Lecho with Zucchini, Tomatoes, and Peppers for Winter

Cooking method

1. Step 1:

   

   How do you make lecho with zucchini, tomatoes, and bell peppers for winter? First, gather all the ingredients from the list.

2. Step 2:

   

   Peel the onion and garlic. Trim the stem ends off the zucchini. Wash all the vegetables thoroughly. Cut the bell peppers in half and remove the cores and seeds. Cut the tomatoes into halves or quarters and trim out any tough white cores.

3. Step 3:

   

   Start with the tomato base. Cut the tomatoes into medium pieces and put them in a large bowl or pot. Set it on the stove and bring it to a boil. Lower the heat to medium and simmer, stirring occasionally, for about 15–20 minutes.

4. Step 4:

   

   Meanwhile, work on the other vegetables. Cut the peppers into thin half-rings or strips.

5. Step 5:

   

   Slice the onion into half-rings or a bit smaller.

6. Step 6:

   

   Next up is the zucchini. If yours are mature, peel them and scoop out the tough seeds. I used young zucchini, so I left them as is. Cut the zucchini into rounds, then cut each round into two to four pieces.

7. Step 7:

   

   Blend the cooked tomatoes into a purée. Simmer the tomatoes another 10–15 minutes over low heat.

8. Step 8:

   

   Add the bell pepper, onion, salt, sugar, vegetable oil, and peppercorns to the tomato base. Simmer for 15 minutes.

9. Step 9:

   

   Add the zucchini and cook for 15 to 40 minutes, depending on how done you want everything. If you like crisp vegetables in your winter preserves, 15–20 minutes is plenty. I cooked mine about half an hour.

10. Step 10:

    

    Add the garlic, pressed through a garlic press. If you like, stir in some finely chopped hot chili pepper at this point. Cook everything together for 5 minutes. Pour in the vinegar, stir the lecho well, and take it off the heat after 2–3 minutes.

11. Step 11:

    

    Pack the finished lecho into sterilized jars, seal with sterile lids, and turn them upside down. Wrap them in a warm blanket and leave them to cool completely at room temperature.

12. Step 12:

    

    Your lecho with zucchini, tomatoes, and bell peppers is ready! Store it in a cool, dark place.