It would seem that marinating recipes for the winter have long been invented and there is no need to find new ones, because classic options work great. And what else can you add new to the canning process? Spices? Marinade? Gelatin! It is this food supplement just fits perfectly into many homemade recipes. Especially popular, for example, are recipes for tomatoes in gelatin for the winter, which are distinguished by a rich taste and elastic consistency. Most often, tomatoes in gelatin are rolled up with the addition onions... But there are also options for combining tomatoes with other vegetables, such as cucumbers. In addition, such tomatoes can be harvested different ways, including without sterilization.

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Delicious tomatoes in gelatin for the winter, a recipe with a photo

Why add gelatin when preserving tomatoes for the winter? Look for a detailed answer to this question in the recipe with the photo below. But the short answer is that gelatin helps to preserve the shape of tomatoes. That's why delicious tomatoes in gelatin for the winter, the recipe from the photo of which is waiting for you further, do not burst, remain elastic and juicy.

Ingredients for the recipe delicious tomatoes in gelatin

• tomatoes - 1 kg
• onions - 3 pcs.
• fresh dill - 50 gr.
• sugar - 2 tbsp. l.
• salt - 2 tbsp. l.
• water - 1 l
• vinegar 9% - 6 tbsp. l.
• gelatin - 3 tbsp. l.
• black peppercorns - 10 pcs.

Instructions for making delicious tomatoes in jelly for the winter

Spicy tomatoes in gelatin with onions, step by step recipe

One of the key features of tomatoes in gelatin is their rich taste... But if you want to cook more savory appetizer, then spicy tomatoes in gelatin with onions, the step-by-step recipe for which you will find below, the most the best way... except a large number onions, garlic and pepper are also present in the recipe.

Required ingredients for spicy tomatoes with onions in gelatin

• cherry - 500 gr.
• onions - 2 pcs.
• garlic - 5 cloves
• hot pepper peas - 8 pcs.
• gelatin - 1.5 tbsp. l.
• water - 500 ml.
• bay leaf -2 pcs.
• sugar - 1 tbsp. l.
• salt - 1 tbsp. l.
• vinegar - 3 tbsp. l.

Instructions for spicy tomatoes with onions in jelly for the winter

Tomatoes in gelatin with cucumbers, recipe

The principle of canning tomatoes with cucumbers in gelatin does not differ from the previous options. But in the end, tomatoes in gelatin with cucumbers, the recipe for which you will find below, are the perfect vegetable snack.

Ingredients for tomatoes with cucumbers in jelly for the winter

• cucumbers - 500 gr.
• tomatoes - 500 gr.
• gelatin - 2 tbsp. l.
• dill - 50 gr.
• garlic - 2-3 pcs.
• water - 1 l
• vinegar - 4 tbsp. l.
• sugar - 2 tbsp. l.
• salt - 2 tbsp. l.

Instructions for the recipe for cucumbers with tomatoes in gelatin

How to cook tomatoes in gelatin without sterilization, recipe

You can also cook tomatoes in gelatin without sterilization. To do this, pour the tomatoes with hot marinade with gelatin three times. And be sure to use sterilized jars and lids for the recipe.

Ingredients for tomatoes in jelly without sterilization

• tomatoes - 500 gr.
• onion - 1 pc.
• vinegar - 30 ml.
• gelatin - 1 tsp.
• garlic - 2 pcs.
• water - 500 ml.
• sugar - 1/2 tbsp. l.
• salt - 1 tbsp. l.

Instructions for the recipe for tomatoes in gelatin without sterilization

Pickled tomatoes with gelatin, video recipe step by step

The following video recipe will tell you step by step how to cook pickled tomatoes with gelatin. The main difference between these tomatoes and onions is a delicious gelatinous marinade with a variety of spices.

And today I want to offer you another of my favorite recipes - tomatoes in gelatin. I really like them in this performance, they have unusual taste, beautiful design... And most importantly, they never sit on the table or in the refrigerator.

Main feature of this recipe is that gelatin is added to the filling, and therefore the marinade turns out to be viscous, as not very thick jelly... But according to the second recipe, which was filmed in video format, the marinade looks like a real thick jelly.

This is what gives the recipe that zest that allows you to get a taste unlike anything else. But this is important! Now that the internet is rife various recipes, and many are preparing conservation for the winter on them, and many on their own family recipes who passed from grandmothers. And it's hard to surprise anyone with anything.

Namely, it was this recipe that once managed to surprise me personally. And since then, I harvest this every year delicious treat in banks. Not a lot, of course, you can't do a lot! There are a lot of favorite recipes, you can cook a little of everything, you see the pantry is already full. And there is always a problem with banks, there are never enough of them!

I saw on the Internet that they are being prepared without sterilization. But I do not risk it, I sterilize them so that it will work out for sure. In addition, those tomatoes that I liked so much were harvested with sterilization. And the process itself is not long at all, it only takes 15 minutes.

And if you do not sterilize, then you need to pour boiling water over the tomatoes at least a couple of times in order to scald them. Otherwise, they will "explode". But since our fruits are cut, they will simply cook in two times. Therefore, whatever one may say, it is better to sterilize!

Well, we talked about the nuances, and at the same time tuned in. It's time to get started.

Tomatoes in gelatin for the winter - a delicious step by step recipe

I will make today 6 liter cans of blanks. But I will give the calculation for a liter jar. This will make it easier for you to calculate the right amount ingredients in your quantity.

We need (per liter jar):

• tomatoes - 500 gr (not very large)
• onions - 1-1.5 pieces
• or garlic - 1 head
• vegetable oil - 1 tbsp. spoon
• black peppercorns - 6 pieces

Preparation:

1. Prepare the tomatoes in advance. I use my own homebrew, so I select around the same size. I take not very large ones, the size of a tennis ball. Tomatoes of this size for a liter jar will take me 13-14 pieces.

We will still cut them into two halves. So that the marinade and jelly surround each bite and give it its own taste.

Large fruits can also be used, you just need to cut them on large quantity parts.

2. Wash the tomatoes, put them in a basin or on a towel so that the glass is filled with water.

3. Now let's start making jelly. We prepare it in accordance with the instructions given on the package. He mainly prepares for standard form, but there are exceptions.

On the package of gelatin that I use, it is written that a tablespoon should be soaked for 40 minutes in a glass of cold boiled water.

I soak three tablespoons (1 for each liter of water) in a glass of water. And I leave it for 40 minutes to swell.

4. Cooking banks. Wash them with baking soda or cleaning agent. Then we sterilize any in a known way... I pour water into a saucepan of a suitable size, set it to boil. I put a colander in a saucepan, and put the jar in it with the neck down.

Thus, I sterilize a liter jar for 10 minutes. Readiness can be determined as follows, when you touch the can, it should be hot.

We put the boiled jar on a towel with the neck down.

5. Fill the lids with water and boil for 10 minutes.

6. Either onion or garlic can be used for this recipe. Both recipes are delicious, so I make both three cans each.

Onion, if it is not very large, we cut into rings 0.5-0.6 cm thick, or, if it is larger, then we cut it into half rings of this size.

Peel and cut the garlic into long flat plates.

7. Pour a tablespoon into ready-made cans. vegetable oil and add 6 black peppercorns each.

8. Lay out in layers. At the bottom - onions, then tomatoes, then onions again. And so on to the top, alternating layers. You will need one or one and a half onions per jar. You can not regret the onion, it turns out to be very tasty. And I like this recipe more than with garlic. And my husband likes it better with garlic. Therefore, I do it equally so that no one is offended.

Put the onion in the last layer.

If doing with garlic, add plates between fruits in between. Lay the garlic slices generously on top as well.

I take a head of garlic on a jar, or even a little more.

