Tomatoes marinated in gelatin. Tomatoes in gelatin: the best recipes

When we choose, it tells us that we need to take only medium tomatoes, which calmly enter the jar as a whole, at the same time we want to present you with such recipe: tomatoes in gelatin can be prepared in slices. For this cooking option, large fruits are suitable, which in general cannot go into a jar, but if they are harvested using the traditional method, then the pulp will simply burst apart.

Thus, if you have large or cracked tomatoes, they can be preserved in jelly, while they will perfectly retain their shape and dense texture. In general, you can take any recipe for pickled tomatoes, but only gelatin must also be added to the marinade. By cutting tomatoes into slices and filling them with gelatin, you can preserve more vegetables. They can be combined in a jar with other vegetables: cucumbers, bell peppers, onions, carrots, such a salad can be preserved in gelatin.

For two three-liter jars you need to take about two kilos of tomatoes, large and fleshy, four sweet peppers, a head of garlic, four onions, six tablespoons of gelatin, three tablespoons of salt, one tablespoon of sugar, spices to taste (peppercorns, bay leaf, cloves, dill seeds) .

Tomatoes in gelatin for the winter

We dare to assume that few people have tried, although they can tell about all the intricacies of cooking, but still the housewives prefer more traditional harvesting methods.

Have you noticed that in order to cook tomatoes in gelatin for the winter, in addition to tomatoes, you will also need additional ingredients, which will make the taste of the workpiece more saturated. First, we need sweet bell pepper, it is advisable to choose a red vegetable, fleshy, large. It must be washed, remove the stalk and seeds. Secondly, you need to take a head of garlic, harvesting for the winter is indispensable without it, the garlic must be peeled. Optionally, you can add onions and even carrots, but it depends on individual taste preferences.

As for the special spices on which the flavor notes of the marinade depend, it is black or allspice peas, bay leaf, dill seeds, cloves, they are always added to taste, you can also add a piece of hot pepper.

The onion must be peeled, cut into rings, bell pepper - into half rings, garlic - into slices. large tomatoes cut into four parts, smaller fruits - in half.

As always, we will put vegetables in sterilized jars, which you can sterilize in several ways, for example, using a microwave or steamer, a kettle of boiling water or an oven. The lids must be boiled for 10 minutes and left in water until twisted. To save time, before preparing vegetables, you need to put the jars on sterilization. We offer you traditional version sterilization, for which devices are used that are present in the kitchen of every housewife, this is an ordinary kettle. It is necessary to pour half the water into it, put on fire and bring to a boil. The kettle should have a handle that can be laid on its side, because three-liter jars must be sterilized on an open lid, but smaller containers can also be placed on a spout from which steam will pour. The jar should be placed with the neck in the kettle and left for 20 minutes of active boiling.

Next, we will put prepared vegetables in a steamed jar, you can do this in layers or mixed. Now you can do the marinade, it is he, as always, that is the highlight home preservation and every housewife has her own secret of its preparation.

Pour two and a half liters of water into a saucepan, boil. At this time, three tablespoons of gelatin must be added to each jar. And already in boiling water you need to add spices, sugar and salt. Salt must be added three tablespoons, the rest of the ingredients are left at your discretion.

Boil the marinade for 5 minutes. It is necessary to fill the jar under the very neck. Then it can be rolled up with a lid and sent to the cellar for winter storage. And in the season of tomatoes, be sure to cook it already on our website.

Recipe: Tomatoes in Gelatin

How about cooking delicious tomatoes in gelatin, stuffed chicken. For this we need eight ripe tomatoes, 2.5 tablespoons chicken broth, two carrots, one parsley root, one onion, 4.5 teaspoons of gelatin powder, three boiled eggs, two legs, canned peas, two fresh cucumber and parsley to taste.

Now we start cooking, first you need to cook the broth from the legs, also put the peeled carrots, parsley roots, onions, pepper and bay leaf into the salted broth. You can also use a technique that experienced cooks like: you can roast a little onion in the oven, then it will give a rich golden color to the broth. The meat must be removed from the broth, then carefully remove the fatty layer of the broth with a spoon, add the powder to it, but before that, the gelatin must be poured hot water and leave it to swell.

Next, put a third of a jar of green peas in a flat salad bowl, spread the eggs sliced ​​\u200b\u200bin circles on top. From the finished carrots, you need to cut the stars and put on top. Now carefully pour the required amount of broth into the salad bowl and leave in the refrigerator until it solidifies.

You can proceed to the tomatoes, which, it seems, you have already forgotten. Remove the core from the fruit, stuff. For the filling, we use leg meat, which must be separated from the bone, finely chopped, add diced cucumbers, green peas, one egg to it, also salt and pepper to taste. Season with mayonnaise and mix thoroughly. Stuff each tomato with toppings. Now put the vegetables on the frozen jelly in a salad bowl, pour the broth on top and put it in the refrigerator again. And, serving to the table, decorate with herbs and mayonnaise.

Delicious tomatoes in gelatin

canned tomatoes in gelatin can be stored in the refrigerator for some time, but it is better to serve them to the table after a few days if you have chosen a pickling recipe, but you can also cook vegetable jelly, thereby surprising all your friends so unusual dish. You will need four tomatoes and two cucumbers, a tablespoon of chopped dill, two tablespoons of 3% vinegar, two glasses of vegetable broth, 20 g of gelatin powder, pepper and salt to taste.

First you need to soak the gelatin, for one part of the powder - six parts of cold boiled water. Tomatoes and cucumbers cut into cubes, salt and pepper. Mix tomatoes with herbs. Combine the broth with vinegar, introduce the gelatin mixture and heat over low heat, you can also in a water bath so that the grains are completely dissolved. A third of the gelled broth must be combined with tomatoes, the remaining broth with cucumbers. Pour half the cucumber jelly into deep molds, refrigerate to thicken. Then pour in the tomato jelly, cool. Then the remaining jelly with cucumbers. When the jelly thickens, before serving, lower the molds for a few seconds into hot water, beautifully put vegetable jelly on a dish.

Tomatoes in gelatin without sterilization

Tomatoes in gelatin without sterilization can be cooked every day, so if you have 15 ripe tomatoes, 9 grams of gelatin, tomato paste, salt, then you can cook a very tasty, and most importantly, unusual aspic. First, cut the tomatoes in half. Pour a bag of gelatin with 400 ml of boiling water, heat in a water bath until all the grains dissolve. But do not allow the mixture to boil. Then you need to dilute with boiling water to a volume of 2.5 cups, add tomato paste, and if it is not at hand, then add mashed boiled tomatoes. Pour this mass over slices of tomatoes, let cool and then put in the refrigerator. Serving on the table, pour Provencal sauce or any other to your taste.

Canned tomatoes in gelatin

A very tasty vegetable snack can be prepared according to the Latvian recipe, for this you need to take one and a half kilos of tomatoes, 300 grams of carrots. For pouring, for each liter of water, add three and a half tablespoons of sugar, two tablespoons of salt, a teaspoon of vinegar, black pepper to taste, 10 g of gelatin and one bay leaf.

AT cold water soak gelatin. Cut the tomatoes into slices, put tightly in a jar. Put water on the fire and add all the ingredients, spices to it, mix until the salt and sugar dissolve. While the filling is boiling, it is necessary to lower the carrots, cut into small pieces, into it so that it boils for four minutes. Pour jars with hot marinade. Then sterilize: take a wide aluminum pan, lay a towel on the bottom and put the jars so that their walls do not touch. It takes five minutes for a half-liter jar, 10 minutes for a liter jar, 20 minutes for a three-liter jar.

Some people like to preserve in gelatin vegetable salads, for this you need to take one and a half kilos of tomatoes, four onions, three bell peppers. The syrup is prepared from 875 ml of water, three tablespoons of sugar, two dessert spoons of salt, four tablespoons of gelatin, 100 ml of vinegar.

Gelatin must be diluted in 500 ml of cold digested water, the rest of the water - 375 ml - is needed in order to boil the syrup by adding sugar and salt, and also vinegar. Add the soaked gelatin to the hot syrup, but do not bring to a boil. Onions should be cut into rings, pour boiling water for half an hour. Tomatoes and peppers should be cut into circles, then drain the liquid from the onion, arrange the vegetables in jars in layers, adding a few peppercorns to each jar, pour syrup on top and sterilize for about 15 minutes. From this amount, you will get five half-liter jars.

Tomatoes are grown by a very large number of people who have suburban areas. Such a vegetable goes well with any meal, it is delicious to eat both cooked and raw. With large harvests, each person thinks about preparations for the winter.

After all, it is very tasty, and most importantly - healthy, to open a jar of tomatoes in winter and enjoy their wonderful taste. Classic way practically everyone knows how to close tomatoes, but there is such a harvesting method when marinade for tomatoes is prepared along with gelatin.

This unusual type of preservation makes tomatoes even tastier and juicier. Absolutely everyone should try these tomatoes!

Therefore, take note of the following recipes for tomatoes in jelly for the winter under a name that speaks for itself - “Awesome”.

Tomatoes in gelatin "Awesome"

To prepare such delicious tomatoes in jelly for the winter it will be necessary:

• 3 liters of filtered water;
• Fresh tomatoes - 800 g;
• 1 onion;
• A few cloves of garlic;
• Several bay leaves;
• Black pepper in the form of peas - 3 pieces;
• 30 g of sugar;
• Gelatin that can dissolve quickly - 40 g;
• Two teaspoons of table salt;
• 100 ml of vinegar;
• If possible, you can add various greens, pepper (Bulgarian or hot).

Tomatoes in jelly for the winter "Awesome" are prepared as follows:

1. First, soak the tomatoes in cold water for 40 minutes;
2. Wash the tomatoes thoroughly, remove the roots and cut into slices, if they are very small, then you can put them whole.
   
3. Then you need to peel the onion and cut it into slices;
   
4. Garlic must be peeled and cut into slices.
   
5. In a jar, which must be carefully sterilized before use, you need to put chopped garlic, onions, pea balls, bay leaves and other possible seasonings and herbs;
6. After that, you need to lay ready-made tomatoes;
   
7. Next, you need to prepare the marinade. The water in which the marinade was soaked is brought to a boil, salt and sugar are added. Next, you need to mix everything well until completely dissolved. Next, with the fire turned off, add vinegar;
   
8. Pour the marinade over the contents of the jars. Then be sure to sterilize for 20 minutes. Then close the jars and put them in a warm place upside down.
   

A fairly simple recipe that does not require much knowledge in cooking. Tomatoes "Awesome" will turn out tasty and juicy, will become great snack on the holiday table.

Tomato jelly for the winter: a simple recipe without sterilization

Sometimes there is no time to cook and close tomatoes, or it’s just too lazy to do it, then you can make such tomatoes for the winter without sterilization. However, the quality and taste will not change in any way, the tomatoes will remain the same tasty and juicy.

To prepare tomatoes with gelatin for the winter that do not require sterilization, you must:

• 2000 ml of water;
• Fresh tomatoes - 800 g;
• 100 g of salt;
• Peppers in the form of peas - 3 pieces;
• Several bay leaves;
• Vinegar - 60 ml;
• 2 onions;
• Greenery;
• 2 tablespoons of gelatin, which is able to dissolve quickly
• Garlic - 3 heads.

Step-by-step instructions for harvesting tomatoes in jelly for the winter using this method:

This recipe is also very simple, tomatoes in jelly "Awesome" can be eaten after 3 weeks of standing jars in a dark and cool place.

Preparations for the winter from green tomatoes

Sometimes it happens that the cold comes, and the tomatoes are not yet ripe. In this case, you can safely pluck them from the garden and make preparations from unripe vegetables for the winter. Green tomatoes can also be wrapped in jelly to make them even tastier and sweeter in winter.

For cooking you need:

• Unripe tomatoes (preferably green)
• 1000 ml of water;
• 4 heads of garlic;
• Bulb;
• Several bay leaves;
• Peppercorns - 5 peas;
• 1.5 tablespoons of gelatin, which is able to dissolve quickly
• 40 ml of acetic acid;
• Half a glass of granulated sugar;
• 100 g of table salt.

Step-by-step instruction:

1. Gelatin must be soaked in water for half an hour;
2. Tomatoes must be thoroughly washed, cleaned of roots. Banks carefully sterilized;
3. Wash the onion and garlic as well. Clean and cut into slices;
4. Put onion rings, chopped garlic, pepper, leaf at the bottom of the jar, then cover everything with a dense layer of tomatoes;
5. Next, you need to start cooking the marinade. To do this, boil water, after which you need to pour sugar and salt. After turn off the fire and add gelatin with vinegar;
6. After pour the prepared marinade into a jar. Sterilize it, close it and put it upside down in a warm place.

Bon appetit!

In the summer, we strive to prepare as many different goodies as possible for the winter. Therefore, in order to somehow diversify your diet, you can make a lot of blanks according to different recipes. Before you is a very interesting option - tomatoes in gelatin for the winter, which can be closed without sterilization. A simple recipe will show you how.

An unusual marinade with gelatin makes this appetizer original, beautiful and insanely delicious. In addition, the cooking process is not anything extremely complicated. In order to roll up a jar or two of such tomatoes, it is necessary to take fleshy and dense fruits so that they keep their shape properly. The appetizer is not only amazingly tasty, but also very appetizing and attractive in appearance.

Ingredients:

• tomatoes - 800 g;
• onion - 2 pcs.;
• water - 2000 ml;
• sugar - 100 g;
• table salt - 60 g;
• gelatin (quick acting) - 4 tsp;
• table vinegar (9%) - 25 ml;
• peppercorns - 3 pcs.;
• dried laurel - 3 leaves;
• cloves - 3 pcs.

How to cook tomatoes in gelatin for the winter

First, pour out the gelatin from the bag and fill it with cool water (to cover the gelatin a little) for 10 minutes, so that it swells.

We wash the tomatoes and make punctures on each of the fruits with a fork or a wooden toothpick. Thanks to this, they will not burst from boiling water.

With onion remove the husk and cut it into half rings. Pour 2000 ml of clean water into a suitable container, add 60 grams of kitchen salt, 100 grams of sugar, peas, cloves and dried bay leaf to it. We put the future brine on the stove and wait until it boils. Next, add 25 ml of 9% vinegar and gelatin, which we previously filled with water. Boil the brine for another three minutes.

In clean, sterilized jars, tightly put the tomatoes mixed with onions.

And now we make a triple filling with boiling marinade until it cools completely.

For the third time, roll up the lids.

Before serving, it is advisable to send a jar of tomatoes to the refrigerator for a couple of hours so that the gelatin grabs.

Gelatin is a tasteless product and does not smell of anything. May be colorless or light yellow. It is obtained from the tissues of animals, fish, which are saturated with collagen. Gelatin was first discovered in 1845. But for 50 years, no one could find any use in it, until the pharmacist Pearl Waite appreciated the unique properties of the substance. It was he who made from it one of the most popular desserts today - jelly.

Useful properties of gelatin

The use of gelatin, rich in collagen, has a beneficial effect on general state organism. It contributes to the strengthening and rapid fusion of bones, restoration of joint tissues. Collagen is useful for the health and beauty of hair and nails. Therefore, gelatin is so popular in both professional and home cosmetics.

The amino acids which are a part of a product lead an organism in a tone. They help strengthen the heart muscle. Gelatin is even recommended for poor blood clotting.

In rare situations, the product may cause allergies. Therefore, you must first make sure that it is not harmful to the body. A thickener is not recommended for those who have a disturbed water-salt balance, have bladder stones.

Awesome tomatoes in jelly for the winter: variations on a theme

Not always the hostess can boast of a quality harvest. Vegetables grow too large, overripe, crack or are damaged by insects, diseases. And then the recipe for tomatoes in gelatin for the winter comes to the rescue. This is effective option use products that have not been selected for traditional blanks.

in Latvian

Peculiarities . A distinctive feature of the dish is that its preparation is similar classic recipe. The amount of ingredients is calculated per liter jar. Two containers of 500 ml are also suitable. The result is a bright preparation with a spicy taste and rich aroma.

Ingredients:

• 700 g tomato;
• one bulb;
• two cloves of garlic;
• one leaf of laurel;
• five peas of black pepper;
• dill;
• 600 ml of water;
• 25-30 g of gelatin;
• 25-30 g of sugar;
• 10-15 g of salt;
• 10-15 ml of vinegar.

