A step-by-step recipe for making lecho for the winter without vinegar and oil

A step-by-step recipe for making lecho for the winter without vinegar and oil

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Housewives have a simple recipe for lecho without oil and vinegar for the winter. The cooking process takes little time. Vegetables are subjected to minimal heat treatment, so they retain all the beneficial properties. In winter, lecho, cooked without vinegar and vegetable oil, is served as a side dish, added to vegetable stews, eaten with meat, vegetables, pasta.

Features of harvesting lecho without oil for the winter

In August, when the pepper ripens, tomatoes ripen en masse. The fruits of large-fruited varieties do not lie for a long time. They urgently need to be recycled. The oil-free pepper recipe solves this problem. Delicious meaty tomatoes replace vinegar.

The harvesting is excellent, the taste of vegetables is close to fresh. It takes a little time to process:
  • preparation of vegetables (washing, cutting) - 15-20 minutes;
  • preparation of containers and lids - 20-25 minutes;
  • heat treatment of vegetables - 35 minutes.

Heat treatment of vegetables and sterilization of cans can be combined, so it takes about an hour, no more.

Required ingredients for the recipe

This recipe is good because you can choose any spices, add them in accordance with your taste... Spicy lovers can add ground pepper, preferably black.

Those who are excited by aromas, put cloves, basil, and other favorite spices. It is better not to put garlic, the workpiece without vinegar will be better stored, or put a little - 5-6 cloves. The main ingredients are shown in the table.

ProductWeight (g)

The specifics of the choice of ingredients

For lecho, it is better to take varieties of peppers with red fruits, these are the very ones used by the Hungarians. This is their national dish. You can take yellow ones, they will not spoil the taste. The main thing is that the fruits are ripe, juicy, fresh, and their walls are thick.

Tomatoes need fleshy, red. To make the lecho tasty, all vegetables must be fresh. High-quality fruits are elastic to the touch, there are no stains or traces of rot on them. The skin of healthy peppers and tomatoes is smooth and shiny.

Container preparation rules

Lecho will be stored for a long time, so the preparation of the container must be taken seriously. Banks should be carefully examined, discarded if there are chips on the neck, cracks on the walls. Wash inside and out with baking soda, rinse several times with clean water, proceed with sterilization:

  • pour cold water into each jar by ¼ of the volume;
  • put them on a wire rack in a cold oven;
  • set the temperature to 150 ° C;
  • heat until water boils.

Do not remove the sterilized containers from the oven until the lecho is ready. It is better to pour it into hot jars. Wash the lids with baking soda and boil for several minutes in water.

How to cook lecho without oil?

First, cut half the tomatoes into wedges - 1.5 kg. The size and shape of the pieces does not matter. Put them in a saucepan. Wash pepper pods, remove seeds and partitions, cut into cubes of any size. Put the container on the burner, put pepper cut into pieces into it.

When heated, the tomatoes will start up the juice, as soon as it boils, reduce the heat and continue to cook for about 15 minutes. At this time, cut the remaining tomatoes, pour them into a saucepan. Mix vegetables and cook over low heat for 15 minutes. Pour salt, sugar, spices into the lecho. Mix the vegetable mass, boil for 5 minutes. The workpiece is ready.

Further storage of conservation

If there is no cellar, then jars of lecho can be stored at room temperature. They need to be placed in a closet or pantry. Sunlight, heat from batteries will shorten the shelf life of the workpiece. At temperatures close to 0 ° C, lecho can be stored for 1-2 years. After opening, the jar with the snack should be refrigerated and consumed within several days.

Watch the video: Lechon Sauce (January 2023).