How to cook lecho from peppers for the winter. Winter salads for the winter lecho recipes at home. Required proportions of products

Pepper lecho for the winter is the most popular preparation in many families, ours is no exception! When the lecho season comes up, you have to shovel a lot of recipes, for convenience we have collected all the most successful options for cooking lecho, we hope you will appreciate it!

1. Classic pepper lecho
2. Pepper Lecho with Onion
3. Pepper lecho - a classic of the genre
4. Pepper lecho with carrots, onions and garlic without vinegar
5. Pepper and eggplant lecho with garlic
6. Super fast pepper lecho with tomato paste without oil and vinegar
7. Spicy pepper lecho with tomato paste
8. Grandma's lecho from pepper is simple
9. Thick pepper lecho without vinegar
10. Pepper and carrot lecho
11. Delicious pepper and zucchini lecho with onions
12. Lecho fast
13. Lecho with zucchini and peppers with apple cider vinegar
14. Piquant lecho with zucchini and lemon juice
15. Pepper and Bean Lecho
16. Lecho with pepper, eggplant and onion
17. Pepper Lecho with Cauliflower and Garlic
18. Spicy pepper lecho with small whole onions
19. Delicious pepper lecho with carrots and onions without sterilization
20. Exquisite pepper lecho without vinegar with citric acid

+ 5 video recipes for cooking lecho

Pepper for the winter: 20 recipes for pepper lecho from our piggy bank

1. Pepper Lecho classic

Product Ratio:

• Tomatoes 3 kg
• Sweet pepper 3 kg
• Vegetable oil - 1 cup
• Salt - 2 tbsp. spoons full
• Sugar - 1 cup
• Vinegar 9% - 0.5 cup

Cooking

Pass the tomatoes through a meat grinder (grind with a blender).
Pepper cut into pieces of medium size.
In one container, mix the resulting tomato, pepper slices, salt, sugar, vinegar and vegetable oil.

Put on fire, after boiling, cook lecho for 30-40 minutes.

2. Pepper Lecho with Onions

• Bulgarian pepper - 2 kg
• Tomatoes - 2 kg
• Onion - 1 kg
• Vegetable oil - 150 g
• Vinegar 9% - 3 tbsp. spoons
• Sugar - 4 tbsp. spoons
• Salt - 2 teaspoons
• Black peppercorns - 1 teaspoon
• Allspice - 4 pcs
• Bay leaf - 2 pcs

Cooking

1. Rinse the tomatoes, grind in a meat grinder (grind with a blender) or pass through a juicer, cut the onion into half rings, cut the pepper into strips.
2. Mix everything, add sugar, salt, pepper, bay leaf and oil and simmer the whole mass over medium heat for an hour.
3. At the end of cooking, add vinegar, pour the finished lecho into jars and cork.
4. Turn over, wrap until cool.

3. Pepper lecho - a classic of the genre

Product Ratio:

• Tomatoes 6 kg
• Sweet pepper 6 kg
• Vegetable oil - 2 cups
• Salt - 4 tbsp. spoons full
• Sugar - 2 cups
• Vinegar 9% - 1 cup

Cooking

Grind tomatoes with a blender.
Pepper cut into pieces.
Mix the resulting tomato and pepper pieces.

After boiling, cook lecho over medium heat for 30 minutes.

30 minutes after boiling, add vinegar, vegetable oil, salt, sugar.

In hot prepared jars, pack the finished lecho, cork. Turn over and wrap until cool

4. Original pepper lecho with carrots, onions and garlic without vinegar

Required product ratio:

• Carrot 0.5 kg
• Sweet pepper 3 kg
• Tomatoes 3 kg
• 2 hot peppers
• Onion 3-4 heads
• Black pepper (ground)
• hot pepper
• Salt - to taste
• Sugar - to taste
• Garlic 3-5 heads
• Basil

Cooking

Chop the pepper into pieces you want (oblong or rings)
Chop the onion.
Grate carrots on a coarse grater.

Pass the tomatoes through a juicer, boil the juice ready.
Add peppers, carrots, onions to the juice and boil for 20 minutes.
Add salt, sugar to taste.

Add chopped garlic, ground black pepper, hot, chopped basil.
Pour into sterilized jars.
Sterilize the jars under the lids for 10-15 minutes.

5. Lecho of pepper and eggplant with garlic

Required products

• 1 eggplant
• 1 carrot
• 3 kg tomato
• 8 pcs sweet pepper
• head of garlic
• Salt, sugar - to taste
• Vinegar 70% - 1 dessert spoon

Cooking

Grind eggplant, stew with refined vegetable oil for 10 minutes.

Grate carrots on a coarse grater.

Scroll the tomatoes into a meat grinder.

Chop the peppers, mince the garlic.
Boil for 35-40 minutes, salt, add sugar to taste. at the end of cooking, add vinegar, put into sterilized hot jars, roll up, turn over, cover, leave to cool

6. Super-fast pepper lecho with tomato paste without oil and vinegar

Required proportions of products

• 3 kg pepper
• 0.5 kg tomato paste
• 0.5 l water
• 1 st. l. Sahara
• 1 st. l. salt.

Cooking

Cut the pepper, combine all the ingredients, boil for 10 minutes, arrange in jars and sterilize for 10 minutes. Turn over and cover, leave to cool.

