Can homemade preparations not only be a "lifesaver" to complement the winter table, but also serve our beauty and health? Of course! If you make blanks in jelly. It is known that gelatin is rich in collagen, strengthens hair, nails, as well as bones and joints of our body. I bring to your attention a slightly unusual application of this additive: recipes with a photo of tomatoes in gelatin for the winter - you will lick your fingers!

Tomatoes in jelly without sterilization "Awesome"

I will first share the simplest recipe - how to cook awesome tomatoes in jelly for the winter without sterilization. You can pickle tomatoes whole or in halves - as you prefer. Gelatin will not let them fall apart: the tomatoes will be firm and tasty - almost like fresh ones. Let's prepare them in liter jars.

Tip: For pickling whole tomatoes, take small vegetables - they are easier to place in a jar, they are better saturated with brine.

Ingredients for two liter jars:

• 700 g of tomatoes;
• 10 g of granulated gelatin;
• 1 liter of water;
• 2 tbsp. tablespoons of salt;
• 3.5 tbsp. tablespoons of granulated sugar;
• 1 tbsp. a spoonful of vinegar 9%;
• 3-5 pcs. black peppercorns;
• 1 PC. bay leaf.

Preparation:

1. First, soak the gelatin in half a glass of water. We leave for an hour.
2. While the gelatin swells, sterilize the jars over steam. Fill the lids with boiling water for five minutes.
3. We process the tomatoes: clean them from the tails, wash them. If you wish, you can cut them in half.
4. We put the tomatoes tightly in clean jars.
5. Preparing the filling: pour water into a saucepan, heat over a fire. After boiling, add sugar, salt, peppercorns, bay leaf. Let it cook for 4 minutes, then add the soaked gelatin. Turn off the fire.
6. Stir well so that the fill becomes uniform. Add vinegar and mix again.
7. Pour tomatoes in jars with hot marinade, roll up the lids. Turn it over, wrap it up, leave it for a day.

Awesome tomatoes with gelatin, cooked without sterilization, can be served.

Tip: Canned tomatoes in jelly will taste better if they are kept in the refrigerator for a couple of hours before serving.

Tomatoes in jelly: a recipe with onions

The previous recipe is good for everyone, but personally I miss the onion so much. Onion vegetable with gelatin turns out to be so crispy, and tomatoes are tastier with it. This time we will cook with sterilization.

Ingredients:

• 1 kg of small tomatoes;
• 2 tbsp. tablespoons of gelatin;
• 1 PC. onions;
• 1 liter of water;
• 1.5 tbsp. tablespoons of salt;
• 2 tbsp. tablespoons of sugar;
• 0.3 cups vinegar 9%;
• 1 PC. bay leaf;
• 1 carnation bud;
• Dill sprigs - to taste;
• 2-3 black peppercorns.

Two or three half-liter cans will come out of this amount, depending on how you tamp them.

Preparation:

1. Soak gelatin in a glass of water for an hour.
2. We sterilize the container for preservation.
3. My tomatoes, cut in half. If you wish, you can remove the skin from them.
4. We clean the onion, wash it, cut it into rings. We wash the dill, dry it.
5. Put some dill and onions at the bottom of the sterilized jars, then fill them tightly with tomatoes. Put the bow on top again.
6. For the marinade, boil water, dissolve sugar and salt in it. Add cloves, peppers, laurel leaves. Cook for 10 minutes. Turn off the heat, add gelatin and vinegar, mix well until dissolved.
7. Pour the tomatoes with marinade, cover with lids. Then we sterilize the cans with conservation for 15 minutes by placing them in a pot of hot water up to the hangers. Place a board or towel at the bottom of the pan.
8. We carefully take out the cans, roll up the lids. Turn over, wrap up.

Here is such an interesting recipe with onions. By the way, lovers of this vegetable can put more of it, it won't get any worse.

Tomatoes in gelatin "You will lick your fingers"

You can enrich the tomato recipe in gelatin with other ingredients. It will become even tastier! Please note that this time we canning without vinegar. But we will also store it in the refrigerator or cellar. If you are afraid that the workpiece will disappear, you can add 2 tbsp to the brine. l. vinegar 9%.

Ingredients:

• 1 kg of tomatoes;
• 2 pcs. bell pepper;
• 2 pcs. onions;
• 3 cloves of garlic;
• 1.5 liters of water;
• 2 tbsp. tablespoons of gelatin (25 g);
• 2 tbsp. tablespoons of salt;
• 100 g sugar;
• Dill umbrellas, peppercorns, bay leaves, cloves - to taste.

