How to make tomatoes in jelly for the winter. A simple recipe for amazing tomatoes in jelly for the winter, you'll lick your fingers

Can homemade preparations not only be a “lifesaver” for complementing the winter table, but also serve our beauty and health? Certainly! If you make blanks in jelly. It is known that gelatin is rich in collagen, strengthens hair, nails, as well as bones and joints of our body. I bring to your attention a slightly unusual use of this additive: recipes with photos of tomatoes in gelatin for the winter - you'll lick your fingers!

Tomatoes in jelly without sterilization “Awesome”

First, I’ll share the simplest recipe - how to cook awesome tomatoes in jelly for the winter without sterilization. You can marinate tomatoes whole or in halves - whichever is more convenient for you. Gelatin will prevent them from falling apart: the tomatoes will turn out elastic and tasty - almost like fresh. We will prepare them in liter jars.

Tip: to marinate whole tomatoes, take small-sized vegetables - they are easier to place in a jar, they are better soaked in brine.

Ingredients for two liter jars:

700 g tomatoes;
10 g granulated gelatin;
1 liter of water;
2 tbsp. spoons of salt;
3.5 tbsp. spoons of granulated sugar;
1 tbsp. spoon of vinegar 9%;
3-5 pcs. black peppercorns;
1 PC. bay leaf.

Preparation:

First, soak the gelatin in half a glass of water. Leave for an hour.
While the gelatin swells, sterilize the jars over steam. Pour boiling water over the lids for five minutes.
Let's process the tomatoes: remove the stems and wash them. If desired, you can cut them in half.
Place the tomatoes tightly into clean jars.
Prepare the filling: pour water into a saucepan and heat it over the fire. After boiling, add sugar, salt, peppercorns, bay leaf. Let it cook for 4 minutes, then add the soaked gelatin. Turn off the fire.
Stir well until the filling becomes homogeneous. Add vinegar and mix again.
Pour the hot marinade over the tomatoes in the jars and roll up the lids. Turn over, wrap, leave for a day.

Awesome tomatoes with gelatin, prepared without sterilization, can be served.

Tip: canned tomatoes in jelly will taste better if you keep them in the refrigerator for a couple of hours before serving.

Tomatoes in jelly: recipe with onions

The previous recipe is good for everyone, but personally I miss onions in it. The onion vegetable with gelatin turns out so crispy, and the tomatoes turn out tastier with it. This time we will cook with sterilization.

Ingredients:

1 kg of small tomatoes;
2 tbsp. spoons of gelatin;
1 PC. onions;
1 liter of water;
1.5 tbsp. spoons of salt;
2 tbsp. spoons of sugar;
0.3 cups vinegar 9%;
1 PC. bay leaf;
1 clove bud;
Dill sprigs - to taste;
2-3 peas of black pepper.

This amount will yield two or three half-liter jars, depending on how you compact them.

Preparation:

Soak the gelatin in a glass of water for an hour.
We sterilize containers for preservation.
Wash the tomatoes, cut them in half. If desired, you can remove the skin from them.
We clean the onion, wash it, and cut it into rings. Wash the dill and dry it.
Place some dill and onions at the bottom of the sterilized jars, then fill them tightly with tomatoes. Place the onion on top again.
For the marinade, boil water, dissolve sugar and salt in it. Add cloves, pepper, bay leaf. Cook for 10 minutes. Turn off the heat, add gelatin and vinegar, mix well until dissolved.
Pour the marinade over the tomatoes and cover with lids. Then we sterilize the cans of preserved food for 15 minutes, placing them in a pan with hot water up to their hangers. Place a board or towel on the bottom of the pan.
Carefully take out the jars and roll up the lids. Turn it over, wrap it up.

Here is an interesting recipe with onions. By the way, lovers of this vegetable can put more of it, it won’t make it worse.

Tomatoes in gelatin “You'll lick your fingers”

You can enrich the recipe for tomatoes in gelatin with other ingredients. It will become even tastier! Please note that this time we are canning without vinegar. But we will also store it in the refrigerator or cellar. If you are afraid that the workpiece will disappear, you can add 2 tbsp to the brine. l. vinegar 9%.

Ingredients:

1 kg of tomatoes;
2 pcs. bell pepper;
2 pcs. onions;
3 cloves of garlic;
1.5 liters of water;
2 tbsp. spoons of gelatin (25 g);
2 tbsp. spoons of salt;
100 g sugar;
Umbrellas of dill, peppercorns, bay leaves, cloves - to taste.