7. Spicy pepper lecho with tomato paste

Required products

• 5 kg of pepper
• 1 tbsp sugar
• 1 cup vinegar 9%
• 1 glass of vegetable oil
• 3 tbsp salt,
• Can of tomato paste (800 gr)
• 3-4 hot peppers

Cooking

Combine all the ingredients, pre-chopping the pepper into the desired pieces,
boil for 15 minutes and arrange in jars, sterilize for 10-15 minutes and roll up.

8. Grandma's simple pepper lecho

Required products

Tomatoes 1.5 kg

Pepper 2 kg

Vegetable oil 0.5 cup

Vinegar 6% - 1.5 tablespoons

Cooking

Skip the tomatoes in the meat grinder. Boil the tomato until boiling, add pepper, salt, sugar to the boiling puree, cook for 20 minutes.

5 minutes before readiness, add oil and vinegar, roll up without sterilizing

9. Thick pepper lecho without vinegar

The proportions of tomatoes and peppers are arbitrary, much depends on the juiciness of both.

For each liter of tomato obtained:

• 2 tablespoons of sugar
• 1 tablespoon salt

Pass the tomatoes through a juicer, boil the resulting juice by 2/3 and expect to add the necessary proportions of salt and sugar to the resulting volume.

Add chopped pepper, boil for 15 minutes, arrange in prepared steamed jars and cork.

10. Pepper and carrot lecho

Required ratio of ingredients

• 3 kg tomatoes
• 150 ml vegetable oil
• 300 g carrots
• Sugar 5 tbsp. spoons
• Salt 1 tbsp. spoon
• Pepper 2 kg
• 4 tbsp. l. 5% vinegar

Cooking

Grind the pepper with the desired pieces - cubes, straws.

Pass the tomatoes through a blender.

Simmer for 45 minutes, add vinegar 5 minutes before the end of cooking. Arrange in jars, roll up.

11. Delicious pepper and zucchini lecho with onions

Products

• 1.5 kg zucchini
• 6 pcs. sweet pepper
• 6 bulbs
• 1 kg tomatoes
• 2/3 st. vegetable oil
• 2/3 st. Sahara
• 0.5 st. 9% vinegar,
• 1 tbsp salt.

Cooking

Grind zucchini, pepper into strips.

Pass the tomatoes through a meat grinder, boil, add salt, sugar, vegetable oil, add zucchini to the boiling tomato - boil for 10 minutes, chopped onion - boil for another 10 minutes, then add pepper - and stew for another 10 minutes, add vinegar, boil for another 5 minutes and roll up.

12. Fast treatment

For 3 liters of tomato

• 2 kg sweet pepper
• 2 cups sugar
• 2 cups vegetable oil
• 1 table. spoons of vinegar essence
• 1 table. spoons of salt.

Cooking

Boil the tomato.

Add sugar, butter, salt, chopped pepper.

Boil 15 minutes. Add vinegar essence. Pour into scalded jars. Roll up.

13. Lecho with zucchini and peppers with apple cider vinegar

You will need:

• 2 kg tomatoes
• 1.5 kg sweet pepper
• 1.5 kg zucchini
• 0.5 cup sugar
• 1 glass of vegetable oil
• 0.5 cup apple cider vinegar
• 2 tbsp. l. salt

Cooking:

Pepper cut into strips.

Cut zucchini into slices or strips.

Chop the tomatoes in a blender or pass through a meat grinder, put the tomato on the fire.

After boiling, add pepper and zucchini.

Put salt, sugar and vegetable oil. Boil 10 min. Add vinegar and remove from heat. Put the finished lecho into sterilized jars, sterilize for 20 minutes, twist, turn over and leave to cool completely.

14. Spicy lecho with zucchini and lemon juice

• 1 kg sweet pepper
• 1 kg zucchini
• 0.5 kg of onion
• 4 garlic cloves
• 1 kg tomatoes
• 100 ml vegetable oil
• 1.5 st. l. salt
• 1.5 st. l. Sahara
• 70 ml lemon juice

Cooking

Pepper cut into strips.

Cut the zucchini into slices, chop the onion and garlic randomly.

Peel the tomatoes, grind the pulp in a blender.

Fry the onion and garlic for 2 minutes in vegetable oil.

Add tomato puree and simmer all together for 3 minutes.

Put pepper, zucchini and simmer for another 3 minutes.

Add salt, sugar and cook for 15 minutes.

Then pour in lemon juice and keep on fire for 2 minutes.

Arrange the lecho in sterilized jars and roll up tightly.

15. Pepper and bean lecho

Required products

• 0.5 kg beans
• 0.5 kg carrots
• 1 kg tomatoes
• 1 chili pepper
• 0.5 kg pepper
• 1 st. l. salt
• 100 g sugar
• 1 head of garlic
• 150 ml vegetable oil
• 1 st. l. vinegar essence

Cooking

Chop the tomatoes.

Grate carrots.

Boil beans. Cut the sweet pepper into strips, chop the garlic and chili pepper. Bring vegetable oil to a boil. Put prepared tomatoes, carrots, salt, sugar into it and cook for 25 minutes.

Then add beans Bell pepper, chili pepper and cook for 10 minutes. Add garlic, pour in the essence, bring to a boil again. Arrange in sterilized jars, roll up.

16. Lecho with pepper, eggplant and onion

Required products

• 4 kg tomatoes
• 6 sweet peppers
• 2 eggplant
• 2 onions
• Salt, sugar to taste
• Vegetable oil for frying

Cooking

Cut the tomatoes into pieces.

Pepper, eggplant and onion cut into rings.

Tomatoes, onions, peppers combine and cook for 15 minutes. Add salt and sugar to taste. Cook for another 20 min.

Salt the eggplant and fry in vegetable oil until golden brown.

Combine everything and mix well. Arrange in sterilized jars, roll up, turn over and leave to cool.

17. Pepper Lecho with Cauliflower and Garlic

Required product ratio

• 2 kg cauliflower
• 300 g bell pepper
• 1.2 kg tomatoes
• 200 g sunflower oil
• 100 g sugar
• 2 tbsp. l. salt
• 2 heads of garlic
• 100 g 9% vinegar

Cooking

Pass the tomatoes through a meat grinder or chop with a blender.

Pepper cut into strips. chop the garlic

Wash the cauliflower and cut into small florets.

Put the tomatoes, julienned peppers into a saucepan, pour in sunflower oil, add sugar, salt and let the vegetables boil.

As soon as they boil, add vinegar, mix, and then put cauliflower and garlic on top of them. Boil everything for 30 minutes.

Put lecho into sterilized jars. Banks roll up and turn over.

18. Spicy pepper lecho with small whole onions

Required products:

• 3 kg bell pepper
• 2 liters of tomato juice
• 1 kg small onion
• 2/3 cup sugar
• 2 tbsp. l. salt
• 2 bay leaves
• 1 tsp ground coriander
• 10 black peppercorns
• 0.5 cup 6% vinegar
• 1 cup vegetable oil

Cooking

Pass the tomatoes through a juicer.

Peel, wash and leave the onion whole.

Pepper cut into half rings.

Boil tomato juice. Add salt, sugar, vegetable oil, spices.

Add onion, boil 3 minutes. Add pepper, boil for 15 minutes, add vinegar at the end.

Put the hot lecho into warm sterilized jars, roll up the lids. Turn over, wrap until cool.

19. Delicious pepper lecho with carrots and onions without sterilization

Required product ratio:

• tomatoes - 3 kg;
• Bulgarian pepper - 3 kg;
• carrots - 1.5 kg;
• onion - 1.5 kg;
• caxap - 200 g;
• vinegar - 100 g;
• sunflower oil - 50 g;
• sol.

Grind the tomatoes into a meat grinder or chop with a blender.

Bring the resulting mass to a boil.

Grate the carrots, chop the onion.

Put carrots with onions in boiling tomato puree, cook over low heat for 35 minutes.

Sweet pepper cut into strips and add to a boiling tomato, also add vinegar, caxap, sunflower oil and salt to taste. Cook for another 10-15 minutes.

Arrange the hot vegetable mass in pre-prepared jars, cover with lids and roll up.

20. Exquisite pepper lecho without vinegar with citric acid

Required products

• tomatoes 5 kg,
• peppers 3 kg
• cloves, black peppercorns
• olive oil
• citric acid - for 2 liters of mass 1 teaspoon.

Cooking

Tomatoes and peppers (!) must be peeled from the skin and seeds, cut into large pieces.

Mix and boil for 10 minutes.

Add salt and sugar. Pour in a spoonful of olive oil. Add citric acid. Boil for another 10 minutes.

Place spices on the bottom of sterilized jars.

It’s easy to pour into banks and roll up.

Homemade pepper lecho - 5 video recipes

cook delicious preparations for the winter is not at all difficult, especially considering that in our time all recipes can be found on the Internet. One of the most favorite preservation options in our family is lecho. There are a lot of lecho recipes, they cook it from the most various vegetables, making it sweet, spicy, spicy.

Today I suggest you prepare a simple version of lecho without carrots and onions. I use this lecho more often for making sauces, gravy, it is also delicious to add it in the process of cooking borscht or soup, making stews.

For the recipe, prepare all the products on the list. Sweet peppers choose fleshy, with thick walls. Any tomatoes will do, but it is better that they are juicy and sweetish.

Wash all the tomatoes and dry, then cut out the growth site of the stalk. Cut the tomatoes into slices. You can first remove the skin from the tomatoes.

Prepare the blender bowl. If it is not there, a regular meat grinder will do.

Grind the tomatoes until smooth on the highest power of the blender.

Cut the sweet pepper in half, then cut out the seed box everywhere, cut off the fleshy light partitions. Rinse the peppers and cut into strips, you can also use a large cut of peppers or leave it in halves.

Prepare a pot for cooking lecho. Pour the pepper into the pan and pour the tomato.

Add salt and sugar to vegetables.

Pour a portion of vegetable oil into a saucepan. Boil lecho for 40 minutes over low heat.

At the end of cooking, add finely chopped garlic to the pan.

Pour in a portion of vinegar and mix, bring lecho to a boil and remove from heat.

Pack the finished lecho in sterile jars.

Put the lids on the neck of the jars and screw tightly. Turn the workpiece upside down and wrap it with a blanket, leave it alone for a day. After a while, transfer the lecho without carrots and onions to the cellar or pantry.

