Lecho from bell pepper » Culinary recipes of dishes with photos. home cuisine

Lecho from bell pepper — is not only an aromatic and fragrant preservation for the winter, but also a wonderful addition to various side dishes. That’s why I twist this salad year after year. There are many different recipes for its preparation, and each hostess transforms this dish in her own way. I also want to offer my version of this twist.

And so the composition of the products is very simple, to prepare the twist we will need, of course, bell pepper (it can be used both red and green), tomatoes, sugar and salt can be added of course and according to your taste, I indicated how I do it myself, vinegar (I had 70% vinegar essence, so I indicated its proportions, but if you have 9%, then half a glass will be enough), I would also like to say about garlic, it can be more or less, and sunflower oil.

bell pepper – 3 kg;
tomatoes – 5 kg;
garlic – 6-7 heads;
vegetable oil – 1 cup;
sugar – 1 cup;
salt – 1 tbsp. spoon;
vinegar essence 70% — 2 tbsp. spoons

How to cook bell pepper lecho.

First of all, twist the prepared tomatoes.

And let it cook for 20 minutes.

While we are cooking the tomato, wash and sterilize the jars and lids along the way.

We clean and cut the pepper into such strips.

And garlic, cut into slices.

After 20 minutes have passed, add oil.

And let it boil for another 5 minutes, then add pepper and cook for about 20 minutes, until the pepper is ready. Throw in the garlic at the very end of five minutes. Pour into sterilized jars and screw on the lids.

And in winter we enjoy delicious lecho.

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