How to make tomatoes in jelly for the winter. Culinary recipes and photo recipes

Tomatoes canned in gelatin are a great way to diversify winter preparations. The big advantage of this recipe is its ease of preparation, which is especially appreciated by housewives. Tomatoes in jelly have a delicate, pleasant taste, and the thick filling that envelops the fruit softens its skin and pulp. Thanks to the properties of gelatin, it is possible to use vegetables of any size and even cracked tomatoes for preparing preserves.

How to choose the right tomatoes for harvesting for the winter

It is better to plant tomatoes in August and September, when the vegetable yield is maximum. At this time, the shelves of markets and shops are filled with different varieties of tomatoes, which are much juicier and more aromatic than those sold at other times of the year. Any type of tomato is suitable for preserving vegetables in jelly, but it is better not to take overripe and rotten fruits - leave such vegetables for preparing adjika or fruit juice.

The best step-by-step recipes for cooking tomatoes in jelly

Experienced housewives know that not all tomatoes are suitable for pickling. Fresh tomatoes should only be rolled whole, otherwise the fruits will simply spread into mush. Broken, damaged, rotten or too large tomatoes should not be corked. However, the recipe with jelly allows you to use almost any vegetables for winter preparations. Gelatin has the property of strengthening the structure of the fruit, so pickled tomatoes keep their shape even if they are cut into halves.

Recipe with onions and oil in liter jars

Filling in the form of jelly does not make the brine too thick or the tomatoes hard - it is relatively liquid and acts as a soft fixer that preserves the integrity of the tomatoes. Thanks to the jelly, the fruits do not lose their shape, remaining elastic. Tomatoes with onions and butter come out lightly salted, sweetish in taste and very spicy. To prepare this original winter preparation, it is better to choose red, ripe fruits.

Ingredients:

• A tablespoon of sunflower oil.
• Bulb.
• 7 bay leaves.
• 15 peppercorns.
• A teaspoon of gelatin.
• Half a glass of vinegar.
• Liter of water.
• 40 grams of salt.
• 60 grams of sugar.
• Cinnamon (optional).
• Cloves – 5 pcs.
• Tomatoes (as many as will fit in the jar).

A simple recipe for tomatoes in jelly with onions and butter:

1. Pour sunflower oil into the bottom of a liter jar, place pepper and bay leaf (5 pcs.).
2. Place tomatoes cut in half or quarters and onion rings.
3. Prepare the marinade by boiling a mixture of water, remaining seasonings (cloves, cinnamon, sugar, salt, bay leaf, vinegar) and gelatin for 5 minutes. Dissolve the latter in warm water in advance (half a glass is enough).
4. When the marinade has cooled to room temperature and the dishes have been sterilized with boiling water for 20 minutes, pour in and seal the tomatoes.

Sweet marinated tomatoes in gelatin filling

By choosing this method of canning tomatoes, you will get a very tender, tasty, sweet snack for the winter. The spicy marinade that has turned into jelly will also not go unnoticed by your household - it is no less tasty than the fruits themselves. To prepare this dessert twist, it is better to choose small cherry tomatoes. Below is how to cook sweet tomatoes in liter jars with brine in the form of jelly.

Ingredients:

• One head of garlic.
• 2.5 kg of tomatoes.
• Gelatin – 10 grams.
• A teaspoon of vinegar essence (70%).
• Liter of water.
• A small bunch of parsley.
• 40 grams of salt.
• Cloves – 3 pcs.
• Black pepper – 5 peas.
• 130 grams of sugar.

Step-by-step classic recipe for tomatoes with jelly:

1. Pour gelatin into a glass and fill it with warm water until dissolved.
2. Peel and cut the garlic cloves into 3-4 pieces.
3. Wash the tomatoes and parsley. Coarsely chop the last one. Remove the stems of the tomatoes and place pieces of garlic into the cut.
4. Pack the tomatoes into the jars and sprinkle parsley on top.
5. Pour hot, boiled water over the fruits, and after 10 minutes, drain the liquid.
6. Prepare the marinade by adding salt, sugar, other spices and gelatin to boiling water. Leave the liquid to simmer for 10 minutes.
7. Add vinegar essence to the jars of tomatoes and immediately pour in the boiling marinade.
8. Close the containers with lids and wrap them in a blanket. When the preservation has cooled, move it to a cold cellar.

