Lecho in tomato juice

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Lecho in tomato juice

Ingredients

bell pepper red 5 Kg
vegetable oil 300 g
vinegar essence 70 percent 3 dessert spoons
salt 2 tbsp. l.
sugar 1 glass
chopped garlic 1 glass
dill, parsley 300 g
tomato juice 1 l.

Cooking method

  • Coarsely cut the pepper into slices, pour tomato juice and stew until the pepper is soft (there will be more liquid and the pepper softer), Then put salt, sugar, cook a little (to dissolve the salt and sugar), add vegetable oil, garlic, herbs, let it boil and at the very end of the vinegar ... Pour into sterile jars)

The dish is designed for

5 liter cans

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