Bell pepper lecho for the winter

Table of contents:

Bell pepper lecho for the winter
Bell pepper lecho for the winter
Anonim

It is always joyful to open a jar of delicious preservation in the winter frosty cold. Therefore, we will prepare it for future use, since now, just the time for such twists. I propose a recipe for an amazingly delicious bell pepper lecho.

Ready-made bell pepper lecho for the winter
Ready-made bell pepper lecho for the winter

Recipe content:

  • Ingredients
  • Step by step cooking
  • Video recipe

Lecho is a traditional Hungarian homemade appetizer made with stewed vegetables. Mandatory preservation components are bell peppers, tomatoes and sometimes onions are added. The only universal recipe for this snack does not exist, because then the color, then the taste, then the consistency, then the sharpness of the dish depends only on personal preferences. The standard set of ingredients for lecho includes vinegar, sugar, vegetable oil, and sometimes lard is added.

You can use lecho as an independent salad or dressing for borscht, put in pilaf or stew, etc. - it turns out very tasty. This is a universal workpiece for all occasions, which is very simple to execute. According to this recipe, you can not only cook sweet peppers, but also use eggplants, zucchini and other vegetables.

Before starting cooking, you first need to familiarize yourself with the recipe and purchase the necessary products. And since the main king of lecho is bell pepper, we will focus on it. Choose fruits that are ripe and fleshy, with a smooth structure and skin of a uniform color, without dark spots and spoilage.

  • Calorie content per 100 g - 50, 2 kcal.
  • Servings - 1 can of 1 l
  • Cooking time - 50 minutes
Image
Image

Ingredients:

  • Sweet red bell pepper - 1 kg
  • Tomatoes - 800 g
  • Table vinegar - 3 tablespoons
  • Vegetable oil - 6 tablespoons
  • Sugar - 1 tsp
  • Salt - 1 tablespoon or to taste

Cooking lecho from bell pepper

Tomatoes are sliced and placed in a food processor
Tomatoes are sliced and placed in a food processor

1. Wash the tomatoes under running water and dry with a paper towel. Cut into quarters and place in a food processor.

Tomatoes slaughtered
Tomatoes slaughtered

2. Knock the tomatoes to make a smooth, smooth liquid. If there is no food processor, then the tomatoes can be twisted in a meat grinder or passed through a juicer. Tomato juice is also suitable for this recipe.

The tomato mass is poured into a saucepan
The tomato mass is poured into a saucepan

3. Pour the twisted tomatoes into a saucepan, add sugar and salt and add vegetable oil.

The tomato mass is boiled down
The tomato mass is boiled down

4. Place the tomato liquid on the stove and bring to a boil.

Peppers peeled and chopped
Peppers peeled and chopped

5. Meanwhile, prepare the peppers. Cut the stalks from the fruit, cut the peppers into 4 parts, clean out the seeds and cut off the partitions. Then rinse the vegetable under running water and dry it dry.

Peppers are placed in tomato mass
Peppers are placed in tomato mass

6. Add the peppers to the boiling tomato. If they all do not fit at once, then boil one portion of them for 5 minutes to soften the fruits, and add the rest of the peppers.

The peppers are boiled down
The peppers are boiled down

7. Bring food to a boil, reduce the temperature, cover and cook for 40 minutes. 3 minutes before the end of cooking, pour in the vinegar and stir.

Peppers canned in jars
Peppers canned in jars

8. By this time, wash the jars with lids with baking soda and pasteurize over steam. Then fill them with sweet pepper, screw tightly, turn the jar upside down and place it on the lid. Wrap the preservation in a warm blanket and leave to cool completely slowly. Store the snack at room temperature throughout the winter.

See also a video recipe on how to cook lecho.

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