Sliced ​​tomatoes with gelatin. Tomatoes in jelly for the winter, awesome! Recipe for tomatoes in jelly for the winter with onions

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

Join the discussion

Delicious tomatoes in gelatin for the winter, recipe with photos

Why add gelatin when canning tomatoes for the winter? Find a detailed answer to this question in the recipe with the photo below. But the short answer is that gelatin helps preserve the shape of tomatoes. Therefore, delicious tomatoes in gelatin for the winter, a recipe with photos of which awaits you below, do not burst, remain elastic and juicy.

Ingredients for a recipe for 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 preparing 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 prepare a more savory appetizer, then spicy tomatoes in gelatin with onions, the step-by-step recipe for which you will find below, is the best option. In addition to a large amount of onions, the recipe also contains garlic and pepper.

Necessary ingredients for spicy tomatoes with onions in gelatin

• cherry - 500 gr.
• onion - 2 pcs.
• garlic - 5 cloves
• hot peppercorns - 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 and cucumbers in gelatin is no different from previous options. But in the end, tomatoes in gelatin with cucumbers, the recipe for which you will find below, turn out to be an ideal 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 hot marinade with gelatin over the tomatoes three times. And be sure to use already 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

Marinated 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 the delicious gelatin marinade with a variety of spices.

There is nothing more pleasant than opening a delicious jar of tomatoes on a cold winter evening. But for this you need to prepare them in the summer. Every year, hardworking housewives look for interesting recipes for preparing preserves in order to try something unusual, as well as surprise their households and guests with new tastes. Today, the most popular tomatoes are those with the addition of gelatin, which helps preserve their best qualities and great taste. Let's look at popular recipes.

How to choose fruits?

In order for canned tomatoes to bring gastronomic pleasure in winter, you need to choose them correctly; the recipe is also important. What to pay attention to when choosing tomatoes for canning:

• Vegetables must be mature, without green spots. Red and yellow varieties are used for twisting, but there are also recipes designed for unripe fruits, that is, green ones.
• Tomatoes for harvesting for the winter are chosen to be medium in size. Because these are the ones that are more convenient to prepare: they fit easily into the jar and evenly absorb the marinade, which helps to get an excellent taste.
• Vegetables should not be wrinkled, have black spots, white spots or other damage. Choose elastic ones.
• To preserve tomatoes for the winter, it is better to take homemade ones that have the correct shape. Before cooking, remove the tops and greens.
• Only very high-quality tomatoes are suitable for harvesting for the winter. Therefore, you should carefully cull the fruits, otherwise one can ruin everything.

In addition to choosing tomatoes, it is important to select and carry out proper preparation of containers. One-liter and two-liter jars are best suited for storing preserved vegetables from these vegetables. Because they are convenient, economical, and the vast majority of recipes are designed for just that amount. Before using glass containers, you must wash them thoroughly using baking soda and soap and sterilize them.

Recipes for tomatoes with gelatin for the winter

Below are recipes that do not require sterilization. They are quite simple, so every housewife can do them.

Tomatoes in gelatin for the winter classic recipe

You will need:

The recipe is as follows:

1. To make the gelatin increase in size, it is filled with water.
2. For preservation, we prepare a container: a 1-liter jar is thoroughly washed and sterilized to kill all microorganisms that can spoil the preservation for the winter.
3. Wash the tomatoes thoroughly and cut them into slices; you should get 2 or 4 parts from one piece.
4. Place the tomatoes tightly in the prepared container.
5. The marinade is prepared as follows: bring water in a saucepan to a boil, add spices with sugar and salt, boil for 4 minutes. Then pour in the swollen gelatin and mix.
6. Pour the hot marinade into a jar of tomatoes, close the lid and place in a warm, dark place. Tomatoes in jelly are ready for the winter. Bon appetit!

Recipe for tomatoes in jelly for the winter with onions

Will be needed products per liter jar:

• The tomatoes are ripe.
• Large onion.
• Gelatin - 10 grams.
• You will need a liter of water.
• Sugar should be taken 50 grams.
• Salt - 60 grams.
• Bay leaf.
• Allspice - 3 peas.
• Hot pepper - pea.

How to cook:

Awesome tomatoes are ready for the winter!

