The recipe for delicious lecho for the winter of pepper. Prepared from such products. General information about the Hungarian dish.

Many housewives mistakenly consider canning a relic of the Soviet past, when there was no frozen and fresh produce. But the real thrifty housewives remain true to this method of preparation, because in season the vegetables are fresh, fragrant, and cost a penny.

It is so pleasant in cold winter evenings to open a jar of fragrant lecho to mashed potatoes... Plus, various blanks significantly save our precious time.

Today we will talk about blanks from bell pepper for the winter, where I will write about my favorite recipes that I got from my mother and from my grandmother.

Dear friends, if you have your favorite and proven recipes for pepper preparations, I ask the divisor in the comments.

Roasted peppers for the winter without sterilization

Let's cook roasted peppers in oil with garlic for the winter: an aromatic, savory, and incredibly tasty snack. Looking ahead to say that the recipe for roasted peppers and garlic for the winter without sterilization, which greatly simplifies the whole preservation process as a whole. How to cook roasted peppers for the winter, I wrote.

Bell pepper lecho for the winter with beans

Various preparations of pepper for the winter occupy a special place in my culinary notebook. And today I want to introduce you to one of my favorite lecho recipes for the winter of pepper. I am sure that this recipe will appeal to fans of pepper made of pepper for the winter. We will cook not just a classic lecho with a bell pepper, but a lecho with beans. With full responsibility, I promise you that this recipe for Bulgarian pepper pepper for the winter - you will lick your fingers! How to cook lecho from bell pepper with beans, look.

Baked pepper for the winter with garlic and herbs

Baked pepper for the winter in cans turns out very tasty and fragrant, and will serve as an excellent snack in the winter, or you can use canned baked pepper as an ingredient for various vegetable salads. In addition, it is ideal to use baked peppers in their own juice for the winter in the winter as a filling for pizza - it turns out much tastier than with fresh or frozen bell peppers. See the recipe.

Bell pepper lecho with tomato juice

Most recently, I was preparing a very interesting option - a recipe for lecho with tomato juice for the winter. It turned out very well: bright, tasty and unusual. I also liked the fact that it is quite easy to prepare it: there are no difficult moments in the lecho recipe with juice, everything is quite simple and fast. The most difficult thing is tomato juice, but with its preparation you with great pleasure will help the juicer or meat grinder to cope. Well, I interested you? Recipe with photos.

Marinated Pepper with Honey

Bulgarian pepper in oil for the winter: the best recipe!

About how much Bulgarian pepper costs in the winter season, I will not tell you - you yourself know everything perfectly well. Better I will share with you a wonderful recipe for delicious pepper in oil for the winter - beautiful and very useful. So, peppers in oil - a recipe that I got from my mother, and checked not one mistress look.

Lecho with carrots and onions for the winter

My last experience is a recipe for carrot and onion lecho. And the experience is very good! As with any spin lecho, this came out bright and appetizing, and the carrot added to her some kind of enthusiasm and immediacy. As for taste, everything is very good here: in any case, I have nothing to complain about. I think that both my relatives and friends will appreciate this recipe for lecho carrot and tomato for the winter when the time comes to try it. Recipe with photos.

Pepper, pickled for the winter with garlic

The main thing in the recipe is marinade. Pepper turns fragrant, with a subtle taste of garlic. Vinegar is almost not felt, and a moderate amount of salt and sugar allow you to include this snack in the daily menu as a supplement to boiled hot potatoes, various cereals, to meat or fish. ...

Lecho with apples for the winter

In my culinary book, too, there are several options leko. One of the most successful of them - lecho with an apple, I will surely close it for the winter. The recipe is very simple, and the result is excellent! ...

Marinated bitter pepper for the winter

Pickled bitter pepper is an incredible snack and is as pertinent. holiday table as a supplement to a plate with pickles, and in the everyday family menu. The recipe for preparing hot pepper is simple, with the same technology and with this marinade you can preserve bell pepper for the winter.

Adjika home "Spark" with bell pepper

The recipe of homemade adzhika "Spark" with bell pepper, look

For harvesting, you need to choose a medium sized pepper, best of all colored. If you follow the recipe, then in the finished form my pepper turns out like in the summer! Recipe

Preparation for a borsch for the winter with paprika and tomatoes

The recipe for cooking borscht with bell pepper and tomatoes, you can see

Today I will tell you how to make lecho from Bulgarian pepper, and on this occasion I will give a few interesting recipes. As you know, this vegetable is very useful, it contains valuable substances, various vitamins, and there are trace elements.

And it is also considered a dietary product, as it has a low calorie content, of course, this is relevant if you eat it fresh, without adding oil, only in this case its energy value will be low.

How to make lecho of bell pepper?

• The first recipe for lecho from Bulgarian pepper

In order to cook this delicious dish, you will need to stock up on the following ingredients:

• Three kilograms of sweet Bulgarian pepper;
• Two kilograms of ripe tomatoes;
• Five hundred grams of onions;
• A little black ground pepper;
• Salt, about two tablespoons of a hill.

First you need to clean the pepper from the numerous small seeds that are present in it, after which it should be washed and cut into thin strips or small squares, this is up to you. Onion should be finely chopped.

As for tomatoes, they should be well washed, the skin should not be removed, then they need to be thinly sliced, or you can skip through a meat grinder. Then the tomatoes are boiled in an enamel saucepan so that their volume is reduced by about two times.

Then to the boiled tomato mass should be added Bulgarian and black ground pepper, as well as chopped onions. The whole mixture needs to be cooked for about ten minutes. After this time, the ready lecho is laid out in sterilized jars so that all the vegetables are covered with juice.

It is worth recalling that sterilized fully liter cans It should be 25 minutes, not longer. But one liter container is worth spending about two times more time.

