Recipe for leche of peppers and zucchini. Zucchini lecho - the most delicious recipes for spicy vegetable preparation. Note to the hostess

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 sweet peppers. 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 attitude towards zucchini is ambiguous. Some consider this vegetable tasteless, others use every opportunity to add it to a dish.

The fact is that zucchini has a neutral taste. But this quality helps to combine it with absolutely any food, because during the process of cooking, stewing or frying, it easily absorbs their taste and aroma.

During the mass harvest of zucchini, the price for them drops sharply. Therefore, housewives successfully preserve it: pickle it, salt it, prepare all kinds of salads and snacks for the winter.

Zucchini lecho is one of the winning options for such preparations.

Subtleties of cooking

• For lecho, young zucchini are selected, no more than 20 cm long and weighing 130-150 g. Such zucchini have thin skin and delicate crispy flesh. Zucchini should be fresh, not limp, without signs of spoilage. It is advisable that they do not have seeds.
• Lecho from zucchini is prepared according to the same principle as lecho from peppers and tomatoes. In addition to zucchini, tomatoes, bell peppers, carrots, garlic, and onions are added to this dish. The set of spices should be minimal: salt, sugar, peppercorns, bay leaf, vinegar.
• Vinegar must be present in lecho. It is a good preservative and also adds sharpness to such a bland vegetable as zucchini.
• To prevent lecho from turning into squash caviar, the squash does not need to be very finely chopped. It is enough to cut it into cubes of 1.5? 1.5 cm or neat slices 0.5-1 cm wide.
• For the liquid lecho base, ripe, fleshy tomatoes are used. They are ground in a meat grinder, in a blender or grated. The last option is good because the skin of the tomatoes remains on the grater, and the tomato mass turns out to be tender and homogeneous.
• To avoid skin in the tomato sauce, some housewives rub the prepared tomato mass through a sieve. But you can simplify the task by removing the skin from the tomatoes before chopping. To do this, the tomatoes are immersed in boiling water for 1-2 minutes, then they are quickly cooled in cold water. The skin of these tomatoes can be removed very easily.
• Bell pepper is added to zucchini lecho in such an amount that it does not dominate over the other ingredients. It is advisable to use red bell pepper, then the lecho will be brighter and more appetizing.
• Previously, zucchini lecho was always sterilized. But modern housewives do without sterilization. But in this case, the vegetables must be thoroughly washed, as well as all equipment. The jars are first washed with soda, and then they must be sterilized over steam, in the oven, or immersed in water and boiled. The lids must also be sterilized.

Zucchini lecho: first recipe

Ingredients:

• zucchini – 1 kg;
• bell pepper – 0.5 kg;
• carrots – 0.3 kg;
• onions – 0.3 kg;
• red tomatoes – 1.5 kg;
• sugar – 1.5 tbsp. l.;
• salt – 1 tbsp. l.;
• vinegar 5% – 2 tbsp. l.;
• vegetable oil – 70 ml.

Cooking method

• Prepare jars in advance. Liter jars are best suited, since in them the lecho will remain hot longer and thus be pasteurized. Wash them with baking soda and rinse with hot water. Then sterilize in a manner acceptable to you. Leave them upside down on a towel.
• Start preparing vegetables for cooking with tomatoes. Wash them, cut them in half, cut out the junction with the stalk. Grind the tomatoes in a meat grinder. Pour into a saucepan and place over moderate heat. Cook for 20 minutes.
• While the tomatoes are boiling, peel the onion, rinse with cold water, and cut into half rings or strips.
• Peel the carrots, wash them, grate them on a medium grater or cut them into strips.
• Wash the pepper, cut off the stalks, remove the seeds. Cut into wide strips.
• Trim the stems of the zucchini. Wash the fruits well. Cut off the skin of large zucchini, leaving young fruits unpeeled. Cut them lengthwise into four pieces, and then cut them crosswise into slices.
• After the tomato mass has boiled down a little, add salt, sugar and butter. Drop the carrots. Stir. Simmer for 5 minutes.
• Put onion. Stir again. Cook for 5 minutes.
• Add the pepper and after 5 minutes add the zucchini. Stir. Cook over low heat for 30 minutes, stirring gently occasionally so that the lecho does not stick to the bottom.
• 5 minutes before readiness, pour in vinegar.
• While hot, place the lecho into jars and immediately seal with sterile lids.
• Turn the jars upside down, cover with a blanket and leave until completely cool.

