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➠ Zucchini and pepper lecho for the winter

Zucchini and pepper lecho for the winter

6392

Kitchen Russian

Calorie content 53.3 kcal

Portions 3 l.

Cooking time 90 minutes

Proteins * 0.7 g

Fats * 2.6 gr.

Carbohydrates* 9.2 gr.

Zucchini and pepper lecho for the winter

Content

When the zucchini has already grown, and the tomatoes are not ripe, you can prepare lecho for the winter in a marinade made from ordinary tomato paste. This salad will have a rich color and keep well.

Ingredients

Cooking process

Pour a glass of water into a large stewing pot, add tomato paste, oil and add the required amount of sugar, salt and allspice. Stir these ingredients well and cook for several minutes over low heat.

Wash the zucchini, peel, remove the seeds and chop the zucchini into medium cubes. Transfer them to a saucepan and cook over medium heat for 15 minutes, stirring regularly.

Wash the peppers, remove the stalks and seeds and cut them into large rings. You can take peppers of different colors, it will be more beautiful. Transfer the chopped peppers to a saucepan and cook for 5 minutes from the start of the boil.

Then peel the onion, chop the rings into thin quarters and add to the rest of the vegetables. Simmer lecho for 40 minutes over low heat.

By the end of stewing, add vinegar to the lecho, turn off the heat and put the hot lecho in sterile jars. Seal the jars hermetically with boiled lids and cool under a warm blanket.

Happy blanks!