Salad lecho from tomato pepper and garlic. Lecho of pepper and carrots for the winter. Pepper and carrot lecho

Preparing delicious preparations for the winter is not at all difficult, especially considering that in our time all recipes can be found on the Internet. One of the most favorite preservation options in our family is lecho. There are a lot of lecho recipes, they cook it from a wide variety of vegetables, making it sweet, spicy, spicy.

Today I suggest you prepare a simple version of lecho without carrots and onions. I use this lecho more often for making sauces, gravy, it is also delicious to add it in the process of cooking borscht or soup, making stews.

For the recipe, prepare all the products on the list. Sweet peppers choose fleshy, with thick walls. Any tomatoes will do, but it is better that they are juicy and sweetish.

Wash all the tomatoes and dry, then cut out the growth site of the stalk. Cut the tomatoes into slices. You can first remove the skin from the tomatoes.

Prepare the blender bowl. If it is not there, a regular meat grinder will do.

Grind the tomatoes until smooth on the highest power of the blender.

Cut the sweet pepper in half, then cut out the seed box everywhere, cut off the fleshy light partitions. Rinse the peppers and cut into strips, you can also use a large cut of peppers or leave it in halves.

Prepare a pot for cooking lecho. Pour the pepper into the pan and pour the tomato.

Add salt and sugar to vegetables.

Pour a portion of vegetable oil into a saucepan. Boil lecho for 40 minutes over low heat.

At the end of cooking, add finely chopped garlic to the pan.

Pour in a portion of vinegar and mix, bring lecho to a boil and remove from heat.

Pack the finished lecho in sterile jars.

Put the lids on the neck of the jars and screw tightly. Turn the workpiece upside down and wrap it with a blanket, leave it alone for a day. After a while, transfer the lecho without carrots and onions to the cellar or pantry.

Bon appetit!

Bright and fragrant bell pepper lecho is a real delicacy. Cook for the winter with tomato paste, onions, carrots, tomatoes.

This is a very simple recipe for making lecho for the winter. It is easy to prepare, and in winter you will delight yourself with a very tasty salad.

Tomatoes - 2 kg
Bulgarian pepper - 1 kg
Carrots - 350 gr
Onion - 350 gr
Vegetable oil - 150 ml
Sugar - 130 gr
Salt - 1 tbsp.
Vinegar 70% - 1 tbsp (9% - 100 ml)

Wash the tomatoes and cut into slices, getting rid of the core and rotten barrels, if any. Pass them through a meat grinder or in a blender to a puree state. Pour them into a saucepan. Add salt, sugar, vegetable oil and vinegar. Put on fire and cook for 5 minutes after boiling.

Peel the carrots and grate on a coarse grater. Add to the tomatoes and cook for another 15 minutes.

Onion cut into half rings. Peel the peppers and cut into cubes. Add in a saucepan with our lecho and cook everything together for 30 minutes.

In the meantime, the vegetable mass is being cooked, sterilize the jars and lids in any way convenient for you.

Arrange the finished salad in sterile jars, roll it up, turn it upside down and wrap it with a blanket until it cools. Then store in a dark, cool place. And in winter, enjoy a delicious lecho.

Recipe 2, step by step: bell pepper lecho for the winter

Very bright fragrant and incredibly tasty salad "lecho", practically knows no competition on the winter table. Many people love it and of course they try to stock up on this healthy dish for the winter.

Bulgarian pepper - 800 gr
tomato paste - 500 gr
water - 250 ml
garlic - 4 cloves
sunflower oil - 2 tbsp. l
vinegar - 2 tbsp. l
sugar - 1 tbsp. l
peppercorns - 5-10 pcs
allspice - 5-7 pcs
bay leaf - 1 pc.
salt - 1 tbsp. l.

First, cut the pepper in half and remove all the seeds from it. Then we chop it into small pieces.

Then put the tomato paste in a deep bowl and dilute it with water. Pour into a cup with pepper, add bay leaf, allspice and peas.

We put on medium heat, add salt, sugar and cook for about half an hour, while do not forget to stir occasionally.

Next, pour in two tablespoons of vinegar and the same amount of vegetable oil. Squeeze out 4 cloves of garlic with a press and, if desired, add a piece of hot pepper. Cook for another 15 minutes and lay out the finished lecho in sterilized jars and roll them up with lids.

We turn the jars over, cover with a warm blanket and leave them in this position until they cool completely.

Recipe 3: bell pepper lecho - Lick your fingers

Pepper treat for the winter, this delicious vegetable snack is present in every home cellar. This type of preservation includes tomatoes, bell peppers and onions. In general, this is a kind of canned salad that came to us from Hungary and won success in many European countries.

From the article you will learn how to cook a delicious bell pepper lecho at home, its recipes are extremely simple.