Preparation:

Soak the gelatin granules in a glass of cold water for 40 minutes.
We sterilize jars and lids.
Peel the onion, wash it and cut it into rings.
We remove the bell pepper from the insides with seeds, wash it, and cut it into strips.
Peel the garlic cloves, wash them, and cut them into thin slices.
Prick the washed tomatoes with a toothpick in several places or cut them into halves.
Place dill umbrellas, bay leaves, peppercorns, and cloves on the bottom of the jars. Then lay out the tomatoes, bell peppers and onions in layers. Put garlic on top.
To make the dressing, heat the water in a saucepan to a boil, add salt, sugar, and stir. Turn off the heat and add the soaked gelatin. Stir until completely dissolved and pour into jars.
Cover the jars with lids and sterilize in a wide saucepan for 10 minutes. Then we roll it up.

As you can see, this is a simple recipe, but the result will fully meet your expectations. Amazingly delicious!

Tomatoes in jelly “Unification”

I have a few more recipes with photos of tomatoes in gelatin for the winter - you'll lick your fingers! Guests really like the version with parsley and onions, as well as garlic. For canning, I take small tomatoes – cherry or “Slivka” varieties are ideal. It’s easy and pleasant to make these pickled tomatoes in half-liter jars.

Ingredients for three 0.5 liter jars:

1 kg of small tomatoes;
1-2 pcs. onions;
3-6 sprigs of parsley;
3 pcs. cloves of garlic;
2-3 peas of allspice;
1 liter of water;
1 tbsp. spoon of gelatin;
3 tbsp. spoons of sugar;
1.5 tbsp. spoons of salt;
1 teaspoon of vinegar essence (70%).

Preparation:

We begin the process by soaking the gelatin in half a glass of cool water. Let it swell for 40-50 minutes.
We sterilize jars and lids.
We process the onions and garlic: wash, peel, cut. Chop the onion into half rings, cut the garlic in half lengthwise.
Lightly pierce the tomatoes in several places. You can also cut them into slices, cutting each fruit into four parts.
Place parsley and a clove of garlic at the bottom of the jars. Fill halfway with tomatoes. Then lay out a layer of onions, then again tomatoes. Place onions and peppercorns on top.
Let's prepare the marinade: dissolve salt and sugar in heated water, bring to a boil, turn off the stove. Now add vinegar essence, soaked gelatin, and stir.
Pour the marinade over the vegetables and cover with lids. Sterilize for 10 minutes.
We take the jars out of the pan, wipe them with a towel, and roll them up. Turn it over and leave it overnight, covered with a blanket.

Small tomatoes in gelatin with onions are simply delicious and are always a hit. Not a single jar has gone to waste, everything is instantly eaten after opening.

Tomatoes with gelatin “Spicy”

Agree, there is not always time to soak gelatin in advance. In this case, I use a quick pickling option without soaking the gelatin. It is also called: recipe with dry gelatin. I’ll tell you how to make excellent tomatoes in jelly quickly, with a variety of spices.

Tip: if you do not have the full set of spices indicated in the recipe, you can not use everything. Focus on your taste and desire.

Ingredients (for two liter jars):

1 kg of tomatoes;
2 pcs. bell pepper;
5-6 cloves of garlic;
1 PC. onions;
1 horseradish leaf;
4-6 currant leaves;
4-6 cherry leaves;
2 clove buds;
4 peas of allspice;
6 black peppercorns;
2 dill umbrellas;
1 teaspoon mustard seeds;
1 teaspoon ground coriander;
A piece of hot pepper.
For marinade per 1 liter jar:
2 teaspoons salt;
1 tbsp. a spoonful of sugar (can be replaced with honey);
1 teaspoon of vinegar essence (70%);
2 teaspoons of dry gelatin.

Preparation:

Sterilize jars and lids for cooking.
Wash the vegetables, dill and leaves and place them on a towel to dry a little.
Cut the onion into half rings. Bell pepper - long pieces. Cut the tomatoes and garlic in half.
In each jar we put half of the indicated ingredients: an umbrella of dill, half a horseradish leaf, peppercorns, cloves, cherry and currant leaves. Add coriander and mustard seeds.
Now lay out the tomato halves, alternating them with pieces of sweet pepper, onion and garlic. Pour salt and sugar on top of each jar according to the recipe.
Boil water in a kettle and pour it over the vegetables in jars. Cover with lids and let stand for 5 minutes. Then carefully pour the brine back into the kettle or pan. Boil again, pour in a second time, also for five minutes. Pour the brine again to boil.
Before the third filling, you need to pour gelatin into the jars. Fill with hot brine, add vinegar essence. Roll up the key.

