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Green tomatoes with gelatin

965

Kitchen Russian

Calorie content 77.3 kcal

Portions 4 port.

Cooking time 30 minutes.

Proteins * 1.4 gr.

Fats * 0.2 g

Carbohydrates* 17.3 g

Content

Today we will be engaged in the preservation of small green tomatoes with the addition of hot peppers, cinnamon and gelatin. Cinnamon gives the marinade a spicy note, and gelatin makes the marinade thick, which allows you to maintain the juiciness and firm structure of the tomatoes.

Ingredients

Cooking process

Pour gelatin into a small bowl, add a few tablespoons of warm water and leave the gelatin to swell for 30-40 minutes.

We wash small green tomatoes under a stream of warm running water, lay them on a towel and let them dry a little. Then we separate the tomatoes from the stalks. Peel and wash the garlic. We wash the hot peppers, there is no need to cut them, we will put the whole pepper pods in jars.

At the bottom of the sterilized jars, lay a bay leaf, a few cloves of garlic, a pod of hot pepper, cloves and allspice. Then lay the green tomatoes tightly over the jars, add a clove of garlic on top.

Pour water into a saucepan, add salt and sugar, put on fire and bring to a boil. Then add cinnamon and swollen gelatin to the marinade. Stir and remove the marinade from heat. Pour the hot marinade into jars and tighten the jars tightly with boiled lids. We leave the tomatoes at room temperature until they cool completely, after which we remove the jars of tomatoes for storage in a cool, dark place.