Bell Peppers in Tomato Juice for Winter
Nothing juicier than this — honestly, give it a try!
Daria ☼
Recipe author
Bell Peppers in Tomato Juice for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 26 %
6 g
Carbohydrates 74 %
17 g
106 kcal
GI:
59
/
0
/
41
- I'll admit I lifted this recipe straight off the internet — and why not? The internet is made for sharing, and that's exactly what I'm doing. My kid describes peppers in tomato juice like this: "Give me the food that drowned in tomatoes." Some people like the peppers cooked whole, but in our family we prefer them cut into strips or wedges. Either way, what matters is washing the peppers and blanching them in boiling water (no more than 5 minutes). Drain them in a colander and run cold water over them to cool them quickly. Meanwhile, stir the salt and sugar into the tomato juice, mix in the oil, and bring it to a boil. Stand the peppers upright in the jars rather than laying them flat — you'll fit more in, and they look more cheerful that way. Bring the brine to a boil and pour it over the peppers in the jars. Set the jars in gently boiling water to sterilize for 10–15 minutes, then seal them. Wrap the sealed jars in something warm. After a day or two, unwrap them and store in a cool place.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Juice - 36 kcal/100g
- Salt - 0 kcal/100g
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