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Lecho of 30 peppers without vinegar. Lecho without vinegar for the winter with pepper and tomato oil. Tomatoes for the winter without vinegar

Step 1: Prepare the ingredients.

Rinse tomatoes and bell peppers thoroughly cold water. Remove stems from tomatoes. This can be done with a small knife, roundabout at the tail of a tomato.

Sweet peppers need cut seed pods. This can be done by cutting the vegetable in half or cutting off the stalk to remove the seed core.

Garlic needs to be peeled and also washed thoroughly in water. Cut in small pieces. Chop half the tomato finely, the other half coarsely. Peppers can be cut as you like, either in rings or strips.

Step 2: Cook lecho without vinegar.

Put some of the finely chopped tomato and pepper in a large saucepan, cook for 10 minutes, then put coarsely chopped tomatoes, salt and sugar, then a mixture of peppers. Cook for more thirty minutes.

Banks before rolling sterilized in the oven along with them and covers. Pour hot lecho into jars and roll up. We turn it over and wrap it with a blanket or something else that we found at hand. Let cool to room temperature. Then you can send it to the basement or to a cool place in the apartment. From this amount of ingredients, you get 7 jars of lecho half a liter each.

Step 3: Serve lecho "Belarusian" without vinegar.

You can use it both in its pure form, and add it to borscht or when preparing cabbage rolls. Lecho can also serve as a fragrant salad in winter time, if you add a little finely chopped onion to it and vegetable oil. Very often lecho is used as a side dish for meat or fish dishes. And for alcoholic drinks, it is, among other things, a breathtaking snack. Good appetite!

This lecho has one indisputable plus, it requires only two ingredients and does not require water or vinegar. Everything is prepared very simply and wonderfully. This lecho can be given even to small children and people suffering from diseases of the gastrointestinal tract.

You can also steam sterilize jars and lids. To do this, some housewives use a double boiler or a large pot of boiling water, on which a mesh of a suitable size or an iron sieve is installed, after which we put cans upside down on this entire structure. The time of such sterilization is equal to 15 minutes.

For short-term storage of such lecho, you can use jars with screw caps, which also close the jar quite tightly during hot corking. I remember that such jars, once forgotten, “survived” with me until the very winter, but nothing happened to the lecho itself!

Lecho is one of my favorite snacks for the winter. I love bell pepper and all dishes from it. Surely, I am not alone in my addiction, but there are people who cannot use this product due to stomach problems - preservation with vinegar is harmful for them. Therefore, today's recipe will be for them.

In the last recipe, we learned how to cook, in this we will close the bell pepper without vinegar. This preparation is much more useful, it turns out a product without preservatives, which is closer to the natural taste. Anyone who wants to try cooking in this way, join.

What products are needed

We will need:
Bulgarian pepper - 1 kg.
Tomatoes - 1.5 - 2 kg.
Sugar - 2 tbsp. l.
Salt - 1 tbsp. l.

Cooking

Release the bell pepper from the stalk, wash, cut into wide strips or squares, as you like.
Pass red tomatoes through a meat grinder or chop in a blender.
Set to boil until the volume is reduced by a third.
Add peppers, sugar, salt to the resulting tomato sauce.
Cook for another half an hour, remembering to stir from time to time.
Arrange hot lecho in jars, roll up with metal lids.

Another recipe without vinegar

For it you will need:

Sweet pepper - 2 kg.
Tomatoes 3 kg. They can be replaced with 2 liters of tomato juice.
Carrots - 2-3 pcs.
Hot pepper - 1-2 pods.
Garlic - a glass of peeled cloves.
10 peas of allspice and cloves buds.
Sugar - 3 tbsp. l.
Salt - 2 tbsp. l.

How to cook

Scald tomatoes with boiling water, peel, chop in a blender or through a meat grinder. If you have tomato juice, skip this step.
Coarsely grate the carrots, chop the garlic finely.
Mix tomatoes (or juice) with chopped peppers, carrots, garlic, salt, sugar, spices.
Put on fire, after boiling, cook for half an hour.

Arrange in prepared jars, cover with lids.
Put in a bowl of water, pasteurize liter jars on fire for 10 minutes, 3-liter jars for 20 minutes.
Roll up the jars with metal lids.

And here you can watch a video about the preparation of lecho.

It is very pleasant to open jars with blanks on cold winter evenings. The kitchen is immediately filled with the aromas of summer, you can add delicious vegetables to the dishes.

In addition, salting allows you to save vegetables almost in their original form: they have not only a bright rich taste, amazing aroma, but also almost all the original valuable substances. There are such tomatoes, cucumbers, lecho and mushrooms are really very useful.