Canned halves with citric acid without sterilization

There is no way to prepare tomatoes for the winter in slices without gelatin. Soft, juicy vegetables spread as soon as they are poured with brine, so housewives are accustomed to sealing the whole fruit. The recipe with jelly provides the opportunity to prepare very appetizing and dense tomato slices. Moreover, the taste of the product does not suffer from this, since all the main spicy substances of the brine manage to saturate the tomatoes before it thickens.

Ingredients for a liter jar:

• Half an onion.
• Tomatoes (as much as will be included).
• A quarter teaspoon of citric acid.
• 2 tablespoons sugar.
• 1 tablespoon gelatin.
• 2 cloves of garlic.
• 2 bay leaves.
• 1 tablespoon salt.
• 5 peppercorns.

How to cook tomatoes with citric acid and jelly:

1. Peel the fruits and cut into large pieces.
2. Sterilize the jars, place onion rings and chopped garlic on the bottom. Add tomatoes to half the container.
3. Sprinkle the gelatin over the ingredients and fill the jar to the brim with the remaining tomatoes.
4. Take a liter saucepan of water, add sugar and salt. Add pepper and bay leaves, boil the mixture for several minutes until the seasonings dissolve.
5. Fill the containers with tomatoes with brine and pasteurize for 10-15 minutes.
6. Add vinegar and seal the preparation for the winter. Turn the jars upside down, leaving the warm material underneath to cool.

Whole cherry tomatoes with tomato paste, just like fresh

The recipe for cherry tomatoes with jelly filling is very unusual; this appetizer is sure to please everyone who tastes it. This dish should be served both for a regular lunch and for a holiday table. The appearance of vegetables marinated in jelly is very original, compared to the usual salted tomatoes, so they will become a real decoration for any feast. Below is a recipe for cherry tomatoes with tomato paste and jelly.

Ingredients:

• 2 tablespoons of tomato paste.
• Cherry tomatoes.
• 2 tablespoons each of salt, sugar, gelatin.
• Bay leaf (1 pc.).
• Parsley, green onions (any quantity).
• Apple cider vinegar – 2-3 tablespoons.
• 5 cloves.

Step-by-step recipe for a royal snack with cherry tomatoes and gelatin:

1. Soak the gelatin in a small amount of warm water for half an hour.
2. Wash, dry and lightly prick the tomatoes with a toothpick to prevent the fruit from bursting during sterilization.
3. Fill sterile jars with ingredients, alternately adding parsley sprigs, green onions, and tomatoes.
4. Add a liter of water, salt, sugar, tomato paste, vinegar, allspice, and cloves to the gelatin. If you like spicy snacks, season the brine with chili pepper. An alternative to water can be tomato juice - this will make the snack even tastier.
5. Place the marinade on low heat, wait until it boils and immediately remove the dressing.
6. Fill the jars with brine, seal and set to sterilize. For this you will need a large pan covered with a towel. Fill it with water and place the snack jar inside. When the water boils, set aside 10 minutes and turn off the heat.
7. The jars should be carefully turned upside down and covered with warm material. After cooling, store the pickled cherry tomatoes in the basement.

Green tomatoes with garlic and herbs without vinegar

Unripe tomatoes can be rolled up for the winter in different ways: whole, in the form of stews, salads, stuffed, etc. Snacks with green fruits are no less varied than those with red tomatoes. However, to make an original preparation for the winter, it is worth trying to prepare such a vegetable dish as green tomato slices in jelly. This preservation will diversify your diet and help surprise your guests. How to close green tomatoes with jelly for the winter?

Ingredients:

• 300 grams of unripe tomatoes.
• 500 grams of onion.
• 3-4 peppercorns.
• 2 cloves of garlic.
• 4 grams of gelatin.
• 1 sprig of dill or basil.
• 1 bay leaf.

Recipe for green tomatoes with garlic and jelly:

1. Peel and cut the tomatoes into slices.
2. Chop the dill and garlic not very coarsely. Chop the onion into half rings.
3. Fill washed, sterilized jars with tomato slices, onion rings and spices, alternating layers.
4. To prepare the filling, take 2 full tablespoons of gelatin, pour a glass of warm water and set aside for an hour.
5. Place the container with gelatin in a water bath, stirring continuously, dissolve it.
6. For the brine, add 40 grams of sugar and salt to 4 glasses of water. Combine the liquid with the gelatin mixture, after straining the latter using a cloth.
7. Boil the resulting mixture for 1-2 minutes. Its quantity is enough to fill a two-liter jar.
8. Fill the jars with the snack with the resulting brine, seal them, turn them upside down, leaving them to cool.