This canned salad will decorate both everyday and holiday tables. Plus, this is a healthy supply of vitamins for the whole year. Cook with pleasure!

2 kg tomatoes
1 kg bell pepper
5 onions
150 ml unscented sunflower oil
1 st. caxapa
Z st. l salt
50 ml vinegar
bay leaf
allspice and peas

Cut the pepper in half, remove the middle, wash and chop. You can cut as you like, it all depends on the desired consistency of the workpiece: thin strips, wide slices, cubes.

We pass tomatoes through the meat grinder, about 2 kg, it should turn out 3 liters of finished tomato. It is better to choose fleshy tomatoes so that the sauce is not too liquid.

We put the tomato on the stove, but the pan should not be full, because then we will add onion and pepper there.

While the tomato is cooking, cut the onion and pass it in vegetable oil. We do not bring to a golden color, just to transparency, constantly stirring.

When the tomato boils, add onion, salt, sugar and vinegar to it, leave it to boil over low heat for 15 minutes. Then we load there pepper cut into slices, allspice and black pepper (peas 10 each) and a few bay leaves (2-3 pcs.).

We boil for another 15 minutes, pour into prepared jars and roll up. From this volume of preparation products, 6 jars of half a liter will be obtained. Banks, before being placed in it lecho, need to be sterilized.

For lecho, half-liter jars are best suited, just enough for one family dinner. Bon appetit!

Recipe 4: bell pepper lecho with tomatoes

3 kg of sweet pepper. It is recommended to use seasonal vegetables.
100 ml sunflower oil.
2 kg fleshy tomatoes.
2 tbsp salt.
100 grams of sugar.
2 tablespoons of vinegar.

Initially, you need to wash the peppers well to avoid the risk of infection. You can cut as you wish. As you like.

Tomatoes also need to be washed, cut out the bottom, and cut into convenient slices.

Divided into pieces tomatoes must be passed through a meat grinder. You can also use an immersion blender or mixer.

Pour the required amount of salt, granulated sugar, to taste, as well as refined sunflower oil into the tomato puree. Spicy lovers can add hot peppers.

At the next stage, add pepper to the pan, mix and cook after boiling for about half an hour. The fire must be reduced to a minimum so that the pepper retains its crisp structure.

As you may have guessed, it is important to add vinegar at the end of cooking. Mix everything and cook for no more than five minutes.

I hope you have already prepared the jars, that is, sterilized. Put in a container, prepared lecho, in a hot state. Tighten with a key, turn over and set aside in a dark place. Salad can be stored in the apartment.

Recipe 5: bell pepper and carrot lecho (with photo)

Tomatoes - 3 kg
Pepper - 0.5 kg
Onion - 0.5 kg.
Carrot - 0.5 kg.
Vegetable oil - 250 ml.
Vinegar 9% - 200 ml.
Sugar - 200 gr.
Salt - 100 gr.

We use homemade tomatoes, they have a thin skin, so we do not remove it. Wash all vegetables first. We clean onions and carrots.

Cut the tomatoes into large slices.

We took multi-colored peppers. We clean from the stalks and seeds with partitions. Cut the pepper into strips and send to the tomatoes.

Grate carrots for Korean carrots. Well, if there is none, we rub it on a large ordinary grater. We also send carrots to tomatoes and peppers.

Cut the onion into half rings and add to the vegetables.

We put the vegetables on the fire and bring to a boil. After the salad boils, cook for another 20 minutes.

After 20 minutes, add sugar, salt, vegetable oil and vinegar. Mix everything well and boil for another 40 minutes.

During this time, we sterilize the jars and put hot lecho into hot jars. Turn the jars upside down. Do not place jars on the table and especially on a metal surface, they may burst. Can be installed on a towel or wooden board.

We let the jars cool and send them to storage. In winter we get it, enjoy the smell of summer. Bon appetit!

Recipe 6: bell pepper lecho with tomato paste

Let's cook lecho with tomato paste for the winter today, I propose to make it from bell pepper, it is bell pepper that gives the brightest, sweetest and richest taste of paprika. Peppers can be taken in different colors, with yellow bell pepper it will turn out juicy, bright and beautiful, and, of course, delicious. Let's take a good tomato paste as a basis, ideally home-made tomato paste, but store-bought paste is also good. Lecho can be served as an appetizer, lecho will also make each of your dishes special, just add a couple of spoons of lecho to stew, borscht, gravy, sauce, all dishes begin to play with new bright colors. Be sure to prepare at least a couple of jars of lecho, I'm sure they won't stand idle for sure.

water - 0.5 l,
tomato paste - 100 g,
Bulgarian pepper - 1 kg,
onion - 2 pcs.,
carrots - 1 pc.,
salt - 0.5 tbsp,
sugar - 4-5 tablespoons,
vinegar - 30 ml,
vegetable oil - 50 ml,
garlic, hot pepper - to taste.

