A fragrant lazy lecho for the winter is prepared in literally half an hour, and without sterilization. The whole vegetable mass is languishing in its own juice, with the addition of spices, garlic and oil. The preparation turns out to be incredibly tasty, you can serve it yourself with savory pastries, like a salad for a side dish, or add it when preparing first or second courses, for example, in borscht.
You can mix any seasonal vegetables: tomatoes, bell peppers, cucumbers, onions, cabbage, eggplant, zucchini - choose them according to your taste. Remember that eggplant and zucchini are cooked the longest, followed by all other vegetables.
Do not forget about vinegar - it is a preservative, so it will keep the preparation for a year. If you intend to store it in the pantry at room temperature, then it is best to add an aspirin tablet when cooking lecho - it will prevent fermentation.
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Ingredients:
Tomatoes - 0.8 kg
Cucumbers - 0.6 kg
Bulgarian pepper - 0.4 kg
Bulb onions - 1 pc.
Vegetable oil - 50 ml
Salt - 0.5 tsp
Sugar - 1 tablespoon
Vinegar 6% - 2 tablespoons
Black peppercorns - 15 pcs.
Step by step recipe:
Prepare food and three 0.5 L jars.
Wash the bell peppers in water, cut off the stems and scrub the seeds. Rinse them again and cut into ribbons in a cauldron or saucepan with a non-stick bottom. It is best to use peppers of different colors.
Rinse the tomatoes in water, cut the green cuttings and cut in half if small, and into quarters if large. Add to container.
Rinse the cucumbers in water, cut off the tails and taste each one. Even one bitter cucumber can spoil the taste of the whole lecho. Cut the peeled and washed vegetables into slices.
Peel the onion. Rinse and cut into half rings. Add along with the cucumber slices to the bowl to the rest of the vegetables.
Season with salt, sugar and black peppercorns. You can add bay leaves if you wish, but you will need to remove them before rolling.
Pour in odorless vegetable oil. Stir the contents of the container and place it on the stove. Turn on medium heat.
Simmer the vegetable slices in oil for about 25 minutes, stirring occasionally. The tomatoes will release juice, and there is enough for stewing.
After the indicated time, pour in the vinegar and simmer the lecho for another 5-6 minutes. At this time, sterilize the lids and jars - you can pour boiling water over them.
Be sure to taste the preparation, if necessary, correct it.
Put the lazy lecho in jars to the top, fill with marinade. Tighten immediately with hot caps or preserve with a wrench. Let cool, and then transfer the jars of lecho to storage.
Enjoy your winter appetite!
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