Tomato Wedges in Jelly

1. 1 Tomatoes≈ $4.67 per kg 650 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Garlic≈ $10.00 per kg 4 g
4. 4 Dillpack 50 g ≈ $1.80 10 g
5. 5 Black peppercorns 2 g
6. 6 Bay leaves to taste
7. 7 Salt 25 g
8. 8 Sugarpack 1 kg ≈ $1.60 40 g
9. 9 Vinegar 9%pack 500 ml ≈ $1.30 50 ml
10. 10 Gelatin 12 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Pour 100 ml cold water over the gelatin (12 g) and leave to bloom for 20 minutes. Cut the tomatoes¹ into wedges and the onion² into thin rings.

2. Sterilize a 1 l jar over steam for 10 minutes and boil the lid for 5 minutes.

3. Place the dill⁴, garlic³, peppercorns, and bay leaf on the bottom, then layer in the tomato¹ wedges and onion² rings.

4. Bring 400 ml water to a boil with the salt and sugar⁸, pour in the vinegar⁹, and remove from the heat. Cool the marinade to 80 °C and stir in the bloomed gelatin until dissolved.

5. Pour the marinade over the vegetables up to the rim and cover with the lid.

6. Sterilize the jar in a pot of hot water at 90 °C for 15 minutes, then seal it.

7. Turn the jar upside down and wrap it until cooled. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 5 days.