Tomatoes pepper sweet and spicy carrot blanks. Spicy lecho from tomatoes with pepper for the winter "Carnation". How to cook lecho from Bulgarian pepper

Lecho of bell pepper and tomato for the winter is the best vegetable salad. Preparing homework is easy and simple, the main thing is to know the proven recipes tasty lecho. But how nice cold winter open a jar of aromatic salad with lecho of Bulgarian pepper and tomatoes, which is cooked with your own hands at home. For tasty dish It is important that all used vegetables are ripe and of good quality.

Probably not, a man who does not like winter saladsand ours simple recipes lecho for the winter will help any housewife to prepare this wonderful snack without spending a lot of time and effort on it.

Lecho from pepper and tomato for the winter

Products:

ripe tomatoes - 3 kg;
red bell pepper - 3 kg;
granulated sugar - 300 g;
salt - 4 tbsp. spoons;
2 lavrushki;
black pepper peas;
80 ml of apple cider vinegar;
200 ml of vegetable oil.

Lecho of pepper and tomato for the winter - step by step recipe with photo:

Banks for snacks must be prepared in advance. They need to be well washed. They should not be large and their displacement should not exceed 800 ml.

How to sterilize jars

Pour some water into the jars so that it covers the bottom. Put the jars in the microwave. At once 4-5 jars are placed in it. We set the timer for 3 minutes. And sterile jars are ready.

Vegetables need to be washed very well under hot water. Cut pepper into longitudinal strips approximately 1 centimeter wide. Tomatoes need to cut and remove the stem. Crank tomatoes in a meat grinder and put a lot in the pan.

Put the pot on the fire and bring them to a boil. Then add the peppers cut into strips to the pan. Again, boil the vegetables on low heat for about half an hour. Add pepper, salt and sugar at the end. Fill the vinegar and put Lavrushka.

Boil five more minutes and you can lay out the lecho in sterile jars. Water from the jars must be poured.

Lids need to boil and close them with jars of snacks.

We turn the jars down with the lids and put them on the floor. We wrap them with a blanket and wait for tomorrow. In the morning, remove the blanket and put the jars with a divine snack in a cool place.

Putting them in the fridge is not necessary; they will only have enough space in the pantry. Reach lecho in the winter and treat your guests to a wonderful and tasty tomato and bell pepper snack, which is perfect for boiled potatoes.

Acute Georgian Lecho

In the process of cooking varied delicious preservation Bulgarian peppers are especially popular for winter. Pepper pickled, salted, pickled, various appetizers and salads from pepper or with the addition of it ...

What only recipes for the preparation of this wonderful vegetable can not be seen on the culinary pages! One of the most popular dishes of Bulgarian pepper is lecho.

And again, even this dish can be cooked in dozens of different ways. Today we will share with you a wonderful recipe for Georgian pepper Lecho.

The composition of the recipe:

tomatoes - 3 kg;
bulgarian pepper - 3 kg;
carrots - 1.5 kg;
onion - 1.5 kg;
sugar - 200 g;
vinegar - 1 g;
sunflower oil - 50 g;
salt.

Georgian lecho for the winter - the most correct recipe with photo:

Wash tomatoes, dry, cut into small pieces. Using a meat grinder or blender, chop the tomatoes to create a puree mass.

Pour the resulting mass into a large saucepan, put on the stove and bring to a boil.

Peel, wash and dry carrots and onions. Grate carrots, cut onion into half rings, feathers or cubes.

Put carrots and onions in boiling tomato puree, mix and, stirring occasionally, cook over low heat for 40 minutes.

Wash sweet pepper, clean from stalks and seeds. Cut each vegetable into 4-6 parts (depending on the size of the peppers).

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10-15 minutes before being ready to put the prepared pepper in a pot of boiling vegetable mass, add vinegar, sugar, sunflower oil and salt to taste. Mix well lecho.

Spread hot vegetable mass in pre-prepared (sterilized) cans, cover with lids and roll up.
Turn the jars with the blank upside down, wrap well and leave to cool.

You can store jars with canned Georgian lecho in a refrigerator, pantry or cellar.

We all know that Caucasian cuisine is not without products like red hot peppers and greens. Therefore, you can safely use these ingredients in order to give the dish a richer taste.

Add in the dish a little chopped parsley or cilantro and a pod of hot pepper (if desired, you can adjust the amount of this product up or down). Spicy sharpness will make the dish more original. In addition, you can emphasize the taste of food using garlic and / or spices (coriander, nutmeg, cloves, etc.).

Georgian lecho can be served as an independent snack or as a great addition to various meat dishes, boiled potatoes, cereals. In addition, this lecho can be used for making soups and sauces.

Lecho of bell pepper for the winter "You will lick fingers"

In winter, without harvested pickled tomatoes, zucchini and salads, it is difficult to feed a large family, especially men. A simple recipe for lecho from the Bulgarian pepper for the winter “Fingers will lick” will help to cope with this difficult task.

Do not despair if you do not have time to cook a tomato in harvest. In the fall, natural tomato juice will suit you instead - even the one that is sold in the store. This recipe for lecho is the fastest and most delicious, without any rubbing and filtering.

Ingredients for winter treatment:

red tomatoes (better ripened) - 2 kg;
carrots - 1 kg;
sweet pepper - 1 kg;
vegetable oil - 5 tbsp .;
vinegar 70% - 1 tbsp.
granulated sugar - 5 tbsp. l .;
salt - 1 tbsp;
water - 150 ml.

Cooking:

Wash tomatoes, cut into large pieces.
We twist through the meat grinder.
Put the tomato puree in a large aluminum or non-stick pan, stew pan.
Add sugar, salt, butter. Stir.
After that, bring the mixture to a boil. Cook for 40 minutes at a low boil.
Peeled carrots cut into strips, and pepper without seeds into large longitudinal strips.
Put the carrot and pepper slices to the tomatoes and simmer the whole mass for another 20 minutes. If desired, carrots can be fried in a separate bowl and then combined with the rest of the mass.
Remove lecho with Bulgarian pepper from the stove, pour vinegar, knead and apply the vegetable mixture in sterilized jars.
We roll metal lids and remove the inverted jars under a warm blanket to cool.

Everything! Tasty lecho for the winter is ready! You can use it as a dressing for borscht or soup in the winter. Try to add this vegetable stew porridge or pasta and will be pleasantly surprised by a completely new taste sensations of familiar dishes.

Zucchini and aubergine lecho

Ingredients:

1 kg of eggplants;
1 kg of zucchini;
1 kg of pepper;
1 kg of carrots;
on a bunch of dill and parsley;
for sauce: 2 kg of tomatoes;
2 heads of garlic;
0.5 cups 6% vinegar;
300 g of sunflower oil and sugar;
a third cup of salt;
on 5 peas of black and fragrant pepper;
2 leaves of bay leaf;
1 tsp coriander.

A simple recipe with a photo of delicious lecho from zucchini and eggplant with bell pepper:

Eggplant and zucchini cut into slices, pepper rings, grate carrots, chop greens

For the sauce, twist the tomatoes there, rub garlic, add vinegar, oil, salt and sugar. to mix everything

Pour the vegetables with cooked sauce, add spices and simmer over medium heat for 40 minutes.

Arrange the vegetables on the banks, roll up, turn upside down to cover with something warm. Leave for a couple of days at room temperature. Store in a cool place.

Zucchini lecho for the winter with tomato paste

Ingredients:

2 kg of zucchini;
1 kg of sweet pepper;
400 g of tomato paste;
1 glass of water;
150 grams of sugar;
300 grams of vegetable oil;
1 tbsp. salts;
0.5 tsp ground red pepper;
70 g 9% vinegar.

Cooking:

Mix the tomato paste, water and spices, put on the fire and bring to a boil. In boiling marinade put sliced zucchini and pepper, boil for 30 minutes. 10 minutes before the end of cooking, pour vinegar. Roll up and wrap to cool. Delicious lecso from zucchini for the winter with tomato paste is ready! Quick and easy!

Video: a simple recipe for lecho for the winter

Eggplant Lecho for the Winter

The composition of the recipe:

eggplants - 4 kg;
tomatoes - 2 kg;
bulgarian sweet pepper - 1 kg;
hot pepper (optional) - 1-2 pcs.
carrots - 1 kg;
onion - 8-10 heads;
refined oil - 2 glasses;
garlic - 1-2 heads;
vinegar 9% - half a glass;
salt (not iodized) - 4 tbsp. spoons;
sugar - 1 cup.

How to cook eggplant and pepper with carrots:

Thoroughly wash the jars. Sterilize any way covers and jars.

Wash eggplant. Cut the stalk. Cut into small cubes. It is not necessary to clean and soak them. Peel and wash carrots, grate on a coarse grater. Peel and chop the garlic. Wash tomatoes and hot peppers and mince.

Onion peeled clean, wash and cut into half rings. Bulgarian Bulgarian pepper, washed, cleaned of seeds, cut into large strips or cubes.

Put all ingredients in a large container (bowl or enamelled bucket), including vinegar and oil. Boil eggplant lecho for 1 hour.

Lecho immediately decompose into sterile jars and roll up the sealer key. Turn over, cover eggplant lecho with a warm blanket until it cools completely. Eggplant lecho for the winter is ready.

Lettuce from cucumbers and tomatoes for the winter

Incredible tasty preparation!

Ingredients:

tomatoes - 1.5 kg .;
sweet pepper - 300 g;
cucumbers - 2.5 kg .;
carrots - 300 g;
vegetable oil and granulated sugar in half a standard glass;
garlic - 1 head;
chili pepper - 2 pods;
vinegar 9% - 100 ml .;
salt - 1 tbsp. spoon.

Cooking:

Tomatoes skip through a meat grinder, it is desirable to cut off from them solid places where the stem is attached. Also grind bitter chili and garlic.
Now take the red bell pepper and cut the knife into thin straws. Carrot coarsely rubbed.

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Turn came to the cucumbers. First, cut the cucumbers into four parts along the entire length, and then into several more. The size of cucumbers in sliced form should be no more than 5 centimeters. Cucumbers should not be bitter, if the skin of cucumbers is bitter, clean the cucumber from it.

Then fry the carrots and pepper slightly on a small fire in a frying pan for about 10 minutes.
Then we take a large enough pot with a thick bottom, pour the twisted tomatoes into it, add pepper and carrot to it and add cucumbers. Salt, add sugar and mix well. Pour oil and set on fire.

When the salad for the winter begins to boil, reduce the heat to low and cook for about thirty minutes, while occasionally stirring the salad. 5-10 minutes before readiness pour vinegar.
We pour the finished salad into sterilized jars, roll it up and wrap it in a warm blanket.

Cucumber and Tomato Paste

Ingredients:

3 kg of cucumbers;
1 kg of onions;
1 tbsp. Sahara;
1 tbsp. salts;
on 100 ml. vegetable oil and water;
500 g of tomato paste;
black or red pepper - to taste;
100 g 9% vinegar.

Cooking:

Mix all products except cucumbers, stew for 10 minutes. Add finely chopped cucumbers and stew for another 15-20 minutes. Spread hot in sterilized jars, roll up.

Letcho with tomatoes for the winter without vinegar

Many people with pleasure eat exactly lecho. The dish that has long been known to everyone is attracted by the relative simplicity of preparation, a bouquet of flavors and aromas, and a wealth of vitamins and minerals.

Someone more like sharp blankstherefore, the hostesses roll up the cans with vinegar, plentifully fill everything with black pepper and spices. Fans of a healthy lifestyle, who do not want to put the body at risk, prefer to do gentle lecho.

It is worth remembering the recipe for lecho without vinegar, if you decide to make the preparation spicy, but completely safe. When you roll up the cans without vinegar, in the future this dietary lecho can even be given to babies.

Products:

tomatoes (5 kg),
peppers (3 kg) of different colors,
spices and herbs.
You will also need carnation, black peppercorns, you can add all a few cloves of garlic.
it is desirable to use olive oil,
need citric acid.

How to cook lecho without vinegar for the winter:

Tomatoes must be peeled. Well, if you get rid of it and peppers.

To do this, tomatoes are enough to scald with boiling water, and then put in a saucepan with cold water. Peel instantly removed. With peppers work a little harder. They will need a little podvarit, it will take 4-5 minutes. Then drain the water, and fold the vegetables themselves in a colander, then send them to the pan with ice water. Peel is easily removed!

Now it's time to cook the tomatoes and peppers for pickling. It is necessary to remove the middle of the tomatoes, pull out the seeds and green stems from the peppers. It is great if there are no seeds in your lecho. Use only the pulp of tomatoes, so that the lecho has the perfect taste, you are not bothered by the seeds.

Peppers and tomatoes should be cut into fairly large pieces. The best option is to cut the tomatoes into large cubes, and cut the peppers along long, wide strips. Mix and boil for 10 minutes. Salt (2-3 tablespoons) and sugar (1.5 cups) add to taste. It is advisable to pour a spoon olive oil. Add citric acid. Two liters of lecho will need a teaspoon of acid.

Prepare the cans. They need to be thoroughly sterilized, can be processed in a saucepan with boiling water.
At the bottom of the cans, place your spices, herbs, you can also send garlic cloves, cloves and peas there.

Some housewives also use chopped onions. He gives lecho piquancy.

Lecho pour on the banks and roll up.
Remember one thing: you should fill the banks to the very edges, so that there is almost no air left.
Lecho without vinegar for the winter is ready!

Video: Classic lecho recipe for winter

Bell pepper lecho for the winter with tomatoes - the most popular tasty snackwhich is a frequent guest on holiday tables. Cooked from Bulgarian sweet with the addition of hot pepper and tomatoes, it has savory taste and like many.
Nowadays, cooking does not stand still, best recipes sometimes made up of the most unusual ingredients. And it happens that the products for seaming are the most simple and familiar, and the result is an exotic original preservation.

Despite such intricate recipes for pepper from the Bulgarian pepper for the winter, this delicious harvest of vegetables is present in every cellar. True, a variety of recipes for homemade lecho can plunge even experienced housewives into shock.

Lecho of bell pepper for the winter "You will lick fingers"

To prepare the simplest lecho, fruits of red and yellow color are taken, thanks to which this dish has a really bright and festive look. The recipe for lecho is simple and easy, the beginning hostess will cope.

The dish turns out to be slightly sweetish in taste, moderately sour and not spicy - just yummy fingers! Hope you enjoy.

Products:

2 kg of tomatoes;
1 kg Bulgarian pepper;
5 bulb bulbs;
150 ml of unscented sunflower oil;
1 tbsp. Sahara;
3 tbsp. l salt;
50 ml of vinegar;
bay leaf, allspice and peas.

Tasty lekho for the winter "Yum Fingers" - a step by step recipe with a photo:

The first thing to do is prepare the peppers.
Cut the peppercorn in half, take out the middle and carefully wash it, let it dry or dry it with a towel and cut it.

You can cut as you like, it all depends on the desired consistency of the workpiece: thin strips, wide slices, cubes.

Now let's do a tomato. We pass through a meat grinder tomatoes, about 2 kg., Should get 3 liters of the finished tomato. Tomatoes are best to choose fleshy, so that the sauce is not too thin.

If the tomato juice turned out a little less, you can add a little water.

Put the tomato on the stove, but the pan should not be complete, since then there we will add onion and pepper.
While the tomato is boiling, we cut the onion and sauté it in vegetable oil. We do not bring to golden color, just to transparency, constantly stir.

When the tomato boils, add onions, salt, sugar and vinegar, leave to boil over low heat for 15 minutes. Then we load there the pepper sliced, the allspice and black pepper (10 peas) and several bay leaves (2-3 pieces).

Boil another 15 minutes, pour in prepared jars and roll up. From this volume of billet products I got 6 cans of half a liter.

Half a liter jars are best suited for lecho, just enough for one family dinner and open, not fully used, the jar does not hang out in the fridge.

Banks, before placing it in lecho, need to be sterilized.

Delicious homemade peppero lecho is great for any side dish, but is best combined with boiled potatoes, rice or spaghetti. The sauce turns out bright, thick, with a pleasant spice, and the pieces of peppers are elastic and sweetish in taste, just what you need in a cold winter.

Lecho of pepper and tomato for the winter "Easier than simple"

Ingredients:

4.2 kg of sweet Bulgarian pepper;
3.2 kg of tomatoes.
1/2 cup of sunflower oil;
120 grams of sugar;
35 grams of salt;
1-2 heads of garlic (to taste);
20 ml. vinegar essences.

Lecho of Bulgarian pepper and tomatoes for the winter - a step by step recipe with a photo:

Weigh the ingredients in unprepared form (without cleaning and not removing the seeds). Tomatoes pass through a small grinder of the meat grinder, pour into a large container and put to boil. Boil for 25 minutes.

Pepper, wash and remove seed boxes thoroughly, cut into small strips.

You can take colorful peppers, in a salad in the winter they will look appetizing and interesting.

Add sugar and salt to boiling tomato juice, add sunflower oil. When all together leave for a few minutes, add chopped sweet pepper.

After a quarter of an hour, pour vinegar. Cook for another 20 minutes.
Garlic skip through garlic or grind with a blender, add to vegetable salad. Boil another quarter of an hour, occasionally stirring pour into sterile jars.

