Pepper in tomato juice for the winter
For several years now I have been closing peppers in tomato according to this recipe. There is nothing superfluous here, because even the presence of garlic in a dish can greatly change the taste. At the output, we get a delicate, fragrant sweet and sour snack without third-party flavors and aftertastes.
Step by step cooking recipe
Pour the tomato juice into a large saucepan, add salt, sugar, ground pepper and olive oil. Mix everything well, bring to a boil and boil the juice for 15 minutes after boiling.
Peel the bell peppers from seeds and stalks, cut into slices.
Place the prepared pepper in boiling tomato juice, mix gently and boil for another 15-20 minutes over low heat. The pepper should become soft and the juice should turn into a sauce.
5 minutes before readiness, add vinegar, mix.
Arrange the finished pepper in pre-sterilized jars, pour boiling tomato sauce to the top. Close the jars tightly, turn upside down, wrap and leave to cool completely. Store the cooled workpiece in a cool dark place.
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