Tomatoes with carrot tops for the winter - 8 of the most delicious recipes

The closer the time for vegetable gardens, the more worries appear about what to do with the harvest. We have found a solution for tomatoes. There is probably nothing tastier in addition to 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 should be immediately closed in large volumes, because they diverge just at the snap of your fingers. And for aroma and balanced taste, the addition of spices such as cumin, coriander and pepper should not be neglected. With them, you will immediately feel the difference and an incredibly pleasant aroma that you want to fill the whole house with.

Cooking time: 80 min.

Cooking time: 30 min.

Servings - 10.

• 
  Let's start right away by selecting suitable tomatoes for pickling and rinsing them in plenty of water. After that, it is better to put them on a dry towel so that they are not too wet.
• 
  The next step is to prepare the carrot tops. For this, it is better to choose fresh, very green twigs. So, we cut off the tops of the carrots, rinse them in a bowl of water, then rinse and dry them in exactly the same way as tomatoes.
• 
  We peel the garlic from the husk and take a few cloves, on which we lightly press with a knife. And also rinse the dill umbrellas. At this, the stages of preparation have come to an end. It's time to get to the main thing.
• 
  Pre-prepare the jars by rinsing them well with soda and pouring boiling water over them. Then we move on to filling them. Put carrot tops, tomatoes and garlic into the jar one by one. Pour boiling water over the contents and, covering with a lid, leave for at least 10 minutes.
• 
  After this time, we drain the present water into the pan, add granulated sugar, salt, caraway seeds, coriander, pepper and a couple of dill umbrellas. We send the pan to the fire and from the moment of boiling we cook the marinade for another three minutes.
• 
  Immediately pour the required amount of vinegar into a jar with heated vegetables and only then pour in the marinade. Cover the tomatoes with a sterilized lid and proceed to sterilize them. Put a towel on the bottom of the pan, bring the water to a boil and lower the jar there. Sterilize for about 10 minutes at 85 ° C. Then we take out the jar and roll it up with the same lid using the kitchen key. Cool upside down, covered with a blanket, and store in the coolest place.

We wish you successful blanks.

Tomatoes with carrot tops in 1 liter jars without sterilization

A very quick and uncomplicated cooking method, proven over the years, which proves that even with a minimum of ingredients, tasty and juicy tomatoes can be obtained. And for this all it is important to observe the proportions during the preparation of the marinade. So, if you find it difficult to make a choice, then feel free to stop at 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 tablespoons
• Salt - 1 tablespoon
• Table vinegar (9%) - 1 tbsp.

Cooking process:

1. We will immediately measure 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 out, throwing out unsuitable branches, and then rinse thoroughly and leave to dry, spreading the wet branches on a dry towel.
3. Also, do not forget to sort out the tomatoes so that the spoiled ones do not get into the workpiece. Then we rinse 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 area of ​​the stalk, using any sharp object, be it a fork or a toothpick.
4. In a prepared jar, we put the carrot tops on the bottom, and then the tomatoes, pressing them as tightly as possible to each other, but without deforming. In parallel with this, we 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 blanks with a lid and leave them alone for 15-20 minutes.
5. After this time, we drain the water from the cans and send it to a small fire. Bring the contents to a boil. And also at the same time add granulated sugar, salt and vinegar to the heated tomatoes. When the water boils, return it to the jars and close them with prepared screw caps. We check the workpiece for leaks and leave it to cool completely, after which we store it in the refrigerator for no more than three months.

Enjoy your meal!

Tomatoes with carrot tops and citric acid

If you are looking for a substitute for vinegar, then feel free to choose citric acid. It will add not only an additional pleasant sourness, but also help your tomatoes stand for as long as possible without losing that density and elasticity. We know you're already interested, so don't waste any time and hurry 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 leaves - 1-3 pcs.
• Carrot tops - 6-8 branches.
• Dill umbrellas to taste.
• Salt - 1 tablespoon
• Granulated sugar - 4 tablespoons
• Citric acid - 1 tsp
• Water - 1.5 liters.

Cooking process:

1. To begin with, we thoroughly rinse three-liter cans with soda and sterilize if desired. Then, at the bottom of the prepared container, we lower all the spices and herbs, having previously washed and dried it.
2. Then we will prepare the tomatoes. We wash them very carefully so that no dirt remains on the peel, and then we pierce them with a toothpick in the area of ​​the stalk.
3. When the tomatoes are ready, we put them in jars with spices. The number of tomatoes is up to you. You can fill them as a whole jar, or only 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 the preparation of 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. We 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 blanks 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 like vinegar essence will be the best preservative for your workpieces. And not only in terms of storage, but also in terms of taste. It does not interrupt the taste characteristics of all the other components, allowing each of them to open up and leave their mark.Fragrant carrot tops fit in especially well here.

Cooking time: 60 min.

Cooking time: 20-30 min.

Servings - 6.

Ingredients:

• Tomatoes - 1500-1800 gr.
• Garlic - 3-4 teeth.
• Bay leaves - 1-3 pcs.
• Carrot tops - 1 bunch.
• Acetic essence - 2 tsp
• Allspice peas - 4-6 pcs.
• Granulated sugar - 4 tablespoons
• Salt - 1 tablespoon
• Water - 1.5 liters.

