Sweet pepper lecho with tomatoes (Hungarian lecso)

[RybkA]

RybkA, I'm sorry

No need to digest, the number may not pass

It is better to pour into bags, disposable jars and freeze, then add vegetables to the sautéing and use anywhere.

Oh, girls, how are you on time!
And if I weld it with a blender until smooth? And roll it up again? Or is it better in the freezer?

Oh, girls, how are you on time!
And if I weld it with a blender until smooth? And roll it up again? Or is it better in the freezer?

Well, if there is already acid there, it is risky for cans and for health, it is better to immediately put it in the cold / freezer.

Yes, it’s already sour ... In general, I decided ... I’ll go through a blender, add garlic, sugar / salt again to taste, cool it down and in the freezer in portions. I won't roll it up, I'm afraid

Try it this way, then tell us what happened But there will be enough pepper and tomato stocks for the whole winter

Beat, added sugar, garlic, a little hot pepper. In the morning I will appreciate the taste again ... The color turned out uh ... childish surprise ... there were a lot of yellow peppers, well, okay ...

But there will be enough pepper and tomato reserves for the whole winter.

That's for sure!

Thank you very much for the recipe. Made half of the serving today. The whole portion had nothing to boil in. There is no large basin, only a saucepan. I have a report in the winter. I'll sit and think. Maybe I'll make another half of the portion.

[Chamomile]

Thank you very much for the recipe. Made half of the serving today. The whole portion had nothing to boil in. There is no large basin, only a saucepan. I have a report in the winter. I'll sit and think. Maybe I'll make another half of the portion.

And what to think? We skip for the pepper and cook urgently again - so that it doesn't hurt excruciatingly because it quickly ended, and not a single jar is empty And what will you do? That's right - groan!

Chamomile, to your health !!!

I think it's because my mother, according to our traditional recipe, has already started lecho. And I still have peppers on my balcony. So I think. Repeat your recipe or something else new from our site.

For many years now I have been rolling lecho almost according to this recipe, only I don't add vinegar. It stands perfectly all winter and flies away at the speed of light. Delicious!

So I left there, half a mug did not fit into the jar. I'm already that. I tried it. And I understand that it's delicious. But I am drawn to experiments.

So I left there, half a mug did not fit into the jar. I'm already that. I tried it. And I understand that it's delicious. But I am drawn to experiments.

Experiments, this is a good thing, the engine of progress Share recipes and tastes - we will be interested in learning something new

Tatyana, I came to thank you for the wonderful recipe))) I am just starting to preserve, this year I did lecho for the first time - according to your recipe and one more from another site. Yours is an undoubted favorite, sooooo tasty))) now I will do this only. Thank you!

[Gulenka]

Gulenka, to your health! It is very nice to hear that my recipe has come to the table, cook to your health!

Tatyana, was about to close the lecho, I remembered your recipe, this lecho is the most delicious of all that I have prepared.
Thanks again for the recipe!

Helen, to your health!
Very useful in winter, from boiled potatoes to adding anywhere

Tanya bought some pepper, tomatoes in the afternoon ....... I'm getting ready !!!

Tanya bought some pepper, tomatoes in the afternoon ....... I'm getting ready !!!

Aha! Zhdemssss

I already did it, it turned out about 6 liters, the cans were of different volumes. There is a little marinade left, I tried it - so delicious!
Would highly recommend to everyone!

[Lenok]

Lenok, THANKS for the recommendations!

Tatyana, does apple cider vinegar have a pungent smell? I had a bottle open in the fall, a Spanish apple 0.5L in glass, production date May 2013, good for 36 months, a latch cap, and a weak smell - I don't know if it fits. It was not possible to leave for another today - the train was canceled. And here in stores - only ordinary, and in plastic, I'm generally afraid of vinegar in plastic ...

[| Alexandra |]

| Alexandra |,
if the real one does not have flavors, then it does not seem to have.

I myself periodically do it when Antonovka manages to buy an apple.

Written - real. If you smell completely inside the bottle, it smells faintly of vinegar.

I have been making this recipe with ordinary vinegar 9%, I have been doing it for 20 years. I just pour 1 glass of ordinary vinegar, no one complains)))
But you can replace apple cider vinegar with the usual one in the proportion - 1 stack. 250 ml of apple cider vinegar (6%) = 166 ml of vinegar 9% + 84 ml of water.
I understand that apple cider vinegar tastes different, and it is natural, but still ... It is not always at hand, usually on sale apple cider vinegar is unnatural (then why is it better than just vinegar?), And natural in glass is very expensive.

Well, I took this bottle in okay for 70 rubles. Yesterday I was there - there is no ordinary vinegar at all, apple cider in plastic is cheap. The essence was in the glass, I didn't take it for some reason, now I regret it. I will now make adjika which is without vinegar.

Well, I start buying vinegar long before the harvesting season And I try to use only natural apple cider in glass, so gradually the battery of bottles is accumulated by the month of August. There is no %% acidity on the glass, neither on the plastic.
Price for 700 ml. quite affordable, and I only use wine vinegar express preparations of various dishes in winter, its price is biting for summer preparations.

I always add an average amount of vinegar to the marinade at the rate, and then during cooking I can adjust the amount to taste, taste the marinade from a spoon and add sugar, salt, vinegar along the way - I always do this, but I get to the point to taste

And if I meet grape tomorrow, you can replace it with apple?

Try making your own vinegar, why not?
okay, the grapes in your area may not be ice, but buy Antonovki and use Jarvis's recipe to mess up, that's how hello

Tanya, I understand that natural apple cider vinegar is better than alcoholic vinegar, but paying for a bottle of vinegar the price of 1 kg of meat is expensive for me, alas ... But I promise to find an opportunity and buy at least 1 bottle, I'll try to make pepper with it.

Girls
vinegar is made elementary - grape, a little more trouble with apple.
Try to make at least 3 liters of a bottle - you will not regret it.
And grape infused with cardamom - waaPche lovely,
or on a carnation or who likes something

[taty]

taty, Apple Cider Vinegar Recipe Advise!

[taty]

taty, I tried to make apple cider vinegar, it never worked out (((

I have been making this recipe from Jarvis's book for many years,
and before that, my mother has been doing since 1983

Recipe 2 (making apple cider vinegar according to Jarvis)
American physician D.S.Jarvis invented his own recipe for making apple cider vinegar, in which all the best qualities of its components are preserved and multiplied. Jarvis vinegar is the richest source of potassium. This method of preparation is longer, but the resulting vinegar meets the highest quality requirements.
Select ripe or overripe apples, wash well and remove wormy and rotten places. Grate the apples together with the peel and core, or mince the apples. Put all this mass in a large glass jar, an earthen pot or an enamel saucepan and pour warm boiled water in a 1: 1 ratio. For each liter of the mixture add 100 grams of honey (honey restores potassium deficiency), 10 grams of bread yeast and 20 grams of dry black bread ... This is to speed up the fermentation process of apple juice.
Do not close the dishes with the mixture, but only cover with a napkin.Place it in a dark and warm place (about 30 ° C), away from the sun. Keep for about 10 days, stirring the mixture 3 times a day with a wooden spoon. After that, strain the liquid through cheesecloth. Pour into a vessel with a wide neck and weigh by subtracting the weight of the bottle, that is, determine the volume of the resulting liquid. Then add another 50-100 grams of honey to 1 liter of liquid (in extreme cases, sugar can be used) and mix well. Cover the vessel with gauze folded in several layers and keep warm to continue the fermentation process.
The fermentation process is very long. The containers should stand for 40-50 days. When the apple cider vinegar is clear, the fermentation process is over. Strain the liquid again through cheesecloth and bottle.

It turns out well from Antonovka, from sweet apples an apple uterus is often born and eats acid, something like a kombucha conditionally

[taty]

taty, and where do you buy Antonovka in Odessa? Even here in the Dnieper they don't sell it, it doesn't grow here ...

