At the end of summer and at the beginning of autumn, each housewife is going to make preparations from pepper for the winter. After all, canned bell peppers are incredibly tasty and incredibly healthy!

Pepper blanks for the winter can be very diverse, this is a popular lecho, pepper caviar, a variety of salads, peppers with honey, peppers stuffed with vegetables.

In general, pepper is a versatile vegetable, and Bulgarian pepper for the winter can be prepared in a wide variety of ways, depending on your taste preferences.

Read also:

I bring to your attention the proven recipes for pepper blanks from the notebook of my mother and grandmother. I spied some of the ways how to prepare Bulgarian pepper for the winter from my friends and former work colleagues. If you have your favorite and proven blanks of pepper for the winter - write in the comments, or in the Home Restaurant group at social network in contact with!

Velvet lecho without vinegar and oil

If you like simple and not troublesome, then my recipe for lecho without vinegar will certainly delight you. We will cook lecho without vinegar and oil, which makes this preservation simply irreplaceable if you are on a diet. In addition, lecho without vinegar can be safely given to children, provided that all storage recommendations given in the recipe are followed. See recipe with photo

Baked peppers for the winter "for gourmets"

Today I want to tell you how to cook baked peppers in your own juice for the winter for further use of this preparation in salads and snacks. Baked peppers for the winter are prepared with lemon juice instead of vinegar, there is not a drop of water in the marinade (only its juice from peppers), and all this with the addition of olive oil. For salt and sugar, canned baked peppers for the winter also turned out to be balanced. Recipe with photo.

Bulgarian pepper for the winter in Armenian

A friend shared this recipe with me: she knows that I love delicious canning, and if it is also just made, even more so. Recipe bell pepper for the winter in Armenian - just like this: with a minimum of time, with a minimum of hassle in processing the ingredients, you get an excellent snack for the winter: moderately spicy, appetizing, aromatic and tasty. See recipe with photo

Bell pepper salad for the winter with carrots

I really love simple preservation - when both the ingredients are available and the cooking process itself is quite easy, but in the end it turns out delicious and very appetizing. The recipe for bell pepper salad for the winter with carrots, which I want to tell you about, is just that. It is really a pleasure to cook it - without sterilization, simply and quickly. See recipe with photo

Pepper stuffed with cabbage for the winter

How to cook pepper stuffed with cabbage for the winter, I wrote.

Bell pepper appetizer for the winter with pear

In this appetizer, the pepper is closed for the winter ... with a pear. Yes, that's right, with a pear. There are other ingredients - onions and cabbage: as you can imagine, they also play an important role when it comes to flavor composition. But what struck me the most was the marinade. I burst into the usual slender row of its components (garlic, vinegar, vegetable oil, salt, sugar) ... Who do you think? Cinnamon! Interesting? Recipe with photo.

Bulgarian lecho: the classic of conservation!

How to cook the present Bulgarian lecho, you can see.

Pepper salad for the winter "In the apple!"

Do you like unusual and tasty blanks of pepper for the winter? Pay attention to this salad! The recipe for pepper salad for the winter "In the apple!", You can see.

Bell pepper lecho for the winter "You will lick your fingers"

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. See the recipe with a photo.

Pepper in oil for the winter "Harmony"

Do you like classic pepper blanks for the winter? Then this recipe will surely delight you! Highly delicious recipe pepper in oil for the winter. Canning bell peppers for the winter will not take you much time, it is done quickly, and not troublesome. I recommend with all my heart! Recipe.

Bell pepper lecho with beans

You can see how to make bell pepper lecho with beans.

Read also:

Pickled pepper for the winter "Light"

In terms of the proportions of the marinade, everything is perfect for my taste: the pepper turns out to be "Light", the vinegar is almost not felt, the salt and sugar are also excellent. WITH fried potatoes, or meat roast, such pickled peppers in winter go off with a bang. You can view the recipe.

Pepper in tomato and garlic

You can see how to cook pepper in tomato and garlic.

Bulgarian pepper with honey for the winter

The recipe for bell pepper with honey for the winter is very simple in terms of preparation, but very interesting and bright when it comes to the taste of the finished canning. Sweet, aromatic honey combined with spices makes bell peppers just magical! How to cook, see.

Ingredients:

• 2 kg of paprika,
• 3 kg of tomatoes,
• I Art. sugar, 1.5 tbsp. l. salt,
• I head of garlic,
• 1 tsp ground black pepper.

Preparation:

Wash the pepper, peel from seeds and tails, cut lengthwise into eighths.

Grind the tomatoes in a blender or mince them (peel or not peel - according to your taste), pour the mashed potatoes into a saucepan and put on fire.

Add salt, sugar and pepper and let it boil.

Put the pepper in the boiling sauce and cook for 30 minutes from the moment of boiling.

A minute before cooking, add the garlic passed through a press, mix.

Pour boiling lecho into sterile jars and roll up.

Turn over, wrap and leave to cool completely.

Ingredients:

• 5 kg of paprika
• I tsp. salt,
• 2 tbsp. l. vinegar
• 2 tbsp. l. 'vegetable oil.

Preparation:

Wash and dry the pepper. Whole peppers with the stalk vegetable oil and bake in the oven until soft (at 160 ° C - about 40 minutes).

Take out and peel the hot pepper from the skin, seeds and stalks.

Rinse with warm boiled water, put in a colander and leave for 5-7 minutes to drain the water. Wash the jars thoroughly, tightly put the pulp of the pepper in them, sprinkle with salt, pour in the vinegar. Sterilize 40 minutes (liter) or half an hour

(half liter). During the sterilization process, the pepper will release juice in which it will be stored.

Roll up the cans, turn upside down, wrap and leave overnight.

Ingredients:

• 2 kg red bell pepper
• 3 medium onions
• 3 tomatoes (350- 400 grams),
• 2 large bunches of dill,
• 2 carrots,
• I parsley root,
• 1.5 tsp salt,
• 0.5 tbsp. vegetable oil for conservation + 0.5 tbsp. for frying,
• 3 allspice peas,
• I tsp. black peppercorns,
• 2 tbsp. l. vinegar.

Preparation:

Wash the pepper, rub with vegetable oil and bake in the oven until soft (this will take about half an hour at 180 ° C).

Then peel the hot pepper from the skin, seeds and stalks, pass the resulting pulp through a meat grinder.

Scald the tomatoes, peel and seeds and also pass through a meat grinder.

Grate the carrots and parsley root on a coarse grater and fry in half the vegetable oil until soft (make sure they do not burn - stir frequently).

Cut the onion into half rings and fry in the rest of the oil until transparent.

Mix all vegetables, add black and allspice, salt (be sure to try and, if necessary, add salt to taste).

Cook for 30 minutes.

Calcine 0.5 tbsp. oil, let cool slightly and add to vegetables (do not pour in boiling oil - there is a risk of scalding), stir, turn off the heat, pour in vinegar and stir again.

Place in sterile jars and roll up immediately.

Ingredients:

• 1 kg tomato
• 1 kg sweet bell pepper (preferably red),
• 0.5 kg of garlic,
• 1 pack of chili peppers (20 g),
• 3 tbsp salt,
• 100 g dried parsley root.

Preparation:

Twist the garlic, tomatoes, Bulgarian pepper in a meat grinder (fine grid).

Add chili, salt and chopped parsley root, stir and leave for a day, stirring constantly.

Arrange in dry, sterile and chilled glass jars, store in the refrigerator indefinitely.

2013-06-03

Do you want to cook both tomatoes and carrots, but don't know how? Then carefully study our article! In it, we will describe in detail the process of preparing this delicious dish, and also offer you several simple and affordable recipes.

Lecho with tomatoes and peppers and carrots

Here is a classic recipe for your beloved. You can serve it to the table as a salad or side dish, cook soups or main dishes with it.

Ingredients:

• Tomatoes - two kilograms.
• Bell pepper (can be of different colors) - one and a half kilograms.
• Onions - 600 grams.
• Carrots - 500 grams.
• Salt - three spoonfuls.
• A glass of sugar.
• Vinegar 9% - half a glass.

How to cook lecho from peppers, tomatoes, carrots at home:

• Peel and cut the onions into quarters, rinse the tomatoes in running water. Grind prepared vegetables with a blender, and then transfer them to a saucepan and send to simmer on low heat. Cook the puree for one hour.
• Peel the seeds, remove the stalks and cut the flesh into strips. Grate the carrots and fry in vegetable oil.
• Transfer vegetables to a saucepan, add sugar, vinegar, salt and oil to them. Cook lecho for another quarter of an hour.

Put the finished snack in clean jars and close the processed lids.

Lecho "Tomatoes, peppers, carrots, onions" for the winter

A simple Hungarian salad recipe will appeal to those who love vegetable dishes. Its peculiarity lies in the fact that the appetizer is prepared without the addition of vinegar.

Products:

• Tomatoes - six kilograms.
• Bell peppers, carrots and onions - one kilogram each.
• Vegetable oil - one glass.
• Salt - four tablespoons.
• Sugar is a glass.

The recipe for lecho with tomatoes, peppers and carrots is very simple:

• Peel and rinse the vegetables.
• Chop the tomatoes with a juicer. If you do not have this device, then use a meat grinder or blender.
• Grate the carrots, cut the onion into half rings, and cut the pepper into strips.
• Transfer the tomato puree to a cauldron or saucepan with a thick bottom, place it on the stove and bring to a boil.
• After that (with an interval of five minutes) send the carrots, onions and, finally, peppers there.
• At the very end, salt the dish, add butter and sugar.

After half an hour, lecho can be poured into sterilized jars and rolled up. You can store workpieces in an apartment or in a cellar.

Lecho with apple and hot pepper for dinner

Ingredients that are unusual for a classic appetizer will reveal the taste of a well-known dish in a new way. If you want to please your family with delicious vegetable lecho for dinner, be sure to use our recipe. So, you will need:

• Tomatoes - 500 grams.
• One large bell pepper.
• One medium carrot.
• Large onion.
• Green apple.
• Three cloves of garlic.
• 100 ml of vegetable oil.
• 100 grams of brown sugar.
• A tablespoon of salt.
• One spoonful of balsamic vinegar.
• One eighth of hot pepper.
• Bay leaf.

Recipe

Pepper and tomato and carrot lecho is prepared like this:

• Chop the tomatoes at random, then send them to a deep-bottomed saucepan or saucepan.
• Cut the bell peppers and onions into strips, and cut the carrots into rings.
• Peel the apple and chop randomly.
• Transfer the prepared foods to the tomatoes, add sugar, salt and oil to them.
• Peel the garlic and then chop it along with the hot peppers. Send them to the rest of the vegetables.
• Stir the food and let it sit for about a quarter of an hour. After that, add bay leaves to them and send them to the fire. Cook the lecho before evaporating the liquid, and then add vinegar to taste.

Transfer the finished dish to a jar, let it cool and infuse. This appetizer can be served with boiled pasta nests and bacon.

