Bell pepper lecho for the winter - 6 most delicious recipes

Bell pepper lecho

Ingredients:

3 kg tomatoes
5 kg sweet bell pepper
0.5 kg onions
5-6 pcs. carrots
0.5 tbsp. Sahara
1 tbsp. spoon of salt
1 tbsp. vegetable oil
2 tbsp. spoons of vinegar essence
3 tbsp. spoons of spicy tomato sauce

Preparation. Wash the tomatoes and grind through a meat grinder. Remove the stem and seeds from the peppers and cut the pulp into large slices. Peel the remaining vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes.

Place all the ingredients for lecho, except pepper, in a saucepan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, and stir. Place on fire and boil. Add pepper and bring to a boil again. Cook for 15-20 minutes. Place hot lecho in sterilized jars and roll up. Store in a cool place.

Lecho from bell peppers with tomatoes for the winter - step-by-step photo recipe

Lecho is one of my favorite preparations for the winter. Every season I make sure to prepare a jar or two of this dish. In winter, it goes well with pasta, potatoes, porridge; it is a kind of snack and at the same time a sauce.

We will need ripe tomatoes, some hot peppers and sweet bell peppers. The latter can be taken of any variety and any color, but red is best - with thick, fleshy walls.

Your rating: ( 5 ratings, average: 5.00 out of 5)
Cooking time: 1 hour 15 minutes

Quantity: 6 servings

Lecho "Family"

Ingredients:

3 kg tomatoes
10 pods of large fleshy peppers
10-15 large garlic cloves
1 tbsp. Sahara
1 tbsp. spoon with top of salt
1-3 pods of hot pepper or 1 teaspoon ground pepper

Preparation. Peel the garlic, sweet and hot peppers. Wash and dry all vegetables. Grind tomatoes, hot and sweet peppers in a blender or mince. Pour the mixture into a saucepan, add salt, sugar and place on the stove. Once boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before readiness, add chopped garlic. Place hot into jars treated with hot steam and roll up.

Cucumber lecho for the winter

Lecho with the addition of cucumbers turns out even brighter and tasty. Crispy cucumbers will drive anyone crazy. This is one of the most popular dish options in our family, so I cook it often and a lot. I suggest you try it too.

Ingredients:

2 kilograms of ripe tomatoes;
1 kilogram of fleshy juicy pepper;
2.5 kilograms of medium-sized cucumbers;
half a kilo of onions;
2 heads of garlic;
2 tablespoons vinegar;
half a glass of vegetable oil;
2 level tablespoons of salt;
half a glass of granulated sugar.

Pass the tomatoes, previously washed and dried, through a fine meat grinder. Do the same with peppers and garlic. Pour the vegetable mixture into a cauldron or any other cooking container. Add salt, granulated sugar and vegetable oil.

Put on fire and wait for it to boil.

While the mixture is boiling, prepare the following ingredients. Mash the cucumbers and remove the ends. If the fruits are small, they need to be cut into slices. Grind larger cucumbers into half rings. The width of the pieces should be no more than 5 millimeters.

Cut the onion into thin half rings or quarters.

Boil the mixture of peppers, tomatoes and garlic after boiling for 10 minutes. During this time, excess moisture should evaporate and the mass will thicken slightly.

After this, add onions and cucumbers. Stir and simmer for 10 minutes.

3 minutes before readiness, add vinegar and stir.

Prepare jars in advance. They need to be treated either with steam or high temperatures. I do this in the oven, microwave or steamer.

Pour hot lecho into jars and close the lids.

The next day, the cooled jars can be transferred to the basement or cellar.

Such a snack will not last long on the table. For us, it flies away before mid-winter, no matter how much I prepare it.

Lecho with carrots

Ingredients:

500 g each of carrots, onions and sweet peppers
2 kg tomatoes
1 tbsp. sunflower oil.

Preparation. Peel and wash the vegetables. Cut the tomatoes into slices, onions and sweet peppers into strips. Heat sunflower oil in a saucepan. Add the onion, simmer for 5 minutes, add the carrots and boil for another 5 minutes. Add bell peppers and simmer again for 5 minutes, tomatoes for another 8 minutes. Salt the lecho and keep on low heat for a couple of minutes. Place in sterilized jars, seal tightly and wrap the jars in a “fur coat”.

How to cook lecho with pepper and tomato paste

This recipe does not contain fresh tomatoes, but uses tomato paste. This approach makes the final product thicker and richer in taste. The composition of ingredients is well balanced in taste.

Ingredients (for 3.75 l):

bell pepper - 2.5 kg
salt - 1 tbsp.
sugar - 1/2 tbsp.
vegetable oil - 1/2 tbsp.
tomato paste - 300 gr.
vinegar - 1/2 tbsp.
water - 4 tbsp.
black peppercorns - 6 pcs.
bay leaf - 3-4 pcs.

1. Wash the pepper and remove the seeds. Cut in any way desired. I suggest cutting into half rings, 0.5 cm wide.

Winter lecho made from peppers and beans

Ingredients:

1 kg bell pepper
2 kg beans
4 kg tomatoes
1 kg of onions and carrots
1 cup of sugar
3 tbsp. spoons of salt
0.5 liters of sunflower oil
3 hot peppers
6 large heads of garlic
2 teaspoons 70% vinegar

Preparation. Soak the beans overnight and boil them in the morning until half cooked. Peel the onion, cut into cubes and fry in sunflower oil. Also cut the washed tomatoes and peppers (with seeds and stalks removed) into cubes.

Place the prepared beans, tomatoes, peppers and onions into the pan. Add salt, sugar and butter, stir. Place on the fire, bring to a boil and cook for half an hour.

While the lecho is cooking, peel and chop the garlic and hot pepper. A few minutes before the end of cooking, place them in the pan. Pour in vinegar and stir. Place the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after cooling completely, store in a cool place.

Bell pepper lecho for the winter - a delicious, finger-licking recipe

The most delicious recipe has always been the simplest bell pepper recipe, which our grandmothers made. In fact, it does not require a huge amount of spices and ingredients to prepare, but when you smear the delicate juice from the plate with a piece of bread, you are ready to lick your fingers.

There is already an article on the blog with finger-licking recipes, but here is another wonderful and delicious option.

We will need:

Bell pepper – 5 kg.
Fresh red tomato – 4 kg.
Sugar, sunflower oil - 1 cup each.
Garlic clove – 6 pcs.
Vinegar essence 70% - 2 tbsp. l.
Salt – 2.5 tbsp. l.

Preparation:

1. First we need to prepare the sauce filling. To do this, well-washed and dried tomatoes must be cleaned of the place where the stalk is attached and any external damage.

Grind in a meat grinder, or grind using a blender or food processor.

2. Pour the tomato mass into a clean, large, deep saucepan.

3. Remove the seed pods from the washed peppers and cut the juicy pulp into stripes, about 8 pieces from each fruit.

Send the slices to the tomato sauce.

4. Heat to a boil over medium heat, pour in the oil and add salt and sugar. Mix everything and let it cook well for half an hour, remembering to stir periodically.

By this time, the pepper will no longer crunch like fresh, but will still retain its elasticity.

5. Chop the peeled garlic cloves and add to the tomato pepper mixture.

Cook for another 5 minutes, then turn off the heat, pour in the vinegar essence and stir well so that the acid is evenly distributed into the lecho.

6. Immediately put the still boiling winter salad into pre-sterilized jars and, after rolling them up, wrap them upside down for a day.

To be on the safe side, many people send the filled jars to be sterilized for another 10 minutes before sealing, but this is at the discretion of the housewife.

After the jars have cooled completely, store them in a dark place where it is not very hot.

In general, there are quite a lot of delicious recipes for homemade lecho. For example, in this article on my colleague’s culinary blog, I found very interesting recipes and I highly recommend paying attention to them.

Lecho “Delicious”

Ingredients:

2.5 kg tomatoes
1 kg bell pepper
1 large onion
4-5 cloves of garlic
1 tbsp. spoon of salt
2 tbsp. spoons of sugar
½ teaspoon ground red pepper
4-5 bay leaves
¼ teaspoon ground allspice
1 tbsp. spoon of table vinegar

Preparation. Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes until the foam completely disappears. To remove seeds, strain the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and seeds, and cut lengthwise into narrow strips. Peel the onion and chop into thin half rings.

Place peppers and onions in tomato puree, add salt, sugar, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho does not taste bitter, and add the chopped garlic. If you wish, you can add 3-4 tablespoons of unrefined sunflower oil.

Bring the mixture to a boil, pour in vinegar, stir and place in prepared jars. Roll it up.

