Pepper and tomato lecho for the winter - 10 simple and most delicious recipes with photos step by step

Lecho made from tomatoes and peppers is a very popular preparation for the winter with housewives. Such bright and tasty rolls keep vitamins all winter months and allow you to feel the summer flavors of vegetables in the cold season.

The classic recipe for lecho from bell peppers and tomatoes

In classic lecho, peppers and tomatoes are the main vegetables; onions and carrots are rarely found in recipes. The preparation is simple, the main thing is to observe all the nuances of the recipe.

Cooking time: 1 hour 10 minutes.

Servings: 8.

• 
  Peppers are best used large and preferably red in color, the sweetest. Rinse the fruits, cut in half, remove the stalks, cut out the partitions and seeds. Cut into large longitudinal pieces.
• 
  Rinse ripe tomatoes in advance, make cuts crosswise. Pour boiling water over the tomatoes, hold for 3-4 minutes, then quickly transfer to ice water and remove the skin. Cut the tomatoes into slices, punch with a blender or twist in a meat grinder. Pour the resulting mixture into a saucepan.
• 
  Pour granulated sugar there, add salt to taste, it is best to add a little and taste, but optimally as indicated in the recipe. Add vegetable oil and stir.
• 
  Put the pepper in slices in the tomato mass, mix, put on medium heat and wait until it boils.
• 
  Then reduce the heat and cook for about half an hour. The pepper should retain its color and flavor. Next, pour vinegar into the workpiece and stir.
• 
  Sterilize lids and cans in advance. Pour lecho into jars up to the neck, roll up.
• 
  After cooling down, transfer the rolls to the cellar or pantry, you can store in the refrigerator. The shelf life of such a snack is about 1 year.

Bon Appetit!

Pepper, tomato, onion and carrot lecho

Delicious sweet pepper lecho with carrots, onions and tomatoes can be used as an appetizer, it can also be used in soups, used as a vegetable side dish, and also served in a separate vase for the festive table.

Cooking time: 1 hour 45 minutes.

Servings: 6.

Ingredients:

• Bulgarian red pepper - 1 kg;
• Onions - 400 g;
• Carrots - 1 kg;
• Tomatoes - 900 g;
• Odorless sunflower oil - 180 ml;
• Granulated sugar - 100 g;
• Table salt - 1 tbsp. l .;
• Vinegar 9% - 1 tbsp l.

Cooking process:

1. Peel the thoroughly washed vegetables, cut out the partitions from the pepper, cut off the cap and discard the seeds.
2. Cut the onion into half rings, carrots into thin long strips, as for the "Korean Carrot" salad.
3. Cut the pepper into thin long strips, remove the skin from the tomatoes, scald them with boiling water, and twist them through a meat grinder or punch with a blender.
4. Pour sunflower oil into a saucepan with a thick bottom, bring it to a boil.
5. Put the carrots in the oil, after 5 minutes. add salt, sugar and tomato paste.
6. Cook for another 5 minutes. and put strips of sweet pepper to the vegetables.
7. After 5 min. send the half rings of the onion there. Cover the pot and cook over medium heat for 1 hour.
8. After the specified time, pour vinegar into the workpiece, cover with a lid and let it cook for another 10 minutes.
9. Remove the mass from heat, mix everything carefully.
10. Wash jars and lids in a soda solution, rinse. Sterilize the jars, boil and dry the lids. Divide the boiling mass into jars and roll up.
11. Store lecho for 1 year in a cold cellar.

Bon Appetit!

Letcho from bell pepper, tomatoes and garlic "You will lick your fingers"

According to the recipe, a spicy appetizer is obtained with a pleasant pungency of garlic and a bright taste of pepper and tomatoes. It is convenient to use it as a barbecue marinade or a ready-made sauce for meat and fish dishes.

Cooking time: 1 hour 15 minutes.

Servings: 9.

Ingredients:

• Bulgarian pepper - 2.4 kg;
• Tomatoes - 2.1 kg;
• Granulated sugar - 100 g;
• Deodorized vegetable oil - 110 ml;
• Garlic - 4 cloves;
• Salt - 1.2 tbsp l .;
• Vinegar 9% - 1 tbsp l.

Cooking process:

1. Cut the washed tomatoes slightly in several places and pour boiling water for 2-3 minutes, then place them in cold water and peel them off. Cut into large pieces and mince. Pour the mixture into a thick-walled, wide saucepan.
2. Cut out the seed box and partitions from the washed pepper. Cut into long thin strips and place over the tomatoes.
3. Boil the vegetable mixture over medium heat until it boils. Add granulated sugar and salt, add oil and simmer under the lid for about half an hour.
4. Remove the peel from the garlic, squeeze the cloves through a press. Put this gruel with vegetables, stir and cook for another 5 minutes.
5. Remove the pan from the stove, add vinegar to the workpiece and stir.
6. Immediately put the hot appetizer in a pre-sterilized container, roll up with sterile lids and allow to cool completely in an inverted position, wrapped in a warm cloth.
7. After complete cooling, transfer the jars to the cold and leave to store there. Use within 1 year.

Bon Appetit!

Delicious and simple lecho recipe without sterilization

Such a process as sterilization of workpieces is gradually becoming a thing of the past. Now the question of the safety of the seams is often solved with the help of additives. In this recipe, vinegar will help keep the snack intact.

Cooking time: 1 hour 20 minutes.

Servings: 7.

Ingredients:

• Sweet Bulgarian pepper - 1 kg;
• Ripe tomatoes - 2 kg;
• Carrots - 1.1 kg;
• Odorless sunflower oil - 4 tbsp. l .;
• Vinegar 70% - 1 tbsp l .;
• Granulated sugar - 5 tbsp. l .;
• Salt - 1 tbsp l.

Cooking process:

1. Rinse the tomatoes and chop them coarsely, twist in a meat grinder or punch with a blender.
2. Pour tomato puree into a deep saucepan with a thick bottom and walls. Pour salt and sugar there, pour in sunflower oil, stir.
3. Bring the mixture to a boil over medium heat and then cook, covered, for 40 minutes. over low heat.
4. Cut the peeled carrots into thin strips, remove seeds, partitions and seed boxes from the pepper, and then cut it lengthwise into thin strips. For more flavor, you can fry the carrots in a little oil at this stage.
5. Place the mixture of carrots and peppers in tomato puree and simmer, covered for 20 minutes.
6. Remove the workpiece from the stove, add vinegar to it, mix.
7. Rinse jars and lids with soda, rinse. Sterilize the jars in any convenient way, boil the lids for 5 minutes. and let dry.
8. Roll the boiling lecho into jars, turn them upside down and put away to cool under a warm blanket until the next morning.
9. A chilled snack is stored in a dark place for up to 1 year or more.

Bon Appetit!

Lecho salad with zucchini

A very tasty and unusual appetizer is obtained if you add zucchini to the usual lecho. They make the salad more tender and melt on the tongue.

Cooking time: 1 hour 35 minutes.

Servings: 10.

Ingredients:

• Bulgarian sweet pepper (red) - 1.5 kg;
• Carrots - 1.4 kg;
• Ripe tomatoes - 1.6 kg;
• Zucchini - 1 kg;
• Sunflower oil - 85 ml;
• Vinegar 9% - 70 ml;
• Granulated sugar - 1 tbsp. l .;
• Table salt - 1.5 tbsp. l.

Cooking process:

1. Cut the washed pepper in half, remove the seeds and partitions, cut out the boxes. Cut the pepper halves into longitudinal strips.
2. Peel and cut the carrots into circles.Remove the peel from the zucchini, cut out the pulp with seeds (they can be dried) and cut the zucchini into thin half rings.
3. Pour boiling water over the tomatoes a couple of times and remove the skin from them, then twist them in a meat grinder or food processor.
4. In a large heavy saucepan, mix all the ingredients, add vegetable oil there, salt, add sugar and vinegar, stir the mass very carefully several times and put on medium heat.
5. After boiling, cook the snack under the lid for 45-50 minutes, stirring occasionally with a wooden spatula.
6. During this time, sterilize a suitable container in the oven or over steam, boil clean lids for 3-5 minutes. and let dry.
7. Arrange the boiling lecho in pre-prepared banks, roll up. Turn the cans over on a towel and cover with a warm jacket. Let cool for 24 hours.
8. Put lecho in the basement or closet, you can also store it in the refrigerator.

Bon Appetit!

Homemade lecho with eggplant

One of the popular additives in lecho for tomatoes and peppers is eggplant. The appetizer turns out to be a little spicy, spicy, fried in taste.

Cooking time: 2 hours 5 minutes.

Servings: 7.

