Probably every family prepares pickled tomatoes for the winter. It is the sweet tomatoes aromatic marinade– most popular look pickles in Russia. Pickled tomatoes can be made without sterilization - they still keep well all winter, if, of course, they last.

Hot summer is the time for vacations, gardening, and, of course, winter preparations. Housewives consider pickling to be one of the most common types of seaming - cooked vegetables can be either immediately put on the table or put away in the pantry or cellar. Every family cherishes the recipe for zakatka, passing it on from generation to generation. Did you want something new? Welcome and bon appetit!

Recipe for sweet pickled tomatoes for 1 liter jar

Housewives are often afraid to make large quantities of new, untested recipes - what if they don’t like it, and time and food will already be wasted? In an ideal way check desired recipe– make the minimum amount of pickles, for 1 liter jar- this is enough for one treat for guests.

We will need:

• 2 tablespoons of vinegar or diluted essence;
• parsley, coriander and dill umbrella;
• bay leaf - 2 leaves;
• 5 black peppercorns;
• 2 level tablespoons of sugar and salt;
• 600 – 700 grams not large tomatoes OK;
• onions - small heads.

Preparation:

1. Place parsley, dill and spices in a colander lined with gauze, pour over boiling water to sterilize, and dry with a napkin or towel.
2. We wash the tomatoes well and make a cross-shaped cut on the butt.
3. Peel the onion and divide each head into 4 parts.

The onion must be small! If you only found large vegetable, grind it more.

1. Insert an onion slice into the cut on the tomatoes.
2. Pour boiling water over the vegetables prepared in this way and let them brew for 10 - 15 minutes, drain the water and start preparing the marinade.
3. Let's start preparing the filling. To do this, boil a liter of water over high heat.
4. Pour vinegar, salt and sugar into boiling water, keep on fire, stirring, until completely dissolved.
5. We put spices and herbs in a sterilized jar at the bottom - their quantity and composition can be varied as desired.
6. Carefully lay out the layers of tomatoes - don’t try to compact them, they won’t fit - eat them raw!
7. Pour boiling marinade over the tomatoes; the amount given is slightly higher than normal.

We roll up the jars, turn them over on the lid and leave them to cool, wrapped in a warm blanket. After about a day, they can be put away for storage.

Marinated tomatoes with garlic for the winter in 1 liter jars

Marinated tomatoes with garlic are incredibly tasty. Garlic is one of the most suitable spices to enrich the aroma of winter pickles. The tomatoes turn out to be piquant, aromatic, and who doesn’t love taking crispy pickled garlic out of a jar and crunching on it?

We will need:

• 1 kg of tomatoes;
• 1.5 teaspoons of salt;
• 1.5 teaspoons of sugar;
• 1 pod of hot pepper;
• A couple of peas allspice;
• 50 ml 9% vinegar;
• 50 ml sunflower oil;
• 1 tsp freshly ground black pepper.
• a set of greens to taste - for me these are horseradish leaves and dill corollas;
• 200 g garlic.

How to prepare:

We wash the tomatoes very well in hot water and make a cut on them on the top of the butt.

We peel the garlic, chop it into 4 parts and insert it into each tomato according to taste and desired spiciness - I put 2 quarters. Cut the hot pepper into small strips and add it to each hole. If you don't like spicy foods, you should skip this step.

Pour boiling water over the horseradish and dill and place the herbs in the bottom of liter jars.

Boil 2 liters of water, salt and sugar, pour in oil and vinegar.

Place a layer of garlic on top of the herbs, then a tomato, duplicating the layers to the top of the jar.

Fill sterilized jars with boiling marinade and carefully roll up the pickles.

Tomatoes can be eaten after 2-3 days, during which time they will marinate perfectly!

Marinated tomatoes slices with garlic and oil for the winter

Tomatoes can also be pickled in slices. This recipe is different in its unusual appearance and fresh, spicy taste. The marinade ingredients can be varied as desired, and if you don’t have a blender, simply chop the ingredients with a knife. Tomatoes prepared according to this recipe are perfect not only for winter preparation, but also as a holiday snack. summer table– they can be eaten within 12 hours after marinating.

Thanks to the oil, the tomatoes are very tender, similar to dishes Italian cuisine– you can take any vegetable, olive or sunflower, but unrefined is best.

We will need:

• tomatoes – 1 kg;

For the marinade:

• 8 garlic cloves;
• 1 tbsp salt;
• 5 – 6 basil leaves;
• piece of spicy pod hot pepper;
• 50 g sugar;
• 50 ml vegetable oil;
• 50 ml vinegar;
• sprigs of dill and parsley.

