Zucchini lecho is finger licking good

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make finger-licking lecho from zucchini for the winter? Prepare your food. I use 9% vinegar. First, wash and peel all the vegetables thoroughly. The weight in the recipe is indicated for already peeled vegetables.

2. STEP 2

   

   Cut the ripe tomatoes into large pieces and place in a blender bowl. I did not remove the skin from them. Place 5-7 pieces into the bowl or just fill the bottom of the bowl. This way the tomatoes will whip faster, better and there will be less splashing.

3. STEP 3

   

   Pulse the tomatoes into a puree. Don't forget to cover the blender with a lid. You can pass the tomatoes through a meat grinder.

4. STEP 4

   

   Pour the tomato puree into a saucepan and bring to a boil over low heat, stirring.

5. STEP 5

   

   You can take pepper in different colors - it will be more beautiful. Cut the fruit into strips about a centimeter wide.

6. STEP 6

   

   Take young zucchini, in which neither the peel nor the seeds have yet become hard. Cut the zucchini into thin slices, do not remove the peel (if it is tender).

7. STEP 7

   

   Add peppers and zucchini to the pan. Stir and cook the lecho for about 20 minutes until all the vegetables are soft. This may take varying amounts of time, so be guided by the appearance of the dish and the readiness of the vegetables.

8. STEP 8

   

   In the meantime, sterilize clean jars in any convenient way. I do this. I pour a centimeter of regular tap water into each and heat it in the microwave for 3 minutes at 800 watts.

9. STEP 9

   

   I simply pour boiling water over the lids and they stand there, waiting in the wings.

10. STEP 10

    

    Add finely grated garlic, sugar, salt, pepper, and vegetable oil to the lecho. Boil for another 5 minutes until the garlic is soft.

11. STEP 11

    

    Now I recommend trying the lecho. Maybe you'll decide to add more spices. When you are satisfied with the taste, remove the lecho from the heat and add nine percent vinegar. Stir.

12. STEP 12

    

    Pour lecho into jars up to the neck.

13. STEP 13

    

    Twist the jars and turn them over and wrap them in a towel. So the jars should slowly cool to room temperature. After which they are removed for storage.

Comments on the recipe

Annushka

18.11.2023

4.7

Delicious vegetable preparation, which I definitely close. See my favorite recipe for lecho with zucchini and more.

Natalia M

18.11.2023

4.5

I really love zucchini and try to prepare several jars in the summer. This time I decided to make a finger-licking lecho from zucchini for the winter. I’m glad that in this recipe zucchini comes first, and there are fewer “additives”). I had the zucchini already cut into semicircles and weighed, but frozen. The total weight was 2 kg, so I increased the number of servings. Blend the tomatoes in a blender along with the garlic. My pepper was red, fleshy, very sweet. Instead of red hot pepper I put allspice peas. I added sugar to my taste during the process; my tomatoes turned out to be sour. After the zucchini drowned in the sauce, I began to roll the lecho into jars. Here you need to look at the condition of the zucchini, they should be cooked, but remain intact. I have some lecho left to try. It turned out very tasty! The zucchini is slightly crispy, slightly sweet, and the filling has a hint of sourness! Excellent preparation!

mariya

18.11.2023

4.6

A spicy, aromatic snack has added variety to our menu! I cook a lot of different dishes from zucchini. This vegetable is good for its unobtrusive neutral taste. You can add spices to your finger-licking zucchini lecho for the winter to taste; if you like spicy snacks, you need to take more chili pepper. An excellent zucchini appetizer for every taste! Thank you very much for the recipe!