We close the lecho. Pepper lecho

Hello, dear friends and readers of my blog! I couldn’t resist and decided to continue the series of articles about delicious lecho made from sweet peppers and tomatoes for the winter. Still, there are so many recipes that it’s impossible to fit them into one article.

And today I will tell you a few more great options preparing this salad. If you have an abundance of harvest this year, then this will be just the thing for you. You can do it in different ways and please your family and friends with such a snack.

I have always envied those who have enough space to store winter supplies in the quantities you want. Alas, in urban conditions this is not always possible. But, fortunately, I have a husband with golden hands. He came up with an additional storage room for me from a regular wardrobe, added a few shelves and voila. It’s very convenient, by the way, I advise you to take note.

In addition to today's appetizers, I would like to recommend that you also familiarize yourself with recipes and preparations. By the way, I also highly recommend reading my colleague’s article about cooking Korean-style tomatoes in jars https://azbyka-vkysa.ru/pomidory-po-korejski-na-zimu.html, quite interesting options. I liked them.

But let's still return to our topic and get acquainted with good options delicious homemade lecho.

I would like to remind you that all jars must be sterilized before filling with the finished product. Boil the lids for at least 5 minutes.

And I'll start with my favorite method. Lecho comes out with a rich, slightly sweetish taste. From the proposed ingredients you get 6-6.5 liters finished product, this is about eight half-liter cans

Ingredients:

Sweet bell pepper – 2 kg
Tomatoes – 2.5-3 kg
Carrots – 1 kg
Onions – 0.5 kg
Sugar – 200 gr
Vegetable oil – 200 ml
Table vinegar 9% – 100 ml
Garlic – 1 head
Salt – 2 tablespoons

Preparation:

1. Wash the tomatoes, remove the stem and cut into slices for convenience. Then grind thoroughly in a blender until pureed. Then pour into a suitable container and put on fire. Bring to a boil.

2. While the tomatoes are boiling, cut the carrots into coarse grater and add to juice. Add salt, sugar there and mix. Cook for 10 minutes.

3. Peel and cut the onion into half rings or quarters. Add to carrots and cook for another 10 minutes.

4. Meanwhile, wash the peppers, remove seeds and cut into strips or cubes. Then peel the garlic and cut into small pieces. Add to the remaining vegetables, stir and cook for 15 minutes. 5 minutes before the end of cooking, add vinegar and vegetable oil.

5. As soon as you turn off the heat, immediately spread out vegetable mass in pre-prepared sterilized jars. Screw on the lids and turn them upside down, wrap them in a warm blanket and leave until completely cool. Then store in a cool, dark place.

How to prepare sweet lecho from peppers and tomatoes for the winter

Here's a simpler recipe. But it is still very tasty and aromatic. Try rolling up several jars using this method and treat your guests later. They will definitely like it.

Ingredients:

Tomatoes - 3.5 kg
Sweet pepper - 2.5 kg
Vegetable oil - 1 cup
Sugar - 1 glass
Salt - 2 tbsp.
Vinegar 70% - 1 tbsp.

Preparation:

1. Cut the tomatoes into slices, remove the core and spoiled areas. Pass through a meat grinder, pour into a saucepan and put on fire until it boils.

2. Wash the peppers and remove seeds and membranes. Cut it into small pieces. Then, when the tomato mass boils, skim off the foam. Then add salt, sugar, vegetable oil and peppers. Mix everything and wait until it boils. From the moment it boils, cook for another 30 minutes. At the end, add vinegar, stir and turn off.

3. Place in sterilized jars, roll up the lids, turn over and cover with a warm towel or blanket. Leave it like this until it cools completely, about a day. Then put it in a cool, warm place until winter.

A recipe for delicious lecho with tomatoes and peppers without vinegar - you'll lick your fingers

And now I want to tell you how you can make such a wonderful salad without vinegar, vegetable oil and sterilization. And you won’t spend more than an hour cooking. It will be very tasty.

Ingredients:

Tomatoes – 3 kg
Sweet pepper – 1 kg
Salt - 1 tablespoon
Sugar - 3 tablespoons
Fresh herbs (basil, dill, celery) - to taste
Spices - to taste (I take hops-suneli, bay leaf, allspice)
Garlic - 2 cloves

Preparation:

1. Cut half the tomatoes into wedges, discarding the core. Place them in a saucepan. Peel and chop the peppers large pieces. Send it there too. Next you need to put salt and sugar in the pan. Mix everything and simmer over low heat for about 15-20 minutes. By that time, our vegetables will give juice. Peel the rest of the tomatoes from everything unnecessary, cut into quarters and set aside for now.

2. When the required time has passed, add to stewed vegetables spices, chopped herbs and mix. And then add the remaining tomatoes. Put it back on the fire and cook for another 15 minutes over medium heat after boiling. 5 minutes before the end of cooking, add chopped pieces of garlic.

3. Now ready salad Place in jars (take care of sterilization in advance), roll up the lids, turn over, wrap and leave until cool. Should be stored in a cool place.

Cooking cucumber lecho with tomatoes, carrots and bell peppers

I have put together a very cool video recipe for you. You simply must try this treatment. Amazing aroma and taste. And the cucumbers remained so crispy that you already want to eat them right now. But no, you need to leave it for the winter, but now eat fresh vegetables.

Ingredients:

Tomato – 2 kg
Cucumbers – 2.5 kg
Carrots - 300-500 gr
Bell pepper - 8 pieces
Garlic - 3 heads
Vegetable oil - 150-200 ml
Vinegar - 50 ml
Sugar - 7 tbsp. l. (with a slide)
Salt - 2 tbsp. l.

And you will see how to do everything correctly in this video.

I think it won’t be difficult for you to prepare such a wonderful salad, because there is nothing complicated in this recipe. And you just realized this.

How to make lecho with tomatoes, zucchini and peppers for the winter

Another wonderful recipe with the addition of my favorite vegetable - zucchini. In general, I really like making preparations with it, for example, or for the winter. Try this recipe too.

Ingredients:

Zucchini (peeled) - 1 kg
Tomatoes - 1.5 kg
Bell pepper – 1.5 kg
Garlic - 5 cloves
Sugar - 100 gr
Rock salt - 1 tablespoon
Salt - 1 tablespoon
Vinegar 9% - 1 tablespoon
Vegetable oil - 1 tablespoon

Preparation:

1. First, peel the zucchini. Cut into cubes. Then remove the seeds from the peppers and cut them into cubes. Remove the core from the tomatoes and cut into medium pieces.

2. Place the chopped tomatoes in a saucepan, add salt and sugar. Place on the fire until it boils. When it boils, cook for another 10 minutes, stirring occasionally.

3. Then add zucchini and pepper. Pour in vegetable oil and mix gently. Once it boils, cook for 30 minutes. 15 minutes before readiness, add chopped or pressed garlic. 1 minute before cooking, add vinegar and cover with a lid.

4. Then put the lecho into prepared sterilized jars and screw on the sterilized lids. Turn over, cover with a blanket and leave until completely cool. You can store this salad as room temperature, and in a cool place.

Recipe for lecho with eggplants, tomatoes and peppers

I really like this combination of vegetables together. Therefore, I want to share with you this method of preparing lecho. My beloved aunt taught me this. A very worthy woman and a wonderful cook. If you knew how she cooks, all the dishes will be finger-licking. I'm still a long way from it. But everything comes with experience and practice.

Ingredients:

Eggplants – 1 kg
Onions – 350 gr
Sweet pepper – 350 gr
Tomatoes – 550 gr
Hot pepper - to taste
Garlic - 3 cloves
Salt - 1 tablespoon
Sugar - 50 gr
Vinegar 9% – 20 ml
Vegetable oil - 50 g

Preparation:

1. Wash the tomatoes and cut into slices. Peel the hot pepper from the seeds, remove the stem and cut into pieces. Scroll them through a meat grinder. Then pour oil into it and put it on the fire until it boils.

2. While it is boiling, take care of the rest of the vegetables. Cut off the ends on both sides of the eggplants and cut them into cubes. Peel the sweet pepper from seeds and cut into medium pieces. Peel the onion and cut into cubes or quarter rings. Add all the chopped vegetables to the tomatoes. Mix everything and over low heat, at closed lid, bring to a boil. Cook vegetables for 30 minutes. Then add salt and sugar and cook for another 10 minutes. 2 minutes before the end, pour vinegar into the pan.

3. Ready-made lecho Place in sterilized jars and cover with lids. Place a kitchen napkin in the pan and place the jars. Fill in hot water up to the shoulders and boil for 20 minutes.

4. Carefully remove and roll up. Turn it upside down and wrap it in a warm blanket until it cools completely. Then store in a cool place.

Well, my dears. That's all for today. Take a look, choose and cook according to these options. And very soon I will please you with a new portion of very delicious recipes. Which ones? I won't tell you yet. You will see everything for yourself very soon.

In the meantime I wish you successful preparations and bon appetit!

This salad is one of the most popular varieties home canning: almost every housewife has a couple of recipes in her stash delicious lecho.

Appetizing treatment, it will become great side dish to the majority meat dishes home cooking in the cold season.

1 Lecho from bell pepper

Products:

3 kg of tomatoes;

5 kg of sweet bell pepper;

0.5 kg onions;

5-6 pcs. carrots;

0.5 tbsp. Sahara;

1 tbsp. spoon of salt;

1 tbsp. vegetable oil;

2 tbsp. spoons of vinegar essence;

3 tbsp. spoons of spicy tomato sauce.

Preparation:

Wash the tomatoes and grind through a meat grinder. Remove the stem and seeds from the peppers and cut the pulp into large slices. Peel the remaining vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes. Place all the ingredients for lecho, except pepper, in a saucepan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, stir. Place on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Place hot lecho in sterilized jars and roll up. Store in a cool place.

2 Lecho “Family”

Products:

3 kg of tomatoes;

10 pods of large fleshy pepper;

10-15 large cloves of garlic;

1 tbsp. Sahara;

1 tbsp. spoon with salt on top;

1-3 pods of hot pepper or 1 teaspoon ground pepper or.

Preparation:

Peel the garlic, sweet and hot pepper. Wash and dry all vegetables. Tomatoes, spicy and sweet pepper Grind in a blender or pass through a meat grinder. Pour the mixture into a saucepan, add salt, sugar and place on the stove. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before readiness, add chopped garlic. Place hot into jars treated with hot steam and roll up.

3 Lecho with carrots

Products:

500 g each of carrots, onions and sweet peppers;

2 kg of tomatoes;

1 tbsp. sunflower oil.

