Delicious lecho for the winter

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.

Bon appetit!