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Pepper in tomato juice without sterilization

0
3529
Kitchen Russian
Calorie content 66 kcal
Portions 2 p.
Cooking time 40 minutes
Proteins * 0.5 gr.
Fats * 6 gr.
Carbohydrates* 16.9 gr.
* per 100 gr. product
Pepper in tomato juice without sterilization
Content

Harvesting bell peppers for the winter is not only the easiest of all, but also very tasty, in my opinion. Bright bell pepper will perfectly decorate any festive celebration and will be an excellent addition to main courses. I propose to cook pepper in tomato juice for the winter.

Ingredients

Cooking process

step 1 out of 4
Wash the bell pepper thoroughly, dry it, and then peel it of seeds and core, and cut into several pieces, depending on the size, to make slices or half rings. The cutting method is not critical. If you want the workpiece to be elegant and festive, use a multi-colored bell pepper.
step 2 out of 4
Peel the garlic, rinse and cut into thin slices. Pour the tomato juice into a metal bowl with a thick bottom. Add the required amount of granulated sugar, table salt, vegetable oil and table vinegar to the tomato filling. Mix thoroughly until completely dissolved. Add chopped garlic.
step 3 out of 4
Place the container on medium heat. Bring to a boil. Add chopped bell pepper, bring to a boil again, reduce heat and cook for about 5-7 minutes. 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.
step 4 out of 4
Gently arrange the hot appetizer in sterile jars and screw with sterile lids. Turn the jars of peppers upside down. Leave as it cools, wrapped in a warm blanket, about 12 hours. Then, turn the cooled jars of pickled peppers in tomato juice over and transfer to a cool, dark place for storage.

Bon Appetit!

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