Hungarian Lecho Recipe in an Autoclave

Ivan Ivanchuk

Intermediate Level
Lecho
4 servings
15 minutes

Equipment and containers for preserving lecho:

Autoclave "A16 Electro" (Universal)

9700 UAH

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Doy-Pak RETORT 160x210x41 GREEN 130µm (for sterilization in autoclave) 50 pcs.

550 UAH

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Twist Off Lid 82mm (50 pcs)

350 UAH

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Video recipe for Hungarian lecho: all the subtleties of cooking:

Step-by-step recipe for Hungarian lecho in an autoclave

Lecho with pepper is a hearty dish from Hungarian cuisine, made with aromatic vegetables, preserving the fresh taste of ripe tomatoes and sweet peppers. Thanks to the preparation in an autoclave, the peppers retain their delicate texture, while the tomatoes turn into a thick, tangy-sweet sauce with a hint of spiciness from bay leaves and peppercorns. Vinegar balances the dish and adds a subtle acidity.

The recipe for lecho with peppers is perfect as a side dish to meat and fish, especially with baked or fried meats. It also complements your pasta or rice dishes, adding a vibrant aroma and color. Hungarian lecho is also delicious as a standalone appetizer, which can be served with bread or toast, or mixed with grains for a light and balanced meal.

Thanks to autoclave preservation, Hungarian lecho retains its rich flavor for a long time, allowing you to enjoy the summer flavors even in the colder months.

Hungarian Lecho for the Winter (4 jars of 0.5 liters)

Ingredients for making lecho

Tomatoes1kg
Sweet peppers1.5kg
Onions2 pcs
Garlic2 cloves
Saltto taste
Sugar1 tbsp
Vinegar2 tbsp
Bay leaves2 pcs
Black pepperto taste

Step 1

Slice the onions into half-rings and chop the garlic. You can grate or finely chop it into small pieces. Transfer to a bowl.

Step 2

Add green peas and 200g of tomatoes, blended into a puree, to the onions and garlic.

Step 3

Cut the whole tomatoes into cubes and add them to the bowl. You can make puree from all 1 kg of tomatoes or leave some pieces in chunks.

Step 4

Cut the bell peppers (500g) into strips. Use white star, orange, yellow, and red peppers.

Step 5

Add 60g of vinegar, salt, and 50g of sugar.

Step 6

Prepare the jars. Add a few black peppercorns to each jar.

Step 7

Add one bay leaf to each jar.

Step 8

Fill the jars with the lecho mixture. You should have 4 jars.

Step 9

Close the jars with twist lids and put them in the autoclave:

If the thermometer is at the top of the container - 100 degrees 15 minutes.
If the thermometer is at the bottom of the container - 110 degrees 15 minutes.

Step 10

Enjoy the Hungarian lecho. It can be served with meat or potatoes.

What makes Hungarian lecho special?

The bell pepper lecho in tomato sauce, made in the autoclave, preserves maximum vitamins and nutrients, making it not only delicious but also a nutritious addition to your winter diet.

31.10.2024

Recipe Author

Ivan Ivanchuk

Chef, MasterChef participant, and host of YouTube channels. Or a culinary wizard who charms Chernivtsi and all of Ukraine with his exquisite dishes and charisma. Combining cozy restaurants, an author’s menu, and an interesting personality, he creates not just recipes, but a true explosion of flavors and emotions.