And grape vinegar - the main thing is to buy good ripe or overripe grapes, you can wash (I wash),
Throw in a bottle and knead it with your hand, then close it with a gauze bandage so that the flies do not start, but they almost certainly start.
And nevertheless, wait - first it will smell of wine and everything will rise, therefore you cannot fill it with grapes to the very top, the hotter - the higher it will rise.
After a month, strain the pulp, let it stand still - until a precipitate forms. Strain again and you can toss in the desired spice.
Love cardamom

[svetta]

svetta, they bring, last year I bought a Belarusian one, and more often from Vinnitsa
Antonovka, it is different, this is a multi-name
maybe another not very sweet apple

Tanya, I understand that natural apple cider vinegar is better than alcoholic vinegar, but paying for a bottle of vinegar the price of 1 kg of meat is expensive for me, alas ... But I promise to find an opportunity and buy at least 1 bottle, I'll try to make pepper with it.

Svetik, it is very difficult for me to judge your prices and your capabilities
I buy a 750 ml bottle from myself. for about 150 rubles, natural apple in glass And since I don't have so many blanks, I seem to have enough. True, this year my child has taken up the household, at my expense, of course, I have to make preparations at her house.Jam has already raked everything out from me, sits, giggles and reads the labels, in which jar what to look for But, from her, I have a five-liter jar but the natural exchange of lightly salted cucumbers! We have already eaten half the can, she makes very tasty cucumbers, vigorous, crunchy

Well, no, and there is no trial - we will proceed from what we have

So it takes a long time to make vinegar, and my tomatoes turn red and red, they can't wait. I have a lot of apples, though mostly late ones, they have already started to fall, my neighbor has a lot of white filling she does not need. I know, of course, that you can make your own, but even before reading this method, my hands did not reach ...

[| Alexandra |]

| Alexandra |, also good, something will remain for later

[Sveta]

Tanya, I understand that natural apple cider vinegar is better than alcoholic vinegar, but paying for a bottle of vinegar the price of 1 kg of meat is expensive for me, alas ... But I promise to find an opportunity and buy at least 1 bottle, I'll try to make pepper with it.

Sveta, he is not that expensive. I bought natural apple cider vinegar TM "Kama" in glass of 0.5 l, 10 g each with small change in ATB. I closed two types of blanks from this bottle and a little more remained.
Produced in Poltava. For 1 liter comes out 20 grams and not much. Take a closer look at him ...

[Elenka]

Elenka, Lena, thanks for the hint !!! We have only German ones and at a price of 0.5 liters under 30 UAH. Well, there are inexpensive ones, but the reviews about them are very unflattering (((. "Kamu" I will definitely look.

Do you put spices Tatiana directly into the jar before pouring it down?

And how do you cut the pepper into slices?

Yes, right into the jar, before seaming.
I cut the pepper into large cubes, about 2.5 cm. Large pieces are tastier than small ones.

Thanks Admin, I'll do it tomorrow, just a glass of apple cider vinegar left.

I went to St. Petersburg, bought in Prism apple cider vinegar in glass, produced in the Tver region, the city of Kalyazin - and only on the way back on the train I noticed that in addition to vinegar - E210, that is, benzoic acid ... contact with ascorbic acid - turns into benzene, which is a carcinogen. I understand that we have this E210 everywhere, but in my then blanks I don't need it at all ...

[Admin]

AdminTatyana made Lecho according to your recipe a couple of days ago. Peeled pepper was 6 kg.
It turned out 11 to 720 liters. And 2 cans of 0.9 liters.
I really liked the recipe, and especially that there is apple cider vinegar instead of the usual vinegar. I boldly made one and a half portions as I trust your recipes.
Thank you!
And with eggplants, is there some time-tested, non-greasy recipe for preparing for the winter?

[Lily]

Lily, thanks for trusting my recipes!

I cook eggplant caviar with eggplants - a recipe proven over the years! I cook almost every year, and this year I will cook for myself and my daughter, tomorrow they will bring their tara-jars.The recipe is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1441.0 , unblemished when cooked, stored very well.

Or ferment eggplant https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7270.0 , this is just a drop to taste

[Admin]

Admin, went to read

I also made pepper today. It turned out 4 jars of 0.5, 4 jars of 0.8 and one liter. Thanks for the recipe. In winter we will try.

[Olenka]

Olenka, to your health! In winter, open a jar with boiled potatoes
Then tell us how it suited your taste