Preparation:

Place garlic, salt, basil, pepper, sugar, herbs in a blender bowl, add oil and vinegar.

Grind the future dressing for 30 seconds and set aside to infuse.

Wash the tomatoes well and pour boiling water over them. Using a sharp knife, cut the tomatoes into slices.

If you are using small vegetables, just divide them into quarters.

Place the tomatoes in a jar doused with boiling water without compacting them. Fill the vegetables with marinade to the edge of the container. If the salad goes well winter preparation, put it in the microwave, without closing the lid, for 5 minutes at full power.

After this, we roll up the jars with a lid and leave them to cool, turning them over onto the lid and covering them with a blanket. If you want to use the salad within a week, simply cover it with a plastic lid and put it in the refrigerator. Spicy and spicy tomato slices are perfect for barbecue!

Tomatoes marinated for the winter without sterilization

The issue of sterilization scares many housewives, but it’s good that some recipes allow you to do without this process! Tomatoes prepared this way are perfectly stored and do not require special troubles while cooking.

For convenience, you should take care of purchasing a special colander lid: it is sold in any hardware store, it costs a penny, but it makes life much easier for the housewife - after all, this method of preservation can be used in combination with other recipes!

Ingredients:

• carrots – 2 pieces per jar;
• 3 – 4 kg tomatoes;
• laurel;
• dill - a sprig on a jar;
• head of garlic;
• bell pepper;
• hot pepper;
• allspice;
• 200 ml vinegar;
• 100 g sugar;
• 110 g salt.

How to prepare:

Place sprigs of dill at the bottom of the jar.

On top of the grass we throw a pod of red hot pepper, 3 cloves of garlic and Bay leaf ok, add allspice peas.

Now we need to fill the jar with clean tomatoes in one layer.

There are gaps on the sides - in them we will put bell peppers without seeds, cut into quarters and insert carrots into the remaining space.

We continue to add tomatoes.

Let's prepare a saucepan with boiling water - you will need about 5 liters. Pour it into each jar. Leave for 5 minutes.

Now you need to drain the water using a special lid for pickles (you can make it yourself by making a hole in a regular one).

For the marinade, pour vinegar into 3 liters of boiling water, add salt and sugar, and boil until the substances dissolve. Pour the marinade into jars and seal them!

When arranging vegetables, you can show your imagination - the jars will become elegant and decorate not only the shelves in the pantry, but also your table in the future!

The next batch of preparations is ready - all that remains is to wait for winter and try new recipes, remembering the aromas of summer!

I suggest you watch a video recipe for rolling sweet pickled tomatoes for the winter

Bon appetit and see you new recipes!

If you haven’t tried pickling tomatoes yet, I recommend starting with this simplest option - prepare tomatoes in slices with onions and butter for the winter. The recipe is ideal for beginners. All you have to do is chop the vegetables, pour the marinade over them and sterilize the filled jars. The tomatoes turn out just amazing! Moreover, this is almost the only (today) preparation option in my piggy bank, where everything is cleaned out of the jar - tomatoes with brine are a given, and the family literally fights for onions and garlic. That’s why I try to put more onion rings in jars – it’s both tasty and looks more appetizing. Well, of course, it’s convenient to serve these tomatoes – you open the jar and there’s a ready-made salad on the table!

Ingredients (for 2 jars of 650 ml):

• tomatoes (strong, preferably not very large) – 0.8 kg,
• onions – 4 medium-sized heads,
• garlic – 8 cloves,
• peppercorns (allspice) – 8 pcs.,
• peppercorns (mixture of peppers) – 1 tsp,
• parsley and dill - 2-3 sprigs each,
• vegetable oil - 1 tbsp. l. in every jar
• bay leaf – 4 pcs.

For the marinade:

• water – 1 l,
• sugar – 2 tbsp. l.,
• salt – 1 tbsp. l. with a slide,
• bay leaf – 6 pcs.,
• cloves (buds) – 6 pcs.,
• peppercorns – 6 pcs.,
• vinegar essence - 1 tbsp. l.

How to cook tomatoes in slices with onions and butter for the winter

First, let's prepare the vegetables. Wash the tomatoes, dry them and cut them into slices, cutting out the stem at the same time. I cut each tomato into 8 wedges. To make cutting tomatoes easier, use the sharpest knife possible; the tomatoes themselves should be dense and strong. Another point: try to cut exactly in the middle (it doesn’t matter whether you have a whole tomato in front of you or a quarter), so the juice will practically not flow out of them.

