Lecho Uncle Bens is delicious vegetable snack with sweet and sour tomato sauce, which can be prepared for the winter. In our recipe for making lecho, we use bell pepper, tomatoes, carrots and add rice. There are many recipes for Uncle Bens blanks with various vegetables; zucchini or eggplants are often added to such an appetizer, but invariably this lecho is prepared on the basis of tomatoes.

TIME: 2 hours

Average

Servings: 10

Ingredients

• Ripe tomatoes - 4.5 kg
• Carrots, bell peppers and onions - 1.5 kg each
• Hot pepper - 2 pcs.
• Parboiled rice - 400 g
• Sugar - 1.5 tbsp.
• Salt - 3 tbsp. l.
• Vinegar - 5 tbsp. l.
• Vegetable oil - 300 ml

Preparation

The longest and most difficult cooking step is peeling vegetables. Wash and clean all vegetables thoroughly.
Pass the tomatoes, carrots and onions through a meat grinder. I have an electric meat grinder, so this process takes only a few minutes. Cut the pepper in any way you like. I like pretty big pieces. Finely chop the hot pepper. For lovers of spicy dishes, it is better to pass hot peppers through a meat grinder along with the seeds.


Pour chopped tomatoes, carrots and onions into a huge saucepan (I have a 10-liter one). We are waiting for the mass to boil.
Add salt, butter (fragrant), sugar to the pan. Let it simmer for 10 minutes.


It is important to constantly stir the salad, as it burns to the bottom rather quickly. Another feature of its preparation is that it "shoots", so you need to stir it carefully. Add washed rice. Cook for another 15 minutes and add chopped peppers to the future salad.

Cook until the rice is ready (it took me 15-20 minutes). At the very end, pour vinegar into the salad. We quickly lay out the boiling salad in pre-sterilized and certainly dry jars.

We tighten with sterile and again dry lids.

We wrap hot salad jars for slow cooling in a blanket. Everything. Salad ready. The output of the finished Uncle Bens salad from such a number of components is about 8-8.5 liters. I keep the salad perfectly in a warm apartment.


This salad is a good side dish for meat and poultry. It is also good as a separate independent dish. And when you need an emergency snack, then such a salad with hot sausages will come in handy.

A zucchini appetizer salad called Uncle Bens has been familiar to many since the 90s of the last century. It is canned for the winter or eaten freshly prepared. Such home preparation easy to prepare. The advantage is that recipes do not require additional sterilization of cans filled with salad tomato paste... This makes the cooking process easier and faster. In addition to the standard list of products, other ingredients (garlic, beans, curry, dried herbs) can be added to the Ankle Bens zucchini winter preservation.

It is better to buy zucchini for such a preparation young. From aged fruits, you will have to remove the seeds and the top peel. Before cooking, it is advisable to soak the zucchini, and then wipe it with a cloth napkin, removing the dirt.

Recipe number 1 (basic)

Squash salad prepared in this way is considered traditional. These recipes are great for vegetarians.

Required products:

• 1 kg of zucchini or zucchini of milk ripeness;
• olive or sunflower oil - 150 g;
• garlic head;
• 150 g sugar;
• curry ( Indian seasoning) - 2 tsp;
• leguminous hot peppers- 4 things.;
• 0.5 tbsp. l. salt;
• 50 g regular table vinegar.

Step-by-step canning:

1. Wash the courgettes and dry.
2. Cut vegetables into small cubes or sticks.
3. Peel the tomatoes. To do this, first make criss-cross cuts on the tomato. After that, put them in boiling water and boil for 2 minutes. Take out and place in cold water... The vegetables should now peel easily. Chop the pulp into pieces.
4. After peeling the husks from the onion heads, cut into thin half rings.
5. Prepare a composition for pickling: pour vinegar according to the recipe and oil into a container, add salt, granulated sugar, curry. Boil.
6. Pour the zucchini or zucchini cubes into the marinade and cook for 10 minutes.
7. Add chopped peppers and onions to the bowl. Boil for another 10 minutes.
8. Place the tomatoes in a saucepan with zucchini and boil the same amount more.
9. The next step is to add the crushed garlic and simmer the vegetables for two minutes.
10. Arrange in jars and screw the lids tightly. During cooling, the jars should be in an inverted position.

Recipe number 2 (zucchini with tomato)

Meat dishes and poultry are in harmony with a squash salad called Uncle Bens. It has an original sweet-sour aftertaste with a sharp edge.

List of ingredients for making salad:

• unripe zucchini - 2 kg;
• sunflower oil- 250 ml;
• sweet pepper (always red) - 500 g;
• onion heads - 3 - 4 pcs.;
• 1 large head of garlic;
• table vinegar - 60 g;
• 1 liter of drinking purified water;
• a tablespoon of table salt.

The order of canning snacks:

1. Wash all vegetables and cut into equal parts.
2. Boil the sugar and water syrup, add salt and add tomato paste, sunflower or olive oil.
3. Boil chopped zucchini in this mixture. It is enough for about 10 minutes after the sauce has boiled.
4. The next step is to add the remaining vegetable ingredients into a boiling pot. Boil time again about 10 minutes.
5. Crush the garlic under a press, mix with vinegar and pour them into a saucepan with salad. After mixing the contents of the pan, boil for another 10 minutes.
6. Now is the time to put the snacks into sterile sealed jars.
7. After reaching room temperature, the workpiece is lowered into a cool cellar.

Recipe number 3 (with bell pepper and tomato sauce)

Several vegetables have been added to the ingredients of this preparation for the winter: Bell pepper, tomato and carrot sauce. The salad is suitable not only for side dishes and meat, but can also be an independent snack. Zucchini is considered unique vegetable, even after heat treatment practically without losing useful trace elements.

For canning, you should prepare:

• 0.5 l jar of Krasnodarsky sauce;
• 2 kg of young zucchini;
• 800 g onions;
• 70 ml of regular vinegar;
• 700 g sweet pepper;
• 1 kg of tomatoes;
• a glass of granulated sugar;
• 1 tsp citric acid powder;
• 250 ml of vegetable oil;
• 0.5 cups of salt;
• 600 g carrots;
• 3 tsp curry (optional)

The vegetables are washed thoroughly and then chopped. Zucchini are cut into cubes, peppers are cut into long strips, onions are cut into thin half rings, tomatoes are cut into small slices, and carrots are grated.

To prepare Uncle Bens sauce for the winter, 600 ml of water and vegetable oil are poured into a saucepan according to the recipe. Add sauce, granulated sugar, salt. This mixture should boil for about 5 to 7 minutes.

Vegetables are added to the marinade one by one. Zucchini comes first. After everything boils, a quarter of an hour should pass. Then pepper and onion are placed in the container. When the water boils, the fire is reduced, the vegetables are stewed for another 10 minutes. Now it's the turn of carrots and tomatoes.

Gradually, the liquid released from the vegetables evaporates, and the mass becomes thick. But it should be borne in mind that the vegetable mass will not be homogeneous, like caviar. At this time, you can pour in vinegar and pour citric acid... Add the curry at the same time and simmer the contents of the pan for another 2 to 3 minutes.

Put the salad in glass jars which should be sterilized beforehand. After that, they are hermetically sealed. After cooling down, you can take them to the basement for long-term storage or put in a closet in the apartment.

Recipe number 4 (with unripe tomatoes)

This billet has a sweet and sour aftertaste of gravy. Rice is added to the traditional set of vegetables, which adds thickness and makes the salad more satisfying.

Some recipes call for half the zucchini, replacing the second half of the zucchini. In addition, Uncle Bens is cooked for the winter only from eggplant. The taste is excellent - you will lick your fingers.

Ingredients required for the preparation of the salad:

• 4.5 kg of tomatoes (green or slightly brown);
• 1.5 kg of bell pepper;
• 450 g parboiled rice;
• 150 ml of vinegar 9%;
• 1 or 2 pods of bitter pepper;
• carrots, zucchini (you can take zucchini) and onions - all ingredients 1 kg each;
• 300 g of refined sunflower oil;
• salt - 3 tbsp. l .;
• ¼ glasses of sugar.

How to make a salad? The most time consuming preparation procedure is the preparation of vegetables. They need to be washed, dried and crushed. Then zucchini, carrots, onions, tomatoes and bitter peppers are twisted through a meat grinder. The sweet pepper is cut into large cubes.

Pour vegetable puree into a saucepan and heat until boiling. Add granulated sugar, salt, sunflower oil heated in a pan (it will give a peculiar aroma) and boil for a quarter of an hour. During boiling, be sure to stir the brew so that the appetizer does not burn. Be careful as the mass may splash.

Lecho - dish Hungarian cuisine, a side dish that is very popular in Europe. We have lecho - this is winter harvesting, which can be cooked in completely different ways (depending on the tastes of the hostess), however, the main components always remain: tomatoes, bell peppers and onions.

So, in the eastern regions of Germany, this dish is served as a side dish to grilled sausages, sausages and meat. In Hungary, lecho is served as a separate dish. Smoked meat is added to the standard set of vegetables, and when ready, it is poured with beaten eggs. Eat it with big amount white bread... This dish is often compared to the French ratatouille.

In our country, this dish is prepared from those products that are available and affordable for everyone in the season. So they began to add carrots, zucchini, fried onions, and ground pepper to this cold preparation for the winter. In our country, thick lecho is very fond of. The secret of its preparation is that some of the tomatoes are placed at the end of cooking. Lecho can be liquid, sweet or spicy, or spicy-sweet, vegetable or with the addition of meat. It all depends on the desire of the hostess. But the main thing is that it is extremely tasty and healthy dish worth trying.

Separately about the usefulness of lecho ...

Tomato, which is a fundamental ingredient in lecho, is known for its very large amount of various vitamins, minerals, acids and other beneficial elements.

So, thanks to the content of a substance in tomatoes such as lycopene, which acts as a powerful antioxidant, it helps to reduce the risk of developing heart disease. Tomatoes also help in the treatment of diseases such as asthenia. Tomatoes regulate the nervous system. Due to the content of phytoncides in tomatoes, they have anti-inflammatory and antibacterial effects.

Believe it or not, this wonderful vegetable cheers you up. And the reason for this is not only a bright, evocative color, but also a special substance - serotonin, the “hormone of joy”.

So, let's rather cheer ourselves up and delight ourselves and our loved ones with this delicious dish.

To prepare lecho uncle bans, you will need:

tomatoes - 3 kg
pepper - 25 pcs.
carrots - 5 pcs.
onion (large) - 5 pcs.
sugar - 1 tbsp.
salt - 1 tablespoon
sunflower oil - 1 tbsp.
vinegar (9%) - 100 g

How to cook lecho uncle bans:

1.Rinse the tomatoes and rotate them in a meat grinder.
2.Pour into a saucepan and add sunflower oil, sugar and salt.
3. Boil for 15 minutes.
4. Rinse and core the pepper, cut into half rings.
5. Rinse the carrots, peel and grate on a coarse grater.
6. Peel the onion and cut into half rings.
7.Add peppers, carrots and onions to the tomatoes in a saucepan.
8. Boil for 15 minutes.
9. Pour in vinegar and roll up.
I got 6.5 liters of seams for the winter.

During the years of "perestroika", an overseas product - a sauce called Uncle Ben's - appeared on the shelves of shops that were bored with goods. Widely advertised (and advertising at that time was also a novelty and attracted special attention), the sauce became a kind of legend: they wrote jokes about it and everyone dreamed of trying it, even though the prices for it were "biting" and the salary was delayed ... And then inventive housewives came up with a domestic version famous sauce- homemade salad "Uncle Bens". Original product, which gave it its name, is still on the shelves, but is no longer in high demand, and the homemade Ankle Bens salad is made from zucchini for the winter to this day.

Cooking secrets

Popularity homemade salad Uncle Bens is not only a tribute to its name. The main thing is delicate taste a product that can have a variety of shades, like the taste of its overseas prototype. In order to prepare the perfect Ankle Bens zucchini salad at home for the winter, you need to know a few secrets.

• Sauce plays an important role in the Uncle Bens salad. Its taste and aroma largely depend on the bouquet of the seasonings used. To obtain a product with high organoleptic qualities the ratio of spices and seasonings indicated in the recipes must be carefully observed.
• A quality salad is obtained only from quality products... When choosing products for the "Uncle Bens" squash, give preference to freshly ripened, undamaged and not overgrown vegetables.
• The salad will look beautiful if the pieces of vegetables cut into it are about the same shape. Usually they are cut either into cubes or cubes (squares).
• The salad will be well stored if the vegetables for it have been thoroughly washed, the jars and lids are sterilized.

It is most convenient to lay out the Ankle Bens zucchini salad in containers from 0.5 to 1 liter, but you can also use jars of a different size.

"Uncle Bence" from zucchini with garlic and tomatoes

Composition (for 4.5 l):

• zucchini - 2 kg;
• Bulgarian pepper - 1 kg;
• tomatoes - 2.5 kg;
• garlic - 0.2 kg;
• vegetable oil - 0.2 l;
• table vinegar (9 percent) - 50 ml;
• salt - 40 g;
• sugar - 0.2 kg.

Cooking method:

• Prepare vegetables, peel the zucchini and garlic, remove the seeds from the pepper, remove the seals from the tomatoes in the area of ​​the stalks.
• Cut the tomatoes into regular slices and mince them.
• Cut the courgettes into small cubes and put them in a cauldron.
• Mix the tomato mass with salt and sugar, vegetable oil.
• Pour the tomato paste over the zucchini and put on fire.
• Simmer over low heat, not forgetting to stir, for half an hour.
• Cut the pepper into small squares.
• Add pepper to the zucchini and simmer for another quarter of an hour.
• Crush the garlic cloves with a special press.
• Add garlic to vegetables, pour in vinegar.
• After extinguishing for another 5 minutes, remove the saucepan with salad from the stove and place in sterilized jars.
• Roll up the cans with metal lids using a special key, turn over and leave to cool. There is no need to cover with anything, since the vegetables have undergone sufficient heat treatment.

