Tomatoes how to salt carrot tops. Features of cooking tomatoes with carrot tops for the winter

Preparations for the winter are in full swing. Something leaves, another begins to mature. For now, our tomato turns red more and more every day. Had to eat them in fresh and in salads. We even tried them. Those who love without the addition of vinegar or citric acid and aspirin also closed the jars in anticipation of winter. Here I would like to pay attention to special methods using carrot tops.

You may be a little surprised now, but in this article we will really use what is usually thrown away. Such tomatoes are prepared very simply and quickly. But the result is very tasty. Usually my sister cooks these. But somehow I didn’t have a chance to try them. Why? Because the banks are always empty when I arrive! Vegetables are quickly consumed and the brine is also drunk without a trace.

There are a lot of recipes for this blank, but they are all similar to each other. The main thing is not to add a lot of spices. That is, to clog the whole taste with them. After all, the second basis, in addition to tomatoes, is the tops, which will give the tomatoes unique taste and aroma.

In this article I will give two recipes for different container sizes. Small ones can be made the first year for a trial. It is also suitable for a small family. Or prepare a couple of three liter cans.

In the first year, make only two to three sample jars. Maybe you won't like it. And you can do more next year. Focus only on your taste!

Well, let's get started ?!

Pickled tomatoes with carrot tops - recipe for 1 liter jar

It is always more convenient to make workpieces in small containers. For them, they usually take small fruits, which are much tastier than large ones. And the view is much more aesthetically pleasing. He took out the jar and ate it. There is no need to take up space in the refrigerator. After all, it is not known whether you want to empty it tomorrow or in a week. And the place will be taken. And for those who do not eat a lot of canned food, tomatoes can simply go bad.

Ingredients:

Tomatoes;
Garlic - 2 teeth;
Carrot tops - 4 - 5 branches;
Dill umbrella - 1 pc.;
Black peppercorns - 3 pcs.;
Salt - 0.5 tbsp. l .;
Sugar - 2 tbsp. l .;
Vinegar 70% - 0.5 tsp;
Water - 500 ml.

Preparation:

1. The first step is to prepare the container. It must be thoroughly washed with baking soda or any detergent... Anyone who has a dishwasher can use it. Turn the cleaners upside down on a towel to drain the liquid. And it is better to boil the lids in water for a couple of minutes.

2. We also wash and clean vegetables and herbs. On the stalks of the tomato, make 2 - 3 holes with a toothpick so that when pouring boiling water they do not crack and saline better in this place.

It is better to take small fruits. You can even cherie. There are more of these in the jar and they fit much denser.

3. Put garlic on the bottom. It can be cut into 2 - 4 pieces. And put the dill and tops on top, just leave 1 branch to close the top tomatoes. Also add black peppercorns.

If you like a speck in the blanks, then put a couple of rings of hot pepper.

Now we put the tomatoes. Try to make it as tight as possible. Large ones are best placed at the very bottom, and smaller on top. Also, at the very end, we close everything with a sprig of tops.

4. Fill the contents with boiling water under the very lids. It will be better if the liquid flows over the edge. We cover with lids. We leave it for 10 minutes, so that everything is thoroughly warmed up and sterilized. Then we drain the water from the container back into the pan. Add salt and sugar. We put on fire and boil.

5. Pour acetic acid directly into the jar and now pour the resulting brine. We roll up the lids and turn the cans upside down. So we can see the tightness of our seaming. Nothing should drip, let alone leak! If this happens, open the jar and boil the solution again. Pour back into the jar and roll up.

We put the airtight one in a place where they will not interfere with you and cover it with a fur coat or blanket. This way they will continue to be sterilized. When they cool down, and this takes about a day, we remove them in a dark place away from heating appliances.

Recipe for tomato with carrot tops for a can of 3 liters

I made this recipe for the first time two years ago. I liked it and in the past I have already made about 10 cans. Everything flew away very quickly. Since the guests helped us eat them. They were absolutely delighted with such a snack, because tomatoes can be served both on the festive table and on regular dinner... According to this recipe, they are quite sweet, and the tops give them their own unique taste.

Ingredients:

Tomatoes;
Carrot tops - 1 bunch;
Sugar - 8 tbsp. l .;
Salt - 2 tbsp. l .;
Vinegar 70% - 1.5 tsp;
Water - 1.5 liters.

Preparation:

1. We wash the cans with soda or any detergent. You do not need to sterilize them, since we will fill in the water twice. But it is better to boil the lids, especially those that are reused.

2. Wash vegetables and herbs under running water. Near the stalk on tomatoes, it is better to make an incision with a knife or a puncture with a toothpick. So they will not burst when pouring and will be salted better and faster.

3. But the bottom of the container is tightly packed with tops. You do not need to feel sorry for her, because it is this spice that will give its zest. So put it generously!

4. Now put the tomatoes on it. They should fit together as tightly as possible. There will be more small ones and it is more interesting to eat them.

5. Boil water and fill it with our fruits to the very top of the neck. Cover with a lid and leave for 10-15 minutes. Then we pour this liquid back into the pan. Add salt and sugar to it and boil again. When it starts to bubble, pour in vinegar essence and turn it off immediately.

Salt must be used in preservation without additives. That is, it should be regular food and, better, large.

6. Pour the brine back into the jars and roll up the lids. Turn over and check for smudges. We put the Banks on the neck and cover with a blanket or blanket on top. In this position, we are waiting for cooling. Then we put it into the cellar, the basement for storage.

At all simple recipes, you do not find. Now you will not throw out the tops, but start using it. After all, nothing should be lost. Try it and you won't regret it! And today I say goodbye to you, see you again!

Description

Canned tomatoes with carrot tops are one of the favorite recipes of most families. Winter relevance canned vegetables reaches its peak, because fresh vegetables not everyone can afford, but fragrant tomatoes bottled up in the summer will come in handy.

Many people believe that after conservation, tomatoes instantly lose all their beneficial properties and become nothing more than just delicious snack... But this is completely wrong. Of course vitamins and useful elements there is much less canned tomatoes than fresh ones, and this is obvious, but they are still there! For example, lycopene, which protects our body from harmful microbes and helps fight premature aging, does not disappear from tomatoes even after conservation. After thermal and vinegar treatment, this stable element remains in tomatoes and through them enters our body. In addition, canned tomatoes contain a large number of vitamin PP, as well as fluorine, zinc, chromium, iodine, copper and other trace elements.

But in the carrot tops the content useful components pretty high. Just like the root itself, carrot tops are rich in carotene, which helps keep our eyesight in top condition. There is also quite a rare vitamin K in it.

In relatively old times, when parsley was not yet in the gardens, carrot tops grown at home were added to the dishes. Rumor has it that the tops of wild carrots contain some toxic substances, which makes them unsuitable for food. But homemade carrot tops are not only absolutely safe, but also very useful. Therefore, if you close it together with the tomatoes, it will not only do no harm, but will also enrich the composition of the preservation with the elements we need.

It is very easy to preserve tomatoes with tops for the winter at home with your own hands. Just stock up essential products and open our recipe with step by step photos to guide you through the cooking process.

Ingredients

(1.8 kg)
(4 cloves)
(1-2 pcs.)
(6 pcs.)
(1 bundle)
(1.5 l)
(1 tbsp. L.)
(2 tsp.)
(4 tbsp. L.)

Cooking steps

First of all, it is necessary to sterilize the jars in which we will close our delicious tomatoes... Place a pot of brine water side by side at the same time.

Boil the preservation lids well.

Now let's get down to the ingredients. Rinse tomatoes and carrot tops thoroughly in cold water, and peel the garlic and divide into cloves.

To prevent your tomatoes from cracking in jars, their it is necessary to prick with a toothpick near the stalk or with a needle in several places... Then they will remain whole and resilient.

At the bottom of the sterilized jars, you need to put a little carrot tops, sweet pea, one clove of garlic and Bay leaf... You can put garlic and allspice at your discretion.

Now we put tomatoes in jars. Do this carefully, do not throw vegetables at the bottom of the jar so that they do not break.

Then you need to pour freshly boiled water into the jars and let them brew a little, covering them with a lid.

After 10-15 minutes, pour the water in which the tomatoes were infused back into the pan and add salt and sugar there. Stir the liquid and add the vinegar.

Pour water into the jars again and now we finally seal them.

To check how well the jars are sealed, turn them upside down for a few seconds and observe for a while. If the liquid does not flow out, then everything is fine.

Cover the jars with a warm blanket and let cool. A few hours later canned tomatoes with carrot tops will be ready to eat.

Bon Appetit!

Ingredients per 3 liter can:

1.5-2 kg tomatoes (depending on size)
1 small bunch of carrot tops
a dozen peas of a mixture of peppers
a couple of allspice peas
1 tablespoon salt
1 tablespoon granulated sugar
1 tablespoon 9% vinegar

A method of cooking tomatoes with carrot tops for the winter

Ripe tomatoes without obvious signs of damage and spoilage, rinse thoroughly and prick each fruit with the tip of a toothpick in the area of the stalk to avoid severe cracking of the skin in the future.