Vegetable snack with rice

If you like to experiment, then prepare an original lecho from tomatoes, peppers, carrots for the winter. Common snack recipes usually include vegetables, salt, sugar, and vinegar. But we suggest adding white boiled rice to them, which will allow you to use the blanks as an independent dish.

Ingredients needed:

• Tomatoes - three kg.
• Onions - one kg.
• Bell pepper - one kilogram.
• Rice - one glass.
• Salt - three tablespoons.
• Sugar is a glass.
• Vegetable oil - 350 ml.
• Vinegar - one tablespoon.

How to cook lecho for the winter (recipe):

• Rinse and peel peppers, carrots, tomatoes and onions.
• Cut the tomatoes into large cubes, grate the carrots, and cut the onions into half rings.
• Transfer vegetables to a large saucepan and stir. Add rice, salt, vinegar, sugar and oil to these.
• Place the cookware on a fire and bring the contents to a boil. After that, cook the lecho for another 50 minutes.

Divide the snack into the jars and roll up.

Lecho with bacon

Use our recipe and surprise your guests with an extraordinary aromatic snack.

Products:

• Bulgarian pepper - 700 grams.
• Eggplant - 200 grams.
• Tomatoes - 400 grams.
• Leeks - two pieces.
• Parsley - one bunch.
• Garlic - five cloves.
• Salt - two teaspoons.
• Sugar - one tablespoon.
• Carrots - 100 grams.
• Smoked bacon - 200 grams.
• Ground black pepper.
• Hot pepper - optional and to taste.
• Vegetable oil - ten tablespoons.

We will cook pepper and tomato and carrot lecho according to the following recipe:

• Cut the peeled carrots and eggplant, as well as the peppers into cubes.
• Place vegetables in a heavy-bottomed saucepan and add vegetable oil to them. Fry the food for ten minutes, remembering to stir it occasionally.
• Dip the tomatoes in boiling water for a few seconds, then peel and chop the tomatoes.
• Chop the onion into thin rings, and finely chop the herbs and garlic.
• Cut the bacon into cubes and send to the pan with the vegetables. Roast everything together for a while.
• Add processed vegetables to the lecho and simmer the lecho for another 40 minutes.

When the excess liquid has evaporated, divide the snack into sterilized jars and close them with clean lids.

Lecho with zucchini

Use seasonal vegetables to make a delicious and satisfying snack that will delight you and your loved ones all winter. Lecho from peppers, zucchini, tomatoes, carrots, onions is prepared very simply and quickly. For him you will need the following products:

• Zucchini, tomatoes and Bell pepper- one kilogram each.
• Carrots - 500 grams.
• Onions - 200 grams.
• Garlic - two cloves.
• Vegetable oil - 150 ml.
• Vinegar - one spoonful of essence, diluted in seven tablespoons of water.
• Salt - 30 grams.
• Sugar - one tablespoon.

How to cook lecho from peppers and tomatoes, zucchini, carrots? Read the recipe below:

• Peel and process vegetables. Cut the carrots and peppers into thin strips. Cut the onion into half rings, and the zucchini into cubes.
• Scald the tomatoes with boiling water, then remove the skin from them and chop.
• Heat a saucepan over a fire, then pour some vegetable oil into it. Fry the carrots and onions until soft.
• After a few minutes, add the zucchini and pepper. Simmer food on low heat for a while.
• Pour the tomato puree and the remaining vegetable oil into a saucepan. Add sugar, salt and minced garlic. Cook lecho for another half hour.

Add diluted vinegar to the dish a few minutes before cooking. Divide the snack into the jars and roll up. Turn the dishes upside down and wrap them with a blanket until they cool completely.

Lecho with beans

This time we suggest you prepare a hearty appetizer that can be served as a side dish or as an independent dish.

Ingredients:

• Dry beans - 500 grams.
• Tomatoes - three and a half kilograms.
• Sweet pepper - two kilograms.
• One hot pepper.
• Carrots - 300 grams.
• Sugar - one glass.
• Vegetable oil - glass.
• Salt and vinegar - two tablespoons each.

So, we are preparing lecho from bell peppers, tomatoes and carrots. Recipe:

• Soak the beans in cold water beforehand, and then boil them until tender.
• Peel, grate and quickly fry the carrots without a large number vegetable oil.
• Pass the tomatoes through a meat grinder, transfer the resulting puree to a saucepan and add sugar to it. Cook the tomatoes for 20 minutes.
• Add strips of bell peppers and carrots to the tomatoes. Stir the food and cook for another half hour.
• When the specified time has elapsed, add the beans and vegetable oil to the saucepan. Cook the lecho for another ten minutes.
• At the very end, pour in the vinegar and remove the appetizer from the heat.

Pour lecho into sterilized jars, close them with lids and send for storage.

Lecho in a multicooker

Happy owners of modern kitchen appliances do not have to stand at the stove for a long time to control the cooking process. delicious snacks... If you want to cook lecho in a slow cooker, prepare the following products in advance:

• Tomatoes - one and a half kilograms.
• Bulbs - three pieces.
• Bell pepper - 750 grams.
• Carrots - 200 grams.
• Garlic - four cloves.
• Salt - one tablespoon.
• Sugar - three quarters of a glass.
• Vegetable oil - half a glass.
• Vinegar essence - half a teaspoon.

To make a pepper and tomato and carrot lecho, read this recipe carefully:

• Peel the tomatoes, cut into wedges and chop in a food processor.
• Peel the carrots, cut into thin half rings or grate (whichever you prefer).
• Cut the bell peppers and onions into small cubes, and pass the garlic through a press.
• Transfer all prepared vegetables to the multicooker bowl, add sugar, salt and vegetable oil to them.
• Stir the food and turn on the appliance (select the "Stew" mode).
• After an hour, add vinegar essence to the lecho and switch the multicooker to heating mode.

