Tomatoes in jelly filling for the winter. Super tasty tomatoes in jelly for the winter without vinegar

The housewife, who is familiar with pickles and preservation first-hand, knows that not every tomato is suitable to become part of the seaming. You can only marinate tomatoes whole - otherwise they will spread all over the jar, so damaged, bruised, rotten and even too large tomatoes are not suitable for harvesting for the winter. What to do with a harvest that is not of ideal quality?

Tomatoes in jelly for the winter - a recipe that allows you to use any fruit. Gelatin holds together the watery structure of tomatoes, so they remain strong even when cut into slices. This is why the recipe for tomatoes in gelatin is gaining more and more popularity.

Tomatoes in gelatin for the winter - ingredients:

Tomatoes – 700 grams,
Onion - half a head,
Garlic – 2 cloves,
Bay leaf - 2 pieces,
Pepper (peas) – 5 pieces,
Table vinegar – 1 teaspoon,
Sugar – 2 tablespoons,
Salt – 1 tablespoon,
Gelatin – 1 tablespoon.

Tomatoes in gelatin - recipe:

Tomatoes must be washed and stemmed. After this, cut the tomatoes into quarters and remove all unsightly areas, be it a crack in the skin, a mark from a fall, or a rotten spot.
Stacking tomatoes in a jar is an extremely responsible process. First, place garlic and onion rings on the bottom, then tomatoes, up to about half the jar. Sprinkle gelatin on top, then fill the jar with tomatoes to the end.
Preparation of brine. Due to the specifics of the recipe, there is no need to first pour boiling water over the vegetables. Bring water to boil, adding salt and sugar. As soon as the brine boils, pour it into a jar, adding pepper and Bay leaf.
That's not all. A jar of tomatoes must be pasteurized for fifteen minutes in a water bath. Only after this is vinegar added, and the jar is sealed with a sterilized metal lid.
The jar should cool upside down so that the low pressure inside the jar caused by the decrease in temperature does not draw in a certain amount of air with microorganisms harmful to the twist.
Once the tomatoes have cooled down to room temperature, they can be placed in a cellar or other cool and dark place. The taste of this twist is in no way inferior to the taste of traditional winter tomatoes. grandma's recipes, and the presence of gelatin makes them denser without interfering spicy pickle saturate the slices pleasant taste and aroma.

When we choose, it tells us that we need to take only medium-sized tomatoes, which easily fit into the jar whole, at the same time we want to present you with this recipe: tomatoes in gelatin can be prepared in slices. For this preparation option, large fruits are suitable, which in their entirety cannot fit into the jar, but if they are prepared using the traditional method, the pulp will simply fall apart.

Thus, if you have large or cracked tomatoes, you can preserve them in jelly, while they will perfectly retain their shape and dense texture. In general, you can take any recipe for making pickled tomatoes, but you must also add gelatin to the marinade. By cutting tomatoes into slices and filling them with gelatin, you can preserve large quantity vegetables They can be combined in a jar with other vegetables: cucumbers, bell peppers, onions, carrots; this salad can be preserved in gelatin.

For two three liter jars you need to take about two kilos of tomatoes, large and fleshy, four sweet peppers, a head of garlic, four onions, six tablespoons of gelatin, three tablespoons of salt, one tablespoon of sugar, spices to taste (peppercorns, bay leaves, cloves, dill seeds) .

Tomatoes in gelatin for the winter

We would venture to suggest that few people have tried it, although they can tell you about all the intricacies of preparation, but housewives still prefer more traditional preparation methods.

Have you noticed that in order to cook tomatoes in gelatin for the winter, in addition to tomatoes, you will also need additional ingredients, which will make the taste of the product more rich. First, we need sweet bell peppers; it is advisable to choose a red, fleshy, large vegetable. It must be washed, the stalk and seeds removed. Secondly, you need to take a head of garlic; winter preparations cannot be done without it; the garlic must be peeled. Optionally you can add onion and even carrots, but this depends on individual taste preferences.

As for the special spices on which the flavor notes of the marinade depend, these are black or allspice peas, bay leaves, dill seeds, cloves, they are always added to taste, you can also add a piece of hot pepper.

The onion must be peeled and cut into rings, the bell pepper into half rings, and the garlic into slices. Cut large tomatoes into quarters, smaller fruits into halves.

