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Tomatoes in jelly without soaking gelatin

1166

Kitchen Russian

Calorie content 53.5 kcal

Portions 4 b. 750 gr. port.

Cooking time 50 minutes

Proteins * 1 gr.

Fats * 0.2 g

Carbohydrates* 12 gr.

Content

If you have never tried tomatoes in jelly, then this is the time to give it a try. Tomatoes in jelly without soaking gelatin are easy to prepare and very tasty. A fragrant appetizer in winter is perfect as an addition to main courses and will give you an unforgettable pleasure.

Ingredients

Cooking process

Wash and sterilize the jars thoroughly in the microwave or oven. Pour boiling water over the dill umbrellas and herbs. Rinse the tomatoes thoroughly under cold water, dry, prick with a toothpick around the stalk. Place dill umbrellas, cherry leaves and horseradish leaves, hot peppers and cloves on the bottom of sterile jars.

Peel the garlic and onions, cut the onions into rings 1 centimeter thick. Fill the jars with tomatoes, onions, and garlic, alternating between them.

Pour 1.5 teaspoons of granulated gelatin, 2 black allspice peas and 10 black peppercorns into each jar.

Pour a liter of drinking water into a heavy-bottomed saucepan. Add granulated sugar and salt. Place the saucepan over medium heat. Bring to a boil and cook for just a minute, pour in vinegar, bring to a boil again, then remove from heat. Pour the prepared marinade over the jars.

Place the jars with tomato appetizers in a saucepan covered with a kitchen towel, cover with lids, having previously sprinkled them with boiling water. Pour warm water over the hangers of the jars, bring to a boil and sterilize for 15-20 minutes over low heat.

Gently remove the hot cans with tomato appetizers from the pan and screw the lids well. Turn the jars upside down, wrap them in a warm blanket and leave them in this form until they cool completely for about a day.