home
➠ Snacks
➠ Snacks
➠ Pickled tomatoes in jelly

Pickled tomatoes in jelly

4546

Kitchen Russian

Calorie content 273.5 kcal

Portions 0.5 l.

Cooking time 60 minutes

Proteins * 34.5 g

Fats * 0.9 gr.

Carbohydrates* 42.2 g

Content

Tomatoes for the winter in gelatin are an unusual and very tasty preparation. The main advantage of such tomatoes is that there is no need to pour out the marinade - you can just eat it with a spoon. Vegetables in jelly today have proven themselves well, so do not be afraid to experiment - diversify the preparations for the winter with pickled tomatoes in jelly.

Ingredients

Fresh tomatoes 600 gr. Onion 0.5 pcs. Edible gelatin 15 gr. Water 500 ml Bay leaf 1 PC. Salt 15 gr. Granulated sugar 50 gr. Allspice 3 pcs. Table vinegar 9% 50 ml.

Cooking process

Soak gelatin in water and let it swell for half an hour. For soaking, take 50 ml of the total amount of water.

We wash the tomatoes thoroughly and cut each fruit into two parts, while cutting out the stalks.

Onions must be peeled and cut into rings.

Pour the remaining volume of water into a saucepan, add granulated sugar and salt, add bay leaf and allspice for flavor. Put the saucepan with the contents on the fire, after boiling, boil the marinade for a couple of minutes. After that, remove the pan from heat, add vinegar and gelatinous mass. Stir the marinade until the gelatin dissolves.

Put tomatoes in prepared jars, alternating them with onions. Then fill the tomatoes with marinade, cover with lids and set to sterilize for 15 minutes at minimum heat.