As always, we will place vegetables in sterilized jars, which you can sterilize using several methods, for example, using a microwave or double boiler, a kettle with boiling water or an oven. The lids must be boiled for 10 minutes and left in water until screwed on. To save time, before preparing vegetables, you need to put the jars to sterilize. We offer you traditional version sterilization, for which devices that are present in every housewife’s kitchen are used, this is an ordinary kettle. Pour half the water into it, put it on the fire and bring to a boil. The kettle should have a handle that can be laid on its side, because three-liter jars need to be sterilized on an open lid, but smaller containers can be placed on the spout, from which steam will pour out. The jar must be placed with the neck in the kettle and left for 20 minutes of active boiling.

Next, we will place the prepared vegetables in a steamed jar; this can be done in layers or mixed. Now you can do the marinade, it is, as always, the highlight home canning and every housewife has her own secret for preparing it.

Pour two and a half liters of water into a saucepan and boil. At this time, three tablespoons of gelatin should be added to each jar. And you need to add spices, sugar and salt to the boiling water. You need to add three tablespoons of salt, leave the rest of the ingredients at your discretion.

Boil the marinade for 5 minutes. You need to fill the jar right up to the neck. Then it can be rolled up with a lid and sent to the cellar for winter storage. And during the tomato season, be sure to prepare it, already available on our website.

Recipe: tomatoes in gelatin

How about we cook delicious tomatoes in gelatin, stuffed with chicken. For this we need eight ripe tomatoes, 2.5 spoons chicken broth, two carrots, one parsley root, one onion, 4.5 teaspoons of gelatin powder, three boiled eggs, two legs, canned peas, two fresh cucumber and parsley to taste.

Now let's start cooking, first you need to cook the broth from the legs, you also need to put peeled carrots, parsley roots, onions, peppers and bay leaves into the salted broth. You can also use a technique that you like experienced chefs: You can bake the onion a little in the oven, then it will give a rich golden color to the broth. The meat must be removed from the broth, then carefully remove the fatty layer of the broth with a spoon, add powder to it, but before that the gelatin must be poured hot water and leave it to swell.

Next, place a third of a can of green peas in a flat salad bowl and place the eggs cut into slices on top. You need to cut out stars from the finished carrots and place them on top. Now carefully pour into the salad bowl required amount broth and leave in the refrigerator until it hardens.

You can start eating tomatoes, which you seem to have already forgotten about. Remove the core from the fruit and stuff it. For the filling we use leg meat, which must be separated from the bone, finely chopped, add diced cucumbers, green peas, one egg, and also salt and pepper to taste. Season with mayonnaise and mix thoroughly. Fill each tomato with topping. Now put the vegetables on the frozen jelly in a salad bowl, pour broth on top and put them back in the refrigerator. And, when serving, garnish with herbs and mayonnaise.

Delicious tomatoes in gelatin

Canned tomatoes in gelatin can be stored in the refrigerator for some time, but it is better to serve them after a few days if you have chosen a pickling recipe, but you can also prepare vegetable jelly, thereby surprising all your friends with such unusual dish. You will need four tomatoes and two cucumbers, a tablespoon of chopped dill, two tablespoons of 3% vinegar, two glasses of vegetable broth, 20 g of gelatin powder, pepper and salt to taste.

First you need to soak the gelatin, one part of the powder - six parts of cold boiled water. Cut tomatoes and cucumbers into cubes, add salt and pepper. Mix tomatoes with herbs. Combine the broth with vinegar, add the gelatin mixture and heat over low heat, or in a water bath, until the grains are completely dissolved. A third of the gelled broth should be combined with tomatoes, the remaining broth - with cucumbers. Pour half of the cucumber jelly into deep molds and place in the refrigerator until it thickens. Then pour in tomato jelly and cool. Then the remaining jelly with cucumbers. When the jelly thickens, before serving, you need to lower the molds into hot water, beautifully place the vegetable jelly on a dish.

Tomatoes in gelatin without sterilization

Tomatoes in gelatin without sterilization can be prepared every day, so if you have 15 ripe tomatoes, 9 grams of gelatin, tomato paste, salt, then you can prepare a very tasty, and most importantly unusual, aspic. First, cut medium-sized tomatoes in half. Pour 400 ml of boiling water over a bag of gelatin and heat in a water bath until all the grains dissolve. But the mixture must not be allowed to boil. Then you need to dilute with boiling water to a volume of 2.5 cups, add tomato paste, and if you don’t have it on hand, then add mashed boiled tomatoes. Pour this mixture over the tomato pieces, let cool and then put in the refrigerator. When serving, sprinkle with Provencal sauce or any other sauce of your choice.