Recipe for lecho from tomatoes, peppers and carrots for the winter

In addition to peppers and paprika, I also add carrots and onions. Onions provide superior aroma and taste, and carrots also have a golden color. Prepare everything you need, we are starting.

Ingredients:

2 kilograms of ripe (or even overripe) tomatoes;
2 carrots;
3 medium sized onions;
2 kilograms of sweet pepper;
a quarter glass of sugar;
1 tablespoon salt;
half a glass of vegetable oil;
a few peppercorns (about 1 teaspoon);
2 tablespoons vinegar.

First of all, let's make the tomato filling. It couldn't be easier to prepare. Wash the tomatoes and place them in a saucepan with water.

Cook for 7-10 minutes. Then wait until it cools and peel the vegetables. It is cooked through and can be easily handled.

In this form, beat the tomatoes in a blender to a paste.

Place the bowl with the tomato mixture on the stove and wait until it boils. After this, add grated carrots, granulated sugar and coarse salt. Boil for 10 minutes.

Cut the pepper into arbitrary pieces and place in a saucepan 10 minutes after the carrots.

Fry the onion in vegetable oil and also transfer to a common bowl for cooking.

Boil for another 30-40 minutes (depending on the type of pepper).

Willingness to identify peppers by taste. It should be moderately cooked and still have a slight crunch. This is considered the ideal condition for treatment.

A couple of minutes before removing from the stove, add the remaining ingredients - peppercorns and vinegar. Stir and let simmer for another 3-4 minutes.

This completes the preparation. Now the lecho needs to be transferred to prepared jars. There is no need to hesitate; the mass should be hot.

Anything that doesn’t fit in the jar can be left for testing. As soon as the salad has cooled, you can eat it. Bon appetit!

Cucumber lecho

Ingredients:

1 kg sweet pepper
2.5 kg tomatoes
5 kg cucumbers
head of garlic
200 g sugar
200 ml 6% vinegar
200 ml refined sunflower oil
3 tbsp. spoons topped with salt

Preparation. Mince the tomatoes and peppers, add salt, sugar, vinegar and vegetable oil.

Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers, cut into slices, into the mixture, boil and cook for 10 minutes. Remove the pan from the heat, add finely chopped garlic.

Place hot lecho in sterilized jars, roll up, wrap and leave until completely cool.

The most delicious lecho for the winter

Do you know that Bulgarians use apple cider vinegar instead of ordinary vinegar essence in a traditional recipe? It also contains only vegetables and spices, and absolutely no oil!

It seems to me that this is truly the most delicious option, because the vegetables are filled with each other’s aromas and a touch of piquancy is given to them by a set of spices that are usually used in making homemade ketchup.

We will need:

Sweet red tomatoes – 3 kg.
Sweet pepper – 3 kg.
Sugar - 80 gr.
Salt - 40 gr.
Allspice peas, black peppercorns, cloves – 5 pcs.
6% apple cider vinegar - 1.5 tbsp. l.

Preparation:

1. Wash fresh tomatoes and, after drying them, clean them of “butts” and any defects on the skin. Grind in any convenient way to a puree and place in a thick-bottomed pan to cook over medium heat. Cook for a quarter of an hour.

2. As soon as the puree starts to boil, try to immediately remove the foam and stir periodically so that the tomatoes do not separate or burn.

3. While the tomato puree is being prepared, cut the pre-washed and peeled peppers into wide strips. To make the salad as beautiful as possible, I recommend using multi-colored pods.

4. Grind the spices into powder or tie them in a bag with a long thread.

5. Add pepper pieces to the boiling tomato puree and let it boil, stirring occasionally so that the whole mass of vegetables is combined.

6. Omit the spices, add salt and sugar and mix. After 10 minutes, pour in apple cider vinegar and let simmer over low heat for another 5 minutes.

7. Then pour into sterile prepared jars and roll up, wrap until completely cool.

Tasty, satisfying and beautiful! What else do you need for an appetizing dish?

Eggplant lecho

Ingredients:

2.5 kg eggplants
1 kg of multi-colored bell peppers (red, yellow, green)
200 ml vegetable oil
2 large heads of garlic
3 liters of tomato juice (can be replaced with diluted tomato paste)
100 g 6% vinegar
hot pepper - optional
a small bunch of parsley and dill
1 tbsp. spoon of salt
0.5-1 tbsp. Sahara

Preparation. Peel the eggplants, cut into strips, add salt and place on a sieve for 2 hours to allow the juice to drain - this will help get rid of the bitterness.

