How to prepare lecho from peppers and tomatoes for the winter, a simple recipe With photos step by step Without vinegar Video

A simple lecho is the best option to prepare tomatoes and peppers for the winter. And if you do not use the sterilization process, then the cooking time will be minimal. And today I would like to share with readers just such recipes for the winter.

I think that in this selection everyone will definitely find something of their own, and you will have an excellent homemade salad that you can eat just with bread, or use as a side dish for potatoes or rice.

We will use peppers and tomatoes as a base, but in some recipes we will also need onions, and sunflower oil is used as a dressing in almost all recipes. That is, all products are available, especially if you live in a village or have your own plot outside the city.

Classic recipe for simple lecho made from tomatoes and peppers without sterilization

The classic version of the recipe uses tomatoes and peppers as a base. No other vegetables, such as onions or carrots, are used here.

What you will need:

Sweet bell pepper of any color – 3 kg.
Fresh, fully ripe tomatoes – 2 kg.
Sugar – 110 g.
Salt – 2 tablespoons.
Table vinegar 9% - 2 tablespoons.
Sunflower oil – 100 ml.

It is best to use the largest, sweetest and fully ripe peppers for this recipe. And 500 ml jars are ideal. It should not be used again - once opened, the snack is practically not stored.

How to cook

Wash the pepper, cut lengthwise into pieces, remove seeds and membranes. From one pepper you can get 8 such pieces - stripes.

Rinse the ripe tomatoes in advance and make cross cuts. Pour boiling water over the tomatoes, hold for 3-4 minutes, then quickly transfer to ice water and remove the skins. Cut the tomatoes into slices, grind with a blender or grind in a meat grinder. Pour the resulting mass into a saucepan.

Pour sugar, salt into the tomatoes, add vegetable oil and stir.

Be sure to taste the resulting mixture and add more salt or sugar if necessary.

Place the prepared pepper pieces into the tomato mixture, stir and place the pan on the stove over medium heat. Wait until it boils, cover and cook for about 30 minutes, stirring constantly. Make sure nothing burns.

At the very end of cooking, pour in vinegar, stir and let simmer for another 5 minutes.

Sterilize jars and lids. Transfer the finished mixture from the pan into jars and roll up the lids.

Place upside down under a warm blanket and let cool. Store lecho prepared according to this simple recipe at home in the cellar or pantry.

Cooking options

As mentioned above, the essential ingredients of lecho are tomato and bell pepper. But no matter what else is added to the salad, it still turns out incredibly tasty!

Classic lecho recipe

You need half as much pepper as tomatoes (for 2 kilograms of tomatoes - a kilogram of pepper, for 3 kilograms of tomatoes - 1.5 kilograms of peppers, and so on).

Washed and peeled tomatoes must be ground through a meat grinder (if you don’t have one, a blender will do).
Transfer the resulting puree into a saucepan and boil over low heat for an hour and a half.
Washed and peeled peppers should be cut into strips.
In the same container (where the pepper is) place two heads of garlic (you don’t have to cut it, just break it into slices), a pod of hot pepper, as well as a glass of sugar and vegetable oil.
Pour in the tomato mixture.
Mix. Boil for ten minutes.
Divide into jars.
Pour 9% vinegar into each jar at the very top - if the container is half a liter, then a teaspoon, if more, then increase the proportions.
Roll up the lids, turn over, wrap, and leave for a day at room temperature.

Lecho without vinegar

The ratio of tomatoes and peppers should be the same as in the previous version.

Washed, peeled and minced tomatoes should be simmered over low heat for an hour.
Then add one and a half glasses of sugar, three tablespoons of salt and leave on low heat for another half hour.
Add chopped peppers there, then cook for another 25 minutes.
Place in jars, roll up, turn over, wrap, let cool.

Video: lecho with carrots

To prepare a delicious, thick lecho with carrots you will need:

2 kg of tomatoes;
2 kg bell pepper;
300 g carrots;
300 g onions;
1 tbsp. with a heap of salt;
0.5 cups vegetable oil;
0.5 cups granulated sugar.

How to cook:

Prepare all products: wash, peel, remove seeds and stalks from peppers.
Cut the pepper into strips, onion into half rings, carrots into cubes (you can grate them on the largest “Korean” grater).
Pass the tomatoes through a meat grinder or grind using a food processor.
Add salt and sugar to a saucepan with crushed tomatoes and put on fire.
Meanwhile, first fry the carrots, then the onions in a large amount of oil (a quarter cup each), place them in a saucepan with the tomatoes. You can not fry the onions and carrots, but immediately add them to the tomatoes. In this case, the lecho will be less caloric, but the taste will not be the same.
After 10 minutes, add pepper to the pan, stir, simmer over low heat for 20 minutes, preferably with the lid closed.
Place the finished lecho into sterilized jars and seal tightly.
Place on the lids to check the tightness, wrap, and leave until completely cool.

Lecho with carrots prepared according to this recipe can be easily stored all winter at room temperature. And see all the details of its preparation in the video:

Spicy lecho

In this recipe, the amount of tomatoes and peppers should be the same.

Wash the tomatoes, peel, chop and cook over low heat for ten minutes.
Add pepper cut into strips, half a glass of sugar, a tablespoon of salt, a teaspoon of 9 percent vinegar.
Stir and let it boil.
Then place the spices in the pan: 4 heaped teaspoons of dried parsley, 2 teaspoons of dried basil, 15 black peppercorns, 3 cloves. Mix again.
After fifteen minutes, add a small amount of cinnamon - literally on the tip of a knife.
Cook for another twenty minutes, remembering to stir.
Divide into jars and then follow the usual scenario.

Lecho with eggplant

You need to take the same amount of eggplants as peppers, and again twice as many tomatoes.

Proceed with the tomatoes according to the above method, pour the resulting tomato mass into a saucepan, put on low heat and cook for half an hour.
Then add two tablespoons of salt, half a glass of sugar and the same amount of vegetable oil.
Leave to cook for another 30 minutes.
During this time, the eggplants should be cut into small pieces; there is no need to remove the skin.
Add purple fruits to the mixture, followed by the pepper, cut into strips.
Bring to a boil, cook for 25-30 minutes, stirring occasionally.
Place in jars, turn over, wrap, cool at room temperature overnight.

Lecho with rice

Cook half a kilo of rice until half cooked.
Wash the peppers and tomatoes (ratio 1:2), peel some from seeds, peel others, cut into slices (small).
You will also need half a kilo of carrots - they should be grated.
Pour vegetable oil into a saucepan or any other container.
First put the carrots, then the peppers, after ten minutes - the tomatoes.
Simmer covered over medium heat for twenty minutes.
Add rice, stir, simmer for the same amount of time.
Five to seven minutes before readiness, add six tablespoons of sugar, six teaspoons of salt, and a tablespoon of 9 percent vinegar.
Place into jars and proceed as usual.

Video recipe: lecho in a slow cooker

Lecho made from bell peppers, tomatoes and garlic “You’ll lick your fingers” - a simple recipe for the winter

If you like spicy preparations for the winter, then you will definitely like this option with garlic. Tasty, simple, and most importantly - without sterilization and unnecessary fuss with vegetables!

What you will need:

Sweet bell pepper – 2.5 kg.
Tomatoes – 2 kg.
Sugar – 100 g.
Odorless vegetable oil – 110 ml.
Garlic – 4 cloves.
Salt - one and a half tablespoons.
Vinegar 9% - tablespoon.

Tomatoes should be fleshy, with a lot of pulp. In this case, the lecho for the winter will turn out thick, very tasty and exactly the same that you will lick your fingers.

