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!