Preserve the flavours: Mastering the art of jarred vegetable letcho
For many students, October marks the start of the academic year and the beginning of journeys to other cities. This often brings about the tradition of preparing "jars," or food supplies that are properly sealed and ready to be stored for extended periods. An example of such a meal is a hearty vegetable stew, which makes for an excellent one-pot dish.
Vegetable letcho is a dish that has captured the hearts of many food enthusiasts. Originating from Hungary, it has also become a favourite worldwide. The foundation of traditional leczo is made with peppers, tomatoes, and onions. There is an alternate version, where zucchini and mushrooms are often added, creating a more filling version of the dish. This serves as a base to add meats like sausages, chicken, or pork. This version of letcho can even replace a two-course meal.
Why should you pasteurize letcho?
Pasteurization is a process where food is subjected to thermal treatment. This allows food products to be stored for a long time, as the activity of microorganisms is significantly reduced. Pasteurization allows letch to retain its flavour and nutritional value for many months. This is particularly important if you want to enjoy the dish outside of the summer season. Additionally, properly pasteurized letch is an excellent base for many dishes that can be quickly prepared, especially when you're short on time or ideas for cooking.
How to pasteurize jars of letcho?
Before beginning the pasteurization process, it's important to properly prepare both the dish and the containers in which it will be stored. Make sure that jars and lids are thoroughly cleaned and scalded. It's best to use new lids to ensure a good seal. It's also worth remembering not to fill the jars all the way to the top, leaving about 2.5 cm of space. Once all ingredients are ready, you can proceed with the pasteurization process. A pot of water or a special pasteurization device works best for this. Boil the jars for about 30 minutes, and then let them cool. Alternatively, you can use the dry pasteurization method in an oven.
Recipe for jarred letcho
The recipe for letcho may vary depending on the ingredients and taste preferences. Serve letcho warm as a standalone dish or as a side to meat. Below is a classic recipe for vegetable letcho:
Ingredients:
- 2 red peppers,
- 2 yellow peppers,
- 2 green peppers,
- 3 tomatoes,
- 2 onions,
- 2 garlic cloves,
- 1 zucchini,
- 200 g mushrooms (optional),
- 2 tablespoons olive oil,
- salt and pepper to taste,
- 1 teaspoon paprika,
- 1 teaspoon sugar (optional).
Preparation:
- Wash the peppers, remove the seeds, and dice them. Blanch the tomatoes in boiling water, peel them, and dice them.
- Peel and slice the onions into feathers, and finely chop the garlic.
- Wash and slice the zucchini into half-moons, and cut the mushrooms.
- Heat the olive oil in a large pan or pot. Add the onions and sauté until translucent, then add the garlic.
- Add the diced peppers, tomatoes, and zucchini. Sauté for a few minutes, stirring occasionally.
- Add the mushrooms and sauté for a few more minutes.
- Season with salt, pepper, paprika, and sugar to taste. Cook over low heat for about 20 to 30 minutes until the vegetables are tender.
