Top 16 delicious tomato preparations: tomatoes in gelatin for the winter - recipes and instructions for cooking

Any hostess has many recipes vegetable pickles for the winter. Tomato blanks are very popular. To diversify your usual recipes, we have prepared the top 16 delicious blanks from tomato in gelatin.

Gelatin is rich in collagen, strengthens hair and nails, so this way of cooking tomatoes will not only decorate your table, but will also serve your beauty and health.

How to choose and prepare tomatoes for harvesting for the winter

Before proceeding to canning, you need to choose and prepare the right tomatoes.

For blanks, both ripe tomatoes and green or brown ones are suitable. If you want to marinate them whole, it is better to use small fruits or cherry tomatoes.

reference... For preservation, tomatoes of the same size are usually chosen for one jar so that they are pickled and salted evenly.

Vegetables should be firm, without any damage.

Marinate tomatoes can be whole or in halves or slices. Before cooking, they are washed under running water and reclined in a colander to drain the liquid. To make the tomatoes better saturated with brine, they are pricked in several places with a needle or toothpick.

Top 16 best recipes for cooking tomatoes in gelatin for the winter

1. Tomatoes in gelatin with onions

Ingredients:

• tomatoes - 600 g;
• onions - 2 pcs.;
• dill - 1 bunch;
• black pepper - 10 peas;
• water - 0.5 l;
• salt - 1 tbsp l .;
• sugar - 1 tbsp. l .;
• vinegar - 3 tbsp. l .;
• gelatin - 1.5 tbsp. l.

Preparation:

To cook tomatoes for the winter in gelatin, rinse them, let them dry and cut them in half (large - into 4 parts). Cut the onion into half rings.

Put dill, a few peas of black pepper, onions and tomatoes in pre-sterilized jars. Tomatoes and alternate onions.

We dilute gelatin in water so that it swells. We put the water to boil, adding sugar and salt to it. In the process of boiling, add gelatin and stir it until completely dissolved, pour in vinegar.

Pour the filled jars with ready-made marinade and roll up. It is better to store the workpiece in a cool place so that the jelly thickens.

2. Tomatoes in jelly with mustard

For cooking you will need:

• tomatoes - 700-750 g;
• water - 1 l;
• bell pepper - 1/2 pc.;
• garlic - 1 clove;
• cloves - 1 pc.;
• peppercorns - 2 pcs.;
• bay leaf - 1 pc .;
• mustard powder - 1 tsp;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp l .;
• gelatin - 1 tbsp. l .;
• vinegar 9% - 1 tbsp. l.

Recipe:

Wash the tomatoes and cut them if necessary. Soak gelatin in cool water. At this time, we wash and cut the Bulgarian pepper into thin strips.

At the bottom of the prepared jars, put peeled garlic, peppercorns, bay leaves, cloves and a little bell pepper. Next, put the tomatoes in a jar and continue to alternate them with bell pepper.

For the marinade, dissolve sugar, salt and mustard in boiling water. Stir until the ingredients are dissolved. Remove the marinade from the heat, add swollen gelatin and vinegar to it, mix.

Pour the finished marinade into the jars and roll up the lids. When the jars are cool, we put them in a cool place.

3. Tomatoes with gelatin and parsley

Ingredients:

• tomatoes - 700 g;
• onion - 1 pc.;
• salt - 1 tbsp l .;
• sugar - 1 tbsp. l .;
• vinegar 9% - 1 tbsp. l .;
• gelatin - 1 tbsp. l .;
• parsley - several branches;
• cloves - 1 pc.;
• peppercorns - 3 pcs.;
• garlic - 2 cloves.

Preparation:

First, I wash the tomatoes and chop them if necessary. Cut the onion into rings. Wash the parsley and leave to dry.

Put onion rings and parsley in prepared jars, add a little garlic. Next, put the tomatoes in jars.

The marinade is prepared simply: dissolve sugar and salt in boiling water. We remove the marinade from the heat, add gelatin and vinegar to it, mix.

We roll up the banks. After cooling, we remove them in a cool place.

4. Tomatoes in jelly without sterilization

For cooking you will need:

• tomatoes - 600 g;
• water - 1 l;
• onion - 1 pc.;
• salt - 1.5 tbsp. l .;
• sugar - 2 tbsp. l .;
• vinegar 9% - 1 tsp;
• gelatin - 1 tbsp. l .;
• spices to taste.

Recipe:

This recipe does not imply sterilization of cans, which significantly reduces the preparation time of the blank. To cook tomatoes in jelly without sterilization, rinse the vegetables well and cut them. We also cut the onion into half rings. We put tomatoes in jars, alternating with onions.

