Lecho with Carrots for Winter
Description
Winter preserves for home canning. This classic lecho with carrots for winter is made on a tomato base. You can vary the other ingredients to taste—in this recipe we add bell pepper and carrots. Lecho can be stored for several months and used as an ingredient or served as an appetizer or sauce.
Instructions
- 1
Step 1
Wash the tomatoes. Run them through a meat grinder. Pour the resulting pulp into a pot.
- 2
Step 2
Dice the pepper. Remove the seeds and put everything in a bowl.
- 3
Step 3
Grate the carrots on a grater.
- 4
Step 4
Cook the tomato puree over low heat for about 15 minutes.
- 5
Step 5
Then add the carrots and pepper to the pot.
- 6
Step 6
Salt, sugar, oil — mix after adding.
- 7
Step 7
After 25 minutes of cooking, add the vinegar. Cook the mixture for another 5 minutes. While the mixture is cooling, quickly scald the jars with boiling water. Fill them with lecho.
- 8
Step 8
Seal the jars immediately.
- 9
Step 9
Turn them over and leave them that way until they have cooled. In principle, lecho can be served as soon as it has cooled.