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.