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Classic lecho with onions and tomatoes

The first recipe is the most common. Surely, your grandmother, mother or mother-in-law covered the world seaming exactly like this. We join the classics, where the pepper is accompanied only onion and tomatoes.

We need:

• Bulgarian pepper - 3 kg (weighed in peeled form)
• Tomatoes - 2 kg (+/- 20 medium sized)
• Onions - 10-12 pieces of medium size
• Vegetable oil - 1 glass
• Sugar - 1 glass
• Table vinegar 9% - 100 ml
• Coarse rock salt - to taste

* This amount of vegetables takes us 2 tbsp. flat spoons

* 1 glass - 250 ml

* You can add garlic to taste - 3-4 large cloves

• Sterilized jars of 500 ml or 1 liter

How to cook.

We sterilize the jars. Convenient way in the oven:

• We wash the jars and lids with a soda brush (!).
• We put in a cold (!) Oven at 120-130 degrees Celsius.
• After warming up the oven to the set temperature, keep the jars there for 5-7 minutes. We make sure that the jars are completely dry.
• Fill the lids with boiling water for 5-7 minutes.

Let's take care of vegetables.

Wash the colorful set of ingredients thoroughly. Peel the peppers and onions.

Cut the peppers lengthwise into 4 parts. The last cut is crosswise, with a step of about 1 cm, so that you get short strips.

Moving on to the tomatoes.

The general rule for all lecho recipes.

If the tomatoes are thin-skinned, just cut and interrupt with a binder or twist in a meat grinder.

If the variety is thick-skinned, then first we cut each tomato crosswise (on the bottom) and scald with boiling water. Then the tomatoes are very easy to peel and twist without the skin.

Peel and cut the onion the way you like it in the finished salad: half rings, quarter-rings or a medium cube.

For stewing, we use large dishes - enameled or stainless steel.

Put tomato puree on the fire and add sugar and butter. If you are sure of the amount of salt, then you can immediately add salt. Although the taste, the color - no friend. For the first time, we recommend adding salt at the end of stewing, adjusting to your taste for salinity.

Stir the puree and add the chopped onion. Mix again and heat to a boil, stirring occasionally. Boil the onion in tomato puree after boiling for just 1-2 minutes.

Pour in pepper, mix well and heat until boiling. From the moment it boils, we cook for 10-15 minutes. Here be sure to try piece by piece to turn it off in time. The pepper should be soft, but not soft. Elastic tenderness is the best texture of the protagonist of a delicious lecho.

As soon as the pepper is cooked, pour in the vinegar and let it boil. Turn off the heating.

If we use garlic, then chop it into small cubes and add at the end at the same time with vinegar.

Trying lecho for salt and sugar. Add the desired accent if necessary. We love a balanced sweet and sour taste with enough salt.

We transfer the hot dish to sterilized jars, filling them to the top. Roll up iron lid, turn over and cover with a blanket - for slow cooling.

Store ideally in a cool place. But you can also at room temperature. The safety margin of the workpiece will be enough until spring.

Below we offer you 3 more options for lecho with bell pepper. They are different, but the children's delight "Lick your fingers!" will suit everyone.

Lecho with carrots for more sweetness

After the first successful seaming, we immediately fell in love with the expanded composition. We are very loyal fans of carrots and cabbage.

• It is very easy to add carrots to lecho! For the amount of vegetables from the classic recipe above, it is enough to take 5-8 medium carrots... Carrots are large three, such chopping is universal.
• We also love a more refined version - straws of different calibers ("Hurray!" Berner grater). Semicircles or circles of small thickness (0.5-0.8 cm) will also turn out tasty. One of the 3 main Berner attachments also helps us with this thread.
• Add thin slices of carrot along with pepper.
• Further - according to the algorithm described above.

If the carrots are in thick circles (1 cm), add them to the pepper, let them boil and cook for 5-7 minutes.

Lecho without vinegar for a curious experiment

Also tasty and well kept. If you are confused by the lack of vinegar as a preservative, then you can safely take a chance. One jar for the sake of experiment is not such a big consumption of products.