Great when they make blanks without vinegar. Then the contents of the can give the body only benefits, do not affect the digestive tract badly.

Even sensitive people will be able to enjoy such preparations, since they do not contain sharp, burning vinegar.

How to make blanks without vinegar? Remember a few recipes, simple secrets of pickling and pickling. You will enjoy wonderful vegetables all year round.

Delicious preparations for the winter without vinegar

You can make various delicious preparations for the winter without vinegar, if you remember a few recipes, pay attention to useful tips. Indeed, preserving without the addition of vinegar is much more pleasant, in addition, you will better preserve the natural taste and aroma of vegetables.

However, safety must not be forgotten, so you will need to carefully monitor the cleanliness of the jars and the quality of the products used.

How to sterilize jars - video, 5 ways:

Without vinegar, you can roll up tomatoes, eggplants and peppers, beets and cabbage, adjika and cucumbers, cook pickled mushrooms and squash caviar. There are practically no restrictions!

Fans can even preserve carrots, peas and corn on the cob. Choose the option you like and start cooking.

Many people are happy to eat lecho. The dish, which has long been known to everyone, attracts with its relative ease of preparation, a bouquet of flavors and aromas, a wealth of vitamins and minerals.

Someone prefers spicier preparations, so the housewives roll up jars of vinegar, sprinkle everything with black pepper and spices. lovers healthy lifestyle life, who do not want to put the body under attack at all, prefer to make a gentle lecho.

It is worth remembering the recipe for lecho without vinegar if you decide to make the preparation spicy, but completely safe. When you roll up jars without vinegar, in the future such a dietary treatment can be given even to babies.

The cooking algorithm is quite simple.

Take:

tomatoes (5 kg),
bell peppers (3 kg) of different colors,
spices and herbs.
You will also need cloves, black peppercorns, you can add everything with a few cloves of garlic.
Preferably use olive oil
you need citric acid.

How to cook lecho without vinegar:

Tomatoes must be peeled. Great if you get rid of it and peppers. To do this, it is enough to scald the tomatoes with boiling water, and then put them in a saucepan with cold water. The skin will immediately come off. Peppers are a little trickier to work with. They will need to be slightly boiled, it will take 4-5 minutes. Then drain the water, and put the peppers themselves in a colander, then send them to a saucepan with ice water. The skin comes off easily!
Now it's time to prepare the tomatoes and peppers for pickling. It is necessary to remove the middle from the tomatoes, pull out the seeds and green stalks from the peppers. It's great if there are no seeds in your lecho. Use only the pulp of tomatoes so that the lecho has the perfect taste, you are not bothered by the seeds.
Peppers and tomatoes should be cut into fairly large pieces. The best option is to cut the tomatoes into large cubes, and cut the peppers lengthwise into long wide strips.
Boil peppers and tomatoes for 10 minutes. Salt (2-3 tablespoons) and sugar (1.5 cups) add to taste. It is advisable to pour a spoonful of olive oil. Add citric acid. For two liters of lecho you will need a teaspoon of acid.
Prepare banks. They need to be carefully sterilized, can be processed in a pot of boiling water.
Put your spices, herbs at the bottom of the jars, you can also send garlic cloves, cloves and peppercorns there. Some housewives also use chopped onions. It gives lecho piquancy.
Lecho pour into jars and roll up.

Remember one caveat: you should fill the jars to the very brim so that there is practically no air left.

Your lecho without vinegar is ready!

Decided to make preparations for the winter without vinegar? You can remember an excellent lecho recipe right now, in which there will be no vinegar, no oil. In general, this preparation is dietary.

You can completely abandon spices, but at the same time your lecho will immediately conquer with a delicate taste and rich aroma! There are several secrets.

First of all, take care of choosing good vegetables. Each pepper should be beautiful, ripe, not have damage, dents, scratches on the skin. The stalks should be strong and exude a specific aroma of bell peppers and grass. Tomatoes also need to choose ripe, rich colors, without damage.
Be sure to remove the skin from your peppers and tomatoes. Tomatoes are scalded for this, and peppers are boiled for 5 minutes. Then they need to be immediately cooled in water.

How to cook lecho without vinegar and oil:

Thoroughly clean tomatoes (3 kg) and peppers (1 kg) from seeds, stalks, seed boxes.
Take half of your tomatoes, a few peppers. Cut them finely enough. Add diced white and purple onions. Put everything in a frying pan and simmer without oil, adding a little sugar (3 tablespoons) and salt (1 tablespoon).
Cut the remaining vegetables into large pieces. They need to be boiled for 25 minutes.
Banks must be sterilized. Put only a couple of leaves on the bottom black currant, two cloves.
Combine and mix boiled and vegetable stew. At the same time, save all the sauce that formed during stewing. Pour the resulting mass into jars and roll up.

