Tomatoes with carrot tops for the winter: the ideal solution for those who are just learning to “close”

The simplicity of the recipe always causes some caution. Will the tomatoes really be as spicy as they promise? Roll up some cans for the winter and try. You will be surprised how delighted your pickles will be.

Tomato Preservation Rules

Canning tomatoes is not a big deal. Most often, it is the preparatory phase that requires a lot of time. It is necessary to thoroughly wash the jars, sterilize them. Prepare the tomatoes. Then comes the line of herbs. Rinse them at least carefully. After all, even a slight oversight will lead to the penetration of bacteria into the jar. Preserving tomatoes with carrot tops for the winter, you almost halve the preparation phase. After all, it is necessary to take care of the purity of only a few branches of tops and tomatoes themselves.

6 secrets to make it tasty and beautiful

Before proceeding with canning, be sure to check out the six recommendations that will make your homemade workpieces even more appetizing.

1. Appearance of tomatoes. For homemade preparations for the winter, it is best to choose elongated fruits. Such 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 sweet taste.
2. The size of the tomatoes. The most optimal fruits are small sizes. They are easily preserved, they fit well in a jar, they are soaked with quality marinade, and they always look spectacular on a plate.
3. Carrot tops. Only fresh greens are suitable for preservation. If you have your own garden, then cut it immediately before conservation. Those who purchase tops in the market can use the following trick. Dip the greens in cool water and leave it for about 15 minutes. You will immediately notice how the “bouquet” is refreshed. Rinse the tops under water, use immediately for preservation.
4. Bright color. Canned tomatoes often lose their bright, beautiful shade. 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 vinegar boils in a brine, it will not be able to maintain saturated colors.
5. Crack protection. Very often you can observe the picture when, during pouring boiling water, the peel of tomatoes does not stand up and bursts. Such fruits look unaesthetic. To protect the tomatoes from such a fate, it is necessary to make several punctures in the area of ​​the peduncle, using an ordinary toothpick.
6. Filling cans. When preserving vegetables, always fill containers to the very neck. Try to pour the marinade so that it slightly spills over the edge. Compliance with this rule will allow your conservation to survive successfully all winter.

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 taste range. Lovers of tomatoes "with a twinkle" can add a pod of hot pepper. And those who are used to enjoying spicy aromas will like cloves.

With vinegar

Features If this is your first time picking pickled tomatoes with carrot tops, use this recipe. Tomatoes turn out sweetish, with a little acidity. And when not a single tomato remains in the jar, the marinade will begin to rapidly “be destroyed”.

Composition:

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

How to cook

1. Place the washed tops in three-liter jars, four branches each.
2. Rinse the tomatoes, prick them.
3. Lay the fruits on tops, trying to lay them as tight as possible, but do not crush.
4. Pour boiling water over the tomatoes.
5. Leave them for 15 minutes.
6. Then pour the liquid into the pan.
7. On its basis, cook the marinade, pouring salt, sugar.
8. Add vinegar last.
9. Pour the tomatoes with the finished marinade, roll up.

With garlic and horseradish

Features Do you want to reproduce the spicy and harsh taste of salted tomatoes, remembered from childhood? Then use the following recipe. Unlike the classic version, salting of tomatoes with carrot tops is made immediately in a glass container. And such conservation is stored in the apartment no worse than in the cellar. The number of ingredients in the recipe is calculated per one three-liter jar.

Composition:

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

How to cook

1. Put the peeled root and part of the herbs to the bottom of the jar.
2. Fill with tomatoes, slightly not reaching the top.
3. Put the garlic in the bowl.
4. Spread the remaining herbs on top.
5. Pour the tomatoes with ordinary cold water to the very top to understand how much brine is needed.
6. Drain the liquid into a separate pan.
7. Pour sugar and salt into it.
8. Put the pan on the fire, boil the fill.
9. Pour jar of hot brine.
10. Cut a small piece the size of a matchbox from mustard, put it under the lid and close it for the winter.

With aspirin

Features Aspirin is present in this recipe for pickling tomatoes with carrot tops. It does not affect the taste or smell at all, but provides the elimination of microbes, allows the preservation to “stick”.

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;
• greenery.

How to cook

1. Rinse the carrot tops well, put them in jars.
2. Lay the tomatoes on top.
3. On top of tomatoes, put one small branch of greenery.
4. Now you need to prepare the brine. If you close the tomatoes in liter jars, then approximately 0.5 liters of liquid will be needed for each.
5. Calculate the required amount of water, add another half-liter to exactly enough.
6. Pour salt and sugar into the water.
7. When the brine boils, pour them tomatoes.
8. Infuse the tomatoes for 15 minutes.
9. Do not rush to pour the remaining brine, it will come in handy when there will be a refill.
10. Drain the cans.
11. Boil the brine again, let it boil for five to seven minutes.
12. Pour the tomatoes, let stand for ten minutes and drain.
13. While the brine is preparing to boil for the third, last time, take up aspirin.
14. Crush the tablets, pour them directly into the jars.
15. Top with boiling brine, not topping a little to the top.
16. Add a spoonful of vinegar to each jar.
17. Now add brine to the top.
18. If there is not enough fill, then use the reserve (it is better to put it on fire in advance so that it is always ready).
19. Roll up tomato blanks.

With citric acid

Features The original taste is different tomatoes, canned with citric acid instead of vinegar. However, note that thanks to this component, tomatoes acquire a more pronounced sourness. This recipe for tomatoes with carrot tops is designed for one liter jar.

Composition:

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

How to cook

1. Place the thoroughly washed tops in a jar.
2. Next, lower the tomatoes, tightly filling the container.
3. Pour boiling water over the tomatoes.
4. Wait 20-30 minutes, drain the liquid into the pan.
5. Pour salt and sugar into it.
6. Boil the marinade.
7. Lastly, add citric acid to the brine.
8. Pour the marinade over the jar, then roll it.

With hot pepper

Features This recipe for canned tomatoes with carrot tops will appeal to lovers of savory foods.

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

1. Put the tops of carrots on the banks.
2. Cut the garlic cloves lengthwise, and chop the hot peppers in rings.
3. Fill the jars with tomatoes, shifting them with rings of Chilean pepper and slices of garlic.
4. Pour boiling water over the workpieces.
5. Wait 15 minutes, drain the liquid.
6. Add salt, sugar, bring the brine to a boil.
7. Pour the cans with marinade.
8. Add acetic acid to each.
9. Roll up the tomatoes.

With green fruits

Features If you have a lot of green tomatoes left in your garden that don’t “want” to blush, you can prepare tasty preservation 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

1. Halve the tomatoes.
2. Chop the onion in thick rings.
3. Fill the tomatoes in an enameled pan, transferring them with onions.
4. Prepare the brine by pouring salt, sugar and red pepper into the water, boil it.
5. Pour the tomato and onion stew with marinade, leave it to marinate for seven hours.
6. Drain the brine.
7. Arrange the carrot tops in the jars, and on top - fragrant tomatoes with onions.
8. Boil the marinade, add allspice and peas, toss the bay leaf.
9. Last enter vinegar into the brine.
10. Fill the cans.
11. Such tomatoes need sterilization within 15-20 minutes. After that, conservation can be rolled up.

When pickling canned tomatoes with carrot tops, don't be afraid to experiment. A delicious combination of tomatoes with cucumbers or bell peppers is obtained. No less appetizing and piquant appetizer of tomatoes with cauliflower.

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