Preparation:

1. Soak the gelatin granules in a glass of cold water for 40 minutes.
2. We sterilize jars, lids.
3. Peel the onion, wash, cut into rings.
4. Free the Bulgarian pepper from the guts with seeds, wash, cut into strips.
5. Peel the cloves of garlic, wash, cut into thin plates.
6. Puncture the washed tomatoes with a toothpick in several places or cut them in halves.
7. At the bottom of the cans we spread dill umbrellas, bay leaves, peppercorns, cloves. Then lay out the tomatoes, bell peppers and onions in layers. Put the garlic on top.
8. For refueling, heat the water in a saucepan to a boil, add salt, sugar, mix. Turn off the heat, add the soaked gelatin. Stir until completely dissolved and pour into jars.
9. Cover the jars with lids, sterilize in a wide saucepan for 10 minutes. Then we roll it up.

As you can see, this is a simple recipe, but the result will fully meet your expectations. Awesome delicious!

Tomatoes in jelly "Obedience"

I have a few more recipes with a photo of tomatoes in gelatin for the winter - you will lick your fingers! Guests love the parsley and onion option as well as the garlic option. For preservation, I take small tomatoes - cherry or "Cream" variety is ideal. It is easy and pleasant to make such pickled tomatoes in half-liter jars.

Ingredients for three 0.5 l cans:

• 1 kg of small tomatoes;
• 1-2 pcs. onions;
• 3-6 sprigs of parsley;
• 3 pcs. cloves of garlic;
• 2-3 peas of allspice;
• 1 liter of water;
• 1 tbsp. a spoonful of gelatin;
• 3 tbsp. tablespoons of sugar;
• 1.5 tbsp. tablespoons of salt;
• 1 teaspoon of vinegar essence (70%).

Preparation:

1. We start the process by soaking gelatin in half a glass of cool water. Let it swell for 40-50 minutes.
2. We sterilize jars, lids.
3. We process onions and garlic: wash, peel, cut. Chop the onion in half rings, cut the garlic in half lengthwise.
4. Lightly pierce the tomatoes in several places. You can also cut them into wedges, cutting each fruit into quarters.
5. Put the parsley at the bottom of the jars, one at a time with a clove of garlic. Fill up to half with tomatoes. Then put a layer of onions, then tomatoes again. Put onions and peppercorns on top.
6. Prepare the marinade: dissolve salt, sugar in heated water, bring to a boil, turn off the stove. Now pour in the vinegar essence, soaked gelatin, stir.
7. Pour the vegetables with marinade, cover with lids. We sterilize for 10 minutes.
8. We take out the cans from the pan, wipe them with a towel, roll them up. Turn over and leave overnight, wrapped in a blanket.

Small tomatoes in gelatin with onions turn out to be simply delicious and always enjoyable. Not a single jar has been wasted yet, everything is instantly eaten after opening.

Tomatoes with gelatin "Spicy"

Agree, there is not always time to soak gelatin in advance. In this case, I use the quick pickle option without soaking the gelatin. It is also called: recipe with dry gelatin. I'll tell you how to make delicious tomatoes in jelly in a quick way, with a variety of spices.

Tip: If you do not have the full range of spices indicated in the recipe, you can not use all of them. Focus on your taste and desire.

Ingredients (for two liter cans):

• 1 kg of tomatoes;
• 2 pcs. bell pepper;
• 5-6 cloves of garlic;
• 1 PC. onions;
• 1 horseradish sheet;
• 4-6 currant leaves;
• 4-6 cherry leaves;
• 2 carnation buds;
• 4 allspice peas;
• 6 peas of black pepper;
• 2 dill umbrellas;
• 1 teaspoon of mustard seeds;
• 1 teaspoon ground coriander;
• A slice of hot pepper.
• For 1 liter jar marinade:
• 2 teaspoons of salt;
• 1 tbsp. a spoonful of sugar (can be replaced with honey);
• 1 teaspoon of vinegar essence (70%);
• 2 teaspoons of dry gelatin.

Preparation:

1. We sterilize jars and lids for cooking.
2. Wash vegetables, dill and leaves, spread on a towel to dry out a little.
3. Cut the onion into half rings. Bell peppers - in long pieces. Cut the tomatoes and garlic in half.
4. In each jar we put half of the indicated ingredients: a dill umbrella, half a horseradish leaf, peppercorns, cloves, cherry and currant leaves. Pour in coriander, mustard seeds.
5. Now we lay out the halves of the tomatoes, alternating them with slices of sweet pepper, onions and garlic. Pour salt and sugar according to the recipe on top of each jar.
6. We boil water in a kettle and pour vegetables in jars with it. Cover with lids, let stand for about 5 minutes. Then carefully pour the brine back into the kettle or saucepan. Boil again, pour a second time, also for five minutes. Pour the boiling brine again.
7. Before the third pouring, you need to pour gelatin into the jars. Fill with hot brine, pour in vinegar essence. We roll it up with a key.

For better sterilization, the jars should be wrapped upside down and left for a day.

Agree, a very simple recipe for tomatoes in jelly for the winter without soaking gelatin. We'll have to tinker a bit with the triple fill, but otherwise everything is very easy. Any beginner can handle it.

Delicious tomatoes in Latvian jelly

I will also share with you how to make slices of tomatoes in jelly - a recipe in Latvian. We take tomatoes cut in thin circles or long slices. The number of components is designed for 1 liter can or 2 half liter cans.

Ingredients:

• 700 g of tomatoes;
• 2 cloves of garlic;
• 1 PC. onions;
• 1 PC. bay leaf;
• 5-6 pcs. black peppercorns;
• 2-3 sprigs of dill;
• 25 g gelatin;
• 2 tbsp. tablespoons of sugar;
• 2 teaspoons of salt;
• 1 tbsp. a spoonful of vinegar 9%;
• 600 ml of water (of which 200 ml - for soaking gelatin).

Preparation:

1. Pour gelatin with a glass of boiled cold water. We leave for forty minutes.
2. In the meantime, we sterilize the containers for conservation - jars, lids.
3. All vegetables are well washed, dried. Peel the onion and garlic.
4. Cut the tomatoes into circles no more than 1 cm thick. Chop the onion into rings, cut the garlic into slices.
5. Pour 400 ml of water into a saucepan, bring to a boil. Pour in sugar and salt. Turn off the heat, add the gelatin, stir thoroughly and pour in the vinegar.
6. Put the washed dill, bay leaf, peppercorns in clean jars. Then place the tomato slices tightly, sprinkling them with onions and garlic.
7. Fill the tomatoes in jars with marinade, cover with lids. Sterilize in a wide saucepan for 15 minutes.
8. Carefully remove the cans from the hot water, wipe them off, and tighten the lids. Turn over and wrap in a warm blanket.
9. After a couple of days, the jelly in the tomatoes will finally reach the desired condition. Then you can transfer the banks to storage.

I love watching cooking videos when I want to stock up on new interesting recipes. Recently I saw this method of canning tomatoes in jelly. I suggest you watch it.

I hope you liked the recipes with photos of tomatoes in gelatin for the winter. Lick your fingers, how delicious they are! Try to cook - and you will see for yourself. Bon Appetit!

Tomatoes in jelly for the winter is an original recipe that will not be difficult to translate into reality even for an inexperienced housewife. The tomato dish turns out to be juicy, with an unusual taste. It will serve as an excellent side dish, and most importantly, it retains all the useful properties.

For the winter, funky tomatoes in jelly can be cooked quickly and easily. A simple recipe with a detailed description of each stage will allow you to avoid mistakes and get a tasty result (the components are calculated for a three-liter jar):

1. Tomatoes of any size are thoroughly washed from dirt and the roots are cut off. Then they need to be filled with cold water and left for 35 minutes. If the tomatoes are large, then they are cut into small slices. Small fruits are suitable for whole rolling. As the right time passes, the water is poured into another container.
2. One onion is cut into half rings.
3. A couple of garlic cloves are peeled and finely chopped with a knife or grater.
4. In a sterilized glass jar, sprigs of dill, a couple of leaves of lavrushka, chopped garlic and onions, 3 - 4 allspice peas are placed on the bottom. You can additionally add Bulgarian or hot peppers for piquancy.
5. Then they begin to stack the tomatoes. Do not put too much pressure on them during installation to prevent cracking.
6. An important stage is the preparation of the marinade. The water in which the tomatoes were soaked is put on the fire. After the liquid boils, add 35 g of sugar and 10 g of salt. The fire is turned off after the grains dissolve. Allow the marinade to cool slightly. Then pour in vinegar 90 ml and gelatin 35 g.
7. Pour the resulting marinade over the vegetable slices in a jar and be sure to sterilize for 25 minutes.
8. Roll up with an iron lid, turn over and wrap with a warm blanket until it cools completely.