Recipe for tomatoes in jelly for the winter with parsley

Pickled vegetables for the winter are obtained with an original taste if you use parsley. For these purposes, homemade tomatoes are chosen to retain maximum benefits. There are many recipes that include additional ingredients, for example, citric acid, mustard, tomato juice, and vegetable oil. But we will consider the simplest one, since the result is a plus.

You will need:

• Tomatoes - kilogram.
• Two bunches of parsley.
• A bunch of dill.
• A few cloves of garlic.
• One onion.
• Five peppercorns.
• Take a tablespoon of instant gelatin.
• You will need a liter of water.
• Salt needs 1.5 tablespoons.
• Take 3 tablespoons of sugar.
• Vinegar essence - a teaspoon.

How to cook:

1. Prepare the container: wash and sterilize the jars.
2. Cut clean tomatoes into 4 parts.
3. Place dill and parsley on the bottom of the container, tomatoes on top halfway, add gelatin, then tomatoes and onions again.
4. Brine: add salt and sugar to boiling water and simmer for several minutes.
5. Turn off the heat and add vinegar.
6. Vegetables are poured with marinade, rolled under lids and turned over to gradually cool in a blanket.

Recipe for canning cherry tomatoes for the winter

This variety of tomatoes has a unique taste due to the addition of various herbs and spices. For pickling according to this recipe no need for vinegar Therefore, canned fruits can be consumed by children and the elderly, as well as people with gastrointestinal problems. You will need:

Preparing for the winter should be done like this:

1. The jars are washed and sterilized.
2. Gelatin is soaked.
3. Cut the onion into rings, pierce the tomatoes with a thin stick.
4. We put spices, herbs, tomatoes and onions in the container so that there is practically no space left.
5. We prepare the marinade as follows: put sugar and salt in boiling water, add swollen gelatin and stir over heat until completely dissolved.
6. Fill the container up to the neck and roll up the lid. Place in a dark and warm place to cool gradually.

The most delicious cherry tomatoes with gelatin are ready!

Assorted salad recipe

Those who love assorted vegetable salads will certainly appreciate the recipe, which will give excellent taste tomatoes and cucumbers with gelatin, which does not need to be soaked. Preserving it is not difficult to prepare, and the result will surprise you. You will need:

How to prepare assorted salad:

1. Wash vegetables in cold water. We form circles, the thickness of which is 3 cm. Cut the sweet pepper into slices.
2. Place spices and herbs in a sterilized jar; add cucumbers, tomatoes, peppers and onions in layers up to the middle of the container.
3. Add gelatin as the next ingredient, then fill the jar to the end with the remaining vegetables.
4. We prepare the marinade as follows: dissolve salt and sugar in water, boil for 3 minutes, add vinegar.
5. Fill the jar with the salad to the very brim with marinade, roll up the lid and leave, wrapped, to gradually cool with the lid down. The original assorted salad is ready for the winter.

Recipe for pickling green tomatoes with onions and carrots

Simply preserving green tomatoes in jelly will surprise you with their unusual taste. This treat will surely please even those guests who have an exquisite taste. The preparation is perfect for side dishes, spicy dishes, and is also good as an independent dish. You will need the following ingredients (for 3 liters):

• Green tomatoes - 1.5 kg.
• Onions and carrots are taken 300 grams each.
• Take 5 grams of gelatin.
• For preservation you need 1.5 liters of water, for soaking gelatin - 100 ml.
• You will need 2 tablespoons of salt. spoons.
• You need 3 tables of sugar. spoons.
• Take two tablespoons of 9% vinegar.
• Spices you will need: bay leaf and peppercorns.

How to cook:

The exquisite taste of winter preservation will surprise not only guests. Bon appetit!

Many housewives love tasty and healthy tomatoes, and the desire to treat their households and guests to them is very great. Therefore they invent new recipes to create something original. Canned tomatoes with the addition of gelatin turn out extraordinary, so it’s hard to resist making them again next winter.

When we choose, it tells us that we need to take only medium-sized tomatoes, which easily fit into the jar whole, at the same time we want to present you with this recipe: tomatoes in gelatin can be prepared in slices. For this preparation option, large fruits are suitable, which in their entirety cannot fit into the jar, but if they are prepared using the traditional method, the pulp will simply fall apart.

Thus, if you have large or cracked tomatoes, you can preserve them in jelly, and they will perfectly retain their shape and dense texture. In general, you can take any recipe for making pickled tomatoes, but you must also add gelatin to the marinade. By cutting tomatoes into wedges 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; this 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 leaves, cloves , dill seeds).

Tomatoes in gelatin for the winter

We would venture to suggest that few people have tried it, although they can tell you about all the intricacies of preparation, but housewives still prefer more traditional preparation methods.

Have you noticed that in order to cook tomatoes in gelatin for the winter, in addition to tomatoes, additional ingredients will be required that will make the taste of the preparation more rich. First, we need sweet bell peppers; it is advisable to choose a red, fleshy, large vegetable. It must be washed, the stalk and seeds removed. Secondly, you need to take a head of garlic; winter preparations cannot be done without it; the garlic must be peeled. If you wish, you can add onions and even carrots, but this depends on individual taste preferences.

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

The onion must be peeled and cut into rings, the bell pepper into half rings, and the garlic into slices. Cut large tomatoes into quarters, smaller fruits into halves.

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

Next, we will place the prepared vegetables in a steamed jar; this can be done in layers or mixed. Now you can start working on the marinade; it, as always, is the highlight of home canning and every housewife has her own secret for preparing it.

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

Boil the marinade for 5 minutes. You need to fill the jar right up to the neck. Then it can be rolled up with a lid and sent to the cellar for winter storage. And during the tomato season, be sure to prepare it, already available on our website.

Recipe: tomatoes in gelatin

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

Now let's start cooking, first you need to cook the broth from the legs, you also need to put peeled carrots, parsley roots, onions, peppers and bay leaves into the salted broth. You can also use a trick that experienced chefs like: you can bake 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 powder to it, but before this, the gelatin must be poured with hot water and left to swell.

Next, place a third of a can of green peas in a flat salad bowl and place the eggs cut into slices on top. You need to cut out stars from the finished carrots and place them on top. Now carefully pour the required amount of broth into the salad bowl and leave in the refrigerator until it hardens.

You can start eating tomatoes, which you seem to have already forgotten about. Remove the core from the fruit and stuff it. For the filling we use leg meat, which must be separated from the bone, finely chopped, add diced cucumbers, green peas, one egg, and also salt and pepper to taste. Season with mayonnaise and mix thoroughly. Fill each tomato with topping. Now put the vegetables on the frozen jelly in a salad bowl, pour broth on top and put them back in the refrigerator. And, when serving, garnish 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 after a few days if you have chosen a pickling recipe, but you can also prepare vegetable jelly, thereby surprising all your friends with such an 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, one part of the powder - six parts of cold boiled water. Cut tomatoes and cucumbers into cubes, add salt and pepper. Mix tomatoes with herbs. Combine the broth with vinegar, add the gelatin mixture and heat over low heat, or in a water bath, until the grains are completely dissolved. A third of the gelled broth should be combined with tomatoes, the remaining broth - with cucumbers. Pour half of the cucumber jelly into deep molds and place in the refrigerator until it thickens. Then pour in tomato jelly and cool. Then the remaining jelly with cucumbers. When the jelly thickens, before serving, lower the molds into hot water for a few seconds and place the vegetable jelly beautifully 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 prepare a very tasty, and most importantly unusual, aspic. First, cut medium-sized tomatoes in half. Pour 400 ml of boiling water over a bag of gelatin and heat in a water bath until all the grains dissolve. But the mixture must not be allowed to boil. Then you need to dilute with boiling water to a volume of 2.5 cups, add tomato paste, and if you don’t have it on hand, then add pureed boiled tomatoes. Pour this mixture over the tomato pieces, let cool and then put in the refrigerator. When serving, sprinkle with Provencal sauce or any other sauce of your choice.

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. To fill, 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.

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

Some people like to preserve vegetable salads in gelatin; 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 to cook the syrup, adding sugar and salt, and also vinegar. Add the soaked gelatin to the hot syrup, but do not bring to a boil. Cut the onion into rings and pour boiling water over it for half an hour. Tomatoes and peppers should be cut into slices, then drain the liquid from the onions, 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 quantity you will get five half-liter jars.

