Let's go to the ward for the winter. Lecho with bell pepper for the winter. Simple recipes for preparing lecho “You will lick your fingers. Recipe for lecho with zucchini

Lecho is a wonderful vegetable appetizer, it’s delicious. These can be either freshly prepared or canned. Batkivshchina lecho – Bulgaria. However, the popularity of the sport has long since crossed national and state borders. And now the gentle gentleman meticulously copies down his favorite recipes into his culinary notebook. And in her room there are usually a dozen or two jars of this delicious appetizer.

Recipe with carrots

To be honest, there were no recommendations on how to get treatment for the winter. We will also contribute by sharing our delicious recipes with you. The first one is the most forgiving and quickest in preparation. You will need a few kilograms of bell pepper, a variety of different colors, and agaric acid. Wash the vegetables, clean the live bait, drain and cut the skin into 4 pieces. Blanch the peppers in a sprinkling of vegetables 5. Then transfer to a drain, let drain and pack into sterile liter jars.

Another part of the recipe “How to make a cure for the winter” is related to the filling. It is prepared on the basis of tomato juice. For 2 liters of skin the following ingredients are needed:

tsukru and oliya - 1 bottle each;
tablespoon otstu;
5 heads of cibul;
3 medium carrots;
5-8 peas of reserved pepper;
salt for relish.

Cut the zucchini into slices and grate the carrots on a large grater. Combine all ingredients in chavuntsi and simmer for 15 khvilins. Season the peppers with the filling that is boiling, sterilize the jars of 20 quils and roll up. This recipe, how to make a cure for the winter, can be supplemented with some eggplant cloves and a chasnik for piquancy. Well, it’s really delicious to go out!

Lecho gostre

The appetizer is coming, you can’t give up ahead of the savory berries, but it’s more bitter and stuffed. Prepare one kilogram of bell pepper, approximately the same amount of tomatoes, 300 g of cibul, 25-30 g of salt (more is possible - for relish), 2 pinches of hot ground pepper and 2-4 tablespoons of water.

How can you get some winter treatment for a recipe? Cut the peeled peppers into 3-4 cm slices. In tomatoes, remove the fruit stems, and cut the vegetables themselves into slices. Cut the cibul into slices. Place all ingredients in a saucepan, add salt, pepper, water and simmer for 10 chickens. Then put the mixture into sterile liter jars and boil 45 quilins, then roll up the preservation. Keep the ingredients in a cold place.

Lecho is original

The appetizer, as we know, is good because all of its ingredients can be added to your discretion. For example, this is how I prepared lecho for the winter. This recipe is called “original” for a reason because it includes apples. For each kilogram of pepper and tomatoes, take 300 g of apples, 200 g of cibul, 4 tablespoons of zucchini and 2 - salt. Plus a third of a bottle of water.

Cut all the ingredients into small pieces and slices. Place in chavun, add water, tsukor and sil. Place bay, currant or cherry leaves behind the tubs. Stew the appetizer under the lid for at least 20 minutes. Transfer the hot mixture into jars, sterilize with a straight line and roll up. Preparing leche for the winter, the recipe for which you have read, will delight you on cold days with a rich sour-sweet taste and will definitely be suitable not only as an appetizer, but also as a base for sauce for meat, porridge or pasta.

Lecho with zucchini

The twist would be even more appetizing if you add zucchini to the traditional vegetables. The cost of products is as follows:

pepper, zucchini – 1 kg each;
tomatoes – 1.5 kg;
salt – 70-80 g;
cucumber – 50 g;
water - bottle.

Here’s how to prepare lecho for the winter: cut the tomatoes into slices. Before speaking, they can be replaced with tomato juice - 1 liter will be enough (water is also not needed). Cut the vegetables into cubes. Place everything in a saucepan, stir the salt and zukor, add water. Let the mass boil, then boil 25 khvilins. Hot pack the liquid you are preparing for the winter in jars and sterilize 20 quills, then roll up.

Lecho with ogirki

This option has also shown up in many ways to the culinary talents and fantasies of wine-givers. Once you have finished drinking, you can prepare the appetizer in any number of different ways: with carrots, tomato juice or natural tomatoes, cibul and chasnik. And let’s eat lecho with cucumbers! The recipe for the winter is very garnish, so the preservation can then be used to season the herbs. You will need:

3 kg of tomatoes;
1.5-2 kg of sweet pepper;
5.5 kg of fruits;
300 g cucumber;
6% (if the concentration of the substance is sufficient, then 200-250 g is enough);
300 g of rosemary oil;
4 tablespoons (high) salt.

