Zucchini lecho for the winter is a mandatory preparation for lovers of vegetable twists. In winter, an appetizing dish will be a good cold snack, it can be added to stewed meat and fish or served as a gravy to pasta and mashed potatoes.
Ingredients
- Zucchini - 3 kg
- Bell pepper - 1 kg
- Tomatoes - 1 kg
- Hot red pepper - 1 pcs.
- Onion - 400 g
- Garlic - 1 head
- Vinegar (9%) – 100 ml
- Vegetable oil - 200 ml
- Sugar - 200 g
- Salt - 80 g
Step-by-step cooking recipe
Peel the zucchini and seeds, cut into medium cubes. It is not necessary to clean young zucchini.
Peel the bell pepper from the seeds and cut into strips.
Peel and finely chop the onion. Chop garlic and bitter pepper.
Cut tomatoes into 4 pieces and scroll through a meat grinder. Put the resulting mass on the fire and bring to a boil.
Add zucchini, bell pepper, onion and vegetable oil to the boiling tomato mass. Simmer on low heat under the lid for 30 minutes.
Add sugar, garlic and bitter pepper to the lecho, add salt and vinegar. Boil everything together for 10 minutes and remove the workpiece from the heat.
Pour hot lecho into sterile jars, roll up and cool upside down. Store the cooled workpiece in a cool, dark place.
