there are a lot of different preservation recipes, which allow during the autumn-winter period not to exclude from the diet vegetables and fruits that are available to us only in summer.

Tomatoes are juicy, healthy and delicious foods. They prevent the formation of cancer, are beneficial for the cardiovascular system, and improve the functioning of the genitourinary system.

We suggest trying a recipe for tomatoes with carrot tops for the winter.

Ingredients:

Cooking method:

The tomato recipe is very simple.

Bring the water to a boil. In one three-liter and three-liter jars on the bottom we spread 4 sprigs of carrot tops, which will give the tomatoes a unique and unforgettable taste. Tomatoes marinated in this way will pleasantly surprise and delight everyone who tries them.

Pour boiling water into a jar of tomatoes to the very top, cover our jar with a lid and leave until fully ripe.

Drain the prepared infusion from the jar back into the pan and add sugar, salt, bay leaf, vinegar, allspice and bring to a boil. Pour boiling marinade over the tomatoes.

After the tomatoes have been poured with marinade, we roll up the jars with sterilized lids. We turn them upside down, wrap them in a blanket and leave them to cool. Our salting is ready.

Recipe for sweet tomatoes with carrot tops

Ingredients:

Cooking method:

Wash carrot tops and tomatoes very carefully. We put four sprigs of carrot tops in a jar, and put tomatoes on top. Fill the jar with boiling water, cover with lids and leave to brew for 15-20 minutes. Then pour the water into a saucepan and add salt and sugar, let it boil. As soon as the marinade boils, add the vinegar. Let it boil for two minutes. Remove the marinade from the heat and pour in the tomatoes.

We roll up the lids, cover with a warm blanket and leave it warm until it cools.

Recipe for canned tomatoes with carrot tops

Ingredients:

Cooking method:

Thoroughly rinse the tomatoes and carrot tops.

Put 3 sprigs of carrot tops at the bottom of the jar, and tomatoes on top. Fill with boiling water and let cool. Drain the water and put sugar, salt and vinegar in it. Bring this marinade to a boil, roll up the jar with a lid and leave it warm.

The result is incredibly aromatic and tasty canned tomatoes, a little sweetish, but at the same time, with a slight sourness.

As you can see, the recipes are very easy to prepare.

Tomatoes with carrot tops for the winter, the recipes, if taken, in general, are very similar. But there are some peculiarities that should always be mentioned separately. In general, carrot tops make the roll crisper and more interesting in appearance, it excludes the addition of other, more traditional spices.

Important! The peculiarity of this seaming is that it must be allowed to stand. At least three months, otherwise, the tops will not yet have time to convey to the fruits the very taste that makes this rolling so unique and unusual.

Tomatoes with carrot tops for the winter, recipes with photos

Method number 1

Necessary:
Seven kilograms of tomatoes;
A large bunch of fresh carrot tops;
20 Art. tablespoons of sugar;
5 tbsp. tablespoons 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 rinsed and pricked 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. In jars, sterilize and it is imperative, put the tomatoes and carrot tops. Pour boiling water over for a quarter of an hour. Then drain the water and bring to a boil, pouring salt and sugar into a saucepan. Leave for another five minutes, pour the marinade into the tomatoes with tops, dissolve citric acid in it.

Method number 4

You need (for a 3 liter jar):
Small tomatoes, plums;
A tablespoon of salt;
Five tablespoons of sugar;
60 ml of table vinegar;
Carrot tops 3-4 pieces;
Peppercorns;
One bay leaf;
Sliced carrots;

Banks must be washed and pre-sterilized along with the lids. Choose dense tomatoes, rinse them under water. Put spices and carrots on the bottom of the jar, put tomatoes on top, and the last 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 roll up with pre-prepared iron lids.