Homemade preparations of lecho from pepper. Eggplant and sweet pepper lecho

Lecho from bell pepper - This is one of the most popular winter blanks. There are many variations of the preparation of this twist, but as a result you will still get a vitamin dish with delicate taste, which will be an excellent companion for second courses.

Bulgarian lecho with tomato paste

Rinse 2 kg of bell pepper thoroughly (the water must be running), dry, and then remove the seed pods and stalks. Cut the prepared vegetables into strips.

Dilute tomato paste with water in a ratio of 1: 1, add 5 large spoons of granulated sugar and an incomplete tablespoon of salt to it. Mix well. Be sure to taste the filling, it may happen that you need to additionally sugar or salt it.

Pour the mixture into a saucepan and bring it to a boil. Throw the pepper slices into the boiling mass and mix. Don't worry if you feel like there are too many stripes - they will soon boil down. Lecho boil on low heat for 20 minutes.

Pack the brew in pre-sterilized jars and roll up with metal lids. Wrap the jars well in a blanket or blanket, while turning them upside down. After 12-24 hours, the blanks will cool down, and they can be removed for storage.

Recipe for Bulgarian lecho with beans

Unusual and very satisfying can be called a variation Bulgarian dish with the addition of beans. To prepare it, you should peel a dozen onions, cut off the tails from 3 kg of paprika and free the fruits from seeds, from 2 kg ripe tomatoes cut out the pedicels and any damaged areas. Cut the onion into half rings, paprika into small pieces, and tomatoes into thin slices.

Mix the prepared cut with 3 glasses boiled beans, 250 g of granulated sugar, 60 g of salt, 100 ml of vinegar and 250 ml of vegetable oil. A few pieces of allspice-peas will also be useful. Put the pot with all the ingredients on the fire, boil the salad for 25 minutes, and then pack it in pre-prepared containers. Wrap the container for a day, and then look for a place for further storage. In winter, you will definitely enjoy the taste of this hearty meal.

Bulgarian lecho for the winter with grape juice

Bake 4 kg of sweet pepper in the oven on the grill (for ten minutes at 180 degrees). Put the still hot vegetables in plastic bag, cover it and let it cool. Remove the skin, and then cut the flesh into not very large squares.

For a few minutes, dip 4 kg of tomatoes in boiling water, then transfer them to cold water, remove the skin and puree the pulp.

Wash 2 kg of grapes and remove the berries from the branches. Crush the grapes with your hands, put the mass in gauze and squeeze the juice. Boil it.

Put the tomato mass on fire. While it boils, finely chop 6 cloves of garlic (do not use a garlic press in this recipe), as well as a pod of red hot pepper - throw it all into the pan. Add also a glass of granulated sugar and a couple of large spoons of salt. Boil this mixture for an hour. Then add a glass vegetable oil, whole grape juice, 2 tablespoons vinegar essence(7%) and pepper cut. Cook for another half an hour, and during this time prepare the container - sterilize and put 4-5 peas in each jar. Pour some more hot billet and roll up tin lids. With grape juice ready!

Recipe for Bulgarian lecho for the winter from zucchini

Wash 2 kg of zucchini, remove the skin from them, and then cut into small cubes. Peel 8 peppers, cut them into slices. 6 onions peeled and cut into rings.

To prepare the syrup, you need to mix 500 g of tomato paste, 250 ml of vegetable oil, 200 g of sugar, 2 large spoons of salt, 2.5 cups of water and 5 allspice peas.

Boil the syrup for 3 minutes, and then add the zucchini there, after 15 minutes add the pepper slices there and cook for 5 minutes. Next, onions are sent to the pan and everything is cooked together for another half hour. For each liter of brew at the end of cooking, add a large spoonful of 9% vinegar (should be 3 liters). Arrange the salad in sterilized jars and close with clean lids. For storage, a refrigerator or any cool place is suitable. This one is sure to please everyone in your household.

Bulgarian pepper lecho recipe without oil and vinegar

This option is notable for the fact that it is prepared without vinegar and oil, which means that both children and people with gastrointestinal diseases can enjoy an appetizing salad in winter.

Cut 1.5 kg of fleshy tomatoes, the size of the pieces is unprincipled. Cut into pieces 1 kg of juicy paprika. Place vegetables in a saucepan and bring to a boil. Boil for a quarter of an hour over low heat.

Cut another 1.5 kg of tomatoes and send to the pan. Keep on fire for another quarter of an hour. Grind the herbs (you can add parsley or dried basil - about 2 large spoons) and 6 cloves of garlic (you can not add it at all), add these ingredients to the brew, add a spoonful of coarse salt and three times as much sugar, add spices to your taste , for example, Bay leaf, cloves, black peppercorns. Mix everything and keep on fire for another 5 minutes.

Bell pepper lecho is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in full baskets fresh vegetables and fruits. It's time to cook delicious and healthy twists, among which sweet bell pepper lecho is the fastest and most inexpensive. Five easy and healthy lecho recipes are presented on this page. it the best blanks for the winter, which can be combined with one expression: “Eat and lick your fingers!”