Pickled tomatoes are delicious. If you follow all the steps step by step, then there will be no problems in the process, and everyone will like the dish.

Tomato Jelly Effortlessly

You can prepare tomatoes with gelatin for the winter without sterilization. The recipe is even easier to execute and takes less time. Tomatoes with onions and garlic will be remembered for their taste for a long time:

1. Cooking tomatoes in jelly begins with washing, removing the roots and cutting into slices, if the variety is large.
2. Peel two medium onion heads and cut into small slices.
3. The cloves of garlic are also peeled and finely chopped.
4. Prepared spices and spices are laid out at the bottom of the prepared jar: bay leaf, dill branches, garlic and onions.
5. Tomatoes themselves are laid out in dense rows.
6. To prepare a delicious marinade, you need to put two liters of water on a fire. As soon as the water boils, add 90 g of salt and sugar each. As soon as they dissolve, add 60 g each of instant gelatin and vinegar. Gelatin can be pre-soaked.
7. The resulting marinade is poured into a jar, and as soon as the liquid has cooled, it is poured into a container. The marinade is boiled and poured back into the jar. It is recommended to repeat these steps again. After the third repetition, the jar is closed, turned over and covered with warm clothing.

Tomatoes in gelatin with onions will delight you with their taste, the recipe without sterilization will be simple for absolutely all housewives. Onions give a certain flavor to the fruit. The amount of ingredients in preparation is calculated for a one liter can. How to cook, detailed instructions will help:

1. To prepare tomatoes for the winter, tomatoes are placed in boiling water for a couple of minutes, and then poured with cool water for soaking.
2. Gelatin about 10 g is poured with warm water to swell.
3. Soaked tomatoes are cut into rings, and the onion is also cut.
4. In a jar, which is pre-sterilized, cut tomatoes with onions are spread in layers.
5. For the marinade, a liter of water is required, where salt, sugar, allspice, gelatin 10 g. The marinade must be boiled for about four minutes, and then pour the vegetables into the jar.
6. The workpiece is ready for rolling.

According to the reviews of many experienced housewives, dishes with tomato slices with gelatin are easy to eat!

The famous recipe with sunflower oil

Many vegetable growers, growing tomatoes in their beds, make preparations for the winter. In the reviews of experienced housewives, a variety of recipes are offered:

“I made tomatoes in jelly for the winter more than once. All family members love the taste of a juicy dish. For pickling, I choose tomatoes, which are distinguished by their dense skin and small size.

How to cook tomatoes is no big deal. First you need to make the marinade. I add 45 g of salt, 60 g of sugar, a couple of cloves to a liter of boiling water, boil the whole composition for another three minutes. Turn off the heat and let the marinade cool. After that, pour in vinegar 70 ml.

Cut the larger tomatoes into four slices. Having cut the tomatoes, I place them on the bottom of the glass container. I pour in 35 ml of sunflower oil, put a couple of lavrushka leaves, about 5 allspice peas, 3 cloves of garlic as a whole. I fill half of the jar with cut tomatoes and add gelatin about 45 g. I fill the second half of the jar with tomatoes, and put half rings of onion on top. I fill the contents with cold marinade.

I move the jar of tomatoes into a container with warm water and put it on the fire. After boiling, I detect it for five minutes, after which I turn off the heat. You need to roll up the banks hot. "

The recipe for tomatoes in gelatin has been tested by many users, so you can safely cook it yourself using the recommended proportions.

Additional green component

Tomatoes in jelly will get an interesting taste for the winter if you add parsley. To implement the recipe for tomatoes with gelatin for the winter, they choose a kilogram of ripe, high-quality tomatoes, sterilize the glass containers in which the products are supposed to be stored all winter.

How to harvest tomatoes in jelly without sterilization:

1. Tomatoes are cut into small wedges.
2. Two bunches of parsley and one bunch of dill are placed at the bottom of the cans.
3. Tomato slices are laid on the greens to the middle of the jar.
4. Fill up with 40 g gelatin and fill the remaining space with tomatoes.
5. Lay a layer of onions on top.
6. Marinade is easy to prepare. A liter of water is brought to a boil, 45 g of salt, 90 g of sugar are added and left to boil for a couple of minutes.
7. Vinegar 5 ml is added after the marinade has cooled.

Vegetables and herbs are poured with marinade, turned over and wrapped in a warm blanket. Canned tomatoes are ready for long-term storage!