Jelly salad assorted tomatoes and cucumbers with sweet peppers

Fans of winter pickles will love the recipe for making jelly salad with tomatoes, bell peppers and cucumbers. The rich, fresh taste of the snack will remind you of summer, and the spicy, unusual brine will be appreciated by even the most biased gourmets. Vegetable salad with jelly will be an interesting decoration for the holiday table and will delight you with its excellent taste. Below is a step-by-step recipe for making assorted jelly salad.

Ingredients for 3 1.5 liter jars:

• A kilogram of tomatoes, yellow sweet peppers, cucumbers.
• 3 onions.
• 6 cloves of garlic.
• 2 liters of water.
• A bunch of parsley.
• A teaspoon of mustard.
• 3 tablespoons vinegar.
• 80 grams of gelatin.
• 4 tablespoons salt.
• 6 tablespoons of sugar.
• Sunflower oil (5-6 tbsp.).

How to prepare a salad with tomatoes, cucumbers and peppers for the winter:

1. Boil two liters of water, take 1 glass, cool and put in the refrigerator. Dissolve gelatin in this cold water.
2. Dissolve sugar and salt in the remaining boiling water. Boil the brine for another 5 minutes.
3. Cut peppers and onions into strips, cucumbers and tomatoes into rings.
4. Place peppercorns and garlic cloves cut into several pieces at the bottom of the jar (divide all ingredients into three jars).
5. Layer vegetables and herbs. There should be 2 layers of each ingredient in the jar.
6. Place the swollen gelatin on the fire, without bringing it to a boil, dissolve it. Mix gelatin with brine, stirring thoroughly.
7. Add a tablespoon of vinegar and two tablespoons of sunflower oil to the jars. Pour the brine over the vegetables.
8. Cover the jars with lids and sterilize in a large saucepan, bringing the water to 80 degrees. Close the pan with a lid and keep on fire for another 20 minutes, no longer.
9. Remove the jars, seal them, and leave to cool.

Tomatoes cut into slices with carrots in Latvian style

Thanks to recipes for home canning for the winter, we can preserve the most delicious memories of the summer season. Numerous marinades and pickles will become desirable delicacies during the lack of fresh vegetables. To prepare interesting, original snacks for the winter, try making tomatoes in jelly in Latvian style. This spicy dish is sure to please everyone in the household.

Ingredients:

• Liter of water.
• A kilo of red tomatoes.
• 3-4 tablespoons of sugar.
• 20 ml vinegar.
• Carrot.
• 2 tablespoons salt.
• 10 grams of gelatin.
• 5 peppercorns.
• One bay leaf.

Recipe for Latvian tomatoes with jelly:

1. Fill the bottom of the jar with spices.
2. Cut the tomatoes into slices and place in containers.
3. Dissolve gelatin with one glass of water.
4. Peel and cut the carrots into strips.
5. Boil the rest of the water, add sugar, salt, and swollen gelatin. Bring the liquid to a boil again.
6. Place the carrot pieces in the pan and let them boil for about 7 minutes.
7. Fill the jars with the prepared filling, cover with lids and sterilize the snack for 10 minutes. After this, the jelly tomatoes may become clogged.

Recipe for delicious tomatoes with cinnamon - just lick your fingers

Marinade plays a big role in canned snacks. To make delicious cinnamon tomatoes, you should choose small, firm, juicy, ripe tomatoes. It’s better to cut them in half - this way the snack will be more convenient to eat, and in this form the vegetables will fit more tightly in the jars. Place the tomato halves cut side down, which will also save useful space in the dishes. The recipe below is for 7-8 half-liter jars.

Ingredients:

• 175 grams of gelatin.
• A teaspoon of cinnamon.
• Tomatoes (the quantity is adjusted depending on their size and the capacity of the jars).
• 200 ml water.
• Cloves – 8-9 pcs.
• 100 grams of sugar.
• 5 bay leaves.
• 130 grams of salt.
• 2 onions.
• 15 peppercorns.
• A glass of vinegar 9%.

