Pepper and tomato lecho at home. Tomato and pepper lecho: recipe
Pepper and tomato lecho is a Hungarian dish spread throughout Europe and Asia. This blank does not have one specific recipe. Each hostess prepares lecho as she sees fit, but there are still a few common points in cooking. In the classic recipe, the presence of red fleshy tomatoes and bell peppers is mandatory. Other ingredients are added as desired. Carrots, onions, eggplant, and beans are often added to Hungarian pepper and tomato lecho. This dish is served in European countries as a side dish for meat dishes. But lecho is not always and everywhere only vegetables rolled up in jars for the winter. There are recipes that use smoked meat and sausages. So lecho can be a full-fledged second course, and not just a sauce, as we are used to seeing it. The traditional Hungarian dish is cooked on melted lard, poured with eggs and eaten with lots of bread. Of course, for preparations of bell pepper lecho for the winter, meat and eggs will have to be abandoned. But nothing prevents serving sweet and fragrant lecho as an appetizer for meat dishes. I bring the classic lecho recipe, it is the most delicious and very simple - a recipe from tomatoes and bell peppers, without extra vegetables and spices, the basis of the basics. Having prepared the classic lecho once, you will be able to experiment with spices and additional ingredients to your liking in the future. But, most likely, you won't want to change anything. This recipe is very popular and deserves a place of honor in the cookbook. Lecho turns out to taste like in the store! So tasty that you will lick your fingers!
In some lecho recipes, it is suggested to take fresh tomatoes, in others - tomato juice. We will kill two birds with one stone: we will take the fruits and squeeze the juice ourselves, it is much healthier and tastier this way. It is in this juice-sauce that pieces of bell pepper float in lecho from the store. Tomato sauce is homogeneous, without small tomato seeds and pieces of pulp. And the sauce is slightly thickened with starch, although putting it in or not is up to you. We will cook lecho without sterilization, since the workpiece contains vinegar, which will prevent it from spoiling. Sunset keeps well in the closet all winter. You can eat bell pepper lecho with tomatoes right away, but it is especially useful to eat it in winter, when fresh vegetables are in short supply. It is also an excellent addition to soups (shchi, pickle, borscht) and a filling for a pie or pizza. Here is the most delicious recipe for harvesting with a photo step by step.
To prepare lecho you will need:
- 2 kg of tomatoes;
- 2.5 kg of bell pepper;
- 1 tbsp with a slide of salt;
- 0.5 st. Sahara;
- 0.5 st. odorless vegetable oil;
- 1 tbsp 9% vinegar;
- 4 cloves of garlic;
- 2 tbsp starch (optional) + 1/3 tbsp. cold water.
Recipe for bell pepper lecho for the winter
1. Cut the tomatoes in half, larger ones into 4 parts. Will squeeze tomato juice in a juicer.
2. Squeeze the juice from the fruit. It is much healthier than store-bought juice with preservatives. You can chop tomatoes through a meat grinder, but it's much tastier. Pieces of pulp and tomato seeds remain in the mass passed through the meat grinder. If there is no juicer, then pour boiling water over the tomatoes, remove the skin, remove the core, then pass through a meat grinder or puree with a blender. We put the saucepan with juice on the weakest fire, cover with a lid. It is advisable to use a non-enamelled container so that the lecho does not burn (stainless steel, aluminum or non-stick cookware is suitable).
3. Until the juice starts to boil, we will have time to prepare the second main ingredient for lecho. Bulgarian pepper can be taken as red, and yellow, and ripened green. Good fruits have fleshy walls, a thin peel without wrinkles. We clean the peppers from the stalk and seeds, wash, cut.
4. Put in a large container. We will immerse all the pepper at the same time, it will quickly boil down.
5. We look at how things are with the juice on the stove. If it is not going to boil yet, put the heat on medium and bring to a boil. Carefully remove the resulting foam.
6. Now add pepper and boil for 30 minutes from boiling, but no more, otherwise the pepper will boil too much. The fire is medium, you can cover with a lid. We do not add water. In the meantime, the lecho is being cooked, you can sterilize the jars and lids.
7. Pour salt and sugar.
8. Squeeze the peeled garlic through a press, pour in the vegetable oil.
9. Mix.
10. Remove (transfer) the pan from the fire. Dilute 2 tbsp in 1/3 cup of cold water. starch and pour the mixture into the no longer boiling lecho (if you add during the boil, the starch will seize in pieces). Mix immediately. Many are against starch, but it is often added to store-bought lecho - a thick sauce is tastier.
