Tomato lecho with onion, pepper and carrot for winter

Step-by-step cooking

1. Step 1:

   

   Vegetables for lecho take only fresh harvest, not overripe. Peppers should be chosen thick-walled, juicy.

2. Step 2:

   

   Prepare the jars: - Rinse with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, also spread out the lids. Turn on 150 degrees, after reaching the set temperature, sterilize the cans 0.5 l - 10 minutes, 1L - 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, I have not failed.

3. Step 3:

   

   Cut all vegetables into strips, do not mince, optimally 0.6-0.7 cm. Carrots can be grated on "Korean" grater. Tomatoes cut into slices or a large square, I do not remove the peel.

4. Step 4:

   

   Prepare the marinade: - In the cooking basin, mix water, sugar, salt (I repeat: salt is different everywhere, so it's better to put a little less, and in the process, when you add vegetables, taste and add as needed), vegetable oil, add vinegar essence last. Stirring, let it boil for 4-5 minutes.

5. Step 5:

   

   Then add the vegetables alternately, bring to a boil each time. Throw the bow first.

6. Step 6:

   

   Then carrots.

8. Step 7:

   

   Then throw in the bell pepper.

9. Step 8:

   

   Add tomatoes last.

10. Step 9:

    

    From the moment of boiling, cook for 20-30 minutes on high heat.

11. Step 10:

    

    Pour hot into warm, sterile jars. When pouring, I do not remove the basin from the stove, I periodically turn on the heating to pour hot all the time. Having filled the jar almost to the shoulders, I take a clean spoon and gently move it along the wall - I tamp it, expelling the air, then fill it to the top, almost with overflow. It's good if someone helps to tighten it up here, so as to manage quickly as possible.

12. Step 11:

    

    Wipe the filled cans clean and turn over the lid to cover under the "fur coat", let cool. Immediately remove to a dark, cool place. Cans of Lecho are stored for more than a year, but they are eaten first.