Preparation:

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

4 Lecho for the winter from peppers and beans

Products:

1 kg bell pepper;

2 kg of beans;

4 kg of tomatoes;

1 kg of onions and carrots;

1 glass of sugar;

3 tbsp. spoons of salt;

0.5 liters of sunflower oil;

3 pods of hot pepper;

6 large heads of garlic;

2 teaspoons 70% vinegar.

Preparation:

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

5 Lecho “Delicious”

Products:

Bell pepper lecho

2.5 kg of tomatoes;

1 kg bell pepper;

1 large onion;

4-5 cloves of garlic;

1 tbsp. spoon of salt;

2 tbsp. spoons of sugar;

½ teaspoon ground red pepper;

4-5 bay leaves;

¼ teaspoon ground allspice;

1 tbsp. spoon of table vinegar.

Preparation:

Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes until the foam completely disappears. To remove seeds, wipe tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and seeds, and cut lengthwise into narrow strips. Peel the onion and chop into thin half rings. Place peppers and onions 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 add the chopped garlic. If you wish, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mixture to a boil, pour in vinegar, stir and place in prepared jars. Roll it up.

6 Cucumber lecho

Products:

1 kg of sweet pepper;

2.5 kg of tomatoes;

5 kg of cucumbers;

Head of garlic;

200 g sugar;

200 ml 6% vinegar;

200 ml refined sunflower oil;

3 tbsp. spoons with salt on top.

Preparation:

Mince the tomatoes and peppers, add salt, sugar, vinegar and vegetable oil. Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers, cut into slices, into the mixture, boil and cook for 10 minutes. Remove the pan from the heat, add finely chopped garlic. Place hot lecho in sterilized jars, roll up, wrap and leave until completely cool.

7 Eggplant lecho

Products:

2.5 kg of eggplants;

1 kg of multi-colored bell peppers (red, yellow, green);

200 ml vegetable oil;

2 large heads of garlic;

3 liters of tomato juice (can be replaced with diluted tomato paste);

100 g 6% vinegar;

Hot pepper - optional;

A small bunch of parsley and dill each;

1 tbsp. spoon of salt;

0.5-1 tbsp. Sahara.

Preparation:

Peel the eggplants, cut into strips, add salt and place on a sieve for 2 hours to allow the juice to drain - this will help get rid of the bitterness. Pour vegetable oil into the pan and bring to a boil. Pour in carefully tomato juice, put sugar, salt, add vinegar. After this mixture boils, add the eggplants. 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 press, and finely chopped herbs. Place eggplant lecho in scalded jars, roll up and wrap until cool.

8 Homemade dietary treatment (without vinegar)

Products for 4 liters of ready-made lecho:

1.5-2 kg of red bell pepper (if you use green pepper, you will have to store the preparation in the refrigerator);

3 kg of tomatoes;

2 large carrots;

3 tbsp. spoons of sugar;

2 tbsp. spoons of salt;

5 buds of cloves;

10 peas of allspice;

Grated garlic and chopped hot pepper - to taste.

IMPORTANT:Do not add onions to lecho according to this recipe - they cannot be stored without vinegar.

Preparation:

Peel the sweet pepper from seeds and cut into strips. Grate the carrots on a coarse grater. Remove the skin from the tomatoes - to make the job easier, dip them in boiling water for 5 seconds, and then in cold water. Finely chop the pulp, heat until almost boiling, and then rub through a sieve to remove the seeds. Add salt, sugar and spices to the resulting juice. Pour the juice over the vegetables, stir, and put on the fire. Bring to a boil, stirring occasionally, and cook for 10-12 minutes. Place in sterilized jars, cover with lids and pasteurize liter jars 10 minutes. Store in a cool, dark place.

9 Lecho classic

Products:

1 kg of tomatoes and sweet peppers;

100 g bacon;

2 large onions;

2 teaspoons ground white pepper;

Ground black pepper on the tip of a knife;

Preparation:

Wash all vegetables thoroughly, remove seeds from peppers, peel onions. Pour boiling water over the tomatoes and cut into 4 slices. Cut the pepper into longitudinal strips, cube the bacon, chop the onion. Fry the bacon until translucent, then add the onion to the pan and simmer everything together for 7 minutes.

Add tomatoes, season with black and white pepper, salt, stir. Cook for low heat another half hour. The lecho is ready when the vegetables become soft. Transfer the vegetables into heated dry jars and roll up.

Lecho prepared according to any of the proposed recipes will be a worthy alternative both store-bought and homemade ketchups.

10 Simple treatment

Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives.

Products:

Ripe tomatoes – 4 kg,
Bell pepper (green or multi-colored) – 4 kg,
Sugar – 1 glass,
Salt – 2 tbsp. spoons.

Preparation:

Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mixture into enamel pan and set to cook, let it boil, reduce heat to low and cook for 15 minutes.
Peel the bell pepper from stalks and seeds, rinse, lightly dry with a towel and cut into medium strips. Place in the boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook the lecho for 30-35 minutes, stirring occasionally. The pepper should remain slightly harsh.
Pour the finished hot lecho into pre-prepared and sterilized jars. Close with screw caps or roll up with a machine. Turn the containers over, cover with a towel and let cool. Store in the refrigerator.

11 Lecho with vinegar and tomato paste

This the recipe will work for those who love vinegar snacks, as well as for those who prefer to store homemade preparations (canned food) outside the refrigerator. It will also come in handy if you have peppers, but for some reason no tomatoes.