Bon appetit!

Sweet pepper is popularly called "Bulgarian", but a delicious salad dish called "lecho" came from Hungarian cuisine. For its preparation, the Ugrian people take a special variety of red round peppers - gogoshary.

Domestic hostesses have long since departed from classic recipe and invented many of their own original variants, which are good both freshly prepared and corked.

Preparation of the main components

The main ingredients from which lecho is made are peppers and tomatoes. Only well-ripened fruits are needed, as they have better taste. The color of the peppers does not matter, you can even use different colors. But green fruits have a slight bitterness, which can be removed with blanching.

The peppers are washed in cold water, then the stalk with the testis is removed and cut into longitudinal strips 2 cm wide. It is advisable to rinse the tomatoes several times under running water, cut into slices and twist in a meat grinder.

Basically, lecho is prepared on the basis of tomato puree. To prepare it, twisted tomatoes are heated to a boil and then ground through a sieve. After that, they are boiled over low heat until the mass decreases in volume by 2.5 times. From 3 kg of fresh fruit, approximately 1 kg of puree is obtained.

You can go the other way - buy ready-made tomato paste, diluting it with boiled water 1: 1. The resulting puree should be boiled for several minutes before being used in the workpiece.

The following are recipes for canned lecho, ranging from classics to unusual combinations components. For young housewives, they will become an example of how you can experiment with winter preparations.

Classic recipe

For cooking classic version you will need 1 kg of bell pepper and 0.5 kg of tomato puree. Sweet fruits must first be blanched in salted water so that they become soft, and then cut. Prepared peppers are placed (not too tightly) in jars and poured with boiling water. tomato sauce. Prepare it like this:

• boil the puree to the desired volume;
• add 30 g of salt, 35 g of sugar, 0.5 tsp. ground pepper;
• before removing from heat, pour in 1 tbsp. vinegar.

Peppers are poured with tomato sauce and sent to be sterilized: jars of 0.5 liters - 15 minutes, 1 liter - for 25 minutes. Since there is vinegar in the lecho, it is recommended to take varnished lids for seaming.

It turns out very tasty lecho with the addition of carrots. The algorithm for preparing this workpiece is as follows:

• carrots (2 kg) and 200 g of white roots (parsley, celery, parsnips) are crushed and fried in vegetable oil;
• chop onions (350 g) and sauté separately from root crops;
• tomato paste (750 g) is brought to a boil, pepper and fried vegetables are placed in it;
• stew for 10 minutes and then packed in jars.

Since lecho contains carrots, it will take longer to sterilize the blockage: 0.5 l - 50 minutes, 1 l - 90 minutes.

To prepare a standard lecho, take the same amount of tomato puree per 1 kg of peppers. After salting (30 g) and adding sugar (50 g), boil for 10 minutes, stirring constantly. After that, the lecho is packed in dry sterile jars, trying to evenly distribute the pepper and mashed potatoes. In this case, the tomato should completely cover the pepper slices.

Having covered the jars with lids, they are sent for sterilization (the water temperature should be about 70 ° C). After the water in the sterilizer boils, half- liter jars stand for another 25 minutes, liter - half an hour. Having rolled up, the banks are set upside down and left to cool naturally.

This recipe is slightly different from the classic version. 2.5 kg of tomatoes are boiled 1.5-2 times. At the end of cooking, add salt (3 tablespoons), the same amount of sugar, a little allspice and ground pepper. After boiling for another 5 minutes, put chopped greens and crushed garlic (several cloves).

Other vegetables are processed separately. After heating 350 g of vegetable oil in a saucepan, they fry in it onion(0.5 kg), carrots (2 kg), white roots (350 g). Then pre-blanched sweet pepper (2 kg) is added, thoroughly mixed and stewed for 10-15 minutes.

Packaging in jars is carried out in this way - first, a little hot sauce is poured onto the bottom, then the mixture is laid stewed vegetables and again pour the tomato on top. Half-liter containers are sterilized for 50 minutes, liter - 90 minutes. Cooling - down with covers, air.

After cooking, this lecho tastes like Crimean sauce. For the recipe, you will need 3.5 kg of sweet red pepper, 2.5 kg of boiled tomato puree, 1 kg of onion.

In this dish, the pepper is not cut, but ground in a meat grinder after preliminary blanching. The onion is cut into rings and fried until golden brown. In the finished tomato puree (boiled) spread chopped pepper, fried onion, spices - 4 peas of ground and allspice.

Mix well, add sugar (150 g) and salt (85 g). After 10 minutes, pour 30 g of 80% acetic acid into the lecho, and remove from heat. Sterilize 70 minutes jars with a capacity of 0.5 liters and 90 minutes - one-liter.

This recipe is not known to all housewives, but it should be prepared. Thanks to zucchini, lecho acquires an interesting taste. The dish should be prepared according to the following algorithm:

• peppers are cut into strips, zucchini - into cubes (all 1.5 kg each);
• ripe tomatoes (2 kg) are chopped with a blender and put on fire;
• as soon as the tomatoes boil, put pepper and zucchini in the pan;
• introduce sugar (0.5 cups) and salt (2 tablespoons);
• pour in sunflower oil (1 cup) and cook for 15 minutes;
• before removing, add 0.5 cups of apple cider vinegar.

The finished lecho is packed in half-liter jars, sterilized for 20 minutes and cooled in the standard way.

Canned cucumbers are loved in every family. Those who have not yet tried pimply fruits in lecho are invited to use this recipe:

• tomatoes (0.5 kg) are cut and grated to separate from the skin;
• sweet pepper (0.5 kg) cut into small cubes;
• cucumbers (1.5 kg) are cut into sticks of 4-5 cm;
• grated tomatoes and chopped peppers are placed in a saucepan;
• chop the head of garlic and put in the vegetable mixture;
• adding salt (4 tsp), sugar (12 tsp) and vegetable oil (50 mg), put the pan on the stove;
• the tomato mass is stewed over low heat for 15 minutes;
• cucumbers are introduced into the composition, 50 g of vinegar (9%) is poured in, covered with a lid and stewed for 15 minutes.

The finished lecho is laid out in hot jars and immediately rolled up. They cool down, having endured a day under a warm blanket.

Usually lecho is prepared on the basis of dry beans, but we suggest using young beans in this recipe. They take 1 kg based on 0.5 liters of tomato puree and 0.3 kg of chopped bell pepper. The dish is prepared according to this recipe:

• beans are poured with water (1 l) and put on fire;
• when the water boils, pour in 1 tsp. salt and sugar;
• beans are boiled for 5-7 minutes;
• carrots (300 g) are chopped on a coarse grater;
• onion (200 g) finely chopped and fried together with carrots;
• put the roast in a saucepan, add tomato puree and a decoction of beans;
• after 5 minutes, the beans themselves are introduced into the mixture and boiled for another 10 minutes.

Sterilization of packaged jars is carried out for 20 minutes, then cooled under a warm blanket.

Lecho can be prepared without subsequent sterilization if you use 70% vinegar. The main steps correspond to the standard recipe - boiled tomatoes (2 kg) 2 times, adding 5 tablespoons in the process. sugar and vegetable oil, 1 tbsp. salt. In total, the tomato is stewed for about 40 minutes.

Bulgarian pepper and carrots (1 kg each) are cut into strips and added to the tomato. After 20 minutes, remove from the stove, pour in 1 tbsp. concentrated vinegar, mix well and pack. Having rolled up the lids, the jars are placed upside down, wrapped in a warm blanket and kept there for a day to cool.

If there are no additives in lecho, but only spices, it can be prepared for the winter without vinegar (but with sterilization). In this recipe, 2.1 kg are taken for 2 kg of sweet pepper fresh tomatoes, 10 g of black ground and allspice.

At the bottom of each jar, 2-3 peas of allspice and ground pepper are placed, then packaged lecho and placed in a sterilizer. From the moment the water boils, packaged containers of 0.5 liters can withstand 40 minutes, 1 liter - 50 minutes.

Someone loves peppers stuffed with rice, but this cereal can also be added to lecho. It will be no less delicious. First, rice (400 g) is washed in several waters until the turbidity disappears. Then blanch in boiling water for 5-7 minutes and recline in a colander. Rice is washed with cold water and left for a while to make the water glass. Then proceed as follows:

• carrots (1 kg), white roots (100 g), onions (350 g) are fried in calcined oil (1 cup);
• vegetables are mixed with rice and placed in enamel pan;
• bell pepper cut into slices (1.5 kg) is also laid out here;
• everyone is poured with hot tomato puree made from 2 kg of fresh tomatoes;
• boil for 10 minutes and pack in jars.

Banks with a capacity of half a liter are sterilized for 70 minutes, liter - 120 minutes. Roll up and cool.

This dish is very aromatic and spicy. To prepare it, you will need 2 kg of sweet pepper and 1 kg of fresh tomatoes. The following are the step by step actions of the hostess:

• prepared peppers are cut into wide strips;
• tomatoes are cut into 4 parts;
• 4 medium heads of onions are chopped into half rings;
• a glass of vegetable oil is poured into the bottom of a saucepan with a thick bottom and set on fire to warm up;
• the onion is sautéed until transparent;
• put tomatoes in a saucepan, salt to taste;
• after extinguishing the mixture for 20 minutes, lay the pepper;
• cover the pan with a lid and simmer for another 5 minutes;
• 2 whole heads of garlic, peeled and pressed under pressure;
• put garlic in the lecho, pour a glass of sugar, pour 1 tbsp. vinegar and stew for another 15 minutes;
• add 1 tsp. red and black ground peppers, finely chopped greens and after 10 minutes, remove from heat.

Lecho is packaged in hot jars and immediately rolled up. Having installed the jars with the lids down, wrap them in a warm blanket and stand for a day.

This recipe is shared by Bulgarian hostesses who prefer spicy dishes:

• Bulgarian pepper (1 kg) cut into slices and placed in a saucepan;
• tomatoes (500 g) are cut into 8 parts and added to the pepper;
• in hot red peppers (15 g), the stalk with testicles is removed and finely chopped, then put in a vegetable mixture;
• after boiling the food over low heat for 20 minutes, pour in 100 g of calcined sunflower oil;
• add 10 g of salt and sugar, chopped herbs and crushed garlic (5 teeth);
• after letting it boil for another 20 minutes, they are packed in jars.

Sterilization time for containers of 0.5 l - 25 minutes, 1 l - 30 minutes.

This recipe is a little unusual, as honey is present in the composition. But the taste of the dish is quite original. To start preparing the marinade:

• pour 2 cups of tomato juice into the pan;
• add half a cup of vegetable oil, 6 tbsp. honey, 1 glass of sugar and 100 g of salt, chopped hot pepper pod and 100 ml of vinegar;
• bring to a boil and add finely chopped bell pepper (5 kg);
• boiled for 10 minutes and packed in jars.

The lecho prepared according to this recipe does not require sterilization, so the jars immediately roll up.

A simple recipe for lecho for the winter step by step: video

Lecho from bell pepper with tomato paste for the winter: video

Lecho recipe for the winter with carrots: video

Lecho: peppers, tomatoes, carrots and onions. The best recipe: video

The recipes are endless. It is enough to slightly change the proportion of the ingredients or the name of the components, and a completely new dish with an original taste and aroma is already obtained. Therefore, it is not surprising that under the general name "lecho" in each family, their signature dish is served at the table in winter.

This salad is one of the most popular varieties of home preservation: almost every housewife has a couple of recipes for delicious lecho in her “zagashnik”.

Appetizing lecho, will be an excellent side dish for most meat dishes home cooking during the cold season.

1 Lecho of bell pepper

Products:

3 kg of tomatoes;

5 kg of sweet bell pepper;

0.5 kg of onions;

5-6 pcs. carrots;

0.5 st. Sahara;

1 st. a spoonful of salt;

1 st. vegetable oil;

2 tbsp. spoons of vinegar essence;

3 art. spoons of spicy tomato sauce.

Cooking:

Wash the tomatoes and scroll through a meat grinder. Remove the seeds from the peppers and cut the flesh into large pieces. Clean the rest of the vegetables. Cut the onion into half rings, grate the carrots on a grater with large holes. Put all the ingredients for the lecho, except for the pepper, in a pan of a suitable size, add spices, vegetable oil, vinegar essence, sauce, mix. Put on fire and boil. Add pepper and bring back to a boil. Boil for 15-20 minutes. Arrange the hot lecho in sterilized jars, roll up. Store in a cool place.

2 Lecho "Family"

Products:

3 kg of tomatoes;

10 pods of large fleshy peppers;

10-15 large cloves of garlic;

1 st. Sahara;

1 st. a spoon with a top of salt;

1-3 pods of hot pepper or 1 teaspoon of ground pepper or.

Cooking:

Peel the garlic, sweet and hot peppers. Wash and dry all vegetables. Grind tomatoes, hot and sweet peppers in a blender or pass through a meat grinder. Pour the mass into a saucepan, add salt, sugar and put on the stove. After boiling, reduce the heat to a minimum and cook for 40 minutes. 10 minutes before cooking, add chopped garlic. Pour hot into hot-steamed jars and roll up.

3 Lecho with carrots

Products:

500 g of carrots, onions and sweet peppers;

2 kg of tomatoes;

1 st. sunflower oil.

Cooking:

Clean and wash vegetables. Cut the tomatoes into slices, onions and sweet peppers into strips. Heat sunflower oil in a saucepan. Add the onion, simmer for 5 minutes, add the carrots and simmer for another 5 minutes. Put the sweet pepper and simmer again for 5 minutes, the tomatoes for another 8 minutes. Salt lecho and hold on low heat for a couple of minutes. Arrange in sterilized jars, seal tightly and wrap the jars in a “fur coat”.

4 Lecho for the winter from pepper and beans

Products:

1 kg of bell pepper;

2 kg of beans;

4 kg of tomatoes;

1 kg of onions and carrots;

1 cup of sugar;

3 art. spoons of salt;

0.5 liters of sunflower oil;

3 pods of hot pepper;

6 large heads garlic;

2 teaspoons 70% vinegar.

Cooking:

Soak the beans overnight. The next morning, boil until half cooked. Peel the onion, cut into cubes and fry in sunflower oil. Washed tomatoes and peppers (with seeds and stalks removed) also cut into cubes. Put the prepared beans, tomatoes, peppers and onions in a saucepan. Add salt, sugar and oil, mix. Put on fire, bring to a boil and cook for half an hour. While the lecho is cooking, peel and chop the garlic and hot peppers. A few minutes before the end of cooking, put them in a saucepan. Pour in acetic acid, stir. Arrange the finished pepper and bean lecho in sterile jars and roll up. Cover with a blanket, and after complete cooling, store in a cool place.

5 Lecho "Delicious"

Products:

Lecho from bell pepper

2.5 kg of tomatoes;

1 kg of bell pepper;

1 large onion;

4-5 garlic cloves;

1 st. a spoonful of salt;

2 tbsp. spoons of sugar;

½ teaspoon ground red pepper;

4-5 bay leaves;

¼ tsp ground allspice;

1 st. a spoonful of table vinegar.

Cooking:

Pass the washed tomatoes through a meat grinder, put on fire, bring to a boil and cook for 15 minutes - until the foam disappears completely. To remove the seeds, strain the tomato puree through a sieve or colander. Wash the peppers, cut out the stalks and testicles, cut lengthwise into narrow strips. Peel the onion, chop into thin half rings. Put pepper and onion in tomato puree, add salt, sugar, pepper, bay leaf. Simmer until the pepper is completely softened. Remove the bay leaf so that the lecho does not taste bitter, and lower the chopped garlic. If desired, you can add 3-4 tablespoons of unrefined sunflower oil. Bring the mass to a boil, pour in the vinegar, mix and place in prepared jars. Roll up.

6 Cucumber Lecho

Products:

1 kg of sweet pepper;

2.5 kg of tomatoes;

5 kg of cucumbers;

head of garlic;

200 g of sugar;

200 ml 6% vinegar;

200 ml refined sunflower oil;

3 art. spoons topped with salt.

Cooking:

Pass the tomatoes and peppers through a meat grinder, add salt, sugar, vinegar and vegetable oil. Bring to a boil and cook for 15 minutes over low heat. Dip the cucumbers into the mass, cut into circles, boil and boil for 10 minutes. Remove the pan from the heat, add finely chopped garlic. Arrange the hot lecho in sterilized jars, roll up, wrap and leave to cool completely.

7 Eggplant Lecho

Products:

2.5 kg of eggplant;

1 kg of multi-colored bell pepper (red, yellow, green);

200 ml of vegetable oil;

2 large heads of garlic;

3 liters of tomato juice (can be replaced with diluted tomato paste);

100 g 6% vinegar;

Hot peppers - optional;

A small bunch of parsley and dill;

1 st. a spoonful of salt;

0.5-1 st. Sahara.

Cooking:

Peel the eggplant, cut into strips, salt and put on a sieve for 2 hours to drain the juice - this will help get rid of bitterness. Pour vegetable oil into a saucepan, bring to a boil. Carefully pour in tomato juice, put sugar, salt, add vinegar. After this mass boils, put the eggplant. After 10-15 minutes, add the sweet pepper cut into cubes and cook for 25-30 minutes. 5 minutes before the end of cooking, add the garlic, passed through the garlic, and finely chopped greens. Arrange eggplant lecho in scalded jars, roll up and wrap until cool.

8 Diet lecho at home (without vinegar)

Products for 4 liters of finished lecho:

1.5-2 kg of red bell pepper (if you use green, you will have to store the workpiece in the refrigerator);

3 kg of tomatoes;

2 large carrots;

3 art. spoons of sugar;

2 tbsp. spoons of salt;

5 cloves;

10 peas of allspice;

Grated garlic and chopped hot pepper - to taste.

IMPORTANT: Do not add onions to lecho according to this recipe - it is not stored without vinegar.

Cooking:

Remove seeds from sweet pepper and cut into strips. Grate carrots on a coarse grater. Remove the skin from the tomatoes - to facilitate work, dip them for 5 seconds, first in boiling water, and then in cold water. Finely chop the pulp, heat almost to a boil, and then rub through a sieve to remove the seeds. Add salt, sugar and spices to the resulting juice. Pour juice over vegetables, mix, put on fire. Bring to a boil, stirring occasionally, and simmer for 10-12 minutes. Arrange in sterilized jars, cover with lids and pasteurize liter jars for 10 minutes. Store in a dark cool place.

9 Lecho classic

Products:

1 kg of tomatoes and sweet peppers;

100 g bacon;

2 large onions;

2 teaspoons of ground white pepper;

Ground black pepper on the tip of a knife;

Cooking:

Wash all the vegetables thoroughly, remove the seeds from the pepper, peel the onion from the husk. Pour boiling water over the tomatoes, cut into 4 slices. Cut the pepper into longitudinal strips, bacon into cubes, chop the onion. Fry the bacon until transparent, then add the onion to the pan and simmer everything together for 7 minutes.

Put the tomatoes, season with black and white pepper, salt, mix. Cook over low heat for another half an hour. The lecho is ready when the vegetables are soft. Transfer the vegetables to warmed dry jars and roll up.

Lecho, prepared according to any of the proposed recipes, will be a worthy alternative to both purchased and homemade ketchups.

10 Lecho simple

Lecho prepared according to this recipe is perfectly stored for 1.5-2 years, although it does not contain any special preservatives.

Products:

Ripe tomatoes - 4 kg,
Bulgarian pepper (green or multi-colored) - 4 kg,
Sugar - 1 cup
Salt - 2 tbsp. spoons.

Cooking:

Wash the tomatoes, dry with a towel, cut into arbitrary pieces and pass through a meat grinder. Pour the resulting mass into an enameled saucepan and set to boil, let it boil, reduce the heat to a minimum and cook for 15 minutes.
bell pepper peel the stalks and seeds, rinse, also lightly dry with a towel and cut into medium strips. Put in the boiled tomato mass, season with salt, add sugar, bring to a boil over medium heat, reduce heat and cook lecho for 30-35 minutes, stirring occasionally. Pepper should remain a little harsh.
Pour the finished hot lecho into pre-prepared and sterilized jars. Close with screw caps or machine roll. Turn the bowl over, cover with a towel and let cool. Store in refrigerator.

11 Lecho with vinegar and tomato paste

This recipe is suitable for those who love vinegar snacks, as well as for those who prefer to store homemade preparations (canned food) outside the refrigerator. It will also come in handy if you have peppers, but for some reason there are no tomatoes.

