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Photo gallery: Tomatoes in gelatin for the winter - recipes with photos without and with sterilization. Simple step by step recipes for delicious tomatoes in gelatin with onions and parsley

Canned fruits and vegetables allow you to significantly diversify the menu in the cold winter months, as well as replenish body reserves with vitamins. Therefore, during the harvesting season, the housewives try to “load” the pantry, cellar and other bins as much as possible - they pickle, salt, make jam and make salads. Many prefer proven twist recipes, the results of which are consistently predictable and "tested" on home and guests. And for others, the annual conservation period is an occasion for culinary experimentation with ingredients and spices. Today we will go the second way and cook tomatoes in gelatin for the winter - a great way to “attach” too large or cracked tomatoes that have not been selected for pickling. We offer you several step-by-step recipes with photos of gelled tomatoes for the winter: without sterilization and with it, with onions and other vegetables, with parsley. Delicious and original!

Tomatoes in gelatin with onions for the winter - a step by step recipe with a photo

Tomatoes in gelatin

For this workpiece, dense “meaty” small-sized tomatoes are best suited. Tomatoes preserved for the winter in gelatin go well with onions - it gives the marinade a delicate sweetish aftertaste. It turns out such an original vegetable jelly, which goes well with hot main courses, and also looks extremely impressive when served. Use our step-by-step recipe with a photo of tomatoes in gelatin - and in winter you will definitely have something to surprise your guests with! The number of tomatoes, onions, garlic, peppers and bay leaves indicated in the recipe is based on one liter jar.

Ingredients for harvesting tomatoes in gelatin with onions for the winter

• tomatoes - 700 gr.
• onion - 1 pc.
• bay leaf - 1 pc.
• black pepper - 8 peas
• garlic - 2 cloves
• sugar - 1 cup
• salt - 0.5 cups
• table vinegar - 2 tbsp.
• gelatin - 1.5 tbsp.
• water - 3 liters

Step-by-step instructions for cooking tomatoes in gelatin with onions

Delicious tomatoes in gelatin for the winter - a recipe without sterilization

Tomatoes in gelatin without sterilization

According to this recipe, tomatoes in gelatin are prepared for the winter without sterilization, which significantly reduces the time for canning. For blanks, you can use tomatoes of large sizes or with minor defects on the surface - the fruits are still cut into slices. Ready-made tomatoes with gelatin are delicious and fit perfectly into the "still life" holiday table.

The list of ingredients for the recipe for tomatoes in gelatin for the winter without sterilization:

• tomatoes
• sugar - 3.5 tbsp.
• salt - 2 tbsp.
• vinegar 9% - 1 dessert spoon
• gelatin in granules - 10 gr.
• black peppercorns - 3 - 5 pcs.
• bay leaf - 1 pc.
• water - 1 liter

The procedure for preparing tomatoes in gelatin without sterilization:

1. Soak gelatin in water to swell.
2. According to the recipe, the amount of spices, salt and sugar is calculated for one liter jar, so it is better to take just such containers. Banks are thoroughly washed and sterilized in any convenient way.
3. We cut clean tomatoes into halves or quarters (if the fruit is large) and pack them tightly in jars.
4. We prepare the brine - boil water in a saucepan and add spices (salt, sugar, pepper, bay leaf). Keep on fire for another 5 minutes, and then add the prepared gelatin and mix everything together.
5. Pour the brine into jars, roll up the lids and, after cooling, take them to the pantry.

Delicious tomato recipe with gelatin and parsley

Tomatoes in gelatin for the winter

Tomatoes canned in jelly with spices acquire an original taste and aroma. This dish attracts with its appetizing appearance, so that it definitely won’t be “lost” on the table - you immediately want to try it. Our Gelatin Parsley Tomatoes recipe will add a touch of sophistication to your daily and holiday menus.

