Lecho with Tomatoes, Peppers, Carrots, and Onions for Winter
A thick, aromatic appetizer - a colorful vegetable rainbow in a jar! Lecho with tomatoes, peppers, carrots, and onions for winter is not only delicious but also healthy. Natural vegetables without preservatives are a great source of fiber and antioxidants.
Updated : 11 November, 2025
Easy
About 30 min.
Ingredients
3 kilograms
Tomato
1 kilograms
Carrot
1 kilograms
Onions
1 kilograms
Bell pepper
Marinade
200 milliliters
Water
300 milliliters
Vegetable oil
300 grams
Sugar
90 grams
Salt
1 tablespoon
Vinegar essence
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The weight of the vegetables is given unpeeled. Use only fresh, not overripe vegetables. Choose thick-walled, juicy peppers - they’ll make the lecho especially tasty. Wash all vegetables under running water. Peel the carrots, and remove the stems and seeds from the peppers.
Step 2
Wash jars with baking soda and rinse thoroughly with running water. Place the wet jars upside down in a cold oven along with the lids. Turn the oven to 150°C (300°F) and sterilize: 0.5 L jars for 10 minutes, 1 L jars for 15 minutes. This is a reliable method I’ve used for years.
Step 3
Cut all vegetables into thin strips, about 0.6–0.7 cm wide. Don’t chop too finely. You can grate the carrots on a “Korean” grater. Slice tomatoes into wedges or large cubes - there’s no need to peel them.
Step 4
Prepare the marinade: In a large saucepan or pot, combine water, sugar (adjust to taste), salt (use a little less at first and add more later if needed), vegetable oil, and finally vinegar essence. Stir and boil for about 4-5 minutes.
Step 5
Add the vegetables in order, bringing to a boil each time before adding the next: onion, carrot, bell pepper, then tomato. After the final boil, cook for 20-30 minutes on high heat. The time may vary depending on your stove.
Step 6
Pour the hot lecho into warm, sterilized jars. Keep the pot warm on the stove while filling to maintain temperature. Fill each jar almost to the top, tamping gently with a clean spoon to remove air, then fill completely to the rim.
Step 7
Wipe the filled jars clean, turn them upside down onto their lids, cover with a blanket, and let cool completely. Store in a dark, cool place. These lecho jars keep for over a year - though they’re usually eaten first!
Step 8
Thick lecho with tomatoes, peppers, carrots, and onions is the real taste of summer in every spoonful! A perfect balance of sweet and tangy flavors. Serve as a side for meat or fish, or as a sauce for pasta or rice. Enjoy!
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