When ten minutes have passed, the snack can be transferred to processed jars and closed with clean lids.

Bulgarian lecho

A delicious international dish is prepared differently in each country. And we invite you to try an original Bulgarian-style appetizer, the recipe of which is easy to repeat at home.

Products:

• Sweet red pepper - two kilograms.
• Tomatoes - three kilograms.
• Carrots - 350 grams.
• Sugar - four tablespoons.
• Salt - two tablespoons.
• Apple cider vinegar - two tablespoons.
• Peppercorns and allspice - five or seven each.
• Dried clove buds - four pieces.

Lecho recipe

• Cut well-washed tomatoes into slices, and then beat them with a blender until puree.
• Pour the resulting mixture into a saucepan and bring to a boil over medium heat. After that, reduce the heat to a minimum and cook the tomatoes for another quarter of an hour.
• Grate the carrots on the finest grater, and then quickly fry them in a non-stick pan in a small amount of vegetable oil. When it becomes soft, send it to simmer in tomato puree.
• Peel the seeds and stalks of the pepper, and then cut it into rings. Transfer the vegetables to the tomatoes in a saucepan.
• Grind the cloves and peppers with a mortar, and then add the spices to the lecho. Send salt and sugar there.
• After 20 minutes, pour the vinegar into a saucepan and cook the dish for a few more minutes.

When the pepper is soft, transfer the lecho to jars and roll up.

Lecho with mushrooms

This time we offer you a not quite traditional recipe for making everyone's favorite snack. In addition, pay attention to the way of storing lecho, which is also different from the usual canning. So what products do we need? Take:

• Bulgarian pepper - 600 grams.
• Tomatoes - three pieces.
• One carrot.
• Champignons - 300 grams.
• Glass of water.
• Tomato paste - one spoon.
• Salt to taste.
• Butter - 50 grams.

How to cook a delicious mushroom lecho:

• Cut the pepper into strips, peeled carrots into strips, onions into half rings, tomatoes and mushrooms into cubes.
• Transfer vegetables and mushrooms to a saucepan, add salt and pepper to taste, tomato paste... Add a lump of butter.
• Cover the food with water, cover and simmer over medium heat until the pepper is tender.

When the lecho has cooled down, transfer it to Plastic container and close the lid tightly. Then place the box in a bag and store it in the freezer.

Conclusion

We will be glad if you like homemade tomato, pepper, carrot lecho for the winter. The recipes that we have collected in this article are simple and affordable. Now you can make some great snacks to serve whole year family and friends.

Lecho belongs to the Hungarian cuisine. It remains at the peak of popularity for many years along with canned tomatoes and cucumbers. After all, it is this snack that the hostesses make in the first place when the season of tomatoes and bell peppers comes.

To prepare lecho, expensive vegetables and other expensive products are not required. The main ingredients are tomatoes, sweet peppers and onions. There are also many variations of this Hungarian appetizer. Carrots are often added to it, and fresh onion replaced with fried in oil.

In Germany, lecho is served with meat products - sausage, meat. And in Hungary, sausages and other smoked meats are added to lecho during the preparation process. And then such an appetizer becomes an independent hearty dish.

But most often lecho is harvested for the winter in the form of canned vegetables.

Pepper and tomato lecho for the winter: the subtleties of cooking

• When finished, the lecho has a rich red or orange color with small splashes of green and yellow. This shade is given ripe tomatoes, red bell pepper and ground paprika. Therefore, the selection of vegetables for this snack is taken with great responsibility.
• For lecho, only ripe, but strong vegetables without signs of spoilage are selected. Bell peppers can be taken slightly unripe when they have an orange hue. But it is desirable that it be fleshy, with a thin skin.
• Many housewives use ordinary green peppers, and then the lecho has a greenish-brown color. In finished form, the pepper should not be boiled, so it is not crushed, but cut into large pieces: long strips, squares, wide strips. If the pepper is not very large, then it is cut lengthwise into four parts, the seed chambers are removed and further heat treatment is carried out in this form.
• For lecho, you need to take fleshy tomatoes with dense pulp. It is from such tomatoes that a thick puree is obtained that does not require boiling. They are washed well, the junction with the stalk is cut out.
• Tomatoes are chopped in a blender or meat grinder. To get rid of the skins and grains, sometimes chopped tomatoes are rubbed through a sieve.
• Tomatoes can be prepared as follows. Dip large fleshy fruits in boiling water for 2-3 minutes, then pour over cold water and quickly peel off. After that, cut in half and remove the seeds (at least most of them). Tomato puree from such tomatoes turns out to be homogeneous and tasty.
• It is necessary to carefully approach the choice of spices so that they do not kill the natural aroma of the bell pepper. The classic set of such additives are garlic, ground paprika, bay leaf, salt and vinegar. Moreover, vinegar should not dominate. It is added as a preservative and to add a marinade-like flavor to the dish.
• Classic lecho is cooked with bacon. But lard is not very suitable for blanks for future use, therefore, the people have adopted the option of making lecho with vegetable oil. It should be odorless and odorless. Refined sunflower oil is excellent.
• Many cookbooks say that lecho must be prepared with sterilization. But, as practice shows, with careful observance of sanitary requirements and good heat treatment all lecho products are perfectly stored without sterilization.
• Lecho cans are washed well with soda and then sterilized, as are the lids. At the time of pouring, they must be completely dry, otherwise the water that gets into the canned food can provoke the bombing of the lids.
• The dishes in which the lecho will be cooked must be clean, the vegetables must be thoroughly washed.
• The finished lecho is poured in a boiling form and immediately hermetically closed. The jars are turned over, placed with the lids down on a flat surface covered with a soft cloth, and carefully wrapped in a blanket. The cans inside such an impromptu dress remain hot for a long time, which is a kind of pasteurization. They are opened only after complete cooling.

