Lecho is one of my favorite winter snacks. I love bell peppers and all dishes made from them. Surely, I am not alone in my addiction, but there are people who cannot consume this product due to stomach problems - for them, preservation with vinegar is harmful. Therefore, today’s recipe will be for them.

In the last recipe we learned how to cook, in this one we will cover bell peppers without vinegar. This preparation is much healthier; the resulting product is without preservatives, which is closer to the natural taste. Anyone who wants to try cooking this way, please join us.

What products are needed

We will need:
Bell pepper – 1 kg.
Tomatoes – 1.5 – 2 kg.
Sugar – 2 tbsp. l.
Salt – 1 tbsp. l.

Preparation

• Remove the bell pepper from the stalk, wash it, cut it into wide strips or squares, as you like.
• Pass red tomatoes through a meat grinder or grind in a blender.
• Let it simmer until the volume is reduced by a third.
• Add peppers, sugar, and salt to the resulting tomato sauce.
• Cook for another half hour, remembering to stir from time to time.
• Place the hot lecho into jars and cover with metal lids.

Another recipe without vinegar

For it you will need:

• Sweet pepper – 2 kg.
• Tomatoes 3 kg. They can be replaced with 2 liters of tomato juice.
• Carrots – 2-3 pcs.
• Hot pepper – 1-2 pods.
• Garlic - a glass of peeled cloves.
• 10 peas of allspice and clove buds.
• Sugar – 3 tbsp. l.
• Salt – 2 tbsp. l.

How to cook

• Scald the tomatoes with boiling water, remove the skin, grind in a blender or through a meat grinder. If you have tomato juice, skip this step.
• Grate the carrots on a coarse grater, finely chop the garlic.
• Mix tomatoes (or juice) with chopped peppers, carrots, garlic, salt, sugar, and spices.
• Put on fire, after boiling, cook for half an hour.

• Place in prepared jars and cover with lids.
• Place in a bowl of water, pasteurize liter jars over fire for 10 minutes, 3 liter jars for 20 minutes.
• Cover the jars with metal lids.

And here you can watch a video about preparing lecho.

Recipes for lecho made from bell peppers are very popular now - it’s time to prepare vegetables for the winter. These preparations are made by real lovers of special taste. In the previous article, classic recipes were published. The reviews were positive, and treatment recipes were in demand.

If you have already used the recipes for canning vegetables that were presented in my articles earlier, then you will undoubtedly be able to cope with the recipes in this article.

I prefer lecho with a delicate taste and without vinegar. It was not my problem that created my love for vinegar. She doesn't like vinegar. Therefore, in this article we make preparations without vinegar using technology that is gentle on the body.

Recipe for bell pepper lecho in Hungarian style

I like the traditional Hungarian recipe because it doesn't have vinegar.

Ingredients:

• 3 kg tomatoes
• 2 kg bell pepper
• 4 cloves garlic
• 4 - 5 tbsp. spoons of sugar
• 2 tbsp. spoons of salt

Preparing the recipe:

Pass the washed tomatoes and cloves of garlic through a meat grinder. Peel, wash and cut the peppers into strips.

Add sugar and salt to the rolled tomato mixture.

Mix well.

Add strips of pepper to the tomatoes.

Mix thoroughly and put on fire and cook for 40 minutes over low heat.

When ready, pour the lecho into clean, sterilized jars.

Apply the mixture to the top of the jar.

We close the jars with lids and wrap them up (make a fur coat) until they cool.

The recipe is complete. We ended up with 6 cans of 500 grams and one can of 700 grams.

Pepper lecho for the winter without vinegar - video recipe

You looked at a unique and simple recipe for bell pepper lecho without vinegar.

Lecho recipe for the winter - with pepper, tomato slices and onions

Ingredients:

• 1.3 kg sweet bell pepper
• 1 kg tomatoes
• 250 g onion
• 15 - 20 g salt
• pinch of ground black pepper
• 2 - 3 tbsp. spoons of water

Preparing the recipe:

1. Wash ripe fleshy peppers, cut off the ends, and remove the seeds.
2. Cut the pepper into strips 5-8 mm wide or into pieces.
3. Wash the tomatoes and cut into slices 3 - 4 mm thick.
4. Peel and chop the onion.
5. Mix the prepared vegetables in one pan, add salt, black pepper to taste, 2 - 3 tbsp. spoons of water and simmer under the lid for 10 minutes.
6. Fill the jars tightly, without air voids, with vegetable mass (vegetables should be covered with juice on top).
7. Sterilize in boiling water: liter jars - 45 minutes, three-liter jars - 60 minutes.
8. When finished, roll up the lids.

