Tomatoes in gelatin in jars 0.5. Tomato slices in gelatin - a simple recipe with step-by-step photos for the winter

Tomatoes in gelatin constantly divide the invited guests into two camps - some are absolutely indifferent to them, for the sake of others I reopen another jar. Tomatoes prepared in this way are very unusual for us both in appearance and taste. The gelatin makes them look fresher. They bear little resemblance to marinated ones, maybe a little bit like salted or pickled ones.

This blank is great as a snack, lovers will sweep it off the table first. Very dense, unlike other types of canned tomatoes, which allows them to stand out from other canned tomatoes.

Tomatoes in gelatin for the winter in liter jars: a recipe with a photo step by step

This recipe is slightly sweet and would rather complement potatoes and meats than alcoholic beverages. Harvesting is more like children and women. Optionally, for more piquancy, lay either chili pepper rings or dill inflorescences on the bottom.

Ingredients (liter jar):

tomatoes - 650 gr.;
onion - 1 small head;
bay leaf - 1 small;
black pepper and allspice peas - 5-6 pcs.;
parsley or leaf celery - 2 small sprigs;
garlic - 2-4 cloves.

Ingredients for the preparation of the marinade based on 1 liter. water:

vinegar 6% - 1 tbsp;
sugar 3 tbsp without tubercle;
instant gelatin - 1 tbsp. (15 gr.).

How to cook tomatoes for the winter in gelatin

We warm the water a little, it should be a little warmer than room temperature.
Dissolve gelatin in warm water. Mix and leave for 30-40 minutes. Such time and temperature are usually indicated in the instructions. Make sure your gelatin needs to be soaked before cooking. And you don't have to cook at all.
Tomatoes for harvesting are selected small, dense and fully ripe. We wash the tomatoes and cut them in half, removing the tail and middle with a sharp knife (stalk). Cut into halves.
Peel and wash a small head of onion. Cut into wide rings of 0.5 mm. thick.
Cut the garlic into slices. Very small cloves can simply be cut in half lengthwise.
We prepare the jars - we wash them without detergent, but only with soda, pour over with boiling water from the kettle and dry completely.
We put parsley or celery, onion rings and slices of garlic, spices in jars. We put all the seasonings, we will not put anything else on top.
Fill jar with chopped tomatoes cut side down. We do not crush tomatoes, you can only shake the jar slightly. We fill it up to the shoulders or a little higher.
Marinade preparation. Boil water and dissolve sugar and salt.
Turn off the gas, pour in water with gelatin and vinegar, mix well. The gelatin should completely dissolve. If undissolved lumps remain, strain the marinade through a fine sieve.
Pour in the marinade, slightly cover with lids, but do not roll them up yet.
Pour hot water into a large saucepan and set the jars. Water should be shoulder-deep. As soon as the water boils, we sterilize for 15 minutes.
We take out the jars and roll up the lids. In order for the workpiece to be completely ready - turn the jars upside down and cover with a blanket. Don’t worry, the marinade will be liquid right away, but as it cools, it solidifies.

For storage, turn over and rearrange the jars in the cellar.

Tomatoes with onions in gelatin for the winter: a recipe

For today's recipe, we need tomatoes, and we will close them not in a simple marinade, but in jelly. The recipe is interesting, tasty and not quite simple. Those who have ever rolled tomatoes will easily repeat it.

What we need:

tomatoes - 1.5 kg;
onions - 2 pcs.;
dill - inflorescences, umbrellas;
water - 700gr;
sugar - 2 tablespoons;
vinegar - 1.5 tablespoons;
black peppercorns - 3-4 pcs.;
bay leaf - 2 pcs.;
gelatin - 1 tablespoon;
salt - 1 tbsp.

How to close these tomatoes:

Tomatoes in gelatin without sterilization: a simple recipe for the winter

Dedicated to all lovers of pickled tomatoes in a jelly-like filling. This recipe is so simple that it does not even require sterilization and is perfectly stored all winter in the cellar. The taste of the marinade can be supplemented by adding more vinegar or salt. If you want the preservation to have a bright taste, then you should not reduce the number of ingredients.

Ingredients (based on a half-liter jar):

500 gr. tomatoes;
several branches of fennel constellations;
onion - 1 pc.;
purified water - 500 ml;
sand sugar half a tablespoon;
vinegar - half a tablespoon;
bay leaf - 1 pc.;
garlic - 1 pc. ;
gelatin - 12 gr.;
salt - 7 gr.

How to make tomatoes in gelatin for the winter according to this recipe

Tomatoes in jelly slices for the winter awesome

If you pay attention to the winter menu, then it always contains snacks in the form of cucumbers or tomatoes, they make our dinners varied, by and large even tastier. These vegetables are the most popular for seaming, so every housewife keeps several proven recipes in stock to make preparations for the winter. Canned tomatoes are a favorite in any home and every family cannot resist canned vegetables, especially if they are marinated according to a special recipe. This is the recipe that I present to you today. Sliced tomatoes in jelly with the addition of dry mustard are more like a salad and will be the highlight of your holiday and family feast. For cooking, we need a set of simple, affordable spices: peppercorns, cloves, dry mustard and garlic. All of them will ultimately give the tomatoes an incredible taste, and they will turn out to be truly spicy. And sweet pepper will fill everything with its aroma.

Grocery list:

700gr. ripe tomatoes;
1 small sweet pepper;
1 clove of garlic;
1-2 pcs. dried cloves;
1 tsp dry mustard;
2-3pcs peppercorns;
1 tbsp gelatin;
2 tablespoons Sahara;
1st.l salt;
1 tbsp 9% vinegar;
1 liter of water for marinade + 100 ml. for gelatin.

Cooking tomatoes slices according to this recipe:

Tomatoes in jelly filling are an unusual savory snack that will perfectly complement the festive feast. Both sliced and cooked whole, it will win the hearts of your guests, and all your friends will ask you for recipes.

Looking for some original vegetable pickle recipe? Are you especially interested in tomatoes? So that the taste is different, and the appearance, while without unnecessary hassle? All this is possible! I suggest you make tomatoes in jelly for the winter.

Yes, with jelly. Usually we see gelatin in some desserts, aspics, jellied dishes, but to do conservation with it - even in a dream, this does not come to anyone. But seriously, this is a very popular and rather old technique for preparing winter preparations.

Who will try such an appetizer once, then will make it again and again every year. After all, it is beautiful, tasty, unusual and very simple. The best thing is if you want to pleasantly surprise guests at the festive table.

Below are 3 step-by-step recipes (one is sweet, the second is spicier, and the third is the easiest). There are also a couple of videos on the topic, in which everything is stated as clearly and clearly as possible. In general, I wish you bon appetit in advance (yes, I know that I will have to wait a couple of months until the tomatoes are marinated).

Recipes

A simple recipe for tomatoes in gelatin for the winter with onions

And let's start with a classic recipe that most people like. Tomatoes are slightly sweet and very spicy.

For flavor, add a little more onion here. Someone puts horseradish, all sorts of leaves - this is all at your own discretion.

Required Ingredients:

Tomatoes - 1 kg (for 2 liter jars);
Onion - 1 head;
Water - 1 liter;
Sugar - 2 tbsp. spoons;
Salt - 1 tbsp. spoon;
Gelatin - 1 teaspoon (for each jar);
Allspice peas - 5 pcs.
Vinegar (70%) - 1 teaspoon;

Let's start cooking

Let's start by soaking the gelatin. We do everything according to the instructions written on the package. I will only note that its amount should be at the rate of 1 teaspoon per 1 small jar (0.7-1.5 liters).
Next we move on to vegetables. My tomatoes, cut the stalks, then cut into slices or circles about 1-2 centimeters thick.
We do the same with the onion, it is not necessary to grind it much.
Rinse the jars and dry them in the oven at low temperature.
Next, in each jar we put a few peppercorns, you can also have a couple of sheets of laurel and other spices.
Now fill the jars with tomatoes and onions. They can be made in layers, alternated with each other, or you can simply lay the whole onion on top of the tomatoes.
Let's do the marinade. Pour water into a saucepan, put the swollen gelatin. This is where salt and sugar come in.
Bring to a boil, stir until all ingredients are dissolved.
Pour hot marinade into jars, cover with lids, sterilize for 10 minutes, then add 1 teaspoon of highly concentrated vinegar to each. We tightly roll up the lids - everything can be removed in a dark place until it cools completely.

Spicy tomatoes in jelly with carrots

This option is similar to the previous one, but here, instead of onions, there will be grated carrots, and for spiciness, add a little chili pepper.

Just imagine! A cold appetizer with a warming spiciness - this is a must try!

Many are looking for recipes without soaking gelatin. I don't know what to say about this. What's so difficult about pouring a couple of spoons of gelatin in advance for 20-30 minutes?