We ourselves were surprised how well such a roll is kept. Of course, it is advisable to put it cool (a wardrobe on a cold balcony, a loggia, in a cellar). Although, if you overcome inertia and think about it, thanks to the acid tomatoes in lecho - with interest. For three or four months, such a preparation will stand without problems.

The only point in the recipe is the increased attention to the sterility of the seaming tool and containers.

We need:

• Tomatoes - 3 kg (about 30 medium-sized)
• Sweet peppers - 6-7 large vegetables(take at least half of the red ones)
• Sugar - 1 glass
• Salt - 1 tbsp a spoon with a slide
• Garlic - 6-7 large cloves

How to cook is well described in the video.

note for a large cut of pepper... This method can be applied to the classic recipe as well.

Follow step-by-step feed with close-ups and text cues in frames. Even a novice hostess will succeed!

Eggplant lecho - a favorite of the older generation

A boring recipe for lovers of blue.

We need:

• Eggplant - 2 kg
• Bulgarian pepper - 500 g
• Carrots - 500 g
• Tomatoes - 1 kg
• Bulb onions - 4 pcs. medium size
• Garlic - 3-4 cloves
• Sugar - 100 g
• Salt - 2 tbsp. flat spoons
• Table vinegar 9% - 100 ml
• Sunflower oil - 200 ml

How to cook.

All my vegetables.

Cut the eggplants into medium cubes. Then boil the vegetables in salted boiling water for 5 minutes. And drain the water through a colander, let the eggplant cool. This brief boil removes the bitterness from the blue.

Another way of anti-bitterness: you can salt and wait for the juice to stand out, then rinse in a colander. Choose a preprocessing option that is convenient for you. We do not recommend doing without it. The seam may not taste bitter, but there is a great risk that it will be poorly stored.

Cut the tomatoes into large pieces and interrupt with a blender until smooth. You can also rub it on a coarse grater.

Cut the red peppers into small pieces. We love slicing close to the classics like in the first recipe above. Look at the photo below: you need a long straw. Cut the pepper, peeled from seeds, lengthwise into 4 parts. For long straws, cut each part along (!) Into thin strips again.

Chop the garlic the way we love it in ready dish... We did it differently. Best options: when the garlic is chopped into thin cubes or small cubes. Although a quick option is also suitable - grate or push.

Cut the onion into thin half rings or a thin arc across.

Three carrots on a coarse grater. You can use Berner to create thin, short straws.

Fry the onions in a preheated pan with oil - 1-2 minutes. Add the carrots and simmer for another 3-5 minutes.

Add pepper slices, chopped tomatoes and eggplant slices. We simmer vegetables for 35-40 minutes.

Add sugar 15 minutes after combining all components.

We store the finished seaming for 4-5 months, preferably in a cool place. An unheated glazed balcony / loggia is suitable for the apartment.

Eggplant lecho is loved by the older generation of the family. We treat him more calmly. Eggplant is a specific vegetable, especially for baby food.

Choosing from two options with large summer vegetables, we often prefer ala lecho salads with zucchini. We have . It is more neutral and ridiculously easy to prepare from any zucchini (old ones too!), The cheapest tomatoes and bell pepper any color.

That's all for today. No, though! A little more about the benefits. Red bell peppers and tomatoes contain powerful antioxidant lycopene... Its advantageous feature is its stability when heat treatment vegetables. This means that through boiling and stewing, both lecho, tomato paste, and other salad dressings with vegetable sources of lycopene contain a lot of the healing carotenoid for good health.

The bell pepper lecho for the winter is well worth the short effort. "Real jam!" both the guests of the house and the participants in the procurement process will tell you. Involve older children in cutting vegetables and invite them to choose their favorite recipe or the size of the vegetable slices. The magic of opening a self-made jar somewhere in December cannot be compared with three trips to the supermarket.

Lecho - the bomb "No tastier!" ... eaten away - without waiting for winter!

Tomatoes 3 kg - red, ripe better "fingers", they are fleshy - they have little liquid
Sweet pepper 3 kg, better "Californian miracle" - they are thick-walled and juicy
Vegetable oil - 1 glass
Salt - 2 tbsp. full spoons
Granulated sugar - 1 glass
Vinegar 9% - 0.5 cups

Wash the tomatoes, dry, cut the stalk, mince.

Wash the pepper, dry it, cut the stalk, remove the seeds.
Cut into large oblique strips.

I have a 7-liter stainless steel pot in my dacha. I put all the ingredients in it: vegetables, salt, sugar, vinegar and oil. Mixed everything up.

She put it on fire. After boiling, you need to cook lecho for 40 minutes.
In the meantime, I'm sterilizing the jars.

I put the ready-made lecho into hot jars, and roll them up with boiled lids.

Turn over and cover with a warm blanket until it cools.
Such a pyramid is obtained from this composition of products!

It is eaten away - without waiting for winter!

Why is this lecho recipe so delicious? Because it is unusually precisely balanced - vegetables, salt, sugar and oil.

Pepper and tomato lecho for the winter "Vitamin"

First, I'll tell you how to cook delicious lecho from peppers and tomatoes, as well as with onions and carrots. The present vitamin bomb! However, this is a pretty simple recipe anyone can handle.

Ingredients:

• 1 kg of bulgarian pepper;
• 1 kg of soft tomatoes (you can slightly overripe);
• 1 kg of onions;
• 1 kg of carrots;
• 100 ml of vegetable oil;
• 30 g salt;
• 100 g granulated sugar;
• 100 ml vinegar (9%);
• Parsley to taste.

How we cook:

1. Peel the carrots, wash, cut into strips. Put in a saucepan, add some water, blanch for 5 minutes. We put the carrots on a sieve, let it cool.
2. Cut the tomatoes on top with a cross, scald with boiling water, then put them in cold water for a couple of minutes. Dexterously remove the skin and twist the tomatoes in a meat grinder (or grind in a blender).
3. We clean the pepper from the insides, cut into long pieces. Cut the peeled onion into half rings.
4. In a large bowl, mix the peppers, carrots, onions, fill with twisted tomatoes. Let's add vegetable oil... Simmer over low heat for half an hour after boiling.
5. In the meantime, we will sterilize the jars and lids.
6. We wash and finely chop the parsley, add it to the lecho five minutes before cooking. At the same time add sugar, salt, vinegar. We mix.
7. We put the lecho hot in jars, roll it up. Turn it over, wrap it in warm, let it cool in room conditions. That's all!

Lecho "Piquant" with garlic

When we consider recipes for lecho from peppers, carrots, onions and tomatoes for the winter, one cannot do without a spicy version of the preparation with garlic. From the specified number of components, three cans of 750 g come out.

Tip: take peppers of different colors - very nice and tasty!

Ingredients:

• 1.5 kg of Bulgarian pepper;
• 1 kg of tomatoes;
• 2-3 pcs. carrots;
• 4 things. onions;
• 3-5 pcs. cloves of garlic;
• 3 pcs. bay leaf;
• 50 ml of vegetable oil;
• 35 g salt;
• 100 g granulated sugar;
• 1.5 tbsp. tablespoons of vinegar (9%).

How we cook:

1. We sterilize the jars and lids, let them dry.
2. Peel the tomatoes, twist them into a homogeneous mass in a meat grinder.
3. Peel the bell peppers from seeds, cut them lengthwise into long cubes.
4. Chop the peeled onions in half rings, and chop the carrots into strips.
5. Pour tomato puree into a deep bowl, bring to a boil. Add carrots, cook over low heat for 15 minutes.
6. Add the onion, cook for another 7 minutes.
7. Add salt, sugar, add oil and add Bell pepper... Cover with a lid, simmer for 25-30 minutes. Add chopped garlic, bay leaf and vinegar five minutes before cooking.
8. We put the hot lecho in jars, tighten the lids. Turn it over, wrap it in a warm blanket.

We store it in the home pantry.

Sweet bell pepper lecho for the winter "You will lick your fingers"

This amazing recipe the employee shared with me. If you want a sweeter lecho, choose a red pepper.

Ingredients:

• 3 kg tomato;
• 3 kg of bulgarian pepper;
• 200 ml of vegetable oil;
• 1.5 cups granulated sugar;
• 2 tbsp. tablespoons of salt;
• 2 tbsp. tablespoons of vinegar (9%);
• 10 pieces. black peppercorns;
• 3 pcs. bay leaf.

How we cook:

1. We sterilize the jars, boil the lids.
2. Peel the tomatoes, roll them in a meat grinder or blender.
3. Pour the tomato puree into a saucepan, add sugar, salt, vegetable oil, peppercorns. Simmer under the lid for 10 minutes.
4. Now add chopped bell peppers, simmer for another 25-30 minutes. At the end, pour in the bite, add bay leaves... Let it brew under the lid for five minutes.
5. While hot, put the thick lecho in jars and tighten the lids. Turn it over, wrap it up, let it cool completely.

Here is such classic recipe sweet bell pepper lecho for the winter - you will lick your fingers. By the way, it is perfectly stored in the apartment.

Lecho "Diet" with eggplant and pepper

Tomato recipes are good for everyone, but sometimes there is no time to process tomatoes. Then the option of eggplant and pepper lecho with tomato paste will be very useful. Fast, tasty, delicious! In addition, it is safe for the figure - the dish is cooked without oil.

Ingredients:

• 1 kg eggplant;
• 1 kg of bulgarian pepper;
• 500 g tomato paste;
• 500 g onions;
• 1 tbsp. a spoonful of salt (with a slide);
• 3 tbsp. tablespoons of granulated sugar;
• 500 ml of water;
• 40 ml vinegar (9%).

How we cook:

1. Peel the eggplants, cut into cubes, put in a bowl and sprinkle with coarse salt. After half an hour, squeeze out the dark liquid that has evolved. The bitterness will go away with it.
2. Wash the pepper, cut it in half, remove the seeds with partitions. We cut into large bars along or across strips.
3. We clean the onion, rinse with cold water. We chop in half rings.
4. We will dissolve tomato paste water in a saucepan. Heat slightly, add salt, granulated sugar. After boiling, add the onion, simmer over low heat for five minutes.
5. Now put the eggplants, simmer for 10 minutes.
6. It was the turn to put in the pepper. We cook everything together for another half hour, stirring.
7. Pour in vinegar, cook for another five minutes and turn off the heat.
8. We lay out the hot workpiece in clean sterilized jars, seal it. Turn over, let it brew under the blanket for about a day. As you can see, nothing complicated.

Lecho "Domashnee" with pepper and tomato juice

Another option for a salad without processing a tomato is lecho with tomato juice. I usually buy ready-made in the store.

Ingredients:

• 3 kg of sweet pepper;
• 2 liters of tomato juice;
• 3 pcs. onions;
• 2 pcs. carrots;
• 1-2 pods of hot pepper;
• 100 g of salt;
• 200 g sugar;
• 1 head of garlic;
• 200 ml of vegetable oil;
• 100 ml vinegar (9%);
• Greens to taste (parsley, dill, cilantro).

How we cook:

1. We sterilize lids and jars.
2. Peel the onion and chop finely. We clean the carrots, grate or cut into strips. Remove seeds from hot pepper, cut into small pieces. Finely chop the peeled garlic.
3. Bell peppers, peeled and washed, cut into strips or cubes, cubes.
4. Pour into a saucepan tomato juice, add all vegetables, except sweet pepper, and bring to a boil, stirring occasionally.
5. Then add pepper, sugar, salt and simmer for about 20 minutes. For 5 minutes until cooked, put the washed and chopped greens. Add oil and vinegar. Stir well.
6. Fill the jars with ready-made hot lecho, tighten the lids.

Leave to cool upside down under the blanket.

Lecho "Fragrant" with pepper and apples

Yes, yes, lecho happens with apples. Awesomely tasty, with a delicate fruity sourness.

Ingredients:

• 1.5 kg of sweet pepper;
• 500 g apples;
• 500 g of tomatoes;
• 1 head of garlic;
• 500 g onions;
• 30 g salt;
• 50 g granulated sugar;
• 1-2 pcs. hot pepper;
• 5 peas of allspice;
• 1 carnation bud;
• 100 ml of vegetable oil;
• 30 ml vinegar.

Tip: you can cook such a blank without vinegar, just take sour apples. If in doubt, add 1 teaspoon of citric acid.

How we cook:

1. Cut the tomatoes, pour boiling water, then put them in cold water. Remove the skin after five minutes. Three on a grater or grind in a blender.
2. Pour into a saucepan and simmer for half an hour, stirring occasionally. Don't forget to remove the foam.
3. We sterilize containers and lids for preservation.
4. Chop the onion and Bulgarian pepper into cubes or half rings, add to the tomato puree.
5. Three apples on a grater, send to the pan. Cook everything together for 15 minutes.
6. Now add spices, salt, granulated sugar, chopped garlic, oil, chopped bitter pepper. After a couple of minutes, pour in the vinegar (or add citric acid). When it boils, turn off the fire.
7. Pour the hot workpiece into dry cans and roll up the lids.

As usual, turn it over, wrap it up, let it cool. It turns out to be a very juicy and aromatic appetizer.

Lecho "Piquant" with cauliflower

A very interesting twist for the winter with pepper and cauliflower turns out. Try it!

Ingredients:

• 400 g of bulgarian pepper;
• 800 g of cauliflower;
• 3-5 cloves of garlic;
• 700 g soft tomatoes;
• 1 bunch of parsley;
• 20 g salt;
• 10 g sugar;
• 100 ml of vegetable oil;
• 50 ml vinegar (9%).

How we cook:

1. We sterilize the container for conservation, let it cool and dry.
2. We disassemble the cabbage into inflorescences, rinse, discard in a colander.
3. Cut sweet peppers into strips or cubes. Pour it together with the cabbage into a saucepan.
4. Remove the skin from the tomatoes, chop them in puree. Pour vegetables in a saucepan with them, add oil, washed and chopped herbs, salt and sugar. Simmer for 15 minutes.
5. Now add finely chopped garlic and vinegar. Turn off the fire, let it brew for about five minutes.
6. We lay out spicy lecho in jars, tighten with lids, wrap. After cooling down, the dish is ready.

Watch another interesting video recipe on how to make homemade lecho.

These are such simple and available recipes lecho from bell pepper for the winter. Real jam! Cooking, trying, admiring, collecting compliments. Bon Appetit!

Pepper lecho "You will lick your fingers" - a delicious and very aromatic preservation, just the sun in a jar. In our family, lecho is simply adored and eaten with tomato sauce, it is very tasty. Therefore, we usually close the lecho for the winter according to this recipe in large batches, so that it will last for the whole winter. For the preservation of the “Lick your fingers” pepper lecho, choose ripe fleshy vegetables. To make the preservation look appetizing, choose yellow, orange or bright red peppers for lecho, it is better to save green for salads or other vegetable dishes.

Ingredients:

• 4 kg tomato
• 5 kg bell pepper
• 1 glass of sugar 250 ml
• 2 rounded tablespoons of salt
• 250 ml vegetable oil
• 50 ml 9% vinegar

How to cook lecho for the winter:

Wash the sweet pepper, clean the seed box and the stalk. Cut each peppercorn into 6-8 pieces, depending on the size of the vegetables.

Wash the tomatoes, cut the stalk. Twist the tomatoes through a meat grinder and pour the juice into a large saucepan.

Add coarse salt and granulated sugar to the chopped tomatoes.

Cover the saucepan with the tomato paste with a lid and put it on the fire. When the mixture boils, pour refined sunflower oil, as required by our lecho recipe.

Next, add chopped bell peppers to the tomato mixture.

Bring vegetables to a boil, reduce heat and simmer over low heat. The peppers will juice out during cooking and are completely covered with sauce. In the process of cooking, we will stir the lecho for the winter "Lick your fingers" so that the ingredients are cooked evenly.

After 30 minutes, the pepper will be quenched and significantly reduced in size. Remove the lecho from the heat and pour vinegar into it.

Mix thoroughly and put our lecho in dry sterilized jars. Try to fill the jars evenly so that they contain roughly the same amount of bell pepper and tomato sauce.