Canned tomatoes with carrot tops. Tomatoes with carrot tops for the winter: the perfect solution for those who are just learning to "close

Each of us knows many recipes for canning tomatoes. But lately, many housewives have been closing tomatoes with carrot tops for the winter, having learned about the exceptional benefits of this fluffy greenery, which they used to simply throw away. Try it too, you won't regret it. Let it not bother you that only the tops are used in the recipe, there is no horseradish, no dill, no other roots, leaves and spices. Believe me, the tomatoes turn out very tasty, they will go great in winter with fried or boiled potatoes.

We give a recipe for one jar with a capacity of 3 liters of preservation. If you want to make less per sample, then start with a liter jar, reducing the amount of ingredients by three times.

Taste Info Tomatoes for the winter

Ingredients

tomatoes - 1.8-2 kg;
carrot tops - 10-12 branches;
water - 1.5 l;
salt - 3 tsp;
granulated sugar - 6 tbsp. l.;
table vinegar (9%) - 6 tbsp. l.

How to cook pickled tomatoes with carrot tops for the winter

Start by preparing carrot tops. If it is hard enough at the base, then cut off this place, leaving only soft greens. Now immerse it in a bowl of cold water and leave for 5 minutes, during which time the branches will be cleaned of dirt. After that, rinse it under running water and lay it on a kitchen towel to dry.

At the bottom of a clean, dry, pre-pasteurized jar, lay part of the tops. For a 3-liter container, divide all the greens into three parts - put one on the bottom, the second somewhere in the middle between the tomatoes and the third already at the very neck, when the dishes are completely filled. If you are doing canning in liter jars, then it is enough to lay the tops on the bottom of the dish and on top. Decide on the capacity yourself, it’s convenient to close it in small jars - you open one, eat it and you don’t need to look for a place in the refrigerator to store it. But if the family is large, a 3-liter blank is quite suitable, which the household can handle in one lunch or dinner.

Choose medium or small tomatoes for pickling, it is easier to put them in jars and then get them out. The fruits should be ripe, but not too soft. It is desirable that the flesh and skin of the tomatoes be dense, this ensures that they do not burst during the cooking process, and also retain their shape perfectly. Another important rule is that in order for the degree of salting to be uniform, take fruits of the same variety and approximately the same size.

Wash the tomatoes thoroughly and use a toothpick to make 2-3 punctures in each place where the stalk was attached. Here the pulp is the most dense, and the holes will help the vegetables to salt well.

Fill the jar with tomatoes, try to pack them tightly enough.

Don't forget to lay the leaves between the tomatoes and on top.

At this point, water should already boil on the stove, pour the contents of the jar with it. Cover with a heat-treated lid on top (just boil them for 1-2 minutes) and leave in this state for 10 minutes.

Using a special nylon lid with holes, drain the water from the jar into the pan, on its basis we will now prepare the marinade. Place a bowl of water on the fire, pour salt and sugar into it and, with constant stirring (to dissolve the grains), bring to a boil. Let it boil for a couple of minutes, then pour in the vinegar, mix and immediately turn off the heat.

Pour the boiling marinade into a jar of tomatoes and seal with a lid. Turn the workpiece upside down, this will help to seal the jar with a lid more firmly. Wrap a warm blanket on top and leave in this position until it cools completely.

On a note: Earlier we talked about how to prepare.

Pickled tomatoes with carrot tops for the winter put in a cool place (basement or cellar).

For several years now, canned tomatoes with carrot tops have become very popular in preparations for the winter. The recipe has become a mega-hit! Every now and then they ask: “How to prepare such a blank? It's complicated? Is it really really delicious? Can you give me the recipe...

I will answer immediately all the questions: “Yes, it is very tasty! There are no words to describe how delicious! And to prepare such a blank for the winter is a couple of trifles, it doesn’t get easier ... "

And the fact that an open liter jar lasts a maximum of 10 minutes speaks of the taste. If you put tomatoes on the table in a salad bowl for lunch or dinner, then while setting the table, cutting bread, preparing cutlery, the salad bowl is empty right before your eyes. They haven't even sat down at the table yet.

Another important fact, when the fruits in the jar run out, they start pickling. And it is drunk as quickly as the tomatoes run out. It doesn't taste any better.

Therefore, if you are engaged in blanks, then cooking in this version is a must! Moreover, the recipe is actually as simple as twice two. No spices are needed, jars do not need to be sterilized. They just made a brine, poured it, drained it and poured it again. That's the whole recipe!

