You can lick your fingers for the winter without sterilization. A simple lecho of peppers for the winter

And other vegetables. I have already dashed off several dozen different cans, and now it's the turn to cook lecho from bell pepper for the winter. I will share my cooking recipes.

Lecho appeared in Hungary - it was invented there delicious salad from tomatoes and peppers. Remember the jars in the shop at Soviet time? The taste is amazing sweet and sour, you just lick your fingers. Ideal as an appetizer, delicious with meat and potatoes. All useful properties are preserved in this dish.

Housewives also cook lecho with carrots, onions, eggplants and other vegetables. Have you tried either? Not? Be sure to correct this omission.

To make the taste of the salad rich, you need to choose ripe fleshy tomatoes. Size doesn't matter. It is preferable to take a vegetable of a red hue, but it can also be multi-colored. The main thing is that the pulp is juicy and sweet. We do not take unripe fruits - from this the taste will not be the same.

I always try salad when cooking. The pepper should remain firm enough not to turn into mush. When biting, a characteristic crunch fresh vegetable disappears, but at the same time it does not fall apart. This means that he has reached his necessary state.

The most delicious lecho from bell peppers with tomatoes - recipe You will lick your fingers

This is my favorite option. I usually make it for the long winter. The ingredients are the simplest, easy to cook, but it turns out, you just lick your fingers.

Would need:

• 2 kg of meaty and tasty tomatoes;
• 1.5 kg of pepper (red, yellow, orange);
• 1 cup of sugar;
• 1 st. a spoonful of black ground pepper;
• 1 glass of sunflower oil;
• Salt to taste;
• Acetic essence 70% - 1 tbsp.

How to cook:

• We wash the tomatoes, drain them (we don’t need extra moisture) and scroll through a meat grinder. I usually don’t peel the skin, but if it is very tough, I still recommend doing it;

To remove the skin from the tomatoes, dip them in hot water for a minute, then cold. After water procedures, it can be easily removed from the pulp.

• I cut the pepper lengthwise enough large pieces. We tried to make it smaller, but, oddly enough, it did not respond to taste in the best way. Perhaps, with smaller cuts, it is necessary to reduce the cooking time and then everything will work out. Experiment if you like;

• In one bowl I combine pepper and tomato puree, add all the remaining products from the list, except for vinegar and cook for one hour;

• At the end of cooking, add vinegar, add salt and mix. I distribute to banks. I sterilize in an air grill for 10 minutes, roll it up and send it upside down under the covers.

If you do not have an assistant in the form of an air grill, sterilize in a water bath in a saucepan. Do not forget to put a napkin under the jars so that they do not touch the bottom. For half-liters, 10 minutes is enough.

Lecho from bell pepper with tomato paste for the winter without sterilization

There are some subtleties when preparing lecho with tomato paste. Always take delicious pasta, since it is one of the main components here. If you don't like it for any reason, change it to another option. They also come with added salt. In this case, reduce the amount of prescription salt.

A great point is the possibility of preparing a salad without sterilization. This shortens the cooking process.

Would need:

• A kilogram of sweet pepper;
• gram 250 tomato paste good taste and quality;
• Sugar - 2 tablespoons;
• Salt - 1 tsp;
• Water - 250 ml;
• Sunflower oil - half a glass;
• Table vinegar - 1 tbsp.

• We breed tomato paste(I have Kukhmaster - 270 grams. I didn’t measure anything, I used the entire volume) with water, we also send salt, sugar and butter there. Bring all this mass to a boil;

• We clean the pepper from seeds and stalk, cut into strips, straws (as you want);

• We lower the pepper into the boiling filling and cook for 20 - 25 minutes over low heat;
• Do not forget to pour vinegar into the container at the end and boil for another five minutes;
• The jars were pre-washed, calcined in the oven or microwave and cooled;
• They put it in jars, rolled it up, and cooled it upside down under a warm blanket.

The best recipe for pepper lecho with carrots and onions

We don't stop at simple recipes. US, experienced housewives, it is interesting to diversify the menu with other vegetables. Moreover, now in the fall there are more than ever a lot of them.
Add carrots and onions and get a completely different salad.

Products:

• Tomatoes - 3 kg;
• Bulgarian pepper - 1 kg;
• Onion - 1 kg;
• Carrot - 1 kg;
• Sunflower oil - 300 ml;
• Coarse salt - 80 g;
• Sugar - 200 g.

How to cook:

• Cut the tomatoes into small cubes or pass through a meat grinder;
• Chop the onion, cut the pepper into strips, grate the carrots into Korean grater. You can, of course, both on a shredder and on a regular grater, but it will be more beautiful this way. This is also important;
• Mix everything in one container and put on fire. Here, the rest of the ingredients of the recipe and simmer for one hour;
• Arrange in jars until cool, and sterilize for 10 - 15 minutes. Roll up, wrap and cool.

A simple recipe for bell pepper lecho without vinegar and oil

If you think all the previous recipes are complicated, then here is the easiest one for you, but not inferior in taste.

Products:

• Peppers and tomatoes - one kilogram each;
• Salt - 1 tablespoon;
• Sugar - 2 tablespoons;
• Water (as needed)

You can use tomato paste as a substitute. It will be required in this case 500 grams.

Cooking steps:

• We bring the tomatoes to a homogeneous mass in a way convenient for you (meat grinder, blender, juicer, or simply chop into small cubes);
• We cut the pepper arbitrarily, to whom, as you like (straws, slices);
• Stew the tomato mass (or tomato paste) until boiling. Those. to let the water boil off a bit. If the tomatoes are fleshy, then it will take less time;
• Then pepper, salt and sugar are added. If the mixture turned out to be too thick, then dilute with hot boiled water to the state you need and cook for another 30 minutes;
• Lay out hot in jars and cool without sterilization under a warm blanket.

Classic bell pepper lecho with onions (you will lick your fingers)

By classic version at least once, but prepared everything. It was then that skilled housewives invented a lot of other options based on it.

Products:

• Sweet Bulgarian pepper - 3 kg (peeled from seeds and stalk);
• Tomatoes - 2 kg;
• Onion - 10 pieces of medium size;
• Sunflower oil - 1 cup;
• Sugar - 1 cup;
• Salt to taste - I have about 2 tbsp. topless;
• Table vinegar - 100 ml.

Cooking process:

• Tomatoes are peeled and punched (meat grinder, blender or cut into small pieces);
• Cut the onion finely, pepper into strips or small pieces;
• Pour in the oil and simmer the onion until translucent, but do not brown;
• We send tomato puree along with sugar to the same place and warm it for about five minutes. We interfere so that it does not burn;
• Then sweet pepper and from the moment of boiling we count 15 minutes. Pour salt to taste and vinegar, another minute and remove from heat;
• We lay it out in jars, close it with metal lids and send it to cool under a blanket.

How to make lecho from pepper and tomatoes (tomato juice) for the winter

I took this recipe from my old cookbook. He's in the front row there. And once upon a time I cooked according to it, until I found out other recipes. Here you can replace the pureed vegetables with tomato juice.

We take five kilograms of sweet red pepper, and prepare the marinade from the following products:

• 2 liters of ground tomatoes in a meat grinder or replace with the same amount tomato juice;
• One glass of sunflower oil;
• One glass of granulated sugar;
• 6 pcs. lavrushki;
• 3 peas of black pepper;
• 2 tbsp salt;
• 1 tbsp vinegar essence;
• A bunch of parsley.

How to cook:

• As you already understood, the tomatoes were passed through the grate of the meat grinder. The skin was removed first. To do this, the tomatoes were first dipped in boiling water for a couple of minutes, then in cold water. I don't make any cuts. And everything is so easy to remove. I have a bucket of water on the stove on a quiet fire, and cold water I periodically change, because it heats up quickly;
• Cut the red pepper into strips and simmer for 30 minutes in water;
• We prepare the marinade from the recipe list and boil it over low heat for 30 minutes. Before turning off the fire, pour in the essence;
• We prepare banks in advance. I usually take small, half a liter. Rinse with soda, drain;
• Drain the water and put the pepper in jars. Pour the marinade on top and set to sterilize for 10-15 minutes. Roll up, cool under a warm blanket.

Video recipe for cooking lecho with tomatoes, garlic and herbs

Be sure to watch the video on how to make delicious paprika lecho. You will definitely see subtleties that the text will not convey.

Well, well, today we have prepared bell pepper lecho for the winter with you. I hope that you liked the recipes I suggested, and they will be fixed in your book of preparations for the winter. Run for a delicious smell - there will be a lot of interesting things. With love …

Lecho is a completely unique phenomenon in European cuisine. What is its uniqueness? In variability: this dish does not have a recipe that could be called a classic. The only rule for a dish without rules is sweet peppers and ripe fresh tomatoes- main ingredients. Most popular recipes lecho with pepper, zucchini, cucumbers, garlic are collected in this article.

Important: in Hungary and Bulgaria, lecho is known as an independent vegetable dish, sometimes with the addition of meat / meat products; on the territory of the post-Soviet space, lecho, most often, means tasty and fragrant vegetable harvesting for the winter

Very tasty tomato and pepper lecho: how to cook

You will need:

• sweet pepper - 2.5 kg
• fresh tomatoes (ripe, sweet enough) - 2 kg
• table vinegar (9%) - 50 ml
• granulated sugar - 100 g

How to cook:

1. Wash the tomatoes. Make a cruciform cut on each tomato (see photo). Fold the cut tomatoes into a convenient container, pour boiling water over them. After 5 minutes, carefully drain the water. Remove the skin from the tomatoes and chop them in any convenient way (pass through a meat grinder, blend or grate)

1. Pour the resulting tomato puree into a container with a thick bottom and bring to a boil, leave to simmer over low heat. Excess liquid should boil away
2. While the tomato puree is turning into sauce, wash the pepper, remove the seed box and cut into pieces (shape and size are convenient for eating)

1. In a container with tomato sauce add pieces of sweet pepper, salt, granulated sugar, vegetable oil. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, lower the heat and cook for 20-30 minutes. Pepper should be soft (but not boiled!)