• Second recipe

In order to prepare this fragrant lecho, which will no longer differ in dietary properties, since it contains a whole glass of vegetable oil, you will need the following components of this dish:

• Four kilograms of Bulgarian red pepper;
• Five medium carrots;
• Six onions;
• Three heads of garlic;
• A glass of sugar;
• A glass of sunflower oil;
• Two tablespoons of salt;
• Ground black pepper;
• Pepper Peas;
• One hot chili pepper.

Onions, carrots, garlic and hot chili peppers must be minced with a large nozzle. Spices should be added to the resulting homogeneous mass, after which all this should be cooked for about fifteen minutes.

While the mixture is boiled, the Bulgarian pepper should be peeled, cut into strips, and the peppercorns should be added to the chopped mass. Then all this should be poured obtained after cooking the vegetable mass, and boil for another fifteen minutes.

After this time, the resulting fragrant lecho is laid out in pre-prepared sterile jars that need to be rolled up. In this form, the container is perfectly stored throughout the winter, but if you wish, you can prepare a dish not for future use, but, say, cook as a side dish for an evening meal or for lunch, but, of course, in smaller quantities.

• Third recipe

I will present you another recipe for lecho, which is prepared quite simply, for this you will need the following ingredients:

• Five kilograms of pepper;
• A glass of vegetable oil;
• A glass of sugar;
• Liter thick tomato sauce;
• Thirty grams of salt;
• Half a cup of 9% vinegar.

Bulgarian pepper should be cleaned from the seeds present in it, wash it, and then cut. After that, in an enamel pan, you must omit all the listed ingredients that need to be cooked for thirty minutes.

The resulting lecho should be carefully put in sterile jars, after which they are rolled up, and it is a pleasure to taste this tasty dish in the winter time.

• Fourth recipe

This recipe is called - Lecho spicy garlic, in my opinion, this is the most delicious variation of the dishes presented here. You will need the following ingredients:

• One and a half kilograms of Bulgarian pepper;
• Five hundred grams of carrots;
• The same number of onions;
• One hundred grams of sugar;
• Tablespoon salt;
• 250 grams of vegetable oil;
• 250 milliliters of water;
• 350 grams of sauce;
• Half a cup of finely chopped garlic.

Pepper should be peeled and cut into strips and dipped in marinade to be prepared from sugar, salt, sauce, water and oil, and cook for ten minutes. Onions with carrots need to pre-fry in oil, then add to the total mass.

Garlic should not be pressed, namely chopped, and not too lazy to chop half a glass, after which it should be added to the pan, this should be done five minutes before readiness. It turns out very tasty lecho, which must be decomposed in jars, and rolled up for winter storage.

Conclusion

The resulting lecho of this wholesome vegetable is a really great product during the long, cold winter months. This dish helps to fill the deficit. beneficial substances in the body, besides it is very fragrant and tasty.

Of course, recipes using butter cannot be classified as dietary. Therefore, when losing weight, it is better to refrain from eating such fatty foods. It is best to give preference to a product that is cooked in its own juice, and this is the first recipe.

Lecho of bell pepper for the winter you will lick your fingers - a delicious preparation, bright, elegant, incredibly fragrant. There are a lot of recipes for cooking lecho for the winter, so it’s easy to find something that will please you and will suit the taste of your family.

Vinegar in lecho is always added at the very end, otherwise it evaporates, and then the workpiece will not stand well.

Taste lecho very much depends on the varieties of tomatoes, which it is recommended to add. The sweeter and juicier tomatoes, the more aromatic and tasty is the preparation.

In no case should not replace the natural homemade ketchup, real juices and tomatoes bought tomato paste. Only lecho, made from the highest quality and ripe products, pleases with its taste.

If you do not take the most ripe tomatoes, or not the most juicy peppers, then even the flavor of the lecho of the pepper and the tomato will not be so pronounced.

Lecho from pepper and tomato for the winter

Pepper Lecho for the winter - very delicious salad. Such a treat will certainly delight you when it's cold outside. It's so desirable that there are always vegetable dishes on the table. Therefore, the recipe lecho will be most welcome. At the end of summer, the season of pepper begins, which must be prepared for future use. And of course, lecho is one of the most popular types of blank.

Ingredients:

2-3 cans 0.5 l:

bulgarian pepper - 600 g;
onion - 300 g;
tomatoes - 700 g or tomato juice 700 ml;
sugar - 2 tsp;
salt - 1 tsp;
vinegar 9% - 2 tbsp. spoons;
pepper sweet peas - 2-3 pcs .;
garlic - 2 cloves.

The recipe for cooking pepper from pepper for the winter you will lick:

Turn tomatoes into tomato juice.
Pour the juice into the pan. Bring to a boil. Add salt and sugar. We also throw allspice. You can also use bay leaf.
Meanwhile, cut into large pieces (which easily pass into the neck of the can) pepper and onion.
Prepared vegetables are placed in a pan with boiling tomato juice. Stir. Bring to a boil again and boil the tomato and pepper lecho for about 20-30 minutes, until the pepper is soft.
At the end of cooking, add vinegar and garlic. Cook for another five minutes. Remove the sample. If you had to taste, you can roll in the banks. If not, add necessary ingredientssalt, sugar or vinegar. The perfect taste of "fingers lick" lecho of sweet pepper - sweet and sour. But someone might like the sour taste of salad. Therefore, adjust the taste based on your preferences.
Lecho of pepper and tomato laid out hot (boiling) in sterile jars of 0.5 or 1 liter. Lay leko.
Lids in advance boil and roll up our stocking. Turn the jars and leave to cool, covered with a towel.
Someone adds carrot to pepper pepper and tomato. That's your business. In fact, the recipes for Lecho are diverse. They can be prepared not only from the pepper, but also their zucchini, eggplant and other vegetables. Your fantasy can give the whole family delicious billet. Therefore, experiment. And if you do not want, just follow this recipe, and you will certainly get excellent lecho of Bulgarian pepper for the winter, you will lick your fingers.

