Step-by-step recipe for preparing lecho for the winter without vinegar and oil

Juicy, aromatic lecho is a tasty, versatile winter preparation. It is served as an independent snack, as a side dish for main courses, and added to vegetable stews. When preparing lecho, vegetables undergo minimal heat treatment, retaining all their beneficial properties, and the addition of vinegar ensures a long shelf life for the product. But not all people can use this preservative. The optimal solution would be lecho without vinegar for the winter, which has a rich, piquant taste.

Lecho without vinegar with garlic

Required:

• 2 kg of tomatoes;
• 5 pieces. sweet pepper;
• 1 small head of garlic;
• ⅓ tbsp. Sahara;
• ⅔ Art. spoons of salt;
• 2 peas of allspice;
• 8-10 black peppercorns;
• a pinch of coriander.

Preparation:

Pour boiling water over the tomatoes and leave for 3-4 minutes. Remove the skins and cut half the tomatoes into small cubes. Wash the pepper, remove stems and seeds, cut into quarters of rings. Place the chopped vegetables in a large saucepan and stir. Put on fire, cook after boiling for 10 minutes.

Cut the remaining tomatoes into larger pieces. Prepare sugar, salt and spices. Peel the garlic, wash it, and pass it through a press.

Add the prepared ingredients to the pan and stir. Cook, stirring occasionally, for another 40 minutes.

Sterilize the jars over steam and boil the lids. Pour the hot lecho into sterile jars and seal tightly.

Turn the jars upside down, cover with a terry towel and leave overnight. Store the workpiece at a temperature not exceeding 20 degrees. Serve instead of salad with meat dishes: chops, baked pork and chicken, minced meat dishes.

Preparation

To prepare a delicious, appetizing lecho without adding vinegar, you need to prepare everything you need - containers, equipment and ingredients . Winter preparation recipes use almost any vegetables - bell peppers, tomatoes, eggplants, zucchini, onions, garlic.

Selection and preparation of ingredients

Before preparing aromatic vegetable lecho for the winter, you need to prepare all the ingredients. Basic rules for preparing ingredients :

1. The tomatoes are juicy, ripe, without signs of damage or rot.
2. Bell peppers are large, sweet and meaty.
3. Onions are best of the sweet variety, otherwise the lecho may turn out to be too spicy.

Many recipes also include garlic, dill or parsley . You don’t need to take a lot of spices; they can completely “overwhelm” the taste of vegetables. Tomato paste or ketchup is used for the marinade.

We recommend: Delicious recipes for the table for the winter: pickled boletus with vinegar

Preparing the container

In order for the lecho to be stored all winter and not spoil, you need to choose and prepare the containers correctly . The jars and lids should be washed under running water and soda, dried, and then sterilized. This can be done in the oven, microwave or steamed.

Winter treatment without vinegar

Required:

• 1.3 kg of sweet pepper;
• 1 kg of tomatoes;
• 300 g onions;
• 120 g salt;
• a pinch of ground pepper;
• 3 tbsp. spoons of water.

Wash the pepper, remove the seeds, peel the onion. Cut into strips 5-8 mm wide. Cut the tomatoes into slices 3-4 mm thick, finely chop the onion. Stir the prepared vegetables, season with salt and black pepper, and transfer to an enamel pan.

Pour in 3 tablespoons of water, simmer covered for 10 minutes. While the lecho is preparing, treat the jars with hot steam. Fill the jars with vegetable mass so that there are no empty spaces - the vegetables should be covered with juice on top. Sterilize in boiling water: liter jars - 45 minutes, two-liter jars - 60 minutes.

Bell pepper lecho with spicy tomato sauce for the winter

Ingredients:

• 1.5 kg pepper
• 1 kg spicy tomato sauce
• 1 liter of water
• 2 tbsp. spoons of sugar
• 1 tbsp. spoon of salt

Preparing the recipe:

1. Peel the bell pepper, wash it and cut it into strips 5-8 mm wide or into small pieces.
2. Dilute the prepared spicy tomato sauce with water, add salt, sugar and bring to a boil.
3. Dip the chopped pepper into the solution and cook from the moment of boiling for 20 minutes.
4. Place the finished lecho into jars, roll it up and wrap it in a blanket for a day.

