Pepper and carrot lecho for the winter is a blank that every housewife should definitely try to make. Why? Yes, because it is both a wonderful appetizer, and an amazing side dish for meat, and dressing for various dishes, and an excellent occasion to enrich your culinary skills, and simply a delicious taste of summer, which is so nice to enjoy in the cold season.

motherland classic lecho Hungary is considered - here it is prepared from onions, bell peppers and tomatoes - but since this dish has a lot of variations, it does not have any specific recipe, and in Russia this dish has undergone a lot of changes, turning into conservation and supplemented by the most a variety of ingredients - mushrooms, beans, garlic, apples, eggplant, zucchini and even cauliflower.

We will tell you how to cook carrot pepper lecho for the winter in different ways, which will allow you to get mouth-watering homemade preserves with a minimum of hassle and effort. First of all, it should be remembered that only high-quality ripe vegetables that do not have signs of spoilage are suitable for cooking lecho. So, bell pepper must be sweet and thin-skinned, carrots must be ripe and free of dark spots on the surface, tomatoes must be juicy, soft and fleshy but not overripe, and onions must not be too hot. The hostesses can change the amount of these main ingredients at their discretion by adding more of their favorite vegetables. Do not forget that the main component of lecho is still bell pepper, while the rest of the ingredients are a matter of culinary preferences. Vegetables for cooking lecho should be cut in the same way - in this case, the dish will not only look beautiful in the final form, but all vegetables will evenly reach readiness when stewing.

Oil for lecho is suitable only refined, without any odors. As for spices, garlic, cloves, black and allspice, basil, oregano, thyme, parsley and cilantro will ideally complement your lecho. If you are using greens, add them at the very end, a few minutes before they are done. In the event that all components for lecho have passed a preliminary heat treatment, then lecho can be prepared without sterilization. You only need to thoroughly rinse the jars with lids and sterilize them.

That's all simple tips and the nuances, the observance of which will allow you to cook an incredibly tasty and fragrant lecho of pepper and carrots for the winter to the delight of all relatives and friends. Lecho is valued for its versatility, variety of flavors and the ability to experiment, so try, fantasize, and let your lecho become a real culinary hit! So, let's get down to the recipes, shall we?

Pepper, carrot and tomato lecho

Ingredients:
2 kg bell pepper,
1.5 kg of tomatoes,
600 g onion
500 g carrots
1 cup of sugar,

1/2 cup 9% vinegar
3 tablespoons of salt with a slide.

Cooking:
Grind onions and tomatoes using a blender or food processor, then put them in a saucepan and cook for 1 hour over low heat. Add peeled and chopped bell peppers and grated carrots fried in vegetable oil. Add vegetable oil, vinegar, sugar and salt. Cook lecho for another 25 minutes. After that, spread the lecho into prepared jars and roll up the lids.

Lecho in Bulgarian

Ingredients:
3 kg of tomatoes,
2 kg bell pepper,
400 g carrots
4 tablespoons of sugar
2 tablespoons of salt
2 tablespoons apple cider vinegar
5-7 peas of allspice,
5-7 black peppercorns
4 cloves,
vegetable oil.

Cooking:
Chop the tomatoes and puree with a blender. Place chopped tomatoes in a saucepan and bring to a boil, then cook for 25 minutes over low heat. Grated carrots lightly fry in vegetable oil until soft and add to the tomatoes. Add bell pepper, de-seeded and sliced ​​into rings. Grind the spices using a mortar and add to the lecho along with sugar and salt. After 20 minutes, pour in the vinegar and cook for a couple more minutes. Arrange lecho in sterilized jars and roll up.

Lecho with tomato paste without vinegar

Ingredients:
2 kg bell pepper,
1 kg carrots
1 kg of onion
1 l tomato paste,
salt, sugar and spices to taste,
vegetable oil.

Cooking:
Fry the onion sliced ​​in half rings in a small amount of oil until transparent. In a separate frying pan or saucepan, stew the carrots, cut into cubes, until soft, adding vegetable oil. Combine onions with carrots and add sliced ​​bell pepper. Dilute tomato paste with 500 ml of boiled water and pour over vegetables. Simmer for 20 minutes, then add salt, sugar and spices to taste. Divide the finished lecho between sterilized jars and tighten the lids.

Pepper, carrot and bean lecho

Ingredients:
3.5 kg of tomatoes,
2 kg bell pepper,
500 g dried beans
300 g carrots
1 cup of sugar,
1 glass of vegetable oil,
2 tablespoons of vinegar
2 tablespoons of salt.

Cooking:
Soak beans overnight in cold water, then boil until tender. Grated carrots lightly fry in a small amount of vegetable oil. Grind the tomatoes with a blender or meat grinder, put the puree in a saucepan, add sugar and cook for 20 minutes. Add fried carrots and chopped peppers. Stir and cook for another 30 minutes, then add the beans and vegetable oil. Boil for 10 minutes, pour in the vinegar and remove the pan from the heat. Arrange the lecho in jars and roll up the lids.

Lecho with zucchini

Ingredients:
1 kg of bell pepper,
1 kg of tomatoes,
1 kg zucchini,
500 g carrots
200 g onion
6-7 garlic cloves,
150 ml vegetable oil,
1 bunch of parsley
2 tablespoons of salt
1 tablespoon sugar
1 tablespoon of 9% vinegar.

Cooking:
Pour boiling water over the tomatoes, remove the skin and chop finely. Fry the onion cut into half rings and the carrot cut into small strips in a small amount of oil. Add chopped zucchini and chopped peppers. Simmer over low heat for about 20 minutes, then add the tomatoes, vegetable oil, finely chopped garlic, sugar and salt. Cook for another 30 minutes. A couple of minutes before readiness, add vinegar, diluted in 7 tablespoons of water, and chopped greens to the lecho. Arrange the lecho in jars and roll up the lids.

Lecho in a multicooker

Ingredients:
1.5 kg of tomatoes,
800 g bell pepper,
200 g carrots
3 bulbs
4-5 garlic cloves,
150 g sugar
100 ml vegetable oil,
1 tablespoon salt
1/2 teaspoon table vinegar.

Cooking:
Remove the skin from the tomatoes scalded with boiling water, cut and chop with a blender or food processor. Put tomatoes, chopped vegetables and garlic passed through a press into the multicooker bowl. Add sugar, salt and vegetable oil and mix all products. Turn on the "Extinguishing" mode. After 1 hour, add vinegar and set the "Heating" mode. After 10 minutes, the finished lecho is laid out in sterilized jars and closed with lids.

We are sure that your household and loved ones will appreciate the pepper and carrot lecho for the winter, prepared according to our recipes, when the time comes to try it. Good luck with your preparations!

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 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 lungs and healthy recipes lecho are presented on this page. This the best blanks 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 spins.

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. Fragrant vegetable mix pour hot 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

So that there is always a rich variety on the table, the hostesses stock up for the winter with tasty and useful blanks. 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 relatives and friends with delicious and healthy meals. 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 loves pickled cucumbers, and someone likes spicy seasonings from chili. Lecho with tomato juice and bell pepper can please everyone! Bright preparation for the winter is suitable for meat and vegetable dishes, decorate festive table, and satisfied guests will unanimously ask for more.

Cooking:

V large saucepan pour 1 liter of juice, 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 cold winter and to celebrate a merry New Year!

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

Many housewives prefer to close lecho for the winter 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 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. Tasty lecho from peppers and zucchini 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 the whole mass to simmer 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. a 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 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, pepper strips into the pan, pour 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 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

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, makes lecho a popular type of preservation among housewives and a favorite snack among people of all ages. The secret of lecho's popularity is also the fact that minimum set 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.

The choice of quality vegetables, as it is not difficult to guess, is the most important point in cooking 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 may also include onions, carrots, hot peppers chili, 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 pepper lecho 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 comes down to the following - tomatoes chopped 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 workpiece is given by carrots and sugar, sharpness - hot pepper and garlic, sour notes - tomatoes and vinegar.

Pieces of sweet bell pepper in sweet-spicy tomato sauce is 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 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:
Cut the tomatoes and chop together with the basil in a blender until a 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. Tomato juice Pour 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 the 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 chopped bell peppers. 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!