Classic bell pepper lecho - a recipe for the winter

The classic lecho recipe includes the most affordable and inexpensive products. Bulgarian pepper blanks for the winter are beautiful and very fragrant, and in terms of taste and benefits, they are much superior to store twists.

For cooking you will need:

multi-colored Bulgarian pepper - 3 kg;
red and brown tomatoes - 2 kg;
onion - 1 kg;
vegetable oil - 250 ml;
sugar - a glass;
table vinegar(9%) - 100 ml;
coarse salt - 2 tbsp.

Cooking:

Before cooking lecho, cut the tomatoes into slices, remove the stalks and scroll through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.

Remove the seeds from the bell pepper and cut into strips of about 1 cm.

Remove the skins from the onion and chop into medium cubes.

Advice from a housewife! Banks desirable sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise t to 140 degrees and hold the jars for 5-7 minutes. It is enough to pour the lids with boiling water and wait until it cools completely.

Let's start cooking lecho. We put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook for a few minutes after boiling.

Then we fall asleep chopped bell pepper and mix a beautiful vegetable mass.

After boiling, boil for about 30 minutes, stirring occasionally. The pepper should soften, but not lose its color and shape, which means it should retain all its beneficial properties in the lecho.

2 minutes before readiness, pour table vinegar. We try the dish for salt, spiciness and sweetness, if necessary, add your favorite spices. Fragrant vegetable mix pour hot into jars. We roll up the lids, turn it over on the “head” and put it under a warm fur coat until it cools completely.

Bell pepper lecho is ready! Tasty and healthy preparation for the winter will be a great addition to meat, poultry and any side dishes.

Lecho for the winter from bell peppers with tomatoes

So that there is always a rich variety on the table, the hostesses stock up for the winter with tasty and useful blanks. Letcho from Bulgarian pepper with tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and cooking will not take much precious time from the hostess.

Let's stock up on the ingredients:

Cooking:

1. Ripe tomatoes must be carefully chopped in a blender or rubbed through a sieve to obtain a slurry. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.

2. Peppers are pre-cleaned from seeds, cut into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.

On a note! If foam forms on the surface, it can simply be mixed and not skimmed off.

3. For 2-3 minutes before readiness, add vinegar and a little allspice-peas to the lecho. It is important to ensure that the bell pepper is cooked, but at the same time remains crisp and does not lose its bright color and shape.

It is advisable to immediately pour hot lecho into clean jars! First, it is better to put peppers in jars, and then add liquid. The rest of the sauce can be used in hot dishes and soups as a fragrant gravy.

Lecho from bell pepper with tomato paste for the winter - you will lick your fingers

To the pickles and jams on the shelves, more and more new preparations for the winter are constantly added. Caring hostesses find interesting recipes, delighting family and friends with delicious and healthy meals. Bell pepper lecho with tomato paste from the category of dishes "you will lick your fingers"! Such a bright addition to everyday dishes is sure to decorate the family table and bring a summer touch to a rich winter diet.

To prepare lecho you will need:

Cooking:

Remove the seeds from the bell pepper, rinse and cut into large cubes.
Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and pour the prepared pepper into it.
Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose their color and crunchiness.
During cooking, you can prepare sterilized jars in the oven (5 minutes at t = 120 o).

The finished product does not need to be insulated or cooled, the jars can be stored in a closet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holidays and a delicious summer addition to everyday family dinners!

Lecho with tomato juice and bell pepper for the winter

Every meal is a delicious spicy addition! Someone loves pickled cucumbers, and someone likes spicy seasonings from chili. Lecho with tomato juice and bell pepper can please everyone! A bright preparation for the winter is suitable for meat and vegetable dishes, decorates festive table, and satisfied guests will unanimously ask for more.

Cooking:

AT large saucepan pour 1 liter of juice, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough, garlic is added at the end of cooking for piquancy and flavor retention.

Bring the marinade to a boil on the stove and immediately throw in the chopped pepper.

Pepper can be thrown in portions or all at once, depending on the size of the pan and the size of the pieces. Cook no more than 10-15 minutes.

Put the boiled pepper in sterilized jars and pour hot juice over it. It is enough to put 1/2 teaspoon of chopped garlic on a half-liter jar.

Roll up the finished lecho, wrap it up and wait until it cools completely. It's nice to open such a bright jar cold winter and to celebrate a merry New Year!

Lecho for the winter from bell pepper with carrots - you will lick your fingers

Many housewives prefer to close lecho for the winter Bulgarian recipe. It necessarily includes colored peppers, carrots and add more granulated sugar. It turns out wonderful fragrant dish with the inscription on the bank: "You will lick your fingers!"

Let's prepare the ingredients for making such a lecho:

The cooking process is presented in visual step-by-step photos:

We pass ripe tomatoes through a meat grinder or chop in any chopper.

Peel the bell pepper and onion, cut into half rings, and rub the carrots on a coarse grater. Housewife Uses Korean Carrot Grinder!

Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.

Add all the vegetables to the boiling sauce and boil for about 30 minutes more.

2 minutes before readiness, pour in the vinegar, mix and taste the dish. Pour the finished lecho into sterilized jars, wrap and leave to cool completely.

From this amount of prepared products, 6 full jars were obtained. Vitamin preparation for the winter everyone in the household will definitely like it, lecho goes well with rice or hot boiled potatoes.