Next, peel the onion and garlic. We rinse them, dry them and cut the onion into rings, simply divide the garlic cloves in half. It's not the biggest ones that look prettier onion rings, therefore it is better to choose smaller bulbs.

Now all the vegetables are prepared, now let’s make the marinade. Boil water in a kettle, then measure and pour a liter into a saucepan where the marinade will be prepared. Immediately place a saucepan with boiling water on the stove, add all the ingredients of the marinade into it, excluding vinegar, and leave to simmer for 5 minutes.

During this time, you can rinse the jars and scald them with boiling water (or fry them in the microwave at maximum power), and boil the lids.

After the marinade has boiled for the required amount of time, add vinegar to it, keep on the stove for a couple more minutes and remove. You don’t have to turn off the stove, but immediately place a container of water on it, in which you will sterilize the filled jars.

Now we take our prepared jars and first pour 1 tbsp into the bottom of each. l. oil, then add sprigs of dill and parsley (you can limit yourself to just one or do without greens), bay leaves and peppercorns.

Next, we begin to lay out tomato slices and onion rings on this “pillow”. We place the slices as tightly as possible (preferably with the cut side down), but trying not to crush them too much, so as not to lose their shape and prevent the juice from escaping. Distribute onion rings and garlic between the slices.

Pour the marinade into jars filled with vegetables and cover (without twisting!) the jars with sterile lids. You will still have the marinade. But for me, it’s easier to pour out the excess than to calculate the required amount of ingredients for two 650-gram jars.

Sterilize jars for 20 minutes. and screw the lids on tightly. Afterwards, we immediately turn the jars over, wrap them warmly and leave them alone until they cool completely (I leave them at least until the morning). Then you can put the tomatoes away for storage. These tomatoes store well even at room temperature.

The delicious preparation “Tomato slices for the winter” can rightfully be called a classic of preservation.

After all, this is wonderful snack to strong alcoholic drinks, and an excellent addition to the main hot dish. And how nice it will be to exhibit festive table aromatic salty, hot, spicy or sour tomatoes in slices homemade and hear praise from guests about you.

There are many recipes, but they are all similar in one thing - cook delicious tomatoes slices for the winter are easy and simple, follow the clear instructions and enjoy the aroma and taste of summer.

Tomato slices for the winter - general principles of preparation

The main ingredient of the preparation is tomatoes; they must be dense and elastic so that when divided into slices they do not wrinkle or turn into mush. Tomatoes should be washed thoroughly and dried thoroughly with a towel to remove any remaining water. Then cut into pieces, the number of slices depends on your preferences and perception of the workpiece. It is usually recommended to cut small tomatoes into four parts, large tomatoes into six or eight parts. There is no need to grind it too much.

Also, almost every recipe contains ingredients such as onions and garlic. They are cleaned and crushed as indicated in the recipe. It happens that the garlic is not cut into slices, but passed through a press - in this case, brining tomatoes in slices for the winter may be cloudy, this should not scare you, but taste qualities This fact does not affect the workpiece in any way.

Tomatoes love herbs and spices. Use standard dill and parsley, and also add rosemary, thyme, cilantro, and basil. Cherry, currant, and raspberry leaves will give tomatoes a special aroma. Before cooking, all greens are washed and shaken thoroughly or thrown into a colander to get rid of excess liquid. I use mostly classic spices that are familiar to everyone - allspice or black peppercorns, bay leaves, cloves, dill and cilantro seeds. Salt and granulated sugar are also indispensable accompanying tomato slices for the winter. Choose coarse salt, sugar at your discretion, it doesn’t matter here. It is best to use odorless vegetable oil in the preparation so as not to interrupt the aroma of tomatoes and spices.

1. Tomato slices for the winter with onions “Delicious”

Ingredients:

Two kilograms of fresh large tomatoes;

Kilogram onions;

Ten peas of allspice;

Five to six pieces of bay leaves;

50 grams of salt;

Five buds of cloves;

60-80 ml vegetable oil;

50-70 ml 9% vinegar;

40 grams of sugar.

Cooking method:

1. Wash carefully selected tomatoes, then cut them into not large, but not small slices. Place the prepared product in a deep saucepan.

2. Cut the peeled onion into even half rings. You shouldn’t chop the onion too thin; the ideal ring thickness would be at least three, but not more than five millimeters.

