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Lecho made from bell peppers without tomatoes
Many hostesses know lecho made from bell peppers without tomatoes as "white lecho." This is a very successful way to process a large harvest of peppers without much hassle, as the recipe is simple, and the appetizer made from marinated pieces of this vegetable with an original taste will definitely not remain untouched.
Ingredients
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- sweet ground pepper - 800 g;
- purified water - 160 g;
- odorless vegetable oil - 50 g;
- white sugar - 70 g;
- 70% concentrated vinegar - 0.5 tbsp.;
- coarse salt - 7 g.
In addition, a clove of garlic and 4-5 peppercorns will be needed for better aroma.
Glass jars and metal lids must be sterilized, for example, in the oven at 100 degrees for 5 minutes (place jars and lids in a cold oven).
Preparation
- Prepare the necessary ingredients.
- Remove all excess from the pepper – the stem and seeds. Cut into pieces convenient for you.
- From the indicated products, make a marinade, immediately adding the acetic acid.
- Place it on the stove. Wait for it to boil.
- Transfer all the pepper into the pot. At first, it seems that there is too much compared to the marinade. But during heating, the pieces will soften and sink, releasing their juice.
- Stir the peppers occasionally and cook covered for 7 minutes.
- In the prepared jar, cut a clove of garlic and place the peppercorns.
- Add the hot pepper here as well, and fill the remaining space with the marinade.
- Cover the jar with a lid. Place the preparation to sterilize in a pot with hot (definitely) water for 7 minutes from the start of boiling.
- Now you can screw on the lid and turn the jar upside down – let it cool like that.
- After this work, lecho made from bell peppers without tomatoes can be stored even at room temperature until the next harvest. This delicious appetizer will complement any dish with or without meat.
