In the summer, we strive to procure as many different goodies for the winter as possible. Therefore, in order to somehow diversify your diet, you can make a lot of blanks for different recipes. Here is a very interesting option - tomatoes in gelatin for the winter, which can be closed without sterilization. A simple recipe will show how to accomplish this.
The unusual marinade with gelatin makes this snack original, beautiful and incredibly tasty. In addition, the cooking process is not extremely complicated. In order to roll up a jar or two of such tomatoes, it is necessary to take fleshy and dense fruits so that they, as it should, keep their shape. The snack is not only awesome tasty, but also very appetizing and attractive in appearance.
- tomatoes - 800 g;
- onion - 2 pcs .;
- water - 2000 ml;
- sugar - 100 g;
- table salt - 60 g;
- gelatin (quick action) - 4 tsp;
- Table vinegar (9%) - 25 ml;
- pepper and peas - 3 pcs .;
- dried laurel - 3 leaves;
- Carnation - 3 pcs.
How to cook tomatoes in gelatin for the winter
First pour the gelatin out of the bag and fill it with cool water (to cover the gelatin a little) for 10 minutes so that it swells.
We wash tomatoes and make punctures on each of the fruits with a fork or a wooden toothpick. Because of this, they do not burst from boiling water.
With onions remove the husk and cut it into semi-semi-molars. Pour 2000 ml of pure water into a suitable container, add 60 grams of kitchen salt, 100 grams of sugar, pepper-peas, cloves and dried bay leaf into it. We put the future brine on the stove and wait until it boils. Next, add 25 ml of 9% vinegar and gelatin, which we previously filled with water. Boil the brine for another three minutes.
In clean, sterilized jars tightly impose tomatoes interspersed with onions.
And now do three times pouring boiling marinade to cool completely.
For the third time, roll up the covers.
Before serving, it is advisable to send a jar of tomatoes in the fridge for a couple of hours so that the gelatin will clutch.
Enjoy your meal.