Tomatoes in jelly with gelatin for the winter - 6 cooking recipes

Any gelatin is suitable for this dish: dry, in granules or in slices. You can take jelly as a semi-finished product. The main thing is that the product is not expired and it is advisable to make sure of this before cooking. As a rule, red ripe tomatoes are used. If whole ones are required, identical small fruits are selected. Any vegetables are suitable for cutting, but not overripe ones: choose vegetables that are plump, without wormholes or rot. Otherwise, you risk getting a dilapidated snack.

The usual recipe involves preparing the marinade in a standard way and then adding gelling agents to it. In some cases, they are not even diluted with water, but poured into jars in dry form.

You can cook with or without sterilization, since the gelled product is stored better.

Usually vegetables are placed in clean, baked jars with spices. In addition to tomatoes, there may be: onions, cut into half rings or rings, garlic, dill, hot or bell peppers (preferably green or red), peppercorns, cloves, bay leaves, and any other fresh herbs.

The marinade is cooked over a fire, followed by the addition of gelatin and vinegar (you cannot cook with these products). And the prepared vegetables are poured with hot marinade. Afterwards they can be sterilized for 10-15 minutes and immediately rolled up.

Before opening the twist (when you are about to eat it), it is recommended to keep the jar in the refrigerator for an hour or two. This will help the mixture set and retain its shape. The dish is served only cold. Usually in recipes for tomatoes in jelly, the marinade is prepared with the expectation that it will also be eaten.

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