Pickled Tomatoes with Carrot Tops and Garlic
Zesty, wonderfully fragrant tomatoes with carrot tops. They come out really juicy, with a gentle hint of garlic. A neighbor shared this recipe with me — she's been making it for years, and the tomatoes always turn out tender and delicious. This pickle is a fantastic addition to any party spread!
Tanyal
Recipe author
Pickled Tomatoes with Carrot Tops and Garlic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
1 g
Fats 0 %
0 g
Carbohydrates 86 %
6 g
29 kcal
GI:
50
/
0
/
50
- Sort the tomatoes — ideally put tomatoes of the same variety and roughly the same size in each jar, so they pickle evenly. Rinse the tomatoes and the fresh sprigs of carrot tops. 2. Wash and sterilize the jars and lids. Pack the tomatoes into the prepared jars, arranging the carrot-top sprigs, bay leaf, and peeled garlic cloves attractively. 3. Pour boiling water over the jars, cover with the lids, and let them sit. After 15 minutes, drain the liquid into a pot. For each liter of water, add the salt and sugar as listed, then pour in the vinegar. 4. Once the brine has boiled briefly, pour it over the tomatoes again, then immediately cover and seal the jars. Turn the jars upside down and let them cool under a blanket.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Acetic essence - 11 kcal/100g
- Carrot tops - 35 kcal/100g
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