Lecho from peppers and tomatoes for the winter

Lecho made from peppers and tomatoes for the winter is a very popular preparation among housewives. Such bright and tasty preparations store vitamins throughout the winter months and allow you to experience the summer flavors of vegetables during the cold season.

Classic recipe for lecho made from bell peppers and tomatoes

In classic lecho, the main vegetables are peppers and tomatoes; you can rarely find onions and carrots in recipes. The preparation is simple, the main thing is to follow all the nuances of the recipe.

Cooking time: 1 hour 10 minutes.

Servings: 8.

1. 
   How to prepare lecho from peppers and tomatoes for the winter? It is best to use large peppers and preferably red ones, the sweetest. Wash the fruits, cut them in half, remove the stalks, cut out the membranes and seeds. Cut into large longitudinal pieces.
2. 
   Rinse the ripe tomatoes in advance and make cross cuts.Pour boiling water over the tomatoes, hold for 3-4 minutes, then quickly transfer to ice water and remove the skins. Cut the tomatoes into slices, punch them with a blender or grind them in a meat grinder. Pour the resulting mass into a saucepan.
3. 
   Pour granulated sugar in there, add salt to taste, it’s best to add a little and taste, but optimally as indicated in the recipe. Add vegetable oil and stir.
4. 
   Add pepper pieces into the tomato mixture, stir, place over medium heat and wait until it boils.
5. 
   Next, reduce the heat and cook for about half an hour. The pepper should retain its color and taste. Next, pour vinegar into the mixture and stir.
6. 
   Sterilize lids and jars in advance. Pour lecho into jars up to the neck, roll up.
7. 
   After cooling, transfer the seams to the cellar or pantry, or store in the refrigerator.

Bon appetit!

Lecho made from peppers, tomatoes, onions and carrots

Delicious lecho made from sweet peppers with carrots, onions and tomatoes can serve as an appetizer, it can also be seasoned with soups, used as a vegetable side dish, and also served at the holiday table in a separate vase.

Cooking time: 1 hour 45 minutes.

Servings: 6.

Ingredients:

• Red bell pepper – 1 kg;
• Onions – 400 g;
• Carrots – 1 kg;
• Tomatoes – 2 kg;
• Unscented sunflower oil – 180 ml;
• Granulated sugar – 200 g;
• Table salt – 2 tbsp. l.;
• Vinegar essence 70% - 1.5 tbsp.

Cooking process:

Step 1. Peel thoroughly washed vegetables, cut out the partitions of the pepper, cut off the cap and discard the seeds.

Step 2. Cut the onion into half rings, the carrots into thin long strips, as for the Korean Carrot salad.

Step 3.Cut the pepper into thin long strips, peel the tomatoes, scald them with boiling water, and twist them through a meat grinder or punch them in a blender.

Step 4. Pour sunflower oil into a thick-bottomed pan and bring it to a boil.

Step 5. Place carrots in oil, after 5 minutes. add salt, sugar and tomato mixture.

Step 6. Cook for another 5 minutes. and add strips of sweet pepper to the vegetables.

Step 7. After 5 minutes. send onion half rings there too. Cover the pan with a lid and cook over medium heat for 1 hour.

Step 8. After the specified time, pour vinegar into the preparation, cover with a lid and let cook for another 3 minutes.

Step 9. Remove the mixture from the heat and mix everything carefully.

Step 10. Wash jars and lids in soda solution and rinse. Sterilize the jars, boil the lids and dry. Divide the boiling mixture into jars and roll up.

Step 11. Store lecho for 1 year in a cold cellar.

Bon appetit!

Finger-licking lecho made from bell peppers, tomatoes and garlic

The recipe produces a savory appetizer with a pleasant pungency of garlic and a bright taste of pepper and tomatoes. It is convenient to use as a marinade for barbecue or a ready-made sauce for meat and fish dishes.

Cooking time: 1 hour 15 minutes.

Servings: 9.

Ingredients:

• Bell pepper – 2.4 kg;
• Tomatoes – 2.1 kg;
• Granulated sugar – 100 g;
• Deodorized vegetable oil – 110 ml;
• Garlic – 4 heads;
• Salt – 1.2 tbsp. l.;
• Vinegar essence 70% - 1 tbsp.

Cooking process:

Step 1. Cut the washed tomatoes lightly in several places and pour boiling water over them for 2-3 minutes, then place them in cold water and remove the skins. Cut into large pieces and pass through a meat grinder. Pour the mixture into a thick, wide saucepan.

Step 2. Cut out the seed box and partitions from the washed pepper.Cut into thin long strips and place them with the tomatoes.

Step 3. Cook the vegetable mixture over medium heat until it boils. Add granulated sugar and salt, add oil and simmer covered for about 15 minutes.

Step 4. Peel the garlic and squeeze the cloves through a press. Add this paste to the vegetables, stir and cook for another 5 minutes.

Step 5. Remove the pan from the stove, add vinegar to the mixture and stir.

Step 6. Immediately place the hot snack into a pre-sterilized container, roll it up with sterile lids and let it cool completely in an inverted position, wrapped in a warm cloth.

Step 7. After cooling completely, transfer the jars to the refrigerator and leave them there to store. Use within 1 year.

Bon appetit!

Delicious and simple recipe for lecho without sterilization

Such a process as sterilization of workpieces is gradually becoming a thing of the past. Now the issue of seaming safety is often solved with the help of additives. In this recipe, vinegar will help keep the snack in its original form.

Cooking time: 1 hour 20 minutes.

Servings: 7.

Ingredients:

• Sweet bell pepper – 1 kg;
• Ripe tomatoes – 2 kg;
• Carrots – 1.1 kg;
• Unscented sunflower oil – 4 tbsp. l.;
• Vinegar essence 70% - 1 tbsp. l.;
• Granulated sugar – 5 tbsp. l.;
• Salt – 1 tbsp. l.

Cooking process:

Step 1. Wash the tomatoes and chop them coarsely, grind them in a meat grinder or punch them in a blender.

Step 2. Pour the tomato puree into a deep saucepan with a thick bottom and walls. Add salt and sugar, add sunflower oil and stir.

Step 3. Bring the mixture to a boil over medium heat and then cook covered for 40 minutes. on low heat.

Step 4. Cut the peeled carrots into thin strips, remove the partitions and seed boxes from the pepper, and then cut it lengthwise into thin strips.For more flavor, you can fry the carrots in a little oil at this stage.

Step 5. Place the mixture of carrots and peppers in tomato puree and simmer covered for 20 minutes.

Step 6. Remove the workpiece from the stove, add vinegar to it, stir.

Step 7. Wash jars and lids with soda and rinse. Sterilize the jars in any convenient way, boil the lids for 5 minutes. and let dry.

Step 8. Roll the boiling lecho into jars, turn them upside down and put them away to cool under a warm blanket until the next morning.

Step 9. The refrigerated snack is stored in a dark place for up to 1 year or more.

Bon appetit!

Salad “Lecho with zucchini”

A very tasty and unusual snack is obtained if you add zucchini to regular lecho. They make the salad more tender and melt on the tongue.

Cooking time: 1 hour 35 minutes.

Servings: 10.

Ingredients:

• Sweet bell pepper (red) – 1.5 kg;
• Carrots – 1.4 kg;
• Ripe tomatoes – 1.6 kg;
• Zucchini – 1 kg;
• Sunflower oil – 85 ml;
• Vinegar 9% - 70 ml;
• Granulated sugar – 1 tbsp. l.;
• Table salt – 1.5 tbsp. l.

Cooking process:

Step 1. Cut the washed peppers in half, remove the seeds and membranes, and cut out the boxes. Cut the pepper halves into longitudinal strips.

Step 2. Peel the carrots and cut into slices. Peel the zucchini, cut out the pulp and seeds (they can be dried) and cut the zucchini into thin half rings.

Step 3. Pour boiling water over the tomatoes a couple of times and remove the skin, then grind in a meat grinder or food processor.

Step 4. In a large heavy saucepan, mix all the ingredients, pour in vegetable oil, salt, add sugar and vinegar, stir the mass very thoroughly several times and put on medium heat.

Step 5.After boiling, cook the appetizer covered for 30 minutes, stirring occasionally with a wooden spatula.

Step 6. During this time, sterilize suitable containers in the oven or over steam, boil clean lids for 3-5 minutes. and let dry.

Step 7. Place the boiling lecho into prepared jars and roll up. Turn the jars over onto a towel and cover with a warm jacket. Let cool overnight.

Step 8. Put the lecho in the basement or pantry; you can also store it in the refrigerator.

Bon appetit!

Homemade lecho with eggplants

One of the popular additions to tomatoes and peppers in lecho is eggplant. The appetizer turns out to be a little spicy, piquant, and fried in taste.

Cooking time: 2 hours 5 minutes.

Servings: 7.