9. Do not fill the jars to the very edge, leave some space for the marinade and spices.

Preparing the gelatin marinade

We need (for 1 liter of water):

• sugar -2.5 tbsp. spoons
• salt - 2 tbsp. spoons
• black peppercorns - 15-20 pcs
• cloves - 10 pcs
• bay leaf - 7-10 pcs
• gelatin - 1 tbsp. spoon
• vinegar essence - 1 tsp

A liter jar will need about half a liter of marinade. Therefore, calculate in advance how many cans you plan to preserve.

1. Prepare a pan of the required size. Since I have six liter cans ready, I need three liters of marinade.

2. Jelly swells in a glass of water. This is 250 ml. So I pour 2 liters and 750 ml of water into a saucepan. Add jelly, and there will be exactly 3 liters of water.

3. Put water on fire and bring to a boil.

4. While the water is boiling, we immediately count peppercorns, cloves and bay leaves according to the number of cans. So that when the water boils, we immediately put it all in a saucepan at once.

5. When the water gets hot, add salt, sugar, also calculating how much you need. I pour 6 tablespoons of salt and 7.5, or 8 tablespoons of sugar.

6. Put gelatin in a cup on water bath, and stirring completely dissolve it.

According to the recipe that I got, 1 teaspoon of gelatin is given per liter of water. But I doubled the dosage. In my opinion, the marinade turns out to be twice the richer, and it turns out to be tastier.

6. As soon as the water boils, then add all the cooked spices at once. We give the opportunity to boil the marinade for 10 minutes.

7. Two minutes before readiness, pour in the dissolved gelatin, and immediately followed by the essence, not to be confused with vinegar. 1 teaspoon per liter. I add 3 teaspoons.

8. Pour hot marinade into jars. We put one in each jar - two sheets bay leaf... We remove the rest. All of it is not needed, the brine will taste bitter, and so will the tomatoes.

But we catch the peppercorns and cloves and place them in jars. It is not necessary to count the amount approximately to get both of them in each jar.

9. Leave a space of 1 cm without adding the marinade to the very edges of the jar. Otherwise, it will be inconvenient to rearrange them to sterilize. Cover with lids for now.

Ka sterilize

1. Take a large pot or any other utensil. It is necessary that the height of the pan is sufficient. We will pour water up to the "shoulders" of the can. And you need a place for it to boil too.

2. Place cheesecloth or a piece of cloth on the bottom of the pot. Pour warm or hot water but not boiling water. You don't need to pour a lot at once. First, we will install the cans, and then add the required amount.

3. Install the jars in the pan using special tongs. They are absolutely necessary, without them it will be difficult to get sterilized banks.

I sterilize in two pots, 3 cans each.

4. Add the marinade to the very neck. We cover with lids. It is good if part of the marinade spills out a little at the same time. This means that there is no air left in the can.

5. Add water to the pot so that it reaches the "shoulders" of the jar.

6. Turn on the big fire. Our task is not to overcook tomatoes. Therefore, it is important for us that the water boils faster.

7. As soon as the water boils, we immediately timed the time and reduce the heat to medium. The water should gurgle, but not overflow.

It takes 15 minutes to sterilize a liter jar.

8. After the allotted time, first take out one can and tighten it with a seaming machine. Then the next one.

9. So, in turn, we first twist three cans, and then the time has come for the other three. We twist them too.

10. Turn the finished cans, put them on a blanket on the lid, and cover them with a blanket.

11. Leave to cool completely. Check if the brine is leaking. If this happened, it means that you screwed the jar loosely. Open such a jar immediately and eat with pleasure.

12. Then turn the cans over again and leave to observe for 2-3 weeks. If during this time the brine has become cloudy, or the lid has lifted, then open the can and discard the contents. Eat such a preparation is strictly prohibited.

If you followed all the recommendations step by step, then nothing like this will happen to your conservation. And by opening tomatoes in winter, you will delight yourself and your loved ones delicious snack, which can be served with meat, fish, chicken. And just to boiled potatoes.

