Pepper lecho for the winter

Pepper lecho for the winter is a great opportunity to prepare a delicious appetizer for the winter, which will always be at hand.

Cooking time 40 minutes


Sweet red pepper 2 kg

Tomatoes 1 kg

Vegetable oil 100 ml

Carrots 3-5 pcs

Onion 2 pcs

Salt 1 tbsp l.

Sugar 1 tbsp. l.

Vinegar 9% 3 tbsp. l.

Water 1 stack.


Sort peppers, wash and peel off the seed part. Cut the peppers into strips and place in a bowl.

In a large container, fry the finely chopped onion in vegetable oil.

Peel and grate the carrots. Add carrots to onions and fry for 3-4 minutes.

Add the diced tomatoes and stir.

Fry for another 2-3 minutes. Add peppers, stir and add half a glass of water. Cover and simmer over medium heat for 15-20 minutes. Add water if necessary. Season with salt, add sugar. Cook for another 2-3 minutes. Add vinegar, mix well.

Divide into clean jars and seal with lids.

Turn over and put under blanket for 12 hours.

Keep cold.

Bon appetit!