How to close lecho with cucumbers. How to prepare lecho from cucumbers for the winter according to a step-by-step recipe with photos. Lecho made from tomatoes, peppers and carrots - the recipe is to die for
With the onset of winter, there is a desire to take out from the cellar the preparations that were made in the summer or autumn. At the same time, canned cucumbers are especially popular. Some housewives make lecho for the winter from this vegetable. To prepare this dish, you need to choose the most suitable cucumber lecho recipe.
To figure out how to prepare lecho from cucumbers for the winter, you need to familiarize yourself with the classic method of creating dishes. It is he who enjoys considerable popularity among housewives who make such delicious preparations for the winter that you will lick your fingers.
You can create cucumber lecho from the following ingredients:
- 2 kg of cucumbers;
- three tomatoes;
- 300 g pepper;
- 120 g sugar;
- head of garlic;
- 80 g salt;
- 70 ml oil;
- 50 ml vinegar.
Before making cucumber lecho for the winter, you need to prepare all the ingredients that will be used in the process of creating the preparation. The tomatoes are thoroughly washed and cut into equal parts. Then they should be grated, but there is no need to grate the skin. To prepare the winter preparation, only juice and pulp will be used.
After preparing the fresh tomatoes, you can start preparing the peppers. First, the stalk is removed, and then it is cleared of all seeds. After this, the pepper is cut into small cubes no larger than 3 mm.
The cucumbers are washed from dirt, peeled and cut into four equal parts. If they are too long, they will have to be cut not only lengthwise, but also crosswise. The length of sliced cucumbers should not be more than 5-7 cm.
All prepared ingredients are placed in a small saucepan and add a little salt and vegetable oil. Then everything is thoroughly mixed, after which chopped garlic can be added to the mixture.
After this, lecho is made from the resulting mixture. To do this, place the pan on low heat until the liquid comes to a boil. Then the heat is reduced, the pan is covered with a lid and the mixture is cooked for another 20 minutes. Then a little vinegar is added to the dish. At first it may seem that the mixture is too thick, but do not be alarmed. The mixture will become thinner as it cooks.
When the lecho is ready, it must be immediately poured into sterilized jars and closed with sealing lids. Then the lecho with tomato paste should cool, after which it can be transferred to the cellar for further storage.
With sweet pepper
Some cucumber lecho recipes for the winter are created using various ingredients. Quite often, sweet pepper is added when preparing this dish. To prepare lecho with sweet pepper, you need to prepare the following ingredients:
- 2 kg of cucumbers;
- four carrots;
- dill;
- 10 pieces. sweet pepper;
- three bay leaves;
- 100 ml oil;
- head of garlic;
- two onions;
- a kilogram of overgrown tomatoes;
- 100 g sugar and salt.
Creating a dish should begin with preparing the ingredients. First you should tackle the carrots and onions. Each onion is peeled, washed and cut into rings. After this, you should wash the carrots, peel them and grate them on a medium grater. Then all the prepared ingredients are placed in a frying pan and fried in oil. For frying, it is recommended to use a deeper frying pan so that you can pour more oil into it.
In parallel with this, you should start cooking tomatoes. They are cut into small slices, which will then need to be passed through a meat grinder or ground in a blender. Place the resulting mixture in a saucepan and add a little pepper and salt to it. You can also add some greens if you wish. The pan with the liquid is placed on the stove and brought to a boil.
Then the cucumbers are cut into slices and added to the boiled tomato mixture. After this, the liquid is boiled for another 10 minutes and at the very end, fried carrots and onions are added to it.
Lecho is poured into jars and mixed thoroughly. All this is rolled up with lids and placed in a large basin of water. The container is placed on the fire and brought to a boil. Twist jars should be sterilized within half an hour. After this, they are taken out of the basin, wrapped in a blanket and left to cool.
It is necessary to treat containers with snacks, since it is not recommended to roll up lecho for the winter without sterilization.
Conclusion
Rolling up lecho for the winter is not so easy. Before doing this, it is recommended to study recipes for lecho with cucumbers for the winter. You can also consult with a housewife who has already made this dish and can clearly explain how best to prepare it.
If you love canned cucumbers and have a very positive attitude towards lecho, then you will definitely like this recipe - cucumber lecho for the winter! The cucumbers turn out tasty, crispy, and lecho complements them very well. This will be a great success in the winter season, when fresh vegetables - tomatoes, peppers, cucumbers are not so available.
Ingredients:
Yield: 2 liters
- 1.5 kg cucumbers
- 0.5 kg tomato
- 0.3 kg pepper
- 12 tsp Sahara
- 4 tsp salt without a slide
- 50 ml. 9% vinegar
- 50 ml. rast. oils
- 1 head of garlic
How to close cucumber lecho for the winter:
Wash the tomatoes, cut them in half and grate them on a coarse grater so that only the skin remains in your hand. Actually, we only need the pulp and juice, and we can safely throw away the tomato skins.
Cut out the stem of the peppers and remove the seeds. Cut the peppers into very small cubes - about 3 mm on a side.
Cut the cucumbers lengthwise into 4 parts. If the cucumbers are very long, cut them in half crosswise. You should get cucumber pieces about 4-6 cm long.
Place the resulting tomato mass and peppers in a saucepan with a thick bottom, add garlic, passed through a press, sugar, vegetable oil, and mix salt, as required by the cucumber lecho recipe for the winter.
Place the pan on the fire and bring to a boil over medium heat. Then reduce the heat to low, cover with a lid and cook for 15 minutes.
Place the cucumbers in a saucepan with the tomato mixture and add vinegar. Immediately cover with a lid. Don’t worry if it seems like there isn’t enough liquid – it will appear during the cooking process. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes.
