Lecho made from peppers and tomatoes without vinegar. Lecho without vinegar: two recipes

19.01.2024

I think that most people love lecho. There are also a great many recipes for this popular dish. With onions, with carrots, with pasta or fresh tomatoes, with oil, with vinegar, more or less sweet, with the addition of zucchini or eggplant, you can’t list everything. My version is very simple, not even the simplest. No oil, no vinegar, no tedious sterilization. I highly recommend making this option! If you do not preserve lecho for the winter, then prepare it to eat right away, because it is very tasty, aromatic and healthy.

This treatment can be given to children without any problems. And how it will decorate your table in winter!

(I weigh peppers peeled, tomatoes unpeeled (with stalks)

Necessary:

Tomatoes – 3 kg
Bell pepper – 2 kg
Sazar - 1 cup. (200 ml) or less if you don’t really like sweet lecho
Salt - 2 tbsp. (I use small ones, adjust to taste)
Garlic - 4-5 cloves

(Yield: 8-9 0.5 liter cans (depending on the degree of boiling of the tomato.)

Preparation:

Wash tomatoes and peppers.

Remove the seeds from the pepper and rinse again to remove all the seeds.

Grind the tomatoes in a meat grinder, food processor or blender.

A food processor and blender are preferable.

Pour the tomato mass into the pan, taking into account that there should be room for the pepper. We put everything on fire.

Add salt and sugar.

Bring the tomato puree to a boil while stirring. You can simply put the pepper in boiling puree, or you can boil the puree longer if you like a thicker sauce in your lecho. Approximately 20-30 minutes with the lid open. The time also depends on the width of the pan; the wider, the faster it boils.

Well, the longer you cook, the thicker it becomes, but don’t get carried away.

While the sauce is boiling and cooking, chop the pepper.

Cut as you see fit.

Stripes along or across, the size is also to your liking.

I cut it so that it fits comfortably on the fork when eating :)

Place the pepper in the boiling tomato puree.

At first, all the pepper will not be immersed in the liquid, that’s okay, then everything will settle.

Cooking lecho 30-40 minutes at a gentle simmer, stirring occasionally.

About 10 minutes before the end, add chopped garlic.

Jars and lids must be sterilized beforehand.

We will roll the lecho using the hot packaging method.

Place the boiling lecho into jars and immediately close with sterile lids.

We turn the jars over to check the quality of the closure, that is, the filled jars do not need to be further sterilized.

Cover the jars, for example, with a blanket, for a few more hours to cool slowly.

If you have thoroughly washed and sterilized the jars and lids, then the lecho is perfectly stored, the jars do not explode, since the preparation contains tomatoes.

Store the lecho at room temperature.

The main ingredients of this preparation are tomatoes and bell peppers. The following vegetables can be used as a supplement: onions, zucchini, garlic, carrots, cucumbers, eggplants. Classic lecho contains only tomatoes and peppers.

For preparing lecho, bell peppers of fleshy varieties are suitable; the thicker the walls, the tastier the preparation will be. The stalk of the washed peppers is cut out, the seeds are cleaned and chopped. Mostly it is cut into fairly large pieces, but if you like your vegetables chopped finely, you can cut it however you like.

The tomatoes for lecho are dense and ripe. They are washed and dried. Tomatoes can be chopped into slices, small cubes, or chopped using a meat grinder. If you want to remove the skin, pour boiling water over the tomatoes. In this case, it will be easy to remove it with a sharp knife.

The onion is peeled and chopped into either half rings or small cubes. The carrots are peeled, washed and grated or chopped into thin strips.

Spices, fresh herbs and sunflower oil are added to lecho.

Recipe 1. Lecho without vinegar

Ingredients

Five kilograms of ripe tomatoes;

Three kilograms of multi-colored bell peppers;

Spices and herbs;

A pinch of cloves;

A pinch of black peppercorns;

Salt – 60 g;

One and a half glasses of granulated sugar;

Art. spoon of olive oil;

Citric acid – 5 g.

Cooking method

1. Wash the tomatoes, pour boiling water over them and remove the skins. Cut off the tails of the washed peppers, remove the seeds, boil for five minutes, drain in a colander, place in a container of ice water and remove the skin.

2. Cut the tomatoes into large cubes and the peppers lengthwise into wide strips. Place all the vegetables in a cauldron, add salt and sugar, pour in a spoonful of oil and add citric acid. Cook for 10 minutes.

3. Place chopped garlic, spices, herbs, peppercorns and cloves on the bottom of sterile, dry jars. Place the finished snack in jars and roll up. Wrap the preserved food and leave it until it cools completely.

Recipe 2. Lecho without vinegar and oil

Ingredients

Three kilograms of meaty tomatoes;

A kilogram of red sweet pepper;

20 g coarse salt;

Granulated sugar – 60 g;

Fresh herbs;

A mixture of peppers, cloves and bay leaves;

Head of garlic.

Cooking method

1. Wash the tomatoes. Cut half of the total mass into medium cubes. Cut out the stems of washed bell peppers, clean out the seeds and cut into medium pieces.

2. Place the vegetables in a pan and set to cook. When the mixture boils, reduce the heat and cook for a quarter of an hour. Chop the remaining tomatoes and place them in a saucepan. Boil for another 15 minutes.

3. Peel the garlic and chop it into plates. Add chopped parsley and garlic to the lecho. Add sugar, salt and spices there. Mix well and cook for a few more minutes.

4. Place the finished lecho in dry, clean jars and roll up. Cover the preservation with a warm blanket and leave for a day.

Recipe 3. Lecho without vinegar with carrots and onions

Ingredients

500 g each of sweet peppers and tomatoes;

Two large carrots;

Large onion;

A few peas of black pepper;

2 bay leaves;

Vegetable oil - 100 g;

50 g granulated sugar;

Salt - a teaspoon.

Cooking method

1. Wash the bell pepper, remove the seeds and cut into strips lengthwise. Cut the washed and dried tomatoes into small cubes. Rinse the peeled carrots and chop into thin strips, or chop on a Korean carrot grater. Peel the onion and cut into half rings.

2. Pour vegetable oil into a cauldron and place on low heat. When the oil is hot, add the onions and carrots. Fry, stirring occasionally, until the vegetables become soft. Add pepper and some tomatoes, simmer for 10 minutes. Add salt, granulated sugar, peppercorns and bay leaf. Turn the heat down to low and cook the lecho until done.

3. Place the hot preparation into dry, clean jars and roll up. Turn the canned food over, wrap it and leave it to cool for a day.

Recipe 4. Bulgarian lecho without vinegar

Ingredients

Three kilograms of ripe fleshy tomatoes;

Two kilograms of sweet pepper;

Half a glass of sugar;

Salt – 40 g.

Cooking method

1. Wash the tomatoes, make shallow cuts crosswise. Dip the tomatoes in boiling water for a couple of minutes, then transfer them to a container of cold water, then remove the skins and cut them into slices. Wash the peppers, cut off the tails, clean out the seeds and cut into rings.

2. Place peppers and tomatoes in a cauldron, add salt and granulated sugar. Mix everything well and put on fire. Wait for the vegetables to boil and reduce the heat to low, cover and simmer for 30 minutes. Stir the lecho periodically.

3. Place the hot lecho into sterile, dry jars and roll up. Turn the canning over, cover, and leave to cool for a day.

Recipe 5. Hungarian-style lecho without vinegar

Ingredients

Three kilograms of onions and sweet peppers;

4 kg of fleshy tomatoes;

Art. a spoon of paprika;

Ground red pepper;

Vegetable oil and salt - to taste.

Cooking method

1. Peel the onion, rinse and chop into half rings of medium thickness. Wash the pepper, dry it and cut it into centimeter strips lengthwise. Scald the washed tomatoes with boiling water, remove the skin and cut into medium cubes.

2. Pour oil into a cauldron, heat it and add onions, add paprika. Fry over low heat for five minutes, then add pepper. Reduce the heat and simmer for a quarter of an hour. Add the tomatoes and cook for another 10 minutes, stirring constantly. Now add red hot pepper and continue cooking for another 15 minutes.

3. Place the hot lecho in dry, pre-sterilized jars and roll up. Cover the preservation with a warm cloth and leave to cool for a day.

Recipe 6. Delicious lecho without vinegar

Ingredients

Four kilograms of fleshy tomatoes;

One and a half kg of sweet red pepper;

Two kilograms of onions;

Salt – one and a half tbsp. spoons;

Granulated sugar – 3 tbsp. l.;

Head of garlic;

A pinch of ground red and allspice;

6 bay leaves;

Vegetable oil – 100 g.

Cooking method

1. Cut the washed tomatoes into slices and grind them in a meat grinder, put them on the fire and boil until the foam disappears.

2. Peel the onion, rinse and cut into thin half rings. We cut out the tails of the washed pepper, clear it of seeds and chop it lengthwise into thin strips. Peel the garlic and chop it using a garlic press.

3. Place chopped peppers and onions into a boiling tomato, add salt, granulated sugar, ground pepper, add a bay leaf, cover with a lid and cook for half an hour. Take out the bay leaf, add the garlic, pour in the oil, and cook from the moment it boils for five minutes.

4. Place the hot lecho in dry, sterilized jars, roll it up, cover it with a blanket and leave for a day until it cools completely.

Recipe 7. Lecho without vinegar with zucchini

Ingredients

2 kg 500 g zucchini;

Half a kilogram of sweet pepper;

0.7 l of spicy tomato sauce;

A glass of granulated sugar;

One and a half tbsp. spoons of salt;

A glass of refined sunflower oil.

Cooking method

1. Peel the zucchini, if necessary, remove the seeds and cut into small pieces. Wash the sweet pepper, cut out the stalks, clean out the seeds and chop into thin strips.

2. Place the prepared vegetables in a cauldron, add salt and granulated sugar, pour in sunflower oil and tomato sauce. Mix everything well and put on fire. As soon as the lecho boils, reduce the heat and cook for an hour, stirring occasionally.

3. Place the hot lecho into sterile, dry jars and roll up. Turn the preservation over, cover it with a blanket and leave it to cool for a day.

Recipe 8. Lecho without vinegar with eggplants

Ingredients

Three kilograms of tomatoes;

One and a half kilograms of fleshy sweet peppers and eggplants;

2 tbsp. l. salt;

Half a glass of granulated sugar and vegetable oil.

Cooking method

1. Wash the tomatoes, cut into large slices and grind in a meat grinder. Remove the stems from washed bell peppers, peel out the seeds and cut into large cubes. Cut the eggplants into slices, sprinkle with salt, and leave for at least half an hour to get rid of the bitterness. Then rinse, squeeze and chop into cubes.

2. Pour the crushed tomatoes into a cauldron, add granulated sugar and salt, pour in vegetable oil and put on fire. From the moment it boils, cook the tomato for 20 minutes. Then add the peppers and eggplants, boil and cook for another half hour.

3. Place the finished salad while hot in sterilized, dry jars and roll up. Cover the preservation with a warm cloth and leave to cool.

Recipe 9. Lecho without vinegar

Ingredients

Three kilograms of tomatoes and bell peppers;

Onions and carrots - one kilogram;

A glass of granulated sugar;

Salt – 60 g;

Vegetable oil and spicy tomato sauce – 500 ml each;

Bay leaf;

Allspice.

Cooking method

1. Peel and wash all vegetables. Cut the tomatoes into quarters and grind in a meat grinder. Cut the bell pepper lengthwise into thin strips. Grind the carrots on a large segment of a grater. Chop the onion into thin half rings.

2. Pour the crushed tomatoes into the cauldron, add the chopped bell pepper there, add black pepper and bay leaf, add salt and granulated sugar, pour in the oil, and send the vegetable mixture to the fire.

3. Heat half a cup of oil in a frying pan. Fry onions and carrots in it.

4. Add fried onions and carrots to the tomato, mix well, cover with a lid, and cook over low heat for about two hours. In 20 min. until cooked, pour in the spicy tomato sauce.

5. Place the finished snack while still hot in dry, sterile jars and roll up. Cover the preserved food with a blanket and leave to cool.

For lecho, take meaty varieties of tomatoes, only in this case you will get a thick and tasty product. You can use overripe fruits that can no longer be used for pickling.
To prepare lecho, you can use both dried and fresh herbs. Ideal for this: thyme, parsley, basil and cilantro. Add fresh herbs a few minutes before they are ready, and add dried herbs immediately.
Experiment with ingredients! Lecho can be prepared with zucchini, eggplant, onions and carrots. This preparation is also cooked with beans and rice.
Garlic and hot red pepper will add piquancy and spiciness to the salad.
Lecho goes well with meat dishes, pasta and potatoes.

The onion is peeled and chopped into either half rings or small cubes. The carrots are peeled, washed and grated or chopped into thin strips.

Spices, fresh herbs and sunflower oil are added to lecho.

Recipe 1. Lecho without vinegar

Ingredients

five kilograms of ripe tomatoes;
three kilograms of multi-colored bell peppers;
spices and herbs;
a pinch of cloves;
a pinch of black peppercorns;
salt – 60 g;
one and a half glasses of granulated sugar;
Art. spoon of olive oil;
citric acid – 5 g.

Cooking method

Recipe 2. Lecho without vinegar and oil

Ingredients

three kilograms of fleshy tomatoes;
kilogram of red sweet pepper;
20 g coarse salt;
granulated sugar – 60 g;
fresh herbs;
a mixture of peppers, cloves and bay leaves;
head of garlic.

Cooking method

1. Wash the tomatoes. Cut half of the total mass into medium cubes. Cut out the stems of washed bell peppers, clean out the seeds and cut into medium pieces.

3. Peel the garlic and chop it into plates. Add chopped parsley and garlic to the lecho. Add sugar, salt and spices there. Mix well and cook for a few more minutes.

4. Place the finished lecho in dry, clean jars and roll up. Cover the preservation with a warm blanket and leave for a day.

Recipe 3. Lecho without vinegar with carrots and onions

Ingredients

500 g each of sweet peppers and tomatoes;
two large carrots;
large onion;
a few peas of black pepper;
2 bay leaves;
vegetable oil - 100 g;
50 g granulated sugar;
salt - teaspoon.

Cooking method

3. Place the hot preparation into dry, clean jars and roll up. Turn the canned food over, wrap it and leave it to cool for a day.

Recipe 4. Bulgarian lecho without vinegar

Ingredients

three kilograms of ripe fleshy tomatoes;
two kilograms of sweet pepper;
half a glass of sugar;
salt – 40 g.

Cooking method

3. Place the hot lecho into sterile, dry jars and roll up. Turn the canning over, cover, and leave to cool for a day.

Recipe 5. Hungarian-style lecho without vinegar

Ingredients

three kilograms of onions and sweet peppers;
4 kg of fleshy tomatoes;
Art. a spoon of paprika;
ground red pepper;
vegetable oil and salt - to taste.

Cooking method

3. Place the hot lecho in dry, pre-sterilized jars and roll up. Cover the preservation with a warm cloth and leave to cool for a day.

Recipe 6. Delicious lecho without vinegar

Ingredients

four kilograms of fleshy tomatoes;
one and a half kg of sweet red pepper;
two kilograms of onions;
salt – one and a half tbsp. spoons;
granulated sugar - 3 tbsp. l.;
head of garlic;
a pinch of ground red and allspice;
6 bay leaves;
vegetable oil – 100 g.

Cooking method

1. Cut the washed tomatoes into slices and grind them in a meat grinder, put them on the fire and boil until the foam disappears.

4. Place the hot lecho in dry, sterilized jars, roll it up, cover it with a blanket and leave for a day until it cools completely.

Recipe 7. Lecho without vinegar with zucchini

Ingredients

2 kg 500 g zucchini;
half a kilogram of sweet pepper;
0.7 l of spicy tomato sauce;
a glass of granulated sugar;
one and a half tbsp. spoons of salt;
a glass of refined sunflower oil.

Cooking method

1. Peel the zucchini, if necessary, remove the seeds and cut into small pieces. Wash the sweet pepper, cut out the stalks, clean out the seeds and chop into thin strips.

3. Place the hot lecho into sterile, dry jars and roll up. Turn the preservation over, cover it with a blanket and leave it to cool for a day.

Recipe 8. Lecho without vinegar with eggplants

Ingredients

three kilograms of tomatoes;
one and a half kilograms of fleshy sweet peppers and eggplants;
2 tbsp. l. salt;
half a glass of granulated sugar and vegetable oil.

Cooking method

3. Place the finished salad while hot in sterilized, dry jars and roll up. Cover the preservation with a warm cloth and leave to cool.

Recipe 9. Lecho without vinegar

Ingredients

three kilograms of tomatoes and bell peppers;
onions and carrots - one kilogram;
a glass of granulated sugar;
salt – 60 g;
vegetable oil and spicy tomato sauce – 500 ml each;
Bay leaf;
allspice.

Cooking method

3. Heat half a cup of oil in a frying pan. Fry onions and carrots in it.

4. Add fried onions and carrots to the tomato, mix well, cover with a lid, and cook over low heat for about two hours. In 20 min. until cooked, pour in the spicy tomato sauce.

5. Place the finished snack while still hot in dry, sterile jars and roll up. Cover the preserved food with a blanket and leave to cool.

For lecho, take meaty varieties of tomatoes, only in this case you will get a thick and tasty product. You can use overripe fruits that can no longer be used for pickling.
To prepare lecho, you can use both dried and fresh herbs. Ideal for this: thyme, parsley, basil and cilantro. Add fresh herbs a few minutes before they are ready, and add dried herbs immediately.
Experiment with ingredients! Lecho can be prepared with zucchini, eggplant, onions and carrots. This preparation is also cooked with beans and rice.
Garlic and hot red pepper will add piquancy and spiciness to the salad.
Lecho goes well with meat dishes, pasta and potatoes.

by the materials zhenskoe-mnenie.ru

Lecho without vinegar - proven recipes for delicious lecho without vinegar 2015-10-24T06:06:21+00:00 adminhomemade preparationshomemade preparations, useful tips, salads and snacks

Lecho without vinegar - general principles of preparation The main ingredients of this preparation are tomatoes and bell peppers. The following vegetables can be used as a supplement: onions, zucchini, garlic, carrots, cucumbers, eggplants. Classic lecho contains only tomatoes and peppers. For preparing lecho, bell peppers of fleshy varieties are suitable, the thicker the walls,...

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Delicious preparations for the winter without vinegar

You can make various delicious preparations for the winter without vinegar if you remember a few recipes and pay attention to useful tips. Indeed, canning without adding vinegar is much more pleasant, and 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, and prepare pickled mushrooms and squash caviar. There are practically no restrictions!

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

Some people prefer spicier preparations, so housewives roll up jars of vinegar and generously sprinkle everything with black pepper and spices. Lovers of a healthy lifestyle, who do not want to put the body at risk at all, prefer to do a gentle treatment.

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 the jars without vinegar, in the future this dietary treatment can be given even to children.

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, and you can supplement everything with a few cloves of garlic.
It is advisable to use olive oil,
you will need citric acid.

How to cook lecho without vinegar:

Tomatoes must be peeled. It’s great if you get rid of it and the peppers. To do this, simply scald the tomatoes with boiling water and then place them in a saucepan with cold water. The skin will come off instantly. Peppers are a little more difficult to work with. They will need to be lightly cooked, this will take 4-5 minutes. Then drain the water, drain the peppers in a colander, and then place them in a pan of ice water. The skin will come off easily!
Now it's time to prepare the tomatoes and peppers for pickling. It is necessary to remove the centers from the tomatoes, remove the seeds and green stalks from the peppers. It’s great if there are no seeds in your lecho. Use only tomato pulp so that the lecho has the perfect taste, without the seeds bothering you.
Peppers and tomatoes need to 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 the peppers and tomatoes for 10 minutes. Add salt (2-3 tablespoons) and sugar (1.5 cups) to taste. It is advisable to add a spoonful of olive oil. Add citric acid. For two liters of lecho you will need a teaspoon of acid.
Prepare the jars. They need to be thoroughly sterilized; they can be processed in a pan of boiling water.
Place your spices and herbs at the bottom of the jars; you can also add garlic cloves, cloves and peppercorns. Some housewives also use onions cut into rings. It adds piquancy to the treatment.
Pour the lecho into jars and roll up.

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

Your lecho without vinegar is ready!

Have you decided to make preparations for the winter without vinegar? You can remember right now an excellent lecho recipe that does not contain vinegar or oil. In general, this preparation is dietary.

You can completely avoid spices, but your lecho will immediately captivate you with its delicate taste and rich aroma! There are several secrets.

First of all, take care to choose good vegetables. Each pepper should be beautiful, ripe, and have no damage, dents, or scratches on the skin. The stalks should be strong and exude the specific aroma of bell peppers and herbs. Tomatoes should also be selected that are ripe, rich in color, and without damage.
Be sure to remove the skins from your peppers and tomatoes. To do this, tomatoes are scalded 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 peel tomatoes (3 kg) and peppers (1 kg) from seeds, stalks, and seed boxes.
Take half of your tomatoes, a few peppers. Cut them quite finely. Add small diced white and purple onions. Place 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.
Jars must be sterilized. Place only a couple of blackcurrant leaves and two cloves on the bottom.
Combine and mix boiled and stewed vegetables. At the same time, save all the sauce that formed during stewing. Pour the resulting mass into jars and roll up.

Your dietary treatment is ready! It will give the body only useful substances. Even children and people with gastrointestinal diseases can eat this lecho. 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 prepare real Belarusian lecho without adding vinegar. This lecho has a particularly bright aroma and rich taste, but vinegar and citric acid are not used in it.

You can add oil if you wish, but this ingredient is also optional. Pay attention to all the nuances so that your preparation turns out tasty and healthy.

First, prepare the tomatoes and bell peppers. Choose large red peppers (10 pieces), large tomatoes (3 kg) in darker shades. For variety, you can add 2-3 yellow peppers and a few small yellow tomatoes.
Free tomatoes and peppers from skins, seeds, and stalks.
Take a few tomatoes and peppers and chop them finely. Also select one large white onion. It will need to be cut into small cubes.
Pour a spoonful of olive oil into a frying pan and heat it up. Place finely chopped vegetables. Add sugar (1 cup) and salt (1-2 tablespoons) to taste. Chop a few large cloves of garlic and add them to the frying pan as well. Fry the mixture for 10 minutes.
Cut the remaining tomatoes and peppers into large pieces. They need to be cooked 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 end up in jars.
Banks must be sterilized. Place black currant leaves, spices, French mustard and cloves, and peppercorns on their bottom.
When your lecho is ready, you need to pour it 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 Belarusian lecho you must definitely use garlic. It will give the dish a unique aroma.

It is worth noting that for lovers of brighter flavors and smells, a preparation to which fresh garlic is added is more suitable. To prepare it, you need to cut two cloves of garlic into slices and place 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 preparations can be added to various dishes or used as an independent snack. You will always have aromatic, tasty, almost fresh tomatoes on hand that have retained all their beneficial properties.

Canning tomatoes for the winter without vinegar - video:

Canning tomatoes without vinegar also ensures their safety if you carefully sterilize the jars and monitor cleanliness and hygiene. Remember simple tips and recipes for preparing canned tomatoes without vinegar.

You can preserve tomatoes using citric acid. Typically, two liters require a little less than one teaspoon of acid.
Some housewives prefer to do without preservatives altogether, leaving the tomatoes in their original form. In this case, it is extremely important to process the jars well, and the tomatoes must be salted cold. You will not fill the tomatoes with hot brine, but with pre-cooled brine. Such tomatoes will retain their fresh taste and will be quite firm.
You can add marinades to tomatoes, combine them with grapes, lemon slices, pieces of bell pepper and onion. Tomatoes that are salted together with gherkins and hot peppers have an original taste.
Tomatoes can be rolled into a paste, cut into small pieces, and pre-simmered. Housewives enjoy cooking tomatoes, which at the same time resemble lecho and tomato paste. They have chunks and a thick sauce. This mixture is successfully complemented by olive oil.
There are different ways to prepare salty and sweet tomatoes; you can opt for pickled tomatoes.
It is advisable to pay more attention to preparing tomatoes for pickling. You need to carefully select tomatoes, peel them well and remove seeds.

Please note: pathogenic bacteria most often develop in rotten, damaged tomatoes, the so-called “carrion”. Don't buy these tomatoes!

Each tomato must be smooth and of high quality. Make sure there are no dents, darkening or damage on the skin. These tomatoes are noticeably tastier and 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 best and start cooking.

Tomatoes with grapes without vinegar

You can prepare delicious tomatoes and 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.

To prepare you will need:

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

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

How to can tomatoes and grapes without vinegar:

It is better not to peel tomatoes. Choose only whole tomatoes that are fairly firm.
Large grapes need to be seeded. You will place it on the bottom of the jars along with cloves, pepper and spices.
Wash the jars thoroughly. They need to be sterilized in an oven or pan.
Prepare the brine (for 1.5 liters of water - 2 tablespoons of salt), cool it. You can add sugar (1.5 tbsp) or according to your taste.
Pack tomatoes and small seedless grapes into the jars fairly tightly, but do not force them.
Now that the jars have spices, grapes and tomatoes, it’s time to fill them with cool brine. Immediately roll up your canned goods.

Tomatoes and grapes are ready!

Canning tomatoes without vinegar requires special care. It is important to remember that the tomatoes must be fresh, whole, and it is advisable to wash them. It is necessary to carefully sterilize jars and monitor cleanliness.

You can use citric acid as a preservative, which is an excellent substitute for vinegar. If the jars are well processed, the tomatoes can be preserved without acid. A good option is to do cold pickling.

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, and a small carrot.
Stock up on spices, French mustard, dill, blackcurrant leaves and cloves.
Immediately prepare a strong brine (3 teaspoons of salt per 1 liter of water), add citric acid (0.5 teaspoon) and a little sugar (10 g).
Process the jars. They must not be wiped after sterilization!
Place spices on the bottom of the jar. Cut the carrots into cubes and the onion into thin rings. Place the vegetables in the bottom of the jar along with the whole garlic cloves.
Place tomatoes in jars.
All that remains is to pour brine into the jars and roll them up.

Your tomatoes are ready!

Marinated tomatoes without vinegar

Nowadays even pickled tomatoes are prepared without vinegar. For 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 richest taste.

Choose only ripe tomatoes. You should not use tomatoes if they have the slightest traces of damage. A good option is to buy small tomatoes of different colors. The combination of yellow and red tomatoes is an appetite in itself.
Be sure to choose a bouquet of spices to suit your taste. It may include French mustard, bay leaf, peppercorns and cloves, dill with seeds. Remember not to add too much bay leaf as it can make the tomatoes bitter.

2 liters of water,
2 tbsp. l. salt,
8 tbsp. l. Sahara,
and also hot peppers. They should 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 hot brine over the tomatoes, but then you should add citric acid to it. Leave all the spices at the bottom of the jar, but you can put one piece of hot pepper right in the middle. During the salting process, the jars will need to be turned over several times.

Pickled tomatoes without vinegar are an excellent option for any feast, and they will also be an excellent addition to various dishes.

Try cooking different types of tomatoes. Salted tomatoes without vinegar are always very popular. They are easy to prepare, salt in about 15 days, and remain very aromatic 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 allspice peas.
When you prepare the brine, it is advisable to supplement it with citric acid. This will preserve your tomatoes better.

How to cook salted tomatoes without vinegar:

Place pepper, spices, chopped onion and garlic cloves on the bottom of a sterilized jar.
Carefully place the tomatoes so that they are pressed fairly tightly together, but not wrinkled.
Pour brine into jars.

