Tomatoes with carrot tops for the winter

The closer it is to gardening time, the more worries there are about what to do with the harvest. For tomatoes we have found a solution. There is probably nothing tastier as a side dish than ripe, juicy and sweet tomatoes. However, in order for you to like the process and the result, you need to make a choice in favor of one recipe. And they are all in front of you, study!

Pickled tomatoes with carrot tops in a 3-liter jar for the winter

Such tomatoes need to be immediately sealed in large volumes, because they disperse just with the snap of a finger. And for aroma and balanced taste, one cannot neglect the addition of spices such as cumin, coriander and pepper. With them you will immediately feel the difference and an incredibly pleasant aroma that you want to fill the whole house with.

1. 
   How to prepare tomatoes with carrot tops for the winter? Let's start right away by selecting tomatoes suitable for pickling and rinsing them in copious amounts of water. After which it is better to place them on a dry towel so that they are not too wet.
2. 
   The next step is to prepare the carrot tops. To do this, it is better to choose fresh, very green twigs. This means we cut off the tops of the carrots, wash them in a basin of water, then rinse and dry them in exactly the same way as tomatoes.
3. 
   We peel the garlic and take a few cloves, which we lightly press with a knife. And also rinse the dill umbrellas. With this, the preparation stages have come to an end. It's time to get to the main point.
4. 
   First prepare the jars by rinsing them well with baking soda and pouring boiling water over them. Then we move on to filling them. Alternately put carrot tops, tomatoes and garlic into the jar. Pour boiling water over the contents and cover with a lid and leave for at least 10 minutes.
5. 
   After this time, be sure to pour the infused water into a saucepan, add granulated sugar, salt, cumin, coriander, pepper and a couple of dill umbrellas. Place the pan on the fire and from the moment it boils, cook the marinade for another three minutes.
6. 
   Immediately pour the required amount of vinegar into a jar of heated vegetables and only then add the marinade. Cover the tomatoes with a sterilized lid and begin sterilizing them. Place a towel on the bottom of the pan, bring the water to a boil and lower the jar into it. Sterilize for about 10 minutes at 85°C. Then remove the jar and roll up the same lid using a kitchen key. Cool upside down, covered with a blanket, and store in the coolest place possible.

We wish you successful preparations.

Tomatoes with carrot tops per 1 liter jar without sterilization

How to prepare tomatoes with carrot tops for a 1 liter jar for the winter? A very fast and uncomplicated cooking method, proven over the years, which proves that even with a minimum of ingredients you can get tasty and juicy tomatoes. And for this it is just important to maintain proportions when preparing the marinade. So, if it’s difficult for you to make a choice, then feel free to stick to small volumes and not overloaded recipes.

Cooking time: 60 min.

Cooking time: 20-30 min.

Servings – 4-6.

Ingredients:

• Tomatoes – 600-800 gr.
• Carrot tops – 4 branches.
• Granulated sugar – 3 tbsp.
• Salt – 1 tbsp.
• Table vinegar (9%) – 1 tbsp.
• Water – 1.5 tbsp.

Cooking process:

1. Immediately measure out the required amount of bulk ingredients, as well as tomatoes, tops and vinegar. This will make the cooking process much faster.

2. It is important to pay due attention to carrot tops. First, we sort it through, throwing out unsuitable branches, and then rinse it thoroughly and leave it to dry, spreading the wet branches on a dry towel.

3. Also, do not forget to sort out the tomatoes so that spoiled ones do not end up in the preparation. After which we wash them in copious amounts of water and dry them in the same way as the tops. Before sending tomatoes to jars, we pierce them in the stalk area using any sharp object, be it a fork or a toothpick.

4. Place carrot tops on the bottom of the prepared jar, and then tomatoes, pressing them as tightly as possible to each other, but without deforming them. At the same time, bring the water to a boil and immediately pour it into the jar, trying to pour it into the very center without touching the walls of the jar.Cover the workpieces with a lid and leave them alone for 15-20 minutes.

