Very tasty lecho of tomatoes and peppers for the winter

Prepare the tomatoes. Thoroughly wash the tomatoes. Cut the stalk and spoiled places on vegetables. Then the vegetables are cut into slices, which are passed through a meat grinder. After adding sugar and salt to the resulting tomato mass, we send it in a saucepan to the fire. After boiling, cover the cookware with the tomato mixture with a lid, boil with a small boil for 15 minutes.

While the tomato is being cooked, we are working with pepper. We take a ripe and thick-walled Bulgarian pepper. In order to make the lecho brighter and more attractive, we respectively take a pepper of bright red or orange color. Wash pepper, remove seeds and internal partitions from it. Then the fruits are cut along the strips, and the strips - in small squares.

To make it sweet and sour, add sugar to the sweetness.

Soling the future leko.

Now we add peppercorns and refined vegetable oil to lecho. After mixing these ingredients in the saucepan, put the saucepan on them in the fire. Cook lecho for 15 minutes with a slight boil, stirring it with a wooden spoon. Then pour vinegar into the pan, cook for another 5 minutes.

While baking lecho, prepare glassware for seaming it for the winter. Wash dishes with baking soda, rinse, then sterilize it.

With boiling lecho, we carefully fill the sterilized jars. Having hermetically sealed containers with preservation lecho for the winter, turn them upside down. We wrap up home-cooked lecho with a thick blanket for the night, hold it under the blanket until the morning.