Recipes for pickled tomatoes with carrot tops for the winter in a liter jar and shelf life

Tomatoes are a versatile vegetable with excellent flavor. They pair well with many other vegetables: peppers, cucumbers, cauliflower, zucchini, even apples and plums. Preparing tomatoes with carrot tops for the winter is a recipe for those looking to add variety to their winter preserves. The key is to follow the recipe and preservation methods.

How to prepare tomatoes with carrot tops for the winter

Thanks to carrot tops, pickled tomatoes are enriched with beneficial microelements and vitamins:

1. It is known that it contains six times more vitamin C than the fruit.
2. The tops contain vitamin K, which is absent in the root vegetable, which lowers blood pressure, normalizes metabolism and prevents osteoporosis.
3. It has been established that one sprig of tops contains the daily requirement of selenium, an element that strengthens the immune system and prevents the development of cancer cells.

Selecting and preparing the main ingredients

The main components are tomatoes and carrot tops:

1. Sort the tomatoes, selecting firm, undamaged, and unblemished fruits. Remove the stems. To prevent them from bursting during pickling, pierce them with a toothpick where the stem attaches.
2. The tops should be fresh, not wilted or spoiled. If, for any reason, dried tops are used, double the amount needed.

Methods for pickling tomatoes with carrot leaves

There are many different recipes for pickling tomatoes, all of which feature carrot tops as a key ingredient. The first recipe is a classic, but it can be easily customized with additional ingredients and spices to suit your family's taste preferences. You can add sweet pepper, hot pepper, capsicum, horseradish leaves, cilantro or coriander, bay leaf, cloves, garlic.

A simple recipe for a liter jar

Pickling tomatoes in liter-sized jars is convenient for a small family—open them, eat them, and the tomatoes don't get stale. Recommendation: select small tomatoes; it's not practical to put larger ones in a small jar. The recommended proportions of salt and granulated sugar can be adjusted to suit your family's preferences. This recipe yields slightly sweet tomatoes.

Necessary components:

• tomatoes - 0.7 kg;
• vinegar - 33 ml;
• sugar - 45 g;
• carrot tops - 5-6 branches;
• salt - 10 g;
• laurel - one;
• a clove of garlic.

Procedure:

1. Wash the vegetables and remove the stems.
2. Place carrot tops, a bay leaf, and halved garlic in the bottom of a clean container and pour in the liquid brought to a boil. Let sit for 10 minutes.
3. Drain the cooled liquid, add the specified amount of sugar and salt, and bring to a boil.
4. Pour the required amount of vinegar into the tomatoes, pour in boiling brine and close tightly.
5. Turn the container over and cover it so that the contents warm up thoroughly.

Recipe for tomatoes with carrot tops for a three-liter jar

Pickling in a three-liter container is convenient for large families or for dinner with guests. While larger tomatoes can be stored in a three-liter container, the proportion of granulated sugar and salt is correspondingly higher than for a one-liter container.

Necessary components:

• tomatoes - 2.4 kg;
• bay leaf - 2-3 pcs.;
• allspice - 2 pcs.;
• salt - 25 g;
• sugar - 110 g;
• black pepper - 2 pcs.;
• carrot tops - 5 branches;
• vinegar - 95 ml;
• water - 970 ml.

Procedure:

1. Sort the tomatoes, remove the stems and wash.
2. Place sprigs of greens in the bottom of a clean container. If desired, add 3-4 currant leaves; they impart a pleasant aroma to the brine and vegetables. Add peppercorns and a bay leaf.
3. Start adding the vegetables. Once the container is full, pour in the boiling liquid, cover with a lid, and let it sit for fifteen minutes to warm up.
4. Drain the liquid, add the specified amount of salt and granulated sugar, and cook until dissolved.
5. Pour the specified amount of vinegar into the tomatoes and pour in the boiling brine, close with an airtight lid, turn upside down and cover thoroughly to retain heat longer.

