For fans of snacks from sweet Bulgarian pepper, we offer recipes for piquant and appetizing lecho for the winter. It can be made both with fresh tomatoes, and with tomato paste, in any case it will turn out delicious.
How to cook lecho of Bulgarian pepper with tomato paste?
Ingredients:
Calculation for 6 half-liter cans:
- pepper sweet Bulgarian - 2,1 kg;
- tomato paste - 515 g;
- purified water - 520 ml;
- sand sugar - 165 g;
- salt, not iodized - 30 g;
- refined sunflower oil - 220 ml;
- vinegar (9%) - 105 ml.
Preparation
The most primitive and quick way to prepare lecho from Bulgarian pepper for the winter involves the use of tomato paste. We connect it in a saucepan with purified water, stir thoroughly and put on the hotplate plates. Add the salt and sugar in the container and warm it up with periodic stirring to a boil.
At the same time, while the tomato mixture boils, mine, we get rid of the seed boxes and pedicels and cut large fruits of Bulgarian sweet pepper. After boiling tomato, pour into the pan vegetable oil, spread the pepper, give a second to boil and cook for twenty minutes. After a lapse of time, we introduce vinegar to the preparation, mix and spread the peppers together with the sauce according to previously prepared sterile and dry glass jars. We seal the containers with sterile caps and leave to cool under a coat or a warm blanket.
The most delicious lecho for the winter from the Bulgarian pepper - a classic recipe
Ingredients:
Calculation for 7 half-liter cans:
- Bulgarian sweet pepper - 2,1 kg;
- fresh tomatoes - 1.2 kg;
- onion bulbs - 320 g;
- garlic cloves - 7-10 pieces;
- greens of parsley, cilantro and celery at will - to taste;
- sugar - 195 g;
- salt stone not iodized - 50 g or to taste;
- ground paprika sweet and freshly ground black pepper - 5 g;
- refined sunflower oil - 220 ml;
- vinegar (9%) - 55 ml.
Preparation
In a saucepan or a pot with a thick bottom, pour refined oil, lay out the half rings of onions and weigh to the clarity of vegetable slices. Now pour in the juice, squeezed from fresh ripe tomatoes, and boil for about five minutes. In the next step, add sweet Bulgarian pepper. It must be washed in advance, rid of seeds and tails and chop large. Boil the vegetable mass in a closed vessel with periodic stirring for fifteen minutes.
During this time, we clean and finely chop garlic teeth, as well as grind fresh herbs. We lay the prepared ingredients in the bowl with lecho, add sugar, salt, refined vegetable oil, drop the paprika powder and ground black pepper, boil the preparation for another ten minutes, pour vinegar, stir and hot pour on dry sterile glass jars. We sealed the containers tightly with lids, turned the bottom up, wrapped something warm and left until completely cooled.
Lecho of bell pepper with carrots
Ingredients:
- sweet pepper - 2.9 kg;
- tomato juice freshly squeezed - 1.5 l;
- onion bulbs - 1.4 kg;
- carrots - 400 g;
- granulated sugar - 210 g;
- salt stone not iodized - 80 g or to taste;
- refined sunflower oil - 260 ml;
- vinegar (9%) - 215 ml.
Preparation
To make lecho according to this recipe, we clean and cut it with thin straws or grate the grated carrots and shred the semicircles of the bulb, load the vegetable mass into a saucepan, pour the tomato juice and cook, stirring, on the cooker plate for ten minutes. After that, lay the peeled and chopped sweet peppers sweet Bulgarian, add the stone not iodized salt, sugar sand, refined oil and table vinegar and cook the contents of the vessel for half an hour with a mild stew.
We lay out the hot lecho on sterile jars, seal it tightly and turn it upside down under a warm blanket or coat for self-sterilization and slow cooling down.