home / Main dishes/ Lecho from bell pepper for the winter, simple, delicious recipes, you will lick your fingers. Lecho from bell peppers, onions, carrots for the winter - a step by step photo recipe

Lecho from bell pepper for the winter, simple, delicious recipes, you will lick your fingers. Lecho from bell peppers, onions, carrots for the winter - a step by step photo recipe

Lecho for the winter (16 recipes). Where to store lecho for the winter

Very tasty and simple canned bell pepper and tomato salad. Made without vinegar.

Lecho is good with rice, pasta, potatoes. And even on his own. Closing the lecho is very simple, any novice hostess can handle it. After sterilization, canned food with lecho is stored well.

From what to preserve lecho

Bulgarian pepper, sweet - 1 kg;
Tomatoes - 1 kg;
Sugar - 2 tablespoons;
Salt - 1 tablespoon.

How to cook lecho

Grind the tomatoes into a tomato puree in a food processor or in a meat grinder. Peel the peppers from the stalks and seeds and cut into slices into 4 or 8 parts.
Pour the tomato puree into a saucepan, bring to a boil, stirring. Boil 10 minutes. Add pepper, sugar and salt. Cook for 10 more minutes.
Arrange lecho in clean, sterilized jars, cover with sterilized lids. Place in a pot of water for sterilization (the water in the pot comes up to the shoulders of the jars).
Sterilize jars 0.5 l - 25 min., 0.8 l - 28 min., 1 l - 30 min. Then roll up the lids. Store in a non-hot place (if it is cool at home, then you can also store it at room temperature in the pantry).

You can also preserve eggplant in a tomato (the same proportions and technology).

Jars with lecho

Lecho jars before sterilization

We cover the jars with lids and set to sterilize

Turn closed jars over to check for leaks.

Jars with homemade lecho

Features of harvesting lecho and taste

Do I need to peel the skin off the tomatoes?

I don’t remove the skin from tomatoes, there is a lot of trouble, especially when you cook lecho in large volumes. Of course, you can blanch the tomatoes in boiling water for a few seconds, then immerse them in cold water, remove the skin. If you have the strength to do so.

amamam.ru

How long is lecho stored - Database of shelf life

Shelf life: 1 year
Shelf life: 1 year
Shelf life in the refrigerator: 1 year
Freezer life: not specified

Lecho is a very popular dish or snack that is a hit. Currently, you can buy a finished product or cook it at home yourself. But lecho, like many other dishes, is currently made according to a completely different recipe, which does not at all correspond to the original. This problem has affected many types of food. The more time passes, the more often recipes can be changed or simplified.

From the very beginning, lecho was considered a Hungarian national dish, which was served as a second course. And in our time, it has become a homemade preparation. Therefore, it is important to know the expiration date of lecho in order to eat it fresh. Interestingly, unlike other dishes, the composition of lecho has become much richer than it was from the very beginning. This gives it great benefits as a food. The name lecho itself is translated from the Hungarian language as ratatouille. We can assume that this dish is the Hungarian form of the famous vegetable dish from France. In Hungary, such ratatouille was prepared from the most common vegetables. If we turn to the original recipe, then it includes the following components. Three types of vegetables are used, these are sweet bell peppers, tomatoes and onions. It is customary to serve such a dish as a side dish for meat or for the second, which is why it is important to know the shelf life of lecho. This dish is eaten throughout Europe. However, everywhere it is a little different. In Germany, they decided not to change traditions and use the original recipe. It is used as a garnish. But, if we turn to the Russian recipe, then it is the exact opposite of the original. Also, this product is considered rather a preparation for the winter and is used as a snack. Mistresses add other products to the original ingredients. There may be fried onions, zucchini, carrots, ground pepper. To make the lecho thick, it is customary to add tomatoes at the very end. But changes in the recipe in the modern world have also affected Hungary. Now sausage products can be added to lecho. It can be smoked meat or homemade sausage. And when the dish is ready, it is poured with beaten eggs. Be sure to serve a large amount of white bread for garnish. So now lecho can be both spicy and sweet, as well as liquid or thick. And, despite the large number of recipes, the dish is always very tasty. Even if the recipe is heavily distorted. With the help of this delicious snack, you can charge your body with vitamins and nutrients in the winter. Harvesting fresh vegetables for the future with the help of a lecho recipe can be considered an excellent solution. Even though each hostess prepares this dish in her own way. It is also important to remember the expiration date of the lecho so that the body subscribes with vitamins. You can add a variety of products to the snack, but you should not forget about the main components. Bell peppers, onions and tomatoes must be present without fail.

The dish has a low calorie content. There are only 89 kcal per 100 grams of the product. This is easily explained by the lecho recipe. After all, in order to prepare a delicious snack, only vegetables are used. In most cases, they are dietary and are considered low-calorie. This makes lecho a low-calorie product, and also very useful for eating. The composition of lecho is rich in useful substances. There are vitamins A, B and C. Potassium, magnesium, zinc, iron and phosphorus are also included. The hostess herself can change the composition of useful natural compounds, as well as the calorie content of the dish. It all depends on the products that she chooses to cook the dish. Now lecho is sold ready-made, but it is much more pleasant and healthy to eat this snack when it is cooked at home. To make this dish, you need certain products that are sold freely. To prepare lecho, you will need 2 kg of sweet peppers and tomatoes, 1 kg of onions, as well as sugar, salt, vegetable oil and pepper. The rest of the seasonings can be chosen independently. Black and allspice are often added to this dish, and bay leaves can also be used. In some cases, housewives add 9% vinegar when cooking lecho. Before you start cooking the dish, you need to wash the vegetables well. Tomatoes are scrolled with a meat grinder or chopped with a blender. The onion is cut into half rings, and the pepper is cut into strips. Vegetables are mixed, then spices are added and all this is stewed for about an hour over low heat. The bite is added at the very end. The finished dish is laid out in sterilized jars and closed with lids. Thus, you can provide yourself with a tasty product for the winter, which will also be useful. The snack should be stored in a dark place at room temperature, and if the jar is open, then in the refrigerator. The shelf life of lecho closed is 1 year.

Expiration date lecho. Average rating 4.0/ 5 - 13 user ratings

sroki.net

Lecho for the winter (16 recipes)» Women's World

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We continue to roll up jars. Today we have Lecho for the winter in line. There are many lecho recipes, some with carrots, some with onions, and some with just tomato juice, or just tomatoes (tomatoes) with sweet peppers. So many people, so many tastes. Choose any recipe! Pepper lecho is prepared very simply and quickly! And in winter it is so nice to open a fragrant jar and enjoy a snack that has preserved the taste of summer!

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Pepper lecho is prepared very simply and quickly! And in winter it is so nice to open lecho and enjoy this delicious preparation, up to potatoes or pasta.

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We will need:

For 4 liters:

Tomato - 2 l

Bulgarian pepper -2-2.5 kg

Onion - 1 kg

Vegetable oil - 150g

Salt - 1.5 -2 tbsp. l.

Sugar - 2 tbsp. l.

Garlic - 4 large cloves

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Cooking:

Wash the pepper, remove the seeds, cut lengthwise into 2-4 pieces. Onion cut into thin rings. Mix everything, pour the tomato, put the lecho on a slow fire.

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When it boils, add salt, sugar, mix gently. Keep at a slight boil for 10 minutes, then add chopped garlic, mix and immediately roll into sterilized jars.

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Pepper treat is ready!

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This recipe is the best in my opinion. I recommend cooking. There is little trouble, the consumption of pepper is good (we plant a lot and don’t know where to put it now), it’s not necessary to sterilize jars with this lecho.

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So, we need: For 1 liter of tomato juice 1 tbsp. - salt 2 tbsp. - sugar 5-6 large - carrots 1 head - garlic 8 dess. spoons - 9% vinegar sweet pepper

Preparation: Prepare tomato juice in any way convenient for you. I make juice by running tomatoes through a juicer. Then I boil the tomato juice for 20 minutes. I put salt and sugar into the boiling juice. Three carrots on a medium grater and also into tomato juice. Garlic through a press and also into the pan. Add vinegar and cook for 25 minutes. Peel the sweet pepper and cut into strips. juice with carrots will boil for 25 minutes, add pepper as much as you like. I use 2 buckets of pepper for 5 liters of juice.

