Sweet tomatoes with tops

1. We sort through and wash the tomatoes well. Small, strong, well-ripened tomatoes are great for pickling. We make several punctures, you can do it, for example, with a toothpick, then the tomatoes will be whole and will not break.
2. We sort out the carrot tops, leaving only fresh twigs. Wash and spread on a towel, let the mute dry.
3. Sterilize clean cans with steam. We lay out tomatoes and sprigs of carrot tops in cans. The number of tomatoes that will fit in the jar depends on their size.
5. Pour boiling water over tomatoes with carrot tops, cover with lids and let cool down a little.
6. Drain the liquid back into the pan and bring to a boil, then add all the other ingredients.
7. As soon as the marinade boils for a couple of minutes, and all the crystals dissolve, pour them again tomatoes and immediately roll up the jars with lids. We put the blanks upside down under the blanket until they cool down.