This is a very common Slavic canned vegetable salad. The flavors are so simple, but nevertheless, very satisfying. It is great to have on hand to serve as a side dish and I love it so much I often eat it all by itself as a snack. This is a very straightforward and foolproof way of making lecho. If you make a huge batch, you will need to sterilize the jars, however, I store mine in the refrigerator and eat it so quickly that sterilizing isn’t important. I love V8 vegetable juice, but you can use any kind of tomato juice.

Lecho is pickled salad made from sweet peppers and tomatoes.Lecho – Hungarian cuisine, widely used in Central and Eastern Europe. Based on recipes lecho up in the classic version bell peppers, tomatoes and onions. But often lecho do and zucchini and eggplant. Lecho is a popular form of preparations for the winter, canned lecho – habitual activity in many families.
In winter, when the selection of fresh vegetables is not as large jar of homemade flavored lecho will be very useful. This is a source of vitamins and a very tasty meal.


Its piquant taste will give a new relish to meat dishes, if you serve lecho as garnish.

  • 1 kg sweet bell red peppers
  • 1/2 kg tomatoes
  • 1/4 kg onion
  • 15 g salt


  • Remove seeds from sweet peppers and cut into strips.
  • Slice tomatoes and chop onion finely.
  • Put vegetables in an enamel pan, season to taste and stew for 10 minutes.
  • Put the salads tightly in jars, top with the juice and sterilize in boiling water for 25-30 minutes. Cover.