Preserved tomatoes with gelatin recipe. Awesome tomatoes in a jelly marinade for the winter

When we choose, it tells us that we need to take only medium tomatoes, which calmly enter the jar as a whole, at the same time we want to present you with such recipe: tomatoes in gelatin can be prepared in slices. For this cooking option, large fruits are suitable, which in general cannot go into a jar, but if they are harvested in the traditional way, then the pulp will simply burst apart.

Thus, if you have large or cracked tomatoes, they can be preserved in jelly, while they will perfectly retain their shape and dense texture. In general, you can take any recipe for pickled tomatoes, but only gelatin must also be added to the marinade. By cutting tomatoes into slices and filling them with gelatin, you can preserve more vegetables. They can be combined in a jar with other vegetables: cucumbers, bell peppers, onions, carrots, such a salad can be preserved in gelatin.

For two three-liter jars, you need to take about two kilos of tomatoes, large and fleshy, four sweet peppers, a head of garlic, four onions, six tablespoons of gelatin, three tablespoons of salt, one tablespoon of sugar, spices to taste (peppercorns, bay leaf, cloves , Dill seeds).

Tomatoes in gelatin for the winter

We dare to assume that few people have tried, although they can tell about all the intricacies of cooking, but still the housewives prefer more traditional harvesting methods.

Have you noticed that in order to cook tomatoes in gelatin for the winter, in addition to tomatoes, additional ingredients will be required that will make the taste of the workpiece more saturated. Firstly, we need a sweet bell pepper, it is advisable to choose a red vegetable, fleshy, large. It must be washed, remove the stalk and seeds. Secondly, you need to take a head of garlic, harvesting for the winter is indispensable without it, the garlic must be peeled. Optionally, you can add onions and even carrots, but it depends on individual taste preferences.

As for the special spices on which the flavor notes of the marinade depend, these are black or allspice peas, bay leaves, dill seeds, cloves, they are always added to taste, you can also add a piece of hot pepper.

The onion must be peeled, cut into rings, bell pepper - into half rings, garlic - into slices. Cut large tomatoes into four parts, smaller fruits - in half.

As always, we will put vegetables in sterilized jars, which you can sterilize in several ways, for example, using a microwave or steamer, a kettle of boiling water or an oven. The lids must be boiled for 10 minutes and left in water until twisted. To save time, before preparing vegetables, you need to put the jars on sterilization. We offer you a traditional sterilization option, for which the devices that are present in the kitchen of every housewife are used, this is an ordinary kettle. It is necessary to pour half the water into it, put on fire and bring to a boil. The kettle should have a handle that can be laid on its side, because three-liter jars must be sterilized on an open lid, but smaller containers can also be on a spout from which steam will pour. The jar should be placed with the neck in the kettle and left for 20 minutes of active boiling.

Next, we will put prepared vegetables in a steamed jar, you can do this in layers or mixed. Now you can do the marinade, it is he who, as always, is the highlight of home preservation and every housewife has her own secret of preparing it.

Pour two and a half liters of water into a saucepan, boil. At this time, three tablespoons of gelatin must be added to each jar. And already in boiling water you need to add spices, sugar and salt. Salt must be added three tablespoons, the rest of the ingredients are left at your discretion.

Boil the marinade for 5 minutes. It is necessary to fill the jar under the very neck. Then it can be rolled up with a lid and sent to the cellar for winter storage. And in the season of tomatoes, be sure to cook it already on our website.

Recipe: Tomatoes in Gelatin

How about cooking delicious tomatoes in gelatin stuffed with chicken. To do this, we need eight ripe tomatoes, 2.5 tablespoons of chicken broth, two carrots, one parsley root, one onion, 4.5 teaspoons of gelatin powder, three boiled eggs, two chicken legs, canned peas, two fresh cucumbers and greens to taste parsley.