11. Bring to a boil again, cook for 5 minutes, stirring, and remove from heat.
12. Pour in the vinegar, mix.
13. Pour the hot lecho into hot sterilized jars (so that they do not crack). First, try to put the peppers, and then pour them with sauce. We fill the containers to the very neck. If there is a little sauce left, it can also be rolled up and used as an additive to the soup.
14. Roll up with sterilized lids and turn over. We wrap the jars with a fragrant snack in a warm blanket for a day or two just in case, then put them in the closet. You can eat immediately, without waiting for the cold!
15. The most delicious lecho for the winter is ready. Bon appetit!
Good afternoon friends! Another article from the series "Preparations for the winter".
Lecho of bell peppers with tomatoes is a vivid example of Hungarian cuisine. According to the classic recipe, this dish is prepared without vinegar, with just two ingredients: tomatoes and red or orange sweet peppers.
In Soviet times, Hungary supplied Globus jars with vegetables, including lecho. Today, this dish, which has become beloved and popular in our country, can be prepared at home and stored for the winter.
The lack of an exact recipe gives a flight of culinary fantasy and every housewife can use any available and budget vegetables: onions, carrots, zucchini, tomatoes, eggplant and beans. Tomatoes can be replaced with tomato paste, juice or sauce. Lecho can be prepared dietary with onions and carrots, lovers of spicy with garlic.
The most delicious bell pepper lecho for the winter - you will lick your fingers
Wonderful winter recipe! Bright, beautiful dish, unusually tasty.
For harvesting, we take fresh, intact, thick-walled fruits of sweet bell pepper and fleshy, ripe tomatoes.
The opinion that not quite “good” vegetables can be used 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.
Cooking:
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 can be easily removed. Tomatoes can be replaced with tomato paste or homemade ketchup.
Let's run them through a meat grinder.
We clean the sweet pepper from seeds and cut into large slices.
We put the prepared components in a basin and boil for 15 minutes. We put 10 tablespoons of sugar (less possible), salt. Boil for another 10 minutes.
Let's try! The combination of flavors is amazing, but one more small touch is to add a good tomato sauce, sweet paprika and vinegar. The first two ingredients will enhance the taste, and vinegar will give sourness and preservation of the product. Boil 5 minutes.
We lay out the hot lecho in pre-sterilized jars, roll up the lids, turn over. Wrap with a blanket and leave to cool completely. Store in a dark cool place.
Such an appetizer can be cooked in a slow cooker. If you are interested in the recipe, write in the comments.
Just look how delicious they look. The combination of flavors makes it so tasty that you will lick your fingers. Bon appetit!
Lecho recipe with tomatoes, onions and bell peppers for the winter
Ingredients:
- sweet pepper - 1 kg
- tomatoes - 1/2 kg
- onion - 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 recipe. Subject to the ratio of all ingredients and spices, the appetizer turns out to be thick, beautiful and unusually tasty. “Like Grandma’s” is our 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 small.
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.
Cooking:
We prepare the necessary vegetables. We cut: sweet pepper into classic medium straws, onion in half rings, garlic in quarters, carrots into thin strips, tomato into medium slices.
Put the chopped vegetable mixture, except for the garlic, in a large bowl.
Add salt, sugar, allspice and black peppercorns, bay leaf, ground paprika, sunflower oil.
Mix well. Cover the bowl with cling film and leave at room temperature for 4 hours. Intermittently interfere. Each ingredient has its own taste and aroma, and when we combine them, we get something amazing.
While the vegetables are infused, prepare jars with a volume of 0.650 grams. Sterilize in the oven at 160 degrees for 15 minutes.
We put the bowl on the stove, bring the vegetable mixture to a boil, add vinegar and garlic. Boil for 5 minutes, and put in hot sterilized jars, seal, cover with lids.
Sterilize in a pot of boiling water for 15 minutes, roll up. We wrap with 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. Lecho turns out to be thick, with an exquisite taste and noticeably 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 products is taken in a pure, purified form.
Cooking:
- We select ripe, fleshy tomatoes. Peel off the skin and cut into medium slices. Tomatoes can also be passed through a meat grinder, but I like it more in pieces.
- We cut off the stalk of the pepper, take out the core with seeds, crumble with medium straws.
- Cut the garlic into thin slices.