Prepare a saucepan or stewpan in which our lecho will be cooked. Pour half a liter of clean filtered water into the container, add tomato paste, mix everything well until smooth.

Peel the Bulgarian pepper from seeds, remove the partitions. Rinse the peeled half of the pepper, cut the pepper into large pieces or cubes. Immediately transfer the sliced \u200b\u200bto a saucepan with a tomato base.

Peel the carrots and onions, wash and dry the vegetables well. Cut the onion into half rings, cut the carrot into small cubes. Transfer vegetables to a bowl with all ingredients.

Add salt, sugar, vegetable oil to the pan. Rearrange the container on the fire, bring to a boil, reduce the fire, the liquid should gurgle slightly. Boil lecho for one hour.

At the end of cooking, add a portion of 9% table vinegar to the lecho, if desired, add hot pepper and garlic. Boil for an additional half minute.

Arrange lecho in pre-sterilized jars, immediately tighten the jars tightly with lids and put them upside down, cover with a blanket and leave for a day. After a while, transfer the workpiece to the cellar.

Recipe 7: bell pepper and onion lecho (step by step)

For me, this is the most delicious lecho that you can think of. This juicy, tender and fragrant vegetable appetizer contains all the colors and tastes of a sunny summer. Meaty bell pepper, sweet carrot, spicy onion and rich tomato combine perfectly in this lecho, which we will prepare with you for the winter.

sweet pepper - 1 kg
tomato - 1 kg
onion - 400 gr
carrots - 400 gr
sugar - 100 gr
vegetable oil - 100 ml
salt - 1 tbsp.
table vinegar 9% - 2 tbsp.
bay leaf - 2 pcs
allspice - 5 pcs

The recipe for this simple and tasty lecho for the winter includes sweet peppers, tomatoes, onions, carrots, refined vegetable (I have sunflower) oil, 9% table vinegar, sugar, salt, bay leaf and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Also take ripe tomatoes, you can even crush them - chop them anyway. From spices, you can also add a couple of cloves, but this is optional. By the way, vinegar in this recipe is lecho, although it is used, but you can neglect it or add less (although 2 tablespoons for such a quantity of vegetables is not much).

So let's start with the tomatoes first. They need to be washed and cut out from the vegetables of the place where the stalk was attached. Next, chop the tomatoes in any convenient way - you can in a food processor or through a meat grinder.

But I was too lazy to collect it and then wash it, so I just punched slices of tomatoes with a submersible blender right in the pan (I have a capacity of 4 liters), in which lecho will be cooked for the winter. The result is literally 30 seconds, and you do not need to remove the skin.

Add to tomato puree (we can say that it is juice with pulp) salt, sugar, allspice and lavrushka. If you want the lecho to be spicy, add hot pepper, but I never do that. For me, lecho is a tender snack, not spicy at all. We put the pan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Don't forget to stir the tomatoes.

In the meantime, let's take care of the rest of the vegetables. We clean onions and carrots - we will need 400 grams of both in a peeled form.

The onion can be cut arbitrarily, but I prefer the pieces to be felt in the finished lecho. We cut large onions into 4 parts, after which we cut each one into plump quarter rings. Pour all the oil into the pan at once, warm it up and spread the chopped onion. Fry over medium heat, stirring, until translucent.

While the onion is fried, either chop the carrots on a coarse grater, or cut them into strips (thin sticks). The second option, although longer, but in the finished lecho it turns out tastier (in my opinion).

When the onion is half cooked and becomes transparent, add carrots to it and fry everything together until fully cooked. Don't forget to stir so it doesn't burn.

Meanwhile, prepare the pepper. We wash the vegetables, cut them in half lengthwise, cut out the stalks, white veins and remove the seeds.

We cut the halves ourselves arbitrarily - it is in this lecho for the winter that I love when the pepper is cut into thick sticks. In this form, pepper should be 1 kg (maybe a little more).

Well, the carrots with onions are ready - they are slightly reddened and smell pleasant (there is no longer a smell of raw onions).

By the way, without a lid for 20 minutes, tomato juice with additives managed to boil, evaporate and become thicker. Taste it: it will seem a little rich, but it should be so. We also add pepper, carrots and onions - they will absorb salt and sugar. At this stage, I advise you to remove the bay leaf, as it has already managed to give up its aroma, and then it can give bitterness in the preparation.

We shift the fried vegetables into the tomato base along with the oil.

Put the pepper pieces in there.