Your dietary treat is ready! It will give the body only useful substances. Such a lecho can be eaten even by babies, people with gastrointestinal diseases. The most delicate mass will definitely not harm, but it will improve your health and provide you with vitamins.

Now you will learn how to cook a real Belarusian lecho without adding vinegar. This lecho has a particularly bright aroma, rich taste, but vinegar and citric acid are not used in it.

Oil can be added if desired, but this ingredient is also optional. Pay attention to all the nuances to make your preparation tasty and healthy.

First prepare the tomatoes and sweet peppers. Choose large red peppers (10 pieces), large tomatoes (3 kg) more dark shades. For variety, you can add 2-3 yellow peppers, a few small yellow tomatoes.
Free the tomatoes and peppers from the skin, seeds, stalks.
Take a few tomatoes and peppers, finely chop them. Also choose one large white onion. It will need to be cut into small cubes.
Pour a spoonful of olive oil into a frying pan, heat it up. Throw in finely chopped vegetables. Add immediately sugar (1 cup) and salt (1-2 tablespoons) to taste. Chop a few large cloves of garlic and send them to the pan too. Roast the mixture for 10 minutes.
Cut the remaining tomatoes and peppers into large pieces. They need to cook for 30 minutes. 15 minutes before the end of cooking, add the fried vegetables to the pan, after draining the excess water. All the liquid should then be in the banks.
Banks should be sterilized. Put blackcurrant leaves, spices, French mustard and cloves, peppercorns on their bottom.
When your lecho is ready, it must be poured into jars. Try to make sure that the jars are filled to the very brim.
You can roll up your Belarusian lecho!

Please note that in the Belarusian lecho you must definitely use garlic. It will give the dish a unique flavor.

It is worth noting that for lovers of brighter flavors and smells, a blank to which fresh garlic is added is more suitable. To prepare it, you need to cut two cloves of garlic into plates and put them on the bottom of the jar, right in the spices, and pour the boiled vegetable mixture on top.

Tomatoes for the winter without vinegar

Tomatoes are very popular, which is not surprising. Tomato blanks can be added to various dishes, used as an independent snack. At your fingertips you will always have fragrant, tasty, almost fresh tomatoes that have retained all their beneficial properties.

Preserving tomatoes for the winter without vinegar - video:

Preservation of tomatoes without vinegar also ensures their safety, if you carefully sterilize the jars and keep them clean and hygienic. Remember simple tips and recipes for making canned tomatoes without vinegar.

You can preserve tomatoes using citric acid. Usually, two liters need a little less than one teaspoon of acid.
Some housewives prefer to do without preservatives at all, leaving the tomatoes in their original form. At the same time, it is extremely important to process the jars well, and the tomatoes must be salted in a cold way. You will fill the tomatoes not with hot, but with pre-chilled brine. Such tomatoes will retain a fresh taste, will be quite firm.
You can add marinades to tomatoes, combine them with grapes, lemon slices, slices of bell pepper and onion. Tomatoes that are salted along with gherkins and hot peppers have an original taste.
Tomatoes can be rolled up in the form of a paste, cut into small pieces, stewed beforehand. Housewives are happy to cook tomatoes, which at the same time resemble lecho and tomato paste. They have chunks, thick sauce. This mixture is successfully complemented by olive oil.
The methods of cooking salty and sweet tomatoes differ, you can opt for pickled tomatoes.
It is desirable to pay more attention to the preparation of tomatoes for pickling. You need to carefully choose tomatoes, peel them well from the skin and seeds.

Please note: pathogenic bacteria most often develop in rotten, damaged tomatoes, the so-called "carrion". Do not take such tomatoes!

Each tomato should be smooth, of high quality. Make sure that there are no dents, darkening, damage on the skin. Such tomatoes are noticeably tastier, they are safe.

When you have learned the basic nuances of pickling tomatoes without vinegar, it's time to remember simple recipes, choose the ones you like and start cooking.

Tomatoes with grapes without vinegar

You can make delicious tomatoes with grapes without vinegar. Such canned food has an original taste, an unusual aroma, and attracts with a non-trivial combination of flavors of tomatoes and grapes.

For cooking you will need:

large grapes,
small seedless grapes
small ripe tomatoes, you can use small cherry tomatoes,
some cloves and peppercorns.

Please note: it is advisable not to put garlic, onions, too many spices in such canned food.