3. Add the onion to the tomatoes, stir carefully so that the vegetables do not bruise.

4. While you are sterilizing cans of tomatoes in slices for the winter, the tomatoes and onions will just sit and release their juice.

5. Place bay leaves, peppercorns, and clove buds on the bottom of each sterile jar. Pour one tablespoon of oil into each jar, add a teaspoon of sugar and salt.

6. Place the tomato and onion salad on top of the spices and compact lightly.

7. Pour lukewarm over all ingredients boiled water, not reaching the edge by one centimeter.

8. Place all the cans of tomatoes in a preheated oven and sterilize for fifteen minutes.

9. Carefully remove hot jars from delicious salad, pour a teaspoon of vinegar into each jar and roll up immediately.

10. Cool the tomatoes in slices for the winter, like any other preparation, turning them upside down and wrapping them in a blanket.

2. Tomato slices for the winter “Eating”

Ingredients:

Small tomatoes about two kilograms;

Two large onions;

Three to four cloves of garlic;

A few bay leaves;

Ten black peppercorns;

70 ml vegetable oil.

Ingredients for marinade:

Two liters of water;

Bay leaves;

20-30 peppercorns (allspice and black);

20 clove buds;

Six st. spoons of salt;

Four tbsp. spoons of sugar;

Six st. spoons of vinegar 9%.

Cooking method:

1. Place spices on the bottom of sterile jars and place onion rings there.

2. Place tomatoes cut into four slices on top, flesh side down.

3. Place all ingredients for the marinade, except vinegar, into a saucepan. After boiling, boil for five minutes, then add vinegar.

4. Pour marinade over the tomatoes and spices, sterilize in a pan of boiling water or hot oven Ten minutes.

5. Before seaming, pour hot hot water into the jars with tomatoes for the winter. vegetable oil.

3. Tomato slices for the winter with pepper

Ingredients:

Three kilograms of juicy ripe tomatoes;

Half a kilo of carrots;

A kilogram of sweet peppers, red, yellow, green;

A kilogram of onions spicy variety;

320 ml vegetable oil;

240 grams of sugar;

100 grams of coarse salt;

180 ml vinegar 9%.

Cooking method:

1. Grate the carrots on the middle segment of a grater, cut the onions and tomatoes into half rings, and cut the peppers into strips.

2. Place all the ingredients in a saucepan of a suitable size in layers in the following sequence: carrots - onions - peppers - tomatoes.

3. From vegetable oil, salt, vinegar and granulated sugar prepare the marinade.

4. Pour marinade over the layered vegetables, leave for 6-8 hours, then simmer over low heat for about 45 minutes.

5. Before twisting, mix the tomatoes in slices with other vegetables.

6. Place in sterile jars, roll up and cool.

4. Tomato slices for the winter “Appetizing”

Ingredients:

Seven medium-sized tomatoes;

Two onions;

Two carrots;

Four sweet peppers;

250-300 grams of white cabbage;

Half a glass of vegetable oil;

Two bay leaves;

50-60 grams of salt;

30 grams of sugar;

Ground pepper.

Cooking method:

1. Cut the tomatoes into six or eight pieces, depending on the size of the fruit.

2. Chop the onion into quarter rings, the pepper into small slices, simply chop the cabbage, and grate the juicy carrots.

3. Season the prepared vegetables mixed in a large container with vegetable oil and add spices.

4. Cook over low heat until all vegetables are cooked. This will take approximately 20-25 minutes.

5. Place the tomatoes in slices with cabbage and peppers in sterile jars. Roll up.

5. Tomato slices for the winter in red wine

Ingredients for two liter jars:

Two and a half or three kilograms of tomatoes;

A bottle of dry red wine;

Half a liter of water;

50 grams of salt;

120 grams of honey.

Cooking method:

1. Place well-washed, dried and sliced ​​tomatoes into prepared jars.

2. Pour water into the pan and dry wine, add honey, add salt.

3. As soon as bubbles form on the surface of the marinade, pour it over the tomatoes.

4. Roll up the jars with tomato slices, then cool under a blanket or blanket.

6. Green tomatoes in slices for the winter

Ingredients:

Three kilograms of elastic green tomatoes;

Half a kilo of garlic;

60 ml 9% vinegar;

Salt – 3 tbsp;

One chili pepper.

Cooking method:

1. Cut green tomatoes into slices. If the tomatoes are not large, four parts will be enough; large fruits should be cut into six to eight parts.

