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➠ Pickled tomatoes with carrot tops

Pickled tomatoes with carrot tops

1325

Kitchen Russian

Calorie content 105.8 kcal

Portions 2 p.

Cooking time 2 days

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 26 gr.

Content

Pickled tomatoes can be made even more delicious by adding carrot tops. You can take tops even from middle-aged carrots, the taste of greens will well emphasize the aroma of tomatoes and give a very special taste to your winter harvesting. Try it!

Ingredients

Carrot tops 5 - 10 pcs. Fresh tomatoes 2.4 kg Table vinegar 9% 1 tbsp Aspirin 1 PC. Granulated sugar 80 gr. Coarse salt 1 tbsp

Cooking process

Rinse the tomatoes in running water and let them dry. Then pierce each fruit with a toothpick in the area where the stalk is attached.

Rinse fresh carrot tops in running water, let the leaves drain in a colander and pat dry with a towel. You can cut the tops into large pieces if the tops are large.

Put bay leaves, peppers, cloves in cleanly washed, sterilized jars.

Bring the water in a saucepan to a boil, add granulated sugar and salt, then boil the water for a couple of minutes and add vinegar to the marinade.

Put tomatoes in a jar with spices, alternating them with carrot tops. So fill all the jars to the very top and pour boiling water into the jars for 5-10 minutes so that the tomatoes are infused. Drain the water.

Immediately after draining the boiling water from the tomatoes, pour the boiling marinade into the jars and cover the jars with sterile lids. Send the workpiece to a pot with hot water for pasteurization and pasteurize the workpiece for twenty minutes from the moment of boiling.

Screw the lids back on the jars as soon as you finish pasteurizing. The cans with the blank should cool at room temperature, then store them in a dark place with a moderate temperature.