Zucchini and pepper lecho for the winter without sterilization

Wash the zucchini, dry on a kitchen towel. If necessary, remove the thick skins from the courgettes and large seeds. Cut the zucchini pulp into cubes.

Wash the pepper, dry it on a kitchen towel. Core the peppers with seeds. Cut the peppers into strips.

Peel the carrots and grate them into strips on a special straw, or simply cut them.

Peel the onion and cut into half rings thinly.

Wash the tomatoes, scald with boiling water and remove the peels from them, pass them through a meat grinder to obtain a homogeneous mass. Chop hot red pepper and add to the tomato mass. Pour this mixture into a large saucepan, put on low heat. When the tomato mass boils, add vegetable oil there, stir, reduce heat to a minimum. Send onions and carrots to the pan. Simmer for 10 minutes. Then add the zucchini, bell pepper, and mix everything thoroughly. Pour sugar and salt into the lecho, add tomato paste, Stir again. Simmer for 30 minutes. At the end of stewing, pour vinegar into the lecho and gently mix everything again.

Take cover photo. Sterilize jars and lids for seaming. Pour the finished mass into the jars. Roll up the cans, turn them upside down and wrap them in a blanket. When the zucchini and pepper lecho has completely cooled down for the winter without sterilization, rearrange the jars for storage in a cellar or another cool dark place. Delicious appetizer ready to serve!