Pour vegetable oil into the pan and bring to a boil. Carefully pour in tomato juice, add sugar, salt, and vinegar. After this mixture boils, add the eggplants. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic press, and finely chopped herbs.

Place eggplant lecho in scalded jars, roll up and wrap until cool.

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.
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!

Homemade dietary lecho (without vinegar)

For 4 liters of ready-made lecho you will need:

1.5-2 kg of red bell pepper (if you use green pepper, you will have to store the preparation in the refrigerator)
3 kg tomatoes
2 large carrots
3 tbsp. spoons of sugar
2 tbsp. spoons of salt
5 clove buds
10 allspice peas
grated garlic and chopped hot pepper - to taste

Do not add onions to this recipe - they cannot be stored without vinegar.

Peel the sweet pepper from seeds and cut into strips. Grate the carrots on a coarse grater. Remove the skins from the tomatoes - to make the job easier, dip them first in boiling water for 5 seconds and then in cold water. Finely chop the pulp, heat until almost boiling, and then rub through a sieve to remove the seeds. Add salt, sugar and spices to the resulting juice. Pour the juice over the vegetables, stir, and put on the fire. Bring to a boil, stirring occasionally, and cook for 10-12 minutes. Place in sterilized jars, cover with lids and pasteurize liter jars for 10 minutes. Store in a cool, dark place.

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!

Lecho classic

Ingredients:

1 kg each of tomatoes and sweet peppers
100 g bacon
2 large onions
2 teaspoons ground white pepper
ground black pepper on the tip of a knife
salt

Preparation. Wash all vegetables thoroughly, remove seeds from peppers, peel onions. Pour boiling water over the tomatoes and cut into 4 slices. Cut the pepper into longitudinal strips, cube the bacon, chop the onion.

Fry the bacon until translucent, then add the onion to the pan and simmer everything together for 7 minutes. Add tomatoes, season with black and white pepper, salt, stir. Cook over low heat for another half hour. The lecho is ready when the vegetables become soft. Transfer the vegetables into heated dry jars and roll up.

Lecho prepared according to any of the proposed recipes will be a worthy alternative to both store-bought and homemade ketchups.

Lecho with zucchini

Photo: Valentina Bilunova/BurdaMedia

You will need:

2 kg ripe tomatoes
1.5 kg sweet pepper

1.5 kg zucchini
0.5 cups sugar
1 cup vegetable oil
0.5 cups apple cider vinegar
2 tbsp. l. salt

Preparation:

Peel the pepper from seeds and stalks and cut into strips. Cut the zucchini into circles. Wash the tomatoes and grind them in a blender or pass through a meat grinder.
Place the tomatoes in an enamel pan and put on fire. As soon as the tomato mixture boils, add peppers and zucchini. Add salt, sugar and vegetable oil. Cook for 10 minutes. Add vinegar and remove from heat.
Place the finished lecho into sterilized jars, sterilize for 20 minutes, twist, turn over and leave until completely cooled.

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Simple treatment

Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives.

Ingredients:

Ripe tomatoes – 4 kg
Bell pepper (green or multi-colored) – 4 kg
Sugar – 1 glass
Salt – 2 tbsp. spoons

Preparation: Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into an enamel pan and set to cook, let it boil, reduce the heat to low and cook for 15 minutes. Peel the bell pepper from stalks and seeds, rinse, lightly dry with a towel and cut into medium strips. Place in the boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook the lecho for 30-35 minutes, stirring occasionally. The pepper should remain slightly harsh. Pour the finished hot lecho into pre-prepared and sterilized jars. Close with screw caps or roll up with a machine. Turn the containers over, cover with a towel and let cool. Store in the refrigerator.

Pepper lecho with carrots and onions for the winter

This recipe is with carrots and onions. If you like these vegetables boiled, then prepare this preparation.

Ingredients (for 12 l):

bell pepper - 6 kg
tomatoes - 6 kg
carrots - 1 kg
onions - 1 kg
salt - 4 tbsp.
sugar - 0.5 kg
vegetable oil - 0.5 l
vinegar 9% - 200 ml

1.Carrots are harder than peppers, so you need to cook them a little beforehand. Peel the carrots and cut them into large strips. Place in boiling water and cook for 10 minutes, then drain. Wash the tomatoes and grind through a meat grinder to obtain a tomato.