For better sterilization, the jars need to be wrapped upside down and left like that for a day.

Agree, a very simple recipe for tomatoes in jelly for the winter without soaking the gelatin. You'll have to tinker a little with the triple fill, but otherwise everything is very easy. Any beginner can do it.

Delicious tomatoes in jelly “Latvian”

I’ll also share with you how to make sliced tomatoes in jelly – a recipe in Latvian. We take tomatoes cut into thin circles or long slices. The number of components is calculated for 1 liter jar or 2 half-liter jars.

Ingredients:

700 g tomatoes;
2 cloves of garlic;
1 PC. onions;
1 PC. bay leaf;
5-6 pcs. black peppercorns;
2-3 sprigs of dill;
25 g gelatin;
2 tbsp. spoons of sugar;
2 teaspoons salt;
1 tbsp. spoon of vinegar 9%;
600 ml of water (200 ml of which is for soaking gelatin).

Preparation:

Pour gelatin into a glass of boiled cold water. Leave for forty minutes.
In the meantime, we sterilize the containers for preservation - jars, lids.
Wash all vegetables thoroughly and dry. Peel the onion and garlic.
Cut the tomatoes into circles no more than 1 cm thick. Chop the onion into rings, cut the garlic into slices.
Pour 400 ml of water into a saucepan and bring to a boil. Add sugar and salt. Turn off the heat, add gelatin, stir thoroughly and pour in vinegar.
Place the washed dill, bay leaf, and peppercorns into clean jars. Then place the tomato slices tightly, sprinkling them with onions and garlic.
Fill the tomatoes in the jars with marinade and cover with lids. Sterilize in a wide saucepan for 15 minutes.
Carefully remove the jars from the hot water, wipe them, and screw on the lids. Turn over and wrap in a warm blanket.
After a couple of days, the jelly in the tomatoes will finally reach the desired condition. Then you can transfer the jars for storage.

I love watching cooking videos when I want to stock up on new and interesting recipes. I recently saw this method of canning tomatoes in jelly. I suggest you watch it.

I hope you liked the recipes with photos of tomatoes in gelatin for the winter. You'll lick your fingers, how delicious they turn out! Try cooking it and you will see for yourself. Bon appetit!

For canning, it is best to take small tomatoes; they do not burst and look much nicer in jars than large ones. You can leave large tomatoes for, or you can fill them with gelatin, after cutting them into pieces. This filling secures and keeps the pieces intact. Tomatoes canned in jelly, do not soften or spread, retain the skin, and acquire a sweetish, lightly salted taste. This appetizer will pleasantly surprise your guests: not every housewife prepares tomatoes this way.

Tomatoes in gelatin for the winter: recipe

For a 1 liter jar you will need:

tomatoes (enough to fit in a jar);
half an onion;
">a couple of cloves of garlic;
">2 bay leaves;
">1 tbsp edible gelatin;
5 peas of allspice;
2 tbsp. l. Sahara;
1 tbsp. l. salt;
1/4 tsp. citric acid or 1 tsp. 9 percent vinegar.

Getting ready tomatoes in gelatin in the following way.

1. First, wash the tomatoes, remove the stems and damaged areas, and cut into slices if necessary.

2. To the bottom sterilized jar lay out onion rings, garlic and fill it halfway with tomatoes.

3. Pour gelatin and add tomatoes to the top of the jar.

4. Now prepare the brine. Pour 1 liter of water into a saucepan, add salt and sugar. Then add pepper and bay leaf, boil for a few minutes until the salt and sugar dissolve. Next, pour the brine into the jars to the top and leave for 15 minutes. After 15 minutes, pour in the vinegar and screw on the metal lids.

5. Turn the closed jars upside down and leave to cool, and when cool, put them in the refrigerator.

Another way to prepare tomatoes in gelatin for the winter

You will need:

500-600 g tomatoes;
2 onions;
a bunch of dill;
10 black peppercorns;
half a liter of water;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
3 tbsp. l. 9 percent vinegar;
1.5 tbsp. l. gelatin.

