Pepper and eggplant lecho for the winter

Pepper and eggplant lecho for the winter is an appetizing, juicy and bright preparation that will definitely diversify your home menu. This treat can be served with hot dishes or simply eaten with bread. To cook at home, use a proven culinary selection of six recipes with step-by-step photographs.

Lecho from peppers and eggplants for the winter “You’ll lick your fingers”

Pepper and eggplant lecho for the winter “You'll lick your fingers” will delight you with its bright taste, juiciness and appetizing appearance. Preparing such a treat is not at all difficult. To do this, use a proven recipe with step-by-step photographs. Diversify your home menu with vegetables.

1. 
   In order to prepare a “finger-licking” lecho from peppers and eggplants for the winter, we will prepare the necessary products. Vegetables can be washed immediately and peeled if necessary.
2. 
   Cut the tails off the eggplants.Cut them into small pieces, add salt, mix and leave for a while. A simple procedure will remove the excess bitterness of the vegetable. Then we rinse it from salt and use it in cooking.
3. 
   We cut the peeled onions into thin half rings. Fry them in a frying pan with a thick bottom in vegetable oil. Cook until soft.
4. 
   Grind the tomatoes in a blender and place them in a saucepan with onions. The vegetable can first be scalded and peeled. At your discretion.
5. 
   Cut the seeded bell pepper into thin strips. Place the ingredient in the pan.
6. 
   Place the prepared eggplants into the mixture.
7. 
   We supplement the products with salt, sugar, ground black pepper and chopped garlic.
8. 
   Mix the contents and simmer under the lid over low heat. Simmer for 30 minutes after boiling. At the end, add table vinegar and mix.
9. 
   Pour the treat into sterilized jars. Close with lids, turn upside down, wrap in warm material and leave until completely cool.
10. 
    Pepper and eggplant lecho for the winter “You'll lick your fingers” is ready. Remove the workpiece for storage.

Lecho from peppers, tomatoes and eggplants for the winter

Lecho made from peppers, tomatoes and eggplants for the winter turns out incredibly juicy, tasty and appetizing. This preparation will definitely diversify your home table and will not leave anyone indifferent. For simple and quick preparation, use our proven culinary idea.

Cooking time – 1 hour

Cooking time – 30 minutes

Portions – 1.5 l.

Ingredients:

• Eggplants – 2 kg.
• Bell pepper – 1 kg.
• Tomatoes – 3 kg.
• Sugar – 150 gr.
• Salt – 1.5 tbsp.
• Garlic – 50 gr.
• Vinegar 9% – 2 tbsp.
• Parsley – 1 bunch.
• Vegetable oil – 100 ml.

Cooking process:

Step 1.The recipe for lecho made from peppers, tomatoes and eggplants for the winter is very simple. First, prepare the necessary ingredients and rinse them under water.

Step 2. Cut the stems from the tomatoes. Next we grind the fruits through a meat grinder. Immediately transfer the resulting mass into a large saucepan and place on the stove. Set up a small fire.

Step 3. Cut the eggplants into small, neat strips.

Step 4. Place the eggplant strips into the pan with the tomato mixture.

Step 5. We also cut the seeded peppers into strips and place them in a saucepan.

Step 6. Mix the contents, bring to a boil and then simmer for about 15 minutes.

Step 7. Add salt to the mixture.

Step 8. Pour in the specified amount of sugar.

Step 9. Pour in table vinegar and vegetable oil.

Step 10. Place chopped parsley and garlic here. You can chop the products and knead them with vegetable oil. It tastes better this way.

Step 11. Stir the vegetable mass and let it simmer for about 10 minutes.

Step 12. Pour the treat into sterilized glass jars.

Step 13. Close the pieces with lids, turn them over and let them cool completely at room temperature.

Step 14. Lecho made from peppers, tomatoes and eggplants for the winter is ready. Store for long-term storage in a suitable place.

Lecho made from bell peppers, eggplants and tomato paste

Lecho made from bell peppers, eggplants and tomato paste has a rich taste and incredible juiciness. This treat can be served as a snack or used in preparing other homemade dishes. Be sure to take note of our proven step-by-step recipe.

Cooking time – 1 hour

Cooking time – 30 minutes

Portions – 0.5 l.

Ingredients:

• Eggplants – 1 pc.
• Bell pepper – 4 pcs.
• Onions – 150 gr.
• Carrots – 150 gr.
• Garlic – 3 cloves.
• Tomato paste – 3-4 tbsp.
• Water – 300 ml.
• Salt – 1 tsp.
• Sugar – 2-3 tbsp.
• Vinegar 9% – 30 ml.
• Vegetable oil – 70 ml.

Cooking process:

Step 1. Before starting to prepare lecho from bell peppers, eggplants and tomato paste, prepare the necessary products and rinse them under water.

Step 2. In a saucepan, combine tomato paste with clean water. Mix the mixture well.

Step 3. Next we start cutting vegetables. Cut the eggplant and carrots into cubes, onions into thin half rings.

Step 4. Place the chopped products into the tomato mixture.

Step 5. Remove the seeds from the bell pepper and cut it into large slices. We send it to the general mass. Boil the workpiece for about 15 minutes.

Step 6. Add the contents with salt, sugar, vegetable oil and chopped garlic. Stir, cook for another 10 minutes and add table vinegar.

Step 7. Pour the treat into a sterilized jar. Close the lid, turn it upside down, wrap it in a blanket and leave until completely cool.

Step 8. Lecho made from bell peppers, eggplants and tomato paste is ready. Put away the delicious preparation for long-term storage.

