No tomatoes? Well, it is not necessary! You can cook a delicious and fragrant lecho without them.
There are many recipes for popular harvesting that do not require fresh tomatoes. In some, oil fillings are used, in others tomato paste or juice of the same name, in the third, various marinades.
But in each there is he - Bulgarian pepper! It is he who distinguishes lecho from the whole crowd of winter salads.
Tomato-free medicine - general principles of preparation
Lecho without tomatoes is of two types:
1. White. As a fill, marinades based on oil, vinegar, and spices are used. They are boiled with or without vegetables.
2. Red. Various substitutes for fresh tomatoes are used. Basically it is tomato paste, sauces, juices, ketchups. You can take both homework and production.
How to prepare lecho:
1. Vegetables are prepared. It is peeled, sliced pepper, onion. If other vegetables are used, then we also clean them and shred at this stage.
2. Preparing to fill. In the classic recipe, these are tomatoes twisted into juice. In this case, diluted pasta, oil and vinegar mixtures, prepared juice.
3. Add spices. Usually it is salt, sugar, various types of pepper, spices.
4. Cooking. Vegetables are immersed in the fill and cooked together. Typically, pepper is enough for 20-30 minutes.
5. Twist. The finished lecho is bottled in cans and rolled with a special key.
Like any other workpiece, the lecho requires sterility and prepared containers. Otherwise, it simply will not be stored and sour.
Recipe 1: Thick lecho without tomatoes in an oil fill with vinegar
An oil mixture with vinegar is used as a fill. This lecho without tomatoes can be used as an independent snack, used in the preparation of hot dishes and salads. Harvesting without preliminary boiling, with sterilization of cans.
Ingredients
• pepper 5 kg;
• half a glass of sugar;
• 40 grams of salt;
• 10-15 peas of pepper;
• 200 grams of oil
• half a glass of 9% vinegar.
Cooking
1. We clear all pepper from entrails, cut in half, then in large half rings.
2. Add vinegar, sugar and salt and all together we well crush hands. Leave for an hour.
3. Pour in vegetable oil, mix well again.
4. Peppercorns are scattered on sterile jars.
5. Fold the prepared lecho, tightly tamp.
6. The remaining juice with oil and vinegar is poured into banks. Do not worry if there is little fluid, pepper will still give juice during the sterilization process.
7. Cover the container with lids, put in a pan with a cloth laid on the bottom. Pour water so that it is on the shoulders of cans. Turn on the stove.
8. After boiling, sterilize a 15-liter jar for 10 minutes, a half-liter for 10 minutes. Roll up, cool in an inverted state.
Recipe 2: Tomato-Free Treats in a Honey Marinade
To prepare this lecho without tomatoes, you need to chop the pepper coarsely into quarters, and if the vegetables are small, you can even halve it. It is better to use multi-colored pepper, it will be more beautiful. The marinade is made on the basis of natural honey, artificial will not work, also do not try to replace the product with sugar, it will be completely wrong.
Ingredients
• 4 kg of pepper;
• 0.25 kg of honey;
• 0.5 l of oil;
• litere of water;
• 0.5 l of 9% vinegar;
• 4 tablespoons of salt.
Cooking
1. Prepare the pepper, cut and blanch in boiling water for 3 minutes. We take out in a colander, let the liquid drain.
2. We prepare marinade, for this we dissolve honey in water, add all other ingredients, you can add spices and dried herbs to your taste. We put on the stove, boil for 3 minutes.
3. We lay out the blanched pieces on sterile jars, fill with marinade and roll up the lids.
Recipe 3: Tomato-Free Orange Dough with Ginger and Garlic
A very unusual recipe for lecho, which can be used as a daily dish, as well as a workpiece. If you do not plan to roll such pepper, then you can reduce the content of vinegar or even remove it. In the refrigerator, such a pepper will stand perfectly for 3-4 days.
Ingredients
• 12-14 peppers;
• 10 cloves of garlic;
• 50 grams of fresh ginger;
• 150 grams of oil;
• 3 oranges;
• 70 grams of sugar;
• 70 grams of 9% vinegar;
• 2 incomplete tablespoons of salt.
Cooking
1. Three ginger on a coarse grater or cut into thin, translucent plates. Peel the garlic and cut each clove into several parts.
2. Pour oil into a cauldron, add ginger and garlic and fry for 2-2 minutes.
3. Cut the pepper into large strips and send to the cauldron, mix.
4. Oranges are washed well with a brush, remove the zest, survive the juice and all this is sent to the cauldron.
5. Pour salt, sugar, cover and simmer until soft pepper.
6. Pour in the vinegar, boil still a minute. Now you can try the workpiece to taste and, if necessary, add spices, acids or sugar at your discretion.
7. We lay out the orange lecho on the banks, twist the key.
Recipe 4: Tomato-Free Tomato Paste with Tomato Paste
Tomato paste will help out if there are no fresh tomatoes, but you need to make a real lecho. It is better to use a paste of glass jars, not overcooked and not burnt.
Ingredients
• 500 grams of pasta;
• 3 kg of pepper;
• 500 grams of water;
• 100 grams of sugar;
• 1.5 tablespoons of salt;
• 100 grams of oil and vinegar.
Cooking
1. Bring tomato paste with water, mix well. If the pieces do not dissolve - it's okay, they will disperse during the cooking process.
2. Add sugar, salt, butter and pour everything into a large saucepan. We put on the fire.
3. Cut the pepper in arbitrary pieces, as you like, and throw everything into the pan. We cook the lecho after boiling for about 20 minutes, it is important not to digest, so that the pieces remain intact. Better have a little crunch.
4. At the end, add the vinegar, mix, boil for a couple of minutes.
5. We lay out the blank in sterile jars, twist and put away for storage.
Recipe 5: Sweet lecho without tomatoes in oil "Five Minute"
Pepper, like tomatoes, loves sugar, which can be poured into it without restrictions. A recipe for a delicious lecho with a sweet taste and summer aroma, which is quickly prepared and will help out if you need to urgently determine a large crop.
Ingredients
• 3 kg of pepper;
• litere of water;
• a glass of sugar;
• a glass of oil;
• a glass of vinegar 9%;
• 50 grams of salt (about 2 full spoons).
Cooking
1. In a large saucepan, mix sugar and salt with water, dissolve and add oil and vinegar to them. We put on the stove.
2. Peppers without entrails are cut into large pieces. You can simply cut each vegetable vertically into 4-6 parts.
3. Dip the vegetables in boiling marinade and cook for 5 minutes. Be sure to mix. During this time, the pieces will become softer, settle, separate their juice and completely covered with marinade.
4. We spread boiled pepper in jars, pour boiling marinade under the neck, roll up. We remove to cool under a blanket.
Recipe 6: Tomato Free with Eggplant and Onions
The recipe for a vegetable lecho without tomatoes, but with the addition of tomato juice. You can use both a purchased and a home product. We take young eggplants, without ripe seeds and with a soft skin. The list of products contains medium-sized vegetables. We will cook boiled lecho, but you can also pre-fry the eggplants and onions individually in oil, then put in pepper. It will also be delicious.
Ingredients
• 10 peppers;
• 7 eggplants;
• 5 onions;
• 1.5 liters of juice;
• 50 ml of vinegar 6%;
• a spoon of salt;
• 50 grams of sugar.
Cooking
1. We wash the eggplants, wipe them dry, remove the stalks and cut them into cubes.
2. Pepper freed from the middle, cut into squares.
3. Dice the onions.
4. We combine everything, add salt, sugar, tomato juice. We set to cook for 20 minutes. Then pour the vinegar and boil for a couple of minutes.
5. We lay out the blank on a pre-sterilized container, roll up.
Recipe 7: Tomato-Free Tomato Brine
Another recipe for light lecho without tomato. Ideally, round round pepper is used for it, having a thick and juicy pulp. But you can take any other, preferably fleshy and juicy. About 7 half-liter jars should come out of this quantity of products.
Ingredients
• 2.5 kg of pepper;
• 14-21 cloves of garlic (2 or 3 pieces per jar);
• litere of water;
• 4 tablespoons of salt;
• 170 grams of sugar;
• half a glass of oil;
• 3 tablespoons of vinegar 70%.
Cooking
1. Shred with straws pepper, previously washed and freed from seeds.
2. Free the garlic from the husk, cut into arbitrary pieces.
3. Pour pepper into sterile jars, add garlic, and ram everything tightly with a wooden cracker to fill all the voids.
4. Cook the brine from the rest of the ingredients, boil and pour into jars to the neck.
5. Put in a saucepan on a cloth, cover with lids, fill in hot water and sterilize for 15 minutes.
6. Roll up and send to storage.
Recipe 8: Tomato Free with Zucchini and Carrots
A delicious lecho salad, bright and fragrant, is prepared on the basis of tomato paste. For this recipe, it’s better to rub the carrots on a Korean grater with straws, so it will not fall apart and will be beautiful. Any pasta can be used, but if it is very boiled and saturated, then you can take less and add water. From this amount of products you get 10-11 half-liter cans of snacks.
Ingredients
• 3 kg of pepper;
• 1.5 kg of vegetable marrow;
• 1 kg of carrots;
• liter of tomato paste;
• 2 liters of water;
• a glass of sugar;
• 4 tablespoons of salt;
• 20 ml of vinegar 70%;
• 12 cloves of garlic.
Cooking
1. Mix the paste with water, add salt, sugar and put on the stove.
2. Three carrots, send to the pan.
3. Pepper cut into strips or half rings and also lay in the total mass. All together boil for 15 minutes.
4. Zucchini cut into cubes and send to the rest of the ingredients. Cook for another 15 minutes to make the vegetables soft, but the pieces should not fall apart when touched.
5. Add vinegar, pre-chopped garlic and any spices to taste, boil for 2 minutes.
6. We lay out on the container, roll up.
Recipe 9: Spicy lecho without tomatoes with carrots and garlic
A recipe for an acute lecho, in which, in addition to the Bulgarian pepper, burning pods are added. The sharpness can be adjusted to your liking. Tomato juice is used for pouring, you can take a store juice.
Ingredients
• 2 kg of sweet pepper;
• 3 sharp pods;
• kilogram of carrots;
• head of garlic;
• 1.5 tablespoons of salt;
• 2 liters of juice;
• 2 tablespoons of vinegar;
• half a glass of sugar.
Cooking
1. Peel the carrots, chop the straws and put them in the pan.
2. Add juice, salt, sugar and finely chopped hot pepper. Mix everything and cook for 15 minutes.
3. At the peppers, remove the entrails, chop the straws and send to the pan, cook for another 15 minutes.
4. Peel and chop the garlic.
5. Add chopped garlic, vinegar to the pan, boil for a minute, then put it in jars and twist.
Tomato-free medicine - tips and tricks
• Ordinary table vinegar in lecho can be replaced with apple cider vinegar. It will be tastier, healthier and more interesting. Only the percentage of acid should be similar.
• In lecho, it is very important not to digest the pepper, otherwise the snack will be tasteless. Better to keep the pieces a little crunchy, in the process of cooling under the covers and further storage, they will reach the desired state.
• The most delicious lecho is obtained from ripe and fleshy peppers. If they are not enough, then you can add unripe, but not more than half.
• Lecho is in good harmony with various spices and aromatic herbs, so you can safely add them to the recipe and make your own changes. Especially go well with peppers: parsley, cilantro, basil, allspice and black pepper, cloves, marjoram, ginger.
• The lecho cooking process allows you to make edits at any stage. You can always add salt, spices and sugar, if they are not enough. If the workpiece is over-salted, then you can dilute it with juice, diluted with paste or put some more pepper, previously blanched in water.
