Pepper lecho without vinegar for winter

Tender vegetable salad for winter without the inherent sourness of vinegar! Lecho is a pretty popular snack. It will perfectly complement the hot, side dish. But not everyone can often eat it because of the presence of vinegar in the composition and problems with the gastrointestinal tract or pancreas. But there are recipes for lecho without vinegar.

Snezhana

Recipe author

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Composition / ingredients

servings:

Bell pepper

1.3

Tomatoes

Onion

250

Salt (large stone)

Peppercorns

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 0 % 0 g

Carbohydrates 83 % 5 g

26 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Prepare the ingredients according to the list. Vegetables are thoroughly washed and dried. Bulgarian pepper for lecho can be used in different colors to make the snack bright, colorful and beautiful. We cut out the peduncle with the seed capsule from the peppers, cut the pulp into thin, not very long straws.
Step 2:
Tomatoes for such a preparation can be used large and fleshy, which are not suitable for preservation as a whole.
Step 3:
Cut tomatoes into slices or pieces of not very large size and about 0.5 cm thick, cut out the place of attachment of the peduncle from the fruit.
Step 4:
Peel the onion and cut it with a knife with feathers or cubes, as you like. In vegetable oil, we add onions for 5 minutes, it should become soft.
Step 5:
Put the prepared vegetables in an enameled saucepan. Add salt, black pepper, pour in 2-3 tablespoons of water, mix and simmer over low heat for 10 minutes from the moment of boiling.
Step 6:
Bell peppers should taste crispy. After sterilization of the workpiece, the pepper will reach the desired condition. I wash the cans with soda solution and sterilize them in one of the convenient ways: in a water bath, in a microwave or in the oven. The lids are washed and boiled, dried. We fill the prepared jars with boiling vegetable mass up to the shoulders, pour vegetable juice from the pan into the vegetables in the jars so that there are no voids.
Step 7:
Put jars of vegetables in a saucepan filled with water. We put a cloth on the bottom of the pan under the jars so that the glass on the jars does not burst when heated. Sterilize 1L cans with vegetable salad for about 40 minutes. At the end of sterilization, we roll up the jars with lids. We let them cool down upside down under the "fur coat" and put them away for storage in a cool place. Even without vinegar, lecho is stored for a long time, and the salad tastes tender, without sourness. Bon appetit!