But let's take a closer look at the recipe. To make sure everything works out for you. So that the banks do not take off. And so that summer tomatoes delight us in a long winter!

Tomatoes with carrot tops for the winter step by step recipe

We will need:

tomatoes - 15-20 medium-sized specimens go to a liter jar
carrot tops - per liter jar 4-5 branches
aspirin - per liter jar 1 tablet (optional)

Brine (per 1 liter of water):

salt - 1 tbsp. spoon with slide
sugar - 4 tbsp. spoons
vinegar 9% - 1 tbsp. a spoon

Cooking:

1. Cooking jars. It is very convenient to harvest tomatoes in liter jars. Opened once and ate immediately. But I also cook two-liter ones. It is good to have such a jar when guests come. Such an appetizer is always a success, so guests always eat it with great pleasure.

2. Wash jars using soda or any cleaning agent. Then we sterilize them by one of the known methods. They can be scalded with boiling water, pouring 1/3 of it into a jar. Soak boiling water for 10 minutes, then shake it from side to side so that it hits all the walls and drains. Immediately cover with boiled lid.

You can collect water in a saucepan, put a colander on it. And already in it place the jar neck down. After the water boils, hold the jar over the steam for 10 minutes. Then take it out and cover with a lid.

Who has an air grill, then you can sterilize the jars in them. Below is a video on how to do it.

Or jars can be sterilized by putting them in the oven.

3. It is better to take small tomatoes for this recipe. They are less capricious. In addition, they are better saturated with brine and tastier.

I use my own homegrown tomatoes. Of course, they do not ripen in my garden, we shoot them green. But when they start to ripen, I select small specimens and slowly start making them. Today I collected them for one two-liter and three liter jars. Usually for the season I try to cook them in this version of 15 liters.

The fruits for this recipe do not have to be used completely ripe. You can take and slightly pink. They will also be very tasty.

4. Wash the tomatoes, put them on a towel and let the water drain.

To prevent them from cracking, prick them with a needle or toothpick in the stalk area. This will help keep them safe and sound.

5. Wash the tops of carrots, sort out, remove damaged branches. It is desirable to take tops from large carrots. Such tops have already gained strength, and it will make a delicious brine. This means that the finished product will also be delicious.

6. In sterilized liter jars, put three or four sprigs of tops on the bottom, and coarse stems can be cut off and put on the very bottom. And the branches are beautifully distributed along the walls of the jar. If you use larger jars, then put more branches in them.

7. Fill jars with tomatoes to the very top.

8. Put a couple more small branches of tops on top.

9. Now let's prepare the brine. For a liter jar, we need about 0.5 liters of water. Since I got 5 liters of tomatoes, I will need 2.5 liters of water. I will prepare a brine for 3 liters of water. It's better to have enough than not enough. In the leftovers, then I will make lightly salted cucumbers.

10. Pour the required amount of water into a large saucepan. Add the right amount of salt and sugar. Since I have 3 liters of water, I pour 3 tablespoons of salt into the water, and 12 tablespoons of sugar.

In different recipes, this amount varies. Somewhere more salt is added, somewhere less sugar. I tried experimenting with different amounts of them, and this recipe turned out to be the most delicious of all.

The preparations are slightly salty, more sweet. And the brine is so delicious.

11. Bring the brine to a boil, stir so that the salt and sugar disperse, let it boil for 3-4 minutes. Then fill them with tomatoes under the very neck. Cover with lids. And let it warm up for 10-15 minutes. Pour the remaining brine into another saucepan. It will still be useful to us to top it up when we fill them a second time.

12. Using a lid - a sieve with holes, drain the brine back into the pan.

13. We put the brine back on the fire, and give it the opportunity to boil. Together with him we put the brine, which we have left unclaimed. To, if necessary, add it to jars of tomatoes.

14. At this time, the jars with the contents should be covered with lids.

15. As the brine boils, let it boil for 5 minutes. And again pour it into the banks. Let stand 7-10 minutes. And again pour into a saucepan, which we put on fire to boil.

16. Now aspirin comes into play. I will say right away that you will not find it in any recipe. This is our secret family ingredient. And for me this is a kind of "airbag". In all the recipes in which I canned cucumbers and tomatoes, I add aspirin. Aspirin does not affect the taste in any way, but it does not affect storage. With aspirin, jars do not "explode" and are stored for a long time.

But this is up to you. You may or may not add it. Tomatoes with carrot tops can be canned without aspirin.

If you still decide to add, then add 1 tablet per liter jar. It must be crushed and put directly into the jar before pouring the brine.

17. When the brine boils for the third time, pour it into the jars again, but not to the very edge. Then add a spoonful of 9% vinegar to each liter jar, not to be confused with essence. Now add the brine to the very brim so that when the jar is closed, a little brine spills out. If there is not enough brine, then add it from the reserve pan, in which it must also boil. Close the lid and do not open it again.

If you accidentally open the lid, then add hot brine again to the very brim. Cover with a lid and wait for air bubbles to come out.

18. Let the tomatoes stand for a while, while turning the jar from side to side to release air bubbles.

19. Then screw the lids on with a seaming machine. Turn over and cover with a blanket.

20. Leave to cool completely for a day.

21. Check in a day if the bank is leaking. If everything is fine, then turn it over and leave it for two to three weeks to observe.

Tomatoes with carrot tops should be well brewed. Try not to open them ahead of time. Let stand for at least two months, and preferably three. Then they will be just right.

Video on how to cook tomatoes with carrot tops at home

This recipe is very popular, many people look at it and cook according to it. And so we shot a video so that no one would have problems with the preparation of such a blank.

Actually the recipe is very simple. When you make tomatoes over it for the first time, you will immediately understand it.

Friends, if after watching you have any questions, then ask them in the comments. I will gladly answer them.

What to do if the jar is leaking or the lid has risen

If the next day you see that the jar is leaking, then you did not close the lid tightly. In this case, open it and you have two options

it is possible to reconserve such a bank. To do this, pour the brine through the lid - a sieve into the pan, and boil it for 5-7 minutes. Then pour it back into the jar, cover with a lid, let stand for 5 minutes so that air bubbles come out. And screw the covers back on.
leave the tomatoes in a jar, put them in the refrigerator. Eat in two days, as lightly salted. It is not advisable to use brine in this case.

If you decide to redo the blanks, then their taste will no longer be quite the same as in normal jars. View can also be lost. Tomatoes can burst and go limp. But you can eat them.

If the lid of the jar has risen after a week, or two, or later, then the fermentation process has begun in the jar. It can occur for several reasons

poorly washed and sterilized jars or lids
poorly washed tomatoes or tops
if the brine did not boil, and you poured it into a jar
if air remains in the jar
if the lid is not properly closed

Such canned products should not be eaten. It must be thrown out without any regret!

If you follow all the stages of conservation, then none of this will happen. And tomatoes with carrot tops, as well as, will delight you with their taste and bright appearance all winter. What I sincerely wish you.

Enjoy your meal!

Tomatoes with carrot tops for the winter are an unusual preservation recipe that is not known to all housewives. But it is this green that fills the vegetables with an unusual taste and aroma. Prescription fruits are preserved as a whole. In addition to carrot tops, various spices and seasonings are added to the preparation, depending on taste preferences.

Tomatoes with carrot tops for the winter step by step recipe

As a rule, cooks use carrots in preparations, but only the root crop itself. And the tops are fed to animals. But greens contain a large set of useful substances and vitamins. There is no less carotene in it than in the root crops themselves. In the old days, carrot tops were used to make tea and salads. When using green leaves, it is not necessary to take any spices. Even without them, the preparations are tasty, they can be stored for a long time.

Important! You don’t need to immediately open a jar of tomatoes, because all the taste qualities appear after 4-5 months.

Required Ingredients

For the preparation of canned or pickled tomatoes, small red, yellow, orange tomatoes are used. They should be firm and fleshy. The fruits are washed, the stalks are removed, they are pierced with a needle, a toothpick or the sharp tip of a knife in the area where the stalk is attached. This must be done for two reasons. First, pierced fruits do not burst. Secondly, when poured, they are quickly saturated with brine.

Carrot tops are taken from healthy plants. It should be fresh strong juicy green. Since there may be dust, grains of sand on the leaves, it is thoroughly washed in several waters. Salt and sugar, vinegar essence are used as a preservative. The amount of these ingredients depends on the recipe. Some cooking recommendations contain various seasonings, garlic, lemon juice, onions. After washing, vegetables and herbs are laid out on a dry towel so that the water is completely glassed.

Kitchen appliances and inventory

Special equipment for canning tomatoes with sprigs of carrots for the winter is not required:

liter or three-liter jars;
tin or screw caps:
seaming machine:
saucepan for boiling brine;
measuring spoon.

To preserve pickled tomatoes, the main thing is to prepare jars. They are thoroughly washed in hot water with soda, then subjected to heat treatment:

steamed over boiling water: 3-liter jars for at least 20 minutes, liter jars for about 15 minutes;
roast in the oven for about 20 minutes at a temperature of 50 degrees;
in the microwave: pour water into each jar by a third of the volume and keep it on high heat until the liquid boils;
after washing, the lids are either boiled or kept over steam for about 20 minutes.

More often, liter glass containers are used for pickling. They are convenient in that the contents are eaten in one sitting. Two- and three-liter glass jars are suitable for treating a large number of guests.

Attention! Carefully prepared jars and lids are the key to successful winter storage of canned or salted tomatoes with carrot tops.

Cooking process

Cooking pickled tomatoes is a simple process, although each recipe has its own nuances. The main stages of work are presented below step by step along with a photo:

Step number 1. Carrot branches are placed on the bottom, a few tomatoes on top. The process then continues until the jars are filled. The top layer is tops.
Step number 2. Boil clean water in a saucepan (preferably not from the tap) and pour jars with tomatoes and carrot tops. Cover with lids and leave for 20 minutes.
Step 3. When the water has cooled, pour it from the cans back into the pan. Since the fruits will absorb some of the liquid, add a little water and boil again. The filling procedure can be repeated, especially when jars of pickled tomatoes are stored in the kitchen in the closet in winter.
Step number 4. After the last pouring, salt and sugar are added to the water, mixed and boiled again. When the water boils, carefully add the vinegar.
Step number 5. Pour jars with boiling marinade to the very edge of the neck. The less empty space, the better the preservation will be stored in winter.
Step number 6. Roll up the jars hermetically, put them on the lid and wrap them with a blanket or a thick towel.

Most often, harvesting tomatoes for the winter with carrot tops does not require sterilization due to several fillings and cooling cans under a fur coat. Another point that must be checked to see if the bank is leaking after seaming. If the liquid seeps out, then the container is not hermetically closed. The brine must be drained, boiled again. Use new lids to roll up.

Pickled tomatoes with carrot tops for the winter

According to the recipe, it is necessary to prepare the following products for a liter jar:

ripe tomatoes;
2 cloves of garlic;
5 sprigs of carrot tops;
1 dill umbrella;
3 black peppercorns;
15 g of sugar;
60 g of salt;
½ tsp vinegar essence;
0.5 l of water.

Recipe Features:

First prepare the ingredients.
On each tomato, 3-4 punctures are made in the region of the stalk and placed in jars.
At the bottom of the jar put a part of the tops and dill branches, a few peppercorns, garlic, fruits on top so that there are fewer voids. The top layer is herbs and remnants of seasonings.
This recipe calls for one pour of boiling water. Then a marinade with sugar and salt is prepared from it.
Half tsp. essences are poured immediately into the jar - this is a feature of the recipe.

Rolled cans after cooling are cleaned in the basement or refrigerator.

Canned tomatoes with carrot tops

Another recipe for harvesting tomatoes for the winter. The fruits are spicy, they are quickly eaten. Not even brine remains. After all, it is sweet and sour, since salt is not required according to the recipe.

The composition of the workpiece:

dense tomatoes;
carrot leaves;
water - 5 l;
sugar - 8.5 tbsp. l.;
vinegar 6% - 250 ml, it can be replaced with 500 ml of apple cider vinegar;
bay leaf - 3 pcs.;
allspice peas - 15 pcs.;

Features of the recipe for salting tomatoes with carrot tops:

Washed and dried fruits, put greens in sterile jars and pour boiling water to the very edge of the neck. Cover with a lid and leave for half an hour.
When the water has cooled, it must be drained into a saucepan, sugared, add the remaining ingredients (except vinegar) and put on the stove.
When the brine boils, pour in table vinegar.
Fill jars of tomatoes with liquid and seal tightly.
In a convenient place, put the jars on the lids, wrap them for sterilization with a thick towel.

Attention! Since tomatoes with carrot leaves canned for the winter contain vinegar, the workpiece can be safely stored on the bottom shelf of the kitchen cabinet.

