Cooking lecho in a slow cooker for the winter. With hot pepper

Time: 80 min.

Servings: 4-5

Difficulty: 3 out of 5

Recipe for wonderful vegetable lecho for the winter in a slow cooker

It so happened that in our country it is customary to make preparations for the winter in the summer. And it's not that if you don't prepare a few cans of preservation in time, you can be left without vegetables in the cold season.

Shops are bursting with all sorts of pickled mushrooms, salted cucumbers, squash caviar. But you never know what a cunning manufacturer can roll into jars!

Therefore, from year to year we prefer to eat only what we ourselves prepare for the winter. Among other preservation, lecho recipes in a slow cooker are especially popular.

This product can be an excellent side dish, salad, dressing for first courses; vegetables for a summer flavor familiar potatoes, rice or buckwheat porridge.

And how great is it to make a sauce for cabbage rolls or a marinade for fish based on natural vegetables, not purchased tomato paste! The main thing is to take care of the issue in time and prepare several cans of this treat for the winter.

Cooking lecho on the stove is quite troublesome. Do not leave anywhere, stand next to the pan and constantly stir the tomato mass so that nothing burns.

In this light, a recipe adapted for a slow cooker acquires special value. The hostess will only need to prepare the vegetables and put them in a bowl, the smart machine will do the rest.

Vegetable lecho came to us from Hungary. The recipe for its classic variation consists of only four components: in fact, tomato and pepper, as well as salt and sugar. Unusual, right? No oil, vinegar or spices.

However, with such a composition, it may seem fresh. Therefore, we are preparing lecho for the winter in a slow cooker with the addition minimum set seasonings: allspice, garlic and bay leaf. if you love rich aromas, you can add cloves or dried herbs.

So that the recipe for harvesting for the winter always turns out, Special attention give your choice of tomato and pepper. Tomatoes should be ripe and juicy, with thin skins. And the pulp of pepper should be fleshy. This is a very subtle point, because overripe or unripe fruits will spoil the taste of the dish.

Step 1

Since the purpose of our food is for the winter, we will have to pre-sterilize the container. This can be done using an oven or steaming.

In the latter case, our lifesaver multicooker will come in handy. Install a double boiler, pour about 0.7 liters of water into the bowl and put it on top of the jar structure, as in the photo below. Select the "Steam" program and process the jars for 20 minutes.

Step 2

Wash the tomatoes. Now they need to be peeled. Scald the fruits with boiling water and leave them there for a couple of minutes. Then drain the water and peel the skin off the tomato with a knife.

Further, the recipe requires that we turn the tomatoes into a homogeneous slurry. How you do it is a matter of personal preference. You can pass the fruits through a meat grinder or, as in our photo, make tomato puree using a food processor.

Nuance: some recipes offer housewives to strain the resulting mass in order to get rid of the seeds. In our case, this laborious task can be omitted - seeds in ready dish will not be felt.

Step 3

Wash the peppers, remove the stem and seeds. Cut vegetables. Attention: in order to end up with a luxurious salad with pronounced pieces of bell pepper, and not a homogeneous, indistinct mass, chop the pepper into medium-sized pieces.

As you can see in the photo, we have selected several varieties of peppers. This is no coincidence. Each variety has its own characteristic taste and texture of the pulp.

And since the recipe consists only of pepper and tomato, we will enrich the taste due to the different consistency and aftertaste of different types of bell pepper.

Step 4

Load the chopped vegetables into the multicooker bowl, add tomato puree, salt, sugar, spices and garlic passed through a garlic press.

Step 5

Stir the contents of the bowl until it becomes more or less homogeneous. Select the “Extinguishing” mode, time - 60 minutes. Until the beep, you can be free.

After the signal about the end of the program, pour the hot mass into prepared jars, roll them up with lids. Wrap the jars in a blanket and leave it to cool completely.

When the container has cooled, it will be possible to place the jars in cool place(for example, the basement), where they will meet the winter.

Note! The lecho recipe in a slow cooker completely excludes the use of the principle “the longer it cooks, the better”.

If the peel starts to peel off from the pulp of the peppers (which will definitely happen if the heat treatment is too long), the lecho for the winter will lose what it was all about - elastic vegetable slices.

