Pepper and tomato lecho like Bulgarian. Bell pepper lecho for the winter: a simple preparation with healthy lycopene

Honey lecho.

Ingredients:

1 kg bell pepper
100 g onions
500 ml tomato juice
20 ml 9% vinegar
80-90 g of honey
40 ml vegetable oil

Cooking method:

To prepare lecho for the winter according to this recipe, you need to combine tomato juice, vegetable oil, honey, salt, bring to a boil. Pepper to remove seeds, cut into 6-8 parts. Cut the onion into half rings. Dip vegetables in a boiling tomato, simmer for 10 minutes. Then put the vegetables with a slotted spoon in sterilized jars, pour boiling tomato. Roll up the jars, turn them over and wrap them until they cool.

Lecho is traditional.

Ingredients:

1 kg bell pepper
800 g tomatoes
50 ml vegetable oil
40 g sugar
15-20 g salt
15 ml 9% vinegar

Cooking method:

Before preparing the lecho, the tomatoes must be minced, add oil, salt, sugar, and bring to a boil. Put the sliced pepper in a boiling tomato, simmer covered for 20-25 minutes. Pour in vinegar. Homemade lecho prepared according to this recipe must be decomposed into sterilized jars, rolled up, turned over and wrapped until it cools.

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Ingredients:

2.5 kg bell pepper
1 kg of onions
1 liter tomato juice
15 ml vegetable oil
10-15 g sugar
30 g salt
50 ml 9% vinegar

Cooking method:

For this recipe for a simple lecho, you need to add salt, sugar, vegetable oil to tomato juice, bring to a boil, cook for 10 minutes. Cut the bell pepper into 6-8 parts, cut the onion into half rings. Put vegetables in boiling tomato juice, simmer for 20 minutes. Pour in vinegar, stir, simmer for 5-7 minutes. Arrange hot lecho in sterilized jars, roll up, turn over and wrap until cool.

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Ingredients:

1 kg bell pepper
1 kg of tomatoes
100 g carrots
100 g onions
75 g sugar
20 g salt
70 ml vegetable oil
70 ml 9% vinegar
allspice and black peppercorns to taste

Cooking method:

Cut the pepper into 4-6 pieces. Cut the onion into half rings, grate the carrots. Grind the tomatoes with a blender, bring the mass to a boil. Put the carrots in the tomato mass, simmer for 7-10 minutes. Add onion, bell pepper, butter, sugar, salt and spices, simmer over low heat for 10-15 minutes. Pour in vinegar and remove from heat. Hot lecho, cooked at home, put in sterilized jars, roll up, wrap until cool.

Ingredients:

3 kg bell pepper
1 kg of tomatoes
1 kg of onions
50-70 g garlic
20 g fresh hot pepper
30 ml vegetable oil
30 ml 9% vinegar
150 g sugar
60 g salt

Cooking method:

Scald the tomatoes, peel them. Remove seeds from hot peppers. Pass the tomatoes, hot peppers and onions through a meat grinder, simmer over low heat for 15-20 minutes. Peel the bell pepper from seeds and stalks, cut into large strips, put in a boiling tomato mass. Add chopped garlic, sugar, salt, vegetable oil, vinegar, simmer over medium heat for 20-30 minutes, stirring occasionally. Put the hot lecho in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

2.5 kg tomatoes
1 kg bell pepper
100 -150 g onions
30 g garlic
50 ml lemon juice
50 -70 g sugar
30 - 40 g salt
2 bay leaves
ground red and allspice to taste

Cooking method:

To make such a homemade lecho, the tomatoes need to be chopped, covered with a lid until soft, then rubbed through a sieve and boiled a little over low heat. Peel the bell pepper from the stalk and seeds, cut into strips. Cut the onion into thin half rings. Put onion and pepper in tomato, add salt, sugar and spices, simmer covered for 10-15 minutes. Add minced garlic and lemon juice, bring mixture to a boil and remove from heat. Put the hot lecho in sterilized jars, roll up, turn over and wrap until it cools.

Look at the photo for the lecho recipes presented above:

Lecho with onions.

Ingredients:

1 kg of tomatoes
1 kg bell pepper
500 g onions
15 g garlic
70 ml vegetable oil
20 ml 9% vinegar
30 g salt
50 g sugar
1 bay leaf
black and allspice peas to taste

Cooking method:

Cut the pepper into strips, the onion into half rings. Chop the tomatoes and garlic with a meat grinder or blender. Combine all vegetables, add spices, salt, sugar, butter and put on medium heat. Bring to a boil, reduce heat and simmer covered for 30-40 minutes. Pour in vinegar, stir, remove from heat. Hot homemade lecho, prepared for the winter, should be put in sterilized jars, rolled up, wrapped until it cools.

Fresh pepper lecho without tomato.

Ingredients:

1 kg bell pepper
20 g sugar
20 g salt
20 ml vegetable oil
20 ml 9% vinegar
ground black and allspice to taste

Cooking method:

Before making lecho at home, peppers must be thoroughly washed, peeled, cut into strips. Add the rest of the ingredients, mix, leave for 1 -1.5 hours. Stir from time to time. Then put the pepper in sterilized jars, compacting with a spoon. Pour over the released marinade. Sterilize jars with a volume of 0.5 liters for 7-10 minutes, 1 liter for 15-20 minutes. Roll up, turn over and wrap until it cools.

