Cucumbers in jelly - an amazing winter snack

You can use more than just cucumbers for pickling. You can make a variety of assorted cucumbers, tomatoes, peppers, onions and other seasonal vegetables, in various combinations. Make several variations of this recipe and find your ideal one.

For 3 kg of cucumbers:

• 1.5 l. water;
• 3 large onions;
• 2 sweet bell peppers;
• 5 cloves of garlic;
• 4 tbsp. l. salt;
• 4 tbsp. l. Sahara;
• 150 grams of vinegar;
• 4 tbsp. l. gelatin;
• Spices: to taste.

Wash the vegetables, peel and cut them into rings or slices, as is more convenient.

Sterilize the jars and arrange the vegetables in layers or mixed.

Pour water into the pan, add salt, sugar and spices. Boil water and cook until the salt dissolves. Remove the marinade from the heat, add the vinegar and gelatin and stir until the gelatin dissolves.

Pour the marinade over the cucumbers, cover the jars with lids, and pasteurize in a water bath:

• 1 liter jar - 40 minutes;
• 0.5 liter jars - 20 minutes.

After pasteurization, roll up the lids with a seaming key and cover the jars with a warm blanket.There is no need to turn the jars over.

This preservation is perfectly stored, even in a kitchen cabinet. The jelly is quite dense and it protects the cucumbers from fermentation, even if pasteurization is not done very well. Before serving, place the jar of gelatin cucumbers in the refrigerator for one hour.

Watch the video on how to prepare cucumbers in gelatin for the winter and surprise your guests: