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Sweet pepper "Ozarowska"
Sweet pepper "Ozarowska".
Extremely tasty, high in vitamin C.
The variety is mid-early, about 80 days pass from planting seedlings to harvesting. Thick, dense and juicy pulp, reaching a thickness of about 8-9 mm.
The fruit is attractive, large, bright red and weighs about 120 g. Growing from seedlings in foil tunnels, as well as in the ground under favourable conditions. Loves fertile, well-drained soil.
The variety is recommended for commercial cultivation, the yield is 7.5-8.0 kg/m² (in open ground) and over 10 kg/m2 in closed ground.
1,0 g = 170-200 seeds.
Extremely tasty, high in vitamin C.
The variety is mid-early, about 80 days pass from planting seedlings to harvesting. Thick, dense and juicy pulp, reaching a thickness of about 8-9 mm.
The fruit is attractive, large, bright red and weighs about 120 g. Growing from seedlings in foil tunnels, as well as in the ground under favourable conditions. Loves fertile, well-drained soil.
The variety is recommended for commercial cultivation, the yield is 7.5-8.0 kg/m² (in open ground) and over 10 kg/m2 in closed ground.
1,0 g = 170-200 seeds.
Classic lecho made from sweet pepper.
Ingredients:
Sweet pepper 2 kg
Tomatoes 1 kg
Onions 300 g
Garlic 2 cloves
Salt 2 tablespoons
Sugar 4 tablespoons
Vegetable oil 5 tablespoons
Vinegar (9%) 2 tablespoons.
Preparation of lecho.
Wash the tomatoes, dry them, chop them in a food processor or pass them through a meat grinder (you can also cut them into 4 parts). Peel the onion and garlic, wash and dry.
Cut the onion into half rings. Peel the pepper from the stalk and seeds, wash, dry and cut into small strips.
Mix tomatoes, onions and bell peppers, put everything in a saucepan, add salt and sugar, stir and bring to a boil.
Cook over medium heat for 20 minutes, stirring occasionally. Then add vegetable oil, chopped garlic and vinegar, stir the mass, bring to a boil again and cook for 5-7 minutes.
Wash the jars with soda or soap solution and rinse well with running cold water. Then place it upside down over a pan of boiling water. Sterilize for 10–15 minutes.
Remove jars from pan and let cool completely.
Place the salad in sterilized jars, roll it up with prepared metal lids, and turn it upside down.