1. Sterilize the jars and place dill and black pepper on their bottom (5 peas per jar). Wash the tomatoes, remove the stems and cut them in half. Peel and cut the onion into rings.

2. Layer onions and tomatoes in jars to the top.

3. Now you need to prepare the marinade. To do this, pour water into a saucepan, add sugar and salt and bring to a boil. When the water boils, add gelatin and stir until it is completely dissolved. Lastly, add vinegar, stir again and remove from heat.

4. Pour the marinade over the tomatoes, roll them up or close them with screw caps and set them to sterilize in boiling water for 10 minutes. Then we take out the jars and turn them upside down and leave them until they cool completely. When the jars have cooled, you can put them in the refrigerator.

5. If you want your tomatoes to be spicy, add a quarter of hot chili pepper to each jar. If you are not storing tomatoes in the refrigerator, before serving them, put the jar in the refrigerator for an hour or an hour and a half to allow the gelatin to thicken.

You can find a couple more recipes like these in the article. .

Bon appetit!

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:

To make the gelatin increase in size, it is filled with water.
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.
Wash the tomatoes thoroughly and cut them into slices; you should get 2 or 4 parts from one piece.
Place the tomatoes tightly in the prepared container.
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.
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:

Prepare the container: wash and sterilize the jars.
Cut clean tomatoes into 4 parts.
Place dill and parsley on the bottom of the container, tomatoes on top halfway, add gelatin, then tomatoes and onions again.
Brine: add salt and sugar to boiling water and simmer for several minutes.
Turn off the heat and add vinegar.
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:

The jars are washed and sterilized.
Gelatin is soaked.
Cut the onion into rings, pierce the tomatoes with a thin stick.
We put spices, herbs, tomatoes and onions in the container so that there is practically no space left.
We prepare the marinade as follows: put sugar and salt in boiling water, add swollen gelatin and stir over heat until completely dissolved.
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:

Wash vegetables in cold water. We form circles, the thickness of which is 3 cm. Cut the sweet pepper into slices.
Place spices and herbs in a sterilized jar; add cucumbers, tomatoes, peppers and onions in layers up to the middle of the container.
Add gelatin as the next ingredient, then fill the jar to the end with the remaining vegetables.
We prepare the marinade as follows: dissolve salt and sugar in water, boil for 3 minutes, add vinegar.
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!

So, everyone is good! And tomatoes with gelatin without soaking, and the classic recipe in jelly, with onion rings, with herbs, with additives, and cut, halved, and whole cherry tomatoes. The choice is dizzying, but the taste is true to itself - amazing! That's exactly the word. Canned tomatoes in jelly will delight your guests! Carefully stacked on top of each other, they look very beautiful, and are also tasty - sour-sweet, dense and aromatic. The only recipe that I do not recommend to you, although it is often found on the Internet, is without sterilization. These tomatoes won’t last long, don’t risk it!

Jelly can be served along with vegetables.

Total cooking time: 30 minutes
Cooking time: 20 minutes
Yield: 2 liters

Tomatoes in jelly for the winter: a simple recipe

I bring to your attention a very simple recipe for tomatoes with gelatin for the winter. Preparing the snack is simple; you just need to pour gelatin powder into jars, then pour hot marinade and sterilize the jars for 15 minutes. The result is whole tomatoes that perfectly retain their shape and do not become overcooked.

Do you want the marinade to harden completely and turn into a dense jelly? Then transfer the roll to the refrigerator for 6-8 hours (overnight) - the tomatoes in the gelatin filling will gradually harden like jellied meat, and you can serve not only pickled vegetables, but also the original sweet and sour jelly.

Ingredients

for 1 liter jar:

tomatoes - approximately 700 g
bell pepper – 0.5 pcs.
onions – 1 pc.
gelatin – 10 g (1 heaped tablespoon)

for marinade (enough for 2 jars of 1 liter each)

water – 1 l
sugar – 2 tbsp. l.
salt – 1 tbsp. l.
bay leaf – 1 pc.
peppercorns – 2 pcs.
9% vinegar – 1 tbsp. l. in every liter jar

How to cook tomatoes in jelly for the winter

All vegetables should be washed and dried to remove excess moisture. For harvesting, I recommend choosing tomatoes that are dense so that they can be cut and they won’t “flow” and hold their shape well. The “cream” variety is suitable, but please take red and ripe fruits, under no circumstances green, so that the marinade salts them properly. You can also roll up cherry tomatoes - they will look very appetizing in jelly, remain intact and will explode on the tongue.