- Place the tomatoes and peppers in a bowl. Stir, bring to a boil and cook for 15 minutes.
- We put sugar, salt, garlic, sunflower oil.
- Boil for another 15 minutes.
- Add vinegar, boil for 2 minutes. The treatment is ready.
- We lay out hot in sterilized jars and roll up the lids.
This appetizer goes well with boiled potatoes, pasta, rice, meat or just a piece of soft bread. Bon appetit!
How to cook bell pepper lecho
We associate lecho with harvesting for the winter. I want to offer you a recipe for a surprisingly tasty lecho, in which nothing needs to be preserved. It can be eaten immediately after preparation.
Pepper lecho for the winter is perhaps the brightest, most fragrant and delicious of all preparations. The bright unique smell of vegetables, combined with a rich taste, make lecho a popular type of preservation among housewives and a favorite snack among people of all ages. The secret of the popularity of lecho is that from a minimum set of seasonal vegetables you can cook a delicious treat with excellent taste and nutritional qualities. The valuable vitamin composition of the vegetables that make up this preparation is preserved during cooking with only minor errors, so pepper lecho for the winter can be considered a very healthy snack and highly recommended for cooking.
The choice of high-quality vegetables, as you might guess, is the most important moment in the preparation of lecho. The main ingredients here are bell peppers and tomatoes, so they should be ripe (but not overripe), sweet and fleshy. It is better to take red tomatoes, since lecho made with pink fruits will not have a characteristic bright color that causes appetite. Peppers also choose brightly colored and necessarily thick-walled, dense, crispy and fragrant. In principle, the color of bell pepper can be any, but it is best if the pepper is red - it is the sweetest and richest in taste, and lecho looks extremely appetizing with it. Lecho can also include onions, carrots, hot chili peppers, garlic, zucchini, eggplant, rice, beans and greens. All these ingredients make lecho so different and unique, and the variations of its preparation are really endless.
There is no strictly defined recipe for lecho from pepper for the winter, and, thanks to the numerous experiments of the housewives, countless ways of harvesting lecho for the winter have already accumulated. The principle of preparing lecho usually boils down to the following - chopped tomatoes with a meat grinder or blender are boiled together with chopped peppers and other vegetables, if the recipe implies this, table vinegar is added at the end of cooking, after which the lecho is laid out in jars. Pepper for lecho is usually cut into strips, sticks or half rings with a thickness of 1 to 2 cm. It is not necessary to grind, otherwise the vegetables will boil and will not have a pronounced taste. The addition of salt, sugar and spices is best adjusted to your taste. The degree of sweetness, spiciness and acidity of the lecho is regulated with the help of the main ingredients. So, the sweetness of the preparation is given by carrots and sugar, spiciness - hot peppers and garlic, sour notes - tomatoes and vinegar.
Pieces of sweet bell pepper in a sweet-spicy tomato sauce are a great appetizer, an independent side dish and an excellent addition to meat, poultry, fish or potatoes. In addition, pepper lecho for the winter can act as a dressing for borscht or a component of sandwiches. With the minimalism of its composition, lecho turns out to be incredibly tasty and satisfying. Well, are you inspired? Then let's not waste time!
Ingredients:
1.5 kg of tomatoes,
1 kg of bell pepper,
2 medium onions,
150 ml vegetable oil,
100 g sugar
2 tablespoons salt (no slide)
50 ml of 9% vinegar.
Cooking:
Remove the seeds from the bell pepper and cut into strips. Onion cut into half rings. Cut the tomatoes into slices and chop with a meat grinder or blender. Heat vegetable oil in a deep saucepan. Add onion and sauté until soft, 3 to 4 minutes. Add chopped tomatoes, sugar and salt. Stir, bring to a boil and cook over medium heat for 20 minutes. Add bell pepper, bring to a boil, reduce heat to a minimum and simmer covered for 15 minutes, stirring lecho 2-3 times during this time. Add vinegar and boil for another 4-5 minutes. Arrange the pepper in sterilized jars so that it fills about two-thirds of the volume, and pour to the top with tomato sauce. Roll up jars with sterilized lids and let cool.