After this time, drain the water from the jars and put it on low heat. Bring the contents to a boil. At the same time, add granulated sugar, salt and table vinegar to the heated tomatoes. When the water boils, return it to the jars and close them with the prepared screw-on lids. We check the workpiece for tightness and leave it until it cools completely, after which we store it in the refrigerator for no more than three months.

We wish you bon appetit!

Tomatoes with carrot tops and citric acid

If you are looking for something to replace vinegar, then feel free to choose citric acid. It will add not only additional pleasant sourness, but will also help your tomatoes to stand for as long as possible without losing that density and elasticity. We know you're already interested, so don't waste time and rush to your kitchen.

Cooking time: 80 min.

Cooking time: 30 min.

Servings – 6-8.

Ingredients:

• Tomatoes – 1500-1700 gr.
• Black peppercorns – 5 pcs.
• Carnation bud - 2 pcs.
• Garlic – 4-6 teeth.
• Bay leaf – 1-3 pcs.
• Carrot tops – 6-8 branches.
• Dill umbrellas - to taste.
• Salt – 1 tbsp.
• Granulated sugar – 4 tbsp.
• Citric acid – 1 tsp.
• Water – 1.5 l.

Cooking process:

1. Let's start by thoroughly rinsing three-liter jars with soda and sterilizing them if desired. Then we lower all the spices and herbs to the bottom of the prepared container, after washing and drying it.

2. After which we will prepare the tomatoes. We wash them very thoroughly so that no dirt remains on the peel, and then pierce them with a toothpick in the area of ​​the stalk.

3. When the tomatoes are ready, put them in jars with spices.The number of tomatoes is up to you. You can fill a whole jar with them, or just a part. Then pour boiling water over the contents and, covering with a lid, leave the workpiece for 10-15 minutes so that the tomatoes can warm up well.

4. After this time, pour the water into the pan and proceed directly to preparing the marinade itself. Dissolve granulated sugar, salt and citric acid in a saucepan with water. Boil the marinade until the salt and sugar crystals are completely dissolved.

5. Return the prepared marinade to the jars, filling them to the very top, and roll them up with sterilized lids. Before leaving the jars to cool, check them for leaks. Such preparations should be stored in a cool place. This completes the cooking process.

We wish you a pleasant aftertaste!

Sweet canned tomatoes with carrot tops

An organic acid such as vinegar essence will be the best preservative for your preparations. And not only in terms of storage, but also in taste. It does not interrupt the taste characteristics of all other components, giving each of them the opportunity to open up and leave their mark. Aromatic carrot tops fit especially well here.

Cooking time: 60 min.

Cooking time: 20-30 min.

Servings – 6.

Ingredients:

• Tomatoes – 1500-1800 gr.
• Garlic – 3-4 teeth.
• Bay leaf – 1-3 pcs.
• Carrot tops – 1 bunch.
• Vinegar essence – 2 tsp.
• Sweet peas – 4-6 pcs.
• Granulated sugar – 4 tbsp.
• Salt – 1 tbsp.
• Water – 1.5 l.

Cooking process:

1. Let's start by rinsing and sterilizing the jars with lids. This is necessary so that the bank does not burst during the process.

2.We don’t put off preparing the ingredients that will be needed during the cooking process. To do this, wash the tomatoes with carrot tops and place them on a towel to dry. We also immediately peel the garlic cloves and soak them in water.

3. The next step is to make several punctures in the tomatoes around the stalk. This way the skin will not be pulled and the tomatoes will not crack when we pour the hot marinade over them.

4. Let's start filling the jars. First of all, place part of the carrot tops, bay leaves and spices to your taste on the bottom. We also add whole garlic cloves. They can be chopped if desired.

5. And at the very end, put the prepared tomatoes into the jars, trying to fill as much free space with them as possible, but without crushing or deforming them. When the jars are completely filled with all the ingredients, pour boiling water into them and lightly cover with lids. The tomatoes should warm up for 15-20 minutes.

6. After this time, pour the water from the cans into the pan and begin preparing the marinade. We dilute salt and granulated sugar in water, after everything has been mixed, pour in the vinegar essence. Bring the marinade to a boil and immediately return to the jars.

