2 delicious recipes for the winter lecho with honey and storage of the workpiece
The recipe for a 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 spicy taste and as a side dish is ideal for a variety of dishes. 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. Pouring boiling water over the jar does not mean killing the microflora. It is the prolonged exposure to high temperatures that protects the product from bacteria.
Food technologists believe that it is safer to use metal lids for blanks for the winter, which must be rolled up with a key. They are not as comfortable as screw-down ones, but they are breathable. It is better to take banks of 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. Cutting off slightly rotten or sluggish vegetables can cause the preservation to quickly disappear.
An alternative ingredient to self-made 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 preparation to the soup in the future, then it is advisable to make the pieces as small as possible.
Conservation recipes
The highlight of these recipes is honey, which gives the vegetable preservation original flavor notes. Lecho cooking time is about 1.5 hours.
Simple recipe
The output is about 10 servings. Tomato, if desired, can be replaced with tomato paste with water or juice in a volume of 1.5 liters.
What you need:
- 1.5 kilograms of tomatoes;
- 1.5 kilograms of bell pepper;
- 1 tablespoon vinegar 9%;
- 1 tablespoon salt
- peppercorns and allspice - 5 pieces each;
- 150 ml of sunflower oil.
How to cook:
- After washing, tomatoes should be peeled by dipping each slightly cut vegetable for a minute in boiling water.After the tomatoes are chopped with a blender or rolled through a meat grinder.
- Tomatoes, honey, salt, oil, spices are sent to the pan and cooked for 20 minutes. When cooking, in order to avoid burning, it is recommended to stir the mixture periodically.
- Peppers, washed and peeled from seeds, are cut into small strips.
- Pepper pulp is added to boiled tomatoes and simmer for another 20 minutes.
- Last but not least, 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 overnight with a blanket or towel.
Honey lecho with tomato and zucchini
The recipe is 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 cloves of garlic;
- 1 tablespoon salt
- 1 tablespoon vinegar 9%.
Cooking steps:
- Tomatoes are scalded with boiling water, peeled and chopped with a meat grinder or blender.
- The skins are also removed from the zucchini. Next, the vegetable is cut into small cubes.
- Tomatoes, zucchini, honey and salt are placed in the container. Everything is cooked over low heat for about 20 minutes.
- The pulp of peeled peppers is added to a container with stewed ingredients and simmered over low heat for another 20 minutes.
- A couple of minutes before readiness, vinegar is poured in and finely chopped garlic is placed.
- The resulting workpiece is laid out with a spoon in prepared jars, poured on top with cooked sauce, rolled up and sent to a dark cool place.
Further storage
The 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 optimum storage temperature for lecho is from 0 to 12 C, the relative humidity should not exceed 75%. The opened product should be eaten within 1-2 days. The main thing to consider when choosing a storage location is the temperature regime, which should not be negative. From the cold, banks run the risk of bursting and exploding, and in this case lecho will need to be thrown away.
Regardless of where the lecho is stored - in an apartment, basement, on a balcony or mezzanine, it is important to take time to periodically revise the conservation for their integrity. The use of a spoiled product can turn into, at least, an intestinal disorder, at the very least - a sad outcome.
If the surface of the lid is swollen and deformed, it means that a breeding ground for microflora has appeared in the jar. If the contents of the container become cloudy, change color, or mold becomes noticeable, then you should not regret such products, but you should immediately throw them away.