Don't be intimidated by the big recipe. I just tried to describe everything step by step, as detailed as possible, so that you will certainly succeed. After all, conservation is a very useful and exciting activity in household... My grandmother always said: "In winter, she feeds one day for a year!" And you know, I completely agree with her.

Video on how to cook tomatoes in jelly without soaking gelatin

In this recipe, the marinade is obtained in the form of a real thick jelly... Advantage this method the fact that it is not necessary to pre-soak gelatin, which greatly saves time.

The jelly acquires a special density after the conservation has stood in the refrigerator for 4 hours. Therefore, take this fact into account when serving snacks to the table.

This recipe was filmed by us specifically for this article and for the blog "Secrets of Home Economics". It is tasted and delicious. No matter how many jars you prepare for it, by the end of winter there will not be a single one left.

So friends, cook and eat to your health!

Of course, now it's not a problem to buy any canned goods in stores throughout the year. You can buy it, but it's unlikely to be as tasty as homemade!

Therefore, do not be afraid to preserve. And let everything that you prepare turned out to be very, very tasty.

Bon Appetit!

Even in winter you can find fresh tomatoes on the shelves of the supermarket. But such products cannot be called useful due to the abundance of nitrates and other toxic substances. Therefore, it is better to prepare tomatoes from your garden for the winter, and a funky vegetable recipe in jelly will help preserve all the usefulness of tomatoes.

To prepare an appetizing vegetable snack, you need to consider the following subtleties:

1. Whole tomatoes, vegetables in slices, even from spoiled and rotten fruits are used in the preparation. Gelatin will hold the berry's watery texture together. This keeps the tomatoes whole and retains their sweet-salty flavor.
2. The basis of the recipe is a thick, like jelly, filling.
3. Not only tomatoes are tasty in clogging, but also a marinade, which can be used in other dishes.
4. In addition to tomatoes, other ingredients are added that make the taste rich. Suitable for seaming:

• Bulgarian pepper;
• carrot;
• cucumbers.

1. Used in preparation and spices that add flavor to the marinade:

• black peppercorns;
• laurel;
• Dill seeds;
• Carnation;
• hot pepper.

Useful properties of gelatin

The gelatin used in the billet is one of the most nutrients for a person. Saturated component:

• carbohydrates;
• fats, fatty acids;
• vitamin PP;
• useful substances: iron, magnesium, sodium, phosphorus, potassium;
• additional fillers - water, starch, ash.

The product contains 18 amino acids responsible for increasing mental performance, strengthening the heart muscle, normalizing the central nervous system and brain, a set muscle mass, weight loss.

Requirements for choosing tomatoes

For the preparation of the blank, ripe, bright red and juicy tomatoes... In this case, both large fruits and small ones, bursting and not marketable, are suitable.

Such tomatoes are cut from spoiled places and cut into slices. Small berries are used whole.

To make the halves of the tomatoes fit more tightly in the jar, place the fruits with the cut down.

Tomato preparation

Before harvesting tomatoes, you need to prepare as follows:

1. Rinse, separate from the stalks.
2. Dry the fruits on paper towels.
3. Cut off rotten, spoiled areas.
4. Cut the berries in any convenient way.

How to make tomatoes in gelatin

There are many recipes for tomato preparation. But not in all recipes, tomatoes are hard, juicy and aromatic. Therefore, a compilation has been prepared best recipes with detailed description each stage in order to avoid mistakes in cooking and get a "funky" result.

Tomatoes in gelatin with onions "Lick your fingers"

Ingredients:

1. Tomatoes - 0.7 kilograms.
2. Onions - 0.5 kilograms.
3. Garlic - 3 cloves.
4. Water - 1 liter.
5. Laurel - 2 pieces.
6. Pepper - 6 peas.
7. Vinegar - 10 grams.
8. Sugar - 60 grams
9. Salt - 7 grams.

Procurement:

1. Cut the tomatoes into quarters or use whole berries... Peel the onion, garlic. Chop the onion into rings.
2. Place cloves of garlic, onion rings in sterile bottles. Tamp the tomatoes on top to half the jar. Pour gelatin into a container. Add berries to the jars.
3. Boil water with added sugar, salt, pepper and laurel. Boil the brine until the loose components dissolve.
4. Fill bottles with boiling brine.
5. Pasteurize the workpiece for 15 minutes in a water bath.
6. Pour vinegar (essence) into bottles and roll up.
7. Cool preservation by turning upside down.
8. Postpone delicious tomatoes for storage.

Simple wedge recipe

Ingredients:

1. Water - 1 liter.
2. Tomatoes - 1 kilogram.
3. Sugar - 110 grams.
4. Salt - 35 grams.
5. Pepper - 6 peas.
6. Laurel - 1 piece.
7. Vinegar - 20 milliliters.
8. Carrots - 0.2 kilograms.
9. Gelatin - 10 grams.

Procurement plan step by step:

1. Put the spices on the bottom of the sterile container.
2. Chop the tomatoes into slices and place in jars.
3. Grate peeled carrots.
4. Stir gelatin in 250 milliliters of warm water. Boil the remaining water.
5. Add swollen gelatin to the liquid, add salt and sugar. Boil the mixture for 5 minutes.
6. Pour carrots into the brine. Boil the vegetable for 6-7 minutes with the addition of vinegar.
7. Fill the tomato bottles with brine.
8. Sterilize the workpiece for 10 minutes in a wide basin in a water bath.
9. Seal vegetable preparation lids and cool upside down.

Without soaking

Products:

1. Tomatoes - 0.7 kilograms.
2. Peppers, onions - 0.3 kilograms each.
3. Gelatin - 10 grams.
4. Water - 1 liter.
5. Laurel - 2 pieces.
6. Sugar - 50 grams.
7. Salt - 20 grams.
8. Pepper - 3 peas.
9. Vinegar - 10 grams.

You need to salt tomatoes as follows:

1. Fill sterile bottles with tomatoes, onion half rings and bell peppers halfway into strips.
2. Add 10 grams of gelatin powder to each liter jar.
3. Layer remaining tomatoes, peppers and onions.
4. Prepare the marinade by boiling water with spices for 7 minutes.
5. Fill jars with vegetables with boiling marinade.
6. Sterilize seaming for 15 minutes.
7. Pour vinegar into bottles, seal tightly with lids.
8. Turn the seam upside down, cool under a warm blanket for 24 hours.

Without sterilization

A salting recipe without sterilization will significantly reduce the canning time. And the preparation itself will turn out to be unusually tasty and festive.

Components:

1. Tomatoes - 0.7 kilograms.
2. Sugar - 75 grams.
3. Salt - 35 grams.
4. Vinegar - 15 grams.
5. Gelatin - 10 grams.
6. Pepper - 4 peas.
7. Laurel - 1 piece.
8. Water - 1 liter.

Procurement Algorithm:

1. Pour gelatin into water and leave for 20 minutes.
2. Place tomatoes whole or in slices in sterile jars.
3. Boil the brine in a saucepan with the addition of salt, sugar and spices. Add gelatin to the boiling mass.
4. Pour the brine into a container with berries, roll up with disinfected lids.
5. Place the jars with the lid down, cool under a blanket and store in the pantry.

Assorted cucumbers

You can cook in jelly for the winter not only tomatoes, but a real assortment of vegetables.

Products:

1. Cucumber - 1 piece.
2. Carrots - 1 piece.
3. Tomatoes - 3 pieces.
4. Onions - 1 piece.
5. Garlic - 3 prongs.
6. Parsley - 0.5 bunch.
7. Coriander - 0.5 teaspoon
8. Pepper - 4 peas.

For the marinade:

1. Water - 1 liter.
2. Vinegar - 10 grams.
3. Salt - 35 grams.
4. Sugar - 50 grams.
5. Laurel - 1 piece.
6. Gelatin - 20 grams.

