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Tomatoes in gelatin without vinegar

1393

Kitchen Russian

Calorie content 65.4 kcal

Portions 2 port.

Cooking time 1 d.

Proteins * 1 gr.

Fats * 0.2 g

Carbohydrates* 12 gr.

Content

If you find it unacceptable to use vinegar in home preservation, you can put delicious tomatoes in gelatin using citric acid as a preservative. The workpieces will keep well and will not be overly sour at the same time.

Ingredients

Cooking process

Wash the vegetables, peel the onion and cut into thin slices.

Wash and rinse the jars. Put dill seeds on the bottom, a couple of allspice peas, currant leaf and onion plates.

Cut the tomatoes into 4 pieces, fill the jars with them. When the jar is slightly more than half full, add 1 tsp. gelatin without a slide in each jar. You do not need to pre-soak gelatin. Place 3 more onion rings each, add garlic. Next, fill the container with tomatoes up to the shoulders. For the brine, pour water into a saucepan, put on fire. When the water gets hot, add salt, sugar, citric acid. Stir until the ingredients are dissolved, let the marinade simmer.