Pepper lecho with tomatoes and basil
Ingredients:
2 kg of tomatoes,
1 kg of bell pepper,
1 large onion
1 head of garlic
1 pod of hot pepper,
1/2 bunch basil
100 g sugar
20 g salt
2 tablespoons of vegetable oil,
2 tablespoons of 6% vinegar,
Cooking:
Chop the tomatoes and grind together with the basil in a blender until puree. Rub the resulting puree through a fine sieve. Pour the mass into a saucepan, bring to a boil and boil for 15 minutes. Add onion cut into half rings and bell pepper cut into long slices. Cook over low heat for 10 minutes, then add sugar, salt, vinegar, vegetable oil and black pepper. Stir and cook for 3 to 5 minutes. Arrange the lecho in sterilized jars, making sure that the tomato juice is poured to the very top. Roll up the jars, turn upside down and, wrapped in a blanket, let cool.
Pepper lecho with tomatoes and carrots
Ingredients:
1.8 kg of tomatoes,
1 kg of bell pepper,
500 g carrots
9 black peppercorns,
6 peas of allspice,
6 cloves,
5 tablespoons of vegetable oil,
3 tablespoons of sugar
1 tablespoon salt
1 teaspoon 70% vinegar.
Cooking:
Pass the chopped tomatoes through a meat grinder or puree with a blender. Pour the tomato juice into a saucepan, bring to a boil and cook for 15 minutes. While the juice is boiling, cut the bell pepper into long strips about 5 mm thick, carrots into circles, semicircles or sticks. Add vegetables along with vegetable oil, sugar and salt to the tomato mass. Stir and cook over medium heat for 35-40 minutes, stirring occasionally. Put spices in sterilized jars, and then lecho. Pour vinegar on the lids and roll up the jars.
Pepper treat for the winter at home
Ingredients:
For 4 cans of 0.5 l:
1 kg of bell pepper,
1 kg of tomatoes,
4 bulbs
1 large head of garlic,
1 bunch of parsley
100 ml vegetable oil,
3 tablespoons sugar (heaped)
1 tablespoon salt (heaping)
2 tablespoons of 9% vinegar,
1/2 teaspoon ground black pepper.
Cooking:
Make a cross-shaped incision on the skin of the tomatoes. Dip the tomatoes in boiling water for 1 minute, then remove the skin. Cut the tomatoes into slices, onions - into half rings, bell peppers - into slices, chop the garlic and parsley. Heat vegetable oil in a frying pan, add onion and fry for 3-4 minutes until soft. Add tomatoes, bell pepper, salt, sugar and black pepper. Stir and simmer for 20-25 minutes, stirring the lecho from time to time. 2-3 minutes before readiness add garlic and parsley. Pour in the vinegar and cook for another 5 minutes, then spread the lecho into sterilized jars and roll up with sterilized lids. Turn the jars upside down and let cool under a blanket.
Lecho of bell pepper and eggplant for the winter
Ingredients:
For 4 cans of 700 ml:
2 kg bell pepper,
2 kg eggplant,
3 kg of tomatoes,
500 g onions,
1 head of garlic (optional)
300 ml vegetable oil,
80-100 g of sugar,
80-100 ml of 9% vinegar,
salt to taste.
Cooking:
Remove the skin from the eggplant, if desired, and cut the vegetables into cubes. Salt and leave for a while so that bitterness comes out, after which the eggplant should be squeezed out. Bulgarian pepper cut into strips, onion - cubes or half rings. Grind tomatoes with a blender or meat grinder. Heat vegetable oil in a saucepan and fry the onion until it becomes slightly golden. Add bell pepper, mix and simmer for 5-8 minutes. Add eggplant and simmer for another 5 minutes. Add the tomato mass, mix well and simmer for 30 to 40 minutes. 5 minutes before readiness, add sugar, garlic (if used), pour in vinegar and salt the lecho to taste. Arrange hot lecho in jars and roll up. Wrap with a blanket and let cool.
Lecho of pepper with rice for the winter
Ingredients:
500 g bell pepper,
500 g tomatoes,
1 large onion
1 large carrot
100 g of rice
3-4 garlic cloves,
50 ml vegetable oil,
30 g sugar
30 ml of 9% vinegar,
10 g salt
spices to taste.
Cooking:
Puree tomatoes using a meat grinder or blender. Pour the tomato paste into a heavy bottomed saucepan. Add diced onion, grated carrots and diced bell pepper. Add rice, stir, bring to a boil and cook over low heat at a low simmer for 40 to 50 minutes, until the rice and vegetables are cooked through. Lecho should be stirred periodically, removing the mass from the walls of the pan. 5 minutes before cooking, add chopped garlic, sugar and salt. Mix. Pour in the vinegar, mix, remove the lecho from the heat and arrange in sterilized jars. Seal the jars hermetically and, wrapping them in a blanket, cool.
Enjoy the wonderful taste of fragrant spicy pepper lecho for the winter by putting our recipes into practice. Good luck preparing!
No tomatoes? Well, it is not necessary! You can cook a delicious and fragrant lecho without them.
There are many recipes for the popular harvest that do not require fresh tomatoes. Some use oil fillings, others use tomato paste or juice of the same name, and others use various marinades.
But everyone has it - Bulgarian pepper! It is he who distinguishes lecho from the whole crowd of winter salads.
Lecho without tomatoes - general principles of cooking
Lecho without tomatoes is of two types:
1. White. Marinades based on oil, vinegar, spices are used as fills. They are cooked with or without vegetables.
2. Red. Various substitutes for fresh tomatoes are used. Basically it is tomato paste, sauces, juices, ketchups. You can take both homemade blanks and industrial ones.
How lecho is prepared:
1. Vegetables are being prepared. Peeled, cut into pieces pepper, onion. If other vegetables are used, then we also clean and chop them at this stage.
2. Filling is being prepared. In the classic recipe, these are tomatoes twisted into juice. In this case, diluted paste, oil and vinegar mixtures, ready-made juice.
3. Spices are added. Usually it is salt, sugar, various types of pepper, spices.
4. Cooking. Vegetables are immersed in the filling and everything is boiled together. Usually 20-30 minutes is enough for pepper.
5. Spin. The finished lecho is poured into jars and rolled up with a special key.
Like any other preparation, lecho requires sterility and prepared containers. Otherwise, it simply will not be stored and will turn sour.
Recipe 1: Thick lecho without tomatoes in oil sauce with vinegar
As a fill, an oil mixture with vinegar is used. Such lecho without tomatoes can be used as an independent snack, used in the preparation of hot dishes and salads. Harvesting without pre-cooking, with sterilization of cans.
Ingredients
Pepper 5 kg;
Half a glass of sugar;
40 grams of salt;
10-15 peppercorns;
200 grams of butter
Half a cup of 9% vinegar.
Cooking
1. We clean all the pepper from the insides, cut in half, then in large half rings.
2. Add vinegar, sugar and salt and knead well with your hands. We leave for an hour.
3. Pour in vegetable oil, mix well again.
4. Scatter peppercorns in sterile jars.
5. Fold the prepared lecho, tightly tamp.
6. Pour the remaining juice with oil and vinegar into jars. Do not worry if there is not enough liquid, the pepper will still give juice during the sterilization process.
7. We cover the container with lids, put it in a saucepan with a cloth laid on the bottom. Pour in water so that it is up to the shoulders of the cans. We turn on the stove.
8. After boiling, sterilize a liter jar for 15 minutes, half a liter for 10 minutes. Roll up, cool upside down.
Recipe 2: Lecho without tomatoes in honey marinade
To prepare this lecho without tomatoes, the pepper must be cut large, in quarters, and if the vegetables are small, then even halves can be used. It is better to use multi-colored pepper, it will be more beautiful. The marinade is made on the basis of natural honey, artificial will not work, also do not try to replace the product with sugar, it will be completely different.
Ingredients
4 kg of pepper;
0.25 kg of honey;
0.5 l of oil;
Liter of water;
0.5 l 9% vinegar;
4 spoons of salt.
Cooking
1. Prepare the pepper, cut and blanch in boiling water for 3 minutes. We take out in a colander, let the liquid drain.
2. We 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. We put on the stove, boil for 3 minutes.
3. We lay out the blanched pieces in sterile jars, pour the marinade and roll up the lids.
Recipe 3: Orange lecho without tomatoes with ginger and garlic
A very unusual recipe for lecho, which can be used both as a dish for every day and as a preparation. If you do not plan to roll such a pepper, then you can reduce the content of vinegar or remove it altogether. In the refrigerator, such a pepper will stand perfectly for 3-4 days.
Ingredients
12-14 peppers;
10 cloves of garlic;
50 grams of fresh ginger;
150 grams of butter;
3 oranges;
70 grams of sugar;
70 grams of 9% vinegar;
2 incomplete spoons of salt.
Cooking
1. Three ginger on a coarse grater or cut into thin, translucent plates. 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 send to the cauldron, mix.
4. We wash the oranges well with a brush, remove the zest, squeeze out the juice and send it all to the cauldron.
5. Pour in salt, sugar, cover with a lid and simmer until the pepper is soft.
6. Pour in the vinegar, boil for another minute. Now you can taste the workpiece and, if necessary, add spices, acid or sugar at your discretion.
7. We lay out the orange lecho in jars, twist it 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 a real lecho. It is better to use pasta from glass jars, not overcooked and not burnt.
Ingredients
500 grams of pasta;
3 kg of pepper;
500 grams of water;
100 grams of sugar;
1.5 tablespoons of salt;
100 grams of oil and vinegar.
Cooking
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 on fire.
3. Cut the pepper into arbitrary pieces, as you like, and throw everything into the pan. We cook lecho after boiling for about 20 minutes, it is important not to overcook so that the pieces remain intact. Let them crunch a little.
4. At the end, add vinegar, mix, boil for a couple more minutes.
5. We lay out the workpiece in sterile jars, twist it and put it away for storage.
Recipe 5: Sweet lecho without tomatoes in Five Minute Oil
Peppers, like tomatoes, are very fond of sugar, which can be poured into it without restrictions. The recipe for a delicious lecho with a sweetish taste and summer aroma, which is prepared quickly enough and will help out if you urgently need to determine a big harvest.
Ingredients
3 kg of 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).
Cooking
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 into large pieces. You can simply cut each vegetable vertically into 4-6 pieces.
3. Dip the vegetables in 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 completely cover with marinade.
4. Arrange boiled pepper in jars, pour boiling marinade under the neck, roll up. We remove to cool under the covers.
Recipe 6: Lecho without tomatoes with eggplant and onions
Recipe for vegetable lecho without tomatoes, but with the addition of tomato juice. You can use both purchased and homemade product. We take young eggplants, without ripe seeds and with a soft skin. The list of products indicates medium-sized vegetables. We will cook boiled lecho, but you can also pre-fry eggplant and onion separately in oil, then put in pepper. It will also be delicious.
Ingredients
10 peppers;
7 eggplants;
5 onions;
1.5 liters of juice;
50 ml of vinegar 6%;
a spoonful of salt;
50 grams of sugar.
Cooking
1. Wash the eggplants, wipe dry, remove the stalks and cut into cubes.
2. Pepper free from the middle, cut into squares.
3. Cut the onions into cubes.
4. We combine everything, add salt, sugar, tomato juice. We put to cook for 20 minutes. Then add vinegar and boil for a couple more minutes.
5. We lay out the workpiece in a pre-sterilized container, roll it up.
Recipe 7: Lecho without tomatoes in brine
Another light lecho recipe without tomato. Ideally, round round peppers are used for it, which have thick and juicy flesh. But you can take any other, preferably meaty and juicy. About 7 half-liter jars should come out of this amount of products.
Ingredients
2.5 kg of pepper;
14-21 garlic cloves (2 or 3 per jar)
Liter of water;
4 tablespoons of salt;
170 grams of sugar;
Half a glass of oil;
3 spoons of vinegar 70%.
Cooking
1. Shred the pepper into strips, previously washed and freed from seeds.
2. We release the garlic from the husk, cut into arbitrary pieces.
3. Pour pepper into sterile jars, add garlic, tamp everything tightly with a wooden pusher to fill all the voids.
4. Cook the brine from the rest of the ingredients, boil and pour into jars to the neck.
5. Put in a saucepan on a cloth, cover with lids, pour hot water and sterilize for 15 minutes.
6. We roll up and send for storage.
Recipe 8: Lecho without tomatoes with zucchini and carrots
Very tasty lecho salad, bright and fragrant, is prepared on the basis of tomato paste. For this recipe, it is better to rub carrots on a Korean grater with straws, so it will not boil soft and will be beautiful. Any pasta can be used, but if it is very boiled and saturated, then 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 of pepper;
1.5 kg zucchini;
1 kg of carrots;
A liter of tomato paste;
2 liters of water;
A glass of sugar;
4 tablespoons of salt;
20 ml of vinegar 70%;
12 cloves of garlic.
Cooking
1. Mix the pasta with water, add salt, sugar and put on the stove.
2. Three carrots, send to the pan.
3. Pepper cut into strips or half rings and also put in the total mass. Boil everything together for 15 minutes.
4. Cut the zucchini into cubes and send to the rest of the ingredients. Cook lecho for about 15 minutes more so that 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. Lay out in containers, roll up.
Recipe 9: Spicy Lecho Without Tomatoes with Carrots and Garlic
A recipe for a spicy lecho, in which, in addition to bell pepper, hot pods are added. The spiciness can be adjusted to your liking. Tomato juice is used for pouring, you can take a store-bought one.
Ingredients
2 kg sweet pepper;
3 sharp pods;
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.
Cooking
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 from the peppers, chop them into strips and send them to the pan, cook for another 15 minutes.
4. Peel the garlic, chop.
5. Add chopped garlic, vinegar to the pan, boil for a minute, then put it in jars and twist.
Ordinary table vinegar in lecho can be replaced with apple cider vinegar. 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. It is better to let the pieces remain a little crispy, in the process of cooling under the covers and further storage, they will reach the desired state.
The most delicious lecho is obtained from ripe and fleshy peppers. If there are not enough of them, then unripe ones can be added, 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 well combined with pepper: parsley, cilantro, basil, allspice and black pepper, cloves, marjoram, ginger.
The cooking process of lecho allows you to make changes at any stage. You can always add salt, spices and sugar if they are not enough. If the workpiece is too salty, then you can dilute it with juice, diluted pasta, or put a little more pepper, previously blanched in water.
Hello dear friends and readers of my blog! I could not resist and decided to continue a series of articles about a delicious sweet pepper and tomato lecho for the winter. Still, there are so many recipes that it’s impossible to fit into one article.
And today I will tell you some more great options for preparing such a salad. If you have an abundance of harvest this year, then this will be most welcome for you. You can do it in different ways and please your family and friends with such an appetizer.
I have always envied those who have enough space to store winter preparations in the quantity that you want. Alas, in urban conditions this is not always realistic. But I, fortunately, have a husband with golden hands. He came up with an additional pantry for me from an ordinary closet, added a few shelves and voila. Very convenient, by the way, I advise you to take note.
In addition to today's snacks, I want to recommend that you also familiarize yourself with recipes and preparations. By the way, I highly recommend reading an article by my colleague 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 for delicious homemade lecho.
I want to remind you that all jars must be sterilized before being filled with the finished product. Boil the lids for at least 5 minutes.
And I'll start with my favorite way. Lecho is obtained with a rich, slightly sweet taste. From the proposed ingredients, 6-6.5 liters of the finished product are obtained, which is about eight half-liter cans
Ingredients:
- Sweet bell pepper - 2 kg
- Tomatoes - 2.5-3 kg
- Carrots - 1 kg
- Onion - 0.5 kg
- Sugar - 200 gr
- Vegetable oil - 200 ml
- Table vinegar 9% - 100 ml
- Garlic - 1 head
- Salt - 2 tablespoons
Cooking:
1. Rinse the tomatoes, remove the stalk and cut into slices for convenience. Then grind well in a blender to a puree state. Then pour into a suitable dish and put on fire. Bring to a boil.
2. While the tomatoes are boiling, chop the carrots on a coarse grater and add to the juice. Add salt, sugar there and mix. Boil 10 minutes.
3. Peel and cut the onion into half rings or quarters. Add to carrots and cook for another 10 minutes.
4. In the meantime, wash the peppers, remove the seeds and cut into strips or cubes. Then peel the garlic and cut into small pieces. Add to the rest of the 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 fire, immediately spread the vegetable mass into pre-prepared sterilized jars. Screw on the lids and turn upside down, wrap in a warm blanket and leave to cool completely. Then put away for storage in a dark cool place.
How to cook sweet pepper and tomato lecho for the winter
Here's an easier recipe. But it is still very tasty and fragrant. Try to roll up a few jars in this way 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 cup
- Salt - 2 tbsp.
- Vinegar 70% - 1 tbsp.
Cooking:
1. Cut the tomatoes into slices, remove the core and spoiled places. Pass through a meat grinder, pour into a saucepan and put on fire until boiling.
2. Wash and clean the peppers from seeds and partitions. Cut it into small pieces. Then, when the tomato mass boils, remove the foam. And then add salt, sugar, vegetable oil and peppers. Mix everything and wait until it boils. From the moment of boiling, cook for another 30 minutes. At the end, add vinegar, mix and turn off.
3. Arrange in sterilized jars, roll up the lids, turn over and cover with a warm towel or blanket. Leave in this form until it cools completely, this is about a day. Then clean in a cool warm place until winter.