Place lecho in hot sterilized jars to the very top and cover with lids.
Now you can roll up the lecho. Turn the jars upside down and wrap them in a blanket until they cool completely.
Cucumber lecho for the winter can be stored at room temperature, but in a dark place and away from heat sources.
Hello friends!
Now the turn has come when the garden is full of vegetables. And most importantly, the tomatoes and bell peppers are ripe. Do you understand where I'm going with this conversation? Today we will make a cool and incredibly tasty preparation for the winter. Namely, we will, because this salad is famous all over the world. And it’s impossible to count how many interpretations have already been invented.
By the way, this Hungarian dish does not have exact proportions. In many countries it is prepared in its own way, each using its own vegetables and seasonings. Of course, the king is the bell pepper, which is required in the composition, as well as tomatoes or tomato paste with paprika. But everything else, like onions or carrots, is a matter of taste and, as they say, not an acquired taste.
Just look at what a variety, what a kaleidoscope of recipes for bell pepper lecho there are, with cucumbers and beans and even without vinegar. Count, don't count. Do you remember how in the cartoon Masha and the Bear, the girl said: “It’s tasty, but not enough.” So every year we have to put a large number of preparations into the cellar, and then make our tummy happy).
I know that you also have your own best variations of this famous snack. Maybe you can share? I'll be glad.
By the way, not so long ago I heard that it is also called Danube salad. Sounds cool. So you can cook this dish for dinner for your household today and say that you did something special.
The most delicious bell pepper lecho for the winter - a finger-licking recipe
No matter how much you surf the Internet and look for all sorts of recipes, they all boil down to one thing that has taken root among us Russians. Yes, it is simple and not at all complicated, perhaps not truly the one that was given initially, but modified. About that same one, I will describe the entire cooking process further. And now I suggest you get acquainted with this little brochure; perhaps it will become your assistant and friend, or a lifesaver.
You can download this photo right now or post this post by clicking on the social media button at the bottom of the article. This is a short poem that will show and tell the whole process in an interesting way. In general, it’s easy to remember, and most importantly, repeat. Take note, you have never seen anything like this before).
Well, the guests are happy, and you are happy to try. Let's go directly to the detailed description, in case someone doesn't understand it.
We will need:
- tomatoes - 2 kg
- bell pepper - 2.5 kg
- sugar - 1 tbsp
- salt - 1 tbsp
- garlic - 3 cloves
- vinegar 9% - 1 tbsp
- vegetable oil - 1 tbsp
Stages:
1. First of all, you need to work some magic on the tomatoes. Wash them well with water and remove the stem. Chop into pieces in any convenient way, it doesn’t matter how they are cut. Since they are immediately loaded into the bowl of a food processor or meat grinder to make tomato puree. Moreover, it will come out with a thick consistency.
It is best to put a special attachment for a juicer on the meat grinder. Then all the skins will come off on their own and will not end up in the general mass. Immediately add sugar and salt. Stir and put on fire. As soon as the mixture boils, add finely chopped garlic, plus vegetable oil and vinegar. Cook for about one half hour.
Vinegar can be added at the very end of the whole process, and not exactly at this moment, as written in the poem.
2. Meanwhile, take care of the main king of this dish. Wash the bell pepper and cut off the stalk, remove the seeds and veins from inside the fruit. Chop into rectangular pieces.
3. And now it’s time to take and add vegetables to the stewed red mixture, which is already very aromatic and tasty. Be sure to taste it, if it is sour or, on the contrary, sweet, then add bulk at your discretion. Cook for another 40 minutes and if you decide to add vinegar now, then do it just 5 minutes before turning off.
4. There is no need to cool the finished salad afterwards. Take clean, sterile jars and immediately place the workpiece in it. Screw on the metal lid and turn the container upside down. Wrap in a towel and wait until it cools completely.
Important! Be sure to turn the jars over, since in this case sterilization will, as it were, pierce the jar once again, and also check the strength and tightness of the lid. Anything can happen, sometimes a batch of lids comes across with a defect, the elastic band will burst, or the thin metal will all shrink from the heat.
In general, it is better to wait about a day, and only then take it down to the cellar in a cool place without sunlight.
Cucumber lecho for the winter - an incredibly tasty preparation
Who would have thought, but it is lecho with cucumbers that has recently eclipsed our everyday table. Of course, we are happy to make it with zucchini and eggplant; by the way, we sometimes even add rice to make it more filling.
Well, if you want even more juiciness and a little crunch, then take this option to your piggy bank.
Older people always say this: if you want your family to always be strong, cook more lecho, and use this option. There seems to be some mysticism in this. I don’t believe in all this, but I still listen, how could it be otherwise.
In short, the husband sits in delight and licks his fingers, and the children simply cannot be pulled away by the ears. What else does a housewife need? Truly a good and tasty recipe.
We will need:
- bell pepper (sweet) – 1 kg
- tomatoes – 1 kg
- cucumbers – 1 kg
- carrots – 0.5 kg
- onion – 3 heads
- garlic – 10 cloves
- dill – 1 tbsp
- bay leaf – 2 pcs.
- vinegar (70%) – 1.5 tsp
- salt – 0.5 tbsp
- sugar – 1 tbsp
- vegetable oil – 1 tbsp.
Stages:
1. This option is interesting because you first have to fry the bell pepper in a frying pan with vegetable oil. To do this, take a good frying pan with preferably a thick bottom, pour in some oil and place it on the stove. As soon as the oil becomes warm, add the bell pepper rings. First, of course, rinse it and remove the seeds, cut it in the original way, maybe just into thin strips.