2.Pour the tomatoes into a large saucepan, add salt, sugar and vegetable oil. Place the resulting mixture on the stove and bring to a boil. Be sure to stir the sauce so that the sugar and salt dissolve.

3.Pour boiled carrots into the boiled sauce and cook for 10 minutes. Meanwhile, cut the onion into half rings. After 10 minutes, add the onion to the carrots and after boiling, cook for another 10 minutes. Stir the mixture occasionally.

4. Cut the pepper into large strips. If you cut it too finely, the vegetable will lose its shape and become overcooked. When the onion has cooked for 10 minutes, add the pepper to the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before readiness, pour vinegar into the salad.

5. Cans for preservation must be sterilized, as well as the lids. Just while the pepper is cooking, you can prepare this equipment. Place the salad in jars and roll up the lids. Turn over and let cool. It turns out to be a delicious lecho that can be stored well in the apartment.

Lecho with vinegar and tomato paste

This recipe is suitable for those who love vinegar snacks, as well as for those who prefer to store homemade preparations (canned food) outside the refrigerator. It will also come in handy if you have peppers, but for some reason no tomatoes.

Ingredients:

Bell pepper – 3 kg
Tomato paste – 2 cups
Water – 3 glasses
Vinegar (6%) – 1/2 cup
Sugar – 1 glass
Salt – 1 tbsp. spoon (heaped)

Preparation: Peel the bell pepper from stalks and seeds, rinse and cut into small strips. Mix tomato paste with water, sugar, salt and bring to a boil. Pour in the vinegar, heat the mixture again, add pepper, let it boil and cook over medium heat for 30 minutes, stirring occasionally. Place the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool, dark place. Recipe option: if desired, you can add 30-40 black peppercorns to the lecho along with vinegar.

Homemade eggplant lecho for the winter - “Desyatochka”

We can’t ignore everyone’s favorite eggplants. They have become very popular lately; there are a huge number of dishes made from blue ones. Today I will share only one recipe for lecho, and on my website you can also read how to marinate eggplants so that they taste like mushrooms or prepare them for the winter using very tasty recipes.

Why is this blank also called ten? — Yes, because most of the ingredients are 10 pieces each.

Ingredients:

eggplants - 10 pcs.
onions - 10 pcs.
sweet pepper - 10 pcs.
tomatoes - 10 pcs.
garlic - 10 cloves
black peppercorns - 10 pcs.
allspice - 5 pcs.
bay leaf - 3 pcs.
sugar - 1/2 cup
salt - 2 tbsp. l. (without slide)
vinegar 9% - 1/2 cup
vegetable oil - 1 cup

It is advisable to take ripe, fleshy tomatoes for this dish. Remove the stems from the tomatoes, chop them coarsely and grind them using a meat grinder or blender.

Prepare the remaining vegetables. Cut the eggplants into cubes, quite large. Although, if you like it smaller, cut it however you like.

We select the seeds from the pepper and cut the pulp into medium cubes.

Take red and yellow peppers, then the preparation will become brighter and more beautiful.

I also chop the onion quite coarsely, and just cut the garlic cloves in half.

To prepare lecho we need a large saucepan. Place it on a heated stove, pour vegetable oil on the bottom and lightly fry the onion. Next, throw in the chopped peppers and eggplants.

Now pour the prepared tomato puree over the vegetables.

Now add salt, sugar, seasonings (bay leaf, black and allspice). Cover with a lid and simmer over low heat for about half an hour. Stir occasionally so that the mixture does not burn on the bottom of the pan.

5 minutes before readiness, add garlic to the pan. Let's simmer a little more. And at the very end, add vinegar.

All that remains is to put it in pre-sterilized jars and roll up the lids, which also need to be boiled.

I think we did a great job. Now in winter we will enjoy vegetable delicacies.

The end of summer, the beginning of autumn is the time for preparations. And many housewives work tirelessly in the kitchen to preserve the gifts of the garden and please their family with delicious dishes.

I wish you inspiration in the kitchen, new recipes and gratitude from your loved ones.

And if you like the recipes, share them with your friends.

For the recipe you will need: - green pepper - 1.4 kg - tomatoes - 600 g - onions - 2 pcs. - pork fat (lard) - 80 g - smoked bacon - 50 g - paprika - 5 g - salt - to taste

Peel the green pepper pods and cut into wide strips. Place the tomatoes in boiling water for a few seconds, remove, peel and cut into quarters. Chop the onion into half rings.