Stir the contents of the pot, cover with a lid and bring everything to a boil. After that, remove the lid, make medium heat and simmer vegetables in tomato sauce for about 20 minutes. During this time, gently mix everything a couple of times. It may seem that there are too many vegetables for such a volume of tomatoes, but this is not so: in the process of stewing, they themselves will release juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the pulp should become almost soft, while the skin should in no case leave (then you have simply digested it). But the pepper should not crunch either - find a middle ground for yourself personally. Before that, carrots and onions were already almost ready, so everything is clear with them.

Pour a couple of tablespoons of vinegar into the pan, mix everything and quickly cover with a lid so that the vinegar does not evaporate. Just a couple more minutes to cook.

Lecho of peppers, tomatoes, carrots and onions is ready - we close it for the winter. Jars with lids must first be sterilized - we do this while the vegetable snack itself is being prepared. Each hostess has her own favorite method, and I do it in the microwave - I wash the jars in a soda solution, rinse and pour about 100 ml of cold water into each. I steam in the microwave at the highest power for 5-7 minutes each. For example, two jars will last 6-8 minutes, and three - 10 minutes. I boil the lids on the stove for about 5 minutes. We lay out the boiling lecho in jars.

We close the lids with a typewriter or twist with screws. By the way, I am often asked if there is a difference between what kind of covers to use - screw or turnkey tin. There is no difference at all - what is at hand at the moment, then use it. Well, I hope you understand that threaded cans are also needed for screw ones?

We turn the jars with lecho upside down and wrap them with a blanket or blanket. In this position, let the vegetable preparation cool completely for the winter. Then we transfer to the basement or cellar and store until needed.

In total, from the indicated number of products, I get 3 full jars with a capacity of 0.5 liters, one 0.55 liters and another 3-4 tablespoons of lecho - for testing.

I really hope that you will like such an appetizer for the winter and that you will also make it for your family year after year. Good luck preparing for the winter, friends, and bon appetit!

Recipe 8: Sweet Pepper Lecho with Onions and Carrots

The following recipe can hardly be called a classic, but it is very popular with us. In it, carrots and onions are added to the pepper. I don’t know where this variant originated, but it is also very tasty. I suspect that it appeared at a time when pepper was not yet a ubiquitous vegetable and the rest of the ingredients were sent in order to get more product in the output. However, this variant is very successful in terms of flavor combinations and is therefore very popular.

Bulgarian pepper - 1.5 kg
Carrot - 1kg
Tomatoes - 2 kg or tomato paste - 500 gr
Onion - 4 pieces of medium size
Sunflower oil - 150 ml
Vinegar 70% - 1 tbsp
Sugar - 7 tablespoons
Salt - 1.5 tbsp

If you use tomatoes, then first of all you need to make tomato juice from them. To do this, simply pass them through a meat grinder using a disk with the smallest holes, or a juicer. At the same time, it is absolutely not necessary to peel off the skin, everything will be ground and you will have additional fiber in the lecho. If using tomato paste, then dilute and stir it in warm boiled water.

We cut the pepper into petals, carrots not into thick rings, but onion into half rings. No need to try to cut vegetables as small as possible, you are not cooking caviar. They should keep their shape after processing and not fall apart when it comes time to take them out of the can.

Pour the tomato paste (or the tomato juice you have) into a large saucepan and add sugar, salt and sunflower oil to it. Once again, mix everything well and put the pan on the fire.

On high heat, bring the mass to a boil and, as soon as it boils, reduce the heat to a minimum and add pepper and carrots to the future lecho. At the same stage, you need to pour vinegar into the pan and mix everything.

After the mass boils again, you need to detect another 10 minutes, then add the onion and, if desired, a small handful of black peppercorns (10 things).

After that, cook lecho for another 10 minutes, stirring constantly.

After that, remove the pan from the heat and lay out the still hot mass in sterilized jars. We fill to the very top and close or roll up the jars. We turn them upside down and put them on the lid until they cool, wrapping them in a cotton towel.

This salad is one of the most popular varieties of home preservation: almost every housewife has a couple of recipes for delicious lecho in her “zagashnik”.

Appetizing lecho will be an excellent side dish for most homemade meat dishes in the cold season.

1 Lecho of bell pepper

Products:

3 kg of tomatoes;

5 kg of sweet bell pepper;

0.5 kg of onions;

5-6 pcs. carrots;

0.5 st. Sahara;

1 st. a spoonful of salt;

1 st. vegetable oil;

2 tbsp. spoons of vinegar essence;

3 art. spoons of spicy tomato sauce.

Cooking:

Wash the tomatoes and scroll through a meat grinder. Remove the seeds from the peppers and cut the flesh into large pieces. Clean the rest of the vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes. Put all the ingredients for the lecho, except for the pepper, in a pan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, mix. Put on fire and boil. Add pepper and bring back to a boil. Boil for 15-20 minutes. Arrange the hot lecho in sterilized jars, roll up. Store in a cool place.

