Pepper and tomato and onion lecho for the winter - 11 cooking recipes

Lecho prepared for the winter from peppers and tomatoes with onions will provide not only a separate tasty snack, but also a preparation for a whole variety of different dishes.

Pepper and tomato and onion lecho for the winter

In order for the pepper and tomato and onion lecho to be as tasty as possible, you need to take a responsible approach to the first stage - preparing the products. It is better to immediately discard wilted fruits. If cut tomatoes have some kind of unpleasant smell, then it is also better not to use them - these are good for sauces that can be stored in the refrigerator. You shouldn’t hope that all this will “fix” when extinguishing.

Bell peppers should be strong and juicy. What color it will be is not so important, but usually they take red and yellow, with thick flesh. Take onions, not red, if possible, not very “evil”.

Vegetable cutting

Vegetables for lecho: peppers and onions are usually cut into thin half rings. And the tomatoes are crushed with a blender or meat grinder into tomato puree. Although in a number of recipes it is allowed to add them to the twists, cut into pieces.

Most often, they prepare a completely ready-to-eat dish in which all components have undergone good heat treatment: frying and stewing.

As a rule, vegetables are stewed in tomato juice with the addition of spices and seasonings.

It is important to remember that vinegar is always added at the end of cooking or stewing - it is strictly forbidden to boil a dish with it.

The dish must be kept on the fire for a long time, otherwise the jars may explode during storage.

In addition to vinegar and salt, sugar, vegetable oil and citric acid are added to lecho as preservatives.

Unless otherwise specified in the recipe, table vinegar is used, 9 percent.

Jars for lecho must be sterilized. After opening, store only in the refrigerator under a nylon lid.

Important: