Lecho can be eaten alone or as a side any time of the day. For breakfast top with a fried or scrambled egg. For lunch or dinner it is usually eaten on its own with bread, or with sausage, meat or potatoes.
Hungarian Lecho (Lecso)
Canning - Pressure
by: Moirakris
6 cups chopped onions
6 cloves chopped garlic
2 tbsp olive oil or bacon grease
4 cups chopped bell peppers
2 cups chopped Hungarian wax peppers (banana peppers)
6 cups chopped tomatoes
salt/pepper to taste
2 tbsp sweet paprika
* Sterilize canning jars; keep warm until ready to fill. Heat flat lids in hot water, Preheat your pressure canner.
Saute onions and garlic in oil for a few minutes. Add peppers, tomatoes salt/pepper and paprika. Turn heat down and let simmer until peppers are soft.
Fill jars to 1 inch headspace Remove air bubbles, adjust headspace if needed, wipe jar rims, place hot lids and rings on each jar. Place jars on the rack in the preheated canner.
Process at 10 lbs of pressure (11 lbs for dial gauge canner. Adjust pressure for your altitude)
65 min for pints
85 min for quarts
How to use a Pressure Canner
Random Quote: We cannot teach people anything; we can only help them discover it within themselves. - Galileo Galilei
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