Ingredients:

• Bulgarian red pepper - 400 g;
• Eggplant - 1.6 kg;
• Tomatoes - 800 g;
• Carrots - 380 g;
• Onions - 420 g;
• Garlic - 4 cloves;
• Granulated sugar - 80 g;
• Salt - 1.5 tbsp l .;
• Vinegar 9% - 55 ml;
• Vegetable oil - 190 ml.

Cooking process:

1. Without removing the skin from clean eggplants, cut them coarsely into cubes and cook for 5 minutes, discard in a colander and cool.
2. Rinse the pepper, remove the seed pods, cut out the partitions. Cut the pepper into thin strips.
3. Cut the tomatoes in half, grate the pulp on a coarse grater, discard the skins. Then the tomatoes do not have to be scalded.
4. Cut the peeled onions into strips and sauté in a deep roasting pan in vegetable oil until tender.
5. Coarsely grate the peeled carrots, pour them into the roasting pan over the onion and cook for another 10 minutes.
6. Send the pieces of pepper there, mix and also add the tomato puree.
7. After 5 min. add eggplant cubes, stir and cook over medium heat, covered for 40 minutes. Pour in granulated sugar, salt. Pour in vinegar. In 5 min. add the garlic passed through a press until the end.
8. Pour the boiling mass into previously prepared sterilized jars, roll them up with sterile lids and turn them upside down, wrap them warmly.
9. Let stand for 1-2 days, then transfer to the basement. Store the workpiece for about 1 year.

Bon Appetit!

Lecho recipe with vinegar

A lecho with apple cider vinegar and cucumber slices will change your idea of ​​this appetizer. It turns out a real summer in a jar, which perfectly retains its taste and aroma.

Cooking time: 1 hour 10 minutes.

Servings: 7.

Ingredients:

• Sweet Bulgarian pepper - 900 g;
• Ripe tomatoes - 1.1 kg;
• Fresh cucumbers - 1.9 kg;
• Apple cider vinegar - 100 ml;
• Granulated sugar - 110 g;
• Garlic - 3 wedges;
• Salt - 1.5 tbsp l .;
• Flavourless sunflower oil - 100 ml.

Cooking process:

1. Prepare tomato puree. To do this, remove the skin from the tomatoes scalded with boiling water and punch them with a blender or puree with a food processor.
2. Transfer the resulting puree into a deep saucepan.
3. Cut out the partitions and seed boxes of the pepper, cut it into long thin slices and add to the tomatoes.
4. Remove the husk from the garlic, rub it on the finest grater and add to the pan, send sugar and salt there, pour in vegetable oil.
5. Stir the mixture and bring to a boil, cook with the lid closed for 15-20 minutes.
6. Cut clean cucumbers into circles, add to the pan along with vinegar. Stir, cook covered for 10-15 minutes.
7. Wash jars and lids in a soda solution, rinse with cold water. Boil the lids for a short time, sterilize the cans over steam.
8. Pour hot lecho straight from the stove into jars and roll up. Turn the workpieces upside down, wrap them up warmly and let them come to room temperature during the day.
9. Store lecho with cucumbers in a cold place in a dark place for about 1 year.

Bon Appetit!

Lecho for the winter without oil and vinegar

The snack does not contain extra calories in the form of a large amount of vegetable oil, and it can also be given to children, because there is also no vinegar in the composition.

Cooking time: 1 hour 10 minutes.

Servings: 6.

Ingredients:

• Tomatoes - 2 kg;
• Bulgarian red pepper - 1.4 kg;
• Garlic - 5 cloves;
• Salt - 14 g;
• Granulated sugar - 140 g.

Cooking process:

1. Tomatoes should be chosen fleshy, lettuce varieties. Remove the peel from the tomatoes by pouring boiling water over them a couple of times and placing them in cold water.
2. Cut the tomatoes into strips and put half in a wide saucepan or cauldron.
3. Chop the peeled garlic very finely with a knife and add to the tomatoes. Mix everything and put on medium heat.
4. After the mass boils, it needs to be cooked for about 10 minutes, then put the remaining tomatoes in a saucepan.
5. Pepper to clear of seed boxes and partitions, cut into thin strips and put with the rest of the vegetables.
6. Add salt to a saucepan, cook granulated sugar, stirring occasionally, under a lid for half an hour.
7. Wash jars and lids well, rinse, rinse the lids with boiling water and dry. Sterilize jars over steam or in the oven.
8. Pour hot product into prepared container, roll up.
9. Turn the seams upside down on a warm blanket and wrap them warmly. Allow the jars with lecho to cool and store them in the cellar or closet.
10. Such a blank is stored for about a year, it is used in soups, meat dishes.

Bon Appetit!

Lecho recipe with beans

The way to a man's heart sometimes lies not just through the stomach, but right through the recipe for an incredibly satisfying hot lecho with bell peppers, tomatoes and beans. There is no difficulty, but it turns out a very nutritious preparation for the whole family.

Cooking time: 1 hour 10 minutes.

Servings: 12.

Ingredients:

• Beans - 480 g;
• Tomatoes - 3.5 kg;
• Sweet Bulgarian pepper - 2.5 kg;
• Chili pepper - 1 pc.;
• Granulated sugar - 1 glass;
• Refined sunflower oil - 1 glass;
• Vinegar 9% - 2 tbsp l .;
• Salt - 2 tbsp. l.

Cooking process:

1. Soak the beans in cold water overnight, the water needs to be changed every 2-3 hours.
2. When the soaking is over, you need to boil the beans without salt until cooked and put them on a sieve, rinse under running cold water.
3. Cut the washed tomatoes into cubes, cut out dense white parts, chop with a meat grinder or blender until puree.
4. Remove seed boxes and partitions from bell peppers, rinse and cut thinly into strips. Cut off the cap of hot pepper and cut it into rings along with the seeds.
5. In a wide saucepan, mix the tomato puree, sugar, oil and salt, put on low heat. After boiling, cook the mass for another 20 minutes.
6. Add sweet and hot peppers to the tomatoes, stir and simmer for 15 minutes, stirring occasionally.
7. Put the beans in the mass, cook for another 10 minutes, stirring with a spatula.
8. Before turning off, pour vinegar into the lecho and stir.
9. Pour the workpiece into sterile jars and roll up.
10. Store spicy vegetable lecho in a cold cellar for about 12-14 months.

Bon Appetit!

Delicious lecho with rice

A very original rice appetizer, nutritious and satisfying. Someone remembers the recipe for such a lecho from the times of the USSR, and now you can repeat it in your kitchen and please your family, especially the older generation.

Cooking time: 1 hour.

Servings: 12.

Ingredients:

• Bulgarian sweet pepper - 1 kg;
• Tomatoes - 3 kg;
• Rice - 300 g;
• Onions - 1 kg;
• Carrots - 900 g;
• Garlic - 1 pc.;
• Sunflower oil - 380 ml;
• Granulated sugar - 170 g;
• Vinegar 9% - 90 ml;
• Salt - 2.5 tbsp l .;
• Seasonings to taste.

Cooking process:

1. Put the tomatoes in boiling water, keep for about 4 minutes, drain the water, pour cold over. Remove the skin from the tomatoes and mince them or simply cut into small cubes.
2. Peel the washed pepper from the seed box and partitions, cut into strips.
3. Peel the washed carrots, rub on a coarse grater. Peel and finely chop the onion and garlic.
4. Pour salt, granulated sugar into the tomato mass, pour in sunflower oil.
5. Pour the mixture into a 10-liter heavy-walled saucepan.If there is no one at home, it makes sense to divide all the vegetables into 2 halves and cook the lecho in 2 stages. Stir the tomato puree with a wooden spatula, cover the pan with a lid and put on medium heat for 7 minutes.
6. Then add all the chopped vegetables, stir and bring to a boil. Add spices. An approximate scheme may be as follows: several cloves buds, 1 teaspoon of a mixture of peppers, 9 black allspice peas, 1 tablespoon of mustard seeds, 2 bay leaves, 1 tablespoon of paprika. The bay leaf must be removed from the mass after 5 minutes. after the start of the boil.
7. After about 15 min. after the mass begins to boil, add the washed rice and cook over low heat for about 20 minutes. until half ready. The workpiece must be stirred all the time, because it has a tendency to burn. Rice in lecho needs to be bought long and not steamed. Next, the rice will come to full readiness in a hot mass, while it cools down, and does not swell into porridge.
8. In 4 minutes before the end of cooking, pour 80 ml of vinegar, stir and taste. Add the remainder little by little if necessary.
9. Sterilize cleanly washed cans, wash the lids with soda and boil.
10. Arrange hot rice lecho in jars, roll up and turn upside down under a warm jacket until it cools completely.
11. Store for about 1 year.

Bon Appetit!