Lecho for the winter in Kuban style

Required:

• 2 kg of zucchini;
• 1 kg of sweet pepper;
• 1 kg of tomatoes or 800 ml of tomato sauce (ketchup);
• 200 g carrots;
• 500 onions;
• 1.5 tbsp. spoons of salt;
• 250 g sugar;
• 200 ml odorless sunflower oil.

Peel the seeds and peel of the zucchini, cut off the stalk of the pepper and remove the seeds. Grate the peeled carrots on a coarse grater, cut the onion into smaller pieces, zucchini into cubes, and pepper into strips.

Heat vegetable oil in a thick-bottomed saucepan and place the zucchini and pepper in it. Fry for 7 minutes, stirring occasionally. Add onion, carrots, fry for another 5 minutes.

Pass 600 g of tomatoes through a meat grinder, add to the vegetable mixture (or add ketchup), simmer for 20 minutes. Remove the skin from the remaining tomatoes and cut the pulp into cubes. Add to the vegetable mixture along with sugar and salt, cook after boiling over low heat for 7 minutes. Place the lecho without vinegar into hot sterilized jars and roll up the lids.

Advice

To remove the skin from tomatoes, make a cross-shaped cut at the top, and then plunge into boiling water for 2-3 minutes.

Cooking tips

You should not cook lecho for too long so that the vegetables do not overcook and turn into “porridge”.

You can make the cooking process much easier for yourself by cooking lecho in a slow cooker. It certainly won’t burn in this miracle pan and will turn out especially tasty and aromatic.

In a slow cooker, you can prepare other types of preparations for the winter, for example, eggplant lecho or the original cucumber lecho. I also recommend preparing lecho with rice for the winter. This tasty and satisfying salad will please everyone without exception.

If you like tasty and very healthy preparations for the winter, which, moreover, do not require much effort and a lot of time, then you will probably like my lecho recipe. Prepare it and post your results in the comments. Also share your simple and delicious homemade recipes.

Lecho in Belarusian

You will need (for 7 0.5 liter cans):

• 10 pieces. fleshy bell pepper;
• 3 kg of tomatoes;
• 1 tbsp. Sahara;
• 7-8 cloves of garlic;
• 1.5 tbsp. spoons of salt (without a slide);
• 1 teaspoon of ground pepper mixture.

Wash the vegetables, remove the stems from the tomatoes, and also the seeds from the peppers. Peel the garlic, chop finely. Cut one half of the tomatoes into small cubes, the second into large slices. Cut the pepper into strips or half rings.

Place the prepared vegetables, except coarsely chopped tomatoes, into a saucepan, stir and cook for 10 minutes. Add the remaining tomatoes, salt, sugar and pepper and cook on low for 30 minutes.

Pour the finished lecho without vinegar into sterile jars and seal tightly. Let cool upside down.

Rules for preparing containers

Lecho will be stored for a long time, so you need to take the preparation of the container seriously. The jars should be carefully inspected and rejected if there are chips on the neck or cracks on the walls. Wash inside and outside with soda, rinse several times with clean water, proceed to sterilization:

• Pour ¼ of the volume into each jar with cold water;
• place them on a wire rack in a cold oven;
• set the temperature to 150 °C;
• heat until water boils.

Do not remove sterilized containers from the oven until the lecho is ready. It is better to pour it into hot jars. The lids need to be washed with baking soda and boiled in water for a few minutes.

Lecho in Hungarian

Required:

• 3 kg of tomatoes;
• 2 kg of yellow or red bell pepper;
• 3 cloves of garlic;
• 150 g sugar;
• 2 teaspoons salt;
• 3 bay leaves;
• 15 black peppercorns.