Canned tomatoes in gelatin

Very tasty vegetable snack can be prepared according to the Latvian recipe, for this you need to take one and a half kilos of tomatoes, 300 grams of carrots. To fill, for each liter of water add three and a half tablespoons of sugar, two tablespoons of salt, a teaspoon of vinegar, black pepper to taste, 10 g of gelatin and one bay leaf.

IN cold water soak the gelatin. Cut the tomatoes into pieces and place tightly in a jar. Put water on the fire and add all the ingredients, spices, stir until the salt and sugar dissolve. While the filling is boiling, you need to put carrots, cut into small pieces so that it boils for four minutes. Pour the hot marinade into the jars. Then sterilize: take a wide aluminum pan, lay a towel on the bottom and place the jars so that their walls do not touch. On the floor liter jar it takes five minutes, 10 minutes for a liter, 20 minutes for a three-liter.

Some people like to preserve it in gelatin vegetable salads, for this you need to take one and a half kilos of tomatoes, four onions, three bell peppers. The syrup is prepared from 875 ml of water, three tablespoons of sugar, two dessert spoons salt, four tablespoons of gelatin, 100 ml of vinegar.

Gelatin must be diluted in 500 ml of cold digested water, the rest of the water - 375 ml - is needed to cook the syrup, adding sugar and salt, and also vinegar. Add the soaked gelatin to the hot syrup, but do not bring to a boil. Cut the onion into rings and pour boiling water over it for half an hour. Tomatoes and peppers should be cut into slices, then drain the liquid from the onions, arrange the vegetables in jars in layers, adding a few peppercorns to each jar, pour syrup on top and sterilize for about 15 minutes. From this quantity you will get five half-liter jars.

In winter, almost any table cannot do without preparations and you can diversify it with the help delicious tomatoes in gelatin. There are many recipes for preparing this dish and the most delicious of them have been used by housewives for many years. With the help of jelly, the tomatoes are fresh, tasty and elastic.

Before you start preparing the preparations, you need to choose the right tomatoes and prepare them.

You can marinate tomatoes in halves, slices or whole. Filling with gelatin does not work winter preparation jelly-like, it remains liquid, securing the integrity of the tomato. Gelatin prevents them from falling apart and they turn out elastic and tasty.

To marinate whole tomatoes, it is better to take small fruits of the same size or cherry tomatoes. They are easier to place in the jar and are completely saturated with brine.
Any tomatoes should be elastic, without damage, cracks or dents.
They are washed with running water, if necessary, cut into slices and laid out in a colander or towel to drain moisture.
Whole tomatoes are pricked in several places with a needle or toothpick.

The most delicious recipes for tomatoes in jelly with photos step by step

Many people love and prepare tomato preparations, but not every housewife knows how to properly prepare them in jelly. There are many cooking recipes and the best of them are selected here.

1 kilogram of tomato;
1 onion;
4 cloves of garlic;
4 bay leaves;
25 grams of gelatin;
2 teaspoons of 9% vinegar or 0.5 teaspoon of citric acid;
4 tablespoons sugar;
2 tablespoons salt;
2 liters of water.

Preparation:

Tomatoes are cut in half or into 4 parts. The onion is cut into rings, and the garlic into slices. Jars and lids are sterilized. You can process the jars by steaming (10 minutes in a colander over boiling water) or in the oven for 15 minutes at 180 degrees or microwave oven, for 3-4 minutes. Cover the lids with boiling water for 5 minutes.

Place on the bottom of the prepared jars onion rings, garlic and tomato slices are distributed to half. Then gelatin is poured on top (it is better to take instant soluble), and tomatoes are added to the very top.
For filling in large saucepan water is poured, sugar and salt are poured. Peppercorns and bay leaves are added.
The filling is boiled for 4-5 minutes. Then the tomatoes are filled to the top with it and covered with lids.
After this, the jars are sent to sterilize in a large saucepan with hot water for 15 minutes. To do this, place gauze or a towel at the bottom of the pan. Banks are exposed. The water should reach up to their shoulders. The pan with the jars is put on the fire. As soon as the water boils, time is noted and the heat is reduced to medium.
After this, the jars are removed from the boiling water. Vinegar is poured into them. The jars are twisted, turned upside down and covered with a blanket.
After cooling, the jars are removed to a cool place.

