The basis of lecho, prepared according to any recipe, is made up of two products - sweet peppers and tomatoes. It is believed that large, fleshy, overripe tomatoes are best suited for such winter harvesting. Pepper for lecho is allowed to take any, including thin-walled.
When preparing lecho, it is not recommended, among other things, to subject the products to heat treatment for too long. The peppers in the jars should end up staying a little tough. Otherwise, the lecho will turn out to be tasteless.
Lecho for the winter: a classic recipe
Products for cooking:
- pepper - 3 kg;
- sugar - 100 g;
- tomatoes - 2 kg;
- salt and vinegar 9% - 2 tbsp / l;
- vegetable oil - 100 ml.
It is best to take red pepper for making lecho according to the traditional recipe. In this case, the finished product will turn out to be sweeter and very aromatic. In addition, red peppers in cans look more attractive and appetizing than green peppers.
Step by step recipe
Remove all seeds from the pepper and rinse well. Cut the main ingredient of lecho into large wedges. Wash the tomatoes, remove the stalks and skins, and mash them in a blender.
To remove the skin from the tomatoes, immerse them in boiling water for a couple of minutes and then in cold water. Next, make an incision on the opposite side of the stalk. After that, it will be very easy to remove the skin from the tomatoes.
If it is not supposed to do too much lecho, you can do it easier. Tomatoes in this case, you just need to grate on a coarse grater, throwing out pieces of the skin during this procedure.
Put the tomato puree in a saucepan, add all the salt, butter and sugar to it. After the tomatoes, load the pepper slices.
Stir the ingredients, turn on low heat and simmer the tomato puree after boiling for about half an hour. Stir the sauce several times during this time. Pour a full amount of vinegar into the puree, stir everything, wait for it to boil again and turn off the stove.
Sterilize cans for 500-700 g in any convenient way. Put the prepared classic lecho in them and roll them up with boiled lids. Turn the jars over, cover them with an old coat or blanket, and store them after cooling.
Lecho recipe with turnips and carrots
Thus, only two main ingredients are added to the classic lecho with pepper. But you can make such a blank and more varied by putting additional onions and carrots in the jars.
What you need:
- tomatoes and peppers - 1 kg each;
- vinegar 9% - 2 tbsp / l;
- lavrushka - 2 pcs;
- carrots and onions-turnips - 400 g each;
- salt - 1 tbsp / l;
- allspice - 10 peas;
- oils - 100 ml;
- sugar - 100 g.
You can also add a little clove to such a lecho during the cooking process.
Cooking technology
Rinse the tomatoes, remove the stalks from them, cut into large pieces and load into a saucepan. Beat the mashed tomatoes with a blender. It is not necessary to remove the peel from the tomatoes with this method of chopping.
Put the sugar, salt in full, peppercorns and bay leaf in the puree. Place the pot of tomatoes on the stove and bring the mixture to a boil. After that, cook the ingredients for about 15-20 minutes more, without closing the container with a lid and remembering to stir.
Peel and wash the onions and carrots. Cut each onion into about 4 pieces and chop the pieces into sufficiently thick quarters of the rings.
Pour all the cooked oil into a skillet and fry the onion in it until transparent. First cut the carrots into thick strips. Next, divide the straws into sticks. Transfer the carrots to the skillet and fry the vegetables until tender.
Remove the seeds from the pepper and wash it. Cut the vegetable into thick cubes. Remove the bay leaf from the thickened tomato puree. Transfer the fried vegetables along with the oil to a saucepan. Lay pepper on top.
Stir the ingredients in a saucepan, cover it with a lid and bring the lecho to a boil. Simmer until the pepper is cooked. Once the flesh is soft and the skin hasn't come off yet, pour the vinegar into a saucepan and simmer for about 2 minutes.
Pour lecho into sterilized jars, roll up and chill under a blanket.
Lecho "Family" with garlic
The vegetables in the lecho prepared in this way retain their natural taste. There is practically no vinegar and oil in it.
Ingredients:
- bell pepper - 4 kg;
- garlic - 3 teeth;
- sugar - 0.5 tbsp;
- salt - 2 tbsp / l;
- tomatoes - 3 kg;
- vinegar 70% - 1 tbsp / l;
- vegetable oil - 150 ml.
Pepper for "Family" lecho is best suited to thick-walled meaty. Jars for such a number of ingredients will need 5 liter.
Step by step technology
Process the tomatoes and mash them in a meat grinder. Pour the puree into a large galvanized or enamel bowl. The volume of the pan chosen for cooking lecho should be about 3-4 times the volume of the resulting puree.
Turn on the heat under the saucepan, bring the mixture to a boil and simmer for about 20 minutes. During this time, prepare the pepper - remove the seeds from it, rinse and cut into narrow slices.
Pour oil into stewed tomatoes, add salt and sugar. Transfer the entire volume of the pepper to the puree as well. At first glance, it may seem that there is too much pepper in this recipe. However, you should not be afraid of this. When stewing, this vegetable will significantly decrease in volume.
In 10 minutes. after placing in a saucepan, stir the mashed peppers in such a way that the dropping slices rise, and the upper ones, on the contrary, are at the bottom. Repeat this procedure twice more with an interval of 5 minutes.
After 20 minutes, as soon as the pepper settles flush with the puree, pour a spoonful of the essence into the pan. Cook the lecho for another 15 minutes, stirring occasionally. While the mass is stewing, prepare the garlic - peel and crush.
Put the garlic in a saucepan and simmer the winter harvest for another 10 minutes. After this time, turn off the stove and pour the lecho into previously prepared sterilized jars so that they are filled to the very edge.
Roll the lecho under the lids and turn the cans upside down. It is not necessary to wrap the lecho prepared in this way with a blanket. After cooling down, transfer the jars to the lower shelf in the refrigerator or in the cellar.
Lecho recipe with cucumbers
Required products:
- pepper and cucumbers - 1.5 kg each;
- tomato puree - 3 tbsp;
- onions and turnips and carrots - 1 kg each;
- salt - 1 tbsp / l;
- sugar and vegetable oil - 1 tbsp each;
- vinegar 70% - 1 tsp.
How to cook
Wash and peel all vegetables. Cut the onion into medium cubes and the carrots into strips. Chop the pepper into thick enough slices, and the cucumbers into slices.
Place the tomato puree in a saucepan and bring to a boil. Put salt and sugar in mashed potatoes, pour in butter. Send the carrot straws to the pot. Cook lecho for about 15 minutes.
Put the onion in a saucepan, mix the ingredients well and simmer the vegetables in mashed potatoes for another 15 minutes. Next, pour the bell pepper into the pan. Cook the lecho again for 15 minutes.
Add vinegar to the preparation, boil it for another 1 minute. and turn off the gas. Immediately spread the finished lecho in the jars and roll up.
Homemade pepper lecho with tomato paste
A feature of this method of making lecho is that in this case fresh tomatoes are not used.
Products:
- bell pepper - 1 kg;
- water and paste - 250 ml each;
- vegetable oil - 100 ml;
- salt - 1 tbsp / l;
- sugar - 75 g;
- vinegar 9% - 50 ml.
Cooking in stages
Rinse the pepper, remove seeds and partitions. Cut vegetables into wide slices.
Dilute the tomato paste with water. Pour the resulting sauce into a low wide saucepan and add sugar, salt and butter to it. Stir with a tablespoon or wooden spatula and bring to a boil.
Place the pepper slices in a saucepan. Wait for lecho to boil and simmer vegetables for 20-25 minutes. Pour vinegar into the lecho and cook for about 5 minutes more. Pour the workpiece into previously prepared sterile jars.
Sweet lecho without vinegar: a simple recipe
Lecho prepared according to such an interesting recipe has a rather unusual taste. It takes a very short time to prepare, and therefore practically all useful microelements and vitamins are preserved in it.
Products for lecho:
- pepper and tomatoes - 2 kg each;
- salt - 2 tbsp / l;
- sugar and butter - 1 tbsp.
Recipe
Process the pepper, cut into strips that are not too long and put in a basin. Chop the washed tomatoes in mashed potatoes and pass through a sieve to make the mass more homogeneous and get rid of the seeds. Combine peppers and tomatoes in a large saucepan.
Place a container of vegetables on the stove and light the gas. Bring the mixture to a boil, add salt and sugar, and add oil. Cook the lecho for about 20 minutes, stirring constantly. Pour the finished lecho into processed jars under the metal lids.
The original recipe for lecho with zucchini
Ingredients:
- pepper - 1 kg;
- oil - 150 ml;
- vinegar 9% - 100 ml;
- garlic - 3 heads;
- tomatoes and zucchini - 4 kg each;
- sugar - 100 g;
- salt - 80 g.
Cooking method
Rinse the courgettes well, remove seeds if necessary and cut into slices. Rinse the tomatoes, cut into slices and beat with a blender in mashed potatoes. Remove seeds from pepper, rinse vegetables and chop randomly.
Pour the tomato puree into a large saucepan and place on the stove. Bring the tomatoes to a boil, add sugar and salt to the hot mass, add oil. Wait for the ingredients to boil again and add the zucchini to the pot.
Simmer the lecho for 10 minutes, then pour the pepper slices into it. Cook all ingredients for another 20 minutes. After that, put the garlic ground in a crusher into the lecho and pour in the vinegar. Cook the ingredients for about 3-5 minutes. and unplug the stove.
Distribute the finished lecho on sterile jars, roll up and refrigerate upside down. Take the jars to the cellar.
Lecho with rice
This lecho turns out to be more satisfying than usual. In winter, it can be used as a side dish for cutlets, fried meat, etc.
What you need:
- pepper, onion and carrots - 1 kg each;
- tomatoes - 3 kg;
- salt - 2 tbsp / l;
- vegetable oil - 300 g;
- sugar and rice - 1 tbsp each;
- vinegar 9% - 50 ml.
Recipe step by step
Rinse and peel all vegetables well. Cut the onion into half rings 3-4 mm thick. Remove the seeds from the pepper and cut it into short strips. Coarsely grate the carrots.
Cut the tomatoes into several pieces and pass through a meat grinder. Pour the mixture into a saucepan, put carrots, peppers and onions there. Transfer the container to the stove, turn on the gas and bring the mass to a boil.
Reduce the heat and cook the lecho for 20 minutes. Add raw, well-washed rice to the vegetable mass. Pour sugar, salt into the lecho, pour in oil. Stir all the ingredients, wait for the lecho to boil and cook for 35 minutes. under the lid over low heat.
Pour vinegar into a saucepan, mix everything well and cook for another 5 minutes. Spread the mass in sterile jars, roll up the lids, refrigerate, inverting, and store.
