Lecho with garlic for the winter: 7 delicious step-by-step recipes, storage rules

Lecho is considered a traditional Bulgarian dish, which is popular among housewives. This appetizer is often served at the table, and therefore many preserve it. Before preserving such a dish, you need to figure out how to prepare lecho with garlic for the winter.

Features of cooking lecho with garlic for the winter

Before creating a snack, you should familiarize yourself with the main features of harvesting lecho for the winter:

• when creating the dish, ripe peppers and tomatoes without traces of decay are used;
• garlic for winter harvesting is used fresh, as it is the most fragrant;
• canned appetizer in sterile jars.

Product selection rules

It is very important to buy good food, as the taste of the cooked dish depends on the quality of vegetables. When creating preservation, the following vegetable products are selected in advance:

• Tomatoes. Varieties of juicy tomatoes are selected, from which a lot of tomato juice is obtained.
• Pepper. It is necessary to use a large bell pepper with a sweetish aftertaste.
• Garlic. Garlic is used to add flavor to the dish. It is better to choose the Petrovsky or Alekseevsky variety.

Preparation of containers

To sterilize the container, put a pot of water on a gas stove and bring to a boil. Then a metal mesh is installed on the container, on top of which the jars are placed upside down. They are steamed for 20-25 minutes.

The best garlic lecho recipes

There are seven recipes to make delicious garlic lecho.

Easy garlic chives recipe

This is the most popular red tomato appetizer recipe. When creating a snack, 750 grams of garlic arrows are cut into pieces, washed and boiled in a pot of water. Then 650 milliliters of tomato paste is added to the container, which is boiled with garlic. After that, 300 grams of chopped pepper with onions and grated carrots are added to the mixture. The components are stirred and simmered over low heat for 15 minutes.

The prepared mixture is poured into jars, rolled up with sterile lids and taken out to the cellar.

Eggplant variant

The following ingredients are used to create the appetizer:

• ten eggplant;
• four onions;
• seven peppers;
• 15-17 tomatoes;
• six garlic cloves;
• 100 milliliters of vinegar;
• sugar and s alt to taste.

First, the tomatoes are cut and passed through a meat grinder. Then cut the rest of the vegetables, pour them into a saucepan and pour the tomato mixture. The components are s alted and put on the stove to boil for half an hour.

With cucumbers

To prepare lecho you will need the following products:

• one and a half kilograms of tomatoes;
• a kilogram of cucumbers;
• 5-6 kilograms of sweet pepper;
• 700 grams of carrots;
• 3-4 heads of garlic;
• 120 milliliters of vinegar;
• s alt with sugar.

Vegetables are washed from dirt, cut and poured into a saucepan. Put the tomatoes in a separate container and boil them. The prepared tomato liquid is poured over other vegetable components and boiled. For flavor in lecho, you can add spices with herbs.

Hungarian

To prepare a Hungarian appetizer, you will need:

• 400 grams of carrots;
• kilogram of tomatoes and peppers;
• 500 grams of onion;
• 100 grams of s alt and sugar;
• laurel leaf;
• tablespoon of vinegar.

Tomatoes are crushed with a blender, stirred with bay leaf and boiled. Then chopped vegetables mixed with s alt, vinegar and sugar are added to the container. The ingredients are stewed for 20-40 minutes and poured into a container.

With parsley

Young parsley will help to make lecho more fragrant and tastier. In addition to greens, they add to the appetizer:

• two kilograms of tomatoes;
• 600 grams of onion;
• five cloves of garlic;
• 85 grams of s alt;
• apple vinegar;
• half a kilo of pepper.

Vegetables are cut, put in a bowl, sprinkled with s alt and left to infuse overnight. When they start up the juice, they are carefully squeezed out and stirred with vinegar and vegetable oil. Then everything is boiled in tomato juice and poured into jars.

No Vinegar

To create lecho without adding vinegar, you will need:

• kilogram of tomatoes;
• 800 grams of pepper;
• 55 grams of vegetable oil;
• s alt with sugar to taste.

Tomatoes are crushed to make a thin puree. Then cut the pepper and add it to the container with the tomato mixture. Everything is boiled, mixed with butter, s alt and sugar. In half an hour the dish will be ready and it will be possible to pour it into a container.

Delicious Kuban lecho with garlic

For the Kuban lecho, the following ingredients are prepared:

• five kilos of pepper;
• four kilograms of tomatoes;
• glass of vinegar;
• s alt to taste;
• a head of garlic.

Tomato paste is prepared from tomatoes, which is poured into a saucepan. Then chopped peppers with garlic, vinegar and s alt are added to it. The mixture is brought to a boil, stewed for forty minutes and poured into jars.

How to properly store the finished product?

Cooked and canned snacks should be kept cool. For this, a refrigerator or cellar is suitable, where the temperature will not exceed 5-8 degrees.

Canned lecho will spoil quickly at room temperature.

Conclusion

Many housewives preserve lecho for the winter. Before canning the dish, you should familiarize yourself with the recipes for preparing such a winter preparation.

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