Bulgarian pepper treat for the winter Lick your fingers: 12 best cooking recipes

This appetizer seems to have absorbed all the sunny colors of summer, as well as the generosity of autumn, and has become one of the favorite preparations for the winter. Despite the fact that this is a national Hungarian dish, it has long been recognized as one of its own in many families. Sweet bell pepper lecho, harvested for the winter, under the delicious name “You will lick your fingers” has gained particular popularity.

Features of cooking bell pepper lecho

This dish was made at least once by every housewife. With the onset of autumn, markets and summer cottages have an abundance of vegetables, including sweet peppers, carrots, tomatoes and onions. They are the main ingredients of lecho.

How to properly prepare food and containers

Only ripe, elastic, fleshy vegetables are used for cooking. For a spectacular appearance, choose red, orange and yellow peppers. All components of the dish are washed, the stalk is cut off from the pepper and the seeds are scraped out.

Tomatoes are also cut out the stalk, and onions and carrots are peeled. Jars are well washed and sterilized using steam, roasting in the oven or microwave.

The best recipes

Although the main ingredients are similar, there are enough different lecho recipes for any, even the most sophisticated, taste.

Classic lecho of bell peppers and tomatoes "Lick your fingers"

Despite the fact that this is a national Hungarian dish, it was the classic Bulgarian lecho, also called “Lick Your Fingers”, that won the greatest love. Ingredients needed to make it:

• tomatoes - 4 kilograms;
• bell pepper - 5 kilograms;
• sugar - 250 milliliters;
• s alt - 2 tablespoons (with a slide);
• vegetable oil - 250 milliliters;
• table vinegar (9%) - 50 milliliters.

Peeled pepper cut into 5-8 parts, depending on its size. The washed tomatoes are cut off the stalk, scrolled in a meat grinder, and the juice is poured into a large saucepan. Then s alt, sugar are poured there and the pan is put, closing it with a lid, on a low fire. After boiling, add sunflower oil to the juice and put bell pepper.

Lecho after the start of boiling, stew for half an hour on low heat, stirring constantly, and then remove from the stove and add vinegar. Then the filling and tomato sauce are evenly poured into sterilized jars. It is important to cook lecho for no more than 30-40 minutes so that it does not turn into puree.

Vinegarless option

This option is suitable for people suffering from diseases of the digestive system, as well as diabetes or hepatitis. Despite the fact that it is not difficult to make lecho without vinegar, it has an exquisite, “velvet” taste. It can also be used as a separate sauce or filler for many dishes, in particular rice.

It contains tomatoes, peppers, sugar and garlic. The cooking principle is the same as for the classic lecho, only at the end, instead of vinegar, crushed garlic and black pepper are added.

No sterilization

Lecho for the winter can be done without sterilizing the jars. First of all, tomato juice is prepared, then it is boiled for half an hour to evaporate excess moisture. Then garlic, sunflower oil and vinegar, spices are added to it and boiled for 15 minutes. Then they put the pepper and boil everything together for another 15 minutes.Banks are fried in the oven and ready-made lecho is poured into them.

With tomato juice

Tomato juice can be used instead of fresh tomatoes. For a bright and rich taste, it is advisable to use home-made juice, which is taken at the rate of 3 liters per 4 kilograms of bell pepper. Such lecho can be consumed both fresh and rolled into jars.

Hungarian

The most delicious Hungarian lecho recipe is suitable for both seaming and fresh consumption. It is somewhat different from the Bulgarian version.

Ingredients:

• sweet pepper - 3 kilograms;
• tomatoes - 0.9 kilograms;
• carrots - 3 pieces;
• onion - 300 grams;
• garlic - 1 large head;
• smoked lard (lard) - 100 grams;
• sweet paprika - 10 grams (1 tablespoon);
• white (wine) vinegar - 3 tablespoons
• sugar - 50 grams (2 tablespoons);
• s alt - 25 grams (1 tablespoon).

With garlic

A delicious and he althy option would be preservation of lecho with garlic for the winter. The sauce will not only paint long winter evenings with bright summer colors, but will also become a prevention against various diseases. For 3 kilograms of pepper and 3 kilograms of tomatoes, take 2 heads of garlic, as well as 10-15 black peppercorns.

Through a meat grinder with carrots

You can prepare lecho for the winter by passing tomatoes through a meat grinder and carrots cut into circles for convenience. The pepper itself is cut into strips, and the onion into half rings, garlic and allspice peas are added, and then everything is stewed for half an hour.

In the slow cooker

Using a slow cooker, you can quickly cook lecho for dinner and, of course, preparing a salad for the winter will also not be difficult.Chopped onions and carrots are cooked in the "Stew" mode, with the addition of a large amount of oil. Then put grated tomatoes and stew for another 10 minutes. Then add pepper, sugar and cook for another 30 minutes.

With rice

This option can serve as a side dish or as an independent dish, moreover, it is tasty and quite nutritious. It is consumed both hot and cold.

You need to cook lecho like this:

• take equal parts of onions, carrots and peppers (500 grams each);
• 3 kilos of tight tomatoes;
• 250 grams of sunflower oil;
• 2 tablespoons of s alt;
• 250 grams of sugar;
• and 250 grams of rice.

After cooking all the vegetables for half an hour, add rice and cook for another half hour. Then the appetizer is poured hot into jars and rolled up for the winter.

With beans

Tasty and satisfying lecho is obtained by adding beans. For 3.5 kilograms of tomatoes, take 2.5 kilograms of sweet bell pepper, 1 hot pod and 500 grams of beans.

With green pepper

It looks original in jars of lecho with green bell pepper. For 1 kilogram of tomatoes, they take 2 kilograms and 100 grams of carrots. Cooking time - 45 minutes, after lecho can be closed in sterilized jars. Such an appetizer comes out not only bright, but also very he althy.

Acute lecho

For lovers of "spicy" just such an appetizer is suitable, in addition, it is consumed in winter as a prophylactic against colds. For 2.5 kilograms of tomatoes, take 2 kilograms of bell pepper, 3 hot pods and 2 heads of garlic. After cooking, the appetizer can be rolled up in sterilized jars or consumed fresh.

Terms and rules of storage

Rolled up in pre-sterilized jars, lecho is stored in a dark, cool place for up to 1 year. A basement, a cellar and even a pantry are suitable, where lecho is kept at room temperature. The main thing is the tightness of the can.

In an open jar, it is stored only in the refrigerator, up to 1 week.

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