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Lecho with Apples

A delicious winter vegetable relish with a pleasant apple tang! Lecho is one of the most popular ways to put up bell peppers and tomatoes for winter. But you can shake up the classic mix of vegetables by adding an apple. It noticeably changes the flavor — the relish takes on a pleasant apple note and a new, delicate aroma. It's no harder to make than classic lecho, and takes no more time than usual.

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Lecho with apples
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 29 % 4 g
Carbohydrates 64 % 9 g
72 kcal
GI: 67 / 0 / 33
  • Gather your ingredients. Wash all the vegetables and fruit thoroughly under running water and let them dry on a towel. For stewing the vegetables, use a saucepan or a deep, heavy-bottomed pot — but not one made of a reactive metal. Halve the bell peppers and remove the stems and seeds, then cut them into short strips. Peel the onion and cut it into strips with a knife as well. The tomatoes need to be peeled: pour boiling water over them or drop them into a pot of boiling water for a couple of minutes, then slip off the skins, cut the tomatoes into pieces, and add them to the pot with the other vegetables. Peel and core the apples and cut them into cubes, then add them to the pot. Pour in the vegetable oil and add the sugar and salt. You can add spices to taste, but it's better not to mask the natural flavor and aroma of the apples and vegetables. Set it over the heat and bring the mixture to a boil, stirring now and then. Then lower the heat to medium and simmer for about 30 minutes. Peel and finely chop the garlic and add it to the vegetable mixture. Simmer for another 10 minutes. Pour in the apple cider vinegar, stir, and simmer for 5 minutes more, then turn off the heat. Have your jars and lids ready ahead of time — sterilize the jars however is easiest (over a water bath, in the microwave, or in the oven), and boil and dry the lids. Ladle the lecho into the prepared jars and seal them with the lids. Turn them upside down, cover with a blanket, and leave them to cool at room temperature, usually overnight. Then move them to the pantry for storage. Your lecho with apples is ready. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Apple cider vinegar - 14  kcal/100g

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