Tomatoes with gelatin and parsley - ingredients for a delicious preparation

• cream tomatoes
• allspice
• carnation
• parsley (green or root)
• sugar - 6 tbsp.
• salt - 1.5 tbsp.
• vinegar 9% - 2 tbsp.
• instant gelatin - 1 tbsp.
• water - 1 liter

Delicious tomatoes with gelatin and parsley for the winter - a step-by-step recipe description

1. We wash the tomatoes, cut into two halves and cut off the stalks.
2. For canning take liter cans that need to be sterilized first. Pour allspice (2 - 3 peas), cloves (1 pc.) And chopped herbs or parsley root into each container. Then we lay the cut tomatoes, trying to place each slice down.
3. In boiling water, add salt, sugar and gelatin according to the recipe. Add vinegar and stir thoroughly.
4. Pour the tomatoes in jars with hot marinade and cover with lids. Now you need to sterilize in hot water for 10 minutes.
5. Roll up, turn over and cover with a warm blanket. A day later, the cooled cans are attributed to the rest of the blanks for the winter.

One of the brightest trends in the world of preparations is jelly tomatoes for the winter, which turn out really awesome. In the preparation of this delicious snack, the main role is played not even by tomatoes, but by gelatin.

Several simple recipes tomatoes with gelatin and tomatoes in jelly with a photo, gelatin breeding rules and others helpful tips can be found in the article.

In the classic version of this recipe, we just need tomatoes, water, salt, sugar and gelatin. However, spices can be used to give the finished dish a pleasant aroma. And let's not forget the bow.

For 1 liter jar of tomatoes in jelly you will need:

• 700 g of tomatoes;
• 1 medium onion (preferably white or red lettuce);
• 1.5 large spoons of salt;
• 2 tablespoons of sugar;
• 1 teaspoon of vinegar concentration 9%;
• 1 liter of water;
• 1 large spoon of gelatin (dry powder) without peas;
• dill - a few sprigs for fragrant;
• other spices - it can be a few dried clove flowers, 2 cloves of garlic, a few black peppercorns.

To cook tomatoes in gelatin for the winter according to this recipe with a photo, you need to try. And then you get really awesome tomatoes - so that you lick your fingers.

We will act like this:

Step 1. First, we prepare the tomatoes themselves. It is better to take fruits of approximately the same size of fleshy, juicy varieties. We exclude damaged tomatoes with cracks. First, we wash them, cut out the upper eyes and cut them in half or into 3-4 parts (in the end, you should get the same components).

Step 2. The next step is to cut the onion into thin plastics (preferably rings so that it does not crumble into feathers). And we lay the components in a pre-sterilized jar. Let's not forget to put a few sprigs of dill.

You can steam the container (10-15 minutes over boiling water) or in the oven at 180 ° C (also for 15 minutes). Another option is to sterilize microwave oven holding the jars for 3-4 minutes.

Step 3. Now pour gelatin with a glass of water at room temperature so that it swells a little. This will take no more than half an hour.

Step 4. In the meantime, boil a liter of water, while boiling, add all the spices there and turn it off. As soon as it cools down a bit, pour in the vinegar. Then you need to pour this marinade into a jar and shake it very well.

Step 5. We roll up the lids and cool for a very long time - under the covers. After 1-2 days we put it in the refrigerator. The product will be ready after 3-4 weeks.

Tomatoes in jelly for the winter ( step by step photo cooking)

Tomatoes in jelly with mustard for the winter - a recipe step by step

Tomatoes in jelly for the winter according to this recipe are unusually tasty - with a spicy aftertaste of mustard and sweet pepper. In a word, really awesome!

Ingredients:

• tomatoes (it is better to take medium-sized or cherry varieties) - 700-750 g;
• sweet bell pepper - 1/2 pod;
• garlic - 1 clove;
• carnation - 1 pc.;
• allspice - 2 pcs.;
• bay leaf for aroma - 1 pc.;
• mustard powder - 1 tsp;
• sugar - 2 tbsp. l.; P
• table salt (only not iodized) - 1 tbsp. l.;
• water - 1 l;
• gelatin (preferably instant) - 1 tbsp. l.;
• vinegar 9 percent - 1 tbsp. l.

Cooking progress step by step:

Step 1. My tomatoes, remove the stalks, cut (if necessary); cherry can not be cut.