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 do not postpone the preparation of the ingredients that will be needed during the cooking process. To do this, wash the tomatoes with carrot tops and lay them on a towel to dry. We also immediately clean the cloves of garlic and moisten them in water.
3. The next step is to make several punctures in tomatoes in the area of ​​the stalk. This will prevent the skins from tightening and the tomatoes will not crack when we fill them with hot marinade.
4. Let's start filling the cans. First of all, we put on the bottom part of the carrot tops, bay leaves and spices according to your taste. We also add whole garlic cloves. They can be sliced ​​if desired.
5. And at the very end, we put the prepared tomatoes in the jars, trying to fill as much free space with them as possible, but at the same time not crushing or deforming. When the jars are completely filled with all the ingredients, pour boiling water into them and lightly cover them with lids. Tomatoes should be heated for 15-20 minutes.
6. After this time, pour the water from the cans into the pan and start 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. We tighten them with prepared lids as tightly as possible, check for leaks and turn them over. We leave it until it cools completely, wrapped in a warm blanket or towel. The next day, the workpieces can be rearranged into the storage space so that they wait in the wings.

We wish you bon appetite!

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

Everything is almost elementary, you just have to be patient. These recipes are great for beginners in this business, because here it is simply impossible to go wrong if you follow each step. And if you are no longer a beginner, but a lover of sweet marinade supplemented with the aroma of greens, 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 tablespoons
• Granulated sugar - 5-6 tablespoons
• Vinegar (9%) - 80 ml.
• Water - 1.6 liters.

Cooking process:

1. While the jars with lids are sterilized, we will prepare the sprigs of carrot tops. We select the greenest and rinse them thoroughly. Then we leave to dry.
2. In parallel with this, we wash the tomatoes and lay them out to dry. And at the bottom of the sterilized cans we lower the carrot tops, but for a start, not all, but only a couple of twigs.
3. After the carrot tops, lay out the tomatoes and add the remaining carrot tops between the layers of tomatoes. In parallel with filling the cans, we send water to a small fire and bring it to a boil.
4. Pour boiling water into jars with tomatoes and cover them with lids without twisting them. We heat vegetables for no more than 20 minutes.
5. After the specified time, drain the water from the cans and add salt and sugar to it. Stir everything well and bring to a boil. Then we immediately remove the contents from the fire.
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 a comfortable and slow cooling, cover them with a blanket.
8. And the next day they can be turned over and rearranged in a storage space. Do not neglect the previous step and then they will stand much longer.

Enjoy your meal!

Delicious tomatoes with carrot tops and garlic for the winter

Carrot tops are a great indicator of how you can use your entire crop efficiently. So we advise you not to get rid of it, but while it is still fresh, green and fragrant, rather add to the seaming. Whether it's tomatoes, cucumbers or other vegetables. And for piquancy, of course, there is nothing better than a couple of garlic cloves.

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 tablespoon
• Granulated sugar - 4 tablespoons
• Apple cider vinegar (6%) - 1 tablespoon
• Water - 1 liter.

Cooking process:

1. We will prepare all the necessary set of products. We wash and dry the tomatoes with carrot tops. We also sterilize jars with lids. Then we peel the garlic cloves from the husk, and cut the horseradish root into small slices.
2. At the bottom of each jar, lay out 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 was the turn of the tomatoes. Before we start filling the cans, we make several punctures in the area of ​​the stalk. To do this, you can use both a toothpick and a fork.
5. Then we put our tomatoes quite tightly on the bottom of the spice jars, being careful not to crush them. In parallel with this, we bring the volume of water you need to a boil. Gently pour boiling water into a jar, trying not to touch the walls with a stream. We insist the tomatoes for no more than 20 minutes.
6. After this time, pour the present water into a saucepan, in which we will cook the marinade.
7. Pour a spoonful of salt and four tablespoons of sugar into a liter of water. Stir everything well and send it to a small fire. When the marinade boils, remove it from heat and add more apple cider vinegar.
8. Pour the freshly prepared marinade into jars of tomatoes and roll them up with sterilized lids. After we have checked them for leaks, turn them over and leave to cool, if possible, wrapped in a blanket. This completes the preparation. It remains to wait until morning to move the cans to storage.

We wish you a good mood and bon appetit!

A simple recipe for harvesting 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 that, the result will not be long in coming.

Cooking time: 60-80 min.

Cooking time: 30-40 min.

Servings - 6.

Ingredients:

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

Cooking process:

1. We remove the cherry tomatoes from the branches, trying not to deform them. And we rinse it in a container with water, changing it several times, so that no dirt remains on the peel.
2. We will sterilize the jars and prepare other components. Thinly chop the onion, and rinse and dry the carrot tops.
3. By this time, the banks had time to be 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 with pepper.
4. Only at the very end we put cherry tomatoes as tightly as possible to each other, filling them with the entire remaining volume and pouring boiling water over the contents of the jar. Covering with a lid, 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 down can it be sent for storage.

Enjoy your meal!

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 very winter. So do not delay the preparation 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.
• Bulgarian pepper - 1 pc.
• Carrots - 1 pc.
• Bulb onions - ½ pc.
• Carrot tops - 2-4 branches.
• Allspice peas - 4 pcs.
• Carnation - 4 pcs.
• Citric acid - 5-8 gr.
• Granulated sugar - 5 tablespoons
• Salt - 1 tablespoon
• Water - 2.5 liters.

Cooking process:

1. Initially, let's prepare all the vegetables that are listed in the ingredients. Then we cut them arbitrarily, except for tomatoes, and put them on the bottom of a sterilized jar.
2. We put the washed and slightly dried tomatoes as tightly as possible to each other, adding prepared carrot tops between them. At this time, bring the water to a boil.
3. As soon as the jar is filled 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 change the iron cover to a plastic one, which is designed to drain the water and drain the cooled water into the sink. In parallel with this, bring a new portion of water to a boil.
5. In the meantime, put peppercorns, a little cloves, and granulated sugar with salt in the heated tomatoes. Add quite a bit of citric acid as a preservative. This will be enough to keep the workpiece in place for 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 cans have cooled down, we rearrange them in a cool place to wait in the wings.

We wish you bon appetite and good mood!