Halved tomatoes in gelatin
0
1512
Kitchen
Russian
Calorie content
53.5 kcal
Portions
6 l.
Cooking time
70 minutes
Proteins *
1 gr.
Fats *
0.2 g
Carbohydrates*
12 gr.
If you want to try an unusual tomato recipe, be sure to cook the tomatoes in half in gelatin. The winter snack is tasty and aromatic. You can independently adjust the consistency of the filling due to the amount of gelatin used.
Ingredients
Cooking process
Put the gelatin in a container and fill it with 400 milliliters of drinking water. Leave it on for 25 minutes. Pour 1.6 liters of drinking water into a saucepan. Add sugar, salt and vinegar. Place the saucepan over medium heat. Bring to a boil and cook for just a minute, then remove from heat and add the swollen gelatin. Mix thoroughly until the gelatin is completely dissolved.
Place dill umbrellas, black peppercorns and garlic on the bottom of sterile jars. Fill the jars with chopped tomatoes and onions, alternating between them. Pour over the cooked marinade. 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 10-12 hours. Then turn over and move the jars to a cool, dark place for storage.
Bon Appetit!