7. Screw them on with the prepared lids as tightly as possible, check for leaks and turn them over. Leave it like this until it cools completely, wrapped in a warm blanket or towel. The very next day, the blanks can be moved to a storage place so that they can wait in the wings.

We wish you bon appetit!

How to prepare tomatoes with carrot tops and vinegar for the winter?

Everything is practically elementary, all you have to do is be patient.Such recipes are great for beginners in this business, because it is simply impossible to make a mistake if you follow each step. And if you are no longer a beginner, but a lover of sweet marinade complemented by the aroma of herbs, then your choice is quite obvious.

Cooking time: 40-50 min.

Cooking time: 10 min.

Servings – 6.

Ingredients:

• Tomatoes – 1500-2000 gr.
• Carrot tops – 6 branches.
• Salt – 1.5 tbsp.
• Granulated sugar – 5-6 tbsp.
• Vinegar (9%) – 80 ml.
• Water – 1.6 l.

Cooking process:

1. While the jars with lids are being sterilized, prepare the sprigs of carrot tops. We select the greenest ones and wash them thoroughly. Then we leave it to dry.

2. At the same time, wash the tomatoes and lay them out to dry. And we lower the carrot tops to the bottom of the sterilized jars, but to begin with, not all of them, but only a couple of branches.

3. Following the carrot tops, lay out the tomatoes and between the layers of tomatoes add the remaining carrot tops. While filling the jars, place water on low heat and bring it to a boil.

4. Pour boiling water into the jars of tomatoes and cover them with lids without twisting them. Warm up the vegetables for no more than 20 minutes.

5. After the specified time, drain the water from the jars and add salt and granulated sugar to it. Stir everything well and bring to a boil. Then immediately remove the contents from the heat.

6. Pour 9% vinegar into the marinade and stir well. Pour the finished marinade hot into jars with tomatoes and tops, filling them to the very top.

7. We close our blanks with sterilized lids using a kitchen key and turn them upside down. For comfortable and slow cooling, cover them with a blanket.

8.And the next day they can be turned over and moved to a storage place. Don't neglect the previous step and they will last much longer.

We wish you bon appetit!

Delicious tomatoes with carrot tops and garlic for the winter

Carrot tops are an excellent indicator of how to effectively use the entire crop. So we advise you not to get rid of it, but while it is still fresh, green and fragrant, rather add it to the rolls. Be it tomatoes, cucumbers or other vegetables. And for piquancy, of course, there is nothing better than a couple of cloves of garlic.

Cooking time: 120-150 min.

Cooking time: 30 min.

Servings – 4-6.

Ingredients:

• Tomatoes – 4000-5000 gr.
• Carrots – 4 pcs.
• Carrot tops – 200 gr.
• Horseradish root - to taste.
• Garlic - to taste.
• Bay leaf - to taste.
• Sweet peas - to taste.
• Dried herbs - to taste.
• Salt – 1 tbsp.
• Granulated sugar – 4 tbsp.
• Apple cider vinegar (6%) – 1 tbsp.
• Water – 1 l.

Cooking process:

1. Let's prepare the entire necessary set of products. We wash and dry the tomatoes with carrot tops. We also sterilize jars with lids. Then peel the garlic cloves and cut the horseradish root into small slices.

2. At the bottom of each jar we place a standard set of horseradish, garlic, bay leaf and a couple of allspice peas.

3. We also cut the peeled carrots lengthwise into several small pieces, which we put in a jar along with the prepared carrot tops.

4. It’s the turn of the tomatoes. Before we start filling the jars, we make several punctures in the stem area. To do this, you can use either a toothpick or a fork.

5. Then we place our tomatoes quite tightly on the bottom of the jars with spices, trying not to crush them.At the same time, bring the required volume of water to a boil. Carefully pour boiling water into the jar, trying not to touch the walls with the stream. Let the tomatoes sit for no more than 20 minutes.

6. After this time, pour the infused water into the pan in which we will prepare the marinade.

7. Add a spoonful of salt and four tablespoons of sugar per liter of water. Stir everything well and put it on low heat. When the marinade boils, remove it from the heat and add more apple cider vinegar.

8. Pour the freshly prepared marinade into jars of tomatoes and roll them with sterilized lids. After checking them for leaks, turn them over and leave to cool, wrapping them in a blanket if possible. At this point the preparation can be considered complete. All that remains is to wait until morning to move the jars to their storage location.

We wish you a good mood and bon appetit!

A simple recipe for preparing cherry tomatoes with carrot tops for the winter

Cherry tomatoes lure not only with their sweetness, but also give the roll an elegant appearance, which plays a significant role in this matter. Also, for a greater variety of tastes and aromas, in addition to the tops, you should add a little pepper, a couple of onion rings and, of course, garlic. And after this, the result will not take long to arrive.

Cooking time: 60-80 min.

Cooking time: 30-40 min.

Servings – 6.

Ingredients:

• Cherry tomatoes – 500-700 gr.
• Carrot tops - 2 sprigs.
• Onions – 0.5 pcs.
• Sweet pepper – 1 pc.
• Garlic – 2-3 teeth.
• Salt – 1 tsp.
• Granulated sugar – 1 tbsp.
• Table vinegar (9%) – 50 ml.

Cooking process:

1. Remove the cherry tomatoes from the branches, trying not to deform them. And rinse it in a container with water, changing it several times, so that no dirt remains on the peel.

2.Let's sterilize the jars and prepare other components. Thinly slice the onion, wash and dry the carrot tops well.

3. At this point, the jars have been sterilized and you can start filling them. We will lay out the ingredients in the following sequence: carrot tops, followed by onion rings and garlic and pepper.

4. Only at the very end do we place the cherry tomatoes as tightly as possible to each other, filling them with the entire remaining volume and pour boiling water over the contents of the jar. Cover with a lid and heat the tomatoes for about 15 minutes.

5. After this time, pour the water into a saucepan in which we will prepare the marinade and add salt, granulated sugar and vinegar to it. Stir the brine well and bring to a boil. Then we pour it into the jar and roll it up with a sterilized lid. Only after the jar of tomatoes has completely cooled can it be stored.

We wish you bon appetit!

Tomatoes with carrot tops for the winter without vinegar

Another recipe in which we add a little citric acid instead of vinegar. And be sure that your workpiece will remain completely intact and safe until the winter. So don’t delay the cooking process and take care of your winter diet in advance.

Cooking time: 60 min.

Cooking time: 30 min.

Servings – 6-8.

Ingredients:

• Tomatoes – 2000 gr.
• Bell pepper – 1 pc.
• Carrots – 1 pc.
• Onions – ½ pcs.
• Carrot tops – 2-4 branches.
• Sweet peas – 4 pcs.
• Cloves – 4 pcs.
• Citric acid – 5-8 g.
• Granulated sugar – 5 tbsp.
• Salt – 1 tbsp.
• Water – 2.5 l.

Cooking process:

1. Initially, prepare all the vegetables that are indicated in the ingredients.Then we chop them randomly, except for tomatoes, and place them on the bottom of a sterilized jar.

2. Place the washed and slightly dried tomatoes as close to each other as possible, adding prepared carrot tops between them. At this time, bring the water to a boil.

3. As soon as you have filled the jar with the required amount of tomatoes and other vegetables, pour boiling water into it and, covering it with a lid, leave it to warm up for about 10-15 minutes.

4. Then we replace the iron lid with a plastic one, which is designed to drain water, and pour the cooled water into the sink. At the same time, bring a new portion of water to a boil.

5. In the meantime, add peppercorns, a little cloves, and granulated sugar and salt to the heated tomatoes. Add just a little citric acid as a preservative. This will be enough to ensure that the workpiece lasts as long as possible.

6. When the water has boiled, carefully pour it into the jars of tomatoes and close with sterilized lids using a kitchen key.

7. Turn the closed jar over and leave it until it cools completely, turning it upside down and wrapping it in a blanket.

8. This completes the preparation. After the jars have cooled, we move them to a cool place to wait in the wings.

We wish you bon appetit and good mood!