Lecho in an Autoclave
In summer, vegetables in Ukraine are affordable—and this is a reason to prepare tasty vegetable preserves for the winter. One of the in-demand options is lecho in an autoclave at home: a traditional Hungarian dish that has become a favorite of many of our homemakers. Using an autoclave significantly simplifies the cooking process: it eliminates the need for pre-stewing vegetables and sterilizing empty jars. Thanks to this, the canning time is reduced by more than half.
Lecho Recipes and the Use of an Autoclave for Canning
Lecho is a Hungarian dish; however, in our country the recipe has been seriously modified, and the composition has become richer. Translated from Hungarian, “lecho” means ratatouille: indeed, the dish became a variation of French ratatouille prepared with vegetables traditional for Hungary. The original dish is based on tomatoes, sweet peppers, and onions. Moreover, nobody cans them: the dish is served fresh as a side for meat.
In Ukraine, the lecho recipe is diversified by adding carrots, fried onions, and hot peppers. And the dish is perceived more as a salad. Moreover, it became popular precisely in the form of a winter preserve. Despite the simplicity of the recipe, many people don’t like making these preserves due to the need to stew vegetables for a long time and sterilize the jars. With the help of an autoclave, such problems can be avoided, reducing the preparation processes only to chopping the vegetables.
Classic Lecho Recipe in an Autoclave
The traditional lecho in an autoclave has the simplest recipe—the following ingredients are needed for cooking:
- bell pepper – 1 kg;
- tomatoes – 1 kg;
- leek – 200 g;
- salt and ground pepper.
Cut out the stems of the tomatoes and remove the skins (to do this, first scald them with boiling water), then cut into medium pieces. Remove the seeds from the peppers and chop into 5 cm pieces. Peel the onion and cut into half rings. Mix the ingredients and arrange them in clean jars. Pour boiled water into each jar to 1/3, add salt and pepper to taste. After sealing the jars, start sterilization in the autoclave
- If the thermometer is located in the upper part of the vessel—we cook for 15 min at 100 degrees.
- If the thermometer is located in the lower part of the vessel—we cook for 15 min at 110 degrees.
Lecho in an Autoclave: Modern “Assorted” Recipe
This preparation of lecho in an autoclave is already closer to the recipe characteristic of our region. For the preserve you will need:
- tomatoes – 1 kg;
- sweet pepper – 1 kg;
- carrot – 2 pcs.;
- onion – 1 pc.;
- celeriac (celery root) – 3 pcs.;
- paprika (spice);
- sunflower oil;
- salt.
Peel the tomatoes and cut into small pieces, slice the onion into half rings, clean the pepper and cut into rings. Grate the carrot and celery. Stew the onion, carrot, and celery in a preheated pan. Put sweet pepper and tomatoes into the jars, top with the vegetables from the pan, add spices and salt. Close the jars and sterilize in the autoclave
- If the thermometer is located in the upper part of the vessel—we cook for 15 min at 100 degrees.
- If the thermometer is located in the lower part of the vessel—we cook for 15 min at 110 degrees.
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Spicy Lecho in an Autoclave
This recipe is suitable for lovers of spicy dishes. Ingredients per 1 jar:
- tomato – 3 pcs.;
- sweet pepper – 1 pc.;
- onion – 1 pc.;
- chili pepper – 1 pc.;
- garlic – 1 head;
- olive oil – 3 tbsp.;
- basil seasoning;
- parsley seasoning;
- salt.
Wash, peel, and chop the vegetables—use a food processor or chop by hand. Add minced garlic and finely chopped chili pepper to the resulting mixture. Also add olive oil, seasonings, and salt, and mix well. The product for canning is ready: we can distribute it into jars (do not forget about the free space to the lid of about 1.5 cm) and sterilize in the autoclave. It is enough
- If the thermometer is located in the upper part of the vessel—we cook for 15 min at 100 degrees.
- If the thermometer is located in the lower part of the vessel—we cook for 15 min at 110 degrees.
Lecho Recipe in an Autoclave with Zucchini and Apples
This vegetable stew in an autoclave can be prepared from the following set of ingredients:
- tomatoes – 2 kg;
- zucchini – 2 kg;
- apples – 1 kg;
- bell pepper – 500 g;
- onion – 3 pcs.;
- garlic – 3 heads;
- large carrot – 2 pcs.;
- 9% vinegar – 0.5 cup;
- salt – 2 tbsp.;
- sugar – 1 tbsp.
Remove the skins from the tomatoes and chop finely. Grate the carrot, mince the garlic and onion in a meat grinder or blender. Mix the ingredients and leave them in a pot to release juice. Peel the zucchini and cut into neat cubes. Remove the seeds from the pepper and apples, chop finely, and add to the previously minced vegetables. Mix, adding sugar and salt. Distribute the mixture into jars, adding vinegar to each of them. Sterilize the sealed containers
- If the thermometer is located in the upper part of the vessel—we cook for 15 min at 100 degrees.
- If the thermometer is located in the lower part of the vessel—we cook for 15 min at 110 degrees.
There are many lecho recipes: the most important thing is that each of them is accessible when using an autoclave. Our company offers you reliable factory-made autoclave models with guaranteed safety and convenient use. Prepare vegetable preserves for the winter quickly and as simply as possible.
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