Lecho is a classic winter recipe. Vegetable marrow and eggplant

22.09.2019 Snacks

For me, this is the most delicious lecho you can think of. This juicy, delicate and fragrant vegetable snack contains all the colors and tastes of sunny summer. Fleshy bell peppers, sweet carrots, piquant onions and saturated tomato combine perfectly in this lecho, which we will prepare with you for the winter.

The other day I already made one more recipe for you lecho with sweet pepper and tomatoes (according to my grandmother’s recipe). And today, the recipe from my mummy is that the workpiece has been tested for many years and always turns out to be 5+. By the way, if I like to eat such a lecho just with a slice of bread or as a side dish for meat dishes, then my mother calls it a dressing and puts it in borsch. And in fact, you can also add this juicy and aromatic lecho to the first dish - it will turn out very tasty, I guarantee.

Ingredients:

(1 kg ) (1 kg ) (400 grams) (400 grams) (100 grams) (100 milliliters) (1 tablespoon ) (2 tablespoons ) (2 pieces ) (5 items )

Cooking in steps with a photo:

The recipe for this simple and delicious lecho for the winter includes sweet peppers, tomatoes, onions, carrots, refined vegetable (I have sunflower) oil, 9% table vinegar, sugar, salt, bay leaf and allspice peas. You can choose any color of pepper, but it is important that the fruits are fleshy and ripe. Tomatoes also take mature, you can even crumpled - still chop them. From spices, you can still add a couple of buds of cloves, but this is optional. By the way, although this vinegar is used in this recipe, you can neglect it or add less (although 2 tablespoons is not enough for such a quantity of vegetables).

So, the first thing to do is tomatoes. They need to be washed and cut out from the vegetables of the place where the stalk was attached. Then we grind tomatoes in any convenient way - you can in a food processor or through a meat grinder.

But I was too lazy to collect it, and then wash it, so I just pierced the slices of tomatoes with an immersion blender right in the pan (I have a capacity of 4 liters), in which it will be prepared for the winter. The result is literally 30 seconds, with no need to remove the skin.

Add to the tomato puree (we can say that this is juice with pulp) salt, sugar, allspice and lavrushka. If you want the lecho to be with a pinworm, add hot pepper, but I never do that. For me, lecho is a tender snack, not at all spicy. We put the pan on the stove, bring to a boil and cook over medium heat for about 15-20 minutes. Do not forget to stir the tomatoes.

In the meantime, take care of the rest of the vegetables. We clean the onions and carrots - we will need both of them 400 grams in peeled form.

You can chop the onion arbitrarily, but I prefer the slices to feel in the finished lecho. We cut large onions into 4 parts, after which we cut each into plump quarter-rings. Pour all the oil at once into the pan, heat it and spread the chopped onion. Fry over medium heat, stirring until transparent.

While onion is fried, carrots are either chopped on a coarse grater or cut into strips (thin cubes). The second option, although longer, but in the finished lecho it turns out tastier (in my opinion).

When the onion is half ready and becomes transparent, add carrots to it and fry all together until fully cooked. Do not forget to stir, so as not to burn.

In the meantime, prepare the pepper. We wash the vegetables, cut them in half along, cut the stalks, white veins and remove the seeds.

We cut the halves ourselves arbitrarily - this is where I like to lie for the winter, when the pepper is cut with thick sticks. In this form of pepper should be 1 kg (you can slightly more).

By the way, without a lid for about 20 minutes, tomato juice with additives managed to boil, evaporate and become thicker. Try it out: it seems a little saturated, but it should be so. We also need to add pepper, carrots and onions - they absorb salt and sugar. At this stage, I advise you to remove the bay leaf, since it has already managed to give away its aroma, and then it can give bitterness in the workpiece.

Mix the contents of the pan, cover with a lid and bring everything to a boil. After that, remove the lid, make a medium heat and simmer the vegetables in a tomato sauce for about 20 minutes. During this time, mix everything carefully a couple of times. It may seem that there are too many vegetables for such a volume of tomatoes, but this is not so: in the process of stewing, they themselves will let in juice and there will be much more liquid.