Now we start cooking, first you need to cook the broth from the legs, also put the peeled carrots, parsley roots, onions, pepper and bay leaf into the salted broth. You can also use a technique that experienced cooks like: you can roast a little onion in the oven, then it will give a rich golden color to the broth. The meat must be removed from the broth, then carefully remove the fatty layer of the broth with a spoon, add the powder to it, but before that, the gelatin must be poured with hot water and left to swell.

Next, put a third of a can of green peas in a flat salad bowl, spread the eggs sliced ​​\u200b\u200bin circles on top. From the finished carrots, you need to cut the stars and put on top. Now carefully pour the required amount of broth into the salad bowl and leave in the refrigerator until it solidifies.

You can proceed to the tomatoes, which, it seems, you have already forgotten. Remove the core from the fruit, stuff. For the filling, we use leg meat, which must be separated from the bone, finely chopped, add diced cucumbers, green peas, one egg to it, also salt and pepper to taste. Season with mayonnaise and mix thoroughly. Stuff each tomato with toppings. Now put the vegetables on the frozen jelly in a salad bowl, pour the broth on top and put it in the refrigerator again. And, serving to the table, decorate with herbs and mayonnaise.

Delicious tomatoes in gelatin

Canned tomatoes in gelatin can be stored in the refrigerator for some time, but it is better to serve them to the table after a few days if you have chosen a pickling recipe, but you can also cook vegetable jelly, thereby surprising all your friends with such an unusual dish. You will need four tomatoes and two cucumbers, a tablespoon of chopped dill, two tablespoons of 3% vinegar, two glasses of vegetable broth, 20 g of gelatin powder, pepper and salt to taste.

First you need to soak the gelatin, for one part of the powder - six parts of cold boiled water. Tomatoes and cucumbers cut into cubes, salt and pepper. Mix tomatoes with herbs. Combine the broth with vinegar, introduce the gelatin mixture and heat over low heat, you can also in a water bath so that the grains are completely dissolved. A third of the gelled broth must be combined with tomatoes, the remaining broth with cucumbers. Pour half the cucumber jelly into deep molds, refrigerate to thicken. Then pour in the tomato jelly, cool. Then the remaining jelly with cucumbers. When the jelly thickens, before serving, it is necessary to lower the molds into hot water for a few seconds, put the vegetable jelly beautifully on the dish.

Tomatoes in gelatin without sterilization

Tomatoes in gelatin without sterilization can be cooked every day, so if you have 15 ripe tomatoes, 9 grams of gelatin, tomato paste, salt, then you can cook a very tasty, and most importantly, unusual aspic. First, cut the tomatoes in half. Pour a bag of gelatin with 400 ml of boiling water, heat in a water bath until all the grains dissolve. But do not allow the mixture to boil. Then you need to dilute with boiling water to a volume of 2.5 cups, add tomato paste, and if it is not at hand, then add mashed boiled tomatoes. Pour this mass over slices of tomatoes, let cool and then put in the refrigerator. Serving on the table, pour Provencal sauce or any other to your taste.

Canned tomatoes in gelatin

A very tasty vegetable snack can be prepared according to the Latvian recipe, for this you need to take one and a half kilos of tomatoes, 300 grams of carrots. For pouring, for each liter of water, three and a half tablespoons of sugar, two tablespoons of salt, a teaspoon of vinegar, black pepper to taste, 10 g of gelatin and one bay leaf are added.

Soak gelatin in cold water. Cut the tomatoes into slices, put tightly in a jar. Put water on the fire and add all the ingredients, spices to it, mix until the salt and sugar dissolve. While the filling is boiling, it is necessary to lower the carrots, cut into small pieces, into it so that it boils for four minutes. Pour jars with hot marinade. Then sterilize: take a wide aluminum pan, lay a towel on the bottom and put the jars so that their walls do not touch. It takes five minutes for a half-liter jar, 10 minutes for a liter jar, 20 minutes for a three-liter jar.

