:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/bK5Q9kWvp03F9nNnpMpd/46c5fa95c99557636ca814938f55df.jpeg "Pickled Lecso")
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Pickled Lecso
Pickled lecso is a great way to enjoy the summer harvest of peppers and tomatoes all year round.
Ingredients
Main ingredients
- 1 kg ripe tomatoes
- 1 kg paprika
- 2 pcs onion
Spice
- 2 pcs bay leaf
- 1 teaspoon ground black pepper
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Directions
First, prepare the vegetables. Peel the tomatoes, cut them into small pieces, and put them in a large pot. Cut the pepper and onion into small cubes and add them to the tomatoes. Add the bay leaf and black pepper.
Put the pot on the stove and let it simmer on moderate heat for 2 hours. Stir occasionally to prevent the vegetables from burning. If the lecho is too thick, add some water.
Once everything is ready, pour it into pre-prepared, sterilized jars. Close the jars immediately and let them cool down.
After the jars have cooled, check if they are properly sealed. If everything is okay, you can keep the lečo in a dark and cool place.
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IwaPickled Lecso
Pickled lecso is a great way to enjoy the summer harvest of peppers and tomatoes all year round.
First, prepare the vegetables. Peel the tomatoes, cut them into small pieces, and put them in a large pot. Cut the pepper and onion into small cubes and add them to the tomatoes. Add the bay leaf and black pepper.
Put the pot on the stove and let it simmer on moderate heat for 2 hours. Stir occasionally to prevent the vegetables from burning. If the lecho is too thick, add some water.
Once everything is ready, pour it into pre-prepared, sterilized jars. Close the jars immediately and let them cool down.
After the jars have cooled, check if they are properly sealed. If everything is okay, you can keep the lečo in a dark and cool place.
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