How to cook a delicious pepper lecho for the winter? TOP-6 simple recipes for preparing for future use. Culinary secrets and tips. Video recipes.
While the vegetable season lasts, hurry up to roll up pepper lecho in a jar for the winter. In winter, you will pamper yourself with a delicious preparation with the aroma of summer. Such a canned salad will become a versatile assistant in the preparation of a variety of dishes. Lecho can serve as a separate appetizer and as an addition to side dishes, or as a filling for pizza and pies, as a dressing for first courses and stews. Preserving during the colder seasons will replace seasonal vegetables and help you cope with vitamin deficiencies. And thanks to its colorfulness, the blank will decorate the everyday and festive table. But most importantly, you can experiment with a recipe and vary the flavor, making it spicier or sweeter.
Secrets of making pepper lecho for the winter
- Pepper for preservation should be large, juicy, dense, without dark spots, overripe and flabby spots. You can take it in any color. But it is advisable to use red fruits, this will give preservation a bright and appetizing appearance. To add spice to the dish, dilute the billet with one green or yellow thin-walled pepper.
- For harvesting, free the bell peppers from the stalk, peel from the seeds and cut off the partitions.
- You can cut peppers in different ways: quarters, slices, strips. If you plan to add it to your soup or stew, cut the vegetables into smaller pieces.
- The liquid base of lecho is prepared from ripe and fleshy tomatoes. Take them of high quality, tk. second-rate fruits will spoil the taste of the workpiece. The fleshy the tomatoes, the tastier the lecho will turn out. Tomatoes are ground with a blender, meat grinder or finely chopped.
- If you want to remove the skin from the tomato filling, rub the fruits on a grater, and then pass the tomato mass through a sieve. But it's easier to peel off the skin before chopping the tomatoes. To do this, immerse them in boiling water for 2 minutes, then put them in cold water and the skin will come off easily.
- Fresh tomato puree is replaced with tomato paste (250-300 g) diluted in water (1 l). This quantity will replace 1.5 kg of tomatoes.
- Do not cook for a long time. The pepper should remain slightly tough for a delicious product.
- Aromatic herbs can be added to lecho. Tomatoes and bell peppers are ideally combined with parsley, basil, cilantro, marjoram, thyme. Moreover, preservation will be better stored using not fresh, but dried greens.
- Put dried herbs with pepper, and fresh herbs - 5 minutes before lecho is ready.
- In addition to sweet peppers and tomatoes, zucchini, carrots, onions, garlic, and sweet peppers are often added to the recipe.
- Vinegar is an essential ingredient in any preparation. It will add sharpness to unleavened vegetables and is an excellent preservative.
- In order for the canning to be of high quality, it is necessary to pre-sterilize the cans in any convenient way and roll up the lecho with sterilized lids.
- To prepare lecho for the winter, first put the vegetables in the jars, and then pour them with the sauce in which they were cooked. Preserve leftover sauce separately or refrigerate and use for soup or gravy.
- Leave the jars with the workpiece to cool slowly for a day, wrapping them in a warm blanket.
Classic pepper and tomato lecho for the winter
A recipe for those who love vinegar snacks and keep homemade items out of the refrigerator. Also, this lecho is suitable not only as a seaming for the winter, but also as a hot or cold snack for every day.
See also how to make zucchini lecho.
- Caloric content per 100 g - 105 kcal.
- Servings - 4 cans of 1 l
- Cooking time - 1 hour
Ingredients:
- Tomatoes - 2 kg
- Black pepper - 15 peas
- Sugar - 100 g
- Table vinegar 9% - 1 tablespoon
- Bulgarian pepper - 2.5-3 kg
- Vegetable oil - 100 ml
- Salt - 1-2 tablespoons
Cooking classic pepper and tomato lecho for the winter:
- Wash the tomatoes and mash them in a convenient way.
- Put the tomato puree in a saucepan, add butter, sugar, salt and mix everything.
- Send the puree to the stove, boil and cook for 20 minutes.
- Prepare the peppers by peeling the fruit and slicing it into a suitable shape.
- Put the pepper in a saucepan with tomato puree and boil.
- Place a lid on the pot and cook the vegetables over medium heat for 20 minutes.
- 5 minutes before the end of cooking, put black peppercorns and pour in the vinegar.
- Ready-made pepper and tomato lecho according to the classic recipe can be consumed or preserved for the winter by pouring it into clean cans and rolling up lids.
Pepper, onion and carrot lecho for the winter
The traditional tandem of bell peppers and tomatoes has a spicy flavor accompanied by carrots and onions. Such an unusual combination of vegetables will be a win-win option for winter storage.
Ingredients:
- Bulgarian pepper - 1 kg
- Tomatoes - 2 kg
- Carrots - 500 g
- Onions - 300 g
- Vegetable oil - 150 ml
- Sugar - 100 g
- Salt - 1, 5 tablespoons
- Table vinegar 9% - 1 tablespoon
Cooking lecho from peppers, onions and carrots for the winter:
- Wash the tomatoes, remove the skin if desired and puree in a convenient way.
- Pour the tomato puree into a saucepan and add vegetable oil with sugar, salt and vinegar.
- Bring the tomato sauce to a boil.
- Peel and wash carrots and onions. Grate the carrots on a coarse grater, and cut the onion into thin quarter rings. Put the vegetables in the tomato puree and cook for 15 minutes.
- Peel the bell peppers from the seed box, cut into wedges and add to the vegetables.
- Continue to cook the lecho for about 20 minutes and pour it into sterile jars.
Pepper lecho for the winter without vinegar
Without vinegar, lecho remains invariably tasty and will be well stored, provided that all points in preparation are strictly followed.
Ingredients:
- Tomatoes - 3 kg
- Red bell pepper - 10 pcs.
- Sugar - 1 tbsp.
- Salt - 1, 5 tablespoons
- Garlic - 8 cloves
- A mixture of ground peppers - 1 tsp
Cooking pepper lecho for the winter without vinegar:
- Wash the tomatoes and cut half into small pieces.
- Cut off the stalks of the pepper, remove the seed box and chop randomly.
- Peel and chop the garlic.
- Put the prepared food in a saucepan and cook for 10 minutes.
- Then coarsely chop the remaining tomatoes and add to the vegetables.
- Season the ingredients with salt, sugar, ground pepper and cook for half an hour.
- Pour the finished hot lecho into sterilized jars and roll up with tin lids.
- Turn the cans over, wrap them in a warm blanket and leave to cool completely.
Pepper lecho with onions and cucumbers for the winter
Green cucumbers added to the red pepper lecho will add brightness, juiciness and originality to the Hungarian appetizer. The main thing is that the main ingredient in the recipe is sweet pepper. Then everyone will like this tender, tasty, aromatic and healthy vegetable dish.
Ingredients:
- Tomatoes - 1 kg
- Bulgarian pepper - 1 kg
- Sugar - 100 g
- Salt - 1 tablespoon
- Vegetable oil - 100 ml
- Cucumbers - 1.5 kg
- Onions - 0.5 kg
- Garlic - 3 cloves
- Apple cider vinegar - 100 ml
Cooking lecho from pepper with onions and cucumbers for the winter:
- Wash the tomatoes, dry and chop until smooth.
- Wash the bell peppers, peel from the seed box and cut into pieces of any size.
- Peel and chop the garlic.
- Pour tomato puree into a saucepan, add pepper, sugar, salt, oil and garlic.
- Stir the food, bring to a boil, cover and cook for 15 minutes.
- Peel the onions, wash and chop into thin half rings.
- Wash the cucumbers, cut off the ends on both sides and cut into circles.
- Send the onion and cucumbers to the pan and pour in the vinegar.
- Stir the vegetables, bring to a boil and cook, covered for about 10 minutes.
- Pour hot pepper lecho with onions and cucumbers into clean jars, roll up the lids and leave for the winter.
Pepper lecho with zucchini for the winter without sterilization
Take young zucchini for the recipe, because they can not be peeled and cut into large circles. It is better to remove large seeds from old fruits, cut off the tough peel and cut the vegetables into medium-sized cubes.
Ingredients:
- Bulgarian pepper - 1.5 kg
- Zucchini - 1.5 kg
- Tomatoes - 2 kg
- Vegetable oil - 200 ml
- Sugar - 100 g
- Salt - 2 tablespoons
- Garlic - 3 cloves
- Apple cider vinegar - 100 ml
Cooking lecho from pepper with zucchini for the winter without sterilization:
- Wash the pepper, peel and cut into large cubes.
- Wash the zucchini and cut into rings or half rings.
- Wash the tomatoes, peel them if desired and puree with a blender or meat grinder.
- Pour the tomato puree into a saucepan and bring to a boil.
- After 5 minutes, add the zucchini with pepper, stir, cover and boil.
- Pour in butter, add sugar and salt, and cook, covered, for 15 minutes.
- 5 minutes before the end of cooking, add finely chopped garlic and pour in the vinegar.
- Spread hot pepper lecho with zucchini without sterilization in jars, roll up the lids and leave for the winter
Pepper lecho for the winter "You will lick your fingers"
If you want to save the summer for the winter, prepare a tasty and healthy vegetable dish - pepper lecho "You will lick your fingers." The preservation is beautiful and tasty, so it is not a shame to serve it even on a festive table.
Ingredients:
- Sweet pepper - 1 kg
- Red hot pepper - 2 pods
- Tomatoes - 1 kg
- Sugar - 2 tablespoons
- Salt - 1 tablespoon
- Vegetable oil - 200 ml
Cooking lecho from pepper for the winter you will lick your fingers:
- Wash the tomatoes, dry and turn into tomato puree.
- Wash the sweet and bitter peppers, peel the stalks with seeds and cut: sweet peppers along wide strips, bitter peppers into small pieces.
- Boil tomato puree 2-3 times.
- Then add salt, sugar, vegetable oil, chopped sweet and hot peppers to it.
- After boiling, continue cooking for 20-30 minutes, stirring occasionally.
- Roll up hot pepper lecho for the winter "Lick your fingers" in sterilized jars.
