Jelly tomatoes with gelatin and onion for the winter

30 min.
4 banks of 0.5 l
Jelly tomatoes with gelatin and onion for the winter

I share an interesting recipe for an unusual workpiece for the winter. So, we will preserve tomatoes with vegetables in jelly. Such tomatoes 100% will cause delight among your guests and become the center of attention on the festive table! Jelly can be served to the table with vegetables.

A step -by -step recipe for cooking

1
Rinse all the vegetables and slightly dry. I advise you to choose small tomatoes of small size for this workpiece (cherry or cocktails are perfect).
2
Clean the bell pepper from seeds and stalks, cut into rings or straws, onions with half rings.
3
Fill sterile jars with tomatoes (up to half), lay out a layer of chopped onions on tomatoes, then bell pepper.
4
Pour dry gelatin into each jar at the rate of 5 g per 0.5 l of a jar (10 g per 1 l of the jar, respectively), evenly distributing it along the vegetable layer.
5
Put the remaining tomatoes, onions and pepper in banks.
6
Prepare the marinade: boil 1 liter of water in the stewpan, add salt, sugar, black pepper and bay leaf. Mix, bring to a boil and boil the marinade for 1-2 minutes.
7
Boisting marinade pour vegetables in banks.
8
Cover the jars with sterile lids and sterilize in a pan with boiling water for 5 minutes. The sterilization time is indicated for cherry tomatoes in banks of 0.5 liters. If you use other varieties of tomatoes or banks with a capacity of 1 liter, increase the sterilization time to 15 minutes with low boiling.
9
After sterilization, pour 0.5 tbsp into each jar. vinegar (for cans of 1 l - 1 tbsp), roll the banks, turn upside down, wrap it up and leave until completely cooled. Mark the cooled tomatoes in jelly for storage in a cool dark place.
10
Before serving to the table, I recommend that the jar with the workpiece be put in the refrigerator at night - then the yelch marinade will freeze as much as possible and acquires the shape of a real jelly.
Helen Lipko
Recipe Author:
Helen Lipko
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