2. Garlic, hot peppers grind. If you are a lover of spicy and hot dishes, do not remove the chili seeds. Do you like a slight spice? Remove the seeds from the pepper first.

3. Place the chopped tomatoes in a saucepan, bowl or any other container.

4. Pour in vinegar, add chili pepper, salt, garlic.

5. Thoroughly mix the mass of tomatoes into slices, leave for about an hour in the refrigerator.

6. Settled aromatic tomatoes transfer to sterile jars, pour in the juice released from the tomatoes, add regular boiled, cooled water to the right quantity.

7. There is no need to roll up the cans, just cover them nylon covers.

8. Green tomatoes should be stored in slices for the winter strictly in the refrigerator or cold cellar.

7. Tomato slices for the winter “Scorching”

Ingredients:

Fleshy tomatoes;

Liter of water;

70-80 grams of sugar;

Five cloves of garlic;

3-4 black peppercorns;

A couple of horseradish roots;

A small piece of 2-3 cm hot pepper;

Cilantro seeds and greens.

Cooking method:

1. Cut thoroughly washed and dried tomatoes into slices.

2. Peel the horseradish roots and cut into several parts.

3. Cut the garlic and hot pepper into large slices.

4. Rinse the greens and shake them off.

5. Place tomato slices, a couple of cilantro sprigs, garlic, horseradish, chili, cilantro seeds, and peppercorns in a sterile container.

6. Fill everything with boiling water. Leave for about ten minutes, then pour the water into the pan.

7. Add sugar to the drained liquid and boil.

8. Fill the tomatoes again with slices, roll up the jars with a lid.

9. Wrap the preserved food in a blanket, after it has cooled completely, store it in a dark, cool place.

8. Tomato slices for the winter with celery

Ingredients:

Two kilograms of tomatoes;

One celery with leaves;

30 grams of salt;

20 grams of sugar;

Three peppercorns;

Three cloves of garlic;

A teaspoon of 9% vinegar.

Cooking method:

1. Place washed and dried celery root at the bottom of a sterile jar.

2. Carefully place the tomatoes, cut into slices, on top, flesh side down.

3. Fill everything with boiling water, after ten minutes, drain and pour in new water.

4. Add remaining ingredients.

5. Roll up.

6. After the jars have cooled, they can be stored.

9. Tomato slices for the winter with green beans

Ingredients:

Five kilograms of unripe tomatoes;

Four kilograms of young beans (green beans);

A kilogram of carrots;

150 grams of parsley and its roots;

A glass of sugar;

Half a glass of vinegar;

A kilogram of onions;

100 grams of salt;

10 ml vegetable oil;

Pepper mixture.

Cooking method:

1. Rinse, peel and dry the vegetables that make up tomatoes in slices for the winter.

2. Cut the onion into thin rings, cut the beans into two or three parts.

3. Grate the carrots, chop the parsley, crush the parsley roots in a mortar or pass through a meat grinder.

4. Fry onions with parsley and carrots.

5. Cut the tomatoes into slices, simmer, adding salt, in a saucepan separate from the other vegetables for ten minutes.

6. Add fried vegetables, sugar, pepper to the tomatoes.

7. Pour in vinegar and stir. Bring to a boil.

8. Place the tomatoes in slices with vegetables in jars, roll up and cool.

To prepare tomatoes in slices for the winter, select fleshy and elastic fruits. Preferably without damaged areas, rot or broken skin. This way the preparation will turn out much tastier. From substandard tomatoes you can prepare lecho, adjika, tomato paste and other blanks of this type.

Always place tomatoes with the flesh side down to better preserve their appearance. appetizing look.

Don't be afraid to experiment and add different spices, herbs, and herbs. They will only reveal the full taste of tomatoes in slices for the winter. Use currant leaves, cherry leaves, parsley, dill, thyme, tarragon, coriander, horseradish leaves and more.

If you use several varieties of tomatoes to prepare tomatoes in slices for the winter: pink, brown, yellow, red, the preservation will sparkle not only with new colors, but also with bright, unique tastes.

It is recommended to store tomatoes in slices for the winter in a dark place. If you don't have space in the refrigerator, you can use the basement, cellar, pantry, mezzanine or empty space under the bed for this purpose. The main thing is to prepare – and there will always be room for storage!

How can I praise this... last year I made these tomatoes for the first time, because I had a lot of very large tomatoes, and I had already made salads. I treated it to friends, if my tongue had gotten into the jar, they would probably have licked it from the inside too - very tasty!