How to cook

Wash the tomatoes, cut the skin on top into a cross, and place in boiling water. Leave there for a couple of minutes, and then transfer to cold water. In this case, removing the skin will be quick and easy. Then grind the fruits in a meat grinder or use a blender. Pour into a thick-bottomed saucepan

Wash the pepper, remove seeds and films inside, cut into long thin strips. Transfer to tomatoes.

Place on fire and bring to a boil. As soon as the vegetable mass boils, add sugar, salt, oil, and stir. Bring to a boil again, then cover and simmer for about 30 minutes.

Be sure to stir the contents of the pan from time to time and taste it. If necessary, you can add more salt or sugar.

Peel the garlic, squeeze through a press and place in the pan with the vegetables. Stir and leave covered for another 5 minutes.

Lastly, pour in the vinegar, stir and remove from the stove.

When hot, place the lecho into sterile jars and roll up the lids. Put it under a blanket until it cools completely, and then move it to permanent storage - in the pantry or cellar.

Recipe for zucchini lecho for the winter

Ingredients:

5-10 g hot pepper;
30 g salt;
130 ml. vinegar;
190 g sugar;
200 g carrots;
100 g garlic;
520 g onions;
480 g bell pepper;
900 g tomatoes;
2 kg of zucchini.

How to prepare lecho from zucchini and tomatoes for the winter:

Using a blender, chop the tomatoes and pour the resulting tomato juice into the pan. Grate the carrots (peeled and washed) on a large grater and add to the tomato mixture. Chop the onion into cubes, squeeze the garlic through a garlic press, and add to the pan.

Peel the zucchini from seeds (if they are young, you don’t have to peel them), cut into cubes, add to the salad. Cut the pepper into cubes and combine in a saucepan with the rest of the ingredients. Add salt and sugar.

Boil the mixture for 25 minutes, add hot pepper and vinegar. Leave on the fire for another 10 minutes, pour into jars prepared by sterilization, seal, leave to cool under a blanket, remembering to turn over.

After cooling completely, transfer the jars to a cool place. Homemade lecho for the winter is ready! All that remains is to enjoy a delicious salad on long winter evenings. Bon appetit!

A simple winter lecho made from peppers and tomatoes with carrots without sterilization for the winter in jars

Lecho is a delicious winter preparation. But it is best to put the finished product into small jars - up to 500 ml. in this case, one such jar is enough to feed the whole family and at the same time there is no need to put anything in the refrigerator for storage.

What you will need:

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

For this recipe, carrots can be grated, cut into strips, or you can use a grater for Korean salads. In any case, it is a matter of taste.

How to cook

Wash the tomatoes, chop coarsely and grind in a meat grinder. We need to get a homogeneous puree.

Pour the puree into a saucepan, add salt and sugar, pour in sunflower oil and mix everything.

Put on the fire, let it boil, and then cover with a lid and simmer for about 40 minutes over low heat, stirring from time to time with a wooden spatula.

Wash the pepper and cut into thin strips, removing the seeds and all membranes.

Chop carrots as desired. If you want more flavor, fry this vegetable in oil.

Place the carrots and butter in the tomato puree in a saucepan, stir and cook over low heat after boiling for another 20 minutes.

Pour in the vinegar, stir and remove from the stove.

Place while hot into jars and seal with sterile lids. Place upside down under a blanket and leave in this position until it cools completely. Store in a cool cellar or pantry.

Tomato lecho with mushrooms for the winter “mushroom”

Ingredients:

0.8 kg. tomatoes;
100 ml. vegetable oil;
a pinch of ground black pepper (optional);
7 ml. vinegar essence;
20 grams of salt;
0.4-05 kg. honey mushrooms;
100 grams of sugar;
1.3 kg of sweet bell pepper.

Cooking lecho with mushrooms for the winter - recipe with photo:

Boil honey mushrooms until half cooked in a small amount of water. Drain in a colander and let the liquid drain completely.

Wash the vegetables and cut the peppers into strips and the tomatoes into slices. Pass the tomato pieces through a meat grinder and throw them into the pan together with the pepper.