Lecho made from peppers, eggplants and zucchini

Lecho made from peppers, eggplants and zucchini is a delicious treat for the whole family, which is great for long-term storage. At any time of the year you can serve juicy vegetable preparations to the table. To prepare, use a proven recipe from our selection.

Cooking time – 1 hour 15 minutes

Cooking time – 30 minutes

Portions – 0.5 l.

Ingredients:

• Eggplants – 200 gr.
• Zucchini – 250 gr.
• Bell pepper – 1 pc.
• Tomatoes – 500 gr.
• Carrots – 100 gr.
• Onions – 100 gr.
• Garlic – 1 clove.
• Vegetable oil – 50 ml.
• Vinegar 9% – 2 tbsp.
• Salt – 1 tsp.
• Sugar – 1 tbsp.
• Spices - to taste.

Cooking process:

Step 1. We tell you how to prepare lecho from peppers, eggplants and zucchini. First of all, wash the zucchini and cut it into medium-sized cubes.

Step 2. We do the same with eggplants. Wash and cut into cubes.

Step 3. Peel the onions and cut them into thin half rings.

Step 4. Wash the tomatoes and remove their stems. Next, grind the fruits in a blender or grind through a meat grinder.

Step 5. Grate the peeled carrots on a coarse grater. Cut bell peppers into thin strips.

Step 6. Place all prepared products into a large saucepan with a thick bottom. We supplement them with tomato mixture, chopped garlic, salt, spices and sugar. Boil the mixture and then cook for about 45 minutes. At the end, add table vinegar.

Step 7. Pour the treat into a sterilized jar. We roll it up, turn it upside down, cover it with a blanket and let it cool slowly in this position.

Step 8. Lecho made from peppers, eggplants and zucchini is ready. Store in a cool place.

Lecho with fried eggplants and zucchini for the winter

Lecho with fried eggplants and zucchini for the winter is an original preparation for your table that will diversify your home menu. The finished treat will delight you with its rich taste and juiciness. Serve with bread, your favorite side dishes or hot dishes.

Cooking time – 1 hour

Cooking time – 30 minutes

Portions – 0.5 l.

Ingredients:

• Eggplants – 1 pc.
• Zucchini – 1 pc.
• Bell pepper – 2 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Tomatoes – 300 gr.
• Vegetable oil – 2 tbsp.
• Vinegar 9% – 1 tbsp.
• Salt – 1 tsp.
• Sugar – 1 tbsp.

Cooking process:

Step 1.Let's prepare ingredients for making lecho with fried eggplants and zucchini for the winter.

Step 2. Wash the tomatoes and remove the stem. Cut the fruits themselves into slices and place them in a blender bowl.

Step 3. Chop the vegetables. This can also be done using a meat grinder. Choose the option that is more convenient for you.

Step 4. Cut the eggplants into small cubes. If you are worried that the vegetable may be bitter, add salt and leave for 15 minutes. The bitterness will go away along with the juice. Then just rinse the ingredient with water.

Step 5. We also cut the washed zucchini into small cubes.

Step 6. Cut the carrots into cubes, cut the onions into half rings.

Step 7. Remove seeds from bell peppers and then cut them into thin strips.

Step 8. Heat a frying pan with vegetable oil. We put eggplants, zucchini, onions, carrots and peppers here. Lightly fry the vegetables.

Step 9. Add tomato mixture, salt and sugar.

Step 10. Mix the contents and simmer for about 30 minutes. At the end, add table vinegar.

Step 11. Pour the treat into a sterilized jar. We roll it up, turn it upside down, cover it with a blanket and let it cool slowly in this position.

Step 12. Lecho with fried eggplants and zucchini is ready for the winter. Put it away for storage.

Lecho with eggplants and cucumbers for the winter

Lecho with eggplants and cucumbers for the winter will pleasantly surprise you with its rich taste, juiciness and appetizing appearance. It is not difficult to prepare such a treat. To do this, use a proven recipe with step-by-step photographs. Diversify your home menu with vegetables.

Cooking time – 1 hour 10 minutes

Cooking time – 30 minutes

Portions – 1 l.

Ingredients:

• Eggplants – 0.7 kg.
• Bell pepper – 350 gr.
• Cucumber – 350 gr.
• Tomatoes – 0.7 kg.
• Onions – 150 gr.
• Salt – 20 gr.
• Sugar – 50 gr.
• Vegetable oil – 100 ml.
• Vinegar essence 70% – 5 ml.

Cooking process:

Step 1. Let's start preparing a delicious lecho with eggplants and cucumbers for the winter. First, prepare the necessary products, rinse the vegetables under water.

Step 2. Cut the cucumbers into thin circles or semicircles.

Step 3. Cut the peeled onions into small pieces.

Step 4. Cut the eggplants into medium-sized cubes.

Step 5. Remove seeds from bell peppers. Cut vegetables into small cubes.

Step 6. Place the tomatoes in a blender bowl and grind to a pulp.

Step 7. Pour the resulting mixture into a saucepan or saucepan. Place on the stove and bring to a boil over low heat.

Step 8. Add chopped onions.

Step 9. We also send pieces of bell pepper here.

Step 10. Lay out the cucumber rings.

Step 11. Lay out the eggplant cubes. Boil the contents again.

Step 12. Mix the mass and simmer for about 25-30 minutes.

Step 13. Add vegetable oil.

Step 14. Add salt and spices to taste.

Step 15. Pour out the sugar and pour in the vinegar essence. Stir and simmer for another 10-15 minutes. Afterwards, pour the treat into sterilized jars. Close with lids, wrap in a blanket and let cool completely.

Step 16. Lecho with eggplants and cucumbers is ready for the winter. Take the workpieces for storage.