Pepper Lecho with Tomato Juice without Vinegar

I propose to cook tasty, harmless lecho of pepper without vinegar for the winter. This preparation is stored very well, despite the fact that it does not have vinegar.

In winter, it will be very pleasant to open a jar with a wonderful pepper salad for the winter. Especially if this bank was filled with you. I think for any holiday you can put such a treat. Everyone will be happy.

For the preparation of pepper from Bulgarian pepper take a red pepper. Best suited thick-walled. It is juicy, tasty and generally perfect for this piece. Of the spices, garlic is the most suitable. It is hard to imagine without him winter salads. And the taste always wins thanks to garlic. In addition, salt and granulated sugar are not interchangeable in this case. Their harmonious combination gives an unusual taste to our salad.

Ingredients:

thick-walled red peeled pepper - 1.2 kg;
tomato juice - 2.5 l;
sugar - about 2 tbsp. l .;
salt - about 1 tbsp. l .;
3-4 teeth;
vegetable oil - at will.

The recipe for cooking lecho from pepper without vinegar for the winter:

Bulgarian red pepper we weigh after cleaning. Cut it into such pieces, which are easily held in the neck of the jar. In general, it was convenient to get them and use them. Place in a deep bulk pan.
Fill the pepper with tomato juice. Its quantity can be reduced or increased at its discretion. Also an important role is played by the variety of tomatoes from which the juice was prepared. The fatter the fruit, the thicker the juice will be. So, pepper from the pepper for the winter will be thick. Therefore, you can adjust the amount of juice by yourself, achieving the density you need.
At this stage, add the juice and pepper salt with sugar. As a rule, salt is less than sugar. Cook lecho from pepper 30 minutes after the contents of the pan boil. The fire must be moderate.
At the end of cooking, be sure to remove the sample. Lecho from pepper must have a sweet and sour taste. Without vinegar to achieve the perfect taste, of course, more difficult. Tomatoes give the acid themselves, but salt and sugar must be added to taste.
And at the end of the lecho process we add crushed garlic. Mix and keep on fire for a few more minutes.
Now for the vegetable oil. Usually it is added to winter salads. But I did not do that. It is better to fill with lecho oil after the opening of the can in the winter. It will be much more spectacular. And the salad will seem fresher, in my opinion.
And now we put the ready boiling lecho of Bulgarian pepper into blanched jars. You can use containers with a volume of 0.5, 07 or 1 l. I got 2 liter jars and one 0.5 l.
We roll cans with tin caps. Turning over and letting it cool completely.

This recipe for pepperless vinegar-free lecho can be one of your favorites. After all, the salad turns out really natural and tasty - you will lick your fingers.

Lecho of yellow pepper and cherry tomatoes

Vegetable salads for the winter - the most popular and delicious winter supplies, and lecho with peppers and cherry tomatoes will take one of the first places among the blanks. Delicate and fragrant salad can be a separate dish or side dish to meat dish, it will make an aromatic filling for a vegetarian pie.

Ingredients:

bulgarian yellow pepper - 600 g;
carrots - 400 g;
cherry tomatoes - 200 g;
stem celery - 150 g;
onions - 180 g;
garlic - 3 tooth .;
salt - 10 g;
granulated sugar - 15 g;
vegetable oil - 35 g

Cooking method:

The basis of almost any vegetable salad is sauteed onions. This is one of the most common vegetables that gives vegetable saladsas it would be strange, sweetness would not have sounded, because in terms of its sugar content it is comparable to watermelon.
So, finely chop the onion, pour in vegetable oil in a deep-bottomed dish with a thick bottom, we ferment, add crushed and chopped garlic.
We clean the carrots from the skin, cut them into thick strips, send them to the pan, stir, cook over medium heat for about 10 minutes.
When the carrot is completely soft, put the cherry tomatoes cut in half and chopped finely celery, simmer the vegetables for 5 minutes.
Next, add the yellow bell pepper, peeled and diced 1.5 x 1.5 centimeters.
Now put the sugar and salt, cover the vegetables with a lid, simmer for 6-7 minutes.
Shifts hot salad in prepared jars (washed and sterilized), fill to the neck, tamp, check that no voids form on the walls, if necessary, remove them with a fork or rubber spatula.
Carefully lower the jars, which are closed with lids, into a pot of water heated to 45 degrees, bring to a boil almost, sterilize for 10 minutes, cork tightly.
Put the jars on the table, cover with a rug or towel, leave to cool completely.
Thus prepared lecho can be stored in a dry and dark place at a temperature of +2 to +7 degrees Celsius for several months.

Lecho of pepper for the winter without the addition of vinegar

bulgarian sweet pepper - one kilogram;
tomato puree - 1 kilogram;
granulated sugar - 2 tablespoons of sugar without top;
salt - one tablespoon of salt without top.

Recipe:

First you need to wash the pepper, remove from it all the seeds and stems. In order to make the blank more elegant, it is best to take colored pepper. Cut it either in strips - longitudinally or in small squares.
After that, you need to take mashed potatoes from fresh tomatoes that you skipped through a meat grinder, and then reduce the resulting mass at least twice. There is time to boil down even more - boil down.
After that, take the salt and sugar in the indicated proportions and mix it with the billet. Chopped peppers must also be added right now. You have to cook everything for at least half an hour.
Banks by the end of cooking should be ready. Arrange the workpiece on the banks and close.

Recipe lecho for the winter

This recipe for lecho for the winter is very popular, and it is not surprising, since such a billet is very tasty.

For it, you will need to take the following products:

tomatoes - 4 pounds;
sweet Bulgarian pepper - 5 kilograms;
sugar - one glass;
salt - 2 tablespoons of salt;
vegetable oil - one glass;
9% vinegar - 2 tablespoons.

Recipe:

Tomatoes need to sort out, select only the most ripe and juicy, after washing them carefully and mince. As for pepper, it should be cut into about 8 pieces each pod. A lot of tomato that you succeed, you need to pour into the pan, and then mix the sugar. Add salt, put everything on fire. Stir until everything starts to boil. After that you need to pour oil into the pan, mix everything again and wait for boiling again. And then lay the pepper. Boil everything for half an hour. Then everything will need to heed from the heat and pour vinegar. Then you need to decompose everything into sterilized cans and roll up.

Recipe lecho of bell peppers with tomatoes for the winter

Bulgarian lecho for the winter - one of the most popular blanks. It turns out very tasty and fragrant.

For cooking bulgarian lecho for the winter you need to take the following products:

pepper -2 kg;
tomatoes - 3 kilograms (in extreme cases, you can replace 2 liters of tomato juice);
large carrots - 2 pieces;
table salt coarse grinding 2 tablespoons;
granulated sugar - 3 tablespoons;
carnation - 10 pieces;
hot pepper - 3 small pods;
garlic - 300 grams;
allspice - 10 peas.

Cooking:

You need to take the tomatoes, select the most ripe and red, then you need to scald them in boiling water so that you can easily remove the skin. As a scalp, it will be necessary to grind everything with a blender.
Next you need to take the pepper and cut into small thin strips. Make sure that the seeds do not fall into the lecho. Carrots need to wash, peel, then rub everything on a large grater. All products are mixed in containers with a thick bottom, then salt and sugar, spices are poured.
Put in a warm place for half an hour to dissolve the grains, and then bring everything to a boil.
Boil after all boils for 10 minutes. Then you need to decompose everything into banks that you have already sterilized beforehand, and after that you have to put everything into pasteurization for 10 minutes.
Banks roll and turn.

How to make peppers with tomatoes

Lecho - simplest way prepare Bulgarian pepper for the winter. If you have a large enough crop, be sure to try this recipe with the addition of carrots and tomato juice.

To prepare this lecho you will need to take the following products in advance:

bulgarian sweet pepper - 2.5 kilograms;
carrots - 500 grams;
tomatoes are ripe, red and juicy - 2 kilograms (try to choose tomatoes of sweet varieties);
salt coarse - 1 tablespoon of salt;
granulated sugar - half a glass of sugar;
vegetable oil - half a cup of oil;
bite - a teaspoon of vinegar essence by 70%;
water - a quarter cup of water.

Recipe:

First you need to take the tomatoes, scald them in boiling water, then you need to remove the skin from them, put them in a saucepan, mix very intensively and boil until the volume is reduced to one liter. After that you need to add salt, spices, bay leaf, and let everything be cooked for another 10 minutes.
Now you need to clean the carrot, cut it, Bulgarian pepper also needs to be cleaned and cut into longitudinal strips.
Add all this to boiled tomato juice and cook for 10 minutes. Banks, you must sterilize in advance, and then the entire billet in boiling form must be decomposed into banks and roll up.

Lecho of tomato and pepper and tomato for the winter

Lecho of tomatoes for the winter - the preparation is no less popular.

Try to cook a tasty and very gentle lecho according to this recipe:

tomatoes - 6 pounds;
bulgarian green pepper - 5 pounds;
carrot - half a kilo;
garlic - one head;
salt - 3 tablespoons of large table salt without top;
vinegar at 9% - 75 ml;
granulated sugar - 200 grams;
vegetable oil - 125 ml;
hot red pepper - pod;
parsley and celery - greens to taste.

Recipe:

First you need to take tomatoes and carrots, wash, fidget into pieces, and after all this, skip through a meat grinder, which you scalded with boiling water. Now you need to take garlic, as well as greens.
Pepper bitter, and then cut as small as possible. All you need to mix, put on the fire to cook only the flame is too big do not in any case. Next, you need to make the fire less, as all boils.
In this mixture you need to put and Bulgarian pepper, which you have already washed, dried, and then cut into small slices. Let it boil and cook for 45 minutes.
Approximately 15 before you turn off the workpiece, you need to add the required amount of vinegar. lay everything hot on the cans that you have already sterilized beforehand, and after that you need to roll up and wrap everything up for almost one day.

Pepper for the winter - Krasnodar lecho recipes

Peppers for the winter can be prepared using different recipes lecho - for example, a very popular recipe for Krasnodar lecho.

For him you will need to take such products:

red pepper - 5 pounds;
tomato juice - 3 liters of juice;
carrots - one kilogram of juicy and sweet carrots;
bitter pepper - 2 pods;
vegetable oil - exactly 200 ml of odorless oil, frozen;
vinegar at 9% - 150 ml;
salt is large, you can take the sea, but you can not take iodized - 3.5 tablespoons of salt;
garlic - 150 grams;
parsley and dill - fresh herbs - to taste.

Recipe:

It is necessary to take the pepper, cut it into 4 parts along, then you need to rub the cleaned and washed carrot on a coarse grater. Pepper bitter wash, peel, and then cut.
Next, you need everything, except garlic, as well as fresh herbs, put in a pot with fairly thick walls. All you need to fill the prepared tomato juice. It will be just perfect if your tomato juice turns out to be home made - lecho will be much tastier.
Next, you need to cook everything for about 25 minutes after the mixture in your saucepan boils. After that, you need to put the garlic, which you have crushed in advance, boil everything, stirring from time to time, for another 20 minutes.
Then you need to take the milled herbs, cook it for 20 minutes, and then roll up the salad on the jars already calcined in the oven beforehand.

How to cook lecho for the winter of zucchini

If you are interested in how to cook lecho for the winter with the addition of zucchini, then we will definitely show you some very appetizing and interesting recipes that you will like with its originality and delicate vegetable flavor.

You will need to take the following products in advance:

zucchini - 3 kilograms;
garlic - 100 grams very hot garlic. It is best to take the varieties are not southern, and winter;
bulgarian sweet peppers - 6 pieces;
homemade tomato juice - one liter;
salt coarse - 2 tablespoons without a hill;
vinegar - 1 cup of vinegar at 9%;
granulated sugar - 1 cup of sugar.

Cooking:

First you need to take all the vegetables, sort, clean, wash. After that you need to take the hot pepper, garlic, and bell pepperand all this gently mince.
Pour all the tomato juice, and then add a little salt, a little sugar, vinegar with the amount indicated in the recipe. Mix everything very well and cook for 20 minutes.
After that, you need to decompose everything into sterilized cans and roll up. It is necessary to stud only upside down. How cool - keep the cold.

Squash Lecho for the winter

You will need to take the following products:

zucchini - exactly 2 kilograms;
sweet pepper - 1 kilogram;
tomato paste - 400 grams;
water - one glass;
granulated sugar - 150 grams;
vegetable oil - 300 ml of odorless oil;
salt - 1 tablespoon of salt;
ground pepper - half a spoon;
vinegar at 9% - 70 ml.

Recipe:

You need to take tomato paste, mix it with spices and water, then put it on the fire and wait until it boils. Squash by this time you need to peel from seeds, as well as from the peel and cut into small cubes.
As soon as you do this, you will need to boil everything for 30 minutes. About 10 minutes before you turn off the workpiece, you need to add a little vinegar. all need to roll up, and then wrap, so that everything is cooled.
How cool - transfer to cold.

Zucchini lecho for the winter

Lecho zucchini for the winter can be prepared and very spicy. It turns out very appetizing, but for those who do not really like everything burning, this preparation may not like it.

You will need to take such products:

zucchini - 3 kilograms;
garlic - 100 grams;
sweet peppers - 6 pieces;
bitter pepper - one large pod;
tomato juice - 1 liter of homemade tomato juice;
salt - 2 tablespoons;
a glass of vinegar at 9%;
a glass of sugar is one thing.

Recipe:

In order to cook acute lecho using zucchini, you will need to start to wash the bitter and sweet pepper, then you need to cut them into pieces, and then skip through a meat grinder.
All you need to pour tomato juice, add salt and sugar, you should also add vinegar and mix. Boil everything for 10 minutes. After that, you need to shift the zucchini into the boiling tomato mixture and cook for about 25 minutes.
Wash and sterilize the cans and lids beforehand, then lay out the squash in a squash container until it is hot, and then roll it up. Turn over each can and wrap. Read more
Day let everything cool down in an inverted form, and then you can all endure the cold.

You want to cook and tomatoes and carrots, but do not know how? Then carefully read our article! In it, we describe in detail the process of making this tasty dish, and also offer you some simple and affordable recipes.

Letcho with Tomatoes and Peppers and Carrots

In front of you classic recipe You can serve your beloved one to the table as a salad or side dish, cook soups or main dishes with it.

Ingredients:

Tomatoes - two kilograms.
Bulgarian pepper (can be of different colors) - one and a half kilograms.
Onions - 600 grams.
Carrots - 500 grams.
Salt - three full spoons.
A glass of sugar.
Vinegar 9% - half a glass.

How to make lecho from pepper, tomato, carrot at home:

Peel and chop the bulbs in quarters, rinse the tomatoes in running water. Grind the prepared vegetables with a blender, then transfer them to the pan and send them to cook on low heat. Cook mashed for one hour.
Pepper seeds are removed, remove the stem and cut the pulp into strips. Grate carrots and fry in vegetable oil.
Put the vegetables in a saucepan, add sugar, vinegar, salt and butter to them. Boil lecho another quarter of an hour.

Arrange the ready snack in clean jars and close with the processed lids.

Letcho "Tomatoes, peppers, carrots, onions" for the winter

A simple Hungarian salad recipe will appeal to those who love vegetable dishes. Its feature is that the appetizer is prepared without the addition of vinegar.

Products:

Tomatoes - six kilograms.
Bulgarian pepper, carrots and onions - one kilogram.
Vegetable oil - one glass.
Salt - four tablespoons.
Sugar - a glass.

The recipe for lecho with tomatoes, peppers and carrots is very simple:

Peel and rinse vegetables.
Crush tomatoes with a juicer. If you do not have this device, then use a meat grinder or blender.
Grate the carrots, cut the onion into half rings, and the pepper into straws.
Transfer to a cauldron or pot with a thick bottom tomato puree, put it on the stove and bring to a boil.
After that (with an interval of five minutes) send the same carrots, onions, and finally pepper.
At the very end of the dish you need to salt, add butter and sugar.

After half an hour, lecho can be poured into sterilized cans and rolled up. You can store blanks in the apartment or in the cellar.

Lecho with apple and hot pepper for dinner

Unusual ingredients for a classic snack will reveal in a new way the taste of a well-known dish. If you want to please your family with delicious vegetable lecho for dinner, then be sure to use our recipe. So, you will need:

Tomatoes - 500 grams.
One big bell pepper.
One medium carrot.
Large onion.
Green apple.
Three cloves of garlic.
100 ml of vegetable oil.
100 grams of brown sugar.
Tablespoon salt.
One spoon of balsamic vinegar.
One eighth of the hot pepper.
Bay leaf.

