Cucumbers in jelly filling for the winter. Tomatoes in gelatin for the winter - a delicious step by step recipe

BLANCHING

Blanching is milestone pre-treatment vegetables and fruits, which consists in short-term immersion in boiling water (for 1-5 minutes), steam treatment is also possible. The duration of blanching depends on the type of fruit, its degree of maturity, etc. Blanching is a process necessary for canning, as it destroys most of microbes that are on the surface of the products, and enzymes that cause darkening are destroyed. After blanching, the product is cooled in cold water to stop the heating process.

PASTEURIZATION

Prepared canned food can be pasteurized - that is, subjected to heat treatment at a temperature below the boiling point of water. Canned food is pasteurized in order to stop the vital activity of microorganisms. Sour canned food is pasteurized in less time; sweet - more, as they are the best environment for the development of bacteria. The heat treatment time depends on the degree of grinding of canned food, on the volume of the jar, etc.

STERILIZATION

Heat treatment of canned food at a temperature of 100 * C and above is called sterilization. With such heating, there is no possibility for the vital activity of microorganisms. Carry out sterilization long time(more than 40 minutes) should not be. It is often necessary to sterilize or pasteurize at home, so you need to purchase a tank or buckets with a lid and make a wooden or metal circle on the bottom. The tank or other utensils are filled with water, heated to a temperature of 40 - 70 * C (at least), the cans are lowered (the water level reaches the shoulders). The sterilizer is covered with a lid and heated over high heat to the sterilization or pasteurization temperature. You can increase the temperature in the sterilizer by adding salt to the water.

CUCUMBERS

Pickles

Products for 7.5 liters:
5 kg very small cucumbers,
500 g small onion,
1 l wine vinegar,
50 g sugar
8 bay leaves,
20 juniper berries,
1 st. a spoonful of black peppercorns.
For the dill and garlic marinade:
12 garlic cloves,
2 bunches of dill,
4-6 dill inflorescences,
100 g canned pepper peas.
For the ginger curry marinade:
200 g fresh ginger root,
2 bunches of cilantro
4 pods red hot pepper Chile,
30 g coriander seeds,
1 st. curry spoon.
For the horseradish marinade:
200 g horseradish
5 stalks lemongrass (melissa)
grated zest of two lemons.

Wash the cucumbers, blot with a napkin, sprinkle with 50 g of salt, mix and leave for 6 hours. During this time, stir several times. Clean the onion. In 2 liters of water, boil vinegar, sugar, 50 g of salt, onion, for 5 minutes. Bay leaf, juniper berries and peppercorns. Let cool. For the dill and garlic marinade Peel the garlic and on a cutting board lightly mash the cloves with the flat side of a knife. Coarsely chop two bunches of dill and dill inflorescences. Green pepper put peas in a tea strainer and pour over boiling water. For the ginger and curry marinade ginger root peel and cut into thin slices. Separate cilantro leaves from stems. For the horseradish marinade peel the horseradish and cut into small circles slightly obliquely. Cut lemongrass, cook lemon peel. Remove the cucumbers from the brine, rinse with water and cut each cucumber obliquely into three parts. Strain the marinade through a sieve. Arrange onions and spices from the marinade in three jars of 2.5 liters each. For cucumbers with dill and garlic, put sliced ​​cucumbers and prepared spices in layers in a jar, pour over the marinade. For cucumbers with ginger and curry, put sliced ​​cucumbers and prepared spices in layers in a jar, pour over the marinade. For cucumbers with horseradish, put sliced ​​cucumbers and prepared spices in layers in a jar, pour over the marinade. Close all three jars with lids and let stand for 2-3 days. They can be stored in the refrigerator for 6-8 days.

You can pickle cucumbers according to this recipe without cutting them, but then they will be ready only after 8-10 days.

pickled cucumbers

Marinade:
for 1 liter of water we take 50 gr. salt (1 tablespoon + 2 teaspoons), 60 gr. sugar (2 tablespoons + 1 teaspoon), half a glass of 9% vinegar
add water to a full glass, mix everything and bring to a boil.
In jars we put currant leaves, cherries, parsley, horseradish, peppercorns, cucumbers, Bell pepper Bulgarian, garlic. Pour hot marinade and sterilize the jars in water at a temperature of 75 degrees (the water should not boil), 15 minutes. Take out the jars and twist.

pickled cucumbers

Select healthy, medium-sized cucumbers. Suitable for pickling and fruits, taken two days earlier, but stored in cool place(up to 8-10°C). Soak fruits for 5-6 hours in cold water. jar wash warm water with soda, put in it washed and chopped horseradish leaves (you can also roots), dill, parsley, and also chopped garlic. Put bay leaves, red hot pepper, cinnamon, cloves and black peppercorns in the amount indicated at the end this recipe. It is necessary, if possible, to adhere to the above norms of spices, since if one of the components is exceeded, the taste and smell of the entire “bouquet” will be disturbed. This is especially true for red and hot peppers and garlic. Put cucumbers vertically in a jar of spices at the bottom. The top row should not be placed above the neck of the jar, because subsequently the cucumbers may protrude above the surface of the marinade. Pre-examine each cucumber again, wash with water, and trim the end a little. Then prepare a salt-sugar marinade at the rate of 1.5 liters per three-liter jar.

For 1 liter of water, 50 g of salt and 40-50 g of sugar are consumed. Water for the marinade is best taken from a well or spring. If you take tap water, then it must first be defended in order to get rid of chlorine. Pour a jar of cucumbers heated over steam to the very top with boiling marinade and immediately cover with a pre-boiled lid. Place a 1-2-minute exposure jar filled with marinade on a trellised stand in a bucket with hot water(80-90°C), which then bring to a boil. In the bucket, the water should cover the entire wide part of the jar up to the neck. Duration of pasteurization - 20 min. for 3 liter and 15 min. for a 2 liter jar. At the end of the pasteurization period, remove the jar from the water, open the lid to pour in the measured dose vinegar essence and then roll up the lid. Turn the jar upside down and place on a baking sheet or in a basin, cover with a cloth moistened with warm water, and then water it every 2-3 minutes. cool first, then cold water. Such fast track cooling does not allow the cucumbers to soften, become "cotton". After 25-30 minutes of cooling, put the jar in its normal position and stick a label indicating the date of preservation and the amount of essence. For one 3-liter jar: bay leaf - 2-3pcs, red hot pepper - 0.2-0.25 (small pod), cloves - 9-12pcs, cinnamon - 2-3g, black pepper (peas) - 20-25 pieces, garlic - 2-3 cloves, dill - 30g, horseradish leaves and roots - 18g, parsley - 9g, vinegar essence - 6-9cm3 (to taste).

Cucumbers like grandma's

For pickling, select medium cucumbers, without defects, very fresh. Soak them for 6 hours in cold water. In a jar, well washed with warm water and soda, spices are placed at the rate of 1 liter of volume: 3-4 cloves, bay leaf, a tenth of a small pod of red hot pepper, 7-8 black peas, 1/3 teaspoon of cinnamon, a large clove garlic, one or two sprigs of parsley, horseradish - twice as much as parsley (leaves and roots) and three times more - dill. Rinse and chop the garlic and herbs. The taste of the entire "bouquet" will be disturbed if these recommendations are not followed, especially for red hot peppers and garlic. Lay cucumbers vertically in a jar of spices, after washing with water and cutting off the ends, the top row is no higher than the neck of the jar. Salt-sugar marinade at the rate of 1.5 liters per three-liter jar, prepare in advance. It is better to immediately make it into two or four three-liter jars, that is, 3 or 6 liters. For 1 liter of water you will need 50 g of salt and 50 g of sugar. Salt is best of coarse grinding, water for marinade is well or spring (tap can stand to get rid of chlorine). Pour a jar of cucumbers heated over steam to the very top with boiling marinade and cover with a lid that has been “fried” in boiling water in advance. After a two-minute exposure, place the jar on a wire rack in a bucket of hot water (80-90°C) and bring to a boil. Three-liter jar should be in water for 20 minutes, two-liter - 15 minutes. After you remove the jar from the water, slightly open the lid to pour in a pre-measured dose of vinegar essence - 1-1.5 teaspoons, and immediately "roll up". Turn the jar upside down and place on a baking sheet or in a basin. Cover with a cloth dampened with warm water and water it every 2-3 minutes. first with cool water, and then cold. This method of cooling will not allow the cucumbers to soften, become "cotton".

Cucumbers and tomatoes in gelatin

Recipe for 13 liter jars. Sterilize jars. At the bottom of each put a bay leaf, onion, cut into circles, cloves, black peppercorns. Tomatoes (not overripe), cut cucumbers into circles, sweet peppers into rings. Lay everything tightly in layers: tomatoes, onions, cucumbers, sweet peppers. If there is a lot of juice, then it is necessary to drain, then pour the marinade. Cover with lids and sterilize for 1 hour. Roll up jars and turn over to cool.

For marinade:
two liters of water, 120 g of salt, 120 g of sugar, 200 g of 9% vinegar. All boil and cool. For each glass of marinade - 3 tbsp. tablespoons of gelatin Dissolve gelatin and bring to a boil.

Have you ever tried to cook as blanks vegetable salad in jelly for the winter? The recipe is simple and highly recommended. Firstly, such a preparation is prepared quickly, the amount of vegetables indicated in the recipe will take only about an hour. Secondly, when served to the table, jelly salad looks very beautiful and original, it turns out such a summer riot of bright colors on winter table. Thirdly, preservation is stored very well; it can stand in a dark, cool cellar for about a year. And, of course, amazing taste, vegetables are fragrant and crispy. This vegetable salad jelly marinade for the winter will be a wonderful snack for festive feasts.

Ingredients:

• zucchini or cucumbers - 2 pieces;
• sweet bell pepper- 1 piece;
• onions - 2 pieces;
• tomatoes - 4-6 pieces;
• fresh dill - 1 large bunch;
• garlic - 3 cloves;
• gelatin - 2 tablespoons;
• water - 2 glasses;
• sugar - 2 tablespoons;
• salt - 1 tablespoon;
• spices for preservation - 1 tablespoon.

How to cook vegetable salad in gelatin

1. In preparing a salad and preserving it for the winter, a lot depends on quality choice products. All vegetables must be ripe, but at the same time not soft and not overripe. Wash the vegetables thoroughly, dry slightly and cut into plates with a thickness of at least 0.5 cm. It is better to tear the washed and dried dill greens into large pieces with your hands (greens generally do not like to be touched metal knife). Cut garlic cloves into thin slices.

2. Soak in 50ml hot water gelatin.

3. Take 0.5 liter sterilized jars and place pieces of garlic and dill on the bottom of each. Now start packing your vegetables. Put the onion first, pepper on top of it, then cucumbers or zucchini and last layer tomatoes. If you use larger jars, then the alternation of layers can be repeated. In general, you can lay out in the order in which you prefer. Just in the above version it will turn out very beautiful appearance preparations due to the alternation of different bright colors of vegetables, especially if you take bell peppers yellow color. Try to stack the vegetables as tightly as possible, press each layer a little with a fork.

4. Pour warm boiled water, add sugar, spices and salt, lay out the gelatin that has swollen by this time. Put everything on medium fire and, stirring constantly, bring almost to a boil, but do not boil.

5. Pour the vegetable salad in jars with the resulting gelatin marinade, cover with lids pre-treated in boiling water. Place the container in a pot of water and sterilize for 25 minutes.

6. Now roll up the jars with lids, turn them upside down (for better sealing) and wrap them in a warm blanket, because the cooling process should be slow.


Adviсe:
- if possible, use Crimean purple onions for such a salad, there is not so much bitterness in it, the preparation will turn out even tastier and will look brighter;

In this article, we will tell you how to cook delicious vegetables in jelly - step by step recipe with photo more...

IN Lately have become very popular blanks tomatoes in jelly, so I decided to experiment and prepare a simple assorted salad with gelatin for the winter.

Products are simple.

I tried it, after a few months, the taste surprised me, it turned out very tasty.

Not even usually. Let's get it right.

In the recipe, I indicate the amount of ingredients that will be needed for one jar of 0.5 liters.

This amount, I think, will be enough to eat at a time. And you can roll up any number of jars.

For the next season, I plan to prepare 20 jars of this blank, it will be enough to treat friends, relatives, and even eat ourselves.

Vegetables in jelly - a step by step recipe with a photo

Ingredients:

• For one 0.5 liter jar:
• Gelatin - 2 tsp;
• Sugar - 1 teaspoon;
• Salt - 0.5 tsp;
• Vinegar - 2 tsp.
• cucumbers
• Tomatoes
• Bulb onions
• Bulgarian pepper.

Cooking:

The first thing to do is prepare the jars. They need to be washed very well. detergent and then rinse with plenty of clean water.

At the bottom of a half liter jar we put right amount gelatin, sugar, salt.

Do not worry during cooking, all the ingredients will mix and dissolve in water, and you will get a ready-made brine in the jar.

Here is another huge plus for you in that you do not need to prepare the marinade.
Onion mode in half rings, if a large quarter in rings. I put it in the bank.

Next, cut the tomatoes into slices, first they need to be washed from dirt and dust.

Then cucumbers.