Zucchini lecho: recipe two

Ingredients:

• zucchini – 1 kg;
• red tomatoes – 0.5 kg;
• medium carrots – 2 pcs.;
• onions – 2 pcs.;
• vegetable oil – 60 ml;
• vinegar 9% – 30 ml;
• sugar – 1 tbsp. l.;
• salt – 1 tsp;
• garlic – 5 cloves.

Cooking method

• First, prepare the container in which you will place the lecho. Wash the jars, sterilize them, and set them to dry. Boil the lids.
• Wash the tomatoes. Immerse in boiling water for one to two minutes, then cool quickly. Remove the skin. Grind the tomatoes in a meat grinder.
• Peel the onion and rinse in cold water. Cut into half rings.
• Peel the carrots and wash them. Cut into cubes 1? 1 cm.
• Trim the stems of the zucchini, then wash them well. If the zucchini is young, do not cut off the skin. Cut into cubes.
• Pour oil into a wide pan and heat it. Add the onion, stir and cook until soft. There is no need to fry it, just enough for it to change color slightly.
• Add carrots, stir and heat for 5 minutes.
• Add the zucchini and stir.
• Pour in the tomato mixture and bring to a boil over moderate heat. Add salt, sugar, chopped garlic. Simmer vegetables over low heat for 30 minutes. 5 minutes before readiness, add vinegar and stir.
• When hot, place the lecho into jars and immediately seal with tin lids. Turn it upside down on a towel and wrap it in a blanket. Leave until completely cool.

Zucchini lecho for the winter: recipe three

Ingredients:

• zucchini – 0.5 kg;
• eggplants – 0.5 kg;
• tomatoes – 1.5 kg;
• carrots – 3 pcs.;
• bell pepper – 0.5 kg;
• parsley - a bunch;
• sugar – 2 tbsp. l.;
• salt – 1.5 tbsp. l.;
• vinegar 9% – 50 ml;
• vegetable oil – 100 ml.

Cooking method

• Wash and sterilize jars and lids in advance so that they are dry at the time of packaging.
• Trim the stems of zucchini and eggplant. Wash the fruits. Cut into cubes. If the cut eggplants have darkened, salt them and leave for half an hour. When the juice comes out, drain it and lightly squeeze the eggplants.
• Wash the peppers, remove the stems and seeds. Cut into squares or wide strips.
• Peel the carrots, wash them, grate them on a medium grater.
• Wash the tomatoes. Cut into several pieces, remove the stems. Pass the tomatoes through a meat grinder or grind in a blender. Pour the tomato puree into a wide saucepan and place on fire. Bring to a boil. Add salt and sugar. Cook for 20 minutes.
• Put all the vegetables in the puree, add oil. Simmer over low heat for 30 minutes, stirring the mixture occasionally with a spatula.
• Add chopped herbs and vinegar. Stir. Cook for another 10 minutes.
• When hot, place the lecho into jars and seal tightly with lids. Turn the jars upside down, wrap them in a blanket, and leave them in this position until they cool completely.

Zucchini and tomato lecho

Ingredients:

• zucchini – 1.5 kg;
• tomatoes – 0.5 kg;
• onion – 0.5 kg;
• salt – 50 g;
• sugar – 80 g;
• vinegar 9% – 80 ml;
• vegetable oil – 80 ml.