The readiness of the pepper is determined by its texture: the flesh should become almost soft, while the skin should never go away (then you just digested it). But pepper should not crunch either - find a middle ground for yourself. Carrots and onions were almost ready before that, so everything is clear with them.

For winter, pepper pepper leech is harvested as often as it is. And surprisingly, but again I do not remember that my grandmother or mother canned lecho. Here is the fact that we bought it in a store, and it was Bulgarian lecho, or rarely Hungarian, I remember that for sure.

For a long time there has been no Bulgarian lecho in stores and I am not sure that in Bulgaria it is made on an industrial scale. But sweet pepper can be bought at any time of the year. True, lecho does not turn out as delicious as it was before.

Therefore, everyone is trying to make it blanks during the mass ripening of vegetables in the open ground. And they’re doing it right. Of these vegetables, lecho is the most delicious and is stored for a long time.

Recipes for making lecho from tomatoes and peppers, carrots and onions for the winter at home

How to cook lecho. We will now consider the simplest recipe, but very tasty, so to speak, the classic recipe for lecho for the winter, as well as the recipe for lecho from peppers, tomatoes and carrots.

2. Tomatoes peeled from the stalk, cut into large pieces and scroll in a meat grinder. We have tomatoes with a thin skin, so we do not peel them from the skin. If you have such a need, pour the tomatoes for 2-3 minutes with boiling water, then cool with cold water so as not to burn, and then the peel will be removed from the tomatoes very easily.

3. Cut the pepper into strips about 1 cm thick. Try to take multi-colored peppers. So your lecho will look much more beautiful.

4. Onions can be cut into half rings, a quarter-rings, according to the recipe rules all vegetables in one dish, chopped equally. But we will cut into cubes, I like it more.

5. We will also need a glass of vegetable oil, a glass of sugar, 100 ml. table 9% vinegar and salt to taste. Usually we take 2 tablespoons for so many vegetables. Take large salt, rock salt, there are no additives in it.

We put sterilized banks. Banks, after washing with soda or mustard, put in a cold oven, turn on the oven at 120 ° -130 ° C and after heating to a predetermined temperature, warm up for another 7-10 minutes. Turn off the oven, open the door and leave the cans there until needed.

Pour the covers with boiling water and leave for 5-7 minutes.

Start cooking lecho

6. We put a basin with tomatoes on the fire. Pour sugar, pour in vegetable oil and add salt. You can add one and a half spoons, then add salt if necessary. Pour chopped onion, stir and bring to a boil.

7. After boiling, cook for 1-2 minutes and add chopped pepper. Mix and bring to a boil again, stirring occasionally. After boiling, cook for about 15 minutes. Pepper should become soft, but not much boil. So try it, you may need a little more time or less.

8. Somewhere 1-2 minutes before the end of cooking, add vinegar. Let’s boil and our lecho is almost ready. Be sure to try and at this moment we can add what we think is missing. Think of salt.

We put it in cans

9. Lecho is poured into cans and rolled up or screwed on the lids that you have prepared.

10. Banks turn the lids down. Check if leaking where. Wrap up with something warm and leave to cool completely.

We usually store such a bed in a cool place, but I think that it can be stored at room temperature.

Well, here we have prepared with you a delicious lecho of bell pepper for the winter.

Bon appetit when you open!

Bell pepper soup with tomatoes and carrots for winter

Ingredients:

Tomatoes - 3 kg
Pepper - 0.5 kg
Onion - 0.5 kg.
Carrot - 0.5 kg.
Vegetable oil - 250 ml.
Vinegar 9% - 200ml.
Sugar - 200g.
Salt - 100g.

Cooking:

1. Tomatoes we use homemade, they have a thin peel, so we do not remove it. Previously, wash all the vegetables. We clean the onions and carrots.