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We will need: 1 kg of eggplant 1 kg of zucchini 1 kg of pepper 1 kg of a carrot bunch of dill, a bunch of parsley

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for the sauce: 2 kg of tomatoes 2 heads of garlic 1/2 cup 6% vinegar 1.5 cups vegetable oil 1.5 cups sugar 1/3 cup salt 4 allspice 5 black peppercorns 2 bay leaves 1 tsp. coriander (optional)

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Preparation: 1. Cut eggplant and zucchini into slices, pepper into rings, grate carrots, chop greens2. Twist the tomatoes for the sauce. Add grated garlic, vinegar, oil, salt and sugar. Mix everything 3. Pour sauce over vegetables, add spices and simmer over medium heat for 40-60 minutes.4. Arrange vegetables in jars, roll up, turn upside down, cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

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Recipe lecho, proven over the years. I make 2 servings every year - always not enough. Lecho turns out sweet, children especially like it.

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We will need:

3 kg tomato 1.5 cups sugar 1 cup vegetable oil 8-10 black peppercorns 2 tablespoons salt 3 bay leaves 2 tablespoons vinegar 9% 3 kg sweet pepper

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Cooking:

1) turn the tomatoes through a meat grinder, set to boil, adding sugar, oil, black pepper, salt, bay leaf, vinegar.

2) boil for 30 minutes, then add pre-cut pepper

3) boil for another 5-10 minutes

4) roll up in jars, turn over, wrap until completely cooled

I always take jars with a screw cap, sterilize them in the oven (I put them in a cold one so that they do not burst and sterilize for 30 minutes).

Lids can be sterilized simply by boiling for 2-3 minutes. Lecho can be stored without a refrigerator all winter.

Lecho can be eaten the next day.

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We will need:

1.3 kg of sweet pepper,

1 kg of tomatoes,

250 g onion

15 - 20 g of salt,

ground black pepper to taste

2 - 3 Art. spoons of water.

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Cooking:

Wash ripe sweet pepper, remove seeds, cut into strips 5-8 mm wide or into pieces.

Cut the tomatoes into slices 3-4 mm thick.

Peel and chop the onion. Mix the prepared vegetables, add salt and black pepper to taste and transfer to an enamel pan. Add 2 - 3 tbsp. tablespoons of water and simmer covered for 10 minutes. Tightly, without air voids, fill the jars with vegetable mass (vegetables should be covered with juice on top). Sterilize in boiling water: liter jars - 45 minutes, three-liter jars - 60 minutes.

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We will need:

2.5 kg of sweet bell pepper, 3 liters of tomato juice, 3 carrots, 1 pod of hot pepper, 1 head of garlic, 1 bunch of parsley, 1 bunch of dill, 3/4 cup vegetable oil, 8 tsp. 9% vinegar 100 g sugar, 2.5 tbsp. salt

Preparation: Cut the pepper into strips, grate the carrots on a coarse grater, chop the greens. Pass hot pepper and garlic together through a meat grinder. Sweet and bitter peppers, carrots, garlic, herbs, salt, sugar and vegetable oil, put in a saucepan, pour over with natural tomato juice and cook for 30 minutes. Add vinegar 5 minutes before the end of cooking. Arrange lecho in sterilized jars, roll up and turn over on lids until cool.

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We will need:

3 kg of tomatoes, 1.5 kg of sweet pepper, 7 large cloves of garlic, 1 cup of sugar, 1 tbsp. topped with salt

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Cooking: Cut half of the tomatoes and boil for 10-15 minutes, add chopped bell peppers, after removing the seeds, peeled and chopped garlic, the remaining chopped tomatoes, salt, sugar and cook for 40 minutes. Then place the lecho in sterilized jars and roll up.

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We will need:

3 kg tomato,

2 kg of peeled bell pepper (unpeeled 2.3 kg),

0.5-1 kg of carrots,

2 tablespoons salt (full)

1 tablespoon of granulated sugar,

1 tablespoon vegetable oil.

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Cooking:

Tomatoes through a meat grinder, carrots - straws, peppers - straws. Boil tomatoes and carrots for 30 minutes after boiling. Then add the pepper and cook for another 30 minutes until the pepper is soft. Fill and close the jars, turn on the lid, wrap.

Yield: - 6 cans of 650 g or 5 cans of 750 g.

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Lecho is one of the most delicious snacks for the winter. Prepares simply and quickly.

From this amount - an output of 4 liters.

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We will need:

Tomato juice -4 l

Bell pepper beautiful - 1.5 kg

Eggplant - 1.5 kg

Onion - 1 kg

Vegetable oil -150 g

Salt - 1.5 - 2 tbsp. l

Sugar - 2 tbsp. l.

Vinegar 9% - 2 tbsp. l.

Garlic - 4 large cloves

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Cooking:

1. Cut the eggplant into slices, sprinkle with salt, let stand for 30-50 minutes so that bitterness comes out. Then rinse in cold water.

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2. Peel the pepper for lecho from seeds, cut into halves or quarters, onion into thin rings.

3. Put everything for lecho in a large saucepan, pour in tomato juice, cover and put on a small fire.

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When the tomato is very hot, the vegetables will settle significantly, you can add fire.

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Add sugar, salt, oil to the lecho, bring to a good boil. Pour in vinegar, boil for 15 minutes. At the end, add chopped garlic. Pour lecho into sterilized jars, roll up, wrap.

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Pepper and eggplant lecho is ready!

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16:1648 16:4

We will need:

Tomatoes - 5 kg

Bulgarian pepper - 2 kg

Carrot - 200 g

Beets - 200 g

Salt - 3 tbsp. spoons

Sugar - 1 cup

Vegetable oil - 1.5 cups

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Cooking:

First, we wash the tomatoes, blanch them and peel them. Then we twist through a meat grinder to a state of puree. Put the puree in a saucepan and put on fire.

When the puree boils, add salt, sugar and vegetable oil to it, cook the sauce for about 20 minutes.

Meanwhile, three carrots and beets on a coarse grater, then put the vegetables in a saucepan with sauce and cook for another 10 minutes.

We clean the pepper from the stalk and seeds, cut it into small pieces.

Add to the pan with the rest of the ingredients and simmer over low heat for 25-30 minutes.

We lay out the finished lecho in sterilized jars (it should turn out 7-8 liters of lecho) and roll up the lids. Here's a pretty simple recipe, bon appetit!

Ingredients:

Zucchini - 1 kg

Tomatoes - 1 kg

Bulgarian pepper - 1 kg

Carrot - 0.5 kg

Onion - 0.2 kg

Garlic - 2 Cloves

Vegetable oil - 150 g

9% vinegar - 1 tbsp. a spoon

Salt - 30 Grams

Sugar sand - 1 tbsp. a spoon

Cooking:

Prepare the vegetables, wash them thoroughly. Peel the carrots and cut into very thin strips, cut the zucchini into circles, cut the onion into half rings, cut the bell pepper into strips.

Scald the tomatoes and remove the skin from them. Then pass through a meat grinder or blender.

Pour a fifth of vegetable oil into a heated pan, put onions and carrots.

When the vegetables are softened, add the pepper and zucchini. Salt and simmer for 5 minutes over medium heat.

Now pour in the tomatoes, add sugar and garlic. Simmer for 15-20 minutes over low heat. 5 minutes before readiness, pour in the vinegar, stirring the lecho.

Put the finished lecho into sterilized jars. Banks should be turned over and covered with a blanket until completely cooled.

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We will need:

Bulgarian pepper - 3 kg

Tomatoes - 3 kg

Salt - 4 tbsp. spoons

Sugar - 1.5 cups

Bay leaf - 2 pieces

Peppers in a pot - 8 pieces

Vegetable oil - 200 g

9% vinegar - 80 g (I like to use apple cider)

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Cooking:

Prepare the main ingredients. Rinse vegetables thoroughly under water.

Coarsely chop the tomatoes and peppers. Remove all unnecessary parts.

Twist the tomatoes in a meat grinder. Put the resulting mass into a bowl.

Boil the tomatoes on low heat for 15 minutes, add pepper, sugar, salt, vegetable oil. We cook 20 minutes. At the very end, put peppercorns, bay leaf and vinegar. Boil for another 5-7 minutes.

Banks must be sterilized using an oven.

Arrange lecho in jars, close with lids. Turn upside down and wrap in a blanket and leave to cool completely.

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Ingredients:

Dry beans - 500 g

Tomatoes - 3.5 kg

Sweet pepper - 2 kg

Hot pepper - 1 piece

Sugar - 1 cup

Vegetable oil - 1 cup

Salt - 2 tbsp. spoons

9% Vinegar - 2 tbsp. spoons

Cooking:

Soak beans overnight and then boil until tender. Rinse well.

Grind tomatoes in a meat grinder or with a blender.

Pour the tomatoes into a large saucepan, add salt and sugar. Boil 20 minutes.

Add chopped peppers and simmer for 15 minutes.

Now put the beans, pour in the oil and cook for 10 minutes.

At the very end, pour in the vinegar, mix and remove from heat.

Pour the finished lecho into sterilized jars.

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We will need:

Pepper - 3 kg

Tomato paste - 500 g

Water - 800 g

Sugar - 200 g

9% Vinegar - 100 g

Salt - 1 tbsp. a spoon

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Cooking:

1. Wash, dry and clean the bell pepper from seeds, tails, core. You can cut the pepper into thin strips or cubes - this is at the request of the hostess.2. Next, the recipe for making lecho with tomato paste goes to the sauce. To do this, combine tomato paste with water in a tall saucepan. Add sugar and salt. Mix everything thoroughly until a homogeneous consistency is obtained. Pour vinegar.3. When the paste is well dissolved, the pan can be sent to the fire. It is necessary to bring the mass to a boil.4. When the sauce boils, you can add chopped peppers to the pan. Bring to a boil again and simmer.5. Depending on the quality of the pepper and the size of the pieces, it will take about 30-45 minutes to cook from. If desired, hot peppers can be added to lecho with tomato paste at home during the cooking process.6. When the lecho is ready, you can immediately roll it up hot in jars for the winter. In this case, it is better to cover the jars with a towel or blanket for about 25-30 minutes.

We will need:

Pepper - 2 kg

Tomatoes - 3 kg

Sugar - 4 tbsp. spoons

Salt - 2 tbsp. spoons

Apple cider vinegar - 2 tbsp. spoons

Peppercorns - 5-7 pieces

Ground allspice - 1-2 teaspoons

Carnation - 4 pieces 22:2980

Cooking:

1. The first and rather lengthy step is the preparation of all the ingredients. First you need to wash the tomatoes, remove the tails and cut into small pieces.

2. The Bulgarian lecho recipe involves an absolutely homogeneous tomato sauce. Therefore, tomatoes should be passed through a meat grinder or beat with a blender until puree.

3. Pour the resulting tomato juice into a large saucepan with high sides and send to the fire. After boiling, reduce the heat to a minimum and cook for about 15 minutes.

4. In the meantime, you can wash, remove seeds and tails, cut pepper into thin rings.

5. When the tomato has boiled down a little, you can send pepper there. Don't let the amount scare you, it will settle pretty soon.

6. Now you can mix and simmer for about 5 minutes. To make Bulgarian lecho fragrant at home, combine pepper and cloves in a mortar, grind thoroughly.

7. Salt lecho, add spices and sugar. Mix well and cook over low heat for about 15-20 minutes. About 5 minutes before the end of the process, add vinegar.

8. When the pepper becomes soft, the lecho can be sent to jars and rolled up.

We will need:

Tomatoes - 1.5 kg

Sweet red pepper - 3 pieces

Garlic - 3-4 cloves

Sugar - 1.5-2 tbsp. spoons

Salt - 0.5 tbsp. spoons

Cooking:

Pepper clean and cut into strips.

0.75 kg. tomatoes - cut into strips.

Place in a saucepan, stir and cook for 10 minutes.

Cut the rest of the tomatoes into slices, add the tomatoes to the pan, mix.

Pour in sugar, salt. Cook lecho for another 30 minutes.

Peel and chop the garlic, add to the lecho, boil.

Fold the finished lecho into prepared sterilized jars and roll up.

We will need:

Carrot - 100 g

Bulgarian pepper - 8-9 pieces

Tomato - 500 g

Salt - 0.5 tbsp. spoons (no slide)

Sugar - 50 g

Vegetable oil - 60 g

Table vinegar 9% - 25 g

Cooking:

Prepare all vegetables, wash them thoroughly and peel them. Pepper will need 8-9 pcs. medium size, as in the photo. If your pepper is more or less, then vary the amount. Twist the washed tomatoes through a meat grinder (or use a chopper). Boil the resulting tomato juice with pulp for 10 minutes. Cut the peeled vegetables: onions and sweet peppers are large, but the carrots are thin slices. Add vegetables, salt, sugar, black pepper if desired, vinegar and oil to the hot tomato. Bring the mixture to a boil, cook over low heat, covered, for 20 minutes.

Lecho with carrots and peppers is ready! Cool it down and serve it to the table, bon appetit!

jenskiymir.com

Lecho for the winter - a selection of the most delicious recipes with photos

Sweet bell pepper is a welcome guest in central Russia, and housewives actively use it in the preparation of various dishes. This vegetable is especially good for pickling and inclusion in various preparations for the winter. Together with tomatoes, peppers make up a chic duo called lecho.

This dish of Hungarian cuisine is very widespread. It is popular in almost all European countries. It is served as an independent dish, used as a side dish for fried pork or sausages. It can act as a lecho and an independent dish. In this case, you need to eat it with white bread.

This selection presents a variety of lecho options, sometimes including the most unexpected ingredients, but always demonstrating amazing taste.

Lecho from bell peppers, onions, carrots for the winter - a step by step photo recipe

In Russia, lecho is a popular preparation for the winter, but even fresh (hot) it is very tasty and will diversify the usual side dishes. This lecho recipe is the simplest, it requires the least labor and time from you.

Cooking time: 50 minutes

Quantity: 4 servings

Ingredients

Sweet pepper: 400 g
Carrot: 150 g
Bulb: 1 large
Tomato juice: 700 ml
Salt pepper:

Cooking instructions

Pepper and tomato lecho recipe

The rating of the most delicious recipes begins with a simple lecho, which includes a duet of bell peppers and tomatoes. This recipe is suitable for a novice housewife who is starting to prepare for the winter for the first time. This recipe is also good for a family that still lives quite economically.

Ingredients:

Bulgarian pepper, already peeled from tails and seeds - 2 kg.
Ripe and juicy tomatoes - 2 kg.
Granulated sugar - ½ tbsp.
Vegetable oil (refined) - ½ tbsp.
Vinegar - 3 tbsp. l. at a concentration of 9%.
Salt - 1 tbsp. l. (with a slide).

Action algorithm:

Wash vegetables before cooking, cut tails, remove seeds.
Pass the tomatoes through the middle grate of the meat grinder or use a more modern and faster device - a blender.
Cut the sweet pepper in the classic way - into narrow strips (each cut into 6-8 parts).
Mix the resulting tomato mass with salt, sugar. Fill with oil. Heat up to a boil.
Put the pieces of peppers into the boiled tomato sauce. Boil for half an hour. Pour in the vinegar.
It remains easy to pour into hot (already sterilized) jars, cork with the same sterilized metal lids.
Additionally, at night, cover with a warm blanket, blanket, or at least an old coat.

It’s good to open a jar of delicious appetizing lecho in cold winter - the heart of a rhinestone becomes warmer!

Lecho from bell pepper and tomato paste - preparation for the winter

The following recipe is also intended for beginners and lazy housewives. According to him, instead of ripe tomatoes, you need to take tomato paste, which will cut the cooking time for seaming by half.

Ingredients:

Bulgarian pepper - 1 kg.
Tomato paste - ½ can (250 gr.).
Water - 1 tbsp.
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l. with a hill.
Vegetable oil - ½ tbsp.
Vinegar - 50 ml (9%).

Action algorithm:

Pre-sterilize the jars, you can keep them on a special stand with a hole above boiling water. Can be sterilized in the oven.
Prepare pepper for seaming - peel, rinse. Choice of cut into strips, slices or bars.
Mix tomato paste with water, add salt, sugar. Pour in oil. Put the marinade on fire. Keep on fire until boiling.
Put the chopped pepper pieces into the marinade. Boil 20 minutes. Vinegar line. Boil for another 5 minutes.
You can start laying out the lecho in jars, trying first to evenly distribute the pepper, and then add the marinade.
Seal with lids (metal). Additional sterilization is welcome.

Such a pepper is very tasty, the pieces retain their integrity, the marinade can be used to season borscht or make sauces.

How to cook lecho for the winter "Lick your fingers"

The more ingredients are included in the lecho, the more diverse the taste characteristics are. The main roles are always played by peppers and tomatoes (fresh or in the form of paste). The vegetables included in the following recipe create an excellent singing / backing dance for them. The taste of this lecho, indeed, will be "you lick every finger."

Ingredients:

Bulgarian sweet pepper - 1 kg.
Carrots - 0.4 kg.
Garlic - 5-6 cloves.
Onion - 3-4 pcs. (large).
Tomato paste - 0.5 l.
Water - 1 tbsp.
Salt - 2 tbsp. l.
Sugar - 3-4 tbsp. l.
Vegetable oil - 0.5 tbsp.
Vinegar - 50 ml. (9%).

Action algorithm:

First you have to work hard to prepare vegetables for cooking (it's good that there is no fuss with tomatoes). Rinse everything, peel the carrots, remove the seeds from the peppers, cut the stem. Peel the onion and garlic. Rinse all vegetables again.
You can start cutting. Peppers - in strips, garlic - in small cubes, onions - in half rings, carrots - on a coarse grater. While all the vegetables are laid out in different containers, it is more convenient to add them to the lecho.
You will need a large cauldron (pan with thick walls). Pour oil into it and heat it on fire.
Put the onion, reduce the fire. Simmer for 5 minutes.
Add carrots, continue stewing process for 10 minutes.
Mix tomato paste with boiled water. Pour salt, sugar. Mix until dissolved.
Send pepper to the cauldron, pour tomato sauce. Make a small fire. Simmer for 30 to 40 minutes.
Pour in the vinegar, stand until the lecho boils again.
Arrange the peppers in jars and pour over the tomato sauce. Roll up the lids, which must be sterilized in advance.

Such a lecho perfectly replaces the main dish, helping the hostess to feed the family hearty, tasty and beneficial for the body!

Winter lecho recipe from zucchini

Sweet peppers are the main characters of lecho, but nowadays you can find recipes where guests from Bulgaria compete with their local vegetables (usually pleasing with a large harvest), for example, zucchini. The total volume of the workpiece increases several times, and the pleasant aftertaste of pepper is preserved.

Ingredients:

Young zucchini - 3 kg.
Tomatoes - 2 kg.
Sweet pepper - 0.5 kg.
Carrots - 0.5 kg.
Onion - 0.5 kg.
Salt - 3 tbsp. l.
Vegetable oil - 1 tbsp. (or a little more).
Vinegar - 100 ml (9%).
Ground hot black pepper.

Action algorithm:

The process of preparing lecho according to this recipe also begins with the preparation of vegetables. All traditionally, peel the vegetables and rinse under running water. If the zucchini is young, the skin can not be cut off. Zucchini, well ripened, require the removal of the skin and core with seeds.
Cut the zucchini and onion into cubes, the first - larger, the second - smaller. Bulgarian pepper cut into strips. Grate carrots. Grind the tomatoes using a food processor / blender as assistants or, in extreme cases, using a meat grinder.
It is recommended to lightly fry the onion in vegetable oil, and then add the rest of the vegetables and raw tomato puree.
Pour salt, sugar into the mass of vegetables. Stew assorted on low heat. Extinguishing time - 40 minutes. It is recommended to stir repeatedly, as the lecho may burn.
Pour in the vinegar a few minutes before the end of the quenching process. Glass containers and metal lids will have already been sterilized by this time.
All that remains is to quickly decompose the fragrant and healthy lecho with zucchini into jars. Seal and wrap additionally.

It turns out that zucchini can become one of the main ingredients of lecho, pushing the Bulgarian "guests"!

Original cucumber lecho for the winter

Sometimes a large crop of cucumbers shocks the owners, what to do with them, how to prepare for the winter? Especially if the cellar is already filled with jars with your favorite salted and pickled beauties. The following recipe helps solve this problem by making a not quite traditional lecho. Cucumbers, tomatoes and peppers are almost equal in it, creating an original composition.

Ingredients:

Tomatoes - 2 kg.
Fresh cucumbers - 2.5 kg.
Sweet pepper - 8 pcs. (large size).
Onion - 4-5 pcs.
Garlic - 2 heads.
Vegetable oil - 2/3 tbsp.
Vinegar (9%) - 60 ml.
Sugar - 5 tbsp. l.
Salt - 2.5 tbsp. l.

Action algorithm:

Rinse the cucumbers, cut off the tips from each, cut into circles.
Pepper, onion with garlic, peel, rinse. Onion cut into rings.
Wash the tomatoes, remove the stalks.
Send tomatoes, chives, peppers to the meat grinder.
Pour aromatic vegetable sauce into a cooking pot. Pour in sugar, salt, pour in oil. Boil.
Put cucumber slices and onion rings into the boiled sauce. Bring to a boil again. Withstand 7-10 minutes. Add vinegar.
Prepare jars - wash and sterilize. Sterilize the lids in boiling water.
After pouring vinegar, stand for 2 minutes and pour into jars. Additional sterilization required.

Crispy slices of cucumbers and amazing aroma of pepper, together they are power!

Very tasty eggplant lecho

Bulgarian peppers usually appear on the markets not alone, but in company with the same southern guests - eggplants. This means that they can perform together in various seamings. The following recipe will show that lecho with blue ones is healthy and unusually tasty.

Ingredients:

Pepper - 0.5 kg.
Eggplant - 2 kg.
Tomatoes - 2 kg.
Salt - 2 tbsp. l.
Sugar - ½ tbsp.
Vegetable oil - 1 tbsp.
Acetic essence - 1 tsp.
Hot pepper - 2 pods.
Garlic - 1-2 heads.
Dill - 1 bunch.

Action algorithm:

The first stage is the preparation of vegetables: peel, remove the seeds from the pepper, cut the stalks. Wash vegetables in plenty of water.
Stage two - chopping vegetables. The methods are different: tomatoes through a meat grinder or a blender. Pepper (both sweet and hot) - stripes, eggplant - bars, garlic - just chop.
Stage three - cooking lecho. Mix ground tomatoes with butter, sugar and salt, boil for 2 minutes.
Send both types of pepper to the marinade. Hold for 2 more minutes.
Shift eggplant bars and chopped garlic into the future. Now cook for 20 minutes.
At the end, add washed and chopped dill, as well as vinegar essence.
Since such lecho is traditionally prepared in large volumes, it must be sealed in sterilized jars and rolled up. Keep cold.

Lecho, like no other product, reminds a snow-white winter of a hot summer full of colors.

Cooking lecho for the winter with garlic - fragrant and very tasty preparation

Sweet pepper has a pronounced taste, it is well felt in any dishes. But there are garden gifts that are ready to compete, for example, garlic. If you combine them together, you get the most fragrant vegetable preparation for the winter.

Ingredients:

Tomatoes - 3 kg.
Sweet red pepper - 1.5 kg.
Garlic - 1 head.
Sugar - 1 tbsp.
Salt - 1-2 tbsp. l.

Action algorithm:

The preparation of garlic will take the most time, you need to remove the husk, peel each clove and rinse everything together.
With tomatoes it is easier: wash, cut the stalk. Do the same with sweet pepper, only remove the seeds from it.
Crush garlic. Pepper cut into strips. Divide the tomatoes in half, cut one part into fairly thin strips, the second into large slices.
Mix finely chopped tomatoes with sweet pepper and garlic. Put on fire (very small). Boil 10 minutes.
Add the rest of the tomatoes, sugar, salt to the aromatic vegetable mixture. Stirring constantly, cook for half an hour.
Transfer hot lecho with garlic to hot (already sterilized) jars. Roll up, wrap up.