Lecho from bell pepper for the winter "Lick your fingers"

You will need:

• bell pepper - 1.5 kg
• tomato juice - 0.5 l. To make homemade juice, you will need 0.6 kg of fresh ripe tomatoes
• table salt (not iodized, regular grinding) - 15 g
• granulated sugar - 45 g
• table vinegar (9%) - 50 ml
• honey - 7 g

How to cook:

1. Wash the pepper, remove the seed box and cut into pieces (shape and size are convenient for eating)
2. In a container with tomato juice, add pieces of sweet pepper, salt, granulated sugar, vegetable oil. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, lower the heat and cook for 20-30 minutes. Five minutes before the end of cooking, add honey, gently stir the lecho until the honey is completely dissolved.
3. As soon as the vegetables reach the required condition, i.e. the pepper will become soft (but not boiled!), remove the container from the heat and pour in the vinegar. Mix thoroughly
4. Pack hot lecho in sterile jars and roll up

You will need:

• sweet pepper - 1 kg
• garlic - 70-100 g
• onion - 1 kg
• table vinegar (9%) - 20 ml
• granulated sugar - 50 g
• table salt (not iodized, regular grinding) - 30 g
• vegetable oil (odorless) - 125 ml

How to cook:

1. Prepare fresh tomatoes (see the beginning of the article) and chop them in any convenient way (pass through a meat grinder, blend or grate)
2. Pour the resulting tomato puree into a container with a thick bottom and bring to a boil, leave to simmer over low heat to evaporate excess liquid.
3. While the tomato puree is turning into sauce, wash the peppers, remove the seed pod and cut into pieces
4. Peel the onion, cut into thin half rings
5. Pass the peeled garlic cloves through a press
6. In a container with tomato sauce, add sweet pepper, onion, salt, granulated sugar, vegetable oil. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, lower the heat and cook for 20-30 minutes. 5 minutes before the end of cooking, add the garlic to the vegetable mixture. Thoroughly mix lecho
7. As soon as the vegetables reach the required condition (the pepper should become soft, but not boiled!), Remove the container from the heat and pour in the vinegar
8. Pack hot lecho in sterile jars and roll up

You will need:

• sweet pepper - 1 kg
• young zucchini - 1 kg
• fresh tomatoes (ripe, sweet enough) - 700 g
• onion - 400 g
• vegetable oil (odorless) - 130 ml
• table salt (not iodized, regular grinding) - 50 g
• granulated sugar - 160 g
• table vinegar (9%) - 20 ml

How to cook:

1. In a heavy-bottomed container, mix vegetable oil, granulated sugar, salt
2. Wash vegetables thoroughly
3. Cut the zucchini into cubes, peeled onion into half rings, pepper into strips. Tomatoes, previously peeled, pass through a meat grinder (blend or grate)

1. Bring the mixture of butter, sugar and salt to a boil.
2. Put the zucchini in the boiled marinade. Let the mixture boil again and cook for 5 minutes over low heat.
3. Add an onion. Let the mixture come to a boil and cook for another 5 minutes. Don't forget to mix gently
4. The next step is to add pepper. Bring to a boil and cook for 5 minutes
5. Lastly, add the tomato puree and vinegar. Bring the mixture to a boil and cook for 10 minutes.

Salad for the winter of tomatoes, peppers and cucumbers

You will need:

• cucumbers (any size, but the seeds should be relatively soft) - 2 kg
• sweet pepper - 1.2 kg
• vegetable oil (odorless) - 160 ml
• table salt (not iodized, regular grinding) - 60 g
• granulated sugar - 260 g
• table vinegar (9%) - 80 ml
• garlic - 50 g

How to cook:

1. Wash vegetables thoroughly
2. Cucumbers cut into round plates 2-3 mm thick. If the cucumbers are large, cut into semi-circular segments. Peeled garlic - thin plates, pepper - straws. Tomatoes, previously peeled, pass through a meat grinder (blend or grate)
3. In a heavy-bottomed container, mix tomato puree, vegetable oil, granulated sugar, and salt. Bring to a boil, cook for 10 minutes over low heat
4. IN tomato marinade put all the vegetables, mix, cook for 10 minutes from the moment the mixture boils
5. Add vinegar. Mix the lecho thoroughly. Boil 5 minutes
6. Pack hot lecho in sterile jars and roll up

Lecho tomatoes, peppers, onions: recipe

You will need:

• sweet pepper - 1.5 kg
• fresh tomatoes (ripe, sweet enough) - 1 kg
• onion - 0.75 kg
• vegetable oil (odorless) - 100 ml
• granulated sugar - 100 g
• table vinegar (9%) - 80 ml

How to cook:

1. Wash vegetables thoroughly
2. Cut the peeled onion into half rings, pepper into slices, convenient for eating. Pass the prepared tomatoes through a meat grinder (blend or grate)
3. Pour tomato puree into a container with a thick bottom, add granulated sugar, salt, vegetable oil. Bring the mixture to a boil and simmer over low heat for 20-30 minutes.
4. Put pepper and onion in tomato sauce, mix thoroughly. Bring the vegetable mixture to a boil and cook for 10-15 minutes from the moment of boiling. 5 minutes before the end of cooking, add vinegar and mix thoroughly lecho
5. Pack hot lecho in sterile jars and roll up

You'll need:

• bell pepper - 2 kg
• carrots - 1 kg
• onion - 0.5 kg
• tomato juice - 1.4 l. To make homemade juice, you will need 1.7 kg of fresh ripe tomatoes
• vegetable oil (odorless) - 100 ml
• table salt (not iodized, regular grinding) - 25-30 g
• granulated sugar - 100 g
• table vinegar (9%) - 80 ml

How to cook:

1. Pour the tomato juice into a heavy-bottomed container and bring to a boil.
2. Wash vegetables. Remove the seed pod from the pepper and cut into bite-sized pieces. Peeled carrots cut into thin plates, onions - half rings

1. Pack hot lecho in sterile jars and roll up

Eggplant and sweet pepper lecho

You will need:

• eggplant - 1 kg
• sweet pepper - 1 kg
• onion - 1 kg
• tomato juice - 0.6 l. To make homemade tomato juice, you will need 0.8 kg of fresh ripe tomatoes
• vegetable oil (odorless) - 240 ml
• granulated sugar - 80 g
• table vinegar (9%) - 30 ml
• table salt (not iodized, regular grinding) - 25-30 g

How to cook:

1. Pour the tomato juice into a heavy-bottomed container and bring to a boil.
2. Wash vegetables. Eggplant cut into pieces convenient for eating, salt, mix, leave for 20-30 minutes. Drain the juice that the eggplant will give off. Rinse eggplant with cold water, put in a colander to remove excess moisture.
3. Remove the seed pod from the pepper and cut into bite-sized pieces. Peeled onion cut into half rings
4. Add vegetables, salt, granulated sugar, vegetable oil to a container with tomato juice. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, reduce heat and simmer for 20-30 minutes
5. As soon as the vegetables reach the required condition, i.e. become soft (but not boiled!), remove the container from the heat and pour in the vinegar, mix thoroughly
6. Pack hot lecho in sterile jars and roll up

You will need:

• sweet pepper - 2 kg
• tomato paste - 0.5 l (avoid tomato paste, which includes E-129)
• drinking water - 0.5 l
• granulated sugar - 150 g
• table salt (not iodized, regular grinding) - 25-30 g
• vegetable oil (odorless) - 200 ml
• table vinegar (9%) - 100 ml

How to cook:

1. Thoroughly mix the tomato paste, water, salt, sugar. Pour the resulting mixture into a container with a thick bottom and bring to a boil.
2. In a container with tomato sauce, add pieces of sweet pepper, vegetable oil. Bring to a boil. Remember to stir the contents of the container from time to time. After boiling, lower the heat and cook for 20-30 minutes. Pepper should be soft (but not boiled!)
3. As soon as the vegetables reach the required condition, remove the container from the heat and pour in the vinegar
4. Pack hot lecho in sterile jars and roll up

Lecho from green pepper. Pepper and tomato lecho without vinegar

You will need:

• Bulgarian green pepper - 2 kg
• fresh tomatoes (ripe, sweet enough) - 3 kg
• granulated sugar - 150 g
• table salt (not iodized, regular grinding) - 50-60 g

How to cook:

1. Dice prepared tomatoes
2. Wash the peppers, remove the seed pod and cut into bite-sized pieces
3. Put the vegetables in a convenient container with a thick bottom, mix
4. Add salt and sugar to the vegetable mixture, mix thoroughly again, leave for 30-40 minutes
5. After the specified time, put the container with vegetables on the fire and bring to a boil. Remember to stir the contents of the container from time to time. After boiling, lower the heat and cook for 20-30 minutes. Pepper should be soft (but not boiled!)
6. Pack hot lecho in sterile jars and roll up

Bulgarian pepper caviar for the winter

You will need:

• sweet red pepper - 2.5 kg
• celery root - 150-200 g
• parsley root - 150-200 g
• carrots - 150-200 g
• onion - 250 g
• fresh tomatoes - 200 g
• ground black pepper - 1 tsp. (without slide)
• ground allspice - 1 tsp. (without slide)
• table salt (not iodized, regular grinding) - 25-30 g
• vegetable oil for sauteing

How to cook:

1. Wash vegetables
2. Roast the peppers in the oven until soft. Place the finished pepper in a plastic bag, let it “sweat”, remove the skin, separate the pulp
3. Peel celery, parsley, carrots, grate. Finely chop the onion
4. Saute prepared root vegetables with a small amount of vegetable oil.
5. Remove the skin from the tomatoes (the method of peeling a tomato is described at the beginning of the article)
6. Vegetables that have passed heat treatment blend until smooth
7. Transfer vegetable caviar to a container with a thick bottom, add salt, sugar, spices, mix thoroughly, bring to a boil
8. Cook from the moment of boiling for 10-15 minutes. Be careful: the boiling mixture splatters!
9. Pack hot caviar in sterile jars and roll up

Frozen peppers are a great alternative to canned foods. Using this pepper, you can quickly and without hassle prepare a delicious hot appetizer.

You will need:

• frozen sweet pepper - 0.5 kg
• onion - 100 g
• homemade ketchup - 100 ml (or frozen tomatoes - 250 g)
• salt, sugar, spices - to taste
• odorless vegetable oil - 50 ml

How to cook:

1. Finely chop the onion, saute until transparent in a small amount of vegetable oil
2. Add ketchup to the onion and heat the mixture thoroughly, remembering to stir constantly. If you're using frozen tomatoes instead of ketchup, add the tomatoes to the onion (be careful, the oil can splatter a lot!). Cover the container with a lid and wait for the active release of juice. Remove the lid and continue to evaporate excess liquid (15-20 minutes)
3. Once the mixture thickens (sauce consistency), add the pepper, mix well and cook for another 10 minutes. Add salt, sugar, mix again and bring to readiness
4. The softness of the pepper indicates the readiness of the lecho.