2. Cut the tomatoes into large slices.

3. We took multi-colored peppers. We clear of stalks and seeds with partitions. Cut the pepper into strips and send to the tomatoes.

4. Grate carrots on a grater for Korean carrots. Well, if not, rub on a large ordinary grater. We also send carrots to tomatoes with peppers.

5. Onion cut into half rings and add to the vegetables.

6. Put the vegetables on the fire and bring to a boil. After the salad boils, cook for another 20 minutes.

7. After 20 minutes, add sugar, salt, vegetable oil and vinegar. Mix well and boil for 40 minutes.

8. During this time, we sterilize the jars and put the hot lecho in hot jars. Turn the cans lids down. Do not place cans on a table, and especially on a metal surface, they may burst. Can be installed on a towel or wooden board.

9. Let the banks cool and send them to storage.

We take it out in winter, enjoy the smell of summer.

Bon Appetit!

Lecho belongs to the Hungarian cuisine. It remains at the peak of popularity for many years along with canned tomatoes and cucumbers. After all, the housewives make this appetizer first of all, when the season of tomatoes and bell pepper begins.

For the preparation of lecho, expensive vegetables and other expensive products are not required. The main ingredients are tomatoes, sweet peppers and onions. There are also many variations on the preparation of this Hungarian snack. Often carrots are added to it, and fresh onions are replaced with fried in oil.

In Germany, lecho is served with meat products - sausage, meat. And in Hungary, sausages and other smoked meats are added to the lecho during the cooking process. And then such an appetizer becomes an independent hearty dish.

But most often they procure lecho for the winter in the form of canned vegetables.

Pepper and Tomato Winter: The Subtleties of Cooking

In its finished form, the lecho has a saturated red or orange color with small intersperses of green and yellow. This shade is given by ripe tomatoes, red bell pepper and ground paprika. Therefore, the selection of vegetables for this appetizer is approached with all responsibility.
Only ripe but strong vegetables with no signs of spoilage are selected for the lecho. Bell pepper can be taken slightly immature when it has an orange tint. But it is desirable that it be fleshy, with a thin skin.
Many housewives use ordinary green pepper, and then the lecho has a greenish-brown color. In the finished form, pepper should not be boiled, so it is not chopped, but cut into large pieces: long strips, squares, wide straws. If the pepper is not very large, then it is cut lengthwise into four parts, the seed chambers are removed and further heat treatment is carried out in this form.
For lecho, you need to take fleshy tomatoes with dense pulp. It is from such tomatoes that a thick puree is obtained that does not require boiling. They are washed well, cut out the junction with the peduncle.
Tomatoes are crushed in a blender or in a meat grinder. To get rid of skins and grains, sometimes chopped tomatoes are rubbed through a sieve.
Tomatoes can be prepared as follows. Large fleshy fruits are immersed in boiling water for 2-3 minutes, then doused with cold water and quickly peeled. After that, cut in half and remove the seeds (at least the main part). Tomato puree from such tomatoes is homogeneous and tasty.
It is necessary to carefully consider the choice of spices so that they do not interrupt the natural aroma of bell pepper. A classic set of such additives are garlic, ground paprika, bay leaf, salt and vinegar. Moreover, vinegar should not dominate. It is added as a preservative and to give the dish a flavor characteristic of marinade.
A classic lecho is cooked in bacon. But for future use, fat is not very suitable, so the people have taken root the option of cooking lecho with vegetable oil. It should be odorless and foreign taste. Refined sunflower oil is great.
In many cookbooks it is written that lecho must be prepared with sterilization. But, as practice shows, with careful observance of sanitary requirements and good heat treatment of all products, the lecho is perfectly stored without sterilization.
Jars for lecho are washed well with soda, and then sterilized, as, indeed, are the lids. At the time of pouring, they must be completely dry, otherwise the water that has got into canned food can provoke a bombing of the lids.
The dishes in which the lecho will be boiled should be clean, the vegetables thoroughly washed.
The finished lecho is poured in boiling form and immediately sealed. Banks are turned over, set down with lids on a flat surface covered with a soft cloth, and carefully wrapped in a blanket. The cans inside such improvised clothing remain hot for a long time, which is a kind of pasteurization. Disclose them only after complete cooling.

