How to quickly and tasty cook lecho at home

Home-made lecho is a tasty and fragrant winter preparation that can be used both as a salad and as a spicy snack. It is worth noting that there are a great many options for the preparation of such a canned product. However, below we present a recipe based on tomatoes and green peppers.

Home-made medicine: essential ingredients

• green bell pepper - two kilograms;
• big fresh carrots - five hundred grams;
• ripe red tomatoes - three kilograms;
• large onions - three pieces (if you do not like such an ingredient, then you can do lecho without it);
• sunflower oil - five to six large spoons;
• granulated sugar - one hundred and fifty grams;
• iodized salt - two large spoons (with a slide);
• nine percent apple vinegar - two large spoons;
• black pepper, as well as any other spices - at your own discretion.

Three kilograms of ripe red tomatoes, green bell pepper, large onions and fresh carrots should be washed well in hot water and, if necessary, free of their peels and stalks. After that, the tomatoes need to be chopped in a meat grinder or blender, and then put them in a large enameled basin. Next, chop the bell pepper in four or six slices , grate the carrots through a large grater, and chop the onions in half rings.

How to cook lecho: heat treatment

After all the ingredients are washed and chopped, you should immediately proceed to their heat treatment. Tomato pulp must be put on medium heat in an enameled basin. After the chopped tomatoes boil, they need to add grated fresh carrots and boil for about five to seven minutes. Next to the vegetable base should be added onions and bell pepper. It is recommended to boil them for about a quarter of an hour, and then add to them one hundred and fifty grams of granulated sugar, two large spoons of iodized salt, any spices to taste and fifty milliliters of sunflower oil.

Home-made cure: the final step in cooking

After all the ingredients are laid out in an enameled basin, it is recommended to boil the salad for a couple of minutes, and then add two large tablespoons of apple nine-percent vinegar to it and mix everything thoroughly.

Lecho salad: preservation process

Ready-made flavorful appetizer should be boiled in small jars, which must first be sterilized over steam or using boiling water. After that, the filled dishes must be rolled up with a lid, turned upside down and wrapped tightly with a blanket or other warm clothing. It is worth noting that it is recommended that about one or two days be kept in this way in the warmth. Then the canned salad of tomatoes and bell peppers must be placed in a cool dark place (underground, cellar, cold store, etc.). It is advisable to use homemade lecho for its intended purpose only after two or three months.