Any hostess, at least once preparing for the winter lecho from the Bulgarian pepper, will make it again next season.

This preparation will always save, if guests unexpectedly descend – as a separate snack, or as a side dish for meat.

Lecho из болгарского перца в банках

Good time – summer!

It pleases with the sun, warm rain and bright greens, pampers berries and fresh vegetables.

But the prudent hostess always remembers that winter is ahead, and in the warm season a lot of things will be reserved for future.

Then, both on holidays and on weekdays, she will always have tasty jams and compotes, mouth-watering pickles and marinades on the table..

Bulgarian pepper in the summer gives salads a peculiar taste, and canned – pleases the eye with its different colors in winter: yellow, green and red.

Cooked with him dressing is good to add to the roast and soups, you can spread on bread.

Lecho “Winter Yummy”
Lecho из болгарского перца: рецепты аппетитной закуски
Ingredients amount
sweet pepper 5 kg
tomatoes 4 kg
var. butter 1 cup
sugar 2 glasses
vinegar – 9% 100 ml
salt 5 tbsp. l.
Time for preparing: 60 minutes Calories per 100 grams: 54 Kcal

Rinse all the vegetables well, finely chop the tomatoes.

At the peppers, remove the seed box and cut each vegetable along into 5-7 pieces..

Pour the crushed tomato mass into a large container and add salt and sugar to it..

Put the pot on the fire, bring to a boil and add pepper and butter to it.

Boil for another half hour, then add vinegar – the winter salad is ready.

There is nothing difficult in conservation in this way:

Lecho “Multicolored Glade”

This recipe for lecho from Bulgarian pepper includes:

  • green pepper – 1 kg;
  • tomatoes – 2 kg;
  • carrots – 1, 5 kg;
  • onions – 1 kg;
  • sugar and rast. oil – 300 g;
  • water – 1.5 st .;
  • vinegar – 9% – 1.5 tbsp. l .;
  • salt – 2 tbsp. l.

  1. Peel, rinse and slice finely cooked tomatoes and peppers.. Pepper Tomatoes
  2. Grate the cleaned carrot, cut the onion into slices.. Carrot Bow
  3. Place cooked vegetables in an enamel pan, mix and leave for 4 hours.. Vegetables в кастрюле
  4. During this time, prepare the marinade: put sugar, oil, a few bay leaves and 4-7 black peppercorns in a container, and put on the fire to boil. Marinade
  5. After removing excess liquid from the vegetable mass and adding hot marinade to it, put the resulting mass on the fire. Boil the boiling mixture for another half hour, stirring. Then remove from heat, stir everything again and simmer another 5 minutes.. Cook овощи
  6. Add vinegar and put lecho of green and red Bulgarian pepper in clean, dry glass jars, cover with lids and wrap in a blanket until it cools completely.. Fill в банки Ready закуска в банках

Keep canned food in the refrigerator or other cool place..

The following video will help to better understand all the intricacies of preserving vegetable snacks:

Bulgarian “appetite” for lovers of sharp little

Bulgarian Bulgarian Lecho is made from the following products:

  • Bulgarian pepper – 1.5 kg;
  • tomatoes – 3 kg;
  • bitter pepper – 2 pods;
  • garlic – 4 tooth .;
  • vegetable oil – 1 tbsp .;
  • red pier pepper – 1 tsp;
  • sugar – 1 tbsp. l .;
  • acetic essence – 2 tsp;
  • salt – 2 tbsp. l.

Combine finely processed tomatoes with bitter pepper and butter, and cook this mass for half an hour.

Then add the sliced ​​Bulgarian pepper to it and cook for another 10 minutes.

Throw in spices: salt, sugar, chopped garlic and vinegar essence, and boil for 5 minutes.

Then the finished dish is laid out in cans and closed with lids..

Here it is, the classic recipe of preparation in Bulgarian:

The benefits and caloric content of summer cottages

A modern person is aware of how important it is to look after one’s health and what a complete, healthy diet matters.

And summer cottages in the cold months will help to diversify the diet, while maintaining the necessary balance of vitamins and minerals.

After all, vegetables from your garden, from which lecho and other preparations are prepared, are the most environmentally friendly, without the slightest admixture of chemistry..

Vegetable ingredients have a very low calorie content, so the appetizer is very popular with those who watch their weight..

It can be safely called a useful product and even included in the diet..

This tasty vegetable dish contains vitamins A, B and C, selenium, magnesium, potassium, zinc, iron and phosphorus..

The calorie content of Bulgarian pepper pepper varies depending on the ingredients of the dish, but its level in various recipes remains amazingly low..

Pepper seeds contain more vitamins than the vegetable itself..

It is better not to throw them away, but to dry..

In winter, they can be added to the first and second courses, they will give them pepper taste, or you can sprinkle with unsweetened pastries.

Pancakes на кефиреAir sweet pancakes are loved by both adults and children. So cook them more often. Kefir pancakes – breakfast for the whole family.

Every hostess will be able to cook this Uzbek lagman using our step-by-step recipe with photos and useful recommendations..

In May, cherry begins to bloom, emitting a refreshingly floral scent of spring. Many people love to eat this berry just like that, and someone loves to drink cherry compotes in the winter. And rightly so, because the cherry is very useful. More information about all its properties can be found in the article

The secrets of delicious winter preparations

  1. Pick up fresh vegetables for cooking lecho from Bulgarian pepper, sort them according to the degree of maturity, remove the stems, rinse in cold running water. Remove damaged, with signs of damage and rot of the fruit. Try to keep their minimum storage period from collection to processing. Other products are used in canning: choose salt not lower than 1st grade, and granulated sugar is clean and dry..
  2. Accurately stick to the proportions indicated in the recipe, otherwise the blanks may not reach the desired consistency. To prevent the vegetable mass from burning, stir constantly or shake the container from time to time during cooking. Be careful with these manipulations to avoid accidental burns..
  3. To store blanks, select cans that are sealed, use containers with metal screw caps. Be sure to wash them with a good tool, pour boiling water and soak a little in the oven, preheated to 100 degrees. Covers and gum boil well too.
  4. Pour the vegetable mass into the jars in a hot state, even boiling, and fill them under the very neck. The closed cans are immediately turned over and put on the covers to prevent air from entering. Thus a vacuum is formed in the can. Keep them in a dark and cool place..
  5. Do not rush to remove cooked homework for storage before you make sure that there is no leakage at the junction of the lid to the jar. Sustain 2-4 weeks – correctly corked blanks should not leak. Be careful and careful when cooking marinades, and the case will be crowned with success..

Doing homework, of course, troublesome.

But pickles and marinades enjoy common love – everyone is just joy and pleasure when the supplies are taken out: cans of cucumbers and lecho, jam and compote.

And when winter comes, and the taste of summer continues on your table, then you will appreciate your efforts.!

You have already noticed that there are tomatoes in all the recipes, so below we present you a video with cooking pepper blanks without them: