Recipe for lecho with onions. Pepper lecho without tomatoes for the winter

No tomatoes? Well, don't! You can cook delicious aromatic lecho without them.

There are many recipes for popular preparations that do not require fresh tomatoes. Some use oil fillings, others use tomato paste or juice of the same name, and others various marinades.

But everyone has it in them - bell pepper! It is he who makes lecho stand out from the whole crowd winter salads.

Lecho without tomatoes - general principles of preparation

Lecho without tomatoes comes in two types:

1. White. Marinades based on oil, vinegar, and spices are used as a filling. They are boiled with or without vegetables.

2. Red. Various substitutes are used fresh tomatoes. These are mainly tomato paste, sauces, juices, and ketchups. You can take both homemade and industrial ones.

How to prepare lecho:

1. Vegetables are prepared. Peppers and onions are peeled and cut into pieces. If other vegetables are used, we also peel and chop them at this stage.

2. Filling is being prepared. In the classic recipe, these are tomatoes twisted into juice. IN in this case diluted paste, oil and vinegar mixtures, ready-made juice.

3. Spices are added. Usually it is salt, sugar, various types pepper, spices.

4. Cooking. The vegetables are immersed in the sauce and boiled together. Usually 20-30 minutes is enough for pepper.

5. Twist. Ready-made lecho poured into jars and sealed with a special key.

Like any other preparation, lecho requires sterility and prepared containers. Otherwise, it will simply not be stored and will turn sour.

Recipe 1: Thick lecho without tomatoes in oil sauce with vinegar

An oil mixture with vinegar is used as a filling. This lecho without tomatoes can be consumed as independent snack, use in preparing hot dishes and salads. Workpiece without pre-cooking, with sterilization of jars.

Ingredients

Pepper 5 kg;

Half a glass of sugar;

40 grams of salt;

10-15 peppercorns;

200 grams of butter

Half a glass of 9% vinegar.

Preparation

1. We clean all the peppers from the entrails, cut them in half, then into large half rings.

2. Add vinegar, sugar and salt and knead everything together well with your hands. Leave for an hour.

3. Pour in vegetable oil, mix well again.

4. Scatter the peppercorns into sterile jars.

5. Fold the prepared lecho and compact it tightly.

6. Pour the remaining juice with oil and vinegar into jars. Don’t worry if there is not enough liquid, the pepper will still release juice during the sterilization process.

7. Cover the containers with lids and place them in a pan with a cloth placed on the bottom. Pour water so that it is up to the hangers of the cans. Turn on the stove.

8. After boiling, sterilize for 15 minutes liter jar, 10 minutes half a liter. Roll up and cool upside down.

Recipe 2: Lecho without tomatoes in honey marinade

To prepare this lecho without tomatoes, you need to cut the pepper coarsely, into quarters, and if the vegetables are small, then you can even cut them into halves. It is better to use multi-colored peppers, it will be more beautiful. The marinade is made on the basis natural honey, artificial will not work, also do not try to replace the product with sugar, it will be completely different.

Ingredients

4 kg pepper;

0.25 kg of honey;

0.5 l of oil;

Liter of water;

0.5 l 9% vinegar;

4 tablespoons of salt.

Preparation

1. Prepare the pepper, chop and blanch in boiling water for 3 minutes. Place in a colander and let the liquid drain.

2. Prepare the marinade, for this we dissolve honey in water, add all the other ingredients, you can add spices and dried herbs to your taste. Place on the stove and boil for 3 minutes.

3. Place the blanched pieces into sterile jars, pour in the marinade and roll up the lids.

Recipe 3: Orange lecho without tomatoes with ginger and garlic

Very unusual recipe lecho, which can be used as a dish for every day, or as a preparation. If you don’t plan to roll such peppers, you can reduce the vinegar content or remove it altogether. This pepper will keep well in the refrigerator for 3-4 days.

Ingredients

12-14 peppers;

10 cloves of garlic;

50 grams fresh ginger;

150 grams of butter;

3 oranges;

70 grams of sugar;

70 grams of 9% vinegar;

2 incomplete spoons of salt.

Preparation

1. Three ginger coarse grater or cut into thin, translucent slices. Peel the garlic and cut each clove into several pieces.