Products:

Bell pepper – 3 kg,
Tomato paste – 2 cups,
Water – 3 glasses,
Vinegar (6%) – 1/2 cup,
Sugar – 1 glass,
Salt – 1 tbsp. spoon (with a slide).

Preparation:

Peel the bell pepper from stalks and seeds, rinse and cut into small strips. Mix tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mixture again, add pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally.
Place the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool, dark place.
Recipe option: if desired, you can add 30-40 black peppercorns to the lecho along with vinegar.

12 Lecho stew

This lecho is more suitable as a hot or cold snack, but you can also roll it up for the winter.

Products:

Bell pepper (red thick-walled) – 1 kg,
Ripe tomatoes – 1 kg,
Water – 150 ml,
Sugar – 1/4 cup,
Salt – 1 teaspoon.

Preparation:

Peel the bell pepper, rinse and cut into small strips, place in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, peel them, and cut them into small pieces.
Add tomatoes, salt and sugar to the peppers, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. The tomatoes should be completely boiled.

Advice: If you are going to serve lecho right away, then 5 minutes before it is ready, you can add a bunch of chopped parsley, a few cloves of garlic, passed through a press, and season the dish with sunflower or olive oil.

13 Lecho with herbs

Spicy, aromatic lecho, which when hot will perfectly complement grilled meat, and in winter will become a reminder of the sultry summer.

Products:

Ripe tomatoes – 2 kg,
Bell pepper – 2 kg,
Sugar – 1/2 cup,
Salt – 1 tbsp. spoon,
Vinegar (9%) – 50 ml,
Dried parsley - 4 teaspoons (heaped),
Dried basil – 2 teaspoons,
Ground cinnamon - on the tip of a knife,
Black peppercorns – 15 pcs.,
Cloves – 3-4 pcs.

Preparation:

Blanch the tomatoes, remove the skin, cut the fruit into arbitrary pieces and pass through a meat grinder. Place in a saucepan and simmer for 10 minutes over low heat.
Peel the peppers, wash and cut into strips, add to the tomatoes along with sugar, salt, vinegar, stir, let it boil and add parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.

If necessary, pour lecho into prepared jars, close with screw caps or roll up, turn over, let cool and put in a cool place.

14 Lecho with garlic

Lecho with garlic - simple and aromatic dish. To prepare it, you do not need any special equipment other than a stove, so it is suitable for those who are engaged in canning in a not very well equipped country kitchen.

Products:

Tomatoes – 2 kg,
Bell pepper – 1.5 kg,
Sugar – 2/3 cup,
Salt – 1 tbsp. spoon,
Garlic – 10 cloves,
Fresh basil (can be replaced with parsley) – 1 bunch,
Vinegar (9%) – 40 ml.

Preparation:

Wash the tomatoes and cut into small pieces, place in a saucepan and simmer for 20 minutes. Peel the pepper from seeds, wash, cut into thin strips, chop the garlic. Add the vegetables to the tomatoes, season with salt and add sugar. Stir, bring to a boil and cook for another 20 minutes. Then add chopped herbs (basil or parsley) and pour in vinegar. Stirring, cook for 5 minutes.
Pour the finished lecho into sterilized jars, close the lids, turn over, let cool and store in a cool place.

15 Lecho spicy

This recipe is especially for those who love savory snacks. The dish is perfect for strong drinks, fried meat, grilled sausages. Well, of course, it can be prepared for the winter. Additionally, you can use it to make homemade pizza.

Products:

Bell pepper – 1.5 kg,
Chili pepper – 3 pcs.,
Ripe tomatoes – 2 kg,
Black peppercorns – 20 pcs.,
Onions (large) – 2 pcs.,
Sugar – 1/2 cup,
Salt – 1 tbsp. spoon,
Vinegar (9%) – 50 ml,
Dried cilantro - 4 teaspoons (heaped).

How to prepare lecho:

Pass the tomatoes through a meat grinder along with onions. Peel the bell pepper and chili from seeds and cut into thin “feathers”. Place all the vegetables in an enamel pan and cook. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce heat to low and cook for 20 minutes, remembering to stir occasionally to avoid burning.
Lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cool place.

16 Lecho with horseradish

If you like dishes with horseradish, then it can also be used to prepare lecho.

Products:

Ripe tomatoes – 1 kg,
Bell pepper – 1 kg,
Horseradish root (fresh) – 50 g,
Sugar – 1/3 cup,
Salt – 1 tbsp. spoon,
Vinegar (6%) – 100 ml.

Preparation:

Grind the tomatoes and horseradish, place them in a saucepan, let them boil and cook for 10 minutes. Add seeded and thinly sliced peppers, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cool) or place in sterilized jars and store in a cool place.

« Super chef"Wishes you bon appetit!

We need: 1 tbsp = 250 ml

2 kg tomatoes, net weight
2.5 kg sweet bell peppers
0.5 tbsp. vegetable oil
0.5 tbsp. Sahara
1 tbsp. with a heap of salt
30 pcs black peppercorns
1 tbsp. vinegar 9%

Preparation:

1. Wash the tomatoes, remove the stems, cut out spoiled areas and pass through a meat grinder or in a blender. If the tomatoes are thick-skinned, remove the skin before doing this.

