Lecho of bell pepper with tomato paste for the winter: a recipe with a photo

Almost every recipe for lecho with tomato paste and sweet pepper does not require much time to prepare. Among themselves, the options differ in the composition of the products and the method of processing the preservation: some provide for the sealing of jars without sterilization, in others, containers filled with salad must be sterilized, and only then sealed. But all the proposed methods have one thing in common: the taste, aroma and beautiful color of the salad.

Classic recipe

Harvesting bell peppers for the winter in a classic way will appeal to housewives who do not want to spend a lot of time processing tomatoes.Instead of fresh tomatoes, tomato paste is used. The taste of pickled peppers is simply amazing. Some call this method "lazy": with proper skill, it takes about 30 minutes to prepare the preservation, not counting the time spent on preparing vegetables. All ingredients for preservation can be bought at the market, and if you have vegetables from your own garden, it's even better.

A set of products for 3 liters of salad:

• salad pepper red or yellow, with thick walls - 2 kg;
• tomato paste - 350 g;
• table vinegar 9% - 100 ml;
• lean oil (preferably unrefined) - 200 ml;
• filtered or settled water - 600 ml;
• granulated sugar - 150 g;
• fine s alt - 1 tbsp. spoon.

You can also use coarse s alt, but you need to take a little more of it.

Pepper fruits are washed, cut lengthwise into 2 parts and the seed chamber is taken out. They are chopped into large strips, trying to make them long: in canned form, such a cut looks very beautiful. Pour water into a bowl and add tomato paste. Pour sugar and s alt, dissolve, immediately after that add oil.

If someone does not like the smell of unrefined oil, you can use deodorized oil, but then the taste and aroma will not be the same as in the original pepper lecho recipe for the winter.

Everything is mixed, spread the pepper and cook for 18 - 20 minutes.

The mass must be stirred all the time so that it does not burn. At the very end, vinegar is poured, stirred again, allowed to boil and turned off. Lecho is packed hot in a container. Banks must first be steamed over a kettle or in the oven, and metal lids must be dipped in boiling water for a few seconds.

Final stage: preserve with a seaming key. An alternative option is screw caps (twist-off system). In both cases, the salad keeps well.

With fresh tomatoes

For pepper lecho with tomato paste, you need to take fresh tomatoes, free them from the peel and grind. The resulting mass is put on fire and boiled until tender. Some housewives remove the seeds, but this is not necessary. Having prepared the rest of the ingredients and containers, you can start canning lecho for the winter.

Product set:

• thick fresh tomato paste - 1 liter jar;
• salad pepper (preferably meaty) - 2 kg;
• spring or well water - 2 l;
• garlic - 5 large cloves;
• granulated sugar - 195 g;
• s alt - 90 g;
• lean oil - 310 g;
• white onion - 750 g;
• carrot -750 g;
• acetic acid - 2 tbsp. l.

Thick-walled red or yellow peppers are especially tasty and beautiful when canned, but if you don't have one, any will do.

Processing

Water is added to thick tomato paste to make a liquid consistency. Pour the mass into a large saucepan, s alt, put sugar and coarsely grated carrots. Bring to a boil over high heat, then cook over low heat for 10 minutes. At this time, the onion and pepper are cut into half rings, reported to the tomato mass, waiting for it to boil, and again simmer.

After 20 minutes, add finely chopped garlic, pour in oil and vinegar, boil for half an hour. They are laid out in prepared jars, covered with lids and sterilized for 15 minutes, after which they are corked. Ready peppers in tomato sauce are left in the kitchen to cool, then they are taken to the cellar for storage.Similarly, lecho is made from bell pepper with tomato juice.

With young eggplants

The recipe will help out if the “little blue ones” are well born, and all the traditional snacks from them are tired. Eggplants need to be prepared in a special way: cut off the stalks, cut into circles and put on a dish, sprinkling with a little s alt. In this form, the eggplants are left for 30 minutes, while the rest of the ingredients are prepared.

After half an hour, the eggplant pieces become obsolete, the juice is poured out. You can’t keep it in s alt for more than 30 minutes, otherwise lecho with tomato paste for the winter will turn out to be too s alty.

Product set:

• young eggplant - 1 kg;
• salad pepper - 1 kg;
• tomato paste - 500 g;
• onion - 500 g;
• granulated sugar - 3 tbsp. spoons;
• water - 500 ml;
• rock s alt - 1 tbsp. spoon.

In this variant of harvesting for the winter, pepper fruits are carefully cut into 2 parts lengthwise, the seed chamber is removed, cut into 3-4 cm long sticks. The onion is freed from the husk, chopped into half rings or straws. Tomato paste is mixed with water, the mass is poured into a large saucepan, s alted, put sugar, stir until the grains dissolve and allow to boil.

Put the prepared onions into the boiling liquid, cook for 4 minutes, then put the eggplant pieces in the same place and simmer for 11 - 12 minutes over low heat. Salad pepper is added and, with stirring, cook for another half hour. Then vinegar is added, again allowed to boil, boiled for 2-3 minutes and immediately packed in jars. You can close it with ordinary metal or screw caps.

The sealed cans are turned over to make sure that they are sealed tightly, and left on the table in this form. To extend the cooling time, cover with a blanket or sweatshirt.When the preservation cools down, and this will happen in about a day, it can be taken to the cellar. Preparing peppers in tomato paste for the winter with eggplant is not at all difficult, so the recipe is just a godsend for those who like original food combinations. Cook with pleasure! Instead of eggplant, you can use young zucchini, zucchini is better, but another variety will do.

Preparing a snack with zucchini is no different, only it is advisable to take red or yellow pepper to make the lecho bright. Zucchini do not need to be peeled.

Recipe with onions and carrots

Lecho assorted - tasty and he althy preparation, rich in various vitamins. It is easy to cook, so even a novice hostess can handle it. According to this recipe, it is worth making lecho from bell pepper with tomato paste for the whole winter: nothing remains by spring.

Product set:

• salad pepper with thick walls - 1 kg;
• carrot - 400 g;
• white turnip onion - 0.3 kg;
• garlic - 1 large head;
• tomato paste - 500 g;
• coarse s alt - 50 g;
• lean oil (refined) - 130 ml;
• 9% vinegar - 50 ml;
• granulated sugar - 10g

To make lecho for the winter with tomato juice, you need to take twice as much as pasta.

Marination process

Jars are steamed and put on the table upside down, the lids are dipped in boiling water for a few seconds, taken out and stacked side by side.

Pepper fruits are washed, cut in half lengthwise, the seed nest is pulled out. Chop the pepper into large strips along or across. Carrots are washed, scraped, washed again, then finely cut or chopped on a grater with large holes to make straws.Onions are cut into half rings or thin strips, as you like.

Garlic crushed with a garlic press. If grated tomatoes are used instead of tomato paste, they are boiled until thick.

Pour oil into a goose or duck, heat it up and put onions. It must be kept on fire for 4-5 minutes, avoiding frying, so that it spassers, but does not change color. Carrots, garlic and pepper are added to the onion. All mix and simmer for about 10 minutes. Tomato paste is diluted with water and this mixture is poured into vegetables. Salad with tomato juice for the winter is prepared in the same way, only water is not added.

With constant stirring, cook for another 40 minutes. Then they put vinegar, boil the mixture for 3 minutes, turn off the stove and immediately pack the salad in jars. Cork with screw caps or ordinary ones, using a seaming key, and leave the jars at room temperature until completely cooled, turning them upside down and wrapping them in a blanket or warm clothes.Then they are transferred to the basement, where the workpiece is successfully stored all winter.

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