Bulgarian pepper in tomato juice

Bulgarian pepper canned in tomato juice is a simple and versatile preparation that will be enjoyed by even those who do not like sweet peppers in a fresh and baked kind

Bulgarian pepper in tomato juice
Bulgarian pepper in tomato juice
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20 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


  • 4 kg of Bulgarian pepper
  • 1,5 l of tomato juice (preferably home)
  • 200 ml of vegetable oil
  • 100 ml of vinegar 9%
  • 100 grams of sugar
  • 1,5 st.l. salts

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Recipe for cooking at home

  1. Bulgarian pepper is washed, remove the stem and seeds, cut the flesh into large slices of approximately the same size.
  2. In a saucepan, mix the tomato juice with salt, sugar and vegetable oil, put on fire. After boiling the tomato sauce, dip the sweet pepper into it and boil everything again.
  3. Cook the Bulgarian pepper in tomato juice for 15 minutes with a slight boil. By that time, you can sterilize the cans in any convenient way for you. Cover the boil for 10 minutes.
  4. Add the vinegar to the pepper, stir and simmer for another 2-3 minutes. Spread the pepper on sterile jars, pour it over with boiling sauce from tomato juice and immediately roll up the covers.
  5. Turn the jars upside down, wrap the blanket and leave until completely cooled. Store Bulgarian pepper in tomato juice along with the rest of the blanks for the winter in a cool and dark place.
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