A simple step-by-step photo recipe for preparing lecho with apples and bell peppers for the winter. A simple step-by-step photo recipe for preparing lecho with apples and bell peppers for the winter. Spicy lecho with apples and peppers.

For all lovers of the amazing lecho salad, I would like to present another wonderful recipe for lecho with apples, which will take its rightful place in your collection of recipes.

Yes, indeed, there are a lot of lecho salad lovers, but often these lecho lovers cook and know only one standard recipe for this salad. Therefore, for those housewives who are ready to try something new, we present a recipe for lecho salad with apples, which, like the usual one, is prepared for the winter.

We are simply accustomed to standard recipes and do not want to experiment, find out, try, they want to say - wake up, use your imagination and create culinary masterpieces.

Lecho salad with apples will not differ radically from the standard preparation, but thanks to apples we will give it piquancy and originality. It’s clear that the main ingredients are bell peppers and tomatoes, we won’t touch them, they will remain there.

Everyone who tried this recipe found out how successful the preparation was, and since then not a single winter has passed without this salad. And it’s completely clear why this happens, because the ingredients of this salad are accessible to everyone, it’s easy to prepare and quick enough, why not make it.

Bell pepper - 2 kg;
Tomatoes - 1.5 kg;
White round onion - 0.250 kg;
Half a red hot pepper;
White sugar - 2 tbsp. spoon;
Extra salt - 2 teaspoons;
Vinegar - 2 tablespoons;
Garlic - 5 teeth;
Apples - 4 pieces.

These ingredients are presented for one serving, which is 5 half liter jars.

Take the tomatoes, they should be ripe and juicy, wash them well and grate them. Why on a grater, and not just in a meat grinder, yes, you can also use a meat grinder, but ideally it will be on a grater, since it is advisable not to use tomato skins, and this is the fastest way to grind tomatoes without skins. In fact, with or without skinned tomatoes, it’s not that important, so do what’s convenient for you.

Now we take the pepper, wash it, take out the seeds from it and cut off the stalk. Cut the pepper into strips. Next, peel the onion and cut it into half rings. We also wash the apples, peel them and cut them into small cubes. Don’t forget about the red capsicum, carefully peel it from the seeds and cut it into small pieces. Be very careful with the chili pepper; after you pick it up, do not touch your face, much less your eyes, as irritation and burning pain may occur. And in general, it is best to work with this product with gloves, because there are many people who are allergic to pepper, and even small contact with it leads to serious burns.

Then we take a large saucepan, pour the tomato pulp into it, add our slices, add garlic (squeezed through the garlic press), sugar and, of course, salt.

While our salad was cooking, we prepared the jars, washed them well and dried them. Now pour lecho with apples into jars to the very top and cover with lids, which we have previously boiled.

Now, according to the standard procedure already known to us, we put the jars in a saucepan, covering its bottom with a towel, fill it with water up to the shoulders of the jars and cook at medium boil for 15 minutes.

When the lecho is ready, take the jars out of the pan and roll them up with a key. Before bringing them into the cellar, you need to wait for them to cool completely.

Now you have another cool recipe for lecho with apples, which is prepared for the winter. Both adults love this salad, and children don’t mind draining a jar of lecho.

Autumn is gradually coming into its cold rights, and at night the gardens are increasingly covered with frost. The harvest has been collected. But there are still plenty of home-grown tomatoes and peppers in the markets - besides, many housewives still have a basket or two of leftover vegetables. I don’t want to make salads from them anymore (I’m tired of them), and good products are withering in the corner... What’s not a reason to make the last preparation for the winter this season from them? We suggest preparing a delicious lecho from tomatoes, apples and bell peppers. The salad will taste spicy, with the addition of garlic and hot pepper.

Ingredients for 2 or 2.5 liters of ready-made lecho:

3 kg bell pepper,
1 kg of tomatoes,
4-5 large onions,
3-5 medium apples,
1-3 hot peppers,
5-7 large cloves of garlic,
2 teaspoons herbs,
5 tablespoons of sugar (no peas),
6 tablespoons vegetable oil,
1 tablespoon of salt (no heaps - it’s better to add a little more at the end),
2 tablespoons vinegar (9%).

Preparation

Cut the tomatoes into 4-6 pieces, put them in a saucepan, add salt and press lightly so that the tomatoes release juice. Often, before preparing lecho, the tomatoes are peeled and the vegetables themselves are pureed (for example, by grating them on a coarse grater - the skin remains in the hand). But it takes longer to cook this way, and lecho from unprocessed tomatoes turns out just as good.

When the tomatoes give a little juice (this takes just a little time - about 5 minutes), you can put them on the stove, turning on low heat. The tomatoes must be boiled for 20-30 minutes, skimming off the foam and stirring them so as not to burn.

Cut the onion into half rings (if it is very large, then into quarters). Place in a saucepan with the tomato mixture.

Cut the peppers into strips (but not too thin so that they don’t boil at the end). Add to the pan too.

Grate the apples on a coarse grater (the skin may remain in your hands, but if, when grating, all of it ends up in the apple mass, it’s okay - more vitamins will be in the finished lecho).

Throw apples into vegetables. Boil everything for 10-15 minutes (so that the fruits and vegetables soften, but do not begin to spread).

Now it’s time to add sugar, vegetable oil (both olive and sunflower oil), squeezed garlic and herbs to the future lecho.

You can experiment with herbs: take exquisite thyme and rosemary (50/50), or suneli hops, Provençal herbs... In general, any herbs that you have in the kitchen.

Boil the lecho for a minute or two, add vinegar, let it boil for another minute, and you can turn it off.

Pack the salad for the winter in sterile jars, roll it up, turn it over and wrap it. It is better to store such preservation in a cold place - say, in a cellar. If there is no cellar, and jars of lecho will be in the apartment, let them go to the table first among all your homemade preparations.

Description

Lecho with apples, unlike the usual classic lecho, is distinguished by its piquancy and originality. This is an example of why you shouldn’t put your culinary fantasies on the back burner. If you want to cook something extraordinary, unusual and incredible, then in no case talk yourself out of it. Well, just think, you wanted to make, for example, tomato jam, well, why not, what if it actually turns out very tasty. For example, in our experiment in preparing non-standard lecho for the winter, everything was more than successful. Lecho, prepared at home from tomatoes, carrots, sweet peppers, garlic, onions and apples, turned out to be simply a brilliant masterpiece that is truly worthy of an award.
To create this blank, we recommend using the step-by-step photo recipe below with detailed technological instructions. With its help, you will immediately understand how to properly prepare lecho with apples. Also, thanks to the cooking technology, you can very easily cope with canning it for the winter. We recommend that you don’t just waste your precious time and it’s better to start cooking right now!

Ingredients

Lecho with apples - recipe

The first place to start preparing a delicious, unusual lecho for the winter is by chopping tomatoes. However, first they should be rinsed very well to remove dirt, dust and other unnecessary objects. It is recommended to grind tomatoes by grinding them through a grater. So, in a homogeneous tomato mass there will be no uncrushed peel, the result of which is almost impossible to achieve when using a meat grinder. Of course, for this purpose you can use the method that suits you best.

Now wash and remove the seeds from the sweet bell pepper. Afterwards, cut it into thin longitudinal strips. Remove the skin from the onion and chop it into even rings. Rinse the fragrant apples under the tap, separate from the skin and core. Then chop the rest of the fruit into small cubes. At this stage, prepare the hot peppers. Before picking up a hot pepper, we recommend putting on rubber gloves. Otherwise, you may get burned. Cut the separated pepper from the seeds and stalk into miniature pieces.

Next, take a large container, fill it with the previously obtained tomato and place all the chopped vegetables and fruits in it. Add garlic squeezed through a press to them. Also, do not forget to salt and sugar the resulting raw snack.

Place the container with the vegetables in the tomato on the fire and bring them to a boil. Then boil the workpiece for another twenty minutes. After this time, do not forget to pour vinegar over the vegetable mixture and stir. Keep the lecho on the fire for another two minutes. All cooked vegetables should become very soft and tender..