According to this recipe, tomatoes in jelly for the winter will be obtained without soaking, since the cooking technology changes slightly. For the marinade, boil 1 liter of water, dissolving salt, sugar and spices in it. Pour in vinegar last.

Add gelatin and marinade to the jars. Shake well, close the lid and keep in a water bath for 15 minutes. Next, cool the blanks and put them in the refrigerator.

5. Tomatoes in gelatin with garlic

Ingredients:

• tomatoes - 1.5 kg;
• garlic - 2 heads;
• peppercorns - 5 pcs.;
• water - 1 l;
• salt - 1 tbsp l .;
• gelatin - 1 tbsp. l .;
• vinegar 70% - 1 tsp;
• sugar - 2 tbsp. l.

Preparation:

Soak gelatin in water for swelling. Peel the garlic and cut into thin slices. My tomatoes and chop.

Put tomatoes in prepared jars, and garlic on top. Add pepper.

For the marinade, mix sugar, salt, swollen gelatin and vinegar in boiling water. We pour the resulting marinade into jars and seal. We put it in a cool place.

6. Sweet pickled tomatoes in gelatinous filling

For cooking you will need:

• tomatoes - 2.5 kg;
• garlic - 1 head;
• water - 1 l;
• gelatin - 10 g;
• vinegar 70% - 1 tsp;
• salt - 40 g;
• sugar - 130 g;
• cloves - 3 pcs.;
• peppercorns - 5 pcs.;
• a bunch of parsley.

Recipe:

When preparing blanks according to this recipe, you will get a sweet and tender snack. Soak the gelatin in warm water. We cut the tomatoes and parsley.

Peel and cut the garlic into 4 pieces. Add tomatoes with garlic to sterilized jars, sprinkle with parsley. Pour boiling water into the banks. After 10 minutes, drain the liquid.

Prepare the marinade by adding salt, sugar, other spices and gelatin to boiling water. We boil for 10 minutes.

Pour vinegar into the jars and immediately follow the resulting marinade. We roll up the cans, cool them down and put them in the refrigerator or other cool place.

7. Spicy tomatoes in jelly with carrots

Ingredients:

• tomatoes - 1 kg;
• carrots - 150-200 g;
• water - 1 l;
• sugar - 80 g;
• salt - 45 g;
• chili pepper - 1-2 pods;
• peppercorns - 5 pcs.;
• bay leaf - 2 pcs.;
• vinegar - 1 tbsp. l.

Preparation:

Pre-soak gelatin in a glass of water. Rinse the tomatoes and cut into small slices. Three carrots on a grater (it is not an independent product here, but an additive for brine).

Pour a liter of water into a saucepan, add all the spices and spices there, put on the stove. When it boils, put gelatin, chunks of hot pepper and grated carrots there. Cook for 5 minutes, then add vinegar.

Banks by this time should have already been sterilized and filled with tomatoes. Pour in the hot marinade, close the lids loosely, send them to sterilize in a water bath. Time: 10 minutes for small jars, 15-20 minutes for those from 2 liters. Then we tighten the lids and cool. After cooling, the jars can be removed in the cold.

8. Tomato jelly for the winter

For cooking you will need:

• freshly squeezed tomato juice - 200 ml;
• zucchini - 100 g;
• gelatin - 8 g;
• green onions - 3 pcs.;
• lemon juice - 1 tbsp. l .;
• black pepper - to taste;
• salt to taste;
• spices to taste;
• tomato paste - 50 g;
• sugar to taste.

Recipe:

To get 200 ml of tomato juice, you need about 5-7 tomatoes.

Add gelatin to 1/3 of the juice volume and leave to swell. Finely chop the zucchini and green onions. Add lemon juice to them. Add spices, salt, sugar and tomato paste to the tomato juice. Heat the tomato juice with gelatin until the gelatin dissolves.

Pour this mixture into tomato juice with spices, stirring constantly. We put the resulting mixture in the refrigerator for a short time so that it thickens. Add the vegetable mixture to the tomato jelly and mix. We lay out this mass in forms and put in the refrigerator for several hours.

To successfully remove the frozen jelly from glass containers, we immerse them in hot water for a few minutes, then turn them over onto a dish - they will easily move away from the walls of the mold.