2. Pour oil into the cauldron, add ginger and garlic and fry for 2-2 minutes.

3. Cut the pepper into large strips and place in a cauldron, stir.

4. Wash the oranges well with a brush, remove the zest, extract the juice and put it all in a cauldron.

5. Add salt and sugar, cover with a lid and simmer until the pepper is soft.

6. Pour in vinegar and boil for another minute. Now you can taste the preparation and, if necessary, add spices, acid or sugar at your discretion.

7. Place the orange lecho into jars and tighten with a key.

Recipe 4: Lecho without tomatoes with tomato paste

Tomato paste will help out if there are no fresh tomatoes, but you need to make real lecho. It is better to use paste from glass jars, not overcooked or burnt.

Ingredients

500 grams of pasta;

3 kg pepper;

500 grams of water;

100 grams of sugar;

1.5 tablespoons of salt;

100 grams of oil and vinegar each.

Preparation

1. Dilute the tomato paste with water, mix everything well. If the pieces do not dissolve, it’s okay; they will disperse during the cooking process.

2. Add sugar, salt, butter and pour everything into a large saucepan. We put it on fire.

3. Cut the pepper into arbitrary pieces as you like and throw everything into the pan. After boiling, cook the lecho for about 20 minutes; it is important not to overcook it so that the pieces remain intact. Let them crunch a little better.

4. At the end, add vinegar, stir, and boil for a couple more minutes.

5. Place the workpiece in sterile jars, screw it up and put it away for storage.

Recipe 5: Sweet lecho without tomatoes in oil “Five Minute”

Peppers, like tomatoes, love sugar, which can be poured into it without restrictions. Recipe delicious lecho with sweetish taste And summer scent, which is prepared quickly enough and will help out if you urgently need to determine a large harvest.

Ingredients

3 kg pepper;

Liter of water;

A glass of sugar;

A glass of oil;

A glass of vinegar 9%;

50 grams of salt (about 2 full spoons).

Preparation

1. In a large saucepan, mix sugar and salt with water, dissolve and add oil and vinegar to them. We put it on the stove.

2. Cut peppers without entrails in large pieces. You can simply cut each vegetable vertically into 4-6 pieces.

3. Dip the vegetables into the boiling marinade and cook for 5 minutes. Be sure to mix. During this time, the pieces will become softer, settle, release their juice and be completely covered with marinade.

4. Place boiled peppers in jars, pour boiling marinade under the neck, and roll up. We put it under the blanket to cool.

Recipe 6: Lecho without tomatoes with eggplants and onions

A recipe for vegetable lecho without tomatoes, but with the addition of tomato juice. Can be used either purchased or home product. We take young eggplants, without ripe seeds and with soft sandpaper. The list of products shows medium-sized vegetables. We will prepare boiled lecho, but you can also pre-fry the eggplants and onions separately in oil, then put them in the pepper. It will be delicious too.

Ingredients

10 peppers;

7 eggplants;

5 onions;

1.5 liters of juice;

50 ml vinegar 6%;

Spoon of salt;

50 grams of sugar.

Preparation

1. Wash the eggplants, wipe dry, remove the stems and cut into cubes.

2. Remove the centers from the peppers and cut them into squares.

3. Cut the onions into cubes.

4. Combine everything, add salt, sugar, tomato juice. Let it cook for 20 minutes. Then add vinegar and cook for another couple of minutes.

5. Place the workpiece in a pre-sterilized container and roll it up.

Recipe 7: Lecho without tomatoes in brine

Another recipe for light lecho without tomato. Ideally, it uses round ratunda peppers, which have thick and juicy flesh. But you can take any other one, preferably meaty and juicy. This amount of product should yield about 7 half-liter jars.

Ingredients

2.5 kg pepper;

14-21 cloves of garlic (2 or 3 pieces per jar);

Liter of water;

4 tablespoons of salt;

170 grams of sugar;

Half a glass of oil;

3 tablespoons vinegar 70%.

