Lecho with garlic from peppers and tomatoes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make lecho with garlic for the winter from peppers and tomatoes? Prepare the ingredients according to the list. This preparation is best prepared during the harvest season, when the vegetables are fresh, juicy and meaty. For such preparation, it is not necessary to take small tomatoes, which are better used for preservation in their entirety. Large fruits work well. Wash the tomatoes thoroughly, remove the stem attachment point. Cut the pulp into pieces.

2. STEP 2

   

   Grind the tomatoes in a meat grinder or puree them in a blender. Pour the tomato puree into an enamel pan (it is better to use dishes with a thick bottom or non-stick coating, a saucepan or a saucepan) and put on fire. Cook the tomato juice for 20 minutes from the moment it boils over medium heat. It is very important to stir the vegetable mixture periodically, lifting it from the bottom of the pan, so that it does not start to stick and burn.

3. STEP 3

   

   Add sugar, salt, vegetable oil, stir, bring to a boil. Add bay leaf, allspice, peppercorns, cloves, stir.

4. STEP 4

   

   Wash the bell pepper, remove the stem and seed capsule. Cut the pulp into strips. You can take peppers in different colors to make the vegetable preparation brighter and more colorful.

5. STEP 5

   

   Place the cooked bell pepper in a saucepan with tomato puree. Bring the vegetable mixture to a boil and simmer for 20 minutes over low heat, making sure to stir with a spatula so that the tomato puree does not burn to the bottom of the pan.

6. STEP 6

   

   Peel the garlic, grate the cloves on a fine grater or grind in a meat grinder, and puree with a blender until smooth. Place it in the pan with the rest of the vegetables.

7. STEP 7

   

   Wash the jars with soda and sterilize in a water bath or in the oven, in the microwave. Wash the lids and boil. Fill the jars with the vegetable mixture up to the shoulders of the jars. Roll them up immediately with lids, turn them upside down, wrap them in a warm blanket and store them in a cool place or pantry. The lecho is ready. Bon appetit!

Comments on the recipe

Foster

16.11.2023

4.6

I will also offer lecho with zucchini, tomato and pepper. Great recipe!

Tatiana

16.11.2023

5

It took 2 hours to prepare the lecho (from washing and peeling to complete readiness).

Valeria

16.11.2023

5

Another very nice recipe for lecho, made from zucchini

Galla

16.11.2023

4.9

Fragrant, tasty, bright! I have been preparing lecho with garlic for the winter from peppers and tomatoes according to this recipe for the second year. My family considers this treatment ideal. Thank you very much!