Tomatoes in jelly for the winter is an original recipe that will not be difficult to implement even for an inexperienced housewife. The tomato dish turns out juicy, with an unusual taste. It will serve as an excellent side dish, and most importantly, it retains all its beneficial properties.
Incredible taste
For the winter, awesome tomatoes in jelly can be prepared quickly and easily. A simple recipe with a detailed description of each stage will help you avoid mistakes and get a tasty result (the ingredients are calculated for a three-liter jar):
- Tomatoes of any size are thoroughly washed to remove dirt and the roots are cut off.Then they need to be filled with cold water and left for 35 minutes. If the tomatoes are large, then cut them into small slices. Small fruits are suitable for whole rolling. Once the required time has passed, the water is poured into another container.
- One onion is cut into half rings.
- A couple of cloves of garlic are peeled and finely chopped using a knife or grater.
- In a sterilized glass jar, place sprigs of dill, a couple of bay leaves, chopped garlic and onion, and 3-4 allspice peas at the bottom. You can additionally add bell or hot peppers for added spice.
- Then they begin to lay the tomatoes. Do not put too much pressure on them when laying them to prevent cracking.
- An important step is preparing the marinade. The water in which the tomatoes were soaked is put on fire. After the liquid boils, add 35 g of sugar and 10 g of salt. The fire is turned off after the grains have dissolved. Allow the marinade to cool slightly. Then pour in 90 ml vinegar and 35 g gelatin.
- Pour the resulting marinade over the chopped vegetables in a jar and be sure to sterilize for 25 minutes.
- Roll up with an iron lid, turn over and wrap with a warm blanket until it cools completely.
Marinated tomatoes are very tasty. If you carry out all the steps step by step, then there will be no problems in the process, and everyone will like the dish.
Tomato jelly without extra effort
You can prepare tomatoes with gelatin for the winter without sterilization. The recipe is even easier to follow and will take less time. Tomatoes with onions and garlic will be remembered for their taste for a long time:
- Cooking tomatoes in jelly begins by washing, removing the roots and cutting into slices if the variety is large.
- Peel two medium onions and cut into small slices.
- The garlic cloves are also peeled and finely chopped.
- Prepared spices and herbs are placed at the bottom of the prepared jar: bay leaf, dill branches, garlic and onion.
- The tomatoes themselves are laid out in dense rows.
- To prepare a delicious marinade, you need to put two liters of water on the fire. As soon as the water boils, add 90 g of salt and sugar. As soon as they dissolve, add 60 g of instant gelatin and vinegar. Gelatin can be pre-soaked.
- The resulting marinade is poured into a jar, and as soon as the liquid has cooled, poured into a container. The marinade is boiled and poured back into the jar. It is recommended to repeat these steps again. After the third repetition, the jar is closed, turned over and covered with warm clothing.
Tomatoes in gelatin with onions will delight you with their taste; the recipe without sterilization will be simple for absolutely all housewives. Onions add a certain flavor to the fruit. The amount of ingredients in the preparation is calculated for a jar with a capacity of one liter. Detailed instructions will help you cook:
- To prepare tomatoes for the winter, place the tomatoes in boiling water for a couple of minutes and then add cool water to soak.
- About 10 g of gelatin is poured with warm water to swell.
- The soaked tomatoes are cut into rings, and the onion is cut.
- In a jar that is pre-sterilized, sliced tomatoes and onions are laid out in layers.
- For the marinade you will need a liter of water, to which add salt, sugar, allspice, 10 g gelatin. The marinade needs to be boiled for about four minutes, and then poured over the vegetables in the jar.
- The workpiece is ready for rolling.
According to reviews from many experienced housewives, dishes with tomato slices with gelatin are simply finger-licking!
Famous recipe with sunflower oil
Many vegetable growers, growing tomatoes in their beds, make preparations for the winter. Reviews from experienced housewives offer a variety of recipes:
“I’ve made tomatoes in jelly for the winter more than once. All family members love the taste of the juicy dish. For pickling, I choose tomatoes that have thick skin and small size.
How to cook tomatoes is not difficult. First you need to make the marinade. To a liter of boiling water I add 45 g of salt, 60 g of sugar, a couple of cloves, and boil the whole mixture for another three minutes. Turn off the heat and let the marinade cool. After this, pour in 70 ml of vinegar.
Cut larger tomatoes into four slices. After cutting the tomatoes, I place them on the bottom of the glass container. I pour in 35 ml of sunflower oil, add a couple of bay leaves, about 5 allspice peas, and 3 whole cloves of garlic. I fill half the jar with cut tomatoes and add about 45 g of gelatin. I fill the second half of the jar with tomatoes, and put onion half rings on top. I fill the contents with cold marinade.
I move the jar of tomatoes into a container with warm water and put it on the fire. After boiling, I time it for five minutes, then turn off the heat. You need to roll up the cans while they are hot.”
The recipe for tomatoes in gelatin has been tested by many users, so you can prepare it yourself without fear, using the recommended proportions.
Additional green component
Tomatoes in jelly for the winter will acquire an interesting taste if you add parsley.To implement the recipe for tomatoes with gelatin for the winter, select a kilogram of ripe, high-quality tomatoes, sterilize the glass container in which the products are supposed to be stored all winter.
How to prepare tomatoes in jelly without sterilization:
- Tomatoes are cut into small slices.
- Place two bunches of parsley and one bunch of dill at the bottom of the jars.
- Place tomato slices on the greens up to the middle of the jar.
- Add 40 g gelatin and fill the remaining space with tomatoes.
- Place a layer of onions on top.
- The marinade is easy to prepare. Bring a liter of water to a boil, add 45 g of salt, 90 g of sugar and leave to boil for another couple of minutes.
- Vinegar 5 ml is added after the marinade has cooled.
Vegetables and herbs are poured with marinade, turned over and wrapped in a warm blanket. Canned tomatoes are ready for long-term storage!
Vegetable mix
Tomatoes in gelatin for the winter in combination with other vegetables will be remembered for their taste. You can preserve it with cucumbers and bell peppers.
The recipe is easy to follow:
- Prepared vegetables are washed, roots are cut off, and chopped into slices.
- A prepared set of spices (herbs, peppercorns (3 pcs.)) is placed in the jars.
- Then lay tomatoes, cucumbers, onions and bell peppers in layers up to half the jar.
- There should be a jelly layer in the middle of the contents (you need to take 60 g of gelatin).
- The remaining space is further continued by vegetable layers.
- Bring two liters of water to a boil, add 100 g of salt and sugar, boil for a few more minutes and add about 180 ml of vinegar.
- A jar of vegetables is filled with marinade, rolled up, turned over and wrapped in a warm blanket.
Tomato slices in gelatin, rolled together with other vegetables, have a very interesting taste that will not leave anyone indifferent.
