Lecho for Winter
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
16
Description
Winter preparations are an age-old Russian tradition and a great way to preserve surplus harvest. There's nothing better than opening a jar of bright, fragrant lecho on a frosty evening to remind yourself of summer. For this recipe, choose meaty, ripe vegetables without any damage— the juicier and fresher the ingredients, the tastier the preparation will be. In addition to basil, you can use any other herbs and spices. If you want the lecho to last longer, it's better to use dried herbs, as fresh ones shorten the shelf life of the contents in the jars.
Ingredients
- Sweet Pepper - 1⅕ kg
- Tomatoes - 0 lbs
- Basil - 0 oz
- Mild Chili Spice - 1 piece
- Garlic - 4 cloves
- Sugar - 0 oz
- Vegetable Oil - 0 fl oz
- 9% Vinegar - 0 fl oz
- Salt - to taste
Step by Step guide
Step 1
Cut the tomatoes into large wedges.
Step 2
Blend the tomatoes with basil in a blender until smooth. You can use the basil with the stems, as this will release more flavor.
Step 3
Pass the resulting puree through a sieve to remove the tomato skins.
Step 4
Remove the seeds from the sweet peppers and slice them into thick strips.
Step 5
Place the peppers in a pot, cover them with tomato puree, bring to a boil, and simmer on low heat for 10–15 minutes after boiling. The peppers should become tender but not fall apart.
Step 6
Remove the seeds from the chili and finely chop it, and also finely chop the garlic.
Step 7
Add the garlic and chili to the pot, then add salt, sugar, oil, and vinegar. Stir, taste, and adjust the salt if necessary. Cook for another 5 minutes.
Step 8
Sterilize the jars and lids over steam for 10–15 minutes. Then wipe them dry.
Step 9
Transfer the lecho to jars, seal them, turn them upside down, and let them cool completely. After that, turn the jars back to their original position and store them in a dark, cool place.
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