Preparation

1. Shred the pepper, previously washed and freed from seeds.

2. Remove the husks from the garlic and cut into arbitrary pieces.

3. Pour pepper into sterile jars, add garlic, compact everything tightly with a wooden masher to fill all the voids.

4. Cook the brine from the remaining ingredients, boil and pour into jars up to the neck.

5. Place in a saucepan on a cloth, cover with lids, pour hot water and sterilize for 15 minutes.

6. Roll up and send for storage.

Recipe 8: Lecho without tomatoes with zucchini and carrots

A very tasty salad-lecho, bright and aromatic, prepared on the basis of tomato paste. For this lecho recipe, it is better to grate the carrots onto Korean grater straws, so it won’t get overcooked and will be beautiful. You can use any paste, but if it is heavily boiled and saturated, you can take less and add water. From this amount of products you will get 10-11 half-liter cans of snacks.

Ingredients

3 kg pepper;

1.5 kg zucchini;

1 kg carrots;

A liter of tomato paste;

2 liters of water;

A glass of sugar;

4 tablespoons of salt;

20 ml vinegar 70%;

12 cloves of garlic.

Preparation

1. Mix the paste with water, add salt, sugar and place on the stove.

2. Three carrots, put them in a saucepan.

3. Cut the pepper into strips or half rings and also add it to the total mass. Boil everything together for 15 minutes.

4. Cut the zucchini into cubes and add to the rest of the ingredients. Cook the lecho for about 15 more minutes until the vegetables become soft, but the pieces should not fall apart when touched.

5. Add vinegar, pre-chopped garlic and any spices to taste, boil for 2 minutes.

6. Place in containers and roll up.

Recipe 9: Spicy lecho without tomatoes with carrots and garlic

Recipe acute treatment, to which, in addition to bell peppers, hot pods are added. The spiciness can be adjusted to your liking. Tomato juice is used for filling; you can use store-bought juice.

Ingredients

2 kg of sweet pepper;

3 spicy pod;

A kilogram of carrots;

Head of garlic;

1.5 tablespoons of salt;

2 liters of juice;

2 tablespoons of vinegar;

Half a glass of sugar.

Preparation

1. Peel the carrots, chop them into strips and put them in a saucepan.

2. Add juice, salt, sugar and finely chopped hot pepper. Mix everything and cook for 15 minutes.

3. Remove the insides of the peppers, chop them into strips and place them in a saucepan, cook for another 15 minutes.

4. Peel the garlic and chop it.

5. Add chopped garlic and vinegar to the pan, boil for a minute, then put into jars and screw.

Ordinary table vinegar in lecho you can replace it with apple juice. It will be tastier, healthier and more interesting. Only the percentage of acid should be the same.

In lecho it is very important not to overcook the pepper, otherwise the appetizer will be tasteless. Let better pieces They will remain a little crispy, and during the process of cooling under the blanket and further storage they will reach the desired state.

The most delicious lecho is made from ripe and fleshy peppers. If there are not enough of them, then you can add unripe ones, but not more than half.

Lecho harmonizes well with various spices and aromatic herbs, so you can safely add them to the recipe and make your own changes. Particularly good with pepper: parsley, cilantro, basil, allspice and black pepper, cloves, marjoram, ginger.

The lecho preparation process allows you to make adjustments at any stage. You can always add salt, spices and sugar if they are missing. If the preparation is too salty, you can dilute it with juice, diluted paste, or add a little more pepper, previously blanched in water.

Lecho is a native representative of Hungarian cuisine. The obligatory components included in the dish are tomatoes and red peppers (less often yellow, but not green). Lecho in our country, like any popular dish, does not have a specific recipe and can be adapted to any available vegetables. Onions, carrots, eggplants, zucchini, cucumbers, garlic, spices - these and other vegetables complement the traditional Hungarian leczo.

At home, it is prepared exclusively from peppers and tomatoes. But, despite the minimalism, local chefs turn it into... delicious side dish, which is usually served with soft white bread, pasta or meat products. Today, almost every housewife has her own, signature recipe preparing lecho, which he happily shares with family and guests.

Pepper lecho - food preparation

Before preparing lecho, first of all, you should familiarize yourself with the recipe, purchase necessary list ingredients. Since the main vegetable of our lecho will be bell pepper, we will direct the main emphasis on it. We choose only ripe, fleshy fruits for lecho. Their skin should have a uniform color without dark spots and a smooth structure (not be flabby), otherwise the taste and appearance of the final dish will be spoiled.