Ingredients:

2.5 kg tomatoes
1.5 kg bell pepper
1 kg of carrots
100 ml vegetable oil
50 g sugar
50 g salt
garlic to taste

Cooking method:

For this simple recipe for winter lecho, tomatoes and carrots need to be minced, add vegetable oil and simmer over medium heat for 15-20 minutes. Cut the bell pepper into large strips, put in the tomato mass, add salt, sugar, garlic passed through a press, simmer for 15-20 minutes. Put the hot lecho in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

2.5 kg tomatoes
1 kg bell pepper
20 - 30 g garlic
20-30 g salt
100 -150 g sugar
2-3 g of ground black
allspice and hot pepper
Bay leaf

Cooking method:

Chop the tomatoes, put in a saucepan, add salt, sugar, boil lightly over medium heat. Cut the bell pepper into large cubes, put in the boiling tomato mass, simmer for 15 minutes. Add spices, chopped garlic, simmer for another 20 minutes, stirring occasionally. Remove bay leaves. Hot lecho, cooked at home, put in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

2 kg of tomatoes
1.5 kg bell pepper
1 kg zucchini
500 g onions
150 ml vegetable oil
40 ml 9% vinegar
100 g sugar
60 g salt

Cooking method:

Before preparing lecho for the winter, chop the tomatoes with a blender or meat grinder, add vegetable oil, and bring to a boil. Pepper to remove seeds and stalks, cut into strips. Cut the zucchini into the same strips. Chop the bunch. Put vegetables in a boiling tomato, add salt, sugar, simmer for 15 minutes. Pour in vinegar, bring to a boil and remove from heat. Put the hot lecho in sterilized jars. Sterilize 0.5 L jars for 15 minutes, 1 L jars for 20 minutes. Then roll up and let cool.

Here you can see another selection of photos for lecho recipes for the winter:

Bell peppers are popularly called "Bulgarian", but a delicious salad dish called "lecho" came from Hungarian cuisine. For its preparation the Ugrians take a special variety of red round peppers - gogoshary.

Domestic hostesses have long since departed from the classic recipe and invented many of their original versions, which are good both freshly prepared and in a blockage.

Preparation of the main components

The main ingredients used to make lecho are peppers and tomatoes. Only well-ripe fruits are needed, since they have better taste. The color of the peppers does not matter, you can even use different colors. But green fruits have a slight bitterness, which can be removed by blanching.

The pepper is washed in cold water, then the stalk with the testis is removed and cut into longitudinal strips 2 cm wide. It is advisable to rinse the tomatoes several times under running water, cut into slices and twist them in a meat grinder.

Basically, lecho is prepared on the basis of tomato puree. To prepare it, twisted tomatoes are heated to a boil and then rubbed through a sieve. After that, they are boiled over low heat until the mass decreases in volume by 2.5 times. From 3 kg of fresh fruit, approximately 1 kg of puree is obtained.

You can also go the other way - buy ready-made tomato paste, diluting it with boiled water 1: 1. The resulting puree should be boiled for several minutes before using in the preparation.

Further, recipes for the preparation of canned lecho are given, ranging from classics to unusual combinations of components. For young housewives, they will become an example of how you can experiment with winter preparations.

Classic recipe

To prepare the classic version, you will need 1 kg of bell pepper and 0.5 kg of tomato puree. Sweet fruits must first be blanched in salted water so that they become soft, and then chopped. Prepared peppers are placed (not too tightly) in jars and poured with boiling tomato sauce. Prepare it like this:

mashed potatoes are boiled to the desired volume;
add 30 g of salt, 35 g of sugar, 0.5 tsp. ground pepper;
before removing from heat, pour in 1 tbsp. vinegar.

Pouring the peppers with tomato sauce, they are sent to be sterilized: 0.5 liter cans - 15 minutes, 1 liter - for 25 minutes. Since vinegar is present in the lecho, it is recommended to take varnished lids for seaming.

It turns out very tasty lecho with the addition of carrots. The algorithm for preparing this workpiece is as follows:

carrots (2 kg) and 200 g of white roots (parsley, celery, parsnips) are chopped and fried in vegetable oil;
chop the onion (350 g) and sauté separately from the root crops;
tomato paste (750 g) is brought to a boil, pepper and fried vegetables are placed in it;
stew for 10 minutes and then pack in cans.

Since the lecho contains carrots, the blockage will have to be sterilized longer: 0.5 l - 50 minutes, 1 l - 90 minutes.

To prepare a standard lecho, take the same amount of tomato puree per 1 kg of peppers. After adding salt (30 g) and adding sugar (50 g), boil for 10 minutes, stirring constantly. Then the lecho is packed in dry sterile jars, trying to evenly distribute the pepper and puree. In this case, the tomato should completely cover the slices of pepper.

Covering the jars with lids, they are sent for sterilization (the water temperature should be about 70 ° C). After the water in the sterilizer boils, half-liter cans stand for another 25 minutes, liter cans - half an hour. Having rolled up, the cans are set upside down and left to cool naturally.

