Bell pepper salad for the winter: recipes with photos

Finger-licking lecho made from bell pepper and tomato paste

A product with Hungarian roots, the finger-licking lecho is very popular in our latitudes. There is no housewife who does not have her favorite recipe for this roll.

Ingredients:

Tomato paste (sauce) – 500 ml.
Sweet peppers – 2.5 kg.
Water – 250 ml.
Table vinegar 9% – 2 tbsp.
Vegetable oil – 2 tbsp.
Allspice peas – 4 pcs.
Bay leaf – 1 pc.
Garlic – 3-4 cloves.
Peppercorns – 5-6 pcs.

Cooking process:

We wash the peppers, cut them lengthwise, remove the seeds and membranes, and cut them into small pieces.
Dilute the tomato paste with water and pour the chopped bell pepper with this mixture. Add pepper, bay leaf, salt and sugar there. Place the container with pepper and tomato paste on the stove and cook for 25-30 minutes from the moment of boiling, stirring occasionally.
Read also: Pesto sauce - recipe at home step by step (7 recipes)
Grind the garlic with a press. Add vinegar and garlic to the lecho, cook it for another 10-15 minutes. During the cooking process, excess liquid will boil away and the consistency of the dish will become thicker.
Pour the hot lecho into sterilized jars, close them tightly with clean lids, turn them over and let them cool. Lecho can be served as a side dish to the main dish or used as a sauce.

Bon appetit!

Bell pepper lecho with tomato paste - a classic recipe for the winter

I often read and see recipes where the authors suggest making this appetizer in different ways. But the thing is that for some, tomato paste is just a finished product, while others take tomatoes and make such a sauce from them. For me, if you do everything yourself, it will certainly turn out better.

But, again, when you have a lot of free time, and if you don’t have it, you still want to prepare it. Therefore, I thought and decided to show you completely two different cooking methods in this version. I think you're all for it!

If you want something simpler and faster, then take the second type as a basis, and if it’s more complicated, then the first. In any case, for success to await you, you must bring patience and a positive attitude.

On a note. And of course, only fresh and not flabby vegetables, take fleshy and fairly large peppers, and it is better that they are of different colors. Then the jars will be filled with a rainbow hue.

First option

I would like to note that you can see a variety of spices in the ingredients; if you don’t want to, don’t add them, because not everyone likes additional notes in taste. You can do without cinnamon and cloves with ground pepper.

We will need:

Bell pepper - 1.5 kg
Tomatoes – 2.5 – 3 kg
Granulated sugar - 2/3 tbsp.
Table salt - 3 tsp
Vinegar 9% – 150 ml
Vegetable oil - 2/3 tbsp.
Black peppercorns - 11 pcs.
Cloves - 7 pcs.
Cinnamon - optional
Hot ground pepper - 0.5 tsp
Garlic – 12 cloves

Stages:

1. Tomatoes that are already ripe and juicy, place them in any chopping device. This could be a food processor; of course, it’s doubly convenient. Or you can use a blender for this job. And if this is not the case, then take a regular meat grinder.

It is important that the end result is tomato puree.

2. Peel sweet bell peppers from stems and seeds. Then take a sharp knife and chop into pieces, it is best to do this in strips, as shown in this photo. I know that many people prefer to cut into rings, but how do you do it?

3. Place the ripe tomato pulp in a bowl or container, and turn on the stove to the lowest heat possible, bring to a boil and simmer in this state for 15 minutes. Then add granulated sugar, salt, sunflower oil and all the prepared and favorite spices and peas. Stir. Then add vinegar and bring the mixture to a boil again.

Interesting! If you want the lecho to not be liquid, then simmer the tomato sauce much longer, for example 40-60 minutes.

And only now should you add the chopped pepper into slices. Simmer for 10 minutes.

Tip of the day! If you want the bell pepper to be crunchy rather than soft when it comes out, then cook it for only 10 minutes, no more.

4. Now take sterile jars and place 2 pieces of garlic at the bottom of each container. In this case, there are teeth. Fill the jars with a ladle and screw them under the lid with a special seaming wrench. And those who don’t know how to do this, then stock up on another type of lid - screw.

The output was 4 liter jars; it could have been poured into a smaller volume, which would have yielded twice as many blanks.

Next, wrap the jars in a warm blanket and let them cool completely. Only after this, go down to the cellar. And by the way, the wrapped containers should be upside down.

Second option

And so, as promised, a super-duper easy and fast option, even a schoolboy can figure it out, and even more so any young housewife. One, two and done.

We will need:

sweet pepper - 2.5 kg
water – 250 ml
home-made or store-bought tomato paste - 0.5 l
sunflower oil - 0.5 tbsp.
vinegar 9% - 50 ml
sugar - 4 tbsp
salt - 1 tbsp
garlic - 4 cloves

Stages:

1. Start not as usual with tomatoes, because there are none here, but with bell peppers. Wash each item thoroughly in water, then dry on a paper towel. Cut and remove the seeds and stem. If there are veins, then remove them too.

Chop it into pieces, you can also cut it into strips, there is not much difference, it does not affect the taste in any way. Place in a bucket.

Dilute the tomato paste in water and pour the pepper pieces with this mixture. Pour in vegetable oil, add sugar, salt and vinegar. Stir and simmer for 50 minutes.

Before turning off, add chopped garlic into slices. So that it just gives off its unique aroma.

2. Tadam, prepare the jars, sterilize them over steam or in the microwave. Distribute the mixture to the very top and close each container with a metal lid, turn it over and wrap it in a towel. Let stand and cool. Store in a cellar or cool place for no more than one year.

Don't forget to put this vegetable appetizer in a bowl for tasting. Or maybe you’ll cook some new potatoes for dinner and use lecho instead of salad. In any case, you will be satisfied with this composition. Bon appetit!

Finger-licking lecho made from bell peppers with tomatoes, carrots, onions

The finger-licking lecho salad can be served separately, as a cold appetizer, or as a side dish to complement meat and fish dishes. You can also put pieces of lecho pepper on toasted bread, and that will also be very tasty.

Ingredients:

Carrots – 350-400 gr.
Onions – 350 gr.
Vegetable oil – 150 ml.
Ripe tomatoes – 2 kg.
9% table vinegar – 100 ml.
Sweet bell peppers – 1 kg.
Seasonings (marjoram, cilantro, thyme) - to taste.
Fine salt – 1 tbsp.
Sugar – 150 gr.

Cooking process:

We wash the tomatoes, carefully cut out the stalks, cut each vegetable into quarters and grind them in a meat grinder or blender. Pour the tomato puree into a saucepan and put it on the stove, pour in salt, sugar, pour in sunflower oil and vinegar. Cook the tomato mixture for 5-10 minutes, stirring constantly and skimming off the foam.
We clean the insides of the peppers from partitions and seeds, cut the pulp into thin strips.
We wash the carrots, peel them, grate them on a coarse grater or chop them using a food processor.
Peel the onion and cut into thin half rings.
Add the carrots to the pan and simmer the vegetables with the tomato mixture for 15 minutes. Then add chopped peppers, onions, salt, sugar and seasonings. Simmer everything together for another 25-30 minutes over low heat, stirring constantly so that the vegetables do not burn.
While the lecho salad is being prepared, sterilize the jars and lids using any known method. Pour the hot lecho into jars, turn them upside down and wait until they cool down. After a couple of days, the finger-licking lecho is ready for use.

Bon appetit!

Peppers for the winter with tomatoes in the form of salad

A very simple and tasty recipe in which pepper salad for the winter has its own twist.

