Awesome tomatoes in jelly (gelatin) for the winter: 9 most delicious recipes

Marinating tomatoes in gelatin is a great opportunity to extend the vitamin season by preserving a piece of summer in a vegetable snack. It’s so wonderful to open a jar of aromatic delicacy prepared according to proven recipes of the older generation, familiar to us from childhood.

And how delicious it turns out! And here we must add that the question is, what is tastier: fruits or jelly pickle? I assure you that both are eaten in a matter of minutes, and if you put such preserves on the festive table, the guests will not hide their delight and amazement.

Just don’t forget to put the jar with the preparation in the cellar or refrigerator in advance so that the brine thickens.

So quickly look at the recipes, choose what you like and start preserving! Following the tips and recommendations you will get very tasty fruits and thick jelly...

Tomatoes in jelly for the winter without sterilization, 1 liter. jar - step by step recipe

An appetizing snack in a thick transparent jelly is prepared quite simply, but it turns out amazingly tasty, despite the minimal set of necessary spices.

For 1 jar you will need:

• small fruits, as much as will fit into the container (about 1 kg);
• 2 medium sized onions;
• 0.5 l. liquids;
• 40 gr. sand;
• 20 gr. salt;
• 13 gr. 9% acid;
• 2 garlic cloves;
• a pair of fresh sprigs of dill and parsley;
• 10 gr. gelatin granules;
• 3 pieces each of black and allspice.

Cooking technology:

1. We carefully review the fruits, selecting only whole, elastic tomatoes, without visible signs of spoilage. Then we wash them thoroughly and make a small puncture in the area of ​​the stalk.

2. Fill the bottom of the steamed glass container with sprigs of herbs, leaving a sprig to decorate the top of the workpiece, garlic, pepper and onion rings.

3. Next, lay out the tomatoes, filling the voids with onions. To make the fruits lie more densely, you need to shake the container periodically. Place a sprig of greenery on top.

4. Fill the glass container filled to the top with boiling water, cover and leave for 10 minutes. At the same time, dissolve the gelatin granules in a small amount of liquid.

5. Boil half a liter of water in a container, dissolve salt and sand in it, cook for about two minutes, turn off the gas and pour in the gelatin mass. Stir the mixture.

6. Drain the water from the semi-finished product, pour acid onto the vegetables and fill them with gelatin brine.

7. Close the appetizer and cover it with a duvet until the product cools.

Awesome tomatoes in jelly with carrots and onions

I highly recommend trying the recipe for assorted vegetables in a delicious jelly-like brine.

To fill a 1 liter jar you will need:

• 300-350 g of elastic fruits;
• bulb;
• carrot;
• sweet pepper pod;
• garlic clove;
• parsley.

Ingredients for 1 liter of brine:

• spices for marinade;
• laurel;
• 50 gr. non-iodized salt;
• 70 gr. sand;
• 30 gr. gelatin granules;
• half a glass of table vinegar.

Cooking method:

1. Cut the onion into circles, carrots into cubes, paprika into small slices or rings. At the bottom of the steamed glass container we throw parsley, garlic and a circle of onion.

2. Next, fill the container with tomatoes, having previously pierced them in the area of ​​the stalk, onion rings, pieces of carrots and peppers. Place a couple of sprigs of greenery on top of the vegetables.

3. Dissolve the gelling granules in a glass of cool liquid. Pour a liter of water into a small saucepan, pour salt, sugar into it, throw in bay leaves and 1-1.5 tbsp. l. spices for pickling. Place the mixture on the hob, wait until it boils, add vinegar and boil for about 3 minutes. After this, the pan is removed from the heat, the swollen gelling substance is added to the brine and stirred well.

4. Fill the glass container with vegetables with hot gelatin filling.

5. Cover the semi-finished product and place it in a large container for sterilization for a quarter of an hour.

6. Seal the finished snack, turn it over and leave until the product has cooled.

A simple recipe for tomatoes in jelly for the winter without soaking gelatin

This super delicacy is prepared almost instantly, and in winter it is eaten in a matter of minutes.