Vegetable mix

Tomatoes in gelatin will be remembered for the taste for the winter in combination with other vegetables. Canned with cucumbers and bell peppers.

The recipe is simple to execute:

1. The prepared vegetables are washed, the roots are cut off, and crushed into slices.
2. A prepared set of spices (herbs, peppercorns (3 pcs.) Are placed in the jars.
3. Then in layers, you should lay tomatoes, cucumbers, onions and bell peppers up to half the jar.
4. There should be a jelly layer in the middle of the contents (you need to take 60 g of gelatin).
5. The remaining space is further extended by vegetable layers.
6. Bring two liters of water to a boil, add 100 g of salt and sugar each, boil for a few more minutes and add about 180 ml of vinegar.
7. A jar of vegetables is poured with marinade, rolled up, turned over and wrapped in a warm blanket.

Tomatoes with slices in gelatin, which are rolled up along with other vegetables, get a very interesting taste that will not leave anyone indifferent.

Tomatoes are very often so large that they do not fit entirely into the neck of the jar. They are delicious fresh, in sauce and salads, but they are not suitable for pickling. Many housewives are faced with a similar problem. But recently, many recipes have been created that solve this issue. You can safely cut the tomatoes into pieces, take even the burst ones for processing and cook them in gelatin without sterilization. The result will be very good.

general information

The gelatinous filling is quite liquid, it does not make the tomatoes the same in density, but performs a fixing function, keeps the tomato pieces intact. They remain strong in it, slightly salted, sweetish in taste, do not creep. What is important for some housewives, to fulfill this recipe, you can pick up any tomatoes: substandard, but red and ripe, slightly damaged, burst.

The prepared dish will appeal to all those who prefer original winter preparations, and not limited to ordinary seaming. Okay, let's start cooking tomatoes in gelatin without sterilization.

The first recipe for tomatoes in a gelatinous filling

For a liter jar we need: tomatoes, half onions, two cloves of garlic, two bay leaves, one tablespoon of gelatin, five pieces of black allspice, two tablespoons of sugar sand, a quarter of a teaspoon of citric acid and one tablespoon of salt. The recipe for how to cook without sterilization is presented below.

1. We wash the tomatoes, remove the tails and cut into slices, preferably large.
2. Put onion rings and garlic at the bottom of a sterilized jar, fill up to half with tomatoes.
3. Pour gelatin on top and then tomatoes to the top.
4. Cooking the brine. To do this, pour water into a small saucepan for one liter of it, add salt and granulated sugar.
5. Add pepper and bay leaves, boil for several minutes until the salt and sugar are completely dissolved.
6. Pour the required amount of brine into a container with tomatoes and pasteurize for 15 minutes.
7. Pour in citric acid, which can be replaced with vinegar, and roll up the lids. We turn the banks over and wrap them with a blanket.
8. When the tomatoes have cooled down, put them in a cool place for storage. Tomatoes in gelatin are ready for the winter without sterilization.

Such a dish, like eggplant salads, tkemali, are excellent vegetable snacks so that you can feed your family inexpensively and quickly in winter, adding to the side dish.

The second recipe for tomatoes in jelly

For a three-liter jar, we need: tomatoes, water - 900 grams, gelatin - two tablespoons, vinegar - 60 grams, sugar - four tablespoons, salt - one tablespoon.

Cooking tomatoes in gelatin without sterilization. We divide the water into two parts. In one we soak gelatin, in the other - everything else. We heat the gelatin to 80 degrees, bring the other half to a boil and mix everything together. We cut the tomatoes, as for a salad. Put dill, peppercorns, and parsley on the bottom of the jar, on top - onions, cut into slices, and pour hot brine. If we eat the finished product soon, sterilization can be dispensed with. In the case when preservation is intended for the winter, sterilize for 20 minutes.

Tomatoes with peppers in jelly for the winter

Let's diversify our recipe a little. We need the following ingredients: vegetables - by eye, based on size, dill umbrellas, garlic - a few cloves, currant leaves, peppercorns, bay leaf, gelatin - one tablespoon, half a glass of water; for the marinade - a liter of water, Bulgarian pepper, vinegar - 150 ml, sugar - four tablespoons, salt - one tablespoon. You should get three half-liter cans.

We prepare tomatoes in gelatin for the winter without sterilization. Put garlic, dill, bay leaf and pepper in sterilized jars on the bottom, pour gelatin with half a glass of water and wait until it swells. Cut the tomatoes into four parts each, cut the Bulgarian pepper into strips. We send them to banks. Now you need to prepare the marinade: mix water with vinegar, add sugar, salt, swollen gelatin. We heat it over low heat, bring it to a boil, but no need to boil it. Pour into jars and roll them up.