The recipe for preparing lecho for the winter recommends passing the tomatoes and peppers through a meat grinder to extract a uniform paste. Transfer them to a chavun, pour in olive oil, add salt and zukor and simmer for 15-20 khvilins. Cut the cucumbers into circles and place in the tomato paste. Cook for 15 more khvilins. To make the Viyshov salad gostrіshym, add a cooking hour. When it's hot, pour the masa into sterile jars and close! Wrap up the canned food, and drop it in the basement for the spoils.

Lecho is more classic

The classic recipe for Bulgarian winter lecho looks simple and brilliant. Golovne, so that the vegetables are yellowish, and the eggplant is apple-yellow. Plus the necessary spices. To prepare one portion of twist you need 3 kg of tomatoes and 2 kg of pepper. Choose yellow and green, fleshy - the stench looks beautiful in the jars. And also need:

tsukor (4-5 tbsp.);
salt (2-2.5 tbsp.);
4% apple otstu (2 l);
7-8 peas of hot and rich pepper;
4-6 dry clove blossoms.

We are preparing a whole meal for the winter (the photo recipe will help you understand the intricacies of technology) in this way. Remove the stems from the tomatoes. Cut them into slices and pass through a meat grinder. You can also use a blender. Pour the tomato into a pot or saucepan, let it boil and cook the giblets over low heat, stirring occasionally, for 15 minutes.

Remove the flesh from the peppers, cut them into rings using a centimeter repeater and place in the tomato. Let the mixture come to a boil again, then change the heat and cook for 5-6 minutes.

Grind the cloves and pepper into powder with a mortar. Then put zukor, salt and spices in the pan. If you find that the salt and cherries do not stick out, you can add it for your taste. Let the lecho pour another 15 hvilins on a small fire, so that the pepper becomes soft. 5 hours before Vimknennia, pour in the Ocet. When it's hot, place the snack in a sterile jar and close it.

Licho in tomato sauce

And another recipe for preparing lecho for the winter. Once your skin becomes clear, you can easily choose those options that suit it best.

For example, the axle is such an accessible method of preservation. For 3 kg of pepper you need one cup of tomato sauce, a cup of water, half a bottle of olive oil, a tablespoon of 6% peel, a tablespoon of salt.

The peeled peppers are cut into long pieces. Add water, zukor, salt, olive oil to the tomato sauce and add pepper. You need to put the saucepan on the stove and let the vegetables boil. Then change the fire to the middle and extinguish 20 hvilins. At the end of cooking, pour in the ocet, stir and remove from heat. Pour the lecho into hot sterilized jars and leave.

Lecho-assorted

An extremely tasty appetizer, prepared with many types of vegetables. This is the same cure, but it’s different behind the warehouse and savory berries. The range of products required for preparing canned food is as follows. For one batch you need 4 kg tomatoes, 0.7-1 kg peppers, 400-500 g eggplants, 2 large cibulins, salt, zucchini and tarragon for relish.

Remove and prepare the vegetables: cut the tomatoes into slices, peppers, zucchini and eggplant into rings. In a heavy-bottomed saucepan, place peppers, tomatoes, and cibul and boil for about 15 minutes. Add salt, pepper, spices and simmer for another 20-25 khvilins. You can still put the eggplants in the water until the water comes out. Then coat them with olive oil until golden brown. Transfer the mugs to the tomato, stir. Pack the lecho into jars, sterilize 25 quilins and twist. Such an appetizer will bring honor to any Christmas table, come on!

Vitamin treatment

This preservation contains a high amount of vitamin C, microelements and other essential substances for our body. There is also a great number of cibuls to enter the warehouse - the main assistant in the fight against any colds. Alright, everything is in order! For one batch of canned food you need 4 kg of tomatoes, 1 kg of bell pepper. You can replace it with kilograms of gogokul - vegetables, similar to pepper, or even more licorified for relish. Add 1 kg of cibul, some helix and carrots.

Why bother with all this writing? Remove and peel the pepper, cibula, and cut the tomatoes into rings. Grate the carrots or cut them into small pieces cubes or straws. Place the vegetables in a basin and sip the sill (the third of the bottle). Leave them out for a few years to release more juice. Then pour in a splash of nicotine oil, add zuccor to taste and place on the stove. How to boil, change the fire and cook for 25 hvilins. Then spread the hot mixture into jars and sterilize 30 quills. Roll it up, let it cool, bring it to the side and enjoy the delicious winter!

Lecho sour-licorice

And, I hope, we will delight you with such a delicious recipe. Its main beauty is infused with sour-sweet relish, which awakens the appetite and delights gourmets. Foot herb ingredients: 2 kg of tomatoes, 1.5 kg of pepper, celery juice and carrots. And also a bottle of rosemary oil, a bottle of tsukru, a bottle of 9% otstu (if you have 6%, then you need three quarters of a bottle). I 3 tablespoons of salt. Remove and clean the vegetables. Grind the broccoli and tomatoes in a minced meat processor or in a food processor. Place on fire and cook for a while, stirring occasionally. Grate the carrots onto a medium grater and spread 10 pieces of bread onto the olive oil. Cut the pepper into strips. Add it to the tomato, add salt and tsukor, otset. Boil another 15 hvilins. Then transfer to the jar and leave. Cover it with a blanket and let it cool down. This treatment can be preserved not only in cold ice, but also at room temperature.

This can be enjoyed both as a salad and as a spicy appetizer. It is especially important to note that there are no options for preparing such a canned product. However, below we present a recipe based on tomatoes and green peppers.

Homemade treatment: essential ingredients

Bulgarian colors - two kilograms;
fresh large carrots - five hundred grams;
tomatoes were cut into chervoni - three kilograms;
large-sized cibulins - three pieces (if you don’t like this ingredient, then the treatment can be done without it);
Sonyashnikova Oliya - five to six large spoons;
cherry sand – one hundred and fifty grams;
salt of iodine - two large spoons (with bitters);
nine hundred apples - two large spoons;
black pepper, as well as any other spices - for special consideration.

Homemade soup: preparing vegetables before further canning

Three kilograms of boiled black tomatoes, green bell peppers, large cibulins and fresh carrots, wash well in hot water and, if necessary, soften their skins and fruit stems. After this, you need to grind the tomatoes in a meat grinder or blender, and then place them in a large enamel bowl. Next, you need to grate the carrots through a large grater for six slices, and chop the cibul into small pieces.

How to prepare lecho: thermal preparation

After all the ingredients have been washed and shaken, their thermal processing should immediately begin. Tomato porridge must be placed on the middle heat in an enamel basin. After boiling the tomatoes, you need to add grated fresh carrots and cook for another five to seven minutes. Next to the vegetable base, stir together the cibul and bell pepper. It is recommended to boil them for about a quarter of a year, and then add to them one hundred and fifty grams of cucumber powder, two large spoons of any spices for relish and fifty milliliters of dormouse oil.

Homemade lecho: the final stage of preparation

After all the ingredients have been placed in an enamel bowl, it is recommended to boil the salad for a couple more quills, and then add two large spoons of nine-hundred-hundred-pound otto and thoroughly mix everything.

Lecho salad: preservation process

Divide the finished aromatic appetizer into small jars, which must first be sterilized over steam or additional sprinkling. After filling the dishes, you need to roll up the lid, turn it upside down and wrap it tightly in a rug or other warm blanket. It is especially important to note that it is recommended to immerse the treatment in a warm place for about one or two doses. Then the bell pepper must be placed in a cool, dark place (cupboard, refrigerator, refrigerator, etc.). Homemade treatment should be used after two or three months.

Hello, dear gentlemen! The time has come for the sheep to flock, which means it’s time to think about preparing for the winter. Vіdmіnne stosuvannya is a savory and aromatic cure for them! Wait a minute, not many people can look forward to a plate of this wonderful appetizer. I would like to definitely say that the appetizer is very simple. Aje yogo zastosuvannya is universal. Sauce, salad, side dish, gravy - can be served anytime.

Liko, which came to us from the Ugorshchina, has already changed in the recipe. But one thing remains unchanged - the main ingredients are lost and tomatoes and sweet pepper are lost. Their union is so hot that no one has been able to come up with something better for dozens of years. As an alternative, it is most often used to stool eggplants, zucchini, carrots and zucchini - that is, all those that grow in the city.