Someone likes to preserve vegetable salads in gelatin, for this you need to take one and a half kilos of tomatoes, four onions, three bell peppers. The syrup is prepared from 875 ml of water, three tablespoons of sugar, two dessert spoons of salt, four tablespoons of gelatin, 100 ml of vinegar.

Gelatin must be diluted in 500 ml of cold digested water, the rest of the water - 375 ml - is needed in order to boil the syrup by adding sugar and salt, and also vinegar. Add the soaked gelatin to the hot syrup, but do not bring to a boil. Onions should be cut into rings, pour boiling water for half an hour. Tomatoes and peppers should be cut into circles, then drain the liquid from the onion, arrange the vegetables in jars in layers, adding a few peppercorns to each jar, pour syrup on top and sterilize for about 15 minutes. From this amount, you will get five half-liter jars.

Canned fruits and vegetables allow you to significantly diversify the menu in the cold winter months, as well as replenish body reserves with vitamins. Therefore, during the harvesting season, the housewives try to “load” the pantry, cellar and other bins as much as possible - they pickle, salt, make jam and make salads. Many prefer proven twist recipes, the results of which are consistently predictable and "tested" on home and guests. And for others, the annual conservation period is an occasion for culinary experimentation with ingredients and spices. Today we will go the second way and cook tomatoes in gelatin for the winter - a great way to “attach” too large or cracked tomatoes that have not been selected for pickling. We offer you several step-by-step recipes with photos of gelled tomatoes for the winter: without sterilization and with it, with onions and other vegetables, with parsley. Delicious and original!

Tomatoes in gelatin with onions for the winter - a step by step recipe with a photo

Tomatoes in gelatin

For this workpiece, dense “meaty” small-sized tomatoes are best suited. Tomatoes preserved for the winter in gelatin go well with onions - it gives the marinade a delicate sweetish aftertaste. It turns out such an original vegetable jelly, which goes well with hot main courses, and also looks extremely impressive when served. Use our step-by-step recipe with a photo of tomatoes in gelatin - and in winter you will definitely have something to surprise your guests with! The number of tomatoes, onions, garlic, peppers and bay leaves indicated in the recipe is based on one liter jar.

Ingredients for harvesting tomatoes in gelatin with onions for the winter

• tomatoes - 700 gr.
• onion - 1 pc.
• bay leaf - 1 pc.
• black pepper - 8 peas
• garlic - 2 cloves
• sugar - 1 cup
• salt - 0.5 cups
• table vinegar - 2 tbsp.
• gelatin - 1.5 tbsp.
• water - 3 liters

Step-by-step instructions for cooking tomatoes in gelatin with onions

Delicious tomatoes in gelatin for the winter - a recipe without sterilization

Tomatoes in gelatin without sterilization

According to this recipe, tomatoes in gelatin are prepared for the winter without sterilization, which significantly reduces the time for canning. For blanks, you can use tomatoes of large sizes or with minor defects on the surface - the fruits are still cut into slices. Ready-made tomatoes with gelatin are delicious and fit perfectly into the “still life” of the festive table.

The list of ingredients for the recipe for tomatoes in gelatin for the winter without sterilization:

• tomatoes
• sugar - 3.5 tbsp.
• salt - 2 tbsp.
• vinegar 9% - 1 dessert spoon
• gelatin in granules - 10 gr.
• black peppercorns - 3 - 5 pcs.
• bay leaf - 1 pc.
• water - 1 liter

The procedure for preparing tomatoes in gelatin without sterilization:

1. Soak gelatin in water to swell.
2. According to the recipe, the amount of spices, salt and sugar is calculated for one liter jar, so it is better to take just such containers. Banks are thoroughly washed and sterilized in any convenient way.
3. We cut clean tomatoes into halves or quarters (if the fruit is large) and pack them tightly in jars.
4. We prepare the brine - boil water in a saucepan and add spices (salt, sugar, pepper, bay leaf). Keep on fire for another 5 minutes, and then add the prepared gelatin and mix everything together.
5. Pour the brine into jars, roll up the lids and, after cooling, take them to the pantry.

