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Pepper lecho for the winter with tomato juice

4019

Kitchen Russian

Calorie content 66.9 kcal

Portions 2 p.

Cooking time 40 minutes

Proteins * 0.5 gr.

Fats * 5 gr.

Carbohydrates* 11.6 gr.

Pepper lecho for the winter with tomato juice

Content

Pepper lecho with tomato juice is an excellent preparation option for the winter. Lecho, having a harmonious sweet and sour taste, perfectly serves as a vegetable side dish in combination with fish and meat dishes. Such an appetizer will not be superfluous on the festive table. Pepper lecho with tomato juice has a pleasant aroma and rich taste.

Ingredients

Bell pepper 3 Kg Tomato juice 1.5 l. Salt 50 gr. Granulated sugar 250 g Vegetable oil 250 ml. Table vinegar 9% 125 ml.

Cooking process

Pour tomato juice into a saucepan and put it on moderate heat. Boil the juice until it boils, periodically removing the foam that appears.

Rinse the bell pepper thoroughly, remove the stalks with inner seeds. Next, cut the fruits into 4 parts (if the pepper is large, then into 8 parts).

When the tomato juice boils, add the vegetable oil to it.

Then add salt and granulated sugar, mix everything. Boil the contents of the pan for a few minutes until the crystals of dry matter dissolve.

After that, vinegar must be poured into the tomato juice.

After boiling again, add the chopped pepper to the pan.

Bring lecho to a boil and boil for another 15-20 minutes. When ready, place the snack in sterilized jars, seal with lids and cool completely at room temperature. It is better to store lecho in a cool place.