Recipes for preparing tomatoes with carrot tops are becoming more and more popular every year. The reason for this is the minimum set of products. Even in the absence of other additives - horseradish, herbs - the preservation is very aromatic with a rich taste. This is also a truly unusual option for canning vegetables.
The tomatoes turn out sweet and sour, and the brine is absolutely clear. If you use sterilized jars and lids, then it will not become cloudy for a long time, maintaining the excellent taste of pickled vegetables.
The most delicious tomatoes with carrot tops for the winter - recipe for a 3-liter jar
Tomatoes with carrot tops
Here you don’t even have to sterilize the vegetables in a jar. If you don't like the sweetness of vegetables, you can reduce the amount of sugar. For those who cannot imagine tomatoes without pepper, you can add a little chili pepper. The only disadvantage of such preservation is that the jar can be opened no earlier than after 5 months, by which time the tomatoes will be completely pickled and turn into an amazing juicy snack.
Ingredients for 3 liters:
- tomatoes – 2 kg;
- carrot tops – 6 branches;
- peppercorns – 6 pcs.;
- salt – 1.5 tbsp;
- sugar – 5 tbsp;
- vinegar 9% – 80 ml;
- water – 1.5 l.
Preparation
Wash the tomatoes and carrot tops thoroughly.
Place carrot tops and peppercorns at the bottom of a washed three-liter jar.
Next we place the tomatoes tightly.
Pour boiling water over it.
Cover with a lid and leave for 20 minutes.
Then drain the water from the jar into a saucepan, add sugar and salt. Bring to a boil, add vinegar and remove from heat. Immediately pour in the tomatoes.
Roll up the lids and wrap in a warm blanket until completely cool.
How to preserve tomatoes with carrot tops for the winter
When canning tomatoes for the winter, it is permissible to use citric acid instead of the usual vinegar. It will give them a pronounced sourness, but will get rid of the characteristic vinegar smell.
List and preparation of ingredients
A 3 liter jar will contain approximately 2 kg of ripe tomato fruits, 5-6 medium carrot leaves, and any spices to taste. For marinade filling: salt - 50 g, 100 g granulated sugar and 1 tsp. citric acid.
Preparation
- Place the washed tops and seasonings on the bottom of the cylinders, place tomatoes on top of them and pour boiling water over them.
- Let it warm up for at least 15 or 20 minutes, then pour the water back into the pan and boil.
- Prepare the brine: add salt, granulated sugar and finally acid into the liquid.
- Seal the jars, place them upside down and cover with a warm blanket. When they cool down, transfer them to a cold basement or cellar.
Tomatoes with tops and vinegar essence
The preservative contains 70% acid. Its high concentration protects the workpieces from the development of various bacteria, so they can stand until spring. Since the recipe does not provide for sterilization, in order for the tomato pulp and dishes to warm up well, pour the contents of the jar twice.
What is needed for a 1 liter container:
- tomatoes - how many will go in;
- green carrot shoots - 4 sprigs;
- table salt - 25 g;
- granulated sugar - 120 g;
- water - 500-700 ml;
- vinegar essence - 0.5 tsp.
Preparation
Wash and sort the fruits. For dishes with a volume of 1 liter, it is better to choose small ones; for larger volumes, medium tomatoes are suitable. Separate green shoots from root vegetables, rinse and dry. Sterilize well-washed dishes in a way that is convenient for you. The lids should also be boiled. The optimal treatment duration to destroy all microorganisms is 10 minutes. Place greens as the bottom layer and vegetables on top. Fill to the very neck of the selected container.
Boil water, pour over vegetables. Leave for 10 minutes. Drain the liquid into a saucepan. After boiling, pour the fruit completely again. You may need to add a little more water as it soaks into the vegetables. After 10 minutes, pour back into the saucepan to prepare the marinade. Place the groceries into the boiling liquid. Pour marinade over vegetables. Add preservative and roll up. After twirling the jar in your hands and checking the tightness of the lid, you can put it upside down and cover it with warm clothes.
To prevent the fruits from losing their elasticity and the peel from bursting, make 2-3 punctures with a toothpick where the stalk was. This will allow the vegetables to become softer faster.
Green tomatoes - recipe with carrot tops
Green tomatoes can be prepared in any way. Keep the simplest pickling recipe.
We take:
- Green tomatoes – 10 kg.
- Dill – 200 gr.
- The tops are a bunch.
- Currant leaves, horseradish.
- Salt – 250 gr.
- Sugar – 200 gr.
- Water – 5 liters.
How to salt:
- At the bottom of the pan or jar, make a cushion of leaves and tops. Place the tomatoes tightly, interspersed with herbs. Cover the top with dill.
