Conservation

Tomatoes in jelly for the winter

A very interesting option for preparing pickled tomatoes for the winter is tomatoes in jelly. The recipe is perfectly balanced in terms of salt, sugar and vinegar. The tomato slices remain dense, and the onion rings have a pleasant crunch.

Tomatoes “Slyvka” are good for the recipe.

Tomatoes in jelly for the winter – ingredients

  • Tomatoes – 1,3 kg.
  • Onion – 1 piece (large).
  • Sugar – 100 g.
  • Water – 1 l.
  • Salt – 30 g.
  • Gelatin – 30
  • Vinegar (9%) – 2 tbsp.
  • Allspice – 6 peas.
  • Bay leaf – 2 pieces.

Tomatoes in jelly for the winter – recipe

This amount of ingredients is calculated for 2 cans with a capacity of 1 liter.

Soak 100 g of gelatin in 30 ml of cold boiled water.

Wash and dry the tomatoes. Cut each tomato in half, cut out the place where the stem is attached.

Clean the onion, cut into thin circles.

Jars and lids are sterilized.

Put tomatoes in cans, cut side down, alternating with onion rings.

Let’s prepare the marinade. Pour 900 ml of water into the pan, add sugar, salt, allspice and bay leaf. Bring everything to a boil, cook for 1-2 minutes. Turn off the heat, add 2 tbsp. vinegar, pour gelatin, mix well.

Pour the tomatoes to the very top. Cover with a lid.

We put a cloth on the bottom of the pan, put cans with tomatoes, pour water up to the “shoulders” of the cans, put on fire. Bring to a boil, reduce the heat so that it barely bubbles. Sterilize the tomatoes for 15 minutes. We take out the cans, screw the lid tightly.

Turn the jar upside down, cover with a warm blanket, leave to cool.

Put in a cool, dry place.

Before serving, put the tomatoes in the refrigerator for 8-10 hours.

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