Tomatoes in gelatin with parsley

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Tomatoes in gelatin with parsley
Tomatoes in gelatin with parsley
Anonim

A wonderful recipe for preparing for the winter: tomatoes with gelatin and parsley. Step-by-step instruction.

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  • Caloric content per 100 g - 26 kcal.
  • Servings - 1 Liter Can
  • Cooking time - 1 hour

Ingredients:

  • Cream tomatoes - 700 g
  • Allspice - 2-3 pcs.
  • Carnation - 1 pc.
  • Parsley or parsley root
  • Water - 1 l
  • Sugar - 6 tbsp. l.
  • Salt - 1, 5 tbsp. l.
  • Vinegar 9% - 2 tbsp l.
  • Instant gelatin - 1 tbsp. l.

Cooking a tomato in gelatin with parsley:

  1. Wash the tomatoes well, cut off the tails, cut lengthwise.
  2. We take any cans, but it is better for 1 liter. Wash cans, steam. On the bottom of the prepared jars, put 2-3 allspice peas, 1 piece of cloves. and finely chopped parsley or root, of your choice. Lay the tomatoes on top, cut down.
  3. Cooking the marinade. Combine water with gelatin, salt, sugar, bring to a boil, pour in vinegar, mix.
  4. Pour hot marinade over jars of tomatoes, cover with metal lids, sterilize for 10 minutes.
  5. Roll up, turn upside down and cover with a towel, leave in this position for a day. Then you can take it to the basement or closet with the blanks.

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