Ingredients:

Tomatoes - 1 kg.
Carrots - 150-200 g.
Water - about 1 liter.
Sugar - 80 g.
Salt - 45 g.
Hot pepper - 1-2 pods;
Black peppercorns - 1 tbsp. spoon;
Lavrushka - several sheets;
Vinegar essence - 1 tbsp. spoon;

Getting Started with Marinating

Gelatin is pre-soaked with a glass of water. Usually in 30 minutes it swells well.
Wash the tomatoes and cut into small pieces. Three carrots on a grater. It is here not as an independent product, but as an additive for brine.
Pour a liter of water into the pan, add all the spices and spices there, put on the stove. When it boils, put gelatin, pieces of hot pepper and grated carrots there. Cook for 5 minutes, then add vinegar.
Banks by this time should be already sterilized and filled with tomatoes. Pour in the hot marinade, loosely close the lids, send to be sterilized in a water bath. 10 minutes for small jars, 15-20 for those from 2 liters.
Next, tighten the lids, turn over, cover with a thick towel. It will cool down for 1.5-2 days, then the jars can be lowered into the cold.

Well, how not to mention the wonderful homemade! You won't even need vinegar.

Awesome tomatoes in jelly for the winter without sterilization

And this is the most delicious, easiest, most convenient recipe. That's why they call him "awesome" or "lick your fingers." Here is the optimal set of spices that improve, but do not interrupt the taste of tomatoes.

And so that there is no need for a long and dreary sterilization of cans, we will simply fill everything with boiling marinade twice. Well, you can not do without vinegar, the main preservative.

We need:

Meaty tomatoes - 1 kg.
Onion - 2 pcs.
Sugar - 110 g.
Table salt - 65 g.
Water - about 2 liters;
Gelatin (quick) - 4-5 teaspoons;
Vinegar (9%) - 30 ml.
Bay leaf - a few;
A mixture of peppers (peas) - 1 tbsp. spoon;
Cloves - 3-5 things;

canning process

Pour gelatin with water in advance so that it swells for 30 minutes.
If the tomatoes are large, they must be cut into slices. If these are small tomatoes, then they can be laid whole. Also cut the onion into half rings.
Rinse the jars with boiling water, then lay the tomatoes and onions.
We cook the brine. Pour water into a saucepan, stir sugar and salt in it, here cloves, pepper, bay leaves. Bring to a boil, after a couple of minutes spread the gelatin, cook for another 3 minutes, add vinegar and mix.
Pour boiling marinade into jars, cover with lids and leave for 10 minutes.
Carefully pour the marinade back into the saucepan, bring to a boil again. Filling up the banks again.
For a guarantee, you can do the same operation again, but for many, two such fillings are enough. Therefore, see for yourself.
The lids must be sterile and screw on tightly. Next, you need to put the jars upside down and wrap them with a blanket.

Something all about red, but about red tomatoes. What if do ? I encourage you to check out some great options!

Tomatoes in gelatin for the winter - an original and unusual preparation. Its difference from marinating tomatoes in the usual way is that gelatin filling is used instead of the usual marinade. Cooking such tomatoes will not be difficult even for novice housewives. The dish turns out juicy, pieces of tomatoes will retain a dense structure and useful properties.

The more gelatin, the stronger the jelly will be. But pickled tomatoes will take longer. Tomatoes can be rolled whole or cut in half.

Ingredients:

tomatoes - 2 kg;

onion - 50 g;

sweet peas - 30 pcs.;

bay leaf - 6 pcs.;

garlic - 2 heads;

water - 2 l;

gelatin - 30 g;

vinegar (70%) - 2 tbsp. l.;

sugar - 2 tbsp. l.;

salt - 1.5 tbsp. l.

Cooking steps:

Soak gelatin. Instructions are on the package.

Next, prepare the tomatoes. Rinse, leave whole or cut into slices.

Peel the onion, chop into rings or half rings.

Cut garlic cloves in half.

Prepare the marinade: pour water into a saucepan, add sugar, salt, put on fire, boil for 5 minutes, add vinegar, remove from the stove to cool.

Put a few peas of pepper and a couple of leaves of parsley in jars.

Add 4 garlic halves.

Lay the tomatoes mixed with the onion.

Melt the swollen gelatin in a water bath.

Pour into the marinade, put on fire without boiling.

Pour hot brine into jars with tomatoes.

Close the lids, put the containers to be sterilized.

Pickled tomatoes can be tasted no earlier than three weeks later.

Video: "Tomatoes in jelly"
From this video you will learn how to cook tomatoes in jelly.

"Real jam"

This is an original, but very simple recipe for harvesting tomatoes in jelly for the winter.

