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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