Cooking method

• Wash the ripe tomatoes and cut out the stems. Cut the fruits in half. Grate. This will turn the tomatoes into tomato puree and remove the skin at the same time. Pour the puree into a wide saucepan and place over moderate heat. Cook for 20 minutes. While the puree is cooking, work on the remaining vegetables.
• Remove the stems from the zucchini and wash. Without peeling, cut into large strips.
• Peel the onion, wash and cut into half rings.
• Wash the peppers, cut off the stalks. Cut in half and scoop out the seeds. Cut each fruit into wide strips.
• Add salt, sugar and oil to lightly boiled tomato puree. Stir. Add onions and peppers. Cook for 10 minutes.
• Add zucchini. Cook over low heat for another 30 minutes. 5 minutes before the end of cooking, pour in the vinegar.
• Place the hot lecho into jars and immediately seal it tightly. Turn it upside down and wrap it in a blanket. Wait until it cools down completely.

Zucchini lecho: fifth recipe

Ingredients:

• zucchini – 2 kg;
• tomatoes – 1.5 kg;
• red bell pepper – 0.5 kg;
• hot pepper – 1 pod;
• garlic – 10 cloves;
• onions – 0.5 kg;
• carrots – 0.5 kg;
• salt – 50 g;
• sugar – 120 g;
• vinegar 5% – 70 ml;
• vegetable oil – 100 ml.

Cooking method

• Prepare sterile jars with lids in advance.
• Wash the tomatoes, cut them in half, remove the stems.
• Wash the sweet and bitter peppers, trim the stems, cut in half, remove the seeds.
• Grind the tomatoes and peppers through a meat grinder. Pour into a wide saucepan and place over moderate heat. Cook for 20 minutes. Add salt, sugar and butter.
• Peel the onions, garlic and carrots and wash. Cut into strips.
• Peel the zucchini, wash and trim the ends. Cut the fruit lengthwise into quarters and then cut into slices.
• Dip the onions and carrots into the tomato mixture and stir. Cook for 5 minutes.
• Add zucchini and chopped garlic. Cook everything together for 30 minutes. Add vinegar 5 minutes before the end of cooking.
• While hot, pour the lecho into jars and immediately seal tightly. Turn it upside down and wrap it in a blanket. Leave until completely cool.

Note to the hostess

Lecho can be prepared in different ways, and you can also change the amount of ingredients. You can add fresh herbs to any of these recipes: dill or parsley. It is added 10 minutes before the end of cooking so that it has time to impart flavor to the dish, but does not become overcooked.

Instead of fresh tomatoes, you can use high-quality tomato paste, diluting it with boiled water to form thick tomato juice.

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I think that almost every housewife puts away an assortment of different vegetables for the winter. And among them there is, undoubtedly, a very tasty trend - this is zucchini lecho. It involves tender boiled vegetables in a pleasant sweet and sour sauce. Often tomatoes or tomato paste are used for this. I also heard somewhere that they are replacing her. In general, such an appetizer should melt on the tongue, and all the guests will praise this dish: “You will lick your fingers!” In general, this is how it turns out.

Today we have a selection of seven different recipes for you. Here those who don’t eat pepper or don’t like vinegar can choose the composition for themselves. And in general, to process those vegetables that have not yet been canned, and there is simply no time to tinker with each type separately.

They are very suitable for this dish because they have soft flesh, which is very quickly soaked in the sauce. As a result, we don’t end up with piles of different flavors, but instead discover a harmonious dish. In which all the fruits are united by a single taste of the sauce.

There are two ways to prepare the fruits: stew them or fry them.

I recommend sealing the snack in half-liter containers. To immediately open and place in a salad bowl. At dinner, all the snacks will be eaten and you won’t have to take up space in the refrigerator.

If possible, avoid using metal utensils. It oxidizes when interacting with vegetable acids. And a metallic taste will appear in the jar. I don't think you'll like him.

As always, we place the snack only in sterile jars.

Ingredients:

• 3 kg of zucchini and zucchini,
• 4 bell peppers,
• hot pepper – 1-2 pcs.,
• 2 garlic heads,
• salt – 2 tbsp.,
• 250 g granulated sugar,
• 500 g tomato paste,
• 250 ml sunflower oil,
• vinegar essence - 2 tbsp. l. or vinegar 9% - ½ cup.

First, we collect the vegetables and prepare them. We wash away the soil and debris, cut off all the black, beaten and ugly places.

We remove seeds from the pepper and peel the garlic.

Remove the skin from the zucchini and cut it in half. Cut out the core with seeds.

Cut the pulp itself into 1 cm rings.

Using a meat grinder or blender, grind all the peppers and peeled garlic cloves.

Spread the resulting mass over the zucchini and add tomato paste, salt and sugar and a glass of sunflower oil.

Pour vinegar on top.

Place on high heat and wait until it boils. The fruits will give juice, reduce the heat and simmer for half an hour.

Don’t forget to mix and pour into sterile jars.

Fill to the very top, screw on the lid and turn over.

My favorite simple recipe for lecho from zucchini and eggplant

Blueberries and zucchini have tender flesh. Therefore they complement each other well. Their taste is not strong and they are well saturated with the aroma of spices and the taste of the filling.

Compound:

• zucchini - 4 pcs.,
• eggplants - 4 pcs.,
• pepper - 4 pcs.,
• tomatoes - 4 pcs.,
• onions - 4 pcs.,
• salt - 1.5 tbsp. l.,
• sugar - 1.5 tbsp. l.,
• vegetable oil - 50 ml,
• 9% vinegar - 50 ml.

To prevent the pulp from falling apart after cooking, we will not chop the vegetables finely. After all, it’s more convenient to eat full-sized pieces that stick well to the fork.

We cut zucchini and blue ones into four longitudinal parts. Cut pieces of approximately 4 cm from the beginning of the fruit.

We also cut peeled peppers. The resulting slices are quite large, but that’s what we wanted.

Cut off the tail of the tomatoes and cut the pulp into 4 parts. Part of the tomato can be pureed in a blender into the sauce.
Cut the onion into large strips.

We put everything in a common container.

Sprinkle the vegetable mixture with sugar and salt. Fill with oil and vinegar. Turn on the heat and simmer until the vegetables release abundant juice.

We mark 30 minutes from the moment of boiling and cook the mixture with the lid open.

Immediately pour it into clean and calcined jars and close. We check whether air is getting inside and send it “under a fur coat” for natural sterilization.

Recipe with tomatoes and bell peppers (without carrots)

Carrots add a characteristic sweetness to vegetables and you don’t always want that. It is better to take peppers that are bright and fleshy, full of sunshine. We want more flavor than water.

The weight of all vegetables is given in peeled form - without peel, seeds and stalks.

Ingredients:

• 2.5 kg bell pepper,
• 2 kg tomatoes,
• zucchini - 1 pc. (500 g),
• salt - 1 tbsp. (30 years old),
• sugar - 6 tbsp. l. (120 g.),
• a glass of sunflower oil,
• vinegar 9% - 2 tbsp.,
• ground black pepper - 1/2 tsp,
• black peppercorns - 12 pcs.

Prepare the pepper: clean and rinse.

Wash the tomatoes, cut them into halves and remove the stem.

Wash the young zucchini. We do not remove the skins and seeds.

We pass it through a meat grinder. Followed by onion and tomato halves.

Place this mixture on high heat and cook for 12 minutes.

Cut the pepper pulp into pieces. Add to the general mixture and simmer for another 25 minutes.

Five minutes before readiness, add salt and sugar, add oil and vinegar.

You can add ground pepper and peas, but this is optional.

Fill sterile jars.

And we remove them before the cold weather.

Delicious salad like lecho with rice without vinegar

This appetizer can be considered a full second course. If you put it on a plate and heat it in the microwave, you get rice with stewed vegetables. Personally, we did this before, during the period of higher education and living in dormitories. Believe me, this salad seemed tastier than anything in the world to a hungry student.

Ingredients for 3 kg of zucchini:

• 3 kg of tomatoes,
• 1 kg carrots,
• 1 kg of onion,
• 3 bell peppers,
• 8 garlic cloves,
• 500 g rice,
• ½ cup sunflower oil,
• 5 tbsp. granulated sugar,
• salt to taste.

We always start with preparing the ingredients. The fruits are sorted, washed and cleared of all unnecessary things. Cut the zucchini, onions and peppers into slices.

Grate the carrots. I like to use the shallow side of it. I think this makes it more tender in the salad.

Boil the rice until half cooked, because we will still be cooking it along with the vegetables.

Remove the skin from the tomato and grind it into juice in a blender. Add garlic to them through a press.

Bring the mixture to a boil and pour in the oil. And add flavor with salt and sugar.

After 5 minutes, add the vegetable cubes.

Boil, add rice and cook for another 45 minutes.

Place in sterile liter bottles.

Lecho from zucchini and peppers, carrots and onions in a slow cooker without sterilization

The multicooker is capable of preparing food without our participation. And I think that often her help is simply priceless. Let’s say she’s preparing lecho for you, and at this time you’re rolling up boletus or milk mushrooms. This saves a lot of time and space on the kitchen surface. I think that there is no point in continuing to sing odes of praise to this assistant. Because any owner has long appreciated this device.

I also like this cooking option because the multicooker does not produce additional heat like a stove. And the kitchen does not form a dressing room.

In this appetizer we will add all the vegetables that come to hand. And we will add color and richness with tomato paste. It is especially relevant when you make preparations in late August early September. When there is no longer much sun and the fruits do not have time to fill with it. And tomato sauce, paste or ketchup will add the right notes to lecho.

Ingredients for 1 kg of zucchini:

• water - 0.5 l,
• tomato paste - 150 ml,
• 1 tbsp. l. salt,
• 1 tbsp. granulated sugar,
• 3 large carrots,
• bell pepper - 0.5 kg,
• 600 gr. tomato,
• 300 gr. Luke,
• vegetable oil - 70 ml,
• 0.5 tsp acetic acid (70%).

Coarsely chop the tomatoes, removing the stem.

We also chop the onion coarsely.

Wash the pepper, remove the seeds in the middle and cut into pieces.

We clean large zucchini, remove the center and cut into cubes.

We take 1 kg of weight of already peeled fruits.

Grate the carrots on the middle side of the grater. But I prefer to always use the smallest one.

Pour prepared water into the multicooker bowl, dilute salt and sugar in it, add butter and pasta.

Add carrots, slices of onion, zucchini, tomato and pepper.

Close the lid, select the “Stew” program, and set for 50 minutes.

Then add vinegar.

Mix and fill into jars.

There is no need to sterilize anything, the main thing is to use a sterile container, which you fill with hot, boiling vegetable mass. This lecho lasts all winter and is always well preserved.

The best video recipe for preparation with garlic and hot pepper

There is a spicy recipe using hot pepper. Lecho is prepared without vinegar, but with the addition of citric acid, which acts as a preservative.

For convenience, I present the composition of the products:

• zucchini - 750 g,
• tomatoes - 1.2 kg,
• 750 g pepper,
• 9 cloves of garlic,
• hot chili pepper - 1 pc.,
• 5 tbsp. sugar,
• vegetable oil - 110 ml,
• salt - 1.5 tbsp.
• citric acid for preservation - 0.5 tsp.

And here is the video recipe itself with a step-by-step description of the cooking process.

You can also add tomato paste or ketchup for a richer flavor.

Sweet lecho in tomato sauce without pepper and vinegar

If the previous recipe was for lovers of savory snacks, then we cannot help but present an option for those with a sweet tooth.

We will deviate a little from the usual taste of lecho and remove bell peppers and onions from the composition. And more carrots will give the zucchini its characteristic sweetness.

To preserve preservation, we again replace the vinegar with citric acid. Let's take a small amount of it, which will not be felt in the lecho, but will protect it from the appearance of mold.

Ingredients:

• 2 kg zucchini,
• 800 g carrots,
• 400 g onions,
• 1.6 kg tomato,
• 90 ml vegetable oil,
• 110 ml water,
• sugar - 0.5 cups,
• salt - 1.5 tbsp,
• 7 g (1 tsp) citric acid,
• garlic - 2 large heads.

Let's start by preparing the tomatoes: wash the fruits and cut off all damaged areas. We peel them. To do this, pour boiling water over them, wait 5 minutes and remove the film. Then puree the pulp with a blender.

Add salt to this slurry, dilute sugar grains and citric acid. Squeeze out the garlic cloves and add oil and water. Place on heat, boil and skim off the foam.

We will fry the remaining ingredients. Pour oil into a frying pan and heat it until blue smoke appears. Then the vegetables will be fried and not stewed.

Chop the carrots and fry them.

Cut the onion into half rings and fry separately from the carrots.

Cut the zucchini into cubes and fry separately.

Place zucchini, carrots and onions in clean jars in layers and fill with sauce.

Place the jars in a saucepan with warm water, cover with lids and sterilize for 25 minutes from the moment the water boils.

Carefully take out the filled containers and immediately roll up the lid. If the vegetables have settled and the jar is not full, then you need to add boiling water to it.

Zucchini lecho can be eaten as a separate dish, or added to boiled potatoes or shish kebab. It’s delicious to eat buckwheat or pasta with.

Thank you for attention!

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Hello, dear friends! Zucchini lecho for the winter - how do you like this appetizer? I suggest you familiarize yourself with it and prepare it according to the most delicious recipes, you will lick your fingers.

Of course, everyone is accustomed to the fact that such preparations are made from, but our housewives came up with the idea of ​​adding this vegetable to it as well. And it turns out even tastier and more tender.

From this vegetable you can simply prepare a variety of preparations for the winter, various ones or just them in a jar. But lecho for me is the most favorite snack on the table during the cold season.

This salad can be eaten as an independent dish or added to soups or side dishes. It goes perfectly with the rest of the appetizers on the holiday table.

Just remember, use only coarse rock salt for preparations. You cannot use iodized or “Extra”

I'll start with the recipe I use most often. It is quite simple and does not require too much time to prepare. The salad made from the presented ingredients turns out very tasty. All my loved ones like him very much.

Ingredients (yield 5 liters of finished product):

• Zucchini - 2 kg
• Sweet pepper - 5 pcs
• Tomatoes – 10 pcs.
• Onions – 10 pcs.
• Tomato paste – 350 gr
• Oil – 200 ml
• Sugar - 200 gr
• Salt - 1 heaped tablespoon
• Vinegar 9% - 1 tablespoon

Preparation:

1. Zucchini should be peeled and cut into cubes. If the vegetable has too large seeds, cut them out. Peel the pepper from seeds and cut into small pieces. The onion should be cut into half rings and the tomatoes into cubes.

2. Pour 1 liter of water into the bowl for preparing our salad and put it on fire. When the water heats up, add salt, sugar, vegetable oil, tomato paste and mix everything.

Then add vinegar and add zucchini. Stir evenly and leave until boiling. When it boils, cover and cook for 10 minutes.

For spiciness, you can add any of your favorite seasonings to the brew, such as a mixture of peppers.

4. Place the finished salad in sterilized jars and roll up the lids. Turn the jars over and wrap them in a warm blanket.

Leave to cool completely, about a day. After which you can put it in the pantry or cellar. They can be stored perfectly until next year.

Recipe for lecho from zucchini and pepper with tomato paste

I also often use the following method. The composition of the products differs from the previous one. But this does not mean at all that it is not tasty. He's just amazing. Especially for lovers of spicy preparations.

You can store this salad in the pantry at room temperature or in a cool place. It keeps for a long time and will delight you all year round, depending on how much you make.

Ingredients:

• Zucchini – 3 kg
• Sweet pepper – 4 pcs
• Hot pepper – 1-2 pcs.
• Garlic – 2 heads
• Salt – 2 tablespoons
• Sugar – 1 glass
• Tomato paste – 0.5 kg
• Vegetable oil – 1 cup
• Vinegar essence – 2 tablespoons (or vinegar 9% – ½ cup)

Preparation:

1. Peel the zucchini. If they are overripe, cut out the core with the seeds. Then cut them into half rings. Wash the peppers and remove seeds. Cut them into slices. Peel the garlic.

2. Grind sweet and bitter peppers, as well as garlic. Then add this mixture to the zucchini. Add salt, sugar, vegetable oil, tomato paste and vinegar there. Stir everything evenly.

3. Place on the fire and bring to a boil. Once the zucchini releases its juice and begins to boil, reduce the heat and simmer over low heat for 30 minutes. Stir constantly and make sure that our vegetable mixture does not stop boiling.

4. Place the finished lecho in sterilized jars and close with a screw cap. You can also use roll-up lids, it doesn’t matter. Turn the jars upside down and wrap them in a warm blanket. It should be left in this position until it cools completely, and then put it in storage for workpieces.

Delicious lecho with zucchini, bell peppers and tomatoes

I would like to introduce you to this recipe. The salad turns out simply amazing. My best friend cooks using this method and I always exchange jars of such preparations with her. Very tasty and always on the table.

Ingredients:

• Peeled zucchini - 1 kg
• Tomatoes – 1.5 kg
• Sweet pepper - 4 pcs.
• Garlic - 5-6 cloves
• Sugar - 100 gr
• Salt - 1 tablespoon
• Vinegar - 9% - 1 tablespoon
• Vegetable oil - 1 tablespoon

Preparation:

1. Peel the zucchini and cut into medium cubes. If they are already overripe, be sure to remove the seeds. Wash the tomatoes, remove the core and cut into medium pieces. If desired, you can remove the skin. Remove the stem and seeds from the pepper and then cut into cubes.

2. Place the chopped tomatoes in a saucepan, add sugar and salt. mix carefully and heat on the fire.

The tomatoes will begin to release juice. Once it boils, cook for 10 minutes, stirring occasionally.

15 minutes before readiness, add chopped or pressed garlic. And 2 minutes before readiness, add vinegar and stir. Close the lid, bring to a boil and turn off.

4. Pour the hot salad into sterilized jars and screw on the lids. Turn the jars over and wrap them in something warm. Leave it like this until it cools completely.

Such blanks can be stored in the pantry at room temperature or put in a cool place. From the proposed amount of ingredients, 1.5 liters of ready-made lecho is obtained.

Video on how to close delicious zucchini for the winter

If it’s more convenient for you to cook by watching a video recipe, then I’ve just picked up excellent material. Everything is very simple and clear. I’ve already cooked this way, so I recommend it to you too.

Ingredients:

• Fresh zucchini – 2.5-3 kg
• Bell pepper – 10-12 pcs.
• Garlic – 2 heads
• Water – 1 liter
• Tomato paste – 400 gr
• Sugar – 1 glass
• Salt – 2 tablespoons
• Refined vegetable oil – 150 g
• Table vinegar 9% - 4 tablespoons
• Ground red pepper - 1 teaspoon

It turns out to be a very tasty, sweet lecho. I hope that after watching you will not have any doubts about incomprehensible moments. All that's left to do is go and cook.

Zucchini lecho preparations for the winter - the most delicious recipe

My mother-in-law calls this method the most delicious. She loves to cook this way. But I understand her, this is truly a very interesting and amazing tasting salad. And so he also became a regular visitor to my blank storage.

Ingredients:

• Zucchini - 3 kg
• Tomatoes – 1 kg
• Onions – 500 gr
• Bell pepper – 700 gr
• Garlic - 1 head
• Cilantro - a bunch (you can use any other greens)
• Umbrella - dill
• Vinegar 6% - half a glass
• Vegetable oil - 1 cup
• Sugar - 1 glass
• Salt - 3 tablespoons
• Water -0.5 l

Ingredients:

1. First, let's prepare all the vegetables. Finely chop the cilantro. Pass onions, bell peppers, garlic and tomatoes through a meat grinder.

2. Peel the zucchini and, if necessary, remove the seeds. Cut them into small cubes. Place in a saucepan. Add a dill umbrella, salt, sugar, vegetable oil and water.

4. Then put the vegetables on the fire, bring to a boil and cook for one hour over medium heat. After an hour, remove the dill umbrella, add chopped herbs and stir. Leave to boil for 10 minutes. At the end of cooking, pour in vinegar, stir and turn off the heat.

4. Now pour everything into sterilized jars and close with boiled lids. Turn the jars over and cover with a warm blanket or blanket. Leave it until it cools completely, then put it in your storage until winter.

Recipe for making lecho from zucchini with carrots and tomatoes

I’m adding another interesting option to your recipe box. This sweet salad will not leave your relatives and guests indifferent. Try this recipe, it will be very tasty.

Ingredients:

• Zucchini - 2 kg
• Tomatoes – 500 gr
• Carrots – 500 gr
• Sweet pepper – 500 gr
• Onions – 500 gr
• Vegetable oil - 300 ml
• Tomato paste – 200 gr
• Sugar - 200 gr
• Salt - 2 tablespoons
• Ground black pepper - 0.5 teaspoon
• Ground hot red pepper - 1/3 teaspoon
• Vinegar 70% - 2 teaspoons

Preparation:

1. Peel the zucchini and cut into small cubes. Grate the carrots on a coarse grater. Cut the onion into half rings. Tomatoes should be cut into small pieces. Cut the bell pepper into strips. Place all the vegetables in a saucepan and add vegetable oil.

2. Place the pan on the stove and simmer for 20 minutes, stirring occasionally. Then add salt, sugar, ground peppers and tomato paste. Stir and leave to simmer for another 20 minutes, covered, over medium heat. At the end, add vinegar essence and turn off.

3. Place the lecho in sterile jars, close the lids and turn over. Cover with a warm blanket and leave until completely cool.

My favorite recipe for zucchini lecho with rice without vinegar

Try this awesome salad with rice. Simply amazing preparation. For all occasions, it will always help. From the listed ingredients, 6 liters of lecho are obtained. So try it, it's very tasty.

Ingredients:

• Zucchini - 3 kg
• Tomatoes – 3 kg
• Carrots – 1 kg
• Onion - 1 kg
• Pepper - 3 pcs.
• Garlic - to taste
• Rice - 0.5 kg
• Vegetable oil - 0.5 tbsp
• Sugar - 4 tablespoons
• Salt - to taste
• Spices - optional

Preparation:

1. Place a pan of water, bring to a boil and add rice. Boil it until half cooked. Drain the water through a colander.

2. Cut the zucchini, peppers and onions into cubes. Grate the carrots on a coarse grater. Peel the tomatoes and puree in a blender.

3. Pour the tomatoes into the pan, add chopped or pressed garlic and bring to a boil. Then add sugar, salt and vegetable oil. Bring the sauce to a boil and cook for 5 minutes.

5. Then add the prepared rice and cook for 45 minutes over low heat. You can add your favorite spices at the end, if desired.

6. Place the finished lecho into sterile jars, close the lids and turn over as usual. Wrap up and leave until cool. Store in a cool place.

Incredibly tasty preparation of zucchini lecho for the winter in a slow cooker

Here is another wonderful video recipe for zucchini lecho. This is for those who like to cook in a slow cooker. Simple and worry-free. Do you think it will turn out worse than on the stove? Nothing like this! The taste of this appetizer is in no way inferior to its counterparts cooked over a fire.

Ingredients:

• Zucchini (without seeds and peel) - 1 kg
• Carrots – 200 gr
• Sweet pepper – 450 gr
• Tomatoes – 650 gr
• Onions – 300 gr
• Vegetable oil - 65 ml
• Water – 500 ml
• Tomato paste – 150 gr
• Salt - 1 tablespoon
• Sugar - 0.5 tablespoon
• Vinegar essence 70% - 0.5 teaspoon (or vinegar - 9% - 3.5 teaspoon)

I would also like to add that sometimes I add red hot pepper, garlic and herbs to this appetizer. It turns out a little spicier, but my husband really likes it. In general, cooking in a slow cooker is always much easier and has fewer hassles. Try it for your health.

That's all for today. As you can see, there are simply a huge number of recipes and everyone cooks in their own way. I tried to describe for you the best options for preparing zucchini lecho. This is simply an amazing snack. So choose and try!

Good luck with your preparations! Bye!