To fill four 750 g jars you will need:

• 1500 gr. small-sized tomatoes;
• 4 onions;
• 5 garlic cloves;
• 4 dill umbrellas;
• horseradish leaf;
• 8 cherry leaves;
• 8 allspice peas and 40 black pepper;
• chili pod;
• 8 clove buds;
• 6 tsp. dry gelatin granules.

For 1 l. marinade:

• 100 gr. sand;
• 20 gr. salt;
• 1 tbsp. l. 9% acid.

Cooking method:

1. First you need to prepare the ingredients: scald the greens with boiling water, cut the onion into slices, divide the hot pepper and horseradish leaf into 4 parts, make 3-4 punctures in the fruit in the area where the stalk is attached using a toothpick. Next, place leaves, pepper, cloves, and dill on the bottom of the steamed glass container.

2. Then the fruits are placed tightly on the spices, filling the free gaps with onion rings and garlic cloves.

3. Granulated gelatin (1.5 tsp) is poured on top of the vegetables.

4. A liter of water is poured into a small heat-resistant container, salt and sugar are added and placed on the hob. When the liquid boils and the bulk substances are completely dissolved, the filling is mixed with vinegar, boiled for another couple of minutes and poured into a filled glass container.

5. The semi-finished product is covered and sterilized for 20 minutes after boiling.

6. The finished workpiece is tightly closed, placed on the lid and covered with a shawl until it cools.

How to cook canned tomatoes and cucumbers in gelatin

Vegetables in jelly have also proven themselves successfully. You can make a vegetable mix with the addition of bell peppers, onions and carrots. But today I’ll just show you an assortment of tomatoes and cucumbers in this spicy unusual filling.

We take the number of vegetables arbitrarily. Because it is always different. Depends on the varieties and sizes of your fruits.

But for marinade per 1 liter of water you need:

Since this recipe also involves sterilization, we will not steam the jars separately, we will simply rinse them thoroughly with a clean sponge and soda.

We also fill the lids with boiling water.

Wash the tomatoes and cut into slices. Cut off the ends of the cucumbers and cut into slices.

Remove the skins from the onion and chop into thin half rings.

Place layers of cucumbers and tomatoes on the bottom of the liters. Leave some space on top for the onions.

Sprinkle 1 tsp on top. dry gelatin per jar.

Now let's start with the brine.

You need to dilute salt and sugar in a liter of water. Add allspice peas. Heat the mixture until it boils and the sugar crystals dissolve. Then turn off the heat and introduce the essence.

We fill our preparations with this liquid so that the brine comes out over the edge. Cover the necks with lids. We set to sterilize from the moment of boiling for 15 minutes with the stove heated slowly.

We take out the canned food and roll up the lids for the winter. Don't forget to check the quality of the closure.

It’s better to put this assortment “under a fur coat” when arriving.

Tomatoes in jelly with parsley - the most delicious recipe (with sterilization)

I suggest to all lovers of aromatic parsley to prepare a delicious preserve in which the vegetables simply melt in your mouth, leaving a pleasant spicy aftertaste.

For 2 liters of workpiece you will need:

• small fruits, as much as will fit in jars;
• 4 dill umbrellas;
• parsley to taste;
• basil leaves;
• allspice peas;
• 2 laurel leaves;
• bulb;
• 1 l. water;
• half a glass of apple cider vinegar;
• 90 gr. white sugar;
• 25 gr. salt;
• 20 gr. dry gelatin.

Cooking process:

1. At the bottom of a liter glass container we throw parsley, the amount of which everyone determines himself, from 3 to 5 basil leaves, half an onion, a laurel leaf.