2 Lecho "Family"

Products:

3 kg of tomatoes;

10 pods of large fleshy peppers;

10-15 large cloves of garlic;

1 st. Sahara;

1 st. a spoon with a top of salt;

1-3 pods of hot pepper or 1 teaspoon of ground pepper or.

Cooking:

Peel the garlic, sweet and hot peppers. Wash and dry all vegetables. Grind tomatoes, hot and sweet peppers in a blender or pass through a meat grinder. Pour the mass into a saucepan, add salt, sugar and put on the stove. After boiling, reduce the heat to a minimum and cook for 40 minutes. 10 minutes before cooking, add chopped garlic. Pour hot into hot-steamed jars and roll up.

3 Lecho with carrots

Products:

500 g of carrots, onions and sweet peppers;

2 kg of tomatoes;

1 st. sunflower oil.

Cooking:

Clean and wash 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 simmer for another 5 minutes. Put the sweet pepper and simmer again for 5 minutes, the tomatoes for another 8 minutes. Salt lecho and hold on low heat for a couple of minutes. Arrange in sterilized jars, seal tightly and wrap the jars in a “fur coat”.

4 Lecho for the winter from pepper and beans

Products:

1 kg of bell pepper;

2 kg of beans;

4 kg of tomatoes;

1 kg of onions and carrots;

1 cup of sugar;

3 art. spoons of salt;

0.5 liters of sunflower oil;

3 pods of hot pepper;

6 large heads of garlic;

2 teaspoons 70% vinegar.

Cooking:

Soak the beans overnight. The next morning, boil until half cooked. Peel the onion, cut into cubes and fry in sunflower oil. Washed tomatoes and peppers (with seeds and stalks removed) also cut into cubes. Put the prepared beans, tomatoes, peppers and onions in a saucepan. Add salt, sugar and oil, mix. Put on fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot peppers. A few minutes before the end of cooking, put them in a saucepan. Pour in acetic acid, mix. Arrange the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after complete cooling, store in a cool place.

5 Lecho "Delicious"

Products:

Lecho from bell pepper

2.5 kg of tomatoes;

1 kg of bell pepper;

1 large onion;

4-5 garlic cloves;

1 st. a spoonful of salt;

2 tbsp. spoons of sugar;

½ teaspoon ground red pepper;

4-5 bay leaves;

¼ tsp ground allspice;

1 st. a spoonful of table vinegar.

Cooking:

Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes - until the foam disappears completely. To remove the seeds, strain the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and testicles, cut lengthwise into narrow strips. Peel the onion, chop into thin half rings. Put pepper and onion 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 lower the chopped garlic. If desired, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mass to a boil, pour in the vinegar, mix and place in prepared jars. Roll up.

6 Cucumber Lecho

Products:

1 kg of sweet pepper;

2.5 kg of tomatoes;

5 kg of cucumbers;

head of garlic;

200 g of sugar;

200 ml 6% vinegar;

200 ml refined sunflower oil;

3 art. spoons topped with salt.

Cooking:

Pass the tomatoes and peppers through a meat grinder, add salt, sugar, vinegar and vegetable oil. Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers into the mass, cut into slices, boil and boil for 10 minutes. Remove the pan from the heat, add finely chopped garlic. Arrange the hot lecho in sterilized jars, roll up, wrap and leave to cool completely.

7 Eggplant Lecho

Products:

2.5 kg of eggplant;

1 kg of multi-colored bell pepper (red, yellow, green);

200 ml of vegetable oil;

2 large heads of garlic;

3 liters of tomato juice (can be replaced with diluted tomato paste);

100 g 6% vinegar;

Hot peppers - optional;

A small bunch of parsley and dill;

1 st. a spoonful of salt;

0.5-1 st. Sahara.

Cooking:

Peel the eggplant, cut into strips, salt and put on a sieve for 2 hours to drain the juice - this will help get rid of bitterness. Pour vegetable oil into a saucepan, bring to a boil. Carefully pour in tomato juice, put sugar, salt, add vinegar. After this mass boils, put the eggplant. 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, and finely chopped greens. Arrange eggplant lecho in scalded jars, roll up and wrap until cool.

8 Diet lecho at home (without vinegar)

Products for 4 liters of finished lecho:

1.5-2 kg of red bell pepper (if you use green, you will have to store the workpiece in the refrigerator);

3 kg of tomatoes;

2 large carrots;

3 art. spoons of sugar;

2 tbsp. spoons of salt;

5 cloves;

10 peas of allspice;

Grated garlic and chopped hot pepper - to taste.

IMPORTANT: Do not add onions to lecho according to this recipe - it is not stored without vinegar.