Gourmets add honey, aromatic herbs and cognac. The skin from the recipes tastes with its secrets and unique relish. Today we will look at 6 recipes for this herb, which in my opinion are optimal and balanced. Try vi. The stench is definitely responsible for taking an honest place in your cookbook.

For the skin from the lower options, I prepare a vikory peel, closing the jar. Tim himself brings diversity to the savage offense. You know, your favorite herb can get crazy because you have the same one every day. And here the deliciousness on the table is delicious, and very varied.

The most classic and most advanced recipe is in front of you. I am always ready for the most, because the hour before is not enough. Regardless of lightness and simplicity, it comes out even more delicious, simply delicious.

Ingredients:

4 kilograms of tomatoes (I take stigli and fleshy fruits with succulent pulp);
5 kilograms of sweet pepper;
1 bottle of olive oil;
1 tablespoon great broom salt;
1 full bottle of cucru;
2 tablespoons otstu;
a sprinkling of peppercorns.

The ingredients, which are kept in stock, can be changed, for example, 2 kilograms of tomatoes and 2.5 kilograms of pepper. Apparently, other warehouses in this situation need to be taken half as much.

Tomati can be taken any way. Golovne, so that the stench would reach the licorice.

The pepper is responsible for spring, juice and licorice. This must be done from the insides and fruit. Then cut it into large bowls so that the smell can fit into your mouth. Too small pieces can quickly boil over and turn into porridge.

Wash the tomatoes and twist them in a meat grinder. You can get more details from your blender. Pour the masa into a cooking vessel and place on the stove. At this stage, add salt and add cherry juice. Pour in the olive oil as well. Pereshkoditi and finish boiling.

As soon as the sauce comes to a boil, you need to reduce the thickness to a minimum and cook for 20 minutes. During this hour, it will become thick, and the liquid will evaporate.

Afterwards, add bell pepper to the dishes. At first glance you may notice that there is more pepper and less sauce. Don’t boast, after a few quills it will boil down and dissolve well in the juice. Boil the peppers for 40 minutes after boiling thoroughly.

As I said, after 35 minutes the masa was well cooked and began to look “friendly.” Now, 5 minutes before readiness, you need to add water and stir. After 5 minutes you can remove it from the stove and place it in jars.

In a jar, previously sterilized, add 2-3 peppercorns. Lay out the vegetable shreds and pour the tomato paste evenly. Roll up the boiled crusts and turn over. Wrap in a blanket and leave for 12 years.

The appetizer is completely ready before saving for the winter.

Recipe for lecho with tomatoes, peppers and carrots for the winter.

Here I add a cream of peppers and paprika, carrots and cibul. Cybula gives a perfect aroma and taste, and carrots have a golden color. Prepare everything necessary, let's begin.

Ingredients:

2 kilograms of stale (can be overcooked) tomatoes;
2 carrots;
3 medium-sized cibulini;
2 kilograms of licorice pepper;
a quarter of a bottle of tsukru;
1 tablespoon salt;
Oliya puffweed;
a sprinkling of peppercorns (approximately 1 teaspoon);
2 tablespoons otstu.

Straight ahead, add the tomato filling. It’s the easiest way to prepare it. Wash the tomatoes and place them in a saucepan with water.

Varity 7-10 hv. Then wait to cool and peel the skins of the vegetables. It's cooked through and you can easily eat it.

This is what the tomatoes look like when you beat them in a blender until they fall apart.

Place the bowl of tomato paste on the stove until it comes to a boil. After this sip, I grate the carrots, the pulp is like great broom. Boil 10 min.

Slice the pepper|cut the pepper| cut into large pieces and place in a saucepan 10 minutes after the carrots.

Coat the tsibul with olive oil and then transfer it to a baking dish for boiling.

Boil another 30-40 chillies (depending on the type of pepper).

Willingness to savor the peppers. The wine is in a world of boiling, which gives it a light crunch. This is considered an ideal position for treatment.

A couple of minutes before going off the stove, add any food you have left over - peppercorns and citrus. Stir and simmer for another 3-4 minutes.

The preparation is complete. Now you just need to transfer the prepared jar. It's not cooked, the masa is still hot.

Those that do not fit into the jar can be reserved for testing. Just like the salad is cold, you can eat it. Delicious!

Tips for the winter

The treatment with added oranges will come out even brighter and tastier. Khrumki ogirki lead from the mind of someone. This is one of the most popular varieties of grass in our homeland, so I prepare it often and abundantly. I'll drink it and try it.

Ingredients:

2 kilograms of dried tomatoes;
1 kilogram of fleshy, juiced pepper;
2.5 kilograms of medium-sized fruits;
pіvkіlo tsybuli;
2 watch heads;
2 tablespoons otstu;
2 tablespoons without a teaspoon of salt;
puffs of cucumber piss.

Pass the tomatoes through a meat grinder, then wash and dry first. Earn the same things with peppers for an hour. Pour the vegetable mixture into a cauldron or use another cooking vessel. Add salt, pulp and oil.

Put it on the stove and let it boil until it boils.

While the masa is boiling, prepare the following ingredients. Mash the fruits and tidy up the ends. If the fruits are small, they need to be cut into circles. For more details, please contact Pivkilets. The width of the stitching is no more than 5 millimeters.

Cut the cibul into thin slices or quarters.

Add pepper, tomatoes and boil for an hour after boiling for 10 minutes. During this hour, the grains of the vologger will evaporate and the mixture will lightly thicken.

After this, add the cibul and the fruits. Mix and then add 10 khvilins.

3 minutes before it’s ready, add the mixture and stir.

Prepare jars in advance. They need to be treated either with steam or with high temperatures. I bake it in an oven, a microchicken oven or a steamer.

Pour hot lecho into jars and cover with cracks.

The next day, the jars can be cooled and transferred to the basement to chill.

Such an appetizer will not last long on the table. Here, it’s already scattered before the middle of winter, no matter how long I’ve been preparing it.

Incredibly tasty preparation of lecho with ogirki

This is a very tasty salad made from cabbage and oranges. Intense, vibrant, with fantastic relish and a distant union of ingredients. Having tasted such relish once, you can’t help but feel overwhelmed. Reconvert yourself!

Ingredients:

kilograms of tomatoes;
kilograms of sweet pepper in a purified, natural look;
kilograms of young cabbage;
pіvkіlo tsybuli;
kilograms of ogirki;
a sprinkling of carrots;
pіvsklyanka tsukru;
bottle of oliya;
2 tablespoons of salt without salt;
150 g otstu;
10 bay leaves;
15-20 peppercorns;

Slice the cucumbers and tomatoes as if for a salad.

Grate the cabbage or shred it finely. Drink the salt from the prepared kale. Use your hands to speed up the process of fermenting the juice.

Cut the zucchini into slices, cut the carrots and pepper into strips.

Combine all the sliced vegetables in a boiling vessel. Sift the cherry sand, some salt that is left over, and add oil. Add peppercorns and bay leaves. You also need to pour in 1/3 of the otto norm, mix and leave in a warm place under a lid for 1 year.

At this stage you get a wonderful salad, so you can have a snack right away. You can add the giblets and taste them. However, in the winter, saving the grass will have to be boiled.

After a year, put the salad on the stove and cook for 10 minutes after boiling. First you need to cover it with a lid for maximum boiling.

Add whatever you have left over, and then you can proceed through the vine before distributing it into jars.

So, in less than 2 years you can prepare a delicious salad for the winter. Helpful vitamin supplement in a skin jar!

Treatment from watch hands

A skin gardener, who has ever felt the clock, drank from such food, where the clock hands go. Many people simply throw them out, without knowing about those who can be allowed into the right. And the stench can take revenge on many of the things that are bad for the body. It is especially necessary during the winter, during acute vitamin shortages and frequent colds.

In addition, its presence in the medicine gives an incomparable aroma and relish. Try it!

Ingredients:

kilograms of prepared clock hands;
a sprinkling of carrots;
300 grams of tsibula ripchasti;
a sprinkling of sweet pepper;
5 tablespoons of hot tomato paste;
roslinnoi olija lily;
1 liter of water;
2 tablespoons tsukru;
1 full tablespoon of salt;
1 tablespoon otstu 9%;

Wrinkle the hour hands, see the towers, leaving only a hundred storms. They need to be cut into small pieces. Place in a saucepan and pour half a liter of water (half the prepared amount). Put it on fire.