Sweet pepper and tomato lecho for winter

Ingredients:

red tomatoes - 3 kg;
sweet red bell pepper - 0.7 kg;
green bell pepper - 0.3 kg;
sugar - 6-7 tbsp. l .;
salt - 1 tbsp. l .;
vegetable oil - 100 ml;
vinegar (9 percent) - 50 ml.

Cooking method

Wash liter or half liter cans in advance. Sterilize in a convenient way for you. Boil the lids.
Wash the pepper thoroughly. Trim the stalks with a piece of pulp. Cut the fruit in half, remove the seeds. Cut the pepper into squares about 3? 3 cm
Wash ripe meaty tomatoes. Cut into several parts, pass through a meat grinder. Wipe through a sieve. Pour the mashed potatoes into a wide saucepan, put on a moderate fire and boil to reduce its volume by about three times.
Weigh the mashed potatoes. Put salt at the rate of 1 tbsp. l per 1 liter of tomato mass. Pour in oil and vinegar.
Put the mashed potatoes on the fire again. Put chopped peppers and sugar. Simmer for 10 minutes over moderate heat. Add more salt if necessary.
In hot form, lay the lecho in jars, while the pepper must be covered with a tomato mass. So that the jars do not burst from the temperature difference, they should not be cold.
Cover with lids. Put the jars in a wide container. Pour hot water to the shoulders. Sterilize liter cans for 25 minutes, half-liter cans for 30 minutes.
Carefully remove them from the water and immediately seal them tightly. Flip upside down. Allow them to cool completely.

Pepper and tomato garlic for winter

Ingredients:

red tomatoes - 1.5 kg;
bulgarian red pepper - 0.5 kg;
garlic - 5 cloves;
sugar - 1.5 tbsp. l .;
salt - 1 tbsp. l .;
vegetable oil - 50 ml;
vinegar (9 percent) - 25 ml.

Cooking method

Wash ripe red tomatoes. Cut in half, cut the junction with the stalk. Twist through a meat grinder. Pour the mashed potatoes into a saucepan and put on moderate heat. Put salt and pepper. Add oil and vinegar. Cook for 20 minutes.
While the tomato mass is boiling, wash the pepper. Cut it in half, remove seeds and seed baffles. Trim the stalks. Cut pepper into wide strips or just cut lengthwise into several pieces.
Put pepper in a pan with tomato mass. While stirring, bring to a boil and simmer for 20 minutes.
Peel the garlic cloves, wash, chop finely. Add to the lecho and cook another 10 minutes.
Put the finished snack in prepared jars, filling them to the top. Seal hermetically with sterile caps. Turn the jars upside down, wrap them with a blanket and in this position leave them to cool completely.

Pepper and tomato lemons with carrots for winter

Ingredients:

ripe tomatoes - 1 kg;
bulgarian red pepper - 1 kg;
sweet carrots - 1 pc.;
hot red pepper - 1 small pod;
garlic - 3 cloves;
sugar - 2 tbsp. l .;
salt - 1 incomplete Art. l .;
5 percent vinegar - 2 tbsp. l

Cooking method

Prepare sterile jars in advance. Inverted, leave them on a towel so that all the water is glass. Boil the lids too.
Wash ripe tomatoes, cut the junction with the stem. Pass through a meat grinder or grind in a blender.
Wash the pepper. Trim the stalks, remove all seeds. Cut it into large pieces.
Peel and wash the carrots. Cut into not too thin slices.
Peel, wash, chop, and chop the garlic through a culinary press.
Pour the tomato puree into a saucepan and set on fire. Once it boils, put salt and sugar. Wash hot peppers and, without cutting, dip in boiling tomato puree.
After 5 minutes, add bell peppers, carrots and cook over moderate heat for 30 minutes.
Put chopped garlic 10 minutes before cooking.
Lay the finished lecho hot in jars. Seal the lids immediately. Turn upside down and cool in this form.

