Lecho with apples

Prepare the ingredients. All vegetables and fruits are thoroughly washed under running water and let them dry on a towel. As a dish for stewing vegetables, it is better to take a saucepan or a deep saucepan with a thick bottom, but not made of oxidizing metal.
Bulgarian pepper cut into two halves, remove the stalk along with the seeds. Cut it into strips of small length.
Peel the onion from the husk and also cut it into strips with a knife.
Tomatoes need to be peeled, for this we pour boiling water over them or put them in a container with boiling water for a couple of minutes. Peel off the skin, cut the tomatoes into pieces and put them in a saucepan with the rest of the vegetables.
Peel the apples, remove the core with seeds and cut into cubes. Put the apples in a saucepan.
Pour vegetable oil into a saucepan, add sugar, salt, you can put any spices to taste, but it's better not to interrupt the natural taste and aroma of apples and other vegetables. Put on fire, bring the mixture to a boil, stirring occasionally. Then reduce the heat to medium and simmer for about 30 minutes.
Garlic is cleaned and finely chopped and added to the vegetable mixture.
Simmer for another 10 minutes.
Pour in apple cider vinegar. Stir and simmer for another 5 minutes. Turn off the fire.
In advance you need to prepare cans and lids for the workpiece. We sterilize the jars in any convenient way: in a water bath, in a microwave oven or in an oven, boil the lids and dry them.
Lecho is laid out in prepared jars. We roll them up with lids.
Turn upside down, cover with a blanket and leave to cool at room temperature, usually overnight. Then we put it away for storage in the pantry.
Lecho with apples is ready.
Bon appetit!