Recipe for the occasion::

After the cans have cooled down, all that remains is to put them in the pantry. This salad resembles a thick sauce with pieces of vegetables - zucchini and pepper. It has a pronounced garlic taste and aroma and belongs to spicy snacks.

Sweet and sour "Uncle Bens" from zucchini

Composition (for 6 l):

• zucchini - 2 kg;
• tomatoes - 1 kg;
• onions - 1 kg;
• Bulgarian pepper - 0.7 kg;
• carrots - 0.6 kg;
• Krasnodar sauce - 0.25 l;
• vegetable oil - 0.25 l;
• citric acid - 5 g;
• table vinegar (9 percent) - 70 ml;
• salt - 80 g;
• curry seasoning - 10 g;
• sugar - 0.2 kg;
• water - 0.6 l.

Cooking method:

• Wash and peel the vegetables, remove the seed from the courgettes and peppers. Blanch the tomatoes for 2 minutes in boiling water, peel them off.
• Cut the onion and pepper into thin strips, and the zucchini into small pieces. Tomatoes can be cut into small pieces of any shape. Grate the carrots using the coarse side of the grater.
• Boil water, dilute the sauce in it, add salt, sugar, curry, add oil, stir everything and boil for 5 minutes.
• Dip in tomato sauce zucchini, simmer for 10 minutes.
• Add bell peppers, onions and carrots, simmer with them for another 15 minutes.
• Add the tomatoes and cook the snack until it is thick enough (like a sauce).
• Add citric acid and vinegar, cook for a couple of minutes and place in prepared jars.
• Close the jars hermetically and, after cooling, put them in the pantry for the winter.

Thick sweet and sour salad prepared according to this recipe goes well with all dishes: fish, vegetables, meat. It is especially good to serve it with poultry dishes.

Spicy "Ankle Bens" from zucchini with sweet and sour taste

Composition (for 4 l):

• zucchini - 1 kg;
• Bulgarian pepper - 0.7 kg;
• onions - 0.4 kg;
• tomatoes - 1 kg;
• garlic - 1 head;
• hot peppers - 3-4 pcs.;
• vegetable oil - 150 ml;
• sugar - 100 g;
• salt - 40 g;
• curry - 10 g;
• table vinegar (9 percent) - 50 ml.

Cooking method:

• Wash vegetables, dry.
• Cut the courgettes into thin sticks or cubes.
• Make cruciform cuts on the tomatoes. Dip into boiling water, after 2 minutes remove with a slotted spoon and transfer to a container with cool water. Remove from water and clean. Cut the pulp into cubes.
• Remove the husks from the bulbs, cut them into thin half rings.
• Cut the sweet and hot peppers in half lengthwise, remove the seeds, cut the pulp into thin strips.
• In a saucepan, combine oil, vinegar, salt, sugar and curry. Bring to a boil.
• Dip the zucchini in the marinade, cook for 10 minutes.
• Add pepper and onion, cook the same amount.
• Add tomatoes. After boiling for another 10 minutes, add the crushed garlic.
• Simmer for a couple more minutes and remove from heat.
• Lay out the banks, roll them up. Leave to cool upside down.

The salad has an unusual taste: sweetish-sourish and at the same time spicy. Well suited to meat dishes and poultry.

Zucchini Ankle Bens with tomato paste

Composition (for 4.5 l):

• zucchini - 2 kg;
• onions - 1 kg;
• Bulgarian pepper - 0.5 kg;
• garlic - 5 cloves;
• water - 1 l;
• tomato paste - 0.2 kg;
• sugar - 0.25 kg;
• table vinegar (9 percent) - 60 ml;
• salt - 20 g;
• vegetable oil - 0.25 l.

Cooking method:

• Wash, peel vegetables, cut into pieces of the same shape.
• Combine butter, salt, sugar, paste and water, bringing this mixture to a boil.
• Dip the zucchini in the sauce and cook for 10 minutes after boiling.
• Add the rest of the vegetables besides the garlic and cook for another 10 minutes.
• Pass the garlic through a press, mix with vinegar and pour this mixture into the salad. Stir and cook for another 10 minutes.
• Spread out ready salad over the prepared jars, seal them and, turning them over, leave to cool.

The taste of this salad can be called traditional. It goes well with any dishes, including vegetarian ones.

Uncle Bens Zucchini Salad can be eaten as a stand-alone snack or served with other dishes as a sauce.

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