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Classic lecho for the winter with carrots and peppers

Author
Cookinero 5 May 2025
3020
Classic lecho for the winter with carrots and peppers

Carrot and pepper lecho for the winter is a great side dish from a jar for grilled meat or sausages. Lecho is a dish straight from Hungary that has found popularity throughout Europe as a side dish for meat dishes, mainly in northern Germany, but in Hungary it is served as a full-fledged dish with pieces of white bread.

How to cook Classic lecho for the winter with carrots and peppers

Step 1

Classic lecho for the winter with carrots and peppers

First, sterilize the jars and lids. Place the jars and lids in an oven preheated to 110 °C, without covering the jars with lids. Sterilize 0.5 l jars for 10 minutes, and liter jars for 15 minutes. Record the time, and after they are heated, turn off the heat and leave all the contents in the oven until they cool completely.

Step 2

Classic lecho for the winter with carrots and peppers

Cut the bell pepper into strips. Cut the carrots and onions into half rings, and chop the garlic into small cubes.

Step 3

Classic lecho for the winter with carrots and peppers

Heat a saucepan with vegetable oil. Fry the onion for 5 minutes. Add 100 ml of water and the remaining vegetables with spices.

Step 4

Classic lecho for the winter with carrots and peppers

Simmer the vegetables until tender, about 25 minutes.

Step 5

Classic lecho for the winter with carrots and peppers

Blend the vegetables until pureed. Then pour in the vinegar and stir. Put the lecho in the jars. Roll up the jars and immediately after rolling up, turn the jar upside down with the lid and wrap it in a warm material. Let the preparation cool slowly, and then put it in a dark place.

Classic lecho for the winter with carrots and peppers - FAQ About Ingredients, Baking Time and Storage

Yes, you can use apple cider vinegar as a substitute for regular vinegar. The flavor will be slightly fruitier, but it will still provide the necessary acidity for preservation.
Once opened, store the lecho in an airtight container in the refrigerator for up to 2 weeks. Make sure to use a clean spoon each time to prevent contamination.
Absolutely! Simply omit the sugar or replace it with a low-carb sweetener like erythritol if you prefer a touch of sweetness without the carbs.
Lecho is versatile—serve it as a side dish with grilled meats, mix it into pasta or rice, or use it as a flavorful topping for bread or crackers.
Yes, lecho freezes well. Portion it into airtight containers or freezer bags, leaving some space for expansion, and freeze for up to 6 months. Thaw in the fridge before reheating.
Certainly! Zucchini, eggplant, or tomatoes can be great additions. Adjust cooking times as needed to ensure all vegetables are tender.
Add a pinch of red pepper flakes, diced jalapeños, or a splash of hot sauce to the vegetables while simmering for extra heat.
If you’re storing the lecho in the fridge and consuming it within a few weeks, sterilizing isn’t mandatory, but it’s still good practice to ensure cleanliness.
Yes, but thaw and drain them well first to avoid excess liquid. Fresh peppers are ideal for texture, but frozen work in a pinch.

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