Ingredients:

• Red bell pepper – 400 g;
• Eggplants – 1.6 kg;
• Tomatoes – 800 g;
• Carrots – 380 g;
• Onions – 420 g;
• Garlic – 4 cloves;
• Granulated sugar – 80 g;
• Salt – 1.5 tbsp. l.;
• Vinegar 9% - 55 ml;
• Vegetable oil – 190 ml.

Cooking process:

Step 1. Without removing the skin from clean eggplants, cut them coarsely into cubes and cook for 5 minutes, drain in a colander and cool.

Step 2. Wash the pepper, remove the seed pods, cut out the partitions. Cut the pepper into thin strips.

Step 4. Cut the tomatoes in half, grate the pulp on a coarse grater, discard the skins. Then you won’t have to scald the tomatoes.

Step 5. Cut the peeled onion into strips and sauté in a deep frying pan in vegetable oil until tender.

Step 6. Coarsely grate the peeled carrots, pour them into the roasting pan with the onions and cook for another 10 minutes.

Step 7. Add the pepper pieces there, mix and also add tomato puree.

Step 8. After 5 minutes. add eggplant cubes, stir and cook over medium heat, covered, for 40 minutes. Add granulated sugar and salt.Pour in vinegar. In 5 min. add the garlic passed through the press until the end.

Step 9. Pour the boiling mass into previously prepared sterilized jars, roll them up with sterile lids and turn them upside down, wrap them warmly.

Step 10. Let it sit for 1-2 days, then move it to the basement. Store the product for about 1 year.

Bon appetit!

Lecho recipe with vinegar

Lecho with apple cider vinegar and cucumber slices will change your idea of ​​this snack. It turns out to be real summer in a jar, which perfectly preserves its taste and aroma.

Cooking time: 1 hour 10 minutes.

Servings: 7.

Ingredients:

• Sweet bell pepper – 900 g;
• Ripe tomatoes – 1.1 kg;
• Fresh cucumbers – 1.9 kg;
• Apple vinegar – 100 ml;
• Granulated sugar – 110 g;
• Garlic – 3 cloves;
• Salt – 1.5 tbsp. l.;
• Unscented sunflower oil – 100 ml.

Cooking process:

Step 1. Prepare tomato puree. To do this, remove the skin from tomatoes scalded with boiling water and punch them with a blender or puree them using a food processor.

Step 2. Transfer the resulting puree into a deep saucepan.

Step 3. Cut out the partitions and seed boxes from the pepper, cut it into long thin slices and add to the tomatoes.

Step 4. Peel the garlic, grate it on the finest grater and add it to the pan, add granulated sugar and salt, and pour in vegetable oil.

Step 5. Stir the mixture and bring to a boil, cook with the lid closed for 15-20 minutes.

Step 6. Cut clean cucumbers into slices and add to the pan along with vinegar. Stir, cook covered for 10-15 minutes.

Step 7. Wash the jars and lids in a soda solution and rinse with cold water. Bring the lids to a brief boil and sterilize the jars over steam.

Step 8. Pour hot lecho directly from the stove into jars and roll up.Turn the workpieces upside down, wrap them warmly and allow them to gradually reach room temperature over the course of a day.

Step 9. Store lecho with cucumbers in the cold in a dark place for about 1 year.

Bon appetit!

Lecho for the winter without oil and vinegar

The snack does not contain extra calories in the form of a large amount of vegetable oil, and it can also be given to children, because it also does not contain vinegar.

Cooking time: 1 hour 10 minutes.

Servings: 6.

Ingredients:

• Tomatoes – 2 kg;
• Red bell pepper – 1.4 kg;
• Garlic – 5 cloves;
• Salt – 14 g;
• Granulated sugar – 140 g.

Cooking process:

Step 1. You need to choose fleshy, salad-type tomatoes. Remove the skins from the tomatoes by pouring boiling water over them a couple of times and placing them in cold water.

Step 2. Cut the tomatoes into strips and place half in a wide saucepan or cauldron.

Step 3. Chop the peeled garlic very finely with a knife and add to the tomatoes. Mix everything and put on medium heat.

Step 4. After the mixture boils, it needs to be cooked for about 10 minutes, then put the remaining tomatoes in the pan.

Step 5. Peel the pepper from seed boxes and partitions, cut into thin strips and add to the rest of the vegetables.

Step 6. Add salt to the pan, cook granulated sugar, stirring from time to time, covered for half an hour.

Step 7. Wash the jars and lids well, rinse, pour boiling water over the lids and dry. Sterilize jars over steam or in the oven.

Step 8. Pour the hot product into the prepared container and roll up.

Step 9. Turn the seams upside down on a warm blanket and wrap them warmly. Allow the jars of lecho to cool and store them in a cellar or pantry.