2. Place a saucepan with twisted tomatoes on the fire, add sugar, salt, stirring, cook until it boils for 15-20 minutes.

3. Peel the bell pepper from seeds and cut into pieces to suit your taste: squares, slices, strips. We put it in tomato sauce and boil (after boiling) for 20 minutes, then add peppercorns and vinegar, stir, boil for 5 minutes.

4. Place lecho in sterilized jars and roll up the lids. Upside down and covered , leave to cool.

Kuban lecho with garlic

We need:

2 cans of 380 g each tomato paste
300 g garlic
5 kg bell pepper
250 g sugar
300 gr vegetable oil
100 g salt
1 bundle parsley
200 g 6% vinegar

Preparation:

1.Dilute tomato paste in 0.7 liters of water and put on fire.

2. Peel and chop the garlic as desired, and put it in the tomato.

3. Add sugar, salt, vegetable oil to the tomato, stir and bring to a boil.

4. Chop the parsley and add to the mixture.

5. Peel the bell pepper and cut it into slices, and when the tomato mixture boils, throw it in. Pour vinegar into the mixture and cook for 20 minutes until the pepper becomes soft , but it won't boil.

6. Pack into sterilized jars, roll up and cover warm until cooled.

Delicious lecho for the winter, proven recipe

We need:

2 kg tomato
3 kg sweet pepper
10-12 pcs. onions
1 tbsp. vegetable oil
1 tbsp. Sahara
100 ml 9% table vinegar
salt to taste

Preparation:

1. Prepare the jars: wash and put in the oven to sterilize, at a temperature of 120-130 degrees for 5-7 minutes. Boil the lids in water for 10 minutes.

2. We pass the tomatoes through a meat grinder (with or without skin), season with sugar, salt, vegetable oil, mix and put on fire to heat up.

3. Peel the onion and cut it as desired: into cubes, rings, half rings. We send it to the tomato mass. Stir and bring to a boil and cook for 1-2 minutes.

4. Peel and cut the pepper into strips and add to the tomato mass. Boil for 15 minutes, the pepper should be soft. Add vinegar and stir.

5. Transfer to jars and roll up.

Real lecho in Hungarian

1st option

We need:

3 kg sweet bell peppers
1 kg tomatoes
3-4 carrots
4 onions
1 head of garlic
50 g pork lard
1 tbsp. dried paprika
3 tbsp. white wine vinegar, peppercorns)
2 tbsp. salt, with a slide
2 tbsp. sugar, to taste
1 bunch of greens
1-2 pcs bay leaf

Preparation:

1. Peel the onion and chop it into rings.

2. Cut the lard into cubes and fry until cracklings are formed, and fry the onion in this fat until transparent.

3. Peel and cut the carrots into circles, mix with paprika.

4. Wash the peppers, remove seeds and cut into strips 1 cm thick.

5. Scald the tomatoes with boiling water, remove the skin and place with the rest of the vegetables in a saucepan, simmer over low heat for 30 minutes.

6. Peel the garlic and pass through a press, place it in a saucepan with the peppers.

7. We also add here wine vinegar, salt, sugar, mix, add bay leaf and simmer under the lid for 9 minutes. We taste what is missing, salt and sugar, add. Decorate the finished lecho with greens. The lecho can be eaten immediately, or you can boil it for another 5 minutes, with herbs and roll it into jars.

2nd option

We need: 1 tbsp = 200 ml)

1 liter of water
200 g vegetable oil
200 g 9% vinegar
2 tbsp. salt
5-6 tbsp sugar or 5-6 tbsp. with a pile of honey
1 head of garlic
20-30 peppercorns
4 kg peeled pepper

Preparation:

1. Cut the pepper into slices or squares.

2. Pour water, vegetable oil, vinegar, salt, garlic cloves, allspice into a saucepan, stir, season with honey and bring to a boil.

3. Place pepper in a boiling solution in portions, in three batches, first the first batch, bring to readiness, remove to a bowl and add another portion, and so on. After this, put all the portions back into the pan with the syrup and simmer, covered, until the pepper is translucent for 10 minutes.

4. Pack into jars and roll up.

Lecho "Pepper"

We need:

2.5 kg tomatoes
1 kg sweet pepper
1 piece of onion
1.5 tsp. salt
2 tbsp. Sahara
3-4 pcs bay leaves
3-4 pcs garlic cloves
1 piece hot pepper
0.5 tbsp. vinegar 9%
3 tbsp. unrefined vegetable oil

Preparation:

1.Pass the tomatoes through a meat grinder and put on fire. When it boils, boil for 15 minutes.

2. Finely chop the peeled pepper into slices, the onion into half rings, the garlic into slices, and chop the hot pepper.

3. Place pepper, onion, and garlic into the tomato mass. Add salt, sugar, hot pepper and bay leaf. Bring to a boil, remove the bay leaf, add vegetable oil and vinegar. Mix everything and put it in jars , roll up.

Lecho according to a recipe from my grandmother’s piggy bank

1st option

We need: for 15 pieces 700 g jars

5 kg tomato
3 kg sweet, green and red peppers
2 kg onions
2 kg carrots
2-3 starts of parsley
200 g sugar
200 g vegetable oil
100 g vinegar 9%
salt to taste

Preparation:

1. Tomatoes and greens, cut finely, carrots into slices, other vegetables into strips.

2. Place on the fire and boil for 20 minutes, then pack into jars and roll up.

2nd option

We need:

2 kg tomato
1 tbsp. vegetable oil
1 tbsp. Sahara
2 tbsp. salt
5 large carrots
1 tsp acetic or citric acid

Preparation:

1.Pass the tomatoes through a meat grinder. Add salt, sugar and vegetable oil, place on the stove, while stirring, bring to a boil.