I suggest you watch the video recipe for cooking bell pepper lecho

Good luck with your preparations and until new recipes!

Content:

Lecho - tasty, juicy and bright dish loved by people all over Europe. It is quick and easy to cook and prepare for the winter, it is stored for a long time, and, most importantly, it is very tasty and healthy.

Lecho like a dish

Usually lecho is prepared immediately in in large numbers, several kg at once, and make blanks from it for the winter.

It can be eaten as a side dish for meat or chicken, used as an addition to side dishes or as a separate, independent dish, flavored, for example, with sour cream and snacking on bread.

Few people refuse to sit in front of the TV on a cold evening in winter and enjoy a delicious dinner with a jar of lecho, hidden since the summer. This will not only remind you of the warm and sunny season, but also give the body vitamins and energy that are so much needed in winter.

People around the world prepare lecho for the winter and everyone adds their favorite foods and spices to it - it all depends on the taste preferences, capabilities and imagination of the culinary specialist. Almost every country in Europe has its own recipe for lecho.

Bulgarian lecho

traditional recipe Bulgarian lecho It is quite simple and is built on only three components:

Tomatoes.
Bulgarian pepper.
Spices.

How to choose products for lecho?

For delicious lecho bell pepper must be fresh, it should not have black dots and flabbiness. The fruit must be ripe and fleshy, and its size must be large so that the walls of the pepper are sufficiently dense and thick.

Usually they take red pepper, less often yellow. Many people think that Green pepper completely unsuitable for this dish, but there are those who believe that the color does not matter at all. It depends on the personal preferences of the cook and his principles. But if we talk about the recipe for a traditional, Bulgarian lecho, then it is still better to choose red peppers.

Tomatoes for Bulgarian lecho should be fleshy, juicy and elastic. Flabbiness of the fetus may indicate the beginning of rotting of the fetus or its improper transportation and bruising. In any case, such tomatoes can spoil the taste of the entire winter harvest.

You can use tomato paste instead of tomatoes. This is much easier than mashing them, but this method cannot be attributed to traditional recipe. If the choice nevertheless fell on mashed potatoes, then it is worth remembering that it should be good quality, this will depend on the taste and appearance ready lecho. You need to breed tomato paste warm water about two or three times, depending on its original consistency.

The optimal proportion of tomatoes and peppers in this recipe is 3 to 2. But this parameter can easily be changed based on personal preferences.

Bulgarian lecho preparation

Pepper should be thoroughly washed, remove the stalk and all seeds. You can cut the pepper into cubes, rings, half rings or straws, this will not particularly affect the taste.

Wash the tomatoes, cut off the "butt" and remove the skin. In order for it to peel off easily, you need to pour boiling water over the tomatoes, then the skin will almost come off by itself and the process of peeling the tomatoes will not take more than 3-5 minutes.

Tomatoes need to be mashed: a combine, meat grinder or juicer is suitable for this, at worst (if there is absolutely no suitable equipment in the kitchen), you can use a regular grater.

The resulting tomato porridge should be similar to liquid tomato paste and have an approximately uniform appearance.

For further cooking lecho, it is better to take a large saucepan with a thick bottom. Pour a little vegetable oil into it and put on medium heat, then pour in the gruel from the tomatoes.

Tomato puree should be brought to a boil, and then cooked over low heat for about 15 minutes, during which time the excess water will evaporate, the amount of puree will become smaller, and its consistency will become thicker.

Pre-washed and chopped bell pepper should be placed directly in a hot pot. tomato puree. At first, the pepper will lie down and peek out of the bubbling mass, but in just a few minutes it will sink and completely sink into the tomatoes.

Bring the mass to a boil, then add salt, sugar and crushed spices. Mix well. For this recipe, the optimal ratio of spices per 1 kg of fresh vegetables is approximately as follows:

1 st. l. sugar without a slide,
0.5 st. l. salt,
allspice - 1 pea,
black pepper - 1 pea,
carnation - 1 pc.

For final stage preparation of the recipe, you need to leave the lecho to simmer until Bell pepper won't get soft. This will take about 10-15 minutes. Approximately 5 minutes before the end of cooking, add half a tablespoon apple cider vinegar and stir.

The real, traditional lecho according to the Bulgarian recipe is ready!

Conservation and storage

To prepare supplies for the winter, you need to pour even hot lecho into sterilized jars.

The easiest way to prepare jars is to pour a little water into them (to the very bottom) and put them in the microwave at full power for 2-3 minutes. The water will heat up and steam will come out, which will sterilize the glass.

Iron lids can be boiled, and plastic lids can simply be scalded with boiling water.

Rolled jars with lecho should be placed under a warm blanket with the lids down and left to cool for a day. If after a while the lecho does not leak, and the caps are slightly pulled inward, then everything is done correctly.

The shelf life of such a winter harvest is about two years. Enjoy your meal!

Good day.

We continue the conversation about what food can be considered right for weight loss, and what is not. This article was prompted by the controversy over the fact that various dressings and sauces for main dishes carry a lot of calories. And in general, it is not clear what they are made of there. You read the composition - everything seems to be fine, but in fact there is no certainty that it corresponds to the label.

Today I want to offer you such an option as lecho. Yes, in our country it is more often used as a sauce and addition to the main dish. For example, lecho can be mixed with spaghetti and you get very personal. Do you know that in the rest of the world bell pepper lecho is eaten as a side dish? And that doesn't go against the principles at all. proper nutrition. See for yourself - lecho is based on bell peppers, tomatoes and onions. All of these products belong to . Add a serving to lecho lean meat and get delicious, original and low calorie meal, rich in fiber and protein. If you are watching your diet, then this is a great option.

Well, in order to be sure that you are eating a “clean” product, you need to take everything into your own hands and cook lecho yourself. And while the vegetable season is in full swing, it is necessary to stock up for the winter. To provide yourself with homemade preparations until spring.

The recipes I offer, of course, take time. It is necessary not only to do it, but also to roll it into banks. I tried to choose the simplest recipes in terms of choice and availability of products, but at the same time the most delicious. Lick your fingers, as they say. Instead of tomatoes, we will use tomato paste or tomato juice to speed up the process.

Bell pepper lecho with tomato paste

Let's start with classic recipe, and along the way we will bring our “chips” to the recipes.

For cooking classic lecho with tomato paste you will need:

Bulgarian pepper - 2kg
Tomato paste - 500g
Water - 0.5l
Vegetable oil - 200ml
Vinegar 9% – 100ml
Sugar - 150g
Salt - 1 tbsp.

It is better to use refined oil so that there are no “foreign” odors

Cooking:

Wash and cut peppers. Remove pulp and seeds. It can be cut into both cubes and straws. From the form neither taste nor texture ready meal won't change. Do as you please. Get a pot that's the right size to hold all the ingredients. Throw in the pepper.

In a separate bowl, combine water, salt, sugar and tomato paste. Put on fire and bring to a boil, stirring constantly.

Then pour the resulting dressing into a saucepan with pepper, add vegetable oil, mix everything well and put the saucepan on a slow fire.

After the lecho boils, the cooking process should continue for another 15 minutes. Do not forget to stir it periodically during this time. When 15 minutes have passed, pour the vinegar into the pan and let it boil (it will take about 5 minutes), after which you can remove the pan from the heat.

We lay out the still hot lecho with a spoon in pre-prepared sterilized jars. From the amount indicated in the ingredients, 5 half-liter jars will be obtained. You can use jars with a twist-on lid, or you can roll them up the old fashioned way.

In order to check the tightness, the jars need to be turned upside down, placing them on a cotton towel. After making sure that everything is fine, you need to wrap the jars and leave them to cool completely. Then store them in a cool dark place. Do you have a cellar?

So, after spending no more than one hour, you can cook not just a winter supply of vitamins, but a full-fledged dietary side dish.

Bell pepper lecho with onions and carrots

The following recipe can hardly be called a classic, but it is very popular with us. In it, carrots and onions are added to the pepper. I don’t know where this variant originated, but it is also very tasty. I suspect that it appeared at a time when pepper was not yet a ubiquitous vegetable and the rest of the ingredients were sent in order to get more product at the exit. However, this option is very successful flavor combinations and therefore very popular.

Ingredients:

Bulgarian pepper - 1.5 kg
Carrots - 1kg
Tomatoes - 2kg or tomato paste - 500g
Onion - 4 pieces of medium size
Sunflower oil - 150ml
Vinegar 70% - 1 tbsp
Sugar - 7 tablespoons
Salt - 1.5 tbsp

If you want to use tomato paste instead of tomatoes, then prepare another half liter of boiled water to dilute it.

Cooking:

If you use tomatoes, then first of all you need to make tomato juice from them. To do this, simply pass them through a meat grinder using a disk with the smallest holes, or a juicer. At the same time, it is absolutely not necessary to peel off the skin, everything will be ground and you will have additional fiber in the lecho. If using tomato paste, then dilute and stir it in warm boiled water.

We cut the pepper into petals, carrots not into thick rings, but onion into half rings. No need to try to cut vegetables as small as possible, you are not cooking caviar. They should keep their shape after processing and not fall apart when it comes time to take them out of the can.

Pour the tomato paste (or your tomato juice) into a large saucepan and add sugar, salt and sunflower oil. Once again, mix everything well and put the pan on the fire.

On high heat, bring the mass to a boil and, as soon as it boils, reduce the heat to a minimum and add pepper and carrots to the future lecho. At the same stage, you need to pour vinegar into the pan and mix everything.

In general, the more often you stir, the better. Will not burn

After the mass boils again, you need to detect another 10 minutes, then add the onion and, if desired, a small handful of black peppercorns (10 things).

After that, cook lecho for another 10 minutes, stirring constantly.

After that, remove the pan from the heat and lay out the still hot mass in sterilized jars. We fill to the very top and close or roll up the jars. We turn them upside down and put them on the lid until they cool, wrapping them in a cotton towel.

The most convenient volume seems to me to be 0.5 liter cans. From the amount of ingredients that I gave at the beginning, you get 8 half-liter jars of delicious homemade lecho with onions and carrots.

Bell pepper lecho with zucchini

But such a lecho can really successfully replace a side dish for meat. Because in fact it will turn out rather not lecho, but vegetable stew from foods rich in , which will have a beneficial effect on digestion in the short term and on the figure in the long term. In this case, the zucchini will be the main component of the dish.

Ingredients:

Zucchini - 1.5 kg
Bulgarian pepper - 3pcs (300g)
Tomatoes - 1kg or 500ml tomato paste
Carrots - 3pcs (250g)
Onion - 3 pcs
Sunflower oil - 150ml
Vinegar 9% - 3 tablespoons
Sugar - 2 tbsp
Salt - 1 tbsp
One hot pepper for the spicier lovers

Cooking:

First of all, let's prepare the zucchini. For lecho, a well-ripened fruit is quite suitable. Remove the peel from it, cut it lengthwise and remove all the seeds. Then cut it into small sticks.

Then prepare the bell pepper. We remove the stalk, cut it, remove the seeds and partitions and cut into cubes or straws.

Then finely chop the onion, and grate the carrots.

The difference between this recipe and the previous ones is that before you cook lecho, you must first fry the zucchini. Therefore, a thick-walled pan should be used as a container for cooking. And ideally - a cauldron.

We put it on medium heat, pour sunflower oil into it and add zucchini. Next we send carrots and onions.

Fry the mixture for 40 minutes, stirring occasionally.

After 40 minutes, pour tomato paste prepared in a blender into the pan, or store-bought from a can, diluted in half a liter of boiled water. And then we fall asleep bell pepper.

At the same time, add sugar and salt and mix everything thoroughly. After that, leave the mass to stew for 15-20 minutes.

5 minutes before the end of cooking, add vinegar to the lecho. Let's give him last time boil and remove from fire.

After that, we lay out the still hot mass in pre-sterilized jars and close it with boiled lids.

Next, we perform the usual actions, turn the jars over to make sure they are tight, cover them with a towel and leave it like that until it cools. Then they can be sent to a dark and cool storage place.

Is it possible to make lecho without vinegar

Vinegar is perceived by many people as a spice designed to give winter preparations characteristic taste to which we are accustomed since childhood. But he plays much more important role. Vinegar is needed in order to prevent bacteria from developing in the jar and to prevent spoilage of the product. If your jars began to explode and shoot off the lids, then the bacteria still managed to survive in them and the fermentation process began with the release of carbon dioxide. And the product is broken.

In the case of lecho, all products pass heat treatment And like as have bacteria there is no chance. But there are still banks. Where is the guarantee that sterilization took place in ideal conditions? It is very difficult to create them in the kitchen.

The acidic environment created by vinegar does not allow bacteria to develop and allows the contents of the jars to be preserved for a long time. This is good. The bad thing is that such products are not recommended for people suffering from hyperacidity stomach, gastritis, ulcers and other diseases of the gastrointestinal tract.

In this case, you can replace acetic acid for lemon at the rate of 1 tbsp per two-liter jar. Lemon acid milder in taste and less irritating to the gastric mucosa.

If you decide not to use either one or the other, then you run the risk of being left without your supplies in a couple of weeks.

Video lesson of cooking bell pepper lecho with zucchini

Well, for those who, after reading the article, wanted lecho right now - watch the video from the first channel on how to cook lecho so that you can enjoy it right now.

Well, that's all I have for today. Bon appetit and stay healthy.

You will lick your fingers from bell pepper for the winter - a delicious preparation, bright, elegant, incredibly fragrant. Lecho recipes for the winter great amount, so it's easy to find something that suits you and your family's taste.

Vinegar is always added to lecho at the very end, otherwise it evaporates, and then the workpiece will not stand well.

The taste of lecho depends very much on the variety of tomatoes that are recommended to be added to it. The sweeter and juicier tomatoes, the more aromatic and tastier the preparation is.

In no case should you replace natural homemade ketchups, real juices and tomatoes with purchased ones. tomato pastes. Only lecho, made from the highest quality and ripe products, pleases with its taste.

If you take not the most ripe tomatoes, or not the most juicy peppers, then even the aroma of pepper lecho and the tomato will not be so pronounced.

Pepper and tomato lecho for the winter you will lick your fingers

Pepper treat for the winter - very delicious salad. Such a delicacy will certainly please you when it's cold outside. After all, I so want to always be on the table vegetable dishes. Therefore, the lecho recipe will be most welcome. At the end of summer, pepper season comes, which must be prepared for future use. And of course, lecho is one of the most popular types of harvesting.

Ingredients:

for 2-3 cans 0.5 l:

Bulgarian pepper - 600 g;
onion - 300 g;
tomatoes - 700 g or tomato juice 700 ml;
sugar - 2 teaspoons;
salt - 1 teaspoon;
vinegar 9% - 2 tbsp. spoons;
allspice peas - 2-3 pcs.;
garlic - 2 cloves.