Delicious tomato recipe with gelatin and parsley

Tomatoes in gelatin for the winter

Tomatoes canned in jelly with spices acquire an original taste and aroma. Such a dish attracts with its appetizing appearance, so it definitely won’t be “lost” on the table - you immediately want to try it. Our Tomato Gelatin Parsley recipe will add a touch of sophistication to your daily and holiday menus.

Tomatoes with gelatin and parsley - ingredients for a delicious preparation

• cream tomatoes
• allspice
• carnation
• parsley (green or root)
• sugar - 6 tbsp.
• salt - 1.5 tbsp.
• vinegar 9% - 2 tbsp.
• instant gelatin - 1 tbsp.
• water - 1 liter

Delicious tomatoes with gelatin and parsley for the winter - a step-by-step recipe description

1. We wash the tomatoes, cut into two halves and cut off the stalks.
2. For canning, we take liter jars, which must first be sterilized. Pour allspice (2 - 3 peas), cloves (1 pc.) And chopped herbs or parsley root into each container. Then we lay the cut tomatoes, trying to place each slice down.
3. In boiling water, add salt, sugar and gelatin according to the recipe. Add vinegar and stir thoroughly.
4. Pour the tomatoes in jars with hot marinade and cover with lids. Now you need to sterilize in hot water for 10 minutes.
5. Roll up, turn over and cover with a warm blanket. A day later, the cooled cans are attributed to the rest of the blanks for the winter.

Be picky about your choice of gelatin. It doesn't have to be old. A walk-through counter in a thriving supermarket and an expiration date on the packaging will help you buy a 100% fresh ingredient.

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Tomatoes in jelly: a recipe with a photo step by step

The classic simple version is designed for fans of traditional greens and sweet and sour marinade. No oil, few calories in both the jelly filling and the vegetables themselves. Short sterilization, long-term storage and always excellent results.

• Cooking time - no more than 1 hour
• Calorie content per 100 grams of tomatoes - no more than 50 kcal.

We need:

• Tomatoes - 3.5-4.5 kg (how much will go into 4 liter jars)
• Onions - 2-3 pcs. medium size

• Garlic - 3-4 cloves
• Dill (umbrellas) - 1-2 pcs.
• Parsley (greens) - 1-2 pinches in medium cut
• Allspice peas - 4-5 pcs.
• Instant gelatin - 2 teaspoons each

For marinade per 1 liter of water:

• Sugar - 5 tbsp. spoons
• Salt (without impurities, coarse grinding) - 2 tbsp. spoons
• Vinegar (9%) - 100 ml

Important details:

• Preservation yield - 4 liters.
• It is convenient to take liter containers. They are practical in storage and sterilization: only 15 minutes.
• Choose firm and well-ripe tomatoes. In a classic recipe with jelly can send any size, because the vegetables are cut into slices.

1) Dissolve the gelatin and prepare the vegetables.

We will have 4 liter jars, which means we need 8 teaspoons gelatin or 2 sachets of 20 grams. Pour instant gelatin with warm water (100-150 ml) and stir well. Let's swell.

With 2 teaspoons per jar of jelly, it will turn out like a jellied meat - it will tremble. If you want the appetizer to freeze perfectly tightly, increase the amount of gelatin by 1.5 times. But keep in mind that the time for pickling vegetables until cooked will also increase.

Wash tomatoes and cut in half if they are small. Large specimens are cut into slices. We like to take vegetables of two colors in preparation. By the way, yellow fruits are distinguished by increased sweetness, which pleasantly emphasizes the delicate taste of the workpiece.

Note to experimenters!