Cooking

1. Pour gelatin with 200 ml of boiled cooled water. Leave for 30-40 minutes until it swells.
2. Chop the tomatoes in centimeter circles.
3. We chop the onion into rings, the garlic into thin plates.
4. Boil 400 ml of water, add sugar and salt, stirring until the crystals dissolve.
5. Add swollen thickener. The mixture should be homogeneous, without lumps. At the end add vinegar.
6. We start laying with spices. Then we fill the treated container with layers of chopped vegetables.
7. We do the filling. Cover with a sterile lid. We sterilize the container for 15 minutes.
8. We tightly close the jars, put them on the throat, warm them.

You can cut not only rings, but also slices. In this case, the laying out in layers is done with cuts down. Before use, it is advisable to put the jar with the workpiece in Latvian in the refrigerator. Thus, the jelly will set well and look beautiful when served.

With greenery

Peculiarities . Tomatoes in jelly for the winter are incredibly fragrant. Thanks to the greens, they will acquire a taste fresh vegetables and will delight you with summer notes in the cold season.

Ingredients :

• 1 kg of tomatoes;
• two bunches of parsley;
• one bunch of dill;
• one onion;
• three garlic cloves;
• five peas of black pepper;
• 25-30 g of gelatin;
• 1 liter of water;
• 30-40 g of salt;
• 75-90 g of sugar;
• 30-40 ml of vinegar (9%).

Cooking

1. We put greens at the bottom of sterile jars, and then quarters of tomatoes. We fill the containers to the middle. We fall asleep thickener.
2. We fill the rest of the cans. The top layer is onion slices or rings. Between the tomatoes we insert garlic, chopped into thin plates, peppercorns.
3. We prepare a solution of sugar and salt, boil. Remove from stove and add vinegar.
4. Pour brine over vegetables. Set to sterilize for 15 minutes.
5. We roll up with sterile lids, turn the containers over and warm them.

The quantity of products is designed for two jars of 700 ml. Each of them has a tablespoon of dry gelatin. It is recommended to choose a product marked "instant". Otherwise, a simple recipe for tomatoes in jelly will turn into a troublesome business. Lumps may form, which will not dissolve even during sterilization.

Cherry tomatoes with spices

Peculiarities . Whole vegetables should be preserved. The main advantage of the preparation is the absence of vinegar, so children and those who have problems with the gastrointestinal tract can use it. Tomatoes in gelatin without sterilization go well with meat dishes, especially those cooked in a lot of spices and seasonings.

Ingredients :

• cherry tomatoes (as much as will go into jars);
• one bulb;
• seven to eight peas of allspice;
• three to five black peppercorns;
• carnation;
• four to five laurel leaves;
• dill, basil, parsley;
• 3 liters of water;
• 100 g of gelatin;
• 100-120 g of salt;
• 25-30 g of sugar.

Cooking

1. We start laying with spices, herbs. Next come the whole cherry tomatoes, onion rings. There should be very little space left, so the vegetables are “rammed” tighter.
2. Pour the thickener with water and leave until completely swollen.
3. Prepare the brine: boil water with salt, sugar. Mix with jelly until all components are dissolved.
4. We fill the steamed containers with filling to the brim.
5. We tightly close the container, insulate.
6. When cool, take out to a cool, dry place,

Before filling the jars, the tomatoes need to be pierced with a toothpick in several places. For what? The recipe is without pre-soaking, so the vegetables can be quite tough. There is also a risk that the peel will burst when they are poured with hot brine.

Zelenushki with carrots and onions

Peculiarities . A great option when unripe vegetables remain after the harvest. It is better to make tomatoes in jelly with carrots and onions. They will give a sweet taste. The preparation can be served with spicy meat. Tomatoes in gelatin with onions for the winter are also suitable as an independent dish, for various side dishes.

Ingredients:

• 1.5 kg of green tomatoes;
• 300 g of onions;
• 300 g carrots;
• 5 g gelatin;
• 1.6 liters of water;
• 40-50 g of salt;
• 60-70 g of sugar;
• 30-40 ml of vinegar (9%);
• spices.

