Tomatoes with carrot tops for the winter - 2 cooking recipes

Many people have been asking the question of why many people have recently added inedible carrot tops to homemade preparations. Not everyone can answer it clearly. But many agree that, once they have tried and appreciated it, they do not refuse this ingredient again. It seems to have a very strong effect on the taste of tomatoes. By the way, carrot tops are now not only put into twists, but also into cabbage soup, soups, casseroles and pies. Perhaps this is due to the special value of this greenery: it contains rare vitamin K, and C is six times more than in the carrot itself. In a word, it is not only tasty, but also incredibly healthy.

The proportions are as follows: five branches of tops are enough for a liter jar of tomatoes. It needs to be washed well, removed from spoiled parts and placed artistically on the sides of the jar. Cut off the thick, coarser parts from the tender and fluffy parts and hide them at the very bottom so that they do not become an eyesore. They don’t look very good, but they have a positive effect on the taste of the brine.

The best one is the one cut from large and ripe carrots. It contains more juices and everything healthy.

Ideal choice: small or medium tomatoes of the same size. These salt and marinate faster and look fun. They are even more convenient to eat. To prevent tomatoes from cracking during cooking, carefully pierce them with a toothpick in the area of ​​the removed stalk.

Keep in mind: if you choose a good recipe for tomatoes with tops, the author of which pays attention to the brine, you will get a double bun. You can drink this brine!

A small, not very healthy trick:

If you add a powdered aspirin tablet to a jar, it will 100% not explode and can be stored for a very long time.