Delicious lecho for the winter, this is the preparation for the winter that does not stagnate in the cellar. Lecho for the winter, this is a great addition to any dish. And just spread on fresh bread, lecho quickly disappears from the can.
Cooking time 40 minutes
Sweet red pepper 1 kg
Tomatoes 1 kg
Head of garlic 1 pc
Dill 1 bunch
Parsley (greens) 1 bunch
Ground black pepper
Sugar 1 tsp
Vegetable oil 30 ml
Vinegar 9% 3 tbsp. l.
Wash and dry peppers and tomatoes.
Peppers to clear of seeds. Place the chopped peppers and tomatoes in a deep saucepan.
Rinse and dry the greens, peel the garlic.
Finely chop the greens, pass the garlic through a press.
Add oil to a saucepan with vegetables and place on the stove. Cook, stirring occasionally, for 10-15 minutes, until the peppers are soft.
Add sugar, salt and pepper (to taste). Stir well and cook for another 3-5 minutes. Add herbs, garlic and vinegar.
Boil for another 2 minutes and pour into clean jars.
Seal with lids and put in a warm place for 12 hours.