How many minutes to cook lecho with garlic. Seven recipes for the most delicious lecho, a piggy bank of proven recipes! Eggplant lecho - a favorite of the older generation

1. Choose ripe fleshy vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will turn out.
2. Tomatoes should be peeled and seeds removed before cooking. So the consistency of the lecho will be more uniform, and the dish itself will look prettier. But if aesthetics are not important to you, you can not waste time cleaning - this will not affect the taste in any way. Peeled or unpeeled tomatoes should be passed through a meat grinder or chopped with a blender into tomato puree.
3. Puree from fresh tomatoes can be replaced with tomato paste diluted in water. For 1 liter of water you will need 250-300 g of pasta. This amount is enough to replace about 1½ kg of tomatoes.
4. Bulgarian peppers need to be chopped. This can be done in different ways: circles, small or long stripes, quarters. But if you plan to add lecho, for example, to soup or stew, then it is better to cut the vegetables smaller.
5. Together with vegetables, spices or dried herbs, such as paprika, basil or marjoram, can be added to the lecho. They will give the dish a spicy flavor.
6. As a rule, lecho is prepared for the winter. Therefore, the recipes indicate vinegar, which will save the workpiece for a long time. But if you plan to eat the dish in the near future, then vinegar can be omitted.
7. If you roll up lecho for the winter, then first place the vegetables themselves in jars, and pour them on top with the sauce in which they were cooked. Any excess sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be varied with other vegetables.

chkola-gastronom.ru

Ingredients

• 2 kg of tomatoes;
• 100 ml of vegetable oil;
• 100 g of sugar;
• 1½-2 tablespoons salt;
• 2½–3 kg;
• 10-15 black peppercorns;
• 1 tablespoon of vinegar 9%.

Cooking

Put the tomato puree in a saucepan, add butter, sugar and salt and mix. Put on fire, bring to a boil and cook for 20 minutes.

Put the pepper in the pan, cover with a lid and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

semeika.info

Ingredients

• 1½ kg of bell pepper;
• 1½ kg zucchini;
• 2 kg of tomatoes;
• 200 ml of vegetable oil;
• 100 g of sugar;
• 1½-2 tablespoons salt;
• 3 cloves of garlic;
• 100 ml apple cider vinegar.

Cooking

Slice peppers and zucchini. If the zucchini is young, then you can not peel them and cut into large circles. For old zucchini, it is better to remove the peel and seeds and cut the vegetables into cubes.

Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes, put it there, mix, cover and bring to a boil again.

Add butter, sugar and salt and cook covered for another 15 minutes. 5 minutes before the end of cooking, add chopped garlic and vinegar.

Ingredients

• 2 kg of tomatoes;
• 50 g of sugar;
• 1½-2 tablespoons salt;
• 50 ml of vegetable oil;
• 1 tablespoon of vinegar 9%;
• 1 kg of bell pepper;
• 1 kg eggplant.

Cooking

Pour the tomato puree into the saucepan and mix it with the sugar, salt, oil, and vinegar. Bring to a boil.

Cut the peppers and eggplant into arbitrary pieces. Put them in boiling tomato puree, mix and cover with a lid. Bring to a boil again and cook lecho for another 10-15 minutes.

1000.menu

Ingredients

• 1 kg of tomatoes;
• 1 kg of bell pepper;
• 100 g of sugar;
• 1-1½ tablespoons of salt;
• 100 ml of vegetable oil;
• 2-3 cloves of garlic;
• 2 kg of cucumbers;
• 100 ml apple cider vinegar.

Cooking

In a saucepan with tomato puree, add chopped pepper, sugar, salt, oil and chopped. Stir and bring to a boil. Cover and cook for 10-15 minutes.

Slice the cucumbers. If they are too large, you can cut them in half. Put the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and cook covered for about 10 more minutes.

Ingredients

• 2 kg of tomatoes;
• 150 ml of vegetable oil;
• 100 g of sugar;
• 1-1½ tablespoons of salt;
• 1 tablespoon of vinegar 9%;
• 500 g carrots;
• 1 kg of bell pepper;
• 300 g of onions.