Boil for 5 minutes|minutes|. With some water left over, dilute the tomato paste until completely dissolved. Pour the juice into the clock hands and add salt. You also need to add pulp and mix.

Cover with a lid and simmer for 10 more chickens.

Grate the carrots into the middle third.

Please touch Tsibul.

Cut the pepper into small pieces.

Mix everything well, bring to a boil and boil 10 khvilins.

Add ocet, olive oil and cook for 5 khvilins.

You may be surprised that the pepper is not fully cooked but not properly. After placing the jars in place, go through your own thermal bath, and then click “go.”

The lecho is ready and ready to be poured into jars!

Zucchini treatment for the winter

Let's look at this recipe with zucchini. The stench comes out even lower and complements the stock of herbs well.

Ingredients:

1 liter of water;
tsukru bottle;
350 g tomato paste;
1 tablespoon of salt (with a small glass);
2 kilograms of peeled and prepared zucchini;
pivsklyanka otstu 9%;
5 medium licorice peppers;
5 small cibulins.

If you are harvesting summer squash with bright skin and hard skin, they need to be cleaned and powdered. Young fruits can be cut in a clean form.

Cut into medium size cubes.

Peel the peppers from the insides and cut into medium-sized slices.

Cut the cibul into slices.

Pour cold water into the cooking utensils. Stir the tomato paste there and bring it to a boil.

Then add ocet, oil, cherry sand and salt, great broom. Carefully stir until it comes to a boil. Then add the zucchini and boil for about 15 minutes, no more.

Add the peppers, bring to a boil and simmer another 10 chillies. Then sift in the chicken soup and boil 10 chickens again.

Spread into jars, twist the lids and place upside down. Cover with a warm blanket and leave for the whole day and night. Take the Vranza to the basement for storage.

Whatever gave birth in the city, needed treatment. There is no shortage of the best recipes. The stench is all delicious and beautiful in its own way. If you think that any of the current recipes do not include any other product, feel free to include it in the list.

I love experimenting and trying new things. Share your favorite recipes in the comments. I will be glad if my current leaves become your permanent way of preservation. See you soon!

If you grow vegetables in your city, or probably have good friends, relatives, and neighbors who supply you with a seasonal harvest during the season, then this salad will become even more catless for you. Absolutely, the most valuable thing is the whole lot of people, but we’re talking about pennies at the same time.

Clean the cibul. Mash the pepper and peel off the stems, flesh and white bristles. Tomati wash and remove the skin. To do this, pour dill all over them, soak them in a little bit of liquid, pour them in and put them under cold water. I’m going to make everyone angry again and take off the skin.

Next, if tomatoes are not particularly meaty, and you find that they have a lot of brush and water, then cut them into 2 parts and simply squeeze over the sink - fill with water and drain. I don’t see them as fanatical, just stupid. So, if you only have a few tomatoes, it’s better to take a few of them, or even a little more.

Then I put the tomatoes into the blender and the rest, without fanaticism.
Take a large saucepan and put the tomatoes in there. As you know, I have both small clothes and bits of the present.

I put the saucepan with tomatoes on the boil, and I cut the peppers myself. Mostly I take reds, otherwise I’m not satisfied with both the yellow ones and the orange ones. Greens are also possible, but I don’t even like them - after all, there’s relish, no matter how much, but it’s tantalizingly bright. I always cut into straws. Pepper into 4 pieces and into strips, about a centimeter wide.

While I was cutting it, the tomatoes were already boiling. I add chopped paprika.

Did you cut the cibul? Add to the pan, to the vegetables - and stir.

Let everything cook thoroughly for 20 minutes, no less. Don’t forget to mix everything in the same way - everything is lifted from the bottom and replaced with the top. Later, in our country, we will become more equal with vegetables.

Clean the clock. I take 2 medium heads, not small ones. Pass the cloves through a press or simply cut with a knife (fratly). Add chasnik, olive oil, salt and tsukor to the pan. Stir and cook for another 10 quills.

During cooking time, let the vegetables become firm. It’s easy, judging by recipes on the Internet, to cook 10 khvilins (what can you cook in that hour?), or 20 khvilins, or even more than a year. I like to finish cooking soft vegetables that have not yet completely lost their crunchiness. Shvidko does not allow the acid found in tomatoes to soften.
I cook about 40 hvilins, no less. Finally, I add some chopped parsley (more for beauty and just a little for taste) and after 2-3 minutes I let it go.