Remove the stem from suitable peppers and extract the seeds using convenient kitchen tools. And then we chop it at our discretion. Some people prefer to chop the peppers into strips along the entire fruit, others prefer to chop them smaller. As for the rest of the vegetables included in the lecho recipe, they should definitely be washed, dried, and, if desired, the skin of the tomatoes should be removed. This is not difficult to do if you first pour boiling water over the tomatoes.

Pepper lecho - best recipes

Recipe 1: Sweet pepper lecho (classic recipe)

Great universal recipe cure for the winter! The optimal ratio of all the ingredients and spices makes the dish very beautiful, bright, appetizing and, of course, tasty. How nice it is to get another jar in winter and taste this wonderful, and most importantly, natural product with the whole family!

Ingredients:

– tomatoes – 1 kg.
– sweet bell pepper – 2 kg.
- medium-sized onions - 4 pcs.
— refined sunflower oil – 1 cup.
- greens (cilantro, parsley or celery) - 3 bunches.
- fresh garlic - 1-2 heads (10 cloves).
- sugar - 1 glass.
- ground black pepper - 1 tsp.
- ground paprika - 1 tsp.
- vinegar - 1 tbsp.
- salt to taste

Cooking method:

1. Peel the bell pepper, removing the seeds, rinse with water, and cut into large pieces (about 4 parts). Also, cut the washed ones into 4 parts ripe tomatoes. Cut the onion into half rings.

2. Prepare a large saucepan with thick walls and bottom. Pour vegetable oil into it, wait until it warms up well, add the onion.

3. When the onion becomes transparent, you can add the tomatoes. Salt the mixture and simmer, stirring constantly, over low heat for about 15-20 minutes.

4. Now add the most main component lecho - sweet pepper, and simmer everything in a closed pan for 5 minutes. Leave on the heat for another 10 minutes, stirring occasionally.

5. Grind the garlic by chopping it with a knife or a special press, add it to our dish along with sugar and vinegar and simmer again for 15-20 minutes. Add finely chopped greens, ground paprika, black pepper, mix and cook the dish until cooked for 10 minutes.

6. Prepare jars for harvesting: wash, sterilize. We put our lecho there and roll it up. It is advisable to place jars of lecho on lids, wrap them in something warm and leave them to cool for about a day at room temperature.

Recipe 2: Pepper and carrot lecho

Another simple recipe cooking a popular Hungarian dish. All the ingredients included in its composition are easily available in our country throughout the year. All you need is to purchase them and spend a couple of hours preparing lecho. But the result will please all the inhabitants of the family. This lecho can be served either separately or with hot potatoes, rice, or pasta.

Ingredients:

- 50 pieces of bell pepper
- one and a half kg onions
- half a kilogram of carrots
- one and a half liters of tomato juice
- a glass of 9 percent vinegar
- 200 g fine sugar
– vegetable oil – 250 gr.
- about 3 tables. spoons of salt

Cooking method:

1. Select fleshy, juicy pepper fruits. Remove the stems and seeds and cut into strips (not too thin). Chop the onion into half rings, grate the carrots on a Korean grater, or you can also chop them in a food processor.

2. Load everything into a large container, add sugar, salt, 9% vinegar, tomato juice and vegetable oil. Place on the stove and simmer the vegetables for about 30 minutes from the moment they boil. The fire should not be strong. Don't forget to stir.

3. We wash the jars, pour boiling water over them, keep them in a hot oven until the moisture completely evaporates and put the lecho in them. Seal with boiled lids, turn over and leave until cool. Then we put it in a place to store the blanks.

Recipe 3: Pepper lecho with mushrooms in sour cream sauce

Lecho is usually associated with homemade preparations for the winter, but there are recipes that do not involve canning the dish. We offer one of them – bell pepper lecho with mushrooms sour cream sauce. Just from the name itself, your mouth is already starting to water and your appetite is building!