Cooking

1. Soak gelatin in cold water, previously boiled. Leave until it swells.
2. Cut the tomatoes into slices. If they are small, then halves.
3. We chop the onion whole or halves of the rings, coarsely chop the carrots on a grater.
4. For the marinade: mix water with sugar and salt, and after boiling, pour in the vinegar. Then add gelatin, mixing thoroughly.
5. At the bottom of the jars lay out spices, carrots, onions. Then fill the containers with green tomatoes.
6. Pour brine over vegetables.
7. We roll up the lids, turn the containers over, warm them.

Banks require processing. They wash in soda or soapy water are rinsed thoroughly. You can sterilize with steam over a saucepan, in the microwave or in the oven. Covers also need processing. Boil them for two or three minutes.

Assorted cucumbers

Peculiarities . Vegetables are crispy. Marinated tomatoes in gelatin with cucumbers acquire a mild sweet and sour taste. The blank will please with a kaleidoscope of bright colors.

Ingredients :

• 1 kg of tomatoes;
• 500 g cucumbers;
• 250 bell peppers;
• two bulbs;
• black peppercorns, cloves, bay leaf;
• 2 liters of water;
• 200 ml of vinegar;
• 120 g of salt;
• three tablespoons of gelatin (instant).

Cooking

1. Grind vegetables in medium circles, bell pepper - in small strips.
2. We put spices in sterile jars at the bottom, and then layers of cucumbers, tomatoes, peppers, onions. We fill in half.
3. Pour dry gelatin. We fill the banks to the brim.
4. We prepare the brine step by step: pour salt and sugar into boiling water. Remove from heat and add vinegar.
5. Pour the mixture with the marinade so that it completely covers the vegetables.
6. We roll up the lids, turn over, insulate the containers.

Based on the reviews, the number of products is better to choose according to taste preferences. Someone likes tomatoes more, and someone likes cucumbers or peppers. Sprigs of dill or parsley will add freshness to the platter.

Tomatoes in gelatin, the recipe for the winter of which you can vary on your own, are great for a festive feast. Even sliced ​​vegetables remain elastic. When buying a thickener, we prefer products presented in the form of crystals or plates. The high quality of gelatin is indicated by a golden or light yellow color. It should not contain such chemical components as odor enhancers, dyes.

Tomatoes in gelatin constantly divide the invited guests into two camps - some are absolutely indifferent to them, for the sake of others I reopen another jar. Tomatoes prepared in this way are very unusual for us both in appearance and taste. The gelatin makes them look fresher. They bear little resemblance to marinated, maybe a little bit like salted or sour.

This blank is great as a snack, lovers will sweep it off the table first. Very dense, unlike other types of canned tomatoes, which allows them to stand out from other canned tomatoes.

Tomatoes in gelatin for the winter in liter jars: a recipe with a photo step by step

This is a sweetish recipe and would rather serve as an accompaniment to potatoes and meat than alcoholic beverages. Harvesting is more like children and women. Optionally, for more piquancy, lay either chili pepper rings or dill inflorescences on the bottom.

Ingredients (liter jar):

• tomatoes - 650 gr.;
• onion - 1 small head;
• bay leaf - 1 small;
• black pepper and allspice peas - 5-6 pcs.;
• parsley or leaf celery - 2 small sprigs;
• garlic - 2-4 cloves.

Ingredients for the preparation of the marinade based on 1 liter. water:

• vinegar 6% - 1 tbsp;
• sugar 3 tbsp without tubercle;
• instant gelatin - 1 tbsp. (15 gr.).

How to cook tomatoes for the winter in gelatin

1. We warm the water a little, it should be a little warmer than room temperature.
2. Dissolve gelatin in warm water. Mix and leave for 30-40 minutes. Such time and temperature are usually indicated in the instructions. Make sure your gelatin needs to be soaked before cooking. And you don't have to cook at all.
   
3. Tomatoes for harvesting are selected small, dense and fully ripe. We wash the tomatoes and cut them in half, removing the tail and middle with a sharp knife (stalk). Cut into halves.
   
