One of the most favorite blanks for many is lecho without sterilization for the winter. This type of conservation is the first to fly off the shelves. This is because lecho comes out so tasty and surprisingly aromatic that it is simply impossible to resist not to open another jar.
The preparation is ideal as an independent dish, as an appetizer and as a side dish for meat, game or even fish. You can add pepper to soup or borscht, sauce, different types of gravy, stew. Be sure that a jar of homemade lecho will not stand idle with you.
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Ingredients:
Tomato sauce - 3 cups
Bulgarian pepper - 3 pcs.
Tomatoes - 300 g
Onions - 1 pc.
Vegetable oil - 2 tbsp.
Vinegar 9% - 1 tbsp
Sugar - 1 tablespoon
Salt - 1 tsp
Garlic - 4 cloves
Description:
Prepare all ingredients. The quantity we have is designed for two half-liter cans.
Of course, the most important thing is a good sterilization of the container, since in the recipe we will not additionally sterilize the lecho. Wash and steam the jars thoroughly. Boil the lids in boiling water for 10 minutes.
Wash peppers and tomatoes, peel onions.
Cut the pepper into large segments, strips or petals.
Cut the tomatoes into medium-sized pieces.
Cut the onions into half rings or medium-sized cubes.
Put all the prepared ingredients in a saucepan, pour in the sauce and add salt and sugar. You can toss in a pinch of pepper to taste. Then add a couple of tablespoons of oil here. Boil lecho for 25 minutes.
At the end of cooking, add the garlic skipped on the press, vinegar. Boil lecho for another half a minute and remove from heat.
Spread the vegetable mixture in sterile jars and roll up immediately.
Put the cans upside down, cover. After a day, put it in the pantry.
Here's a delicious pepper and tomato lecho.
Bon Appetit!
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