Bell pepper lecho with spicy tomato sauce for the winter

Ingredients:

• 1.5 kg pepper
• 1 kg spicy tomato sauce
• 1 liter of water
• 2 tbsp. spoons of sugar
• 1 tbsp. spoon of salt

Preparing the recipe:

1. Peel the bell pepper, wash it and cut it into strips 5-8 mm wide or into small pieces.
2. Dilute the prepared spicy tomato sauce with water, add salt, sugar and bring to a boil.
3. Dip the chopped pepper into the solution and cook from the moment of boiling for 20 minutes.
4. Place the finished lecho into jars, roll it up and wrap it in a blanket for a day.

Delicious lecho with tomato paste without vinegar - video recipe

Check out the homemade lecho recipe with a delicate taste.

It's time to prepare vegetables for the winter. Take part, go to your topic and find your favorite recipe.

Lecho without vinegar - general principles of preparation

The main ingredients of this preparation are tomatoes and bell peppers. The following vegetables can be used as a supplement: onions, zucchini, garlic, carrots, cucumbers, eggplants. Classic lecho contains only tomatoes and peppers.

For preparing lecho, bell peppers of fleshy varieties are suitable; the thicker the walls, the tastier the preparation will be. The stalk of the washed peppers is cut out, the seeds are cleaned and chopped. Mostly it is cut into fairly large pieces, but if you like your vegetables chopped finely, you can cut it however you like.

The tomatoes for lecho are dense and ripe. They are washed and dried. Tomatoes can be chopped into slices, small cubes, or chopped using a meat grinder. If you want to remove the skin, pour boiling water over the tomatoes. In this case, it will be easy to remove it with a sharp knife.

The onion is peeled and chopped into either half rings or small cubes. The carrots are peeled, washed and grated or chopped into thin strips.

Spices, fresh herbs and sunflower oil are added to lecho.

Recipe 1. Lecho without vinegar

Ingredients

Five kilograms of ripe tomatoes;

Three kilograms of multi-colored bell peppers;

Spices and herbs;

A pinch of cloves;

A pinch of black peppercorns;

Salt – 60 g;

One and a half glasses of granulated sugar;

Art. spoon of olive oil;

Citric acid – 5 g.

Cooking method

1. Wash the tomatoes, pour boiling water over them and remove the skins. Cut off the tails of the washed peppers, remove the seeds, boil for five minutes, drain in a colander, place in a container of ice water and remove the skin.

2. Cut the tomatoes into large cubes and the peppers lengthwise into wide strips. Place all the vegetables in a cauldron, add salt and sugar, pour in a spoonful of oil and add citric acid. Cook for 10 minutes.

3. Place chopped garlic, spices, herbs, peppercorns and cloves on the bottom of sterile, dry jars. Place the finished snack in jars and roll up. Wrap the preserved food and leave it until it cools completely.

Recipe 2. Lecho without vinegar and oil

Ingredients

Three kilograms of meaty tomatoes;

A kilogram of red sweet pepper;

20 g coarse salt;

Granulated sugar – 60 g;

Fresh herbs;

A mixture of peppers, cloves and bay leaves;

Head of garlic.

Cooking method

1. Wash the tomatoes. Cut half of the total mass into medium cubes. Cut out the stems of washed bell peppers, clean out the seeds and cut into medium pieces.

2. Place the vegetables in a pan and set to cook. When the mixture boils, reduce the heat and cook for a quarter of an hour. Chop the remaining tomatoes and place them in a saucepan. Boil for another 15 minutes.

3. Peel the garlic and chop it into plates. Add chopped parsley and garlic to the lecho. Add sugar, salt and spices there. Mix well and cook for a few more minutes.

4. Place the finished lecho in dry, clean jars and roll up. Cover the preservation with a warm blanket and leave for a day.