Simple lecho from pepper and tomatoes for the winter is ready. Immediately cork, turn and leave for air cooling. No need to wrap up.

Recipe lecho of tomato, pepper and carrots for the winter

Ingredients:

tomatoes - 2 kilograms;
bulgarian pepper - 1 kilogram;
carrots - 1 kilogram;
vegetable oil - 5 tablespoons;
acetic essence - 1 tablespoon;
sugar (sand) - 5 tablespoons;
salt - 1 tablespoon;
water - 1 cup.

Lecho from tomato, pepper and carrots for the winter - a recipe with a photo:

Preparatory stage. All jars for lecho must be sterilized (as well as metal sealing caps).

Cooking marinade. To do this, wash the tomatoes, remove the stalks, cut into slices and twist in a meat grinder. In the resulting tomato juice with salt, salt, add sugar and pour vegetable oil.

Put the tomato mixture on a low heat and bring to a boil. After boiling, boil over very low heat for 40 minutes, stirring occasionally.

Preparing vegetables for lecho. Rinse carrots and bell peppers thoroughly. With carrots, cut off the top layer and trim the ends on both sides. Remove seeds and stalks from bell peppers. Sweet pepper cut into large slices, carrots into strips.

Add the vegetables to the boiling tomato mashed potatoes and bring the lecho almost ready to the boil again. Boil for 20 minutes. After that add vinegar essence and stir.

Pour hotly lecho from tomato and carrot into prepared jars and immediately roll up iron lids.

Some mistresses carrot for lecho grate on a coarse grater

Cool banks with salad for the winter should be upside down, warmly wrapped. You can store at room temperature, but always without access to direct sunlight.

it basic recipe, how to make lecho from pepper. If desired, a variety of components can be added to its composition. For example, you can add onions, garlic, spices, or herbs to the boiling lido.

The main danger of this recipe for lecho for the winter is that carrots can be boiled soft in tomato juice, become lethargic and amorphous.

This can be easily prevented by frying the carrot straws before cooking in a separate frying pan for two to three minutes over high heat.

Lecho of tomato, pepper, carrot and onion for the winter

Products:

tomatoes - 3 kg;
sweet pepper (sliced) - 1.5 kg;
onion - 0.5 kg;
carrots - 0.5 kg;
vegetable oil - 200 ml;
table vinegar - 100 ml;
sugar - 200 g;
salt - 2 tbsp. spoons.

Cooking:
Tomatoes mince. Add sugar, vegetable oil, salt. Boil for 15 minutes. Add carrots and vinegar grated on a coarse grater and boil for another 15 minutes.

After that, put in a saucepan sliced into strips (if desired, can be squares of any size) sweet pepper, two or three chopped onions and boil for another half hour. Now you can pour on the banks and roll up.

Do not be afraid to experiment, feel free to customize the proportions of the recipe to your own taste. For example, to reduce acid, do not put vinegar; Also in all recipes you can change the ratio of tomatoes and peppers.

Spicy lecho of tomatoes with pepper for the winter "Carnation"

Ingredients:

60 ml. vegetable oils;
6 leaves of laurel;
5 grams of hot pepper;
4.5 kg of tomatoes;
large head of garlic;
70 grams of sugar;
3-4 teaspoons of salt (to taste);
2-3 onion bulbs;
1.6 kg sweet Bulgarian pepper;
a little allspice.

Cooking hot lecho from tomatoes with pepper for the winter:

Use a meat grinder or blender to make a smooth mashed tomato. You can pre-send for blanching in boiling water and remove the skin.

Put on the stove and boil for half an hour. Peel onion and pepper, cut into strips, send to a container with tomato paste. Add also spices (except garlic).

Boil for 20 minutes, remove the bay leaf. Put mashed garlic, vegetable oil. Boil the mixture for a quarter of an hour, pour it boiling into clean jars. Roll up vegetable salad, turn and wrap up heat.

Letcho with Tomatoes and Garlic

Lecho with garlic is a simple and fragrant dish. For its preparation do not need any special tools, except for the stove, so that it is suitable for those who are engaged in canning in a not very well equipped country kitchen.

Ingredients:

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 tomatoes and cut into small pieces, put in a saucepan and simmer for 20 minutes. Peppercorns, remove seeds, wash, cut into thin strips, chop garlic. Send the vegetables to the tomatoes, season with salt, add sugar.