Preparation:

1. Put peeled garlic cloves, washed parsley, coriander, peppercorns into sterile bottles.
2. Peel the onion and cut into rings. Peel the carrots and cut into slices. Cut the tails from the cucumbers, chop the vegetable into slices. Cut the tomatoes into quarters.
3. Arrange vegetables in layers in jars, filling the container up to half.
4. Add ½ part of gelatin to the jar. Repeat the vegetable layers again.
5. Cover vegetables with the remaining gelatin.
6. Boil the marinade from the indicated ingredients. Pour boiling solution over the vegetable platter bottles.
7. Pasteurize the workpiece. After 10 minutes of sterilization, pour vinegar into the bottle. Continue the process for another 5 minutes.
8. Roll up the cans and turn upside down, cool.

Clove recipe

Products for 7 half-liter containers:

1. Gelatin - 0.2 kilograms.
2. Carnation - 8 pieces.
3. Cinnamon - 1 teaspoon
4. Water - 200 milliliters.
5. Sugar - 100 grams.
6. Laurel - 5 leaves.
7. Salt - 130 grams.
8. Onions - 2 pieces.
9. Pepper - 14 peas.
10. Vinegar - 1 glass
11. Tomatoes - by the volume of a can.

Procurement:

1. Pour gelatin powder with a glass of water. Leave the mass to swell for 1 hour.
2. Cut the tomatoes in half and tamp them tightly over the jars.
3. Lay onion rings on top of the tomatoes.
4. Pour sugar, salt, spices into the water for the marinade. Boil the liquid, stirring the ingredients until completely dissolved. Add vinegar after 2 minutes.
5. Pour the marinade over the containers with vegetables.
6. Pasteurize the workpiece and roll it up.

With basil

Products:

1. Green tomatoes - 0.3 kilograms.
2. Onions - 0.5 kilograms.
3. Pepper - 3 peas.
4. Basil - 1 sprig.
5. Laurel - 1 leaf.

1. Water - 1 liter.
2. Salt - 40 grams.
3. Sugar - 40 grams.

Preparation:

1. Cut the green tomatoes into wedges. Chop the onion in half rings. Chop dill and garlic.
2. Fill disinfected bottles with tomato slices, onion rings and spices, alternating layers.
3. Pour gelatin powder into warm water. After an hour, place the container with gelatin in a water bath. Stir constantly to dissolve the gelatin.
4. Boil the brine. Combine with a gelatinous mass filtered through cheesecloth. Boil the mixture for 2 minutes.
5. Fill the jars with brine.
6. Seal containers, turn upside down, cool.

Cherry tomatoes with spices

Ingredients:

1. Tomato paste, salt, sugar, gelatin - 2 tablespoons each.
2. Laurel - 1 sheet.
3. Carnation - 5 pieces.
4. Greens (parsley, onions) - 1 bunch.
5. Vinegar - 3 tablespoons.
6. Salt, sugar - 40 grams each.
7. Tomatoes - for 1 liter jar.
8. Water - 1 liter.

Procurement:

1. Soak gelatin powder in a glass of water for 30 minutes.
2. Pierce the fruits with a toothpick in several places.
3. Fill the jars in layers: with parsley, green onions and tomatoes.
4. Add to gelatinous mass water, pasta, spices, vinegar, salt, sugar. For spice, take a chili pepper.

For preparation, instead of pasta, take tomato juice or juice.

Be picky about your gelatin choices. It doesn't have to be old. The walk-through counter in a brisk supermarket and the expiration date on the packaging will help you buy 100% fresh ingredient.

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Tomatoes in jelly: a recipe with a photo step by step

The classic simple version is designed for fans of traditional herbs and sweet and sour marinade. Without oil, there are few calories both in the jelly filling and in the vegetables themselves. Brief sterilization, long-term storage and always excellent results.

• Cooking time - no more than 1 hour
• Calorie content per 100 grams of tomatoes - no more than 50 kcal.

