Pepper in tomato juice is a rather popular and amazingly tasty salad preserved for the winter. It perfectly fits to a different side dish, especially to boiled buckwheat and mashed potatoes . We present to your attention several recipes for the preparation of this billet.
Bulgarian pepper in tomato with garlic
Ingredients:
- Bulgarian pepper - 4 kg;
- tomato juice - 3 liters;
- salt - 3 tbsp. spoons;
- sugar - 6 tbsp. spoons;
- vinegar - 9 tbsp. spoons;
- vegetable oil - 0,5 items;
- garlic - 6 denticles.
Preparation
So, for preserving pepper in tomato juice, prepare the cans in advance - put them in a pre-heated to 100 degree oven for sterilization. Peppers are mine, cut into large slices into 4 parts, removing the core and seeds.
Next, take the tomato juice , or prepare it yourself. For this we need 4 kg of tomatoes. We pass tomatoes through a meat grinder, pour into a saucepan and put it on the fire. We bring the mass to a boil, pour out the salt, sugar, pour oil and vinegar. Again bring everything to a boil, stirring. Next, in the finished marinade, put the garlic, passed through the press, and add the pepper. Cook all about 15 minutes with the lid closed, and then quickly spread the pepper on the cans and roll up the lids. We cover the conservation with a warm blanket and leave it to cool down completely. That's all, our procurement for the winter - pepper, marinated in tomato juice, ready!
Pepper, preserved in tomato juice
Ingredients:
- Bulgarian sweet pepper - 4 kg;
- tomato juice - 2.5 liters;
- vegetable oil - 1 item;
- salt - 100 g;
- sugar - 200 g;
- vinegar - 1 tbsp. a spoon.
Preparation
Pepper is washed, cleaned, cut into pieces and blanched for 5 minutes in boiling water. Then we throw it back to the colander and put it under a cold water jet for a quick cooling down.
Tomato juice is poured into a saucepan, salt, sugar, then pour in vegetable oil, mix and put on fire. Bring our marinade to a boil and pour them pepper, diluted in clean jars. Then we put the conservation in weakly boiling water and sterilize for 15 minutes. After that, roll up the jars with covers and cover with a warm blanket. The next day, remove the sweet pepper in tomato juice for storage in a cool and preferably dark place.
Bitter pepper in tomato juice
Ingredients:
- garlic - 100 g;
- tomatoes - 3 kg;
- salt - 2 teaspoons;
- bitter green pepper - 1,5 kg;
- green parsley -1 bunch;
- vegetable oil - 200 ml;
- granulated sugar - 200 g;
- essence acetic 70% - 1 teaspoon.
Preparation
Now tell you how to prepare a bitter pepper in tomato juice. Wash tomatoes well under warm water, wipe it with a towel and cut into small slices, and then grind it with a blender, or twist it through a meat grinder into a deep bowl. Next, put the dishes with tomatoes on the fire and heat to a boil. Boil the mass for about 15 minutes, add salt, sugar and
Pepper is washed and pinched at the base with a fork. Put it in tomato sauce and simmer on low heat for about 15 minutes. Then add the garlic, crushed with the scabbard, and a little chopped fresh parsley greens. We cook everything for 5 minutes. At the very end, pour in the vinegar essence, mix well and remove immediately from the plate. Carefully lay out the hot pepper in tomato sauce in sterilized dry jars, roll up the lids, turn it upside down and heat it up. We let the conservation to cool down completely, and then we move the banks to a dark place for storage.