Pepper lecho: how to preserve vegetables for the winter

Lecho is a classic Hungarian dish that has long been popular in Europe. Although there is no exact recipe for this dish, it always turns out to be very tasty and flavorful. Lecho can be served as an appetizer, a gravy for a side dish, or even warm as an independent dish.

A food blogger with the nickname jane foodblogger shared on Instagram how to make lecho so that everyone will definitely like it. According to her, this is the easiest way to preserve food when you want something really tasty.

Ingredients

• Bell pepper - 3 kg
• Tomatoes - 1.8 kg
• Onions - 1 pc
• Garlic - 1/2 pc
• Sugar - 1 cup
• Salt - 1 tbsp with a slide
• Bay leaf - 5-6 pcs
• Allspice - 10 pcs
• Black pepper - 30 pcs
• Oil - 1/2 cup
• Vinegar 9% - 1.5 cups
• The marjoram

Method of preparation

1.Wash the pepper, cut it in half lengthwise, remove the seeds and cut each half in half or into 3 parts.

2. Wash the tomatoes, pass them through a meat grinder or grind them in a blender together with onions and garlic.

3. Pour the oil into a cauldron or a pan with a thick bottom. Heat it up. Pour in the tomatoes, boil, add spices and then add pepper. Simmer stirring for 35-40 minutes after boiling.

4. Add vinegar and seasonings to taste. Marjoram is ideal.

5. Remove from heat and roll into sterilized jars. Turn the jars over and wrap them in a towel until they cool completely.

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