The recipe for a delicious lecho with tomatoes and peppers without vinegar - you will lick your fingers
And now I want to tell you how you can make such a wonderful salad without vinegar, vegetable oil and sterilization. Yes, and you will spend no more than an hour on cooking. It will be very tasty.
Ingredients:
- Tomatoes - 3 kg
- Sweet pepper - 1 kg
- Salt - 1 tablespoon
- Sugar - 3 salt spoons
- Fresh herbs (basil, dill, celery) - to taste
- Spices - to taste (I take suneli hops, bay leaf, allspice ground pepper)
- Garlic - 2 cloves
Cooking:
1. Cut half of the tomatoes into slices, getting rid of the core. Put them in a saucepan. Remove the seeds from the pepper and cut into large pieces. Send it there. Next, you need to put salt and sugar in the pan. Mix everything and put on a small fire to simmer for about 15-20 minutes. By that time, our vegetables will give juice. The rest of the tomatoes are also cleaned of everything unnecessary, cut into quarters and set aside for now.
2. When the allotted time has passed, add spices, chopped greens to the stewed vegetables and mix. And then add the remaining tomatoes. Put it on the fire again and cook for another 15 minutes, after boiling, over medium heat. 5 minutes before the end of cooking, add chopped garlic cloves.
3. Now put the finished salad in jars (take care of sterilization in advance), roll up the lids, turn over, wrap and leave to cool. Should be stored in a cool place.
Cooking cucumber lecho with tomatoes, carrots and bell peppers
Very cool video recipe I picked up for you. You just have to try this one. Awesome aroma and taste. And the cucumbers remained so crispy that you already want to eat them right now. But no, you have to leave it for the winter, and now eat fresh vegetables.
Ingredients:
- Tomato - 2 kg
- Cucumbers - 2.5 kg
- Carrots - 300-500 gr
- Bulgarian 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 how to do it right you will see in this video.
I think it will not be difficult for you to prepare such a wonderful salad now, because there is nothing complicated in this recipe. And you just got it right.
How to make lecho with tomatoes, zucchini and peppers for the winter
Another great recipe with the addition of my favorite vegetable is zucchini. In general, I really like blanks with him, for example, or for the winter. Try and cook this recipe.
Ingredients:
- Zucchini (peeled) - 1 kg
- Tomatoes - 1.5 kg
- Bulgarian 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
Cooking:
1. First of all, peel the zucchini. Cut into cubes. Then remove the seeds from the peppers and also cut into cubes. Remove the core from the tomato and cut into medium pieces.
2. Place the chopped tomatoes in a saucepan, add salt and sugar. Put on fire until boiling. When it boils, cook for another 10 minutes, stirring occasionally.
3. Then add zucchini and peppers. Pour in vegetable oil and mix gently. After it boils, cook for 30 minutes. 15 minutes before readiness, add chopped or minced 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, wrap with a blanket and leave to cool completely. You can store this salad both at room temperature and in a cool place.
Recipe for lecho with eggplant, tomatoes and peppers
I really like this combination of vegetables together. Therefore, I want to share with you this method of preparing lecho. It was taught to me by my beloved aunt. A very worthy woman and a wonderful cook. If you knew how she cooks, you will lick your fingers at all millet dishes. I'm still far away from her. But everything comes with experience and practice.
Ingredients:
- Eggplant - 1 kg
- Onion - 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 gr
Cooking:
1. Wash the tomatoes and cut into slices. Remove the seeds from the hot pepper, remove the stalk 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 boils, take care of the rest of the vegetables. Trim the ends off both sides of the eggplant and cut into cubes. Remove the seeds from the sweet pepper and cut into medium pieces. Peel the onion and cut into cubes or quarters of rings. Add all the chopped vegetables to the tomatoes. Mix everything and on low heat, with the lid closed, bring to a boil. Boil vegetables for 30 minutes. Then add salt and sugar and boil for another 10 minutes. 2 minutes before the end, pour vinegar into the pan.
3. Spread the finished lecho into sterilized jars and cover with lids. Lay a kitchen napkin in the pan and put the jars. Pour hot water up to shoulders and boil for 20 minutes.
4. Gently pull out and roll up. Turn neck down and wrap in a warm blanket until cool. Then store in a cool place.
Well, my dears. That's all for today. Familiarize yourself, choose and cook for now according to these options. And I will very soon please you with a new portion of very tasty recipes. What? Until I tell you. You will see for yourself very soon.
In the meantime, I wish you successful preparations and bon appetit!
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