Recipe

Lecho of pepper and tomatoes and carrots is prepared as follows:

Slice the tomatoes randomly, and then send them to a saucepan or thick-bottomed saucepan.
Bulgarian pepper and onion cut straws, and carrots - rings.
Peel the apple and slice randomly.
Transfer the prepared products to the tomatoes, add sugar, salt and butter to them.
Peel the garlic, and then chop it together with hot pepper. Send them to the rest of the vegetables.
Stir the food and let it sit for about a quarter of an hour. After this, add to them a bay leaf and send to the fire. Prepare lecho before evaporation of the liquid, and then add vinegar to taste.

Put the finished dish in a jar, let it cool and infuse. This snack can be served to the table with boiled pasta nests and bacon.

Vegetable snack with rice

If you like to experiment, then prepare the original lecho of tomatoes, peppers, carrots for the winter. Recipes for familiar snacks usually include vegetables, salt, sugar and vinegar. But we propose to add white boiled rice to them, which will allow the use of blanks as an independent dish.

Ingredients needed:

Tomatoes - three kg.
Onions - one kg.
Bulgarian pepper - one kilogram.
Rice - one glass.
Salt - three tablespoons.
Sugar - a glass.
Vegetable oil - 350 ml.
Vinegar - one tablespoon.

How to cook lecho for the winter (recipe):

Peppers, carrots, tomatoes and onions, rinse and peel.
Cut tomatoes into large cubes, rub carrots, and cut onions into half rings.
Transfer the vegetables to a large saucepan and mix. Add rice, salt, vinegar, sugar and butter to them.
Put the dishes on the fire and boil its contents. After that, cook lecho another 50 minutes.

Spread the snack on the banks and roll up.

Bacon lecho

Use our recipe and surprise your guests with an extraordinary fragrant snack.

Products:

Bulgarian pepper - 700 grams.
Eggplant - 200 grams.
Tomatoes - 400 grams.
Leek - two pieces.
Parsley - one bunch.
Garlic - five cloves.
Salt - two teaspoons.
Sugar - one tablespoon.
Carrots - 100 grams.
Smoked bacon - 200 grams.
Ground black pepper.
Hot pepper - at will and taste.
Vegetable oil - ten tablespoons.

Lecho of pepper and tomatoes and carrots, we will prepare for this recipe:

Peeled carrots and eggplant, and pepper cut into cubes.
Put vegetables in a thick-bottomed pot and add vegetable oil to them. Fry foods for ten minutes, not forgetting to stir them periodically.
Dip the tomatoes in boiling water for a few seconds, then peel them and chop them.
Onions cut into thin rings, and finely chop the greens and garlic.
Bacon cut into cubes and send to the pan to the vegetables. Fry all together for some time.
Add the processed vegetables to the lecho and simmer the lecho for another 40 minutes.

When the excess liquid has evaporated, place the snack in sterilized jars and close them with clean lids.

Lecho with courgettes

Prepare a tasty and nourishing snack from seasonal vegetables that will delight you and your loved ones all winter. Lecho of peppers, zucchini, tomato, carrot, onion is prepared very simply and quickly. For him you will need such products:

Zucchini, tomatoes and sweet peppers - one kilogram.
Carrots - 500 grams.
Onions - 200 grams.
Garlic - two cloves.
Vegetable oil - 150 ml.
Vinegar - one spoonful of essence, diluted in seven tablespoons of water.
Salt - 30 grams.
Sugar - one tablespoon.

How to cook lecho from peppers and tomatoes, zucchini, carrots? Read the recipe below:

Peel and process the vegetables. Cut carrots and peppers into thin strips. Onion cut into half rings, and squash - into cubes.
Scald the tomatoes with boiling water, then peel them and chop them.
Heat a saucepan over the fire, then pour a little vegetable oil into it. Fry soft carrots and onions.
After a few minutes, add zucchini and pepper. Simmer food over low heat for some time.
Pour tomato puree and vegetable oil into the pan. Add sugar, salt and chopped garlic. Cook lecho for another half hour.

A few minutes before cooking, add diluted vinegar to the dish. Spread the snack on the banks and roll up. Turn the dish upside down and wrap it with a blanket until it cools completely.

Lecho with beans

This time we offer you to prepare a hearty snack that can be served on the table as a side dish or as an independent dish.

Ingredients:

Dry beans - 500 grams.
Tomatoes - three and a half kilograms.
Sweet pepper - two kilograms.
One hot pepper.
Carrots - 300 grams.
Sugar - one glass.
Vegetable oil - a glass.
Salt and vinegar - two tablespoons.

So, we prepare lecho from Bulgarian pepper, tomatoes and carrots. Recipe:

Soak the beans in advance. cold waterand then boil it until tender.
Peel carrots, rub and quickly fry in a small amount of vegetable oil.
Mince the tomatoes, put the resulting mashed potatoes in a saucepan and add sugar to it. Boil tomatoes for 20 minutes.
Add the chopped bell peppers and carrots to the tomatoes. Stir the food and cook them for another half hour.
When the specified time has elapsed, send the beans and vegetable oil to the pan. Cook for another ten minutes.
At the very end, pour in the vinegar and remove the appetizer from the heat.

Spread lecho on sterilized jars, close them with lids and send to storage.

Lecho in a slow cooker

Happy owners of modern kitchen appliances will not have to stand at the stove for a long time to control the cooking process delicious snack. If you want to cook lecho in a slow cooker, prepare the following foods in advance:

Tomatoes - one and a half kilograms.
Bulbs - three pieces.
Bulgarian sweet pepper - 750 grams.
Carrots - 200 grams.
Garlic - four cloves.
Salt - one tablespoon.
Sugar - three quarters of a glass.
Vegetable oil - half a glass.
Acetic essence - half a teaspoon.