Step 2. Wash the pepper, remove the seeds, cut into slices or thin strips (so the tomatoes and pepper in a jar will look more spectacular).

Step 3. At this time, jars are sterilized and gelatin is soaked in cool boiled water (if it is not instant).

Step 4. Now we put peeled garlic, peppercorns, cloves, parsley and a little sweet pepper on the bottom of the prepared jars.

Step 6. Prepare the marinade for the tomato: dissolve salt, sugar, mustard in boiling water. Stir so that there are no lumps.

Step 7. Remove the marinade from the heat, add swollen gelatin (or instant powder), mix until smooth and pour in the vinegar.

Step 8. Fill the tomatoes with hot jelly, roll them up with boiled lids and wrap them up. After, when our delicious preparation for the winter hardens, we clean it in a cool place.

Tomatoes in jelly for the winter - awesome snack

Tomatoes in jelly without sterilization for the winter: a recipe with a photo step by step

In the described recipe, it is assumed that sterilization is carried out before cooking. However, processing can also be done during this process by immersing the jars with the finished product in boiling water for 10-15 minutes. Therefore, for example, consider another recipe.

To reproduce it, we take almost the same products. As an experiment, you can try taking cherry tomatoes or yellow tomatoes, orange color which have a special taste.

We will need:

• 600-700 g of tomato fruits (preferably multi-colored cherry tomatoes);
• 1 onion;
• 1.5 tablespoons of salt;
• a little more or the same amount of sugar;
• a teaspoon of vinegar with a concentration of 9%;
• 1 liter of water;
• 1 large spoon of gelatin without peas;
• spices to taste.

We act in this way:

Step 1. We wash and cut the tomatoes in half. If it is cherry, it is also better to cut them - then the fruits will marinate better. Also cut the onion into thin rings.

Step 2. Arrange the tomatoes in jars, alternating with onions. Tomatoes in jelly for the winter according to this recipe will be obtained without soaking gelatin, since the cooking technology changes slightly.

Step 4. Pour this marinade into a jar, where we first add gelatin powder.

Step 5. Shake thoroughly, close the lid and soak for 15 minutes in boiling water (the jar can be put on a towel and placed in a pot of water).

Step 6. Cool under the covers for 1-2 days and put in the refrigerator.

Tomatoes in jelly with onions - awesome preparation for the winter

You can see the whole cooking process visually here.

Tomatoes in jelly for the winter with parsley: a step by step recipe with a photo

And this time we will make slices of tomatoes in gelatin with parsley - for this preparation for the winter we will reproduce a very simple recipe.

We will need the following components:

• 700 g of tomatoes;
• 1 onion;
• marinade components (salt, vinegar, gelatin);
• several sprigs of parsley;
• spices (cloves, allspice);
• a few cloves of garlic;
• dill sprigs can also be added.

Cooking instructions are as follows:

Step 1. Sterilize jars and lids.

Step 2. Cut the onion into rings, and the tomatoes in half.

Step 3. We prepare the parsley - it needs to be washed and dried a little.

Step 4. Put onions and parsley in jars, add a little garlic.

Step 6. Then we put tomatoes in a jar and pour gelatin.

Step 7. And we prepare the marinade - we dissolve all the spices in a liter of boiling water.

Step 8. Fill the tomatoes with marinade, roll up the jars, cool under the covers for 1-2 days and put them in the refrigerator.

By the way, tomatoes for the winter in jelly can be prepared without cutting them into pieces. In this case, they will turn out no less tasty. The main thing is to always observe the proportion - a tablespoon of gelatin per liter of water.

Of course, with such a preparation for the winter it is worth a little tinkering. But believe me - tomatoes in jelly will decorate your table both on holidays and on weekdays and will be able to please the most refined taste!

Enjoy your meal!

And someone came up with the idea of ​​​​adding gelatin to the usual marinade for preservation! The thing turned out to be very strange, but, surprisingly, useful and very tasty. Absolutely everything is eaten from the can! No ownerless brine with a lone tomato floating in it, which is rearranged back and forth, so as not to pour it out and wash the jar after itself. The jelly filling disappears almost before the vegetables themselves - it turns out so appetizing. And the canned tomatoes themselves, thanks to the thick " environment”, perfectly retain their shape and rich taste. In a word, you should definitely prepare at least for samples tomatoes in jelly for the winter - awesome, fragrant, spicy and original. I have tried 2 recipes so far and am happy with both.

