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Zucchini lecho with apples

2771

Kitchen Russian

Calorie content 40.5 kcal

Portions 1 l.

Cooking time 1 d.

Proteins * 0.6 g

Fats * 0.2 g

Carbohydrates* 7 gr.

Content

Zucchini is a vegetable that does not have a bright taste and smell, so it serves as an excellent basis for preparing all kinds of lecho. We advise you to try cooking zucchini lecho with onions, bell peppers, apples and carrots in a slow cooker. It turns out a sweet and sour appetizer that goes well with the second courses.

Ingredients

Cooking process

Wash the zucchini, peel, remove the seeds with pulp from the inside and rub on a coarse grater. Peel the apple from seeds and skin, wash and peel the carrots. Grate the carrots and apple on a coarse grater.

Remove the seed box from the pepper. Peel the onion and garlic. Chop the onion, garlic and bell pepper into small pieces. Cut the washed chili into thin rings.

Put zucchini, carrots, peppers, apple, onion in a multicooker bowl. Salt, put peppercorns and sugar. Pour in some water and simmer for about 25 minutes. on the "Vegetables" or "Stew" program. Add vinegar and chopped garlic at the end of cooking.

Pour boiling lecho into sterilized glass jars and roll up with sterile lids. Turn under blanket and allow to come to room temperature. Then transfer it to the basement or closet, where the lecho is stored until spring.

Bon Appetit!