Bulgarian pepper lecho with tomato juice for winter
Today I want to share one of the simplest recipes for cooking lecho from Bulgarian pepper for the winter. The snack is prepared quickly, but stored for a long time. Lecho turns out sweet and sour and fragrant. The recipe indicates the net weight of the pepper - without seeds and stalks.
Ingredients
- Bell pepper - 2,5 kg
- Tomato juice - 1,5 l
- Vegetable oil - 75 ml
- Vinegar (9%) – 60 ml
- Salt - 1,5 art.l.
- Sugar - 100 g
Step-by-step cooking recipe
Boil the tomato juice, add salt, sugar and vegetable oil.
Peel the bell pepper from the seeds and stalks, cut into slices.
Place the pieces of peppers in the boiling tomato juice, bring to a boil again and boil over low heat for 35-40 minutes. It is important not to overcook the pepper: the pieces should become soft and at the same time retain their shape.
A couple of minutes before cooking, add vinegar to the lecho.
Put the hot billet into pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely. Store the cooled lecho in a cool, dark place.