Fry on medium heat for about 20 minutes, stirring. And then transfer it (without oil) to the vessel in which you will continue the rest of the cooking.
2. Now take the rest of the vegetables, chop the tomatoes into small pieces, removing the skin, or don’t remove them, you can do it this way and that way. Add everything to the peppers.
3. Then chop the greens into thin slices and also place them in the container where two vegetables are already lying.
4. In the frying pan in which the bell peppers were fried, fry the carrots again (grate them on a coarse grater). Squeeze garlic through a press for aroma and piquancy. Fry for 15-20 minutes until soft.
5. After the carrots, in the same frying pan, sauté the onions, cut into rings, separately. Once it becomes translucent, also remove from heat and add to all other ingredients.
6. Now the most important thing remains - mix all the ingredients in one large saucepan. Add a little more vegetable oil (1-2 tbsp), sugar and salt. Give it a try. Simmer over low heat under a closed lid for about 1 hour so that the tomato juice evaporates and so that the lecho is not so liquid.
During the cooking process, you need to stir frequently with a wooden spatula, and make sure that nothing burns, otherwise there will be an unpleasant aftertaste.
Before finishing, add vinegar and stir. And add the bay leaf 5 minutes before turning off.
Once the salad is ready, place it in sterile glass bottles and roll it under an iron lid. Turn the workpiece over and put on a fur coat to keep it warm all day long. And then store in a cool place. Well, it turned out amazingly beautiful and very tasty. Bon appetit!
Lecho of eggplant, pepper and tomato - the most delicious recipe
Now let's look at another budget option that has settled in our kitchen. During the vegetable season, you can take blue ones and add them to this appetizer. But, if you are a fan of classic options, then go to the beginning of the article. In any case, success awaits you if you do everything as prescribed.
Interesting! This combination of ingredients may remind you or everyone of the well-known handsome guy called
In general, remember the list and start acting.
We will need:
- zucchini and eggplant - 1 kg each
- sweet bell pepper - 4 pcs.
- tomatoes - 1.5 kg
- garlic - 13 cloves
- onions - 4 pcs.
- sugar - 1 tbsp.
- salt - 1 tbsp
- sunflower vegetable oil - 1 tbsp.
- vinegar 9% - 1 tbsp
- black peppercorns - a pinch
Stages:
1. Prepare all the jars in advance, wash them with baking soda, and then sterilize them. Wash all vegetables in running water. And start taking action.
Take the tomatoes and chop them into small slices, but don’t take all of them, leave about 9 pieces aside. Add vegetable oil to the chopped tomatoes, plus all the sugar and salt. And immediately vinegar. Stir.
Place the bowl on the stove and bring the mixture to a boil; a lot of liquid should come out.
Cut the zucchini and eggplant into cubes; if you don’t like the bitterness of the little ones, you can soak them in salt water for 30 minutes after cutting, and then drain the liquid. If the zucchini is old, then it is necessary to remove the skin; if you take young ones, then it is not necessary.
Well, the tomatoes are at full boil, bring in the zucchini and eggplants. Simmer for 10-15 minutes over low heat.
2. Next, chop into neat strips the main and leading component - pepper. Add to vegetable mixture, stir and cook for another 9 minutes.
Then chop the onion into pieces or half rings. Do it at your own discretion. Pass the garlic through a press. Cook again for the same amount of time (9 minutes).
To reduce crying, put the onion heads in the refrigerator for at least a couple of hours.
3. Now chop the fruits (tomatoes) that you left into small pieces and add them here, mix and cook for 15 minutes.
4. At the very end, add black peppercorns for a fragrant smell. Or you can use ground.
5. Distribute the hot brew into jars and secure with twist lids or use a seaming machine and metal lids. These are the charming masterpieces that came out, don’t forget to cover them with a blanket and let them cool completely. And in the morning, check each jar to see if it is leaking. Store in a dark place and not hot.
It all took an hour, which means the recipe is also quick. It comes out brightly, and household members are asked not to put one jar too far away. After all, with young potatoes, such a snack goes away in years, in general, another time bomb. Good luck!
How to prepare lecho from tomatoes, peppers, carrots and onions
I think the answer is obvious if you still don't know how to do it. Then you are very lucky))). You can turn to this story for help, in which the author explains and shows everything in detail.
To speed up the process, a blender is used here, so tomato paste or juice is not used, juicy tomatoes are taken. In general, I encourage you to watch it, press the button and enjoy. After all, you will definitely like this combination of products, you will feel that very necessary relish. Which everyone in our Russia calls... guess for yourself).
Lecho is nothing tastier and is eaten on the fly without waiting for winter. Recipe bomb
Want to do two in one? After all, lecho is a very versatile dish that can be immediately eaten as a salad or, for example, seasoned with soup. What do you think of the idea?
Still, I read a lot of useful information and found the Hungarian version of the preparation, performed by Károly Gundel (this is the man who founded this Hungarian-style bomb snack). In general, cook it and you will fall in love with it if you at least once dare to make this masterpiece.
But before, in the old days, they didn’t make lecho for the winter, but ate it right away. It was then that the fashion for storing it for the winter began in the USSR. Well, now we are not changing and are the favorites of this bright and colorful canned snack.
Therefore, this time I propose to make this salad, and immediately braid it on both cheeks. I described it in sufficient detail.
We will need:
- tomatoes - 3-4 pcs., if large or 6 pcs., if small
- sweet pepper - 3 pcs.
- onions - 3 heads
- carrots - 2-3 pcs.
- garlic - head
- tomato juice - 1 tbsp. 200 ml or tomato paste diluted with water
- paprika - 2 tsp
- pork lard (better if semi-smoked) - 25-30 g
- salt - 1 tbsp
- water - 2 tbsp
Stages:
1. Wash all vegetables thoroughly in water, cut off the stalk of bell peppers and tomatoes. Peel the onion and garlic. Then cut the turnip into half rings and the garlic into small cubes.
The onions must be immediately combined with the bacon cut into small pieces. Fry in a frying pan until the onion is soft and the bacon is transparent. Wow, the smell is already coming.
2. By the way, as described in the book of those years, you can do it differently, first fry the bacon in a frying pan until transparent, and then add the onion and continue frying.
3. Meanwhile, remove the seeds from the pepper and chop it in a way convenient for you. Or like this, as shown in this picture.
4. Add the peppers to the onion and simmer over medium heat until golden brown and soft.
6. It’s best and quickest to chop carrots using a grater.
7. Put it in the container, mix it and start adding salt and sugar to the dish. And to make the taste even more piquant and unusual, add ground pepper plus paprika, without it you definitely won’t get the effect you want to get.
8. As soon as you see that the carrots have become soft, add tomato juice. You can add more water here if you are not happy with the consistency. Although now you have to evaporate to the thickness that you want to get. Try not to make it too liquid, but not too thick, because the best flavor is, of course, in the juice and peppers.
9. Well, that’s all, your culinary work of art is ready. Eat with mashed potatoes and sausages. Happy discoveries!
How to prepare lecho with rice - a very tasty and simple recipe
Well, if your year hasn’t been very fruitful, then you can put rice in this appetizer to make it bigger and more satisfying. You can generally say this, this recipe is a godsend, oh, yes, a miracle frying pan.
For students, this economical option is simply necessary, because it combines two in one, a side dish or a delicious salad.
So, if you have such teenagers in your family, or you just decided to do this experiment, then be sure to make a larger batch.
We will need:
- ripe and juicy tomatoes – 3 kg
- onions, carrots, sweet bell peppers - 500 g each
- rice - 300 g
- vegetable oil - 1.5 tbsp.
- granulated sugar - 1 tbsp.
- salt - 1 tbsp
- ground black pepper - a pinch
Stages:
1. So, sort the tomatoes and cut them into halves. If the tomatoes are too large, you will have to cut them into 6-8 pieces. It’s up to you to remove the skin or leave it on. After cutting, sprinkle them with salt. Cook over low heat for 30-40 minutes, remove the resulting foam with a spoon.
Then immediately add the grated carrots and diced onions. Stir and simmer for 30 minutes.
Then add, as you already guessed, the bell pepper in plastic, stir and continue the cooking process.
2. As soon as you are satisfied with the structure and consistency of the salad, taste it, add sugar and you can also add salt and black pepper.
3. Well, and of course, pre-cooked rice, stir. Boil the mixture and pour in the vinegar.
4. Take a large ladle; it is important that it, like the jars, is sterile. Pack the vegetable mass into containers, close the lids with a key and place the containers on the other side. Wrap yourself in any unnecessary items and wait 24 hours.
Zucchini lecho with tomato paste and garlic
I think that when the fall season is in full swing, you need to get rid of the zucchini. Of course you can preserve them or. And you can happily add it to this appetizer. Don't ruin the salad, that's for sure!
We will need:
- zucchini - 1 kg
- red or yellow tomatoes - 0.5 kg
- bell pepper - 0.3 kg
- onion - 250 g
- garlic - a couple of cloves
- ketchup or tomato paste - 200 g
- vegetable oil - 2 tbsp
- vinegar 9% - 1 tbsp
- sugar - 3 tbsp
- ground black and red pepper, optional
- salt - 1 tbsp
Stages:
1. Make vegetable puree from the most basic ingredients. To do this, peel the tomatoes and free the peppers from the seed pod and stalk. Chop all the ingredients, no matter how, and throw them into the blender bowl. Process until smooth and immediately add sugar and salt.
Start cooking on the stove; as soon as the mixture boils, skim off the foam with a special spoon. Once you remove it, proceed to the next step.
2. Add homemade ketchup or good tomato paste. Stir and add one more ingredient, this is vegetable oil.
3. Place finely chopped zucchini on plastics into the boiling aromatic mixture. You can cut them into any shape, even into circles. They cook quickly in about 10 minutes, after active bubbling.
And then all you have to do is chop the onion and garlic and add it here, and cook almost until tender (another 10 minutes). At the very end (in a minute or two), pour in vinegar as always if you were making the classic recipe.
4. Take half-liter or liter jars and place the salad in them. Screw on the lids and turn the other side over. Wrap in a blanket to cool completely. Store in a pantry or other cool place.
You can also prepare this seemingly simple recipe with the addition of zucchini, and do it without additional sterilization.
Classic recipe for lecho without vinegar for the winter
Well, let’s not deviate from the classics, friends, we take it and make it using the same old technology, and without a preservative, too. I think many will like this option more than all the others. Not everyone is somehow loyal to vinegar essence.
Take tomatoes and bell peppers in equal proportions, it will turn out even cooler and better. Well, and of course, take them from your garden or garden plot, and not store-bought ones with chemicals and all sorts of unnecessary “bugs”.
We will need:
- peppers and tomatoes - 1 kg each
- onions - 0.5 kg
- vegetable oil - 1 tbsp
- salt - 1 tbsp
- sugar - 1.5 tbsp
Stages:
1. To quickly deal with tomatoes, cut them into two parts, but not in equal proportions. This will make it easier to remove the stalk; it will be on one side. Then pass them through a meat grinder. And put the container with tomato puree on the fire and it will begin to boil down before your eyes, cook over medium heat.