Close up tomatoes in spicy jelly brine without sterilization

Ingredients:

Exit: about 2.5 liters.

How to prepare tomatoes in transparent jelly (step by step recipe with photo):

Cut the onion into moderately thin rings or half rings. You can safely increase its amount to about 1 kg, if you like, of course. The onion is also very tasty.
Select the smallest, prettiest and ripest tomatoes. Small fruits, when rolled up without mandatory sterilization, are better saturated with boiling water and jelly filling. Therefore, they will definitely not deteriorate before winter. In addition, small tomatoes fill jars more densely. Wash the vegetable. Inspect each tomato carefully so that there are no dark spots, cracks, dents and other defects on it. Make 3-5 deep punctures with a toothpick so that the middle of the tomatoes also warms up well when pouring.
For preservation, large 3-liter jars or smaller containers are suitable - 0.75-2 liters each. Rinse the selected container well, rub it inside and out with baking soda for disinfection. Glass should "creak" under the fingers. Divide spices into jars - peppercorns of both types, dill, bay leaf and peeled garlic cloves.
Lay out a layer of tomatoes. Top with a layer of onions. Alternate vegetables until the jars are full. Boil clean water. Pour the tomatoes up to the neck. Cover with clean lids. In order for the fruits to steam well and not to ferment until winter, you need to let them stand for 15-20 minutes (depending on the volume of the container).
In the meantime, prepare the gelatin filling. Pour the gelatin into a small bowl. Add about half a cup of hot (but not boiling) water. Stir. Let the mass stand so that the granules swell and partially dissolve.
Drain the liquid from the jars. She won't be needed anymore. Prepare the jelly base. Measure out 1.5 liters of water. Pour salt and sugar into it. Bring the marinade to a boil.
Add dissolved gelatin. Stir. As soon as you see the first signs of re-boiling, remove the filling from the heat.
Pour vinegar into jars. Pour the gelatin brine over the tomatoes and onions.
Roll up and flip. Wrap up and chill. The next day, when the jelly hardens, you can remove the preservation in the cellar. When stored in the refrigerator, the gelatin brine may become slightly cloudy. But this will not affect the taste.
Personally, I have such tomatoes stored until winter in a dark, dry, cool pantry. Never exploded. Tomatoes come out juicy, fragrant, just awesome. Jelly turns out fragrant, spicy and tender.

Simply awesome tomatoes in jelly based on dry gelatin with mustard

Required products:

Step by step simple recipe with photo:

For the preparation of preservation, you can use gelatin of any kind - in plates or granules (instant). The first must be soaked in warm clean water and wait until it dissolves. The second swells quickly, in a matter of minutes. Pour in the material. Stir. While the jelly base is being prepared, take care of the other ingredients of the workpiece.
Tomatoes are better to take small, fleshy, elongated. Wash the fruits. Remove the stems. Cut the pulp into 2-4 parts, depending on the size of the tomatoes.
Remove the seeds from the pepper pod. Cut into rings or thin strips.
Take jars of the required capacity. Clean them out with baking soda. Rinse several times. Put a clove of garlic, a few sweet peas and a clove on the bottoms. Send a third of sweet pepper there.
Fill the container with tomato slices, alternating them with the remaining pieces. bell pepper.
Prepare the marinade. The calculation of ingredients is given for 1 liter. If you need to make 3 liters of tomato brine, triple the amount of all ingredients. Pour water into a saucepan. Add mustard powder, salt and sugar. Cook over low heat until the marinade boils. Stir to speed up the dissolution of dry ingredients. Do not increase the heat intensity to bring the brine to a boil faster. Mustard at a rapid boil will give abundant foam.
Remove the liquid from the stove. Immediately pour in the swollen gelatin. Stir until smooth.
Pour in a spoonful of vinegar.
Pour the hot mustard jelly over the tomato halves. Cover with lids. Sterilize in a large pot of boiling water for 12 minutes (liter jars). It takes 18 minutes to sterilize preservation in a 3-liter container. The countdown starts after the liquid boils in the sterilization tank.
Seal the workpiece hermetically. Turn upside down. Wrap up with a blanket. When the preservation has cooled, put it in a cold place before winter.

Anyone who has never tried to cook tomatoes for the winter in gelatin has lost a lot. The appetizer turns out to be amazingly tasty and fragrant, besides, it will help out in the winter if there are no fresh tomatoes for pizza or another dish.

Tomatoes in gelatin for the winter - general principles of preparation

Gelatin marinade, unlike conventional pickles, does not allow vegetables to lose their fresh aroma, dense structure. Tomato slices remain firm and juicy. There are a huge number of recipes for preparing tomatoes in gelatin for the winter.

Most often they include:

Marinade with gelatin;

Tomatoes;

Spices, mostly pepper.

Also, depending on the recipe, other vegetables can be added: garlic, peppers, carrots, cucumbers and various greens.

Marinade with gelatin. Prepared on the basis of water, salt, gelatin, sugar and vinegar essence. All ingredients must be boiled for several minutes, according to the recipe. Sometimes gelatin is added directly to the jar and poured with boiling marinade. But more often the product needs to be dissolved in water and boiled. Despite the fact that this is not recommended for cooking other dishes, and gelatin is only warmed up.

Tomatoes. You can use absolutely any tomatoes, regardless of color and size. Usually, for cooking tomatoes in gelatin for the winter, housewives use large fruits that are unsuitable for pickling as a whole. Tomatoes can be cut into halves, quarters, rings, slices. If you plan to use them for pizza in the winter, then you can immediately make rings. Sometimes tomatoes are cooked whole, then small and even fruits are needed.

Onion. More often than other additions is present in the appetizer. Adds flavor and is usually cut into rings. You can use any onion, the appetizer with red varieties looks beautiful.

Peppercorns. It is used to give aroma and taste to tomatoes in gelatin for the winter. It can be added to the marinade during cooking or directly to the jar, it does not really matter. But it is important not to overdo it, as the aroma will become more pronounced during storage. It is enough to add 3-5 peas to liter jars.

Also, for the preparation of tomatoes in gelatin for the winter, banks and roofs will be required. They need to be sterilized beforehand. This is done by heating on steam, in the oven or microwave. Some recipes will require a jar-sterilizing pan with a cloth or kitchen towel in the bottom. It must be remembered that a jar of hot marinade is immersed only in hot water otherwise the glass will crack.

Recipe 1: Tomatoes in gelatin for the winter classic

Classic recipe cooking tomatoes in gelatin for the winter with sterilization. The number of tomatoes and onions is arbitrary, since the capacity of the jar depends on the size of the cut pieces. But you should not stack the slices too tightly; there should be enough marinade so that it envelops the pieces.

Required Ingredients

Tomatoes;

Peppercorns.

For marinade:

3 liters of water;

0.09 kg of salt;

0.15 kg of sugar;

30 ml of vinegar 70%;

20 gr. gelatin.

Cooking method

Gelatin pour a glass of water, which is taken from the marinade. Put to swell. At this time, wash the tomatoes, peel the onions. Cut the tomatoes into arbitrary pieces, you can just halves. Onion rings or half rings. At the bottom of the jars, spread the onions equally, add peppercorns at the rate of 3 pieces per liter. Fill to the top with tomato slices.

Put water on the stove, add salt, sugar, dissolved gelatin and boil for 3 minutes, add vinegar at the end. Pour the blanks with boiling marinade, cover with lids and put to sterilize. Liter jars 7 minutes, for two-liter jars 12 is enough. After cooking, roll up the lids with a key. You can try the snack after 3 weeks.

Recipe 2: Tomatoes in gelatin for the whole winter without sterilization

Tomatoes are juicy, sweet-salty and very fragrant. To prepare tomatoes in gelatin for the winter, according to this recipe, small and ripe fruits are needed.