Rinse a clean jar with boiling water and put carrot tops on the bottom, which must first be thoroughly rinsed and shaken gently. Then add the spices you need to the jar. In addition to peas and allspice, you can put a bay leaf in such tomatoes, as well as a couple of cloves of garlic. Fill the jar with tomatoes as tightly as possible, alternating fruits rationally. Fill it completely, because in the future, the tomatoes will soften and "lay down" more densely.

Boil clean water and gradually, not immediately, but in several approaches, fill the jar with boiling water. Also pour boiling water over the lid with which you plan to seal the jar in the future, and already with a sterile lid cover the jar of tomatoes filled with boiling water. Let stand for 10-15 minutes for the fruits to warm up properly.

Now carefully drain the water from the jar into the pot. Bring it to a boil. And in the jar itself, put 1 tablespoon of sugar, salt and vinegar.

Cover with boiling water. Seal immediately, turn the jar over and wrap it with a warm handkerchief. Leave to cool completely and then store at room temperature until winter.

In its own garden, it is useful but only for its juicy and colorful root crop. The aerial parts of the plant have long been used in cooking, to give special taste food. Because of high content vitamins, micro- and macro-elements, carrot greens are widely used in folk medicine, gynecology and cosmetology. It helps to fight diseases of the genitourinary system, runny nose and colds, allergies, stomatitis and other diseases. Daily consumption of carrot tops relieves inflammation in the body and increases protective functions immune system.

Why carrot tops are useful and how to use it at home, read more in the article.

Chemical composition

Carrot tops- This is the aerial part of the plant, which is the leaves that emerged from the root culture. They have long petioles, a bright green color, and a soft, uneven surface. The leaves are cut into several lobes in the form of triangles, which gives the bundle a beautiful openwork appearance.

The green part of the carrot is considered one of the healthiest. The leaves contain unique chemical compounds that, in consistency, exceed the amount in the fruit itself by more than 100 times. This is the reason for the predominant use of carrot tops in folk healing.

Healing properties carrot tops have been known to mankind for more than 4 thousand years. In the Middle Ages, this part of the plant was used to decorate hairstyles and dresses. Modern housewives also often use herbs in cooking, for making pickles and marinades. Scientists, in turn, believe that one branch of carrots eaten per day can significantly improve health, supply the body with all the necessary vitamins and minerals, thereby protecting against chronic diseases and malignant tumors.

For the procurement of raw materials, one-year tops grown at home are used. A plant that is not covered with pesticides retains many useful properties... To prepare potions, you must thoroughly rinse the grass, cut into small pieces, dry and then freeze. After that, the tops are added to food or used as a bio-supplement.

The most beneficial substances contained in carrot tops are considered furocoumarins... It is these organic compounds that are capable of provoking allergic reaction on the skin, although with domestic use they are absolutely safe for humans. Furocoumarins prevent pathological cell division, suppress malignant neoplasms, and activate skin regeneration.

The use of carrot tops as a medicine is due to the increased content of nutrients... One of these is chlorophyll- a herbal component with powerful anti-inflammatory activity. A natural antibiotic does a good job of colds, prevents the development of urolithiasis.

Carrot tops are edible and highly nutritious. It contains 6 times more vitamins and minerals than the root vegetable itself and is one of the main sources potassium and calcium. Increased content of these substances in the composition of the plant gives the leaves a bitter taste, therefore, it can be used for food only after heat treatment.

Alkaloids, which are part of the plant, protect it from pests. In medicine, these chemical compounds are especially popular, as they have a relaxing effect on the body, contribute to the restoration of the central nervous system.

Carrot leaves also contain porphyrins. These substances stimulate the pituitary gland, which leads to increased libido in men. Due to their antiseptic properties, porphyrins are added to mouthwash and mixed with honey to disinfect ulcers. They have a diuretic effect and prevent kidney disease.

The chemical composition of carrot tops:

Retinol (Vitamin A) - Extremely beneficial for the skin. It relieves gray, acne, evens out the tone of the face, slows down the aging process;
Ascorbic acid (vitamin C) - heals and strengthens the walls of blood vessels, helps to fight stress;
Riboflavin (vitamin B) - heals wounds, restores the protective functions of the liver and kidneys;
Nicotinic acid (vitamin PP) - participates in metabolic processes in the body, strengthens the nervous system, has a vasodilating property;
Phylloquinone (vitamin K) - an irreplaceable substance for the structure of muscles and cells;
Selenium is a natural antioxidant that regenerates the skin and prevents its premature aging;
Tannins - phenolic compounds prevent the development of pathogenic bacteria in the body, accelerate metabolism, remove toxins from the body;
Caffeine - activates the nervous system, prevents development cardiovascular disease;
Lysine is an anabolic that promotes structure muscle mass, kills pathogenic herpes bacteria;
Micro and macro elements (potassium, calcium, phosphorus, iodine, zinc, iron, cobalt, sodium, manganese, copper) are essential substances to maintain health;
Essential oil and etc.

Beneficial features

Carrot tops are extremely beneficial for the body. It is rich in vitamins, minerals, chemical compounds and other substances that cleanse the blood, remove toxins from the body, prevent the development of pathogenic bacteria, relieve edema, restore water-salt balance, improve the work of lymph nodes, etc. Thus, regular use of carrot tops in food will significantly improve human immunity.

Carrot tops have the following healing properties:

cleans and restores the chemical composition of the blood;
displays;
eliminates or infectious;
stimulates cell regeneration;
strengthens the walls of blood vessels;
normalizes metabolism;
lowers blood pressure;
reduces muscle spasms;
reduces the risk of growth of oncological neoplasms;
increases the body's resistance to viruses and bacteria;
slows down the aging process;
strengthens the nerves.

Regular use of carrot tops in food strengthens the skin, nails and hair. In addition, the plant is low in calories (100 g contains only 35 kcal). It can be used by diabetics and people prone to obesity.

Micro- and macro-elements contained in the composition of carrot tops, help fight dangerous autoimmune diseases, such as:

tuberculosis;
cardiac ischemia;
anemia;
diseases of the kidneys and genitourinary system;
avitaminosis;
hemorrhoids, cystitis, constipation, etc.

Application in traditional medicine

In folk medicine, carrot tops have been used for a long time. This part of the plant is part of food additives... As a fortifying agent, the tops are used frozen and boiled. The dried product is added to decoctions and infusions. From crushed fresh leaves are prepared compresses for the treatment of frostbite skin areas, wounds or ulcers.

Carrot tops contain phytoncides that inhibit the growth of harmful microbes. Juice from grass (20 ml) with the addition of 1 tsp. honey helps relieve pain. This remedy is recommended to drink in small sips throughout the day with stomatitis or sore throat.

Boiled greens has powerful antioxidant properties. Herbal infusions are used for diseases of the gastrointestinal tract. However, such a remedy will only work with prolonged use (more than 1 month). Adding carrot tops to vegetable salad will significantly improve the absorption of carotene by the body.

When losing weight, carrot tops will also be useful. Due to the low calorie content, as well as the phytoncides that make up the herb, metabolic processes are accelerated, fat mass.

The foliage is also used as a disinfectant. Leaf decoction it is used for washing wounds, cuts, it helps well with boils and abscesses.

Carrot tops are especially useful in the treatment of genitourinary diseases - urethritis, cystitis, kidney stones. If you use the herb regularly, you can also improve your eyesight, restore healthy sleep, etc.

With hemorrhoids

Dried or frozen carrot tops are very easy to use in medicinal purposes... This will require leaves annual plant which must be thoroughly washed under running water. Next, you need to grind the grass, grind it in a mortar until the juice is released, and spread the resulting gruel on a gauze bandage. Such compress especially effective for hemorrhoids.

Steamed green carrot leaves can be applied to the diseased area after hygiene procedures. It will heal cracks and cuts, relieve swelling, relieve pain.

Dried carrot tops can be used to make the following medicine for hemorrhoids. Pour 20 g of leaves with 500 ml of boiling water, cover and place the container in a warm place. Insist for 10 hours, then strain. Drink 1/4 cup 5 times a day with exacerbated symptoms. For the prevention of hemorrhoids - apply the broth in small portions daily, for 1 month.

In addition to hemorrhoids, carrot tops also help with varicose veins, atherosclerosis, vasculitis, vascular dystonia, chronic constipation, etc.

Carrot tops can also be brewed tea for hemorrhoids. 1 tsp Pour 250 ml of boiling water over dried herbs and leave for 30 minutes. Drink 1 cup 3-4 times a day. The approximate course of treatment is 2-3 months.

With gynecological tumors

Due to the high content of furocoumarins in carrot tops, this plant is used in gynecology for the treatment of benign and malignant tumors. The plant is especially useful for:

fibroids;
polycystic;
myoma of the cervix;
endometriosis, etc.

In addition to tumors, infusions and decoctions of carrot tops will cure any gynecological disease caused by a fungus or infection.

Infusion for a tumor prepared as follows: rinse 100 g of fresh grass under running water, place in a container for steaming. Pour 1 liter of boiling water, stir and cover. Insist 1 hour, then strain with gauze. Drink during the day in small portions.