Meanwhile, chop four different colors of peppers for super. Cut it into strips. Chop the onion into half rings.
As soon as the puree has reduced slightly, add onion, bell pepper, salt, sugar and vegetable oil.
2. Cover the pan with a lid and let it boil over medium heat. And then the mixture is cooked for 10 to 20 minutes, depending on how the vegetables are cut. Don't forget to stir.
You shouldn’t overcook vegetables, but in general it’s a matter of taste!
3. Place the hot lecho with bell pepper into sterilized jars. It is most convenient to use a funnel for this.
And place a knife blade under the bottom of the jar so that the container does not burst due to temperature changes.
Cover the jars with lids and place in a saucepan (put a towel on the bottom), pour in water and let it boil and gurgle, that is, boil for 5 to 15 minutes. The water temperature should be the same as the salad; pour it up to the shoulders.
4. And after the jar, take it out with special tongs and screw on the lids. And then turn it over at room temperature and put it on unnecessary things. As soon as the pieces have cooled, transfer them to a cool place.
5. The output is as much as 2 liters. You can make more, then multiply the number of ingredients by two. Enjoy!
Pepper salad "Bulgarian Globe" as before in the USSR
Previously, such canned food was sold everywhere on store shelves during Soviet times. And when you remember the taste of those preparations, your mouth begins to water.
It turned out that the recipe and the cooking technology are not so easy to obtain. But, I still found it. You will really like this method of cooking and you will feel exactly that taste, the taste of childhood.
We will need:
- tomatoes - 3 kg
- vegetable oil - 1 tbsp.
- salt - 2 tbsp
- carrots - 0.5 kg
- pepper - 1.5 kg
- bulbs - 2-3 pcs.
- vinegar 9% - 1.5 tbsp.
Stages:
1. Mince the tomatoes, add salt and vegetable oil. Boil the mixture for 15 minutes.
2. Grate the carrots on a coarse grater, chop the pepper into strips and chop the onion into cubes. Now add carrots and 1.5 cups of vinegar to the boiling tomato mixture. Cook for another 15 minutes. Now add bell peppers and onions. If you like spicy additives, you can add cloves at your discretion, but this is purely for everyone; it was not added before in the USSR.
3. In general, cook for another 30 minutes, if there is not enough salt to taste, then add a little more.
4. All that remains is to fill the sterile jars while hot and roll them under the iron lid. Lift the jars and turn them over to the other side. Wrap them up and leave them for a day. Such a miracle happened, prepare some lecho for future use and you will have a gorgeous holiday table.
Uncle benz from peppers and carrots
Quite an interesting name, but everyone knows it. Let's consider one of the options. Use this video for this. After all, this delicacy makes you not only lick your fingers, but also the jar).
To be honest, there are simply thousands of cooking recipes, I chose the most budget-friendly and uncomplicated option, I hope you will like it too.
Lecho for the winter - the best recipe without sterilization
Well, we’ve almost reached the end of the article and finally I decided to show you another awesome cooking method. Here you don’t need to add a lot of vegetables, lecho will be without carrots and without onions and even without tomatoes, instead there will be tomato paste.
But, believe me, it’s also very, very tasty. And sometimes it saves you in a hurry. Yes, and also, when the year turns out to be a lean one, the recipe will generally come to the rescue.
We will need:
- sweet pepper - 2 kg
- garlic - 4 cloves
- tomato paste - 600 g
- hot pepper - 1 pc.
- cloves optional
- ground pepper - a pinch
- vegetable oil - 4 tbsp
Stages:
1. Choose tomato paste from the market that is of high quality. Usually Azerbaijanis sell this in their tents. Or use your own natural paste.
2. So, immediately throw the tomato paste into the pan, which should be thick in consistency. Add black peppercorns and cloves. Place the container on the stove and bring to a boil.
As this happened, add the bell pepper cut into cubes and stir. It should fall straight into this sauce. As soon as the mixture boils, remove the foam. Pour in sunflower oil, add granulated sugar and salt.
3. Cook over low heat for about 20 minutes. During this time the pepper will become soft. Now add chopped garlic and add hot pepper (put as much as you want, at your discretion).
4. A couple of minutes before it’s ready, pour vinegar essence into the mixture. And then quickly take the jars and place the workpiece in them. They should be clean and without cracks, and the lids too. Seal tightly and hermetically and put on a coat. And after a day, lower it into a hole or store it in the cellar.
This is such a delight, with an unusual note of cloves and a little spice. Enjoy!
Appetizer with beans and tomatoes for the winter
A proven and very tasty option, which is prepared exclusively with the addition of the bean “hero”. In general, you should try it too! It's worth it, believe me. But I just want to wish you and say, eat to your health!
We will need:
output 5 l
- sweet pepper - 1.5 kg
- Lima beans – 500 g
- tomatoes - 3.5 kg
- granulated sugar – 1 tbsp.
- table salt – 2 tbsp
- vegetable oil – 1 tbsp.
- vinegar 9% - 150 g
Stages:
1. Take any white beans, not necessarily the Lima variety, and soak them in water overnight. And in the morning you get up, drain the water and pour in new water, cook beans in it. It is important not to overcook it so that it does not turn into mush.
You need to pass the tomatoes in a food processor or through a meat grinder or blender. In general, use what you have. Once the tomato puree is ready, chop the bell peppers. This can be done in any shape, for example, in squares or bars.
2. When everything is ready to work, take a large saucepan with high edges and start creating. First, bring the tomato puree to a boil, and then add sugar and salt. Stir. Add the peppers and cook for 15-20 minutes, stirring over low heat.