Tomatoes in gelatinous filling

This recipe is a real lifesaver for those tomatoes that cannot be rolled up in the usual way: with defects, cracks, very large ones. Let's get started! We cut the washed or quarters, you can also arbitrary shapes. We put bay leaf and several onion rings on the bottom of the jar. You don't need much, otherwise the taste may deteriorate. We put tomatoes. Preparing the filling: we soak the gelatin in warm boiled water, based on the calculation that half a tablespoon goes to a one liter jar.

We are waiting for swelling and dissolve. We boil the brine, while taking one tablespoon of salt and two tablespoons of sugar per liter of water. Pour the finished gelatin into a boiling brine and immediately turn off the heat. Pour the resulting fill into the jars. Add a teaspoon of vinegar to a liter jar, cover with lids and send for sterilization. Then we take it out and roll it up. Tomatoes in gelatin without sterilization will be stored, as in the previous case, for a shorter time.

Recipe tomatoes in jelly for the winter:

Cherries seem to be specially made for jelly marinade. If you cook such a dish from large tomatoes, they will have to be cut into pieces, and the marinade will look cloudy. Cherry tomatoes in jelly are "toy" red balls, frozen in a transparent sparkling "lump". Ripe tight tomatoes are chosen for harvesting.

The stalks are torn off carefully so that no cracks appear in the pulp. Cherries usually "hold on" tightly to their twig. The tomatoes and peppers are washed, the garlic is peeled.

At the bottom of each sterilized jar, put 2 currant leaves, half a small hot pepper, allspice peas, cloves of garlic.

Tomatoes are packed tightly, but without tamping.

Banks are poured with boiling water for 10 minutes, covered with sterilized lids.

The hot water is drained, 2 tablespoons of vinegar are poured into each jar.

A liter of water is enough for the marinade. Salt and sugar, several pieces of sweet peas are added to the water. The marinade is boiled for 2 minutes.

Then the fire is turned off, instant gelatin is poured into the hot marinade. The marinade is stirred for a minute, during which time the gelatin is completely dissolved.

Tomatoes are poured with hot marinade and rolled up. Banks are turned over only for half an hour, then they are placed on the bottoms. This is a precaution so that the gelatin does not stick to the lids. But in the wrapped form, the workpieces should be kept until they cool completely.

Such tomatoes in jelly are put in a cool place for the winter, and before serving, the jars are kept in the refrigerator for 1 hour.

The marinade will turn into a thick jelly. Tomatoes are served along with chunks of jelly.

Tomatoes in sweet and sour jelly sauce perfectly retain their shape and look great on a festive table in any dish. Dense small tomatoes with a tight skin are ideal for preparing a snack.

The taste of sliced ​​tomato is wonderfully combined with the aroma of celery and allspice, the spicy pungency of onion or garlic. Dissolve gelatin thoroughly. The duration of sterilization should not exceed 15 minutes, otherwise the vegetables will acquire an unattractive rumpled appearance. For the same reason, you should not put leafy greens in jars; it is better to decorate the salad with it before use.

Ingredients

You will need four 0.5 liter containers:

• 1.5 kg of "Cream" tomatoes
• 15 g gelatin
• 1.5 tbsp. boiling water
• 2 tsp salt
• 4 tsp granulated sugar
• 4 tsp 9% vinegar
• 4-6 pinches of ground black pepper
• 4 sprigs of celery

Preparation

1. First of all, pour 1.5 tbsp of gelatin. boiling water. Let it bloom for about 15-20 minutes. Instead of gelatin, you can use agar-agar in the amount of 6-8 g, but remember that at 40 degrees agar-agar already begins to solidify!

2. Rinse the tomatoes in water, cut them in half or quarters if the fruits are large, and cut the green cuttings inside them.

3. Place the tomato slices in the jars, leaving a little space on top to the rim of the container.

4. Pour spices into each jar, dividing their weight by the number of containers, place in it a sprig of celery.

5. Pour the liquid with gelatin into the jars. Remember to stir it well.

6. Place the jars in a saucepan covered with a small piece of cloth, a napkin, or a handkerchief. Cover the cans with tin lids, and place the container with them on the stove, after pouring warm water into it up to the shoulders of the cans. Bring water to a boil, reduce heat, and sterilize the jars for about 20-25 minutes.