By the way, lecho in a slow cooker can be tasted right after cooking - it does not need to be infused at all in order for the taste to be fully revealed.

If you plan to use the product in the near future, you can not roll up the jars, but use screw caps.

Well, in winter, of course, such a dish will be a real find. Since we cooked it without vinegar, enjoy the rich vegetable dish on the basis of a tomato, even small children can.

How will the fans rejoice? diet food! The contents of the jars have absolutely no effect on the figure and will not load the stomach.

See another version of this dish in the video below:

Best Pickled Vegetable Recipes

lecho in a slow cooker for the winter

2 l 500 ml

1 hour 30 minutes

65 kcal

5 /5 (1 )

Lecho is interesting snack because it can be used with different dishes. It can serve as a sauce for a main course or side dishes, and is also used as a salad dressing or spread on bread. And if you can make a seam from lecho for the winter to enjoy the taste of vegetables in the cold season, then why not.

Kitchen appliances and utensils: food processor or meat grinder, slow cooker, board, knife, spoon, 5 cans of 0.5 liters each.

Ingredients

How to choose the right ingredients

In order for the lecho prepared for the winter in a slow cooker according to a simple recipe to turn out tasty and rich, you must be careful about the choice of products and adhere to the following rules:

Step-by-step recipe for lecho in a slow cooker for the winter

First of all, cut the pepper into 2 parts and remove all unnecessary seeds. Then cut each half into two more parts and cut into strips, no more than 0.5 cm thick.
Peel the tomatoes, cut them into slices and chop with a meat grinder or food processor. It should be a liquid mass.
Pour the twisted tomatoes into the slow cooker, add salt, pepper and Bay leaf, then sugar with sunflower oil.
Add in all the peppers. Stir gently and thoroughly, close the lid and turn on the “Extinguishing” mode for 45 minutes.
While the lecho is boiling, sterilize the jars with lids. The simplest option: well-washed jars and lids, put in the oven and set the temperature to 180º C, sterilize until all the jars are completely dry.
After the cooking time has elapsed, add vinegar to the lecho, mix and do not forget to take out the bay leaves.
Arrange the dish in hot jars, immediately roll up with boiled lids, turn over and wrap in a warm blanket.

You already know how to make lecho in a slow cooker, now you can watch it with the help of the video below.

How to store lecho prepared for the winter

Pepper and tomato lecho cooked in a slow cooker will be stored for a long time if you do not violate the basic rules. And then, in a year, your dish will be just as tasty and juicy.

Darkness. Preservation must be stored in a dark place, such as a basement. Thus, lecho will not change color, and vitamins will not be destroyed.
Temperature. It is best if it is from +4 to +8 degrees. Due to this temperature, preservation will not ferment and will not become moldy. Temperatures below 0 can cause the jars to burst or the quality of the food to deteriorate.

What to serve with lecho

Paste. Great combination pasta along with the sauce and vegetables.
Cereals. Bulgarian pepper lecho cooked in a slow cooker will perfectly complement and diversify the taste of any porridge.
Shashlik. Very spicy sauce in the form of lecho, it will make the taste of meat so delicious that you cannot even imagine.
Potato. Young, freshly boiled potatoes, combined with spicy tomatoes and pepper in the sauce will provide you with the perfect taste delight.
Cast great appetizer like a spread on bread.

Video recipe lecho in a slow cooker for the winter

In this video recipe, you will see what all the ingredients should be, how vegetables should be cut, in what sequence the processes should be performed, and most importantly, what lecho looks like according to this recipe.

DELICIOUS TREATMENT FOR WINTER RECIPE IN MULTICOOKER 🌶 HOW TO PREPARE LECHO FROM PEPPER #RECIPES FOR MULTICOOKER

🍅 Bell pepper lecho in the Redmond slow cooker. A simple recipe for lecho for the winter step by step. How to cook delicious lecho at home. Recipes for the multicooker. Multicooker and Preservation. Preparations for the winter.

BELOW DELICIOUS HOME FOOD AND SIMPLE RECIPES FOR MULTICOOKER 🔽🔽🔽
Simple first course recipes here: https://www.youtube.com/playlist?list=PLNEK0fyiGD1N2RJksBe1PUllnJSVI4_NP
Simple recipes for second courses here: https://www.youtube.com/playlist?list=PLNEK0fyiGD1PzjeGQaFH4nY3iNwtWo8BZ
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DELICIOUS TREATMENT FOR THE WINTER
🍜 Composition:
1 kg. 500 gr. – tomato
1 kg. 500 gr. - bell pepper
20 gr. – salt
120 gr. - granulated sugar
125 ml. - sunflower oil
1.5 tbsp – vinegar 9%
3 - bay leaves
10 peas - black pepper

HOW TO PREPARE LECHO FROM BULGARIAN PEPPERS
⏰ Cooking time:
Cook on the "quenching" mode - 45 minutes.

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2017-08-22T17:12:41.000Z

Other cooking options without vinegar, if suddenly it was not at hand.

About which version of lecho did you like the most, what herbs and seasonings did you add to your dish, how did you manage to achieve perfect taste, you can tell in the comments. And don't forget to comment if you liked my recipe and what you would like to change in it.

This lecho recipe is very simple in execution, little time is spent, even less effort. This lecho can be used in several ways. For example, as a dressing for borscht, or stew any meat with it, or as an option - fried eggs with herbs and peppers, for spaghetti, or just as a snack at a festive, or everyday table. So, we can say that the preparation is not only tasty, but also universal. We will cook lecho in a slow cooker, as always, one of the main advantages is that nothing will burn, nothing will “run away”, as well as in hot summer conditions additional source heat in the kitchen oh how undesirable! The time for cooking lecho in a slow cooker is 2 hours. Net output - 2 liters.

Ingredients:

sweet pepper - 1.5 kg
fresh tomatoes - 1.5 kg
salt - 3-4 tsp.
sugar - 5-6 tsp (salt and sugar are best to put to your liking)
sunflower oil (refined) - 125 ml
vinegar (9%) - 1.5 tsp.
peppercorns - 10 peas

How to cook lecho in a slow cooker:

We sort out the sweet pepper, choose whole, not wrinkled, not rotten fruits. Wash thoroughly under running cold water.

Cut each pepper in half, remove the stem, clean out the seeds.

With a sharp knife, cut each half of the pepper into slices (approximately into 3 parts, depending on the size of the pepper). If the peppers are long, then you can cut the slices in half.

My tomatoes, remove the place of attachment of the stalk. scalding boiling water leave for 3-5 minutes hot water, then drain it. The skin comes off very easily. We clean each tomato from it. It is more convenient to do this with a knife.

We put all the peeled tomatoes in the blender bowl (you can also scroll them through a meat grinder, or the Strumok combine). Grind in a blender to the state of gruel.

We put pepper slices in the multicooker bowl, and fill them with the resulting tomato mass. Mix well so that the tomato puree completely covers the vegetables.

Add half a cup to the multicooker bowl vegetable oil, sugar, peppercorns (8-10 peas), salt and vinegar.

We turn on the “extinguishing” mode for 40 minutes, close the lid tightly. After this time, open the lid and check the pepper for readiness, it should be soft. If it is raw, then we accordingly extend the stewing time, it all depends on the power of your multicooker.

Preparing glass containers for conservation. Thoroughly wash the cans of soda, then boil the lids or simply pour boiling water over them.

Ready lecho neatly with big spoon pour into sterilized jars. The aroma is simply indescribable!

We roll up (or tightly twist the lids), jars, turn over, wrap and leave in this form for a day and a half. Then we transfer the cooled jars to a cool place, cellar or pantry.

Lecho for the winter in a slow cooker is ready. Bon appetit!!!

We thank Alena Bondarenko for the recipe with a photo!

Multicooker Shivaki SMC-8655. Power 900 W.

Sincerely,

Many housewives throughout the summer prepare all kinds of vegetable preparations for the winter. A variety of recipes opens up unlimited possibilities, but lecho prepared with a variety of vegetables. About ten years ago, preservation took a lot of time, which was mainly spent on cutting, roasting and stewing ingredients, but with the advent modern technologies, everything has changed. It’s easy to cook lecho in a slow cooker today.

Features of cooking lecho in a slow cooker

The following features can be distinguished:

The main components of lecho are tomatoes and multi-colored Bell pepper.
Vegetables must be washed. Tomatoes are peeled, having previously been doused with boiling water, and the stalk with seeds is cut out from peppers.
You can cut vegetables into rings or slices.
Garlic will help add spice to the appetizer, hot chili or hell.
Depending on the chosen recipe, carrots, zucchini, eggplant, onions can be additionally used.
Always add granulated sugar, salt.
Since the preparation for the winter is prepared in a slow cooker, all the components are laid immediately.
Prepare a snack for the winter fresh vegetables necessary, using the "extinguishing" mode. Depending on the brand and power of the device, the time may be different.
When the hostess preserves lecho for the first time using a slow cooker, she can easily observe the stewing process.
You can cut the bell pepper into strips, large pieces or rings.
Tomatoes can be chopped using a grater, meat grinder, blender or food processor.
Vegetables must be weighed after cleaning.

Lecho recipe in a slow cooker

To make lecho in a slow cooker tasty and rich, you should choose the right products:

Tomatoes need fleshy and fully ripe, without damage and signs of decay. It is allowed to use slightly crushed tomatoes.
Can be used dry spices, fresh - add carefully.
Preference is given to red bell pepper- the dish will be more fragrant and more beautiful in appearance.

Preparing a snack for the winter is not difficult, it is enough to strictly follow all the steps.

A simple recipe for lecho in a slow cooker for the winter

This recipe is simple. For those who are trying to prepare lecho for the winter in a slow cooker for the first time, it is better to use it. Products:

500 g pepper;
2-3 tomatoes;
2 onions;
2 carrots;
sugar 30 g;
salt 30 g;
50 ml of oil.

Canning steps:

Peel the carrots and onions, wash them, chop them in half rings and put them in the multicooker bowl, pouring oil on the bottom.
Set the program "extinguishing" for 7 minutes.
Cut the tomatoes into slices or chop on a grater, pour into a slow cooker. Leave to simmer for another 15 minutes.
Cut the stalk with seeds from the pepper, chop into rings.
Mix with the rest of the ingredients in a mixing bowl. Pour in sugar, salt.
Continue process. On average, it will take about an hour to cook.
Put the finished lecho into sterile jars, close tightly.

Classic recipe

For this recipe you will need the following vegetables and spices:

1.5 kg of pepper;
1.5 kg of tomatoes;
500 g of onion;
1/2 st. oils;
100 g of greens to taste;
1/2 tsp fragrant herbs;
1/4 st. vinegar essence;
1 st. l. salt and sugar.

Step by step cooking technology classic recipe lecho:

Wash the vegetables after cleaning, cut the stalk with seeds from the pepper.
Cut the ingredients into rings or strips. Finely chop the greens. Lecho will look beautiful in a slow cooker if you select peppers of different shades.
Advice! If the skin of the tomatoes is too thick, then it can be removed by dousing with boiling water.
Pour oil into the bowl of the multicooker, pour all the prepared vegetables, herbs, sugar, fragrant herbs, salt and vinegar. Stir, set the "quenching" function, close tightly with a lid.
While the lecho in the slow cooker will be prepared, you should prepare the jars. Wash them with soda, put to sterilize.

The best place for sterilization is the microwave. You can put the washed jars, set the time - and the container is ready.

When the time allotted for extinguishing is over, ready snack put in jars for the winter, cork. If suddenly, after stewing, the main ingredient remains hard, then you can turn on the slow cooker again for 15-20 minutes.

Pepper lecho in a slow cooker with zucchini

This winter appetizer recipe is different delicate taste. For its preparation, you will need the following products:

2 zucchini;
600 g of tomatoes and peppers;
3 pcs. carrots and onions;
a pinch of peppercorns and allspice;
1/4 st. oils;
2-3 bay leaves;
1 st. l. salt;
50 g of sugar;
50 ml. vinegar;
a circle of hot chili.

Step-by-step technology for preparing lecho for the winter:

Begin the process by cleaning and washing vegetables. Cut the stalk and seeds from the pepper, cut into strips, tomatoes - into slices, onions and carrots - into half rings, zucchini - into rings.
Advice! Tomatoes can be chopped with a blender, but then the appetizer will turn out to be more liquid.
Fill the multicooker bowl programmed for the “stew” function with vegetables. Time - 2 hours.
Half an hour before the end of the process, add all the spices, vinegar. Stir and wait for the signal.

Arrange the finished lecho in a slow cooker into pre-sterilized jars, close the lid tightly.

with eggplant

Eggplants will help to make lecho special - it is thanks to them that the appetizer will become more piquant and high-calorie, and a variety of spices will make it more fragrant. Required products:

2 eggplants;
1 kg of bell pepper;
3-4 carrots;
1 kg of tomatoes;
1/2 st. oils;
4 bulbs;
1 st. l. salt;
2 tbsp. l. Sahara;
a pinch of spices to taste;
2 cloves of garlic.

Step-by-step cooking lecho in a slow cooker:

Wash the pepper, remove the stem from the seeds, chop coarsely.
Peel eggplant, chop finely.
Peel the carrots, chop with a grater.
Remove skin from onion, chop finely.
Make a puree from the tomatoes.
Lubricate the bottom of the multicooker bowl with plenty of oil, lay out the vegetables in layers, add spices, program the "baking" function for 20 minutes.
After the allotted time, reinstall the extinguishing program.

When the process is completed, hot lecho is laid out in sterile jars, tightly closed with a lid, and sent for storage in a pantry or basement.

With hot pepper

For cooking spicy snack in a slow cooker for the winter you will need the following components:

1.5 kg tomato;
0.75 g pepper;
2 pcs. hot chili;
3 onions;
4 cloves of garlic;
1 st. l. salt;
2 tbsp. l. Sahara;
1/2 st. oils;
1/2 tsp essences of vinegar.

Step by step technology:

Remove the skin from the tomatoes, puree with a blender.
After reading, cut the onion and pepper into cubes, finely chop the garlic cloves.
Put all the prepared ingredients, oil, sugar and salt into the multicooker bowl. Set the extinguishing function. On average, cooking takes about an hour.
Pour after 60 minutes vinegar essence, stand for another 10 minutes on the heating function.

Arrange the finished snack for the winter in a slow cooker into jars. The video shows the whole process of harvesting for the winter:

Terms and conditions of storage

A vegetable dish made in a slow cooker and preserved for the winter can be stored in a pantry or cellar for up to 3 years, provided that all stages of its preparation were strictly observed. Lecho should not be eaten if the lid on the jar is swollen. In a slow cooker it turns out so tender and fragrant snack that it is eaten in the first year.

Conclusion

Lecho in a slow cooker is the best solution for busy housewives. It is enough to cut the vegetables, put them in a bowl, set the time - delicious and useful blank ready for the winter. By adding your favorite spices to any of the recipes, you can end up with a savory dish.

Lecho cooked in a slow cooker for the winter is extraordinary delicious preparation. The advantage of the recipe is that it is prepared fragrant dish in a miracle pot without problems (you don’t need to worry about burning, you don’t need to stir the pepper often, etc.). From this amount of products, about 3.5-4 liters of wonderful lecho will be obtained.

To prepare lecho in a slow cooker for the winter, you will need:

Bulgarian sweet pepper - 1.5 kg;

Fresh tomatoes - 1.5 kg;

Large onion - 2-3 pcs.;

Carrots (large) - 1 pc.;

Garlic - 3-4 cloves;

Salt - 1-2 tbsp. l. (or to taste);

Sugar - 100-120 g;

Vinegar 9% - 40-50 ml.

Wash the tomatoes, cut into 2-4 parts.

Wash sweet pepper and remove seeds.

Twist the tomatoes in a meat grinder (if you want no seeds in the tomato, pass the tomatoes through a juicer). Pour the tomato into the multicooker bowl, add the onion, cut into medium pieces.

Mix everything and set the "Stew" program for 20 minutes - during this time the tomato with vegetables will come to a boil. After that, add chopped sweet peppers, garlic, passed through a press, add salt and sugar to the tomato.

Close the lid and set the "Quenching" multicooker program again for 1 hour and 10 minutes. You can stir the pepper once during cooking, but this is not necessary. At the end (10 minutes before readiness), pour vinegar into the lecho. Stir and taste for salt and sugar (if needed, add to taste). Then put the finished lecho into sterilized jars, roll up.

Cooking lecho in a slow cooker for the winter. With hot pepper