To cook peppers and tomatoes and carrots, carefully read this recipe:

Free the tomatoes from the skin, cut into slices and chop in a food processor.
Peel carrots, cut into thin half-rings or grate (as you like).
Bulgarian pepper and onion cut into small cubes, and garlic pass through the press.
Put all the prepared vegetables in the multicooker bowl, add sugar, salt and vegetable oil to them.
Stir the food and turn on the device (select the mode "Quenching").
An hour later add to lecho vinegar essence and switch the multicooker to the heating mode.

When it is ten minutes, you can put the snack in processed jars and close with clean lids.

Bulgarian lecho

Tasty international dish in each country is prepared in its own way. And we suggest you try the original Bulgarian-style appetizer, the recipe of which is easy to repeat at home.

Products:

Sweet red pepper - two kilograms.
Tomatoes - three kilograms.
Carrots - 350 grams.
Sugar - four tablespoons.
Salt - two tablespoons.
Apple cider vinegar - two tablespoons.
Peppers and allspice - five or seven pieces.
Dried clove buds - four pieces.

Lecho recipe

Well-washed tomatoes cut into slices, and then beat them with a blender until mashed.
Pour the resulting mass into a saucepan and bring to a boil over medium heat. After that, reduce the heat to a minimum and cook the tomatoes for another quarter of an hour.
Grate the carrots on the finest grater, and then fry them quickly in a non-stick frying pan in a small amount of vegetable oil. When it becomes soft, send it to boil in tomato puree.
Peel the seeds and stalks, then cut them into rings. Transfer the vegetables to the tomatoes in the pan.
Using a mortar, chop the cloves and pepper, and then add the spices to the lecho. Send in salt and sugar.
After 20 minutes, pour vinegar into the pan and cook the dish for a few more minutes.

When the pepper is soft, put the lecho in the jars and roll it up.

Champignon lecho

This time we offer you not quite traditional recipe cooking everyone's favorite snacks. In addition, pay attention to the method of storage lecho, which is also different from the usual canning. So, what products do we need? Take:

Bulgarian pepper - 600 grams.
Tomatoes - three pieces.
One carrot.
Champignons - 300 grams.
Glass of water.
Tomato paste - one spoon.
Salt - to taste.
Butter - 50 grams.

How to cook delicious lecho with mushrooms:

Pepper cut into strips, peeled carrots - strips, onions - half rings, tomatoes and mushrooms - diced.
Put vegetables and mushrooms in a saucepan, add salt and pepper to taste, tomato paste. Add a slice butter.
Cover the food with water, cover it with a lid and simmer on medium heat until the pepper is cooked.

When lechelo cool, transfer it to a plastic container and tightly close the lid. After that, place the box in the bag and send to storage in the freezer.

Conclusion

We will be happy if you like homemade lecho of tomatoes, peppers, carrots for the winter. The recipes that we have collected in this article are simple and affordable. Now you can prepare several options for great snacks that you will treat your family and friends for a whole year.

The word lecho came to us along with a favorite vegetable dish, which was widely imported to the USSR from Hungary and Bulgaria in a canned form. The quality of these canned foods was so perfect, and the price was almost symbolic, that popular love immediately included this dish in its culinary use. This was all the more successful because all the southern regions of the country, especially Moldova, Ukraine and Kuban, successfully cultivated this beautiful, fragrant and tasty vegetable and traded in both fresh and canned form, easily competing with imports.

And how not to love sweet, as it is sometimes called, Bulgarian pepper, or paprika. In addition to the obvious taste qualities, he has the glory of a source of vitamins and minerals, especially vitamin C, by the presence of which red sweet peppers can compete even with lemon. In addition, paprika contains a whole complex of antioxidants and, together with vitamin C, successfully strengthens the human immune system, helping the body to withstand various viral diseases.

In its historic homeland, lecho is tied to the traditional rules: it should contain only tomatoes and red paprika, but domestic chefs at various levels have so creatively processed the participation of paprika in vegetable recipesthat almost every housewife has the author's recipe of the same lecho, not counting other vegetable dishes. In the recipe of modern lecho boldly include eggplant, carrot, onion, zucchini, cucumber, garlic and various spices.

What is lecho and how is it cooked?

When you get acquainted with the recipe for lecho peppers recipe, you need to decide on the recipe ingredients of this dish. To begin, of course, you need to pepper, because the whole success of the business depends on its quality. Pepper should be the correct form, with a clean, smooth and glossy surface, with a strong green tail and always meaty and fleshy.

So, the pepper is selected and purchased - we prepare it for further processing, the rules of which are simple: wash, remove the stem and seeds, cut into pieces, in accordance with the plan. With all the other ingredients ledo do the same. With ripe red tomatoes it is better to remove the skin, pre-scalded them with boiling water.

The classic recipe for lecho from pepper

Lecho, made according to this recipe, will certainly please all households and guests, suitable for both everyday and festive meals. He pleases even his appearance, not to mention savory taste this vegetable dish, especially in the winter-autumn period.

Ingredients:

fresh sweet pepper - 2 kilograms;
fresh tomatoes - 1 kilogram;
fresh onion - 4 medium sized onions;
fresh herbs (cilantro, celery or parsley) - 3 bunches;
fresh garlic - 10 cloves;
refined vegetable oil - 1 cup;
granulated sugar - 1 cup;
table vinegar - 1 tablespoon;
ground black pepper - 1 tsp;
dried ground paprika - 1 tsp;
salt - to taste.

