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Peppers marinated in tomato juice

0
565
Kitchen Russian
Calorie content 93.7 kcal
Portions 3 l.
Cooking time 100 minutes
Proteins * 0.6 g
Fats * 7 gr.
Carbohydrates* 25.6 g
* per 100 gr. product
Peppers marinated in tomato juice
Content

I would like to suggest preparing a fragrant appetizer that will become an elegant decoration at your festive celebration. Peppers marinated in tomato juice turn out to be especially tasty that it is simply impossible to stop.

Ingredients

Cooking process

step 1 out of 7
Prepare all the required ingredients for the pickled peppers in tomato juice.
step 2 out of 7
Pour the tomato juice into a saucepan with a thick bottom and put on medium heat, add the required amount of olive oil, table vinegar, granulated sugar and table salt. Bring to a boil and simmer tomato sauce for about 10-15 minutes, reducing heat.
step 3 out of 7
In the meantime, wash the bell peppers, then remove the seeds and cores, then randomly cut into several pieces depending on the size of the vegetables. Put prepared bell pepper in tomato sauce. Bring to a boil and cook for about 20-25 minutes, stirring occasionally.
step 4 out of 7
Prepare jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes. Gently arrange the hot appetizer in sterile jars, and cover with sterile lids.
step 5 out of 7
Turn on the oven to preheat, setting the temperature to 160 degrees. On a baking sheet, place jars with a bright aromatic snack, and then put them in the oven for 15-20 minutes to sterilize.
step 6 out of 7
Gently remove hot jars of bell pepper from the oven, screw tight with sterile lids. Turn the snack jars upside down. Leave in this position until completely cooled for about 10-12 hours, wrapped in a warm blanket.
step 7 out of 7
Then, turn the cooled jars of pickled peppers in tomato juice over and transfer them to a cool, dark place for storage.

Bon Appetit!

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