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Tomatoes in gelatin with parsley

2668

Kitchen Russian

Calorie content 65 kcal

Portions 2 p.

Cooking time 50 minutes

Proteins * 1.2 gr.

Fats * 0.2 g

Carbohydrates* 14.6 gr.

Content

I suggest cooking tomatoes in gelatin with parsley and basil. The appetizer turns out to be delicious in itself, and with the use of fragrant greens it has an indescribable smell. Prepare this snack for the winter, and it will become a decoration of any family celebration.

Ingredients

Cooking process

Wash and sterilize the jars thoroughly in the microwave or oven. Pour boiling water over the dill umbrellas. Rinse tomatoes, dill and basil thoroughly under cold running water and dry. Peel the onions and cut into rings. Place dill umbrellas, parsley, basil and onion rings on the bottom of sterile jars.

Cut the tomatoes in half and remove the stalks. Fill the jars with chopped tomatoes, onions, parsley and basil, alternating between them. Add allspice black pepper.

Put the gelatin in a container and fill it with 200 ml of drinking water. Leave it on for 25 minutes.

Fill the jars with boiling water prepared in advance.

Pour 800 ml of drinking water into a saucepan. Add granulated sugar, table salt and apple cider 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.

Drain the water from the jars and cover with the prepared marinade.

Gently tighten the hot jars with tomato appetizers with lids, 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.