For cooking decoction of carrot tops it is necessary to pour 100 g of the plant with 500 ml of boiling water and place on water bath... Bring to a boil, boil, then strain. The finished product can be used as a bath or douching liquid. First, the broth is diluted with water in a ratio of 1 to 1. For gynecological diseases, use at least 1 time per day for a month.

With cystitis

Chronic cystitis, as well as its unpleasant symptoms, during an exacerbation of the disease, is well treated with carrot tops. Infusions and decoctions made from dried raw materials also help with:

urethritis;
inflammation of the kidneys;
painful urination;
kidney stones;
enuresis.

To cook medicine for cystitis you will need 5 g of dried carrot tops mixed with 5 g of dried parsley. Grind the mixture in a mortar until a powder is obtained. Pour 500 ml of boiling water and leave for 2 hours. After the infusion, strain with gauze and drink 1/2 cup 5 times a day.

With exacerbated cystitis, apply compress, soaked in decoction of parsley seeds and carrot tops 10 g of raw materials in equal proportions, pour boiling water, leave for 20 minutes and strain. Soak a gauze bandage with the resulting solution and apply to the lower abdomen overnight.

Herbal tea from carrot tops and chamomile is useful for cystitis, as it relieves inflammation well. 4 tbsp. l. raw materials in equal proportions, pour 500 ml of boiling water and leave for at least 1 hour. Apply half a glass 4 times a day 30 minutes before meals. The course of treatment should continue until the symptoms disappear completely.

For painful urination caused by kidney stones, prepare infusion from dried carrot tops. 1 tbsp. l. raw materials pour 150 ml of boiling water and leave for 12 hours. Drink 50 ml with diluted boiled water 5 times a day.

With a runny nose

Infusions and decoctions of carrot tops are good for the body. They treat not only chronic, but also infectious diseases, such as:

rhinitis;
sinusitis;
sinusitis;
dry and moist cough, runny nose.

Thanks to the alkaloids and tannins that make up the carrot tops, the medicine quickly relieves the symptoms of nasal congestion. Such a remedy heals even the advanced stages of sinusitis, however, it is necessary to use the herb for a long time, combining with antibiotics wide range actions.

For cooking infusion of carrot tops from the common cold 1 tbsp. l. of dried leaves, pour 500 ml of boiling water, cover and insist for 1 hour. After the infusion has cooled, add 3 crushed garlic cloves, then strain with cheesecloth. Add half a teaspoon to 5 ml of the resulting liquid. olive oil, draw into a syringe and pour into each nostril. The course of treatment is 3 times a day for 2 weeks.

For allergies

Symptoms of allergies on the skin are well eliminated with trays of infusion of carrot tops, since the alkaloids that make up the leaves are extremely beneficial for the skin. Herbal medicines can be used by both children and adults suffering from seasonal, chronic or idiopathic diseases. The herb has no contraindications and harm.

The recipe for an allergy bath is simple, only 3 ingredients are required. Mix 100 g of carrot leaves, 1 tbsp. l. flowers of calendula and chamomile. Grind the components thoroughly in a mortar until a powder mass is obtained. Pour 2 liters of boiling water, cover and leave for 3 hours. Strain the infusion and add to the bath. Use at least 3 times a week. Also, in addition to therapy, infusion can be wiped with problem areas of the skin 1-2 times a day until the allergy disappears completely.

With urolithiasis

With urolithiasis, decoctions and infusions from carrot leaves will be useful. It also helps to fight the disease medicinal tea with the addition of honey, chamomile, calendula, linden and tops.

Carrot leaf infusion recipe: 1 tbsp. l. mix dried carrot greens with 1 tsp. chamomile, calendula, and linden leaves in equal proportions. Pour the resulting mixture with 1 liter of boiling water and leave for 3 hours. After straining, add 1 tsp. honey and a slice of lemon. Drink like tea throughout the day. The course of treatment is 2 months with a break of 2 weeks.

Treatment of urolithiasis with tea from carrot tops involves the daily preparation of a new portion, since the substances contained in the finished broth lose their properties within 12 hours.

With stomatitis

Carrot tops are useful for stomatitis, as they contain chlorophyll, which is a powerful natural antibiotic. This component not only detoxifies, but also prevents the further development of pathogenic bacteria in the body. Thus, a decoction of carrot leaves is used in folk medicine as an anti-inflammatory agent for the following diseases:

sore throat;
laryngitis;
stomatitis;
gum disease.

Decoctions relieve pain and swelling of the larynx, prevent the growth of bacteria in oral cavity.

To cook medicine from stomatitis required: 10 g of dried carrot leaves, 10 g of liquid honey, 5 g of chamomile flowers, 250 ml of boiling water.

Grind chamomile and carrot tops into powder in a mortar. Pour boiling water over the resulting mixture and leave for 30 minutes. Strain the infusion and add honey. After brushing your teeth, rinse your mouth with a product. Repeat at least 3 - 4 times a day. The course of treatment is 2 weeks.

Application in cosmetology

Thanks to the unique chemical composition and the concentration of nutrients, carrot tops are widely used in cosmetology. Greens are good for your skin. They accelerate cell regeneration, eliminate oily sheen, prevent rashes, and contribute to the saturation of the epithelium with useful antioxidants. Carrot tops cosmetics improve the complexion, evens out the skin surface, and fights wrinkles. Positive influence greens also affect the condition of the hair. Carrot tops strengthens the roots, accelerates their growth, strengthens and improves the structure of the curls.

Strengthening hair mask from carrot tops, used 2 times a week, will eliminate dandruff and hair loss, make the hair thicker, smoother and more silky. For cooking, you need 20 g of dried leaves, mix with the same amount of chamomile. Grind the mixture into powder, pour 500 ml of boiling water. After half an hour add 1 egg yolk and stir thoroughly. Apply the mask to the scalp with massaging movements, distribute the rest over the hair. Put on a plastic cap and hold for at least 40 minutes. Wash off with running water.

Face lotion useful for acne... Mix 20 g of chopped carrot leaves with sage and calendula leaves in equal proportions. Pour 1 cup boiling water over and leave for 15 minutes. Then strain with cheesecloth and add 1 tbsp. l. apple cider vinegar... Soak a cotton swab with this product and wipe the inflamed skin after washing 2 times a day.

To eliminate oily sheen preparing useful mask... Pour 10 g of fresh carrot leaves with 500 ml of boiling water, insist closed for 30 minutes and strain. In infusion room temperature add 10 ml of vodka and freshly squeezed carrot juice... Dilute the resulting mixture in 2 g of salicylic acid powder, stir thoroughly and apply on the skin in a thick layer. Apply at least 2 times a week.

Cooking applications

In modern cooking, carrot greens are used for sourdough, along with parsley and dill. Due to its bitter taste, the product is also included in hot and cold dishes, various snacks, soups and salads. It gives the food a special taste qualities as well as greatly enhances their health benefits.

Before adding carrot tops to food, pour boiling water over it. So the greens soften and excess bitterness disappears from it.

Wheat porridge with carrot greens - one of the most popular recipes... Such a product is not only tasty, but also extremely healthy for children. You can add an egg and fried to the composition minced chicken... Then the product will become delicious filling and for pies.

Recipes for dishes with the addition of carrot tops:

Porridge. Boil 100 g of rice and 100 g wheat groats... Chop 200 g of carrot greens and mix with porridge. Add salt and small piece butter;
Filling for pancakes. Cut into small pieces 200 g of carrot tops, green onions, dill and parsley in equal proportions. Fry over low heat, add grated boiled egg;
Marinade for a tomato. 6 tbsp. l. sugar, mix with 1 tbsp. l. salt, 1 tsp. 70% apple cider vinegar. Fresh carrot leaves are placed on the bottom of a sterilized jar, then. A new layer of greenery is placed on top;
Potato casserole... Peel 2 small potatoes, cut into slices and pour boiling water over. Boiled hot potatoes grate, sprinkle bread crumbs, brush with oil and chopped carrots (150 g). Bake in the oven for 20 minutes;
Carrot tops pesto. Place 3 garlic cloves and 3 tbsp. l. pine nuts, beat until received homogeneous mass... Add 50 g fresh basil leaves, 200 g carrot greens and 150 g grated cheese Parmesan. Grind the ingredients in a blender until puree and pour into a serving dish. Add 1 tbsp. l. olive oil, stir, season with salt and pepper to taste. Mix with pasta;
Warm salad with chickpeas. Fry in a saucepan for 1 tsp. caraway seeds and 1 onion until emergence golden crust... Add 3 cloves of garlic and 2 cups boiled chickpeas... Stir the ingredients and remove from heat after 3 minutes. V ready meal add chopped greens of carrots, lemon juice, salt and pepper to taste;
Carrot fresh. Pass through a juicer 4 carrots with tops, 1 green apple and 1 cucumber.

Dried and frozen carrot greens are often added to soups and borscht. Fresh leaves dressing salads, used for pickling and sourdough cabbage.