Place in sterile jars. I always leave the vegetables a couple of centimeters short and finally top them up with sour cream, which, no matter what, is often lost in the pan. To be sure, you can additionally sterilize it.

At the bottom of the saucepan - a gancher, put the jars, fill it up to the shoulder with dill, cover with clean lids (do not twist!) and boil 10. After removing, twist tightly, turn over and cover with a towel - let it cool completely.

Include approximately 5-6 jars of lecho, 750 ml each.

Once you have opened the jar, started tasting and realized that you don’t like anything, then you can now add salt, malt or add acid for yourself. And in the future, you must take note and adjust the taste for yourself by changing the numbers in my ingredients.

I'm flying! I, as before, will continue such a broad topic as summer preparations for winter. Today we’ll talk about how to prepare lecho using classic recipes.

In one of our previous articles, we already discussed these issues. There was not enough ale men, because such a wonderful appetizer could not be spoiled with bell pepper. Still prepare from tomatoes and zucchini. And, you see, it comes from ogirki. I will tell you about everything from this article.

This snack is highly respected in my homeland. Since it is sacred among us, I put it on the table as an independent waste. And no one has ever become dissatisfied. For sure, they always fed the recipe.

Of course, it is better to work with preparing vegetables from the city. But if there is nothing in it, they can as a whole afford to buy vegetables, whatever the fate, there are no problems from this. It’s just that, for example, I don’t have enough space to save a large number of preparations. That's why I don't give away so many cans. Then I buy more vegetables and prepare them again. For me, a native of the metropolis, this is the best option.

Before speaking, I would like to show your respect for homemade recipes and you will be amazed. Well, now let's get started.

If we are already talking about classics, then the first recipe will be at least traditional and will be expanded by our gentlemen. Of course, it’s simply impossible to eat such an appetizer, so as not to over-salt it. It turns out incredibly delicious.

Ingredients:

Bell pepper - 2.5 kg.
Tomatoes - 2 kg
Zukor - 0.5 bottles
Salt - 1 tablespoon per cup
Ocet 9% - 1 tablespoon

Preparation:

1. Rinse the tomatoes and add tomato paste using a meat grinder or blender. Add tsukor and sil. Then stir, place the saucepan on the stove and bring the tomatoes to a boil over medium heat.

2. While the tomatoes are boiling, take the peppers and wash them. Peel and cut into large pieces.

Peppers can be chosen in any color. You can take a selection of different ones.

3. When the tomato paste boils, pour in the olive oil and add the peppers. Bring the mixture to a boil, then cover with a lid and cook for exactly 30 chickens, replacing the vogon. Finally, add ocet, stir and reduce the heat.

4. Place the brew into sterile jars and, according to tradition, turn the neck down. Cover with a warm carpet and leave until cool. Then return to normal and take away your secretions to open the water and enjoy this summer taste.

Method for preparing lecho for the winter without otstu

Try the option without ostosuvannya otstu. It won't be any worse. And preserve miraculously all winter in a cool place or in the refrigerator.

Ingredients:

Sweet pepper - 1 kg
Tomatoes - 1 kg
Tsibul ripchasta - 500 gr
Roslinna oliya - 1 tablespoon
Zukor - 1.5 tablespoons
Sil - 1 tablespoon

Preparation:

1. Wash the tomatoes, cut them into halves and remove the stem. Then pass through a meat grinder. Put the resulting puree on the boil and start working on the other vegetables.

2. Wash the peppers, peel the stems and flesh and cut into pieces. Peel the cinnamon, peel it and cut it into slices. Add|add| chopped vegetables in tomato puree. Add the zuccor and pour in the oil, bring to a boil and cook under a closed lid for 15-20 minutes.

3. Then transfer the treatment into sterile jars and close with lids. Place them in a saucepan, cover the bottom with a towel. Fill with water up to the shoulder and boil for 10-15 minutes. This is how we sterilize our products.

4. Then remove the jar, carefully tighten the lids and turn it over. Deprive this situation until it is completely over.

Handle the jars very carefully, so as not to burn your hands!

5. If the surface is cold, store it in a cool place. The prepared amount of ingredients yields 2 liters of the finished product.

