Transcarpathian pepper and tomato without vinegar

Transcarpathian pepper and tomato without vinegar

Pepper and tomato without vinegar in Transcarpathian style is prepared without vinegar from green pepper and has a special taste. Rather, it resembles a wonderful sauce, or seasoning, but believe me, this lecho is worth your attention.


  • Sweet pepper of green color - 2.7 kilograms;
  • tomatoes - 800 grams4
  • tomato juice - 1.5 liters;
  • salt - 2 teaspoons;
  • parsley greens.

Step-by-step recipe for pepper and tomato vinegar without Transcarpathian vinegar

  1. Take the green pepper of fleshy varieties, rinse it, remove the seeds and cut into slices 3 × 4 centimeters.
  2. Chopped pepper should be blanched in boiling water for 3-4 minutes, then cool.
  3. Well-blanched peppers should be elastic, and in no case break when bent.
  4. Cut ripe tomatoes into 4 parts (if desired, you can pour over boiling water, and remove the skin from them).
  5. At the bottom of a clean jar, put parsley and half a tomato, then a layer of chilled pepper, and tomatoes on top.
  6. Boil tomato juice, add salt to it.
  7. Filled cans, pour hot tomato juice, not boiling!
  8. put the jars to be sterilized in a pot of water, on the bottom with which to lay a cloth. To sterilize a 1 liter jar for 90 minutes, from the moment of boiling water in a pan. And then roll it right away.

In Transcarpathia this lecho of pepper and tomato without vinegar are used as a vegetable snack, as a seasoning for meat or fish. This lecho is amazingly tasty, and unlike any other!

Delicious to you preparations, and bon appetit!

Add a comment