Cauliflower Lecho Recipe for Winter

Lecho is that case when the base remains unchanged, while variations let you discover a new taste each time. A base of juicy tomatoes and sweet pepper is a classic loved by many, but it is the author«s additions that make homemade preserves truly special. Barnaul resident Nadezhda Shulgina suggested an interesting way to diversify the usual recipe by adding cauliflower to it.

What you will need for preparation:

Cauliflower — 1.2 kg (2 lb 10 oz);

Fresh tomatoes — 1.2 kg (2 lb 10 oz);

Bell pepper — 200 g (7 oz);

Fresh parsley — 200 g (7 oz);

Garlic — 2 medium heads;

Vegetable oil — 200 ml (6.8 fl oz);

Sugar — 100 g (3.5 oz);

Salt — 60 g (2.1 oz);

Vinegar (9%) — 120 ml (4 fl oz).

How to prepare the vegetables

First, break the cauliflower into small florets. They need to be dropped into salted boiling water for just 5 minutes, then drained in a colander and left to cool.

While the cauliflower is “resting,” take care of the remaining components: pass the tomatoes through a meat grinder, cut the pepper into neat cubes or strips, mince the garlic, and finely chop the herbs. Combine all these ingredients in one large enameled pot.

The cooking process

Pour the oil into the vegetable mass, add salt, sugar, and vinegar. Put the mixture on the heat and, stirring, bring to a boil. As soon as the sauce starts to bubble, carefully add the prepared cauliflower.

Simmer the vegetables over low heat for about 15 minutes, remembering to stir periodically so nothing burns. Immediately ladle the hot lecho into pre-sterilized jars and seal tightly with lids.