Tomatoes with carrot tops and garlic

Before starting the preparation of vegetables, wash the jars with a soda solution and sterilize in any available and usual way. The lids should also be rinsed and boiled in water for a couple of minutes. Let the treated lids and jars dry. We wash the tomatoes from dirt. We prick each tomato with a toothpick in the area of ​​the stalk. Peel and wash the garlic. We wash and sort the carrot tops: cut off dry areas and any defects and throw them away. It is advisable to use fresh tops, directly from the garden. If the greens were bought or had time to lose their first freshness, then before harvesting, they must be immersed in cold water for twenty minutes.

Put bay leaves, chives, allspice peas and carrot tops in the prepared jars on the bottom. Put the tomatoes on top. We place them quite tightly so that there is little free space between the tomatoes. Pour boiling water over the tomatoes in jars and let stand for ten minutes. After that, pour the water into a separate saucepan. Add about half a glass of water to the pot to make up for the losses during subsequent boiling.

Add salt and granulated sugar to the drained water. Bring the liquid to a boil and cook for a couple of minutes. At the end, pour vinegar into the marinade, mix and remove from the stove.

Pour scalded tomatoes in a jar with boiling marinade and immediately roll up the lids. We turn over the cans to check the tightness. We wrap them in a warm blanket and let them cool slowly in this position. We put the cooled jars in a cool and dark place for storage.