Lecho with sweet pepper for the winter
A lecho recipe that has been proven over the years. I make 2 servings every year – it’s never enough. The lecho turns out sweet, children especially like it.
We will need:
3 kg tomato 1.5 cups sugar 1 cup vegetable oil 8-10 black peppercorns 2 tablespoons salt 3 bay leaves 2 tablespoons vinegar 9% 3 kg sweet pepper
Preparation:
1) grind the tomatoes through a meat grinder, set to boil, adding sugar, butter, black pepper, salt, bay leaf, vinegar.
2) boil for 30 minutes, then add pre-cut pepper
3) boil for another 5-10 minutes
4) roll into jars, turn over, wrap until completely cool
I always take jars with a screw cap, sterilize them in the oven (put them in a cold place so they don’t burst and sterilize them for 30 minutes).
Lids can be sterilized simply by boiling for 2-3 minutes. You can store lecho without refrigeration all winter.
You can eat lecho the next day.
Lecho without oil for the winter
We will need:
3 kg of tomatoes, 1.5 kg of sweet pepper, 7 large cloves of garlic, 1 cup of sugar, 1 tbsp. with a top of salt
Preparation: Cut half the tomatoes and cook for 10-15 minutes, add sweet peppers cut into strips, after removing the seeds, peeled and chopped garlic, the remaining chopped tomatoes, salt, sugar and cook for 40 minutes. Then put the lecho into sterilized jars and roll up.
Improper storage
The storage period for winter preparations depends on the tightness of the preservation. You need to monitor whether the glass is cut when you move the key, whether the rubber band is peeking out and whether the twist occurs evenly. If there are unrolled areas in the lid, air enters through them and causes fermentation of the lecho. To check, you need to turn each jar upside down and check for leaks.
If the jar is closed poorly, it must be re-rolled or put in the refrigerator in order to eat the lecho as quickly as possible. To eliminate the risk of product spoilage, you can sterilize the finished salad about 15 minutes after boiling water in the pan.
A rich homemade lecho salad will turn out thick and tasty if you adhere to cleanliness during the preparation and preservation process, choose high-quality vegetables, do not overload the taste with an abundance of seasonings and seal the jars hermetically. If the jar is swollen, it is better not to boil it again, as bacteria in vegetables can cause poisoning.
Lecho with carrots for the winter
This recipe is the most delicious in my opinion. I advise you to prepare it. There is little hassle, the consumption of pepper is good (we plant a lot and don’t know where to put it now), there is no need to sterilize the jars with this lecho.
So, we need: For 1 liter of tomato juice, 1 tbsp. – salt 2 tbsp. – sugar 5-6 large – carrots 1 head – garlic 8 tens. spoons – 9% vinegar sweet pepper
Preparation: Prepare tomato juice in any way convenient for you. I make juice by putting tomatoes through a juicer. Then I boil tomato juice for 20 minutes. I add salt and sugar to the boiling juice. Three carrots on a medium grater and also in tomato juice. Garlic through a press and also into the pan. Add vinegar and cook for 25 minutes. Peel the sweet pepper and cut into strips. When the tomato juice and carrots boil for 25 minutes, add as much pepper as you can fit. For 5 liters of juice it takes me 2 buckets of pepper. Cook the pepper for 8-10 minutes. Place in jars, roll up with iron lids and “under a fur coat” until cool.
Lecho from Valentina
This is my friend's signature recipe. How long ago she shared it! Year after year, for many years, I have been twisting lecho in this delicious way.
Photo: Depositphotos
For home canning, it is best to take fleshy and ripe peppers. Salads perfectly combine the taste of peppers of different ripeness. And what a beautiful palette! Green, yellow, red! Traffic light of colors.
Lecho is cooked with tomato, but the beauty of pepper in it cannot be appreciated. Therefore, the best thing here (for my taste) is red pepper, fully ripe, but not overripe.
Wash the pepper, dry it, peel it and cut it into strips. Slicing in lecho is a very important component. I don't like very small pepper slices. This reminds me of Lecho sauce, but in no way deserves the proud title of absolutely amazing canned Lecho. But who likes what?
- We agreed, cut the pepper the way you like best.
- Peel the tomatoes and cut into slices.
- Coarsely chop the onion.
Place all prepared vegetables in a large enamel pan, add 1/3 cup of filtered water and cook over low heat for 10 minutes. Salt and add pepper to taste.
Photo: niekverlaan, pixabay.com
Prepare glass jars. Rinse in hot water, clean with baking soda. Boil in a large saucepan of water or bake in a hot oven. Boil the lids.
Place the lecho in hot sterile jars so that there is liquid on top, cover with clean boiled lids. Sterilize in a large saucepan with boiling water: 0.5 liter jars - 20 minutes, liter jars - 40 minutes. Roll up.
Pepper - 1.5 kg, tomatoes - 1 kg, onions - 250 g, salt, pepper.
Hungarian lecho for the winter
Ingredients:
- tomato juice - 4 l
- bell pepper – 3 kg
- vegetable oil - 250 ml
- sugar - 250 g
- salt - 2 table. spoons without a slide
- black peppercorns - 10 pcs.
- garlic - 5 heads
- vinegar essence 70% - 2 teaspoons
Juice preparation:
Wash the tomatoes and finely chop them into a saucepan. Place the pan on the fire and bring to a boil, stirring occasionally. As soon as it boils, reduce the heat and cook for 15-20 minutes. Then grind the tomatoes through a sieve so that only the juice remains. We remove all excess cake. We need 4 liters of pure juice. If suddenly there is not enough juice, you can add water.
Wash the pepper, remove the stem and seeds. There should be 3 kg of peeled pepper. Cut the pepper into longitudinal strips 1.5-2 cm wide.
Peel the garlic, cut into cubes and add to tomato juice. Add here 250 ml of vegetable oil, 250 g of sugar, salt for pickling 2 tablespoons. level spoons, black peppercorns and you can add allspice 3 pcs.
Mix everything well and add pepper, bring to a boil and cook from the moment of boiling for 20 minutes, stirring occasionally.
Then add 2 teaspoons of vinegar essence 70%, mix everything well and boil for another 2 minutes.
And now we put it hot into sterile jars and roll it up with sterile lids.
Turn the jars upside down, wrap them up and leave them until they cool completely.
It is better to store in a cool, dark place.
Pepper lecho for the winter
Making pepper lecho is very simple and quick! And in winter it’s so nice to open lecho and enjoy this delicious preparation, before potatoes or pasta.
We will need:
Bell pepper -2-2.5 kg
Vegetable oil – 150g
Salt – 1.5 -2 tbsp. l.
Garlic – 4 large cloves
Preparation:
Wash the pepper, remove seeds, cut lengthwise into 2-4 parts. Cut the onion into thin rings. Mix everything, pour in the tomato, put the lecho on low heat.
When it boils, add salt and sugar and mix gently. Keep at a low simmer for 10 minutes, then add chopped garlic, stir and immediately roll into sterilized jars.
Pepper lecho is ready!
