Discover the secret to perfectly preserved vegetable leczo

Vegetable Leczo is a dish that has won the hearts of many food enthusiasts. Traditional lezzo's foundation consists of peppers, tomatoes, and onions. This acts as a base to which specific meats can be added: sausages, chicken, or pork. In this version, leczo can replace a two-course meal.

Pasteurization is a process where food is subjected to thermal treatment. This allows food products to be stored for a long time, and the activity of microorganisms is significantly reduced. In the case of leczo, pasteurization allows it to retain its flavor 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 leczo is an excellent base for many dishes that can be quickly prepared, especially when you're short on time or ideas for cooking.

Before beginning the pasteurization process, it's important to properly prepare both the dish itself 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. Remember not to fill the jars all the way to the top—leave about 1 inch 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, then let them cool. Alternatively, you can use the dry pasteurization method using an oven.

The recipe for leczo may vary depending on the ingredients and taste preferences. Serve leczo warm as a standalone dish or as a side to meat. Below is a classic recipe for vegetable leczo:

Ingredients:

                      
• 2 red peppers
• 2 yellow peppers
• 2 green peppers
• 3 tomatoes
• 2 onions
• 2 garlic cloves
• 1 zucchini
• 7 oz mushrooms (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon paprika
• 1 teaspoon sugar (optional)

Preparation:

1. Wash the peppers, remove the seeds, and dice them. Blanch the tomatoes in boiling water, peel them, and dice them as well.
2. Peel and slice the onions into thin strips and finely chop the garlic.
3. Wash and slice the zucchini into half-moons, and slice the mushrooms.
4. Heat the olive oil in a large pan or pot. Add the onions and sauté until translucent, then add the garlic.
5. Add the diced peppers, tomatoes, and zucchini. Sauté for a few minutes, stirring occasionally.
6. Add the mushrooms and sauté for a few more minutes.
7. Season with salt, pepper, paprika, and sugar to taste. Cook over low heat for about 20-30 minutes until the vegetables are tender.