Cucumbers need to be washed, pre-soaked in cold water for 2-3 hours, and only after these procedures can you use them in the workpiece.

Bulgarian pepper, like other vegetables, needs to be washed, the stalk and seeds removed, cut into strips.
Put in a bank.

In principle, the sequence of products is not exact, you can alternate the layers at your discretion.

Pour the right amount of 9% vinegar, and then the usual "raw" water that you use for cooking.

Cover, but do not roll up, with clean, sterilized metal lids.

Vegetable with gelatin (like tomatoes in gelatin, but even tastier)

Great snack To winter feast, especially since in gelatin all vegetables remain crispy, like fresh ones.

Ingredients:
- fresh 600 grams
- fleshy tomatoes - 500 grams
- bell pepper - 3 pieces
- onion- 4 pieces
- parsley - a bunch
- fresh garlic- one clove (per half-liter jar)

Spices for 1 half-liter jar:
- black pepper (peas) - 2-3 pcs.
- cloves - 1 pc.
- acetic acid - 1 teaspoon
- vegetable oil– 2 teaspoons

Marinade:
- water - 1.5 liters
- granulated sugar- 5 tablespoons
- salt - 3.5 tablespoons
- gelatin - 50 grams

Cooking:
1. Pour gelatin with boiled water (1 cup), leave to swell.

2. Cucumbers and tomatoes cut into circles

pepper and onion - chopped

3. In each half-liter jar, put spices and chopped parsley on the bottom. We lay out the vegetables in layers: cucumbers, onions, tomatoes, peppers - so until the jar is full. Then the vegetables should be pressed down a little with your hand so that they lie more tightly.

4. Prepare the marinade: bring the water to a boil, add sugar and salt. Pour the swollen marinade there, stir until it is completely dissolved. Pour into each jar acetic acid and vegetable oil, and then pour the marinade to a full jar. IN large saucepan with hot water, put a napkin on the bottom, put jars covered with lids.

Salad for the winter with gelatin.

Be sure to prepare for the winter salad with gelatin from tomatoes, cucumbers and bell peppers. Delicate taste lettuce in winter will remind you of the taste fresh vegetables and even extraordinary taste salad pickle will be duly appreciated. If I can skip some other preparations and not do it, then I make this salad every year. Moreover, in comparison with other preparations, "salad with gelatin" is made easier and faster.

I posted the recipe for this salad among my best recipes in the magazine "Fragrances of Happiness" No. 16 (presentation at the end of the article)

Ingredients for salad with gelatin for the winter:

• Tomatoes 1.5 kg
• Cucumbers 1.5 kg
• Bulb onion 1 kg
• Pepper 0.5 kg

Brine for 2 liters of water:

• 20 pcs black
• 20 bay leaves
• 6 cloves
• 2 tablespoons with a slide of salt
• 6 tbsp sugar
• dry gelatin 3 tablespoons

1. We sterilize banks. We boil the lids.

2. Cooking gelatin: Dissolve dry gelatin in 1.5 cups cold water. While our gelatin is dissolving, let's do the marinade.

3. Marinade: pour water into the pan, put salt, sugar, cloves, bay leaf, pepper and boil for 5-7 minutes.

4. Cooking, washing vegetables thoroughly. Cut tomatoes into slices, cucumbers into rings 2-3 cm thick, peppers and onion rings.

5. Layers are laid in sterile jars: cucumbers, tomatoes, peppers, onions (we do not regret onions, we put more - it turns out to be especially tasty). We put vegetables in jars tightly.

6. Put gelatin on top in jars, based on: 3 tablespoons of gelatin per 1 liter.

7. Fill the salad with hot brine.

8. We cover the jars with lids. Pour water into a deep saucepan, heat it to the temperature of the cans, put a wooden circle on the bottom or small piece fabrics. We put jars with blanks in the pan, the water in the pan should reach the shoulders of the jars. We sterilize half-liter jars for 7-10 minutes, 10-15 minutes for liter jars, 20-25 two-liter jars. I prefer to roll salad with gelatin in small 0.8-1 liter jars.

8. Having removed from the stove, we roll up the cans. I do this without taking jars of blanks out of the water. Then I take out the blanks, turn them over, wrap them with something warm and leave them to cool completely.

9. Stored" Salad for the winter with gelatin"should be in a cold place: in the basement or refrigerator.

Bon appetit!

Note: If desired, you can add to the salad, in addition to the above ingredients: squash, zucchini, carrots - try, experiment, and in winter this salad with gelatin will successfully complement your menu!

Photo salad for the winter with gelatin