4. Peel and wash a small head of onion. Cut into wide rings of 0.5 mm. thick.
   
5. Cut the garlic into slices. Very small cloves can simply be cut in half lengthwise.
   
6. We prepare the jars - we wash them without detergent, but only with soda, pour over boiling water from the kettle and dry completely.
7. We put parsley or celery, onion rings and slices of garlic, spices in jars. We put all the seasonings, we will not put anything else on top.
   
8. Fill jar with chopped tomatoes cut side down. We do not crush tomatoes, you can only shake the jar slightly. We fill it up to the shoulders or a little higher.
   
9. Marinade preparation. Boil water and dissolve sugar and salt.
   
10. Turn off the gas, pour in water with gelatin and vinegar, mix well. The gelatin should completely dissolve. If undissolved lumps remain, strain the marinade through a fine sieve.
11. Pour in the marinade, slightly cover with lids, but do not roll them up yet.
    
12. Pour hot water into a large saucepan and set the jars. Water should be shoulder-deep. As soon as the water boils, we sterilize for 15 minutes.
    
13. We take out the jars and roll up the lids. In order for the workpiece to be completely ready - turn the jars upside down and cover with a blanket. Don't worry, the marinade will be liquid right away, but as it cools it solidifies.
    

For storage, turn over and rearrange the jars in the cellar.

Tomatoes with onions in gelatin for the winter: a recipe

For today's recipe, we need tomatoes, and we will not close them in simple marinade, but in jelly. The recipe is interesting, tasty and not quite simple. Those who have ever rolled tomatoes will easily repeat it.

What we need:

• tomatoes - 1.5 kg;
• onions - 2 pcs.;
• dill - inflorescences, umbrellas;
• water - 700gr;
• sugar - 2 tablespoons;
• vinegar - 1.5 tablespoons;
• black peppercorns - 3-4 pcs.;
• bay leaf - 2 pcs.;
• gelatin - 1 tablespoon;
• salt - 1 tbsp.

How to close these tomatoes:

Tomatoes in gelatin without sterilization: a simple recipe for the winter

Dedicated to all lovers of pickled tomatoes in a jelly-like filling. This recipe is so simple that it does not even require sterilization and is perfectly stored all winter in the cellar. The taste of the marinade can be supplemented by adding more vinegar or salt. If you want the preservation to have a bright taste, then you should not reduce the number of ingredients.

Ingredients (based on a half-liter jar):

• 500 gr. tomatoes;
• several branches of fennel constellations;
• onion - 1 pc.;
• purified water - 500 ml;
• sand sugar half a tablespoon;
• vinegar - half a tablespoon;
• bay leaf - 1 pc.;
• garlic - 1 pc. ;
• gelatin - 12 gr.;
• salt - 7 gr.

How to make tomatoes in gelatin for the winter according to this recipe

Tomatoes in jelly slices for the winter awesome

If you pay attention to the winter menu, then it always contains snacks in the form of cucumbers or tomatoes, they make our dinners varied, by and large even tastier. These vegetables are the most popular for seaming, so every housewife keeps several proven recipes in stock to make preparations for the winter. Canned tomatoes are a favorite in any home and every family can't resist canned vegetables, especially if they are pickled according to a special recipe. This is the recipe that I present to you today. Sliced ​​tomatoes in jelly with the addition of dry mustard are more like a salad and will be the highlight of your holiday and family feast. For cooking, we need a set of simple, affordable spices: peppercorns, cloves, dry mustard and garlic. All of them will give in the end incredible taste tomatoes, and they will turn out really spicy. BUT Bell pepper fill everything with its fragrance.

Grocery list:

• 700gr. ripe tomatoes;
• 1 small sweet pepper;
• 1 clove of garlic;
• 1-2 pcs. dried cloves;
• 1 tsp dry mustard;
• 2-3pcs peppercorns;
• 1 tbsp gelatin;
• 2 tablespoons Sahara;
• 1st.l salt;
• 1 tbsp 9% vinegar;
• 1 liter of water for marinade + 100 ml. for gelatin.

Cooking tomatoes slices according to this recipe:

Tomatoes in jelly filling - unusual savory snack which will perfectly complement the festive feast. Both sliced ​​and cooked whole, it will win the hearts of your guests, and all your friends will ask you for recipes.