Lecho with garlic: a selection of the most popular and proven recipes - how to prepare the most delicious lecho with garlic for the winter

What kind of garlic can be used for lecho

Heads of winter, spring and even green garlic arrows - all this can be used to prepare winter lecho. When selecting and preparing products, consider only the following:

• Spring garlic, also known as summer garlic, is much more delicate in taste than winter garlic. However, the cloves of this garlic are quite small and peeling them in sufficient quantities for harvesting is labor-intensive.
• Winter garlic has a brighter flavor. This ingredient is a pleasure to work with. The teeth are large and easily removed from the husk.
• Garlic arrows are quite hard, so for harvesting they take only the bright green part, without yellowness. The arrows are washed and cut into 2-3 centimeter segments.

Recipes for lecho with garlic

From peppers and tomatoes without vinegar

The cooking technology is quite simple.

2 kilograms of sweet peppers are thoroughly cleaned and cut into 2 by 2 centimeter squares or strips. The main thing is that the products are chopped approximately equally.

Fresh tomatoes, 2 kilograms, washed, cut into arbitrary slices, and crushed with a blender to the consistency of a homogeneous puree. This is the basis of lecho.

Thick tomato juice is poured into a wide saucepan and boiled for a quarter of an hour. Add spices according to the list:

• 3 tablespoons of sugar (preferably with a heap);
• 1 tablespoon coarse rock salt;
• 8 black peppercorns;
• 8 peas of large allspice;
• 3 bay leaves;
• 3 buds of cloves (optional);
• vegetable oil – 100 milliliters.

After the next boil, put the sliced ​​peppers into the pan. Cook the lecho for 20 minutes. From time to time it is necessary to use a spatula to stir. When the lecho is completely ready, add 1 large head of garlic to the salad. To do this, the cloves are cleaned and pressed through a garlic press. The aromatic vegetable is mixed into the lecho and the heat is immediately turned off.

The rest is a small matter - lay out the lecho in sterile containers and close with metal lids. A selection of interesting options for sterilizing jars Here.

Watch the video with a clear sequence of actions when preparing a simple preparation.

With carrots and onions

2 kilograms of tomatoes are crushed through a meat grinder or with the knife of a food processor.

Bulgarian or regular sweet pepper, 1.5 kilograms, cut into strips. The width of the strips is 2-2.5 centimeters.

Onions, 600 grams, chopped into half rings. The same amount of orange root vegetables is grated on a grater with a large cross-section. Sliced ​​carrots are fried in vegetable oil until the carrots begin to smell pleasantly fragrant. The total vegetable oil consumption for this recipe is 1 cup. When frying, only part of it is used, the rest is added directly to the cooking container.

When all the vegetables are prepared, start cooking the lecho. Add 3 tablespoons of salt, remaining vegetable oil, 1 cup granulated sugar, bay leaf, 10 black peppercorns to the tomato base. Cook the tomatoes for 15 minutes. Sliced ​​peppers, onions and fried carrot roots are added after the allotted time. The preparation is boiled for 20 minutes. At the end, pour in 4 tablespoons of 9% vinegar, bring to a boil again, and put the lecho into jars.

A version of lecho with the addition of fresh herbs is offered by the Olyushkina Kitchen channel.

With zucchini

The zucchini is cleaned and freed from seeds. The pulp is cut into cubes. The total weight of the zucchini slices should be 1 kilogram. A kilogram of tomatoes is pureed. Bell pepper, 1 kilogram, cut into strips or large checkers. Carrots, 500 grams, grated on a Korean or regular grater. Onion, 200 grams, chopped into half rings or quarters.

Vegetable oil is poured into a pan intended for cooking and the stove burner is turned on. As soon as the fat is sufficiently hot, the onions and carrots are sent to it. Fry the vegetables directly in the pan for a couple of minutes. Vegetables are poured with grated tomatoes, with the addition of spices: 1.5 large tablespoons of salt, 4 tablespoons of sugar, a pinch of hot ground pepper and 3 laurel leaves. Cook the tomatoes for 10 minutes.

After the set time, add pepper and zucchini.The preparation is allowed to cook for 15 minutes. Finally, add chopped garlic (1 medium-sized head) and 1 tablespoon of 9% vinegar and turn off the heat. Lecho is packaged like regular winter preparations, in containers treated with steam.

Lecho a la “Uncle Bens” with garlic The author of our site suggests for preparation.

From garlic arrows

In one container mix the base for the workpiece:

• 350 milliliters of water;
• 250 grams of not very sour store-bought tomato paste;
• 1 tablespoon salt;
• 2 tablespoons granulated sugar;
• 3 tablespoons of odorless vegetable oil;
• ½ teaspoon ground black pepper;
• a couple of wheels of hot pepper (the amount of pepper depends on the heat, which is inherent in different varieties to varying degrees);
• 1 bay leaf.

Boil the base for 3-5 minutes. Cuttings from fresh arrows are laid after this time. The shooter needs 500 grams. Boil the mixture for 20 minutes and then season with vinegar (1 tablespoon).

Garlic green lecho is laid out in pre-prepared jars and insulated with a jacket or blanket until it cools completely.

The popular video channel “First Countryside” talks about preparing garlic arrows with seasonal vegetables

In a slow cooker

In a slow cooker, lecho is best prepared for one-time use, since the volume of the bowl does not allow it to be spread out.

1 large carrot grated through a grater. 1 large onion cut into large cubes. 4 pods of large sweet peppers (preferably bell peppers) are cut into checkers of 2 by 2 centimeters or strips of the same width.

In the standard “Frying” mode, simmer the onions for 1 minute. Then carrots are added to it, and manipulation is continued for another 5-7 minutes. The unit is turned off. Pepper is placed in the bowl. Fill all products with tomato sauce.To do this, a two-hundred-gram glass of water is thoroughly mixed with 2 large spoons of tomato paste. For spices, add bay leaf (no more than 1 leaf) and a pinch of ground black pepper.

The multicooker is programmed for the “Quenching” mode. The time allotted is 40 minutes. After this time, 3 large cloves of garlic, pressed through a press, and a bunch of finely chopped greens (dill, parsley, basil) are added to the lecho. Stir the lecho and let it brew under the lid for at least 15 minutes.

This lecho is an excellent base for meat or fried sausages.

Interesting cooking option lecho in Kazakh suggested by the author of our site.

How to store the workpiece

Lecho with garlic can be perfectly stored at normal room temperature, but the best option would be to place the jars in a cool room. This could be a cellar, basement or insulated loggia. The product's shelf life is 1.5 years, but it is unlikely that a fragrant vegetable salad will remain untouched in the bins for such a period.