In winter, open a jar and start tasting lecho, in which the delicate aroma of pepper is mixed with the same delicious aroma of garlic.

Delicious lecho recipe with rice for the winter

Many modern women skillfully combine work and household, and preparations for the winter are of great help in this. For example, lecho with rice becomes a full-fledged second course, it no longer requires additional actions, it is good cold. If you heat it up in the oven or microwave, you get a wonderful vegetable stew with rice.

Ingredients:

Tomatoes - 3 kg.
Bulgarian pepper - 0.5 kg.
Onion - 0.5 kg.
Carrots - 0.5 kg.
Rice - 1 tbsp.
Sugar - 1 tbsp.
Salt - 1-2 tbsp. l.
Vegetable oil - 1-1.5 tbsp.
Allspice.

Action algorithm:

Rice in lecho according to this recipe is not lowered raw. First, the cereal must be thoroughly washed. Then pour boiling water. Cover tightly with a lid and additionally with a terry towel.
Prepare vegetables. Rinse the tomatoes, blanch for a few minutes. Remove the skin, cut into small pieces or pass through a blender. Cook tomato puree for half an hour (stir, because it tends to burn).
While the tomato puree is cooking, you can prepare the rest of the vegetables. Peel onion, wash. Cut in half, then cut each half into half rings.
Peel carrots, wash with a brush. Grate.
Cut the pepper, cut the stalk from each, remove the seeds, rinse. Cut into slices.
Send vegetables (onions, carrots, peppers) to tomato puree, cook for half an hour.
Drain the water from the rice, send the cereal to the aromatic vegetable mixture. Put salt, sugar, allspice (ground) pepper here, pour in the oil. Boil for half an hour.
Lecho spread over hot already sterilized jars, cork. Additionally, it is not necessary to sterilize in boiling water, although it will not hurt to cover with an old blanket.

Even the youngest member of the family, with the help of a jar of such lecho, will be able to provide himself with a full lunch or dinner in the absence of the main hostess.

Lecho with beans for the winter

Another good partner for lecho is beans. White beans look especially amazing against the background of red peppers and the same red tomato sauce. Yes, and the yield of the product is greater than when cooking lecho using traditional technology.

Ingredients:

Tomatoes - 3.5 kg.
Bulgarian pepper - 2 kg.
Beans - 0.5 kg.
Hot pepper - 1 pc.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Oil - 1 tbsp. (vegetable).
Vinegar - 2-4 tbsp. l. at 9% concentration.

Action algorithm:

The most important thing is to pre-cook the beans, as they take a long time to cook. It is best to soak it overnight. Boil the next day (60 minutes is enough).
Grind clean tomatoes without stalks through a meat grinder along with hot pepper. Ideally, pre-blanch the tomatoes and remove the skin.
Send the tomato mass to the fire, adding salt, sugar. Cook for 20 minutes, during which time prepare the pepper.
Rinse, remove the stalk, remove the seeds through the hole. Cut into rings.
Simmer tomato puree with pepper for 10 minutes.
Add beans, continue simmering for another 10 minutes.
Pour in the vinegar and quickly proceed to the process of unfolding in sterilized jars. Seal them with metal lids.

In winter, each such jar will be greeted with loud cries of “Hurrah”, and a skilled hostess - with applause!

A simple recipe for lecho for the winter without sterilization

Nobody likes additional sterilization, because at any moment the jar can crack, and the tasty, fragrant contents have to be thrown away. In the following recipe, lecho just needs to be boiled and corked, which is what attracts many beginners, and even experienced housewives.

Ingredients:

Tomatoes - 2 kg.
Pepper - 1 kg (sweet, large).
Carrots - 0.5 kg.
Onion - 4 pcs.
Salt - 2 tbsp. l. (no slide).
Sugar - 4-5 tbsp. l. (with slide)

Action algorithm:

Peeled and washed onions cut into half rings.
Washed tomatoes, without stalk, cut into cubes (large).
Washed pepper, without seeds and stalk, cut into strips.
Peeled and washed carrots must be grated (medium holes on the grater).
Put the vegetables together, cook over low heat.
After half an hour, add salt. Pour in oil. Put sugar. Boil 10 minutes.
Sterilize glass containers (0.5 liters) over steam, sterilize lids in boiling water.
Unfold and seal.

Lecho recipe for the winter without vinegar

Almost all vegetable salads that are prepared for the winter contain vinegar. But the following recipe is special - it is intended for those who cannot stand the smell of vinegar, but dream of lecho. In addition, such a dish can be safely included in the diet of the younger generation.

Ingredients:

Tomatoes - 3 kg (preferably fleshy).
Bulgarian pepper - 1 kg.
Coarse salt - 1 tbsp. l. with a hill.
Granulated sugar - 3 tbsp. l.
Greens.
Garlic.
Spices and spices.

Action algorithm:

Wash the vegetables, remove the stalks, remove the seeds from the pepper.
Divide the tomatoes in half, chop one part finely, the second - large slices. Cut the peppers randomly.
Mix pepper pieces with finely chopped tomatoes. Send to stew.
After 15 minutes, put the second part of the tomatoes in the lecho.
After another 15 minutes, put fragrant herbs, seasonings, herbs, salt, garlic (finely chopped), sugar. Keep on fire for 5 minutes.
Prepare jars, half a liter is best. Sterilize and let dry.
Spread lecho hot. Roll up.

This lecho does not contain vinegar and is well stored in the cellar (refrigerator).

Green lecho for the winter

Traditionally, with the word “lecho”, everyone imagines a jar with fiery red contents. The following recipe can be very surprising because it uses red tomatoes and green bell peppers, but this combination looks even more colorful than the usual recipe. At the same time, the taste of such a lecho is amazing.

Ingredients:

Bulgarian green pepper - 2 kg.
Tomatoes - 1 kg.
Onion - 3 pcs. small size.
Carrots - 2 pcs.
Chili (pepper) - 1 pc. (Spicy lovers can take more).
Salt - 1 tbsp. l.
Sugar - 1.5-2 tbsp. l.
Vegetable oil - ½ tbsp.
Vinegar (9%) - 3-4 tbsp. l.

Action algorithm:

Prepare raw tomato puree, that is, wash the tomatoes, cut off the stalk, chop (helpers - a blender or a meat grinder).
Send the prepared green pepper here, rinse it first, cut the stem, remove the seeds. Cut into strips.
Rinse the chili pepper without the stalk, chop, send to the tomatoes and bell peppers.
Boil 10 minutes. Pour in the oil, add onion, finely chopped, grated carrots, salt and sugar.
Cook for 20 minutes. Pour in the vinegar.
Almost immediately you can lay out in sterilized jars.

Fast, tasty, beautiful and with the preservation of vitamins!

How easy it is to cook lecho in a slow cooker

In recent years, the process of harvesting vegetables for the winter is becoming easier and easier, household appliances come to the rescue - blenders, food processors. Another important assistant is a slow cooker, which will perfectly cope with the preparation of lecho.

Ingredients:

Bulgarian pepper - 1.5 kg.
Tomatoes - 1.5 kg.
Salt - 4 tsp
Sugar - 6 tsp
Vegetable oil - ½ tbsp.
Vinegar 9% - 2 tbsp. l.
Peppercorns - 10 pcs.

Action algorithm:

Rinse the pepper, cut in half, remove the stalk and seeds. Cut each half into several more pieces.
Rinse the tomatoes, cut off the stem. Blanch in boiling water. Remove the skin (well removed after blanching). Puree the tomatoes in a blender.
Put peppers in a slow cooker, pour tomato puree. This will add the rest of the ingredients, except for the vinegar. Simmer for 40 minutes (“Extinguishing” mode).
Add vinegar, stand for 5 minutes. Can be laid out in sterilized containers (ideally half a liter).
Cork. After complete cooling, remove to a cold place.

It remains to wait for the snow-white winter to open a jar of bright red lecho, remember the summer and say “thank you” to the slow cooker!

