How to prepare pepper lecho for the winter. Lecho of peppers without tomatoes for the winter. Classic bell pepper lecho - a recipe for the winter

Bell pepper lecho is the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in full baskets of fresh vegetables and fruits. It's time to cook delicious and healthy twists, among which sweet bell pepper lecho is the fastest and most inexpensive. Five easy and healthy lecho recipes are presented on this page. These are the best preparations for the winter, which can be combined with one expression: “Eat and lick your fingers!”

Classic bell pepper lecho - a recipe for the winter

The classic lecho recipe includes the most affordable and inexpensive products. Bulgarian pepper blanks for the winter are beautiful and very fragrant, and in terms of taste and benefits, they are much superior to store twists.

For cooking you will need:

• multi-colored Bulgarian pepper - 3 kg;
• red and brown tomatoes - 2 kg;
• onion - 1 kg;
• vegetable oil - 250 ml;
• sugar - a glass;
• table vinegar (9%) - 100 ml;
• coarse salt - 2 tbsp.

Cooking:

Before cooking lecho, cut the tomatoes into slices, remove the stalks and scroll through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.

Remove the seeds from the bell pepper and cut into strips of about 1 cm.

Remove the skins from the onion and chop into medium cubes.

Advice from a housewife! Banks desirable sterilize in advance. To do this, wash them thoroughly and put them in a cold oven. Then raise t to 140 degrees and hold the jars for 5-7 minutes. It is enough to pour the lids with boiling water and wait until it cools completely.

Let's start cooking lecho. We put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook for a few minutes after boiling.

Then we fall asleep chopped bell pepper and mix a beautiful vegetable mass.

After boiling, boil for about 30 minutes, stirring occasionally. The pepper should soften, but not lose its color and shape, which means it should retain all its beneficial properties in the lecho.

2 minutes before readiness, pour table vinegar. We try the dish for salt, spiciness and sweetness, if necessary, add your favorite spices. Pour hot fragrant vegetable mixture into jars. We roll up the lids, turn it over on the “head” and put it under a warm fur coat until it cools completely.

Bell pepper lecho is ready! Tasty and healthy preparation for the winter will be a great addition to meat, poultry and any side dishes.

Lecho for the winter from bell peppers with tomatoes

To ensure that there is always a rich variety on the table, hostesses stock up on tasty and healthy preparations for the winter. Letcho from Bulgarian pepper with tomatoes will be an excellent addition to meat, fish and other hot dishes. Its recipe is as simple as possible, and cooking will not take much precious time from the hostess.

Let's stock up on the ingredients:

Cooking:

1. Ripe tomatoes must be carefully chopped in a blender or rubbed through a sieve to obtain a slurry. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.

2. Peppers are pre-cleaned from seeds, cut into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.

On a note! If foam forms on the surface, it can simply be mixed and not skimmed off.

3. For 2-3 minutes before readiness, add vinegar and a little allspice-peas to the lecho. It is important to ensure that the bell pepper is cooked, but at the same time remains crisp and does not lose its bright color and shape.

It is advisable to immediately pour hot lecho into clean jars! First, it is better to put peppers in jars, and then add liquid. The rest of the sauce can be used in hot dishes and soups as a fragrant gravy.

Lecho from bell pepper with tomato paste for the winter - you will lick your fingers

To the pickles and jams on the shelves, more and more new preparations for the winter are constantly added. Caring housewives find interesting recipes, delighting family and friends with tasty and healthy dishes. Bell pepper lecho with tomato paste from the category of dishes "you will lick your fingers"! Such a bright addition to everyday dishes is sure to decorate the family table and bring a summer touch to a rich winter diet.

To prepare lecho you will need:

Cooking:

1. Remove the seeds from the bell pepper, rinse and cut into large cubes.
2. Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and pour the prepared pepper into it.
3. Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose their color and crunchiness.
4. During cooking, you can prepare sterilized jars in the oven (5 minutes at t = 120 o).

The finished product does not need to be insulated or cooled, the jars can be stored in a closet on the balcony or on the windowsill so that they are always at hand. Lecho is a great treat for any holidays and a delicious summer addition to everyday family dinners!

Lecho with tomato juice and bell pepper for the winter

Every meal is a delicious spicy addition! Someone likes pickled cucumbers, and someone likes hot chili seasonings. Lecho with tomato juice and bell pepper can please everyone! A bright preparation for the winter will suit meat and vegetable dishes, decorate the festive table, and satisfied guests will unanimously ask for supplements.

Cooking:

Pour 1 liter of juice into a large saucepan, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough, garlic is added at the end of cooking for piquancy and flavor retention.

Bring the marinade to a boil on the stove and immediately throw in the chopped pepper.

Pepper can be thrown in portions or all at once, depending on the size of the pan and the size of the pieces. Cook no more than 10-15 minutes.

Put the boiled pepper in sterilized jars and pour hot juice over it. It is enough to put 1/2 teaspoon of chopped garlic on a half-liter jar.

Roll up the finished lecho, wrap it up and wait until it cools completely. It's nice to open such a bright jar in the cold winter and celebrate a merry New Year!

Lecho for the winter from bell pepper with carrots - you will lick your fingers

Many housewives prefer to close the lecho for the winter according to the Bulgarian recipe. It necessarily includes colored peppers, carrots and add more granulated sugar. It turns out a wonderful fragrant dish with the inscription on the jar: “You will lick your fingers!”

Let's prepare the ingredients for making such a lecho:

The cooking process is presented in visual step-by-step photos:

We pass ripe tomatoes through a meat grinder or chop in any chopper.

Peel the bell pepper and onion, cut into half rings, and rub the carrots on a coarse grater. Housewife Uses Korean Carrot Grinder!

Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.

Add all the vegetables to the boiling sauce and boil for about 30 minutes more.

2 minutes before readiness, pour in the vinegar, mix and taste the dish. Pour the finished lecho into sterilized jars, wrap and leave to cool completely.

From this amount of prepared products, 6 full jars were obtained. Vitamin preparation for the winter is sure to please all households, lecho goes well with rice or hot boiled potatoes.

I suggest you watch the video recipe for cooking bell pepper lecho

//youtu.be/Y5GZ_lGg6lA

Good luck with your preparations and until new recipes!

Pepper lecho for the winter is perhaps the brightest, most fragrant and delicious of all preparations. The bright unique smell of vegetables, combined with a rich taste, make lecho a popular type of preservation among housewives and a favorite snack among people of all ages. The secret of the popularity of lecho is that from a minimum set of seasonal vegetables you can cook a delicious treat with excellent taste and nutritional qualities. The valuable vitamin composition of the vegetables that make up this preparation is preserved during cooking with only minor errors, so pepper lecho for the winter can be considered a very healthy and highly recommended snack for cooking.

The choice of high-quality vegetables, as you might guess, is the most important moment in the preparation of lecho. The main ingredients here are bell peppers and tomatoes, so they should be ripe (but not overripe), sweet and fleshy. It is better to take red tomatoes, since lecho made with pink fruits will not have a characteristic bright color that causes appetite. Peppers also choose brightly colored and necessarily thick-walled, dense, crispy and fragrant. In principle, the color of bell pepper can be any, but it is best if the pepper is red - it is the sweetest and richest in taste, and lecho looks extremely appetizing with it. Lecho can also include onions, carrots, hot chili peppers, garlic, zucchini, eggplant, rice, beans and greens. All these ingredients make lecho so different and unique, and the variations of its preparation are really endless.

There is no strictly defined recipe for lecho from pepper for the winter, and, thanks to the numerous experiments of the housewives, countless ways of harvesting lecho for the winter have already accumulated. The principle of preparing lecho usually boils down to the following - chopped tomatoes with a meat grinder or blender are boiled together with chopped peppers and other vegetables, if the recipe implies this, table vinegar is added at the end of cooking, after which the lecho is laid out in jars. Pepper for lecho is usually cut into strips, sticks or half rings with a thickness of 1 to 2 cm. It is not necessary to grind, otherwise the vegetables will boil and will not have a pronounced taste. The addition of salt, sugar and spices is best adjusted to your taste. The degree of sweetness, spiciness and acidity of the lecho is regulated with the help of the main ingredients. So, the sweetness of the preparation is given by carrots and sugar, spiciness - hot peppers and garlic, sour notes - tomatoes and vinegar.

Pieces of sweet bell pepper in a sweet-spicy tomato sauce are a great appetizer, an independent side dish and an excellent addition to meat, poultry, fish or potatoes. In addition, pepper lecho for the winter can act as a dressing for borscht or a component of sandwiches. With the minimalism of its composition, lecho turns out to be incredibly tasty and satisfying. Well, are you inspired? Then let's not waste time!

Ingredients:
1.5 kg of tomatoes,
1 kg of bell pepper,
2 medium onions,
150 ml vegetable oil,
100 g sugar
2 tablespoons salt (no slide)
50 ml of 9% vinegar.

Cooking:
Remove the seeds from the bell pepper and cut into strips. Onion cut into half rings. Cut the tomatoes into slices and chop with a meat grinder or blender. Heat vegetable oil in a deep saucepan. Add onion and sauté until soft, 3 to 4 minutes. Add chopped tomatoes, sugar and salt. Stir, bring to a boil and cook over medium heat for 20 minutes. Add bell pepper, bring to a boil, reduce heat to a minimum and simmer covered for 15 minutes, stirring lecho 2-3 times during this time. Add vinegar and boil for another 4-5 minutes. Arrange the pepper in sterilized jars so that it fills about two-thirds of the volume, and pour to the top with tomato sauce. Roll up jars with sterilized lids and let cool.

