Lecho from zucchini without sterilization

Lecho is a popular European dish, which today is prepared even in Central Asia. Each housewife prepares it in her own way, having many interesting recipes in stock. Let’s talk about how to cook zucchini lecho for the winter without sterilization. This appetizer can delight households not only in summer, but also in the cold season.

Zucchini lecho is not a classic, but an extremely popular recipe. Zucchini accumulated during the season from the beds can be turned into an original and tasty dish in a couple of hours. It is an affordable and inexpensive product.

The classic recipe for Hungarian lecho must include:

• bow;
• Bulgarian pepper;
• tomatoes.

We present several original recipes based on zucchini.

Recipes

Lecho, cooked with soul, can be used as a side dish and as a dressing for other dishes. Author’s recipes for such a simple and tasty dish should be in the notebook of every housewife.

Recipe number 1. Lecho with bitterness

Hot pepper will add spiciness to this dish. Its quantity can be adjusted independently to taste. For cooking you will need:

• zucchini or zucchini – 2 kg;
• fleshy tomatoes – 1 kg;
• onion – 500 grams;
• sweet salad pepper – 500 grams;
• ground black pepper – 1/3 teaspoon;
• hot pepper – to taste;
• garlic – 3-5 cloves;
• granulated sugar – 2/3 cup;
• table vinegar – 2 tbsp. spoons;
• ketchup – 400 grams;
• salt – 1,5 tablespoons;
• vegetable oil – 2/3 cup.

The garlic in this recipe is for flavor. You need to start by removing the skin from the tomato, but if it is thin, you can do without this procedure. All other vegetables are thoroughly washed and dried on a towel. Zucchini is peeled, if necessary, seeds are removed, cut into half rings. Tomatoes are ground in a blender. Then grind the bell pepper. It turns out a juicy thick gruel, which is placed in a saucepan, mixed and brought to a boil.

As soon as the mixture boils, you need to remove the foam from it, pour vegetable oil into the pan, salt, add sugar and ketchup. Now, pieces of zucchini prepared in advance are added to the marinade. Cook everything for 15-20 minutes. You need to stir the mixture from time to time so that it does not burn.

If necessary, the seeds are easily removed with a regular spoon.

While the zucchini is cooking, prepare the onions. It is also cut into half rings, after 15 minutes it is added to the marinade and boiled for at least another 10 minutes. At the end, 6% vinegar, ground black pepper, garlic, and crushed bitter pepper are added. All. The fire can be turned off. Lecho is ready! It is poured into clean jars to the top and closed with lids.

Recipe number 2. Thick lecho of zucchini with carrots

This rustic recipe is very popular today. Lecho turns out to be sweet, both adults and children will love it. Before cooking, we collect, and wash the ingredients in the amount:

• tomatoes – 1,5 kg;
• zucchini – 1 kg;
• salad pepper – 500 grams;
• carrots – 300 grams;
• onion – 300 grams;
• sugar – 1,5 tbsp. spoons;
• vegetable oil – 70 ml;
• salt – 1 tbsp. a spoon;
• vinegar 6% – 2,5 tbsp. spoons.

Wash and chop tomatoes. You can do this in a blender, through a meat grinder, or skip the tomatoes through a simple grater. By the way, using a grater, you can easily remove the unpleasant skin of tomatoes.

Pour the finished tomato puree into a saucepan and bring to a boil. At this point, they are engaged in other vegetables. As soon as the puree boils, the fire under it is reduced to a minimum and left.

Carrots are rubbed on a grater, onions are cut into half rings, zucchini as well. Peppers can be cut into strips or cubes. After 15 minutes after boiling the tomato sauce, carrots are introduced into it, mixed, after another 10 minutes – onions. The lid does not need to be covered. All seasonings and spices are sent after the onion: oil, sugar, salt and vinegar.

5 minutes after laying the onion, pepper and zucchini are added, mixed and cooked for another 30 minutes. The hot dish is poured into clean jars and rolled up with lids. The jars are pre-washed, treated with soda, completely dried in a clean place.

Recipe number 3. Lecho of zucchini and tomato paste

This recipe does not use tomatoes, they are successfully replaced with high-quality tomato paste. Every housewife will agree that this will save at least 30 minutes of cooking time. So, you need to prepare:

• medium zucchini or zucchini – 15 pieces;
• bell pepper – 10 pieces;
• tomato paste – 400 grams;
• vinegar 9% – 1/2 cup;
• water without gas – 1,5 liters;
• garlic – 1 head;
• sugar – 3 tbsp. spoons;
• salt – 2,5 tbsp. spoons.

The full amount of tomato paste is diluted with water directly in an enamel pan. Now the resulting mixture is brought to a boil, salt, sugar are added. You can add a little vegetable oil, for example, 2 glasses.

Zucchini and pepper cut into equal pieces. Chopped garlic and peppers are added to the boiling pasta sauce. After 10 minutes, zucchini is sent to the boiling mixture. Cook for another 30 minutes. 10 minutes before the end of the process, vinegar is poured into the pan and everything is mixed. Before pouring lecho into jars and rolling it up for the winter, try how it tastes. Someone likes it sweeter, and someone would love to add ground red pepper for a spicy dish.

You need to grind it with gloves, and carefully introduce it into the dish, in parts, so as not to overdo it. Remember, fresh peppers also require some time to cook, they are not added at the last moment. Even in crushed form, it comes in about 15-20 minutes.

Recipe number 4. Lecho classic without sterilization with the addition of zucchini

You will need the following ingredients:

• zucchini – 1,5 kg;
• tomatoes – 1 kg;
• salad pepper – 1 kg;
• onion – 1 kg.
• vegetable oil – 2/3 cup;
• vinegar 9% – 1/2 cup;
• sugar – 1/2 cup;
• salt – 2 tbsp. spoons.

First you need to prepare the marinade. To do this, mix oil, vinegar, salt and sugar in a saucepan. Then prepare all the vegetables. The tomatoes are chopped, the rest of the vegetables can be cut at your discretion. Bring the marinade to a boil, pour tomato gruel into it and cook for 10 minutes. After that, add in turn every 10 minutes of cooking: first onions, then peppers and zucchini. Boil after adding all the vegetables for another 15 minutes. Lecho is poured into clean jars, rolled up. Then place on lids and let cool.

Be sure to rinse the jars well. You can also treat them with medical alcohol.

Whatever recipe you choose, classic without sterilization or with the addition of ketchup, lecho will delight you throughout the winter. The pleasant aroma of summer and delicate taste will give any meat dish a unique taste and aroma.