Pickled tomatoes for winter with carrot tops

1. Wash the tomatoes, let the liquid drain and dry a little. We make punctures so that the tomatoes remain whole and do not burst, in the area of the pedicels.
2. Sterilize the cans well washed with soda and a clean sponge in advance, keep them steaming for half an hour. At the bottom of the jar we put pepper and sprigs of fresh carrot tops.
3. We try to put tomatoes in a jar tightly enough. Boil the water and pour it into jars, cover with sterilized lids. We wait until the tomatoes become warm. Pour the water from the cans into a saucepan.
4. Add salt and sugar to the drained liquid, as soon as it boils, pour in vinegar.
5. Pour the tomatoes with boiling brine again, carefully roll up the lids. Turn over and cover with a warm blanket. We leave it until it cools down, after which we put it away for storage in the refrigerator or cellar.