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Hungarian zucchini lecho

7324

Kitchen Russian

Calorie content 53.3 kcal

Portions 1.5 l.

Cooking time 90 minutes

Proteins * 0.7 g

Fats * 2.6 gr.

Carbohydrates* 9.2 g

Content

Hungarian zucchini lecho is a bright and delicious appetizer that will certainly decorate your dining table. The appetizer goes well with any hot meat and poultry dishes, it also looks great with a side dish of potatoes, rice and pasta.

Ingredients

Cooking process

First, prepare all the ingredients you need. Wash the courgettes and bell peppers thoroughly.

Then dry the courgettes and peel them with a vegetable peeler. Using a tablespoon, remove the seed core. You do not need to peel young zucchini. Cut the prepared zucchini into medium cubes.

Peel the bell peppers from the seeds and core, and then cut into 4-6 pieces, depending on the size, to make slices.

Peel the onions, rinse and cut into thin rings.

Prepare the fill. Put the required amount of tomato paste in a saucepan with a thick bottom, pour drinking water, add the required amount of granulated sugar, table salt, vegetable oil and allspice peas. Stir well and place over medium heat. Bring to a boil, reduce heat, and simmer for about 3-5 minutes.

Put the sliced zucchini in the boiling tomato mass and cook for 15-20 minutes. Then add the bell pepper wedges and cook for another 5-10 minutes.

Add chopped onions. Stir and cook for 30 minutes, stirring occasionally. 5 minutes before cooking, pour in vinegar and stir. 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.

Gently arrange the hot Hungarian zucchini lecho in sterile jars and tighten with sterile lids. Turn the lecho cans upside down. Leave as it is until it cools completely, wrapped in a warm blanket. Then, turn the cooled snack jars over and store them in a cool, dark place. Don't forget to take a sample.

Bon Appetit!