2. Then fill the container to the top with washed fruits, onto which we throw a few peppercorns and parsley.

3. In 200 ml of lukewarm water, dilute the gelling granules and leave to swell.

4. Boil water in a kettle and pour it into a filled glass container.

To prevent the jars from bursting when interacting with boiling water, you can put an ordinary spoon on top and only then pour in the liquid.

Cover the semi-finished product and leave for 20 minutes.

5. For the marinade, pour 800 ml of liquid into a small heat-resistant container, add sugar and salt, pour in vinegar, mix everything and place on the hob. When the liquid boils, cook the filling for 2 minutes and remove from heat. After this, the gelling mass is poured into it, the mixture is mixed very well.

6. Drain the water from the jars and fill the vegetables with gelatin brine. Cover the filled glass container and set it for sterilization for 20 minutes.

7. After the sterilization process, the snack is sealed, placed upside down and hidden under a blanket for a day.

How to prepare pickled cucumbers with mustard without vinegar and sterilization

This recipe is just a bomb, the cucumbers are super tasty and crispy. Excellent for salad, or for potatoes, pasta, porridge, great with meat too, wonderful for pickle sauce. The vegetables turn out sharp, crispy, and very tasty.

Ingredients:

• cucumbers
• 2 dill umbrellas
• 2-3 leaves of horseradish
• 2-3 oak leaves
• 2 cherry leaves
• 2 blackcurrant leaves
• 2-3 bay leaves
• 5-6 black peppercorns
• 3 cloves garlic (chopped)
• 1 hot pepper (optional)

Brine:

• 2 liters of water
• 4 full tablespoons salt
• 2 tablespoons dry mustard powder

Choose small, dense cucumbers. You can soak them in cold water for 2 hours. The jar needs to be washed, it does not need to be sterilized. Add horseradish, garlic, oak leaves, currants, and cherries to the bottom of the jar. Add hot pepper as desired. I add bay leaf and peppercorns.

Next, we lay out the cucumbers, I lay out the bottom row while standing, and then how it turns out. But you do as you are used to. Fill the jar to the top. Moreover, note that for this recipe it is not necessary to cut off both sides.

Next, prepare the brine. For 3 liters I need a little more than 1.5 liters of brine, so to make sure we have enough, we make 2 liters. The amount of brine depends on how tightly you packed the cucumbers in the jar.

I pour water into the pan, put it on the fire, add salt. Stir, boil the brine from the moment of boiling for 1 minute.

Pour boiling brine over the cucumbers. To prevent the jar from bursting, you need to pour it in a thin stream, and put a spoon or knife so that it comes into contact with the jar on both sides.

Cover with a nylon lid and leave at room temperature for 2 days; no need to put it in the sun. There will be a fermentation process and foam will appear, it is better to place a plate. After 2 days, add 2 tablespoons of mustard powder.

Cover the jar with a lid, shake well, and leave for another 5 hours at room temperature, lid closed. After 5 hours, pour the brine into the pan.

Bring the brine to a boil, boil for 1 minute. Pour boiling brine over the cucumbers. Place the spoon again to prevent the jar from bursting. Boil the lid, or pour boiling water over it and leave for 5 minutes.

Fill to the top, cover with an iron lid, and roll up. There is no need to wrap it up; we wipe the jar if brine gets on it. Leave on the counter until completely cool.

After cooling, store the preserves in a dark, cool place. You can store it in an apartment, but it’s better to put it in the basement or cellar, maybe in the pantry, or in the entrance, if you have storage space there.

Recipe for tomatoes in gelatin for the winter with garlic

Tomatoes preserved in a thick, delicious jelly with a zesty hint of garlic are my favorite snack that I grab every year.

To prepare you will need:

• small tomatoes (as many will fit in the jars);
• fresh garlic;
• horseradish root;
• cilantro umbrellas;
• cumin;
• 15 gr. dry gelatin;
• 1 l. water;
• 40 gr. non-iodized salt;
• 100 gr. sand;
• half a glass of table vinegar.

