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Cherry tomatoes with carrot tops

2510

Kitchen Russian

Calorie content 207 kcal

Portions 1 l.

Cooking time 60 minutes

Proteins * gr.

Fats * gr.

Carbohydrates* 51.8 g

Content

This recipe introduces a new and popular pickling recipe for cherry tomatoes. Instead of ordinary horseradish and dill, only carrot tops are added to tomatoes. We prepare by the method of double filling and with vinegar essence.

Ingredients

Cherry tomatoes 600 - 700 gr. Carrot tops 4 branch Salt 1 tbsp Granulated sugar 4 tablespoons Vinegar essence 0.5 tsp

Cooking process

Wash and sterilize the preparation jars in any way. Wash and dry the carrot tops with a napkin, then put it on the bottom of the jars. Wash the cherry and prick it at the base of the stalk. Place the tomatoes in jars.

Boil clean water (500 ml per liter jar) in a separate saucepan and fill it with cherry. Put teaspoons in jars so that they do not burst from boiling water. Cover the jars with boiled lids. And leave them on for 10 minutes.

After this time, pour the water through a special lid into the same saucepan and boil again. Pour boiling water over the tomatoes twice. After the 2nd pouring, pour the calculated amount of salt and sugar into the water and cook the marinade.

Pour the boiling marinade over the cherry in jars.

Pour vinegar essence into each jar. Roll up the jars and place them upside down under a warm blanket. Transfer the chilled cherry tomatoes to a storage location.

Happy blanks!