Step 10. This preparation is stored for about a year and is used in soups and meat dishes.

Bon appetit!

Lecho recipe with beans

The way to a man’s heart sometimes lies not just through the stomach, but directly through the recipe for an incredibly satisfying spicy lecho with bell peppers, tomatoes and beans. There is no difficulty, but the result is a very nutritious preparation for the whole family.

Cooking time: 1 hour 10 minutes.

Servings: 12.

Ingredients:

• Beans – 480 g;
• Tomatoes – 3.5 kg;
• Sweet bell pepper – 2.5 kg;
• Chili pepper – 1 pc.;
• Granulated sugar – 1 glass;
• Refined sunflower oil – 1 glass;
• Vinegar 9% - 2 tbsp. l.;
• Salt – 2 tbsp. l.

Cooking process:

Step 1. Soak the beans in cold water in the evening; the water should be changed every 2-3 hours.

Step 2. When the soaking is finished, you need to cook the beans without salt until tender, place on a sieve, and rinse under running cold water.

Step 3. Cut the washed tomatoes into cubes, cut out the dense white parts, grind with a meat grinder or blender until pureed.

Step 4. Remove the seeds and membranes from the sweet pepper, rinse and thinly cut into strips. Cut off the cap of the hot pepper and cut it into rings along with the seeds.

Step 5. Mix tomato puree, sugar, butter and salt in a wide saucepan and place over low heat. After boiling, cook the mixture for another 20 minutes.

Step 6. Add sweet and hot peppers to the tomatoes, stir and simmer for 15 minutes, stirring occasionally.

Step 7. Add the beans to the mixture and cook for another 10 minutes, stirring with a spatula.

Step 8. Before turning off, pour vinegar into the lecho and stir.

Step 9. Pour the mixture into sterile jars and roll up.

Step 10. Store the spicy vegetable lecho in a cold cellar for about 12-14 months.

Bon appetit!

Delicious lecho with rice

A very original appetizer with rice, nutritious and satisfying.Someone remembers the recipe for such lecho from the times of the USSR, and now you can repeat it in your kitchen and please your relatives, especially the older generation.

Cooking time: 1 hour.

Servings: 12.

Ingredients:

• Sweet bell pepper – 1 kg;
• Tomatoes – 3 kg;
• Rice – 300 g;
• Onions – 1 kg;
• Carrots – 900 g;
• Garlic – 1 pc.;
• Sunflower oil – 380 ml;
• Granulated sugar – 170 g;
• Vinegar 9% - 90 ml;
• Salt – 2.5 tbsp. l.;
• Seasonings - to taste.

Cooking process:

Step 1. Place the tomatoes in boiling water, keep for about 4 minutes, drain the water, add cold water. Remove the skin from the tomatoes and pass them through a meat grinder or simply cut them into small cubes.

Step 2. Peel the washed pepper from the seed box and partitions, cut into strips.

Step 3. Peel the washed carrots and grate them on a coarse grater. Also peel the onion and garlic and chop finely.

Step 4. Pour salt, granulated sugar into the tomato mass, pour in sunflower oil.

Step 5. Pour the mixture into a 10-liter thick-walled saucepan. If you don’t have one at home, it makes sense to divide all the vegetables into 2 halves and cook the lecho in 2 stages. Stir the tomato puree with a wooden spatula, cover the pan with a lid and place on medium heat for 7 minutes.

Step 6. Then add all the chopped vegetables, stir and bring to a boil. Add spices. An approximate scheme could be as follows: several buds of cloves, 1 teaspoon of a mixture of peppers, 9 peas of black allspice, 1 tablespoon of mustard seeds, 2 bay leaves, 1 tablespoon of paprika. The bay leaf must be removed from the mixture after 5 minutes. after the start of boiling.

Step 7. After about 15 minutes. After the mixture begins to boil, add the washed rice and cook over low heat for about 20 minutes. until half cooked.The workpiece needs to be stirred all the time, because it has a tendency to burn. Rice for lecho needs to be bought long and not steamed. Next, the rice will reach full readiness in the hot mass while it cools and will not swell into porridge.

Step 8. In 4 minutes. Before the end of cooking, pour in 80 ml of vinegar, stir and taste. If necessary, add the rest a little at a time.

Step 9. Sterilize cleanly washed jars, wash the lids with soda and boil.

Step 10. Place hot lecho with rice into jars, roll up and turn upside down under a warm jacket until it cools completely.

Step 11. Store for about 1 year.

Bon appetit!