Ingredients:

— 600 gr. red peppers
- 400 gr. red tomatoes
- 300 gr. any first-class mushrooms (fresh)
- 100 gr. sour cream
- 100 gr. rice
- 2 tables. lie vegetable oil
- two onions
- one spoon (tablespoon) butter
- ground red pepper
- salt to taste

Cooking method:

1. Wash the rice and scald it with boiling water. Fill the rice with 250 ml of water, add some salt, add butter and boil until soft under the lid.

2. Place peeled, sliced ​​​​tomatoes (pre-scalded) in layers on the bottom of the saucepan, sliced ​​peppers into strips and use rice as the third layer. Lightly add salt to each layer.

3. On growing. fry the onion and sliced ​​mushrooms in oil. Remove from heat, stir in red ground pepper, 200 ml warm water and sour cream. Pour the contents of the saucepan with the resulting sour cream and mushroom sauce.

4. Place the dish on the stove and simmer for about twenty minutes, and then bring it to readiness in a well-heated oven. Remove the lid so that the top is covered with delicious, golden brown crust.

— Significant vegetables added to lecho must be chopped into approximately equal pieces. This way the dish will look more attractive on the table;

— Lecho should not be placed in jars that are too large in volume. The optimal container size is from 500 ml to 1 liter;

— If you stew lecho on the stove with the addition of vinegar essence and other acidic ingredients, use only enamel pan(pelvis) without chips, cracks or damage.

Good afternoon, friends! Another article from the “Winter Preparations” series.

Lecho made from bell peppers and tomatoes is a bright example of Hungarian cuisine. By classic recipe This dish is prepared without vinegar, with just two ingredients: tomatoes and red or orange bell peppers.

IN Soviet era Hungary supplied Globus jars with prepared vegetables, including lecho. Today, this beloved and popular dish in our country can be prepared at home and saved for the winter.

The absence of an exact recipe gives flight culinary fantasy and every housewife can use any available and budget-friendly vegetables: onions, carrots, zucchini, tomatoes, eggplants and beans. Tomatoes can be replaced tomato paste, juice or sauce. Lecho can be prepared as a dietary lecho with onions and carrots, or for those who like it spicy with garlic.

The most delicious bell pepper lecho for the winter - you'll lick your fingers

A wonderful recipe for lecho for the winter! Bright, beautiful dish, unusually tasty.

For preparation, we take fresh, intact, thick-walled sweet bell peppers and fleshy, ripe tomatoes.

The opinion that you can use not quite “good” vegetables for salads is unacceptable; do not skimp on quality.

Ingredients:

• sweet pepper - 3 kg
• tomatoes - 1.5 kg
• tomato sauce- 0.5 l.
• salt - 1.5 tbsp. l.
• sugar - 10 tbsp. l.
• vinegar 9% - 1/2 tbsp.
• ground paprika - 1 tbsp. l.

Preparation:

Be sure to peel the tomatoes. We make notches on them, blanch in boiling water for 5-10 seconds, then in cold water. The skin will come off easily. Tomatoes can be replaced with tomato paste or homemade ketchup.

Let's put them through a meat grinder.

Sweet pepper remove seeds and cut into large slices.

Place the prepared ingredients in a bowl and boil for 15 minutes. Add 10 tablespoons of sugar (less possible) and salt. Boil for another 10 minutes.

Let's try! The combination of flavors is amazing, but one more little touch - add a good tomato sauce, sweet paprika and vinegar. The first two ingredients will enhance the taste, and vinegar will add sourness and preserve the product. Boil for 5 minutes.

We put the hot lecho into pre-sterilized jars, roll up the lids, and turn them over. Cover with a blanket and leave until completely cool. Store in the dark cool place.

This snack can be cooked in a slow cooker. If you are interested in the recipe, write in the comments.

Just look how delicious it looks. The combination of flavors makes it so finger licking delicious. Bon appetit!

Recipe for lecho with tomatoes, onions and bell peppers for the winter

Ingredients:

• sweet pepper - 1 kg
• tomatoes - 1/2 kg
• onions - 2 pcs.
• garlic - 5 cloves
• salt - to taste
• sugar - 100 gr.
• sunflower oil - 100 ml
• vinegar 9% - 50 ml
• ground black pepper - 1/2 tsp.
• ground dill seeds - 1/2 tsp.
• parsley - 1 bunch

Bulgarian lecho with tomatoes, carrots and onions for the winter

This is a very unusual cooking recipe. If the ratios of all ingredients and spices are observed, the appetizer turns out thick, beautiful and extremely tasty. “Like grandma’s” - ours family recipe, which my mother inherited and passed on to me.

