How quickly and tasty to cook lecho home-style

Lecho is home-style a tasty and fragrant winter billet, which can be used both as a salad and as a spicy snack. It is worth mentioning that there are a lot of options for preparing such a preserved product. However, below we will present a recipe based on tomatoes and green peppers.

Lecho at home: the necessary ingredients

• Bulgarian pepper is green - two kilograms;
• Carrots fresh large - five hundred grams;
• Tomatoes ripe red - three kilograms;
• Bulbs of large size - three pieces (if you do not like such an ingredient, then lecha can be done without it);
• Sunflower oil - five to six large spoons;
• Granulated sugar - one hundred and fifty grams;
• Salt iodized - two large spoons (with a slide);
• Apple vinegar 9% - two large spoons;
• Black pepper, as well as any other spices - at personal discretion.

Lecho at home: preparation of vegetables for further canning

Three kilograms of ripe red tomatoes, green bell peppers, large bulbs and fresh carrots should be washed well in hot water and, if necessary, freed from the peel and pedicels. After that, tomatoes should be grinded in a meat grinder or blender, and then put them in a large enameled basin. Next, you need to chop the Bulgarian pepper into four or six lobules , grate the carrots through a large grater, and chop the onion into half rings.

How to cook lecho: heat treatment

After all the ingredients have been washed and chopped, you should immediately begin to heat them. Tomato gruel should be placed on an average fire in the enameled basin. After the crushed tomatoes boil, they need to add grated fresh carrots and boil for about five to seven minutes. Next to the vegetable base should be poured onions and bell peppers. They are recommended to boil for about a quarter of an hour, and then add to them one hundred and fifty grams of granulated sugar, two large spoons of iodized salt, any spices to taste and fifty milliliters of sunflower oil.

Lecho at home: the final stage in cooking

After all the ingredients have been laid out in the enameled basin, lettuce is recommended to boil for a couple of minutes, and then add to it two large spoons of apple nine per cent vinegar and mix everything thoroughly.

Letcho salad: conservation process

The ready aromatic snack should be spread in boiling form over small jars, which must first be sterilized over steam or with the help of steep boiling water. After that, the filled dishes should be rolled up, turned upside down and densely wrapped with a blanket or other warm clothes. It is worth mentioning that in this way it is recommended to withstand lecha in the heat for approximately one or two days. Then the canned salad of tomatoes and Bulgarian pepper should be placed in a cool dark place (a cellar, a cellar, a cold store, etc.). It is desirable to use homemade lecho for its intended use only after two or three months.