Pepper lecho without vinegar

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make pepper lecho without vinegar for the winter? Prepare the ingredients according to the list. Wash the vegetables thoroughly and dry. Bell peppers for lecho can be used in different colors to make the appetizer bright, colorful and beautiful. Remove the stem and seed pod from the peppers and cut the pulp into thin, not very long strips.

2. STEP 2

   

   For such preparation, you can use large and fleshy tomatoes, which are not suitable for preservation in their entirety.

3. STEP 3

   

   Cut the tomatoes into slices or pieces of not very large size and about 0.5 cm thick, remove the place where the stalk is attached to the fruit.

4. STEP 4

   

   Peel the onions and cut them with a knife into feathers or cubes, as you prefer. Simmer the onions in vegetable oil for 5 minutes, they should become soft.

5. STEP 5

   

   Place the prepared vegetables in an enamel pan. Add salt, black peppercorns, pour in 2-3 tablespoons of water, stir and simmer over low heat for 10 minutes from the moment it boils.

6. STEP 6

   

   The bell pepper should still taste crunchy. After sterilizing the workpiece, the pepper will reach the desired condition. Wash the jars with soda solution and sterilize using one of the convenient methods: in a water bath, in the microwave or in the oven. Wash the lids, boil and dry. Fill the prepared jars up to the shoulders with boiling vegetable mixture; pour vegetable juice from the pan over the vegetables in the jars so that there are no empty spaces.

7. STEP 7

   

   Place the jars of vegetables in a pan filled with water. Place a cloth at the bottom of the pan under the jars to prevent the glass on the jars from breaking when heated. Sterilize 1L jars for about 40 minutes. After sterilization is complete, roll up the lids on the jars. Let them cool upside down under the “fur coat” and store them in a cool place. Even without vinegar, lecho is stored for a long time, and the taste of the salad is tender, without sourness. Bon appetit!

Comments on the recipe

Catherine

12.10.2023

4.6

My mother made several jars of lecho according to your recipe, we’ll open it soon, but in general this is how we usually did it

Valeria

12.10.2023

4.9

Bon appetit in advance!

domovenok

12.10.2023

4.9

I snuck the recipe into my book) But tomatoes in lecho are a different story; to make it more enjoyable to eat, you must first treat them with boiling water, then peel them and then cut them.

Antonina

12.10.2023

4.8

I got this recipe for lecho from my neighbor at home and dacha - Tanya. She called him Lecho "Gourmand". Indeed, the lecho turns out to be finger-licking good. To do this, you need to pass 3 kg of tomatoes through a meat grinder and boil for 1.5 hours. During this time, cut 1.5 kg of sweet bell pepper into slices, add 2 large heads of garlic, divided into cloves and peeled, 1 pod of red pepper, 1 cup of sugar, 1 cup of vegetable oil. Now you need to mix the tomatoes and peppers and boil together for another 5 - 8 minutes. Divide the lecho into jars, add 1 tsp on top. 9% vinegar and roll up. Bon appetit!

Anna

12.10.2023

4.5

Tomorrow I was just about to make jars of lecho and adjika! I will make it according to your recipe, since vinegar is contraindicated for some members of my family. I used to think this was impossible and it would quickly go bad without oil and vinegar, but there is a great alternative to this, just sterilize the jars in a water bath and quickly close. But it still seems to me that this should be eaten as quickly as possible, and not left for later.

Ira

12.10.2023

5

I made lecho without vinegar and oil - great! Delicious! True, I added onions and carrots. Thank you very much for the recipe! This is how I got the treatment -->>

speck

12.10.2023

4.8

Isn't there any need for sugar here? Just salt?