Tip: ready-made lecho can be filled with fresh chicken eggs. So you get a delicious and unusual scrambled eggs with vegetables

Video Cooking LECH. My grandmother's best recipe. Preserving for the winter

Lecho of pepper and tomato for the winter "Vitamin"

First, I’ll tell you how to cook a delicious lecho from peppers and tomatoes, as well as with onions and carrots. A real vitamin bomb! However, this is a fairly simple recipe, anyone can handle it.

Ingredients:

• 1 kg of bell pepper;
• 1 kg of soft tomatoes (may be slightly overripe);
• 1 kg of onion;
• 1 kg of carrots;
• 100 ml vegetable oil;
• 30 g of salt;
• 100 g of granulated sugar;
• 100 ml of vinegar (9%);
• Parsley greens - to taste.

How we cook:

1. Peel the carrots, wash, cut into strips. Put in a saucepan, add a little water, blanch for 5 minutes. We throw the carrots on a sieve, let it cool.
2. We cut the tomatoes on top with a cross, scald with boiling water, then dip in cold water for a couple of minutes. Deftly remove the skin and twist the tomatoes in a meat grinder (or chop in a blender).
3. We clean the pepper from the insides, cut into long pieces. Cut the peeled onion into half rings.
4. In a large bowl, mix peppers, carrots, onions, pour twisted tomatoes. Let's add vegetable oil. Simmer over low heat for half an hour after boiling.
5. In the meantime, sterilize jars and lids.
6. We wash and finely chop the parsley, add it to the lecho five minutes before it is ready. At the same time, pour sugar, salt, pour vinegar. We mix.
7. We lay out hot lecho in jars, roll up. Turn over, wrap in warm, let cool at room conditions. That's all!

Lecho "Piquant" with garlic

When we consider recipes for lecho from peppers, carrots, onions and tomatoes for the winter, we cannot do without a spicy version of harvesting with garlic. Three jars of 750 g come out of the indicated number of components.

Tip: take peppers of different colors - very beautiful and tasty!

Ingredients:

• 1.5 kg of bell pepper;
• 1 kg of tomatoes;
• 2-3 pcs. carrots;
• 4 things. onion;
• 3-5 pcs. garlic cloves;
• 3 pcs. bay leaf;
• 50 ml vegetable oil;
• 35 g salt;
• 100 g of granulated sugar;
• 1.5 st. tablespoons of vinegar (9%).

How we cook:

1. Sterilize jars and lids, let them dry.
2. We clean the tomatoes from the skin, twist them into a homogeneous mass in a meat grinder.
3. We clean the Bulgarian pepper from seeds, cut along long sticks.
4. Purified onion chop in half rings, and carrots in straws.
5. Pour the tomato puree into a deep bowl, bring to a boil. Add carrots, cook over low heat for 15 minutes.
6. Add onion, cook for another 7 minutes.
7. We fall asleep salt, sugar, pour in oil and add sweet pepper. Cover with a lid and simmer for 25-30 minutes. Five minutes before readiness, add chopped garlic, bay leaf and vinegar.
8. We put the hot lecho into jars, tighten the lids. Turn over, wrap in a warm blanket.

We keep it in our home pantry.

Sweet lecho from bell pepper for the winter "Lick your fingers"

This amazing recipe shared with me by an employee. If you want the lecho to be sweeter, choose red peppers.

Ingredients:

• 3 kg tomato;
• 3 kg of bell pepper;
• 200 ml vegetable oil;
• 1.5 cups of granulated sugar;
• 2 tbsp. spoons of salt;
• 2 tbsp. tablespoons of vinegar (9%);
• 10 pieces. black peppercorns;
• 3 pcs. bay leaf.

How we cook:

1. We sterilize the jars, boil the lids.
2. We peel the tomatoes, scroll in a meat grinder or blender.
3. Pour the tomato puree into a saucepan, add sugar, salt, vegetable oil, peppercorns. Simmer covered for 10 minutes.
4. Now add chopped sweet pepper, simmer for another 25-30 minutes. At the end, pour in a bite, add bay leaves. Let it brew under the lid for five minutes.
5. While hot, put the thick lecho into jars and screw on the lids. Turn over, wrap, let cool completely.

like this classic recipe sweet lecho from bell pepper for the winter - you will lick your fingers. By the way, it is perfectly stored in the apartment.

Lecho "Dietary" with eggplant and pepper

Recipes with tomatoes are good for everyone, but sometimes there is no time to process tomatoes. Then the option of lecho from eggplant and pepper with tomato paste is very useful. Fast, delicious, amazing! In addition, it is safe for the figure - the dish is prepared without oil.

Ingredients:

• 1 kg of eggplant;
• 1 kg of bell pepper;
• 500 g of tomato paste;
• 500 g of onion;
• 1 st. a spoonful of salt (with a slide);
• 3 art. spoons of granulated sugar;
• 500 ml of water;
• 40 ml of vinegar (9%).

How we cook:

1. Peel the eggplant, cut into cubes, put in a bowl and sprinkle with coarse salt. After half an hour, squeeze out the released dark liquid. The bitterness will go with her.
2. Wash the pepper, cut it in half, remove the seeds with partitions. We cut with large bars along or straws across.
3. We clean the onion, rinse with cold water. We cut in half rings.
4. Dilute the tomato paste with water in a saucepan. Slightly heat, add salt, granulated sugar. After boiling, add the onion, simmer over low heat for five minutes.
5. Now put the eggplant, simmer for 10 minutes.
6. It's time to add pepper. We cook everything together for another half hour, stirring.
7. Pour in the vinegar, cook for another five minutes and turn off the heat.
8. We lay out the hot billet in clean sterilized jars, cork. We turn over, let it brew under a blanket for about a day. As you can see, nothing complicated.

Lecho "Homemade" with pepper and tomato juice

Another version of the salad without tomato processing is lecho with tomato juice. I usually buy ready-made in the store.

Ingredients:

• 3 kg of sweet pepper;
• 2 liters of tomato juice;
• 3 pcs. onion;
• 2 pcs. carrots;
• 1-2 pods hot pepper;
• 100 g of salt;
• 200 g of sugar;
• 1 head of garlic;
• 200 ml vegetable oil;
• 100 ml of vinegar (9%);
• Greens - to taste (parsley, dill, cilantro).

How we cook:

1. Sterilize lids and jars.
2. Peel the onion and chop finely. We clean the carrots, grate or cut into strips. Remove seeds from hot peppers, cut into small pieces. Finely chop the peeled garlic.
3. Bulgarian pepper, peeled and washed, cut into strips or cubes, cubes.
4. Pour tomato juice into a saucepan, add all the vegetables, except sweet pepper, and bring to a boil, stirring occasionally.
5. Then add pepper, sugar, salt and simmer for 20 minutes. 5 minutes before readiness, put the washed and chopped greens. Pour in oil and vinegar. Let's mix well.
6. Fill the jars with ready-made hot lecho, tighten the lids.

Leave to cool under the covers upside down.

Lecho "Aromatic" with pepper and apples

Yes, yes, lecho happens with apples. Amazingly tasty, with a delicate fruity sourness.

Ingredients:

• 1.5 kg of sweet pepper;
• 500 g of apples;
• 500 g of tomatoes;
• 1 head of garlic;
• 500 g of onion;
• 30 g of salt;
• 50 g of granulated sugar;
• 1-2 pcs. hot pepper;
• 5 peas of allspice;
• 1 bud of cloves;
• 100 ml vegetable oil;
• 30 ml of vinegar.

Tip: you can cook this preparation without vinegar, just take sour apples. If still in doubt, add 1 teaspoon of citric acid.

How we cook:

1. We cut the tomatoes, pour boiling water, then lower them into cold water. Remove the skin after five minutes. Three on a grater or grind in a blender.
2. Pour into a saucepan and simmer for half an hour, stirring from time to time. Don't forget to skim off the foam.
3. Sterilize containers and lids for preservation.
4. Chop the onion and bell pepper into cubes or half rings, add to the tomato puree.
5. Three apples on a grater, send to the pan. Cook everything together for 15 minutes.
6. Now add spices, salt, granulated sugar, chopped garlic, butter, chopped bitter pepper. After a couple of minutes, pour in the vinegar (or pour citric acid). When it boils, turn off the fire.
7. Pour the hot billet into dry jars and roll up the lids.

As usual, turn over, wrap, let cool. It turns out a very juicy and fragrant snack.

Lecho "Piquant" with cauliflower

A twist for the winter with pepper and cauliflower turns out to be very interesting. Try it!

Ingredients:

• 400 g of bell pepper;
• 800 g of cauliflower;
• 3-5 garlic cloves;
• 700 g soft tomatoes;
• 1 bunch of parsley;
• 20 g of salt;
• 10 g of sugar;
• 100 ml vegetable oil;
• 50 ml vinegar (9%).

How we cook:

1. We sterilize the container for conservation, let it cool and dry.
2. We sort the cabbage into inflorescences, wash it, throw it into a colander.
3. Bell pepper cut into strips or cubes. Pour together with cabbage in a saucepan.
4. Remove the skin from the tomatoes, grind them into a puree. Pour vegetables in a saucepan with them, add oil, washed and chopped greens, salt and sugar. Simmer for 15 min.
5. Now add finely chopped garlic and vinegar. Turn off the fire, let it brew for five minutes.
6. We lay out the spicy lecho in jars, twist the lids, wrap them up. After cooling, the dish is ready.

Watch another interesting video recipe on how to cook homemade lecho.

These are so simple and available recipes lecho from bell pepper for the winter. Real jam! We cook, we try, we admire, we collect compliments. Bon Appetit!

In search of a simple and delicious recipe vegetable preservation, you need to pay attention to. Lecho, in general, light dish with pleasant taste, which is quickly prepared and does not require a long preparatory phase. Especially if the method is without sterilization, then it is suitable even for lazy cooks. Lecho is rich in tomatoes and peppers, thanks to which it has a bright aftertaste, and is great as a sauce for meat or side dishes. The twist is used to prepare gravy for cabbage rolls or meatballs, supplemented with sour cream or mayonnaise, as well as when cooking borscht, Hungarian goulash ...

The first recipe has a minimum of ingredients, and the emphasis is only on Bulgarian sweet pepper. Tomatoes are twisted in mashed potatoes whole, without "undressing". The appetizer turns out to be moderately thick, and we can say that the components are stewed in own juice. You should not focus on control samples, and the initial impression of the workpiece will seem sweet in taste. This is how it should be, but, after insisting, the products will “open up”, and the dish will be just right! By the way, if desired, chili peppers or garlic are added for spiciness, which will block the sweetness. So, for cooking you will need:

5 kg of sweet pepper,

4 kilos of tomatoes,

2 tbsp otsta 9%,

1 glass of sugar sand,

2 tbsp table salt with a slide,

200 ml refined sunflower oil.