Recipe for tomatoes with cinnamon in jelly:

1. Pour a glass of water over the gelatin and leave it for 60 minutes.
2. Cut the peeled tomatoes in half and press tightly into the jars, leaving a little space on top.
3. Cut the onions into rings and place on top of the tomatoes.
4. Add salt, spices, and sugar to the marinade water. When it boils, add gelatin and stir until completely dissolved.
5. When the water with gelatin boils for a couple of minutes, add vinegar.
6. Fill the sealing containers with the prepared marinade and sterilize them. The appetizer is ready to seal.

Video recipes: how to make awesome tomatoes in gelatin for the winter

When autumn comes, many summer residents, gardeners or city residents who have the opportunity to buy natural tomatoes strive to preserve more tasty, healthy, vitamin-rich vegetables for the winter. And in order to diversify the standard set of preparations, housewives often resort to experiments. Tomatoes in jelly will be an excellent, original addition to the winter menu. This unusual recipe combines ease of preparation and rich, pleasant taste. After watching the video, you will learn how to make spicy tomatoes with gelatin.

Pickling with vinegar

A simple recipe with dry gelatin and spices

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.

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):

1. 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.
2. One onion is cut into half rings.
3. A couple of cloves of garlic are peeled and finely chopped using a knife or grater.
4. 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.
5. Then they begin to lay the tomatoes. Do not put too much pressure on them when laying them to prevent cracking.
6. 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.
7. Pour the resulting marinade over the chopped vegetables in a jar and be sure to sterilize for 25 minutes.
8. 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:

1. Cooking tomatoes in jelly begins by washing, removing the roots and cutting into slices if the variety is large.
2. Peel two medium onions and cut into small slices.
3. The garlic cloves are also peeled and finely chopped.
4. Prepared spices and herbs are placed at the bottom of the prepared jar: bay leaf, dill branches, garlic and onion.
5. The tomatoes themselves are laid out in dense rows.
6. 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.
7. 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:

1. To prepare tomatoes for the winter, place the tomatoes in boiling water for a couple of minutes and then add cool water to soak.
2. About 10 g of gelatin is poured with warm water to swell.
3. The soaked tomatoes are cut into rings, and the onion is cut.
4. In a jar that is pre-sterilized, sliced ​​​​tomatoes and onions are laid out in layers.
5. 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.
6. 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:

1. Tomatoes are cut into small slices.
2. Place two bunches of parsley and one bunch of dill at the bottom of the jars.
3. Place tomato slices on the greens up to the middle of the jar.
4. Add 40 g gelatin and fill the remaining space with tomatoes.
5. Place a layer of onions on top.
6. 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.
7. 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:

1. Prepared vegetables are washed, roots are cut off, and chopped into slices.
2. A prepared set of spices (herbs, peppercorns (3 pcs.)) is placed in the jars.
3. Then lay tomatoes, cucumbers, onions and bell peppers in layers up to half the jar.
4. There should be a jelly layer in the middle of the contents (you need to take 60 g of gelatin).
5. The remaining space is further continued by vegetable layers.
6. 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.
7. 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.

The housewife, who is familiar with pickles and preservation first-hand, knows that not every tomato is suitable to become part of the seaming. You can only marinate tomatoes whole - otherwise they will spread all over the jar, so damaged, bruised, rotten and even too large tomatoes are not suitable for harvesting for the winter. What to do with a harvest that is not of ideal quality?

Tomatoes in jelly for the winter - a recipe that allows you to use any fruit. Gelatin holds together the watery structure of tomatoes, so they remain strong even when cut into slices. This is why the recipe for tomatoes in gelatin is gaining more and more popularity.

Tomatoes in gelatin for the winter - ingredients:

• Tomatoes – 700 grams,
• Onion - half a head,
• Garlic – 2 cloves,
• Bay leaf - 2 pieces,
• Pepper (peas) – 5 pieces,
• Table vinegar – 1 teaspoon,
• Sugar – 2 tablespoons,
• Salt – 1 tablespoon,
• Gelatin – 1 tablespoon.

