Bell pepper lecho with tomato juice for the winter

Bell pepper lecho with tomato juice for the winter is an original way to prepare seasonal homemade vegetables and enjoy their bright taste throughout the snowy months. In this recipe, tomato juice acts as a connecting link that unites all the components into one whole, respectively, the snack turns out incredibly harmonious, tasty and aromatic. And if you previously prepared lecho in a different way, then be sure to try this variation!

Lecho from bell pepper with tomato juice for the winter “You will lick your fingers”

Lecho made from bell peppers with tomato juice for the winter “You'll lick your fingers” is an appetizer that absolutely anyone can prepare! Thanks to the use of vegetable juice, you do not have to bother with chopping tomatoes using a blender or meat grinder.

1. 
   How to prepare bell pepper lecho with tomato juice for the winter? To speed up the process and for your own convenience, lay out everything you need on the work surface.
2. 
   We wash the peppers, cut them into 4 parts and remove the seeds and white membranes.
3. 
   Cut the garlic cloves into small cubes.
4. 
   Pour tomato juice into a saucepan and add vinegar, salt and sugar - bring to a boil.
5. 
   Lay out the vegetables.
6. 
   Boil the components for about 15-20 minutes after boiling.
7. 
   Distribute the lecho into sterilized jars and seal with metal lids.
8. 
   After cooling, remove the workpieces to a storage location. Bon appetit!

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

Lecho made from bell peppers with tomato juice without sterilization for the winter is an appetizing and very tasty twist that flies off the cellar shelves first of all, thanks to its amazing taste characteristics and unsurpassed aroma. Based on this, we recommend preparing with reserve in advance!

Cooking time – 3 hours

Cooking time – 40-60 min.

Portions – 20-25.

Ingredients:

• Bell pepper – 4.5 kg.
• Carrots – 3 pcs.
• Bulbs – 3 pcs.
• Tomatoes – 3.2-3.5 kg.
• Granulated sugar – 6 tbsp.
• Salt – 4 tbsp.
• Vinegar 9% – 100 ml.
• Sunflower oil – ½ tbsp.
• Allspice peas – 5-7 pcs.

Cooking process:

Step 1. Cut the washed tomatoes as shown in the photo and place in boiling water for a few minutes.

Step 2. Drain the water and remove the skin, cut into slices.

Step 3. Grind the carrots using a Korean carrot grater.

Step 4. Clean the seed pod from the bell pepper and cut the pulp into arbitrary pieces.

Step 5. Grind the tomato slices into juice with an immersion blender.

Step 6. Pour carrots and peppers into a suitable size pan. Boil lightly and add onion half rings.

Step 7Bring the vegetables to a boil and pour in tomato juice, also add sunflower oil, salt, granulated sugar and allspice.

Step 8. Cook the ingredients for 15-20 minutes and add table vinegar.

Step 9. Pack the lecho into pre-sterilized jars and cool upside down. Bon appetit!

Pepper lecho with tomato juice and garlic

Pepper lecho with tomato juice and garlic is an incredibly aromatic appetizer that will appeal even to those who are skeptical about winter preparations of this kind. Garlic gives vegetables a slight touch of piquancy and makes their taste much richer and more aromatic.

Cooking time – 45 min.

Cooking time - 15 minutes.

Portions – 1.

Ingredients:

• Sweet pepper – 0.7 kg.
• Garlic – 3 teeth.
• Tomato juice – 500 ml.
• Salt – 25 gr.
• Granulated sugar – 70 gr.
• Table vinegar 9% – 50 ml.
• Laurel leaf – 2 pcs.
• Black peppercorns – 5 pcs.

Cooking process:

Step 1. First of all, thoroughly wash the bell peppers and give them time to dry.

Step 2. Sterilize jars and lids using any convenient method.

Step 3. Cut each pepper in half and remove the tail and seeds.

Step 4. Pour the tomato juice into a saucepan and add salt, black peppercorns, bay leaves, vinegar, granulated sugar, peppercorns and chopped garlic - bring to a boil, stirring occasionally.

Step 5. Boil the mixture for 15-20 minutes, making sure that the pepper does not lose its shape.

Step 6. Place lecho in prepared jars and seal tightly. Cook and have fun!

Pepper lecho with tomato juice, onions and carrots

Pepper lecho with tomato juice, onions and carrots is a classic of Hungarian cuisine, which every housewife prepares in her own way, since there is simply no clear recipe.We recommend that you pay attention to this recipe, as the snack really turns out incredibly tasty and nutritious!

Cooking time – 1 hour 30 minutes

Cooking time – 20-30 min.

Portions – 3.5 l.

Ingredients:

• Tomato juice – 1 l.
• Bell pepper – 1 kg.
• Onion – 1 kg.
• Carrots – 1 kg.
• Vegetable oil – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Salt – 1 tbsp.
• Vinegar 6% – 120 ml.
• Laurel leaf – 1-2 pcs.
• Black peppercorns – 5-7 pcs.

Cooking process:

Step 1. We wash and peel the vegetables, proceed to slicing: cut the onions and sweet pepper pulp into half rings, chop the carrots using a grater.

Step 2. Pour assorted vegetables with tomato juice and vegetable oil, add salt and sugar - place on high flame.

Step 3. Also add spices and bring the mixture to a boil, simmer for 50-60 minutes, and 10 minutes before readiness, pour in apple cider vinegar and stir.

Step 4. Pack the lecho into sterile jars and roll it up turnkey.

Step 5. Prepare and enjoy not only the result, but also the process!

Lecho of peppers and zucchini with tomato juice for the winter

Lecho of pepper and zucchini with tomato juice for the winter is a very tasty, but at the same time, simple and quick to prepare preparation that will delight you with its aroma throughout the cold months. For cooking, we recommend using young zucchini, not overgrown ones.

Cooking time – 45 min.

Cooking time - 20 minutes.

Portions – 4 l.

Ingredients:

• Tomato juice – 1 l.
• Zucchini – 2 kg.
• Bell pepper – 7 pcs.
• Onion – 10 pcs.

For the marinade:

• Sunflower oil – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Salt – 2 tbsp.
• Table vinegar 9% – 100 ml.

Cooking process:

Step 1. Peel sweet peppers, zucchini and onions, remove seeds and husks and cut them into cubes of the same size.

Step 2. In a saucepan, prepare the marinade with the addition of salt, sugar, sunflower oil and vinegar.

Step 3. Pour in tomato juice.

Step 4. Add pieces of zucchini to the boiling marinade and boil for 5-7 minutes.

Step 5. Add the onions and peppers - stir and heat for about 6 more minutes.

Step 6. After 10-15 minutes, transfer the boiling lecho into sterile jars and roll up. Place on the lids and wrap in a blanket for a day. Bon appetit!