Wash the vegetables. Remove the stems from the tomatoes, cut into large pieces, and grind through a meat grinder. If you don't like tomato skins in preparations, remove them using the advice just above. Peel the sweet peppers, remove the stems, and cut into cubes. Pass the peeled garlic through a press.

Pour the tomato puree into an enamel pan and bring to a boil. Cook over low heat, the volume of the mass will not become half as much. Place pieces of pepper in the puree, add salt, sugar and spices. After boiling, cook the lecho over low heat for 25-30 minutes. Add garlic 10 minutes before the end of cooking.

Wash and sterilize jars and lids thoroughly. Place lecho in jars and roll up. Cool under a blanket in an upside down position.

How to cook lecho without vinegar: secrets and features

To make even the simplest lecho recipe with a minimum amount of ingredients tasty and aromatic, you need to adopt a few secrets:

1. The bell pepper should be fleshy with thick walls, then the appetizer will be tastier. Vegetables are usually chopped coarsely, but finely can also be done.
2. Tomatoes must be ripe and free of rot. They are cut into slices, cubes or ground. It is recommended to first remove the skin by pouring boiling water over the tomatoes, then the appetizer will be more tender.
3. Onions are taken of a non-bitter variety, otherwise they will kill all the aroma and taste of the other ingredients.
4. You should not use a lot of spices, they will kill the best taste of the vegetables.
5. If the recipe calls for the use of tomato paste, then it is first diluted with water in a ratio of 1:2 or 1:3.
6. Sometimes housewives replace tomatoes with ketchup, which results in an even more aromatic and rich-tasting salad.
7. It is better to boil tomato paste before adding vegetables, adding sugar, salt and herbs. Sometimes manufacturers offer the product immediately with salt - in this case, the amount in the recipe needs to be reduced.
8. When adding aromatic herbs to the preparation, it is better to stop at dill or parsley, they are the ones that go best with tomatoes. They should be added to the appetizer 10 minutes before they are ready.

Important! Lecho recipes without adding vinegar are the best option for families with children and those who have problems with the digestive system.

Lecho is a popular vegetable dish that came to us from Hungarian cuisine. The main components of lecho invariably remain bell peppers and tomatoes. But these days, lecho recipes are changing; they prepare it both thick and thinner, both sweet and spicy. But in any version, lecho remains a very tasty snack or side dish of simple and quick preparation.

I want to offer one of the options for preparing lecho with carrots for the winter, without vinegar. You can prepare it either sweet or spicy by adding hot pepper and garlic to your taste.

To prepare lecho with carrots, you will need:

for 4 liters of finished product: tomatoes – 3 kg (or tomato juice – 2 l) bell pepper – 2 kg carrots – 2 pcs. sugar – 3 tbsp. salt – 2 tbsp. cloves – 10 pcs. allspice peas – 10 pcs. hot pepper (red) - to taste garlic - to taste

How to cook lecho with carrots:

1. Wash the bell pepper, cut out the stalk, cut it in half and remove the seeds. Then rinse the pepper again under water to finally get rid of the seeds, dry it slightly and cut into strips. 2. Peel the carrots, rinse and grate on a coarse grater. 3. Next, let's take care of the tomatoes. I would like to say that the consistency of our dish depends on the initial juiciness of the tomatoes. If you use fleshy tomatoes, the lecho will be thick, and if they are watery (with thin walls and many seeds), the lecho will be liquid. You can also adjust the thickness of the lecho by changing the number of tomatoes. Remove the skin from washed tomatoes. To do this, lower the tomatoes into boiling water for a split minute. The skin will come off easily. If there are problems with this, put the tomatoes in additional boiling water (it all depends on the variety of tomatoes). We cut the peeled tomatoes into small pieces, put them in a saucepan and put them on the fire, bring them almost to a boil, then pass them through a sieve to get rid of the seeds. It turned out tomato juice! Of course, you can make your work easier by using ready-made tomato juice bought in a store for the recipe, but your own homemade juice is healthier. 4. Add salt (for 1 liter of juice - 1 tablespoon of salt), sugar (for 1 liter of tomato juice - 1.5 tablespoons of sugar), cloves, peppercorns and mix. You can spice up the lecho by adding chopped garlic and hot pepper to taste. 5. Place the prepared peppers and carrots in a suitable pan and fill with tomato juice. Mix everything well and send it to the fire. Stir the vegetable mixture periodically, bring to a boil, then cook for about 5-10 minutes. It is important not to overcook the pepper, otherwise it will become too soft, causing the lecho to lose its taste. 6. Before finishing preparing the lecho, you should take care of the seaming jars. We wash them thoroughly first, you can use baking soda, but be sure to rinse off the soda very carefully and inspect them for chips and cracks. Then we sterilize the jars in any way you are used to. I sterilize jars using steam. Then we place them on a clean kitchen towel laid out on the table. 7. Place the finished lecho hot into prepared jars, cover with metal lids and sterilize liter jars for 10 minutes, three-liter jars for 20 minutes. Then we seal the jars, turn them over and wrap them in a warm blanket until they cool completely.

Bon appetit!

Advice : the lecho does not need to be sterilized, in which case boil it for 10-15 minutes, then pour it hot into sterilized jars, immediately roll it up and store it at a temperature not exceeding 23 degrees.

Terms and conditions of storage

Vinegar is a synthetic product that is used as a preservative in winter preparations. Large quantities of oil are also used for these purposes. But you can prepare vegetable salads without vinegar for the winter, so that they last longer, you need to follow a few rules:

• Wash and sterilize containers and lids thoroughly;
• store lecho without vinegar only in a cool room, at an optimal temperature of +5 °C.

Important! If you follow the preservation technology correctly, lecho without vinegar can be stored all winter.

Lecho without vinegar - tips and tricks from chefs

• For lecho, take meaty varieties of tomatoes, only in this case you will get a thick and tasty product. You can use overripe fruits that can no longer be used for pickling.
• To prepare lecho, you can use both dried and fresh herbs. Ideal for this: thyme, parsley, basil and cilantro. Add fresh herbs a few minutes before they are ready, and add dried herbs immediately.
• Experiment with ingredients! Lecho can be prepared with zucchini, eggplant, onions and carrots. This preparation is also cooked with beans and rice.
• Garlic and hot red pepper will add piquancy and spiciness to the salad.
• Lecho goes well with meat dishes, pasta and potatoes.

Useful links:

Lecho gentle

Ingredients:

• Meaty tomatoes - 3 kg;
• Sweet pepper with a thick wall - 2 kg;
• Granulated sugar - 1 glass;
• Salt - 2 level tablespoons;
• Head of garlic;
• Ground black pepper - on the tip of a dessert spoon.

Cooking method:

1. Cooking time will take no more than an hour. First, prepare thick tomato puree. Pour the resulting puree into a saucepan and place it on the stove. Cook the mixture for another 15 minutes after boiling.
2. While the tomato is cooking, prepare the pepper - peel and cut it in any convenient way. When the tomato is boiled, add pieces of pepper, salt and sugar, mix everything well and cook for another 30 minutes.
3. 10 minutes before readiness, add chopped garlic and pepper to the resulting mass, mix and pour into jars.

How to cook

• Scald the tomatoes with boiling water, remove the skin, grind in a blender or through a meat grinder. If you have tomato juice, skip this step.
• Grate the carrots on a coarse grater, finely chop the garlic.
• Mix tomatoes (or juice) with chopped peppers, carrots, garlic, salt, sugar, and spices.
• Put on fire, after boiling, cook for half an hour.

• Place in prepared jars and cover with lids.
• Place in a bowl of water, pasteurize liter jars over fire for 10 minutes, 3 liter jars for 20 minutes.
• Cover the jars with metal lids.

And here you can watch a video about preparing lecho.

For a very long time I wanted to make lecho from peppers and tomatoes without vinegar, and this recipe fell into my hands at the right time. This lecho turns out to be very tasty, and the fact that there is not even a gram of vinegar in it makes this preparation many times more useful. I was assured that the lecho would be perfectly stored at room temperature, and I think it will be so.

At the end I had a little lecho left, I tried it - it’s incredibly tasty! By the way, lecho from peppers and tomatoes without vinegar is also prepared without a drop of sunflower oil, which is also one of the advantages. The yield from this amount of ingredients is about 2.2 liters of the finished product.

Prepare all products according to the list. There are not many of them: the main ones are peppers and tomatoes.

It is better to take multi-colored peppers, but you can only use red ones. The main thing is that the peppers are meaty. Cut the pepper, remove the seeds and stalk, cut into large pieces of 2-3 cm. You can use other cuts, depending on your preferences, but not small ones.

Blanch the tomatoes, cut out the stem and remove the skin.

Then chop the tomatoes using a blender. Place the tomato puree in a large saucepan, this will make it easier to cook, put the pan on low heat. The puree should be boiled to make it thicker. This will take about 15 minutes. While cooking, remove any foam that forms with a spoon.

When the puree has reduced, add spices to it. Then add the pepper, stir and cover the pan with a lid. After 5-7 minutes, the pepper will be immersed in the tomato, and you can immediately add sugar and salt.

Cook the pepper for another 15 minutes without opening the lid. At the same time, sterilize the jars over steam, pour boiling water over the lids or boil in a saucepan.

Place the hot lecho into the prepared container, roll it up and turn it over. Cover the jars with a terry towel and leave until cool.

Pepper and tomato lecho without vinegar is ready.

In winter and spring, this lecho will become a delicious reminder of warm summer days and will perfectly complement many everyday and holiday dishes.

Delicious preparations to you!

Step 1: fry the peppers.

Wash the peppers, dry them with paper towels and bake/fry as usual: in the oven or using a divider on a gas stove. The main thing is that the skins of the vegetables are charred to blackness. Important:
choose meaty varieties for cooking, with thick walls.
After baking, place the peppers in a plate/bag and close for 20 minutes
.

Remove seeds and tails from the fried peppers, and then tear/cut the flesh into thick strips.

Step 2: Place the peppers in jars.

Wash the jars thoroughly and dry.
Sprinkle some salt on the bottom. Place a thick layer of peppers and salt again.

Fill the jars up to the neck, placing the peppers and salting each layer. Important:

The jar must be filled to the very top with fried peppers.

Step 3: fill with oil.

Heat the vegetable oil in a saucepan, then cool it to 70 degrees
and pour it into jars with peppers. Close the jars with the preparations.

Step 4: sterilize the workpieces.

You need to sterilize jars with blanks in an oven preheated to 100 degrees
Celsius.
To keep the pepper well, heat the preparations for 1 hour
, and for jars with a volume of
480-500 grams

45 minutes
is enough . Turn the jars of peppers taken out of the oven upside down, cover them with a blanket or blanket and leave them to cool to room temperature. And then put them in the pantry or closet for storage.

Step 5: serve the prepared roasted peppers for the winter without vinegar.

Serve the prepared fried peppers as a cold appetizer on a regular dinner table or on a holiday table if you are planning a noisy celebration.
The peppers turn out very tasty and are stored well in closed jars without refrigeration. But after opening, it is better to put the workpiece in the refrigerator. Bon appetit! This amount of ingredients is enough to fill one 720 gram jar.

What salad can you treat yourself to in winter? Of course, this is a cure! Thanks to its spicy taste, this dish will become your favorite winter salad. And most importantly, it contains all the necessary vitamins that are so needed in the winter season. Now we will describe ways to prepare lecho without vinegar and oil. Without these two ingredients, the taste is no less amazing, and most importantly, everyone can eat this salad.