Vegetables in jelly

cucumbers

tomatoes

carrots

pepper

1 the leaf parsley

1 a sprig of dill

3 tsp. dry gelatin

0,5 tsp. vinegar

To 1 liter of water:

3 tbsp. sugar

1,5 tbsp. salt

spices (to taste)

Chop the vegetables arbitrarily put into the banks with a capacity of 1 liter, add to each leaf parsley and a sprig of dill, fill in banks gelatin.

In water, add sugar and salt, spices, bring to boil, boil for 5 min, pour the vegetables.

Put the jars on a baking sheet, cover with sterilized lids, to bring the water in the jars to boil on low heat in the oven after boiling, turn off the fire, and the banks leave in the oven for another 10-20 minutes

Next canning is done in the usual way: each jar is added 1 tsp. of vinegar, banks roll covers.

The author of the recipe: Lisa Savelyeva