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Tomatoes in gelatin wedges for the winter

1000

Kitchen Russian

Calorie content 65 kcal

Portions 1 port.

Cooking time 7 h.

Proteins * 1.2 gr.

Fats * 0.2 g

Carbohydrates* 14.6 gr.

Tomatoes in gelatin wedges for the winter

Content

Tomatoes for this recipe should be ripe, juicy and fleshy. Lettuce varieties are good here. We advise you to put more of these tomatoes, because in winter these preparations are instantly eaten.

Ingredients

Fresh tomatoes 2 pcs. large Onion 1 PC. Black peppercorns 7 pcs. Dill umbrellas 1 PC. Water 1 l. Granulated sugar 1.5 tbsp Coarse salt 1.5 tbsp Apple cider vinegar 6% 2.5 tbsp Edible gelatin 1.5 tbsp

Cooking process

Wash tomatoes and herbs thoroughly and let dry.

Cut the tomatoes into slices or thick rings. Peel the onion and cut into rings.

In a sterilized jar, put onions and tomatoes alternately in layers.

Place dill and peppercorns between the layers. Pour marinade water into a saucepan. Pour salt with granulated sugar there, mix until the crystals dissolve. Boil. Pour in gelatin, mix and cook for another 30 seconds. Pour the vinegar, stir and pour the marinade into the jar up to the shoulders.

Place the jars of tomatoes in a saucepan with a thin kitchen towel on the bottom. Pour in water so that it covers the shoulders of the jars, and sterilize the workpieces for 15 minutes. Roll up the jars with sterile lids using a typewriter, turn over and leave to cool under an old warm jacket. Move the workpieces to the basement or cellar.

Bon Appetit!