Zucchini lecho for the winter

Zucchini lecho is a delicious, finger-licking preparation for the winter. The most successful in taste and variety is always zucchini lecho. We offer to try ten different lecho recipes, which will be a successful addition to main courses and the holiday table.

Lecho made from zucchini, bell pepper and tomato - you'll lick your fingers

Appetizing rich lecho made from zucchini and tomatoes with bell peppers is a very beautiful and tasty preparation that is perfectly stored for a year or longer. Onions and hot peppers add piquancy and aroma to the appetizer.

Cooking time: 1 hour

Cooking time: 40 minutes

Number of servings: 2 liters

1. 
   How to prepare “finger lickin’ good” zucchini lecho for the winter? Rinse the zucchini in running water and peel if necessary. Old zucchini must be peeled, but young zucchini can be cut into slices immediately.
2. 
   Prepare tomatoes, peppers, garlic and onions in advance. These vegetables need to be washed, the roots peeled and the stalks and cores of the peppers removed. Then chop the ingredients into small pieces that your blender can process.
3. 
   Place all products except zucchini in a blender or meat grinder to prepare a puree. Bring the vegetables as smooth as possible to make a puree.
4. 
   Pour the vegetable sauce into a saucepan, add oil, vinegar, sugar, salt and spices. Bring the sauce to a boil over moderate heat, then simmer for ten minutes. At the same time, you can pour boiling water over liter jars in advance and put the zucchini cut into pieces into them.
5. 
   Pour the boiled vegetable puree into jars with zucchini, after which do not forget to sterilize the preparation. To do this, cover the jars with lecho with lids and place them in a pan with warm water. The bottom of the pan should be lined with a towel to avoid damaging the jars. Sterilize the lecho within fifteen minutes from the moment the water boils.
6. 
   Roll up the lecho and turn it upside down until it cools completely. After this, you can put away the delicious snack for long-term storage in the cellar or pantry.

Zucchini lecho with tomato paste for the winter

Aromatic and rich lecho is obtained by pouring tomato paste over vegetables. This recipe has long been tested by time and many housewives.Zucchini lecho with vegetables in a tomato paste filling goes perfectly with various meat and potato dishes, stores well and simply looks beautiful on the table.

Cooking time: 2 hours

Cooking time: 1 hour

Number of servings: 3 liters

Ingredients:

• Zucchini – 2 kg.
• Sweet pepper – 7-8 pcs.
• Onions – 5-6 pcs.
• Tomato paste – 0.5 kg.
• Vegetable oil – 1 cup.
• Table salt – 50 gr.
• Sugar – 0.5 cups.
• Purified water – 2 ½ cups.
• Peppercorns – 4-5 pcs.
• Vinegar 9% - 3 tbsp.

Cooking process:

Step 1. First you need to select fresh, high-quality vegetables, rinse them and dry them slightly.

Step 2. Zucchini needs to be peeled if they are old, and the seed box must be removed. Then cut the fruits into small cubes of the same size.

Step 3. Peel the sweet peppers, remove the stems and cut the fruits into small slices or slices.

Step 4. Then you need to peel the onions and cut them into rings or half rings. You don't need to cut it too thick, but not too thin either.

Step 5. In the saucepan where the lecho will be cooked, dilute the tomato paste with water. Add spices, salt, sugar and vegetable oil, then mix the mixture well and put it on the fire.

Step 6. When the sauce in the pan comes to a boil, add the zucchini to the pan and cook for fifteen minutes. Then add the pepper, and after five minutes add the onions to the lecho. Cook the lecho for about half an hour, then add vinegar to the preparation and distribute the dish into sterile jars.

Simple and delicious zucchini lecho with onions and carrots

This recipe for zucchini lecho for the winter can rightfully be considered a classic.The recipe is extremely simple and can be easily achieved even by novice “conservatives”. There is no need to sterilize this preparation; this lecho is perfectly stored in a dark place for a year.

Cooking time: 1.5 hours

Cooking time: 1 hour

Number of servings: 3 liters

Ingredients:

• Zucchini – 1 kg.
• Tomatoes – 1 kg.
• Sweet pepper – 1 kg.
• Carrots – 0.5 kg.
• Onions – 200 gr.
• Garlic – 2-3 teeth.
• Sunflower oil – 150-200 ml.
• Vinegar 9% – 2 tbsp.
• Table salt – 30 gr.
• Granulated sugar – 1 tbsp.

