5 lecho recipes for the winter, the taste of which is hard to forget

 5 lecho recipes for the winter, the taste of which is hard to forget

Sweet pepper salad is popular all over the world, especially in winter, when there is an acute shortage of vegetables. It perfectly complements main dishes and saturates the body with useful elements. There are many interesting lecho options that will diversify your table during the cold season.

From tomatoes and peppers

The recipe from tomatoes and bell peppers is considered to be a classic version of lecho. It is extremely simple and quick to prepare it, the main thing is to follow the recipe correctly. From the ingredients you will need:

  • 3 kg of colored pepper, but better than red;
  • 1.5-2 kg of tomatoes;
  • 100 g granulated sugar;
  • 100 ml of sunflower oil;
  • 2 tbsp. l. salt;
  • 50-70 ml of table vinegar.

The first step is to prepare the pepper - clean out all the seeds, cut off the stalk and divide each pepper into approximately equal longitudinal parts. Remove the skin from the tomatoes, for this you can soak them for 4-5 minutes in boiling water, after making a cross-shaped incision on top, then place them in cold water - the skin will easily come off.Then turn the tomatoes into puree using a blender, or twist through a meat grinder. Pour sugar, salt and sunflower oil into the resulting mixture, mix everything thoroughly. Put the pepper in the tomato puree and put on low heat until boiling, then boil for about half an hour and add vinegar at the very end. The finished salad will only have to be laid out in sterilized jars, cover and twist.

With onions and carrots

An appetizer with carrots and onions not only turns out to be more tasty, but also colorful, which gives a mood in the cold winter season. For cooking you will need:

  • 1 kg of sweet red pepper;
  • 2 kg of tomatoes;
  • 500 g carrots;
  • 4-5 large onions;
  • 150 ml of sunflower oil;
  • 2 tbsp. salt;
  • 50-100 g sugar;
  • some black and allspice peas;
  • 30 ml vinegar.

Cooking process:

  1. Rinse all ingredients, peel and chop into strips. Turn the tomatoes into mashed potatoes.
  2. For the marinade, combine salt, sugar, tomato gruel, sunflower oil and vinegar. Bring the mixture to a boil and simmer for 5 minutes.
  3. Next, send the onions to the marinade, and then the carrots and peppers. Mix everything, wait for it to boil, and cook for another 25 minutes.

Arrange the finished summer salad in pre-prepared sterile jars, roll up and store in a cool place. A basement or storage room is ideal, which is not exposed to direct sunlight.

With tomato paste

If there are no tomatoes at home, it's not scary - tomato paste is perfect for lecho. Prepare the components:

  • 2 kg of yellow and red bell peppers;
  • 500 ml tomato paste;
  • head of garlic;
  • 5-7 peas of black pepper;
  • 150 g granulated sugar;
  • 1.5 tbsp. salt;
  • 150-200 ml of vegetable oil;
  • 100 ml of table vinegar.

Rinse the pepper, peel it and cut it into convenient slices, either in strips or cubes, and pass the garlic through a garlic press. Put the tomato paste, salt, sugar and vegetable oil in a saucepan. Place the container on low heat and bring the mixture to a boil, stirring occasionally.Then add pepper, garlic and spices to the paste, mix again and leave for another 15 minutes, and pour in the vinegar. Place the blank on the jars and close the lids.

With zucchini

This recipe practically does not differ from the previous ones, except for the amount of ingredients and satiety. To prepare lecho you will need:

  • 4 large zucchini;
  • 0.5 kg of bell pepper;
  • 1.5 kg of tomatoes;
  • 100 ml of vegetable oil;
  • 3 tbsp. Sahara;
  • 2 tbsp. salt;
  • half a head of garlic;
  • 50 ml of 9% vinegar.

Step-by-step process:

  1. Peel the stalks and seeds from the pepper and twist through a meat grinder along with the tomatoes.
  2. Add salt and sugar to the resulting mixture and put the workpiece on fire until it boils, then pour in the vegetable oil and boil for another 5-7 minutes.
  3. Rinse the zucchini, cut into small pieces or strips and send to the tomato mixture. Leave the ingredients to cook for about 20-30 minutes. Then pour in the vinegar and boil for another 5 minutes.
  4. Arrange the finished vegetable salad in glass containers and roll up.

This preparation is ideal both as an independent dish and for cereals, fish and meat.

With eggplant

Lecho with eggplant is quite simple to prepare. And most importantly, if you wish, the dish can be diversified with your favorite spices and aromatic additives. Required Ingredients:

  • 1 kg eggplant;
  • 0.5 kg of tomatoes;
  • 0.5 kg of bell pepper;
  • 2 tbsp. granulated sugar;
  • 1 tsp salt;
  • 30 ml vinegar;
  • 50-70 ml of vegetable oil.

The process of preparing a salad is practically no different from the recipes described above. But there is one caveat - the eggplants are cut into cubes and added next to last, the last component is vinegar. You need to stew such a dish for about half an hour, then pour it into sterilized containers and twist.


Eggplant lecho for the winter "Vkusnyatina"

I want to bring to your attention a very simple recipe for making lecho from vegetables, of which a lot has grown in the country this year - eggplants, tomatoes and peppers. The lecho turns out to be very tasty, leaves in winter for "Hurray!", Stimulates appetite, makes the side dishes more aromatic and tasty.


Ingredients:

  • Eggplant - 6 pcs.,
  • Tomatoes - 8-10 pcs.,
  • Pepper - 6 pcs.,
  • Garlic - 3-4 cloves,
  • Table vinegar (9%) - 1 tablespoon,
  • Salt - 1 tbsp the spoon,
  • Sugar - 2 tbsp. spoons,
  • Vegetable oil - 4 tbsp. spoons

Preparation:

Cut the eggplants into cubes, season with salt and let stand for a while to remove the bitterness, drain the water.

Finely chop the tomatoes, put in a saucepan and boil.
Add oil, salt, sugar and vinegar and stir.

Cut the pepper into half rings, add to the tomatoes


- eggplants - 2.6 kg
- ground black pepper, mustard seeds - a teaspoon each
- red hot pepper, carrots - 2 pieces each
- head of garlic

- vegetable oil - 320 ml
- water - 500 g
- sugar - 110 g
- salt - a couple of tablespoons
- acetic acid - 100 g

Wash the blue ones, chop into large cubes, salt properly, after stirring, leave for an hour. Boil some water for the marinade, lower the spices. In the marinade, dip the squeezed blue, grated carrots in large strips. Simmer with occasional stirring, leave for 20 minutes. At the very end, toss in chopped garlic, mustard seeds, chopped hot peppers. Stir well, combine with allspice and bay leaves. Place in sterilized containers, twist, remove under the "fur coat".

Eggplant salad for the winter is delicious

- granulated sugar - 210 g
- water - 110 ml
- carrot, onion - 4 pieces
- red hot pepper
- Bulgarian red pepper - 5 pcs.
- blue - 7 pcs.
- garlic clove - 5 pieces
- tomatoes - 7 pieces
- liquid honey - a tablespoon
- half a bunch of basil
- a bunch of fresh cilantro
- salt - 1.5 tablespoons
- vinegar - four tablespoons (tablespoons)
- cherry plum - 245 g

Peel vegetables, wash. Chop the onion into equal sized cubes. Grate the carrots, fry the onions in a deep saucepan in sunflower oil. Pour in honey, stir until it is completely dissolved. The onion should be caramelized. Add carrots, fry for 10 minutes. Chop the blue ones into large cubes, fry until the mass becomes homogeneous. Cut sweet pepper into cubes, dip in water for a few minutes, let stand for 5 minutes. Put cherry plum in a saucepan, cover with water, boil for 7 minutes. Drain the liquid, rub the cherry plum through a sieve to make a puree. Twist or rub the peeled tomatoes. Can also be crumbled into small wedges. Interrupt in a blender, boil, pour in the cherry plum puree. Blanch the peppers, put in the sauce, boil. Add the sautéed blue ones. Combine with roasted onions and carrots. Squeeze the garlic through a press, send to a stewpan with vegetables. Add salt, chili, granulated sugar, stir thoroughly, simmer for about 20 minutes. Spread the caviar and roll up.

Eggplant caviar for the winter is a delicious recipe.

- tomatoes - 0.5 kg
- head of garlic
- a bunch of greenfinch
- salt - 5.5 tbsp. spoons
- granulated sugar - a tablespoon
- a kilogram of bell pepper
- sunflower oil - 145 g
- blue - 1.6 kg
- onion head - 2 pcs.

It is better to cook the dish in a cauldron - it will definitely not burn. Rinse all the vegetables, chop the onion, fry in sunflower oil until transparent. Throw in the chopped peppers, fry for 10 minutes. Combine with peeled and chopped eggplants, fry until tender. Add tomatoes, mix with a tablespoon of salt, stir, taste, pepper, let simmer for 10 minutes. Combine with chopped garlic and herbs. Stir, leave to simmer for 10 minutes. Pour boiling water over clean containers, rinse with acetic acid, boil for 10 minutes. After adding the chopped garlic and herbs, stir and simmer for five minutes. Lay out the caviar, roll it up right there.

Delicious eggplant preparation for the winter.

- spices
- vegetable based oil
- blue - 4 pcs.
- a clove of garlic - a couple of pieces
- large onion
- sweet pepper - a couple of pieces
- tomatoes - 5 pcs.

Bake the peppers and eggplants separately in the oven, cut off the peel, peel the seeds. Put the eggplants under a press so that all the bitterness and excess liquid are gone. Chop the onion finely. Chop the pepper and eggplant with a large knife. Grate the tomatoes. Mix the prepared vegetables, add chopped garlic, seasonings, onions, mix thoroughly. Pour in the sunflower oil. Beat with a mixer or just mix well. Roast the caviar if desired.

Canning eggplant for the winter - delicious.

- garlic clove - 3 pcs.
- carrot
- sweet pepper - 1 kg
- blue - 4 kg
- onion - 520 g
- a bunch of greens
- vinegar - 110 ml
- salt - a couple of tablespoons
- granulated sugar - a tablespoon

Prepare the blue ones in advance. Cut off their tails, wash, pin on both sides. Boil for 10 minutes in salted water. The exact time will depend on the size of the fruit. Set the boiled fruits under oppression, let stand for about 40 minutes so that all the liquid comes out. Prepare the rest of the vegetables as well. Cut the pepper into cubes, chop the onion, grate the carrot. Chop the garlic finely. Use just enough to add flavor rather than spiciness to the dish. Mix all vegetables, salt, sprinkle with sugar, pour in vegetable oil with acetic acid, stir, put in the refrigerator for a couple of hours. After that, spread over the treated containers.


Lecho for the winter: a simple recipe with step by step photos. Just lick your fingers!

The blanks of pepper and tomato are very diverse, and sometimes you are so fond of the process of canning food that you miss very important points. Then you realize that in addition to canning Lecho salad, during the season I forgot to prepare ketchup or delicious tomato juice, and maybe even dressing for borscht.

It was a small reminder, but now let's move on directly to preparing lecho for the winter.

In order to prepare lecho for future use, you will need:

  • Tomatoes - 2.5 kg
  • bell pepper - 2.5 kg
  • chili pepper - 2-4 pcs. (depending on size)
  • sugar - 0.5 stack.
  • salt - 2-3 tbsp. spoons
  • vegetable oil - 0.5 stack.
  • vinegar 9% - 70-120 grams (to taste).

We clean the pepper from the core.

And cut into strips or smaller pieces - as you like.

For the preparation of lecho, you can use both sweet green peppers and red ones. But it's best to mix both.

When the pepper is chopped, divide it into 2 containers. Our lecho was cooked in 2 two 5-liter pots.

Now we take tomatoes and grind them in a meat grinder, food processor or in a blender.

And pour the tomato mass into the pepper.

Add chili and set over medium heat.

Sunflower oil.

We cover the pan with a lid and wait until the lecho begins to boil.

After boiling, we reduce the heat a little (but so that it is cooked on a low boil) and we keep the lecho on the stove for 15 minutes in a low boil mode.

2 minutes before the end of boiling, add vinegar, pour it into sterilized jars and seal with lids.

Lecho salad prepared according to this recipe can be wrapped in a blanket, or left at room temperature.

Such a blank can be stored for several years at room temperature.


Assorted - the best recipe for preparing vegetables for the winter

I like assorted vegetables very much. Different vegetables in one jar enrich and complement each other's taste, they become so incredibly tasty! If a jar of open cucumbers can stand untouched for a long time with me, well, we are not big fans of salty, then all vegetables are eaten almost immediately in the assortment. And how beautiful they look together in a bank!

  • tomato
  • cucumbers
  • zucchini
  • bell pepper
  • White cabbage
  • cauliflower
  • carrot
  • as well as herbs and spices.

In general, any vegetables that grow in a given season are suitable for pickling an assortment. I especially like the cauliflower.

Brine: for 1.5 liters of water, 4 tablespoons of sugar, 2 tablespoons of salt, 1/2 cup of 9% vinegar.

How to cook

  1. My greens and vegetables, peel carrots and peppers, cut the cabbage into pieces, disassemble the colored ones into inflorescences.
  2. I put spices, herbs, vegetables in jars, pour boiling water, let stand for 20 minutes.
  3. Then I drain the water and fill it with boiled brine.
  4. Then, as usual: turn the cans upside down and cover.

You can see other delicious assorted recipes on our blog.


Marinated zucchini for the winter without sterilization

It is necessary:

For each can, a 1.5 liter can:

  • Dill - 1 umbrella
  • Parsley - 1 - 2 sprigs
  • Garlic - 2 cloves
  • Cloves - 2 pcs.
  • Black pepper - 5 - 6 peas
  • Allspice - 5 - 6 peas
  • Vinegar essence 70% - 1.5 tsp

For brine for 1 liter of water:

  • Salt - 1 tbsp l. with a slide
  • Sugar - 2 tbsp. l. without a slide

Preparation:

Cut the zucchini into circles about 2 cm thick. If your fruits are no longer young, then peel and core them, cut into medium pieces.

In each sterilized jar, we put dill, garlic on the bottom, it can be cut into slices and also other spices, on top we put chopped zucchini pieces.

After that, fill with boiling water, cover with sterilized lids, and leave for 10 minutes.

While the blanks are warming up, prepare the brine. Pour water into a saucepan, put salt and sugar, bring to a boil.

We drain the water from the cans, it will no longer be useful to us and pour the boiling brine.

Now add vinegar essence, cover and roll up.

After seaming, shake them several times to mix the vinegar with water. Turn upside down, wrap and leave to cool.

They can be stored both in a cool place and at room temperature.

This recipe can be used for marinating zucchini and squash


Delicious tomato, pepper and carrot lecho for the winter

A versatile and affordable recipe, feel free to cook, you can make with carrots. It is called “Freebie” by another name, isn't it funny? But it feeds us all winter, if you make as many of these delicacies as possible.

We need:

  • tomatoes - 2 kg
  • onions - 30 g
  • fresh carrots - 350 g
  • vegetable oil - 150 ml
  • salt - 1 tablespoon
  • sugar - 130 g
  • vinegar 70% - 1 tablespoon or 9% - 100 ml

Cooking method:

1. Skip tomatoes without skin through a meat grinder.

2. Then add salt, sugar and vegetable sunflower oil to this tomato juice. Cook this red mixture for 5 minutes after boiling. Grate the carrots on a fine or coarse grater.

3. Cut the onions into half rings. Bulgarian pepper into pieces to your taste, it will look best in squares.

Add carrots to the tomato liquid, cook for 15 minutes, then bell peppers and onions and from that moment cook for 30-35 minutes over low heat.

four.Rinse the jars with baking soda and sterilize in a convenient way.

5. Fill them with hot lecho and roll them up with a twist or under the screw caps. Good luck and delicious discoveries!


Bulgarian pepper and tomato lecho with onions, Bulgarian recipe

For cooking we need:

  • Bulgarian pepper - 3 kg.
  • Tomatoes - 2 - 2.5kg.
  • Onions - 700 gr.
  • Rock salt - 2 tbsp l. with a small slide (50 gr.)
  • Vegetable oil - 0.5 tbsp.
  • Sugar - 90 - 100 gr.
  • Vinegar 9% - 50 ml.

Preparation:

It is best to use this pepper, no matter what size it is. The most delicious lecho is obtained from red pepper; it is not recommended to use unripe fruits.

If, nevertheless, you have such specimens, then so that bitterness does not appear, they need to be blanched. Throw in hot water for a few minutes, then the bitterness will go away.

We wash the pepper well, clean it from seeds and cut it into small pieces, You can cut it into slices, you can stick it into strips, it is more convenient to whom and what preferences.

Any tomatoes, large and small, are suitable for lecho, as long as they are ripe.

We wash them in cold water, cut them into pieces sufficient for them to be removed in a meat grinder.

We make tomato juice out of them by passing it through a meat grinder or a juicer. We need juice ready-made - 2 kg. You can learn more about how to make tomato juice in the article "Tomato juice for the winter at home".

If you do not have a juicer, then you can first remove the skin from the tomatoes by cutting it crosswise and holding it in boiling water for several minutes, the skin will come off very easily.

Peel the cooked onion and cut it into thin, fine strips.

In the prepared saucepan, take 1 - 2 liters more by volume. Pour out the vegetable oil, and pour out the chopped onion, after which we send it to the fire.

Saute the onion over high heat for 10 - 15 minutes, you do not need to bring it to a golden color. It is necessary for the oil to be absorbed into the onion, and it becomes slightly transparent. Do not forget to stir it or it will burn.

After the onion has been salted, pour tomato juice into a saucepan, stir and bring to a boil.

Pour chopped pepper, salt, sugar into the boiled juice, mix everything well.

Cover with a lid and leave after boiling again, cook for 20 minutes.

After 15 minutes, pour the vinegar into the lecho and cook until tender. Readiness can be determined by tasting the pepper, it should remain slightly hard, not crunchy, but not completely softened.

The lecho is ready, be sure to try it to your taste, and if you think that there is not enough salt or sugar, you can add, mixing everything thoroughly again.

We prepare jars, they must be sterilized.

In terms of volume, choose such that in winter, after opening, your dish is quickly eaten and does not stand open in the refrigerator for more than 2 days.

They can be sterilized over steam, in the oven, heating it to 150 degrees for 10 - 15 minutes. It is possible in the microwave, be sure to boil the lids for seaming.

Pour the hot mass into jars. Squeeze the contents with a spoon so that there is no air left and roll up the lids.

We check the quality of the seaming, whether the liquid is leaking somewhere. We turn them upside down, cover and leave until they cool completely.

From this amount of ingredients, you will get 5 liters of ready-made tasty Bulgarian lecho.


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