Tomatoes in gelatin - recipe:

• Tomatoes must be washed and stemmed. After this, cut the tomatoes into quarters and remove all unsightly areas, be it a crack in the skin, a mark from a fall, or a rotten spot.
• Stacking tomatoes in a jar is an extremely responsible process. First, place garlic and onion rings on the bottom, then tomatoes, up to about half the jar. Sprinkle gelatin on top, then fill the jar with tomatoes to the end.
• Preparation of brine. Due to the specifics of the recipe, there is no need to first pour boiling water over the vegetables. Bring water to boil, adding salt and sugar. As soon as the brine boils, pour it into a jar, adding pepper and bay leaf.
• That's not all. A jar of tomatoes must be pasteurized for fifteen minutes in a water bath. Only after this is vinegar added, and the jar is sealed with a sterilized metal lid.
• The jar should cool upside down so that the low pressure inside the jar caused by the decrease in temperature does not draw in a certain amount of air with microorganisms harmful to the twist.
• Once the tomatoes have cooled to room temperature, they can be placed in a cellar or other cool, dark place. The taste of this twist is in no way inferior to the taste of tomatoes for the winter according to traditional grandmother’s recipes, and the presence of gelatin makes them denser, without interfering with the spicy brine from imbuing the slices with a pleasant taste and aroma.

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 the 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 preserve 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.
• You need 1.5 tablespoons of salt.
• 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.

Anyone who has never tried to cook tomatoes for the winter in gelatin has lost a lot. The snack turns out incredibly tasty and aromatic, and it will also help out in the winter if you don’t have fresh tomatoes for pizza or other dishes.

Tomatoes in gelatin for the winter - general principles of preparation

Gelatin marinade, unlike ordinary brines, does not allow vegetables to lose their fresh aroma and dense structure. The tomato pieces remain firm and juicy. There are a huge number of recipes for cooking tomatoes in gelatin for the winter.

Most often they include:

Marinade with gelatin;

Tomatoes;

Spices, usually pepper.

Also, depending on the recipe, other vegetables can be added: garlic, peppers, carrots, cucumbers and various greens.

Marinade with gelatin. It is prepared on the basis of water, salt, gelatin, sugar and vinegar essence. All ingredients need to be boiled for a few minutes, according to the recipe. Sometimes gelatin is added directly to the jar and poured over with boiling marinade. But more often the product needs to be dissolved in water and boiled. Despite the fact that this is not recommended for preparing other dishes, and the gelatin is only heated.

Tomatoes. You can use absolutely any tomatoes, regardless of color and size. Usually, to prepare tomatoes in gelatin for the winter, housewives use large fruits, which are not suitable for pickling whole. Tomatoes can be cut into halves, quarters, rings, and slices. If you plan to use them for pizza in winter, you can immediately make rings. Sometimes tomatoes are cooked whole, then small and even fruits are needed.

Onion. More often than other additions it is present in the appetizer. Adds flavor and is usually cut into rings. You can use any onion; the appetizer with red varieties looks beautiful.

Peppercorns. Used to add aroma and taste to tomatoes in gelatin for the winter. It can be added to the marinade during cooking or directly to the jar, it doesn’t really matter. But it is important not to overdo it, as the aroma will become more pronounced during storage. It is enough to add 3-5 peas to liter jars.

Also, to prepare tomatoes in gelatin for the winter, you will need jars and roofs. They need to be sterilized in advance. This is done by heating it with steam, in the oven or microwave. Some recipes will require a pan for sterilizing jars, with a cloth or kitchen towel placed on the bottom. It must be remembered that the jar with hot marinade is immersed only in hot water, otherwise the glass will crack.

Recipe 1: Classic tomatoes in gelatin for the winter

A classic recipe for cooking tomatoes in gelatin for the winter with sterilization. The number of tomatoes and onions is arbitrary, since the capacity of the jar depends on the size of the cut pieces. But you shouldn’t pack the slices too tightly; there should be enough marinade to cover the pieces.

Required Ingredients

Tomatoes;

Peppercorns.

For the marinade:

3 liters of water;

0.09 kg salt;

0.15 kg sugar;

30 ml vinegar 70%;

20 gr. gelatin.

Cooking method

Pour gelatin into a glass of water taken from the marinade. Let it swell. At this time, wash the tomatoes and peel the onions. Cut the tomatoes into arbitrary pieces, you can just cut them into halves. Onion rings or half rings. Spread the onions equally at the bottom of the jars, add peppercorns at the rate of 3 pieces per liter. Fill to the top with tomato pieces.

