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Lecho Uncle Bens with zucchini

3078

Kitchen Russian

Calorie content 44.6 kcal

Portions 4 l.

Cooking time 100 minutes

Proteins * 0.5 gr.

Fats * 2.6 gr.

Carbohydrates* 7.4 gr.

Content

The recipe for Uncle Bens lecho with zucchini came out spontaneously. Once the zucchini harvest was so large that we did not know where to put them and how to preserve them. The Lecho turned out to be simply delicious. Since then, we have made sure to prepare this flavorful snack every year.

Ingredients

Bell pepper 5 pieces. Fresh tomatoes (fleshy) 3 Kg Zucchini (peeled) 2 Kg Onion 500 gr. Vegetable oil 1 tbsp. Table vinegar 9% 0.33 st. Garlic taste Granulated sugar 1 tbsp. Salt 6 tsp

Cooking process

Wash the bell pepper thoroughly, dry it and remove the seeds and core. Peel the onions and rinse under cold running water.

Wash the squash thoroughly and peel it with a vegetable peeler. Cut the zucchini peeled from the skin lengthwise. Using a tablespoon, remove the seed core. Cut the prepared zucchini into medium-sized cubes. Large overripe zucchini are suitable for cooking lecho.

Wash the tomatoes well, pat dry and cut them in half. Remove the stalks and place in a blender bowl, then chop until smooth or mince.

Put the chopped tomatoes in a metal dish with a thick bottom. Add the required amount of granulated sugar and vegetable oil to the tomato filling. Stir well and place over medium heat. Bring to a boil. Reduce heat and simmer for about 10-15 minutes.

Cut the onions into 4-6 pieces, depending on the size of the vegetables.

Place the sliced zucchini in a boiling pot and cook for about 10 minutes.

Peel the garlic and rinse under cold running water. Chop with a knife or press through a press, then add to the vegetables. Cut the peeled bell pepper into small pieces and place in a saucepan along with the onions. Adjust the amount of garlic according to your taste preferences.

Bring to a boil again and cook the lecho for another 15 minutes. Add table salt and the required amount of vinegar and stir again. Cook for another 15 minutes. In the meantime, prepare the jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.

Gently arrange the hot appetizer in sterile jars. Screw on with sterile caps. Turn the lecho cans upside down. Leave in this position until it cools completely for about a day, wrapped in a warm blanket. Then, turn the cooled jars of flavorful snacks over and store them in a cool, dark place.

Bon Appetit!