How to preserve tomatoes with grapes without vinegar:

Tomatoes are best not peeled. Choose only whole tomatoes that are firm enough.
Large grapes must be pitted. You put it on the bottom of the jars along with cloves and pepper, spices.
Wash the jars thoroughly. They must be sterilized in the oven or pan.
Prepare a brine (for 1.5 liters of water - 2 tablespoons of salt), cool it. You can add sugar (1.5 tablespoons) or to your taste.
Pack the tomatoes and small, seedless grapes into the jars fairly tightly, but don't force it.
Now that there are spices, grapes and tomatoes in the jars, it's time to fill them with cool brine. Roll up your canned goods immediately.

Tomatoes with grapes are ready!

Canning tomatoes without vinegar requires special care. It is important to remember that tomatoes must be fresh, whole, it is advisable to wash them. Jars must be carefully sterilized and kept clean.

As a preservative, you can use citric acid, which is a great substitute for vinegar. If the jars are well processed, canned tomatoes without acid. A good option is to do salting in a cold way.

Consider a simple recipe for canning tomatoes without vinegar.

Choose medium sized tomatoes. They should be ripe, smooth, with intact skin.
Take a few cloves of garlic, an onion, a small carrot.
Stock up on spices, French mustard, dill, blackcurrant leaves and cloves.
Immediately prepare a strong brine (for 1 liter of water - 3 teaspoons of salt), add citric acid (0.5 teaspoons), a little sugar (10 g) to it.
Process banks. They must not be wiped after sterilization!
Put the spices in the bottom of the jar. Cut carrots into cubes, onions into thin rings. Send the vegetables to the bottom of the jar along with the whole garlic cloves.
Put tomatoes in jars.
It remains only to pour brine into the jars and roll them up.

Your tomatoes are ready!

Pickled tomatoes without vinegar

Now even pickled tomatoes are prepared without vinegar. To do this, you will need a lot of spices, citric acid, black and red pepper. It is better to choose small cherry tomatoes so that they are even better salted and have the most intense taste.

Choose only ripe tomatoes. Do not use tomatoes if they have the slightest trace of damage. A good option is to purchase small tomatoes in different shades. The combination of yellow and red tomatoes in itself is appetizing.
Be sure to choose a bouquet of spices to your taste. It can include French mustard, bay leaf, peppercorns and cloves, dill with seeds. Remember not to put too much bay leaf, as it can make the tomatoes bitter.

2 liters of water
2 tbsp. l. salt,
8 art. l. Sahara,
as well as hot peppers. They must be added in moderation so that the tomatoes do not become too spicy. Two small pieces of pepper are enough for one two-liter jar.

You can pour tomatoes with hot brine, but then you should add citric acid to it. Leave all the spices at the bottom of the jar, but one piece of hot pepper can be put right in the middle. During the salting process, the jars will need to be turned over several times.

Vinegar-free pickled tomatoes are a great option for any feast, in addition, they will be a great addition to various dishes.

Try to cook different types tomatoes. Salted tomatoes without vinegar are always very popular. They are easy to prepare, salted in about 15 days, remain very fragrant and juicy.

You will need peppercorns, some cloves and horseradish, dill with seeds. You can add a little garlic and onion.
Brine: for 1 liter of water - 30 g of salt, 3 g of garlic, 20 g of dill, 3 g of horseradish (root), 2 peas of allspice.
When you prepare the brine, it is advisable to supplement it with citric acid. This will keep your tomatoes better.

How to cook pickled tomatoes without vinegar:

Put peppers, spices, chopped onions and garlic cloves on the bottom of a sterilized jar.
Gently arrange the tomatoes so that they are pressed fairly tightly against each other, but not wrinkled.
Pour brine into jars.

If you want to get more savory tomatoes, you should add two small pieces of hot pepper to the spices.

Sweet tomatoes without vinegar

More and more people enjoy cooking sweet tomatoes. They resemble tomato paste, lecho, and have a delicate taste. Of course, such preparations are best done without vinegar.

You can choose the standard version. You just take the tomatoes and pickle them in the usual way, but add more sugar. Some housewives generally minimize the amount of salt, and use citric acid as a preservative.

There is also a more original recipe.

Take selected tomatoes, a few bell peppers, one onion and a carrot.
As spices, use French mustard, dill.
One tomato, bell peppers free from skin, seeds. Cut the onion into thin rings, cut the carrot into small cubes. Pour the whole mixture into the bottom of the jar along with the French mustard and dill.
Place whole tomatoes on top.
Make a brine with a minimum amount of salt, add citric acid and more sugar to it.
Pour sweet water into jars. Can be rolled up.

Remember that it is extremely important to carefully seal such canned food, using only sterilized clean jars.

Salt cucumbers for the winter without vinegar: a few secrets

Salting cucumbers without vinegar? Decided to try to make canned food without the usual acetic acid? Then you will need useful tips and recipes.

