Paprika in tomato juice.
Peppers in tomato juice:
Peel 2,5 kg of tomatoes, cut into pieces and cook for 45 minutes. Add 2 cups of oil (from yogurt), 1 cup of white vinegar, 80 grams of salt and 200 grams of sugar. Cook for another 15 minutes. Then, add 3 kg of peppers cleaned of seeds, cut into noodles, cook for another 5 minutes, pour the hot water into hot jars and wrap the jars in a blanket to cool. If you don't have jars with metal lids, then add 45 preservative at the end of cooking.
Gvozdena Živković
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