Home Kashi Carrot ginger salad. Ryzhik salad: classic recipes - from chicken to Korean carrots. Carrot salad with garlic in tomato sauce

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Carrot ginger salad. Ryzhik salad: classic recipes - from chicken to Korean carrots. Carrot salad with garlic in tomato sauce

The attitude towards zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to the dish.

The fact is that zucchini has a neutral taste. But on the other hand, this quality helps to combine it with absolutely any products, because in the process of boiling, stewing or frying, it easily absorbs their taste and aroma.

During the mass harvest of zucchini, their price drops sharply. Therefore, housewives successfully preserve it: pickle, salt, prepare all kinds of salads and snacks for the winter.

Lecho from zucchini is one of the winning options for such blanks.

Lecho from zucchini for the winter: the subtleties of cooking

For lecho, young zucchini are selected, no more than 20 cm long and weighing 130-150 g. Such zucchini have a thin skin and delicate crispy flesh. Zucchini should be fresh, not sluggish, without signs of spoilage. It is desirable that they do not have seeds.
Zucchini lecho is prepared according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are put in this dish. A set of spices should be minimal: salt, sugar, peppercorns, bay leaf, vinegar.
Vinegar in lecho must be present. It is a good preservative, and also adds sharpness to such an insipid vegetable as zucchini.
So that lecho does not turn into marrow caviar, zucchini does not need to grind much. Enough to cut it into cubes 1.5? 1.5 cm or neat slices 0.5-1 cm wide.
For liquid base lecho use ripe, fleshy tomatoes. They are ground in a meat grinder, in a blender or ground on a grater. The last option is good because the skin of the tomatoes remains on the grater, and the tomato mass is tender and homogeneous.
To in tomato sauce there was no skin, some housewives rub the cooked tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1-2 minutes, then they are quickly cooled in cold water. The skin from such tomatoes is removed very easily.
Bulgarian pepper is put in zucchini lecho in such an amount that it does not dominate the rest of the ingredients. It is recommended to use red bell pepper, then the lecho will be brighter and more appetizing.
Previously, lecho from zucchini was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, like the entire inventory. The jars are first washed with soda, and then they must be sterilized over steam, in the oven, or immersed in water and boiled. Lids must also be sterilized.

Lecho from zucchini: the first recipe

zucchini - 1 kg;
Bulgarian pepper - 0.5 kg;
carrots - 0.3 kg;
onion - 0.3 kg;
red tomatoes - 1.5 kg;
sugar - 1.5 tbsp. l.;
salt - 1 tbsp. l.;
vinegar 5% - 2 tbsp. l.;
vegetable oil - 70 ml.

Prepare jars ahead of time. Best fit liter jars, as in them the lecho will remain hot longer and thus pasteurized. Wash them with soda, rinse hot water. Then sterilize in a manner acceptable to you. Leave them upside down on the towel.
Start preparing vegetables for cooking with tomatoes. Wash them, cut in half, cut out the junction with the stem. Twist the tomatoes in a meat grinder. Pour into a saucepan and place over moderate heat. Boil 20 minutes.
While the tomatoes are boiling, peel the onion, rinse with cold water, cut into half rings or strips.
Carrots clean, wash, grate on a medium grater or cut into strips.
Wash the pepper, cut off the stalks, remove the seeds. Cut into wide strips.
Cut off the stems of the zucchini. Wash the fruits well. In large zucchini, cut off the skin, leave young fruits unpeeled. Cut them lengthwise into four pieces, and then cut across the slices.
After the tomato mass has boiled down a little, put salt, sugar and butter. Drop the carrots. Stir. Simmer for 5 minutes.
Put onion. Stir again. Cook 5 minutes.
Put the pepper and after 5 minutes - zucchini. Stir. Cook over low heat for 30 minutes, stirring occasionally so that the lecho does not stick to the bottom.
5 minutes before cooking, pour in the vinegar.
When hot, put lecho into jars and immediately seal with sterile lids.
Turn the jars upside down, cover with a blanket and leave to cool completely.