Add salt, add vegetable oil, add sugar. Boil, reduce heat and cook for 25 minutes. Add black pepper and honey mushrooms to the vegetables and mix. Cook for another 20 minutes. Just before removing from the stove, pour in the vinegar essence and stir.

Place the finished mushroom lecho in prepared jars, roll it up with a machine and send it to cool upside down, cover with a warm blanket.

A simple winter lecho made from peppers and tomatoes without sterilization with zucchini

If you want to diversify your recipes for winter preparations, then you can safely use this unusual method of adding zucchini to a salad. The result is an amazingly delicate taste, incredible aroma, and the preparation time takes very little.

What you will need:

Sweet bell pepper (red) – 1.5 kg.
Carrots – 1.4 kg.
Tomatoes – 1.6 kg.
Zucchini – 1 kg.
Sunflower oil – 85 ml.
Vinegar 9% - 70 ml.
Granulated sugar – 1 tablespoon.
Salt, table salt – 1.5 tablespoons.

For this winter salad recipe, it is best to take a young zucchini that does not yet have thick skin and coarse seeds.

How to cook

Wash the pepper, cut it into two parts, remove all the seeds and membranes, and then cut each part into three more. We should get long strips.

Wash the carrots, peel and cut into slices.

Remove the skin from the zucchini and cut the pulp into cubes. If the zucchini is young, then the seeds do not need to be removed.

Wash the tomatoes, put them in boiling water for a couple of minutes, then in cold water and remove the skins. Then grind in a food processor or meat grinder.

Mix all prepared ingredients in one large saucepan. Pour in the oil, add salt and sugar, add vinegar and mix everything well.

Place on the fire, bring to a boil, and then reduce the heat to low. Cook for about 50 minutes, covered, stirring occasionally with a wooden spatula.

Place the prepared mixture while hot into sterile jars. Screw or roll up the lids, turn upside down and cover with a blanket. Leave for a day and let cool. Store in the pantry or refrigerator.

How to easily make lecho for the winter

Even a novice housewife can easily prepare delicious lecho. The recipes below will allow you to verify this.

A simple recipe for pepper lecho

To prepare the simplest and most delicious lecho you will need the following products:

1 kg of red sweet pepper (for beauty, you can add a few pieces of orange or yellow vegetable);
1.5 kg of ripe tomatoes;
2 pcs. spices (cloves, allspice and black peppercorns);
1 tbsp. coarse salt;
3 tbsp. Sahara.

Attention!
This recipe does not contain vegetable oil and vinegar, which are quite capable of replacing tomatoes. This snack will not harm the stomach and will be stored well all winter. The amount of salt and sugar can be adjusted according to your own taste preferences. Sequencing:

Peeled and chopped tomatoes are placed in a saucepan, brought to a boil, the resulting foam is removed and simmered over low heat until the puree reaches a suitable consistency (usually a quarter of an hour is enough).
Meanwhile, peel, wash thoroughly and coarsely chop the peppers.
Add spices and pepper to the finished puree, cover the pan with a lid, bring to a boil, salt and sugar.
The entire process of cooking pepper after boiling should not take more than 15 minutes. During this time, prepare the containers and lids.
The resulting mass is laid out in jars, rolled up, placed upside down and wrapped in a warm cloth (towel, blanket, etc.).
When the product has completely cooled, it can be transferred to a permanent cool storage location.

A simple recipe for tomato lecho

The classic recipe for lecho in Bulgarian is very similar to the previous one. Small, at first glance, differences add piquancy and a special aroma to the dish.

What you will need:

3 kg of meaty tomatoes;
2 kg of peppers of different colors;
about 80 g granulated sugar;
about 40 g salt;
a few grains of allspice and peas, as well as cloves and herbs to taste;
30 ml apple cider vinegar 6%.

