Canned Sweet Peppers with Tomatoes
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
20
Description
I don't sterilize the jars, I just pour boiling water over them. But I store them in the refrigerator. When I make a lot, they can easily last for 2-3 years. The lids are regular screw-on types. It's best not to change the proportions of the ingredients! Neither increase nor decrease them. On average, you'll get about 4 liters of preparation. The optimal variety of tomatoes is 'Lady Fingers'. This way, there won't be any excess juice left after pouring into jars.
Ingredients
- Orange Bell Peppers - 3 lbs
- Tomatoes - 3 lbs
- Onion - 2 lbs
- Carrot - 1 lbs
- Salt - 5 teaspoons
- Parsley - 1 bunch
- Dill - 1 bunch
- Garlic - 1 head
- Vegetable Oil - 4 fl oz
- Sugar - 4 fl oz
- 9% Vinegar - 2 fl oz
Step by Step guide
Step 1
Cut the peppers (red and green 50/50) into large rings and place them in a pot (preferably with a thick bottom).
Step 2
Slice the onion into half-rings and layer it in the pot (on top of the peppers). Do not stir.
Step 3
Grate the carrot on a coarse grater and layer it in the pot (on top of the onion). Do not stir!
Step 4
Chop the tomatoes (preferably 'Lady Fingers') into large pieces and add them to the pot (on top of the carrot). Do not stir!
Step 5
Add salt, sugar, and vinegar on top. Do not stir! Place on the heat.
Step 6
Bring to a boil. Once boiling, add vegetable oil, dill, garlic, and parsley (chopped, of course). Do not stir!
Step 7
When it boils again, turn off the heat exactly after 8 minutes.
Step 8
Now, before pouring into jars, everything needs to be mixed. Carefully, so as not to damage the vegetables too much. Turn the closed jars upside down and leave them until completely cool (to ensure the lids seal).
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