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➠ Zucchini lecho with garlic

Zucchini lecho with garlic

3609

Kitchen Russian

Calorie content 48.1 kcal

Portions 3 l.

Cooking time 25 h.

Proteins * 0.5 gr.

Fats * 2.6 gr.

Carbohydrates* 7.7 g

Content

The most delicious and beautiful vegetable lecho you have ever cooked. If you cook lecho right to the table, do not add vinegar.

Ingredients

Zucchini (young) 1 kg Fresh tomatoes 1.7 kg Bell pepper 0.75 kg Salt 1 tbsp Garlic 75 gr. Chilli 0.5 pcs. Vegetable oil 120 g Granulated sugar 100 g Vinegar essence 0.5 tsp

Cooking process

Wash the vegetables well, let them dry a little. Cut the tails of the zucchini, remove the stem and seeds from the peppers. Be careful with hot peppers, it is better to cut them with gloves, so that later you do not burn your hands from its juice.

Cut the tomatoes into slices, cutting out the place where the stalk is attached.

Twist the garlic and hot peppers in a meat grinder.

Next, put the tomatoes through the meat grinder.

Transfer the mixture to a saucepan and place over medium heat. After boiling, cook over low heat for 20 minutes, stirring with a wooden spatula.

Prepare the jars at this time. They must be checked for chips and cracks, washed with soda and sterilized, for example, in a microwave. To do this, fill them with 100 ml. water and place in the assembly for 3 minutes. Boil the lids in a saucepan for 10 minutes.

Using a vegetable peeler, make grooves along the zucchini and cut into 0.7 cm thick washers.

Cut large pieces in half. Cut the strips cut from the zucchini into pieces too.

Pepper (vegetables of different colors will look nice) cut into strips about 1 cm thick.

Transfer the pepper strips to a bowl.

Transfer the zucchini and pepper to the tomato saucepan, add salt, butter and sugar.

Stir the vegetables, cover and simmer over low heat for 35 minutes until ingredients are tender. Remove the lid from time to time and stir the workpiece. Taste lecho, if desired, you can adjust with salt, sugar or pepper. 5 minutes before the end of the cooking time, add vinegar, stir.

Without turning off the heat, spread the lecho over the jars to the top and seal with lids. Turn the container over onto the lid and cover with a blanket for a day. After - put away for storage.

Bon Appetit!