Pickled Tomatoes with Carrot Tops and Apple Cider Vinegar
A delicious appetizer of pickled tomatoes with apple cider vinegar! I've been canning tomatoes this way for years, and by now all my friends have the recipe. The flavor is fantastic — gently fragrant with apple, and the carrot tops add their own special touch. Tomatoes put up for the winter this way make one of the tastiest pickles around. Give this one a try!
koteѼ
Recipe author
Pickled Tomatoes with Carrot Tops and Apple Cider Vinegar
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
23 kcal
GI:
75
/
0
/
25
- Sort and wash the tomatoes. Be sure to prick each one a few times around the stem end — this helps them pickle evenly and keeps them from bursting. Rinse the greens and leaves too, and let them dry a bit. 2. Wash the jars well and sterilize them along with the lids. Put the greens and leaves at the very bottom, then add the allspice and bay leaf. Pack the tomatoes in as snugly as you can, tucking in the sprigs of carrot tops to make the jars look pretty. 3. Pour in boiling water, then let the jars sit and cool a little. Drain the liquid back into a pot, bring it to a boil, and stir in the salt and sugar. Let the brine boil for a couple of minutes, then add the apple cider vinegar. Pour the boiling brine over the jars and seal them with the lids. Turn the jars upside down and let them cool slowly under a warm blanket. Store in a cool, dry, well-ventilated spot.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Clove pepper (allspice) - 263 kcal/100g
- Carrot tops - 35 kcal/100g
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