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

Sweet tomatoes without vinegar

More and more people are enjoying cooking sweet tomatoes. They resemble tomato paste, lecho, and have a delicate taste. Of course, it is better to make such preparations without vinegar.

You can stay with the standard option. You simply take the tomatoes and pickle them as usual, 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, several bell peppers, one onion and carrots.
Use French mustard and dill as spices.
Remove skin and seeds from one tomato and bell peppers. Cut the onion into thin rings, cut the carrots into small cubes. Place the entire mixture in the bottom of the jar along with the French mustard and dill.
Place whole tomatoes on top.
Make the brine with a minimum amount of salt, add citric acid and more sugar.
Pour sweet water into jars. You can roll it up.

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

Salting cucumbers for the winter without vinegar: a few secrets

Salt cucumbers without vinegar? Have you decided to try making 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 tightly closed.

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

Choose cucumbers well for your preparations. They must 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 thick but smooth skin are better for salting. You should not take cucumbers with thorns. They can be bitter and poorly salted.

Cucumbers without vinegar can be cold-pickled. Then you don't even have to add acid to the lemon. You just take the necessary spices, the cucumbers themselves, prepare 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 and the safety of the preparations.
Cucumbers will have a wonderful taste and aroma if you use blackcurrant leaves. Add them to the spices at the bottom of the jar and place them on top. Remember that there should be water between the leaves and the lid.

There is a great way to make cucumbers more flavorful: salt them evenly. This secret will definitely come in handy if you want to roll up large cucumbers.

Simply take a fork and carefully pierce each cucumber. They will become surprisingly fragrant in the brine, which will penetrate freely inside.

Some people make real zesty pickles without 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: there is no need to pierce the cucumbers! Otherwise, the pepper may make them overly bitter.
A bay leaf will highlight the taste and aroma of pickled cucumbers. But you need to be careful with it.

If you put too much bay leaf, the cucumbers may become bitter. A small piece of paper on the jar is the best option.

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

Experiment, use your imagination and create new recipes. You can combine various vegetables and herbs in preparations, achieving different effects.

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

Remember another interesting recipe.

Take small cucumbers. Cut off the ends and 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, and divide the garlic in half.
Place blackcurrant leaves, bay leaves, French mustard and peppercorns on the bottom of the jar. Add chopped vegetables there too.
Now place 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 and vegetables are filled to the brim of the jar, you can start rolling.

Do you love eggplants and want to always have them on hand? Just toss these delicious veggies into jars without vinegar and enjoy eggplant anytime! They can be eaten as an independent dish or used as an additive to other products.

To start, choose good, large eggplants. They should be smooth, without dents or darkening on the skin.
Take one tomato, bell pepper, large onion and several cloves of garlic.
For spices, it is better to use a small bay leaf, peppercorns and a little dill with seeds.
It is worth adding a little citric acid to the brine. One teaspoon is enough for three liters.
Prepare eggplants and other vegetables. The onion should be cut into cubes, the pepper should be cut into rings. Simply divide the garlic into quarters. Completely peel the eggplants, remove cores, stems, and skins and cut into thick slices.
Eggplants need to be fried in olive oil. Pre-fry the onion until golden brown, then add the eggplant and all your vegetables.
When the vegetables are well fried, you can add water and simmer them for about 30 minutes.
Mix your vegetables with the prepared brine, reserving all the sauce obtained during stewing.
Place the spices at the bottom of the jar, and then pour over the stewed vegetables.
You can roll up the jars.

If you like a more piquant taste, you can place one finely chopped clove of garlic directly at the bottom of the jar. Then your eggplants will be spicy and aromatic.

Pepper for the winter without vinegar

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

There is a good recipe for canning peppers.

Select several large, colorful peppers. It's good if you mainly use red pepper, since it is the one that has the richest taste and aroma.
Remove the skins from the peppers. First boil them for five minutes and then keep them in ice water. The skin will be removed instantly.
Separate the stalks from the peppers, remove the seed pods and all the seeds.
Take one small carrot, onion and hot pepper.
You only need two small pieces of pepper. Cut the carrots into thick rings, divide the onion into narrow slices.
Cut the peppers into long, wide strips.
Make the brine. For this you will need salt, sugar and citric acid.
Take a sterilized jar and place French mustard, two cloves and three peppercorns on the bottom. You also need to send onions, carrots and two pieces of hot pepper there.
Now put your mixture of bell peppers in a jar and fill everything with hot brine.
All that remains is to roll up the jar.

Adjika for the winter without vinegar: recipe

You will definitely always need adjika without vinegar. It can be perfectly prepared at home, but for this you must 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.
Select herbs and spices. You will need ground black pepper and red pepper.
Be sure to use not only pieces of garlic, but also crushed garlic, since it is this that will give the adjika a unique aroma.
You can add plums and apples, horseradish or eggplant to adjika. Any vegetables will only decorate it.
Vegetables can simply be chopped and placed in a jar, but many housewives prefer to stew or fry them first.
Spices, herbs and spices should not just be placed on the bottom of the jar, but should certainly be mixed with the total mass of vegetables.
Don't forget to add citric acid, salt and sugar to your adjika to taste.

An excellent option is to prepare 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.

Not everyone cans beets and cabbage, but true gourmets have long appreciated the excellent taste of such preparations. You can use various recipes, but here we present one of the most interesting.

First, select your beets carefully. It should be medium in size and have a rich color. It is better to take three or four small beets.
Take a head of cabbage and three small carrots.
Carrots need to be grated without boiling.
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. The juice should appear, let the cabbage crisp.
Boil the beets until half cooked and grate them too.
Take bay leaf, cloves, peppercorns. Place all this on the bottom of the jar, add a few very small cloves of garlic. It is 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 the jar with the vegetable mixture and fill it 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 as rich and rich.

You don't really like to cook, but enjoy eating borscht? Do you dream of always having semi-finished products on hand? Now you can cook great borscht instantly by taking a can of canned vegetables and adding regular beef stew to the pan! The main thing is to stock up on prepared vegetables in jars.

There is a good recipe for canned borscht without vinegar. Of course, there is no need to add the meat itself to the jars, but the vegetable base will be present there in full.

First, choose quality vegetables. 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 peppers into cubes, first removing the skin, seeds and 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 slices, grate the beets on a coarse grater.
Fry the onion until golden brown.
Mix all your vegetables, add salt and pepper to taste.
Place spices, herbs, fresh garlic and dill, and bay leaf at the bottom of the jar.
Place vegetables in a jar and then fill with brine. You need to add citric acid to it.
All that remains is to roll up the cans.

Please note: this is a recipe for canning borscht, in which the vegetables will only be cooked until half cooked. In this case, the vegetables ideally 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 a wonderful taste and aroma. They will retain all the beneficial substances and will seem almost fresh.

You can marinate champignons, honey mushrooms, porcini mushrooms, and any other types. It is important to use exactly the mushrooms that you like best.

To begin, select your mushrooms. They should be fresh, smooth, without damage.
Wash the mushrooms, trim the roots and lower parts of the legs, clean the caps 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, a little dill and basil, a few peppercorns. Add sugar and salt to taste, citric acid to the marinade.
Cut the boiled mushrooms into small pieces.
Place spices and herbs at the bottom of the jar.
Pour the mushrooms into the jar, pour in the brine.
The 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.

You can buy squash caviar ready-made, but real gourmets prefer to make it themselves. You will be able to choose the perfect flavor bouquet and make caviar exactly the way you want.

An excellent option is to roll caviar without vinegar so that the vegetables remain aromatic and retain their natural flavor. When you can preserve squash 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 eggplants, onions, garlic, bell peppers.
Remove the skins from the tomatoes and peppers and remove the seeds.
Peel the zucchini and eggplants and cut out the centers.
Grate the carrots and finely chop the garlic.
Cut the onions into small cubes, tomatoes and peppers, zucchini and eggplants into larger pieces.
Fry onions and carrots in a frying pan in olive oil. Add dill and basil there.
Mix all the vegetables and simmer them in a frying pan until fully cooked.
Add citric acid brine to vegetables.
Place squash caviar in jars and roll them up.

Please note: you can prepare squash caviar, in which one of the ingredients will play the main role.

For example, some people add more eggplants, while others like caviar, which contains 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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Lecho made from peppers and tomatoes without vinegar. Lecho without vinegar: two recipes

Recipe 1. Lecho without vinegar

Recipe 2. Lecho without vinegar and oil

Recipe 3. Lecho without vinegar with carrots and onions

Recipe 4. Bulgarian lecho without vinegar

Recipe 5. Hungarian-style lecho without vinegar

Recipe 6. Delicious lecho without vinegar

Recipe 7. Lecho without vinegar with zucchini

Recipe 8. Lecho without vinegar with eggplants

Recipe 9. Lecho without vinegar

Recipe 1. Lecho without vinegar

Recipe 2. Lecho without vinegar and oil

Recipe 3. Lecho without vinegar with carrots and onions

Recipe 4. Bulgarian lecho without vinegar

Recipe 5. Hungarian-style lecho without vinegar

Recipe 6. Delicious lecho without vinegar

Recipe 7. Lecho without vinegar with zucchini

Recipe 8. Lecho without vinegar with eggplants

Recipe 9. Lecho without vinegar

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Adjika for the winter without vinegar: recipe

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