Stir, bring to a boil and cook another 20 minutes. Then add chopped greens (basil or parsley) and pour in vinegar. Stir for 5 minutes.

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

To make this lecho, you can also use a meat grinder, in this case skip tomatoes and garlic through it, otherwise proceed as stated in the main recipe, only reduce the cooking time of tomatoes to 10 minutes.

Lecho for the winter with eggplants and bacon "Unusual"

Ingredients:

10 grams of black pepper and chili;
6 tablespoons of olive oil;
250 grams of bacon;
2-3 medium carrots;
3 teaspoons of sugar;
0.7 kg. sweet pepper;
2 medium sized eggplants;
salt to taste, about 1-2 small spoons;
bunch of parsley;
0.5 kg. tomatoes;
2-3 cloves of garlic.

Cooking delicious lecho for the winter with bacon:

Cut eggplants, carrots and peppers into small cubes. Stew in a bowl with a thick bottom in oil for a quarter of an hour. On the tomatoes, make cuts in the form of crossed lines, drop for a minute in boiling water and remove the skin.

Grind in a blender. Bacon cut into cubes and put in a container of vegetables to stew. Chop the greens and garlic, along with the tomatoes send to almost ready vegetables.

Pour in spices, put it out for half an hour, put in jars, roll up, wrap until completely cooled. Be sure to store the place with a cool temperature.

Lecho of tomatoes with mushrooms for the winter "mushroom"

Ingredients:

0.8 kg. tomatoes;
100 ml. vegetable oils;
a pinch of black ground pepper (optional);
7 ml. acetic essences;
20 grams of salt;
0.4-05 kg. honey agaric;
100 grams of sugar;
1.3 kg sweet Bulgarian pepper.

Cooking lecho with mushrooms for the winter - a recipe with a photo:

Boil the mushrooms until half ready in a small amount of water. Throw in a colander and allow to drain completely. Wash the vegetables and cut: pepper in strips, and tomatoes in slices. Tomato slices through a meat grinder and skip with pepper to throw in the pan.

Salt, pour in vegetable oil, add sugar. Boil, reduce heat and cook for 25 minutes. Add black pepper and mushrooms in vegetables. Boil another 20 minutes. Just before removing it from the stove, pour in the vinegar essence and mix.

Put ready-made mushroom lecho in prepared jars, roll up with a typewriter and send to cool upside down, cover with a warm blanket.

Recipe lecho of zucchini for the winter

Ingredients:

5-10 g hot peppers;
30 grams of salt;
130 ml. vinegar;
190 grams of sugar;
200 g carrots;
100 grams of garlic;
520 g of onion;
480 g Bulgarian pepper;
900 g tomatoes;
2 kg of zucchini.

How to make zucchini and tomato lecho for the winter:

Using a blender, chop the tomatoes, pour the resulting tomato juice into the pan. Grate carrots (cleaned and washed) grated (large), add to tomato paste. Grind diced onion, squeeze garlic through the garlic, add also to the pan.

Zucchini clear of seeds (if young, you can not clean), cut into cubes, add to salad. Pepper cut into cubes, combine in a saucepan with the rest of the ingredients. Salt, add sugar.

Boil a lot for 25 minutes, add hot pepper, pour vinegar. Leave on fire for another 10 minutes, pour into jars prepared by sterilization, close, leave to cool under a blanket, do not forget to turn over.

After complete cooling, transfer the jars to a cool place. Lecho home for the winter is ready! It remains only to enjoy long winter evenings delicious salad. Enjoy your meal!

Zucchini lecho with tomato paste

Ingredients:

zucchini 2kg;
bulgarian pepper 1 kg.
For the marinade: 400 g tomato paste;
1 glass of water;
150 grams of sugar;
300 g ras oils (odorless);
1 tbsp. spoons of salt;
0.5 teaspoon paprika;
70 g of vinegar 9%.

Cooking:

Cook the marinade. Mix all ingredients and set on fire.
Cut the peppers into cubes and zucchini.

In the boiling marinade throw the chopped vegetables. Boil all 30 minutes. 10 minutes before the end of cooking, pour vinegar. Roll up and wrap in heat until cool.