With spices

Seasoning tomatoes with spices gives them a piquant taste and an unusual aroma, depending on the type of seasoning chosen.

Necessary components for a 3-liter volume:

• tomatoes - 1.6 kg;
• salt - 25 g;
• hot pepper - ¼ pod;
• carrot tops - 5-6 branches;
• garlic - clove;
• sugar - 85 g;
• water - 970 ml;
• horseradish - a small leaf;
• bay leaf;
• allspice - 4 peas;
• carnation - 1 inflorescence;
• French mustard - 7 g;
• vinegar - 95 ml.

Procedure:

1. Wash the tomatoes and remove the stems.
2. Place herbs and spices in the bottom of a clean, washed container: horseradish, bay leaf, carrot tops, allspice, chili pepper, cloves, garlic, and mustard. Pour in the boiling liquid and let sit for 15 minutes until the vegetables are heated through.
3. Drain the cooled liquid, bring to a boil, adding the required amount of sugar and salt.
4. Pour vinegar into a jar and fill it with boiling brine.
5. Close tightly, turn upside down, cover.

With dill and garlic

Pickling with dill and garlic is one of the classic methods of marinating. This recipe is designed for a 3-liter container.

Necessary components:

• tomatoes - 1.6 kg;
• dill - 2 branches with inflorescence;
• water - 980 ml;
• carrot greens - 4-5 branches;
• sugar - 75 g;
• garlic - 3 cloves;
• vinegar - 95 ml;
• black pepper - 4 peas.

Procedure:

1. Place dill sprigs, carrot greens, garlic cloves, and peppercorns on the bottom of a washed container.
2. Place the sorted and washed tomatoes in a container. Boil water and pour it into the container. Wait for fifteen minutes until they warm up.
3. Pour the cooled liquid out of the container, add granulated sugar and salt and bring to a boil.
4. Pour vinegar into an empty container and add boiled brine.
5. Close with an airtight lid, turn over and cover to heat thoroughly.

With onions and celery

Pickled tomatoes with carrot tops have a pleasant aroma, and the celery greens add their own flavor to the bouquet. It has a distinctive aroma, an acquired taste, but it's worth a try.

Necessary components for a 3-liter volume:

• celery - branch;
• tomatoes - 1.6 kg;
• onion - medium;
• horseradish - middle leaf;
• salt - 25 g;
• carrots - 3-4 branches;
• water - 970 ml;
• granulated sugar - 95 g;
• vinegar - 95 ml;
• black pepper - 3 peas.

Procedure:

1. Place the greens on the bottom of a washed container, add peppercorns and onion cut in half, previously peeled.
2. Place the selected and washed vegetables, bring the liquid to a boil and pour in.
3. After 15 minutes of heating, drain it and boil it again, adding the required amount of salt and sugar.
4. Pour boiling brine into the container with the tomatoes. Seal tightly, turn upside down, and cover to retain heat longer.

With citric acid

You can preserve tomatoes with citric acid; they taste different. However, keep in mind that the vegetables will be more tart. This recipe is for a 3-liter jar.

Necessary components:

• granulated sugar - 115 g;
• tomatoes - 1.7 kg;
• carrot greens - 5-6 branches;
• black pepper - 3 peas;
• salt - 25 g;
• citric acid - 5 g;
• water - 970 ml.

Procedure:

1. Place washed and dried carrot sprigs on the bottom of a washed container, add peppercorns.
2. Place the washed vegetables in a bowl and pour in boiling water. Let it simmer for fifteen minutes.
3. Drain the water from the tomatoes, add sugar and the required amount of salt, and bring to a boil.
4. Pour citric acid into an empty container with tomatoes, pour in boiling liquid, and close with a suitable airtight lid.
5. Turn upside down and cover thoroughly.

With aspirin

Canned goods with aspirin are stored perfectly, since it acts as a preservative. It does not affect the taste or smell of the finished product.

