Autumn is a fertile time for harvesting for the winter. Especially in demand are recipes from vegetables that can be bought in any market at an affordable price. This vegetable salad refers lecho.
There are no definite rules for cooking. Each housewife has her favorite recipe, which she repeatedly tried.
Classic lecho is made from pepper stewed in a sauce of tomatoes twisted through a meat grinder. But very often carrots and onions are added to these two ingredients. And then the dish gets a completely new taste.
Lettuce from tomatoes, peppers, carrots and onions: the subtleties of cooking
- For lecho, only ripe vegetables with no signs of spoilage are selected. Tomatoes should be red, fleshy, ripe, but not overripe, peppers - sweet, with a thin skin. To make the appetizer look more appetizing, you can take peppers of different colors, which reached physiological ripeness.
- Carrots must be ripe, without greens and dark blotches. Onions, you can use any, as long as it was not very hot.
- Each hostess chooses the ratio of pepper, carrot and onion independently. But the main ingredient is still pepper.
- The cutting form of all vegetables should be the same. So they evenly reach readiness and look beautiful in a bank.
- Oil for lecho takes only refined: odorless and odorless. Sunflower oil is best suited for this purpose.
- If all vegetables and spices have undergone long-term heat treatment, then the treatment does not require sterilization. It is enough just to wash the jars with lids and sterilize them in a convenient way for each hostess. At the time of packaging banks must be hot or at least warm, so that they do not burst from the temperature drop.
Lettuce from tomatoes, peppers, carrots and onions for the winter: method one
Ingredients for three 0, 5 l cans:
- Bulgarian pepper - 1 kg;
- red tomatoes - 0, 7 kg;
- carrots - 2 pcs .;
- bulb onion - 2 pcs .;
- hot peppers in the pod - to taste;
- garlic - 5 cloves;
- sugar - 2 tbsp. l .;
- salt - 2 tsp;
- 9% vinegar - 2 tbsp. l .;
- vegetable oil - 50 ml.
Method of preparation
- Prepare sterile cans and lids in advance.
- Wash tomatoes. Dip for 1-2 minutes in boiling water, then pour over cold water. Remove the skin.
- Wash bitter pepper, remove the seeds from it, otherwise the treatment will turn out very sharp. Twist through the meat grinder.
- Grind tomatoes in a meat grinder, in a blender or on a grater.
- Pepper wash, remove the stem. Cut in half, remove the seeds. Cut the fruit into wide strips.
- Carrot clean, wash. Rub on a Korean grater with straws.
- Clean the onions from the husk, rinse with cold water, cut into half rings.
- Pour oil into a wide thick-walled pot and heat it. Put onions, stir. Cook to a translucent state - about 10 minutes.
- Add carrots, mix.
- After 5 minutes, put the Bulgarian pepper, chopped garlic and hot pepper. Fill with tomato juice. Bring over a low heat to a boil. Put salt, sugar. Simmer covered for 30 minutes. To prevent the vegetables from burning, periodically mix them gently. 5 minutes before the end of quenching add vinegar.
- Ready lecho in a boiling form, shift into dry jars. Immediately seal hermetically. Turn upside down, setting on a flat surface. Wrap a blanket. Leave until cool (about a day).
Lettuce from tomatoes, peppers, carrots and onions for the winter: second method
Ingredients three 1 liter cans:
- Bulgarian pepper - 1, 5 kg;
- tomatoes - 2 kg;
- carrots - 0, 3 kg;
- onion - 0, 5 kg;
- garlic - 200 g;
- dill and parsley - in a small bunch;
- sugar - 4 tbsp. l .;
- salt - 1 tbsp. l .;
- 9% vinegar - 1, 5 tbsp. l .;
- vegetable oil - 70 ml.
Method of preparation
- Prepare pre-sterilized jars with lids.
- Wash the tomatoes, remove the tails, cut the joints with the stalk. Twist the tomatoes through the meat grinder. Pour into a wide saucepan.
- Pepper wash, cut lengthwise, clean from stalks and seeds. Each half cut lengthwise into several pieces.
- Peel carrots, wash, grate a medium grater.
- Peel the onions, rinse with cold water. Cut into half rings.
- Peel the garlic, rinse, chop with a knife. Finely chop the washed greens.
- Put the tomato mass on a moderate heat and bring to a boil. Put salt, sugar, butter and cook for 20 minutes so that the tomato puree is slightly boiled.
- Place the carrots, add onions in 5 minutes and cook for 10 minutes.
- Put the pepper and simmer for 30 minutes. When it becomes a little softer, gently mix. 10 minutes before the end of cooking, put the garlic, herbs, pour vinegar.
- When hot, place in heated dry jars. Turn upside down, put on a flat surface, wrap a blanket. Wait for complete cooling.
Lettuce from tomatoes, peppers, carrots and onions for the winter: the third way
Ingredients three 0, 5 l cans:
- Bulgarian pepper - 1 kg;
- red tomatoes - 1 kg;
- onions - 0, 3 kg;
- carrots - 0, 3 kg;
- salt - 1 tbsp. l .;
- sugar - 1 tbsp. l .;
- vegetable oil - 100 g;
- 9% vinegar - 50 ml.
Method of preparation
- Prepare sterile jars with lids.
- Tomatoes wash, remove the stem. Dip for 1 minute in boiling water, then immediately rinse with cold water. Remove the skin. Cut it in half, and then even along several slices.
- Pepper wash, remove the stalk and seeds. Cut into large pieces.
- Peel carrots, wash, grate a large grater.
- Peel the onion from the husk, rinse, cut into wide half rings.
- Fold all the vegetables into a wide saucepan, stir, pour a glass of water and put on a moderate heat. When the mass boils, put salt, sugar, pour in oil and vinegar. Simmer for 30 minutes.
- Turn off the fire. Immediately lay out the lecho in dry jars. Hermetically cork, turn upside down, wrap a blanket. In this form, cool.
Mistress to note
In all these recipes, tomatoes can be replaced by tomato paste, mixing it in half with water.
Instead of vinegar, you can use apple cider vinegar.
To those ingredients that are listed in the recipe, you can add peas, bay leaf, hot pepper. After laying additional products lecho need to cook another 10 minutes.