Step-by-step preparation of the dish:

Puree is prepared from crushed tomatoes by boiling it over low heat for 15 minutes after boiling.
Peeled peppers are cut into cubes or medium-sized rectangles and poured into boiled tomato puree.
After boiling, add spices and boil for 10 minutes.
Then pour in vinegar and after 5 minutes turn off the heat.

After finishing preparing the snack, it is placed in sterilized jars, closed, turned over and insulated. After 1-2 days, the lecho is completely ready.

Simple tomato and eggplant lecho

An appetizer with eggplants is not only appetizing, but also filling.

Ingredients for preparing for the winter:

1 kg of eggplants;
0.5 kg of tomatoes;
0.5 kg peppers;
5 cloves of garlic;
2 onions;
1 tsp ground pepper;
1 tsp Sahara;
1 tbsp. salt;
50-60 ml sunflower oil;
2 tbsp table vinegar (5-6%).

Simple cooking method:

Vegetables are peeled and washed, jars and lids are sterilized.
Peeled and stalked tomatoes are crushed in a convenient way.
Paprika is cut into slices or large cubes.
Eggplants are cut in the same way as peppers.
The onion is cut into half rings, and the garlic is chopped with a knife or in a press.
Heat vegetable oil in a cauldron or thick-walled pan, add onions and cook until soft. Add a mixture of tomatoes. Bring to a boil, stirring.
Next add paprika and all the seasonings. After boiling, cook the mixture for about half an hour, adding vinegar 5 minutes before cooking.
The finished lecho is transferred into containers, rolled up and placed on lids, covered with warm material.
After 24 hours, the salad is ready for the winter.

A simple recipe for lecho with zucchini

Adding zucchini to lecho has a beneficial effect on the taste of the dish, making it richer and juicier. It is not difficult to prepare, but it will take a little more time than for classic lecho. If your household likes slightly crunchy vegetables, you need to cook the dish for 5-7 minutes less.

For lecho with zucchini take:

1.5 kg of zucchini;
0.8 kg red sweet pepper;
a little chili pepper (half or 1 small);
0.4 kg of onion;
1 liter of tomato mass;
50 g sugar;
half a tablespoon of salt;
about 40 ml vinegar 9%;
50 ml vegetable oil.

How to cook:

All vegetables are washed and peeled. Young zucchini can be used with the skin on.
Cut bell peppers and zucchini into medium-sized cubes.
Chop the onion into thin half rings or quarters if the onion is large.
Tomatoes are ground in a meat grinder along with hot peppers.
Place the prepared vegetables together in a saucepan.
Oil is poured there, sugar and salt are added.
Place the pan over medium heat with the lid on and stir occasionally. Bring to a boil.
Cook the vegetable mixture for 15-20 minutes.
Then add vinegar, stir and cook for another 5 minutes.
The lecho is placed in jars and sealed.
For the first day, store the salad upside down under a blanket.
Then the jars are transferred to a cool, dark room.

A simple way to treat for the winter with tomato paste

A tasty and simple recipe for salad with tomato paste will delight your family and friends on cold winter days. To prepare a bright snack you will need:

bell pepper - 1 kg;
ready tomato paste - 0.5 kg;
carrots - 0.4 kg;
onions - 0.3 kg;
hot water - 0.7 l;
5 cloves of garlic;
sugar - 0.1 kg;
salt - 0.05 kg;
sunflower oil - 120 ml;
vinegar 9% - 50 ml.

Cooking:

Cut the peppers into large strips.
Grind the carrots on a coarse grater.
Cut the onion into half rings.
Finely chop the garlic.
Heat oil in a cauldron, add onion and simmer for 5 minutes.
Throw in the carrots, stir, simmer for another 10 minutes.
Add garlic and pepper.
Mix the prepared concentrated tomato paste in a container with heated water, salt, sugar and pour into the stewed vegetables. Cook for about 40 minutes. Just before finishing, add vinegar.
Place the finished dish in sterilized jars, close the lids, turn over and cover.
After cooling, a simple and tasty lecho for the winter is ready.