In spite of healing properties carrot tops, it also has a number of contraindications. Pregnant and lactating mothers are prohibited from eating such a product due to the high content of alkaloids and furocoumarins in greens. These substances can harm a child's fragile body. In addition, it is not recommended to take the herb for acute and chronic diseases gastrointestinal intestinal tract... Otherwise, carrot leaves are not only tasty, but also extremely beneficial for the body.

Ingredients:

tomatoes;
carrot stalks;
garlic;
laurel;
6 liters of water;
210 gr. table salt;
450 gr. Sahara;
400 ml acetic acid 9%.

Preparation method:

Tight ripe tomatoes are thoroughly washed.
In 3 l. container on the bottom we put 4 sprigs of carrot leaves, 1 clove of garlic, 1 bay leaf.
We fill the vessel with tomatoes.
Pour the tomatoes with boiling water without spices, cover, let stand for a quarter of an hour.
Pour water into a saucepan, cook the brine, adding all the listed ingredients.
Pour the tomatoes with the ready-made solution, preserve.
Turn it upside down, wrap it warmly until it cools completely.
We put it away for storage.

Canned tomatoes with carrot leaves: a recipe for the winter

Ingredients:

tomatoes;
6 liters of water;
a bunch of carrot tops;
600 ml apple cider vinegar;
250 g granulated sugar;
250 g salt;
12 pcs. allspice;
3-4 leaves of laurel.

Preparation method:

We wash the tomatoes and leaves, dry them.
Put greens at the bottom of the jar, fill them to the top with tomatoes.
Fill in hot water, Let stand for 15 minutes.
We pour the water into a saucepan, add salt, sugar, laurel, let the pepper boil, at the end vinegar.
Ready brine pour in the tomatoes.
We roll up the lids.

Tomatoes canned for the winter in a spicy marinade: a recipe with carrot stalks

Ingredients:

ripe tomatoes;
a bunch of tops;
head of garlic;
laurel;
allspice;
inflorescences of carnations;
dill (umbrellas);

For 4 liters of brine:

150 grams of salt;
13 Art. l. Sahara;
25 ml 70% vinegar.

Preparation method:

Wash and dry the vegetables well.
We wash the cans in advance and sterilize them together with the lids.
We prepare the brine by boiling the water and add all the listed ingredients to it, except for vinegar.
We put allspice, cloves, garlic, laurel, dill, and a few stalks of tops in the jars.
We make a bookmark of tomatoes on top, pour it back into the pan.
Boil again, add vinegar.
Fill the tomatoes a second time, close the lid.

You can include your favorite spices in the preparation.

Recipe for a vegetable platter of green and red tomatoes with carrot tops

Ingredients:

10 young cucumbers;
10-15 small multicolored tomato, including green ones;
¼ a head of cabbage;
5 young squash or 2 milk squash;
1-2 pcs. large bulbs;
head of garlic;
a bunch of carrot stalks;
3 sweet peppers;
30 gr. salt;
240 gr. Sahara;
400 ml of 6% vinegar;
peppercorns.

Preparation method:

Peel the onion and garlic.
We clean the cabbage head from the top sheets, cut it into pieces.
Peel zucchini or squash from the peel. Zucchini is recommended to be cut into slices.
Free the pepper from seeds, cut off the stalk, cut into 5 parts.
Cut the onion into rings.
Cut off the tips of the cucumbers.
In boiling water for 6 minutes. immerse cabbage and squash, or zucchini.
Put greens and peppercorns in a prepared jar on the bottom.
Put vegetables on top in any order.
Cooking the brine. Boil water, add salt and granulated sugar, pour in vinegar after turning off the fire.
Fill the marinade without adding 1.5 cm to the side.
We put the cans in a large saucepan, fill with water, stepping back from the top of 3 centimeters, together with the lids we sterilize from the moment the water boils for 14 minutes.
We roll up.

After complete cooling, we put it away for storage.

Pickled tomatoes with carrot tops for the winter

Ingredients:

ripe, firm tomatoes;
carrot leaves;
head of garlic;
horseradish, roots and tops;
salt;
sugar;
mustard plasters.

Preparation method:

We put some of the herbs and roots on the bottom of the prepared jar.
We put tomatoes on top tightly.
Add the remaining herbs on top.
Fill the tomatoes to the top cold water... Next, pour everything into a saucepan.
Regardless of the resulting amount of water, pour 50 grams into the water. granulated sugar and 120 gr. salt, per large jar.
We boil the brine, refrigerate.
Pour tomatoes with cold brine. Put a mustard plaster under the lid the size of a box of matches, close it. A mustard plaster will help prevent mold.