Recipe 3. Lecho without vinegar with carrots and onions

Ingredients

500 g each of sweet peppers and tomatoes;

Two large carrots;

Large onion;

A few peas of black pepper;

2 bay leaves;

Vegetable oil - 100 g;

50 g granulated sugar;

Salt - a teaspoon.

Cooking method

1. Wash the bell pepper, remove the seeds and cut into strips lengthwise. Cut the washed and dried tomatoes into small cubes. Rinse the peeled carrots and chop into thin strips, or chop on a Korean carrot grater. Peel the onion and cut into half rings.

2. Pour vegetable oil into a cauldron and place on low heat. When the oil is hot, add the onions and carrots. Fry, stirring occasionally, until the vegetables become soft. Add pepper and some tomatoes, simmer for 10 minutes. Add salt, granulated sugar, peppercorns and bay leaf. Turn the heat down to low and cook the lecho until done.

3. Place the hot preparation into dry, clean jars and roll up. Turn the canned food over, wrap it and leave it to cool for a day.

Recipe 4. Bulgarian lecho without vinegar

Ingredients

Three kilograms of ripe fleshy tomatoes;

Two kilograms of sweet pepper;

Half a glass of sugar;

Salt – 40 g.

Cooking method

1. Wash the tomatoes, make shallow cuts crosswise. Dip the tomatoes in boiling water for a couple of minutes, then transfer them to a container of cold water, then remove the skins and cut them into slices. Wash the peppers, cut off the tails, clean out the seeds and cut into rings.

2. Place peppers and tomatoes in a cauldron, add salt and granulated sugar. Mix everything well and put on fire. Wait for the vegetables to boil and reduce the heat to low, cover and simmer for 30 minutes. Stir the lecho periodically.

3. Place the hot lecho into sterile, dry jars and roll up. Turn the canning over, cover, and leave to cool for a day.

Recipe 5. Hungarian-style lecho without vinegar

Ingredients

Three kilograms of onions and sweet peppers;

4 kg of fleshy tomatoes;

Art. a spoon of paprika;

Ground red pepper;

Vegetable oil and salt - to taste.

Cooking method

1. Peel the onion, rinse and chop into half rings of medium thickness. Wash the pepper, dry it and cut it into centimeter strips lengthwise. Scald the washed tomatoes with boiling water, remove the skin and cut into medium cubes.

2. Pour oil into a cauldron, heat it and add onions, add paprika. Fry over low heat for five minutes, then add pepper. Reduce the heat and simmer for a quarter of an hour. Add the tomatoes and cook for another 10 minutes, stirring constantly. Now add red hot pepper and continue cooking for another 15 minutes.

3. Place the hot lecho in dry, pre-sterilized jars and roll up. Cover the preservation with a warm cloth and leave to cool for a day.

Recipe 6. Delicious lecho without vinegar

Ingredients

Four kilograms of fleshy tomatoes;

One and a half kg of sweet red pepper;

Two kilograms of onions;

Salt – one and a half tbsp. spoons;

Granulated sugar – 3 tbsp. l.;

Head of garlic;

A pinch of ground red and allspice;

6 bay leaves;

Vegetable oil – 100 g.

Cooking method

1. Cut the washed tomatoes into slices and grind them in a meat grinder, put them on the fire and boil until the foam disappears.

2. Peel the onion, rinse and cut into thin half rings. We cut out the tails of the washed pepper, clear it of seeds and chop it lengthwise into thin strips. Peel the garlic and chop it using a garlic press.

3. Place chopped peppers and onions into a boiling tomato, add salt, granulated sugar, ground pepper, add a bay leaf, cover with a lid and cook for half an hour. Take out the bay leaf, add the garlic, pour in the oil, and cook from the moment it boils for five minutes.

4. Place the hot lecho in dry, sterilized jars, roll it up, cover it with a blanket and leave for a day until it cools completely.

Recipe 7. Lecho without vinegar with zucchini

Ingredients

2 kg 500 g zucchini;

Half a kilogram of sweet pepper;

0.7 l of spicy tomato sauce;

A glass of granulated sugar;

One and a half tbsp. spoons of salt;

A glass of refined sunflower oil.

