Table of contents:
- Ingredients
- Sweet pepper and tomato lecho - a classic recipe
- With carrots and onions
- Bell pepper lecho with garlic
- Bell pepper lecho with tomato paste
- Bell pepper lecho and eggplant
- Bell pepper and zucchini lecho
Video: The recipe for the classic bell pepper lecho for the winter
2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00
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Category:
blanks
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Cooking time:
1.5 hours
Ingredients
- tomatoes
- bell pepper
- sugar
- vegetable oil
- salt
- vinegar
In the vegetable season, it's time to think about tasty preparations for the winter, among which the classic bell pepper lecho occupies a special place. This appetizer is prepared by many housewives and are happy to share the recipes for vegetable twist from the "Lick your fingers" series.
Sweet pepper and tomato lecho - a classic recipe
The classic bell pepper lecho is one of the most favorite preparations for the winter. The appetizer turns out to be so tasty that you will lick your fingers. Appetizing lecho will surely enrich and complement any dish with its taste.
Ingredients:
- 2.5 kg of bell pepper;
- 2 kg of tomatoes;
- ½ cup sugar;
- ½ cup vegetable oil;
- 1 tbsp. l. salt (with a slide);
- 1 tbsp. l. vinegar (9%).
Preparation:
- Grind the tomatoes with a meat grinder or blender.
- Pour sugar, salt into the grated tomatoes, stir, put on fire and bring to a boil.
At this time, we remove the seeds from the sweet pepper and cut into large pieces. For lecho, you can take peppers of any color, but the appetizer is most delicious from red and yellow fruits
- Pour oil into the boiled tomato sauce and add pepper, bring to a boil again.
- Cook lecho for 30 minutes. Then add vinegar, stir and remove from heat.
- We lay out the hot appetizer in sterile jars and tighten with sterilized lids.
- Further, according to tradition, we wrap the jars with lecho, and after complete cooling, we put them in storage.
- For lecho, you need to use ripe and good tomatoes, second-rate fruits will have a bad effect on the taste of the finished snack.
With carrots and onions
Classic lecho can be prepared not only from bell peppers and tomatoes, but also with the addition of other vegetables. For example, a recipe from the series "Lick your fingers" - with carrots and onions. Such an appetizer for the winter is already more varied and interesting in taste.
Ingredients:
- 3 kg of bell pepper;
- 1.5 kg of tomatoes;
- 500 g carrots;
- 300 g of onions;
- 120 g sugar;
- 1 tbsp. l. salt;
- 120 ml of vegetable oil;
- 120 ml vinegar (9%);
- 4-5 carnation buds;
- 4-5 peas of allspice.
Preparation:
- We wash the tomatoes well, cut into slices and pass through a meat grinder. Pour the resulting tomato puree into a saucepan and put on fire.
- At this time, the fruits of sweet pepper, already peeled from seeds, are cut into slices.
Cut the peeled carrots into long strips
- Chop the onion with rings or half rings.
- As soon as the tomatoes boil, add salt, sugar, cloves, allspice, pour in oil and vinegar.
- Let the tomato sauce boil again and lay the onions and carrots, boil the vegetables for 5-7 minutes.
- After that we spread the bell peppers, cover with a lid and cook the lecho for 20-25 minutes. During this time, the contents of the pan must be mixed several times.
We lay out the finished snack in jars and roll up the lids, which must first be sterilized by steam or in the oven
It is better not to digest the lecho. Carrots and peppers should be crispy, so they will retain their aroma and better taste in the finished snack.
Bell pepper lecho with garlic
Bell pepper lecho with garlic is one of the simplest classic recipes for preparing for the winter from the series "You will lick your fingers." The appetizer turns out to be just as tasty, aromatic and appetizing in appearance.
Ingredients:
- 1.5 kg of bell pepper;
- 3 kg of tomatoes;
- 1 head of garlic;
- 3 tbsp. l. vinegar (9%);
- 1 tbsp. l. salt;
- 200 ml of vegetable oil;
- peppercorns;
- 1 chili pepper (optional)
Preparation:
- Cut the peeled garlic cloves into slices. You should not grind it too much, since the spicy vegetable should be felt in the finished snack.
- Peel the seeds of sweet peppers and cut them into pieces 1 cm wide. We send the peppers to a pan with garlic.
Cut the tomatoes in half, cut out the stalks and, if desired, grind together with the chili pepper using a meat grinder or food processor
- Pour the tomato puree into a saucepan with the rest of the vegetables. Then pour in salt, sugar and pour in butter, stir everything and put on fire.
- After boiling, cook the lecho for 30 minutes, and then add the vinegar and prepare the appetizer for another 10 minutes.
- We lay out the hot lecho in pre-prepared jars and roll up the lids.
- Aromatic herbs can be added to lecho. For example, bell peppers go well with basil, cilantro, parsley, as well as thyme and marjoram. It is best to use dried herbs, which will keep the snack longer.
But if fresh herbs are used, then they must be sent to the pan 5 minutes before the lecho is ready before adding vinegar.
Bell pepper lecho with tomato paste
The classic bell pepper lecho uses fresh tomatoes, but vegetables can be replaced with tomato paste. Such a snack for the winter turns out to be so tasty that you will lick your fingers.
Ingredients:
- 800 g bell pepper;
- 500 ml tomato paste;
- 250 ml of water;
- 5-6 peas of black pepper;
- 4 allspice peas;
- 2 tbsp. l. vinegar;
- 2 tbsp. l. vegetable oil;
- 1 bay leaf;
- 2-3 cloves of garlic.
Preparation:
- Cut the sweet pepper fruits in half, remove the core with all the seeds. For lecho, you can take only red fruits, but the appetizer will look bright from vegetables of different colors.
- We cut the Bulgarian vegetable into arbitrary pieces, you can use strips, slices or squares.
- Put tomato paste in a bowl, pour in water and stir until smooth.
- Pour the resulting tomato juice into a saucepan with sweet pepper. Next, pour salt and sugar, and also add bay leaves, allspice and black pepper.
- We send it to the fire and after boiling with constant stirring, cook the lecho for 30 minutes.
- Then pour in the vinegar, oil and put in the garlic, which can be passed through a garlic press or finely chopped with a knife.
We cook the lecho for another 10-15 minutes, and then lay it out in sterilized jars while hot. We roll up the lids (also sterile), cool the appetizer and transfer it to storage
The original lecho recipe contains three ingredients: bell peppers, tomatoes and onions. But you can do without onions if you want to get a snack for the winter, and not a side dish for meat and sausages.
Bell pepper lecho and eggplant
Some housewives have discovered a lecho made from bell pepper and eggplant. Of course, this is not a classic option for an appetizer, but it turns out to be tasty and appetizing too. Therefore, such a recipe can be safely included in a series of vegetable preparations for the winter - as if you will lick your fingers!
Ingredients:
- 700 g bell pepper;
- 1 kg eggplant;
- 2 kg of tomatoes;
- 300 g carrots;
- 1 tbsp. l. salt;
- 80 g sugar;
- 120 ml of vegetable oil;
- 4 cloves of garlic;
- 50 ml vinegar (9%).
Preparation:
- Pour cold water into the container and stir the salt in it.
- Cut the eggplants into small cubes and pour into salt water.
- Cut the tomatoes into 2-4 pieces, cut out the stalks. Grind the tomato slices using a blender.
We clean sweet peppers from seeds, cut into slices
Chop the carrots in semicircles
- Grind the garlic on a fine grater.
- Drain the water from the eggplants and rinse them well again.
- Pour tomato puree into a saucepan, add peppers, carrots and eggplants, add oil.
As soon as the vegetables boil, add salt and sugar to them, mix and cook under the lid for 30 minutes
Then add the garlic, pour in the vinegar, mix and after 5 minutes the finished lecho can be rolled into sterilized jars
To make the lecho very tasty, you should choose fleshy tomatoes, but you can take thin-walled green bell peppers - this way the appetizer will acquire a piquant taste.
Bell pepper and zucchini lecho
From a series of preparations for the winter "You will lick your fingers", it is worth noting one more recipe for lecho - from bell peppers and zucchini. Of course, this type of appetizer cannot be attributed to the classic Hungarian dish, but it is worth trying for a change.
Ingredients:
- 1.5 kg of tomatoes;
- 1 kg of zucchini;
- 4-5 pcs. bell pepper;
- 5-6 cloves of garlic;
- 100 g sugar;
- 1 tbsp. l. salt;
- 1 tbsp. l. vinegar (9%);
- 1 tbsp. l. vegetable oil.
Preparation:
Cut the peeled zucchini into 1, 5-2 cm cubes. If the vegetable is young, then it can be used together with the skin and seeds
Cut the tomatoes into small cubes, after cutting out the stalks
- Cut into medium cubes and bell pepper, which also needs to be peeled from seeds.
- In this recipe, we do not chop the tomatoes, but immediately pour them into a saucepan along with salt and sugar. After boiling, boil for 10 minutes.
- After that, we send peppers and zucchini to the tomatoes, pour in the oil and cook for 30 minutes.
- 15 minutes before cooking, add chopped or pressed garlic.
For 1-2 minutes before the end of cooking, add vinegar. Then we remove the lecho from the heat and put it in jars
If you like lecho only from bell peppers and tomatoes, then you can diversify the taste with the help of spicy herbs. But lovers of spicy snacks will definitely like lecho with chili or horseradish.
The classic bell pepper lecho is a simple but very tasty snack for the winter that does not require the use of expensive ingredients. You will definitely like the proposed recipes from the series "You will lick your fingers," they can be pampered even by the most sophisticated gourmets.
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