Ingredients for 3 liter or 6 half liter jars:

2 kg tomato;
4 bell peppers;
4 onions;
1 head of garlic;
3 liters of water;
50 grams of gelatin;
4 tablespoons salt;
2 teaspoons dry mustard;
200 grams of sugar;
4 tablespoons vinegar;
6 sprigs of parsley;
3 dill umbrellas;
6 black peppercorns;
3 bay leaves;
6 carnation umbrellas.

Preparation:

Gelatin is soaked for an hour in a glass of boiled, completely cooled water.
The jars are sterilized within 10 minutes. Cover the lids with boiling water for 5 minutes. Sterilized jars are displayed and covered with lids.
The pepper is peeled, washed and cut into strips. The onion is peeled, washed and cut into rings.
The garlic is peeled and cut into slices. The parsley is washed and dried.
The tomatoes are pierced in several places with a toothpick or cut into slices.
Umbrellas of dill, sprigs of parsley, cloves, bay leaves and peppercorns are laid out at the bottom of the jars. Tomatoes, onions and peppers are laid out in layers. There is garlic on top.
To fill, bring the water in the pan to a boil, add salt and sugar. The swollen gelatin is placed on water bath and completely dissolves. 2 minutes before the filling is ready, dissolved gelatin and vinegar are poured into it. Everything is stirred, boils and poured into jars.
The jars are covered with lids and sterilized for 10 minutes in a wide saucepan. Then they twist, turn over and wrap themselves.

Sweet chopped tomatoes in jelly for the winter: video

Ingredients for 2 liter or 4 half liter jars:

1.5 kilograms of tomatoes;
4 onions;
4 liters of water;
50 grams of gelatin;
200 grams of sugar;
120 grams of salt;
6 black peppercorns;
6 bay leaves;
50 milliliters of 9% vinegar;
6 carnation umbrellas.

Preparation:

Gelatin is soaked in a glass of boiled cold water for 1 hour.

The onion is peeled, washed and cut into thin rings.

Water is poured into the pan and set on fire. After boiling, add salt, sugar, cloves, pepper and bay leaf. Mix everything and boil for 5 minutes.

Tomatoes and onions are laid out in layers in sterilized jars. Filled jars are filled with boiling marinade and covered with a lid. After the marinade has cooled, it is poured into the pan and brought to a boil again. The tomatoes are poured again. For the third time, vinegar and swollen gelatin are added to the drained filling. The filling is boiled for another 3 minutes, after which it is poured into jars. The jars are screwed on with lids, turned upside down, covered and left to cool completely.

Ingredients for 4 liter jars:

2.5 kilograms of tomatoes;
2 liters of water;
40 grams of gelatin;
4 tablespoons salt;
7 tablespoons sugar;
4 tablespoons of vegetable oil;
2 tablespoons 9% vinegar;
8 peas of black and allspice;
4 bay leaves.

Preparation:

Gelatin, soaked for an hour in a glass of chilled water boiled water. At this time, the jars undergo steam sterilization. Cover the lids with boiling water for 5 minutes.

Tomatoes are cut into slices and placed tightly in prepared jars.

To pour, pour water into the pan and put it on the fire. After boiling, add salt, sugar, bay leaf and peppercorns. After 4 minutes of boiling, soaked gelatin is introduced. The filling is stirred and while stirring, add vinegar and vegetable oil. The fire turns off. Prepared tomatoes are poured with hot marinade and covered with lids. The jars are turned over and wrapped until they cool.

Ingredients for 2 liter or 4 half liter jars:

2 kilograms of cherry tomatoes;
1 liter of water;
3 onions;
2 bell peppers;
1 head of garlic;
5 teaspoons sugar;
3 teaspoons salt;
40 grams of gelatin;
2 teaspoons dry mustard;
10 peas of black and allspice;
2 dill umbrellas;
2 leaves of cherries and currants.

Preparation:

Gelatin is soaked for 1 hour in cold boiled water.

The jars are sterilized in a water bath.

Place washed and dried cherry and currant leaves, dill umbrellas, onion cut into rings, pepper strips and garlic slices at the bottom of the prepared jars. Cherries are laid out on top, previously pierced at the stem with a toothpick.