This recipe is slightly different from the classic recipe. 2.5 kg of tomatoes are boiled 1.5-2 times. At the end of cooking, add salt (3 tablespoons), the same amount of sugar, a little allspice and ground peppers. After boiling for another 5 minutes, put chopped greens and crushed garlic (several cloves).

The rest of the vegetables are processed separately. After heating 350 g of vegetable oil in a saucepan, onions (0.5 kg), carrots (2 kg), white roots (350 g) are fried in it. Then add pre-blanched sweet pepper (2 kg), mix thoroughly and stew for 10-15 minutes.

Packing in cans is carried out in this way - first, a little hot sauce is poured onto the bottom, then a mixture of stewed vegetables is placed and the tomato is poured on top again. Half-liter containers are sterilized for 50 minutes, liter containers - 90 minutes. Cooling - lids down, air.

After cooking, this lecho tastes like Crimean sauce. For the recipe, you will need 3.5 kg of sweet red pepper, 2.5 kg of boiled tomato puree, 1 kg of onions.

In this dish, the pepper is not cut, but minced in a meat grinder after preliminary blanching. The onion is cut into rings and fried until golden brown. Put chopped pepper, fried onions, spices into the finished tomato puree (boiled) - 4 peas of ground and allspice each.

Mix well, add sugar (150 g) and salt (85 g). After 10 minutes, 30 g of acetic 80% acid is poured into the lecho, and removed from the heat. Sterilize 70 minutes cans with a capacity of 0.5 liters and 90 minutes - one-liter.

Not all housewives know this recipe, but it should be prepared without fail. Thanks to zucchini, lecho gets an interesting taste. The dish should be prepared according to the following algorithm:

cut pepper into strips, zucchini - into cubes (1.5 kg each);
ripe tomatoes (2 kg) are chopped with a blender and put on fire;
as soon as the tomatoes boil, put pepper and zucchini in a saucepan;
sugar (0.5 cups) and salt (2 tablespoons) are introduced;
pour in sunflower oil (1 glass) and cook for 15 minutes;
before removing, add 0.5 cups of apple cider vinegar.

Ready lecho is packed in half-liter jars, sterilized for 20 minutes and cooled in a standard way.

Canned cucumbers are loved in every family. Those who have not yet tried the pimply fruits in lecho are encouraged to use this recipe:

tomatoes (0.5 kg) cut and grated to separate from the skin;
sweet peppers (0.5 kg) cut into small cubes;
cucumbers (1.5 kg) are cut into 4-5 cm pieces;
grated tomatoes and chopped peppers are placed in a saucepan;
chop the head of garlic and put it in the vegetable mixture;
adding salt (4 tsp), sugar (12 tsp) and vegetable oil (50 mg), put the pan on the stove;
the tomato mass is stewed over low heat for 15 minutes;
cucumbers are introduced into the composition, 50 g of vinegar (9%) are poured in, covered with a lid and stewed for 15 minutes.

The finished lecho is laid out on hot jars and immediately rolled up. Cool by keeping it for a day under a warm blanket.

Usually lecho is prepared on the basis of dry beans, but we suggest using young beans for this recipe. They are taken 1 kg at the rate of 0.5 liters of tomato puree and 0.3 kg of chopped bell pepper. A dish is being prepared according to this recipe:

beans are poured with water (1 l) and put on fire;
when the water boils, add 1 tsp. salt and sugar;
the beans are boiled for 5-7 minutes;
carrots (300 g) are chopped on a coarse grater;
onions (200 g) are finely chopped and fried with carrots;
the frying is put in a saucepan, tomato puree and broth with beans are added;
after 5 minutes, the beans themselves are added to the mixture and boiled for another 10 minutes.

Sterilization of prepackaged cans is carried out for 20 minutes, then cooled under a warm blanket.

Lecho can be prepared without further sterilization by using 70% vinegar. The main steps correspond to the standard recipe - boil tomatoes (2 kg) 2 times, adding 5 tablespoons in the process. sugar and vegetable oil, 1 tbsp. salt. In total, the tomato is stewed for about 40 minutes.

Bulgarian pepper and carrots (1 kg each) are cut into strips and added to the tomato. After 20 minutes, remove from the stove, pour in 1 tbsp. concentrated vinegar, mix well and packaged. Having rolled up the lids, the jars are placed upside down, wrapped in a warm blanket and kept there for a day to cool.

If there are no additives in the lecho, but only spices, it can be harvested for the winter without vinegar (but with sterilization). In this recipe, for 2 kg of sweet peppers, take 2.1 kg of fresh tomatoes, 10 g of black ground and allspice each.

2-3 peas of allspice and ground pepper are placed at the bottom of each jar, then lecho is packed and placed in a sterilizer. From the moment the water boils, packed containers of 0.5 liters stand for 40 minutes, 1 liter for 50 minutes.

Someone loves peppers stuffed with rice, but this cereal can also be added to lecho. It will turn out to be no less tasty. First, the rice (400 g) is washed in several waters until the haze disappears. Then blanch in boiling water for 5-7 minutes and discard in a colander. Rice is washed with cold water and left for a while to let the water glass. Then they act in this way:

carrots (1 kg), white roots (100 g), onions (350 g) are fried in roasted oil (1 glass);
vegetables are mixed with rice and placed in an enamel pan;
Bulgarian pepper cut into slices (1.5 kg) is also spread here;
all are poured with hot tomato puree made from 2 kg of fresh tomatoes;
boil for 10 minutes and pack in jars.

