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Lecho without tomatoes for winter

Lecho Without Tomatoes for the Winter

One of the most successful homemade pepper preserves! This lecho without tomatoes for the winter is very easy to make by this recipe — minimal ingredients, maximum simplicity. If you use multicolored peppers, the preserve will be beautiful too. The perfect appetizer and side for other dishes, all in one jar!

naniki

Recipe author

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Composition / ingredients

Servings:

Bell pepper

Sunflower oil

200

Sugar

100

Salt

Table vinegar

0.5

Peppercorns

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 33 % 4 g

Carbohydrates 58 % 7 g

66 kcal

GI: 71 / 0 / 29

Cooking method

Step 1:

How do you make lecho without tomatoes for the winter? Get the ingredients ready according to the list. If you're making a batch with fewer or more peppers, just scale everything down or up proportionally. Use peppers of different colors — it'll look even better.
Step 2:

Rinse the peppers thoroughly, remove the seeds, and cut them into strips of the thickness you like.
Step 3:

Put the peppers in a basin or pot and add all the other ingredients: salt, peppercorns, sugar, vinegar, and sunflower oil. Mix everything and leave it at room temperature for 3–4 hours.
Step 4:

During this time the peppers will soften and release their juice. Sterilize the jars and lids by any method.
Step 5:

Pack the resulting salad tightly into the jars and pour the liquid over it. Set them to be sterilized. You can sterilize the peppers the usual way: pour water into a tank or pot, put a towel on the bottom, set the jars of lecho in, fill with water up to the shoulders, and bring to a boil. Sterilize 1-liter jars for about 15 minutes. I use microwave sterilization — I put the jars in and run it at maximum power (5–7 minutes for a half-liter jar).
Step 6:

Seal the jars with sterile screw caps or canning lids, and tuck them under a blanket until they cool completely. Store in a cool, dry place.

Lecho is quite simple to make. The most time-consuming part of the recipe is prepping the peppers and removing the seeds — a job you can even hand off to the kids. The appetizer comes out very tasty, appetizing, and fragrant. These peppers are great for a holiday as a side for meat dishes, and they're excellent during a fast with boiled or fried potatoes. The colorful strips of pepper are pretty and juicy, and you can use them as a component in other dishes (salads, soups, borscht).
Remember that spices like salt and sugar, as well as vinegar and its substitutes, are used in recipes for winter preserves not just for flavor but primarily as preservatives. So never reduce the concentration of salt and sugar, or replace the vinegar (essence) with a weaker concentration than the recipe calls for — otherwise the vinegar (salt/sugar) won't act as a preservative and the preserve will spoil.