Lecso
Description
Homemade preserves keep for a long time. Mix all the ingredients and simmer for 30 minutes; for winter canning, be sure to add vinegar. A great choice for homemade preserves—it disappears from the table to cheers! I often try different variations of lecho, but I always come back to this recipe. It’s wonderful in winter to open a jar and enjoy it with potatoes or spaghetti. The recipe is simple, and this preserve stores very well, even in an apartment. From the specified amount of ingredients you get 5 jars of 500 ml each, with a little left over for tasting. I highly recommend trying it. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare all ingredients according to the list.
- 2
Step 2
For cooking, use a deep pot with a thick bottom. Pour in vegetable oil, add salt and sugar.
- 3
Step 3
Cut the onion into wedges or quarters.
- 4
Step 4
Remove the seeds from the bell pepper and cut it into thin strips.
- 5
Step 5
Grate the carrots on a coarse grater.
- 6
Step 6
Cut the tomatoes into wedges.
- 7
Step 7
Place over heat and cover with a lid. When the vegetables have settled, stir. Bring to a boil, remove the lid, and simmer over low heat for 30 minutes. Stir occasionally.
- 8
Step 8
If you are making winter preserves, add vinegar at the end and cook for another 5 minutes. Lecho is ready.
- 9
Step 9
Immediately pack it into sterilized jars and seal with the lids. Turn the jars upside down, wrap them, and leave until cooled.
- 10
Step 10
You can store lecho in a cellar or in a cupboard—in typical city-apartment conditions—in a cool place. Have a tasty winter!