Sweet pepper and tomato lecho for the winter

Ingredients:

• red tomatoes - 3 kg;
• sweet red bell pepper - 0.7 kg;
• bulgarian green pepper - 0.3 kg;
• sugar - 2 tbsp. l .;
• salt - 1 tbsp. l.

Cooking method

• Wash liter or half liter cans in advance. Sterilize in a way convenient for you. Boil the lids.
• Wash the pepper thoroughly. Cut off the stalks with some of the pulp. Cut the fruit in half, remove the seeds. Cut the pepper into squares about 3? 3 cm.
• Wash ripe meaty tomatoes. Cut into several pieces, pass through a meat grinder. Rub through a sieve. Pour the mashed potatoes into a wide saucepan, put on moderate heat and boil to reduce its volume by about three times.
• Weigh the resulting puree. Put salt at the rate of 1 tbsp. l. for 1 liter of tomato mass.
• Put the puree back on the fire. Add chopped peppers and sugar. Simmer for 10 minutes over moderate heat. Add a little more salt if needed.
• While hot, spread the lecho in jars, while the pepper must be covered with tomato paste. To prevent cans from bursting from temperature extremes, they should not be cold.
• Cover with lids. Place the jars in a wide container. Pour hot water to the hangers. Sterilize 1 liter jars for 25 minutes, half liter jars for 30 minutes.
• Remove them carefully from the water and seal them immediately. Turn upside down. Let them cool completely.

Pepper and tomato lecho with garlic for the winter

Ingredients:

• red tomatoes - 1.5 kg;
• Bulgarian red pepper - 0.5 kg;
• garlic - 5 cloves;
• sugar - 1.5 tbsp. l .;
• salt - 1 tbsp. l.

Cooking method

• Wash ripe red tomatoes. Cut in half, cut out the joints with the stalk. Twist through a meat grinder. Pour mashed potatoes into a saucepan and put on moderate heat. Add salt and pepper. Cook for 20 minutes.
• While the tomato paste is cooking, wash the pepper. Cut it in half, remove seeds and seed walls. Cut off the stalks. Cut the peppers into wide strips or simply cut them lengthwise into several pieces.
• Place the pepper in a saucepan with tomato paste. While stirring, bring to a boil and simmer for 20 minutes.
• Peel the garlic cloves, wash, chop finely. Add to lecho and cook for another 10 minutes.
• Put the finished snack in prepared jars, filling them to the top. Seal with sterile caps. Turn the jars upside down, wrap them up with a blanket and leave in this position until they cool completely.

Pepper and tomato lecho with carrots for the winter

Ingredients:

• ripe tomatoes - 1 kg;
• red bulgarian pepper - 1 kg;
• sweet carrots - 1 pc.;
• hot red pepper - 1 small pod;
• garlic - 3 cloves;
• sugar - 2 tbsp. l .;
• salt - 1 incomplete tbsp. l .;
• vinegar 5 percent - 2 tbsp. l.

Cooking method

• Prepare sterile jars in advance. Turn them over and leave them on a towel to drain all the water. Boil the lids too.
• Wash ripe tomatoes, cut out the joints with the stalk. Pass through a meat grinder or chop in a blender.
• Wash the pepper. Cut off the stalks, remove all seeds. Cut it into large pieces.
• Peel and wash the carrots. Cut into not too thin slices.
• Peel, wash, chop the garlic with a knife or pass through a cooking press.
• Pour tomato puree into a saucepan and put on fire. Once it boils, add the salt and sugar. Hot peppers wash and, without cutting, dip in boiling tomato puree.
• After 5 minutes, add bell peppers, carrots and cook over medium heat for 30 minutes.
• Add chopped garlic 10 minutes before cooking.
• Put the finished lecho hot in jars. Cap immediately. Turn the bottoms upside down and cool as such.

Pepper and tomato lecho with bay leaves for the winter

Ingredients:

• ripe tomatoes - 1.5 kg;
• bulgarian pepper - 1.5 kg;
• salt - 2 tbsp. l .;
• sugar - 5 tbsp. l .;
• bay leaf - 1-2 pcs.;
• peppercorns - 4 pcs.;
• vegetable oil - 100 g;
• vinegar 5 percent - 40 ml.

Cooking method

• Prepare sterile jars with lids in advance.
• Wash the tomatoes, cut off the joints with the stalk. Cut the tomatoes into several pieces and mince them. Pour the resulting puree into a wide saucepan. Put on low heat and simmer for 20 minutes.
• Wash the pepper, cut in half, remove the seed chambers with the seeds. Cut into large pieces.
• Put chopped pepper, sugar, salt and vegetable oil into the boiling tomato mass. Cook for 15 minutes. Add bay leaves and vinegar. Heat the mixture for another 5 minutes.
• Place the lecho in sterile jars. Seal immediately with sterile caps. Turn upside down, wrap with a blanket and cool.

Note to the hostess

When cooking lecho, try not to overcook the pepper, otherwise you will get the usual vegetable seasoning. If you want to add onions to lecho, put it together with bell pepper. The onion can be finely chopped so that it is not felt, or cut into strips.

Store the lecho in a cool place with no light.