Of course, first of all, you need to pay attention to the cleanliness of your jars. They must first be thoroughly washed and then processed in the oven or pan. You will use new lids. The seaming tool must also be of high quality, otherwise the jar may not be hermetically closed.

How to cook pickles for the winter without vinegar - video recipe:

Choose cucumbers well for your preparations. They should be ripe, have a rich color and a characteristic smell. It is advisable to use medium-sized cucumbers. Some people prefer small cucumbers, but it is important to know for sure that this is a special variety, and not just unripe cucumbers.

Experienced housewives note that cucumbers with a thick but even skin are better salted. Do not take cucumbers with thorns. They can give bitterness, bad salting.

Cucumbers without vinegar can be salted in a cold way. Then you don't even have to add acid to the lemon. You just take the necessary spices, the cucumbers themselves, cook and cool the brine.
Cucumbers are also salted hot without vinegar, but it is still advisable to add a little citric acid in such cases. Pickling cucumbers without vinegar requires careful attention, since it is very important to ensure their safety, the safety of the blanks.
Cucumbers will have a wonderful taste and aroma if you use blackcurrant leaves. Add them to the spices at the bottom of the jar, stack on top. Remember that there should be water between the leaves and the lid.

There is a great way to make cucumbers more fragrant by salting them evenly. Such a secret will definitely come in handy if you want to roll up large cucumbers.

Just take a fork and gently pierce each cucumber. They will become wonderfully fragrant in the brine, which will freely penetrate inside.

Some make real savory pickles without the vinegar. To do this, just take one hot pepper, cut it into small pieces and put it in jars. Two pieces are enough for a two-liter container. Please note: cucumbers do not need to be pierced! Otherwise, peppers can make them overly bitter.
The bay leaf will well shade the taste and aroma of pickled cucumbers. But you have to be careful with it.

If you put a lot of bay leaves, cucumbers can become bitter. A small leaflet on a jar is the best option.

Pickles will have a very original taste and aroma if you add mustard seeds, slices of bell pepper and onion, whole garlic cloves.

Experiment, show imagination and create new recipes. In blanks, you can combine various vegetables, herbs, achieving different effects.

You can pickle cucumbers in the usual way, use cold brine, add citric acid to the water for pickling. Combine various spices, seasonings and herbs, add vegetables.

Remember another interesting recipe.

Take small cucumbers. Cut off the ends, pierce each cucumber with a fork once.
Choose cherry tomatoes, medium-sized carrots and bell peppers, and a few large cloves of garlic.
Cut the carrots into cubes, cut the pepper into long slices, divide the garlic in half.
Put blackcurrant leaves, bay leaf, French mustard and peppercorns on the bottom of the jar. Send chopped vegetables there.
Now lay the cucumbers as tightly as possible.
Use hot brine, add a little citric acid to it. A teaspoon is enough for three liters.
When the cucumbers with vegetables are filled to the brim of the jar, you can start rolling.

Love eggplant, want to always have them on hand? Just roll these delicious vegetables in jars without vinegar and enjoy eggplant anytime! They can be eaten as an independent dish, used as an additive to other products.

To start, choose good large eggplants. They should be smooth, without dents and darkening on the skin.
Take one tomato, bell pepper, large onion and a few cloves of garlic.
As spices, it is better to use a small bay leaf, peppercorns and a little dill with seeds.
Add a little citric acid to the brine. One teaspoon is enough for three liters.
Prepare eggplant and other vegetables. Cut the onion into cubes, cut the pepper into rings. It is enough to divide the garlic into quarters. Peel the eggplant completely from the cores, stalks, skin and cut into thick circles.
Eggplant should be fried in olive oil. Pre-fry the onion until golden brown, then add the eggplant, all your vegetables.
When the vegetables are well fried, you can pour in water and simmer them for about 30 minutes.
Mix your vegetables with the prepared brine, keeping all the sauce obtained from the stew.
Put the spices on the bottom of the jar, and then pour the stewed vegetables.
You can roll up banks.

If you like a spicier flavor, you can put one finely chopped garlic clove directly into the bottom of the jar. Then your eggplant will be spicy, fragrant.

Pepper for the winter without vinegar

It is very good to pickle Bulgarian pepper for the winter without vinegar. Such a preparation takes very little time, but then you can enjoy fragrant pieces of pepper at any time. All vitamins and valuable substances will be preserved in pepper.

There is good recipe preserving peppers.