Place water on the stove, add salt, sugar, dissolved gelatin and boil for 3 minutes, add vinegar at the end. Pour boiling marinade over the preparations, cover with lids and sterilize. For liter jars 7 minutes, for two liter jars 12 is enough. After cooking, roll up the lids with a key. You can try the snack after 3 weeks.

Recipe 2: Whole tomatoes in gelatin for the winter without sterilization

The tomatoes are juicy, sweetish-salty and very aromatic. To prepare tomatoes in gelatin for the winter according to this recipe, you need small and ripe fruits.

Required Ingredients

Tomatoes;

Bay leaf.

Marinade:

Water 1 liter;

Salt 1 spoon;

Sugar 2 tablespoons;

Gelatin 10 gr.

Before finishing seaming, add 1 teaspoon of 70% vinegar per liter jar under the lid.

Cooking method

Soak gelatin in 100 g. water. Put water on the stove to boil, but not the water that was prepared for the marinade. At this time, prepare the tomatoes. They need to be washed, dried or wiped. Peel the garlic. Throw a few cloves, a bay leaf into the bottom of a sterile jar, and place the tomatoes tightly. Pour boiling water over it, cover with a lid and let stand for 15 minutes.

At this time, cook the marinade. Boil a liter of water with salt, sugar and prepared gelatin. Drain the water from the jars and immediately pour the boiling marinade over the tomatoes. Pour vinegar under the lid and immediately roll up the jars. Leave to cool upside down under the insulation.

Recipe 3: Tomatoes in gelatin for the winter with garlic

The snack is not only very tasty, but also incredibly aromatic. The more garlic, the more fragrant the tomatoes with gelatin will be for the winter. On average, a liter jar requires 8-10 cloves, but you can put more or less.

Required Ingredients

Tomatoes 3 kg;

Garlic 4 heads;

Peppercorns.

Fill:

2 liters of water;

2 tablespoons of salt;

1.5 spoons of gelatin;

2 teaspoons 70% vinegar;

5 spoons of sugar.

Cooking method

Soak the mixture in 0.1 liters of water and set aside. Peel the garlic and cut each clove into 2-3 parts. Wash the tomatoes and cut each into quarters. Place tomatoes in sterile jars, sprinkle with garlic. Add peppercorns.

For the marinade, mix all the ingredients except vinegar, boil for a few minutes, pour out the acid and add gelatin. Fill the stacked tomatoes with brine to the top, cover with lids, and sterilize the tomatoes in gelatin for the winter for 5-7 minutes. Cork. You can try the snack after a month.

Recipe 4: Tomatoes in gelatin for the winter with pepper

Gelatin marinade has a good effect not only on tomatoes, but also on bell peppers. The vegetable retains its fresh aroma and taste well. Therefore, for variety, you can cook tomatoes for the winter in gelatin with sweet pepper.

Required Ingredients

1.5 kg of tomatoes;

1 kg pepper;

0.3 kg of onion.

Marinade

3 l. water;

3 tablespoons of salt;

3 tablespoons of gelatin;

6 spoons of sugar;

3 tsp. 70% vinegar.

Cooking method

Dilute gelatin with 0.2 liters of water taken from the marinade. While it dissolves, peel the onion and chop into rings. Carefully cut out the insides of the pepper and also cut into rings. But if desired, you can use half rings. Tomatoes in 1 cm circles. Place everything in a jar, alternating layers.

For the marinade, mix everything, add diluted gelatin and bring to a boil. Cook for exactly 2 minutes, pour into jars, cover with lids and sterilize in a saucepan with water for 5 minutes. We close it and send it upside down under the blanket, and after cooling down into the cellar. You can try a fragrant winter snack of tomatoes in gelatin with pepper after 2 weeks, but it’s better to let it brew for a month.

Recipe 5: Tomatoes in gelatin are spicy for the winter

A recipe for preparing spicy tomatoes in gelatin for the winter with the addition of capsicum and horseradish. If desired, the amount of hot ingredients can be increased, this will only make the snack better.

Required Ingredients

Tomatoes 1 -1.2 kg;

1 onion;

1 chili pod;

20 gr. horseradish root

Marinade:

Water 1 liter;

2 spoons of sugar;

1 spoon of gelatin;

A teaspoon of vinegar 70%;

Spoon of salt.

Cooking method

Cut the tomatoes into quarters. Onion in half rings. Cut off the tail of the hot pepper and cut into small pieces. It is better to work with gloves. Peel the horseradish root and cut into thin slices. Place all vegetables in glass jars, alternating with each other. If desired, you can add a little garlic.

Cook the marinade as in previous recipes, boiling for a few minutes. Fill the filled jars to the top, cover and sterilize for 5-6 minutes. Then seal, cool and store. The final taste of the spicy tomato snack in gelatin for the winter will appear in 2 months.

Recipe 6: Tomatoes in gelatin for the winter with cucumbers

Tomatoes and cucumbers are friends not only in vegetable salads. You can make a wonderful winter snack from them, which will be an excellent addition to dishes of vegetables, cereals, and meat. Tomatoes in gelatin perfectly retain their flavor for the winter, and cucumbers remain crunchy and juicy.

Required Ingredients

Tomatoes 1 kg;

Cucumbers 0.7 kg;

Onion 0.2 kg;

Pepper 6 peas.

Marinade:

1 liter of water;

30 gr. gelatin;

60 gr. salt;

100 gr. Sahara;

1 spoon of vinegar 70%.

Cooking method

Cut tomatoes and cucumbers into slices, onions into thin half rings. Place peppercorns at the bottom of the prepared jars. Arrange all the vegetables, alternating layers and laying with onion pieces.

Prepare a marinade from water, pre-dissolved gelatin, salt, sugar and vinegar. Bring to a boil, boil for just a minute and pour into the jars with vegetables. Cover with metal lids, place in a saucepan with hot water and boil liter jars for 5 minutes. If the snack is placed in more jars, then increase the time proportionally. Then the tomatoes in gelatin need to be rolled up for the winter and stored.

Recipe 7: Tomatoes in gelatin for the winter with carrots in Latvian style

This recipe for tomatoes in gelatin for the winter differs from the previous ones not only in taste, but also in beautiful appearance. Carrot slices and bell pepper pieces add elegance and brightness to the Latvian appetizer.

Required Ingredients

1.2 kg of tomatoes;

0.4 kg carrots;

1 sweet pepper.

Marinade:

10 gr. instant gelatin;

1 tsp. vinegar;

Liter of water;

1.5 tablespoons of salt;

2 spoons of sugar.

Cooking method

Cut the tomatoes into slices. For this snack, it is better to use hard varieties, or slightly unripe ones. Peel the carrots, cut into thin slices. Cut the pepper in half, remove the core and cut into half rings.

Pour water into a large saucepan, immediately dissolve the gelatin, add salt and sugar, and place on the stove. As soon as it boils, add the carrot slices and boil for 3 minutes, then add the pepper, bring to a boil, pour in the vinegar and add the tomatoes. Mix carefully, bring to a boil and quickly pour into jars. Roll it up and place it upside down under a warm blanket until it cools.

Tomatoes in gelatin for the winter - tricks and useful tips

To prevent the gelatin from seizing in lumps, you need to fill it with cool water or at room temperature. If you are using warm liquid, pour it in slowly and stir constantly.

Today you can find both regular and instant gelatin on sale. The second has a fine structure, dissolves much faster in water and is more convenient to use.

Tomatoes in gelatin for the winter can be made with the addition of any herbs, this will only make them more aromatic and tastier. But it is important to rinse the leaves well in several waters and dry them.

If you don’t have the time or opportunity to sterilize the jars, you can wash them with baking soda. And our grandmothers kept glass containers upside down in the sun and the blanks were perfectly stored for several years.

The riper the tomatoes, the more aromatic and tastier the snack. But the greener they are, the more beautiful and even the pieces turn out. Each housewife must choose for herself which option she likes best.

Gelatin in the marinade is used not so much for thickness, but to preserve juices and taste. Therefore, you should not expect pieces of tomatoes in thick vegetable jelly in your appetizer.

Tomatoes in gelatin marinade are tastier when eaten cold. This way the pieces remain firmer and do not become soggy. Therefore, before serving, the appetizer must be placed in the refrigerator.

The most delicious tomatoes in gelatin for the winter are obtained from local vegetables that have ripened in the bright sun. An appetizer made from imported tomatoes not only loses in taste, but sometimes cannot be stored for a long time due to the nitrates present in the vegetables.

Well, and of course, delicious preparations are made by those housewives who cook with soul!