We need:

• Tomatoes - 3.5-4.5 kg (how many will fit in 4 liter jars)
• Onions - 2-3 pcs. medium size

• Garlic - 3-4 cloves
• Dill (umbrellas) - 1-2 pcs.
• Parsley (greens) - 1-2 pinches, medium cut
• Allspice peas - 4-5 pcs.
• Instant gelatin - 2 tsp

For the marinade for 1 liter of water:

• Sugar - 5 tbsp. spoons
• Salt (no impurities, coarse grind) - 2 tbsp. spoons
• Vinegar (9%) - 100 ml

Important details:

• Conservation yield - 4 liters.
• It is convenient to take liter containers. They are practical to store and sterilize: only 15 minutes.
• Choose strong, well-ripe tomatoes. V classic recipe with jelly any size can be sent, because vegetables are cut into wedges.

1) Dissolve the gelatin and prepare the vegetables.

We will have 4 liter cans, which means we need 8 teas tablespoons of gelatin, or 2 sachets of 20 grams. Pour in instant gelatin warm water(100-150 ml) and stir well. We leave to swell.

With 2 teaspoons per jar, the jelly will turn out like in jellied meat - it will tremble. If you want the snack to solidify perfectly, increase the amount of gelatin 1.5 times. But keep in mind that the period for pickling vegetables until cooked will also increase.

My tomatoes and cut in half if they are small. Cut large samples into slices. We like to take vegetables of two colors into the preparation. By the way, yellow fruits They are distinguished by increased sweetness, which pleasantly emphasizes the delicate taste of the preparation.

Note to the experimenters!

You can marinate whole tomatoes in jelly small size... But do not forget to prick them with a toothpick 5-6 times deeper so that they are well saturated.

We just peel the garlic and don’t cut it. We will use whole cloves so that the marinade does not cloud.

Cut the onion into thin rings or half rings, as you like.

The greens in this recipe give you complete freedom. There is no significant difference between dill leaves or umbrellas. You can also add your favorite green tea. We love parsley. We cut it large enough - pieces of about 2 cm.

You can add cilantro or basil if you are sure that the accent will appeal to everyone. It is not worth experimenting with this blank for the first time, especially if the family is reluctant to accept new tastes. The filling is usually eaten; the orthodox can be frightened off by unusual spices. In the hardened marinade, the aromas are felt more sharply.

2) We lay out the vegetables, prepare the marinade, sterilize and roll up.

We distribute the components to the banks. Our task is place the tomato slices tightly.

We send to the bottom 2 whole cloves of garlic, 1 umbrella of dill, a pinch of parsley, 2-3 onion rings and 5-6 peas allspice... Top 3 rows tomato slices... The second time is a little onion and 1 clove of garlic. So we form the jar to the top.

Rule for liter cans:

each will require about 300 ml of marinade (0.3 l). We have 4 tomatoes filled liter cans... This means that we need 1.2 liters of water (4 * 0.3).

Referring to the recipe above, where the amount of marinade ingredients is indicated per 1 liter of water. We need 1.2 liters. Means, multiply all ingredients by 1.2 and round.

• Sugar - 6 tbsp. spoons (5 * 1.2)
• Salt - 2 tbsp. spoons + 1 teaspoon (2 * 1.2)
• Vinegar - 120 ml (100 * 1.2)

We hope we have explained the simple counting of ingredients clearly. Perfect accuracy is not required. The already swollen gelatin will also enter the marinade. We prepared it at the beginning: 8 teaspoons per 100-150 ml of water.

Additives can be varied for yourself, taking a sample before pouring vegetables. However, keep in mind that vinegar acts as a preservative, and the brine itself is conceived with a sweet aftertaste, so you should not greatly reduce sugar and vinegar.

We put the water to heat up, pour salt and sugar into it, let it boil. Stir until completely dissolved, let it boil for 3 minutes and pour in the vinegar. Stir quickly, cover with a lid so that the vinegar does not evaporate, and remove from heat. Combine the swollen gelatin with brine and stir well until completely dissolved. The fill for filling the cans is ready.