Lecho from zucchini: the second recipe

zucchini - 1 kg;
red tomatoes - 0.5 kg;
medium carrots - 2 pcs.;
onion - 2 pcs.;
vegetable oil - 60 ml;
vinegar 9% - 30 ml;
sugar - 1 tbsp. l.;
salt - 1 tsp;
garlic - 5 cloves.

First, prepare the container in which you will lay out the lecho. Wash the jars, sterilize, set to dry. Boil the lids.
Wash the tomatoes. Immerse for one to two minutes in boiling water, then quickly cool. Remove skin. Twist the tomatoes in a meat grinder.
Peel the onion, rinse in cold water. Cut into half rings.
Peel the carrots, wash. Cut into cubes 1 ? 1 cm
Cut off the stalks of the zucchini, then wash them well. If the zucchini is young, do not cut the skin. Cut into cubes.
Pour oil into a wide saucepan and heat. Add onion, stir and cook until soft. It is not necessary to fry it, it is enough that it slightly changes in color.
Put the carrot, mix and warm for 5 minutes.
Add zucchini, stir.
Pour in the tomato paste and bring to a boil over moderate heat. Put salt, sugar, chopped garlic. Simmer the vegetables at a low boil for 30 minutes. 5 minutes before cooking, add vinegar and mix.
When hot, put the lecho into jars and immediately cork with tin lids. Turn upside down on a towel, wrap with a blanket. Leave until completely cool.

Lecho from zucchini for the winter: the third recipe

zucchini - 0.5 kg;
eggplant - 0.5 kg;
tomatoes - 1.5 kg;
carrots - 3 pcs.;
Bulgarian pepper - 0.5 kg;
parsley greens - a bunch;
sugar - 2 tbsp. l.;
salt - 1.5 tbsp. l.;
vinegar 9% - 50 ml;
vegetable oil - 100 ml.

Wash and sterilize jars and lids in advance so that they are dry at the time of packaging.
Cut off the stems of zucchini and eggplant. Wash the fruits. Cut into cubes. If the cut eggplants have darkened, salt them and leave for half an hour. When the juice stands out, drain it, and squeeze the eggplant lightly.
Wash the pepper, remove the stalks and seeds. Cut into squares or wide strips.
Peel the carrots, wash, grate on a medium grater.
Wash the tomatoes. Cut into several pieces, remove the stalks. Pass the tomatoes through a meat grinder or chop in a blender. Pour over tomato puree in a wide saucepan, put on fire. Bring to a boil. Put salt and sugar. Boil 20 minutes.
Put all the vegetables in the puree, add the oil. Simmer over low heat for 30 minutes, stirring occasionally with a spatula.
Add chopped herbs and vinegar. Stir. Boil for 10 more minutes.
When hot, put the lecho into jars and tightly close the lids. Turn the jars upside down, wrap with a blanket, leave in this position until completely cooled.

Zucchini and tomato lecho

zucchini - 1.5 kg;
tomatoes - 0.5 kg;
onion - 0.5 kg;
salt - 50 g;
sugar - 80 g;
vinegar 9% - 80 ml;
vegetable oil - 80 ml.

Wash ripe tomatoes, cut the stalks. Cut the fruit in half. Grate. This way you turn the tomatoes into tomato puree and get rid of the skin at the same time. Pour the puree into a wide saucepan and place over moderate heat. Boil 20 minutes. While the puree is cooking, take care of the rest of the vegetables.
Free the zucchini from the stalks, wash. Without peeling, cut into large strips.
Peel the onion, wash and cut into half rings.
Wash the pepper, cut off the stalks. Cut in half and take out the seeds. Cut each fruit into wide strips.
In a slightly boiled tomato puree, put salt, sugar, pour oil. Stir. Put onion and pepper. Boil 10 minutes.
Add zucchini. Cook on low heat for another 30 minutes. 5 minutes before the end of cooking, pour in the vinegar.
Put the hot lecho into jars and immediately roll up hermetically. Turn upside down, wrap with a blanket. Wait until it cools completely.