Cooking

Pour the tomato puree into the saucepan and add the oil, sugar, salt and vinegar. Bring to a boil and add coarsely grated carrots to the puree. Cook 15 minutes.

Add pepper and chopped onion. Cook lecho for about 20 more minutes.

1. Bell pepper lecho
2. Lecho "Family"
3. Lecho with carrots
4. Lecho for the winter from pepper and beans
5. Lecho "Delicious"
6. Cucumber Lecho
7. Eggplant Lecho

This salad is one of the most popular varieties. home preservation: almost every housewife has a couple of recipes in the "zagashnik".

We provide you with a recipe delicious lecho lecho. Appetizing salad with sweet peppers and carrots, or with onions and cucumbers, as well as vegetable caviar for the winter, will be an excellent side dish for most meat dishes home cooking during the cold season.

1. Bell pepper lecho

Would need:

• 3 kg of tomatoes;
• 5 kg of sweet bell pepper;
• 0.5 kg of onions;
• 5-6 pcs. carrots;
• 0.5 st. Sahara;
• 1 st. a spoonful of salt;
• 1 st. vegetable oil;
• 2 tbsp. spoons of vinegar essence;
• 3 art. spoons of spicy tomato sauce.

Wash the tomatoes and scroll through a meat grinder. Remove the seeds from the peppers and cut the flesh into large pieces. Clean the rest of the vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes. Put all the ingredients for the lecho, except for the pepper, in a pan of a suitable size, add the spices, vegetable oil, vinegar essence, sauce, mix. Put on fire and boil. Add pepper and bring back to a boil. Boil for 15-20 minutes. Arrange the hot lecho in sterilized jars, roll up. Store in a cool place.

2. Lecho "Family"

Would need:

• 3 kg of tomatoes;
• 10 pods of large fleshy peppers;
• 10-15 large cloves of garlic;
• 1 st. Sahara;
• 1 st. a spoon with a top of salt;
• 1-3 pods hot pepper or 1 teaspoon ground pepper or.

Peel the garlic, sweet and hot peppers. Wash and dry all vegetables. Grind tomatoes, hot and sweet peppers in a blender or pass through a meat grinder. Pour the mass into a saucepan, add salt, sugar and put on the stove. After boiling, reduce the heat to a minimum and cook for 40 minutes. 10 minutes before cooking, add chopped garlic. Pour hot into hot-steamed jars and roll up.

3. Lecho with carrots

Would need:

• 500 g of carrots, onions and sweet peppers;
• 2 kg of tomatoes;
• 1 st. sunflower oil.

Clean and wash vegetables. Cut the tomatoes into slices, onions and sweet peppers into strips. Heat up in a saucepan sunflower oil. Add the onion, simmer for 5 minutes, add the carrots and simmer for another 5 minutes. Put the sweet pepper and simmer again for 5 minutes, the tomatoes for another 8 minutes. Salt lecho and hold on low heat for a couple of minutes. Arrange in sterilized jars, seal tightly and wrap the jars in a “fur coat”.

4. Lecho for the winter from pepper and beans

Would need:

• 1 kg of bell pepper;
• 2 kg of beans;
• 4 kg of tomatoes;
• 1 kg of onions and carrots;
• 1 cup of sugar;
• 3 art. spoons of salt;
• 0.5 liters of sunflower oil;
• 3 pods of hot pepper;
• 6 large heads garlic;
• 2 teaspoons 70% vinegar.

Soak the beans overnight. The next morning, boil until half cooked. Peel the onion, cut into cubes and fry in sunflower oil. Washed tomatoes and peppers (with seeds and stalks removed) also cut into cubes. Put the prepared beans, tomatoes, peppers and onions in a saucepan. Add salt, sugar and oil, mix. Put on fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot peppers. A few minutes before the end of cooking, put them in a saucepan. Pour in acetic acid, stir. Arrange the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after complete cooling, store in a cool place.

5. Lecho "Delicious"

Would need:

Lecho from bell pepper

• 2.5 kg of tomatoes;
• 1 kg of bell pepper;
• 1 large onion;
• 4-5 garlic cloves;
• 1 st. a spoonful of salt;
• 2 tbsp. spoons of sugar;
• ½ teaspoon ground red pepper;
• 4-5 bay leaves;
• ¼ tsp ground allspice;
• 1 st. a spoonful of table vinegar.

Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes - until the foam disappears completely. To remove the seeds, strain the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and testicles, cut lengthwise into narrow strips. Peel the onion, chop into thin half rings. Put pepper and onion in tomato puree, add salt, sugar, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho does not taste bitter, and lower the chopped garlic. If desired, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mass to a boil, pour in the vinegar, mix and place in prepared jars. Roll up.

6. Cucumber Lecho

Would need:

• 1 kg of sweet pepper;
• 2.5 kg of tomatoes;
• 5 kg of cucumbers;
• a head of garlic;
• 200 g of sugar;
• 200 ml 6% vinegar;
• 200 ml refined sunflower oil;
• 3 art. spoons topped with salt.

Pass the tomatoes and peppers through a meat grinder, add salt, sugar, vinegar and vegetable oil. Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers into the mass, cut into circles, boil and boil for 10 minutes. Remove the pan from the heat, add finely chopped garlic. Arrange the hot lecho in sterilized jars, roll up, wrap and leave to cool completely.

7. Eggplant Lecho

Would need:

• 2.5 kg of eggplant;
• 1 kg of multi-colored bell pepper (red, yellow, green);
• 200 ml of vegetable oil;
• 2 large heads of garlic;
• 3 liters tomato juice(can be replaced with diluted tomato paste);
• 100 g 6% vinegar;
• hot chilli pepper - optional;
• a small bunch of parsley and dill;
• 1 st. a spoonful of salt;
• 0.5-1 st. Sahara.

Peel the eggplant, cut into strips, salt and put on a sieve for 2 hours to drain the juice - this will help get rid of bitterness. Pour vegetable oil into a saucepan, bring to a boil. Carefully pour in tomato juice, put sugar, salt, add vinegar.

After this mass boils, put the eggplant. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic, and finely chopped greens. Arrange eggplant lecho in scalded jars, roll up and wrap until cool.

At present, thanks to globalization, the national dishes of the peoples of the world have gradually begun to lose their individuality. For example, pizza is the number one food in Europe and America, especially among young people. But not everyone knows that in Russia since ancient times they have baked flat shangi buns with open filling(potatoes and buckwheat), in Armenia national dish was lamajo - thin cakes with smeared meat (why not pizza?) And so on. There are many such examples.

Lecho

But this is not the fate of lecho (with and without garlic), whose name in translation from Hungarian means "baked vegetables". That is, this is the Hungarian version of the French ratatouille. The dish not only did not lose its name, but was also supplemented with all sorts of ingredients. In Russia, lecho fell in love with Soviet time when preparations for the winter came into fashion.

Now they cook lecho with garlic, herbs, carrots, apples, and from this the taste of the dish not only does not deteriorate, but becomes richer and more interesting. AT original recipe lecho consists of three components: tomatoes, onions and bell pepper, and serve it as an addition to meat and other products.

How to eat lecho

In Germany, the dish is used only as a side dish for meat, but in Hungary itself, lecho is more often served as an independent meal, in which they put spicy homemade sausages or smoked meat and pour everything with beaten eggs (like a casserole).

In general, this vegetable dish can be different: thick and liquid, sweet and spicy, with and without meat. Often, women roll lecho with garlic for the winter, put it in the first and second courses, and so on.

Classic vegetable recipe

The following products are used in this recipe: bell peppers, tomatoes, onions, salt, garlic, other seasonings to taste and vegetable oil. Peppers and tomatoes for lecho are taken in equal parts, onions are cut into two hundred and fifty grams, and vegetable oil - one hundred grams.

To cook with garlic, wash the vegetables and remove the seeds from the bell pepper. Make notches in the tomatoes and pour boiling water over them so that the skin can be easily removed. Peel the onion from the husk, rinse and chop into a cube (can be large). Pour half the cooked oil into the pan, put the chopped onion and fry for five to seven minutes until transparent.

Cut the bell pepper into small pieces and add to the onion, fry a little (about five minutes), pour water so that it slightly covers the vegetables. Close the lid and simmer in this way for thirty minutes. Meanwhile, peel the tomatoes and cut into small pieces.

