Categories
Blanks for the winter
  1. home
  2. ➠ Snacks
  3. ➠ Snacks
  4. ➠ Zucchini and eggplant lecho for the winter

Zucchini and eggplant lecho for the winter

0
7441
Kitchen Russian
Calorie content 38 kcal
Portions 3 l.
Cooking time 80 minutes
Proteins * 0.5 gr.
Fats * 1.7 gr.
Carbohydrates* 6.3 gr.
* per 100 gr. product
Zucchini and eggplant lecho for the winter
Content

The harvesting process for winter seams is usually not laborious, but tiring. I want to share a recipe for zucchini and eggplant lecho, which will not take much of your time, and the appetizer will turn out to be bright and very tasty.

Ingredients

Cooking process

step 1 out of 9
Choose strong eggplants, rinse them thoroughly in running water, pat dry with paper towels. Slice the eggplants at random and place them in a heavy-bottomed metal bowl to use for a flavored winter snack.
step 2 out of 9
Wash and dry the bell peppers, then remove the core with seeds, rinse again and shake off excess moisture. Cut the prepared bell pepper into large pieces and add to the eggplant container. The color of the pepper is not important, take the one that you have in stock.
step 3 out of 9
Wash the zucchini, pat dry and peel them with a vegetable peeler. Use a tablespoon to remove the seed core. Cut the peeled zucchini into cubes and add to the bowl with the rest of the ingredients. Peel the onions and garlic, rinse and chop finely. Add to the rest of the vegetables.
step 4 out of 9
Wash the carrots and peel them with a vegetable peeler. Chop the peeled carrots at random or grate them on a coarse grater. Add to the rest of the vegetables. Choose the method of cutting vegetables yourself in accordance with your preferences.
step 5 out of 9
Wash the tomatoes, place in boiling water for a couple of seconds, and then in ice water. Then remove the skin and cut out the stalk, cut into circles or whatever you like. You can use a blender and grind until smooth.
step 6 out of 9
Pour the required amount of vegetable oil into a container with vegetables, add black pepper, salt and granulated sugar. Stir, place over medium heat and bring to a boil. Reduce heat and simmer for about 40 minutes, stirring occasionally.
step 7 out of 9
Prepare 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. Wash the greens thoroughly, dry and chop finely, put with vegetables 5 minutes until cooked. Then add apple cider vinegar. Stir well and remove from heat.
step 8 out of 9
Gently arrange the hot zucchini and eggplant lecho in sterile jars and tighten with sterile lids. Turn the lecho cans upside down. Leave in this position until completely cooled, wrapped in a warm blanket.
step 9 out of 9
Then, turn the cooled snack jars over and store them in a cool, dark place.

Bon Appetit!

 

Similar recipes

leave a comment

Name
Email
Text *