>

Tomatoes in jelly

Tomatoes in jelly

Makes 2 half-liter jars:
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

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.

 

Rudens garša

Rudens garša

to top

TOP! © 2016 All rights reserved.