As can be seen from the above recipes, almost all vegetables growing in the country or in the garden can be added to lecho. But the main ingredients are two - tomatoes and peppers.

Tomatoes should be very ripe, fleshy. It is recommended to either finely chop or puree with a blender.

You can first blanch the tomatoes, remove the skin, so the lecho will be tastier. In some recipes, it is proposed to divide the tomatoes in half, make mashed potatoes from one half, the second remains in slices.

Almost all recipes suggest not to carry out additional sterilization. It is enough to boil, put into sterilized jars and immediately cork.

Most of the recipes contain vinegar, some - vinegar essence. With the latter, you need to be extra careful, remembering the high concentration of the product. Some recipes suggest doing without vinegar.

In general, the duo of tomatoes and peppers in lecho is wonderful, but everyone certainly remembers: there is always a place for a feat in life, and a culinary experiment in the kitchen!

Recipe for an economical lecho for the winter

One of the most popular and delicious preparations for the winter is lecho. You rarely meet a hostess who does not have a jar of this salad. And how pleasant it is to open this bright and appetizing dish in winter, eat it with potatoes or without a side dish at all.

In addition to the unusual taste, the advantages of lecho include ease of preparation.

As such, a strictly regulated recipe for lecho does not exist. But it must contain sweet peppers, tomatoes and onions. You can add carrots, garlic and apples.

In this article, we will describe a couple of interesting lecho recipes from our editors.

"Real jam"

It is necessary to sterilize the jars and, of course, the lids. Usually 10 minutes is enough for half-liter containers. From the ingredients below, three jars of this volume are obtained.

Sweet pepper (12 pieces), plus tomatoes (1 kg) rinse very thoroughly.
Onion (250 g) chop in the form of half rings.
Cut the pepper into quarters, and then in half again. The pieces are getting big.
Grind the tomatoes with a meat grinder, and then place in a heat-resistant dish.
Stir in sugar (50 g), do not forget about salt (half a small spoon), add 6 peas of allspice and black pepper, pour in 50 g of sunflower oil and vinegar. And mix everything very carefully.
Put a layer of sweet pepper on top, then onions. Put on a very slow fire. Cook, stirring occasionally, 15-20 minutes.
It remains only to shift the salad into jars. Don't forget to flip. Wrap up in something warm.
After 12 hours, transfer to the cold.

Lecho can be stored not only in the cellar, but also in the room.

One more treat

Another easy recipe for lecho for the winter. Rice will give it variety.

Wash all vegetables thoroughly before cooking.

Pour rice (about 1 tbsp.) With boiling water, close tightly with a lid and wrap with a terry towel.
Process tomatoes (3 kg) in a blender, food processor or meat grinder.
Put the resulting puree in a container and, stirring, cook it over low heat. This will take about an hour.
Onion (500 g) is better to cut into thin half rings.
Chop carrots (500 g). Do it better on a medium grater.
Chop (usually in strips) sweet pepper (500 g).
Add all the chopped vegetables to the mashed tomatoes in a saucepan and simmer for another half hour.
Then stir in the rice, add sugar (about 1 tbsp.), allspice and salt (to your taste), pour in oil (1.5 tbsp.). And simmer for half an hour.

Put the lecho into jars, turn them over, wrap them in something warm. After 12 hours, transfer to the cold.

An economical lecho for the winter can be prepared in different ways. Based on the recipes you already have, you can improvise and come up with your own salads that meet exactly your tastes.

economim24.ru

In general, lecho is a dish of Hungarian, not Bulgarian cuisine, as is commonly believed. And the recipe for the traditional Hungarian lecho is very different from the usual sweet pepper salad in tomato sauce. "Culinary Eden" has prepared for you the most delicious lecho recipes - from widely known to unusual ones. Have you decided to prepare lecho for the winter? Then get to work!

Lecho for the winter, recipes with photos

Lecho in Hungarian

Ingredients: 1.4 kg of green sweet pepper, 600 g of tomatoes, 2 onions, 80 g of pork fat, 50 smoked bacon, 5 g of paprika, salt to taste.

Preparation: Peel the green pepper pods and cut lengthwise into 8 pieces. Dip the tomatoes for a few seconds in boiling water, then in ice water, peel and cut into quarters. Onion cut into half rings. Put the fat in a pan and fry the bacon cut into small cubes on it until transparent, pour the onion and brown until golden brown. Add paprika, stir and put chopped tomatoes and peppers into the pan. Salt and simmer over high heat. When some of the liquid has evaporated, cover with a lid and reduce the heat. Simmer until done.

This is the same recipe that is considered the progenitor of the lecho that we used to serve on the table in winter. You can add sausages or sausage to the finished lecho, mix in and bake beaten eggs, or you can add a little rice at the beginning of the stew. But as a preparation for the winter, this recipe is not very suitable for lecho, except to take a chance and sterilize the jars for half an hour. Among culinary specialists, the Bulgarian lecho recipe and many of its variants are more common.

Lecho in Bulgarian (without vinegar)

Ingredients: 1 kg of sweet pepper, 1 kg of tomato puree, 2 tbsp. sugar, 1 tbsp. salt.

Preparation: Cut the multi-colored pepper lengthwise into wide strips or into squares. Puree from fresh tomatoes (passed through a meat grinder or chopped in a blender) boiled down 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring occasionally. Roll into sterilized jars.

Lecho "Lick your fingers"

Ingredients: 4 kg of tomatoes, 5 kg of pepper, 1 stack. sugar, 2 tbsp. salt, 1 cup vegetable oil, 2 tbsp. 9% vinegar.

Preparation: Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 parts. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in the vinegar, arrange in sterilized jars and roll up.

Lecho without vinegar

Ingredients: 2 kg of pepper, 3 kg of tomatoes or 2 liters of tomato juice, 2 large carrots, 2 tbsp. salt, 3 tbsp. sugar, 10 cloves, 2-3 pods of hot pepper, 300 g of garlic, 10 peas of allspice.

Preparation: Pass the peeled tomatoes through a sieve or chop with a blender. Pepper cut into strips. Grate carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Boil after boiling for 5-10 minutes. Arrange hot in sterilized jars, cover with lids and pasteurize: liter jars - 10 minutes, 3-liter jars - 20 minutes. Roll up.

Lecho with carrots and tomato juice

Ingredients: 2.5 kg of sweet pepper, 500 g of carrots, 1 liter of tomato juice, 1 tbsp. salt, ½ cup sugar, ½ cup vegetable oil, 1 tsp. 70% vinegar, ¼ cup water.

Preparation: Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Spread hot in sterilized jars, roll up.

Lecho spicy with onion and garlic

Ingredients: 2.5 kg of tomatoes, 1.5 kg of sweet pepper, 1 onion, 30 g of garlic, 1 tbsp. salt, 2 tbsp. sugar, ½ tsp ground red pepper, 4-5 bay leaves, ¼ tsp. ground allspice, 1 tsp 70% vinegar.

Preparation: Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Rub through a sieve to get rid of the seeds. Cut the pepper into strips, onion into half rings, put everything in tomato puree. Add salt, sugar, pepper, bay leaf and simmer under the lid until the pepper softens. Put grated garlic and 3-5 tbsp. vegetable oil. Take out the bay leaf. Bring to a boil, pour in the vinegar, mix, pour into sterilized jars, roll up. Wrap until cool.

Lecho Hungarian

Ingredients: 3 kg of sweet pepper, 3 kg of onion, 4 kg of tomatoes, 1 tbsp. paprika, salt, hot red pepper - to taste, olive oil for frying.

Preparation: Onion cut into half rings, pepper - wide strips. Remove the skin from the tomato and cut into slices. Saute the onion in olive oil until transparent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add tomatoes and simmer, stirring, over medium heat for 5-10 minutes. Reduce the heat to a minimum, salt, pour hot pepper and simmer under the lid for another 10 minutes. Arrange in banks, roll up.

Lecho (without vinegar)

Ingredients: 1 kg of tomatoes, 1 kg of pepper, 2 tbsp. vegetable oil, 1 tbsp. salt.

Preparation: Remove the skin from the tomatoes, chop. Cut the peppers into wide strips and mix with the tomatoes. Simmer everything until soft. Salt, boil for another 5 minutes, put in sterilized jars and roll up.

