Pickled Tomatoes With Carrot Tops. Step-by-step Recipe With Photo

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 cans. 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 firm, intact skin. Before pickling, soak vegetables in cold water, wash thoroughly and dry on a towel.

Carrot tops need fresh, better collected only from the garden. If the carrots are bought on the market, then we cut 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 120 degrees Celsius or sterilize over steam. Boil the lids for a few minutes.

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

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

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

Tightly tighten the lids, 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 for several months.

Sometimes you can change the tradition 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.