A great recipe for an appetizing vegetable snack for the winter. Lecho without vinegar is perfectly stored even at room temperature. Of course, a lot depends on the dishes. Sterilize jars and lids over steam in advance and dry them.
Ingredients
- Tomatoes - 2 kg
- Hot red pepper - 200 g
- Bell pepper - 1 kg
- Carrots - 500 g
- Onion - 300 g
- Vegetable oil (odorless) – 120 ml
- Allspice - 4 peas
- Black Pepper - 6 peas
- Bay leaf - 4 pieces
- Sugar - 160 g
- Salt - 90 g
Step-by-step cooking recipe
Chop carrots, peeled onions, Bulgarian and hot pepper.
Pass tomatoes through a juicer.
Mix the resulting juice with sugar, salt, spices and oil. Boil for 15 minutes.
Add the chopped vegetables and simmer for another 20 minutes.
Fill sterilized jars with hot lecho, roll them up, turn them upside down and wrap them with a blanket for a day.
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