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

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

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

This recipe is on the sweet side and is more likely to complement potatoes and meat than alcoholic beverages. The preparation is more popular with children and women. If desired, for greater piquancy, place 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 preparing marinade per 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. Warm up the water a little, it should be a little warmer than room temperature.
2. We dilute gelatin in warm water. Mix and leave for 30-40 minutes. This time and temperature are usually indicated in the instructions. Make sure your gelatin needs to be soaked before cooking. And there is no need to cook at all.
   
3. For harvesting, select tomatoes that are small, dense and fully ripe. We wash the tomatoes and cut them in half, removing the tail and center with a sharp knife (stem). Cut into halves.
   
4. Peel and rinse a small 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 boiling water over them from a kettle and dry them completely.
7. Place parsley or celery, onion rings and slices of garlic, and spices in jars. We put all the seasonings, we won’t put anything else on top.
   
8. Fill the jar with chopped tomatoes, cut sides down. We do not crush the tomatoes; you can only shake the jar slightly. Fill it up to the shoulders or a little higher.
   
9. Preparing the marinade. Boil water and dissolve sugar and salt.
   
10. Turn off the gas, pour in water with gelatin and vinegar, mix well. Gelatin should completely dissolve. If there are any undissolved lumps left, strain the marinade through a fine sieve.
11. Pour in the marinade, cover slightly with the lids, but do not roll them up yet.
    
12. Pour hot water into a large saucepan and place the jars. The water should be up to your shoulders. As soon as the water boils, sterilize for 15 minutes.
    
13. Remove the jars and roll up the lids. In order for the workpiece to be completely prepared, 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 will solidify.
    

For storage, turn the jars over and move them to the cellar.

Tomatoes with onions in gelatin for the winter: recipe

For today's recipe we will need tomatoes, and we will cover them not in a 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 – 700g;
• sugar – 2 tbsp;
• vinegar - 1.5 tbsp;
• black peppercorns – 3-4 pcs.;
• bay leaf – 2 pcs.;
• gelatin – 1 tbsp;
• salt – 1 tbsp.

How to close such tomatoes:

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

Dedicated to all lovers of pickled tomatoes in 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 complemented by adding more vinegar or salt. If you want the preserved product to have a bright taste, then you should not reduce the amount of ingredients.

Ingredients (based on a half-liter jar):

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

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

Tomatoes in jelly slices are awesome for the winter

If you pay attention to the winter menu, it always contains snacks in the form of cucumbers or tomatoes; they make our lunches varied and, by and large, even more delicious. 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 loved in any home and every family cannot resist canned vegetables, especially if they are pickled according to a special recipe. This is exactly the recipe I offer 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. To prepare, we need a set of simple, affordable spices: peppercorns, cloves, dry mustard and garlic. All of them will ultimately add an incredible taste to the tomatoes, and they will turn out to be truly piquant. And sweet pepper will fill everything with its aroma.

Product 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 tbsp. Sahara;
• 1 tbsp. salt;
• 1 tbsp. 9% vinegar;
• 1 liter of water for marinade + 100 ml. for gelatin.

Prepare tomatoes in slices according to this recipe:

Tomatoes in jelly filling are an unusual savory appetizer that will perfectly complement a festive feast. Whether sliced ​​or cooked whole, it will win the hearts of your guests, and everyone you know will ask you for recipes.

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

An unusual marinade with gelatin makes this snack original, beautiful and incredibly tasty. In addition, the cooking process is not extremely complicated. In order to roll up a jar or two of these tomatoes, you need to take fleshy and dense fruits so that they properly retain their shape. The appetizer is not only amazingly tasty, but also very appetizing and attractive to look at.

Ingredients:

• tomatoes – 800 g;
• onions – 2 pcs.;
• water – 2000 ml;
• sugar – 100 g;
• table salt – 60 g;
• gelatin (quick action) – 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 the gelatin out of 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 wooden toothpick. Thanks to this, they will not burst from boiling water.

Remove the skin from the onion 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, peppercorns, cloves and dried bay leaf. 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.

Place tomatoes mixed with onions tightly into clean, sterilized jars.

Now we pour the boiling marinade three times until it cools completely.

The third time we roll up the lids.

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