2. Grate the carrots on a coarse grater and add them to the tomato mixture, boil for 15 minutes.

3. Peel the pepper from seeds and throw it into the tomato, boil for 15 minutes.

4. 5 minutes before the end of cooking, add vinegar or citric acid. Transfer to jars and seal tightly.

Bulgarian lecho from home recipes

We need:

2.5 kg bell peppers
2-3 pieces of hot pepper
1 tbsp. water
1 tbsp. vinegar essence (diluted)
2 liters of tomato juice
1/2 tbsp. vegetable oil
2 tbsp. salt
150 g sugar

Preparation:

1. Peel the pepper from seeds and cut it as desired as you like.

2. Finely chop the bitter pepper.

3. We dilute the vinegar essence with water.

4. Pour tomato juice into a saucepan and put on fire. Add lean butter, salt, sugar to it, bring to a boil and cook for 10 minutes.

5. Add chopped bell and bitter peppers here, mix and boil for 20 minutes, the pepper should not be overcooked. 5 minutes before the end of cooking, add vinegar essence and stir.

6. Transfer the finished lecho into jars and roll up.

Bon appetit!

Remember the good old days, when boiled potatoes were served with all sorts of delicious “winter” salads stored in the cellar? Nowadays, at any time of the year, you can go and buy any vegetables and fruits, but then our mothers and grandmothers carefully packed summer gifts from their own gardens into jars for the winter.

In addition to pickled cucumbers and tomatoes, almost every housewife considered it her duty to make good supplies of sweet bell peppers, and lecho was her favorite recipe.

There are many, many variations of this amazing dish. And every housewife always had some little tricks that distinguished her signature recipe from everyone else.

Some people are still diligently sterilizing their truly beloved folk salad, while others have improved it and now enjoy the good old lecho in a new way.

The most delicious recipe has always been the simplest bell pepper recipe, which our grandmothers made. In fact, it does not require any preparation. huge amount spices and ingredients, but when tender juice When you smear a piece of bread from your plate, you’re ready to lick your fingers.

2. Pour the tomato mass into a clean, large, deep saucepan.

3. Remove the seed pods from the washed peppers and cut the juicy pulp into stripes, about 8 pieces from each fruit.

Send the slices to the tomato sauce.

4. Heat to a boil over medium heat, pour in the oil and add salt and sugar. Mix everything and let it cook well for half an hour, remembering to stir periodically.

By this time, the pepper will no longer crunch like fresh, but will still retain its elasticity.

5. Peeled garlic cloves chop and add to the tomato pepper mixture.

Cook for another 5 minutes, then turn off the heat, pour in the vinegar essence and stir well so that the acid is evenly distributed into the lecho.

6. Immediately discard the still boiling winter salad in and, having rolled them up, wrap them in an inverted position for a day.

To be on the safe side, many people send the filled jars to be sterilized for another 10 minutes before sealing, but this is at the discretion of the housewife.

After the jars have cooled completely, store them in a dark place where it is not very hot.

In general, there are quite a lot of delicious recipes for homemade lecho. For example, in this article on culinary blog I found my colleague and highly recommend paying attention to them.

Recipe for lecho from bell pepper and tomato without sterilization

Not everyone loves large number sunflower oil in winter preparation, as well as tomato seeds in lecho and therefore prefer to remove them during the cooking process. This can be done using a juicer, but if you don’t have one at hand, then a regular sieve will do.

How to do this - see the recipe.

We will need:

Red tomato – 2 kg.
Garlic clove – 4 pcs.
Sweet pepper – 1.2 kg.
Granulated sugar – 6 tbsp. l.
6% vinegar – 2 tbsp. l.
Sunflower oil – 1 tbsp. l.
Salt – 2 tsp.
Pod hot pepper– 1 pc.
Fresh basil – ½ bunch.

Preparation:

1. Thoroughly washed ripe tomatoes Divide into quarters so that it is easier to chop them into a juice-like state.

2. Place the tomato slices in a blender. You can also pick basil leaves directly with your hands. Grind thoroughly until smooth.

3. To get rid of seeds and pieces of skin, rub the tomato mass through a sieve. Pour a portion of crushed tomatoes into it and use a spoon, masher or culinary spatula to “squeeze out” the pure juice with rubbing movements, and throw out the remaining “husks”.

In order not to use a lot of unnecessary dishes, you can wipe them directly into the pan in which you will then cook. Immediately send the resulting mass to cook over medium heat. and cook for a quarter of an hour while constantly skimming.

4. In order not to oversalt or overdo it with sugar, take measuring spoons in advance and, filling them without a slide, measure required quantity sugar with salt.

5. While the tomato juice is boiling, cut the washed and peeled sweet pepper into slices. It is enough to divide it into quarters, but you can also make thinner strips.

6. Place the pepper slices in the tomato juice and simmer for another 10 minutes.

7. If you love it very much pungent taste, then the hot pepper should be chopped as finely as possible.

If not, then it is best not to chop it, but toss it straight into the pan as a whole pod, and before pouring the lecho into jars, remove it from the pan and throw it away. Grind the garlic cloves with a press and add to the previous ingredients.

8. Pour in oil and vinegar and add salt and sugar. Mix well, being careful not to break the pepper slices. Cook for 5 minutes.

9. Immediately put into sterile jars, roll up and, covering with a warm blanket, allow to cool upside down. You can store it in a cellar or in a dark, cool pantry.

In winter, opening and eating such a jar is always a pleasure!

Lecho with tomato paste from 3 kg of bell pepper

Initially, lecho was a Hungarian canning and was prepared only from fresh tomatoes. But now many people don’t want to bother with them for a long time, or there is a bad year for tomatoes, or they are not sweet and tasty enough, so many housewives resort to a little trick - using ready-made tomato paste.

We will need:

Bell pepper – 3 kg.
Boiled water – 2 l.
Tomato paste – 0.9 kg.
Garlic clove – 6 pcs.
Sunflower oil, 9% vinegar – 6 tbsp. l.
Sugar - 4.5 tbsp. l.
Salt - 3 tsp.
Hot pepper pod - 2 pcs.
Allspice peas, ground black pepper, cloves, coriander - to taste.

Preparation:

1. Before starting cooking, you should pay attention to the composition of tomato paste by reading the information on the packaging. Ideally, there should be nothing there except tomatoes.

If you see salt and sugar, then the amount of adding them to the salad costs about a third less.

Dilute tomato paste with water depending on its thickness. If it is liquid, then 1:2, if it is very thick, then 1:3. The tomato sauce should be of medium thickness so that the cloves and peas do not drown in it.

Spices can be added immediately, but do not overdo it with them, because the more of them in the cooking sauce, the stronger the specific aroma later in the sauce. ready dish.

If you don’t like the spices you come across, it’s better to put them in a small cotton bag or a small square, the edges of which are tied with a long thread. Tie a thread to the handle of the pan, and dip the “lump” with spices into the sauce and pull it out only after cooking.

2. Place the pan over medium heat to boil, and at this time cut the peeled sweet peppers into oblong pieces.

3. Once the tomato sauce boils, add the chopped peppers and let it boil. Gradually the strips will be immersed in the red liquid and will cook evenly.

Try to remove the foam immediately so that thickened lumps do not appear, which will later look unsightly in the finished dish.

4. Add salt, sugar and sunflower oil and cook for 25 minutes, stirring occasionally.

5. Grind the garlic cloves and hot pepper and place in a saucepan. Pour vinegar there and cook for another 7 minutes.

6. Place the boiling salad in sterile dry jars, roll up and wrap. After cooling, you can store it in any cool place.

The finished dish turns out bright rich color, aromatic and incredibly tasty.

The most delicious lecho for the winter

Do you know that in a traditional recipe, instead of ordinary vinegar essence, Bulgarians use apple cider vinegar? It also contains only vegetables and spices, and absolutely no oil!

I think this is really the most tasty option, because the vegetables are filled with each other’s aromas and a touch of piquancy is given to them by a set of spices that are usually used in making homemade ketchup.

We will need:

Sweet red tomatoes – 3 kg.
Sweet pepper – 3 kg.
Sugar - 80 gr.
Salt - 40 gr.
Allspice peas, black peppercorns, cloves – 5 pcs.
6% apple cider vinegar - 1.5 tbsp. l.

Preparation:

1. Fresh tomatoes rinse and, after drying them, clean them of “butts” and any defects on the skin. Grind in any convenient way to a puree and place in a thick-bottomed pan to cook over medium heat. Cook for a quarter of an hour.

2. As soon as the puree starts to boil, try to immediately remove the foam and stir periodically so that the tomatoes do not separate or burn.

3. While the tomato puree is being prepared, cut the pre-washed and peeled peppers into wide strips. To make the salad as beautiful as possible, I recommend using multi-colored pods.

4. Grind the spices into powder or tie them in a bag with a long thread.

5. Add pepper pieces to the boiling tomato puree and let it boil, stirring occasionally so that the whole mass of vegetables is combined.

6. Omit the spices, add salt and sugar and mix. After 10 minutes, add apple cider vinegar and let simmer over low heat for another 5 minutes.

7. Then pour into sterile prepared jars and roll up, wrap until completely cool.

Tasty, satisfying and beautiful! What else do you need for an appetizing dish?

Video on how to prepare delicious lecho from bell peppers with vegetables

We shot this video specifically for this article. And we hope you like it. After all, making a blank for it is very, very simple. I would even say it's as simple as shelling pears.

You just need to cut everything and cook it in two stages. Then simply screw the lids on the jars.

However, see for yourself.

It's that simple. But despite the fact that there seems to be nothing complicated in preparation, this in no way detracts from all the advantages of this recipe.

I can tell you from experience, after opening such a jar, it is eaten in one sitting. And everyone, without exception, who tries and eats it, likes the preparation. And I hope you like it too.

How to prepare lecho for the winter from peppers, carrots and onions

My family really likes lecho with carrots and onions. He is preparing at the base traditional recipe– there is no need to invent anything additional.

Unless fresh tomatoes To speed up the process, replace with thick tomato paste. The highlight of this recipe is that the vegetables are pre-sautéed, and the bay leaves add piquancy.