Cans with a capacity of half a liter are sterilized for 70 minutes, liter cans - 120 minutes. Roll up and cool.

This dish turns out to be very aromatic and spicy. To prepare it, you will need 2 kg of sweet peppers and 1 kg of fresh tomatoes. Below are the step-by-step actions of the hostess:

the prepared pepper is cut into wide strips;
the tomatoes are cut into 4 pieces;
4 medium onion heads are chopped in half rings;
a glass of vegetable oil is poured into the bottom of a saucepan with a thick bottom and put on the fire to warm up;
the onion is sautéed until transparent;
put tomatoes in a saucepan, salt to taste;
after extinguishing the mixture for 20 minutes, put pepper;
cover the pan with a lid and simmer for another 5 minutes;
2 whole heads of garlic are peeled and pressed under a press;
put garlic in lecho, pour in a glass of sugar, pour in 1 tbsp. vinegar and stew for another 15 minutes;
add 1 tsp. red and black ground peppers, finely chopped greens and after 10 minutes remove from heat.

Lecho is packaged in hot jars and immediately rolled up. Having installed the jars with the lids down, they are wrapped in a warm blanket and kept for a day.

This recipe is shared by Bulgarian hostesses who prefer spicy dishes:

Bulgarian pepper (1 kg) is cut into slices and placed in a saucepan;
tomatoes (500 g) cut into 8 pieces and add to the pepper;
in red hot chilli (15 g), remove the stalk with testes and chop finely, then put into the vegetable mixture;
boiling the products over low heat for 20 minutes, pour in 100 g of calcined sunflower oil;
add 10 g of salt and sugar, chopped herbs and crushed garlic (5 teeth);
letting it boil for another 20 minutes, they are packed in cans.

Sterilization time for containers of 0.5 liters - 25 minutes, 1 liter - 30 minutes.

This recipe is a little unusual, since honey is present in the composition. But the taste is quite original. To begin with, prepare the marinade:

2 glasses of tomato juice are poured into the pan;
add half a glass of vegetable oil, 6 tbsp. honey, 1 glass of sugar and 100 g of salt, chopped pod of hot pepper and 100 ml of vinegar;
bring to a boil and add finely chopped bell pepper (5 kg);
boil for 10 minutes and pack in cans.

The lecho prepared according to this recipe does not require sterilization, so the cans are immediately rolled up.

A simple recipe for lecho for the winter step by step: video

Bell pepper lecho with tomato paste for the winter: video

Lecho recipe for the winter with carrots: video

Lecho: peppers, tomatoes, carrots and onions. The best recipe: video

The recipes can be listed endlessly. It is enough to slightly change the proportion of the ingredients or the name of the ingredients, and a completely new dish with an original taste and aroma is already obtained. Therefore, it is not surprising that under the general name "lecho" each family serves their own specialty in winter.

Choose ripe, meaty vegetables without any damage. The juicier the peppers, tomatoes and other ingredients are, the tastier the lecho will be.
It is better to peel and seed tomatoes before cooking. So the consistency of lecho will be more uniform, and the dish itself will look more beautiful. But if aesthetics are not important to you, you don't have to waste time cleaning - this will not affect the taste in any way. Peeled or unpeeled tomatoes should be minced or chopped in tomato puree with a blender.
Fresh tomato puree can be replaced with tomato paste diluted in water. For 1 liter of water, you will need 250-300 g of paste. This amount is enough to replace about 1½ kg of tomatoes.
Bell peppers need to be chopped. This can be done in different ways: in circles, small or long stripes, quarters. But if you plan to add lecho, for example, to soup or stew, then it is better to cut the vegetables into smaller ones.
Together with vegetables, spices or dried herbs, such as paprika, basil or marjoram, can be added to lecho. They will add a spicy flavor to the dish.
As a rule, lecho is prepared for the winter. Therefore, vinegar is indicated in the recipes, which will allow you to keep the workpieces for a long time. But if you plan to eat the dish in the near future, then you do not need to add vinegar.
If you roll up lecho for the winter, then first put the vegetables themselves in the jars, and pour them on top with the sauce in which they were cooked. Excess sauce can be canned separately or refrigerated and used for gravy or soup.

5 best lecho recipes

The traditional ingredients of lecho are bell peppers and tomatoes. But the taste of the dish can be diversified with other vegetables.

chkola-gastronoma.ru

Ingredients

2 kg of tomatoes;
100 ml of vegetable oil;
100 g sugar;
1½ – 2 tablespoons of salt;
2½ – 3 kg;
10-15 peas of black pepper;
1 tablespoon vinegar 9%.

Preparation

Put the tomato puree in a saucepan, add butter, sugar and salt and stir. Put on fire, bring to a boil and simmer for 20 minutes.

