Homemade lecho with vinegar in Kazakh style
There are a great many recipes for lecho and no less options for preparing it for the winter. Today I will make lecho without vinegar in Kazakh style. This version of preparing this popular canned bell pepper and tomato salad is distinguished by its rich taste. Its sweet and sour taste with a slight spiciness will not leave anyone indifferent.
Time to bookmark: Summer, Autumn
My detailed recipe with step-by-step photos will give you the opportunity to make lecho with vinegar in Kazakh style.
To prepare the workpiece you will need:
- 1.5 kg bell pepper;
- 1 kg of tomatoes;
- 100 g sugar;
- 50 grams of garlic;
- 50 ml vinegar 9%;
- 100 ml vegetable oil;
- salt to taste.
How to prepare lecho for the winter at home
We cut the washed tomatoes into 4 parts and pass them through a meat grinder.
We clean the peppers from seeds and stalks and cut them into large strips.
We are preparing the dressing. Pour vegetable oil into a small cup, add vinegar, sugar, finely chopped garlic. Let it brew for 15-20 minutes.
Place the prepared peppers and tomatoes in a five-liter saucepan, add salt and add dressing. Simmer over low heat for about 40 minutes.
Pour into sterilized jars and roll it up.
Thanks to the vinegar content, such a preparation is perfectly stored not only in the basement, but also in the apartment.
Lecho prepared for the winter with vinegar in Kazakh style can be used as an addition to vegetable dishes, frying with borscht, instead of adding to pasta. It is easy to prepare at home and helps to significantly diversify the daily menu in winter.
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