I hasten to share with you an excellent recipe for pumpkin lecho. I discovered it for myself last year. I don't add hot pepper, just garlic and some of my favorite spices. I prefer to use citric acid as a preservative.
Ingredients
- Pumpkin (pulp) – 1 kg
- Tomatoes - 1,5 kg
- Bell pepper - 500 g
- Onion - 200 g
- Garlic - 100 g
- Vegetable oil - 120 ml
- Citric acid - 1 tsp.
- Black Pepper - 10 peas
- Allspice - 3 pieces
- Bay leaf - 3 pieces
- Sugar - 5 art.l.
- Salt - 2 art.l.
Step-by-step cooking recipe
Chop the pumpkin, carrot, peeled onion and bell pepper.
Peel the tomatoes and pass them through a meat grinder.
Mix the tomato mass with spices, sugar and salt.
Pour in the oil and boil for 15 minutes under the lid.
Pour in the chopped billets, citric acid and cook all together for 20 minutes.
Spread out in sterilized jars, roll up and wrap up with a warm blanket.
Did you like the recipe?
0 comments