Lecho "Amazing"

Ingredients: 3 kg of tomatoes, 3 kg of red and 1 kg of green pepper, 1 cup of vegetable oil, ½ cup of 9% vinegar, 2 tbsp. salt, 2-4 tbsp. Sahara.

Preparation: Chop the skinless tomatoes into a puree, mix with chopped peppers and spices, cook for 30 minutes from the moment of boiling. Arrange in sterilized jars, roll up.

Cossack Lecho

Ingredients: 6 kg of tomatoes, 5 kg of green bell pepper, 500 g of carrots, 1 head of garlic, 2-3 tbsp. salt, 75 ml of 9% vinegar, 200 g of sugar, 125 ml of vegetable oil, 1 pod of hot red pepper, parsley and celery - to taste.

Preparation: Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and bitter pepper, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Put the Bulgarian pepper into the mixture, cut into slices, let it boil and cook for 45 minutes. 15 minutes before the end of cooking, pour in the vinegar. Arrange hot in sterilized jars, roll up and wrap for a day.

Lecho in Krasnodar

Ingredients: 5 kg of red sweet pepper, 3 l of tomato juice, 1 kg of carrots, 1-2 pods of hot pepper, 1 stack. sugar, 100-150 g 9% vinegar, 200 g vegetable oil, 3.5 tbsp. salt, 100-150 g of garlic, parsley and dill.

Preparation: Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the bitter pepper. Put everything except garlic and herbs in layers in a saucepan, pour in tomato juice, cook for 20 minutes from the moment of boiling. Then put the chopped garlic and cook for another 10 minutes. Shortly before the end of cooking, put chopped greens. Arrange in sterilized jars, roll up.

Lecho is prepared not only from sweet peppers, resourceful chefs have come up with many recipes for lecho from other vegetables. Here are some interesting recipes for you.

Zucchini Lecho

Ingredients: 2 kg of zucchini, 1 kg of sweet pepper, 400 g of tomato paste, 1 glass of water, 150 g of sugar, 300 g of vegetable oil, 1 tbsp. salt, ½ tsp ground red pepper, 70 g of 9% vinegar.

Preparation: Mix tomato paste, water and spices, put on fire and bring to a boil. Put chopped zucchini and peppers in a boiling marinade, boil for 30 minutes. 10 minutes before the end of cooking, pour in the vinegar. Roll up and wrap until cool.

Spicy zucchini lecho

Ingredients: 3 kg of zucchini, 100 g of garlic, 6 sweet peppers, 1 hot pepper pod, 1 liter of tomato juice, 2 tbsp. salt, 1 cup 9% vinegar, 1 cup sugar.

Preparation: Pass garlic, sweet and bitter pepper through a meat grinder, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Put the zucchini in the tomato mixture and cook for another 20 minutes. Arrange hot in sterilized jars, roll up.

Lecho from overripe cucumbers

Ingredients: 5 kg of cucumbers, 2.5 kg of tomatoes, 1 kg of sweet pepper, 200 g of sugar, 200 g of 6% vinegar, 300 g of oil, 3 tbsp. salt, 1 head of garlic.

Preparation: Grind tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers from the skin, if it is too hard, cut into slices, put in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Arrange in sterilized jars, roll up.

Lecho of cucumbers

Ingredients: 3 kg cucumbers, 1 kg onions, 1 stack. sugar, 1 tbsp. salt, ½ cup vegetable oil, ½ cup water, 500 g tomato paste, black or red ground pepper - to taste, 100 g 9% vinegar.

Preparation: Mix all products, except cucumbers, simmer for 10 minutes. Add finely chopped cucumbers and simmer for another 15-20 minutes. Arrange hot in sterilized jars, roll up.

Lecho with eggplant

Ingredients: 3 kg of tomato, 1.5 kg of fleshy red and green peppers, 1.5 kg of eggplant, 2 tbsp. salt, ½ cup sugar, ½ cup vegetable oil.

Preparation: Grind tomatoes in a meat grinder or in a blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Pour pepper cut into large cubes, unpeeled eggplant in cubes, bring to a boil, cook for 25-30 minutes, put hot in sterilized jars, roll up. Good luck harvesting lecho for the winter!

Larisa Shuftaykina

kedem.ru

It's time to prepare for the winter in full swing. It's time for sweet peppers. I add them to different salads, I also freeze them. But, I can’t imagine winter without a delicious bright lecho ... I share a proven recipe.

We need: - 3 kg. tomato - 3 kg. sweet pepper (peeled) - 200 gr. rast. oil "Oleina" - 200 gr. sugar - 2 tbsp. spoons of salt - 10 pcs. peppercorns - 10 pcs. clove buds - 2 tbsp. spoons of vinegar 9%

Cooking:

1. Prepare sterile jars and lids 2. Rinse the tomatoes, pass through a meat grinder. Transfer to a saucepan. Add rast. Oleina oil, sugar, salt, spices and boil for 5 minutes.

Hello! I still continue such a sentimental topic as summer preparations for the winter. Today we’ll talk about how to cook lecho according to classic recipes.

In one of the previous articles, we already touched on this topic,. But this seemed to me not enough, since such a wonderful snack is made not only from bell peppers. It is also prepared from tomatoes and zucchini. And, imagine, even from cucumbers. I will tell you about all this in this article.

This snack is very respected in my family. If we have a holiday, then I put it on the table as an independent dish. And no one has been left unsatisfied. On the contrary, they always asked for the recipe.

Of course, it is better to make preparations from vegetables from your own garden. But those who do not have it can quite afford to buy vegetables at any time of the year, now there are no problems with this. It's just that I, for example, do not have a place to store a large number of blanks. That's why I don't make many cans. Then I buy more vegetables and cook again. For me, a resident of the metropolis, this is the best option.

By the way, I also want to draw your attention to homemade recipes and it will be interesting to see. Well, now let's get started.

Since we are talking about the classics, then the first recipe will be the most traditional and common among our hostesses. Of course, such an appetizer is simply impossible to spoil, unless you oversalt it. It turns out incredibly tasty.

Ingredients:

Bulgarian pepper - 2.5 kg
Tomatoes - 2 kg
Sugar - 0.5 cups
Salt - 1 heaping tablespoon
Vinegar 9% - 1 tablespoon

Cooking:

1. Rinse and chop the tomatoes into tomato paste using a meat grinder or blender. Add sugar and salt. Then stir, put the pan on the stove and bring the tomatoes to a boil over medium heat.

2. While the tomatoes are boiling, take the peppers and wash them. Remove seeds and cut into large pieces.

Peppers can be of any color. You can even take several different ones at once.

3. When the tomato paste boils, pour in the vegetable oil and put the peppers. Bring back to a boil, then cover and simmer for exactly 30 minutes, reducing the heat slightly. At the end of cooking, add vinegar, stir and turn off the heat.

4. Arrange the brew in sterile jars and, according to tradition, turn the neck down. Cover with a warm blanket and leave to cool. Then return to normal position and put away in your storage to open in winter and enjoy this taste of summer.

How to cook lecho for the winter without vinegar

Try the option without the use of vinegar. It doesn't turn out any worse. And it can be stored wonderfully all winter in a cool place or in the refrigerator.

Ingredients:

Sweet pepper - 1 kg
Tomatoes - 1 kg
Onion - 500 gr
Vegetable oil - 1 tablespoon
Sugar - 1.5 tablespoons
Salt - 1 tablespoon

Cooking:

1. Wash the tomatoes, cut into halves and remove the stem. Then pass through a meat grinder. Put the resulting puree on the fire and start working on the rest of the vegetables.

2. Wash the peppers, remove the stalks and seeds and cut into any pieces. Peel the onion from the husk and cut into half rings. Add chopped vegetables to tomato puree. Put salt, sugar and pour in vegetable oil, bring to a boil and cook under a closed lid for 15-20 minutes.

3. Then transfer the lecho to sterile jars and cover with lids. Place them in a saucepan lined with a cotton towel. Pour water up to shoulders and boil for 10-15 minutes. This is how we sterilize our blanks.

