Tomatoes in jelly for the winter - one of those blanks, in which everything is eaten - and tomatoes, and pouring. They turn out just awesome delicious, and even pickled without sterilization, very simple.
And the marinade in this preparation is also very tasty, and it is also unusual: the addition of gelatin turns the liquid marinade into a transparent jelly, which can be eaten directly from the can with a spoon.
Tomatoes for this recipe, choose the same size, small, possibly yellow and red. Such a blank will look appetizing and colorful. Add fresh greens or not - a matter of taste.
Someone prefers to make a marinade only on the basis of spicy additives (lavrushki, garlic and pepper), and someone likes it more when the flavor of aromatic herbs is felt in the marinade. The only thing that should not be added is dried dill, hardly anyone would like to choose small jelly seeds.
- small tomatoes - 1 kg;
- onions - 2-3 pieces;
- water - 500 ml;
- sugar - 1.5 tbsp. l;
- salt, neodirovanny cooking - 2/3 tbsp. l;
- vinegar 9% - 1 tbsp. l;
- garlic - 2 slices;
- fresh dill and parsley - 1-2 sprigs;
- Instant gelatin - 2/3 tbsp. l;
- Pepper allspice and black - 2-3 pcs.
How to cook tomatoes in jelly for the winter
We select small dense tomatoes without cracks and dark spots. Thoroughly wash the tomatoes and greens.
In the jar put the rolled greens, garlic cloves. Clean the onions, cut them into rings. Add on the bottom two or three onion rings.
Fill the banks with tomatoes, interspersed with onion rings. To vegetables lay down denser, periodically shake the jars.
Boil water, pour the steep boiling water into jars with tomatoes. Cover with lids, give warm ten minutes.
Water is decanted through the lid with holes. We put on a strong fire. In each jar pour a spoonful of vinegar.
Pour gelatin into a bowl, pour in three spoons of warm (not hot) water. Stir, leave to swell for a couple of minutes.
In the boiled water for the marinade pour salt with sugar, dissolve the grains. Pour the swollen gelatin.
As soon as the first signs of boiling appear, remove the marinade from the stove and pour it over the cans. Be sure to monitor the heat and do not overdo the marinade on fire, do not overheat the gelatin.
After pouring, we immediately twist the cans with lids, wrap them in a blanket and withstand the day. Then put in storage in a cool dark place. Successful to you preparations!