Cooking classic lecho like this:

Rinse sweet fresh pepper, remove seeds and cut into 4 parts. Washed tomatoes, too, cut into 4 parts, and onion peeled onions - rings.
Pour the vegetable oil in the specified amount into a large saucepan with a thick wall and bottom, put on the fire and run the boiled salted onions into the boiling oil.
As soon as the onions become transparent, you should start the sliced tomatoes, add a little salt and simmer with constant stirring on a quiet fire for 15-20 minutes.
It remains to lay out the main product lecho - cut paprika and continue to quench on low heat with periodic stirring for no more than 10 minutes.
A turn of fresh garlic, minced in any way, has come, which needs to be added to the pepper and vinegar, and continue to extinguish in low fire for another 15-20 minutes, after which we chop the finely chopped green, ground black with uniform stirring pepper and ground dried paprika. Dish until cooked should be stewed no more than 10 minutes.
Finish ready to lay out hot in a pre-cooked sterilized steam or in the oven glass jars of small volume. Immediately plug the turnkey with tin lids and upside down and wrap in a “fur coat” for at least a day at home.

2. How to cook according to the recipe: pepper with carrot

A dish according to this recipe is available in all seasons, since all the products for it are on sale without fail, but it is not bad to prepare it for future use in the season of blanks - and the prices are lower and the taste is natural, but not better, although this is indisputable. One thing is important, that such peppers with carrots can be a separate dish and as a part of a complex side dish.

Ingredients:

fresh pepper - 50 pieces;
fresh carrots - one and a half kilograms;
natural tomato juice - one and a half liters;
onion fresh - one and a half kilograms;
granulated sugar - 200 grams;
vegetable oil - 250 grams;
vinegar 9% - 1 cup;
table salt - 3 tablespoons without top.

Cooking peppercorns with carrots as follows:

Remove stalks and seeds from washed peppers, cut into thin strips. Onions peeled onion chop half rings. Crush prepared pure carrots in any convenient and preferred way: on a coarse grater, on a Korean grater or in a blender.
Vegetables prepared in this way should be placed in a capacious pan with a thick bottom, mixed with tomato juice, salt, sugar, vinegar and vegetable oil. Place the saucepan on a medium heat and bring its contents to a boil point, after which change the fire mode to quiet and simmer for 30 minutes with occasional stirring.
Cooked hot peppers from carrots with carrots spread over dry sterile banks prepared in advance, seal the key with tin sterile lids, wrap upside down in a “fur coat” for at least a day, at home. Store in room conditions according to the general rules - in a cooler, dry and dark place.

3. Recipe for lecho from pepper with mushrooms in sour cream sauce

A dish according to this recipe is not provided for preparation for future use, but it is able to decorate even a festive dinner and please guests and household members with its original taste.

Ingredients:

fresh pepper fleshy varieties - 600 grams;
fresh ripe tomatoes - 400 grams;
any fresh and first-class mushrooms - 300 grams;
rice - 100 grams;
onion - two small onions;
sour cream - 100 grams;
vegetable oil - 2 tablespoons;
butter - 1 tablespoon;
ground red pepper - by preference;
salt - to taste.

Cooking lecho with mushrooms in sour cream sauce So:

Wash the rice, scald it with boiling water and cook in 250 milliliters of salted water with the addition of butter under the lid, over low heat, until tender.
At the bottom of a thick-walled container lay out sliced tomatoes, sliced peppers and the last layer - boiled rice. When laying each layer a little salt.
Semi-rings of onions and sliced mushrooms to fry in vegetable oil in a separate frying pan. Once they are ready, remove from heat, add ground pepper, 200 milliliters of warm water, sour cream - mix everything up and run into the main contents of the dish.
Now place the pan with the main dish on medium heat and simmer on the stove for 20 minutes. Then move to the preheated oven and continue the quenching until ready, until golden brown appears.

4. Recipe for lecho from Bulgarian pepper in honey marinade

This dish is definitely one of the best for harvesting. As far as it is picturesque, so much and tasty. Preparing quickly, simply - at the output of a lot of jars. One difficulty - it is better to make ripe gagashars (round, flat fleshy peppers) out of purple, but they are quite burning - you should work in thick gloves - otherwise your fingers will “burn” for a long time.

Ingredients:

sweet fleshy peppers of any color - 5 kilograms;
drinking water - 0.5 liters;
vinegar 9% - 0.5 liters;
granulated sugar - 1 cup;
any honey - 2-3 tablespoons;
salt - 2 tablespoons of a hill.

Cooking lecho from Bulgarian pepper in honey marinade:

To clean dry, washed peppers from stalks and seeds, cut into large slices: into 4 parts, and further into 8 parts, if the pepper is coarse.
Prepare the marinade: put all the ingredients in a large oxidation-resistant pan (enameled exclude), bring the marinade to a boil and alternately lay the peppers in it for 3-5 minutes with continuous boiling.
Finished peppers immediately lay on pre-cooked dry and sterile half-liter jars. And while the next pledged batch of peppers is boiling, plug the turnkey with a rigid lid. Put the peppers tightly so that the marinade reaches the edges of the jar.
Rolled up hot jars placed upside down in a "fur coat" for a day and cooled upside down in the same "fur coat" for reliability. Unopened store at room temperature, open - in the refrigerator.

All vegetables introduced into lecho are best cut into equal parts for their greater visual appeal on the dining table.
When preparing lecho for the future, you should use small-volume dishes: from 0.5 liters to 1 liter, so as not to throw out the product that you did not have time to eat.
When extinguishing lecho on the stove using acidic ingredients, use stainless steel food steel containers. Enamelware does not even use a new one - there may be factory cracks. You can use a copper basin, designed for jam.
When processing a large number even sweet pepper grown under natural conditions, use double gloves: first thin cotton, and on them - rubber gloves. Otherwise, the fingers will "burn" for at least a day.