Letcho with bell pepper, carrots and tsibule - you'll lick your fingers

I’ll share another delicious recipe in your treasure chest. The appetizer comes out sweet with a slight sourness, which just gives it a special relish. It can be eaten immediately, or can be stored in a cold place until winter. Such an appetizer will help you in the future, if guests suddenly arrive.

Ingredients:

Tomatoes - 4 kg
Carrots - 1 kg
Sweet pepper - 1.2 kg.
Tsibulya - 1 kg
Ocet 9% - 100 gr
Oliya - 150 gr
Tsukor - 220 gr
Sil - 100 gr
Peppercorns - 20-30 pcs.

Preparation:

1. Cut the tomatoes and peppers into large pieces. Peel the cinnamon and cut into slices. Cut the carrots into strips.

2. Place everything in a saucepan. Add salt, zukor, pepper and olive oil. Place on fire, bring to a boil and cook over low heat for forty chickens, stirring occasionally. 5 minutes before the end, pour in the ocet and stir.

3. Pour the finished treatment into sterilized jars, screw on the lids, turn over and cover with warm liquid until cool. Then you can pick it up at your local store for saving.

Video about how to prepare lecho with zucchini, peppers and tomatoes for the winter.

The treatment with added zucchini develops special tenderness. This appetizer will be easy and very simple to prepare. Having bought it, you will not run out of money. The entire cooking process can be seen in the video below.

Ingredients:

Zucchini - 3 kg
Bell pepper 1.5 kg
Hot pepper - 500 gr
Zukor - 1 bottle
Salt - 4 tbsp.
Tomatoes - 1.5 kg
Ocet 9% - 0.5 bottles
Roslinna oliya - 1 bottle
Chasnik - 3 cloves
Water - 300 ml (if not enough)

This salad can be eaten on Easter Day or placed on the Holy Day table. So, for lunch, with the main herbs, we often open the jar and are satisfied with it.

A simple recipe for lecho with bell pepper and tomato in a multivartsi

This is a very good option for preparing this snack for those who like to cook in a multicooker. An hour for the entire cooking process, you will spend a little more than a day. Really handy.

Ingredients:

Bell pepper - 1.5 kg.
Tomatoes - 1.5 kg
Roslinna oliya - 0.5 bottles
Tsukor - 4 tablespoons
Salt - 2/3 tablespoon
Ocet 9% - 100 ml

Preparation:

1. Grind the tomatoes and meat in a blender. Peel the peppers and cut into strips. Place salt, zukor, olive oil and tomato paste in the multicooker bowl. Stir and turn to low until it comes to a boil.

2. Boil the tomatoes for 5 minutes and add|add| pepper Extinguish 10 more khvilins. 2 minutes before the end of the cooking, add the ocet and stir.

3. Place the medicine in sterile jars and roll up. Turn over, wrap, seal until dry. After which you can clean up before feeding.

Let's drink for the winter with ogirki for the recipe “You'll be licking your fingers”

Not a lot of people know about this method. The ale salad turns out delicious, which I recommend to everyone who wants to try it.

Ingredients:

Ogirki - 3 kg
Tomatoes - 3 kg
Cybula ripchasta - 6 pcs.
Watchmaker - 2 heads
Tsukor - 4 tablespoons
Salt - 2 tablespoons
Ocet 9% - 2 tablespoons
Oliya - 100 ml

Preparation:

1. Let's finish preparing the products. Grind the tomato until puree. Smash the cybul with sprouts. Cut the cucumbers into circles or rounds.

2. Place the tomato puree on the stove, bring to a boil and simmer. Cook for 10 minutes|stirring occasionally.

3. Then add the tsibul and chasnik. Stir and bring to a boil and simmer for 5 minutes.

4. Then add the fruits. Add salt, zukor and olive oil. Mix everything, bring to a boil and cook for 15 minutes. 5 minutes before readiness, add otset. Bring the fire to a boil.

5. Place the prepared snack into sterile jars and roll up. Wrap in a warm carpet and cover until completely dry. This treatment can be preserved either in a cold place or at room temperature.

With this, dear readers, I will end. I hope you will like my recipes and you will definitely choose one for yourself. Or you will find something new that you have never tried before.

I wish you a good harvest and away from harvesting! Boo!