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Cherry tomatoes in gelatin

1627

Kitchen Russian

Calorie content 63.9 kcal

Portions 2 port.

Cooking time 1 d.

Proteins * 1.6 gr.

Fats * 0.2 g

Carbohydrates* 14.5 g

Content

During canning, gelatin in cherry is added so that after all the manipulations the tomatoes in the workpiece retain their shape well, are firm and elastic.

Ingredients

Cherry tomatoes 1 kg Onion 3 pcs. Granulated sugar 2 tbsp Salt 2 tbsp Dill 50 gr. Water 1 l. Edible gelatin 3 tbsp Table vinegar 9% 6 tbsp Black peppercorns 10 pieces.

Cooking process

Wash the tomatoes thoroughly. If the cherry is large, cut it in half.

Peel the onions, rinse and cut into thin slices.

At the bottom of the washed jar, put a few sprigs of washed dill. In addition to greenery, you can take umbrellas.

Send peppercorns there and put a couple of onion plates. Cover the onion with cherry tomatoes, laying them slices down.

Fill the jar to the brim with the contents, alternating layers of cherry and onion. Pour gelatin with a little water according to the instructions and let it swell.

Pour water into a saucepan, stir salt and granulated sugar in it. Bring to a boil, add the gelatinous mass. Stir until the gelatin dissolves, pour in the vinegar. Remove marinade from heat.

Pour into jars with marinade blanks and cover them with lids.

Lay a towel in several layers in a wide saucepan at the bottom, put the blanks there and pour hot water up to the necks of the cans. Let the water boil over high heat for 10 minutes.