Pour boiling water over the ladle and pour more hot fill on cans of tomatoes - to the very neck. We cover the blanks with lids and put for conventional sterilization.

Large high saucepan, towel on the bottom. Pouring well warm water... This is important because our blanks are already hot. Having installed the cans, we make sure that the water reaches the hangers. If not enough, add hot water from the kettle. Let it boil and hold liter cans on a low boil for 15 minutes.

After a quarter of an hour, we take out the blanks without removing the lid, and roll them up tightly. Turn it over, wrap it up, wait for it to cool. Store in a dark place, cool or at room temperature. After sterilization awesome tomatoes in jelly stand without problems until the end of winter.

Vegetables reach readiness in a month and a half.

Surprise for creativity: marinades with mustard and cinnamon

How to cook tomatoes in jelly with mustard? Just like the classics. The only difference is in the ingredients.

To the composition of basic recipe above 1 liter of water, we need to add 1 teaspoon of mustard. Add 2 pinches to each jar mustard seeds, 1-2 black peppercorns and 3-4 red strips bell pepper... We put new products on the bottom. Pour the mustard at the very end of the marinade preparation - at the same time with the vinegar.

Second alternative cinnamon marinade interesting due to its spicy sweetness. Add 1 teaspoon of cinnamon to 1 liter of water (without a slide). In each jar we additionally put 4-5 thin slices of carrots and 1-2 pcs. carnations.

We will be glad if original tomatoes in jelly for the winter will seem awesome to you. Be sure to come back to tell about the experience, share the recipe with your friends, and next time decide to try spicy pickles... There is no aggressive challenge in them. taste buds, just a little more piquancy and double aroma.

Enjoy your trouble! And do not forget to look for updates of the "Easy Recipes" - "Homemade" section. Many beautiful conservation waiting for incarnation!

Thank you for the article (2)

We ate with pleasure, cooked by me in the summer, light jelly with mini cherry tomatoes... This blank was made for trial, so we opened the jars only on holidays. And this is such a delight, I tell you, my reader!

I prepared more jelly for the coming winter. Make it and you to enjoy excellent taste tomatoes in tender jelly on frosty days, delighting yourself, your loved ones and friends.

When I first decided to do cherry in jelly , I thought that fiddling with this blank would be above the roof. But that was my, far away, erroneous opinion. The main thing is to act and put all ideas into practice, which I always do (I must say that for me this principle is not limited only to cooking).

Preparing jelly very fast, without unnecessary troubles! You can make it and with regular tomatoes , just before you put them in the jar, cut them into four parts.

Cherry in jelly recipe

Ingredients:

• Tomatoes - 2kg
• Water - 1 liter
• Onions - turnips - 3 pcs. medium size
• Garlic - according to your taste
• Granulated sugar - 5 tsp
• Salt - 3 teaspoons
• Gelatin - 35g
• Allspice and black pepper (peas)
• Dill whisk
• Currant and cherry leaves (without them). But then there will be no wonderful rich aroma

Preparation:

1. We sterilize jars in a water bath
2. At the bottom we put leaves, dill, onions, cut into rings or half rings, cloves of garlic
3. We lay the cherry, pre-piercing the place of the stalk with an ordinary toothpick so that the tomatoes do not crack during heat treatment, although a small percentage of the tomato will still crack. But this will not affect the quality and taste in any way.
4. Soak gelatin according to the instructions on the sachet
5. Add salt, sugar, peppercorns to the water for the marinade
6. Bring to a boil
7. Cool to a warm state
8. Add soaked gelatin to the marinade and heat until it dissolves, without bringing the liquid to a boil
9. Fill the cherry in jars with marinade
10. We cover with sterile lids. Don't roll up at this stage!
11. We sterilize 0.5 liter cans for 10 minutes, liter cans - 20 minutes.

Cherry in jelly ready!

Roll up, cool and store in a cold place.

Bon Appetit!

You can read about the rules for harvesting vegetables and fruits.

Good luck in your cooking! I look forward to your comments.

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