4. Then take out the jar, tighten the lids tightly and turn over. Leave in this position until completely cooled.

Take out the jars very carefully so as not to burn your hands!

5. When the lecho has completely cooled down, put it away for storage in a cool place. From the proposed amount of ingredients, 2 liters of the finished product are obtained.

Lecho of Bulgarian pepper with carrots and onions - you will lick your fingers

Here's another great recipe for you to add to your collection. The appetizer turns out to be sweetish with a slight sourness, which only gives a special taste. It can be eaten immediately or stored in a cool place until winter. Such an appetizer will always help you when guests suddenly appeared.

Ingredients:

Tomatoes - 4 kg
Carrots - 1 kg
Sweet pepper - 1.2 kg
Onion - 1 kg
Vinegar 9% - 100 gr
Vegetable oil - 150 gr
Sugar - 220 gr
Salt - 100 gr
Peppercorns - 20-30 pcs

Cooking:

1. Cut the tomatoes and peppers into large pieces. Peel the onion and cut into half rings. Cut carrots into strips.

2. Place everything in a saucepan. Add salt, sugar, pepper and vegetable oil. Put on fire, bring to a boil and cook over low heat for forty minutes, stirring occasionally. 5 minutes before the end, pour in the vinegar and mix.

3. Pour the finished lecho into sterilized jars, tighten the lids, turn over and cover with something warm until it cools completely. Then you can put it away for storage.

Video on how to cook lecho from zucchini, peppers and tomatoes for the winter

Lecho with the addition of zucchini acquires special tenderness. This appetizer will be light and prepared very simply. Having tried it, you will not remain indifferent. Watch the entire cooking process in the video below.

Ingredients:

Zucchini - 3 kg
Bulgarian pepper 1.5 kg
Hot pepper - 500 gr
Sugar - 1 cup
Salt - 4 tablespoons
Tomatoes - 1.5 kg
Vinegar 9% - 0.5 cup
Vegetable oil - 1 cup
Garlic - 3 cloves
Water - 300 ml (if there is little liquid)

Such a salad can be eaten on fasting days or put on a festive table. And so, for lunch, along with the main dishes, we often open a jar and eat with pleasure.

A simple recipe for bell pepper and tomato lecho in a slow cooker

A very good option for preparing this snack for those who like to cook in a slow cooker. You will spend no more than half an hour for the entire cooking process. Very comfortably.

Ingredients:

Bulgarian pepper - 1.5 kg
Tomatoes - 1.5 kg
Vegetable oil - 0.5 cups
Sugar - 4 tablespoons
Salt - 2/3 tablespoon
Vinegar 9% - 100 ml

Cooking:

1. Grind the tomatoes in a blender or meat grinder. Remove seeds from peppers and cut into strips. Put salt, sugar, vegetable oil and tomato paste into the multicooker bowl. Stir and turn on the “frying” mode until it boils.

2. Boil the tomatoes for 5 minutes and add the pepper. Simmer another 10 minutes. 2 minutes before the end of cooking, pour in the vinegar and mix.

3. Put lecho in sterile jars and roll up. Turn over, wrap, leave to cool. After that, you can remove it on demand.

Lecho for the winter from cucumbers according to the recipe "Lick your fingers"

I'm sure not many people know about this method. But the salad turns out so delicious that I recommend everyone to try it at least once.

Ingredients:

Cucumbers - 3 kg
Tomatoes - 3 kg
Onion - 6 pcs
Garlic - 2 heads
Sugar - 4 tablespoons
Salt - 2 tablespoons
Vinegar 9% - 2 tablespoons
Vegetable oil - 100 ml

Cooking:

1. Let's start with the preparation of products. Grind the tomatoes to a puree. Onion cut into half rings. Cucumbers cut into circles or semicircles.

2. Put the tomato puree on the fire, bring to a boil and over low heat. Boil for 10 minutes, stirring occasionally.

3. Then add the onion and garlic. Stir and bring back to a boil and simmer for 5 minutes.

4. Then add cucumbers. Put salt, sugar and vegetable oil. Mix everything, bring to a boil and cook for 15 minutes. 5 minutes before cooking, add vinegar. Boil and turn off the fire.

5. Arrange the finished snack in sterile jars, roll up. Wrap in a warm blanket and leave to cool completely. You can store this lecho both in a cool place and at room temperature.

On this, my dear readers, I end. I hope you enjoy my recipes and you will definitely choose something for yourself. Or find something new that you have never tried before.

Have a good harvest and successful harvesting! Bye!

Every person who is engaged in the conservation of vegetables, fruits, mushrooms for the winter understands that making preparations is not all, it is important to ensure that they are properly stored. It will be a shame if one day a jar of pickled cucumbers, tomatoes, jam or compote explodes, and all your work will be on the mark.

How to store home canning?

If you live in a private house, you probably have a so-called cold room, a terrace, a cellar, a storage room or a garage. In this case, the issue of conservation storage is solved by itself. Here, it is easier to maintain the correct temperature regime, and they will not take up space in the apartment, hiding an already small space.

In order for the preservation to be stored as long as possible, it is important to protect it from light and sunlight. Therefore, in the case of storing blanks on the balcony, you need to take care of a niche into which sunlight will not penetrate, and for the convenience of finding the right jar, light it up. There are different ways to prepare for the winter.

In some apartments, especially large ones, the presence of several bathrooms is implied. If you think that you can get by with one, the second can be equipped as a pantry and stored there for preservation for the winter.

Shelf life: 1 year
Best before date: 1 year
Shelf life in the refrigerator: 1 year
Freezer time: not specified

Very tasty and simple canned bell pepper and tomato salad. Made without vinegar.

Lecho is good with rice, pasta, potatoes. And even on his own. Closing the lecho is very simple, any novice hostess can handle it. After sterilization, canned food with lecho is stored well.

From what to preserve lecho

Bulgarian pepper, sweet - 1 kg;
Tomatoes - 1 kg;
Sugar - 2 tablespoons;
Salt - 1 tablespoon.

How to cook lecho

Grind the tomatoes into a tomato puree in a food processor or in a meat grinder. Peel the peppers from the stalks and seeds and cut into slices into 4 or 8 parts.
Pour the tomato puree into a saucepan, bring to a boil, stirring. Boil 10 minutes. Add pepper, sugar and salt. Cook for 10 more minutes.
Arrange lecho in clean, sterilized jars, cover with sterilized lids. Place in a pot of water for sterilization (the water in the pot comes up to the shoulders of the jars).
Sterilize jars 0.5 l - 25 min., 0.8 l - 28 min., 1 l - 30 min. Then roll up the lids. Store in a non-hot place (if it is cool at home, then you can also store it at room temperature in the pantry).

You can also e (the same proportions and technology).

Jars with lecho

My pepper
Drying washed peppers
Drying the tomatoes

Cut the tomatoes into pieces
Tomatoes are cut, it is necessary to chop
Chopped tomatoes in puree (I did it with a blender)

I cut large, it tastes better
When the tomato puree is cooked, spread the pepper and cook further.
We lay out the pepper in jars, pour in tomato juice

Lecho jars before sterilization

We cover the jars with lids and set to sterilize

Turn closed jars over to check for leaks.

Jars with homemade lecho

Features of harvesting lecho and taste

Do I need to peel the skin off the tomatoes?

Which tomatoes are suitable for tomato puree

Cracked tomatoes can be used in tomato puree for lecho. But only the good ones, which, for example, you carried in a bag from the market and crushed, or those that cracked on the bush and the crack seized with a hard crust and the tomato grew further (the crust must be cut off). Tomatoes that are too ripe, began to deteriorate and therefore cracked, are not suitable for conservation.

Sterilization time for jars with lecho depending on the volume

When you increase the rate of products (1 kg of pepper + 1 kg of tomatoes) for cooking lecho, then the boiling time of tomato puree (10 minutes) and puree with peppers (10 minutes) increases as much as the weight of the products has increased.

This delicious Bulgarian salad of peppers and tomatoes, opened in winter, pleases with the tenderness of pepper stripes, the density and juiciness of tomato puree. It feels like eating live vitamins. Lecho turns out very tasty and beautiful.

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