Products:

Bulgarian pepper - 3 kg,
Tomato paste - 2 cups
Water - 3 glasses,
Vinegar (6%) - 1/2 cup,
Sugar - 1 cup
Salt - 1 tbsp. spoon (with a slide).

Cooking:

Peel the bell peppers from the stalks and seeds, rinse and cut into medium-sized 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 over medium heat for 30 minutes, stirring occasionally.
Arrange the finished lecho in sterilized jars and close with screw caps. Turn over, cool and store in a cool dark place.
Recipe variant: if desired, 30-40 black peppercorns can be added to the lecho along with vinegar.

12 Lecho stew

This lecho is more suitable as a hot or cold snack, but you can also roll it up for the winter.

Products:

Bulgarian pepper (red thick-walled) - 1 kg,
Ripe tomatoes - 1 kg,
Water - 150 ml,
Sugar - 1/4 cup
Salt - 1 teaspoon.

Cooking:

Peel the bell pepper, rinse and cut into medium-sized strips, put in a saucepan or deep frying pan, cover with water and blanch for 15 minutes. During this time, scald the tomatoes with boiling water, remove the skin from them, cut into small pieces.
Add tomatoes, salt and sugar to the pepper, stirring constantly, bring to a boil and simmer over low heat for 20-25 minutes. Tomatoes should be completely boiled.

Advice: if you are going to serve lecho right away, then 5 minutes before cooking, you can add a bunch of chopped parsley, a few cloves of garlic passed through a press, and season the dish with sunflower or olive oil.

13 Lecho with herbs

Spicy, fragrant lecho, which, when hot, will perfectly complement grilled meat, and in winter will become a reminder of a hot summer.

Products:

Ripe tomatoes - 2 kg,
Bulgarian pepper - 2 kg,
Sugar - 1/2 cup
Salt - 1 tbsp. spoon,
Vinegar (9%) - 50 ml,
Dried parsley - 4 teaspoons (with a slide),
Dried basil - 2 teaspoons,
Ground cinnamon - on the tip of a knife,
Black peppercorns - 15 pcs.,
Carnation - 3-4 pcs.

Cooking:

Blanch the tomatoes, remove the skin from them, cut the fruits into arbitrary pieces and pass through a meat grinder. Put in a saucepan and boil for 10 minutes over low heat.
Peel the peppers, rinse and cut into strips, add to the tomatoes along with sugar, salt, vinegar, mix, let it boil and put parsley, basil, black peppercorns and cloves. After 15 minutes, season the lecho with cinnamon. Cook the dish for another 15-20 minutes, stirring occasionally.

If necessary, pour lecho into prepared jars, close with screw caps or roll up, turn over, let cool and put in a cool place.

14 Lecho with garlic

Lecho with garlic is a simple and fragrant dish. It does not require any special equipment other than a stove to prepare it, so it is suitable for those who are engaged in canning in a not very well-equipped country kitchen.

Products:

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 the tomatoes and cut into small pieces, put in a saucepan and cook over low heat for 20 minutes. Peel the pepper, rinse, cut into thin strips, chop the garlic. Send vegetables to tomatoes, season with salt, add sugar. Stir, bring to a boil and cook for another 20 minutes. Then put the chopped greens (basil or parsley) and pour in the vinegar. While stirring, boil for 5 minutes.
Pour the finished lecho into sterilized jars, close with lids, turn over, let cool and store in a cool place.

15 Lecho spicy

This recipe is especially for those who love spicy snacks. The dish is perfect for strong drinks, fried meat, grilled sausages. And, of course, it can be prepared for the winter. In addition, you can use it to make homemade pizza.

Products:

Bulgarian pepper - 1.5 kg,
Chili pepper - 3 pcs.,
Ripe tomatoes - 2 kg,
Black peppercorns - 20 pcs.,
Onion (large) - 2 pcs.,
Sugar - 1/2 cup
Salt - 1 tbsp. spoon,
Vinegar (9%) - 50 ml,
Dried cilantro - 4 teaspoons (heaped).

How to cook lecho:

Pass the tomatoes through a meat grinder along with onions. Remove seeds from bell pepper and chili and cut into thin “feathers”. Transfer all vegetables to an enameled pan and set to boil. Bring the mixture to a boil, stirring constantly. Add sugar, salt, vinegar, black peppercorns and dried cilantro. Stir again, reduce the heat to a minimum and cook for 20 minutes, remembering to stir occasionally so as not to burn.
Lecho can be served immediately or poured into sterilized jars, sealed with lids and stored in a cool place.

16 Lecho with horseradish

If you like dishes with horseradish, then it can also be used to make lecho.

Products:

Ripe tomatoes - 1 kg,
Bulgarian pepper - 1 kg,
Horseradish root (fresh) - 50 g,
Sugar - 1/3 cup
Salt - 1 tbsp. spoon,
Vinegar (6%) - 100 ml.

Cooking:

Pass the tomatoes and horseradish through a meat grinder, put in a saucepan, let it boil and cook for 10 minutes. Add the de-seeded and thinly sliced ​​peppers, sugar, salt and vinegar. Stir and cook for 15 minutes over low heat, stirring constantly. Serve immediately (hot or cold) or divide into sterilized jars and store in a cool place.

« super chef» wishes you bon appetit!