Zucchini lecho without vinegar for the winter. Zucchini lecho with tomato paste
Autumn is the time to harvest and preserve crops for the winter. The popular tasty and aromatic preparation lecho with zucchini will fill winter feasts with variety. The zucchini included in the composition will add tenderness and nutritional properties to the dish. It can be served as an addition to side dishes, meat and as an independent dish. And in winter this dish is eaten both hot and cold. Making lecho from zucchini is not difficult. This article presents the most delicious recipes for zucchini lecho for the winter. Everyone will find their own recipe to suit your taste.
On a note
We choose products for delicious lecho.
It is better to select young zucchini. You will need to select seeds from the overripe ones.
Choose red and juicy varieties of tomatoes. They give the snack juice and beautiful color.
The pepper is better fleshy - the dish will be richer and more interesting.
Use different colored peppers. The salad will turn out more elegant.
Zucchini lecho and tomatoes for the winter - home canning
The recipe for lecho with zucchini is very simple. The snack turns out very tasty and aromatic. Perfect for any side dish.
Compound:
Zucchini - 4 kg
Garlic - 3 heads
Salt - 80 g
Bell pepper – 1 kg
Tomatoes – 4 kg
Vegetable oil – 150 ml
Granulated sugar - 100 gr
Table vinegar 9% – 100 ml
Preparation:
Wash the zucchini well.
We cut them into slices. If the zucchini is old, it is better to peel them.
Select ripe tomatoes, wash them and cut them into slices.
Wash the peppers and remove the seeds. We cut it arbitrarily.
Pass the peppers and tomatoes through an electric meat grinder. It takes very little time.
Set the resulting liquid to simmer on the fire. As soon as everything boils, turn down the heat.
Add zucchini. Pour in vegetable oil, add sugar and salt. The whole mixture boils for half an hour.
Next, pour vinegar into the mixture and add chopped garlic. Boil for another 5-7 minutes.
Pour lecho into sterilized jars and close.
We turn the jars over and leave them in this position until the morning.
The finished zucchini and tomato lecho can be served. Bon appetit!
Zucchini lecho for the winter - the recipe is to die for
Lecso is a traditional Hungarian vegetable dish made from paprika, tomatoes and onions. Classic recipe lecho has long been enriched with many cooking options, including the addition of various additional ingredients. For example, lecho with zucchini has become very popular in our country, since this vegetable is affordable, contains few calories and is healthy.
Compound:
Zucchini - 2 kg
Sweet pepper - 5 pcs.
Tomatoes - 10 pcs.
Onions - 10 pcs.
Tomato paste – 350 gr
Vegetable oil - 1 cup
Sugar - 1 glass
Salt - 1 tbsp. l.
Vinegar 9% - 1 tbsp. l.
Preparation:
Prepare ingredients for lecho with zucchini.
Peel the zucchini and cut into 1 cm cubes.
Wash the pepper and cut into strips.
Peel the onion and cut into half rings.
Wash the tomatoes, cut into slices.
Prepare the sauce: add tomato paste, vegetable oil, sugar, salt and vinegar to 1 liter of water. Mix.
Place zucchini into the resulting sauce. Place the pan on the stove, bring to a boil, cover with a lid and cook for 10 minutes. at a low boil.
After 10 minutes, add peppers, tomatoes and onions. Boil for 10 minutes.
Place lecho with zucchini in sterilized jars and roll up.
Lecho with zucchini and tomatoes is ready. Bon appetit!
Video recipe for delicious zucchini lecho for the winter in a slow cooker
Bon appetit!
How to cook delicious lecho from zucchini and eggplants
Try this snack option, it turns out very tasty and rich in vitamins due to the abundance of vegetables in the dish.
The amount of ingredients is indicated already in prepared form. Vegetables are washed and peeled. The seeds have been removed from the pepper, the skin has been cut off from the zucchini and eggplant.
Compound:
Zucchini – 900 gr
Carrots - 450 gr
Tomatoes – 2.5 kg
Bell pepper – 1 kg
Onion - 400 gr.
Eggplant – 400 gr
Garlic – 100 gr.
Vinegar essence 1 tbsp. l.
Sugar – 230 gr
Salt – 2 tbsp. l.
Sunflower oil - 1 tbsp. l.
Preparation:
We pass the tomatoes through a meat grinder.
Cut the pepper into strips.
Cut carrots, zucchini, eggplants, and onions into cubes. Chop the garlic finely.
In a convenient bowl, mix oil, tomatoes and carrots. Bring to a boil. Reduce heat and simmer for twenty minutes.