Salt, sugar, mustard and peppercorns are added to the pouring water. The boiled marinade is removed from the heat and cooled to a warm state. Soaked gelatin is added and heated until it dissolves. The liquid should not boil. Jars of tomatoes are filled with marinade, covered with sterile lids and liter jars are sterilized for 20 minutes, and half-liter jars for 10 minutes.

Then the jars are removed from the boiling water, screwed on with lids, turned over and covered with a towel or blanket until they cool completely.

Green tomatoes

Ingredients for 2 liter jars:

1.5 kilograms of tomatoes;
2 liters of water;
20 grams of gelatin;
6 tablespoons salt;
6 tablespoons sugar;
6 bay leaves;
30 peas of allspice;
20 carnation umbrellas,
a teaspoon of cinnamon;
1 horseradish root;
a glass of 6% vinegar.

Preparation:

Gelatin is soaked for 1 hour in chilled boiled water.

Peeled and thoroughly washed horseradish root is placed at the bottom of sterilized jars. Tomatoes are cut into 2-4 parts or placed whole in jars.

To fill, pour water into the pan. Sugar, salt, bay leaves, pepper, cloves and cinnamon are added to it. After boiling, after 5 minutes the filling is turned off. Swollen gelatin and vinegar are introduced into it.

The tomatoes are filled with the filling and left for sterilization for 10-15 minutes.

Then the jars are screwed on with lids, wrapped and left to cool. After which they can be transferred to a cool place.

Ingredients for 2 liter or 4-5 half liter jars:

2 kilograms of small tomatoes;
2 onions;
2 liters of water;
25 grams of gelatin;
3 tablespoons salt;
4 tablespoons sugar;
120 milliliters 9% vinegar;
2 sprigs of dill;
4 peas of black and allspice;
4 buds of cloves;
2 bay leaves.

Preparation:

Gelatin is soaked for an hour in a glass of water. The jars are sterilized by steam.

Tomatoes are cut in half. The onion is peeled, washed and cut into rings. The dill is washed and dried.

Some of the onions and dill are placed on the bottom of the sterilized jars, then the tomatoes are laid out tightly. A layer of onions is placed on top.

For the marinade, bring the water to a boil. Sugar, salt, peppercorns, cloves, and bay leaves are added there. After 10 minutes of boiling, gelatin and vinegar are added. Everything is stirred. The fire turns off.

The tomatoes are poured with the prepared marinade and covered with lids. The jars are placed in a pan of hot water and sterilized. After 15 minutes, the jars are carefully removed from the boiling water, twisted, turned over and wrapped until cool. Afterwards, they go to a cool place.

Any of these recipes are great as an appetizer. Everyone who tries these tomatoes always appreciates them.

Tomatoes in jelly for the winter: video

He grows tomatoes very a large number of people with suburban areas. This vegetable goes well with any meal; it is delicious to eat both cooked and raw. With large harvests, every person thinks about winter preparations.

After all, it’s very tasty, and most importantly healthy, to open a jar of tomatoes in winter and enjoy their wonderful taste. Classic way Almost everyone knows how to close tomatoes, but there is a preparation method where the tomato marinade is prepared together with gelatin.

This unusual type of preservation makes tomatoes even tastier and juicier. Absolutely everyone should try these tomatoes!

Therefore, take note of the following recipes for tomatoes in jelly for the winter under a name that speaks for itself - “Awesome”.

Tomatoes in gelatin “Awesome”

To prepare such delicious tomatoes in jelly for the winter you will need:

3 liters of filtered water;
Fresh tomatoes - 800 g;
1 onion;
A few cloves of garlic;
Several bay leaves;
Black pepper in the form of peas - 3 pieces;
30 g sugar;
Gelatin, capable of quickly dissolving - 40 g;
Two teaspoons of table salt;
100 ml vinegar;
If possible, you can add various herbs and peppers (Bulgarian or hot).

Tomatoes in jelly for the winter “Awesome” are prepared as follows:

To begin, soak the tomatoes in cold water for 40 minutes;
The tomatoes need to be washed thoroughly, the roots removed and cut into slices; if they are very small, you can put them whole.
Then you need to peel the onion and cut it into slices;
The garlic must be peeled and cut into slices.
In a jar, which must be thoroughly sterilized before use, you need to put chopped garlic, onions, pea balls, bay leaves and other possible seasonings and herbs;
After this, you need to lay the finished tomatoes;
Next you need to prepare the marinade. The water in which the marinade was soaked is brought to a boil, salt and sugar are added. Next, you need to mix everything well until completely dissolved. Next, with the heat off, add vinegar;
Pour the marinade over the contents of the jars. Then be sure to sterilize for 20 minutes. Then close the jars and put them in a warm place upside down.

