Lecho from tomatoes, peppers, carrots and onions

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make lecho from tomatoes, bell peppers, carrots and onions? Take only fresh vegetables, not overripe. You need to choose thick-walled, juicy peppers, then the lecho will turn out especially tasty.

2. STEP 2

   

   Prepare the jars: wash with baking soda, rinse well under running water. Place wet in a cold oven with the neck down, and also place the lids. Turn on 150 degrees, after reaching the set temperature, sterilize 0.5l jars - 10 minutes, 1l - 15 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, and it has not let me down.

3. STEP 3

   

   Cut all vegetables into strips, do not chop them, optimally 0.6-0.7 cm. Carrots can be grated on a “Korean” grater. Cut the tomatoes into slices or large squares; I do not remove the peel.

4. STEP 4

   

   Prepare the marinade: in a cooking basin or suitable pan, mix water, sugar, salt (I repeat: salt is different everywhere, so it’s better to put a little less, and in the process, when you add vegetables, taste to taste and add as needed), vegetable oil, add last vinegar essence. Let it simmer while stirring for 4 - 5 minutes.

5. STEP 5

   

   Then add vegetables one by one, bringing to a boil each time. Throw the bow first.

6. STEP 6

   

   Then carrots.

7. STEP 7

   

   Next add the bell pepper.

8. STEP 8

   

   Add the tomatoes last.

9. STEP 9

   

   From the moment it boils, cook for 20 - 30 minutes on high heat. The heating time and mode are approximate; be guided by the characteristics of your equipment.

10. STEP 10

    

    Pour hot into warm, sterile jars. When pouring, I don’t remove the basin from the stove; I periodically turn on the heating so that the lecho is poured hot all the time. Having filled the jar almost to the shoulders, I take a clean spoon and gently move it along the wall - compact it, expelling the air, then fill it to the top, almost overflowing. It’s good if someone helps you tighten it so that it can be done as quickly as possible.

11. STEP 11

    

    Wipe the filled jars clean and turn them over onto the lid, cover them under a “fur coat”, and let them cool. Immediately remove to a dark, cool place. Jars of Lecho are stored for more than a year, but are eaten first.

Comments on the recipe

Maria

28.08.2023

4.5

I always cook lecho a lot, so the recipe is relevant for me. I will try. I usually cook lecho with tomato paste without carrots and onions. Everyone likes)))

Natalia M

28.08.2023

5

Every year I prepare lecho for the winter. I liked this recipe; the lecho turned out beautiful and tasty. I made two servings, but at the same time I reduced the amount of onion and added pepper, the total weight of vegetables remained the same. Peppers cut into large pieces. But I couldn’t cut the tomatoes into slices; they were too soft. So I trimmed the tomatoes and put them through a meat grinder. I usually put a lot of garlic in lecho, but in this recipe there is none and this was a discovery for me) Without garlic, the taste of lecho is sweetish, without bitterness or pungency. I think even my daughter will eat it in winter, because the snack is not at all spicy. Thank you for a new lecho recipe for me)

Rinetta

28.08.2023

4.6

Great recipe! Of all the ones I looked at, I was captivated by the fact that you don’t have to skip the tomatoes for juice. Previously, I always made lecho with tomato juice and without carrots. I took the vegetables strictly according to the recipe, but added 6 more cloves of garlic. The lecho turned out very juicy. I filled the jars tightly, leaving a lot of marinade. I rolled it up separately, 3 jars of 0.7 each. In our family we love stewed cabbage without carrots and onions and without any seasonings at all, just salt and tomato paste. Marianad is very fragrant, so I decided to add it when stewing cabbage instead of tomato paste. It turned out very tasty!!! The family is delighted!!! So from one recipe we got 2 dishes at once! From the total amount of vegetables, I got 4 jars of 0.5 each, 2 jars of 0.7 tightly packed with vegetables and 3 jars of marinade.

Yalo Ireeva

28.08.2023

4.9

The recipe is the most successful in all the years of my preparations, very aromatic and tasty lecho! Many thanks for the recipe! We first made 1 kg of tomatoes and then, when we had eaten them, we made a bunch more cans. We had sweet Kuban tomatoes, so we put 25 grams of salt per 1 kg of tomato, and it worked out just fine. The second time there were a little more peppers and less onions, it was very nuclear. We printed this recipe out and put it in the family cookbook. We simply ask the author for more similar recipes. Thanks again!

ninaola

28.08.2023

4.9

Thank you, I dragged you into the Cookbook))

Tatiana

28.08.2023

4.9

It took 2 hours to prepare the lecho. I tried it while cooking - it was delicious.

Shura

28.08.2023

4.8

ninaola, my favorite pepper, in winter I’ll open a jar and happily serve it with any vegetable or meat dish. It’s very true that you let the marinade sit first and soak the pepper well in its juice, I do that too, and then boil it. Useful recipe!