Bell pepper cure came from classic Hungarian cuisine and quickly became a gastronomic favorite in many families. How to cook different versions of this interesting vegetable dish, we will consider in more detail.

Classic bell pepper lecho

To begin, consider the classic recipe for lecho from sweet pepper. It can be used as a vegetable sauce or as a separate dish. If you prefer to make preparations for the winter, then this recipe will also suit you.

Ingredients Composition:

  • sweet red pepper - 3.3 kg;
  • ripe tomatoes - 2.2 kg;
  • sunflower oil - 125 ml;
  • granulated sugar - 110 g;
  • salt - 2 tbsp. spoons;
  • vinegar (9%) - 1 tbsp. a spoon;
  • peppercorns - 17 pcs.

Cooking method:

  1. We start with tomatoes. Pour the tomatoes with boiling water for a minute, then transfer them to ice water for 20 seconds. Remove the peel from the fruit.
  2. Peeled fruits bring to the state of mashed potatoes using a blender.
  3. Transfer the tomato paste to the pan, add the dry ingredients and oil. Cook the appetizer over low heat 15 minutes after boiling.
  4. Pour into a pan chopped diced pepper, bring lecho to a boil and cook for another quarter hour.
  5. A few minutes before cooking, add vinegar and pepper to the mass.

The finished product can immediately be served at the table or rolled up in sterilized jars.

With the addition of tomatoes

A tomato treat differs from the previous version in a higher concentration of tomato paste in the recipe. Tomatoes are better to choose for this the most ripe and juicy, so that the finished dish is more saturated.

Ingredients Composition:

  • onions turnip - 1.3 kg;
  • red bell pepper - 1.4 kg;
  • tomatoes of different colors - 3.3 kg;
  • sugar - 270 g;
  • vinegar (9%) - 110 ml;
  • vegetable oil - 260 ml;
  • salt - 2 tbsp. spoons;
  • peppercorns - 10 pcs.

 

Cooking method:

  1. To start, prepare the vegetables. We cut tomatoes and peppers into small slices, divide the onion into half rings.
  2. Now go to the marinade. Heat the oil, add vinegar, salt, sugar, peppercorns.
  3. Pour chopped vegetables with marinade and leave them for 5 hours.
  4. Transfer the mass to the pan, bring to a boil, and then cook for another half hour.
  5. The dish is ready for serving or spinning into cans.

Recipe for Fingers Dip

The Lick Your Fingers Appetizer is an interpretation of a classic Hungarian dish using eggplant.

Ingredients Composition:

  • eggplant - 1.7 kg;
  • bell pepper - 1.7 kg;
  • sunflower oil - 270 ml;
  • garlic - 1 head;
  • fruit vinegar (apple) - 115 ml;
  • sugar - 0.5 cups;
  • coarse pepper - 7 g;
  • coarse salt - 3 tbsp. spoons;
  • tomatoes - 2.1 kg.

Cooking method:

  1. First, prepare the vegetables. We clean the tomatoes from the skins and bring them to a pasty state. Chop the pepper arbitrarily. We cut eggplants into ringlets 6-7 mm thick.
  2. We stew tomato puree for another 10 minutes after boiling.
  3. We spread the vegetables to the tomatoes and again bring the mass to a boil.
  4. Add dry ingredients, butter to the lecho and cook it for a quarter of an hour.
  5. Next, we add chopped garlic and vinegar into the pan.
  6. Cook for another 6-7 minutes.
  7. We lay out the finished dish in processed jars or serve to the table.

Eggplants for this recipe can be peeled or left, it all depends on individual preferences.

Bell pepper sauce without vinegar

Pepper and tomato can be cooked without vinegar, however, this recipe should be used with caution for preparations for the winter. Such an appetizer can be stored for no more than one year.

Ingredients Composition:

  • onions turnip - 300 g;
  • sweet pepper - 1.7 kg;
  • ripe tomatoes - 4 kg;
  • granulated sugar - 4 tbsp. spoons;
  • coarse pepper - 1 tsp;
  • peppercorns - 12 pcs.;
  • Lavrushka - 5 pcs.;
  • garlic - 11 cloves;
  • salt - 2 tbsp. spoons.

Cooking method:

  1. First we make vegetable preparations. Puree the tomatoes without the skin, chop the pepper arbitrarily, divide the onion into half rings, and chop the garlic until gruel.
  2. Boil the tomato paste over a quiet fire after boiling for about a quarter of an hour.
  3. Add the onions to the tomatoes and cook for 5 minutes.
  4. Next, introduce sweet pepper, sugar, salt and all seasonings.
  5. A few minutes before cooking, put garlic in lecho.
  6. We immediately transfer the finished snack to clean jars and put it in a dark place.

With carrots and onions

For winter peppers can be cooked with carrots to diversify the classic workpiece.

Ingredients Composition:

  • Chilean pepper medium - 1 pc.;
  • sweet pepper - 3.2 kg;
  • onions - 1.2 kg;
  • carrots - 1.7 kg;
  • tomatoes - 2.6 kg;
  • rast. oil - 220 ml;
  • vinegar (9%) - 110 ml;
  • sugar - 140 g;
  • coarse pepper - 6 g;
  • salt - 5 tbsp. spoons.

Cooking method:

  1. We start cooking with the preparation of vegetables. Pureed tomatoes without peel, pepper and onion cut in identical slices. Cut the carrots into large strips or rub.
  2. Pour oil into the pan and spread the processed vegetables (except for tomatoes). Stew them for about 20 minutes.
  3. Add the pureed tomatoes, salt, sugar and allspice to the pan. Stew for another quarter of an hour.
  4. Put the hot pepper pod.
  5. Introduce the vinegar into the appetizer and simmer it for another 5 minutes.
  6. Lecho is ready to feed or spin.

Hungarian dish with zucchini

Hungarian cuisine did not mean adding zucchini to the recipe, however, with this ingredient the appetizer becomes more satisfying and can be served as an independent dish.

Ingredients Composition:

  • any grade of zucchini - 3.2 kg;
  • fresh tomato - 1.35 l;
  • vinegar (9%) - 20 ml;
  • sugar - 215 g;
  • Chilean pepper - 1 pc.;
  • garlic - 2 heads;
  • bell pepper - 1.1 kg;
  • rast. oil - 300 ml;
  • salt - 2 tbsp. spoons;
  • allspice to taste.

Cooking method:

  1. At the first stage, we will prepare the vegetables. Zucchini, sweet pepper cut into large cubes.Press the garlic and make gruel from it.
  2. Pour vegetables into the pan and fill them with tomato juice. Tomim vegetable mass for about ten minutes.
  3. Add salt, sugar, pepper pod and peas, garlic and butter to the appetizer. Cook another 10 minutes.
  4. We inject vinegar into the lecho and leave it on fire for another 5 minutes.
  5. The zucchini snack is ready.

The most delicious harvest for the winter

The best harvest for the winter comes from their ripe, juicy vegetables and good seasonings, so do not save on the quality of the ingredients.

Structure:

  • sugar - 220 g;
  • salt - 40 g;
  • vinegar (9%) - 120 ml;
  • vegetable oil - 180 ml;
  • sweet red pepper - 3.1 kg;
  • Chilean pepper - 1 pc.;
  • ripe tomatoes - 1.7 kg;
  • red paprika - 15 g.

Cooking method:

  1. Peel the tomatoes without peel with a meat grinder or a blender.
  2. Sweet pepper cut into cubes and pour into tomato puree.
  3. Stew vegetables for about 15-17 minutes after boiling the mass.
  4. Add dry ingredients, hot pepper, oil and prepare an appetizer for another 10 minutes.
  5. We inject paprika, vinegar into the lecho and simmer the dish for another 5 minutes.
  6. We spread the snack in jars, close the lids and remove the blanks in a dark place.

Lecho will be a wonderful decoration for your table both immediately after preparation and directly from the can in the form of a blank for the winter.

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