Place in a large wide saucepan in fat and fry the chopped

add small cubes of lard, add chopped onion and fry it until light brown. Add paprika, stir quickly and immediately add chopped green peppers and tomatoes. Add salt and simmer first without a lid over high heat, then, when some of the liquid has evaporated, under the lid over moderate heat until cooked.

Lecho stewed

This lecho is more suitable as a hot or cold snack, but you can also roll it up for the winter.

Ingredients:

Bell pepper (red thick-walled) – 1 kg
Ripe tomatoes – 1 kg
Water – 150 ml
Sugar – 1/4 cup
Salt – 1 teaspoon

Preparation: Peel the bell pepper, rinse and cut into small strips, place in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, peel them, and cut them into small pieces. Add tomatoes, salt and sugar to the peppers, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes.

The tomatoes should be completely boiled. Tip: if you are going to serve lecho right away, then 5 minutes before it is ready, you can add a bunch of chopped parsley, a few cloves of garlic, passed through a press, and season the dish with sunflower or olive oil.

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!

Lecho with herbs

Spicy, aromatic lecho, which when hot will perfectly complement grilled meat, and in winter will become a reminder of the sultry summer.

Ingredients:

Ripe tomatoes – 2 kg
Bell pepper – 2 kg
Sugar – 1/2 cup
Salt – 1 tbsp. spoon
Vinegar (9%) – 50 ml
Dried parsley – 4 teaspoons (heaped)
Dried basil – 2 teaspoons
Ground cinnamon - on the tip of a knife
Black peppercorns – 15 pcs.
Cloves – 3-4 pcs.

Preparation: Blanch the tomatoes, remove the skin, cut the fruit into arbitrary pieces and pass through a meat grinder. Place in a saucepan and simmer for 10 minutes over low heat. Peel the peppers, wash and cut into strips, add to the tomatoes along with sugar, salt, vinegar, stir, let it boil and add parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.

If necessary, pour lecho into prepared jars, close with screw caps or roll up, turn over, let cool and put in a cool place.

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!

Lecho with garlic

Lecho with garlic is a simple and aromatic dish. To prepare it, you do not need any special equipment other than a stove, so it is suitable for those who are engaged in canning in a not very well equipped country kitchen.

Ingredients:

Tomatoes – 2 kg
Bell pepper – 1.5 kg
Sugar – 2/3 cup
Salt – 1 tbsp. spoon
Garlic – 10 cloves
Fresh basil (can be replaced with parsley) – 1 bunch
Vinegar (9%) – 40 ml

Preparation: Wash the tomatoes and cut into small pieces, place in a saucepan and simmer over low heat for 20 minutes. Peel the pepper from seeds, wash, cut into thin strips, chop the garlic. Add the vegetables to the tomatoes, season with salt and add sugar. Stir, bring to a boil and cook for another 20 minutes. Then add chopped herbs (basil or parsley) and pour in vinegar. Stirring, cook for 5 minutes.

Pour the finished lecho into sterilized jars, close the lids, turn over, let cool and store in a cool place.

Recipes for hot pepper lecho for the winter

When hot peppers are ripe, it’s time to prepare lecho for the winter. Choosing a recipe suitable for canning is not easy, since there are a large number of them. First of all, you should focus on personal tastes, the preferences of your household.

With tomatoes and bell peppers

You can prepare spicy lecho with tomatoes, sweet peppers and garlic. The peculiarity of this recipe is its bright taste, delicate consistency and aromatic tomato sauce.

Advice! The amount of garlic and hot pepper can be adjusted by decreasing or increasing it, focusing on personal taste preferences.

You will need the following set of products:

bell pepper – 3 kg;
red tomatoes – 2 kg;
peeled garlic – 150 g;
chili – 1 pod;
sunflower oil – 200 ml;
table vinegar – 100 ml;
sugar – 100 – 125 g;
salt - to taste;
any fresh herbs.

When the ingredients are ready, you can start preparing the dish.

Sort and wash the tomatoes, removing stems and visible damage.
Remove seeds and tails from hot and sweet peppers.
Peel the garlic.
Wash and dry the greens.
Grind all prepared products (except sweet pepper) using a meat grinder or blender.
Cut bell pepper into small pieces.
Place all ingredients in a large saucepan or bowl and place over low heat.
Add the rest of the recipe ingredients (salt, sugar, oil and vinegar).
After boiling, boil the lecho for about half an hour.
Place into prepared containers and seal tightly.
Turn upside down, cover with a warm blanket and leave until completely cool.