This ready-made snack, the brine is very pleasantly sweet, not too spicy. The tomato slices don't fall apart. I stored the salad at home, at room temperature.

Products

• 6-7 large tomatoes
• 2 onions
• 3-4 cloves of garlic
• bunch of parsley
• bunch of dill
• 4 tbsp. spoons of vegetable oil

Marinade

• 1 liter of water
• 2 tbsp. spoons of salt
• 3 tbsp. spoons of sugar (I have 1 spoon of sugar, 4 g Fitparad No. 1)
• 1 teaspoon peppercorns
• 1 teaspoon allspice
• 2-3 bay leaves
• 40 g 9% vinegar (I take half and half apple cider vinegar)
• 1 teaspoon paprika

Canning tomatoes

Prepare the jars - rinse and heat over steam for about five minutes.

Boil the lids in water for 5 minutes.

Place garlic cloves and herbs at the bottom of the jars. I have a supply of frozen parsley.

Pour into each jar dessert spoon vegetable oil.

Cut the tomatoes into four to six slices.

Cut the onion into half rings.

Place tomatoes and onions in layers in jars.

Prepare marinade for tomatoes

For a liter of water: a spoonful of salt, a spoonful of sugar and add 2 measuring spoons sweetener (it has no aftertaste). If you don’t put sakhzam, you need to take 3 tbsp. spoons of sugar.

Pour the liquid into a saucepan, add bay leaf and pepper, 1 teaspoon of paprika, pour in vinegar. For the sake of the experiment, 20 g of 9% and 20 g of 6% apple - it turned out wonderful.

Bring the brine to a boil and immediately pour the tomatoes to the very top, not reaching literally 5 mm, i.e. higher than the hangers of the cans.

Tomato sterilization

Place the jars in a wide saucepan with a small towel or oven mitt on the bottom. Fill hot water to the top. My large jars don’t submerge completely, that’s okay. Cover with lids, but do not screw on.

Once the water in the pan begins to boil, reduce the heat and warm the jars for 20 minutes.

Take out the jars, put them on a tray, and wrap them warmly in an old blanket or fur coat until they cool completely.

I always leave the jars upside down on their lids.

The amount of oil can be increased: take 2-3 tablespoons, I just drink the brine from these tomatoes, and when there is more oil, it already seems unnecessary.

Since I rarely cut tomatoes into halves or quarters, but into thin slices, my jars are packed tightly. 1 liter of water + table vinegar and spices - fill 2 liter and one 600 g jars of tomatoes by volume - in the photo there are three jars; all the brine according to the recipe was used for them.

By the way, tomatoes were not only used as an appetizer, but I used them for pizza: I crushed several slices and added tomato paste and olive oil.

Tomatoes in gelatin for the winter

I told you the basic recipe, the base, so to speak.

But you can prepare tomatoes for the winter in gelatin filling.

Spices for 1 liter of water

• 2 tbsp. spoons of salt (without top)
• 3 tbsp. spoons of sugar (replace some with erythritol-based saxam)
• 1 teaspoon peppercorns
• 1 teaspoon allspice
• 2-3 bay leaves
• 1 teaspoon ground sweet paprika
• 2 tbsp. spoons of gelatin
• 1 tbsp. spoon of vinegar essence (70%)

All preparations are as described above: greens, garlic, layers of onions and tomatoes.

Prepare the marinade: pour water, salt, sugar (or sakhzam), peppercorns, bay leaf, paprika into a saucepan. Just don’t add vinegar and gelatin.

While the brine is boiling, add about 100 g of water to the gelatin and place in the microwave for 20 seconds at full power. Then stir for another 10 seconds. Stir again for 10 seconds, all the gelatin should dissolve, do not bring to a boil.

When the brine boils, turn off the heat and pour in the gelatin solution. Stir and pour over tomatoes. We don’t add vinegar yet - it stands separately and waits in the wings.

We put the jars into a saucepan for sterilization, after the water boils in the saucepan (the brine does not boil in the jar), keep it on low heat for 10 minutes.

Turn off the heat, pour vinegar essence into each jar and immediately roll up. Wrap up warm and leave to cool. I need a little more than half a teaspoon of vinegar essence per 1 liter jar.

I have been making the recipe for tomatoes in gelatin for many years, I tried other options, but I came to the conclusion that this one is more convenient for me - when pouring vinegar essence before closing the bank. Since the jars do not boil during sterilization (the brine does not boil), gelatin does not lose its properties. It makes a very tasty snack.