Then add the beans and simmer for another 8-10 minutes, and then pour in the vinegar and simmer for another 2 minutes.
3. And then, as always, take clean jars and lids and send the prepared brew. Turn the containers around to the other side and wrap them with a blanket. Once the salad has cooled completely, check all preparations for leaks. Well, all that remains is to go down to the basement. Good luck!
That's all my friends are. There are so many recipes for lecho made from bell peppers, you’ve probably never seen so many before. After all, we prepared it with carrots and onions, and even without these ingredients. We made preparations with zucchini or eggplant, because these vegetables also fit perfectly here. And for the most gluttonous, ah-ha even showed options with rice and beans. In general, as they say, choose and do it!
And then don’t forget to share your opinion, reviews and click class and like the article. All the best and positive wishes to everyone. See you later, bye!
The main ingredients of the classic lecho, presented to the world by Hungarian culinary experts, are tomatoes and bell peppers. However, these are far from the only vegetables from which you can make the basis of an excellent snack. For example, lecho made from cucumbers, mixed with the same tomatoes and peppers, and in addition seasoned with garlic, onions and herbs, is very appetizing, fragrant and slightly spicy.
Cucumber lecho with bell peppers and tomatoes for the winter
Selecting the right cucumbers for pickling requires some experience. What is important here is the size of the fruit, its shape, the thickness of the skin, and even the presence of pimples of a certain color, which, according to knowledgeable housewives, largely influence the final result. With lecho everything is easier. The main thing here is that the vegetables do not turn out to be too ripe, dry and yellow; other things do not play a special role. Even cucumbers that have been lying on the counter and “dangling their tails” can be revived by soaking them in cold water for 6–8 hours. As for the rest of the ingredients, they should be simply ripe and without blemishes. Tomatoes that have been slightly bruised during transportation or cracked peppers will do just fine.
You will need:
- 1 kg of cucumbers;
- 500 g tomatoes;
- 250 g bell pepper;
- 3–4 cloves of garlic;
- 50 ml vinegar (9%);
- 50 ml vegetable oil;
- Ground red pepper - to taste;
- 2 tbsp. l. Sahara;
- 1 tbsp. l. salt.
Preparation.
- Soak cucumbers, even if you have fresh fruits just picked from the garden, in cold water for 2–3 hours - this will remove excess bitterness and give the pulp a pleasant density and “crunchiness.”
Cut off the ends of the cucumbers
- Remove the stems and seeds from the bell pepper, and cut the pepper itself into narrow strips.
If you want lecho to look more appetizing, take yellow and red peppers, they look more attractive
- Pour boiling water over the tomatoes, cut them crosswise, remove the peel and grind the pulp in any convenient way: using a blender, meat grinder or coarse grater.
If you choose a grater, you don’t have to remove the skin from the tomatoes - in the end it will still remain in your hands
- Collect the tomato pulp along with the released juice in a saucepan with a thick bottom, add pieces of pepper, add oil, add sugar and salt and place everything on the stove, covering with a lid to prevent moisture from evaporating excessively. As soon as the mixture begins to boil, reduce the flame and simmer for about a quarter of an hour.
Stir the vegetables with a spoon from time to time to prevent them from burning.
- This time is enough to remove the cucumbers from the water and chop the fruits the way you like best - in circles, long longitudinal strips or cubes. The main thing is to guess the size: the slices should not be too thin so as not to boil into porridge, but they should not be too large, otherwise it will no longer be a cure.
For a large jar, cucumbers can be cut larger, for a small jar - smaller
- Place the cucumbers in the sauce simmering on the stove and cook them for another 10–15 minutes. Check the brew for taste and density: if it seems to you that the lecho lacks salt, add it; If the cucumber slices remain too hard, increase the cooking time by 2-3 minutes. But don’t overdo it, the main ingredient should remain dense and crispy!
Be careful not to overcook the cucumbers
- Pass the garlic through a press and add it to the pan along with the vinegar and red pepper.
A little spice won't hurt
- Stir the mixture with a spoon, keep on the fire for another 3-5 minutes, remove the lid, and you can put the lecho into previously prepared sterilized jars to seal for the winter.
Lecho can be stored for a year, tightly sealed, and for 3–4 days after opening the jar.
If you want, you can replace the tomatoes with 0.5 liters of tomato juice, store-bought or obtained using a juicer. The consistency of the lecho will be more liquid, but this will not significantly affect its taste.
Cucumber lecho with carrots and onions
The recipe for any popular dish is varied, because every housewife prepares it a little differently. If the previous version of lecho did not inspire you, try another option, adding carrots for variety and vitamins, onions for extra spiciness and herbs for aroma.
You will need:
- 1 kg of cucumbers;
- 1 kg of tomatoes;
- 1 kg bell pepper;
- 1 kg carrots;
- 3 onions;
- 3-4 large cloves of garlic;
- 100 ml vegetable oil + oil for frying;
- 1 tbsp. l vinegar (9%);
- 1–2 bay leaves;
- 2–3 tbsp. l. dry dill;
- 2–3 tbsp. l. dry parsley;
- 2 tbsp. l. Sahara;
- 1 tbsp. l. salt.
Preparation.
- Cut out the stalks of the pepper, remove the seeds, and cut the pulp into thin slices.
Pepper is an invariable ingredient in lecho
- Fry the peppers in a frying pan sprinkled with oil for 15–20 minutes - this will give the finished dish an appetizing aroma. Transfer the hot slices to a saucepan or cauldron with a thick bottom.
The pepper should be just slightly browned
- Cut the tomatoes into quarters and add them to the peppers.
It is advisable to first scald the tomatoes with boiling water and remove the skin.
- Chop the cucumbers as you wish and place them in the pan as well.
