Lecho zucchini with peppers, tomatoes and onions for the winter

Lecho zucchini in the winter with peppers, tomatoes and onions – another way to preserve harvest vegetables and fill yourself with a delicious vegetable stew. The stew turns out similar in taste to traditional dishes, green pepper slices replace the tender zucchini, and the pepper moves to the sauce. When you open the jar, the smell spreads incredibly seductive.

Лечо из кабачков с перцем, помидорами и луком на зиму

Lecho zucchini with peppers, tomatoes and onions for the winter

Suggest to use containers with a capacity from 500 to 800 g for harvesting vegetable salads – easy to sterilized and open cans do not need to store, as contents of a jar is enough for an average family of 3 persons.

  • Cooking time: 1 hour
  • Quantity: 2 l
Ingredients to prepare Lecho zucchini with peppers, tomatoes and onions:
  • 2 kg zucchini;
  • 1 g of tomatoes;
  • 500 g red peppers;
  • 300 g of onions;
  • 1 head of garlic;
  • a pod of Chile;
  • 100 ml olive oil;
  • 30 g of sugar;
  • 10 g of salt;
  • red pepper flakes, cloves, Bay leaf.
The method of preparation Lecho zucchini with peppers, tomatoes and onions for the winter

Peel the zucchini. Knife for cleaning of vegetables remove a thin layer of skin. The texture of the vegetables in the dishes have to be gentle and peel, especially in Mature courgettes can be hard.

Очищаем кабачки

Peel the zucchini

Then spoon’re scraping the mid – density pulp with seeds. Young vegetable seed bag is not developed, so these vegetables can be cooked whole.

Разрезаем и при необходимости удаляем середину с семенами

Cut and, if necessary, remove the middle with seeds

Next, make a vegetable puree, so to speak, the basis of Lecho. Onion peel, cut coarsely. Sweet pepper remove seeds and cut pulp cubes. Peel the husk from the garlic cloves. Put the tomatoes for a minute in boiling water, cooled, remove the skins.

The chili pepper clean from seeds and membrane.

Очищаем и нарезаем помидоры, репчатый лук, чеснок и сладкий и острый перец

Clean and cut tomatoes, onions, garlic and sweet and hot peppers

Put the tomatoes, pepper, onion, Chile and garlic in a blender, grind until a homogeneous puree.

Измельчаем помидоры, перец, лук, чили и чеснок в блендер

Grind tomatoes, peppers, onions, Chile and garlic in a blender

Put it on the stove a large pot, pour 3-4 liters of water, salt, bring to a boil.

Jars for canning my pure, sterilize them over steam.

Zucchini cut into large chunks, portions drop it into boiling water for 2 minutes, take out with a slotted spoon, put into jars.

Нарезанные большими кубиками и бланшированные кабачки укладываем в банку

Sliced large cubes and blanched the zucchini and put in a jar

Vegetable puree mixed with sugar and salt, put in a saucepan with a thick bottom. Add 1 teaspoon of red pepper, 3 cloves, 3 Bay leaves. Put it on the stove, over medium heat bring to a boil, boil 5 minutes.

В овощное пюре добавляем соль, сахар и специи. Доводим до кипения

In the vegetable puree, add salt, sugar and spices. Bring to a boil

Pour the boiling puree so that it completely covers the vegetables and reaches to about the shoulder of the jar.

Заливаем банки с кабачками кипящим пюре

Fill jars with boiling zucchini puree

Close Lecho zucchini with peppers, tomatoes and onions boiled lids. In a container for sterilization, put a towel of x\b of the fabric. On a towel set jars of Lecho, leaving between them an empty space. Pour in a container of hot water, put on stove, bring to a boil. Containers with a capacity of 700 g sterilize 16 minutes.

Screwed lid, turn the jar with vodka to cover, after cooling, put them in a cool place for storage.

Стерилизуем банки с лечо из кабачков с перцем, помидорами и луком, закрываем и переворачиваем

Sterilize them banks with Lecho zucchini with peppers, tomatoes and onions, close and turn

Storage temperature Lecho zucchini with peppers, tomatoes and onions from +2 to +12 degrees Celsius.

To increase the temperature of the storage Lecho, added to vegetable puree a little 9% vinegar at the rate of 1 tablespoon to a jar with a capacity of 700-800 ml, then to balance the taste, add a little sugar.

Lecho zucchini with peppers, tomatoes and onions for the winter

Canned food with vinegar can be stored in the kitchen cupboard or the storeroom, away from heating devices.

Lecho zucchini with peppers, tomatoes and onions for the winter ready. Bon appetit!

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