In the meantime, sterilize and dry the jars, and then fill them to the very top with the prepared hot snack. There is no need to roll up the blanks at this stage, because they will be re-sterilized ahead. All you need to do now is simply cover the filled jars with sterile lids.

To sterilize jars of vegetables, you need to take a deep container, lay an unnecessary kitchen towel on its bottom, on which you should then place the preservation. For high-quality processing, it must boil for fifteen minutes..

Roll up the processed workpieces tightly with lids, place them on the floor upside down and wait for them to cool. Afterwards, store the non-standard delicious lecho with apples and bell peppers anywhere.

Hot summer is in full swing! In the fields, dachas, and gardens there is a general harvest of the seasonal harvest. All markets are overflowing with fresh vegetables, herbs, juicy fruits and berries. It's time to think about preparations for the winter. Surely, each of us in our home cookbook has favorite recipes for canning salted tomatoes, crispy cucumbers, delicious zucchini, delicious salads and sauces. Family recipes are passed down from generation to generation and delight us on cold winter days. I suggest making a hot sauce for the winter, which is perfect for meat, main and first courses, and just for crispy bread. Adjika with apples will complement a home-cooked lunch or dinner for the winter and will not be out of place on a holiday table or picnic. The sauce is prepared from bright, juicy vegetables, sometimes with the addition of fruit. Our recipe uses apples, which will add some zest to the finished sauce.

Adjika can be prepared very hot or in moderation. To do this, adjust the amount of hot pepper to your taste. From this amount of products you get two half-liter jars of ready-made adjika.

Ingredients for adjika with apples

Tomatoes 1 kg
Apples 200 g
Sweet pepper 200 g
Carrots 200 g
Hot pepper 1 pc.
Sunflower oil 100 g
Sugar 2 tbsp.
Salt 1 tbsp.
Garlic 1 head
Ground coriander 1 tsp.

Recipe for making adjika with apples for the winter

1) So, start by preparing all the ingredients. Sweet peppers, it is better to use red ones with dense, fleshy pulp. Wash and remove the seed pod. Cut into large pieces.

2) Tomatoes that are well-ripe and red in color are suitable. If the tomatoes are a little soft, that's okay. Wash and cut into four halves.

3) Wash and peel the carrots. Cut into large slices.

4) Take apples with a sour taste. Wash, cut in half, cut out the core with seeds. You can peel it, but this is not necessary.

5) Peel the garlic cloves. Wash the hot peppers and cut into rings. If desired, remove seeds.

6) Grind the prepared vegetables and apples in a meat grinder or chop in a food processor. Pour the pureed vegetables into a thick saucepan. Add salt, sugar, ground coriander, sunflower oil. Stir.

Boil it. Cook, stirring occasionally, for about two hours.

Lecho is the most popular winter preparation made from bell peppers and tomatoes. The combination of the sweet taste of peppers and the sourish-spicy taste of tomatoes has long become a classic. What if you add some apples? It will turn out to be an excellent appetizer salad for the winter table, with a new taste and aroma... It’s decided: we’ll prepare lecho with apples for the winter.

Ingredients

bell pepper 1.5 kg
onions 0.5 kg
tomatoes 1 kg
large apples 2 pcs.
garlic 2 cloves
Italian herbs 1 tsp.
vegetable oil 120 ml
sugar 100 g
salt 1.5 tbsp. l.
ground pepper to taste
apple cider vinegar 2 tbsp. l.

How to cook lecho with apples for the winter

Any preparation for the winter begins with careful processing of products. Wash the vegetables and berries, remove the seeds from the pepper, cut into strips and place in a deep saucepan.

Peel the onion and cut into strips, add to the pepper.

First keep the tomatoes in boiling water for a few minutes, remove the skin, cut into medium slices and also place in a saucepan. Another option for preparing tomatoes: do not cut them, but grind them into puree and add them to the vegetables in this form.