How to cook red bell pepper and tomato lecho. Lecho for the winter without onions: a recipe with a photo.

Cooking time- 20-30 minutes.

Calories per 100 g- 40 kcal.

Probably, it is difficult to find a hostess who would not consider it her duty at the end of summer to stock up for the winter with several jars of homemade fragrant and sweet lecho. Everyone loves this dish. However, few people know that with original lecho which originally appeared in Hungary, this modern home preservation has very little in common. The fact is that initially this name meant classic dish Hungarian cuisine, which includes meat, eggs, White bread... And only relatively recently, "lecho" began to be called winter harvesting from tomatoes and sweet peppers .. In winter it will be a great addition to meat or fish. There are many ways to prepare it. But classic version can be called lecho from tomatoes and bell pepper with the addition of seasonings. The rest of the vegetables in this dish will be superfluous. They will only complicate the cooking process and will not improve the taste of the finished dish.

For cooking, you need to take:

• 3 kg of sweet bell pepper (red),
• 2 kg tomato,
• 200 g of garlic
• 100 g vinegar
• 500 g sunflower oil
• 1 cup of sugar,
• 1.5 tbsp. l. salt,
• 10 black peppercorns.

Cut the pepper in half, clean the seeds, rinse under running water.

Cut into thin strips.

Peel the garlic. Wash the tomatoes. For this recipe, you can use any kind of tomatoes, even cream, they get less juice, but they are quite suitable for lecho. Cut them in half, core them and twist them in a meat grinder. Do the same with garlic.

Pour the resulting mass into a deep container. Place on the stove. Add sugar and salt. Wait for it to boil and boil for 5 minutes. Then pour in the prepared pepper, black peas and cook for 15 minutes.

At this stage, the dish can be cooled and eaten. It can be submitted, for example, with. However, if you want to roll lecho for the winter, then add 100 g of vinegar to the mass.

Hello! I still continue such a sentimental theme as summer preparations for the winter. Today we'll talk about how to cook lecho according to classic recipes.

In one of the previous articles, we have already touched on this topic,. But this seemed to me not enough, since such a wonderful appetizer is made not only from bell peppers. They are also made from tomatoes and zucchini. And, can you imagine, even from cucumbers. I will tell you about all this in this article.

This appetizer is highly respected in my family. If we have a holiday, then I put it on the table as an independent dish. And no one was still not satisfied. On the contrary, they always asked for the recipe.

Of course, it is better to make preparations from vegetables from your own garden. But those who do not have it can quite afford to buy vegetables at any time of the year, now there is no problem with this. It's just that I, for example, have no storage space a large number blanks. Therefore, I do not make many cans. Then I buy more vegetables and harvest again. For me, a resident of a metropolis, this is the best option.

By the way, I also want to draw your attention to homemade recipes and it will be interesting to see. Well, now let's get started.

Since we are talking about the classics, then the first recipe will be the most traditional and common among our housewives. Of course, such a snack is simply impossible to spoil, unless you oversalt it. It turns out to be incredibly tasty.

Ingredients:

• Bell pepper- 2.5 kg
• Tomatoes - 2 kg
• Sugar - 0.5 cups
• Salt - 1 rounded tablespoon
• Vinegar 9% - 1 tablespoon

Preparation:

1. Rinse and chop the tomatoes into tomato paste using a meat grinder or blender. Add sugar and salt. Then stir, place the pot on the stove and bring the tomatoes to a boil over medium heat.

2. While the tomatoes are boiling, take the peppers and wash them. Peel and cut into large pieces.

Peppers can be chosen in any color. You can even take several different ones at once.

3. When the tomato paste boils, pour in there vegetable oil and put the peppers. Bring to a boil again, then cover and simmer for exactly 30 minutes, reducing heat slightly. At the end of cooking, add vinegar, stir and turn off heat.

4. Place the brew in sterile jars and, according to tradition, turn it upside down. Cover with a warm blanket and leave to cool. Then return to its normal position and put away in your storage to open up in winter and enjoy that taste of summer.

How to prepare lecho for the winter without vinegar

Try no vinegar. It turns out just as well. And it can be stored wonderfully all winter in a cool place or in the refrigerator.

Ingredients:

• Sweet pepper - 1 kg
• Tomatoes - 1 kg
• Onions - 500 gr
• Vegetable oil - 1 tablespoon
• Sugar - 1.5 tablespoons
• Salt - 1 tablespoon

Preparation:

1. Wash the tomatoes, cut into halves and remove the stalk. Then pass through a meat grinder. Put the resulting puree on the fire and start working on the rest of the vegetables.

2. Wash the peppers, peel the stalks and seeds and cut into any pieces. Peel the onion and cut into half rings. Add chopped vegetables to tomato puree. Add salt, sugar and vegetable oil, bring to a boil and cook under closed lid 15-20 minutes.

3. Then transfer the lecho to sterile jars and cover with lids. Place them in a saucepan, the bottom of which is covered with a cotton towel. Pour water over the shoulders and boil for 10-15 minutes. This is how we sterilize our workpieces.

4. Then take out the jar, screw the lids tightly and turn over. Leave in this position until it cools completely.

Remove the cans very carefully so as not to burn your hands!

5. When the lecho has completely cooled down, put it in a cool place for storage. From the proposed amount of ingredients, 2 liters of the finished product is obtained.

Bell pepper lecho with carrots and onions - lick your fingers

I offer another great recipe for your piggy bank. The appetizer turns out to be sweetish with a slight sourness, which only gives a special taste. It can be eaten immediately, or it can be stored in a cool place until winter. Such a snack will always help you when guests suddenly appear.

Ingredients:

• Tomatoes - 4 kg
• Carrots - 1 kg
• Sweet pepper - 1.2 kg
• Onions - 1 kg
• Vinegar 9% - 100 gr
• Vegetable oil - 150 gr
• Sugar - 220 gr
• Salt - 100 gr
• Peppercorns - 20-30 pieces

Preparation:

1. Cut tomatoes and peppers into large pieces. Peel the onion and cut into half rings. Cut the carrots into strips.

2. Place everything in a saucepan. Add salt, sugar, pepper and oil. Put on fire, bring to a boil and simmer over low heat for forty minutes, stirring occasionally. 5 minutes before the end, pour in the vinegar and stir.

3. Pour the finished lecho into sterilized jars, tighten the lids, turn over and cover with something warm until it cools completely. Then you can put it away in storage.

Video on how to cook lecho from zucchini, peppers and tomatoes for the winter

Lecho with the addition of zucchini acquires special tenderness. Such an appetizer will be light and very simple to prepare. Having tried it, you will not remain indifferent. See the entire cooking process in the video below.

Ingredients:

Zucchini - 3 kg
Bulgarian pepper 1.5 kg
Bitter pepper - 500 gr
Sugar - 1 glass
Salt - 4 tablespoons
Tomatoes - 1.5 kg
Vinegar 9% - 0.5 cups
Vegetable oil - 1 glass
Garlic - 3 cloves
Water - 300 ml (if there is little liquid)

Such a salad can be eaten on fast days or displayed on festive table... And so, for lunch, along with the main dishes, we often open the jar and eat with pleasure.

A simple recipe for lecho from bell pepper and tomato in a slow cooker

Highly a good option cooking this appetizer for those who like to cook in a slow cooker. You will spend no more than half an hour for the entire cooking process. Very comfortably.

Ingredients:

• Bulgarian pepper - 1.5 kg
• Tomatoes - 1.5 kg
• Vegetable oil - 0.5 cups
• Sugar - 4 tablespoons
• Salt - 2/3 tablespoon
• Vinegar 9% - 100 ml

Preparation:

1. Grind the tomatoes in a blender or meat grinder. Peel the seeds and cut into strips. Put salt, sugar, vegetable oil and tomato paste in the multicooker bowl. Stir and cook until it boils.

2. Boil tomatoes for 5 minutes and add pepper. Simmer for another 10 minutes. 2 minutes before the end of cooking, pour in the vinegar and stir.

3. Put the lecho in sterile jars and roll up. Turn over, wrap, leave to cool. Then you can remove it on demand.

Lecho for the winter from cucumbers according to the recipe "You will lick your fingers"

I'm sure not many people know about this method. But the salad turns out to be so delicious that I recommend everyone to try it at least once.

Ingredients:

• Cucumbers - 3 kg
• Tomatoes - 3 kg
• Bulb onions - 6 pieces
• Garlic - 2 heads
• Sugar - 4 tablespoons
• Salt - 2 tablespoons
• Vinegar 9% - 2 tablespoons
• Vegetable oil - 100 ml

Preparation:

1. Let's start by preparing the products. Grind the tomatoes until puree. Cut the onion into half rings. Cut the cucumbers into slices or semicircles.

2. Put the tomato puree on fire, bring to a boil and over low heat. Cook for 10 minutes, stirring occasionally.

3. Then add the onion and garlic. Stir and bring to a boil again and simmer for 5 minutes.

4. Then add the cucumbers. Add salt, sugar and vegetable oil. Mix everything, bring to a boil and cook for 15 minutes. Add vinegar 5 minutes before cooking. Cook and turn off the fire.

5. Spread the finished snack in sterile jars, roll up. Wrap in a warm blanket and leave to cool completely. You can store this lecho both in a cool place and at room temperature.

On this, my dear readers, I end. I hope you enjoy my recipes and you will definitely choose something for yourself. Or you will find something new that you have never tried before.

Good harvest and successful harvests! Bye!

In general, lecho is a Hungarian dish, not Bulgarian cuisine, as is commonly believed. And the recipe for traditional Hungarian lecho is very different from our usual sweet pepper salad in tomato filling... "Culinary Eden" has prepared for you the most delicious recipes lecho - from widely known to extraordinary. Have you decided to prepare lecho for the winter? Then get down to business!

Ingredients:
1.4 kg of green bell peppers,
600 g tomatoes
2 onions,
80 g pork fat
50 smoked bacon,
5 g paprika
salt to taste.

Preparation:
Pods green pepper peel and cut lengthwise into 8 pieces. Dip the tomatoes in boiling water for a few seconds, then in ice water, peel and cut into quarters. Cut the onion into half rings. Put fat in a saucepan and fry lard, cut into small cubes, until transparent, pour onion and brown until golden brown. Add the paprika, stir and place the chopped tomatoes and peppers in a saucepan. Salt and simmer over high heat. When some of the liquid has evaporated, cover and reduce heat. Simmer until tender.

This is the very recipe that is considered the progenitor of the lecho that we are used to serving on the table in winter. You can add sausages or sausage to the finished lecho, stir in and bake beaten eggs, or you can add a little rice at the beginning of stewing. But as a preparation for the winter, this lecho recipe is not very suitable, except to take a chance and sterilize the jars for half an hour. Among culinary experts, the Bulgarian lecho recipe and its many variants are more common.

Bulgarian lecho (no vinegar)

Ingredients:
1 kg of sweet pepper
1 kg tomato puree
2 tbsp Sahara,
1 tbsp salt.

Preparation:
Cut the colored peppers lengthwise into wide strips or squares. Puree from fresh tomatoes(minced or chopped in a blender) boil 2-3 times. Add salt, sugar, chopped pepper and cook for 20-30 minutes, stirring occasionally. Roll up in sterilized jars.

Ingredients:
4 kg of tomatoes,
5 kg of pepper
1 stack. Sahara,
2 tbsp salt,

2 tbsp 9% vinegar.

Preparation:
Pass the tomatoes through a meat grinder, cut the pepper lengthwise into 6-8 pieces. Pour the resulting tomato mass into a saucepan, add sugar, salt and put on fire. After boiling, put pepper and oil in a saucepan, bring to a boil and cook for 30 minutes. Remove from heat and pour in vinegar, arrange in sterilized jars and roll up.

Ingredients:
2 kg of pepper
3 kg of tomatoes or 2 liters of tomato juice,
2 large carrots,
2 tbsp salt,
3 tbsp Sahara,
10 cloves
2-3 pods of hot pepper,
300 g of garlic
10 allspice peas.

Preparation:
Pass the peeled tomatoes through a sieve or chop with a blender. Cut the pepper into strips. Grate the carrots on a coarse grater. Mix everything, add salt, sugar, spices, put on fire and bring to a boil. Cook after boiling for 5-10 minutes. Arrange hot on sterilized jars, cover with lids and pasteurize: liter cans- 10 minutes, 3-liter - 20 minutes. Roll up.

Lecho with carrots and tomato juice

Ingredients:
2.5 kg of sweet pepper,
500 g carrots
1 liter of tomato juice,
1 tbsp salt,
½ glass of sugar
½ glass of vegetable oil,
1 tsp 70% vinegar
¼ glass of water.

Preparation:
Mix tomato juice and spices, boil for 10 minutes, add bay leaf and peppercorns, cook for another 10 minutes. Then add carrots and bell peppers, cook for 10 minutes. Spread hot on sterilized jars, roll up.

Ingredients:
2.5 kg of tomatoes,
1.5 kg of sweet pepper,
1 onion
30 g garlic
1 tbsp salt,
2 tbsp Sahara,

4-5 bay leaves,
¼ tsp ground allspice,
1 tsp 70% vinegar.

Preparation:
Pass the tomatoes through a meat grinder and boil for 10 minutes until foam appears. Rub through a sieve to loosen seeds. Cut the pepper into strips, the onion into half rings, put everything in the tomato puree. Add salt, sugar, pepper, bay leaf and simmer, covered, until the pepper softens. Put the grated garlic and 3-5 tbsp. vegetable oil. Remove the bay leaf. Bring to a boil, pour in vinegar, stir, pour into sterilized jars, roll up. Wrap until cool.

Ingredients:
3 kg of sweet pepper,
3 kg of onions,
4 kg of tomatoes,
1 tbsp paprika,
salt, hot red pepper - to taste,
olive oil for frying.

Preparation:
Cut the onion into half rings, pepper into wide strips. Remove the skin from the tomato and cut into slices. Saute the onion on olive oil until transparent, remove from heat and add paprika and 1 tbsp. water. Put on fire, boil for 5 minutes, add pepper, reduce heat to medium and simmer for 10 minutes. Add the tomatoes and simmer, stirring occasionally, over medium heat for 5-10 minutes. Reduce heat to low, season with salt, add hot pepper and simmer under the lid for another 10 minutes. Arrange in banks, roll up.

Lecho (no vinegar)

Ingredients:
1 kg of tomatoes,
1 kg of pepper
2 tbsp vegetable oil,
1 tbsp salt.

Preparation:
Remove the skin from the tomatoes, chop. Cut the peppers into wide strips and mix with the tomatoes. Put out everything until soft. Salt, boil for another 5 minutes, put in sterilized jars and roll up.

Ingredients:
3 kg of tomatoes,
3 kg of red and 1 kg of green pepper,
1 cup vegetable oil
½ cup 9% vinegar
2 tbsp salt,
2-4 tbsp Sahara.

Preparation:
Chop tomatoes without skin in mashed potatoes, mix with chopped peppers and spices, cook for 30 minutes from the moment of boiling. Arrange in sterilized jars, roll up.

Ingredients:
6 kg of tomatoes,
5 kg of green bell pepper,
500 g carrots
1 head of garlic
2-3 tbsp salt,
75 ml 9% vinegar,
200 g sugar
125 ml vegetable oil
1 pod of hot red pepper,
parsley and celery to taste.

Preparation:
Pass the tomatoes and carrots through a meat grinder, finely chop the garlic, herbs and hot pepper, mix everything and put on fire. Reduce after boiling, cook for 15 minutes. Put the bell pepper, cut into slices, into the mixture, let it boil and cook for 45 minutes. Pour vinegar 15 minutes before the end of cooking. Spread hot in sterilized jars, roll up and wrap for a day.

Ingredients:
5 kg of red sweet pepper,
3 liters of tomato juice,
1 kg of carrots,
1-2 pods of hot pepper,
1 stack. Sahara,
100-150 g 9% vinegar,
200 g of vegetable oil
3.5 tablespoons salt,
100-150 g of garlic,
parsley and dill.

Preparation:
Cut the pepper lengthwise into 4 parts, grate the carrots on a coarse grater, finely chop the hot pepper. Lay everything except garlic and herbs in layers in a saucepan, pour over tomato juice, cook for 20 minutes from the moment of boiling. Then add chopped garlic and cook for another 10 minutes. Put chopped greens shortly before the end of cooking. Arrange in sterilized jars, roll up.

Lecho is prepared not only from sweet peppers, resourceful chefs have come up with many recipes for lecho from other vegetables. Here are some interesting recipes for your attention.

Ingredients:
2 kg of zucchini,
1 kg of sweet pepper
400 g tomato paste
1 glass of water
150 g sugar
300 g of vegetable oil
1 tbsp salt,
½ tsp ground red pepper,
70 g 9% vinegar.

Preparation:
Mix tomato paste, water and spices, put on fire and bring to a boil. Put chopped zucchini and peppers in the boiling marinade, boil for 30 minutes. Pour vinegar 10 minutes before the end of cooking. Roll up and wrap until it cools.

Spicy zucchini lecho

Ingredients:
3 kg of zucchini,
100 g of garlic
6 sweet peppers
1 pod of hot pepper,
1 liter of tomato juice,
2 tbsp salt,
1 cup 9% vinegar
1 cup of sugar.

Preparation:
Pass the garlic, sweet and hot peppers through a meat grinder, pour in tomato juice, add salt, sugar, vinegar, stir well and cook for 10 minutes. Put the zucchini in the tomato mixture and cook for another 20 minutes. Spread hot on sterilized jars, roll up.

Overripe cucumber lecho

Ingredients:
5 kg of cucumbers,
2.5 kg of tomatoes,
1 kg of sweet pepper
200 g sugar
200 g 6% vinegar,
300 g butter
3 tbsp salt,
1 head of garlic.

Preparation:
Grind tomatoes and peppers in a blender, pour into a saucepan, add sugar, salt, vinegar, oil and put on low heat for 15 minutes. Peel the cucumbers, if they are too tough, cut into slices, put in a saucepan. Boil for 10 minutes, add chopped garlic, stir. Arrange in sterilized jars, roll up.

Cucumber lecho

Ingredients:
3 kg of cucumbers,
1 kg of onion
1 stack. Sahara,
1 tbsp salt,
½ cup vegetable oil
½ glass of water
500 g tomato paste
black or red ground pepper- taste,
100 g 9% vinegar.

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

Lecho with eggplant

Ingredients:
3 kg tomato,
1.5 kg of fleshy red and green peppers,
1.5 kg eggplant,
2 tbsp salt,
½ cup sugar
½ cup vegetable oil.

Preparation:
Grind the tomatoes in a meat grinder or blender, pour into a saucepan and cook from the moment of boiling for 25-30 minutes. Add salt, sugar, vegetable oil, cook for another 25-30 minutes. Pour the peppers, cut into large cubes, unpeeled eggplants into cubes, bring to a boil, cook for 25-30 minutes, put hot in sterilized jars, roll up.
Successful preparation of lecho for the winter!

Larisa Shuftaykina

Lecho is an international dish. And this is despite the fact that one of the main ingredients is bell pepper. Bulgarian!

V different countries they cook it a little differently. And in most recipes, peppers, tomatoes, and onions are required ingredients.

Children and many adults do not like stew or boiled onion... Is it possible to make lecho for them? The answer is yes, there is delicious lecho recipe without onion!

And now I will share with you.

Composition

bulgarian pepper - 1 kg

tomatoes - 3 kg

garlic - 2 heads

salt - 2 tablespoons

sugar - 1 glass

vegetable oil - 1 glass

parsley - 1 bunch

table vinegar 9% - 2 tablespoons

Preparation

We'll need a large saucepan.

While the tomatoes are boiling, we will cut the peppers and carrots. I like lecho when carrots are cut into small strips. Then add chopped peppers and carrots to the pan.

After 20 minutes from the moment of boiling, add pepper and carrots to the pan.

Cook for another 20 minutes.

Then add sugar, salt, garlic, parsley.

After 5 minutes, add vinegar and cook for another 5 minutes.

Thus, cooking continues in the already closed jars.

So let's recap briefly:

- pour oil into the pan;

- put tomatoes on the stove;

- cook - 20 minutes after boiling;

- add pepper and carrots;

- cook for 20 minutes;

- sugar, salt, garlic, parsley;

- cook for 5 minutes;

- cook for 5 minutes.

In the morning it will be possible to take a sample. I am sure you will not be disappointed.

That's all for me.

I wish you good health and good appetite!

Honey lecho.

Ingredients:

• 1 kg bell pepper
• 100 g onions
• 500 ml tomato juice
• 20 ml 9% vinegar
• 80-90 g of honey
• 40 ml vegetable oil

Cooking method:

To prepare lecho for the winter according to this recipe, you need to combine tomato juice, vegetable oil, honey, salt, bring to a boil. Pepper to remove seeds, cut into 6-8 parts. Cut the onion into half rings. Dip vegetables in a boiling tomato, simmer for 10 minutes. Then put the vegetables with a slotted spoon in sterilized jars, pour boiling tomato. Roll up the jars, turn them over and wrap them until they cool.

Lecho is traditional.

Ingredients:

• 1 kg bell pepper
• 800 g tomatoes
• 50 ml vegetable oil
• 40 g sugar
• 15-20 g salt
• 15 ml 9% vinegar

Cooking method:

Before preparing the lecho, the tomatoes must be minced, add oil, salt, sugar, and bring to a boil. Put the sliced ​​pepper in a boiling tomato, simmer covered for 20-25 minutes. Pour in vinegar. Made according to this recipe homemade lecho you need to decompose in sterilized jars, roll up, turn over and wrap until it cools.

STEP # 1
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Ingredients:

• 2.5 kg bell pepper
• 1 kg of onions
• 1 liter tomato juice
• 15 ml vegetable oil
• 10-15 g sugar
• 30 g salt
• 50 ml 9% vinegar

Cooking method:

For this recipe for a simple lecho, you need to add salt, sugar, vegetable oil to tomato juice, bring to a boil, cook for 10 minutes. Cut the bell pepper into 6-8 parts, cut the onion into half rings. Put vegetables in boiling tomato juice, simmer for 20 minutes. Pour in vinegar, stir, simmer for 5-7 minutes. Arrange hot lecho in sterilized jars, roll up, turn over and wrap until cool.

STEP # 1
STEP # 2

STEP # 3
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STEP # 5
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STEP 7
STEP # 8

Ingredients:

• 1 kg bell pepper
• 1 kg of tomatoes
• 100 g carrots
• 100 g onions
• 75 g sugar
• 20 g salt
• 70 ml vegetable oil
• 70 ml 9% vinegar
• allspice and black peppercorns to taste

Cooking method:

Cut the pepper into 4-6 pieces. Cut the onion into half rings, grate the carrots. Grind the tomatoes with a blender, bring the mass to a boil. Put the carrots in the tomato mass, simmer for 7-10 minutes. Add onion, bell pepper, butter, sugar, salt and spices, simmer over low heat for 10-15 minutes. Pour in vinegar and remove from heat. Hot lecho, cooked at home, put in sterilized jars, roll up, wrap until cool.

Ingredients:

• 3 kg bell pepper
• 1 kg of tomatoes
• 1 kg of onions
• 50-70 g garlic
• 20 g fresh hot pepper
• 30 ml vegetable oil
• 30 ml 9% vinegar
• 150 g sugar
• 60 g salt

Cooking method:

Scald the tomatoes, peel them. Remove seeds from hot peppers. Skip the tomatoes, hot peppers and onions through a meat grinder, simmer over low heat for 15-20 minutes. Peel the bell pepper from seeds and stalks, cut into large strips, put in a boiling tomato mass. Add chopped garlic, sugar, salt, vegetable oil, vinegar, simmer over medium heat for 20-30 minutes, stirring from time to time. Put the hot lecho in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

• 2.5 kg tomatoes
• 1 kg bell pepper
• 100 -150 g onions
• 30 g garlic
• 50 ml lemon juice
• 50 -70 g sugar
• 30 - 40 g salt
• 2 bay leaves
• ground red and allspice to taste

Cooking method:

To make such a homemade lecho, the tomatoes need to be chopped, covered with a lid until soft, then rubbed through a sieve and boiled a little over low heat. Peel the bell pepper from the stalk and seeds, cut into strips. Cut the onion into thin half rings. Put the onion and pepper in the tomato, add salt, sugar and spices, simmer under the lid for 10-15 minutes. Add minced garlic and lemon juice, bring mixture to a boil and remove from heat. Put the hot lecho in sterilized jars, roll up, turn over and wrap until it cools.

Look at the photo for the lecho recipes presented above:

Lecho with onions.

Ingredients:

• 1 kg of tomatoes
• 1 kg bell pepper
• 500 g onions
• 15 g garlic
• 70 ml vegetable oil
• 20 ml 9% vinegar
• 30 g salt
• 50 g sugar
• 1 bay leaf
• black and allspice peas to taste

Cooking method:

Cut the pepper into strips, the onion into half rings. Chop the tomatoes and garlic with a meat grinder or blender. Combine all vegetables, add spices, salt, sugar, butter and put on medium heat. Bring to a boil, reduce heat and simmer covered for 30-40 minutes. Pour in vinegar, stir, remove from heat. Hot homemade lecho, prepared for the winter, should be put in sterilized jars, rolled up, wrapped until it cools.

Lecho from fresh pepper without tomato.

Ingredients:

• 1 kg bell pepper
• 20 g sugar
• 20 g salt
• 20 ml vegetable oil
• 20 ml 9% vinegar
• ground black and allspice to taste

Cooking method:

Before making lecho at home, peppers need to be thoroughly washed, peeled, cut into strips. Add the rest of the ingredients, mix, leave for 1 -1.5 hours. Stir from time to time. Then put the pepper in sterilized jars, compacting with a spoon. Pour over the released marinade. Sterilize jars with a volume of 0.5 liters for 7-10 minutes, 1 liter for 15-20 minutes. Roll up, turn over and wrap until it cools.

Ingredients:

• 2.5 kg tomatoes
• 1.5 kg bell pepper
• 1 kg of carrots
• 100 ml vegetable oil
• 50 g sugar
• 50 g salt
• garlic to taste

Cooking method:

For this simple recipe lecho for the winter tomatoes and carrots need to be minced, add vegetable oil and simmer over medium heat for 15-20 minutes. Cut the bell pepper into large strips, put in the tomato mass, add salt, sugar, garlic passed through a press, simmer for 15-20 minutes. Put the hot lecho in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

• 2.5 kg tomatoes
• 1 kg bell pepper
• 20 - 30 g garlic
• 20-30 g salt
• 100 -150 g sugar
• 2-3 g of ground black
• allspice and hot pepper
• Bay leaf

Cooking method:

Chop the tomatoes, put in a saucepan, add salt, sugar, boil lightly over medium heat. Cut the bell pepper into large cubes, put in the boiling tomato mass, simmer for 15 minutes. Add spices, chopped garlic, simmer for another 20 minutes, stirring occasionally. Remove bay leaves. Hot lecho, cooked at home, put in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 2 kg of tomatoes
• 1.5 kg bell pepper
• 1 kg zucchini
• 500 g onions
• 150 ml vegetable oil
• 40 ml 9% vinegar
• 100 g sugar
• 60 g salt

Cooking method:

Before preparing lecho for the winter, chop the tomatoes with a blender or meat grinder, add vegetable oil, and bring to a boil. Pepper to remove seeds and stalks, cut into strips. Cut the zucchini into the same strips. Chop the bunch. Put vegetables in a boiling tomato, add salt, sugar, simmer for 15 minutes. Pour in vinegar, bring to a boil and remove from heat. Put the hot lecho in sterilized jars. Sterilize 0.5 L jars for 15 minutes, 1 L jars for 20 minutes. Then roll up and let cool.

Here you can see another selection of photos for lecho recipes for the winter: