Recipe for tomatoes in gelatin for the winter: a way to “attach” overripe and damaged vegetables

Gelatin is a tasteless product and smells nothing. May be colorless or light yellow. It is obtained from the tissues of animals, fish, which are saturated with collagen. For the first time they learned about gelatin in 1845. But for 50 years no one could find any benefit in it until pharmacist Pearl Waite appreciated the unique properties of the substance. It was he who made of it one of the most popular desserts today - jelly.

Useful properties of gelatin

The use of gelatin, rich in collagen, has a beneficial effect on the general condition of the body. It contributes to the strengthening and rapid fusion of bones, restoration of joint tissues. Collagen is good for the health and beauty of hair and nails. Therefore, gelatin is so popular in both professional and home cosmetics.

Amino acids that make up the product tone the body. They help strengthen the heart muscle. Gelatin is even recommended for poor blood coagulation.

Funky tomatoes in jelly for the winter: variations on the theme

Not always the mistress can boast of a quality crop. Vegetables grow too big, re-rip, crack or be damaged by insects, diseases. And then the recipe for tomatoes in gelatin for the winter comes to the rescue. This is an effective option to use products that have not passed the selection for traditional blanks.

In Latvian

Features. A distinctive feature of the dish is that its preparation is similar to the classic recipe. The amount of ingredients is calculated per liter jar. Two containers of 500 ml are also suitable. The result is a bright workpiece with a spicy taste and rich aroma.

Ingredients:

• 700 g tomato;
• one onion;
• two cloves of garlic;
• one leaf of laurel;
• five peas of black pepper;
• dill;
• 600 ml of water;
• 25-30 g of gelatin;
• 25-30 g of sugar;
• 10-15 g of salt;
• 10-15 ml of vinegar.

Cooking

1. Pour gelatin with 200 ml of boiled cooled water. Leave for 30-40 minutes until it swells.
2. Grind the tomatoes in centimeter circles.
3. Chop the onion with rings, garlic with thin plates.
4. We boil 400 ml of water, add sugar and salt, stirring until the crystals dissolve.
5. Add the swollen thickener. The mixture should be homogeneous, without lumps. At the end, pour the vinegar.
6. We start laying with spices. Then we fill the processed container with layers of cut vegetables.
7. Make a fill. Cover with a sterile lid. We sterilize the container for 15 minutes.
8. Hermetically close the banks, put on the throat, insulate.

With greens

Features. Tomatoes in jelly for the winter are incredibly fragrant. Thanks to the greens, they will acquire the taste of fresh vegetables and will delight you with summer notes in the cold season.

Ingredients:

• 1 kg of tomatoes;
• two bunches of parsley;
• one bunch of dill;
• one onion;
• three garlic cloves;
• five peas of black pepper;
• 25-30 g of gelatin;
• 1 liter of water;
• 30-40 g of salt;
• 75-90 g of sugar;
• 30-40 ml of vinegar (9%).

Cooking

1. At the bottom of sterile cans we put greens, and then quarters of tomatoes. We fill the tanks to the middle. We fall asleep a thickener.
2. Fill the rest of the cans. Top layer - onion slices or rings. Between the tomatoes we insert garlic, peppercorns, sliced ​​into thin plates.
3. We prepare a solution of sugar and salt, boil. Remove from the stove and pour the vinegar.
4. Pour vegetables with brine. Set sterilize for 15 minutes.
5. We roll up with sterile lids, turn over the containers and insulate.

Cherry Tomatoes

Features. You need to preserve whole vegetables. The main advantage of the workpiece is the absence of vinegar, so children and those who have problems with the gastrointestinal tract can use it. Tomatoes in gelatin without sterilization go well with meat dishes, especially those cooked in a large number of spices and seasonings.

Ingredients:

• cherry tomatoes (as much as will go into cans);
• one onion;
• seven to eight peas of allspice;
• three to five peas of black pepper;
• cloves;
• four to five leaves of laurel;
• dill, basil, parsley;
• 3 l of water;
• 100 g of gelatin;
• 100-120 g of salt;
• 25-30 g of sugar.

Cooking

1. We start laying with spices, herbs. Next are whole cherry tomatoes, onion rings. There should be very little space left, so vegetables are “rammed” denser.
2. Fill the thickener with water and leave until completely swollen.
3. We prepare brine: boil water with salt, sugar. Mix with jelly until all components dissolve.
4. We fill the containers processed with steam to the brim.
5. Hermetically close the container, we insulate.
6. When it cools down, we take it to a cool, dry place,

"Greenfinch" with carrots and onions

Features. An excellent option, when after the harvested crop there were unripe vegetables. Make tomatoes in jelly better with carrots and onions. They will give a sweet taste. Harvesting can be served with spicy meat. Tomatoes in gelatin with onions for the winter are also suitable as an independent dish for different side dishes.

Ingredients:

• 1.5 kg of green tomatoes;
• 300 g onions;
• 300 g carrots;
• 5 g of gelatin;
• 1.6 liters of water;
• 40-50 g of salt;
• 60-70 g of sugar;
• 30-40 ml of vinegar (9%);
• spice.

Cooking

1. Soak gelatin in cold water, previously boiled. Leave until it swells.
2. Tomatoes cut into slices. If they are small, then halves.
3. Chop the onion whole or half rings, coarsely chop the carrots on a grater.
4. For marinade: mix water with sugar and salt, and after boiling pour in vinegar. Then add the gelatin, mixing thoroughly.
5. At the bottom of the cans we lay out spices, carrots, onions. Then we fill the containers with green tomatoes.
6. Pour vegetables with brine.
7. We roll up the lids, turn over the containers, insulate.

Assorted Cucumbers

Features. The vegetables are crispy. Pickled tomatoes in gelatin with cucumbers acquire a soft, sweet and sour taste. The blank will delight you with a kaleidoscope of bright colors.

Ingredients:

• 1 kg of tomatoes;
• 500 g of cucumbers;
• 250 bell peppers;
• two onions;
• peas of black pepper, cloves, laurel leaf;
• 2 l of water;
• 200 ml of vinegar;
• 120 g of salt;
• three tablespoons of gelatin (instant).

Cooking

1. Grind the vegetables in medium circles, bell pepper in small strips.
2. In sterile jars, put spices at the bottom, and then layers of cucumbers, tomatoes, peppers, onions. Fill half.
3. Pour dry gelatin. Fill the jars to the brim.
4. Step by step we prepare the brine: pour salt and sugar into boiling water. Remove from heat and add vinegar.
5. Pour the mixture with marinade so that it completely covers the vegetables.
6. We roll up the lids, turn over, insulate the containers.

Tomatoes in gelatin, the recipe for the winter of which you can vary yourself, are perfect for a festive feast. Even sliced ​​vegetables remain firm. When buying a thickener, we give preference to products presented in the form of crystals or plates. Golden or light yellow color indicates the high quality of gelatin. It should not have such chemical components as odor enhancers, dyes.

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