Ingredients:

2 kg of tomatoes;

4 things. bell pepper;

2 pcs. onion;

6 garlic cloves;

3 liters of water;

4 tbsp. l. gelatin granules;

4 tbsp. l. salt;

200 g of sugar;

vinegar (9%) - 4 tbsp. l.;

dill, peppercorns, bay leaf, parsley - to taste.

Cooking:

Pour the gelatin granules with water, as directed in the instructions.

Prepare sterilized containers and lids.

Pierce the tomatoes with a toothpick, if large - cut in half.

Rinse sweet pepper, remove seeds. Chop straw.

Cut the onion into rings or half rings.

Cut garlic into thin slices.

Put spices and herbs on the bottom of the jars.

Put the tomatoes, peppers, onions in layers. Finish with garlic.

For the marinade, heat water to a boil. Add salt, sugar, vinegar and gelatin.

Fill jars with brine.

Close the lids, sterilize in a large container for 10 minutes.

Roll up. Turn upside down. Let cool.

Remove for winter storage.

Spicy

Pickling spicy tomatoes occurs using various seasonings and spices.

List of ingredients:

3 kg of tomatoes;

6 bell peppers;

2 heads of garlic;

3 pcs. onion;

3 leaves of horseradish;

10 leaves of currant and cherry;

6 cloves;

12 peas of allspice;

18 black peppercorns;

4 dill umbrellas;

hot pepper - 1 tsp;

12 tsp salt;

6 art. l. Sahara;

30 ml of vinegar essence (70%);

20 g dry gelatin.

How to cook:

Soak gelatin granules in water to swell.

Wash vegetables and herbs.

Cut the tomatoes in half.

Bulgarian pepper cut into long strips.

Onion cut into rings. Half garlic.

Prepare pre-sterilized jars.

Put seasonings and herbs on the bottom.

Arrange chopped tomatoes, pepper strips, pieces of garlic and onions in jars.

Prepare brine for pouring. Put a container of water on the stove, add sugar, salt and swollen gelatin. Boil.

Pour vegetables with marinade. Add vinegar essence.

Put each jar on a 15-minute sterilization.

Roll up lids.

Latvian

Latvian-style tomatoes are a very tasty, simple and original appetizer with a rich aroma.

What you need:

1.5 kg of tomatoes;

2 onions;

2 carrots;

black peppercorns;

1.5 liters of water;

50 g gelatin granules;

3 art. l. Sahara;

2 tbsp. l. salt;

50 ml of vinegar.

Cooking method:

Pour the food supplement with boiled cool water in advance. Leave for 30-40 minutes until it swells.

Wash tomatoes. Cut into halves, large - quarters.

Peel the bulbs, chop into half rings. Grate carrots.

Put peppercorns, onions, grated carrots on the bottom of the jars.

Next put in the tomatoes.

Put a layer of onion with carrots on top.

Boil a brine of salt, sugar and vinegar. Cool down.

Add gelatin to the marinade, mix thoroughly.

Pour the prepared brine over the vegetables.

Sterilize half-liter jars for 5 minutes, liter - 10 minutes, two-liter - 15 minutes, three-liter - 20 minutes.

Roll up jars with lids, turn over. Wrap up. Store for the winter.

Unusually tasty tomatoes are obtained if edible gelatin is added to the filling. Pickled tomatoes with onion slices in such a filling retain their bright color and shape, and if you put the jar in the refrigerator before serving, the filling solidifies and you get a very tasty jelly with a spicy aroma. Therefore, the contents are consumed with great appetite. Tomatoes in gelatin for the winter are best done in small jars.

For canning, small-sized fruits are taken, with dense pulp, not spoiled. They should be ripe, but not overripe. Sterilization preparation.

step by step photo recipe for pickled tomatoes in gelatin filling

From this amount of products, four jars with a capacity of 0.72 liters are obtained.

Ingredients:

1,650 kg of tomatoes,

0.1 kg of onions,

1 liter of water

8-9 pcs. laurel leaves,

20 gr. edible gelatin,

30-40 gr. table salt,

40-50 gr. granulated sugar,

100 ml vinegar 6%,

10-12 pcs. allspice peas.

Cooking process:

To swell gelatin pour cold water.

Wash the tomatoes. Cut into slices. Small fruits into two parts, larger ones into four.

Remove the husk from the onion. Cut into circles.

Wash glass containers for storing canned food with detergent and rinse thoroughly in running water. At the bottom of each jar, lay a circle of onion, bay leaf and a couple of peppercorns. Lay the tomato slices cut side down.

