Step 1: prepare the ingredients.

All vegetables must be washed, peppers and seeds must be removed, and onions must be removed from the husk. Remove the top withered leaves from the cabbage and cut out the bitter stump. Cucumbers can be peeled if desired. Cut a seal at the top of the tomato head.

Step 2: prepare the cabbage.

Chop the cabbage finely. If she is very dense, young, shake her hands a little.

Step 3: add the rest of the vegetables.

Now add the cucumbers by cutting them into slices or halves. The main thing is to be very subtle.
If you have large peppers, then cut them into strips, if small, then into rings.
Cut dense unripe tomatoes, even if they have green spots, into thin slices.
Cut the onion into circles in the same way, and then disassemble it into rings.

Step 4: prepare the spices.

In addition to salt, vinegar and sugar, you can add the following spices to your Hungarian salad: black and allspice, bay leaves, coriander and mustard seeds. All these fragrant condiments need to be mixed and ground with a mortar or coffee grinder.

Step 5: add spices to the salad.

Add all the ingredients to the vegetables: vinegar, salt, sugar and spices. Mix everything very thoroughly, distributing the seasonings evenly.

Step 6: we insist on the Hungarian salad.

Leave the Hungarian salad for 10-12 hours... Can be sent under not heavy oppression. But in any case, vegetables need to be mixed periodically so that they marinate evenly.

Step 7: prepare Hungarian salad for the winter.

After the Hungarian salad is infused, it can be served. But we want to prepare it for the winter, and for this we first of all need glass jars of a small volume (up to 1 liter) clean to sterility.
Arrange the vegetables together with juice and marinade in jars and sterilize in boiling water or oven for 20 minutes, then close tightly with lids, wrap with a blanket and set to cool upside down.
Hungarian salad is worth very well.

Step 8: serve the Hungarian salad.

Serve the Hungarian salad on a separate plate so that everyone can serve as much as they want. It turns out to be a noble treat for both our own and guests.
Bon Appetit!

You can add a little hot pepper to the salad for spice.

Serve the finished Hungarian salad to the table, season it with vegetable oil.

Nothing blooms or ripens forever. In cold latitudes, summers are short, and there are so few fruits and vegetables. What should we do if expensive foreign or greenhouse vegetables and fruits on store shelves in winter do not attract us too much?

We have a delicious answer to this question - canning!

Cucumbers and tomatoes, sauerkraut, compotes and preserves. So much can be preserved for the long winter months, not only preserving the useful properties of the products, but also creating full-fledged tasty dishes.

Salads, snacks, desserts, dinners. All this is conservation.

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On store shelves, there are a variety of delicacies, which in everyday life are either very difficult or impossible to make on your own. With the growth of urbanization, people began to abandon such activities as conservation. Many people still make blanks, especially those who have a country house or summer cottage. But ordinary city dwellers prefer to shop in stores. A new brand of canned food - "Uncle Vanya" - has become very popular. All products are incredibly tasty, so women start looking for a recipe for blanks to please their loved ones with a delicious homemade delicacy. One of them is the Hungarian "Uncle Vanya" appetizer, the recipe for which will be presented below.

Peculiarities

If you carefully read the composition of the appetizer, you can conclude that this is nothing more than an ordinary Russian lecho. A loud name adds demand to the product, therefore they buy it more often.

Before preparing the Uncle Vanya Hungarian appetizer according to the recipe, you need to read the ingredients on the jar. And although the manufacturer is the same, the product found in different regions may differ. The classic recipe assumes the mandatory presence of bell peppers, tomatoes, carrots, garlic, onions and auxiliary additives. What to look for when choosing components will be discussed in the next paragraph.

How to choose products?

First, decide for yourself how much of the snack you want to end up with. The number of products will depend on this. The article will contain a recipe for the Hungarian appetizer "Uncle Vanya" with minimal proportions, so if desired, they can be increased several times.

Secondly, the amount of all ingredients should be approximately equal. If you send more tomatoes to the harvest, then the consistency will differ from the store product. Also, with a large amount of peppers or carrots, the taste and appearance will change.

Third, don't forget about quality. All ingredients must be strong and ripe. Tomatoes that are not the first freshness are best left for tomato juice. Choose either juicy vegetables or ripe and meaty ones. It is better to put unripe fruits aside, although in small quantities they will also work.

Ingredients

To prepare a Hungarian snack for the winter, you need to take:

• Carrots - 0.5 kg;
• Tomatoes - 3 kg;
• Bulgarian pepper - 2 kg;
• Onions - 2 pcs;
• Garlic - 4-5 cloves;
• Sunflower oil - 5 tbsp. l .;
• Salt, pepper - to taste;
• Sugar - 150 g;
• Vinegar 9% - 2 tbsp. l.

More sugar can be added if desired, depending on the desired result. Many people like snacks with sourness, so this bulk is added to a minimum.

Bulgarian pepper is a part of the Hungarian snack "Uncle Vanya" not only for flavoring, but also as a decoration. Therefore, it is better if all vegetables are multi-colored, then in jars "lecho" will become very beautiful.

The list indicates that vinegar should be 9%, but in the absence of just this, apple cider or other aromatic vinegar is quite suitable. If the product is regular, but with a lower percentage, you need to add a little more, but not too much, otherwise the snack will be spoiled.

Onions and garlic are vegetables that cannot spoil any preservation recipe for the winter, so if you add not 5, but 6 cloves (or more), you will get spicier. But the main thing is not to overdo it.

Preparation

That's the whole recipe for the Hungarian snack "Uncle Vanya". It remains to spread the mass into pre-prepared sterilized jars, roll up and put away in a secluded place to cool.

Many housewives experiment and decorate the classic appetizer with additional ingredients. The best variations are described below.

With hot pepper

You won't have to change the composition of the main dish, but you will need to add the specified ingredient to it. You should not put a lot: one small pod is enough for the amount of vegetables in the recipe. If you really like hot snacks, you can put a little more. Such a preservation recipe for the winter is very good for kebab lovers. The spiciness will warm, and the aromatic vegetables will decorate the meat. An excellent substitute for store-bought ketchup.

With bean pods

Surely gardeners often do not know what to do with young bean shoots. And here is a worthy use for them. They will perfectly decorate "lecho", soaked in tomato juice. It is important that the beans do not have time to fully ripen, otherwise they will turn out to be tough and ruin the whole dish.

Rinse the pods well, peel and cut into 2-3 cm slices. Add along with all the vegetables. Make sure they cook well.

How to make Uncle Vanya Hungarian appetizer even tastier? Follow the tips below! Here are the nuances of experienced housewives that help add the missing flavor to the dish.

• As you know, there are two types of sunflower oil: with and without smell. It is better to give preference to refined, non-aromatic, then the dish will turn out to be much more pleasant.
• To simplify the process of cooking "lecho" tomatoes can be chopped with a blender without removing the peel. This will save a lot of time, and the consistency will be very delicate. Only this option is more "Russian", because the Hungarians are used to cutting vegetables in pieces.
• It is better to cook treats for conservation in a special metal dish with a thick bottom. It is necessary so that the contents do not burn.
• Greens are never superfluous, so if you really want to put a little parsley or dill, do not deny yourself such a pleasure. It is impossible to spoil the dish with this, only to decorate it.

Not all preservation lovers have a basement for storing jars, so they are looking for ways to save them in an apartment.

Almost all high-rise buildings have balconies, so you can put preservation there. However, first you need to equip the place. To protect the workpieces from frost, lay the shelves (the entire cabinet, etc.) with polystyrene foam. It keeps the internal temperature and keeps cold air out. If it is not possible to purchase the material, cover the jars with several warm blankets.

Only those snacks that contain vinegar can be stored in the apartment itself. You can select a place for preservation in the back cupboard of the kitchen or in another secluded corner.

If you don’t know how to preserve apples, I’ll tell you! Moreover, the recipe is very simple - no sterilization, pasteurization, everything is quick and without unnecessary hassle!

In winter, you want something summer, spicy, aromatic. Canned peppers are just such a snack. I just love to eat them with black bread. Buttered peppers are hearty and delicious.

I always preserve small bulbs for the winter. I use them later in stews, as an appetizer for vodka or add to salads. Conservation will take half an hour; working with it is easy, you don't even need to cut it!

Now is the season of vegetables, and many are beginning to think about how to preserve tomatoes growing in the garden. For fans of interesting recipes, I recommend learning how to cook tomatoes in tomato juice :)

Canned green and yellow beans are used for making salads, stews, soups, and also as an independent snack. Canning green beans couldn't be easier.

Nettle contains vitamins C, A, K and B. It has long been used to heal wounds - both external and internal. In food, nettle is used as an ingredient in salads, filling and cabbage soup.

Canned beets are used for making salads, side dishes, decorating dishes, cooking okroshka with beets, etc. Canning beets at home is very easy! See for yourself!

Stew is a purely Soviet invention, a wide variety of dishes were prepared from it. Today, dishes with it are a delight, and the homemade stew itself is an excellent way to preserve meat for long-term storage.

Canned squash are the same pumpkins, only they look like a painted flying saucer. Small canned fruits look great on the snack table. They turn out to be hard and crunchy.

An exquisite dessert - canned pears. In its own juice, by the way. Such a pear looks great under chocolate or filled with bright syrup. A dish for those who love desserts and count calories.

Canned radishes are an excellent snack that can be crunchy all winter. The taste of such a radish comes out spicy and sour. Friends, seeing a radish on the New Year's table, groan and immediately sweep everything away!

Canned horseradish is a great accent in a hot dish or sauce. It is desirable that he was one from which tears flow (happiness, of course!). Here's a simple recipe for traditional white horseradish.

Grape leaves are canned for making rolls with different fillings and, of course, stuffed cabbage. Canned grape leaves are sour, firm and have a pleasant aroma of fresh leaves.

Canned garlic loses its pungency, but remains spicy, crispy and firm. Wonderful appetizer! This garlic is also used for salads, served with hot meat dishes.

Canned cucumbers with vinegar are one of the most common ways to prepare cucumbers. The taste of cucumbers depends on the variety; pickling varieties are especially tasty. Recommend!

Learn how to preserve grapes, and a new original appetizer will appear on your table - juicy, spicy, aromatic grapes perfectly set off the taste of meat, liver, and can be used for making salads and canapes. Well, let's get started?;)

If you know how to preserve champignons, then you are very lucky - this is an irreplaceable homemade preparation that can significantly save the family budget and diversify the winter menu. And if you don’t know, you are welcome, I’ll tell you!;)

Who doesn't love canned corn? Children love its sweet and delicate taste, and it often saves busy housewives who need to quickly build a side dish or salad. Let's preserve!

In winter, it is advisable to eat hearty, vitamin-rich dishes reminiscent of the summer. This is canned beans for the winter. Preparing is simple and quick, keeping all the good things that summer gives us.

Canned asparagus is a great addition to any side dish, and in itself is good. If you want to preserve asparagus, read this recipe and you will succeed.

Cabbage with garlic is a very simple and budgetary, but delicious harvest. Garlic gives cabbage a very unusual aroma and taste - try it, lovers of garlic will definitely appreciate it! ;)

Tomatoes in their own juice are not only a good snack, but also a great base for soups and sauces. And if there are also tomatoes from your own garden, then they have no price! I offer you my simple recipe!

Asparagus beans contain beneficial nutrients and vitamins. It grows even among lazy people, and it is very simple to cann it. Canned asparagus beans are used to make stews.

Canned spinach is used for soups, sauces, as a filling in pancakes, meat rolls, omelettes, side dishes and sauces. Spinach cooks quickly, just as quickly and easily it can be canned.

Most of us are used to buying green peas at the store, but homemade, they are much tastier, believe me! From this recipe, you will learn how to preserve green peas while retaining the maximum of their nutritional properties and nutrients.

Pickled tomatoes with garlic is one of my signature tomato preparations. They are prepared simply, no more difficult than other blanks, but they turn out to be very tasty, piquant, aromatic. Recommend!

If you not only love strawberries, but also try to make homemade preparations as useful as possible - this recipe is for you! How to preserve strawberries while preserving their taste, aroma and maximum vitamins, you will learn from this recipe.

If you don't know how to preserve sweet tomatoes, then this simple recipe is just for you. It turns out surprisingly tasty tomatoes: for an amateur, of course, but very much like it :)

Few cook pickled tomatoes with apples, so much the better - you can surprise your guests :) Take round, firm tomatoes, and Antonov's apples are best. I share a simple recipe for the preparation!

I really love pickled cherry tomatoes for their convenient size. If you take tomatoes of different colors, you get a beauty. If you have not tried making pickled cherry tomatoes yourself - try it!

Few people have tried canned cucumbers with ketchup! When the cucumbers have already been rolled up in both ways, and they all grow and grow, try the recipe for canned cucumbers with chili ketchup.

Making tomato adjika is very simple. This appetizer will delight spicy lovers. According to the classic recipe, adjika is cooked without tomatoes, but we are breaking traditions and will prepare our own version!

With canned sorrel, you can prepare many dishes quickly and easily. Not sure how to preserve sorrel? Much easier than any other vegetable or herb! I tell you how.

It is not difficult to cook canned cucumbers without vinegar, the main thing is to take cucumbers of the desired pickling variety and size. It is good to make cucumbers in small jars, it is more convenient if the family is small.

I make canned cucumbers with onions when the main cucumber harvesting program is completed, and they all do not end and do not end. Try it, maybe you will like this simple recipe?

Your cold winter evening will be much better if you open a jar of cabbage with mushrooms. Yes, with boiled potatoes. Both champignons and porcini mushrooms are suitable for this simple hodgepodge recipe.

Canned crispy cucumbers are a real wealth of any housewife. I have several options for crispy cucumbers in my arsenal - I am sharing one of them.

Canned Bulgarian cucumbers differ in that horseradish, dill or garlic are not added to the cucumbers in jars, but onions are placed. You need to take small cucumbers, pickling varieties. Cooking!

My recipe for cabbage hodgepodge for the winter does not involve salting, but preservation. In addition to cabbage, I add tomatoes, onions and carrots. This hodgepodge can be used for appetizers, salads and various fillings.

Canned peaches are a fantastic dessert. The contents of a large jar in winter disappear in an instant! So roll up some more! By the way, you will get not only peaches, but also delicious compote.

I run out of pickled cucumbers with mustard first. No matter how much you do, it will not last until spring :) The recipe for pickled cucumbers with mustard was borrowed from my mother-in-law. I share!

Canned sweet crunchy cucumbers are no worse than store-bought cucumbers. If you take small cucumbers, you will get delicious jars that will quickly disappear from the bins. Here is the prescription!

Remember baby purees? Especially from apples! I always tried to "steal" at least a little bit from my little sister. Yummy! And the muffin with mashed potatoes? Real jam! I suggest making mashed apples for the winter.

My favorite canned juice for the winter is apple juice. Fresh, tart, rich in vitamins, bright golden color. By the way, it is indicated for those who complain of stomach problems and want to lose weight.

Of all the savory snacks for the winter, I want to highlight spicy eggplants. Their taste is incredible. Making a snack at home is very simple. Spicy lovers will be delighted! ;)

This eggplant appetizer for the winter is very bright, both in color and in taste. Moreover, it is spicy and nutritious. In winter, it will definitely bring back the blush to your cheeks! Be sure to cook it at home!

This recipe is dedicated to lovers of "blue". Eggplants in Korean for the winter are put with carrots, bell peppers and onions. All vegetables retain their juiciness and "fresh" taste. In winter, such a jar is a godsend!

This eggplant salad recipe for the winter is designed for those who like spicy food and keep track of calories. Although everyone else he is highly recommended too! It contains all the vitamins of fresh vegetables.

Legumes contain a lot of vitamins we need. Therefore, the dishes with them are hearty and nutritious. Bean and bell pepper salad for the winter is an excellent preparation, both nutritious and tasty.

In order to put pears in their own juice for the winter, you only need a pinch of citric acid, water and jars. Well, pears, of course! It is better to take unripe fruits of medium size.

Eggplant lecho is my favorite variation on this dish. It's easy to make, and ingredients can be added to taste and preference. Lecho prepared according to this recipe can be preserved.

This recipe is designed for one liter jar and allows you to keep the dish in the refrigerator for a year! No preservation! I advise you to choose medium-sized young eggplants for preservation.

Stuffed eggplant is a very beautiful and delicious appetizer. For her, it is better to select eggplants of the same size. You can enjoy such a snack for six months, it keeps well.

I have already shown 2 types of Hungarian summer lecho: classic ("lunch") with white paprika and also with eggplant. She also talked about canned lecho and even showed the old Soviet home version (see all the links above). Let me remind you the key points again: "lecsó" is a Hungarian word, "Globus" is a Hungarian company, and the classic Hungarian recipe for canned lecho includes only paprika and tomato juice (grated tomatoes) from vegetables. Onions are rarely added, but never carrots. Carrots are a very rare option, they can only be added to the "summer" lecho, but not to the "winter".

Interestingly, the classic version of lecho was even described in Soviet books on canning.

Pages from the collection "Canning fruits and vegetables at home", ed. Candidate of Technical Sciences Namestnikov A.F. (1967 edition).

Everything is simple, there is no need to complicate anything or invent anything. In my family, they also cooked this way, without onions, but sometimes they added a little garlic (see the recipe at the link above). Somehow we tried to cook with carrots, but it didn’t work: it’s very sweet and the taste of paprika is interrupted, in this form it got tired very quickly.

I remember that all Soviet rolls were served at the dinner and even on the festive table as cold snacks or additives to various salads, but the classic Hungarian canned lecho is never served cold! This is why it was invented in such a way as to be the basis to which you can add almost anything you want. If the onion is not included, then first it is chopped, fried, and then the contents of the jar are added to it and warmed up. Everything is as in the "lunch" lecho. You can add spices, herbs and serve with rice, legumes, eggs, Hungarian sausages and even thick soups.

Ingredients and preparation:

The classic base and cooking technology are unchanged, but the proportions of ingredients can vary in every family. Someone takes more tomatoes than paprika, and someone equally. In store canned food, as I said earlier, there are only 30-40% paprika. It is this "liquid lecho" that many Russian-speaking chefs do not like. And here you need to think again with your head and understand that different culinary traditions in different parts of the world may differ. Hungarian lecho should be what it is.

I have already shown lecho and other dishes with white paprika more than once, so now I took the same paprika, but at the stage of biological ripeness. Hungarians have a special variety called lecho-paprika or tv-paprika. White (green) paprika is the same, but at the stage of technical ripeness. I will not repeat myself, I talked about everything in the main articles about lecho. In the USSR, many culinary experts called a similar pepper "Bulgarian".

For the preparation of lecho and many other Hungarian dishes, sweet peppers, which the Hungarians call "california paprika", are not suitable, and the Bulgarians "kamba" are large, square, thick-walled, without a bright taste and aroma. I sometimes use it raw for salads, but not where cooking is required. Some Russian-speaking cooks also call such pepper "Bulgarian" for some reason. Here it is:

Photo from the Internet

For lecho, only such paprika is needed:

Photo from the Internet

This type of bush pepper for any lecho is taken at the stage of technical ripeness, i.e. when it is not yet red, although some of it is allowed to be replaced by almost ripe and completely red fruits at the stage of biological ripeness.

Hungarian lecho-paprika has such an aroma that, when cooked, drives everyone crazy :) It is impossible to pass by the house where paprika is prepared calmly, even if the windows are closed in it - the aroma flows out of all the cracks into the street! Her taste is also special.

Spicy paprika of various types can also be added to lecho, as well as replace a certain amount of lecho-paprika with fleshy and tasty ramiro pepper, which in Hungary is called "kapia".

For my lecho, this time I took tomatoes and red (practically ripe) lecho-paprika in a 1: 1 ratio. Combination common in Hungary: tomato-paprika 2: 1. Sometimes tomato juice without pulp is used.

Tomatoes need to be peeled, and then chopped: you can chop finely, or you can mince them or grate them on a coarse grater. You can cut each tomato in half without removing the peel, cut out the stalk, and the peel itself will remain in your hands after the pulp is rubbed off on a grater.

It should look something like this. Whoever doesn't like tomato seeds can additionally grind everything through a sieve.

Chopped Tomatoes put on fire and boil about 2 times.

Paprika clean from the stalk and seed nest. Cut the pulp into strips (either along the length of the fruit, or cut each strip into 2-3 more pieces, as you like more). Add to the tomatoes and cook for 10-30 minutes, stirring occasionally, until the pulp softens a little (you can feel it with a wooden spatula). The cooking time depends on the amount of vegetables.

Salt, sugar: for 1 kg of paprika - 1 tbsp. sugar, 1 tbsp. salt. The proportions can be seen above on the pages from the Soviet book or be guided by the verified proportions to your other canned food.

Hot lecho put in warm sterilized jars (there should be tomato juice on top, or sometimes it is poured with a thin layer of vegetable oil). Close with prepared clean lids, put in a "dry bath" or sterilize in hot water.

I first wash all the cans well with baking soda, then I heat them in the oven: I set the temperature to 190-200 C, heat them for a couple of minutes, turn them off. I put the cans on the wire rack in the half-open oven. I boil the lids in hot water, wipe dry with a clean cloth.

Storage of ready-made canned food... Many Hungarians add salicylic acid as a preservative and antioxidant. This option was described in European cookbooks as early as 1950-60. Acetylsalicylic acid is part of aspirin, so some Soviet housewives added such tablets to their canned food. There are doctors in my family, but they never did that, although they were engaged in canning no less than other families.

Hot sterilization I will not describe, all our mothers and grandmothers remember this. Ask them or read the relevant literature of the Soviet period.

"Dry bath"... Arrange hot canned food in warm jars, close tightly with lids, wrap well with newspapers, blankets, sweatshirts and leave for 36-48 hours. In old books, incl. in Soviet, it is written that in very large jars, if you fill them with hot canned food, a priori, a temperature of about 70 C should be maintained for some time, i.e. natural sterilization occurs. Therefore, they can be additionally sterilized and not wrapped. In small banks, this regime needs to be maintained artificially.

All blanks (even those containing various types of preservatives) are best kept in a cool dry room anyway.

This is it with seasonal canned food, I just have to make a few jams with autumn fruits ...

Prepared for my catalog