The required set of components for a 3-liter container:

• tomatoes - 1.7 kg;
• carrot tops - 3-4 branches;
• water - 970 ml;
• sugar - 110 g;
• salt - 30 g;
• black pepper - 4 peas;
• bay leaf;
• vinegar - 65 ml;
• aspirin - 3 pcs.

Scheme of actions:

1. Place the washed and dried tops in a container, add a bay leaf and peppercorns.
2. Wash the vegetables, place them in a prepared jar, pour in boiling liquid and wait for a quarter of an hour.
3. Drain the cooled water, bring it to a boil again, add the required amount of salt and sugar.
4. Place crushed aspirin in the tomatoes, add vinegar and pour in the boiling brine.
5. Cover tightly, turn upside down, and cover with a warm cloth to keep warm. The vegetables should be thoroughly heated through.

With hot pepper

For those who enjoy spicy dishes, it's recommended to season the tomatoes with salt and hot pepper. The amount of salt can vary depending on the family's preferences.

Ingredients needed for a 3-liter container:

• tomatoes - 1.7 kg;
• horseradish leaf;
• black pepper - 3 peas;
• salt - 33 g;
• sugar - 110 g;
• carrot tops - 5-6 branches;
• water - 970 ml;
• vinegar - 95 ml;
• jalapeno pepper - ½ pod.

Cooking instructions:

1. Wash the horseradish tops and leaves and place them in the bottom of a clean container. Add peppercorns and some fresh pepper.
2. Place the sorted and washed vegetables in a bowl. Pour in the boiling liquid and let simmer for 15 minutes.
3. Drain the cooled water, add the required amount of salt and granulated sugar, and bring to a boil.
4. Pour vinegar into an empty container, add boiling brine and close with a suitable airtight lid.
5. Turn upside down and cover to keep warm.

With green fruits

This is a great option for preserving tomatoes that didn't have time to ripen before the cold weather set in.

Necessary components:

• tomatoes - 1.8 kg;
• bulb;
• bay leaf - 2 pcs.;
• carrot tops - 5-6 branches;
• water - 970 ml;
• sugar - 120 g;
• salt - 65 g;
• vinegar - 100 ml;
• ground red pepper - 10 g;
• allspice - 3 peas.

Scheme of actions:

1. Wash green fruits and cut in half.
2. Peel the onion and cut into half rings.
3. Place the tops, pepper, and bay leaf on the bottom of a washed container.
4. Place the tomatoes in a container, layering them with onion half-rings. Pour boiling liquid over them and let them sit for 15 minutes.
5. Drain the liquid, add the required amount of salt and granulated sugar, and bring to a boil.
6. Pour vinegar into the tomatoes and fill them with boiling liquid again.
7. Close tightly, turn the container upside down and cover to keep warm.

Without sterilization

Sterilization is a special step in canning. Jars containing the ingredients are first dipped in boiling water and then placed in a water bath to sterilize for 10 minutes. Without sterilization, pickling proceeds as follows:

1. Place all ingredients in a container.
2. Pour in the boiling liquid and wait for a quarter of an hour until all ingredients are thoroughly heated.
3. Drain the liquid, add salt and sugar as required by the recipe, and wait until the ingredients boil and dissolve.
4. Pour the desired amount of vinegar into the tomatoes, then pour in the boiling brine. Tighten the lid. Turn over and cover to keep warm.

Storage conditions and shelf life of canned tomatoes with carrot tops

Canned goods, prepared in accordance with the recipe and preparation technology, are stored in the dark at room temperature until the next tomato season, that is, for a year.

In a cool place (cellar, basement) tomatoes can be stored for up to 3 years.

These amazing vegetables, prepared according to one of the suggested recipes, will make a great appetizer for a friendly or family dinner. But that's not all there is to the recipes. You can diversify the classic pickling method with new ingredients, vary the ingredients, and create your own unique culinary masterpiece.