Recipe for lecho with honey for the winter: 2 delicious ways to cook and store

The recipe for fragrant lecho with honey for the winter is simple, and its preparation does not take much time. Preservation preserves the vitamin complex of ingredients, has a piquant taste and is ideal for a variety of dishes as a side dish. The Hungarian appetizer goes well with meat, potatoes, spaghetti, and can also be added to soups and stews, giving the dish a unique flavor.

Features of cooking lecho with honey for the winter

An integral part of the preparation of preservation for the winter is the sterilization of containers and lids. Dousing a jar with boiling water does not mean killing the microflora. It is the prolonged exposure to high temperature that protects the product from bacteria.

Food technologists believe that for preparations for the winter it is most reliable to use metal lids that must be rolled up with a key. They are not as comfortable as screw-on ones, but they do not let air through. It is better to take jars of a small volume, since open products are stored for about a day.

Selection and preparation of products for blanks

For the dish you need to choose ripe, juicy tomatoes and peppers without damage. Trimming slightly rotten or sluggish vegetables can cause the preservation to disappear quickly.

An alternative ingredient for homemade tomato puree is tomato paste.

It is diluted in water in a ratio of 1 to 4. Bell peppers are also peeled and cut into small pieces. But if the plans are to add the blank to the soup in the future, then it is advisable to make the pieces as small as possible.

Preservation recipes

The highlight of these recipes is honey, which gives the vegetable preservation original flavor notes. Cooking time for lecho is about 1.5 hours.

In the classic version of the dish, only tomatoes and bell peppers are used, but you can add various spices and dried herbs, such as basil, cilantro, rosemary, marjoram, to make the lecho as fragrant and piquant as possible.

Easy recipe

Produces about 10 servings. Tomato, if desired, can be replaced with tomato paste with water or juice of 1.5 liters.

What you need:

• 1.5 kilograms of tomatoes;
• 1.5 kilograms of bell pepper;
• 1 tablespoon of vinegar 9%;
• 1 tablespoon s alt;
• peppercorns and allspice - 5 each;
• 150 ml sunflower oil.

How to cook:

1. Tomatoes after washing should be peeled by dropping each slightly cut vegetable for a minute in boiling water. After that, the tomatoes are chopped with a blender or scrolled through a meat grinder.
2. Tomatoes, honey, s alt, oil, spices are sent to the pan and cooked for 20 minutes. When cooking, in order to avoid burning, the mixture is recommended to stir periodically.
3. Washed and de-seeded pepper cut into small strips.
4. Pepper pulp is added to boiled tomatoes and simmered for another 20 minutes.
5. Last of all, vinegar should be added, after which the lecho is poured into prepared jars and rolled up.

Banks are turned upside down, placed in a dark place and wrapped up at night with a blanket or towel.

Honey lecho with tomato and zucchini

Recipe for 8 servings. Zucchini for this lecho should be chosen young and without seeds.

Required ingredients:

• 500 grams of zucchini;
• 500 grams of pepper;
• 500 grams of tomatoes;
• 100-120 grams of liquid honey;
• 3 garlic cloves;
• 1 tablespoon s alt;
• 1 tablespoon 9% vinegar.

Cooking steps:

1. Tomatoes are scalded with boiling water, peeled and chopped with a meat grinder or blender.
2. The peel is also removed from the zucchini. Next, the vegetable is cut into small cubes.
3. Tomatoes, zucchini, honey and s alt are placed in a container. Everything is simmered for about 20 minutes.
4. Pulp of peeled peppers is added to a container with stewed ingredients and simmered over low heat for another 20 minutes.
5. A couple of minutes before readiness, vinegar is poured in and finely chopped garlic is placed.
6. The resulting workpiece is laid out with a spoon in prepared jars, poured with cooked sauce on top, rolled up and sent to a dark cool place.

Further storage

Standard shelf life of canned vegetables is 2 years. In order for the blanks to be stored for a maximum of time, it is necessary to put them in a place where direct sunlight does not penetrate. The optimal storage temperature for lecho is from 0 to 12 C, relative humidity should not exceed 75%. Opened product should be consumed within 1-2 days. The main thing to consider when choosing a storage location is the temperature regime, which should not be minus.From the cold, the jars run the risk of bursting and exploding, and in this case, lecho will need to be sent for disposal.

Regardless of where the lecho is stored - in an apartment, basement, on a balcony or mezzanines, it is important to devote time to a periodic revision of conservation for their integrity. The use of a spoiled product can result in at least an intestinal disorder, at a maximum - a sad outcome.

If the surface of the lid is swollen and deformed, it means that a hotbed of microflora has appeared in the jar. If the contents of the container become cloudy, change color, or mold becomes noticeable, then you should not feel sorry for such products, but should be thrown away immediately.

Recommended