Lecho from peppers and tomatoes for the winter - 10 simple and most delicious recipes with photos step by step

Our family's favorite winter twist. Despite the heat treatment, it retains vitamins to maintain the body. She is so bright in appearance that she involuntarily attracts attention. You can put this kind of food on your holiday table and enjoy it on weekdays. We have already made lecho from cucumbers, filled the cucumbers with tomato sauce, now it’s the turn of the tomato ones.

I love the versatility of this blank. If you want, make a snack with a piece of bread, or if you want, serve it as an addition to main courses. A fragrant filling from a jar can always replace the sauce for a side dish.

For cooking, vegetables and seasonings are used that can be found in the kitchen of every housewife. You can choose the recipe at your own discretion. There are complex ones, which, in addition to the main ingredients, contain a set of a number of vegetables. And there is also a very simple one, consisting of tomatoes, peppers and onions. Instead of the last ingredient, garlic is often used. This option is called classic.

In the article you will find both. One of the recipes is the author's. Several others are presented as a selection, but have already been tested and approved by my family.

Lecho made from peppers, tomatoes, onions and carrots

Delicious lecho made from sweet peppers with carrots, onions and tomatoes can serve as an appetizer, it can also be seasoned with soups, used as a vegetable side dish, and also served at the holiday table in a separate vase.

Cooking time: 1 hour 45 minutes.

Servings: 6.

Ingredients:

Red bell pepper – 1 kg;
Onions – 400 g;
Carrots – 1 kg;
Tomatoes – 900 g;
Unscented sunflower oil – 180 ml;
Granulated sugar – 100 g;
Table salt – 1 tbsp. l.;
Vinegar 9% - 1 tbsp. l.

Cooking process:

Step 1. Peel thoroughly washed vegetables, cut out the partitions of the pepper, cut off the cap and discard the seeds.

Step 2. Cut the onion into half rings, the carrots into thin long strips, as for the “Korean Carrot” salad.

Step 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 them with a blender.

Step 4. Pour sunflower oil into a thick-bottomed pan and bring it to a boil.

Step 5. Place carrots in oil, after 5 minutes. add salt, sugar and tomato mixture.

Step 6. Cook for another 5 minutes. and add strips of sweet pepper to the vegetables.

Step 7. After 5 minutes. send onion half rings there too. Cover the pan with a lid and cook over medium heat for 1 hour.

Step 8. After the specified time, pour vinegar into the preparation, cover with a lid and let cook for another 10 minutes.

Step 9. Remove the mixture from the heat and mix everything carefully.

Step 10. Wash jars and lids in soda solution and rinse. Sterilize the jars, boil the lids and dry. Divide the boiling mixture into jars and roll up.

Step 11. Store lecho for 1 year in a cold cellar.

Bon appetit!

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Lecho with peppers and vegetables in a slow cooker for the winter

Recipes offer different options for preparing lecho. If, for some reason, you did not have time to roll up the jars during the vegetable season, I suggest you run to the store and buy the necessary ingredients for the snack.

For aromatic twist you will need:

2 kg of red sweet fruits;
2.5 g tomatoes;
a bunch of your favorite greens;
120 g sugar;
20 g salt;
3 garlic cloves;
2-3 laurel leaves.

Preparation:

Peeled tomatoes are passed through a meat grinder.
The peppers are cut into cubes, thrown into the bowl of the device and filled with tomato puree, salt, sugar, laurel, chopped herbs and garlic are added.
The contents of the multicooker are mixed, the device is put in the “quenching” mode for an hour.
After the sound signal is given, the snack is poured into sterile jars, rolled up, turned over and wrapped for a day.

The cooled product is stored in jars for up to a year in a cool room.

Finger-licking lecho made from bell peppers, tomatoes and garlic

The recipe produces a savory appetizer with a pleasant pungency of garlic and a bright taste of pepper and tomatoes. It is convenient to use as a marinade for barbecue or a ready-made sauce for meat and fish dishes.

Cooking time: 1 hour 15 minutes.

Servings: 9.

Ingredients:

Bell 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:

Step 1. Cut the washed tomatoes lightly in several places and pour boiling water over them for 2-3 minutes, then place them in cold water and remove the skins. Cut into large pieces and pass through a meat grinder. Pour the mixture into a thick, wide saucepan.

Step 2. Cut out the seed box and partitions from the washed pepper. Cut into thin long strips and place them with the tomatoes.

Step 3. Cook the vegetable mixture over medium heat until it boils. Add granulated sugar and salt, add oil and simmer covered for about half an hour.

Step 4. Peel the garlic and squeeze the cloves through a press. Add this paste to the vegetables, stir and cook for another 5 minutes.

Step 5. Remove the pan from the stove, add vinegar to the mixture and stir.

Step 6. Immediately place the hot snack into a pre-sterilized container, roll it up with sterile lids and let it cool completely in an inverted position, wrapped in a warm cloth.

Step 7. After cooling completely, transfer the jars to the refrigerator and leave them there to store. Use within 1 year.

Bon appetit!

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Classical

And here is the classic recipe for making lecho. The simplest in content. It is prepared from only 2 main components (tomato and bell pepper), with the addition of traditional ingredients (oil and vinegar). The result is a delicate, simply silky base with pieces of aromatic vegetables.

This is a snack you won't forget. We take it apart piece by piece. Some people like pieces of pickled pepper, while others enjoy drinking the juice. It turns out to be a little sweet, with a slight sourness, and filled with pepper aroma. So delicious that it is impossible to enjoy. I want to take another sip!

What is necessary:

2 kg of tomatoes;
2 kg of bell pepper;
125 g sugar;
1 tbsp. l. salt;
170 g vegetable oil;
80 ml 9% vinegar.

How to cook:

We cut the tomatoes into several parts and pass them through a meat grinder. Remove the stems and seeds from the pepper and cut into pieces.

Place the prepared peppers in a saucepan and add tomato juice. Immediately add sugar and salt. Pour in vegetable oil and mix.

Place the pan on the fire and bring to a boil. Cook for 20 minutes from the moment it boils. Pour vinegar into the brew. We keep it on the fire for another 3 minutes and put the delicious food in the jars.

By turning the containers over onto the lid, you can wrap them for further sterilization. Leave “under the fur coat” until it cools completely, then put it away for storage. Everything is fast and simple.

Delicious and simple recipe for lecho without sterilization

Such a process as sterilization of workpieces is gradually becoming a thing of the past. Now the issue of seaming safety is often solved with the help of additives. In this recipe, vinegar will help keep the snack in its original form.

Cooking time: 1 hour 20 minutes.

Servings: 7.

Ingredients:

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

Cooking process:

Step 1. Wash the tomatoes and chop them coarsely, grind them in a meat grinder or punch them in a blender.

Step 2. Pour the tomato puree into a deep saucepan with a thick bottom and walls. Add salt and sugar, add sunflower oil and stir.

Step 3. Bring the mixture to a boil over medium heat and then cook covered for 40 minutes. on low heat.

Step 4. Cut the peeled carrots into thin strips, remove the 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.

Step 5. Place the mixture of carrots and peppers in tomato puree and simmer covered for 20 minutes.

Step 6. Remove the workpiece from the stove, add vinegar to it, stir.

Step 7. Wash jars and lids with soda and rinse. Sterilize the jars in any convenient way, boil the lids for 5 minutes. and let dry.

Step 8. Roll the boiling lecho into jars, turn them upside down and put them away to cool under a warm blanket until the next morning.

Step 9. The refrigerated snack is stored in a dark place for up to 1 year or more.

Bon appetit!

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Fragrant lecho with peppers, tomatoes and cabbage without sterilization

A very unusual and very tasty vegetable dish will surprise not only the family, but also the guests.

For seaming you will need:

1500 g white cabbage;
1500 g sweet pepper;
1 kg carrots;
1 kg of onions;
3000 g tomatoes;
100 g fine salt;
250 g granulated sugar;
50 g vinegar 9%;
0.5 l solution oils

Preparation:

Tomato puree is prepared and poured into an enamel container.
Peppers, carrots, onions and cabbage are chopped into thin strips, combined with tomatoes, and salt, sugar, oil and vinegar are added.
The mixture is stirred and placed on the stove until it boils. Then the gas is reduced, the preparation of cabbage with carrots and onions is cooked for 40-50 minutes.

More deliciousness:

Incredibly tasty zucchini salads for the winter: simple and healthy

The finished vegetable salad is put into jars while still hot, closed, turned over and covered until cool.

Salad “Lecho with zucchini”

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

Cooking time: 1 hour 35 minutes.

Servings: 10.

Ingredients:

Sweet bell 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:

Step 1. Cut the washed peppers in half, remove the seeds and membranes, and cut out the boxes. Cut the pepper halves into longitudinal strips.

Step 2. Peel the carrots and cut into slices. Peel the zucchini, cut out the pulp and seeds (they can be dried) and cut the zucchini into thin half rings.

Step 3. Pour boiling water over the tomatoes a couple of times and remove the skin, then grind in a meat grinder or food processor.

Step 4. In a large heavy saucepan, mix all the ingredients, pour in vegetable oil, salt, add sugar and vinegar, stir the mass very thoroughly several times and put on medium heat.

Step 5. After boiling, cook the appetizer covered for 45-50 minutes, stirring occasionally with a wooden spatula.

Step 6. During this time, sterilize suitable containers in the oven or over steam, boil clean lids for 3-5 minutes. and let dry.

Step 7. Place the boiling lecho into prepared jars and roll up. Turn the jars over onto a towel and cover with a warm jacket. Let cool overnight.

Step 8. Put the lecho in the basement or pantry; you can also store it in the refrigerator.

Bon appetit!

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Video

For example, I am fascinated by the process of cooking at the stove. But many people like cooking in a slow cooker. I agree, this electrical appliance has many advantages. There is no longer any worry about vegetables burning to the bottom or melting onto the stove. And the taste of some dishes is incomparable to those cooked in a saucepan. And a successful result always inspires and pleases.

Required Products:

1.5 kg of tomatoes;
1.5 kg bell pepper;
0.5 tbsp. vegetable oil;
4 tbsp. l. Sahara;
2/3 tbsp. l. salt;
7 tbsp. l. 9% vinegar.

Everything is prepared very simply. In the “Frying” mode, boil the tomato puree for five minutes (from the moment of boiling), mixing it with salt and sugar. Add the chopped peppers and cook in the “Stew” mode for another 10 minutes. Add vinegar 2 minutes before cooking.

All lecho recipes presented in the article are aromatic and appetizing. Of course, they differ in taste. After all, they contain a different set of vegetables, and the set of spices and seasonings also varies. It happens that one additional ingredient radically changes the taste sensation of a dish. Some only emphasize the main taste.

What to choose and where to stop is up to you. You can cook in small batches to see what you like. And then prepare for the winter. Try it, delight yourself and your loved ones with new culinary discoveries. See you again!

Homemade lecho with eggplants

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

Cooking time: 2 hours 5 minutes.

Servings: 7.

Ingredients:

Red bell pepper – 400 g;
Eggplants – 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:

Step 1. Without removing the skin from clean eggplants, cut them coarsely into cubes and cook for 5 minutes, drain in a colander and cool.

Step 2. Wash the pepper, remove the seed pods, cut out the partitions. Cut the pepper into thin strips.

Step 4. Cut the tomatoes in half, grate the pulp on a coarse grater, discard the skins. Then you won’t have to scald the tomatoes.

Step 5. Cut the peeled onion into strips and sauté in a deep frying pan in vegetable oil until tender.

Step 6. Coarsely grate the peeled carrots, pour them into the roasting pan with the onions and cook for another 10 minutes.

Step 7. Add the pepper pieces there, mix and also add tomato puree.

Step 8. After 5 minutes. add eggplant cubes, stir and cook over medium heat, covered, for 40 minutes. Add granulated sugar and salt. Pour in vinegar. In 5 min. add the garlic passed through the press until the end.

Step 9. Pour the boiling mass into previously prepared sterilized jars, roll them up with sterile lids and turn them upside down, wrap them warmly.

Step 10. Let it sit for 1-2 days, then move it to the basement. Store the product for about 1 year.

Bon appetit!

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Kuban-style cucumber salad

An easy-to-prepare vegetable appetizer that goes down with a bang and is especially good with mashed potatoes. Even hooked cucumbers can be used for preparation; although they do not shine with a “figure,” they are always sweeter than their slender counterparts.

Will be required:

250 g cabbage;
150 sweet peppers;
250 g tomatoes;
150 g onion;
150 g carrots;
150 cucumbers;
1/2 hot pepper;
15 g sugar;
tsp paprika powder;
15 ml vinegar;
4-5 peas of allspice;
3 bay leaves;
50 g butter;
tsp coarse salt (heaped).

Preparation:

Shred the cabbage thinly, mash it a little, cut the sweet pepper into strips, cut the onion into half rings, coarsely grate the carrots, put everything in a saucepan.
Finely chop the hot peppers, chop the tomatoes into slices. Cut the cucumbers lengthwise, and then cut each half crosswise. Pour everything into the cabbage and mix.
Pour in vinegar and oil, add salt, paprika and sugar, peppercorns and bay leaf. Mix the contents of the pan well and leave for two hours, during which time stir three or four more times.
Heat the salad to a boil, simmer on low heat for about 20 minutes. Place in prepared jars, screw on the lids, turn over, let cool, wrapping them in something warm.

Lecho recipe with vinegar

Lecho with apple cider vinegar and cucumber slices will change your idea of this snack. It turns out to be real summer in a jar, which perfectly preserves its taste and aroma.

Cooking time: 1 hour 10 minutes.

Servings: 7.

Ingredients:

Sweet bell pepper – 900 g;
Ripe tomatoes – 1.1 kg;
Fresh cucumbers – 1.9 kg;
Apple vinegar – 100 ml;
Granulated sugar – 110 g;
Garlic – 3 cloves;
Salt – 1.5 tbsp. l.;
Unscented sunflower oil – 100 ml.

Cooking process:

Step 1. Prepare tomato puree. To do this, remove the skin from tomatoes scalded with boiling water and punch them with a blender or puree them using a food processor.

Step 2. Transfer the resulting puree into a deep saucepan.

Step 3. Cut out the partitions and seed boxes from the pepper, cut it into long thin slices and add to the tomatoes.

Step 4. Peel the garlic, grate it on the finest grater and add it to the pan, add granulated sugar and salt, and pour in vegetable oil.

Step 5. Stir the mixture and bring to a boil, cook with the lid closed for 15-20 minutes.

Step 6. Cut clean cucumbers into slices and add to the pan along with vinegar. Stir, cook covered for 10-15 minutes.

Step 7. Wash the jars and lids in a soda solution and rinse with cold water. Bring the lids to a brief boil and sterilize the jars over steam.

Step 8. Pour hot lecho directly from the stove into jars and roll up. Turn the workpieces upside down, wrap them warmly and allow them to gradually reach room temperature over the course of a day.

Step 9. Store lecho with cucumbers in the cold in a dark place for about 1 year.

Bon appetit!

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How to make red tomato salad in Korean

Ingredients:

Tomatoes 1 kilogram
Garlic 1 head
Bell pepper 2 pieces
Carrots 2 pieces
Vegetable oil 50 ml
Sugar 50 grams
Salt 1 table. lie
Vinegar 50 ml
Greens 20 grams
Pepper

Preparation:

Wash the tomatoes and cut them into four parts
Peel the carrots and grate them on a Korean carrot grater
Finely chop the greens
Peel the peppers from seeds and grind them with garlic in a blender
Mix everything thoroughly
Add sugar, salt, vinegar, seasonings, mix
Place the finished salad in sterilized jars and cover with lids.
Store in the refrigerator

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 it also does not contain vinegar.

Cooking time: 1 hour 10 minutes.

Servings: 6.

Ingredients:

Tomatoes – 2 kg;
Red bell pepper – 1.4 kg;
Garlic – 5 cloves;
Salt – 14 g;
Granulated sugar – 140 g.

Cooking process:

Step 1. You need to choose fleshy, salad-type tomatoes. Remove the skins from the tomatoes by pouring boiling water over them a couple of times and placing them in cold water.

Step 2. Cut the tomatoes into strips and place half in a wide saucepan or cauldron.

Step 3. Chop the peeled garlic very finely with a knife and add to the tomatoes. Mix everything and put on medium heat.

Step 4. After the mixture boils, it needs to be cooked for about 10 minutes, then put the remaining tomatoes in the pan.

Step 5. Peel the pepper from seed boxes and partitions, cut into thin strips and add to the rest of the vegetables.

Step 6. Add salt to the pan, cook granulated sugar, stirring from time to time, covered for half an hour.

Step 7. Wash the jars and lids well, rinse, pour boiling water over the lids and dry. Sterilize jars over steam or in the oven.

Step 8. Pour the hot product into the prepared container and roll up.

Step 9. Turn the seams upside down on a warm blanket and wrap them warmly. Allow the jars of lecho to cool and store them in a cellar or pantry.

Step 10. This preparation is stored for about a year and is used in soups and meat dishes.

Bon appetit!

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Without vinegar and oil

Many people do not like the presence of oil in preparations. Sometimes they ask for a recipe without vinegar. This option contains neither. The taste of the finished product changes somewhat, becoming blander or something. And the quality does not suffer at all.

The main ingredients are two products - tomatoes and peppers. But there are two types of pepper - red and green. They differ in taste, red is always sweeter. Combining in a finished dish, they give a unique taste. This is extraordinary, try it!

Products:

5 kg of tomatoes;
1 kg red sweet pepper;
1 kg green sweet pepper;
100 g parsley;
10-12 black peppercorns;
2 tbsp. l. Sahara;
3 tbsp. l salt.

How to cook:

Cut vegetables into small cubes. The tomatoes do not need to be pureed. They can also be chopped by first removing the skin. During the cooking process they will turn into puree.

Pour the tomato into the pan, put it on the fire and cook until half cooked. In 30 minutes, the pieces will begin to boil, releasing juice. The mass will sag and make room for the pepper.

Place pepper, salt and sugar in a saucepan. Immediately add peppercorns to the mixture. Cook over low heat until done. Add chopped parsley and boil for another 5 minutes.

We put the brew into jars, and we do this without removing the pan from the heat. The mass should boil. Since the recipe does not include vinegar, you need to thoroughly sterilize the jars and lids so that the preparations do not spoil.

Lecho recipe with beans

The way to a man’s heart sometimes lies not just through the stomach, but directly through the recipe for an incredibly satisfying spicy lecho with bell peppers, tomatoes and beans. There is no difficulty, but the result is 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 bell 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:

Step 1. Soak the beans in cold water in the evening; the water should be changed every 2-3 hours.

Step 2. When the soaking is finished, you need to cook the beans without salt until tender, place on a sieve, and rinse under running cold water.

Step 3. Cut the washed tomatoes into cubes, cut out the dense white parts, grind with a meat grinder or blender until pureed.

Step 4. Remove the seeds and membranes from the sweet pepper, rinse and thinly cut into strips. Cut off the cap of the hot pepper and cut it into rings along with the seeds.

Step 5. Mix tomato puree, sugar, butter and salt in a wide saucepan and place over low heat. After boiling, cook the mixture for another 20 minutes.

Step 6. Add sweet and hot peppers to the tomatoes, stir and simmer for 15 minutes, stirring occasionally.

Step 7. Add the beans to the mixture and cook for another 10 minutes, stirring with a spatula.

Step 8. Before turning off, pour vinegar into the lecho and stir.

Step 9. Pour the mixture into sterile jars and roll up.

Step 10. Store the spicy vegetable lecho in a cold cellar for about 12-14 months.

Bon appetit!

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Extravagant

Lecho can be prepared not only from two main ingredients - bell peppers and ripe tomatoes. I offer an equally interesting option with carrots, garlic and onions. The result is an incredibly tasty preparation. A fragrant vegetable bouquet, even more rich and varied than in the classic version. The dish resembles a colorful salad that has a pleasant taste.

The recipe for making twists for the winter with various vegetables is a godsend for housewives. By adding oil and vinegar, it can be stored for a whole year, because these components are excellent preservatives.

Ingredients:

To prepare vegetable lecho according to this recipe you will need:

2.5 kg of tomatoes;
2 kg of bell pepper;
0.5 kg of onion;
1 kg carrots;
1 head of garlic (approximately 60-70 g);
3 tbsp. l. salt;
1 cup of sugar;
1/2 cup vinegar 9%;
1 cup vegetable oil (a little less is possible).

Garlic is used according to your own taste. You can refuse it altogether, but I’ll say right away that you shouldn’t do this.

There is no bitterness in the finished product; there is only a gentle garlic aftertaste.

Preparation:

Step 1. Let's start by preparing the tomato base. The tomatoes must be turned into a homogeneous mass. Chop them and place them in a blender bowl. You can also use a meat grinder.

Various tomatoes that have juicy or fleshy pulp are suitable for canning.

Even overripe fruits will do. They have more juice. This will require more time to boil the tomato.

Pour the pureed tomatoes into the pan. You need to bring the mixture to a boil.

Step 2. Carrots are next. We grate the root vegetables on a coarse grater to make thin slices, as in the photo.

Transfer the carrots to a saucepan with boiling tomatoes, add salt and sugar. Mix everything. After boiling, keep on fire for about 10 minutes.

Step 3. Meanwhile, you can chop the onion. It should not get lost in the lecho, so we cut it coarsely - into semicircles or quarters (it all depends on the size of the onions).

If you use white onions, the lecho will have a sweetish taste.

Place in a saucepan with carrots and let simmer together for 5 minutes. All that remains is to cut the bell pepper into strips and the garlic into small cubes.

We will add them to the boiling mass at the same time. After boiling, keep on low heat for about 10-15 minutes.

Step 5. We reach the final straight. Pour vinegar and vegetable oil into the lecho and mix. Let the vegetables boil for another 5 minutes.

Don't worry if the peppers are still a little hard at the end of cooking. It will arrive while warming up under cover.

Place hot vegetables into sterile small jars. Press the mixture tightly, making sure there is juice on top. Seal the jars with lids and turn them over. Let it sit under a warm towel. When the preservation has cooled, you can put it away for storage.

I recommend watching the video (be sure to watch it to the end), you will learn a lot of new things:

A preparation of tomatoes with the addition of carrots and onions is a Russian version of lecho. It can be used as an independent dish (because it is with butter), and as a side dish for meat. This addition can become the basis of a delicious vegetable soup. We prepare 2 or even 3 servings at once for the winter. Everything will come in handy!