Zucchini Lecho for Winter
Description
Classic recipe for making zucchini lecho for winter. Nothing complicated, believe me. I recommend preparing and sterilizing the jars for lecho in advance. Based on the ingredient amounts in the recipe, you will get 6 jars of a wonderful winter appetizer. Good luck. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare the vegetables and wash them thoroughly. Peel the carrots and cut them into very fine strips. Slice the zucchini into rounds, cut the onion into half-rings, and cut the bell pepper into strips.
- 2
Step 2
Blanch the tomatoes and peel off their skins. Then run them through a meat grinder or blender.
- 3
Step 3
Pour one fifth of the vegetable oil into a heated pot, add the onion and carrot.
- 4
Step 4
When the vegetables have softened, add the peppers and zucchini. Season with salt and simmer for 5 minutes over medium heat.
- 5
Step 5
Now pour the tomatoes into the same pan, add the sugar and garlic. Simmer over low heat for 15–20 minutes. Five minutes before it’s done, pour in the vinegar, stirring the lecho.
- 6
Step 6
Transfer the finished lecho into sterilized jars. Turn the jars upside down and cover with a blanket until completely cooled.