Lecho without sterilization for the winter - a recipe for lazy lecho in a slow cooker

Pasteurization and sterilization of preparations for the winter takes the most time. Bacteria and microorganisms do not spare inexperienced housewives, mercilessly destroying most of the preserved food. And the next year they simply refuse to make preparations. After all, standing at the stove in the summer is a real feat. Therefore, it is a shame when the results of such difficult work are spoiled. Our recipe for the winter today is lecho without sterilization. We will cook it in a slow cooker. This preparation not only reduces cooking time, but also minimizes labor costs. This is probably why it got its name - lazy lecho.

For 2 kg of bell pepper:

• 1 kg of tomatoes;
• 3 large heads of garlic;
• 100 grams of vegetable oil;
• 50 grams of vinegar;
• salt, sugar - to taste.

How to prepare lecho without sterilization for the winter

I note that for such a preparation you need to choose good tomatoes. They should be ripe and juicy so that you don’t have to add water. Wash them and cut them into large pieces of any shape - like a regular summer salad.

Choose large, fleshy and colorful peppers. Thanks to this, the finished lecho will have a festive and bright look. Cut the pepper into strips or large squares.

Pour vegetable oil into the multicooker bowl, immediately add tomatoes and peppers and add salt and sugar to taste.

Close the multicooker lid and turn on the “stew” mode for 30 minutes.

Wash the jars with warm water and let them drain. Install jars in the oven and turn it on at +180 degrees. While the lecho is stewing, the jars in the oven will sterilize themselves.

Pass the garlic through a garlic press and 3 minutes before readiness, add the garlic pulp to the lecho.

When the timer beeps about the end of cooking, pour vinegar into the lecho and stir. Now a simple lecho of pepper and tomato is ready and can be put into jars and rolled up. With this method of preparation, winter pepper salad does not require additional sterilization or pasteurization.

Why do you need vinegar in lecho? First of all, vinegar is an excellent preservative. And, of course, with the correct dosage, this preservative adds piquant sourness and spiciness to the salad. If lecho is being prepared for now, and not for the winter, you can prepare it without vinegar, but if stored for a long time, this is very risky.

The same goes for sugar. When preparing salads with peppers that contain tomatoes, you should always add a little sugar. It neutralizes the acidity of tomatoes and prevents them from oxidizing upon contact with the metal lid.

Prepare a delicious homemade lecho for the winter without making Herculean efforts, following reliable and proven recommendations from Irina Khlebnikova. Her recipe is lecho without sterilization and without vinegar.Therefore, if you need just such a preparation option, then watch the video recipe and bon appetit.