Bell pepper lecho is one of the most popular vegetable preparations for the winter. This is not only tasty, but also a healthy dish that contains a whole range of vitamins.
Juicy with carrots and onions
For the preparation of a vegetable snack, only fresh vegetables should be used, they should not be overripe.
Banks for blanks must be washed with baking soda, rinsed with water, and then sterilized. To do this, put the washed jars with the neck down in a cold oven, put the lids side by side. Preheat the oven to 150 degrees, keep the jars at this temperature for 15 minutes.
To make 10 servings, you will need:
- sweet pepper β 0,8 kg;
- Tomatoes β 2,5 kg;
- carrots β 0,8 kg;
- onions β 0,8 kg;
- vegetable oil β 1,3 tbsp. (with a capacity of 200 ml);
- sugar β 250 g;
- water β 0,8;
- vinegar β 3,3 tsp;
- salt β 3,8 tbsp l.
Wash the vegetables. Cut the pepper and onion into strips, grate the carrots, cut the tomatoes into slices.
To prepare the marinade, pour water, oil into a large refractory cup, add salt, sugar, and vinegar last. Boil the mixture for 5 minutes, stirring occasionally.
Add the onion to the marinade and wait until the mixture boils. After that, send the carrots to the container, and when the mixture boils again, put the bell pepper. Mix the mass, add the tomatoes after boiling. Mix the vegetable mass thoroughly and cook for half an hour over high heat.
Put the hot lecho in a sterile container, compacting the mixture with a tablespoon. The containers should be filled to the top and the lid should be fixed while the mixture is hot. Turn the rolled container over, wrap it up, let the lecho cool. In a cool dark place, the snack can be stored for up to one year.
With bright tomato paste
To prepare 10 servings of lecho, you need:
- sweet pepper β 1,6 kg;
- tomato paste β 0,6 kg;
- salt β 6,5 tsp;
- sugar β 3,3 st. l .;
- water β 1 l;
- peppercorns β 25 g;
- bay leaf β 3 pcs .;
- garlic β 5 cloves.
Rinse the pepper, peel and cut into strips up to 1 cm thick. Peel the garlic cloves and chop finely.
Put tomato paste in a saucepan, pour in water. Stir the resulting mixture until a homogeneous mass is formed, then turn on high heat. Add garlic, peppercorns, bay leaves, sugar, salt and vegetable straws to the tomato liquid. Stir the resulting mass, after boiling, reduce heat and cover with a lid. Simmer for about 20 minutes, stirring occasionally.
Arrange the hot vegetable mixture in jars, filling to the top, and fix tightly with lids. Turn the containers over, wrap them up and leave to cool.
Sharp option
To prepare a spicy lecho in the amount of 10 servings, you will need:
- sweet pepper β 2 kg;
- fresh tomatoes β 2 kg;
- garlic β 5 denticles;
- vegetable oil β 5 tbsp. l .;
- sugar β 3 st. l .;
- salt β 1 Art. l .;
- allspice β 8 g;
- peppercorns β 8 g;
- bay leaf β 3 pcs .;
- cloves β 3 g.
Wash the bell peppers, peel and cut into strips. Peel the garlic cloves, rinse and chop.
Cut the tomatoes into small wedges and chop with a meat grinder or blender. Pour the resulting mass into a saucepan, simmer over medium heat for 20 minutes, stirring constantly.
After that, add salt, sugar, bay leaf, cloves, allspice and peas to the boiling mass, mix everything thoroughly and bring to a boil again. Put bell peppers in a saucepan, mix the ingredients. Simmer the resulting mass for 20 minutes over low heat, stirring with a spatula. Then put finely chopped garlic in the vegetable mixture and mix thoroughly.
Distribute the finished hot lecho in a sterile container, fix with lids. Turn the jars upside down, cover with a thick cloth and allow to cool.
Sweet with apples
For 10 servings of lecho you will need:
- sweet pepper β 2,5 kg;
- Tomatoes β 1,7 kg;
- apples β 0,8 kg;
- onions β 0,8 kg;
- garlic β 5 cloves;
- vegetable oil β 250 ml;
- sugar β 175 g;
- salt β 2,5 Art. l .;
- apple cider vinegar β 4 tbsp l.
Rinse the vegetables, cut the peppers and onions into strips, cut the apples into small cubes, chop the garlic. Pour tomatoes over with boiling water or immerse them in it for a couple of minutes to remove the skin, cut them into pieces.
Put chopped vegetables and apples in a deep saucepan, add oil, add sugar, salt, put on fire and bring to a boil. Simmer the vegetable mass over medium heat for half an hour, stirring constantly. Add garlic to the boiling mixture, simmer for another 10 minutes. Then add apple cider vinegar, stir and simmer for 5 minutes.
Ready to fill the lecho cans, roll them up, put them upside down, wrap them up and let them cool.
Hearty with rice
Ingredients for 10 servings of rice lecho:
- sweet pepper β 400 g;
- Tomatoes β 1,2 kg;
- carrots β 400 g;
- onions β 400 g;
- vegetable oil β 200 ml;
- sugar β 4 st. l .;
- salt β 3 tsp;
- rice β 180 g;
- hot peppers β 8 g.
Wash the vegetables, cut the onion into half rings, bell peppers and carrots into strips, tomatoes into small cubes, peel and chop hot peppers. Place the chopped vegetables in a large saucepan, add rice, salt, sugar and mix thoroughly. Cover the saucepan and simmer for 40 minutes over low heat.
Distribute the finished lecho into sterile containers, cover them with lids and sterilize for 15 minutes. After that, roll up the jars, turn them over, wrap them up and leave to cool.