Shake the jar periodically to compact the contents. Fill with tomato slices up to the neck, lay a circle of onion on top.

Boil water with sugar and salt for pouring. Remove saucepan from heat, pour in vinegar. Allow the water to cool slightly and add the swollen gelatin.

After its dissolution, pour the gelatin filling into jars with tomatoes.

Cover with lids, put in a container with warm water for sterilization.

Boil jars with a capacity of 0.7 liters for 15 to 18 minutes over low heat so that the water in the jar does not boil. Remove the finished canned food from the tank and cork. Cool by wrapping in a thick cloth. Store in a cool place.

How to make canned tomatoes with gelatin told Elena Medovnik

And someone came up with the idea of adding gelatin to the usual marinade for preservation! The thing turned out to be very strange, but, surprisingly, useful and very tasty. Absolutely everything is eaten from the can! No ownerless brine with a lonely tomato floating in it, which is rearranged back and forth, so as not to pour it out and wash the jar after itself. The jelly filling disappears almost before the vegetables themselves - it turns out so appetizing. And the canned tomatoes themselves, thanks to the thick "environment", perfectly retain their shape and rich taste. In a word, you should definitely prepare at least samples of tomatoes in jelly for the winter - awesome, fragrant, spicy and original. I have tried 2 recipes so far and am happy with both.
Close up tomatoes in spicy jelly brine without sterilization

Ingredients:
Exit: about 2.5 liters.
How to prepare tomatoes in transparent jelly (step by step recipe with photo):
Cut the onion into moderately thin rings or half rings. You can safely increase its amount to about 1 kg, if you like, of course. The onion is also very tasty.

Select the smallest, prettiest and ripest tomatoes. Small fruits, when rolled up without mandatory sterilization, are better saturated with boiling water and jelly filling. Therefore, they will definitely not deteriorate before winter. In addition, small tomatoes fill jars more densely. Wash the vegetable. Inspect each tomato carefully so that there are no dark spots, cracks, dents and other defects on it. Make 3-5 deep punctures with a toothpick so that the middle of the tomatoes also warms up well when pouring.

For preservation, large 3-liter jars or smaller containers are suitable - 0.75-2 liters each. Rinse the selected container well, rub it inside and out with baking soda for disinfection. Glass should "creak" under the fingers. Divide spices into jars - peppercorns of both types, dill, bay leaf and peeled garlic cloves.

Lay out a layer of tomatoes. Top with a layer of onions. Alternate vegetables until the jars are full. Boil clean water. Pour the tomatoes up to the neck. Cover with clean lids. In order for the fruits to steam well and not to ferment until winter, you need to let them stand for 15-20 minutes (depending on the volume of the container).

In the meantime, prepare the gelatin filling. Pour the gelatin into a small bowl. Add about half a cup of hot (but not boiling) water. Stir. Let the mass stand so that the granules swell and partially dissolve.

Drain the liquid from the jars. She won't be needed anymore. Prepare the jelly base. Measure out 1.5 liters of water. Pour salt and sugar into it. Bring the marinade to a boil.

Add dissolved gelatin. Stir. As soon as you see the first signs of re-boiling, remove the filling from the heat.

Pour vinegar into jars. Pour the gelatin brine over the tomatoes and onions.

Roll up and flip. Wrap up and chill. The next day, when the jelly hardens, you can remove the preservation in the cellar. When stored in the refrigerator, the gelatin brine may become slightly cloudy. But this will not affect the taste.

Personally, I have such tomatoes stored until winter in a dark, dry, cool pantry. Never exploded. Tomatoes come out juicy, fragrant, just awesome. Jelly turns out fragrant, spicy and tender.

Simply awesome tomatoes in jelly based on dry gelatin with mustard

Required products:
Step by step simple recipe with photo:
For the preparation of preservation, you can use gelatin of any kind - in plates or granules (instant). The first must be soaked in warm clean water and wait until it dissolves. The second swells quickly, in a matter of minutes. Pour in the material. Stir. While the jelly base is being prepared, take care of the other ingredients of the workpiece.

Tomatoes are better to take small, fleshy, elongated. Wash the fruits. Remove the stems. Cut the pulp into 2-4 parts, depending on the size of the tomatoes.

Remove the seeds from the pepper pod. Cut into rings or thin strips.

Take jars of the required capacity. Clean them out with baking soda. Rinse several times. Put a clove of garlic, a few sweet peas and a clove on the bottoms. Send a third of sweet pepper there.