After thirty minutes, add the tomatoes and crushed garlic to the onion and pepper, salt, pepper, pour in the remaining sunflower oil and simmer for another thirty minutes under the lid. From time to time open the lid and stir the contents. The classic lecho is ready. Pour the dish into jars and put on sterilization for fifteen minutes.

Lecho recipe with garlic

This recipe is useful to everyone who loves Traditional ingredients are added with garlic, vinegar and 2-3 pcs. red hot pepper. The number of products is as follows: 5 kilograms of bell peppers, 3 kilograms of tomatoes, 2-3 pcs. capsicum, 10 cloves of garlic, a glass (200 ml) of granulated sugar, 50 g of salt, half a glass of apple cider vinegar, 100 ml of sunflower oil.

This one with garlic is used for winter preparations. First, the pepper is cleaned of seeds and stalks and washed under running water. Tomatoes in this case are not put in boiling water to remove the skin. They are scrolled in a meat grinder or crushed in a blender.

Cooking

The rolled mass is placed in a saucepan and put on moderate heat. Pepper meanwhile cut into small strips. As soon as the tomatoes boil, add sugar, salt, black pepper and other spices, pour in sunflower oil and cook for another fifteen minutes. After a quarter of an hour, put chopped bell pepper, reduce the heat, close the lid and simmer for about twenty minutes. Meanwhile, garlic is finely chopped or crushed in a mortar, and hot peppers are thinly sliced ​​into circles.

After the allotted time, they are added to the pan, and then vinegar is poured in. Then the pan is covered with a lid and the mass is boiled for another five minutes. Lecho with pepper and garlic is ready. It is poured into jars and rolled up, then the jars are turned over and covered with a warm blanket for sterilization.

Autumn version of cooking lecho

This lecho recipe is actually one of the most delicious and popular. The composition of the products includes carrots, which give the dish a natural sweetness and goes well with onions, garlic, tomatoes and bell peppers. The recipe for lecho with carrots and garlic requires increased attention, since it is important to strictly observe the proportions of the products here. And one more thing - it is better to cut the carrots into a medium cube.

To prepare lecho you will need: 1 kg of pepper, 1.5 kg of tomatoes, 200 g of onions, 400 g of carrots, 6 cloves of garlic, salt, black pepper and spices to taste, sunflower oil.

How to cook lecho

The tomatoes are washed, randomly cut, put in a saucepan, poured with water so that the tomatoes do not stick to the bottom of the saucepan, and boil for ten to fifteen minutes until the vegetables become soft. Then they are thrown into a colander, allowed to cool slightly and, passing through a sieve, squeeze out the juice. While the tomatoes are cooking, cut the bell peppers and carrots, preferably into equal squares.

Pour vegetable oil into a large frying pan or saucepan, put onions and fry until transparent, after a quarter of an hour add carrots and, after pouring a little water, stew vegetables under the lid for another twenty minutes. As soon as the carrot becomes softer, ready-made tomato juice is poured into the pan, allowed to cook for some more time (10 minutes), bell pepper, salt, black pepper are added, and finely chopped garlic is added five minutes before cooking.

If you pour 9% into the mass table vinegar, then from this lecho with garlic and carrots you get a winter harvest. Per kilogram of products - 50 g of vinegar. Then all the steps are repeated: the jars are sterilized in advance, hot lecho is poured into each and immediately rolled up with a typewriter. Then the jars are turned over and wrapped in a warm blanket.

and garlic

In cold weather, it is almost impossible to buy juicy ripe tomatoes, so many housewives have adapted to preserve them for the winter. Every woman has her own secret of keeping. For example, vegetables are kept in the freezer or rolled into jars. But these stocks “disappear” quickly and imperceptibly, and with the advent of spring, women are increasingly looking at store shelves where there are jars of tomato paste.

This recipe is also suitable for winter harvesting. Lecho with garlic (for the winter) and tomato paste palatability not only not inferior to the classic vegetable dish, but saves time for women who devote a lot of energy to professional work.

The composition of the dish includes: 1 kg of bell pepper, 300 g of tomato paste, 4 cloves of garlic, 1 pod of hot pepper, 1 teaspoon of salt, 1.5 tablespoons of sugar, black, allspice, cloves - to taste, 6 tablespoons of vegetable oil, 50 g of 9% wine vinegar.

How to choose tomato paste and cook lecho

Cooking this dish, you should carefully consider buying tomato paste, since not only the taste of lecho, but also its beneficial features. It is advisable to choose a pasta, which includes only tomatoes, salt and sugar, without any additives.

First of all, the pasta must be diluted with water, approximately 1: 3, add spices (cloves and black peppercorns) to it and put on a slow fire. In the meantime, the bell pepper should be washed and cut arbitrarily, add to the pasta. As soon as the mass begins to boil, add spices, vegetable oil and cook for another twenty minutes under the lid, reducing the heat.

Ten minutes before readiness, throw finely chopped garlic into the pan, and after two minutes - pour in the vinegar, close the lid again and turn off the heat. Pour hot lecho into clean sterilized jars and roll up.

The dish is ready, bon appetit!

Hello dear hostesses! It's time for ripe vegetables, which means it's time to think about harvesting for the winter. An excellent use for them is a tasty and fragrant lecho! Agree, few people refuse this plate delicious appetizer. Although, it’s hard to say for sure whether it’s an appetizer or something else. After all, its application is universal. Sauce, salad, side dish, gravy - serve as you like.

The lecho that came to us from Hungary has changed a lot in the recipe. But one thing remains unchanged - the main ingredients were and remain tomatoes and sweet peppers. Their union is so good that even for decades no one could come up with a better one. As an addition, eggplants, onions, carrots and zucchini are most often used - in general, everything that grows in the garden.

Gourmets add honey, aromatic herbs and even cognac. Each of the recipes is shrouded in its secrets and unique taste. Today we will look at 6 recipes for this dish, which, in my opinion, are the most optimal and balanced. Try it too. They should definitely take pride of place in your cookbook.

I use each of the following cooking options every year, closing several jars. Thus, I bring variety to my daily lunches. Vedas even the most favorite dish It can get boring if you eat the same thing every day. And here is the treasured yummy on the table, and every day is varied.

most classic and quick recipe in front of you. I always cook it the most, because time is always short. Despite the lightness and simplicity, it turns out to be very tasty, just delicious.

Ingredients:

1. 4 kilograms of tomatoes (I take ripe and fleshy fruits with sugary pulp);
2. 5 kilograms of sweet pepper;
3. 1 glass of vegetable oil;
4. 1 tablespoon coarse salt;
5. 1 full glass of sugar;
6. 2 tablespoons of vinegar;
7. a few peppercorns.

Ingredients, depending on the stock, can be changed, for example, using 2 kilograms of tomato and 2.5 kilograms of pepper. Accordingly, the remaining components in this case should be taken half as much.

You can take any tomatoes. The main thing is that they are ripe and sweet enough.

The pepper should be elastic, juicy and sweet. It must be freed from the insides and the stalk. Then cut it into large slices so that they can fit in your mouth. Pieces that are too small can quickly boil and turn into porridge.

Wash the tomatoes and grind in a meat grinder. You can grind them in a blender. Pour the mass into the dishes for cooking and place on the stove. At this stage, you need to salt, add granulated sugar. Also pour in vegetable oil. Stir and wait until it boils.

As soon as the sauce begins to boil well, you need to reduce the power to a minimum and cook for about 20 minutes. During this time, it will become thicker, excess liquid will evaporate.

Then add the bell pepper to the bowl. At first glance, it may seem that there is much more pepper than sauce. Do not worry, after a few minutes it will boil down and lie down well in the juice. Boil peppers for 40 minutes after full boil.

As I said, after 35 minutes the mass had already boiled down well and began to look more “friendly”. Now, 5 minutes before readiness, you need to add vinegar and mix. After 5 minutes, you can remove from the stove and place in jars.

In each jar, previously sterilized, put 2-3 peppercorns. Spread the pieces of vegetables first, and then pour the tomato mass evenly. Roll up boiled lids and turn over. Wrap with a blanket and leave for 12 hours.

Everything, the snack is completely ready for storage for the winter.

Recipe for lecho from tomatoes, peppers and carrots for the winter

Here I add, in addition to peppers and paprika, carrots and onions. Onions give an excellent aroma and taste, and carrots also have a golden color. Prepare everything you need, we begin.

Ingredients:

1. 2 kilograms of ripe (maybe even overripe) tomatoes;
2. 2 carrots;
3. 3 medium sized onions;
4. 2 kilograms of sweet pepper;
5. a quarter cup of sugar;
6. 1 tablespoon of salt;
7. half a glass of vegetable oil;
8. a few peppercorns (about 1 teaspoon);
9. 2 tablespoons of vinegar.

First of all, let's do tomato sauce. It's easy to prepare it. Wash the tomatoes and place in a saucepan with water.

Cook for 7-10 minutes. Then wait for cooling and peel the vegetables from the skin. She boiled and can be easily dealt with.

In this form, beat the tomatoes with a blender to a paste.

Put the dishes with the tomato mass on the stove and wait for the boil. After that, add grated carrots, granulated sugar and coarse salt there. Boil 10 minutes.

Cut the pepper into arbitrary pieces and send to the saucepan 10 minutes after the carrots.

Fry the onion vegetable oil and also transfer to a common utensil for cooking.

Boil for another 30-40 minutes (depending on the type of pepper).

Willingness to determine the taste of peppers. It should be moderately boiled, while having a light crunch. This is considered the ideal state for lecho.

A couple of minutes before removing from the stove, add the remaining products - peppercorns and vinegar. Stir and let sit for another 3-4 minutes.

This completes the preparation. Now lecho needs to be transferred to prepared jars. You should not hesitate, the mass should be hot.

Anything that does not fit in the jar can be left for testing. As soon as the salad has cooled down, it can be eaten. Enjoy your meal!

Lecho of cucumbers for the winter

Lecho with the addition of cucumbers turns out to be even brighter and more tasty. Crispy cucumbers will drive anyone crazy. This is one of the most popular dish options in our family, so I cook it often and a lot. I suggest you try it too.

Ingredients:

1. 2 kilograms of ripe tomatoes;
2. 1 kilogram of fleshy juicy pepper;
3. 2.5 kilograms of medium-sized cucumbers;
4. half a kilo of onions;
5. 2 heads of garlic;
6. 2 tablespoons of vinegar;
7. 2 tablespoons without a hill of salt;
8. half a glass of granulated sugar.

Skip the tomatoes, previously washed and dried, through a small meat grinder. Do the same with peppers and garlic. Pour the vegetable mass into a cauldron or any other cooking container. Add salt, granulated sugar and vegetable oil.

Put on fire and wait until it boils.

While the mass boils, prepare the following ingredients. Mash the cucumbers and remove the ends. If the fruits are small, they need to be cut into circles. Grind larger cucumbers into half rings. The width of the pieces should be no more than 5 millimeters.

Cut the onion into thin half rings or quarters.

Boil the mixture of pepper, tomatoes and garlic after boiling for 10 minutes. During this time, excess moisture should evaporate and the mass will thicken slightly.

Then add onions and cucumbers. Stir and simmer for 10 minutes.

3 minutes before readiness, add vinegar and stir.

Prepare banks in advance. They need to be processed either with steam or high temperatures. I do this in the oven, microwave or steamer.

Pour hot lecho into jars and close with lids.

The next day, cooled cans can be transferred to the basement or cellar.

Such an appetizer will not last long on the table. With us, it scatters even before the middle of winter, no matter how much I prepare it.

Incredibly tasty preparation of cucumber lecho

This is a very tasty salad of cabbage and cucumbers. Rich, bright, with a fantastic taste and a successful combination of ingredients. Once you try this delicious treat, you won't be able to stop. See for yourself!

Ingredients:

1. kilogram of tomatoes;
2. a kilogram of sweet pepper in a seeded form;
3. kilogram of young cabbage;
4. half a kilo of onions;
5. kilogram of cucumbers;
6. half a kilo of carrots;
7. half a glass of sugar;
8. a glass of vegetable oil;
9. 2 tablespoons of salt without peas;
10. 150 grams of vinegar;
11. 10 laurels;
12. 15-20 peppercorns;

Cucumbers and tomatoes cut like a salad.