Pepper and tomato leaves with bay leaf for winter

Ingredients:

ripe tomatoes - 1.5 kg;
bulgarian pepper - 1.5 kg;
salt - 2 tbsp. l .;
sugar - 5 tbsp. l .;
bay leaf - 1-2 pcs.;
peppercorns - 4 pcs.;
vegetable oil - 100 g;
5 percent vinegar - 40 ml.

Cooking method

Prepare sterile jars with lids in advance.
Wash the tomatoes, cut the junction with the stem. Cut the tomatoes into several parts and pass through a meat grinder. Pour the resulting puree into a wide pan. Put on low heat and cook for 20 minutes.
Wash the pepper, cut in half, take out the seed chambers along with the seeds. Cut into large pieces.
In a boiling tomato mass, put chopped pepper, sugar, salt and pour vegetable oil. Cook for 15 minutes. Add bay leaf and vinegar. Warm the mixture for another 5 minutes.
Place the lecho in sterile jars. Seal immediately with sterile lids. Turn upside down, wrap in a blanket and cool.

Mistress note

When cooking lecho, try not to digest the pepper, otherwise you will get the usual vegetable seasoning. If you want to add onions to lecho, put it together with bell pepper. Onions can be finely chopped so that it does not feel, or cut into strips.

Store lecho in a cool place without access to light.

Lecho is perhaps the most popular vegetable salad that housewives roll up for the winter. It is simple to prepare, does not require strict proportions, it needs the simplest vegetables, the price of which is significantly reduced in the summer-autumn period.

There are a lot of recipes, and they differ both in the set of vegetables and in the way of cooking. The classic lecho is made from bell pepper, which is cooked in tomato sauce. But there is a lecho of zucchini, eggplant and even cucumbers.

Particular attention is paid to tomato sauce, which gives the taste to the whole dish. Usually it is made from tomatoes, which are first twisted in a meat grinder, wiped through a sieve or crushed in a blender, and then boiled to the desired consistency. In any case, it takes quite a lot of time, which does not always suit the modern hostess.

Therefore, new recipes have appeared, with the use of which the cooking time of the lecho is minimized. In their list of ingredients, instead of tomatoes, tomato paste, tomato juice or ketchup are indicated.

Despite such liberties on the part of the hostesses, the taste of the modern lecho is still magnificent.

The subtleties of cooking

The taste of any lecho depends on the tomatoes from which the tomato fill is made. If lecho is cooked with tomato paste, then it must be of excellent quality. Before you put it into action, you need to read information about the composition. Among the ingredients included in it should not be any preservatives, thickeners, dyes, any E and other unnecessary "chemistry". Real tomato paste is made from tomatoes with the addition of water, salt and sugar.
In addition to the composition, it is worth paying attention to the taste of tomato, since in the finished lecho the taste of tomato paste will be felt quite strongly. If for some reason you didn’t like tomato paste, you don’t need to use it, otherwise the result will be completely different from what you expected.
Before use, tomato paste is diluted with water to the desired consistency, most often this ratio is 1: 2 or 1: 3.
Sometimes tomato paste is salted. In this case, the amount of salt indicated in the lecho recipe is reduced by necessarily tasting the sauce.
Before laying vegetables, tomato paste is boiled for several minutes, adding salt, sugar, and aromatic herbs to taste.
If, in accordance with the recipe, vegetables are first fried and then poured with tomato sauce, then you can use ready-made tomato juice.
Some housewives instead of tomato put ketchup. But since it needs a lot, and good ketchup is not cheap, it turns out too expensive.
A tomato paste paste is made without sterilization, but jars and lids are sterilized necessarily.

Lecho with bell pepper and tomato paste

Ingredients:

bulgarian pepper - 1 kg;
tomato paste - 250 g;
sugar - 75 g;
salt - 15 g;
water - 250 ml;
vegetable oil - 100 ml;
vinegar 9 percent - 50 ml.

