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Tomatoes in gelatin for the winter

1346

Kitchen Russian

Calorie content 65 kcal

Portions 6 port.

Cooking time 40 minutes

Proteins * 1.2 gr.

Fats * 0.2 g

Carbohydrates* 14.6 gr.

Content

I love tomatoes in any form. I used to make preparations from pickled tomatoes for the winter. Now I only use this recipe and want to share it with you. For the winter, tomatoes in gelatin turn out to be insanely tasty and quickly fly off the table.

Ingredients

Fresh tomatoes (small) 600 gr. Onion 0.5 pcs. Water 0.5 l. Bay leaf 1 PC. Allspice 3 pcs. Edible gelatin 15 gr. Granulated sugar 50 gr. Table vinegar 9% 50 ml. Salt 15 gr.

Cooking process

Rinse the tomatoes thoroughly under cold running water, dry, cut in half and remove the stalks. Put the gelatin in a container and fill it with 50 milliliters of drinking water. Leave it on for 20 minutes.

Peel the onions and cut into 1 centimeter thick rings. Prepare jars, wash thoroughly and sterilize in the microwave or oven.

Pour 0.5 liters of drinking water into a saucepan. Add granulated sugar and salt. Place the saucepan over medium heat. Bring to a boil, add bay leaf, black allspice and cook for just a minute, then remove from heat, pour in vinegar and add the swollen gelatin. Mix thoroughly until the gelatin is completely dissolved.

Fill sterile 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 them cool for a couple of days. Then turn over and move the jars to a cool, dark place for storage.

Bon Appetit!