Lecho from Bulgarian pepper with tomato juice for the winter
Today I want to share one of the simplest recipes for making lecho from Bulgarian pepper for the winter. The appetizer is cooked quickly, and stored for a long time. Lecho is sweet and sour and fragrant. The recipe indicates the pure weight of pepper - without seeds and stalks.
Ingredients
- Bulgarian pepper – 2.5 kg
- Tomato juice – 1.5 l
- Vegetable oil – 75 ml
- Vinegar (9%) – 60 ml
- Salt – 1.5 tbsp
- Sugar – 100 g
A step -by -step recipe for cooking
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