There is one interesting option for making lecho from hot, sweet peppers and tomatoes.

With onions and carrots

The classic recipe for making lecho involves stewing sweet peppers in tomato juice made from ripe tomatoes. Often onions and carrots are added to these ingredients, which completely changes the taste of the finished dish.

Required amount of ingredients per 3 jars (0.5 l):

ripe tomatoes, red – 1 kg;
paprika – 1 kg;
onion – 300 g;
carrots – 300 g;
capsicum (hot) - to taste;
water – 1 glass;
vegetable oil – ½ faceted glass;
rock salt – 1 tbsp. l.;
sugar – 1 tbsp. l.;
9% table vinegar (can be replaced with apple cider vinegar) – 50 g.

Advice! You can add peppercorns and bay leaves to all the ingredients indicated in the recipe. If necessary, replace tomatoes with tomato paste diluted with water (1:1).

Step-by-step cooking process.

Onions, carrots and peppers should be peeled.
Wash the tomatoes, remove the stems.
Remove the skins from the tomatoes after placing them in boiling water for 1 minute. After which they must be rinsed immediately with cold water.
Prepare the vegetables: grate the carrots coarsely, cut the onion into half rings, bell pepper into large pieces, chop the hot vegetable with a blender or meat grinder.
Cut the tomatoes in half, and then each half into several more pieces (lengthwise).
Place all the ingredients in a thick-walled bowl, add water and simmer over low heat.
After boiling, reduce the heat to low, adding the remaining ingredients according to the recipe.
The salad should be simmered for about 30 minutes.
Immediately pack the prepared salad into jars and seal them with lids.
Jars of lecho should be cooled by first turning them upside down and covering the top with something warm.

With eggplants

The time has come for conservation and every housewife is trying to make winter preparations. Recipes made from vegetables are the most popular, because in summer and autumn they can be purchased at markets at an affordable price. Such winter preparations also include hot pepper lecho.

Required Products:

tomatoes – 2 kg;
bell pepper – 1.5 kg;
blue ones - 1 kg;
onions – 6 – 7 pcs.;
carrots 3-4 pcs.;
“spark” pepper – 2 pcs.;
medium-sized garlic – 1 pc.;
vegetable oil – 1 cup;
sugar 70 – 80 g;
rock salt – 60 – 70 g;
vinegar - 4 tbsp. l.;
black pepper (ground) – 1 tsp;
bay leaf – 3-4 pcs.

Step-by-step instruction.

Wash all vegetables thoroughly.
Remove seeds and membranes from the pepper and remove the tail. Cut into small cubes.
Peel the garlic cloves.
Remove the skin from the eggplants and soak them in cold water for a while. Chop into cubes of arbitrary size.
Cut the onion into rings.
Make a fruit drink from tomatoes by grinding them in a meat grinder.
Cut the carrots into strips or grate them on a coarse grater.
Pour oil into a thick-walled cauldron or saucepan and simmer the carrots until soft.
Add the onion and simmer it along with the carrots until transparent.
Pour in tomato puree, add sweet pepper.
Bring the whole mixture to a boil over moderate heat.
Add salt, sugar, ground pepper.
Mix everything thoroughly but gently. Cook for about 10 minutes more.
Add eggplants, garlic, passed through a press; bay leaf, hot pepper. Pour in vinegar.
Cook for 15 minutes over low heat from the moment it boils.
Place the hot salad in jars and roll up.
Leave the jars with their lids turned down under the blanket for sterilization.
After cooling, take the lecho to a cool place.

Important! If all vegetables have undergone long-term heat treatment, then there is no need for additional sterilization of the salad. It is enough to sterilize thoroughly washed jars and lids.

With zucchini

You can approach the canning process creatively by adding zucchini to the recipe in addition to standard products. They will give the dish a unique taste. At the same time, the main features of this Hungarian recipe will be preserved, but with a slight twist. In addition, zucchini will make the lecho tender, light and easily digestible. Hot pepper will add piquancy to the appetizer.

List of basic salad ingredients:

zucchini (peeled) – 2 kg;
tomatoes – 2 kg;
large carrots – 2 pcs.;
onions – 3 pcs.;
garlic – 3 heads;
sweet pepper – 0.5 kg;
hot pepper - to taste;
sugar – 1 tbsp;
salt – 2 tbsp. l.;
table vinegar – 1 tbsp;
greens - to taste.

