Simple Lecho Recipe with Peppers for Winter
Autumn is the perfect time for preserves, as that«s when ripe vegetables abound in the garden. We offer a simple and proven recipe for lecho with carrots, shared with NGS22.RU by Marina Nartova from Barnaul. This winter salad is easy to prepare and turns out incredibly tasty.
What you«ll need:
Ripe red tomatoes — 2.2 kg
Large onion — 550 g
Bell pepper (red or green) — 1.6 kg
Vegetable oil — 1 cup
Carrots — 550 g
Sugar — 1 cup
9% vinegar — 5 tablespoons
Black peppercorns — to taste
Table salt — 3 tablespoons
Preparation:
Place the tomato-onion mixture in a pot. Cook over very low heat, stirring occasionally, for 60 minutes. Meanwhile, prepare the carrots: place them in a sauté pan, add vegetable oil, and sauté for about 15 minutes. When the tomato-onion mixture has stewed and the carrots have browned, combine them in one pot. Add the chopped bell pepper, salt, sugar, black peppercorns, and vinegar. Mix well and cook over low heat for another 15–19 minutes.
Hot lecho should be ladled into pre-sterilized jars without removing from heat. Seal the jars tightly with metal lids. Then carefully turn them upside down, wrap in a blanket, and leave for 24 hours until completely cooled.
Storage:
Store the cooled lecho in a cool place — cellar, refrigerator, or pantry. To allow it to develop a rich flavor and aroma, let it steep for 30–40 days. After that, your homemade vegetable salad will be ready to delight you with its taste all winter long.