Choose a few large multi-colored peppers. It is good if you mainly use red pepper, because it is he who has the most intense taste and aroma.
Remove the skins from the peppers. First, boil them for five minutes, and then hold them in ice water. The peel will be removed immediately.
Separate the stalks from the peppers, remove the seed pods and all the seeds.
Take one small carrot, onion and hot pepper.
From the pepper you will need only two small pieces. Cut the carrot into thick rings, divide the onion into narrow slices.
Cut the peppers into long wide strips.
Make a brine. To do this, you will need salt, sugar and citric acid.
Take a sterilized jar and put French mustard, two cloves and three peppercorns on the bottom. There you also need to send onions, carrots and two pieces of hot pepper.
Now put your bell pepper mixture in a jar and pour over the hot brine.
The bank only needs to roll up.

Adjika for the winter without vinegar: recipe

You will definitely always need adjika without vinegar. It can be perfectly cooked at home, but for this you definitely need to use citric acid. Then your adjika will be well stored.

First prepare the vegetables and herbs. It is best to make adjika from tomatoes, garlic and bell peppers, hot peppers.
Adjika will have a surprisingly rich taste if you add thyme, cilantro and dill, basil, blackcurrant leaves and a little bay leaf to it.
Pick up spices, spices. You will need black ground pepper, red pepper.
Be sure to use not only garlic slices, but also crushed garlic, because it is he who will give the adjika a unique flavor.
You can add plums and apples, horseradish or eggplant to adjika. Any vegetables will only decorate it.
Vegetables can simply be chopped and sent to a jar, but many housewives prefer to stew and fry them first.
Spices, herbs and spices must not only be put on the bottom of the jar, but must be mixed with total weight vegetables.
Do not forget to add citric acid, salt and sugar to your adjika to taste.

A great option is to cook adjika according to different recipes, using vegetables and herbs as desired. Then you will have a whole collection of wonderful additions to dishes with a variety of flavors.

Far from everyone preserves beets and cabbage, but true gourmets have long appreciated the great taste of such preparations. You can use various recipes, but here is one of the most interesting.

First, carefully select the beets. It should be medium in size, have a rich color. It is better to take three or four small beets.
Take a head of cabbage, three small carrots.
Carrots need to be grated, not boiled.
Cut the cabbage into thin strips. It must be chopped carefully so that there are no too large, thick pieces left. Then sprinkle the cabbage with coarse salt and squeeze. Juice should appear, let the cabbage crunch.
Boil the beets until half cooked and also grate.
Take bay leaf, cloves, peppercorns. Put all this on the bottom of the jar, add a few very small cloves of garlic there. Ideal if young garlic is used.
Mix carrots, cabbage and beets, add sugar and salt to taste.
Make a brine with a little salt and citric acid.
Fill jar with vegetable mixture, fill with brine.
Now you can roll up your beets.

Please note: you can cook the same beets, but do not add cabbage and carrots to it, but the taste will not be so rich, rich.

You don't really like to cook, but do you enjoy eating borscht? Do you dream of always having semi-finished products on hand? Now you can cook great borsch in no time by taking a jar of canned vegetables and adding regular beef stew to the pan! The main thing is to stock up on ready-made vegetables in jars.

There is a good recipe for canned borscht without vinegar. Of course, the meat itself does not need to be added to the jars, but the vegetable base will be present there in full.

Choose quality vegetables first. You will need: carrots, beets, White cabbage and garlic, tomatoes, onions, bell peppers.
Take herbs and spices. Be sure to stock up on peppercorns, bay leaves and dill with seeds.

How to cook borscht for the winter:

Cut the tomatoes and bell pepper into cubes, first freeing them from the skin and seeds, stalks.
Finely chop the cabbage, sprinkle with coarse salt and squeeze well.
Cut the onion into large cubes, cut the garlic into halves.
Boil carrots and beets until half cooked. Cut the carrots into circles, grate the beets on a coarse grater.
Fry the onion until golden brown.
Mix all your vegetables, add salt and pepper to taste.
Put spices, herbs, fresh garlic and dill, bay leaf on the bottom of the jar.
Put vegetables in a jar, and then pour brine. Add citric acid to it.
Banks can only be rolled up.

Please note: this is a recipe for canning borscht, in which vegetables will be brought only to half-cooked. In this case, the vegetables perfectly retain their aroma and taste. You can first stew all the vegetables, and only after that roll them into jars.

Mushrooms marinated without vinegar will delight you with wonderful taste and aroma. They will retain all the useful substances, they will seem almost fresh.

You can pickle champignons, mushrooms, porcini mushrooms, any other species. It is important to use exactly the mushrooms that you like best.

First, select the mushrooms. They should be fresh, smooth, without damage.
Wash the mushrooms, cut off the roots and lower parts of the legs, clean the hats and legs well.
Soak the mushrooms in lightly salted water for half an hour.
Boil the mushrooms for 25 minutes, then drain the water and cook for another hour and a half.
Take spices, some dill and basil, a few peppercorns. Add sugar and salt to taste, citric acid to the marinade.
Cut boiled mushrooms into small pieces.
Put spices and herbs on the bottom of the jar.
Pour the mushrooms into the jar, pour in the brine.
Mushrooms are ready to roll.

