Tomatoes in jelly with dry gelatin
0
3267
Kitchen
Russian
Calorie content
77 kcal
Portions
4 port.
Cooking time
35 minutes
Proteins *
1.2 gr.
Fats *
0.2 g
Carbohydrates*
14.6 gr.
If you want to cook tomatoes in jelly for the winter, but do not want to bother with soaking gelatin, then this recipe is for you. I strongly recommend that you cook tomatoes in jelly with dry gelatin. The appetizer is aromatic and aromatic.
Ingredients
Cooking process
Wash and sterilize the jars using any method. Rinse the tomatoes under cold water, dry, cut into slices, removing the stalks. Place dill seeds and allspice peas on the bottom of sterile jars. Peel the onions and cut into rings. Fill the jars with tomatoes and onions, alternating between them. Pour gelatin into the middle.
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 hot jars 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. Then turn over and move the jars to a cool, dark place for storage. I used red and yellow tomatoes.
Bon Appetit!