Tomatoes in jelly
CMS RECIPE DETAILS INGREDIENTS
- 250 g cherry tomatoes
- 0.7 l water
- 80 g vinegar, 9 %
- 30 g gelatin
- 2 small bell peppers
- 2 tablespoons salt
- 2 tablespoons sugar
- Black pepper
- Bay leaves
- Garlic cloves
- Basil leaves
CMS RECIPE DETAILS PREPARATION VIDEO
Prepare the marinade. In a pot, bring to a boil water, salt, sugar, vinegar, pepper and bay leaves. Remove from heat. Add dissolved gelatin.
Place garlic cloves, tomatoes, peppers and basil in sterilized jars. Pour the marinade over the vegetables. Pasteurize the jars for 15 minutes at 80 C. Seal, chill and store in the fridge or basement.
CMS RECIPE DETAILS PREPARATION
Prepare the marinade. In a pot, bring to a boil water, salt, sugar, vinegar, pepper and bay leaves. Remove from heat. Add dissolved gelatin.
Place garlic cloves, tomatoes, peppers and basil in sterilized jars. Pour the marinade over the vegetables. Pasteurize the jars for 15 minutes at 80 C. Seal, chill and store in the fridge or basement.
Tomatoes in jelly
CMS RECIPE DETAILS INGREDIENTS
- 250 g cherry tomatoes
- 0.7 l water
- 80 g vinegar, 9 %
- 30 g gelatin
- 2 small bell peppers
- 2 tablespoons salt
- 2 tablespoons sugar
- Black pepper
- Bay leaves
- Garlic cloves
- Basil leaves
CMS RECIPE DETAILS PREPARATION
Prepare the marinade. In a pot, bring to a boil water, salt, sugar, vinegar, pepper and bay leaves. Remove from heat. Add dissolved gelatin.
Place garlic cloves, tomatoes, peppers and basil in sterilized jars. Pour the marinade over the vegetables. Pasteurize the jars for 15 minutes at 80 C. Seal, chill and store in the fridge or basement.
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