Put the pepper in a saucepan, cover and cook after boiling for another 20 minutes. 5 minutes before the end of cooking, add peas and vinegar to the lecho.

semeika.info

Ingredients

1½ kg bell pepper;
1½ kg of courgettes;
2 kg of tomatoes;
200 ml of vegetable oil;
100 g sugar;
1½ – 2 tablespoons of salt;
3 cloves of garlic;
100 ml of apple cider vinegar.

Preparation

Chop the peppers and courgettes. If the zucchini is young, then you can not peel them and cut them into large circles. For old courgettes, it is best to remove the skins and seeds and cut the vegetables into cubes.

Pour the tomato puree into a saucepan and bring to a boil. After 5 minutes, put there, stir, cover and bring to a boil again.

Add butter, sugar and salt and cook, covered, for another 15 minutes. Add chopped garlic and vinegar 5 minutes before the end of cooking.

Ingredients

2 kg of tomatoes;
50 g sugar;
1½ – 2 tablespoons of salt;
50 ml of vegetable oil;
1 tablespoon vinegar 9%;
1 kg of bell pepper;
1 kg eggplant.

Preparation

Pour the tomato puree into a saucepan and combine with sugar, salt, oil and vinegar. Bring to a boil.

Chop the peppers and eggplants into random pieces. Put them in boiling tomato puree, stir and cover. Bring to a boil again and cook the lecho for another 10-15 minutes.

1000.menu

Ingredients

1 kg of tomatoes;
1 kg of bell pepper;
100 g sugar;
1-1½ tablespoons of salt;
100 ml of vegetable oil;
2-3 cloves of garlic;
2 kg of cucumbers;
100 ml of apple cider vinegar.

Preparation

Add chopped pepper, sugar, salt, oil and chopped to a saucepan with tomato puree. Stir and bring to a boil. Cover and cook for 10-15 minutes.

Cut the cucumbers into slices. If they are too large, you can cut them in half. Place the cucumbers in a saucepan and pour in the vinegar. Stir, bring to a boil and simmer, covered for about 10 minutes.

Ingredients

2 kg of tomatoes;
150 ml of vegetable oil;
100 g sugar;
1-1½ tablespoons of salt;
1 tablespoon vinegar 9%;
500 g carrots;
1 kg of bell pepper;
300 g of onions.

Preparation

Pour the tomato puree into a saucepan and add oil, sugar, salt and vinegar. Bring to a boil and mashed coarsely grated carrots. Cook for 15 minutes.

Add pepper and onion, chopped in half rings. Cook the lecho for about 20 minutes.

Lecho is one of the most delicious dishes invented by mankind! This is both an appetizer and an addition to main dishes, it is also the basis for various sauces and gravy, and even goes as a side dish. And most importantly, everyone can cook lecho. Fast and easy, at home and from affordable products. This is what this article is about. Today we are preparing a recipe for lecho for the winter.

By the way! Here we are not only preparing another vegetable snack, but also canning it for the winter. This is also no big deal! Just watch the step-by-step recipes in the attached video and follow the instructions.

In general, what is the essence of the classic lecho, and what are the options for the dish? Lecho are just stewed vegetables. The vegetables were chopped, mixed together, and then boiled well. Various spices and spices are also added here.

It is also worth noting that lecho does not have any "exact" and "real" recipe. In the same Hungary (the homeland of the dish), lecho is prepared in many ways, someone even adds meat products there, for example bacon.

How, then, to cut the vastness of culinary imagination in order to get exactly lecho at the exit, and not the next one? It's that simple! The lecho must necessarily include bell peppers, tomatoes and onions (but it happens without it). And in this article, just the emphasis is on the combination of tomatoes, peppers, onions, as well as small additions in the form of herbs or something else.

Lecho recipe for the winter

Bell pepper lecho with tomatoes

If you are looking for some good, solid and time-tested recipe for tomato and pepper lecho (such snacks are especially often made for the winter), then pay attention to this variant!

This is a golden classic! Only 2 vegetables, a little spices, oil, vinegar and the result is such a miracle. Cook it - you won't regret it! And then recommend this page to your friends so that they too can taste delicious homemade lecho.

Ingredients:

Bulgarian pepper - 5 kg.
Tomatoes (any) - 4 kg.
Salt - 2 tbsp. spoons;
Sugar - 1 tbsp. the spoon;
Vegetable oil (odorless) - 1 glass;
Table vinegar (9%) - 3 tbsp. spoons (as many as possible);

We start to cook lecho recipe for the winter

And we start by preparing the pepper. To do this, you need to rinse it thoroughly, then cut off the stalks, clean the seeds, then cut into 4-6 slices. In general, the size of the pieces is at your discretion, but I do not recommend making it too small.

Now let's move on to the tomatoes. Rinse them in the same way, then cut out the green particles from the stalks. Now we scroll through a meat grinder, or grind in a blender (someone even rubs it on a grater). There is also such an option: we wipe 70% to the state of juice, and cut 30% into small pieces (so that besides pepper, you can chew something else).

Tomatoes are in our large saucepan, we put everything on the stove. Turn on medium heat. Pour in salt, sugar, pour in oil. Mix well and bring to a boil.

As it boils, put chopped peppers to the tomatoes. Mix gently, cook for about 30 minutes. Be sure to come up and mix from time to time. This is insurance against burning, and for uniform cooking of pepper.