We will need:

Bell pepper – 1.2 kg.
Carrots, onions – 0.2 kg each.
Tomato paste – 0.3 kg.
Sunflower oil – 5 tbsp. l.
Garlic clove – 2 pcs.
Hot pepper pod, bay leaf - 1 pc.
9% vinegar - 1 tbsp. l.
Ground black pepper - to taste.

Preparation:

1. Rinse and peel all vegetables well. Cut the onion into strips or in the shape of half rings. Carrots can be chopped into strips, but it will look much more original if you make oblong strips out of them using a regular vegetable peeler.

2. Pour 2 tbsp into the pan. l. oil and when it heats up over medium heat, sauté the onion and carrot slices for five minutes, stirring occasionally.

The vegetables should become slightly soft, but in no case fried.

3. While the previous ingredients are simmering in the frying pan, quickly cut the peppers into strips and add them to the slightly softened vegetables in the frying pan.

4. Close the lid and simmer for 10 minutes. During this time, the pepper will become softer, but will retain its elasticity. This sauteing will add “satisfaction” to the finished dish.

The main thing is not to forget to stir periodically so that nothing burns and heat treatment happened evenly.

5. Now it’s the turn of tomato paste. Post it on convenient container and dilute with water to a semi-thick sauce. I usually take very thick paste, so I dilute it in a ratio of 1:3.

Add salt, sugar and season with ground pepper. Stir and our liquid lecho base is ready.

6. Pour the tomato sauce into a deep saucepan.

Send sautéed vegetables, chopped garlic cloves and pieces of hot pepper there (you can use it as a whole pod, and then throw it away in a storage container before bottling).

And a laurel leaf will complete our culinary magic.

7. Place the pan over medium heat and let it boil. Cook with occasional stirring for 10 minutes.

Pour in vinegar and stir. After a couple of minutes, taste for salt and sugar. If it’s a little lacking according to your taste, add it.

Place the boiling dish in a sterile, dry container, screw on the lids tightly and leave to cool upside down, wrapped in a warm blanket.

Ready-made lecho is ideal for boiled potatoes. It can also be served as a side dish on its own.

Grandma very often used this winter salad as a sauce when preparing cabbage rolls - you won’t believe it, but the taste turns out completely different and much richer than with fresh vegetables for filling.

Any boiled or fried meat becomes much juicier and more appetizing with lecho. And if you’re really too lazy to cook, you can easily have a snack with just a couple of pieces of fresh bread.

Bon appetit and enjoying the Bulgarian winter evenings!

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

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

We provide you with a recipe for delicious lecho lecho. An appetizing salad with sweet peppers and carrots, or with onions and cucumbers, just like vegetable caviar for the winter, it will be an excellent side dish for most home-cooked meat dishes during the cold season.

1. Bell pepper lecho

You will need:

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

Wash the tomatoes and grind through a meat grinder. Remove the stem and seeds from the peppers and cut the pulp into large slices. Peel the remaining vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes. Place all the ingredients for lecho, except pepper, in a saucepan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, and stir. Place on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Place hot lecho in sterilized jars and roll up. Store in a cool place.

2. Lecho “Family”

You will need:

3 kg of tomatoes;
10 pods of large fleshy pepper;
10-15 large cloves of garlic;
1 tbsp. Sahara;
1 tbsp. spoon with salt on top;
1-3 pods of hot pepper or 1 teaspoon of 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 mince. Pour the mixture into a saucepan, add salt, sugar and place on the stove. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before readiness, add chopped garlic. Place hot into jars treated with hot steam and roll up.

3. Lecho with carrots

You will need:

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

4. Lecho for the winter from peppers and beans

You will need:

1 kg bell pepper;
2 kg of beans;
4 kg of tomatoes;
1 kg of onions and carrots;
1 glass of sugar;
3 tbsp. spoons of salt;
0.5 liters of sunflower oil;
3 pods of hot pepper;
6 large heads of 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. Also cut the washed tomatoes and peppers (with seeds and stalks removed) into cubes. Place the prepared beans, tomatoes, peppers and onions into the pan. Add salt, sugar and butter, stir. Place on the fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot pepper. A few minutes before the end of cooking, place them in the pan. Pour in acetic acid and stir. Place the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after cooling completely, store in a cool place.

5. Lecho “Delicious”

You will need:

Bell pepper lecho

2.5 kg of tomatoes;
1 kg bell pepper;
1 large onion;
4-5 cloves of garlic;
1 tbsp. spoon of salt;
2 tbsp. spoons of sugar;
½ teaspoon ground red pepper;
4-5 bay leaves;
¼ teaspoon ground allspice;
1 tbsp. spoon 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 completely disappears. To remove seeds, strain the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and seeds, and cut lengthwise into narrow strips. Peel the onion and chop into thin half rings. Place peppers and onions 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 add the chopped garlic. If desired, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mixture to a boil, pour in vinegar, stir and place in prepared jars. Roll it up.

6. Cucumber lecho

You will need:

1 kg of sweet pepper;
2.5 kg of tomatoes;
5 kg of cucumbers;
head of garlic;
200 g sugar;
200 ml 6% vinegar;
200 ml refined sunflower oil;
3 tbsp. spoons with salt on top.

7. Eggplant lecho

You will need:

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

After this mixture boils, add the eggplants. 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 press, and finely chopped herbs. Place eggplant lecho in scalded jars, roll up and wrap until cool.