Pickled tomatoes according to this recipe are very tasty and this despite the fact that there is no usual set of spices, only bay leaves. And the whole taste is provided by carrot tops!
Cooking description:
Surprisingly, the carrot tops we usually throw away when we peel carrots are a great addition for pickling tomatoes. Tomatoes come out with a very original spicy taste, which I have never tasted. From a little more than one kilogram of tomatoes, I got 2 jars of 1 liter. But it all depends on the size of the tomatoes, the smaller they are, the more they will fit into the jar.
Main ingredient: Vegetables / Tomato
Dish: Blanks / Marinating
Ingredients:
- Tomatoes - 1.2 Kilograms
- Carrot tops - 6 Pieces (twigs)
- Peppercorns - 8 Pieces
- Bay Leaves - 2 Pieces
- Water - 6 Glasses
- Sugar - 6 Art. spoons (no slide)
- Salt - 2 Tbsp. spoons (no slide)
- Vinegar 9% - 80 Milliliters
Servings: 2-3
How to cook "Tomatoes with carrot tops for the winter"
Prepare all the ingredients you need. Rinse the tomatoes. Rinse cans, but do not sterilize. Put 3 sprigs of carrot tops in jars, a few peas of black pepper and bay leaf each. Fill the jars tightly with the tomatoes, but not too much to avoid crushing them. The smaller the tomatoes, the tighter they can be packed into jars. Prepare the marinade. In a small saucepan, combine water, sugar and salt, bring to a boil, simmer for 2-3 minutes, then add vinegar and remove from heat. Pour the marinade over the tomato jars, cover with a metal lid, but do not roll yet.