Ingredients:

Bell pepper – 1 kg
Green tomatoes – 2 kg
Red tomatoes - 2 kg
Onions – 1 kg
Carrots – 1 kg
Vegetable oil - 1 cup
Sugar - 1 tbsp. l.
Bay leaf - 3 pcs.
Table vinegar - 0.15-0.3 liters
Salt - to taste

Preparation of the workpiece

Cut the prepared sweet pepper into strips 5-8 mm wide.
Cut the washed green tomatoes into slices 3-5 mm thick.
Peel the onion and cut into rings 3-4 mm thick.
Mix all the prepared vegetables and leave overnight.
In the morning, add red tomatoes cut into slices.
Chop the carrots on a coarse grater and add to the vegetables.
Also add vegetable oil, sugar, salt, bay leaf. table vinegar.
Stir the resulting mass and bring to a boil. Cook, stirring. 20 minutes.
Then place in clean jars and sterilize: half-liter jars - 15-20 minutes, liter jars - 25-30 minutes.

Recipe for finger-licking lecho without sterilization

Thanks to its minimal but very versatile composition, the finger-licking lecho will always be on the table and is suitable for many types of porridges and pastas. There is no one true universal recipe for lecho, it all depends on your taste and preferences, you can always leave room for creativity and culinary experiments.

Ingredients:

Table vinegar 9% – 50 ml.
Ripe tomatoes – 1 kg.
Onions – 0.5 kg.
Sweet bell pepper – 0.5 kg.
Garlic – 4-5 cloves.
Hot chili pepper – 10 gr.
Sugar – 50 gr.
Salt – 50 gr.
Sunflower oil – 70-100 ml.
Black peppercorns – 3-4 pcs.

Cooking process:

We wash the tomatoes and peppers. We remove the stems from the tomatoes and cut them into small pieces. Cut the pepper lengthwise, clear the halves of seeds and membranes, remove the stalks and cut into several slices. Grind tomatoes and bell peppers through a meat grinder or in a blender.
Transfer the tomato and pepper puree into a saucepan, put it on the stove, heat the mixture and add salt and sugar to it, stir. Bring the vegetable mixture to a boil, then add sunflower oil.
Read also: Raw adjika from pepper, garlic and hot pepper
Add onion to the pan and cook for 10 minutes.
We peel the garlic and crush it with a press. Cut the chili pepper into thin rings. Add garlic, hot pepper and peppercorns to the lecho, mix, cook for another 3-5 minutes. Then pour in the vinegar, stir and remove the pan from the stove.
Pour the finished lecho into dry, clean jars, close the lids tightly and let them cool under a blanket, then put the jars of “Finger-lickin’ good” lecho in a cool place.

Bon appetit!

Have you always thought that sweet bell peppers are only good for lecho? The “Pepper salads for the winter” section of the site will prove to you that this bright and juicy vegetable can become the main ingredient for many preparations for the cold season.

On a frosty day, it’s so nice to remember summer - and all you need is to open a jar of pepper salad for the winter . Any dish based on these fruits will have a distinct taste that you will not confuse with anything else. And, of course, salads made from pepper for the winter will be an excellent addition to meat, porridge, mashed potatoes, and fish dishes. However, they will look quite good as a separate dish.

Before you write down winter salad recipes with pepper , let us tell you about the benefits of the main ingredient. Be sure to include these juicy fruits in your menu if you suffer from loss of energy, insomnia, or memory loss. The fact is that they contain a lot of ascorbic acid, vitamins PP, P, B1, B2, B9. The pepper content is high in iron, calcium, potassium, phosphorus, sulfur, cobalt, copper, which makes it simply irreplaceable for weakened immunity, anemia, and osteoporosis. This product helps stimulate appetite, thin the blood, and lower blood pressure.

But let’s return to the recipes for peppers and salads for the winter . On the pages of our website we have collected the most interesting pepper salad recipes for the winter . Experienced housewives shared with all our readers the subtleties and nuances of preparing such dishes, providing their stories with step-by-step photographs that will help you not get confused in the process of preparing this or that salad.

When preparing salads for the winter with pepper, it is very important to pay due attention to the correct choice of raw materials. So, you need to select only whole peppercorns, without wrinkles and dents, with elastic green tails. The color of a vegetable will indicate the degree of its ripeness, which is why preference should be given to fruits of an even, rich color.

If you want to stock up on your favorite peppers for the winter, then you can can them separately, but they will still look much more advantageous in the company of other vegetables, i.e. in the form of bell pepper salad for the winter . It goes well with zucchini, cucumbers, tomatoes, zucchini, and squash. For canning, choose seasonings such as celery, garlic, onions, parsley, black pepper powder and peppercorns, thyme, oregano, dill, tarragon, bay leaf.

On the pages of our website you will find options for preparing stuffed peppers in tomato sauce, salad with rice, which is also called “Student”, gogoshars in a spicy marinade, and, of course, you cannot do without various variations of the preparation of the famous Bulgarian lecho.

Now all you have to do is choose the most suitable bell pepper salad recipe for the winter and start storing the vitamin-rich, juice-sprinkling, multi-colored vegetable in order to fully enjoy the greetings of summer in the cold season.

Finger-licking lecho made from bell peppers and zucchini

The finger-licking lecho with zucchini will be a real godsend for those who love homemade preparations for the winter. All the ingredients of this roll are harmoniously combined with each other, which is what gives this appetizer such a wonderful taste.

Ingredients:

Refined sunflower oil – 250 ml.
Small zucchini - 1.5 kg.
9% table vinegar - 0.5 tbsp.
Ripe red tomatoes – 2 kg.
Cilantro – 0.25 tsp.
Sweet bell peppers – 1.5 kg.
Garlic – 0.5 heads.
Granulated sugar – 0.5 tbsp.
Fine salt – 50 gr.
Mixture of ground pepper - to taste.

Cooking process:

We wash the tomatoes, cut out the stems and grind them to a puree using a blender or meat grinder.
We wash the bell pepper, cut it in half, remove seeds and membranes, and cut into strips.
It is better to use small zucchini, in which the seeds have not yet formed. Wash the zucchini and cut into thin slices.
Place the tomato mass on the fire, bring to a boil and cook for about 6-8 minutes, periodically removing the foam.
Then add bell peppers and zucchini to the tomatoes, stir and bring to a boil again.
Pour vegetable oil into the lecho, add sugar, seasonings and salt, keep on fire for another 15-17 minutes, stirring occasionally.
Peel the garlic, chop it with a press or crush the cloves with a knife. Put the garlic in the lecho and pour in the vinegar.
Pour the lecho into sterilized jars and roll up the lids. We put the jars upside down and let them cool under a blanket, after a day we put the lecho in a cool place.

Bon appetit!

Lecho from bell pepper with garlic “You will lick your fingers”

“You will lick your fingers” because this appetizer turns out very juicy and tasty, when it disappears from the table, all that remains is to lick your fingers, waiting for more. And it’s also very easy to prepare.

Ingredients:

Sweet bell pepper - 1.5 kg.
Onions – 500 gr.
Table vinegar 9% – 50 ml.
Garlic – 3 cloves.
Ripe tomatoes – 1 kg.
Allspice peas – 4 pcs.
Sunflower oil – 10 ml.
Black pepper - to taste.
Salt – 1 tbsp.

Cooking process:

Wash the tomatoes well and cut into slices. Grind the tomato slices until smooth using a blender or meat grinder.
We clean the peppers from seeds and membranes, wash the pulp and cut into thin strips.
Transfer the tomato puree into a saucepan, bring the mixture to a boil and add chopped bell peppers to it.
Peel the onions, cut them into thin half rings and also put them in a saucepan and mix.
Then add salt, sugar, spices and vegetable oil to the vegetables, mix and cook the lecho over low heat for 35-40 minutes.
Chop the garlic and place it in the pan five minutes before the end of cooking. Remove the pan from the heat, add vinegar to the contents, stir. Place the finished lecho in sterile jars and roll up. We leave the jars of lecho to cool under the blanket, and once they have cooled down, we send them to a cool, dark place for storage.

Bon appetit!

Pepper and apple salad

Preparing a delicious and unusual salad for the winter is not as difficult as it seems at first glance. All you need for this preparation is sweet and sour apples and juicy, ripe peppers.

Ingredients:

pepper – 2 kilograms;
apples – 1 kilogram;
1 kilogram of onion;
honey – 3 tablespoons;
salt – 25 grams;
0.5 cups of oil;
vinegar - 65 milliliters.

Cooking time: 1 hour.

Calorie content per 100 grams: 30 kcal.

To prepare the salad, you can use different varieties of apples, but it tastes best with sweet and sour ones. If you take sweet apples, the preparation will no longer be so tasty.

The bell pepper is washed, the seeds are removed, then it is cut into strips;
The onion is cut into half rings;
The peel is cut off from the apples, the core is removed, then they are cut into small slices;
Place vegetables, honey, salt, oil in a pan, mix everything well and leave for an hour so that the vegetables release their juice;
Cover the pan with a lid and place on low heat until the contents boil, then cook for 15 minutes and add vinegar a couple of minutes before the end, mix well;
Place the preparation in sterile jars, screw it up, and wrap it in a blanket for a day.

The taste of this salad is best revealed in combination with mashed potatoes and baked ribs. Honey gives the product a sweet and unusual taste, but does not dominate.

Bell pepper lecho “Finger lickin’ good” with vinegar

A bright taste and a huge amount of useful substances distinguishes the “Finger-licking” lecho from other preparations for the winter. Thanks to the short heat treatment, the vegetables do not become overcooked, but remain slightly hard and crunchy.

Ingredients:

9% table vinegar – 50 ml.
Cilantro – 0.25 tsp.
Ripe tomatoes – 3.5-4 kg.
Thyme - to taste.
Refined sunflower oil – 230 ml.
Sweet peppers of different sizes – 4.5 kg.
Fine salt – 2.5 tbsp.
Head of garlic – 0.5 pcs.
Sugar – 200 gr.

Cooking process:

We wash the tomatoes, cut out the stalk and grind the vegetables with a blender, or you can put the tomatoes through a meat grinder.
We transfer the tomato mixture into a saucepan in which we will prepare the “Finger-licking” lecho.
Remove the stem and core with seeds from washed bell peppers and cut the pulp into strips. Place the chopped peppers in a saucepan with the tomato mixture. Bring the contents of the pan to a boil, reduce the heat slightly and continue cooking.
Add sugar, salt, seasonings to the already slightly cooked vegetables, pour in sunflower oil and continue cooking the lecho for another 25-30 minutes.
Peel and crush the garlic with a press, add it to the lecho, mix, cook for another 5-7 minutes. Then remove the pan from the heat and pour vinegar into the lecho, stir.
We put the hot lecho into sterilized jars, seal them with lids, put the jars upside down under a warm blanket and let them cool. A delicious roll is ready.

Bon appetit!

Sweet lecho “Finger lickin’ good” made from bell pepper

Bell pepper lecho can not only be a separate appetizer, but also become the basis for first courses, a filling for pies and pizza. To make the salad sweet, select ripe red sweet peppers for preparation.

Ingredients:

Granulated sugar – 200-230 gr.
Red bell peppers – 2.5-3 kg.
Refined vegetable oil – 250 ml.
9% apple cider vinegar – 30-40 ml.
Ripe juicy tomatoes – 2.5-3 kg.
Salt – 2 tbsp.
Cilantro - to taste.
Black peppercorns – 6-8 pcs.

Cooking process:

We wash the tomatoes under running water, cut out the stalks, dip them in boiling water for one or two minutes and then, starting from the cuts, carefully remove the skin from all the vegetables. Grind the tomato pulp through a meat grinder or grind it in a blender.
Mix the mass of crushed tomatoes with salt, sugar, black pepper, cilantro and sunflower oil, simmer the resulting mass under the lid in a saucepan for 12-17 minutes, stir occasionally and skim off the foam with a spoon.
We wash the bell pepper, remove the stalk from each vegetable, clean the inside of seeds and membranes, cut the pulp into strips and put it in a saucepan with the tomato mixture, stir. Simmer the vegetables together for 25-30 minutes, making sure that the contents of the pan do not burn.
At the end of cooking, add vinegar and let the finger-licking lecho brew for 5-7 minutes under the lid.
We sterilize the jars for seaming and pour hot lecho into them, close the jars tightly with lids. Let the rolls cool upside down, after which you can store the finger-licking lecho even at room temperature.

