Another lecho recipe is worth trying to prepare this winter. In addition to the usual tomatoes and bell peppers, this time you will need zucchini.
The canning turns out delicious, original and solves the problem of excess harvest.
Expert of the online publication "BelNovosti" Yulia Arkhipova, a cook and fourth-class baker, told how to prepare lecho with zucchini.
You will need:
- zucchini - 1 kg;
- tomatoes - 1.5 kg;
- bell pepper - 1 kg;
- onions - 600 g;
- garlic - 10 cloves;
- vegetable oil - 50 g;
- table vinegar (9%) - 60 ml;
- sugar - 4 tbsp;
- salt - 2 tbsp.
How to cook
1. It is best to use young zucchini, which should be cut into half rings or cubes.
2. Remove the stem and seeds from the bell pepper and cut into thin strips, half rings or cubes.
3. Peel the tomatoes, put them through a meat grinder and add sugar, salt and vegetable oil to the finished puree.
4. Bring the puree to a boil, cook over low heat for 20 minutes and add the prepared vegetables.
5. Bring the mixture to a boil, cook for another 15 minutes, add chopped garlic, boil, pour in vinegar, remove from heat and pour into sterilized jars.
We roll them up and, once the preparations have cooled, we put them away for storage.
Expert: Julia Arkhipova
