Zucchini Lecho With Peppers, Tomatoes And Onions For The Winter. Step-by-step Recipe With Photo

Zucchini lecho for the winter with peppers, tomatoes and onions is another way to preserve the harvest of vegetables and replenish stocks with delicious vegetable stews. The stew turns out to be similar in taste to traditional lecho, pieces of bell pepper replace tender zucchini, and the pepper itself is transferred to the sauce. When you open the jar, the smell spreads out incredibly seductive.

I advise you to use containers with a capacity of 500 to 800 g for preparing vegetable salads - it is convenient to sterilize and open canned food does not have to be stored, since the contents of the jar are enough for an average family of 3 people.

• Cooking time: 1 hour
• Quantity: 2 l

Ingredients for making zucchini lecho with peppers, tomatoes and onions:

• 2 kg of zucchini;
• 1 g of tomatoes;
• 500 g red bell pepper;
• 300 g onions;
• 1 head of garlic;
• chili pod;
• 100 ml olive oil;
• 30 g sugar;
• 10 g salt;
• ground red pepper, cloves, bay leaves.

Method of cooking zucchini lecho with peppers, tomatoes and onions for the winter

We clean the zucchini. Remove a thin layer of peel with a vegetable peeling knife. The texture of vegetables in lecho should be tender, and the peel, especially in mature zucchini, can be tough.

Then scrape out the middle with a spoon - loose pulp with seeds. In young vegetables, the seed bag is not developed, so such vegetables can be cooked whole.

Next, we make vegetable puree, so to speak, the basis of lecho. Peel the onions, cut them coarsely. Peel the sweet bell pepper from seeds, cut the pulp into cubes. Peel the garlic cloves. Put the tomatoes in boiling water for a minute, cool, remove the skin.

Clean the chili pepper from seeds and membranes.

Place tomatoes, peppers, onions, chili and garlic in a blender and chop until smooth.

We put a large saucepan on the stove, pour 3-4 liters of water, salt, bring to a boil.

Clean cans for canning, sterilize over steam.

Cut the zucchini into large cubes, dip in portions in boiling water for 2 minutes, take out with a slotted spoon, put in jars.

Mix vegetable puree with sugar and salt, transfer to a stewpan with a thick bottom. Add 1 teaspoon sweet red pepper, 3 cloves, 3 bay leaves. Put on the stove, bring to a boil over moderate heat, simmer for 5 minutes.

Pour the boiling puree so that it completely covers the vegetables and reaches about the shoulders of the jar.

We close the zucchini lecho with peppers, tomatoes and onions with boiled lids. Put a cotton towel in the sterilization container. We put jars of lecho on a towel, leaving an empty space between them. Pour hot water into a container, put it on the stove, bring to a boil. We sterilize containers with a capacity of 700 g for 16 minutes.

We screw on the lids, turn the jars of lecho onto the lids, after cooling, put them in a cool place for storage.

The storage temperature of zucchini lecho with peppers, tomatoes and onions is from +2 to +12 degrees Celsius.

To increase the storage temperature of lecho, add a little 9% vinegar to the vegetable puree at the rate of 1 tablespoon per jar with a capacity of 700-800 ml, then add a little sugar to balance the taste.

You can store canned food with vinegar in your kitchen cupboard or closet away from heating appliances.

Zucchini lecho with peppers, tomatoes and onions is ready for the winter. Bon Appetit!