Pepper lecho with tomatoes and basil

Ingredients:
2 kg of tomatoes,
1 kg of bell pepper,
1 large onion
1 head of garlic
1 pod of hot pepper,
1/2 bunch basil
100 g sugar
20 g salt
2 tablespoons of vegetable oil,
2 tablespoons of 6% vinegar,

Cooking:
Chop the tomatoes and grind together with the basil in a blender until puree. Rub the resulting puree through a fine sieve. Pour the mass into a saucepan, bring to a boil and boil for 15 minutes. Add onion cut into half rings and bell pepper cut into long slices. Cook over low heat for 10 minutes, then add sugar, salt, vinegar, vegetable oil and black pepper. Stir and cook for 3 to 5 minutes. Arrange the lecho in sterilized jars, making sure that the tomato juice is poured to the very top. Roll up the jars, turn upside down and, wrapped in a blanket, let cool.

Pepper lecho with tomatoes and carrots

Ingredients:
1.8 kg of tomatoes,
1 kg of bell pepper,
500 g carrots
9 black peppercorns,
6 peas of allspice,
6 cloves,
5 tablespoons of vegetable oil,
3 tablespoons of sugar
1 tablespoon salt
1 teaspoon 70% vinegar.

Cooking:
Pass the chopped tomatoes through a meat grinder or puree with a blender. Pour the tomato juice into a saucepan, bring to a boil and cook for 15 minutes. While the juice is boiling, cut the bell pepper into long strips about 5 mm thick, carrots into circles, semicircles or sticks. Add vegetables along with vegetable oil, sugar and salt to the tomato mass. Stir and cook over medium heat for 35-40 minutes, stirring occasionally. Put spices in sterilized jars, and then lecho. Pour vinegar on the lids and roll up the jars.

Pepper treat for the winter at home

Ingredients:
For 4 cans of 0.5 l:
1 kg of bell pepper,
1 kg of tomatoes,
4 bulbs
1 large head of garlic,
1 bunch of parsley
100 ml vegetable oil,
3 tablespoons sugar (heaped)
1 tablespoon salt (heaping)
2 tablespoons of 9% vinegar,
1/2 teaspoon ground black pepper.

Cooking:
Make a cross-shaped incision on the skin of the tomatoes. Dip the tomatoes in boiling water for 1 minute, then remove the skin. Cut the tomatoes into slices, onions - into half rings, bell peppers - into slices, chop the garlic and parsley. Heat vegetable oil in a frying pan, add onion and fry for 3-4 minutes until soft. Add tomatoes, bell pepper, salt, sugar and black pepper. Stir and simmer for 20-25 minutes, stirring the lecho from time to time. 2-3 minutes before readiness add garlic and parsley. Pour in the vinegar and cook for another 5 minutes, then spread the lecho into sterilized jars and roll up with sterilized lids. Turn the jars upside down and let cool under the covers.

Lecho of bell pepper and eggplant for the winter

Ingredients:
For 4 cans of 700 ml:
2 kg bell pepper,
2 kg eggplant,
3 kg of tomatoes,
500 g onions,
1 head of garlic (optional)
300 ml vegetable oil,
80-100 g of sugar,
80-100 ml of 9% vinegar,
salt to taste.

Cooking:
Remove the skin from the eggplant, if desired, and cut the vegetables into cubes. Salt and leave for a while so that bitterness comes out, after which the eggplant should be squeezed out. Bulgarian pepper cut into strips, onion - cubes or half rings. Grind tomatoes with a blender or meat grinder. Heat vegetable oil in a saucepan and fry the onion until it becomes slightly golden. Add bell pepper, mix and simmer for 5-8 minutes. Add eggplant and simmer for another 5 minutes. Add the tomato mass, mix well and simmer for 30 to 40 minutes. 5 minutes before readiness, add sugar, garlic (if used), pour in vinegar and salt the lecho to taste. Arrange hot lecho in jars and roll up. Wrap with a blanket and let cool.

Lecho of pepper with rice for the winter

Ingredients:
500 g bell pepper,
500 g tomatoes,
1 large onion
1 large carrot
100 g of rice
3-4 garlic cloves,
50 ml vegetable oil,
30 g sugar
30 ml of 9% vinegar,
10 g salt
spices to taste.

Cooking:
Puree tomatoes using a meat grinder or blender. Pour the tomato paste into a heavy bottomed saucepan. Add diced onion, grated carrots and diced bell pepper. Add rice, stir, bring to a boil and cook over low heat at a low simmer for 40 to 50 minutes, until the rice and vegetables are cooked through. Lecho should be stirred periodically, removing the mass from the walls of the pan. 5 minutes before cooking, add chopped garlic, sugar and salt. Mix. Pour in the vinegar, mix, remove the lecho from the heat and arrange in sterilized jars. Seal the jars hermetically and, wrapping them in a blanket, cool.

Enjoy the wonderful taste of fragrant spicy pepper lecho for the winter by putting our recipes into practice. Good luck preparing!

1. Wash the tomatoes, cut into 2-4 parts, cut out the stalk. Grind tomatoes in a blender. If this kitchen device is not available, then pass through a meat grinder.

Enjoy your meal!