Cooking process:

Step 1. First, prepare the vegetables for harvesting. Rinse them well under running water, peel the onions and carrots. Core and stem the peppers, peel and core old zucchini, and then chop all the vegetables except the tomatoes to your liking.

Step 2. Cut the tomatoes crosswise and then scald them with boiling water. This will help you peel the tomatoes easily. Pass the peeled tomatoes through a meat grinder or chop using a blender.

Step 3. Pour oil into the pan, add carrots and onions. Sauté root vegetables until soft over moderate heat.

Step 4. Next you need to add sweet pepper and zucchini to the carrots and onions. Season the mixture with salt and then continue to simmer over moderate heat without a lid.

Step 5. After five to seven minutes, pour tomato puree into the pan with vegetables, add sugar and chopped garlic and stir the dish. Continue cooking the lecho over moderate heat for about twenty minutes.

Step 6. About five minutes before the lecho is ready, add vinegar to the pan. After five minutes, distribute the mixture into sterile jars and immediately roll up.

Zucchini lecho - an incredibly tasty preparation without sterilization

Treatment without sterilization is very simple.Thanks to the vinegar in the preparation, it does not require sterilization. The appetizing snack stands well in the pantry or cellar without problems until next season. Making a good zucchini lecho is easy if you follow the tips in the recipe below.

Cooking time: 1.5 hours

Cooking time: 1 hour

Number of servings: 1.5 liters

Ingredients:

• Zucchini – 2 kg.
• Tomato paste – 0.5 kg.
• Sweet pepper – 5 pcs.
• Garlic – 1 goal.
• Hot pepper - to taste
• Vegetable oil – 1 tbsp.
• Table salt – 2 tbsp.
• Granulated sugar – 1 tbsp.
• Vinegar 9% - 1/3 tbsp.

Cooking process:

Step 1. Rinse the zucchini in running water and peel off the skin. Remove the seed pod from the fruit and then cut it into small pieces. Wash and remove seeds from the pepper, remove the stem and cut into slices of a convenient size for you. After this, peel and rinse the garlic in running water.

Step 2. Add tomato paste and salt to a large saucepan with zucchini, and then add the peppers and garlic, blended with a blender. Add sugar, butter and turn on moderate heat. You need to cook the lecho for about half an hour from the moment it boils, stirring occasionally.

Step 3. At the very end of cooking, add vinegar to the lecho, mix and immediately distribute the mixture into sterile jars. Roll up the workpiece with sterile lids and cool upside down, wrapping the jars in towels or a blanket. Store the cooled jars of lecho in a dark place.

Spicy zucchini lecho with garlic

Spicy and aromatic zucchini lecho can only be obtained with the addition of hot pepper and garlic! This salad will appeal to lovers of spicy food and will also be an excellent addition to heavy meat dishes.

Cooking time: 1 hour

Cooking time: 30 minutes

Number of servings: 1 liter

Ingredients:

• Zucchini – 1 kg.
• Sweet pepper – 0.5 kg.
• Tomato paste – 200 gr.
• Garlic – 2 goals.
• Black peppercorns – 2-3 pcs.
• Ground red pepper – 1/2 tsp.
• Bay leaf – 2 pcs.
• Vinegar 9% - ¼ tbsp.
• Table salt – ½ tbsp.
• Vegetable oil – ½ tbsp.

Cooking process:

Step 1. Wash the vegetables in running water, remove the stems and cores of the peppers. If they are young, you don’t have to peel the zucchini, but cut it right away. Peel the garlic in advance, and cut the rest into small cubes and place in a saucepan for cooking. Add tomato paste, oil and all dry ingredients.

Step 2. Bring the ingredients in a saucepan to a boil over moderate heat, then simmer for half an hour, stirring the mixture from time to time. After half an hour, add crushed garlic and bay leaf to the pan. Continue to simmer the lecho for ten minutes, and at the very end, add vinegar to the pan with the preparation and stir.

Step 3. Quickly distribute the finished zucchini lecho with garlic into sterile jars and seal with sterile lids. Turn the jars upside down, wrap them in a warm blanket until they cool completely, and then store the jars in a dark place with a moderate temperature.

Zucchini lecho without vinegar is finger licking good

Zucchini lecho is easy to prepare for the winter without using vinegar. As a rule, the acidity of tomatoes and tomato sauce is more than enough for high-quality storage of the product. Be sure to thoroughly wash and sterilize the seaming jars, then you will definitely not have to worry about the safety of zucchini lecho without vinegar.

Cooking time: 1.5 hours

Cooking time: 1 hour

Number of servings: 2 liters

Ingredients:

• Zucchini – 1 kg.
• Sweet pepper – 1 kg.
• Tomatoes – 1 kg.
• Carrots – 1 pc.
• Onions – 1-2 pcs.
• Garlic – 3 teeth.
• Tomato paste – 3 tbsp.
• Salt - to taste
• Sugar - to taste

Cooking process:

Step 1. Rinse the tomatoes in running water, then grate or blend with a blender. You can also use a meat grinder, the main thing is to get tomato puree at the end.

Step 2. Wash the zucchini, if they are old, peel and remove the seed box. You can immediately cut young zucchini into pieces of a size convenient for you.

Step 3. Peel the garlic, rinse the cloves and finely chop or pass through a garlic press.

Step 4. Sweet peppers, onions and carrots also need to be washed, peeled and chopped. Then place all the vegetables in a saucepan and add sugar, salt and tomato paste to them. Simmer the lecho over moderate heat until cooked, this will take about forty minutes from the moment the dish boils.

Step 5. Distribute the finished zucchini lecho into sterile hot jars and immediately roll up or screw on airtight lids. After your workpiece has completely cooled, you can put it away for storage in a specially designated place.

How to make sweet lecho from zucchini

Sweet lecho is very popular as it perfectly emphasizes the taste of meat. It is not hot or spicy, it looks like a delicate salad with the aroma of peppers and tomatoes. This lecho is easy to prepare for future use to diversify your winter diet.

Cooking time: 2 hours

Cooking time: 1 hour

Servings: 4.8 liters

Ingredients:

• Zucchini – 3 kg.
• Onions – 500 gr.
• Sweet bell pepper – 1 kg..
• Tomatoes – 1 kg.
• Garlic – 1 head.
• Tomato juice – 1 l.
• Table salt – 2 tbsp.
• Granulated sugar – 1 tbsp.
• Vinegar 9% - 3 tbsp.
• Vegetable oil – 1 tbsp.

Cooking process:

Step 1. Rinse the zucchini in running water and remove the skin from them, and also remove the seed box from the old fruit. Cut the prepared zucchini into small cubes.

Step 2. Peel the onions and finely chop them with a sharp knife, but you can also cut them into half rings - if you prefer. Peel the garlic and pass the cloves through a garlic press.

Step 3. Peel the sweet peppers and remove the stalks. Cut the fruits into strips, not too thin, but not too thick. Finely chop the tomatoes or grind through a meat grinder.

Step 4. After all the vegetables are prepared, prepare the marinade for the squash lecho. To do this, put salt and sugar in a saucepan, add vinegar. Pour tomato juice into the pan and don’t forget about vegetable oil. The sauce should come to a boil.

Step 5. Place the zucchini in the boiling marinade and boil for about ten minutes, then add the onions and cook the lecho for about another ten minutes.

Step 6. Next, add the pepper, boil it for twenty minutes, add the garlic and tomatoes and cook for another twenty minutes until tender.

Step 7. Place the finished zucchini lecho into sterile jars and immediately screw the jars with sterile lids. Allow the workpiece to cool completely at room temperature, then store it in a cellar or pantry.

A simple and tasty recipe for lecho with rice

An appetizing zucchini lecho with rice can very well become a complete side dish for hot dishes in the winter season. It is as easy to prepare as zucchini lecho according to the classic recipe.This aromatic appetizer of zucchini and rice is good both hot and cold.

Cooking time: 2 hours

Cooking time: 1 hour

Number of servings: 6 liters

Ingredients:

• Zucchini – 3 kg.
• Tomatoes – 3 kg.
• Carrots – 1 kg.
• Onions – 1 kg.
• Sweet pepper – 3-4 pcs.
• Rice – 0.5 tbsp.
• Vegetable oil – 0.5 tbsp.
• Granulated sugar – 4 tbsp.
• Table salt – 2 tbsp.
• Vinegar 9% – 100 ml.

Cooking process:

Step 1. Peel the carrots and rinse in running water. Then you need to grate it or chop it using a food processor.

Step 2. Peel the onions and cut into half rings.

Step 3. Wash the tomatoes thoroughly in running water and pass through a meat grinder or blend with a blender until pureed.

Step 4. Wash the zucchini and cut into cubes. Old zucchini must first be peeled and all seeds removed.

Step 5. Cut the sweet pepper into cubes, after removing the seeds and stems.

Step 6. Rinse the rice using a sieve and boil until half cooked.

Step 7. Place the tomatoes on the stove and bring to a boil, add sugar, salt and vegetable oil. Add vegetables to the boiling sauce and after half an hour add the rice and vinegar, boiled until half cooked.

Step 8. After half an hour, place the finished zucchini lecho with rice into sterile jars and immediately roll up the preparation. Turn the jars upside down until they cool completely, and then store them in a convenient place for long-term storage.

Zucchini lecho with beans is finger licking good for the winter

Hearty lecho made from zucchini and beans is an excellent choice for preparing for the winter. This salad makes a hearty side dish or even a main course. You can also prepare various soups or stews with the addition of lecho.

Cooking time: 1.5 hours

Cooking time: 1 hour

Number of servings: 2 liters

Ingredients:

• Zucchini – 2 kg.
• Beans – 1.5 tbsp.
• Sweet pepper – 200-300 gr.
• Tomato paste – 150-200 gr.
• Vegetable oil – 200 gr.
• Table salt - to taste
• Granulated sugar – 100 gr.
• Vinegar 9% - 2 tbsp.

Cooking process:

Step 1. Prepare all the ingredients for the lecho in advance. It's best to soak the beans about eight hours in advance to help them cook faster.

Step 2. Wash the beans and boil them until tender in water without salt. Drain the water.

Step 3. Rinse the zucchini and peppers in running water, then remove the seeds and stalks. Cut the vegetables into small cubes and place in a saucepan, then add tomato paste with vegetable oil, sugar and salt.

Step 4. Simmer the vegetables in the pan for about ten minutes from the moment they boil, then add the boiled beans and simmer the lecho for about another half hour. Five minutes before the end of cooking, add vinegar to the lecho and mix thoroughly.

Step 5. Place the hot dish into sterile jars immediately, while still hot. Roll up the jars with sterile lids and turn the workpiece upside down until it cools completely, additionally wrapping the jars in a blanket or blanket.

Zucchini lecho for the winter in a slow cooker

A slow cooker makes preparing everyday food very easy. In addition, she is an excellent assistant in preparing various preparations for the winter. Zucchini lecho is excellent in a slow cooker due to the constant temperature and cooking speed.

Cooking time: 1.5 hours

Cooking time: 20 minutes

Number of servings: 1 liter

Ingredients:

• Zucchini – 500 gr.
• Onions – 3 pcs.
• Sweet pepper – 500 gr.
• Tomatoes – 500 gr.
• Garlic – 3-4 teeth.
• Table salt – 1-2 tsp.
• Granulated sugar – 2-3 tbsp.
• Tomato paste – 1 tbsp.
• Vinegar 9% - 1 tbsp.
• Ground pepper - to taste

Cooking process:

Step 1. Remove the seeds from the sweet pepper, remove the stem and cut the pepper into small slices. Peel and chop the onions, then place both vegetables in the multicooker bowl.

Step 2. Peel the zucchini and remove the seeds if you have old zucchini. Young zucchini can be immediately cut and sent to the slow cooker with the rest of the vegetables.

Step 3. Wash the fleshy red tomatoes and cut them into cubes, place them in a slow cooker with the peppers, onions and zucchini.

Step 4. Then add spices to taste, sugar and salt into the multicooker bowl and close the lid. Turn on the “Extinguishing” mode for 45 minutes. After this time, add tomato paste and vinegar to the multicooker and stir, close the lid of the device again and set the “Stew” timer for 20 minutes.

Step 5. Immediately place the finished lecho into sterile jars and then screw on the airtight lids. Turn the jars upside down and leave to cool completely at room temperature.