How to cook.

Cut the zucchini into small cubes (about 1.5 cm). For older vegetables, peel the hard skin and remove the seeds. Young ones can be cut without prior preparation.
Chop the onion and garlic. Fry in a frying pan.
Grate the carrots on a coarse grater.
Grind hot pepper in a meat grinder.
Remove seeds and stalks from peppers. Cut into any convenient way (slices, strips).
Finely chop the washed and peeled tomatoes. Place in a saucepan and bring to a boil.
Immerse carrots, onions, garlic and hot peppers in boiling fruit juice. Boil the mixture for about 5 minutes.
Add chopped zucchini.
Lastly, put the prepared pepper in the lecho, add sugar and salt.
Simmer the salad for about 25-30 minutes.
5 minutes before the end of cooking, add vinegar. Add chopped herbs for color and flavor.
Place the hot lecho into sterile jars. Roll up, turn upside down, put in a warm place.

With beans

Lecho with beans is a savory appetizer that will decorate the winter table and will not leave anyone indifferent. The abundance of vegetables makes the preparation a vitamin bomb. The recipe is simple, but nevertheless very original. The output will be about 5 liters of delicious snacks.

Products needed to prepare classic lecho with beans:

dry beans (any, but preferably white) – 0.5 kg;
red tomatoes – 3.5 kg;
bell pepper – 2 kg;
hot pepper – 1 pod;
granulated sugar – 1 cup;
sunflower oil – 200 – 250 ml;
salt – 2 tbsp. l.;
vinegar 9% - 2 tbsp. l.

How to cook lecho.

Boil the beans that have been soaked overnight. Rinse thoroughly.
Pass the tomatoes through a meat grinder.
Boil tomato juice with sugar for 20 minutes.
Cut the pepper into strips and add to the preparation. Simmer for another 15 minutes.
Add beans, pour in oil.
Boil everything over low heat for 10 minutes.
At the end of cooking, add vinegar.
As soon as it boils, remove the lecho from the heat and pour into sterilized jars.

Warning! At the time of packaging the lecho, the jars must be dry and hot (warm) so that they do not burst due to temperature changes.

Lecho acute

This recipe is especially for those who love spicy snacks. The dish is perfect with strong drinks, fried meat, and grilled sausages. Well, of course, it can be prepared for the winter. Additionally, you can use it to make homemade pizza.

Ingredients:

Bell pepper – 1.5 kg
Chili pepper – 3 pcs.
Ripe tomatoes – 2 kg
Black peppercorns – 20 pcs.
Onions (large) – 2 pcs.
Sugar – 1/2 cup
Salt – 1 tbsp. spoon
Vinegar (9%) – 50 ml
Dried cilantro - 4 teaspoons (heaped).

Preparation: Grind the tomatoes together with onions. Peel the bell pepper and chili from seeds and cut into thin “feathers”. Place all the vegetables in an enamel pan and cook. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce heat to low and cook for 20 minutes, remembering to stir occasionally to avoid burning. Lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cool place.

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 with horseradish

If you like dishes with horseradish, then it can also be used to prepare lecho.

Ingredients:

Ripe tomatoes – 1 kg
Bell pepper – 1 kg
Horseradish root (fresh) – 50 g
Sugar – 1/3 cup
Salt – 1 tbsp. spoon
Vinegar (6%) – 100 ml

Preparation: Grind the tomatoes and horseradish, place them in a saucepan, let them boil and cook for 10 minutes. Add seeded and thinly sliced peppers, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cool) or place in sterilized jars and store in a cool place.

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!

Lecho with tarragon

Photo: Oleg Kulagin/BurdaMedia

You will need:

4 kg tomatoes
6 sweet peppers

2 eggplants
2 onions
tarragon
salt
sugar to taste
vegetable oil for frying

Preparation:

Wash tomatoes and peppers. Cut the tomatoes into slices. Remove stems and seeds from peppers. Peel the eggplants and onions. Cut peppers, eggplants and onions into rings.
Combine tomatoes, onions, peppers and cook for 15 minutes. Add tarragon, salt and sugar to taste (you need to taste the brine). Cook for another 20 minutes. Salt the eggplants and fry in vegetable oil until golden brown.
Combine everything and mix well. Place in sterilized jars, roll up, turn over and leave until cool.