Lecho from zucchini: the fifth recipe

zucchini - 2 kg;
tomatoes - 1.5 kg;
Bulgarian red pepper - 0.5 kg;
hot pepper - 1 pod;
garlic - 10 cloves;
onion - 0.5 kg;
carrots - 0.5 kg;
salt - 50 g;
sugar - 120 g;
vinegar 5% - 150 ml;
vegetable oil - 150 g.

Prepare sterile jars with lids in advance.
Wash the tomatoes, cut in half, remove the stalks.
Wash sweet and bitter peppers, cut the stalks, cut in half, remove the seeds.
Twist the tomatoes and peppers through a meat grinder. Pour into a wide saucepan and place over moderate heat. Boil 20 minutes. Put salt, sugar and butter.
Peel onions, garlic and carrots, wash. Cut into strips.
Peel the zucchini, wash, trim the ends. Cut the fruit lengthwise into four pieces, and then cut into slices.
Dip the onion and carrot into the tomato mass, stir. Boil 5 minutes.
Add zucchini and minced garlic. Boil everything together for 30 minutes. Add vinegar 5 minutes before the end of the stew.
While hot, pour the lecho into jars and immediately seal tightly. Turn upside down, wrap with a blanket. Leave until completely cool.

Note to the owner

Lecho can be cooked different ways, as well as change the amount of ingredients. In any of these recipes, you can add fresh herbs: dill or parsley. It is placed 10 minutes before the end of cooking, so that it has time to give off flavor to the dish, but not boil.

Quality tomatoes can be used in place of fresh tomatoes. tomato paste, diluting it with boiled water to the state of thick tomato juice.

The attitude towards zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to the dish.

During the mass harvest of zucchini, their price drops sharply. Therefore, housewives successfully preserve it: pickle, salt, prepare all kinds of salads and snacks for the winter.

Lecho from zucchini is one of the winning options for such blanks.

Subtleties of cooking

For lecho, young zucchini are selected, no more than 20 cm long and weighing 130-150 g. Such zucchini have a thin skin and delicate crispy flesh. Zucchini should be fresh, not sluggish, without signs of spoilage. It is desirable that they do not have seeds.
Zucchini lecho is prepared according to the same principle as pepper and tomato lecho. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are put in this dish. A set of spices should be minimal: salt, sugar, peppercorns, bay leaf, vinegar.
Vinegar in lecho must be present. It is a good preservative, and also adds sharpness to such an insipid vegetable as zucchini.
So that the lecho does not turn into zucchini caviar, the zucchini does not need to be greatly chopped. Enough to cut it into cubes 1.5? 1.5 cm or neat slices 0.5-1 cm wide.
For a liquid base, lecho use ripe, fleshy tomatoes. They are ground in a meat grinder, in a blender or ground on a grater. The last option is good because the skin of the tomatoes remains on the grater, and the tomato mass is tender and homogeneous.
So that there is no skin in the tomato filling, some housewives rub the cooked tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1-2 minutes, then they are quickly cooled in cold water. The skin from such tomatoes is removed very easily.
Bulgarian pepper is put in zucchini lecho in such an amount that it does not dominate the rest of the ingredients. It is advisable to use red bell pepper, then the lecho will be brighter and more appetizing.
Previously, lecho from zucchini was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, like the entire inventory. The jars are first washed with soda, and then they must be sterilized over steam, in the oven, or immersed in water and boiled. Lids must also be sterilized.

Lecho from zucchini: the first recipe

Ingredients:

zucchini - 1 kg;
Bulgarian pepper - 0.5 kg;
carrots - 0.3 kg;
onion - 0.3 kg;
red tomatoes - 1.5 kg;
sugar - 1.5 tbsp. l.;
salt - 1 tbsp. l.;
vinegar 5% - 2 tbsp. l.;
vegetable oil - 70 ml.

