Lecho for the winter at home

A traditional recipe for everyone's favorite winter snack. Home-style lecho goes well with any dish.

Cooking time 35 minutes


Bulgarian pepper 1 kg

Tomatoes 1 kg

Onion 3 pcs

Salt 1 tbsp l.

Sugar 1 tbsp. l.

Vegetable oil 50 ml

Ground black pepper

Vinegar 9% 2 tbsp. l.

Water 3 tbsp. l.


Wash the bell pepper, cut off the cap and remove the seeds.

Cut into strips.

Put in a saucepan, add 2 tbsp. tablespoons of vegetable oil and fry for 5-7 minutes.

Peel the onion and chop finely. Fry in vegetable oil.

Wash the tomatoes and cut into slices.

Combine peppers, onions and tomatoes in a large saucepan. Add sugar, salt and pepper.

Add water and simmer until tender, covered for 10-15 minutes. Add vinegar essence, mix well.

Fill the jars tightly with the vegetable mass, cover with lids and put to sterilize (0.5 l. Jar 25 minutes, 1 l. 45 minutes).

Roll up and put away to cool in a blanket. Keep cold.

Tasty winter and bon appetit!