A simple recipe for winter lecho made from pepper and tomato juice

Another very easy way to prepare a flavorful snack is to cook it using tomato juice.

Compound:

freshly squeezed or purchased tomato juice – 1 l;
fleshy sweet pepper – 3 kg;
granulated sugar – 180;
salt – 60 g;
vinegar 9% - 0.5 cups.

Recipe:

Prepare the pepper and cut it into medium or large pieces, slices or half rings, add water and put on fire.
After boiling, blanch for 2-3 minutes, then discard in a colander.
Boil the juice with salt and sugar in an enamel container. Add vinegar and pepper and boil again.
Some housewives at this point add chopped garlic, bay leaf and vegetable oil.
Cook, stirring, for 5 minutes, immediately pour into pre-sterilized jars, seal, turn over and place on the lid under a blanket.
Cool and transfer to a permanent storage location.

Simple homemade lecho with eggplants, peppers, tomatoes and onions for the winter

In addition to zucchini, it is customary to add eggplant to lecho. It turns out no less tasty, appetizing and beautiful. Be sure to try preparing a salad for the winter this year using this recipe - I think you won’t be disappointed.

What you will need:

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 tablespoons.
Vinegar 9% - 55 ml;
Vegetable oil – 190 ml.

Eggplants should be taken very young, then the lecho will be even tastier. And your family and friends will definitely appreciate its incredible aroma in the midst of winter.

How to cook

Wash the eggplants, without removing the skins, cut into large pieces - cubes and boil in salted water for 5 minutes after boiling.

Wash the pepper, cut into two parts, remove seeds and membranes. Then cut each slice into 3 more pieces. You will get long stripes.

Cut the tomatoes into two parts and grate them. Throw away the skin.

Peel the onion, cut into strips, heat the oil in a frying pan and fry until golden brown.

Wash the carrots, peel them, grate them and fry them until soft in a frying pan with onions. This action usually takes about 10 minutes.

Then put the pepper here, mix and add tomato puree.

After 5 minutes of active stewing, add eggplants to the vegetables, mix, cover with a lid and simmer for 40 minutes. Pour in sugar and salt. Add vinegar. Stir and simmer again for 10 minutes.

Now the garlic - you need to peel it, squeeze it through a press and leave the future lecho on the stove for another 5 minutes.

Place the finished lecho in sterile jars and roll up the lids. Then turn them upside down and place them under a blanket. Leave for a day until completely cooled, and then transfer to the cellar or pantry for storage.

3Lecho - classic recipe

Need to take

5 kg overripe tomatoes
5 kg of pepper in biological ripeness (fully ripe)
1 cup vinegar (preferably apple cider vinegar)
1 cup refined sunflower oil
1 tbsp. Sahara
3 tbsp. salt

Preparing lecho:

Boil the tomatoes for 20 minutes, wipe through a colander
Boil the tomato juice for 30 minutes, stirring
At the end, add sugar, salt, vegetable oil, allspice 4 pcs., cloves 2 pcs.
Pour in the sliced peppers and cook for 10 minutes, at the end season with vinegar
Place in jars, sterilize and wrap in a blanket

The most delicious lecho recipe with apple cider vinegar and cucumbers

If you have a large harvest of cucumbers or are looking for a simple recipe for lecho in a jar with this particular vegetable, then this option will come in handy. It turns out bright, tasty and very aromatic!

What you will need:

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 tablespoons.
Unscented sunflower oil – 100 ml.

If you don’t want to peel the tomatoes and then grind them in a meat grinder, you can safely use tomato paste from the store.

How to cook

Remove the skin from washed and scalded tomatoes in boiling water and chop using a blender or meat grinder. Pour this puree into a deep saucepan with thick walls.

Wash the pepper, cut it into two parts, remove the seeds and membranes, then cut each slice into three more. You will get long stripes. Place in saucepan with tomatoes.

Peel the garlic, grate it or squeeze it with a masher. Transfer to twisted tomatoes. Salt and pepper, pour in vegetable oil.

Stir, put on fire and bring to a boil. Then cover with a lid, reduce heat and cook for about 20 minutes.

Wash the cucumbers and cut into slices. Place in the pan with the tomatoes. Cover with a lid and simmer again for 20 minutes.

Pour in the vinegar and leave to simmer again for 20 minutes.

While the vegetables are cooking, prepare the jars and lids. You can sterilize in any way convenient for you.

Place the finished hot lecho directly from the stove into jars, turn the jars upside down, and wrap them in warmth. After a day, you can safely put it away for storage, preferably in a cellar where sunlight will not reach.

The best lecho recipe with peppers, tomatoes and garlic

This recipe is quite old, proven not just for years, but for decades. I found it in an old notebook where my grandmother used to keep her recipes. Lecho prepared this way turns out incredibly tasty and is eaten with a bang.

Ingredients:

Tomato 4 liters.
Bell pepper 3 kg. (cleaned weight)
Rast. oil 1 tbsp. (250 ml)
Sugar 1 tbsp. (250 gr.)
Salt 2 tbsp. no slide
Allspice black peppercorns
Garlic 5 heads
Vinegar essence (70%) 2 tsp.

Cooking method:

We wash the tomatoes, remove the stems and all the ugly parts and cut them into small pieces.

Place the pan on the fire and bring to a boil. Don't forget to stir periodically. While the tomato is boiling, let's take care of the peppers. Wash, peel and cut. Cut it as you like, some people like it into strips, others like it into large whole pieces. I'll cut it into large strips. After boiling, the tomato should simmer covered over low heat for 15-20 minutes. Ready tomatoes must be rubbed through a sieve.

Remove seeds and skin.

Tomatoes can be crushed with a blender, but then the lecho will contain pulp.

Measure out 4 liters of tomato, pour into a saucepan and bring to a boil again.

Meanwhile, peel the garlic and cut it into cubes.

After the juice has boiled, add garlic, butter, sugar, salt and a little pepper.

Stir until the sugar dissolves. Add pepper and bring to a boil.

After the vegetables boil, cook them for another 20 minutes, stirring occasionally so that the peppers cook evenly. The finished pepper changes its structure, becomes flexible and pliable. Add 2 teaspoons of vinegar and simmer for a couple more minutes. Place the finished lecho into jars and roll up the lids.

Turn the pieces over onto the lids and wrap them in something warm.

Winter treatment without oil and vinegar - for those who want to stay in shape

If you prefer low-calorie lecho options for the winter, then this recipe was created especially for you. We won't be using oil or vinegar here. However, the taste of the vegetable salad will become noticeably richer.

What you will need:

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

Tomatoes should be chosen that are fleshy with a lot of pulp and so that there is very little juice from them. Then the appetizer will be satisfying and very thick.

Simple and tasty recipes for winter lecho from our chefs

Pepper and garlic lecho for the winter

I have been preparing pepper and garlic lecho for the winter using this recipe for many years. .

Lecho with onions and carrots

There are a huge number of recipes for making lecho. I want to offer you.

Recipe for making lecho for the winter

Lecho is a favorite type of preparation for the winter for many housewives. Therefore, it is not surprising.

Bell pepper in tomato paste for the winter

The season for preparing for the winter has arrived, it’s time to sterilize the jars and cook.

Salad “Lecho” from tomatoes and peppers for the winter

There are many recipes for lecho. I suggest you try the “Lecho” salad from.

Bulgarian lecho recipe for the winter

The recipe for this lecho in Bulgarian was suggested to me by the woman from whom I bought it.

Lecho in Hungarian

I suggest you try another very tasty preparation for the winter - lecho.

Lecho in a slow cooker for the winter

Lecho prepared in a slow cooker for the winter is an unusually tasty preparation. .

Lecho with eggplant and tomatoes

As you know, there are many recipes for making lecho. One of them - .

Bell pepper lecho

Lecho made from bell pepper and tomato juice, prepared for the winter according to this.

Green tomato lecho for the winter

Due to the sharp cold snap, there are a lot of green tomatoes left in the garden. .

Lecho from bell peppers and tomatoes

Lecho made from bell peppers and tomatoes is the most delicious lecho I have ever had.

Sweet pepper lecho for the winter

Sweet pepper lecho is a very tasty preparation for the winter. This recipe has been tested.

Pepper lecho with tomato paste

Pepper lecho with tomato paste
You will need:

sweet pepper - 2 kg
tomato paste - 0.5 l (avoid tomato paste that contains E-129)
drinking water - 0.5 l
granulated sugar - 150 g
table salt (not iodized, regular grinding) - 25-30 g
vegetable oil (odorless) - 200 ml
table vinegar (9%) – 100 ml

How to cook:

Mix the tomato paste, water, salt and sugar thoroughly. Pour the resulting mixture into a thick-bottomed container and bring to a boil.
Wash the pepper, remove the seed capsule and cut into pieces convenient to eat
Add pieces of sweet pepper and vegetable oil to the container with tomato sauce. Bring to a boil. Don't forget to stir the contents of the container from time to time. After boiling, reduce heat and simmer for 20-30 minutes. The pepper should be soft (but not boiled!)
As soon as the vegetables reach the required condition, remove the container from the heat and pour in the vinegar.
Pack hot lecho into sterile jars and roll up

Frozen pepper lecho

Frozen pepper lecho
Frozen peppers are an excellent alternative to canned products. Using this pepper, you can quickly and easily prepare a delicious hot appetizer.

You will need:

frozen sweet peppers - 0.5 kg
onion - 100 g
homemade ketchup - 100 ml (or frozen tomatoes - 250 g)
salt, sugar, spices - to taste
odorless vegetable oil - 50 ml

How to cook:

Finely chop the onion, saute until transparent in a small amount of vegetable oil
Add ketchup to the onion and heat the mixture thoroughly, remembering to stir constantly. If you are using frozen tomatoes instead of ketchup, add the tomatoes to the onions (be careful, the oil may splatter a lot!). Cover the container with a lid and wait until the juice is actively released. Remove the lid and continue to evaporate excess liquid (15-20 minutes)
Once the mixture becomes thicker (the consistency of a sauce), add the pepper, stir thoroughly and cook for another 10 minutes. Add salt, sugar, mix again and bring to readiness
The softness of the pepper indicates the readiness of lecho

Tip: the finished lecho can be topped with fresh chicken eggs. This way you will get delicious and unusual scrambled eggs with vegetables.

Eggplant and sweet pepper lecho

Eggplant lecho: vegetable ingredients
You will need:

eggplants – 1 kg
sweet pepper - 1 kg
onion - 1 kg
tomato juice - 0.6 l. To prepare homemade tomato juice you will need 0.8 kg of fresh ripe tomatoes
vegetable oil (odorless) - 240 ml
granulated sugar - 80 g
table vinegar (9%) – 30 ml
table salt (not iodized, regular grinding) - 25-30 g

How to cook:

Pour the tomato juice into a thick-bottomed container and bring to a boil.
Wash the vegetables. Cut the eggplants into pieces convenient to eat, add salt, stir, and leave for 20-30 minutes. Drain off the juice that the eggplants release. Rinse the eggplants with cold water and place in a colander to remove excess moisture.
Remove the seed capsule from the pepper and cut into pieces convenient to eat. Cut the peeled onion into half rings
Add vegetables, salt, granulated sugar, and vegetable oil to a container with tomato juice. Bring to a boil. Don't forget to stir the contents of the container from time to time. After boiling, reduce heat and simmer for 20-30 minutes
As soon as the vegetables reach the required condition, i.e. will become soft (but not boiled!), remove the container from the heat and pour in the vinegar, mix thoroughly
Pack hot lecho into sterile jars and roll up