The recipe for making lecho from pepper for the winter you will lick your fingers:

Turn tomatoes into tomato juice.
Pour juice into a saucepan. Bring to a boil. Add salt and sugar. We also throw in allspice. You can also use bay leaf.
In the meantime, cutting large pieces(which easily pass into the neck of the jar) pepper and onion.
Prepared vegetables are placed in a saucepan with boiling tomato juice. We mix. Bring to a boil again and cook the tomato and pepper lecho for about 20-30 minutes, until the pepper is soft.
At the end of cooking, add vinegar and garlic. Cook for another five minutes. We take a test. If you like it, you can roll it into jars. If not, add necessary ingredients, salt, sugar or vinegar. The perfect taste of “you will lick your fingers” lecho from sweet pepper is sweet and sour. But someone might like it sour taste lettuce. Therefore, adjust the taste based on your preferences.
Lecho of pepper and tomato is laid out hot (boiling) in sterile jars with a volume of 0.5 or 1 liter. We spread lecho.
Boil the lids in advance and roll up our workpiece with them. Turn the jars over and leave to cool, covered with a towel.
Someone adds carrots to pepper and tomato lecho. That's your business. In fact, lecho recipes are diverse. They can be prepared not only from peppers, but also from zucchini, eggplant and other vegetables. Your imagination can give the whole family delicious preparation. So experiment. And if you don’t want to, just follow this recipe, and you will certainly get an excellent lecho from bell pepper for the winter you will lick your fingers.

Pepper lecho with tomato juice without vinegar

I propose to cook a tasty, harmless pepper lecho without vinegar for the winter. Such a blank is stored very well, despite the fact that it does not contain vinegar.

In winter, it will be very pleasant to open a jar with a wonderful pepper lecho salad for the winter. Especially if this jar was filled with you. I think you can put such a treat on any holiday. Everyone will be happy.

To prepare lecho from bell pepper, take red pepper. Thick walled is best. It is juicy, tasty and generally ideal for this preparation. Of the spices, garlic is the most suitable. It's hard to imagine without it winter salads. And the taste always wins thanks to garlic. In addition, not replaceable this case are salt and granulated sugar. Them harmonious combination gives extraordinary taste our salad.

Ingredients:

red thick-walled peeled pepper - 1.2 kg;
tomato juice - 2.5 l;
sugar - about 2 tbsp. l.;
salt - about 1 tbsp. l.;
3-4 teeth;
vegetable oil - optional.

Recipe for making pepper lecho without vinegar for the winter:

Bulgarian red pepper is weighed after cleaning. We cut it into such pieces that will easily pass into the neck of the jar. In general, to make them easy to get and use. Place in a deep casserole dish.
Pour in the tomato juice. Its quantity can be reduced or increased at your discretion. Also an important role is played by the variety of tomatoes from which the juice was prepared. The fleshier the fruit, the thicker the juice will be. This means that the pepper lecho for the winter will be thick. Therefore, you can adjust the amount of juice yourself, achieving the density you need.
At this stage, add salt and sugar to the juice and pepper. As a rule, there is less salt than sugar. Cook lecho from pepper for 30 minutes after the contents of the pan have boiled. The fire must be moderate.
Be sure to take a sample at the end of cooking. Pepper lecho should have a sweet and sour taste. Without vinegar, achieving the perfect taste is, of course, more difficult. Tomatoes themselves give acid, but salt and sugar must be added to taste.
And at the end of the lecho cooking process, we will add chopped garlic. Stir and keep on fire for a few more minutes.
Now for the vegetable oil. It is usually added to winter salads. But I didn't do it. It is better to fill the lecho with oil after opening the jar in winter. It will be much more effective. And the salad will seem fresher, in my opinion.
Well, now we lay out the finished boiling lecho from bell pepper in blanched jars. You can use containers with a volume of 0.5, 07 or 1 l. I got 2 liter cans and one 0.5 l.
We roll up jars with blanks with tin lids. Flip over and let cool completely.

This vinegar-free pepper lecho recipe may become one of your favorites. After all, the salad turns out to be really natural and tasty - you will lick your fingers.

Yellow pepper and cherry tomato lecho

Vegetable salads for the winter are the most popular and delicious winter supplies, and lecho with bell peppers and cherry tomatoes will take one of the first places among the preparations. Gentle and fragrant salad may be an independent dish or as a side dish meat dish, it will make a fragrant filling for a vegetarian pie.

Ingredients:

Bulgarian yellow pepper - 600 g;
carrots - 400 g;
cherry tomatoes - 200 g;
stem celery - 150 g;
onions - 180 g;
garlic - 3 teeth;
salt - 10 g;
granulated sugar - 15 g;
vegetable oil - 35 g.

Cooking method:

The basis of almost any vegetable salad is sautéed onions. This is one of the most common vegetables, which gives vegetable salads, no matter how strange the sweetness sounds, because in terms of sugar content it is comparable to watermelon.
So, finely chop the onion, pour vegetable oil into a deep bowl with a thick bottom, sauté, add crushed and chopped garlic.
Peel the carrots, cut into thick strips, send to the pan, mix, cook over medium heat for about 10 minutes.
When the carrots become completely soft, put the cherry tomatoes cut in half and finely chopped celery, simmer the vegetables for 5 minutes.
Next, add the yellow bell pepper, de-seeded and diced into 1.5 x 1.5 cm cubes.
Now we put granulated sugar and salt, cover the vegetables with a lid, simmer for 6-7 minutes.
We shift hot salad into prepared jars (washed and sterilized), fill to the neck, tamp, check that there are no voids on the walls, if necessary, remove them with a fork or a rubber spatula.
Gently lower the jars closed with lids into a saucepan with water heated to 45 degrees, bring almost to a boil, sterilize for 10 minutes, tightly cork.
We put the jars on the table, cover with a blanket or towel, leave to cool completely.
Lecho prepared in this way can be stored in a dry and dark place at a temperature of +2 to +7 degrees Celsius for several months.

Pepper lecho for the winter without adding vinegar

sweet bell pepper - one kilogram;
tomato puree - 1 kilogram;
granulated sugar - 2 tablespoons of sugar without top;
salt - one tablespoon of salt without top.

Recipe:

First you need to wash the pepper, remove all the seeds and stalks from it. In order for the preparation to be more elegant, it is best to take colored peppers. Cut it either into strips - lengthwise, or into small squares.
After that, you need to take mashed potatoes from fresh tomatoes, which you passed through a meat grinder, and then boil the resulting mass at least twice. There is time to boil even more - boil.
After that, take salt and sugar in the indicated proportions and mix it into the workpiece. Chopped pepper should also be added right now. Everything should be cooked for at least half an hour.
Banks should be ready by the end of cooking. Lay out the workpiece on the banks and close.

Lecho recipe for the winter

This lecho recipe for the winter is especially popular, and it is not surprising, since such a preparation is very tasty.

For her, you will need to take the following products:

tomatoes - 4 kilograms;
sweet bell pepper - 5 kilograms;
granulated sugar - one glass;
salt - 2 tablespoons of salt;
vegetable oil - one glass;
vinegar at 9% - 2 tablespoons.

Recipe:

Tomatoes need to be sorted out, select only the most ripe and juicy ones, then wash them carefully and pass through a meat grinder. As for the pepper, it needs to be cut into about 8 pieces each pod. The mass of tomato that you get, you need to pour into a saucepan, and then mix in granulated sugar. Add salt, put everything on fire. Stir until everything starts to boil. After that, you need to add oil to the pan, mix everything again and wait for it to boil again. And after that lay the pepper. Boil everything for half an hour. Then everything will need to be taken from the fire and add vinegar. Then you need to put everything in sterilized jars and roll it up.

Recipe for bell pepper lecho with tomatoes for the winter

Bulgarian lecho for the winter is one of the most popular preparations. It turns out very tasty and fragrant.

To prepare Bulgarian lecho for the winter, you need to take the following products:

pepper -2 kilograms;
tomatoes - 3 kilograms (in last resort can be replaced with 2 liters tomato juice);
large carrots - 2 pieces;
coarse table salt 2 tablespoons;
granulated sugar - 3 tablespoons;
cloves - 10 pieces;
hot pepper - 3 small pods;
garlic - 300 grams;
allspice - 10 peas.

Cooking:

You need to take tomatoes, select the most ripe and red ones, after that you need to scald them in boiling water so that you can easily remove the skin. As scald, it will be necessary to grind everything with a blender.
Next, you need to take the pepper and cut into small thin strips. Make sure that seeds do not fall into the lecho. Carrots need to be washed, peeled, then rub everything on coarse grater. All products are mixed in a container with a thick bottom, after which salt and sugar, spices are poured.
Put in a warm place for half an hour so that the grains dissolve, and then bring everything to a boil.
Boil after everything boils for 10 minutes. Then you need to put everything into jars that you have already sterilized in advance, and after that you need to put everything on pasteurization for 10 minutes.
Banks roll up and turn over.

How to cook lecho from peppers with tomatoes

Lecho - simplest way prepare bell peppers for the winter. If you have a fairly large crop, then be sure to try this recipe with the addition of carrots and tomato juice.

To prepare such a lecho, you will need to take the following products in advance:

sweet bell pepper - 2.5 kilograms;
carrots - 500 grams;
ripe, red and juicy tomatoes - 2 kilograms (try to choose sweet varieties of tomatoes);
coarse salt - 1 tablespoon of salt;
granulated sugar - half a glass of sugar;
vegetable oil - half a glass of oil;
bite - a teaspoon of vinegar essence by 70%;
water - a quarter cup of water.

Recipe:

First you need to take the tomatoes, boil them in boiling water, after that you need to remove the skin from them, put them in a saucepan, mix very intensively and cook until the volume is reduced to one liter. After that, you need to add salt, spices, bay leaf there, let everything cook for another 10 minutes.
Now you need to peel the carrot, cut it, Bulgarian pepper also needs to be peeled and cut into longitudinal strips.
Add all this to the boiled tomato juice and cook for 10 minutes. You must sterilize the jars in advance, and after that the entire workpiece in boiling form must be laid out in jars and rolled up.

Lecho from tomato and pepper and tomato for the winter

Tomato lecho for the winter is no less popular preparation.

Try to cook a delicious and very tender lecho according to this recipe:

tomatoes - 6 kilograms;
Bulgarian green pepper - 5 kilograms;
carrot - half a kilogram;
garlic - one head;
salt - 3 tablespoons coarse table salt topless;
vinegar at 9% - 75 ml;
granulated sugar - 200 grams;
vegetable oil - 125 ml;
hot red pepper - a pod;
parsley and celery - greens to taste.

Recipe:

First you need to take tomatoes and carrots, wash them, squirm into pieces, and after all this, pass through a meat grinder that you scalded with boiling water. Now you need to take garlic, as well as greens.
Hot pepper, and then cut as small as possible. Everything needs to be mixed, put on fire to boil only the flame is too large, in no case. Next, you need to make the fire smaller, as everything boils.
Bulgarian pepper should also be put in this mixture, which you have already managed to wash, dry, and then cut into small slices. Let it all come to a boil and cook for 45 minutes.
Approximately 15 before you turn off the workpiece, you need to add required amount vinegar. put everything hot in jars that you have already sterilized in advance, and after that you need to roll up and wrap everything up for almost one day.

Pepper for the winter - recipes lecho in Krasnodar

Peppers for the winter can be prepared using different recipes lecho - for example, very popular recipe lecho in Krasnodar.

For him, you will need to take the following products:

sweet red pepper - 5 kilograms;
tomato juice - 3 liters of juice;
carrots - one kilogram of juicy and sweet carrots;
hot pepper - 2 pods;
vegetable oil - exactly 200 ml of odorless oil, frozen;
vinegar at 9% - 150 ml;
coarse salt, you can take sea salt, but you can’t take iodized salt - 3.5 tablespoons of salt;
garlic - 150 grams;
parsley and dill - fresh herbs- taste.

Recipe:

You need to take the pepper, cut it into 4 pieces along, after that you need to rub the peeled and washed carrots on a coarse grater. Wash the hot pepper, peel and then chop.
Next, you need to put everything except garlic, as well as fresh herbs, in a saucepan with fairly thick walls. Everything needs to be poured with prepared tomato juice. It will be simple ideal if your tomato juice turns out to be home cooking- Lecho will be much tastier.
Next, you need to cook everything for about 25 minutes after the mixture in your pan boils. After that, you need to lay out the garlic, which you have already ground in advance, cook everything, stirring from time to time, for another 20 minutes.
Then you need to take the ground greens, cook it for 20 minutes, and then roll the salad into jars already calcined in advance in the oven.

How to cook lecho for the winter from zucchini

If you are interested in how to cook lecho for the winter with the addition of zucchini, then we will definitely tell you some very appetizing and interesting recipes, which you will like with their originality and delicate vegetable taste.

You will need to take the following products in advance:

zucchini - 3 kilograms;
garlic - 100 grams very spicy garlic. It is best to take varieties not southern, but winter;
sweet bell peppers - 6 pieces;
homemade tomato juice - one liter;
coarse salt - 2 tablespoons without a slide;
vinegar - 1 cup of vinegar at 9%;
granulated sugar - 1 glass of sugar.

Cooking:

First you need to take all the vegetables, sort, clean, wash. After that, you need to take hot peppers, garlic, as well as sweet peppers, and carefully pass all this through a meat grinder.
Pour everything with tomato juice, and then add a little salt, a little granulated sugar, vinegar with the amount indicated in the recipe. Mix everything very well and cook for 20 minutes.
After that, you need to put everything in sterilized jars and roll it up. You need to study only in an inverted form. When it cools down, keep it in the cold.

Zucchini lecho for the winter

You will need to take the following products:

zucchini - exactly 2 kilograms;
sweet pepper - 1 kilogram;
tomato paste - 400 grams;
water - one glass;
granulated sugar - 150 grams;
vegetable oil - 300 ml of odorless oil;
salt - 1 tablespoon of salt;
ground red pepper - half a teaspoon;
vinegar at 9% - 70 ml.

Recipe:

You need to take tomato paste, mix it with spices and water, then put it on fire and wait until it boils. Zucchini at this point should be cleaned of seeds, as well as from the peel and cut into small cubes.
Once you do this, you will need to boil everything for 30 minutes. About 10 minutes before you turn off the workpiece, be sure to add a little vinegar. everything must be rolled up, and then wrapped up so that everything cools down.
When it cools down - transfer to the cold.

Lecho from zucchini for the winter

Lecho from zucchini for the winter can be prepared and very spicy. It turns out very appetizing, but those who do not really like everything hot, this preparation may not like it.

You will need to take the following products:

zucchini - 3 kilograms;
garlic - 100 grams;
sweet peppers - 6 pieces;
hot pepper - one large pod;
tomato juice - 1 liter of homemade tomato juice;
salt - 2 tablespoons;
a glass of vinegar at 9%;
a glass of sugar - one piece.

Recipe:

In order to cook acute lecho using zucchini, you will first need to wash the bitter and sweet peppers, after that you need to cut them into pieces, and then pass them through a meat grinder.
Pour everything with tomato juice, add salt and granulated sugar, you should also add vinegar and mix everything. Boil everything for 10 minutes. After that, you need to transfer the zucchini to the boiling tomato mixture and cook for about 25 minutes.
Wash and sterilize the jars and lids in advance, then lay out the lecho from zucchini in containers while it is hot, and then roll it up. Turn each jar over and wrap. Read more
Let everything cool upside down for a day, and then you can take everything out into the cold.