It is important to choose the right vegetables. They should be ripe, fleshy, bright in color. Grind the ingredients into pieces of the same size, not too finely.

Ingredients:

• sweet pepper - 1 kg
• tomatoes - 1 kg
• carrots - 300 gr.
• onion - 300 gr.
• garlic - 3-4 cloves
• salt - to taste
• sugar - to taste
• allspice and black pepper - 10 peas
• bay leaf- 5-6 pcs.
• Sunflower oil - 150 gr.
• vinegar 9% - 1/2 tbsp.

Preparation:

Cooking essential vegetables. Cut: sweet pepper into classic medium strips, onion into half rings, garlic into quarters, carrot into thin strips, tomato into medium slices.

Sliced vegetable mixture, except for the garlic, place in a large bowl.

Add salt, sugar, allspice and black peppercorns, bay leaf, ground paprika, sunflower oil.

Mix well. Cover the bowl cling film and keep at room temperature for 4 hours. We stir periodically. Each ingredient has its own taste and aroma, and when we combine them, we get something amazing.

While the vegetables are brewing, prepare 0.650 gram jars. Sterilize in the oven at 160 degrees for 15 minutes.

Place the bowl on the stove, bring the vegetable mixture to a boil, add vinegar and garlic. Boil for 5 minutes, place in hot sterilized jars, seal, and cover with lids.

Sterilize in a saucepan with boiling water for 15 minutes, roll up. We wrap ourselves in a blanket. The sterilization process will continue until it cools completely.

A simple recipe for lecho with tomatoes, garlic and bell peppers

This is a wonderful and proven recipe that I have been preparing for many years. The lecho turns out thick, with exquisite taste and significantly outperforms other snacks. Try it, I'm sure you'll like it.

Ingredients:

• sweet pepper - 3 kg
• tomatoes - 1.5 kg
• garlic - 3-4 cloves
• salt - 1.5 tbsp. l.
• sugar - 10 tbsp. l.
• sunflower oil - 150-170 ml
• vinegar 9% - 1/2 tbsp.

The weight of the products is taken in their pure, purified form.

Preparation:

1. Select ripe, fleshy tomatoes. Peel and cut into medium slices. Tomatoes can also be minced, but I prefer them in pieces.
2. Cut off the stalk of the pepper, remove the core with the seeds, and chop into medium strips.
3. Cut the garlic into thin slices.
4. Place tomatoes and peppers in a bowl. Stir, bring to a boil and cook for 15 minutes.
5. Add sugar, salt, garlic, sunflower oil.
6. Boil for another 15 minutes.
7. Add vinegar, boil for 2 minutes. The lecho is ready.
8. Place hot into sterilized jars and cover with lids.

This appetizer goes great with boiled potatoes, pasta, rice, meat or just with a piece soft bread. Bon appetit!

How to prepare lecho from bell pepper

We associate lecho with preparations for the winter. I want to offer you a recipe for surprisingly tasty lecho, in which nothing needs to be preserved. It can be eaten immediately after preparation.

During the season of preservation, preparations for the winter, and a variety of autumn vitamins, we strongly advise you to prepare and roll up an amazing, vitamin-rich and unchanging popular dish of all feasts - bell pepper lecho.

The constant components of lecho are sweet bell peppers, tomatoes, onions, garlic, and then everything depends on your desire - you can add carrots, cabbage, cucumbers and other vegetables.
There are a great many recipes for lecho, as you can see by reading our article. And every housewife has her own favorite option, or even more than one, for preparing this dish. Some people prefer delicate taste, others like the spicier option.

Spicy lecho recipe

Spicy-sweet lecho from bell pepper

Quick lecho made from bell pepper

Red bell pepper lecho recipe

Tender lecho with carrots

Lecho with cabbage

Lecho for the winter in a slow cooker