Required Ingredients

Tomatoes;

Bay leaf.

Marinade:

Water 1 liter;

Salt 1 spoon;

Sugar 2 spoons;

Gelatin 10 gr.

Under the lid before the final seaming, 1 teaspoon of 70% vinegar per liter jar is added.

Cooking method

Soak gelatin in 100 gr. water. Put water on the stove to boil, but not the one prepared for the marinade. At this time, prepare the tomatoes. They need to be washed, dried or wiped. Peel the garlic. At the bottom of a sterile jar, throw a few cloves, a bay leaf, lay tomatoes tightly. Pour boiling water over, cover and let stand for 15 minutes.

At this time, cook the marinade. Boil a liter of water with salt, sugar and prepared gelatin. Drain the water from the jars and immediately pour the boiling marinade over the tomatoes. Pour vinegar under the lid and immediately roll up the jars. Leave to cool upside down under insulation.

Recipe 3: Tomatoes in gelatin for the winter with garlic

The appetizer is not only very tasty, but also incredibly fragrant. The more garlic, the more fragrant the tomatoes with gelatin for the winter will turn out. On average, 8-10 cloves are needed per liter jar, but you can put more or less.

Required Ingredients

Tomatoes 3 kg;

Garlic 4 heads;

Peppercorns.

Fill:

2 liters of water;

2 tablespoons of salt;

1.5 tablespoons of gelatin;

2 teaspoons of 70% vinegar;

5 spoons of sugar.

Cooking method

Want to soak in 0.1 liters of water and set aside. Peel the garlic and cut each clove into 2-3 pieces. Wash the tomatoes and cut each into quarters. Put tomatoes in sterile jars, sprinkling with garlic. Add peppercorns.

For the marinade, mix all the ingredients except vinegar, boil for a few minutes, pour out the acid and add gelatin. Pour the stacked tomatoes with brine to the top, cover with lids, sterilize the tomatoes in gelatin for the winter for 5-7 minutes. Clog. You can try the snack in a month.

Recipe 4: Tomatoes in gelatin for the winter with pepper

Gelatin marinade has a good effect not only on tomatoes, but also on bell peppers. The vegetable retains its fresh aroma and taste well. Therefore, for a change, you can cook tomatoes for the winter in gelatin with sweet pepper.

Required Ingredients

1.5 kg of tomatoes;

1 kg of pepper;

0.3 kg of onion.

Marinade

3 l. water;

3 tablespoons of salt;

3 tablespoons of gelatin;

6 spoons of sugar;

3 tsp 70% vinegar.

Cooking method

Dilute gelatin with 0.2 liters of water taken from the marinade. While it dissolves, peel the onion, chop the rings. Carefully cut out the insides of the pepper and also cut into rings. But if you wish, you can use half rings. Tomatoes in circles of 1 cm. Put everything in a jar, alternating layers.

For the marinade, mix everything, add diluted gelatin and bring to a boil. Cook for exactly 2 minutes, pour into jars, cover with lids and sterilize in a saucepan with water for 5 minutes. We close it, and send it upside down under the covers, and after cooling it into the cellar. A fragrant appetizer of tomatoes in gelatin for the winter with pepper can be tasted after 2 weeks, but it is better to let it brew for a month.

Recipe 5: Spicy Tomatoes in Gelatin for the Winter

Recipe for spicy tomatoes in gelatin for the winter with the addition of capsicum and fuck. If desired, the amount of burning ingredients can be increased, this appetizer will only get better.

Required Ingredients

Tomatoes 1 -1.2 kg;

1 onion;

1 chili pod;

20 gr. horseradish root.

Marinade:

Water 1 liter;

2 spoons of sugar;

1 spoon of gelatin;

A teaspoon of vinegar 70%;

A spoonful of salt.

Cooking method

Cut the tomatoes into quarters. Bulb in half rings. Cut the stem off the hot pepper and cut into small pieces. It is better to work with gloves. Peel the horseradish root, cut into thin slices. Put all the vegetables in glass jars, alternating with each other. You can add some garlic if you like.