Cooking method

Wash and sterilize jars with lids in advance. Turn them over on a towel to glass water. You can sterilize jars in the oven. To do this, put them in a cold oven, set the temperature to 150-160 ° and warm up for 20 minutes.
For lecho, take ripe fleshy pepper. Wash it, cut the stalks. Cut in half, remove seeds and partitions. Cut into wide stripes, squares or long slices.
Dilute the tomato paste with water in a ratio of 1: 1, pour into a wide pan. Put salt, sugar, butter. Shuffle. Bring to a boil.
Dip peppers in tomato sauce. Cook for 20-25 minutes from the moment of boiling.
Pour vinegar, boil for another 5 minutes.
In a hot state, lay the lecho in jars. Seal with sterile caps immediately. Turn the jars upside down, wrap them in a blanket. In this position, leave to cool completely.

Pepper, carrot, onion and tomato paste

Ingredients:

bulgarian pepper - 1 kg;
carrots - 0.4 kg;
onions - 0.3 kg;
garlic - 5 cloves;
tomato paste - 0.5 kg;
water - 0.7 l;
salt - 50 g;
sugar - 100 g;
vegetable oil - 120 ml;
vinegar 9 percent - 50 ml.

Cooking method

Prepare sterile jars with lids.
Wash the pepper, cut in half, remove the seeds and stalks. Cut into large strips.
Peel and wash the carrots. Rub on a coarse grater.
Peel the onion, rinse, cut into half rings. Peel, wash, chop the garlic.
Pour oil into a cauldron or thick-walled pan, heat it. Dip the onion, mix. Warm without frying for 5 minutes.
Put the carrots, mix. Stew with onions for 10 minutes.
Add pepper and garlic.
In a separate bowl, mix the tomato paste with hot water, sugar and salt. Pour the vegetables with this sauce. Simmer everything together for 40 minutes over low heat. Pour vinegar 5 minutes before cooking.
In a hot state, lay the lecho in jars. Seal tightly. Turn them over, wrap them in a blanket, cool.

Lecho with pepper, tomato paste and bay leaf

Ingredients:

bulgarian pepper - 1 kg;
tomato paste - 100 g;
water - 500 ml;
vegetable oil - 50 ml;
sugar - 100 g;
salt - 0.5 tbsp. l .;
vinegar 9 percent - 25 ml;
peppercorns - 10 pcs.;
bay leaf - 2 pcs.

Cooking method

Sterilize washed cans and lids in advance.
Wash the pepper, cut in half, remove the stem and seeds. Cut into arbitrary equal slices.
Put the tomato paste in the pan, pour water. Shuffle. Add sugar, salt, peas, butter, bay leaf. Put on fire and bring to a boil.
Put pepper in a saucepan. Mix gently. Simmer on low heat for 30 minutes. Pour vinegar at the end of cooking.
Put the hot lecho in jars. Roll up immediately. Turn the cans upside down, wrap them in a blanket, cool.

Pepper soup with tomato paste

Ingredients:

pepper - 1 kg;
tomato paste - 350 g;
water - 0.8 l;
sugar - 2.5 tbsp. l .;
salt - 0.5 tbsp. l
vinegar (9 percent) - 2 tbsp. l

Cooking method

Prepare sterile jars with lids in advance.
Wash the pepper, cut it in half, remove the seeds, cut the stalks. Cut the fruit into long strips.
Mix tomato paste with water, pour into a wide pan. Add vinegar, sugar and salt. Shuffle. Bring to a boil.
Dip the pepper in the sauce. Simmer for about half an hour on low heat.
Arrange in boiling form in liter or half liter jars. Seal tightly with sterile lids. Turn upside down, wrap with a blanket. In this form, leave to cool completely.

Pepper and eggplant soup with tomato paste

Ingredients:

pepper - 1 kg;
eggplant - 1 kg;
onions - 500 g;
tomato paste - 500 g;
water - 500 ml;
salt - 1 tbsp. l .;
sugar - 3 tbsp. l .;
vinegar 9 percent - 40 ml.