Recipe for tomatoes with carrot tops, celery and onion

Celery is a green with a specific taste, so not everyone likes it. But it is she who, together with carrot tops, gives pickled tomatoes a special taste and aroma. To fill a three-liter jar of pickled tomatoes for the winter, you need to stock up:

1 branch of celery;
1.6 kg of ripe tomatoes;
1 head of onion;
1 sheet of horseradish;
4 sprigs from carrots;
95 g of granulated sugar;
25 g of table salt without additives;
95 ml of table vinegar;
3 black peppercorns;
1 liter of water.

Recipe details:

Peel the onion, wash, dry and cut into two parts.
Put prepared tomatoes, onions, peppers and green leaves in a jar.
Pour boiling water and hold under the lid for a third of an hour.
Boil the drained water again and prepare a marinade based on it: salt, sugar, then pour in the vinegar. Boil 3 minutes.
Pour the marinade up to the neck, roll up the jars with sterile lids.

After additional sterilization, the cooled jars are stored in any cool place.

Tomatoes with carrot tops and citric acid

Many housewives believe that citric acid is more beneficial than vinegar essence. This recipe uses this preservative. To prepare for the winter, pickle tomatoes in three-liter jars. You can, if desired, take dishes in 1 liter.

Ingredients for one jar:

sugar - 180 g;
salt - 45 g;
carrot leaves;
citric acid - ½ tbsp. l.

Important! According to the recipe, no other seasonings and spices are added to tomatoes, except for carrot tops.

How to proceed:

Preparation of tomatoes and carrot tops is carried out in the traditional way: sorted, washed, dried. Punctures are made on tomatoes.
After laying the fruits and herbs in a steamed jar, the first heat treatment is carried out: the contents are poured with ordinary boiling water. Tomatoes stand in hot water for at least 20 minutes.
Water is poured into a saucepan, boiled again. You can make a marinade from salt and sugar, add citric acid to the jar and pour over the tomatoes. You can change the recipe a little: pour salt, granulated sugar and citric acid immediately into a jar, then add boiled water.

Roll up, turn upside down, wrap. Store cooled cans in winter in any cool place.

Tomatoes with carrot tops, garlic and dill

Tomatoes are not a perishable product, they can lie for a long time. You can save this vegetable in winter by canning. Carrot tops are used as a spicy and fragrant seasoning. For a 3 liter jar you will need:

ripe dense tomatoes of any color;
2 pcs. bay leaf;
2-4 garlic cloves;
4-7 black peppercorns;
1-2 dill umbrellas;
3 branches of carrot tops;
1 st. l. vinegar essence;
150 g of granulated sugar;
60 g non-iodized salt;
1 liter of water.

Advice! Cherry, currant leaves and sweet pepper are added for flavor.

Recipe features:

The ingredients are thoroughly washed, spread on a dry towel.
First, greens are folded, then tightly dried fruits, peppercorns, bay leaves, garlic cloves, dill umbrellas.
Pour in boiling water. Keep covered for 10-15 minutes.
While the tomatoes with carrot tops are being heat-treated, the second filling is being prepared. For its preparation, unlike other recipes, they do not use water from a jar, but pour it into a clean pan.
When it boils, the contents of the cans are poured over with it again and kept for another third of an hour.
Now pour the water from the tomatoes with the tops into the pan and boil.
Salt, sugar, vinegar are placed in the jar and poured with boiling water for the last time.
The fruits must be rolled up tightly, otherwise the brine may become cloudy, and the jars themselves may explode.

Some housewives change the recipe. They cut the garlic cloves into cloves and insert each one carefully inside the tomato. It turns out delicious and unusual.

Cherry tomatoes with carrot tops spicy

Many housewives prefer small cherry tomatoes for pickling for the winter. Regardless of the ingredients and recipe, the preservation of such fruits is different. If medium-sized tomatoes can be poured with boiling water up to 3 times, then for cherry it can be fraught. The fruits simply burst, which will lead to damage to conservation.

You also need to pay attention to the fruits themselves. You need to choose dense unripe berries. As for spices and spices, it all depends on the taste preferences of the family, as well as on the recipe. Spicy cherry tomatoes are obtained from capsicum, with red fruits, the preparation turns out to be hot.

Recipe Ingredients:

carrot leaves - 1 bunch;
hot pepper - 2 pcs.;
garlic cloves - 6 pcs.;
vinegar - 1 tsp each to the bank.

Attention! Cherry tomatoes with carrot tops are canned for the winter in liter jars.

Cooking steps:

Vegetables and herbs are treated traditionally: they are washed and dried.
With hot pepper, you need to work with gloves so as not to burn your hands. You can leave seeds in the fruits if you need a very sharp harvest. The pods are cut into rings.
Garlic cloves are peeled, washed and divided into two halves.
Put carrot tops, peppers, garlic in layers in jars and pour boiling water. Keep cherry no more than 10 minutes.
The liquid is poured into a saucepan, sugar, salt are added. After boiling water, pour vinegar, according to the recipe.
After rolling and cooling under a fur coat, remove the jars for the winter in a cool place.

If you like black peppercorns, bay leaves, clove buds, then they can be added to pickled hot cherry tomatoes for the winter. Even if these spices are not in the recipe. It must be remembered that the amount of seasoning should be minimal so that the workpiece does not taste bitter.

How to properly store the workpiece

Making preparations for the winter according to various recipes is the initial stage. Now you need to think about where and how to store products. As a rule, canned foods that have been prepared according to the technology are stored at room temperature or in the refrigerator until the next harvest.

If a cellar, basement is used to store cans of tomatoes with carrot tops, then cans of tomatoes with carrot tops can be stored for at least 3 years.

What to serve with tomatoes

Pickled, salted, canned tomatoes with carrot leaves according to recipes with various seasonings and spices are a real storehouse of vitamins. In winter, you can't do without them. Good tomatoes with mashed potatoes, with meat dishes. No festive table in winter is complete without tomatoes. There is simply no better snack for strong drinks.

What to do with signs of fermentation and turbidity of tomatoes

Having made blanks from tomatoes for the winter, I want to keep them in perfect condition. But sometimes the brine in the jars becomes cloudy and small air bubbles appear - this begins the fermentation process.

There is no need to throw away the workpiece, the situation can be corrected. Tomatoes are laid out from a jar, washed in a saline solution (20-30 g of salt are taken per liter of water). After that, they are transferred back to steamed jars. The brine is filtered through several layers of gauze, put on the stove and boiled. You can make a new marinade. It remains to roll up the banks and put away for storage.

Important! From this procedure, the taste of tomatoes will not suffer.

Conclusion

Tomatoes with carrot tops for the winter are prepared according to different recipes. The classic version does not involve spices and seasonings. But each hostess has her own secrets, zest, which help to prepare delicious preparations. One of the proven recipes is described in the video.

Tomatoes with carrot tops for the winter, recipes, if taken, in general, are largely similar. But there are some features that must always be mentioned separately. In general, carrot tops make the seaming more crispy and interesting in appearance, it excludes the addition of other, more traditional spices.

Important! The peculiarity of such a seaming is that it must be allowed to stand. At least three months, otherwise, the tops will not yet have time to convey to the fruits the very taste that makes this seaming so unique and unusual.

Tomatoes with carrot tops for the winter, recipes with photos

Method number 1

Need:
Seven kilograms of tomatoes;
A large bunch of fresh carrot tops;
20 st. spoons of sugar;
5 st. spoons of salt;
0.3 liters of vinegar;
5 liters of water;

You need (for a 3 liter jar):
One and a half tablespoons of salt;
Six tablespoons of sugar;
Half a tablespoon of citric acid;

Tomatoes will need to be washed and pierced in several places with a match. If you are not too lazy to perform this simple ritual, then the tomatoes will definitely not burst from exposure to boiling water. In jars, sterilize and be sure to put the tomatoes and carrot tops. Pour boiling water for a quarter of an hour. Then drain the water and bring to a boil, pouring salt and sugar into a saucepan. Leave for another five minutes, pour the marinade into tomatoes with tops, dissolve citric acid in it.

Method number 4

You need (for a 3 liter jar):
Medium-sized tomatoes, plums;
a tablespoon of salt;
Five tablespoons of sugar;
60 ml of table vinegar;
Tops of carrots 3-4 pieces;
Peppercorns;
One bay leaf;
Carrot, cut into circles;

Banks must be washed and pre-sterilized with lids. Tomatoes choose dense, rinse them under water. Put spices and carrots on the bottom of the jar, put tomatoes on top, and lastly - a layer of plums. Moreover, each plum must first be pierced with a match. Pour boiling water over jars for 20 minutes. Bring the drained water to a boil, then add salt and sugar, pour in vinegar and bring everything to a boil. Pour the marinade into jars and roll up with pre-prepared iron lids.