home
➠ Snacks
➠ Snacks
➠ Pickled tomatoes in gelatin

Pickled tomatoes in gelatin

1201

Kitchen Russian

Calorie content 65 kcal

Portions 15 port.

Cooking time 85 minutes

Proteins * 1.2 gr.

Fats * 0.2 g

Carbohydrates* 14.6 gr.

Content

Preparing various snacks for the winter is a favorite process of most housewives. I also really like to do conservation. Thanks to my grandmother, she instilled this love in me since childhood. Today I propose to cook pickled tomatoes in gelatin.

Ingredients

Cooking process

First, place the gelatin in a small container and fill it with 250 ml of drinking water. Stir and leave to swell.

Measure out the required amount of granulated sugar and table salt.

Pour the remaining amount of drinking water into a saucepan, add bay leaf, allspice, black pepper, measured amount of granulated sugar and table salt. Place on medium heat.

Bring to a boil, remove from heat and pour in the vinegar essence, stir well.

Put the swollen gelatin in the cooked and slightly cooled marinade. Mix thoroughly until the gelatin is completely dissolved.

Leave to infuse.

Rinse the tomatoes thoroughly under cold running water. Peel the onions.

Cut the peeled onions into rings 3-5 millimeters thick.

Place the tomatoes in a pot of boiling water for literally 10 seconds. And then transfer to ice water.

Peel and cut the tomatoes into wedges. Prepare jars, wash thoroughly and sterilize in the microwave or oven.

Fill sterile jars with chopped tomatoes and onions, alternating between them. Pour the cooked marinade, having previously filtered it through a fine sieve.

Place the jars in a saucepan covered with a kitchen towel, pour warm water over the hangers of the jars, bring to a boil and sterilize for 10-15 minutes over low heat.

Gently remove hot jars with tomato appetizers from the pan and tighten the lids well, after sprinkling them with boiling water. Turn the jars upside down, wrap them in a warm blanket and leave in this form until they cool completely for about a day.