Flavorings and seasonings in pickled tomatoes put the most different, and in vain ignore the beautiful, tasty and healthy carrot tops. This is the case when not only the roots, but also the tops of vegetables can and should be used for conservation. Carrot tops taste spicy, a lot of it does not need to add, just a small bunch of greenery for 2-liter cans. Tomatoes are tasty, and even the pickiest gourmets will appreciate the pickle - it is very fragrant.
Any variety of tomato is suitable for harvesting: green, red and yellow, at any degree of ripeness. The main thing is that the vegetables are healthy and unripe. Canned tomatoes retain most of the nutrients, therefore, are an indispensable 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 carrots;
- 2 bay leaves per bank;
- 10 peppercorns;
- 6 carnations;
- 1 liter of water;
- 4 tablespoons of granulated sugar;
- 2 tablespoons of coarse salt;
- 100 g of 6% vinegar.
Method of cooking pickled tomatoes with carrot tops
For marinating choose small red tomatoes, ripe, with dense flesh, with no visible signs of damage, with elastic, intact skin. Before marinating, soak the vegetables in cold water, wash them thoroughly and dry them on a towel.
Carrot tops needed fresh, better collected only from the garden. If carrots are bought on the market, then cut the tops and put them in cold water. Then rinse under the tap and dry.
Banks for marinating my in baking soda solution, rinsed with boiled water, dried in an oven at 120 degrees Celsius or sterilized over steam. Covers boil a few minutes.
Spices for preservation - bay leaf, pepper and cloves are doused with boiling water.
Put 2 bay leaves, 5 black peppercorns, 3 cloves in a clean jar.
Cooking marinade fill. Heat water to boil, add granulated sugar and salt, boil for 2-3 minutes, then pour vinegar and remove the marinade from the stove.
We put some tomatoes in a jar, then we put the sprigs of carrot tops, then the tomatoes again, so we fill the jar all the way to the top. Pour boiling water so that it completely hides the contents, leave for 5-8 minutes, drain the water.
Pour the marinade pot into the jars, immediately cover with boiled lids. Put the jars in a large pot filled with hot water (temperature about 40 degrees), heat up to 85 degrees. Pasteurized half-liter jars for 15 minutes, liter - 20 minutes.
Tighten the lids tightly and cool the canned food at room temperature. Store in a dark and cool place. Marinated tomatoes in this recipe do not lose their taste in a few months.
Sometimes you can change the traditions and instead of the usual leaves of horseradish and currants put something new. I once tried and for several years diversified my billets with carrot tops.