Cooking method

Prepare jars ahead of time. Liter jars are best suited, since the lecho will remain hot longer in them and thus pasteurized. Wash them with soda, rinse with hot water. Then sterilize in a manner acceptable to you. Leave them upside down on the towel.
Start preparing vegetables for cooking with tomatoes. Wash them, cut in half, cut out the junction with the stem. Twist the tomatoes in a meat grinder. Pour into a saucepan and place over moderate heat. Boil 20 minutes.
While the tomatoes are boiling, peel the onion, rinse with cold water, cut into half rings or strips.
Carrots clean, wash, grate on a medium grater or cut into strips.
Wash the pepper, cut off the stalks, remove the seeds. Cut into wide strips.
Cut off the stems of the zucchini. Wash the fruits well. In large zucchini, cut off the skin, leave young fruits unpeeled. Cut them lengthwise into four pieces, and then cut across the slices.
After the tomato mass has boiled down a little, put salt, sugar and butter. Drop the carrots. Stir. Simmer for 5 minutes.
Put onion. Stir again. Cook 5 minutes.
Put the pepper and after 5 minutes - zucchini. Stir. Cook over low heat for 30 minutes, stirring occasionally so that the lecho does not stick to the bottom.
5 minutes before cooking, pour in the vinegar.
When hot, put lecho into jars and immediately seal with sterile lids.
Turn the jars upside down, cover with a blanket and leave to cool completely.

Recipe for the occasion::

Lecho from zucchini: the second recipe

Ingredients:

zucchini - 1 kg;
red tomatoes - 0.5 kg;
medium carrots - 2 pcs.;
onion - 2 pcs.;
vegetable oil - 60 ml;
vinegar 9% - 30 ml;
sugar - 1 tbsp. l.;
salt - 1 tsp;
garlic - 5 cloves.

Cooking method

First, prepare the container in which you will lay out the lecho. Wash the jars, sterilize, set to dry. Boil the lids.
Wash the tomatoes. Immerse for one to two minutes in boiling water, then quickly cool. Remove skin. Twist the tomatoes in a meat grinder.
Peel the onion, rinse in cold water. Cut into half rings.
Peel the carrots, wash. Cut into cubes 1 ? 1 cm
Cut off the stalks of the zucchini, then wash them well. If the zucchini is young, do not cut the skin. Cut into cubes.
Pour oil into a wide saucepan and heat. Add onion, stir and cook until soft. It is not necessary to fry it, it is enough that it slightly changes in color.
Put the carrot, mix and warm for 5 minutes.
Add zucchini, stir.
Pour in the tomato paste and bring to a boil over moderate heat. Put salt, sugar, chopped garlic. Simmer the vegetables at a low boil for 30 minutes. 5 minutes before cooking, add vinegar and mix.
When hot, put the lecho into jars and immediately cork with tin lids. Turn upside down on a towel, wrap with a blanket. Leave until completely cool.

Lecho from zucchini for the winter: the third recipe

Ingredients:

zucchini - 0.5 kg;
eggplant - 0.5 kg;
tomatoes - 1.5 kg;
carrots - 3 pcs.;
Bulgarian pepper - 0.5 kg;
parsley greens - a bunch;
sugar - 2 tbsp. l.;
salt - 1.5 tbsp. l.;
vinegar 9% - 50 ml;
vegetable oil - 100 ml.

Cooking method

Wash and sterilize jars and lids in advance so that they are dry at the time of packaging.
Cut off the stems of zucchini and eggplant. Wash the fruits. Cut into cubes. If the cut eggplants have darkened, salt them and leave for half an hour. When the juice stands out, drain it, and squeeze the eggplant lightly.
Wash the pepper, remove the stalks and seeds. Cut into squares or wide strips.
Peel the carrots, wash, grate on a medium grater.
Wash the tomatoes. Cut into several pieces, remove the stalks. Pass the tomatoes through a meat grinder or chop in a blender. Pour the tomato puree into a wide saucepan, put on fire. Bring to a boil. Put salt and sugar. Boil 20 minutes.
Put all the vegetables in the puree, add the oil. Simmer over low heat for 30 minutes, stirring occasionally with a spatula.
Add chopped herbs and vinegar. Stir. Boil for 10 more minutes.
When hot, put the lecho into jars and tightly close the lids. Turn the jars upside down, wrap with a blanket, leave in this position until completely cooled.

Zucchini and tomato lecho

Ingredients:

zucchini - 1.5 kg;
tomatoes - 0.5 kg;
onion - 0.5 kg;
salt - 50 g;
sugar - 80 g;
vinegar 9% - 80 ml;
vegetable oil - 80 ml.

Cooking method

Wash ripe tomatoes, cut the stalks. Cut the fruit in half. Grate. This way you turn the tomatoes into tomato puree and get rid of the skin at the same time. Pour the puree into a wide saucepan and place over moderate heat. Boil 20 minutes. While the puree is cooking, take care of the rest of the vegetables.
Free the zucchini from the stalks, wash. Without peeling, cut into large strips.
Peel the onion, wash and cut into half rings.
Wash the pepper, cut off the stalks. Cut in half and take out the seeds. Cut each fruit into wide strips.
In a slightly boiled tomato puree, put salt, sugar, pour oil. Stir. Put onion and pepper. Boil 10 minutes.
Add zucchini. Cook on low heat for another 30 minutes. 5 minutes before the end of cooking, pour in the vinegar.
Put the hot lecho into jars and immediately roll up hermetically. Turn upside down, wrap with a blanket. Wait until it cools completely.

Lecho from zucchini: the fifth recipe

Ingredients:

zucchini - 2 kg;
tomatoes - 1.5 kg;
Bulgarian red pepper - 0.5 kg;
hot pepper - 1 pod;
garlic - 10 cloves;
onion - 0.5 kg;
carrots - 0.5 kg;
salt - 50 g;
sugar - 120 g;
vinegar 5% - 70 ml;
vegetable oil - 100 ml.

Cooking method

Prepare sterile jars with lids in advance.
Wash the tomatoes, cut in half, remove the stalks.
Wash sweet and bitter peppers, cut the stalks, cut in half, remove the seeds.
Twist the tomatoes and peppers through a meat grinder. Pour into a wide saucepan and place over moderate heat. Boil 20 minutes. Put salt, sugar and butter.
Peel onions, garlic and carrots, wash. Cut into strips.
Peel the zucchini, wash, trim the ends. Cut the fruit lengthwise into four pieces, and then cut into slices.
Dip the onion and carrot into the tomato mass, stir. Boil 5 minutes.
Add zucchini and minced garlic. Boil everything together for 30 minutes. Add vinegar 5 minutes before the end of the stew.
While hot, pour the lecho into jars and immediately seal tightly. Turn upside down, wrap with a blanket. Leave until completely cool.

Note to the owner

Lecho can be prepared in different ways, as well as changing the amount of ingredients. In any of these recipes, you can add fresh herbs: dill or parsley. It is placed 10 minutes before the end of cooking, so that it has time to give off flavor to the dish, but not boil.

Instead of fresh tomatoes, you can use high-quality tomato paste, diluting it with boiled water to a state of thick tomato juice.

Product Matrix: 🥄

I've been making this recipe for the second year now. It turns out different, very tasty and moderately spicy. Although the spiciness of the squash lecho can be adjusted to your preference, if you plan to give it to children, then you can not put pepper at all. Zucchini can be used both young, with thin skin, and ripe, peeling them from seeds and thick peel.

Bulgarian lecho of zucchini with onion and tomato paste

Make a great appetizer for the winter from zucchini. On cold evenings, a jar of this wonderful dish will come in handy at your table. Lecho with zucchini and pepper is a very beautiful, tasty, rich dish! Ideal as a side dish for meat, and as an independent snack.

Ingredients:

Zucchini - 2 kg.
Sweet pepper - 1 kg.
Tomatoes - 1.5 kg.
Onion - 1.5 kg.
Tomato paste - 300 g.
Vegetable oil - 1 cup
Salt -1 tbsp. l
Sugar - 1 tbsp
Acetic acid 9% - 1⁄2 tbsp
Water - 1 l

Cooking:

Pre-prepare jars with lids, that is, sterilize them. Rinse the zucchini, peel and seeds. Chop into medium cubes. If young zucchini, then they can not be peeled and seeds.

Prepared for cooking Bell pepper coarsely cut into squares or bars. Chop the onion into strips. Peel the tomatoes, cut into slices.

In a container with a thick bottom, place water with oil, salt, put tomato paste, sugar. Wait until it boils, then transfer the zucchini to the liquid, cook for 10 minutes. Then add onions, tomatoes and peppers.

Continue cooking for 15 minutes. Fill with vinegar. Arrange in jars and pack under a metal lid.

Zucchini Lecho with Apple Cider Vinegar

Lecho - delicious vegetable snack, which you just want to taste. Every year I cook lecho from zucchini according to different recipes. I offer you a delicious fragrant preparation of zucchini and pepper. I have been using this recipe for a long time, so I feel free to suggest you cook it too!

Ingredients

1½ kg of bell pepper;
1½ kg zucchini;
2 kg of tomatoes;
200 ml of vegetable oil;
100 g of sugar;
1½-2 tablespoons of salt;
3 cloves of garlic;
100 ml apple cider vinegar.

Cooking

Slice peppers and zucchini. If the zucchini is young, then you can not peel them and cut into large circles. For old zucchini, it is better to remove the peel and seeds and cut the vegetables into cubes.

Twist the tomatoes in a meat grinder or chop with a blender. Pour the tomato puree into the pan and bring to a boil. After 5 minutes, put the vegetables there, mix, cover and bring to a boil again, cook for 10 minutes.

Add butter, sugar and salt and cook covered for another 15 minutes. 5 minutes before the end of cooking, add chopped garlic and vinegar. Put the hot lecho into jars and tighten the lids.

Most delicious lecho from zucchini, with onions and carrots

For some, jars of homemade preparations for the winter stand quietly in the pantry or in the basement, while for others they still continue to ring in the kitchen. If you are like me, join me, because now I will tell you how to cook a delicious vegetable lecho from zucchini for the winter.

Ingredients

Zucchini - 1 kg
Tomatoes - 1 kg
Bulgarian pepper - 1 kg
Carrots - 0.5 kg
Onion - 0.2 kg
Garlic - 2 heads
Vegetable oil - 150 ml
Vinegar - 18 ml
Salt - 30 gr
Sugar sand - 1 tbsp. l

Cooking

Prepare the vegetables, wash them thoroughly. Peel the carrots and cut into very thin strips, cut the zucchini into circles, cut the onion into half rings, cut the bell pepper into strips. Scald the tomatoes and remove the skin from them. Then pass through a meat grinder or blender.

Pour a fifth of vegetable oil into a heated pan, put onions and carrots. When the vegetables are softened, add the pepper and zucchini. Salt and simmer for 5 minutes over medium heat. Now pour in the tomatoes, add sugar and garlic. Simmer for 15-20 minutes over low heat.

5 minutes before readiness, pour in the vinegar, stirring the lecho. Put the finished lecho into sterilized jars. Banks should be turned over and covered with a blanket until completely cooled.

Zucchini lecho without sterilization in tomato and pepper sauce

It's easy to prepare amazingly tasty zucchini lecho for the winter! The recipe is very simple. Cooking delicious squash lecho with garlic and sweet pepper. It turns out so delicious that you don’t always have time to roll up jars: while you are trying, you may not stay until winter! I advise you to cook and make sure!

Ingredients:

Zucchini 2 kg
Tomatoes 1 kg
Bulgarian pepper 0.5kg
Onion.0.5 kg
Garlic 5 heads
Chili pepper 1pc
Vinegar 40 ml.
Sugar 60 gr.
Vegetable oil 70 ml
salt 45 gr.
Tomato sauce or ketchup 400 gr
Ground black pepper to taste

Cooking:

First, prepare the vegetables - wash them, peel the skin of the zucchini (young ones can not be peeled), remove the seeds from the old ones. Cut the zucchini into circles, and then each in half. Cut the stalks of tomatoes and peppers, also clean the peppers from the seeds. Peel the onion and garlic from the husk, cut the first one into half rings, chop the garlic. Slice the chili peppers.

Now the bell pepper and tomatoes need to be cut into small pieces. Transfer them to the blender bowl, then grind, and transfer the resulting puree to the pan.

Put the pan with mashed potatoes on the fire, heat it up, then put the sugar and salt (I advise you not to put all the salt and all the sugar at once, but do it in parts, adjusting the amount to your taste). Bring the vegetable mass to a boil, then remove the foam, pour in vegetable oil, add tomato sauce.