Cooking:

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

9 Lecho classic

Products:

1 kg of tomatoes and sweet peppers;

100 g bacon;

2 large onions;

2 teaspoons of ground white pepper;

Ground black pepper on the tip of a knife;

Cooking:

Wash all the vegetables thoroughly, remove the seeds from the pepper, peel the onion from the husk. Pour boiling water over the tomatoes, cut into 4 slices. Cut the pepper into longitudinal strips, bacon into cubes, chop the onion. Fry the bacon until transparent, then add the onion to the pan and simmer everything together for 7 minutes.

Put the tomatoes, season with black and white pepper, salt, mix. Cook over low heat for another half an hour. The lecho is ready when the vegetables are soft. Transfer the vegetables to warmed dry jars and roll up.

Lecho, prepared according to any of the proposed recipes, will be a worthy alternative to both purchased and homemade ketchups.

10 Lecho simple

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

Products:

Ripe tomatoes - 4 kg,
Bulgarian pepper (green or multi-colored) - 4 kg,
Sugar - 1 cup
Salt - 2 tbsp. spoons.

Cooking:

Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into an enameled saucepan and set to boil, let it boil, reduce the heat to a minimum and cook for 15 minutes.
Peel the bell peppers from the stalks and seeds, rinse, also lightly dry with a towel and cut into medium strips. Put in the boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook lecho for 30-35 minutes, stirring occasionally. Pepper should remain a little harsh.
Pour the finished hot lecho into pre-prepared and sterilized jars. Close with screw caps or machine roll. Turn the bowl over, cover with a towel and let cool. Store in refrigerator.

11 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 there are no tomatoes.

Products:

Bulgarian pepper - 3 kg,
Tomato paste - 2 cups
Water - 3 glasses,
Vinegar (6%) - 1/2 cup,
Sugar - 1 cup
Salt - 1 tbsp. spoon (with a slide).

Cooking:

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

12 Lecho stew

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

Products:

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

Cooking:

Peel the bell pepper, rinse and cut into medium-sized strips, put in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, remove the skin from them, cut into small pieces.
Add tomatoes, salt and sugar to the pepper, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. Tomatoes should be completely boiled.

Advice: if you are going to serve lecho right away, then 5 minutes before cooking, 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.

13 Lecho with herbs

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

Products:

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

Cooking:

Blanch the tomatoes, remove the skin from them, cut the fruits into arbitrary pieces and pass through a meat grinder. Put in a saucepan and boil for 10 minutes over low heat.
Peel the peppers, rinse and cut into strips, add to the tomatoes along with sugar, salt, vinegar, mix, let it boil and put 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.

14 Lecho with garlic

Lecho with garlic is a simple and fragrant dish. It does not require any special equipment other than a stove to prepare it, so it is suitable for those who are engaged in canning in a not very well-equipped country kitchen.

Products:

Tomatoes - 2 kg,
Bulgarian 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.

Cooking:

Wash the tomatoes and cut into small pieces, put in a saucepan and cook over low heat for 20 minutes. Peel the pepper, rinse, cut into thin strips, chop the garlic. Send vegetables to tomatoes, season with salt, add sugar. Stir, bring to a boil and cook for another 20 minutes. Then put the chopped greens (basil or parsley) and pour in the vinegar. While stirring, boil for 5 minutes.
Pour the finished lecho into sterilized jars, close with lids, turn over, let cool and store in a cool place.

15 Lecho spicy

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

Products:

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

How to cook lecho:

Pass the tomatoes through a meat grinder along with onions. Remove seeds from bell pepper and chili and cut into thin “feathers”. Transfer all vegetables to an enameled pan and set to boil. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce the heat to a minimum and cook for 20 minutes, remembering to stir occasionally so as not to burn.
Lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cool place.

16 Lecho with horseradish

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

Products:

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

Cooking:

Pass the tomatoes and horseradish through a meat grinder, put in a saucepan, let it boil and cook for 10 minutes. Add the de-seeded and thinly sliced peppers, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cold) or divide into sterilized jars and store in a cool place.

« super chef» wishes you bon appetit!

Lecho is a favorite dish of all. There are many different options for its preparation, differing in ingredients and taste. Lecho itself is unique, it can be used simply as an appetizer or as a component of the first, second courses. Below are the best pepper and tomato lecho recipes.

To begin with, it is worth presenting a recipe for an ordinary pepper and tomato lecho for the winter. This is an easy cooking option known all over the world. The dish is easy to make and has a pleasant taste.

Ingredients:

Bulgarian pepper - 2 kg;
Tomatoes - 2 kg;
Sugar - half a glass;
Vegetable oil - half a glass;
Salt - 1 tbsp. l. with a slide;
Vinegar 9% - 3 tbsp. l.

Interesting!

If desired, pepper for lecho can be cut not in slices, but in any other way. The main thing is that the pieces are not large, otherwise it will be problematic to get such a pepper from a jar.