Lecho - one of the most popular preparations for the winter based on sweet bell peppers. Cooking pepper and tomato lecho is not so difficult, and you can make several recipes for the blanks you like. In general, lecho is not a Bulgarian national dish, as many people mistakenly assume, on the contrary, it refers to Hungarian dishes. Central and Eastern Europe lecho can be found very often, and it is made from peppers and tomatoes with a large addition of onions. True, it should be noted that today you can find the most different variants cooking lecho from tomato, pepper and carrots and onions- large quantities of carrots are added there, as well as eggplants, sometimes zucchini and much more. Today we will provide several excellent recipes for your culinary notes that different housewives succeed in and are passed on to friends and acquaintances from year to year.

Lecho lecho from tomato and pepper and carrots and onions for the winter recipe

This recipe lecho from tomato, pepper and carrots and onions one of the most common, if you are a hostess with experience, then you probably heard about it or have already prepared for it. However, if you are just learning how to put homemade preparations, then this recipe will certainly be to your taste. Try it, you won't regret it.

To prepare it, you need to take the following products:

Sweet pepper - half a kilogram;

Tomatoes - half a kilogram;

Carrots - 2 large carrots;

Large white onion head - 1 piece;

Pepper peas - 5 pieces;

Bay leaf - 2 pieces;

Vegetable oil - 3-4 tablespoons;

Granulated sugar - 2 tablespoons;

Salt - 1 teaspoon.

Recipe for cooking lecho from tomato and pepper and carrots and onions for the winter:

The most important thing in order for the lecho to turn out delicious is that the vegetables that you will use for it must be as fresh as possible. In this case, the tomatoes should be without dents, soft spots, otherwise the workpiece will not stand, and you will simply transfer a huge amount of products. In general, the key to your success is the quality of the vegetables. My Bulgarian pepper, clean, cut into longitudinal strips. It is possible and in pieces, but do not grind, the pepper should be felt well in this blank.

After that, you need to take the tomatoes, sort them out, leave only those that do not inspire doubts. You can cut them into small cubes, be sure to remove all the stalks, or you can rub them on a grater. After that, you need to take raw carrots, cut them into strips. It is very convenient if you have a grater for Korean carrots, then such a process will be reduced significantly. After that, you need to peel the onion and cut it into rings, not too thick pieces. Now you will need to take vegetable oil, a frying pan, and heat the oil until it increases in volume. But just do not make the fire too high, in no case should you allow the vegetables to brown. After that, you need to take a carrot, as well as an onion. At the same time, you need to constantly mix everything, the vegetables should absorb the hot oil, become softer, stew a little, but not darken. After 10 minutes, you can add there the pepper, which you chopped finely enough, as well as a few tomatoes. Immediately add sugar, salt, bay leaves, and peppercorns. After that, you need to stew lecho on the smallest heat until tender. This usually takes about 20 minutes if the lecho is stewed under the lid. Lecho is best cooked in a frying pan with thick walls, in a stewpan, or in a cauldron or a roaster. So it warms up evenly and quickly, does not fry, does not burn, but is stewed to the desired consistency. After that, you need to send the cans to the oven for sterilization. There is only one thing left - add lecho to the sterilized washed jars and roll them up. Cool upside down and be sure to cover with something until it cools completely.

Bulgarian lecho for the winter

The simplest recipe from tomato and pepper and carrots and onions, it will be difficult to find it easier. Cooking with it is a pleasure, and, despite the fact that there is absolutely nothing complicated in cooking, it will turn out to be very tasty.

You will need to take products from this list:

Sweet, fleshy and ripe tomatoes - 3 kilograms;

Bulgarian pepper - 2 kilograms;

Granulated sugar - 150 grams;

Salt - 2 level tablespoons.

Recipe:

An excellent preparation for those who do not particularly like onions in salads. Peppers and tomatoes have an amazing combination, and such lecho can easily replace ketchups from the store in winter period... As in the previous recipe, the most important thing here is the quality of the starting products. From the number of vegetables indicated by us, you should get 6 cans per half a liter. First you need to take the food, wash it, sort it out. Anything that can spoil the workpiece is best set aside. Now you need to take a saucepan, let the water boil in it. We lower the tomatoes there, on which you have already cut the skin a little. After the tomatoes have been scalded in boiling water for a couple of minutes - it's not worth keeping them there for more than 1.5 minutes - we take them out with a slotted spoon into a bowl of cold water. Once the tomatoes have cooled, you will need to peel them. You can skip this step, but then the skin will be felt quite strongly in the workpiece. Tomatoes after this procedure must be cut into circles. That's why we lowered them into cold water after scalding - if we had not cooled them, cutting into circles would be very problematic. Now we need to deal with the pepper. Wash so that there is no dirt or dust left on the pepper, and then you need to cut everything into small rings. We remove the seeds and stalks, of course. It remains to mix both tomatoes and peppers with the amount of sugar and salt indicated in the recipe. After that, you need to take a saucepan, or a cauldron, or a saucepan - the main thing is that the walls are thick. Over medium heat, everything will need to be brought to a boil. And then make the fire small so that the boil is barely noticeable, and cook everything under the lid for at least 20 minutes. Lecho must be brought to readiness, and from time to time it is better to stir it by opening the lid. While everything is being cooked, you need to sterilize the dishes. Wash the jars and lids, heat them, and boil the lids. Lecho is laid out hot in dry jars and carefully rolled up after that.

Lecho for the winter with zucchini

Lecho for the winter with zucchini is a long-known and popular recipe. Let the skeptics say that there can be no zucchini in real lecho, nevertheless, reality speaks of something else - zucchini are very good in lecho, and the recipe has long gained popularity.

To prepare such a blank, you will need to prepare products from this list:

Zucchini - 2 kilograms;

Bell peppers with thicker walls - 5 pieces;

Tomatoes - 10 large sweet tomatoes, but not soft;

Medium onions - 10 heads;

Sterilized tomato paste - 350 ml;

Frozen vegetable oil - 1 glass;

Granulated sugar - 1 glass;

Salt - a tablespoon;

Vinegar 9% - 1 tablespoon.

Recipe:

Zucchini is best taken very young, without a formed seed part. And, nevertheless, they will also have to be cleaned without fail. You need to cut everything into small cubes, you do not need to make cubes more than 1 cm in size. After that, you must wash the peppers and peel, remove the seeds, you can rinse the peppers to avoid pollination. Cut the peppers the way you like them, you can cut them into pieces. It is possible with longitudinal stripes. Now we peel all the onions, cut each of the preparations into two halves, and then cut everything into half rings. Now we are dealing with tomatoes. You can, so that the tough skin from tomatoes does not come across in the workpiece, pour boiling water over them directly in a colander so that all this can be easily removed. Tomatoes must be cut into slices or rings, cubes, this does not play of great importance, since they will not hold their shape in the workpiece at all. Now your task is to make the sauce. For this sauce, you need to take one liter of spring or filtered water, add tomato paste and vegetable oil there. Immediately pour in vinegar, salt, and granulated sugar. Mix everything thoroughly. After that, in the sauce that you get, you will need to lower the zucchini. Remember, the younger, softer the zucchini, the faster they will cook. Now you need to put the saucepan on the stove, wait until the mixture boils over medium heat, and then cook everything under a lid over low heat for 10 minutes, no more. At the same time, we lay in peppers, and onions, and tomatoes. Cook again under the lid - another 20 minutes. The jars should be ready by that time, and all this should be laid out in dry sterilized jars and rolled up. That's all, the lecho is completely ready.

Recipe for delicious lecho with honey

Such a lecho is simply incredibly fragrant, sweet, and it is not so difficult to cook it. Try to make several jars of this lecho, for sure you will like it so much. What are you and on next year decide to cook it.

First you will need to take the products:

Bulgarian pepper is sweet, red is better, but other colors are also possible - 2.5 kilograms;

Tomato juice - 1 liter;

Vinegar - 50 ml;

Granulated sugar - 0.5 cups;

Salt - 50 grams;

Honey - 3 tablespoons of natural honey;

Bitter pepper - half a pod;

Vegetable oil - 100 ml;

Onions - 3 heads.

Recipe:

In order to prepare a delicious honey lecho, you will need to select only the freshest, most delicious and ripe peppers. First you need to take tomato juice, mix it in a saucepan with vinegar and granulated sugar, then immediately add salt, and bitter pepper, and honey with vegetable oil there. Wait until this marinade has completely boiled. After that, you need to put the Bulgarian pepper there, which you cut into small pieces. The onion should also be cut into quarters. Cook it for exactly 20 minutes, during which time the lecho will be ready. You will need to put all the ingredients in sterilized and dry jars, and pour everything with the marinade in which you cooked the workpiece. After that, you just need to roll up the lecho and put it upside down to stand until it cools completely.

Lecho without vinegar from tomato and pepper, carrots and onions

for the winter

You can cook lecho without vinegar, and it will stand perfectly even if garlic is added there.

In order to cook lecho according to this recipe, you need to take the following products:

Pepper - 2 kilograms;

Tomatoes - 3 kilograms (if you don't want to mess with tomatoes, you can replace it with tomato juice);

Carrots - 2 large carrots;

Salt - 2 tablespoons;

Granulated sugar - 2 tablespoons of sugar;

Carnation - 10 pieces;

Hot pepper - 3 pods;

Garlic - 300 grams;

Pepper sweet pea- 10 pieces.

Recipe:

First you need to take the tomatoes, after that you need to pass them through a meat grinder or blender to make it faster - previously they were simply wiped through a sieve. Now you need to take the pepper and cut it into longer strips. Next, you need to take a carrot and rub it on a large grater. All this is mixed, it will be necessary to add salt and granulated sugar, as well as spices, and bring it all to a boil over a fire. Cook, after everything boils, for 10 minutes. It remains to do the following - put everything that you have prepared in the cans, cover with lids and then send one liter cans for pasteurization to pasteurize in boiled water for 10 minutes. Everything needs to be rolled up.

Recipe for spicy lecho with onions and garlic

To prepare a very spicy lecho, which includes both onions and garlic, you will need to take the following products:

Tomatoes - 2.5 kilograms;

Sweet pepper - 1.5 kilograms;

Bow - 1 head;

Garlic - 30 grams;

Salt - 1 tablespoon;

Granulated sugar - 23 tablespoons;

Ground red pepper - half a teaspoon;

Bay leaf - 5 leaves;

Ground allspice - a quarter of a teaspoon;

A teaspoon of 70% vinegar (essence).

Recipe:

First you need to wash all the vegetables, peel them. Tomatoes must be selected that are ripe, but dense, without dents and spots. After that, you need to take a meat grinder, scald it with boiling water for sterilization and skip the already washed and dried tomatoes. Drain this mass into a saucepan. enamel pot... Boil everything for 10 minutes - all this time the tomato mass should gurgle slightly. If desired, after boiling, you will need to rub everything through a sieve, this is done in order to remove all the seeds. Now you need to take the pepper, which you have already rinsed in advance, and then cut it into small strips. After that, you need to take the onion and cut it into small rings. All this must be laid out in tomato puree, which you have already prepared in advance. Now it remains to add a little salt, as well as pepper and granulated sugar, a bay leaf and stew it all until the pepper is cooked and soft. Next, you need to take the peeled garlic and pass it through a press. Dip in lecho, add vegetable oil - from 3 to 6 tablespoons. At this stage, the bay leaf must be removed, and after that everything must be brought to a boil. Also add vinegar, mix everything very well, pour into sterile jars and roll up. Wrap everything up, let it cool.

Bulgarian pepper lecho for the winter Hungarian

To prepare lecho from bell pepper for the winter of Hungarian, you will need to take the following products:

Sweet pepper - 3 kilograms;

Onions - 3 kilograms;

Tomatoes - 4 kilograms;

Paprika - 1 tablespoon;

Hot red pepper should be taken to taste;

Take the salt to your liking;

Frying oil to taste.

Recipe:

First you need to take the onion, peel it, cut it into not too thin half rings. Next, you need to take the pepper and cut it into strips one centimeter wide - you don't need to cut it wider. we are engaged in tomatoes - we select the large, ripe, most elegant, and after that we lower them in a slotted spoon in boiling water one by one. After a minute in boiling water, transfer to ice water. Next, you need to do the following - remove the skin from each tomato, and then add a little paprika there. You also need to add a little water - one tablespoon will be enough. After that, you need to put all this on the fire, cook for 5 minutes. Add pepper there, and after that you need to make the fire small, simmer everything for 15 minutes. It remains to add the tomatoes and simmer it all, stirring constantly, for 10 minutes. Now you will need to do the following - add hot pepper and simmer for another 10 minutes. And only after that you will need to put everything in jars and roll up. Cover, let it cool, but just remember to turn it over.

Hot lecho with green pepper

Very tasty spicy lecho, which is prepared on the basis of green peppers.

It's easy to make, you just need to have all the necessary ingredients with you in advance:

Sweet and ripe tomatoes - 6 kilograms;

Bulgarian pepper - 5 kilograms;

Carrots - 500 grams;

Garlic - one head;

Salt - 3 tablespoons of salt;

Vinegar - 75 ml of vinegar by 9%;

Granulated sugar - 200 grams;

Vegetable oil - 125 ml;

Hot red pepper - 1 pod;

Parsley and celery to taste.

Recipe:

To begin with, you will need to take tomatoes, take carrots, and pass it all through a meat grinder. Now you need to add both garlic and fresh herbs, as well as bitter pepper. All this must be very finely chopped, everything must be mixed and put on fire. The fire must be reduced after everything boils. It is necessary to cook for 15 minutes. It remains to take this ready-made mixture and put the Bulgarian pepper there. It must be necessarily cut into slices. Now let everything boil, cook for 45 minutes. And only 15 minutes before everything is finished boiling, you will need to pour in the required amount of vinegar. After all this needs to be laid out in sterilized hot banks, rolled up and wrapped for a day.

Krasnodar lecho with carrots

Sweet lecho, although there is bitter pepper. Very rich taste, very intense aroma, and a hearty snack. There is a lot of oil in this lecho, but you can't call it especially fat. Delicious preparation, very popular among the people.

Prepared from the following products:

Sweet red pepper - 5 kilograms;

Tomato juice - 3 liters;

Carrots - 1 kilogram;

Bitter pepper - 2 pods;

A glass of granulated sugar - 1 piece;

Vinegar - 150 grams by 9%;

Vegetable oil - 200 grams;

Salt - 3.5 tablespoons;

Garlic - 150 grams of garlic

Parsley and dill in fresh- one bunch of greens.

Recipe:

First you need to take the bell pepper, sort it out, rinse it very well, and after that you will need to take it and cut it into 4 parts. At the same time, the carrots need to be peeled, rubbed on the largest grater. Now you need to take the bitter pepper and cut it very finely. All the necessary ingredients, excluding garlic and herbs, will need to be put in a saucepan, then pour over tomato juice, and cook for 20 minutes. Then you need to put the garlic in the same place, cook it all for another 10 minutes. As soon as everything is ready, you need to put it in sterilized jars and roll it up.

How to make lecho for the winter quickly

There are also recipes for the so-called lazy lecho, when everything can be cooked very quickly, and there are not so many troubles with the recipe.

In order to do this lecho, you will need to take the following products:

Ripe tomatoes, but not soft in any case - 3 kilograms;

Bulgarian pepper - 1 kilogram;

Garlic - 3 small cloves;

Vinegar 9% - 2-3 tablespoons;

Granulated sugar - 1 glass;

Salt - 2 tablespoons, but always without a slide.

Recipe:

The simplest recipe that takes no time at all. In order to cook a lazy lecho, you will need to take tomatoes - plump, without any damage. After that, you need to cut these tomatoes into small slices. You can, of course, remove the skin from them, but this is not a prerequisite. Now the peppers are mine, we carefully clean the seeds, cut off the stalks. After that, you need to cut the pepper into strips. It remains to take one and a half kilograms of peppers, mix with tomatoes and put it all in a saucepan. Then you need to take one glass of water, add it to tomatoes and peppers. But this is done only if your vegetables are not particularly juicy and there is a risk that they will start to burn. After that you need to mix everything, cook for 10 minutes. Now you can add salt and granulated sugar. Now cook on the lowest heat, waiting for the sugar and salt to dissolve, for 20 minutes, sometimes 25. It is imperative to cook under a lid. in the last minutes of cooking, you will need to peel the garlic, pass it through a press, and then add to the rest. Add vinegar there too. Cook for another 5 minutes, stirring so that the last added ingredients are mixed well, and then wash the jars. The jars must be sterilized in the oven, and the lazy lecho must be decomposed in them. We roll everything up.