- Dissolve salt in cold water, add sugar. Pour the brine into the pan, press down with pressure. Place in a cool room for 1-1.5 months.
- Check in periodically to remove any mildew from the rack.
Recipe for tomatoes with carrot tops and aspirin
Acetylsalicylic acid contained in the medicine allows you to extend the shelf life of the preserved food and prevent cracking of the skin of vegetable fruits. If you want to take a sample, you should open the jar only after 2-3 weeks.
The finished snack is not inferior in taste to pickled one prepared using only acetic acid, and it is also healthier for the prevention of cardiovascular diseases, hypertension, and angina. Nutritional value per 100 g of product is 106 kcal.
Ingredients:
- carrot greens - 5 - 10 pcs.;
- tomatoes - 1 kg;
- table vinegar 9% - 1 tbsp. l.;
- aspirin - 1 pc.;
- sugar - 1 shot glass;
- coarse salt - ½ stack.
Sequencing
Wash, sterilize and dry the dishes. Place carrot shoots, which should first be washed and dried, as the bottom layer to create a kind of pillow. Tamp down clean and chopped vegetables. Pour boiling water over them, cover the containers with lids and wait 5-10 minutes, depending on the size of the fruit.
After time has passed, the liquid must be poured into a container on the stove and the brine must be prepared by adding groceries. After boiling, pour in vinegar. Send the crushed tablet to the tomatoes. Pour the marinade over the vegetables and quickly seal the jars.
Tomatoes marinated with carrot tops
A tasty preparation, prepared according to all the rules, is excellent all winter without loss of quality. But many people try to play it safe by adding a regular aspirin tablet to the marinade. If you want to be sure to preserve your harvest for the winter, follow their advice.
Take for a 3 liter jar:
- Tomatoes.
- Tops - 3 branches.
- Dill, peppercorns, garlic, bay leaf, cloves.
For the marinade:
- Salt – 2 tablespoons.
- Sugar – 6 spoons.
- Table vinegar – 90 ml.
- Aspirin – 3 tablets.
Marinate:
- Place any seasonings to taste in containers, add tops.
- Fill the jars with tomatoes, pricking them at the stem with a toothpick.
- Fill it twice, the first time with plain boiling water, without spices, so that the vegetables are thoroughly warmed up.
- After draining the water, add salt and sugar. When the grains dissolve, pour in the vinegar.
- Place crushed aspirin tablets under the lid. Fill the prepared jars.
- Once rolled, cool slowly under a warm shelter. Store in an unheated pantry or cellar.
Recipe with garlic and bay leaf
When garlic and bay leaves are added, the tomatoes acquire piquant notes: a slight garlic tint appears in the aroma, and the aftertaste becomes more complex. Both vinegar and essence can be used as a preservative - 1 tbsp. l. last wound 8 tbsp. l. regular vinegar.
What is necessary:
- tomatoes - 2 kg;
- green carrots - 4 pcs.;
- bay leaf - 2 pcs.;
- garlic cloves - 4 pcs.;
- peppercorns - 6 pcs.;
- vinegar essence - 1 tbsp. l.;
- sugar - 3 stacks;
- salt - 1 glass;
- water - 1 l.
Step-by-step preparation:
Sort the vegetables and wash them. The above-ground part of nutritious root crops must also be washed to remove insects and contaminants so that no debris gets into the preservation container, which can lead to “explosion.” Wash and sterilize the containers along with the lids. Peel the garlic cloves; no need to cut them. Arrange the greens and vegetables beautifully in the container. Arrange the fruits with bay leaves and garlic cloves.
To ensure that the vegetables marinate evenly, place fruits of the same size in each jar.
Fill with boiling water and cover with lids. After 15 minutes, when the walls of the dish are well warmed up, pour the liquid back. Send the remaining products into it. Pour the boiling marinade over the tomatoes and immediately roll up the pieces. Cool under your jacket.
Sweet tomatoes with carrot tops, onions and celery
The unique taste of the tops can be complemented with celery. If this spice is not to your liking, do not add it, replace it with the usual dill.
Take:
- Tomatoes – 2 kg.
- Onion - large head.
- The tops are a bunch.
- Celery – 3-4 leaves.
- Dill seeds - a teaspoon.
- Sweet peas – 5-6 pcs.
- Horseradish leaf, bay leaf.
- Salt – 50 gr.
- Sugar - 300-400 gr.
- Vinegar 9% - 100 ml.
How to marinate:
- The technology for marinating sweet preparations does not differ from previous methods. Make a double pour, heating the vegetables the first time, and boiling marinade the second time.
- Roll it up, cool it slowly under a blanket and move it to a permanent storage place in the cold.
Tomatoes with tops without sterilization for the winter
The recipe for a delicious preparation makes it possible to make sure that carrot greens really replace other herbs - horseradish, dill. However, the aroma of the vegetables is not so rich. If you like more pungent smells, you should include garlic and allspice in your grocery set.
Compound:
- tops - 12 g;
- allspice - 2 pcs.;
- tomatoes - 2 kg;
- sugar - 2 tbsp. l.;
- pepper mixture - 0.5 tsp;
- salt - 2 tbsp. l.;
- table vinegar 9% - 2 tbsp. l.;
- garlic cloves - 1 pc.
How to cook:
Place clean carrot tops, peeled cloves of garlic, allspice and a mixture of peppers in the first layer in the prepared container. Place the pre-chopped vegetables tightly. Fill the dishes to the very top, since after pouring boiling water they will shrink slightly.
Fill the contents with boiling water. Cover with a clean lid. Wait 5-10 minutes. Pour the liquid into a saucepan and bring to a boil. Add in spices and vinegar. Pour boiling water over the tomatoes. Twist and place upside down under a warm blanket in a secluded corner until it cools completely.
Tomatoes for the winter with carrot tops - the most delicious recipe
I don’t like the smell of vinegar, so I prefer to prepare tomatoes with citric acid. Limonka is a preservative no worse than essence; the jars last all winter and do not explode.
Take for a 3 liter container:
- Tomatoes.
- Cloves – 2 buds.
- Black pepper – 5 peas.
- Garlic – 4-6 cloves.
- Salt - a tablespoon.
- Granulated sugar – 4 spoons.
- Citric acid - a small spoon.
- Bay leaf, carrot tops, dill umbrellas.
How to marinate:
- Place the tops, the spices specified in the recipe, and the tops into a glass container (no sparing).
- Add the tomatoes and pour boiling water over them. When the preparation has infused for about 15 minutes, pour the infusion into a saucepan.
- Add salt with sugar, citric acid, let it boil. Wait until the spice grains dissolve, turn off the burner.
- Distribute the marinade into jars and seal immediately. Place the containers on the lid and wrap them warmly. Place the cooled workpiece in a room with a low temperature, such as a pantry or basement.
Preparing tomatoes with tops and celery
If you don't like the smell of celery, you can replace it with your favorite herbs. Spicy onions will add spiciness to the future appetizer. It is enough to divide it into four parts.
Products:
- tomatoes—2 kg;
- spicy onion - 1 large head;
- green carrots - 1 bunch;
- horseradish - 1 large leaf or small piece of root;
- celery - 3-4 leaves;
- allspice - 5 peas;
- bay leaf - 3 pcs.;
- dill seeds - 1 tsp;
- salt - 1 glass;
- sugar - twice as much;
- vinegar - 2 piles.
Preparation
Place spices and vegetables in prepared containers. Boil water and fill the jars up to the necks. After 15 minutes, during which the fruits are saturated with the aromas of spices, pour it back into the saucepan and boil again.
Add spices only after the marinade has boiled; add vinegar a minute before removing from heat. After thoroughly stirring, pour the aromatic brine over the tomatoes. Immediately roll up the jars, turn them over and cover with warm clothes. After complete cooling, they can be transferred to storage.
Pickling tomatoes with carrot tops, dill and garlic
Attention! Tomatoes canned according to this simple recipe acquire a classic taste and aroma, since in this case well-known spices are used.
It can be recommended to everyone who does not like experiments, but prefers proven options.
List and preparation of ingredients
For a 3-liter jar - a standard container for canning tomatoes - you need to take:
- 2 kg of tomatoes;
- a bunch of carrot tops and green fresh dill;
- 1 large garlic or 1-3 small ones;
- 2–3 pieces of horseradish root;
- 1 tsp. dill seeds;
- up to 10 peas of allspice.
To fill, you will need to prepare a marinade: 50 g of table salt, 100 g of granulated sugar and the same amount of milliliters of vinegar.
Wash the tomatoes, carrot tops and dill first, peel the garlic heads and separate them into separate cloves. Prepare the jars - hold them over steam and dry.
Preparation
The process of canning tomatoes with carrot tops for the winter according to this option is no different from the previous ones.
- Place seasonings in jars and place washed tomatoes on them in layers.
- Pour boiling water over the vegetables and leave them to warm up for 15–20 minutes.
- Carefully drain the liquid into a bowl, pour sugar and salt into it, boil and pour in vinegar 1 minute before removing from heat.
- Immediately pour the brine over the vegetables and roll up.
- Turn the cylinders upside down, cover them with something warm and remove them after 1 day.
- After the jars have cooled, transfer them to a cool, unlit room.