Enough simple recipe, which does not require much knowledge in cooking. “Awesome” tomatoes will turn out tasty and juicy, they will become great snack on the festive table.

Tomato jelly for the winter: a simple recipe without sterilization

Sometimes there is no time to prepare and seal tomatoes, or you are simply too lazy to do this, then you can make such tomatoes for the winter without sterilization. However, the quality and taste will not change in any way; the tomatoes will remain just as tasty and juicy.

To prepare tomatoes with gelatin for the winter that do not require sterilization, you must:

2000 ml water;
Fresh tomatoes - 800 g;
100 g salt;
Peppers in the form of peas - 3 pieces;
Several bay leaves;
Vinegar – 60 ml;
2 onions;
Greenery;
2 tablespoons gelatin, which can dissolve quickly
Garlic - 3 heads.

Step-by-step instructions for preparing tomatoes in jelly for the winter using this method:

This recipe is also very simple; tomatoes in “Awesome” jelly can be eaten after 3 weeks of leaving the jar in a dark and cool place.

Winter preparations from green tomatoes

Sometimes it happens that cold weather sets in, but the tomatoes are not yet ripe. In this case, you can safely pick them from the garden and make preparations from unripe vegetables for the winter. Green tomatoes can also be encased in jelly to make them even tastier and sweeter in winter.

To prepare you need:

Unripe tomatoes (preferably green);
1000 ml water;
4 heads of garlic;
Bulb;
Several bay leaves;
Peppercorns – 5 peas;
1.5 tablespoons of gelatin, which can dissolve quickly
40 ml acetic acid;
Half a glass of granulated sugar;
100 g table salt.

Step-by-step instruction:

Gelatin must be soaked in water for half an hour;
Tomatoes must be thoroughly washed and removed from roots. Sterilize jars thoroughly;
Wash the onion and garlic as well. Peel and cut into slices;
Place onion rings, chopped garlic, pepper, leaf on the bottom of the jar, then cover everything with a thick layer of tomatoes;
Next you need to start preparing the marinade. To do this, you need to boil water, after which you need to pour in sugar and salt. Then turn off the heat and add gelatin with vinegar;
Then pour the prepared marinade into a jar. Sterilize it, close it and place it upside down in a warm place.

Bon appetit!

Tomatoes pickled in gelatin for the winter - chic and original blank for the winter. With the help of a recipe with a photo you will prepare not only a festive and elegant, but also an incredible delicious snack, just lick your fingers.

This appetizer goes well with any meal, and you can simply enjoy it without anything. Before eating, it is recommended to keep the preserved food in the refrigerator for several hours. Then the brine will completely harden and turn into a real tasty vegetable jellied meat.

Ingredients (makes a full liter jar of tomatoes):

tomatoes - approximately 700 g.,
sweet pepper – 0.5 pcs.,
onion – 1 pc.,
gelatin – 1 tbsp. l.,
water – 1000 ml.,
granulated sugar – 2 tbsp. l.,
coarse kitchen salt - 1 tbsp. l.,
bay leaf – 1 pc.,
peppercorns – 2 peas,
vinegar - 1 tbsp. l./per 1 liter.

Cooking tomatoes in gelatin for the winter

It is best to take ripe plum tomatoes. They are tight and dense, retain their shape well and are not too large. Another great option– cherry tomatoes. True, the price is more expensive, but it looks very impressive. We wash the fruits; if the tomatoes are large, then cut them into two parts (leave the cherry tomatoes whole).

Place tomatoes in a sterilized jar. Fill the container halfway, then add a ball of chopped onions, and then add slices of sweet pepper. Next, sprinkle the vegetables on top with dry gelatin. For a liter jar, one heaping tablespoon will be enough.

We fill the rest of the space in the jar with tomatoes and onion rings.

Cook the brine: in a suitable vessel, mix a liter of water, kitchen salt, granulated sugar, bay leaf, peppercorns.

Pour the hot brine into a jar and place it in a container with a covered bottom to sterilize. We carry out sterilization for 15 minutes, and if you took cherry tomatoes, then 5-10 minutes. Next, pour a portion of vinegar into the jar and seal with steamed lids.

Store in a cool place. Before serving, keep in the refrigerator for a couple of hours.

Bon appetit.