Eggplant Lecho

The composition of the recipe:

1.2 kg of tomatoes;
600 g of eggplants;
300 grams of bell pepper;
200 g onions;
1/2 paprika hot pepper;
50 ml of vegetable oil;
30 ml table vinegar 9%;
1 tbsp. l salts;
0.5 tbsp. l Sahara;
1 tsp ground sweet paprika;
ground black pepper, dry spices - to taste.

From the specified number of ingredients it turns out 2 liters lecho.

Cooking:

Wash tomatoes, cut in half and grate to get rid of the skin. You can use a meat grinder or blender. It should be about 1 liter of tomato puree. Pot with tomato puree put on the stove and boil. Chop the onion into thin half rings.

Put the onion to the tomatoes, add oil, vinegar, sugar, salt and spices. Cook over medium heat for 15 minutes. Eggplant wash, remove the stem. Cut into slices of about 3 cm.

Peel Bulgarian pepper and cut into large pieces, as well as eggplants - about 3 cm. Peel the pepper from seeds and chop.

Add eggplants to the pan with tomato puree and cook for 10 minutes. Then add pepper and hot pepper, cook for another 10 minutes. To determine the readiness lecho with eggplants and tomatoes, you need to poke vegetables with a knife. They should be soft, but not fall apart.

Ready to lay out spread over sterilized hot cans, cover with boiled lids, turn over, wrap with a blanket and leave to cool completely. Then remove for storage. Tasty and fragrant lecho with eggplants and tomatoes is ready. Bon appetit, please your loved ones.

Cucumber lecho for the winter

Ingredients:

tomatoes - 1.5 kg .;
sweet pepper and carrots - 300 g;
cucumbers - 2.5 kg .;
vegetable oil - 0.5 cups;
garlic - 1 head;
chili pepper - 2 pods;
vinegar 9% - 100 ml .;
sugar - 0.5 cups;
salt - 1 tbsp. spoon.

Cooking:

Tomatoes skip through a meat grinder, it is desirable to cut off from them solid places where the stem is attached. Also mince the minced chili and garlic. Now take the red bell pepper and cut the knife into thin straws.

Carrot rubbed on a coarse grater. Turn came to the cucumbers. First, cut the cucumbers into four parts along the entire length, and then into several more.

The size of cucumbers in sliced form should be no more than 5 centimeters. Cucumbers should not be bitter, if the skin of cucumbers is bitter, clean the cucumber from it. Then fry carrots and bell peppers on a small fire in a frying pan for about 10 minutes.

We take a fairly large saucepan with a thick bottom, pour the twisted tomatoes into it, add pepper and carrot to it and add cucumbers. Salt, add sugar and mix well. Pour oil and set on fire.

When the salad boils, reduce the heat to low and cook for about thirty minutes, while at times we mix the salad. 5-10 minutes before readiness pour vinegar. Ready winter salad is poured into sterilized jars, rolled up and wrapped in a warm blanket.

Video - recipe: Letcho for the winter without vinegar - a simple and tasty recipe

Letcho with tomato paste for the winter of bell pepper

This recipe is suitable for those who like vinegar snacks, as well as those who prefer to keep homemade preparations (canned food) outside the refrigerator. It will be useful to you even if you have pepper, but for some reason there are no tomatoes.

Ingredients:

bulgarian pepper - 3 kg;
tomato paste - 2 cups;
water - 3 cups;
vinegar (6%) - 1/2 cup;
sugar - 1 cup;
salt - 1 tbsp. spoon (with a slide).

Cooking:

Bulgarian pepper, clean from the stem and seeds, wash and cut into small strips. Tomato Paste Mix 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 on medium heat for 30 minutes, stirring occasionally.

Spread the finished lecho on sterilized jars and close the screw caps. Turn, cool and store in a dark cool place.

Variant of the recipe: if desired, 30-40 grains of black pepper can be added to the lecho along with vinegar

Lecho - the National dish Hungarians, but no one even remembers this, considering it traditional in their own country. There are many variations, but some products remain unchanged - Bulgarian sweet peppers, tomatoes and onions.

In some countries, homemade lecho is successfully used as a side dish for sausages or meat. We are used to serving it with potatoes or just eating with bread. In Europe, meat products are often added to the salad for the winter right while cooking, thereby making it a nutritious, self-contained dish.

It is interesting to cook the classic Hungarian lecho from pepper and tomato in Hungary - at the very end of cooking, pour the dish with the pounded eggs and serve immediately to the table. Garnish is not supposed to be here, you need to eat a tasty vegetable salad with plenty of white fresh bread.