Cooking method

1. Peel the zucchini, if necessary, remove the seeds and cut into small pieces. Wash the sweet pepper, cut out the stalks, clean out the seeds and chop into thin strips.

2. Place the prepared vegetables in a cauldron, add salt and granulated sugar, pour in sunflower oil and tomato sauce. Mix everything well and put on fire. As soon as the lecho boils, reduce the heat and cook for an hour, stirring occasionally.

3. Place the hot lecho into sterile, dry jars and roll up. Turn the preservation over, cover it with a blanket and leave it to cool for a day.

Recipe 8. Lecho without vinegar with eggplants

Ingredients

Three kilograms of tomatoes;

One and a half kilograms of fleshy sweet peppers and eggplants;

2 tbsp. l. salt;

Half a glass of granulated sugar and vegetable oil.

Cooking method

1. Wash the tomatoes, cut into large slices and grind in a meat grinder. Remove the stems from washed bell peppers, peel out the seeds and cut into large cubes. Cut the eggplants into slices, sprinkle with salt, and leave for at least half an hour to get rid of the bitterness. Then rinse, squeeze and chop into cubes.

2. Pour the crushed tomatoes into a cauldron, add granulated sugar and salt, pour in vegetable oil and put on fire. From the moment it boils, cook the tomato for 20 minutes. Then add the peppers and eggplants, boil and cook for another half hour.

3. Place the finished salad while hot in sterilized, dry jars and roll up. Cover the preservation with a warm cloth and leave to cool.

Recipe 9. Lecho without vinegar

Ingredients

Three kilograms of tomatoes and bell peppers;

Onions and carrots - one kilogram;

A glass of granulated sugar;

Salt – 60 g;

Vegetable oil and spicy tomato sauce – 500 ml each;

Bay leaf;

Allspice.

Cooking method

1. Peel and wash all vegetables. Cut the tomatoes into quarters and grind in a meat grinder. Cut the bell pepper lengthwise into thin strips. Grind the carrots on a large segment of a grater. Chop the onion into thin half rings.

2. Pour the crushed tomatoes into the cauldron, add the chopped bell pepper there, add black pepper and bay leaf, add salt and granulated sugar, pour in the oil, and send the vegetable mixture to the fire.

3. Heat half a cup of oil in a frying pan. Fry onions and carrots in it.

4. Add fried onions and carrots to the tomato, mix well, cover with a lid, and cook over low heat for about two hours. In 20 min. until cooked, pour in the spicy tomato sauce.

5. Place the finished snack while still hot in dry, sterile jars and roll up. Cover the preserved food with a blanket and leave to cool.

• For lecho, take meaty varieties of tomatoes, only in this case you will get a thick and tasty product. You can use overripe fruits that can no longer be used for pickling.
• To prepare lecho, you can use both dried and fresh herbs. Ideal for this: thyme, parsley, basil and cilantro. Add fresh herbs a few minutes before they are ready, and add dried herbs immediately.
• Experiment with ingredients! Lecho can be prepared with zucchini, eggplant, onions and carrots. This preparation is also cooked with beans and rice.
• Garlic and hot red pepper will add piquancy and spiciness to the salad.
• Lecho goes well with meat dishes, pasta and potatoes.

I think that most people love lecho. There are also a great many recipes for this popular dish. With onions, with carrots, with pasta or fresh tomatoes, with oil, with vinegar, more or less sweet, with the addition of zucchini or eggplant, you can’t list everything. My version is very simple, not even the simplest. No oil, no vinegar, no tedious sterilization. I highly recommend making this option! If you do not preserve lecho for the winter, then prepare it to eat right away, because it is very tasty, aromatic and healthy.

This treatment can be given to children without any problems. And how it will decorate your table in winter!

(I weigh peppers peeled, tomatoes unpeeled (with stalks)

Necessary:

• Tomatoes – 3 kg
• Bell pepper – 2 kg
• Sazar - 1 cup. (200 ml) or less if you don’t really like sweet lecho
• Salt - 2 tbsp. (I use small ones, adjust to taste)
• Garlic - 4-5 cloves

(Yield: 8-9 0.5 liter cans (depending on the degree of boiling of the tomato.)

Preparation:

Wash tomatoes and peppers.

Remove the seeds from the pepper and rinse again to remove all the seeds.