Add onion, garlic, pepper. Stir well and bring to a boil.
Add zucchini, eggplant, salt, sugar. Stir the mixture and simmer for 15-20 minutes.
IN last resort Pour in vinegar essence and stir. Simmer for another five to seven minutes.
Distribute the finished dish into jars and screw on the iron lids. Place it upside down and wrap it warmly.
After cooling, store for storage. Bon appetit!
Zucchini lecho with tomatoes - recipe without sterilization
The good thing about this recipe is that you need to put in a minimum of effort, and you only need to sterilize the jars and lids. Lecho from zucchini with tomatoes is such a universal product that you can eat it with porridge or pasta, or you can add it to a vegetable stew or bake meat with zucchini.
Compound:
Zucchini - 2 kg
Tomatoes – 2 kg
Bell pepper - 0.5 kg
Hot pepper - 1 pc.
Granulated sugar - 2 tbsp. l.
Salt - 1 tbsp. l.
Vinegar 9% – 40 g
Preparation:
Grind thoroughly washed tomatoes, bell peppers and hot peppers in a meat grinder.
Place in a cauldron. Turn on the fire under the cauldron to maximum.
Cut the zucchini into thin circles and then cut into strips. We do not remove the skin from the zucchini; if possible, we buy very young zucchini so that there are no ripe seeds in them.
Combine zucchini with tomatoes.
Add salt and sugar. As soon as the liquid in the cauldron begins to boil, turn the heat to minimum. Lecho should be cooked for 40 minutes. It needs to be stirred periodically. A couple of minutes before it’s ready, add vinegar.
Meanwhile, sterilize the jars and lids. Place the finished lecho in hot jars and close with a hot lid. Roll up the jars with a key and place the jars upside down and let cool. The lecho has cooled down, all that remains is to wipe the jars and put them in the closet.
From this calculation of products, we get five half-liter jars and another 250 grams in a salad bowl.
Bon appetit and creative inspiration.
Zucchini lecho for the winter recipe with tomato paste
For 3.5 l. we will need treatment with leaving:
Zucchini 2 kg
Sweet pepper 8 pcs. colorful
Medium size onion 6 pcs.
Vinegar 3 tbsp. l. (9 percent)
Tomato paste 500 gr
Sunflower oil 200 ml
Sugar 200 gr
Salt 2 tbsp. l.
Water 2.5 cups
Five allspice peas
Preparation:
Wash the zucchini, peel and cut into small cubes.
Wash the pepper, remove the seeds and cut into slices.
Peel the onion and cut into rings.
Make the sauce in a cooking vessel for lecho. Pour water, add tomato paste, oil, salt, sugar, allspice peas. Stir thoroughly, bring to a boil, boil for three minutes.
Place the zucchini there and simmer for 15 minutes. Add pepper and continue to simmer for another five minutes.
Now add the onion. Boil the salad for another 25-30 minutes. At the last stage, pour in vinegar and let simmer for five minutes.
Place hot lecho into sterile jars and roll up. Bon appetit!
Very tasty and proven recipe. In winter, it’s nice to open a jar of fragrant, beautiful lecho and treat the family.
Lecho with zucchini and pepper for the winter
Very delicious preparation zucchini for the winter recipe without sterilization, the ingredients are stewed.
Compound:
Zucchini - 1.5 kg
Onions - 6 pcs.
Bell pepper - 6 pcs.
Tomatoes – 1 kg
Vegetable oil – 170 ml
Table vinegar 9% - 0.5 cups
Salt - 2 tbsp. l.
Granulated sugar - 170 ml
Preparation:
Cut the onion into quarter rings.
Cut the pepper into small cubes.
Cut the zucchini into small pieces or grate it on a large grater in a food processor. You will get a straw.
Grind the tomatoes in a food processor or pass through a meat grinder.
Let's make the marinade. To do this, add sugar and salt to a saucepan with vegetable oil.
Pour vinegar. Mix well so that the bulk ingredients dissolve as much as possible. Place on fire and bring to a boil.
When the marinade boils, add the zucchini to the pan. Cook, stirring, for 5 minutes.
Add onion. We also leave to cook for 5 minutes, stirring occasionally.
Place the peppers in the pan after the required time and cook for another 5 minutes.
At the end, fill this with tomato mass. Mix well and cook for 10 minutes.
Place the finished lecho in sterile jars and seal with sterile lids. We turn the jars over and wrap them. Leave until completely cool. After a couple of days they can be stored. Bon appetit!
