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|1 kg||carrots, cleaned and sliced|
|1||green pepper, seaded and cut into strips|
|2 medium||onion, sliced|
|250 ml||tomato puree|
|200 ml||white vinegar|
|3 tbsp||cooking oil|
|2 tsp||Worcestershire sauce|
|1 tsp||prepared mustard|
|some||black peppercorns, grounded to taste|
Preparation time: ca. 30 min Resting time: ca. 2 days / Grade of difficulty: easy / Calories per portion: n/a
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