We offer an excellent recipe for pickled tomatoes with carrot tops.
It turns out to be a very tasty snack, in an original soft and sweet marinade.
The family will be satisfied with the new preparation.
The recipe was shared by our magazine’s expert in the field of cooking, chef Yulia Arkhipova.
Ingredients
Fresh tomatoes;
Carrot tops 10 branches;
Black peppercorns 10 pcs.;
Drinking water 5 l.;
Sanded sugar 20 tbsp.;
Rock salt 4 tbsp.;
Food vinegar 9% 23 tbsp.
Method of preparation
Prepare four glass jars with a capacity of 3 liters.
Wash and sterilize them.
Wash small tomatoes with greens and let excess moisture drain.
Put carrot tops and peppercorns on the bottom of the jars, put tomatoes on top, choosing fleshy and firm ones.
For the marinade, dissolve vinegar, salt and sugar in water. Next, pour the tomatoes into the jars, cover with a lid and put them in a large saucepan to sterilize in a water bath.
Sterilize the jars after the water in the saucepan boils for 12-17 minutes.
Seal them with lids tightly, then turn them over and cover with a blanket and leave to cool, having previously covered with a blanket.
Then transfer the jars with preserves to the cellar, basement or barn.
We offer an excellent recipe for pickled tomatoes with carrot tops.
It turns out to be a very tasty snack, in an original soft and sweet marinade.
The family will be satisfied with the new preparation.
The recipe was shared by our magazine’s expert in the field of cooking, chef Yulia Arkhipova.
Ingredients
Fresh tomatoes;
Carrot tops 10 branches;
Black peppercorns 10 pcs.;
Drinking water 5 l.;
Sanded sugar 20 tbsp.;
Rock salt 4 tbsp.;
Food vinegar 9% 23 tbsp.
Method of preparation
Prepare four glass jars with a capacity of 3 liters.
Wash and sterilize them.
Wash small tomatoes with greens and let excess moisture drain.
Put carrot tops and peppercorns on the bottom of the jars, put tomatoes on top, choosing fleshy and firm ones.
For the marinade, dissolve vinegar, salt and sugar in water. Next, pour the tomatoes into the jars, cover with a lid and put them in a large saucepan to sterilize in a water bath.
Sterilize the jars after the water in the saucepan boils for 12-17 minutes.
Seal them with lids tightly, then turn them over and cover with a blanket and leave to cool, having previously covered with a blanket.
Then transfer the jars with preserves to the cellar, basement or barn.
We offer an excellent recipe for pickled tomatoes with carrot tops.
It turns out to be a very tasty snack, in an original soft and sweet marinade.
The family will be satisfied with the new preparation.
The recipe was shared by our magazine’s expert in the field of cooking, chef Yulia Arkhipova.
Ingredients
Fresh tomatoes;
Carrot tops 10 branches;
Black peppercorns 10 pcs.;
Drinking water 5 l.;
Sanded sugar 20 tbsp.;
Rock salt 4 tbsp.;
Food vinegar 9% 23 tbsp.
Method of preparation
Prepare four glass jars with a capacity of 3 liters.
Wash and sterilize them.
Wash small tomatoes with greens and let excess moisture drain.
Put carrot tops and peppercorns on the bottom of the jars, put tomatoes on top, choosing fleshy and firm ones.
For the marinade, dissolve vinegar, salt and sugar in water. Next, pour the tomatoes into the jars, cover with a lid and put them in a large saucepan to sterilize in a water bath.
Sterilize the jars after the water in the saucepan boils for 12-17 minutes.
Seal them with lids tightly, then turn them over and cover with a blanket and leave to cool, having previously covered with a blanket.
Then transfer the jars with preserves to the cellar, basement or barn.
We offer an excellent recipe for pickled tomatoes with carrot tops.
It turns out to be a very tasty snack, in an original soft and sweet marinade.
The family will be satisfied with the new preparation.
The recipe was shared by our magazine’s expert in the field of cooking, chef Yulia Arkhipova.
Ingredients
Fresh tomatoes;
Carrot tops 10 branches;
Black peppercorns 10 pcs.;
Drinking water 5 l.;
Sanded sugar 20 tbsp.;
Rock salt 4 tbsp.;
Food vinegar 9% 23 tbsp.
Method of preparation
Prepare four glass jars with a capacity of 3 liters.
Wash them and sterilize.
Wash small tomatoes with greens and let excess moisture drain.
Put carrot tops and peppercorns on the bottom of the jars, put tomatoes on top, choosing fleshy and firm ones.
For the marinade, dissolve vinegar, salt and sugar in water
We offer an excellent recipe for pickled tomatoes with carrot tops.
It turns out to be a very tasty snack, in an original soft and sweet marinade.
The family will be satisfied with the new preparation.
The recipe was shared by our magazine’s expert in the field of cooking, chef Yulia Arkhipova.
Ingredients
Fresh tomatoes;
Carrot tops 10 branches;
Black peppercorns 10 pcs.;
Drinking water 5 l.;
Sanded sugar 20 tbsp.;
Rock salt 4 tbsp.;
Food vinegar 9% 23 tbsp.
Method of preparation
Prepare four glass jars with a capacity of 3 liters.
We offer an excellent recipe for pickled tomatoes with carrot tops.
It turns out to be a very tasty snack, in an original soft and sweet marinade.
The family will be satisfied with the new preparation.
The recipe was shared by our magazine’s expert in the field of cooking, chef Yulia Arkhipova.
Ingredients
Fresh tomatoes;
Carrot tops 10 branches;
We offer an excellent recipe for pickled tomatoes with carrot tops.
It turns out to be a very tasty snack, in an original soft and sweet marinade.
The family will be satisfied with the new preparation.
Recipe sharedOur magazine’s expert in the field of cooking is cook Yulia Arkhipova.
Ingredients
Fresh tomatoes;
Carrot tops 10 branches;
Black peppercorns 10 pcs.;
Drinking water 5 l.;
Granulated sugar 20th century.l.;
Rock salt 4 tbsp.l.;
Food grade vinegar 9% 23 tbsp.l.
Method of preparation
Prepare four 3-liter glass jars.
Wash them and sterilize.
Wash small tomatoes with greens and let excess moisture drain.
Put carrot tops and peppercorns on the bottom of the jars, put tomatoes on top, choosing fleshy and firm ones.
For the marinade, dissolve vinegar, salt and sugar in water. Next, pour the tomatoes into the jars,cover with a lid and put them in a large saucepan to sterilize in a water bath.
Sterilize the jars after the water in the saucepan boils for 12-17 minutes.
Seal them with lids tightly, then turn them over and cover with a blanket and leave to cool, having previously covered with a blanket.
Then transfer the jars with the preserves to the cellar, basement or barn.