Banks must first be sterilized in any convenient way. A 1 liter container (or 0.5 liter for cherry tomatoes) is best suited. Approximately to the middle of the jar I place tomatoes, cut lengthwise into 2 parts. To help them keep their shape better, I try to place them tightly and always with the cut side down - this will make it more convenient to serve the dish when the jelly has hardened. On top of the tomatoes I place a layer of chopped onions (in rings or half rings) and bell peppers (in circles or strips).

It's time to add the gelatin. For each 1-liter jar you will need 10 g of gelatin powder - this is a standard package for 500 ml of liquid, approximately 1 heaped tablespoon. There is no need to dissolve gelatin. I just pour it into jars, evenly distributing it on top of a layer of vegetables.

Next, I add the remaining tomatoes, peppers and onions to the top. I prepare the marinade: add 2 tbsp to 1 liter of water. l. sugar, 1 tbsp. l. salt, bay leaf, peppercorns. In principle, you can use your favorite marinade, which you usually pour over tomatoes for the winter. Some people like it sweeter, some more spicy, and so on.

I pour boiling marinade into jars filled with vegetables. I divide the peppercorns and bay leaves between the jars so that they fit into each jar.

I place the jars in a pan of hot water and cover with clean lids. I sterilize one-liter jars for 15 minutes at low boiling water (cherry tomatoes will boil during this time, they only need 5 minutes in a 0.5 liter container). The countdown begins from the moment the water boils in the pan. I put a piece of cotton fabric under the bottom of the jars so that they are better fixed in the pan and the glass does not crack.

After sterilization, I carefully remove the jars from the boiling water. I pour 1 tablespoon of 9% vinegar into each 1-liter jar and immediately seal it tightly. I turn it upside down, wrap it in a warm blanket and leave it like that until it cools completely for a day.

In order for the jelly to harden, the preservation should be kept in the refrigerator for 6-8 hours before use. As you can see, the jelly sets perfectly and holds its shape. The main thing is to use high-quality gelatin, and no problems should arise.

Tomatoes in jelly should be stored in the refrigerator or in another dark and cool place for 1 year.

From the editor:

Tomatoes in jelly for the winter, classic recipe

It differs from the previous one by pre-soaking gelatin. There is an opinion that this way the jelly is distributed more evenly, and a certain amount of additional hassle is worth it. I didn’t notice the difference, but I’ll still give the recipe, especially since I want to play with the ingredients: add garlic here along with the onion, and instead of bell pepper, a set of herbs for pickling tomatoes. Choose according to your taste, you can use dill with parsley, tarragon and horseradish, or spicy basil with cherry, mint and currant leaves.

Sometimes they ask what is better: whole tomatoes or cut ones - halves and slices. Whole ones, of course, are more beautiful, cherry tomatoes are an ideal option, but they are not always available. Large and medium ones will have to be cut, the advantage is that more of them fit into the jar.

Ingredients:

tomatoes 800 g
onion 1 large or 2 medium
garlic 1-2 heads
greens to taste
allspice 10 peas
bay leaf 4 leaves
gelatin 1 tbsp. l. with a slide

water 1 l
sugar 2 tbsp. l.
salt 1.5 tbsp. l.
bay leaf – 1 pc.
peppercorns – 4 pcs.
9% vinegar – 2 tbsp. l.

Preparation

“Awesome” tomatoes in jelly are prepared according to the classic recipe, similar to the previous one, we just tinker a little with the gelatin. First, we will soak the powder in a glass of water at room temperature or as written on the bag. Let's leave for half an hour and prepare the preservation - tomatoes, containers, marinade.

We sterilize jars and lids. We prepare the marinade from the water remaining after using gelatin. Pour in the spices, bring to a boil and simmer a little. Then remove from the stove, pour in vinegar and soaked gelatin. Mix. Chop the onion into rings and garlic into slices.

Pour the boiling mixture into jars filled with tomatoes, onions, garlic and herbs. Cover with sterile lids and pasteurize (sterilize) for 15 minutes, placing on the bottom of the pan lined with a cloth. Roll it up and turn it upside down. We store it in a cellar or pantry.