Pickled Tomatoes with Carrot Tops for Winter
Fragrant pickled tomatoes with carrot tops for winter! I want to share a really interesting recipe: pickled tomatoes with carrot tops and peppercorns. No other spices are needed. The tomatoes come out sweet-tasting, with a pleasant little tang and a wonderful aroma. They stay whole, don't burst, keep beautifully, and the brine stays clear!
AleksA-
Recipe author
Pickled Tomatoes with Carrot Tops for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
1 g
Fats 0 %
0 g
Carbohydrates 83 %
5 g
24 kcal
GI:
40
/
0
/
60
- Wash the tomatoes, let them drain, and dry them a little. Prick them near the stem ends so they stay whole and don't burst. 2. Sterilize jars you've washed well with baking soda and a clean sponge ahead of time, holding them over steam for half an hour. Put some peppercorns and sprigs of fresh carrot tops in the bottom of each jar. 3. Pack the tomatoes into the jars fairly tightly. Boil water and pour it into the jars, then cover with sterilized lids. Wait until the tomatoes turn warm, then pour the water from the jars back into a pot. 4. Add the salt and sugar to the drained liquid; once it boils, pour in the vinegar. 5. Pour the boiling brine over the tomatoes again and seal the lids tightly. Turn the jars over and cover them with a warm blanket. Leave them until cool, then store them in the refrigerator or cellar.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Carrot tops - 35 kcal/100g
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