Gently stir the vegetables with a large spoon
- Grate the carrots.
Choose a coarse grater
- Peel the onion and cut into half rings.
If you want to make the snack spicier, increase the amount of onions
- Pass the garlic through a press or chop it smaller.
Chop the garlic as you see fit
- First, fry the onion in vegetable oil for 4-5 minutes, and then add carrots and garlic to it.
You'll end up with some kind of frying.
- Wait another 5 minutes and transfer the frying to the tomatoes, cucumbers and peppers, add butter, salt, sugar and bay leaf and place the pan over medium heat. Don't worry if the vegetable mixture seems a little dry at first, the tomatoes will soon release juice and everything will be fine.
At this stage, you can add other spices - paprika, allspice, coriander
- When the brew begins to bubble, reduce the heat to low and simmer the lecho on the stove under the lid for about 20 minutes, tasting it periodically to adjust the salt content if necessary.
Cool the jars by turning them upside down, and you can put them away for storage.
Vinegar is not the most favorite ingredient of housewives, who often try to replace it with healthier preservatives. For example, I came across a truly delicious lecho cooked with citric acid. According to the recipe obtained from the housewife, the acid should be placed in an almost finished dish 5 minutes before extinguishing the fire (1 teaspoon for each liter of aromatic vegetable mixture), and the jars should be filled to the very neck, being careful not to leave places for air under the cover. Alas, all my preparations prepared according to the new recipe exploded within a week, but this does not mean that the idea itself is bad. It is more than likely that the cooking turned out to be bad, and nothing is stopping you from making a jar or two of lecho without vinegar as a test. What if your experience turns out to be more successful?
Video: how to prepare lecho from cucumbers for the winter
Despite the fact that some are hostile to the very idea of boiled cucumbers, lecho from this vegetable tastes more than pleasant and usually does not sit in the refrigerator. Try to diversify your homemade preparations with a new recipe this fall and it will surely become one of your favorites.
I really like different preparations where you don’t really need to bother with vegetables. Especially, in our country, it is the beautiful and medium-sized fruits that are eaten first. This means that overgrown or not very beautiful vegetables survive to harvest. That’s why I make many different types of seams where they need to be cut. It doesn't affect the taste at all. And for me, it’s even more convenient. Immediately I turned the jar into a salad bowl and the appetizer was on the table. There is no need to cut anything.
Of course, here you can take the initiative and change the ratio of vegetables. But I don’t recommend changing the amount of salt, sugar and vinegar. Still, these are preservatives, and we will roll up the appetizer without sterilization. I want no one to get upset and throw away the results of their work. This means that for the first time we comply with the proportions.
By the way, for those who did not have time to purchase table vinegar. If you mix 2.5 tsp. 70% vinegar in 100 ml of water, you get 100 ml of 9% vinegar.
Incredibly tasty lecho preparation made from cucumbers with tomatoes, carrots and bell peppers
I'll start with the mother of the popular lecho recipe. This is exactly the taste that my mother and grandmother prepared. So to speak from childhood.
There is a nuance here. The salad can be spicy if you add the entire specified amount of hot pepper with seeds. If you don’t like spicy preparations, then simply remove it from the recipe, or reduce its amount by half.
Let's take:
- 1.5 kg tomatoes,
- 1 kg of cucumbers,
- 0.3 kg sweet pepper,
- carrots - 350 g,
- garlic head,
- hot chili pepper - 2-3 pcs,
- 2 tsp salt,
- 0.5 cups sugar,
- vinegar 9% - 90-100 ml,
- 0.5 cups odorless vegetable oil.
Let's start with the fact that it is better to collect cucumbers and tomatoes immediately before harvesting. Rinse them and remove the substandard ones. Spoiled or rotten fruits.
We take a meat grinder and insert a thin grid so that we do not end up with large pieces of pulp. We take the tomatoes and cut them into pieces, getting rid of hard places and the stalk.
Grind them into puree in a meat grinder. Without removing the assistant, we peel the head of garlic and also grind all the cloves into puree.
At this stage, take the chili and also pass it through a meat grinder.
That's all for now. Pour the mixture into a saucepan with a thick bottom so that the mixture does not have time to burn. Let's put it aside and take care of the remaining products.
Separately, grate the carrots on a coarse grater.
Peel the seeds and cut the sweet pepper into small strips.
Now we do the following. Heat a frying pan, pour in vegetable oil and fry the carrots over medium heat on the stove. After 3 minutes, add the pepper strips. Simmer on the same mode for about 10 minutes.
During this time we will have time to deal with cucumbers. Cut off the ends and chop them. First, cut into 4 parts. And then each into small pieces.
Place the cucumbers and frying into the tomato mixture and add sugar, rock salt, and vegetable oil.
First, turn on the maximum heating of the stove and wait for it to boil. Then reduce it to minimum and cook for 30 minutes. 5 minutes before the end of the timer, add vinegar and finish cooking under the lid. The cucumbers will become a different, less saturated color. And the carrots and peppers are soft.
I wash the jars with regular baking soda. I always use a new, clean sponge. I inspect all containers for cracks and chips and remove those containers that I don’t like.
I sterilize them over steam, but you can do this using a microwave or oven. This is described in detail.
I boil the lids for five minutes.
And only then do we pour the lecho into clean, dry and still warm sterile jars.
We seal the lids and check if the juice is oozing from under them. We put it “under a fur coat” for natural sterilization and cooling.
Recipe for finger-licking lecho with tomato paste for the winter
Of course, not all housewives always have a kilogram of tomatoes on hand, especially those who live in urban areas. But this does not mean at all that you need to give up on cucumber lecho. We'll just go to the store and buy half a liter of good quality tomato paste. And we will use it exactly.