Cooking:

The first step is to clean the pepper. The tail is removed, the core with seeds. Peeled pepper halves should come out exactly 2 kg. Then each half is divided into 2-3 more parts to make small strips.
Tomatoes are washed together with peppers, then they are dried, divided into 4-6 parts and ground into puree. If you do not like the skin, you can remove it in advance. The easiest option is to make a cross-shaped incision on the fruits and pour boiling water over them. After that, the skin will easily come off. It is removed, and then the tomatoes are already twisted. Thus, it turns out a tender tomato puree without a skin.
To cook lecho, you need to prepare a large basin. Vegetable oil is poured into it, sugar, salt, tomato puree are poured and mixed. Bring the marinade to a boil over medium heat.
When the tomato puree boils, pepper pieces are poured into it and boiled again. You need to cook the dish for no more than 35 minutes, you can a little less. So that the vegetables do not burn, the lecho is constantly stirred with a wooden spoon.
When the lecho is ready, the pan is removed, vinegar is poured and the dish is stirred.
While the dish is still hot, it is poured into hot, sterilized containers and corked.

Ready preservation should stand with its shoulders down under the covers for a whole day. Then you can put it in the pantry.

The amount of sugar in different lechos is changed to taste. Sugar adds sweetness to the dish, neutralizes the acidity of tomatoes and vinegar. So you can’t cook without it at all, but how much to put in a dish, each hostess must decide for herself.

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Fragrant, vegetable lecho is prepared using not only peppers and tomatoes, but also other ingredients. The variant of the dish presented below also includes onions and spices.

Ingredients:

Tomatoes - 4.5 kg;
Sweet pepper - 4 kg;
Onions - 500 g;
Sunflower oil - 1 tbsp.;
Sugar - 200 g;
Salt - 1.5 tbsp. l. with a slide;
Laurel - 8 leaves;
Black pepper - 25 peas;
Vinegar 9% - 1 tbsp.

Cooking:

Onions must be peeled and cut into rings. If you like straws more, you can do so.
The core is removed from the bell pepper, all seeds, the tail should also be removed. Then you can chop it however you like.
Tomatoes must be cut into pieces and killed with a blender. If desired, you can remove the skins in advance so that they do not interfere with the lecho.
Boil tomato puree over low heat, then pour vegetable oil, salt, sugar into it, throw laurel and pepper. Cover the container with a lid and leave for 50 minutes so that the mixture boils well. Sometimes the dressing needs to be stirred so that it does not burn.
Canning jars need to be washed, sterilized and put onions and peppers on them. Lay them in tightly.
Then they are poured with boiling water and left for 20 minutes. When the time has passed, the water is drained.
When the dressing is ready, it is turned off, vinegar is poured and distributed into jars. After rolling, the preservation is turned upside down and covered with a blanket. When the preservation is ready, you can put it in a dark, cool room.

This lecho has a natural taste. The onion gives it a nice touch. At the same time, the pieces retain their shape, as they were not boiled.

Spicy-sweet lecho has a pleasant, unusual taste. A detailed recipe for its preparation is given below.

Ingredients:

Sweet pepper - 1 kg;
Tomatoes - 2 kg;
Vegetable oil - 100 ml;
Sugar - ½ cup;
Salt - 1 tsp;
Garlic - 1 medium head;
Chili pepper - to taste;
Spices - whatever you like.

Cooking:

The tomatoes are washed, peeled and mashed into a puree mass.
Peppers must be peeled and chopped into pieces as you like.
The garlic is peeled and cut into small pieces.
Oil, garlic, chili, spices to taste are added to the tomato mass and mixed.
The resulting mass is poured into a large container and boiled over high heat until boiling. Then you need to reduce the gas, add sugar, salt, pieces of pepper and mix everything again.

Tomatoes for lecho can be taken of any variety, large small, red, yellow, black or pink, the main thing is that they are ripe!

When the mass boils again, vinegar is poured into it, the fire is turned off and the lecho is distributed over sterilized containers. You need to cork them, turn them over and put them to cool under a blanket.

After the preservation has cooled, it is removed to the cellar.

The original Hungarian pepper and tomato lecho has a rich, spicy taste. It is not difficult to cook it, the main thing is to calculate with the amount of spiciness so that the household will like the dish.

Ingredients:

Bulgarian pepper - 3 kg;
Tomatoes - 3 kg;
Chili pepper - 1-2 pcs.;
Salt - 4 tbsp. l;
Sugar - 1.5 tbsp.;
Apple cider vinegar 6% - 70 ml;
Laurel - 2 leaves;
Peppercorns - 7 pcs.;
Vegetable oil - 200 ml.

Interesting!

Lecho made from a mixture of red, green and yellow peppers looks very beautiful on a plate.

Cooking:

Tomatoes, peppers need to be thoroughly washed and peeled.
Tomatoes are chopped into pieces and twisted to make a puree. It must be poured into a container for cooking lecho and boiled for a quarter of an hour over low heat.
After the specified time, salt, sugar, butter, pepper are added in pieces. The resulting mixture should be boiled for 20 minutes.
When this time passes, black pepper, laurel, vinegar are poured into the lecho and kept on fire for another couple of minutes.
Ready preservation is poured into sterilized, clean containers and sealed with boiled lids.

After seaming, it is necessary to turn all the containers over and cover them with a thick blanket until they cool.

Pepper and tomato lecho can be made with various additional ingredients. An interesting dish is obtained by mixing bell pepper with zucchini.

Ingredients:

Pepper - 1 kg;
Zucchini - 1 kg;
Ripe tomatoes - 700 g;
Onion - 400 g;
Vegetable oil - 130 ml;
Salt - 50 g;
Sugar - 160 g;
Vinegar 9% - 20 ml.

It is better to choose odorless vegetable oil for canning, otherwise the aroma of preservation and even its taste may disappoint!

Cooking:

For cooking, a voluminous bowl with a thick bottom is taken. Vegetable oil is poured into it, salt, sugar are poured and brought to a boil.
Vegetables must be washed and cleaned.
Zucchini is cut into cubes, onion - into strips, pepper - into 4-8 parts.
Tomatoes are peeled and mashed into a puree.
When the marinade boils, zucchini is poured into it, stewed, allowed to boil and boiled for 5 minutes.
When the zucchini are cooked, add the onion to them, let the mixture boil and cook for another 5 minutes. Then add bell pepper and cook for another 5 minutes.
Tomato puree is added last and boiled for 10 minutes, and vinegar is poured in a minute before the lecho is turned off.

The finished lecho is poured into sterilized jars, rolled up and placed with the shoulders down under the blanket.

If you want to try something new, you can cook bell pepper lecho with tomatoes and carrots.

Ingredients:

Tomatoes - 2 kg;
Bulgarian pepper - 1 kg;
Carrots - 1 kg;
Vegetable oil - 5 tbsp. l.;
Table vinegar - 1 tbsp. l.;
Sugar - 5 tbsp. l.;
Salt - 1 tbsp. l.;
Spicy herbs - optional.

Interesting!

An unusual taste of pepper and tomato lecho can be obtained if the pepper is fried or baked.

Cooking:

Tomatoes, peppers and carrots are thoroughly washed and peeled. The skin must be removed from the tomato so that the lecho has a pleasant consistency.
Tomatoes are twisted into tomato juice. Then salt, sugar and vegetable oil are poured there. Boil this mixture over medium heat and boil for 40 minutes.
Carrots must be chopped into thin slices, and pepper cut into medium or large pieces. At the same time, you need to add spices. It can be allspice, basil, marjoram, parsley, dill, paprika, chili or something else. Spices are chosen according to taste - what you like.
When the tomato juice boils for 40 minutes, pepper and carrots are added to it. It should be cooked for at least 20 minutes, then it is turned off, vinegar is added.
Banks are pre-washed and sterilized. Screw caps must be sealed. While the jars are still hot, lecho is distributed in them and corked.

Preservation should cool with lids down, under a towel or blanket. A day later, it is removed to the pantry.

A simple recipe for pepper and tomato lecho is made in a slow cooker. Special efforts for its preparation are not necessary, the main thing is to take ripe and high-quality vegetables.

Ingredients:

Sweet pepper - 1.5 kg;
Cucumbers - 2 kg;
Tomato juice - 500 ml;
Garlic - 25 g;
Chile - ½ pod;
Vegetable oil - 100 ml;
Salt - ½ tbsp. l.;
Sugar - 100 g;
Table vinegar 9% - 45 ml.

Cooking:

Sweet peppers must be washed under running water, remove the stalks, seeds and cut into pieces.
Cucumbers are also washed and chopped with garlic and chili slices.
Tomato juice, sugar, salt, vegetable oil interfere in the basin. This marinade is an important part of the dish.
Cucumbers, garlic, chili, pepper are mixed in the multicooker bowl and sent to the “Stewing” mode for 45 minutes. As the quenching progresses, it is advisable to stir it lightly, since there will be no liquid there yet. After 30 minutes, tomato sauce is added, which was mixed in a separate saucepan.
When the lecho is ready, it is necessary to sterilize the jars, boil the lids and distribute the lecho into containers. While the lecho is hot, the jars are corked and turned over. They should cool at room temperature under a blanket.

Lecho in a slow cooker cooks quickly and has an unusual taste. This dish is always a pleasure to eat, regardless of the time of year. It is good as an appetizer, but can also be used to make stews, soups and other dishes.