Green tomatoes marinated with carrot leaves: a delicious recipe

Ingredients:

green tomatoes;
100 ml vinegar;
12 tsp Sahara;
a pair of onions;
100 g salt;
laurel;
carrot stalks;
black and allspice;
10 gr. dry red pepper.

Preparation method:

Wash the tomatoes, dry them, cut them in half.
Mine, clean, cut the onion into rings.
V enamel pot add onions with tomatoes, fill with cold brine, leave for 7 hours in cool place.
After a while, drain the brine, put the tomatoes and onions in jars.
Boil the brine and pour tomatoes into it.
We send the prepared workpiece to a pot of water for sterilization.
We roll up. Studying. We send for storage.

Pickled tomatoes with carrot leaves: recipe with citric acid

Ingredients:

ripe tomatoes;
carrot leaves;
garlic;
lemon acid;

For the marinade:

8 tbsp. l. salt;
6 liters of water;
6 tbsp. Sahara.

Preparation method:

Washed tomatoes put in previously washed and sterilized containers, sprinkle well with chopped carrot tops.
In every 3 liters. put the container 4 cloves of garlic.
Cooking the brine. Bring water to a boil, add salt and sugar.
Pour the tomatoes with a solution, after 10 minutes pour into a saucepan, boil. We do this twice.
For the third time in the drained brine, put the lemon, 8 tsp, boil, pour in the tomatoes.
We close. We are waiting for it to cool down, put it away for storage.

Cherry tomatoes with carrot tops: a recipe for spicy lovers

Ingredients:

3 kg. cherry;
9 tsp salt;
10 tsp Sahara;
tops;
3 pcs. chili peppers;
garlic;
15 ml of acetic acid per 1 liter. capacity.

Preparation method:

Cherry, tops, pepper, wash garlic, peel, dry on a towel.
Hot peppers chop with thin rings.
Cut the garlic cloves in half lengthwise.
V liter cans we fold the cherry, in the process we shift them with tops, garlic and pepper.
Fill the tomatoes with hot water, set aside for 10 minutes.
We pour the water into a saucepan, put the loose ones, boil.
Pour cherry with ready-made brine, add acetic acid to each jar, close.

Canned tomatoes with cauliflower and carrot tops

Ingredients:

dense ripe tomatoes;
thick-walled Bell pepper;
cauliflower;
garlic;
carrot tops;
8 tsp sugar per 1 liter. marinade;
3 tsp acetic acid;
2 tbsp. l. salt.

Preparation method:

Wash cabbage, dry, disassemble into inflorescences.
We wash the tomatoes and tops, dry them on a towel.
We prepare containers for conservation and lids in advance.
We put vegetables in layers in jars, shifting the tops.
Fill with boiling water, wait 15 minutes, pour into a saucepan.
Cook the brine. Put salt, sugar into the water, after turning off, pour in the vinegar.
Fill the assorted, cover with lids.

Canned tomatoes with fried carrot tops

Preservation with the addition of carrot tops is no longer a surprise. And what will happen if the tops are not steamed, but pre-fried? The result will certainly delight lovers of the unusual spicy taste, because it really differs significantly from similar blanks, and for the better!

Ingredients:

1 l of 500 ml of water;
75-78 g of sugar sand and salt;
40 ml of vinegar essence;
2 inflorescences of a carnation;
5 g allspice;
240 g carrots;
50-90 g carrot tops;
5 garlic cloves;
tomatoes (up to 2 kg).

Preparation:

Rinse the carrot tops with cool water, blot with a napkin and send to the oil heated in a pan. Fry briefly, stirring occasionally. Take out on a napkin and carefully remove the fat.
Put carrots in a 3-liter container (pre-cut into beautiful identical circles), garlic cloves (you can whole, you can cut in half), tops, cloves and allspice peas.
Lay the tomatoes without ramming.
Pour boiling water over the contents of the container, wait a couple of minutes (no more than 5!), Drain the liquid into a small saucepan. Add sugar sand, salt.
Boil the marinade, pour in the essence immediately after boiling. Immediately pour the liquid into a jar with tomatoes, seal.

Cooling - upside down, under a warm towel or blanket.

Miracle recipe for harvesting tomatoes with carrot tops (video)

Tomatoes - universal product which is ideal for both fried potatoes and for festive table. Regular use This vegetable guarantees the supply of all the necessary vitamins and minerals to the body, while it does not matter at all whether you eat them fresh or cook a tomato. There are many ways to use tomatoes in cooking: from all kinds of salads and fruit drinks to sealed salads, assorted or just pickled tomatoes. Even after a slight heat treatment during the preservation process, these vegetables retain the lion's share of useful and nutrients which is very important.