9. Simple recipe with dry gelatin and spices

Ingredients:

• tomatoes - 2 kg;
• gelatin - 175 g;
• water - 2 l;
• vinegar 9% - 1 glass;
• bay leaf - 5-6 pcs.;
• cinnamon (ground) - 1 tsp;
• cloves (whole) - 20 pcs.;
• peppercorns - 20 pcs.;
• sugar - 0.5 cups;
• salt - 0.75 cups;
• onions - 2 pcs.

Preparation:

In this recipe, you do not need to soak gelatin in advance. It is added to the jars just before the marinade is added.

Wash the tomatoes and cut them in half, put them tightly in jars. Cut the onion into rings and place it on top of the tomatoes.

For the marinade, mix sugar, salt and spices in boiling water. Boil for another 5 minutes. Add vinegar. Pour dry gelatin into jars. After that, immediately add the marinade. We sterilize the filled jars for 15 minutes, then close and cool.

10. Tomatoes in gelatin "Funky"

For cooking you will need:

• water - 3 l;
• tomatoes - 800 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• bay leaf - 2 pcs.;
• black peppercorns - 3 pcs.;
• sugar - 30 g;
• gelatin - 40 g;
• salt - 2 tsp;
• vinegar - 100 ml;
• if desired, you can add various greens.

Recipe:

First, wash the tomatoes and soak them in cold water for 30 minutes. Next, cut the tomatoes if necessary. Peel the onion and garlic and cut into small slices.

Put onion, garlic, pepper, bay leaf in sterilized jars and put tomatoes. The next step is to prepare the marinade. Bring the water to a boil, add salt and sugar. Mix well and pour in the vinegar.

Pour the contents of the jars with marinade and sterilize for 20 minutes. After that, we roll up the cans, cool and put them in a cool place.

11. Recipe for preparation with gelatin from green tomatoes

Ingredients:

• green tomatoes - 700 g;
• onion - 1 pc.;
• water - 1 l;
• bay leaf - 5 pcs.;
• peppercorns - 5 pcs.;
• garlic - 5 cloves;
• gelatin - 2 tbsp. l .;
• vinegar 9% - 50 ml;
• sugar - 100 g;
• salt - 100 g;
• greens to taste.

Preparation:

To begin with, soak the gelatin in warm water for 40 minutes. Wash the tomatoes and rid them of the roots. Cut the fruits into slices. Cut the onion and garlic into slices.

Put spices, onions and garlic on the bottom of the jar. Place the tomato slices tightly on top. For the marinade, boil water with the addition of salt and sugar. Next, turn off the heat and add the vinegar with gelatin. Stir everything until dissolved.

Pour the prepared marinade into a jar with tomatoes. After that, the jar can be twisted and put away in a warm place, turning it upside down.

12. Recipe for preserving cherry tomatoes for the winter

For cooking you will need:

• cherry tomatoes - 2 kg;
• water - 1 l;
• onions - 3 pcs.;
• garlic - 2 cloves;
• sugar - 5 tsp;
• salt - 3 tsp;
• gelatin - 35 g;
• peppercorns - 5 pcs.;
• dill corollas.

Recipe:

We sterilize the jars in a water bath. Put dill, onion, cut into half rings, garlic cloves on the bottom. We put cherry tomatoes, pre-piercing the place of the stalk with an ordinary toothpick so that the tomatoes do not crack during heat treatment. Soak gelatin.

Add salt, sugar, peppercorns to the water for the marinade, bring to a boil. Cool a little. Add soaked gelatin to the marinade and heat until it dissolves, without bringing the liquid to a boil.

Pour the cherry tomatoes in jars with marinade. We cover with sterile lids. We sterilize the jars. We roll up the covers.

13. Recipe for tomatoes in jelly with currant and cherry leaves

Ingredients:

• tomatoes - 800 g;
• water - 1 l;
• salt - 45 g;
• sugar - 50 g;
• garlic - 3 cloves;
• bulgarian pepper - 1 pc.;
• bay leaf - 4 pcs.;
• peppercorns - 8 pcs.;
• vinegar - 80 ml;
• black currant leaves - 4 pcs.;
• cherry leaves - 4 pcs.

Preparation:

Line the bottom of the jar with berry leaves. Cut medium-sized sweet peppers in half (you don't need to remove the insides from it) and also put one half in the jar. Behind it - peeled cloves of garlic.

Fill the container tightly with the tomatoes and continue to alternate the ingredients in the same sequence as at the bottom of the jar. Pour boiling water over all the products, cover with lids, which were also previously doused with boiling water. Wrap the jar with newspaper and a warm blanket for 15-20 minutes.

After that, you can drain the resulting liquid into a bowl for preparing brine. Add salt, sugar and vinegar. When it boils, pour the solution into the jar. Then, traditionally roll up the lid. Leave the jars upside down until morning, then lower them to a cool place.

14. Tomatoes for the winter in gelatin with bell pepper

For cooking you will need:

• tomatoes - 1.5 kg;
• Bulgarian pepper - 1 kg;
• onions - 0.3 kg;
• water - 3 l;
• salt - 3 tbsp. l .;
• gelatin - 3 tbsp. l .;
• sugar - 6 tbsp. l .;
• vinegar 70% - 3 tsp

Recipe:

We dilute gelatin in 0.2 liters of water. While it dissolves, peel the onion, chop it into rings. Carefully cut out the insides of the pepper and also cut into rings. Cut the tomatoes into circles 1 cm wide. We put everything in a jar, alternating layers.

For the marinade, mix everything, add the diluted gelatin and bring to a boil. Cook for exactly 2 minutes, pour into jars, cover with lids and sterilize in a saucepan with water for 5 minutes. We close and send upside down under the blanket, and after cooling down - to a cool place.

15. Delicious tomatoes in Latvian jelly

Ingredients:

• tomatoes - 700 g;
• garlic - 2 cloves;
• onion - 1 pc.;
• bay leaf - 1 pc .;
• peppercorns - 5 pcs.;
• dill - 2-3 branches;
• gelatin - 25 g;
• sugar - 2 tbsp. l .;
• salt - 2 tsp;
• vinegar 9% - 1 tbsp. l .;
• water - 600 ml.

Preparation:

Pour gelatin with a glass of boiled water. We leave to swell. My vegetables are good. Peel the onion and garlic, chop them into rings. Cut the tomatoes into slices. Pour water into a saucepan, bring to a boil. Add sugar and salt. Next, add gelatin, stir thoroughly and pour in vinegar.

Put dill, bay leaves and peppercorns in prepared jars. Place the tomato slices tightly, adding the onion and garlic. Pour the tomatoes with marinade and cover with lids. Sterilize for 10 minutes, then screw the lids on. Turn over and wrap it with a warm blanket.

After a couple of days, the jelly in the tomatoes will finally reach the desired condition. Then you can store the jars in a cool place.

16. Spicy tomatoes with gelatin

For cooking you will need:

• tomatoes - 1 kg;
• bell pepper - 2 pcs.;
• garlic - 5-6 cloves;
• onions - 1 pc .;
• horseradish - 1 sheet;
• currant leaves - 4-6 pcs.;
• cherry leaves - 4-6 pcs.;
• cloves - 2 pcs.;
• allspice - 4 peas;
• black pepper - 6 peas;
• dill - 2 umbrellas;
• mustard seeds - 1 tsp;
• ground coriander - 1 tsp;
• a slice of hot pepper;
• salt - 2 tsp;
• sugar - 1 tbsp. l.(can be replaced with honey);
• vinegar 70% - 1 tsp;
• gelatin - 2 tsp.

Recipe:

We sterilize jars and lids for cooking. Vegetables, dill and my leaves and let them dry. Cut the onion into half rings. Bulgarian pepper - in long pieces. Cut the tomatoes and garlic in half.

In each jar we put half of the indicated ingredients: a dill umbrella, half a horseradish leaf, peppercorns, cloves, cherry and currant leaves. Pour in coriander, mustard seeds. Now we lay out the halves of the tomatoes, alternating them with pieces of sweet pepper, onions and garlic. Pour salt and sugar into each jar from above.

We boil water in a kettle and fill it with vegetables in jars. Cover with lids, let stand for 5 minutes. Then carefully pour the brine back into the kettle or pot. Boil again, pour a second time, also for 5 minutes. Pour the boiling brine again. Before the third pouring, you need to pour gelatin into the jars.

Fill with hot brine, pour in vinegar, roll up.

Why the marinade doesn't jelly

Some housewives, when cooking tomatoes in gelatin, are faced with such a problem that the marinade does not turn into jelly. In order for the marinade to freeze, the jars must be removed to a cold place after cooling.

Important! In the heat, gelatin will not solidify.

If you follow this simple rule, your tomatoes will turn out beautiful and tasty.

Conclusion

There are many different varieties of winter pickles. Some housewives adhere to classic recipes, others try to surprise the family and guests as much as possible with interesting and tasty preparations. Jelly tomatoes are just such a dish.

The article presents 16 different step-by-step recipes for tomatoes in gelatin for the winter. Everyone will find something to their liking. Vegetables prepared according to these recipes will not only be a great snack, but will also decorate your table. Enjoy your meal!