Tomato juice

  • 10 kg tomatoes
  • 10 tablespoons of salt
  • 20 g black pepper
  • 1 sachet food preservative (Sodium benzoate) 5 g
  • parsley (optional)

  1. Blend the tomatoes in a blender or a meat grinding machine, then place the juice in a large pot. Boil at strong fire, add salt and pepper.
  2. Boil for about 100 minutes, and add the preservative before the end. Add the chopped parsley.
  3. When the tomato juice is ready, remove it from the fire and pour it into glass bottles or jars that you will close with a metal cap. Flip the bottles or jars upside down and allow them to stand for 5 minutes. Then return them to the original position, place them in a box and wrap them with an old blanket. 
  4. Allow them to stand for 12 hours before placing them in the refrigerator.

Mixed relish

  • 4 kg of vegetables - pickles, carrots, green tomatoes, peppers
  • 3 l water
  • 750 ml wine or alcoholic vinegar
  • 120 g salt
  • 150g sugar
  • ½ bag of vinobran preservative (Potassium metabisulphite (E224)) (5 g)
  • 3-4 bay leaves
  • 1 piece horseradish
  • pepper in grains

  1. Wash and clean the vegetables. Cut the horseradish in sticks. Cut the remaining vegetables if desired.
  2. Stir the water with the vinegar, salt and sugar until they melt.
  3. Put the vegetables in jars, then add a few sticks horseradish, bay leaf and pepper ine grains. Fill the jar with the liquid and close.
  4. Consume after 30-40 days.
Chilli peppers


  • 4-4,5 kg small chili peppers
  • 4 liters water
  • 1 liter white vinegar
  • 13 tbs salt
  • 1 sachet Vinobran preservative (Potassium metabisulphite (E224))  (10 g)
  • 1 sachet food preservative (Sodium benzoate) 5 g
  1. Mix water, salt and vinegar in a larger pot. Mix until salt is dissolve. Add both packages of preservatives and mix.
  2. Wash well peppers and put them in suitable plastic container. We used plastic bottles this time. It can be a little slow process of filling the bottles since we used bottles with narrow opening and we put the peppers inside one by one. So you can search for bottles with wider opening or a small plastic barrel.
  3. Pour the mixture into the bottles and fill them till the top. Close well the caps. If necessary make some more salty mixture: for 1 liter of water, add 250 ml vinegar and 2,5 tbs salt.
  4. Keep the bottles on a room temperature for 7-10 days. After that period, you'll see that the bottles aren't filled with water till the top because the peppers soaked some of the liquid. Prepare some more mixture and fill the bottles till the top. Thus prepared peppers, will stay yellow and beautiful for a long time.
  5. Then keep the peppers in a cold and dark place (basement). Normally, they'll be ready to be eaten in a month, depends on the room temperature. Warmer places speed the process of  souring.