Let's take:
- 1 kg peppers,
- 4 kg cucumbers,
- 2 tbsp. l. rock salt,
- 200 g sugar,
- 0.5 liters of tomato paste,
- 150-200 ml 9% vinegar,
- 170 ml vegetable oil,
- garlic head.
First of all, we take out a meat grinder. We will equally need its modern electric version and the manual version from the USSR. It doesn't matter.
Wash the peppers and remove the core and seeds. We also peel the garlic and divide it into cloves.
We take these vegetables and grind them through a meat grinder. Add tomato paste to this mixture.
We remove the ends of the cucumbers and cut them into bars.
Pour the aromatic vegetable mixture over the cucumbers. Taste it and add some salt. Add sugar and vegetable oil.
Transfer the mixture to a saucepan or cauldron and cook for 15 minutes on medium heat.
Add vinegar and cook covered for another 3 minutes.
Pour the snack into sterile jars and seal them with lids.
Traditionally we place it under layers of fur coats, jackets and old blankets.
Cucumber lecho in tomato juice without carrots
A lighter version with tomato juice. I think this is one of the easiest preparations for the winter. And the result is simply delicious, someone even called this taste “just finger-licking good.”
Let's take:
- 2 kg of tomato fruits,
- 2.5 kg cucumbers,
- 6 onions,
- bell pepper - 900 gr,
- 2 garlic heads,
- sunflower oil - 160 ml,
- vinegar 9% - 60 ml,
- sugar - 6 tbsp. l.,
- salt - 2 tbsp. (70 gr).
Soak the vegetables so that they can be washed quickly and easily.
We take a meat grinder with a fine grid and make tomato juice. We skip all the tomatoes, but first remove any bruised or damaged areas. Cut off the stems. If the peppers are juicy, then they can also be chopped in a similar way. I'll do just that.
We pass the garlic through a meat grinder there. Pour the vegetable puree into a cauldron and add vegetable oil. I take unscented sunflower. Add salt and sugar to taste.
Boil the mixture and cook for 10 minutes, stirring over medium heat on the stove. It will gurgle and puff, so you can cover it with a lid.
In the meantime, cut the cucumbers into bars or circles. Depends on your preferences.
Cut the onion into half rings.
Add onions and cucumbers to the tomato mixture.
Bring it to a boil again and cook for 7 minutes. But three minutes before the end of cooking, add vinegar.
Of course, we have already prepared all the jars in advance, which means they can be filled with salad.
And put it away for the winter.
A simple and tasty recipe with cucumbers and garlic without pepper
It turns out there is lecho without pepper. Although, in my understanding, this name itself implies its mandatory presence. But everything is changing.
We need:
- cucumbers - 3 kg,
- tomatoes - 3 kg,
- 6 onions,
- 2 garlic heads,
- granulated sugar - 3 tbsp.,
- 2 tbsp. salt,
- vinegar 9% - 2 tbsp,
- 90 ml odorless vegetable oil.
We wash and sort the vegetables. We cut off all the substandard.
Cut the tomatoes in half and grind through a meat grinder. Pour into a cauldron and place on the stove until it boils. Let it simmer for 10 minutes, stirring occasionally.
At the same time we will prepare the remaining products. Cut the onion into half rings and chop the garlic. We send them to the tomatoes.
Wait for it to boil again and cook for 10 minutes.
We cut the cucumbers into thin slices and place them in boiling tomatoes. Add sugar, salt and butter.
We wait until we see the mass boil. Then reduce the heat to medium and wait 15 minutes.
Five minutes before readiness, add vinegar. Cover with lids to prevent the acid from evaporating.
Pour the lecho into sterile jars.
But make sure that they are warm, then they will definitely not burst from temperature changes. We twist and repeat the procedure for checking the tightness and natural sterilization under the layer of blankets.
Delicious cucumber lecho with eggplant without garlic and without sterilization
This salad is even tastier than regular lecho. It turns out tastier and richer. The cucumbers are crunchy and the eggplants fall apart in your mouth. Just what you need for boiled potatoes.
Let's take:
- 1.4 kg eggplant,
- 1.4 kg tomato (needs juice),
- 650 g cucumbers,
- 650 g sweet pepper,
- 350 g onions,
- 1 tbsp. l. salt,
- 80 g sugar,
- 220 ml vegetable oil,
- 75 ml vinegar 9%.
Let's start with the blue ones. We wash them and cut them into pieces, salt them. Leave for 20 minutes, then drain the liquid. This is necessary so that the bitterness comes out of the pulp. We rinse the pieces under running tap water and squeeze them out by hand.
We cut cucumbers and peppers into the same neat cubes. As usual, we are used to shredding them into salad.
Meanwhile, we extract juice from the tomatoes. Here is your flight of fancy. If you want, use a blender, juicer or meat grinder. Whatever is at hand.
Pour the juice into a saucepan and place over medium heat. It is important for us that the mass bubbles and boils.
Cut the onion into quarter rings and add to the boiling juice.
After five minutes, add the remaining vegetables - cucumbers, eggplants and peppers.
After boiling, simmer covered for 20 minutes.
See how much juice is released during the cooking process. Add salt, sugar, vinegar and vegetable oil here. Add vinegar.
Cook for another five minutes. At the same time, we sterilize the jars and lids.
Fill them with salad.
We wrap it up and wrap it in warm clothes. This is necessary so that the snack is sterilized from the inside naturally while cooling slowly. Then it will last a long time, until spring.
That's all the simple preparations. I invite you to cook some more. Also unusual and tasty.
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