Remember that it is better not to cut small mushrooms at all. Then they will be very fragrant and juicy.

Zucchini caviar can be bought ready-made, but real gourmets prefer to make it on their own. You will be able to choose the perfect flavor bouquet, make caviar exactly the way you want.

A great option is to roll caviar without vinegar so that the vegetables remain fragrant and retain their natural flavors. When you preserve zucchini caviar, it is advisable to use citric acid. One teaspoon of acid is enough for two liters of caviar.

Take selected tomatoes and carrots, zucchini and eggplant, onions, garlic, bell peppers.
Free the tomatoes and peppers from the skin, remove the seeds.
Peel the zucchini and eggplant, cut out the middle of them.
Grate the carrots, finely chop the garlic.
Cut the onion into small cubes, cut the tomatoes and peppers, zucchini and eggplant into larger pieces.
Fry onions and carrots in olive oil in a pan. Add dill and basil to it.
Mix all the vegetables and simmer them in a pan until fully cooked.
Add citric acid brine to vegetables.
Put zucchini caviar in jars and roll them up.

Please note: you can cook zucchini caviar, which will leading role play one of the ingredients.

For example, someone puts more eggplant, and someone likes caviar, which has a lot of tomatoes.

It all depends on your taste. It's a good idea to preserve different varieties of caviar.

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Not everyone likes spicy snacks with a sour taste. To cook lecho without vinegar, you can use one of the recipes below. We offer two options.

without vinegar

For this blank you will need the following products:

sweet pepper (preferably multi-colored) - 5 kg;
red tomatoes - 2.5 kg;
ripe carrots - 1 kg;
onions - 1 kg;
table salt - 2 tbsp. l.;
granulated sugar - 9 tbsp. l.;
vegetable oil (sunflower) - 300 ml.

Step-by-step technology for making lecho without vinegar

Lecho for the winter without vinegar

You will need ingredients to prepare:

about 3 kg of fresh ripe tomatoes;
a head of fresh garlic;
a glass (about 200 g) of sugar;
a large spoonful of salt.

Cooking technology

Wash and cut the tomatoes into pieces of any shape. Remove the stem and seeds from the pepper, cut the vegetable into thin strips. Garlic can be cut into 2-3 pieces or simply chopped with a knife. Place the ingredients in a saucepan for cooking, mix, put on medium heat. Boil for 10 minutes after boiling the mass. Then add sugar and salt. Simmer vegetables for about half an hour. Pack lecho in jars, cork with sterilized lids and place under a blanket to cool. A delicious snack without vinegar is ready. Bon Appetit!

What kind of salad can you treat yourself to in winter? Of course, it's lecho! With its savory taste, this dish will become your favorite winter salad. And most importantly - it has absorbed all the necessary vitamins that are so needed in the winter season. Now we will describe how to prepare lecho without vinegar and oil. Without these two ingredients, the taste is no less amazing, and most importantly, everyone can eat such a salad.

What is lecho and why is salad so useful?

This is a salad that came to us from Hungary. It contains such healthy vegetables as peppers and tomatoes, so the dish has a number of useful properties. Firstly, due to the large amount of vitamins, as well as the fiber found in the products, this salad is recommended for people suffering from constipation. Secondly, it is useful to include it in your diet for people with diabetes, anemia or nervous system disorders. Or those who are depressed.

There are a lot of salad recipes. Today we will consider two ways to prepare this dish. And both options are suitable for people who have problems with the gastrointestinal tract, as well as children. What are the advantages of harvesting and oil, as well as how to properly prepare a salad, we will describe below.

Ingredients and their quantity for the first version of the workpiece

For a salad for the winter, we need:

1. Tomatoes - 3 kg. For this recipe, meaty tomatoes are suitable, so you should buy the so-called "cream". They are not too juicy, but there is plenty of pulp.

2. Sweet pepper - 1 kg. Choose only fresh and juicy vegetables.

3. Sugar - 3 tablespoons.

4. Salt kitchen - 1 tablespoon.

5. Garlic - 5 cloves.

6. Dried basil - 2 tablespoons.

7. Parsley - 1 bunch.

8. Ground black pepper - to taste.

9. Bay leaf - 2 pcs.

10. Water - 5 liters.

Step by step without vinegar and oil for the winter according to the first method

1. Wash the tomatoes under running cold water. Cut them into pieces, but not too small.

2. Rinse the sweet pepper, cut it in half and remove the core. Then chop into small pieces.

3. Boil the water and identify the chopped vegetables in it. When the contents of the pot begin to bubble, reduce the heat to low and simmer the tomatoes and peppers for about 15 minutes. Important! Throw half of the total number of tomatoes into the pan. Add the rest later.