Boil the marinade, as in previous recipes, boiling for a few minutes. Pour the filled jars to the top, cover and sterilize for 5-6 minutes. Then cork, cool and send for storage. The final taste of a snack of hot tomatoes in gelatin for the winter will appear after 2 months.

Recipe 6: Tomatoes in gelatin for the winter with cucumbers

Tomatoes and cucumbers are friends not only in vegetable salads. From them you can cook a wonderful snack for the winter, which will be a great addition to dishes of vegetables, cereals, meat. Tomatoes in gelatin for the winter perfectly retain their aroma, and cucumbers remain crispy and juicy.

Required Ingredients

Tomatoes 1 kg;

Cucumbers 0.7 kg;

Onion 0.2 kg;

Pepper 6 peas.

Marinade:

1 liter of water;

30 gr. gelatin;

60 gr. salt;

100 gr. Sahara;

1 spoon of vinegar 70%.

Cooking method

Cut tomatoes and cucumbers into slices, onion into thin half rings. Throw peppercorns at the bottom of the prepared jars. Lay out all the vegetables, alternating layers and laying onion slices.

Prepare a marinade from water, gelatin dissolved in advance, salt, sugar and vinegar. Bring to a boil, boil for just a minute and pour jars with vegetables. Cover with metal lids, place in a saucepan with hot water and boil liter jars for 5 minutes. If the appetizer is laid out in jars more, then increase the time proportionally. Then the tomatoes in gelatin for the winter need to be rolled up with a key and put away for storage.

Recipe 7: Tomatoes in gelatin for the winter with Latvian carrots

This recipe for tomatoes in gelatin for the winter differs from the previous ones not only in taste, but also in a beautiful appearance. Carrot circles and slices of bell pepper add elegance and brightness to the Latvian appetizer.

Required Ingredients

1.2 kg of tomatoes;

0.4 kg of carrots;

1 Bell pepper.

Marinade:

10 gr. instant gelatin;

1 tsp vinegar;

Liter of water;

1.5 tablespoons of salt;

2 spoons of sugar.

Cooking method

Cut the tomatoes into slices. For this snack, it is better to use hard varieties, you can slightly unripe. Peel the carrots, cut into thin slices. Cut the pepper in half, remove the core and cut into half rings.

Pour water into a large saucepan, immediately dissolve the gelatin, add salt, sugar, put on the stove. As soon as it boils, pour the circles of carrots and boil for 3 minutes, then add the pepper, bring to a boil, pour in the vinegar and pour the tomatoes. Gently mix, bring to a boil and quickly lay out in jars. Roll up and send under a warm blanket to cool upside down.

Tomatoes in gelatin for the winter - tricks and tips

To prevent gelatin from seizing in lumps, you need to fill it with cool water or at room temperature. If a warm liquid is used, then it must be poured slowly, stirring constantly.

Today on sale you can find both regular gelatin and instant gelatin. The second has a fine structure, dissolves much faster in water and is more convenient to use.

Tomatoes in gelatin for the winter can be made with the addition of any greens, this will only make them more fragrant and tastier. But it is important to rinse the leaves well in several waters and dry.

If there is no time or opportunity to sterilize jars, then you can wash them with baking soda. And our grandmothers kept glass containers upside down in the sun and the blanks were perfectly stored for several years.

The riper the tomatoes, the more aromatic and tastier the snack. But the greener they are, the more beautiful and smoother the pieces are. Each hostess must choose for herself which option she prefers.

Gelatin in the marinade is used not so much for density, but to preserve juices and taste. Therefore, you should not expect tomato slices in dense vegetable jelly in a snack.

Tomatoes in a gelatin marinade are tastier to eat cold. So the pieces remain firmer, do not sag. Therefore, before serving, the snack must be placed in the refrigerator.

The most delicious tomatoes in gelatin for the winter are obtained from local vegetables that have ripened in the bright sun. An appetizer made from imported tomatoes not only loses its taste, but sometimes cannot be stored for a long time due to the nitrates present in vegetables.

Well, of course, delicious preparations are obtained from those housewives who cook with soul!