Lecho zucchini tomatoes pepper for winter

Step-by-step cooking

1. Step 1:

   

   How to make lecho from zucchini, tomatoes and bell peppers for the winter? First of all, prepare all the products according to the list.

2. Step 2:

   

   Peel the onion and garlic. In zucchini, cut off the attachment points of the peduncle. Wash all vegetables thoroughly. Cut the bell peppers into two parts and remove the core with the seeds. Cut the tomatoes into halves or quarters and cut off the hard white veins, if any.

3. Step 3:

   

   The first step is to prepare the tomato base. To do this, cut the tomatoes into medium-sized pieces and send them to a large bowl or saucepan. Put on the stove, bring to a boil. Reduce the heat to moderate and boil, stirring occasionally, for about 15-20 minutes.

4. Step 4:

   

   Meanwhile, take care of the rest of the vegetables. Cut the peppers into thin half rings or feathers.

5. Step 5:

   

   Chop the onion into half rings or slightly smaller.

6. Step 6:

   

   Next comes the queue of zucchini. If you have mature fruits, then peel them from the skin and remove the hard seeds. I used young vegetables, so for the recipe I left them as they are. Cut the zucchini into circles, and then each circle into two or four more parts.

8. Step 7:

   

   Grind the finished tomatoes into a puree using a blender. Boil the tomatoes for about 10-15 minutes on low heat.

9. Step 8:

   

   Add Bulgarian pepper, onion, salt, sugar, vegetable oil and pepper to the tomato mass. Boil for 15 minutes.

10. Step 9:

    

    Add the zucchini and cook for 15 to 40 minutes. Focus on the desired degree of readiness of all components. If you like crispy vegetables in winter salads, then 15-20 minutes will be quite enough. I cooked for about half an hour.

11. Step 10:

    

    Add the garlic previously passed through the press. If desired, at this stage, you can add hot chili pepper, chopped finely. Boil everything together for 5 minutes. Pour in the vinegar, mix the lecho well and remove from the heat after 2-3 minutes.

12. Step 11:

    

    Spread the finished lecho into sterilized jars, close with sterile lids and turn the top upside down. Wrap up with a warm blanket and leave to cool completely at room temperature.

13. Step 12:

    

    Lecho with zucchini, tomatoes and bell pepper is ready! Store it in a cool, dark place.