Tomatoes, as mentioned above, are passed through a meat grinder whole in their skins (if there is a desire, they are blanched and peeled in advance). Bulgarian peppers are rinsed, cutting out the testicles and stalks in the course of processing, and the boxes are cut into 6 strips along the length. The rolled thick tomato puree is poured into a cooking pot, and seasoned with salt and sand-sugar, placing the dishes on the fire. After waiting for the boil, pepper falls into the tomato and pours sunflower oil. Refined oil is used, since the other will give too strong a specific aroma, which is not required in this case.

The mixture is brought to a boil, followed by boiling for half an hour. The intensity of the boil should be moderate. Ocet is poured into a dish removed from the stove. It should be thoroughly mixed, and put Pepper lecho for the winter "Lick your fingers" by jars. The container filled under the lid is rolled up, turned upside down and wrapped in a blanket. Thus, all twists are brought to the final stage, lecho to the cold.

Lecho for the winter "Lick your fingers": Recipe 2

The next method contains garlic, which gives astringency to the taste and characteristic aroma. The amount of this spicy additive can be varied.

On average, the number of ingredients for harvesting is as follows:

5 kilograms of ratunda,

4 kg ripe tomatoes,

6-7 cloves of garlic,

1 cup of sugar,

2-2.5 tbsp coarse salt,

2 tbsp canteen osta,

1 glass of sunflower oil.

All necessary components are prepared. Tomatoes are scrolled on a food processor in mashed potatoes (a meat grinder is also used for this purpose) and merge into a large saucepan. Peeled peppers are cut into 8-10 strips and sent to the tomato. The mixture boils, and, having strangled the fire, granulated sugar, vegetable oil and coarse-grained (picking) salt are added to it. All this is cooked for about half an hour, stirring with a spatula or a large spoon.

Peeled garlic is passed through a garlic press. The brew is supplemented with them 5 minutes before the end of languor. And, removing from the stove, table ocet is poured. The mass is stirred. Packed lecho for the winter delicious "Lick your fingers" in boiling form, pouring with a ladle directly from the stove, and corked.

Lecho for the winter "Lick your fingers": Recipe 3

Very often, carrots are placed in canned lecho. Its sweetish, pleasant aftertaste goes well with other snack products. In the absence of spices, carotele is expressively felt among the general bouquet. Of course, those who love spices can add grain pepper, lavrushka, herbs to the dish, but the “pure” vegetable aroma still cannot be compared with anything. Made from:

2 kg sweet pepper

3 kilo tomato,

700 g carrots

0.5 kg of onions,

300 ml vegetable oil,

2 spoons with a slide of salt,

glass of sugar,

2 tbsp 9% otta.

Tomatoes, as usual, "turn" into thick juice, or, depending on the variety, into puree. The tomato is drained into a cooking container and placed on fire. Peppers are washed and carefully cut into not too thin strips; although cutting into cubes of 2 cm in height is allowed. While the pepper is being processed, the tomato puree boils, and the pepper slices are placed in the boiling mass. Carrots for preservation are crushed in different ways: in the same meat grinder, using a grater; but it is best for lecho to cut it into cubes and not small ones. The bulbs are cut into half rings.

Onion-carrot mixture is allowed in vegetable oil, although you can fry each vegetable separately, and then combine them together. Roasting is poured into bubbling tomatoes and peppers, and as soon as they reach the boiling point, ocet is poured, granulated sugar and table salt are poured. Lecho from carrots for the winter "Lick your fingers" should boil for a minute or two, and it is laid out in sterilized glass containers, closing with screw tin lids.

Lecho for the winter "Lick your fingers": Recipe 4

The sweetish shade of juicy tomatoes and pepper just needs to be emphasized and highlighted, because it is he who is laid in " Lecho for the winter - recipes "Lick your fingers" as a base. The sweet taste is the highlight of this workpiece, and thanks to it it is so highly valued. An appetizer is prepared from the following components:

5 kilo rounds,

2 kg of tomato, carrot and onion,

A glass of otst and vegetable oil,

3 tbsp coarse salt,

1 measuring cup of sugar.

More often on, Bulgarian and all typical variations, the fleshy, juiciest and sweetest pepper is chosen. For this reason, among the entire range, the choice was made on the Ratunda variety. Peppers and other vegetable components of the dish are washed and drained from the water. All ingredients required by the recipe are cut into cubes of the same size. Only with a ratunda can one “pervert” and chop relatively larger than all vegetables; and if multi-colored boxes are also taken, then the pepper will look very profitable and impressive. Also, carrots are sometimes cut with a knife into oblong slices (you can ease the difficulties of slicing using a special Korean carrot grater).

From chopped tomatoes juice puree is being prepared (yield about two liters). To do this, they are scrolled in a meat grinder, chopped in a blender or rubbed on a grater. In order to process it with high quality, tomatoes for twisting are selected somewhat overripe, very juicy. Sliced ​​vegetables are combined in a cooked tomato, salted, seasoned with sugar sand, table oil and vegetable oil. The mixture is stirred and the future lecho for the winter "Lick your fingers" boiled, covering the dishes with a lid, for about an hour and a half. The heating power is set to the minimum.