4. When the allotted time has passed, place the remaining half of the tomatoes in the container. When the contents boil, reduce the gas again and cook for the same amount of time as the first time.

5. Peel the head of garlic, rinse the cloves and grate them. Add the resulting slurry to the pan.

6. Determine the basil, pepper and bay leaf in the container. Also add sugar and salt.

7. Rinse the parsley under water, remove the lower part of the greens, and finely chop the leaves and put them in the pan too.

8. Mix all the ingredients well, cover the saucepan with a lid and boil the contents for another 5 minutes.

9. Determine the finished lecho without vinegar and oil in sterilized jars and roll them up with metal lids.

10. It is desirable to store this blank in the cellar. If not, then a regular pantry will do.

This one without vinegar and oil has special advantages, which are written below.

The advantages of this harvesting method

1. There is no such ingredient as vinegar in this recipe. And this is wonderful, because it often only brings harm. Because it can increase the acidity in the body. People suffering peptic ulcer, pancreatitis or kidney disease, the recipe for harvesting without vinegar will be a real find.

2. The final dish is low-fat, because it does not contain oil.

3. This preparation can also be given to small children, since only useful ingredients are collected in the salad.

4. The taste is excellent, even better than if you cooked tomato lecho for the winter with oil and vinegar.

Now consider the second way to prepare a salad.

Another option for harvesting lecho without oil. Required Ingredients and Quantities

This recipe is similar to the previous one, but there are differences in cutting and processing products. So, cooking lecho in this case will not do without the following ingredients:

1. Red bell pepper - 2 kg. It is this color of the vegetable that must be chosen so that it is better preserved.

2. Large carrots - 2 pcs.

3. Tomatoes - 3 kg.

4. Sugar - 3 tablespoons.

5. Carnation - 10 pcs.

6. Allspice - 10 pcs.

7. Salt - to taste.

The yield for this number of components is 4 liters. Now let's proceed directly to the process of preparing the lecho blank without vinegar and oil.

Step-by-step process of harvesting salad according to the second method

1. Peel the pepper from the seeds, rinse it and cut into strips.

2. Rinse the carrots, cut off the top layer with a knife and grate the vegetable on a coarse grater. Or cut into strips too.

3. Boil water, pour whole tomatoes into it for 5 seconds. This must be done so that in the future you can easily remove the skin from the tomatoes. Take out the vegetables and remove the skin. Then finely chop the tomatoes, send them to the pan and put it on the fire.

4. When the tomatoes boil, pass them through a sieve to remove the seeds and get a homogeneous mass.

5. Determine the already prepared tomato juice in a saucepan, add the necessary spices there, as well as salt and sugar.

6. When the contents in the saucepan boil, reduce the heat and cook for another 10 minutes. Be sure to mix the ingredients. It is important to watch the time so as not to overcook the pepper. Otherwise, it will become soft, and the lecho will lose its taste, and with it its beneficial qualities.

7. Then place the finished lecho without oil in pre-prepared jars, roll up the dishes.

Now let's pay attention to the process of sterilizing dishes. Since the shelf life of our blanks will depend on this.

How to sterilize jars?

Consider the fastest and The best way disinfection of cans for preservation - using oven. So, the step-by-step process of proper sterilization of containers:

1. Carefully inspect each jar before sending it to the oven. In no case should there be cracks or cracks on the dishes. If there are any, discard the container immediately.

2. Wash the jars inside and out with baking soda. It is better not to use various chemicals, because it will take a long time to wash the jars from them.

3. Determine the dishes in the oven. Place the container upside down. The advantage of this is that a large number of dishes can be processed at a time, because the dimensions of the oven allow this.

4. Turn on the cabinet 150 degrees and start the sterilization process. The disinfection time will depend on the size of the dishes:

For 3-liter containers - 25 minutes;

For jars up to two liters, the time is reduced to 15 minutes.

5. After the time has elapsed, turn off the oven, open it, use a pot holder or special kitchen gloves to remove the container. Another advantage of this sterilization method is the elimination of the risk of burns. After all, jars can be obtained even when they cool down.

6. Regarding metal caps: it is better to sterilize them in boiling water on gas for about 5 minutes.

Now you know, for their further use in the preparation of lecho without vinegar and oil.

After reading the article, you learned about two optimal ways to harvest lecho. Thanks to these recipes, salad can be consumed by everyone without exception: both the sick and even children. And all because in these two salads there is no such ingredient as vinegar. But the taste is still rich and spicy.