Pepper lecho without vinegar
Ingredients
Step-by-step preparation
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.
STEP 2
For such preparation, you can use large and fleshy tomatoes, which are not suitable for preservation in their entirety.
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.
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.
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.
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.
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!
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