Zucchini lecho for the winter, a simple recipe
Bon appetit!
"Mother-in-law's tongue" from zucchini for the winter
“Mother-in-law’s tongue” from zucchini got its unusual name due to the non-standard cutting of the zucchini and its pungent taste.
Compound:
Zucchini - 3 kg
Tomatoes – 3 kg
Sweet pepper - 5 pcs.
Garlic - 4 heads
Hot pepper - 1-2 pcs.
Vegetable oil – 250 ml
Vinegar 9% – 100 ml
Sugar — — 6-8 tsp.
Salt - 5-6 tsp.
Preparation:
Wash the sweet peppers and remove the seeds. Sweet, hot peppers and chop the tomatoes and pass them through a meat grinder.
We clean the zucchini and cut it into tongue-shaped slices.
Bring the chopped tomatoes and peppers to a boil. Place the tongues, butter, salt, sugar into the boiling tomato mass and cook for 30 minutes.
Add vinegar, chopped garlic and cook for another 5 minutes.
Place the hot snack in sterilized jars, roll up, turn over, wrap and leave until completely cool. Bon appetit!
In winter, this great vegetable appetizer will be very useful on your table and you will have something to pamper your family and treat your guests.
I wish you successful preparations! Cook with pleasure! If you liked the article and found it useful, share it on social networks. Buttons social networks are at the top and bottom of the article. Thank you, come back to my blog often for new recipes.
Zucchini lecho is one of my favorite winter dishes. By the end of summer, the zucchini begins to ripen and there are so many of them that there is nowhere to put them. Due to this, prices in stores fall. In essence, many dishes can be prepared from such a wonderful vegetable. But I wish I could enjoy it in winter too. And the first thought that comes to mind is to cook them with lecho. By the way, we recently looked at... You can view. And today we will look at simple and delicious recipes for zucchini lecho that will make you lick your fingers.
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A simple recipe for zucchini lecho: with garlic in tomato juice
I propose to begin the analysis.
We will need:
- Zucchini - 3 kilograms
- Tomato juice - 1.2 liters
- Bell pepper - 700 grams
- Garlic - 80 grams
- Sunflower oil - 300 milliliters
- Sugar - 200 grams
- Salt - 2 tablespoons
- Vinegar 70% - 1 tablespoon
- Red pepper to taste
Step-by-step preparation:
1. Prepare vegetables. Peel the zucchini and cut into cubes. Peel the pepper from seeds and cut into strips. Peel the garlic and chop finely.
How to prepare tomato juice?
It's actually very easy to make. Wash the tomatoes and cut them in half. We also cut out the stalk. And put it through a meat grinder. Next we take a sieve, ours is metal. And we will grind it right in its raw form.
You don’t need to pour in too much to make it easier to grind. We do this with a spoon, or a wooden one.
And the fresh tomato juice is ready. Now it can be used in preparing lecho.
2. Take a large saucepan and add zucchini and bell pepper. Pour out the tomato juice. And put it on the fire for 30 minutes from the moment it boils.
3. After 30 minutes, add sugar and salt. Pour in the garlic and pour in the vegetable oil. Stir and wait 10 minutes. Then add a tablespoon of vinegar.
You can sterilize jars in the microwave. Pour boiling water over the lids.
Turn over and cover with a warm cloth. Leave until completely cool. Zucchini lecho is ready.
The best recipe for winter zucchini lecho with tomato paste
Basically, lecho is prepared with tomato juice, but for some reason it is not possible to use this ingredient. Then tomato paste comes to the rescue. No need to bother, just took it and bought it in the store.
We will need:
- Zucchini - 2 kilograms
- Onion rays - 6 pieces
- Bell pepper - 8 pieces
- Vinegar 9% - 3 tablespoons
For syrup
- Tomato paste - 500 grams
- Sunflower oil - 1 cup
- Salt - 2 tablespoons
- Sugar - 200 grams
- Water - 2.5 cups
- Allspice peas - 5 pieces
Let's start cooking:
1. Pour 2.5 cups of water into an empty pan. Add tomato paste there. Add sugar and salt. Throw in allspice and peppercorns. Add sunflower oil. Mix everything thoroughly. And let it boil for 3 minutes.
While boiling, also stir until the sugar is completely dissolved.
2. Then add the diced zucchini to the pan. Stir and cook for 15 minutes.
3. Then add the bell pepper, cut into slices, after removing the seeds. Cook for 5 minutes.
4. After that, add onions cut into half rings with the vegetables. Cook for 10 minutes.
Recipe for lecho “You’ll lick your fingers”: preparing for the winter
I present to your attention another delicious lecho recipe. This will be zucchini lecho with garlic. It turns out so tasty that you need to have time to roll it up. Otherwise they might eat it.
Ingredients:
- Zucchini - 1 kg
- Garlic – 7 cloves
- Sweet pepper – 500 gr
- Tomato paste – 200 gr
- Vegetable oil - 50 ml
- Bay leaf - 3 pieces
- Sugar - 2 tablespoons
- Salt - 0.5 tbsp
- Vinegar 9% – 50 ml
- Water – 300 ml
Preparation:
1. Wash the vegetables thoroughly. Peel the zucchini and remove the seeds.
But if you have young zucchini, then you can leave the skin and seeds, because they are soft and boil well.
Cut the prepared zucchini into cubes. And put it in a saucepan.
2. Prepare Bell pepper. And the list of ingredients shows that for 1 kilogram you need 500 grams of pepper. Remove seeds and membranes before weighing.
If the weight is a little more or less, it's okay.
Cut into the same cube. And add to the zucchini.
3. Add salt, sugar, vegetable oil, tomato paste and water to the vegetables. Mix everything well and put on fire. Bring to a boil. Reduce heat and simmer for about 30-40 minutes. Stir occasionally.
4. Finely chop the garlic. After 30-40 minutes, add chopped garlic, bay leaf, allspice and black pepper. Mix everything and simmer for literally 2-3 minutes.
5. Add vinegar at the very end. Stir and turn off the heat. Immediately place into sterile jars.
Try to get a bay leaf and allspice into each jar.
We roll up the jars. The finished lecho has a sweetish taste. Enjoy your preparations.
Video recipe for lecho from zucchini and tomatoes: at home
Zucchini goes well with tomatoes. It turns out very well. And most importantly, it’s easy and simple to prepare. Watch the video where the author explains in detail the entire cooking process. The author got the recipe from her mother-in-law. The result was 4 cans, with a total volume of 2.5 liters.
Ingredients:
- Zucchini - 1 kilogram
- Tomatoes - 1.5 kilograms
- Bell pepper - 4 large
- Garlic - 4-5 cloves
- Sugar - 100 grams
- Salt - 1 tablespoon
- Vinegar - 9% - 1 tablespoon
- Vegetable oil - 1 tablespoon
Zucchini lecho for the winter with tomatoes: step-by-step recipe with photos
Having prepared it according to this recipe, the lecho turned out simply amazing. And I considered it my duty to share it. In this example, we will make it in large quantities to roll it up. And in principle, this recipe can be used every day to simply eat at dinner.
Now many will probably say that rolling up jars for the winter is not fashionable. That you can buy any lecho in any grocery store. I honestly want to tell you that you can’t buy this kind of treatment anywhere.
Cooking:
1. Peel the zucchini from the crust. It is advisable to get rid of the seeds. And cut it into fairly large cubes.
2. Pour 1 liter of water into a large saucepan. Add salt, sugar, vegetable oil and vinegar. Mix everything. Bring to a boil and add chopped zucchini. Cook for 40 minutes, stirring occasionally.
3. While the zucchini is cooking, cut the peppers into squares. Of course they need to be washed and cleaned. After 40 minutes, add chopped pepper. Mix again and cook for another 10 minutes.
5. Cut the tomatoes into half rings. Add along with tomato paste. Stir and cook for 10 minutes.
6. The lecho is ready. You can now put it in sterile jars. Or you can use it right away. Wrap in a warm cloth and leave until completely cool. This is for about a day.
Today we have looked at some of the best zucchini lecho recipes for the winter. The number of cooking methods is impressive. You can roll it with tomatoes, tomato paste or juice. They turn out so delicious that you'll lick your fingers. Let's call the recipe that.
I hope you liked it. Give it a rating or like. I wish you pleasant preparations. Leave your comments.
The busy season has come - we are harvesting vegetables and fruits, preparing tasty supplies for the long winter. Despite the fact that there is a lot of work in the kitchen during this season, I love this time. After all, there are so many people who want to prepare delicious food for the winter, look for new ones interesting recipes and remember your favorite ones.
Today I have the topic of lecho again. We have already met. It is mainly prepared from bell peppers and tomatoes. But today I want to focus on zucchini lecho - a tasty, light and easy-to-prepare dish. In addition, nutritionists say that regular consumption of zucchini helps you lose weight. Do you want to be beautiful? - Then go ahead!
This recipe can be considered classic, because we cook with bell pepper. But zucchini will add a sweetish, special taste to our dish. This recipe contains a lot of hot pepper; the appetizer turns out to be quite spicy. If you don’t really like spiciness, then simply reduce the amount of chili pepper. You can add just a little vinegar, and then you will get the most delicate vegetable dish.
We will need:
- zucchini - 3 kg
- bell pepper - 1.5 kg
- tomatoes - 1.5 kg
- hot pepper - 1/2 kg
- garlic - 3-4 cloves
- vegetable oil - 1 cup
- vinegar 9% - 1/2 cup
- water - 1 glass
- sugar - 1 glass
- salt - 4 tbsp. l.
We will cut some of the ingredients into cubes, and grind some finely with a blender or pass through a meat grinder.
Cut the zucchini and half the bell pepper into cubes.
Place the vegetables in a large pan in which we will stew them. Pour a glass of vegetable oil into the pan, add salt and sugar, stir.
Grind the remaining sweet pepper, all the hot pepper, tomatoes and garlic to a porridge.
Pour the resulting mixture over the chopped vegetables and mix again. Place the pan on the stove, bring the vegetables to a boil and simmer over low heat for 1 hour. Do not forget to stir periodically.
Check the contents of the pan during cooking. If your tomatoes are fleshy and the liquid has boiled away, add a glass of boiled water.
5 minutes before readiness, add vinegar. The lecho is ready, you can put it in sterilized jars. And if you are careful, then put the jars of lecho in a saucepan and boil for 10 minutes.
Incredibly delicious zucchini preparation with tomato paste
This recipe is very similar to the first one, but easier to prepare. Instead of tomatoes, we will use ready-made tomato paste and the cooking process will be faster. The taste will be no worse.
We will need:
- zucchini - 3 kg
- bell pepper - 10-12 pcs.
- tomato paste - 400 gr.
- garlic - 2 heads
- vegetable oil - 150 ml
- ground red pepper - 1 tsp.
- vinegar 9% - 4 tbsp. l.
- water - 1 liter
- sugar - 1 glass
- salt - 2 tbsp. l.
We start, as always, by chopping vegetables. In this recipe, let's cut the zucchini and peppers into strips.
If the zucchini is young, then chop it together with the seeds. But if they have already outgrown and the seeds are large, then it is better to remove them.
Do not skimp on the garlic, let it have a pronounced taste. Cut it into small pieces.
Place zucchini, pepper and garlic in a saucepan. Pour in vegetable oil, salt and add sugar. You can add bay leaf and black peppercorns if you wish. Mix all the contents.
I boiled the water in advance and let it cool. Although, you can probably use plain tap water, because we will bring it to a boil. We dilute 400 grams in a liter of water. tomato paste and stir well until the color is uniform, add a spoonful of ground red pepper for spiciness. Pour the liquid over the vegetables.
Place the pan on the stove, bring to a boil, then simmer over low heat for 40 minutes.
Do not add any more water, but do not move too far from the pan, stir the lecho periodically, otherwise it may burn.
At the very end of cooking, add vinegar.
All that remains is to put it in pre-sterilized jars.
And if you haven’t chosen a method, then there are 11 methods for you to choose from.
I like to leave a portion of the preparation for testing, because winter is still far away, but I want to try it now.
Zucchini sweet lecho for the winter in a slow cooker
The multicooker has become a lifesaver in our kitchen; cooking with it is actually easier. How to prepare our favorite preparation is shown very clearly in this video.
How to cook delicious lecho with zucchini and tomatoes
The peculiarity of this recipe is that we will not grind the tomatoes in a blender, but cut them into small cubes. You can even call this recipe a vegetable salad.
We will need:
- zucchini - 2 kg
- tomatoes - 3 kg
- bell pepper - 5-6 pcs.
- garlic - 1-2 heads
- hot pepper - 1/2 pod
- sugar - 1 glass
- salt - 2 tbsp. l.
- cloves - 4-5 pcs.
- black peppercorns
- vegetable oil - 50 ml
- vinegar 9% - 2 tbsp. l.
Cut the tomatoes into cubes, place them in a saucepan and add salt and sugar. Mix and put on the stove. Bring to a boil and, stirring, simmer for 10-15 minutes. During this time, tomatoes give juice.
We also cut the zucchini into cubes. If their skin is thick, it is better to peel it. Add the zucchini to the tomatoes and stir. Bring the vegetables to a boil again and simmer for 15 minutes over low heat.
While the vegetables are stewing, cut the sweet pepper into strips and chop the garlic. Cut the hot pepper into pieces. For flavor, add cloves and black peppercorns. Place everything in a saucepan with the vegetables. Add vegetable oil here and cook after it boils for another 15 minutes.
Determine the readiness of the dish by looking at the zucchini - they should be soft, but not overcooked.
A couple of minutes before cooking, add vinegar.
Along with preparing the vegetables, this appetizer will take about an hour to prepare.
All that remains is to put it in sterilized jars and wait for winter.
Step-by-step recipe for making lecho with rice
We will need:
- zucchini - 3 kg
- tomatoes - 3 kg
- carrots - 1 kg
- onions - 1 kg
- bell pepper - 3 pcs.
- garlic - 4-5 cloves
- rice - 0.5 kg
- vegetable oil - 1/2 cup
- sugar - 4 tbsp. l.
- salt - 2 tbsp. l. (but better to taste)
- spices to taste
- vinegar 9% - 2 tbsp. l. (V original recipe without vinegar, but I don't risk it)
We cut the zucchini and onions into cubes, and grate the carrots on a coarse grater. Boil the rice in salted water until half cooked.
You need to remove the skin from the tomatoes. To do this, we cut them crosswise on top and scald them with boiling water. The peel can then be easily removed.
Place the tomatoes in a blender and grind to a pulp.
Place the whole mass in a deep saucepan and add crushed garlic. Bring to a boil, add salt and sugar. Don't forget to add vegetable oil. Cook for about 10 minutes.
Place all the chopped vegetables - zucchini - into the tomato mixture one by one. carrots, onions, mix and add rice. You can cover with a lid and cook for another 40-45 minutes over low heat.
10 minutes before the end of cooking, you can add your favorite spices. I add ground black pepper and dried thyme. At the end of cooking, add vinegar. You can add just a little, I feel better with vinegar, after all, it’s a preservative.
Place in sterile jars or, to be safe, sterilize the jars together with the lecho for another 10 minutes.
We roll up the metal lids, turn the jars over and cover with a warm blanket until they cool completely.
The most delicious recipe for preparing zucchini and eggplant for the winter
Eggplants have an original taste, so adding them to any dish produces an exquisite and unique taste. It’s not in vain that eggplants have become so popular in our kitchen. Lecho prepared according to this recipe is especially popular with my family and friends. Pay attention to him too.
We will need:
- zucchini - 1.5 kg
- eggplants - 7 - 8 pcs.
- onions - 3 pcs. (medium size)
- bell pepper - 5 - 6 pcs.
- tomato paste - 1/2 cup
- hot pepper - to taste
- vegetable oil - 1 cup
- sugar - 1 glass
- salt - 1 tbsp. l.
- water - 0.5 l.
- vinegar 9% - 100 ml.
Cut zucchini and eggplant into cubes. If the zucchini is already mature, then remove the seeds. Of course, remove the seeds from the peppers and cut into strips.
My eggplants are store-bought, and as a rule they are not bitter. That’s why I don’t salt or soak them first so that the bitterness goes away.
In this recipe I chop the onions larger, although you can chop them if you wish.
First place the zucchini and eggplant in a large saucepan.
Sliced bell peppers will go on top. If you wish, you can add hot pepper, it will add spiciness to the appetizer.
Finally, unload the onions.
In a separate bowl, dilute the tomato paste. To do this, first pour water and add tomato paste. Stir and add salt and sugar. Add more vegetable oil, stir again and you can pour the liquid into the vegetables.
Mix well and place the pan on the stove. After the lecho boils, cook for 25-30 minutes.
Determine readiness by the color of the vegetables; they become transparent. Just try not to overcook, otherwise the snack will turn into mush. The vegetable pieces should retain their shape.
All that remains is to put it in sterilized jars, close with boiled lids, turn over and cover with something warm.
Video on how to make lecho from zucchini with peppers, carrots and onions at home
We will need:
- zucchini - 2 kg
- bell pepper - 2 pcs.
- apple - 1-2 pcs.
- onions - 1-2 pcs.
- hot pepper - 1-2 pcs.
- carrots - 1 pc.
- garlic - 4-5 cloves
- tomato paste - 70 gr.
- vegetable oil - 70 ml.
- sugar - 140 gr.
- salt - 30 gr.
- vinegar 9% - 100 ml.
That's all for today. Of course the topic winter preparations so extensive and my favorite that I will continue to introduce you to various recipes. After all, the more choice, the more interesting it is for any housewife. And there are a lot of wonderful housewives who make sure that the summer and autumn harvests of vegetables and fruits are used as best as possible. By the way, there are a lot of men in the kitchen, special respect to them!
I wish everyone pantries, cellars, refrigerators and shelves filled with various goodies. And may all preparations be successful!
Lecho is a favorite delicacy for many. The main principle of this dish is stewing bell peppers in tomato sauce. And if you add other vegetables, for example, zucchini, you will get an excellent combination with a unique aroma and taste.
Those who know first-hand the preparation of lecho know that it is not difficult to do. Of course, this matter has its secrets and subtleties. I will hide them in my recipes. Now we will discuss several options for preparing delicious lecho from peppers and zucchini. So, prepare everything you need, we are starting.
1. Delicious lecho made from zucchini and bell pepper
This appetizer turns out incredibly tender, thanks to the presence of zucchini. And the tomato-pepper sauce provides an appetizing aroma. To prepare, we will need a meat grinder, a knife and a large cooking vessel.
Ingredients:
- 1 kilogram 500 grams of sweet pepper without seeds;
- 2 kilograms of zucchini;
- 3 cloves of garlic;
- 1 kilogram 500 grams of tomato;
- 2 medium hot peppers;
- half a glass of vinegar;
- a glass of sugar;
- 4 tablespoons salt;
- a glass of oil;
- a glass of water (if there is little liquid)
Cooking steps:
1. Wash the above vegetables and remove drops of water. Grind the tomatoes, hot peppers, garlic and half the amount of sweet pepper in a meat grinder.
2. Peel the zucchini. If there are pronounced seeds inside, they also need to be removed. Cut the vegetable into medium cubes. Cut the second part of the sweet pepper like zucchini and pour these vegetables into one cooking vessel.
3. Pour oil into a saucepan with vegetables, add salt and granulated sugar. Pour in the mixture passed through a meat grinder. At this stage, it may seem like there is not enough fluid. Do not rush to conclusions and immediately pour in water. In just 5-10 minutes, the vegetables will release liquid and the dish will look more beautiful and balanced.
4. Turn on the heat and wait for the mass to boil. After this, reduce the power and boil the zucchini in the sauce for 1 hour. If you used sugary tomatoes and the other vegetables were also not juicy enough, then their juice may not be enough for stewing. In this case, you can add a little water.
5. After an hour of boiling, pour in vinegar and remove from the stove. Pre-treat the jars with steam or sterilize them in the oven. Boil the lids. Place the snack into jars immediately after removing from the stove. Seal them tightly and carefully turn them over onto the lids. Cover with a warm blanket until completely cool.
6.Now the jars are completely ready for long-term storage in a cool place all winter.
2. Appetizer of zucchini and sweet peppers. "Lecho" at home
I often prepare a salad according to this recipe just for today’s eating. And if you add vinegar and seal it in sterile jars, you get a long-lasting snack. Please your loved ones with a fragrant salad for the winter and more.
Ingredients:
- a kilogram of zucchini (first peel and remove seeds and then weigh);
- 4 fleshy sweet peppers;
- one and a half kilograms of sweet and juicy tomatoes;
- 6 cloves of garlic;
- a tablespoon of bite;
- 100 grams of granulated sugar;
- a tablespoon of salt;
- a tablespoon of vegetable oil;
Cooking steps:
According to tradition, lecho is made in the second half of summer, when vegetables are ripening in the beds. In this case, you need to be more careful with zucchini. Guided by personal experience, I can say for sure that young vegetables turn out tastier. That's why I try to take only young zucchini for lecho. They do not need to be peeled or cored. Of course, if you are preparing lecho from more mature vegetables, you can simply peel and use them. It won't affect the taste much.
1.Cut the zucchini into neat pieces. Shape and size are not important here. The main thing is that you feel comfortable putting pieces in your mouth while eating.
2. Chop the tomatoes like zucchini. Do the same with seeded peppers. If desired, the tomatoes can be peeled. It's easy to do. It is enough to pour boiling water over them. The peel will burst and move freely from the pulp.
3. Place the tomato pieces into a suitable cooking container, combine with granulated sugar and salt. Turn on maximum heat and wait for the mixture to boil. As soon as this happens, reduce the power and boil the tomatoes for 5-7 minutes.
4. Now add to tomato sauce zucchini and sweet pepper. Before boiling, add all other ingredients except garlic and vinegar. We will add them at the end of cooking. In just a few minutes, all the ingredients will “make friends” with each other, release juice and look more appetizing. You need to cook for 30-40 minutes after boiling.
5. 15 minutes before it’s ready, crush the garlic in a press and mix it into the lecho. Before turning off the stove, pour in vinegar. Mix everything and pour into prepared jars. Seal and remove until cool. Then the workpieces can be removed to storage.
3.
Zucchini salad for the winter – Lecho
Now we will prepare delicious pieces of vegetables in tomato juice. This kind of snack doesn’t stay on the table for long; all my friends and relatives simply adore it. I'm sure you will like it too.
Ingredients:
- one and a half kilograms of zucchini in its pure form (without peel and core);
- kilogram of tomatoes;
- a tablespoon of salt;
- 1 large onion;
- 6 large (preferably red) sweet peppers;
- 50 grams of sugar;
- 50 grams of vegetable oil;
- 50 grams of vinegar.
Cooking steps:
You can use any tomatoes. The main thing is that they are sweet and unspoiled. It is preferable to choose red pepper. It is this type that has a structure suitable for workpieces. It's sweet and juicy. If you don't have red pepper on hand, use another one. It is important that it is without sourness and bitterness. Zucchini, if they are very young, can be chopped unpeeled.
You can check if the zucchini is young by running your fingernail along the skin. Barely ripe vegetables immediately release drops of water at the cut site.
1. Cut all vegetables, except tomatoes, into beautiful and neat pieces. Some do it in cubes, while others do it in strips. Grind the tomatoes in a blender or mince them. Combine all this in a large cooking vat.
2. Set over high heat and leave until boiling. As soon as the first signs of gurgling appear, reduce power. Pour in the oil and dissolve the salt and granulated sugar in the mixture.
3. Cook the salad for no more than 30-50 minutes, depending on the variety and type of vegetables. Be sure to taste for readiness and taste. If you need to adjust the salt or sugar, do so. Once you think the appetizer is ready, add vinegar and stir. Some people boil the appetizer after this, but I immediately remove it from the stove.
4. Can you smell that smell? This is what the aromatic pepper tried to do in combination with other vegetables. It's impossible to resist. From this amount of ingredients I got 2 liters of snacks. I advise you to do more, otherwise, when putting it into jars, half will miraculously be eaten. Seal the jars. The workpiece is ready.
4. Recipes for zucchini lecho for the winter, with tomato paste
If you decide to make lecho for the winter, but don’t have a tomato on hand, don’t worry. Tomato paste will replace it. It additionally adds even more aroma and rich taste. Plus, it will free you from washing, cutting and processing tomatoes.
The cooking method is very simple. See for yourself.
Ingredients:
- 2 kilograms of pure zucchini;
- 6 onions;
- 3 tablespoons vinegar;
- 8 large bell peppers;
- half a liter of tomato paste;
- a glass of sugar;
- 2 and a half glasses of water;
- 2 tablespoons salt;
- a glass of vegetable oil;
- 5-7 peppercorns.
Cooking steps:
1. Pour water into a large saucepan and stir the tomato paste until thick juice is obtained. Add salt and granulated sugar. Pour in the oil and add the peppercorns. After boiling, boil the syrup for 2-3 minutes.
2. Cut the zucchini into cubes. You can cut it into strips, for example. The main thing is that you enjoy and feel comfortable eating. Add them to the suitable syrup. Stir and simmer for 15 minutes.
3. Cut the sweet pepper in a convenient way and place in the boiler. 5 minutes after it, add onion half rings there. Boil for 40 minutes.
4. Add vinegar and remove from heat. Immediately pour into previously sterilized jars. Seal with clean lids and store.
5. Video-Delicious zucchini salad for the winter
In this video you can clearly familiarize yourself with all the intricacies and stages of preparing lecho.
- Tomatoes are usually used to make sauce. That's why, appearance unimportant in them. The main thing is that they are sweet, meaty and juicy. Using rotten fruits will have a bad effect on the harvest;
- Pepper should not be overcooked. It should remain slightly crispy. Red fruits are most suitable for lecho, as they are the sweetest and most elastic;
- Be sure to serve the salad hot. The jars must be heat treated and the lids must be boiled. After distributing the snacks into the jars, seal the lids and turn them upside down. Cover with a thick cloth. Such a “bath” will ensure uniform and slow cooling;
- If you are preparing a dish not for storage, you do not need to add vinegar. And if the lecho is intended for winter meals, you need to pour in the vinegar 1 minute before turning off the heat.
Today I told you about the recipes and secrets of lecho that I use myself. I hope you find them useful too.
Good luck with your preparations and long storage! See you soon, delicious meetings!
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