Put the previously chopped zucchini in a saucepan, mix and cook for 15 minutes over low heat. Stir the contents of the pot from time to time.

Add onions to the pan, then keep on fire all together for another 10 minutes. Then put garlic, chili pepper, pour black ground pepper and mix everything, keep the lecho on fire for another 3 minutes. Pour in the vinegar, stir again and remove the pan from the stove.

Arrange the finished fragrant lecho in sterile jars, close with lids and turn over, wrap with a blanket. Let the blanks cool completely, then store in a cool place.

Lecho from zucchini and pepper "Lick your fingers" - step by step recipe with photo

I propose to prepare for the winter lecho with zucchini for the winter "You will lick your fingers." Once you try this appetizer, you will really lick your fingers. For lecho from zucchini for the winter according to the recipes “You will lick your fingers”, you don’t have to bother much about the ingredients. They are mainly grown in their gardens. If you do not have your own cottage, you can buy it quite inexpensively on the market.

The recipe is given for four 750 gram cans.

Ingredients:

zucchini - 1 kg
Bulgarian pepper - 750 gr
tomatoes - 1.7 kg
garlic - 75 gr (1 large head)
hot red pepper - 0.5 - 1 pc.
sugar - 100 gr
vegetable oil - 120 gr
salt - 1 tbsp. a spoon
vinegar essence 70% - 0.5 tsp

Cooking:

Wash and drain all vegetables, then peel as needed. If the zucchini is young, then you need to cut off only the tips. And if you cook from ripe fruits, then the skin should be peeled, and they also need to clean out the middle. And by the way, their weight in the recipe is given already in a purified state.

Remove seeds and stems from peppers. Tomatoes also need to be taken fleshy and red, they give color to the dish, and this is important - any food is primarily evaluated by appearance and smell. Cut off their stalk and cut into several pieces so that it is convenient to twist through a meat grinder.

Twist the garlic and hot red pepper in a meat grinder, and then the tomatoes. And you can put them in large saucepan on a small fire. They will cook after boiling for 20 minutes, and during this time we will prepare other components and sterilize the jars.

Wash and sterilize jars using one of the known methods. Cut zucchini. I still have them milky and thin, and I decided to show my creative imagination in relation to them. I made long deep grooves on the sides with a vegetable peeler, and then cut into circles. There are such lovely flowers. It will be nice to eat them, and on the table they will not look as trite as simple cubes.

It is better to cut circles with a side of 0.7 - 0.8 cm so that they have time to boil. And if the circle turns out to be quite large in diameter, then it can be cut into two more halves. We do not throw away the long straws from the grooves, you just need to cut them into two or three parts and they will also be participants in the salad. Bulgarian pepper, better than different colors, cut into long straws 1 cm thick.

In the meantime, 20 minutes have elapsed while the tomato was boiling. Put the zucchini and bell pepper in the tomato, immediately salt, sugar and pour in the oil. We leave the vinegar at the end, the time has not yet come for it.

Vegetables piled up in a heap, and it seems that there are very few tomatoes. Do not worry, both zucchini and peppers will give juice, while they will also get a little tired, soften. And to speed up this process, cover the pan with a lid. Periodically open it and mix the vegetables. Watch the time when they boil.

You need to wait for a good boil, when everything gurgles, by this time there should already be enough juice. From this moment on, we note the time. The smaller the vegetables are cut, the smaller it is, and only 20 minutes are enough for everything to be ready. - 40.

After boiling, you should try the sauce, is there enough in it. At this stage, you can add salt, sugar or red capsicum. By the way, I only added half of the pod. The taste is not very spicy, but you can feel it.

5 minutes before full readiness to add the essence. Half a teaspoon will be enough. Without turning off the fire under the pan, fill the jar with vegetables and sauce. Fill the jar to the very top so that there is no air left. Wipe its threads with a paper towel and tighten the lids tightly. Do the same with all the other jars. Then turn them over and put them on the lid. Cover with a blanket or blanket. Keep in this position for 24 hours. Then store in a dark, cool place.