You can marinate in jelly and whole tomatoes of small size. But do not forget to prick them deeper with a toothpick 5-6 times so that they are well saturated.

Garlic is simply peeled and not cut. We will use whole cloves so that the marinade does not become cloudy.

Onion cut into thin rings or half rings, as you like.

Greens in this recipe gives complete freedom. There is no significant difference between dill leaves or umbrellas. You can also add your favorite greens. We love parsley. We cut it quite large - pieces about 2 cm.

You can add cilantro or basil if you're sure everyone will like the accent. It is not worth experimenting in this preparation for the first time, especially if the family accepts new tastes with a creak. Filling is usually eaten, unusual spices can scare away the orthodox. In a frozen marinade, the aromas are felt sharper.

2) We lay out the vegetables, prepare the marinade, sterilize and roll up.

We distribute the components among the banks. Our task is Pack in the tomato slices tightly.

At the bottom we send 2 whole cloves of garlic, 1 dill umbrella, a pinch of parsley, 2-3 onion rings and 5-6 peas of allspice. Top 3 rows of tomato slices. The second time a little onion and 1 clove of garlic. So we form a jar to the top.

Rule for liter jars:

each will require about 300 ml of marinade (0.3 l). We have 4 liter jars filled with tomatoes. So we need 1.2 liters of water (4 * 0.3).

We turn to the recipe above, where the amount of marinade ingredients is indicated per 1 liter of water. We need 1.2 liters. Means, multiply all ingredients by 1.2 and round.

• Sugar - 6 tbsp. spoons (5*1.2)
• Salt - 2 tbsp. spoons + 1 teaspoon (2 * 1.2)
• Vinegar - 120 ml (100 * 1.2)

We hope we have clearly explained the simple calculation of ingredients. Perfect accuracy is not required. The already swollen gelatin will also enter the marinade. We prepared it at the beginning: 8 teaspoons per 100-150 ml of water.

Additives can be varied for themselves, taking a sample before pouring vegetables. At the same time, keep in mind that vinegar acts as a preservative, and the brine itself is conceived with a sweet aftertaste, so you should not greatly reduce sugar and vinegar.

We put the water to heat up, pour salt and sugar into it, let it boil. Stir until completely dissolved, let boil for 3 minutes and pour in the vinegar. After stirring quickly, cover with a lid so that the vinegar does not evaporate, and remove from heat. Combine the swollen gelatin with brine and stir well until completely dissolved. Filling for filling cans is ready.

Pour boiling water over a ladle and pour it over hot filling over jars of tomatoes - up to the very neck. We cover the blanks with lids and set for conventional sterilization.

A large tall saucepan with a towel at the bottom. Pour well warm water. This is important because We have hot pieces already. Having installed the cans, we see that the water reaches the shoulders. If not enough, add hot water from the kettle. Let it boil and hold liter jars on a low boil for 15 minutes.

After a quarter of an hour, we take out the blanks without removing the lid, and tightly roll them up. Turn over, wrap, wait for cooling. Store in a dark place, cool or at room temperature. After sterilization, awesome tomatoes in jelly stand without problems until the end of winter.

Vegetables reach readiness in a month and a half.

Calories: Not specified
Cooking time: Not indicated

Among the many today, we would like to highlight pickled tomatoes in a delicious sweet and sour jelly. In addition to traditional spices, spices and vinegar, instant gelatin is added to the tomatoes, which thickens the marinade when it cools. If you keep a jar of tomatoes in the refrigerator for several hours before serving, you will get a spectacular appetizer - tomatoes, onion and garlic cloves in a transparent fragrant jelly. For harvesting, it is better to take small tomatoes with a dense skin, fleshy. Or take cherry red and yellow. You can change the composition of the marinade at your discretion, adopting the very idea of ​​\u200b\u200badding gelatin to the marinade. But for starters, it's best to fully stick to this simple recipe for tomatoes in jelly for the winter without gelatin soaking.