Now add a few tablespoons of vinegar. By default, 3 tablespoons, but many like it sour and pour 50-100 milliliters. Cook for another 5 minutes.

While the lecho is being cooked, you need to sterilize the jars and lids for them. Someone sterilizes with steam, someone in the oven, someone just pours boiling water a couple of times.

Pour hot lecho into jars, immediately roll up with sterile lids. That's it, now we turn the jars according to the standard, cover them with a blanket and let them cool gradually (1-2 days).

Lecho recipe for the winter spicy from pepper and tomato without vinegar and oil

Very fragrant and slightly spicy lecho based on sweet peppers, tomatoes and garlic. The main feature of the recipe is that we will not use any vinegar or oil here.

The taste will be more natural, the products themselves will be less high in calories. The downside of this cooking technology is the need for additional sterilization. But, it's not that difficult.

Required Ingredients:

Sweet peppers - 11 pcs.
Tomatoes - 3 kg.
Garlic - 1 head;
Sugar - 1 glass;
Table salt - 1.5 tbsp. spoons;
Ground pepper mixture - 1-2 tsp;

Cooking process

We wash all the vegetables, then clean the peppers from the seeds, cut out the stalks of the tomatoes. Chop the tomatoes finely and the peppers coarsely.
Peel the cloves of garlic and pass through a special crusher, or on a fine grater.
Put tomatoes and peppers in a saucepan, mix, bring to a boil. Pour in sugar, salt, ground pepper, chopped garlic.
Then reduce the fire a little and cook for about 30-35 minutes.
In the meantime, the jars should be rinsed with boiling water (and the lids too).
We pour lecho into jars, cover with lids (do not twist!), Send for sterilization. We make a water bath, put a small cloth on the bottom, carefully immerse our jars filled with lecho (not reaching 2-3 cm to the neck). We cook this for about 15 minutes, then carefully take out and roll up the lids.

That's it, we cover it with a blanket and let it cool down quietly. Next, we remove it to a dark cool place.

Spicy pepper, tomato and onion lecho

Here we will add the onion and hot peppers. In principle, nothing complicated, everything is the same as in the first recipe. Burning and warming taste - a good addition to meat dishes.

The proportions here are small, just not 2 cans of 1 liter will be enough, and a little more will be left for the sample. We cook without sterilization, you can store such a lecho at least at room temperature. In general, simple and tasty!

Ingredients:

Bell peppers - 1 kg.
Tomatoes - 1 kg.
Onions - 350 g.
Chili pepper - 2 pods;
Sugar - 3-4 tbsp. spoons;
Salt - 1 tbsp the spoon;
Vegetable oil - 50 ml.
Ground black pepper - 1 tsp;
Acetic essence - 1 tsp;

How to cook it

Rinse all vegetables thoroughly with water. We get rid of the large peppers from the seeds, but leave the chili with the seeds. Grind everything.
In a saucepan with chopped peppers and tomatoes. The pieces should be small. It is not necessary to remove the peel from the tomatoes (but if you want, pour boiling water over them first).
Cut the onion here, add ground pepper, salt, sugar.
We put on medium heat, stir, add oil, stir. Slowly bring to a boil and be sure to make sure that the peppers do not burn.
Cook in this way for 30 minutes from the moment of boiling, then add a spoonful of vinegar essence. Mix well, simmer for another 5 minutes and pour into sterilized jars.
We roll it up right there, no further sterilization is needed.
Look video how to cook a lecho recipe for the winter

Original pepper lecho in a slow cooker

We will cook this option in a multicooker. And that is very convenient! We loaded everything, pressed the button, we wait - the lecho is ready.

As for the recipe, there is originality in the additional ingredients. For taste, aroma and appearance, we add olives, fresh parsley and capers.

It turns out very aesthetically pleasing! And as you try, you will also be convinced of the great taste.

Ingredients:

Sweet peppers (different colors) - 9-10 pcs.
Garlic - 4 cloves;
Capers - 2 tbsp. spoons;
Vegetable oil (olive) - 4 tbsp. spoons;
Olives from a can - 20-25 pieces;
Fresh parsley - a few sprigs;
Salt - 2 tsp;
Sugar - 2 tsp;
Ground pepper - 1 pinch;

Preparation

Remove seeds from all peppers, remove the stalks. Now you need to grind everything. Since pepper is the basis of everything here, then cutting it should be approached carefully. I recommend chopping half finely and finely, and the rest into half rings or small slices.
Pour some oil on the bottom of the multicooker, put chopped garlic here. We turn on the "frying" mode and fry the garlic for several minutes until subtle golden brown.
Then add the peppers, pour in the rest of the oil, mix. We close the multicooker and set the “extinguishing” mode for 2 hours.
10 minutes before cooking, add parsley, olives and capers here.
Everything, you can try. Put in a jar and store in the refrigerator. If you plan to roll this snack for the winter, then sterilize the cans, and pour 30-50 ml into the lecho itself 5 minutes before readiness. vinegar 6-9 percent.

Lecho recipe for the winter with pepper and carrots (recipe for the winter)

The peculiarity of this recipe is that we will also add small carrot sticks to the lecho, which will add color, taste and aroma. Yes, and there will be something to chew except pepper.