Cooking method:

1. Soak dry granules in a small amount of cold water to swell.

2. We leave very small fruits whole, making only a puncture in the area of ​​the stalk, and cut larger ones in half.

3. At the bottom of dry steamed jars we throw a few garlic cloves, a piece of peeled horseradish root, a couple of cilantro umbrellas and a few cumin grains.

4. We try to pack the fruits as tightly as possible, but with the condition that they do not deform under hand pressure.

5. To pour, bring the water to boiling point, add salt and sand, stir until the bulk substances dissolve, turn off the flame. Add the swollen gelatin mass and vinegar into the liquid, stir the brine well and pour into jars filled with vegetables.

6. Place the semi-finished product in a wide saucepan, pour hot water up to the hangers of the glass container, cover with lids and sterilize for 10-15 minutes. After this, close the hot snack tightly and cover it with a duvet for a day.

Cooking chopped tomatoes with gelatin

The next step is preparing the marinade with gelatin.

We will need (for 1 liter of water):

For a liter jar you will need about half a liter of marinade. Therefore, calculate in advance how many jars you plan to preserve.

1. Prepare a pan of the required volume. Since I have six liter jars ready, I will need three liters of marinade.

2. Jelly swells in a glass of water. This is 250 ml. So I pour 2 liters and 750 ml of water into the pan. I’ll add jelly and there will be exactly 3 liters of water.

3. Put the water on the fire and bring to a boil.

4. While the water is boiling, immediately count out the peppercorns, cloves and bay leaves according to the number of jars. So that when the water boils, we immediately place it all in the pan at once.

5. When the water gets hot, add salt and sugar, also calculating how much you need. I add 6 tablespoons of salt and 7.5, or 8 tablespoons of sugar.

6. Place the gelatin in a cup in a water bath and, stirring, completely dissolve it.

According to the recipe I received, 1 teaspoon of gelatin is given per liter of water. But I doubled the dosage. In my opinion, the marinade turns out to be richer with twice the amount, and it turns out tastier.

6. As soon as the water boils, add all the prepared spices at once. Let the marinade boil for 10 minutes.

7. Two minutes before readiness, pour in the dissolved gelatin, followed immediately by the essence, not to be confused with vinegar. Per liter – 1 teaspoon. I add 3 teaspoons.

8. Pour the hot marinade into jars. Place one or two bay leaves in each jar. We remove the rest. All of it is not needed, the brine will be bitter, and so will the tomatoes.

But we catch the peppercorns and cloves and put them in jars. It is not necessary to count the quantity, approximately, so that both get into each jar.

9. Leave a space of 1 cm, without adding marinade to the very edges of the jar. Otherwise, it will be inconvenient to rearrange them to sterilize. Cover with lids for now.

Canned tomatoes in jelly Latvian style

Gelatin perfectly retains the shape of fruits, leaving them elastic and very juicy. And the jelly-like marinade is a very tasty addition to preservation.

Required Products:

• 1 kg of fruits;
• 3 onions;
• 50 gr. green dill;
• 50 gr. sand;
• 40 gr. salt;
• 1 l. liquids;
• 6 tbsp. l. 9% acid;
• 3 tbsp. l. gelatin;
• 10 peppercorns.

Instructions for preparing tender tomatoes:

1. Small fruits need to be sorted, washed and cut in half.

2. Cut peeled medium-sized onions into thin slices.

3. Place a couple of sprigs of dill (you can use parsley) at the bottom of the jar. A dry umbrella will do, but greenery looks more elegant.

4. Then add pepper and make a kind of “pillow” of onion rings. Tomatoes are placed on top.

5. The jars are filled to the top, alternating layers of onions and tomatoes. Gelatin is diluted with warm water and left to swell.

6. Water is poured into a container and placed on the hob, sugar and salt are added and brought to a boil. Then the gelling mass is added, the brine is quickly stirred until the last grain is dissolved, vinegar is added and removed from the flame.

7. The marinade is poured over the vegetables, which are covered with lids, placed in a pan with a towel on the bottom and filled with hot water up to the hangers. You need to sterilize within 10 minutes.

8. The lids of the finished snack are tightly screwed on, the glass container is turned over and put away under a duvet for a day.

Sterilization of tomatoes with gelatin

1. Take a large saucepan, or any other utensil. It is necessary that the height of the pan is sufficient. We will pour water up to the “shoulders” of the jar. And you need room for it to boil.

2. Place gauze or a piece of cloth on the bottom of the pan. Pour in warm or hot water, but not boiling water. You don't need to pour a lot at once. First, we’ll install the jars, and then add the required amount.

3. Place the jars in the pan using special tongs. They are definitely needed; without them it will be difficult to get sterilized jars.

I sterilize 3 jars in two pans.

4. Add marinade right up to the neck. Cover with lids. It’s good if some of the marinade spills out a little. This means that there is no air left in the jar.

5. Add water to the pan so that it reaches the “shoulders” of the jar, to the place where it begins to narrow.

6. Turn on high heat. Our task is not to overcook the tomatoes. Therefore, it is important for us that the water boils quickly.

7. As soon as the water boils, immediately note the time and reduce the heat to medium. The water should gurgle, but not overflow.

It takes 15 minutes to sterilize a liter jar.

8. After the allotted time, first take out one can and screw it using a seaming machine. Then the next one. So, one by one, we first tighten three cans, and then the time has come for the other three. We twist them too.

9. We turn the finished jars over, place them on a blanket on the lid, and cover them with the blanket.

10. Leave until completely cool. Let's see if the brine is leaking. If this happens, it means you didn't tighten the jar tightly. Open this jar immediately and eat the contents with pleasure.

11. Then turn the jars over again and leave for observation for 2-3 weeks. If during this time the brine becomes cloudy or the lid rises, open the jar and throw out the contents. It is strictly prohibited to eat such preparations .

If you followed all the recommendations step by step, then nothing like this will happen to your conservation. And by opening tomatoes in winter, you will delight yourself and your loved ones with a delicious appetizer that can be served with meat, fish, and chicken. And just with boiled potatoes.

Don't let the fact that this recipe is big scare you. I just tried to describe everything step by step, in as much detail as possible, so that you will certainly succeed. After all, conservation is a very useful and exciting activity in the household. My grandmother always said: “In winter, one day feeds a year!” And you know, I completely agree with her.

Cover the tomatoes in jelly with citric acid

Multi-colored pieces of fruit with onion rings in a fragrant gelled brine look so impressive that few people will refuse such a tasty snack.

For 1 liter of preparation you will need:

• tomatoes of different colors, as many as will fit;
• 4 black peppercorns;
• dill umbrella;
• laurel leaf;
• bulb;
• 30 gr. gelatin;
• 0.5 liters of water;
• 60 gr. Sahara;
• 1/3 teaspoon of citric acid;
• 20 gr. salt;
• clove of garlic.

Cooking method:

1. Peppercorns, bay leaves, and dill grains picked from an umbrella are placed at the bottom of a dry jar. Although you can use the entire umbrella, in my opinion, it spoils the beauty of the workpiece. Next we throw in 2-4 onion rings.

2. Next, we proceed to laying out the tomatoes. To do this, cut the fruit into quarters and cut out the stalk. For beauty, we alternate layers of different colored tomatoes. I took yellow, green (brown) and red. You can also create your own mix. When the glass container is half full, add dry gelatin.

3. Next comes a “pillow” of onion rings. We fill the remaining space with fruits. Place a chopped garlic clove on top.

4. For the brine, boil the liquid, where we dissolve salt, sand and citric acid. Fill the preparation, close it and set it to sterilize for 20 minutes. During this time, the gelatin will dissolve, which will have a good effect on the finished product.

5. The appetizer is placed upside down and covered with a shawl for 24 hours to cool evenly. These tomatoes are stored in a cool place.