Ingredients:

- small tomatoes - 400 gr;
- onion - 0.5 large;
- garlic - 2-3 teeth;
- chili peppers - 2-3 rings (optional);
- Lavrushka - 1 leaf;
- water - 2 glasses;
- instant gelatin powder - 1 tbsp. l.;
- table salt - 0.5 tbsp. l.;
- sugar - 1 tbsp. l. with a low hill;
- table vinegar 9% - 2 tbsp. l.;
- white mustard seeds - 0.5 tsp;
- black or allspice peas - 6-8 pcs.

Recipe with photo step by step:

We select medium-sized dense tomatoes. We clean from the stalks, wash. Cut half of a large onion into feathers or half rings. Cut the garlic cloves into slices.

At the bottom of the jar we put a little onion, then tomatoes. Fill to the middle, put the onions again and fill with tomatoes to the top. Throw in the remaining onion. If desired, a sprig of celery or parsley can be added to a jar of tomatoes.

Pour gelatin, it is advisable to take powdered, instant.

For the marinade, pour water into the pan, throw lavrushka, garlic plates, one or two hot pepper rings, mustard seeds, black peppercorns into the same place. Add salt and sugar. Bring the marinade to a boil over high heat. Cook for two to three minutes, dissolving salt and sugar. Remove from heat, add vinegar. We stir.

Pour the marinade jars with tomatoes to the very top so that the marinade spills slightly. Close the lid tightly without twisting.

We line the bottom of the pan with a towel or thick cloth, folding it in several layers. We put the jar, pour water, almost completely closing the jar (up to the shoulders). Put on a small fire. From the beginning of boiling water, sterilize for 12-15 minutes.

Holding it under the bottom, we take out the jar, twist it tightly with the same lid with which the tomatoes were covered during sterilization. Cool to room temperature and store. Good luck with your preparations!
See also how to cook delicious

Tomatoes marinated in gelatin for the winter are a chic and original preparation for the winter. With the help of a recipe with a photo, you will prepare not only a festive and elegant, but also an incredibly tasty snack, just lick your fingers.

This appetizer is suitable for any dishes, and you can just enjoy it without anything. Before eating, it is recommended to keep the preservation in the refrigerator for several hours. Then the brine will completely harden and turn into a real tasty vegetable jelly.

Ingredients (it turns out a full-fledged liter jar of tomatoes):

• tomatoes - about 700 g,
• sweet pepper - 0.5 pcs.,
• onion - 1 pc.,
• gelatin - 1 tbsp. l.,
• water - 1000 ml.,
• granulated sugar - 2 tbsp. l.,
• coarse kitchen salt - 1 tbsp. l.,
• bay leaf - 1 pc.,
• peppercorns - 2 peas,
• vinegar - 1 tbsp. l / per 1 liter.

Cooking tomatoes in gelatin for the winter

It is best to take ripe cream tomatoes. They are tight and dense, perfectly retain their shape and are not too large. Another great option is cherry tomatoes. True, the price is more expensive, but it looks very impressive. We wash the fruits, if the tomatoes are large, then cut into two parts (leave the cherry tomatoes whole).

Put the tomatoes in a sterilized jar. We fill the container to half, then put a ball of chopped onion, and then slices of sweet pepper. Next, sprinkle the vegetables on top with dry gelatin. For a liter jar, one tablespoon with a mountain will be enough.

The rest of the place in the jar is filled again with tomatoes and onion rings.

We cook the brine: in a suitable bowl, mix a liter of water, kitchen salt, granulated sugar, parsley, peppercorns.

Pour the hot brine into a jar and set to sterilize in a container with a covered bottom. Sterilization is carried out for 15 minutes, and if you took cherry tomatoes, then 5-10 minutes. Next, pour a portion of vinegar into a jar and cork with steamed lids.

We store in a cool place. Keep in the refrigerator for a couple of hours before serving.

Bon appetit.