We will use it as a basis. If you wish, you can replace it with a store one, or even dilute the water with a jar of tomato paste.

Ingredients:

Sweet peppers of different colors - 3 kg.
Tomato juice - 1.6 liters;
Carrots - 0.9-1 kg.
Sugar - 0.5-1 cups (sweetish lecho according to the idea);
Salt - 1 tbsp the spoon;
Vinegar (9%) - 70 ml.
Sunflower oil - 1 glass;

How to cook without sterilization

Peel the seeds from the pepper, peel the outside of the carrots and rinse again. Now the pepper needs to be cut into thin half rings or slices, the carrots either grate on a coarse grater, or chop into small bars. Strongly large carrots should not be.
Tomato juice is already ready by default, if anything, then the link with the recipe was above, in front of the ingredients.
Pour juice into a saucepan, put chopped vegetables here. You can immediately add salt and sugar and pour in oil.
Turn on medium heat, stir and cook until it boils. Then the fire can be lowered and extinguished (cooked) for about 35 minutes. Carrots do not have to be soft, look at the doneness of the pepper.
At the very end, pour in vinegar, stir thoroughly, then pour into sterilized jars. We immediately twist it, cover it with a towel - let it cool down.

And here is a video with a slightly different way

The main principle is clear: grind, boil, put in jars. And then everything depends on imagination and culinary preferences. It is not necessary to invent something so pompous, often it is enough to add 1-2 new ingredients, and your lecho will sparkle with new colors!

Add spices: bay leaves, coriander, peas, cloves, etc. All this will add new notes of aroma, add aroma.
Don't forget about greens: dill, parsley, green onions, cilantro. This is for taste, and for use, and for decoration. Add greens 10-15 minutes until tender.
Instead of regular vinegar, you can use apple cider, wine, or even just lemon juice. Of course, you will need a little more of them.
Add soy sauce instead of salt, diversify with a spoonful of mustard, someone does not hesitate to add a couple of tablespoons of mayonnaise. Yes, it happens.

Pepper lecho for the winter is perhaps the brightest, most aromatic and delicious of all the preparations. The bright, unique smell of vegetables, combined with a rich taste, make lecho a popular type of preservation among housewives and a favorite snack among people of all ages. The secret of the popularity of lecho is the fact that a delicious treat with excellent taste and nutritional qualities can be prepared from a minimal set of seasonal vegetables. The valuable vitamin composition of the vegetables that make up this preparation is preserved during cooking with only slight errors, therefore, pepper lecho for the winter can be considered a very useful snack and strongly recommended for cooking.

The choice of quality vegetables, as you might guess, is the most important moment in the preparation of lecho. The main ingredients here are bell peppers and tomatoes, so they should be ripe (but not overripe), sweet and fleshy. It is better to take tomatoes in red, since lecho made with pink fruits will not have a characteristic bright color that induces an appetite. Also, choose peppers that are brightly colored and always thick-walled, dense, crispy and aromatic. In principle, the color of bell pepper can be any, but it is best if the pepper is red - it is the sweetest and richest in taste, and lecho looks extremely appetizing with it. Also, lecho can include onions, carrots, hot chili peppers, garlic, zucchini, eggplant, rice, beans and herbs. All these ingredients make it possible to make lecho so different and unique, and the variations in its preparation are really endless.

There is no strictly defined recipe for pepper lecho for the winter, and, thanks to the numerous experiments of housewives, countless ways of harvesting lecho for the winter have already accumulated. The principle of cooking lecho usually comes down to the following - tomatoes chopped with a meat grinder or blender are boiled along with chopped peppers and other vegetables, if this implies a recipe, at the end of cooking, table vinegar is added, after which the lecho is laid out in jars. Pepper for lecho is usually cut into strips, cubes or half rings with a thickness of 1 to 2 cm. You do not need to grind it, otherwise the vegetables will boil and will not have a pronounced taste. The addition of salt, sugar and spices is best adjusted to your taste. The degree of sweetness, pungency and acidity of the lecho is regulated by the main ingredients. So, carrots and sugar give sweetness to the preparation, hot peppers and garlic give pungency, tomatoes and vinegar give sour notes.

Pieces of sweet bell peppers in sweet and spicy tomato sauce are a great appetizer, an independent side dish and a great addition to meat, poultry, fish or potatoes. In addition, pepper lecho for the winter can act as a dressing for borscht or a component of sandwiches. With the minimalism of its composition, lecho turns out to be incredibly tasty and satisfying. Well, are you inspired? Then let's not waste any time!

Ingredients:
1.5 kg of tomatoes,
1 kg of bell pepper,
2 medium onions
150 ml of vegetable oil,
100 g sugar
2 tablespoons of salt (no slide)
50 ml of 9% vinegar.

Preparation:
Remove seeds from bell peppers and cut into strips. Cut the onion into half rings. Cut the tomatoes into slices and chop with a meat grinder or blender. Heat vegetable oil in a deep saucepan. Add onion and fry until tender, 3 to 4 minutes. Add chopped tomatoes, sugar and salt. Stir, bring to a boil and cook over medium heat for 20 minutes. Add bell pepper, bring to a boil, reduce heat to low and simmer covered for 15 minutes, stirring lecho 2-3 times during this time. Add vinegar and boil for another 4-5 minutes. Arrange the pepper in sterilized jars so that it fills about two-thirds of the volume, and pour the tomato sauce to the top. Roll up the jars with sterilized lids and let cool.

Pepper lecho with tomatoes and basil

Ingredients:
2 kg of tomatoes,
1 kg of bell pepper,
1 large onion
1 head of garlic
1 pod of hot pepper,
1/2 bunch of basil
100 g sugar
20 g salt
2 tablespoons of vegetable oil
2 tablespoons 6% vinegar

Preparation:
Chop the tomatoes and chop with the basil in a blender until puree. Rub the resulting puree through a fine sieve. Pour the mixture into a saucepan, bring to a boil and simmer for 15 minutes. Add the onion, cut into half rings, and the bell pepper, cut into long slices. Cook over low heat for 10 minutes, then add sugar, salt, vinegar, vegetable oil and black pepper. Stir and cook for 3 to 5 minutes. Arrange the lecho in sterilized jars, making sure that the tomato juice is poured to the very top. Roll up the cans, turn upside down and, wrapped in a blanket, let cool.

Pepper lecho with tomatoes and carrots

Ingredients:
1.8 kg of tomatoes,
1 kg of bell pepper,
500 g carrots
9 black peppercorns,
6 peas of allspice,
6 carnation buds,
5 tablespoons of vegetable oil
3 tablespoons of sugar
1 tablespoon salt
1 teaspoon 70% vinegar

Preparation:
Mince chopped tomatoes or puree with a blender. Pour tomato juice into a saucepan, let it boil and cook for 15 minutes. While the juice is boiling, cut the bell peppers into long strips about 5 mm thick, carrots into slices, semicircles or cubes. Add vegetables along with vegetable oil, sugar and salt to the tomato mass. Stir and cook over medium heat for 35-40 minutes, stirring occasionally. Put spices in sterilized jars, and then lecho. Pour vinegar on the lids and roll up the jars.

Homemade pepper lecho for the winter

Ingredients:
For 4 cans with a volume of 0.5 liters:
1 kg of bell pepper,
1 kg of tomatoes,
4 onions,
1 large head of garlic
1 bunch of parsley
100 ml of vegetable oil,
3 tablespoons of sugar (with a slide),
1 tablespoon of salt (with a slide),
2 tablespoons 9% vinegar
1/2 teaspoon ground black pepper

Preparation:
Make a cross-shaped incision on the skin of the tomatoes. Dip the tomatoes in boiling water for 1 minute, then remove the skin. Cut the tomatoes into pieces, the onion into half rings, the bell pepper into slices, chop the garlic and parsley. Heat vegetable oil in a skillet, add onion and fry for 3-4 minutes until soft. Add tomatoes, bell peppers, salt, sugar and black pepper. Stir and simmer for 20-25 minutes, stirring the lecho from time to time. Add garlic and parsley 2-3 minutes before cooking. Pour in vinegar and cook for another 5 minutes, then spread the lecho in sterilized jars and roll up with sterilized lids. Turn the jars upside down and let cool under the covers.

Bell pepper and eggplant lecho for the winter

Ingredients:
For 4 cans of 700 ml:
2 kg of bell pepper,
2 kg eggplant
3 kg of tomatoes,
500 g onions
1 head of garlic (optional)
300 ml of vegetable oil,
80-100 g sugar
80-100 ml of 9% vinegar,
salt to taste.

Preparation:
If desired, remove the skin from eggplants and cut the vegetables into cubes. Salt and leave for a while to release the bitterness, after which the eggplants should be squeezed. Cut the bell pepper into strips, the onion into cubes or half rings. Chop the tomatoes with a blender or meat grinder. Heat vegetable oil in a saucepan and sauté onions until lightly golden. Add bell pepper, stir and simmer for 5-8 minutes. Add eggplants and simmer for another 5 minutes. Add tomato paste, mix well and simmer for 30 to 40 minutes. 5 minutes before being ready, add sugar, garlic passed through a press (if used), pour in vinegar and salt lecho to taste. Arrange hot lecho in banks and roll up. Wrap up with a blanket and let cool.

Pepper lecho with rice for the winter

Ingredients:
500 g bell pepper
500 g tomatoes
1 large onion
1 large carrot,
100 g of rice
3-4 cloves of garlic
50 ml of vegetable oil,
30 g sugar
30 ml of 9% vinegar,
10 g salt
spices to taste.

Preparation:
Purée the tomatoes using a meat grinder or blender. Put the tomato paste in a heavy-bottomed saucepan. Add diced onion, coarse grated carrots and chopped bell peppers. Add rice, stir, bring to a boil and cook over low heat on low boil for 40 to 50 minutes, until rice and vegetables are cooked through. Lecho should be stirred periodically, removing the mass from the sides of the pan. Add chopped garlic, sugar and salt 5 minutes until tender. Mix. Pour in the vinegar, stir, remove the lecho from the heat and place in sterilized jars. Cork the jars hermetically and, wrapped in a blanket, cool.

Enjoy the wonderful taste of aromatic spicy pepper lecho for the winter, putting our recipes into practice. Happy blanks!