Bon appetit!

Finger-licking lecho made from bell peppers and eggplants

The recipe for any dish can be changed to suit your taste preferences. For example, instead of zucchini, add eggplant to lecho.

Ingredients:

Small young eggplants – 2 kg.
Ripe tomatoes – 1 kg.
Carrots – 0.5 kg.
Cilantro - to taste.
Onions – 0.5 kg.
Sweet bell pepper – 0.5 kg.
Garlic – 4-5 cloves.
Salt – 2 tbsp.
Sugar – 0.5 tbsp.
Sunflower oil – 200 ml.
Table vinegar 9% – 70-80 ml.

Cooking process:

Wash the eggplants, cut into small cubes, cook for 5 minutes and drain the water through a colander.
We wash the tomatoes, cut them in half, grate the halves on a coarse grater, this way we will avoid the appearance of leftover skins in the lecho. You can grind tomatoes with a blender or meat grinder.
We wash the bell pepper, remove the stalks, cores with seeds and partitions, cut the pulp into strips.
Peel the onion and cut into half rings. Fry the onion in a small amount of vegetable oil.
Peel the carrots and grate them on a coarse grater, put them in a frying pan with the onions and fry for 10 minutes.
Then put bell peppers, eggplants and tomato mixture into the frying pan, mix and simmer for 15-20 minutes. Add salt, seasonings, sugar and vinegar, simmer for another 20-25 minutes.
Chop the garlic and add it to the vegetables 3-5 minutes before they are ready.
We pre-sterilize jars and lids for lecho. We put the hot lecho into jars and roll them up. After a day, the salad is completely ready to eat.

Bon appetit!

Crispy peppers with cabbage in oil

This salad has a mild, sour-sweet taste. It perfectly complements boiled or mashed potatoes, and goes well with oven-baked potatoes.

This winter salad is distinguished by the special properties of pepper: it retains its elasticity and integrity, so it looks very beautiful. This dish will look good on a holiday table and will complement and diversify the daily menu.

In addition to red and yellow bell peppers, for such a snack you will need top vegetables of the summer-autumn season:

cabbage;
carrot;
onion.

Calculating the amount of vegetables for a salad is simple: take all the components in equal quantities, for example 2 kg each:

For salting you will need:

vinegar and vegetable oil - 250 ml each;
salt - 4 tbsp. l.;
cloves, black and allspice - 20 pcs.

Finger-licking lecho made from bell peppers without oil and vinegar

There are recipes that are as close to healthy nutrition as possible. They do not contain ingredients that could in any way affect the beneficial properties of the products. And yet these dishes remain incredibly tasty.

Ingredients:

Sweet bell pepper – 1 kg.
Sugar – 3 tbsp.
Ripe juicy tomatoes – 1.5 kg.
Salt – 1 tbsp.
Black peppercorns – 2 pcs.
Cloves – 2 pcs.
Allspice peas – 2 pcs.

Cooking process:

The peppers should be very ripe and fleshy. We wash the vegetables, cut out the core along with the stalks and seeds, and remove the partitions. Cut the pulp of the peppers into small pieces.
We wash the tomatoes, pour boiling water over them, cut out the stalks and remove the skins from them. Grind the pulp in any convenient way: with a meat grinder, blender or in a food processor. Pour the tomato puree into a saucepan, put it on the fire and cook for 15 minutes. If foam forms, remove it with a spoon.
When the volume of tomato puree reduces, add chopped bell pepper to it, mix and cover the pan with a lid.
After 5-7 minutes, add spices, sugar and salt, cook under the lid for another 15 minutes.
We sterilize the jars in a steam bath and boil the lids. Pour hot lecho into dry jars, roll them up and leave them to cool under a warm blanket. In spring and winter, this snack will remind you of warm summer days.

Bon appetit!