The components are stewed-cooked until fully cooked. In some cases, 1.5 hours is a lot, sometimes not enough. It should be remembered that cartel is cooked the longest, and, most importantly, check it for readiness. In a properly prepared salad, carrots will give the mass their color, and the appetizer will turn reddish-orange. Therefore, sometimes it is worth keeping the brew on the stove for an additional 10-12 minutes. And are adjusted similarly. A hot salad is filled in pre-heated jars and hermetically sealed on a turnkey basis.

Lecho for the winter "Lick your fingers": Recipe 5

bright lettuce" Lecho from zucchini for the winter "Lick your fingers" requires more vegetables and other auxiliary components for cooking. But this abundance will help the appetizer get amazing taste qualities with a light, barely perceptible sharpness from a piece of chili pod. For conservation, you need to take:

A kilogram of tomatoes and carrots,

2 kg squash or zucchini

3 large onions

A piece of bitter red chili,

2 tbsp concentrated tomato paste

500 ml of water (boiling water),

2 tbsp table salt,

Lenten oil.

Vegetables for harvesting are washed and, if necessary, cleaned. The approach to zucchini is special: only the tips are cut off from young fruits, but overripe and old ones are subject to complete cleaning (seeds are cut out of them and the peel is removed). Chile is not cut, but a piece of a certain size is cut off. When laying a whole pod, it must also be cut without fail (for example, in circles). Tomatoes blanched in boiling water are peeled and divided into 4 slices. Bulbs and carrots are finely chopped. The peppers are crushed too.

Zucchini cubes are poured into the pan along with onions, carrots and tomato slices. Lean oil is added to them, salt and pepper are added, tomato paste and ocet are added. After mixing, boiling water is poured. The mixture is boiled for half an hour from the moment of boiling over low heat. it is transferred to a calcined container, distributing the marinade in which it boiled. Preservation does not need to be sterilized, but only rolled up and put away the cooled jars in the cool.

Prepared according to the proposed recipe eggplant lecho for the winter "Lick your fingers". But, since the blue ones cook faster than zucchini, the cooking time should be reduced to a quarter of an hour. Also, eggplants must be peeled from the outer peel.

Boiling, pepper slices soften, and then salt and granulated sugar are poured. The mass is brought to a boil again, a tablespoon is added and the container is removed from the heat. The resulting product is distributed over jars calcined in advance for a couple or in the oven and twisted. After complete cooling lecho from tomatoes for the winter "Lick your fingers" conservation is taken out to a cool pantry or cellar.

Lecho for the winter "Lick your fingers": Recipe with beets

Amazingly beetroot lecho, which is applicable instead of a side dish or as a borscht dressing, is made from the following list of ingredients:

3 kilos of beets,

2 kg of carrots and sweet peppers,

1.5 liters of tomato juice or 3 kg of tomatoes,

500 ml vegetable oil,

salt, sugar,

Bay leaf,

Ground black pepper.

Root crops (carotele and Bordeaux) are rubbed on a coarse grater after cleaning. Then vegetable oil is added to them, and the vegetables are stewed for 15 minutes. Tomatoes are skipped in a meat grinder. Sweet pepper is cut into larger strips, and together tomato puree is placed to the carrot-beet mass. Spices are also laid (except black pepper).

The stewing lasts about an hour, and black pepper and, if necessary, sugar are put in 5 minutes. By the way, spices during the cooking process can be added to a minimum; and lay them directly in the jars before packaging the salad. In this case, they will not be digested and will not lose their flavor, but will give it away when heated. hot billet. Lecho from beets for the winter "Lick your fingers" it is closed with boiled tin lids, turned over before cooling and wrapped in a blanket.

Possible option: close the chopped bell pepper with minced vegetable in a tomato, subjecting the dish to a short heat treatment. But in general, " Tasty lecho for the winter - recipes "Lick your fingers" they do it in different ways, as can be seen from numerous recipes. For each hostess, it turns out individually. And this is not a mistake! After all, even in his homeland there is no exact recipe for the dish!

Lecho is a bomb "There is no tastier!" ... is eaten up in the air - without waiting for winter!

Tomatoes 3 kg - red, ripe better "fingers", they are fleshy - they have little liquid
Sweet pepper 3 kg, better "California miracle" - they are thick-walled and juicy
Vegetable oil - 1 cup
Salt - 2 tbsp. spoons full
Granulated sugar- 1 glass
Vinegar 9% - 0.5 cup

Wash the tomatoes, dry, cut the stem, pass through a meat grinder.

Wash the pepper, dry it, cut the stem, remove the seeds.
Cut into large diagonal strips.

I have a 7 liter stainless steel pot in my country house. I put all the ingredients in it: vegetables, salt, sugar, vinegar and oil. All mixed up.

I put it on fire. After boiling - lecho should be cooked for 40 minutes.
In the meantime, I'm sterilizing the jars.

I put the finished lecho into hot jars, and roll it up with boiled lids.

Turn over and cover with a warm blanket until cool.
Such a pyramid is obtained from this composition of products!

Eaten in flight - without waiting for winter!

Why is this lecho recipe so delicious? Because it is unusually precisely balanced - vegetables, salt, sugar and oil.