Grate the cabbage or chop finely. Sprinkle with salt from the total amount prepared. Knead with your hands to speed up the process of juice formation.

Cut the onion into half rings, turn the carrots and peppers into straws.

Combine all chopped vegetables in a bowl for cooking. Pour sugar, the remaining amount of salt and pour oil. Add peppercorns and parsley. You also need to pour 1/3 of the norm of vinegar, mix and leave in a warm place under the lid for 1 hour.

At this stage, it turns out a great salad so that you can have a snack right now. You can set aside a little and taste. However, for winter storage, the dish will still have to be boiled.

After an hour, put the salad on the stove and cook after boiling for 10 minutes. First you need to cover with a lid, for the fastest boiling.

Add the remaining vinegar and after a minute you can start laying out the jars.

So, in less than 2 hours you can cook delicious salad for the winter. A real vitamin storehouse in every jar!

Lecho of garlic arrows

Every gardener who has grown garlic at least once has faced the question of where to put the garlic arrows. Many simply throw them away, never knowing that they can be put into action. After all, they contain a lot of useful substances for the body. Especially they will be needed in winter, during a period of acute lack of vitamins and frequent colds.

In addition, their presence in lecho gives an unsurpassed aroma and taste. Try it!

Ingredients:

1. kilogram of prepared arrows of garlic;
2. half a kilo of carrots;
3. 300 grams of onion;
4. half a kilo of sweet pepper;
5. 5 heaping tablespoons of tomato paste;
6. half a glass of vegetable oil;
7. 1 liter of water;
8. 2 tablespoons of sugar;
9. 1 full tablespoon of salt;
10. 1 tablespoon of vinegar 9%;

Wash the garlic arrows, remove the "turrets", leaving only the trunks. They need to be cut into small pieces. Put in a saucepan and pour half a liter of water (half the prepared rate). Put on fire.

Boil 5 minutes. Dilute in the remaining amount of water tomato paste until complete distribution. Pour the resulting juice into the garlic arrows and salt. You also need to add granulated sugar and mix.

Cover with a lid and simmer for another 10 minutes on low heat.

Chop a carrot on a medium grater.

Finely chop the onion.

Pepper cut into small cubes.

Stir all the contents well, wait for the boil and boil for 10 minutes.

Add vinegar, sunflower oil and cook for 5 minutes.

It may seem that the pepper is not fully cooked - this is normal. After laying the jars, the contents will pass through a kind of thermal bath, where they will have time to “reach”.

Lecho is ready and requires immediate bottling in jars!

Lecho from zucchini for the winter

We will consider this recipe with zucchini. They are very tender and perfectly complement the rest of the dish.

Ingredients:

1. 1 liter of water;
2. a glass of sugar;
3. 350 grams of tomato paste;
4. 1 tablespoon of salt (with a small slide);
5. 2 kilograms of peeled and prepared zucchini;
6. half a glass of vinegar 9%;
7. 5 medium sweet peppers;
8. 5 small onions.

If you are using older zucchini, with pronounced seeds and hard skin, then they need to be peeled and gutted. Young fruits can be cut in pure form.

Cut them into medium sized cubes.

Peppers clean from the insides and cut into medium-sized slices.

Onion cut into half rings.

Pour into a bowl for cooking cold water. Stir in the tomato paste and wait until it boils.

Then add vinegar, oil, granulated sugar and salt, preferably coarse. Mix thoroughly and let it boil. Then add zucchini and boil for about 15 minutes, no more.

Add peppers, wait until it boils and simmer for another 10 minutes. Then add onion half rings and boil again for 10 minutes.

Arrange in jars, screw on the lids and put upside down. Cover with a warm blanket and leave for the rest of the day and night. Store in the basement in the morning.

What was born in the garden, it was useful in lecho. best recipe the best does not exist. They are all delicious and wonderful in their own way. Therefore, if it seems to you that some other product is missing in one of today's recipes, feel free to include it in the list.

I love to experiment and try new things. Share your signature recipes in the comments. I would be glad if my today's lechos become your permanent way of canning. See you soon!