Grind the tomatoes in a meat grinder, food processor or blender.

A food processor and blender are preferable.

Pour the tomato mass into the pan, taking into account that there should be room for the pepper. We put everything on fire.

Add salt and sugar.

Bring the tomato puree to a boil while stirring. You can simply put the pepper in boiling puree, or you can boil the puree longer if you like a thicker sauce in your lecho. Approximately 20-30 minutes with the lid open. The time also depends on the width of the pan; the wider, the faster it boils.

Well, the longer you cook, the thicker it becomes, but don’t get carried away.

While the sauce is boiling and cooking, chop the pepper.

Cut as you see fit.

Stripes along or across, the size is also to your liking.

I cut it so that it fits comfortably on the fork when eating :)

Place the pepper in the boiling tomato puree.

At first, all the pepper will not be immersed in the liquid, that’s okay, then everything will settle.

Cooking lecho 30-40 minutes at a gentle simmer, stirring occasionally.

About 10 minutes before the end, add chopped garlic.

Jars and lids must be sterilized beforehand.

We will roll the lecho using the hot packaging method.

Place the boiling lecho into jars and immediately close with sterile lids.

We turn the jars over to check the quality of the closure, that is, the filled jars do not need to be further sterilized.

Cover the jars, for example, with a blanket, for a few more hours to cool slowly.

If you have thoroughly washed and sterilized the jars and lids, then the lecho is perfectly stored, the jars do not explode, since the preparation contains tomatoes.

Store the lecho at room temperature.

Dear readers! The end of summer - the beginning of autumn is usually the hottest time for housewives. The harvest of cucumbers, tomatoes, zucchini, peppers and other vegetables is encouraging. Today I suggest you prepare lecho without vinegar for the winter. Recipes often use vinegar as a preservative. But not everyone likes the sourness of vinegar. And tomatoes have their own sourness, which is usually enough. Believe me, I have been making lecho using these recipes for more than one year. Lecho turns out delicious and does not spoil even after two years of storage. I suggest you try to cook them too.

Required Products:

• Tomatoes – 3 kg,
• Sweet bell peppers – 7-10 pieces,
• Garlic cloves from 1-2 heads,
• Granulated sugar - 1 cup,
• Salt – 1 tbsp. l.

Preparation:

During the preparation of lecho, prepare sterile jars and lids. You can sterilize them over steam over a kettle, in the oven, or in the microwave. It is better to boil the lids in water for 3-5 minutes. Cover sterile jars with boiled lids.

Let's proceed directly to preparing our preparation.

• We thoroughly wash the vegetables, cut the tomatoes into pieces, remove the seeds from the peppers and cut them into slices, peel the garlic and chop it finely.
• Place half the tomatoes, all the peppers, and garlic into a saucepan or small bowl and place over medium heat. Bring to a boil and simmer for 10 minutes.
• Then add the remaining tomatoes, salt, sugar and boil for another 30 minutes.
• While hot, put the lecho into the jars, close the lids, immediately roll them up, turn the jars over to check for leaks when rolling them up.

The blanks can be wrapped on top with something warm. I don’t wrap them, but simply leave them on the table until they cool completely, and then put them away underground.

Lecho - recipe No. 2

Required Products:

• 3 kg tomato,
• 1.5 kg carrots,
• 1 kg bell pepper,
• 250 ml vegetable oil,
• 0.5 liters of tomato sauce,
• 200 g granulated sugar,
• 50 g salt.

Don't forget to prepare sterile jars as written in the previous recipe.

Preparation:

Wash all vegetables under running water. Cut the tomatoes into pieces. Peel the bell peppers from seeds and cut them into pieces or slices. Grate the carrots on a coarse grater.

Place the prepared vegetables in a large saucepan, put on the fire and cook from the point of boiling for 45 minutes.

Place in sterile jars and pasteurize half-liter jars for 10 minutes, 700-gram jars for 15 minutes. Then immediately roll up, turn over the jars and leave until completely cool.

Recipe No. 3

Watch another recipe for making lecho without vinegar and vegetable oil in this video.

The prepared lecho turns out very tasty. It will be a great addition to hot potatoes or a dressing for borscht. This lecho will appeal to all your household and you will want to use these recipes more than once.