Easy Hungarian Canning Recipe: Tomato - Pepper Stew (Lecso)
Lecsó has a long history in Hungarian cuisine as an early autumn harvest dish, making the most of fresh tomatoes and peppers. This recipe turns it into a simple, nourishing meal that could be preserved for colder months and enjoyed year round. Need a quick, delicious dinner year round? Look no further!
Ingredients
- 9 pounds tomatoes
- 9 pounds sweet peppers a mix of red, yellow, or green (4 kg)
- 2 cups sugar 400 grams
- 1/4 cup olive oil 4 tbsp.
- 1/2 cup pickling vinegar 7% acidity (100 ml.)
- 10 whole black peppercorns
- 4 bay leaves
- 5 tablespoons pickling salt
Instructions
Prepare the Hungarian Lecho Ingredients:
- Wash the tomatoes and sweet peppers.
- Using a food processor, crush the tomatoes until they’re pulpy, leaving some texture if desired. Slice the peppers into thin strips.
Cook the Tomatoes:
- Add crushed tomatoes to a large wide pot and bring it to a simmer.
- Add all of the olive oil. Cover with lid and cook on low for 20 minutes. Do not stir.
Add Peppers and Seasonings:
- Add the sliced peppers, sugar, pickling salt, whole peppercorns, and bay leaves to the pot with the tomatoes. Stir well.
- Bring lecho mixture to a boil. Then lower the heat and cover with lid.
- Simmer the mixture for an additional 20 minutes. Do not stir.
Prepare the Canning Jars:
- While the lecsó cooks, sterilize the jars and lids
Add Vinegar for Preservation:
- Stir the pickling vinegar into the cooking lecho and turn off the heat immediately.
Fill the Jars with Lecho:
- Carefully ladle the hot lecsó (lecho) into the warm, sterilized jars, leaving 1/2 inch of headspace at the top.
- Run a knife or small spatula along the inside of the jar to release any air bubbles, then wipe the rims with a clean cloth.
- Place the lids on top. If using Mason jars, screw on the bands until they’re fingertip-tight.
- Process in a hot water bath or steam canner - see processing time guidelines in the notes
Notes
Processing time guidelines for hot water bath or atmospheric steam canners
Style of Pack: Hot| Process Time at Elevations of: | |||
| Jar Size | 0 - 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Pints (16 oz, ~500ml) | 15 min | 20 min | 25 min |