Cooking method

Prepare sterile jars with lids in advance.
In eggplant, cut the stalks. Wash the fruits, cut into cubes or cubes. If on a cut they have darkened, fill in with salt, soak for 30 minutes. Discard the allocated dark juice, and squeeze out the eggplant slightly.
Wash the pepper, cut in half, remove the stalks and seeds. Cut into large strips or wide slices.
Peel the onion, rinse with water. Cut into half rings.
Dilute the tomato paste with water, place in a wide pan, put on fire. Add sugar and salt. Shuffle. Once the liquid boils, lay the onion. Simmer for 5 minutes.
Put the eggplant. Stew for 10 minutes.
Add pepper. Cook together for another 30 minutes.
Pour in the vinegar, mix. Keep on fire for another 5 minutes.
In a boiling form, put in jars. Seal hermetically with sterile caps. Turn upside down, wrap with a blanket. Wait until it cools completely.

Note: on the same principle, cook lecho with zucchini and tomato paste. Zucchini should be taken young - with delicate skin and without seeds. Trim their stems, then cut in half and cut into slices. You can also cut them into cubes. To make lecho look more appetizing, it is better to use red or yellow pepper. For the rest, do the same as in the recipe for eggplant.

Mistress note

To give a richer flavor to the lecho during cooking, you can add bay leaf, allspice, cloves.

From herbs, choose plants with a mild aroma, such as dill or parsley. Add them 10 minutes before the end of cooking.

Stew gently while stewing to preserve the integrity of the vegetables.

Store lecho with tomato paste in a dry, dark, cool place.

Calorie content: Not specified
Time for preparing: Not indicated

Paprika with tomato juice is a delicious preparation, time-tested. For this option, lecho red fleshy sweet varieties of peppers are ideal. If desired, you can add any other vegetables, for example, carrots or onions. A spoon or two of such a blank will make your winter borscht summer aromatic and tasty. A winter pepper salad with tomato juice, the recipe for which I propose, will be an excellent addition to rice, boiled or, meat, poultry.
From our number of peppers and juice comes one liter jar of billet.

- red bell pepper - 900-950 g;
- tomato juice - 400 ml;
- sugar - 0.3 cups;
- salt - 0.6 tbsp;
- vinegar - 30 ml;
- garlic - 3 cloves;
- vegetable oil - 50 ml.

Recipe with photo step by step:

As already mentioned above - choose fleshy red pepper, it is he who is the most ideal option for the preparation of our recipe. Wash the pepper under cool water, cut into two halves, remove the growth site of the stalk and seeds. If you have large peppers, cut the pulp into small petals, you can cut into strips / cube, but not finely.

In order for the pepper to remain in good shape, we will not subject it to heat treatment much - pour the halves of pepper with boiling water, leave it for 3-6 minutes at rest. This time is enough for the pepper to boil a little and be ready for the next process.

Now we take a stewpan or pan, pour in a tomato. A little about tomato - we choose to your taste, a store version or home-made, home-made one will do. For homemade tomato juice, it is not necessary to use a juicer, it is enough to take a portion of ripe tomatoes, boil a little, grind through the smallest sieve, boil again with sugar / salt. Bring the tomato to a boil. We put in the tomato halves of peppers.

Now add salt and sugar, add garlic, oil and vinegar, mix. Boil exactly three minutes, no more. Remove the stewpan from the stove.

We prepare dishes for preservation - we wash and sterilize jars and lids, we choose the method that is more convenient for ourselves. Since we will not further sterilize the workpiece, we process the jar and lid very carefully.

Fill a dry sterile jar with halves of peppers, pour tomato.

Hermetically seal jars with lids, check that liquid and air do not leak. We cool the cans upside down, preferably in a secluded place. Do not cover with a blanket so that the pepper does not become soft as a result. We rearrange the pepper pepper and tomato juice on the shelf of the cellar or pantry. A great addition to the menu can be