Lecho in an Autoclave
In summer, vegetables in Ukraine are affordable, which is a great reason to prepare delicious vegetable preserves for winter. One popular option is lecho in an autoclave at home: a traditional Hungarian dish that has become a favorite among many of our housewives. Using an autoclave significantly simplifies the preparation process: there is no need to pre-stew the vegetables and sterilize the empty jars. As a result, the canning time is reduced by more than half.
Lecho Recipes and Using an Autoclave for Canning
Lecho is a Hungarian dish, but in our country, the recipe has been significantly altered and the ingredients have been enriched. The term "lecho" translates from Hungarian as ratatouille: indeed, the dish is a variation of the French ratatouille, made with traditional Hungarian vegetables. The original dish is based on tomatoes, sweet peppers, and onions. It is not canned; the dish is served fresh as a side dish to meat.
In Ukraine, the lecho recipe is diversified by adding carrots, fried onions, and hot peppers. It is more commonly perceived as a salad. It has become especially popular as a winter preserve. Despite the simplicity of the recipe, many people dislike making these preserves because of the need to stew the vegetables for a long time and sterilize the jars. Using an autoclave can eliminate such problems, shortening the preparation process to just cutting the vegetables.
Classic Lecho Recipe in an Autoclave
The traditional lecho recipe in an autoclave is very simple – the ingredients needed are:
- Bell peppers – 1 kg;
- Tomatoes – 1 kg;
- Onions – 200 g;
- Salt and ground pepper.
Remove the stems from the tomatoes and peel the skin (for this, briefly blanch them with boiling water), then cut them into medium pieces. Remove the seeds from the peppers and chop them into 5-centimeter pieces. Peel and slice the onions into half-rings. Mix the ingredients and distribute them into clean jars. Add 1/3 of boiled water to each jar, and season with salt and pepper to taste. Close the jars and start sterilization in the autoclave at 100°C for 15 minutes.
Lecho in an Autoclave: Modern "Assorted" Recipe
This lecho preparation in an autoclave is closer to the recipe typical of our region. For this preparation, you will need:
- Tomatoes – 1 kg;
- Sweet peppers – 1 kg;
- Carrots – 2 pcs;
- Onions – 1 pc;
- Celery root – 3 pcs;
- Paprika (spice);
- Sunflower oil;
- Salt.
Peel the tomatoes and cut them into small pieces. Grate the carrots, and chop the garlic and onions using a meat grinder or blender. In a heated pan, stew the onions, carrots, and celery. In jars, place the sweet peppers and tomatoes, then top with the stewed vegetables from the pan. Add spices and salt. Seal the jars and sterilize them in an autoclave for 10 minutes at 100°C.
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Spicy Lecho in an Autoclave
This recipe is perfect for fans of spicy dishes. Ingredients for 1 jar:
- Tomatoes - 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 - you can use a food processor or manual chopping. Add the minced garlic and finely chopped chili pepper to the mixture. Also add olive oil, seasonings, and salt, and mix well. The product for canning is ready: you can now pack it into jars (remember to leave about 1.5 cm of headspace) and sterilize it in the autoclave. 14 minutes at a temperature of 100°C is sufficient.
Lecho Recipe in an Autoclave with Zucchini and Apples
This vegetable stew in an autoclave can be prepared with the following 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.
Peel and finely chop the tomatoes. Grate the carrot, and finely chop the garlic and onion using a meat grinder or blender. Mix the ingredients and leave them in a pot to release their juices. Cut the zucchini into neat cubes. Remove seeds from the pepper and apples, chop finely, and add to the previously chopped vegetables. Mix, adding sugar and salt. Distribute the mixture into jars, adding vinegar to each jar. Sterilize the sealed jars for 15 minutes in the autoclave at a temperature of 100°C.
There are many recipes for lecho: the most important thing is that each of them is accessible using an autoclave. Our company offers reliable factory models of autoclaves with guaranteed safety and ease of use. Prepare vegetable preserves for the winter quickly and simply.
Also read:
- Eggplants in an Autoclave
- Tomatoes in an Autoclave
- Mushrooms in an Autoclave
- Vegetables in an Autoclave
- Solyanka in an Autoclave
