Lecho from zucchini for the winter - you will lick your fingers recipes. Harvesting for the winter lecho from zucchini according to recipes without sterilization, “you will lick your fingers” and with tomato paste With tomato paste

If you have never cooked lecho from zucchini for the winter, hurry to eliminate culinary gaps.
Yes, yes, you can make an excellent lecho from an ordinary zucchini. The appetizer is really worthwhile, where a wide variety of vegetables willingly join the main ingredient.

A modest host, having a neutral taste, is gratefully saturated with the gifts of guests. And as a result of vegetable interaction, an amazing dish is obtained.

Lecho can be tender or spicy, sweetish or sour. But invariably tasty, and welcome on the table. Lettuce does not remain for the second winter. Yes, you yourself will understand this by looking at the recipes. They are all, as one, from the category of "lick your fingers." Also try to cook

What is zucchini lecho? Generous in taste, moderately thick marinade envelops slices of tender zucchini. Fried onions and carrots add a special charm to the salad. It seems to me that experienced housewives have already realized that it will be very tasty.

I also want to add that the conservation process is not labor-intensive at all, and short-lived. It is not required to sterilize the blockage, we will only extinguish it. But the jars will need to be prepared - thoroughly washed and sterilized.

For cooking, use thick-walled dishes. Well, if there is a cauldron, or a suitable pan, stewpan. Thick walls will allow heat to be distributed evenly.

What to look for when choosing products

It is better to select young zucchini. But if you accidentally overripe them, it's okay. Of these, you will need to select the seeds.
Tomatoes choose red and juicy varieties. From them we need juice and a beautiful color.
You need fleshy pepper - the dish will be richer and more interesting.
Use colorful peppers. The salad is going to be fun.

Product List

Three kg of peeled zucchini (you need to buy 3.5 - 4 kilograms, given the age of vegetables)
Two kilos of tomatoes
Half a kg. carrots, onions, sweet peppers
One and a half cups of sunflower oil (200 ml)
A glass of granulated sugar
Salt 2 tablespoons
One hundred ml of vinegar (9 percent)
Half a teaspoon of ground black pepper.

Cooking appetizer

The family will be sincerely happy with a great snack. We especially like it with rice.

If you prefer spicy snacks, then you can add garlic and hot pepper to the lecho. They need to be cut finely, added at the stage when you lay the zucchini and sweet peppers. Seeds from hot peppers are best removed.

The use of ratunda instead of sweet pepper will add spiciness to the salad.

It’s not a sin to indulge in such wonderful lecho in the summer. In this case, you do not need to lay vinegar. Distribute the finished product in jars, cover with nylon lids, store in the refrigerator.

Recipe for zucchini lecho with tomato paste

In squash lecho, tomato paste is very handy. It has a rich and rich taste, which is very important for a neutral zucchini. You just need to choose a proven product and good quality. Sweet pepper here also does not lag behind the main ingredient, pleases with color and taste. Conclusion? Must be sealed for sure!

For 3.5 l. we need a treat

Zucchini 2 kg.
Sweet pepper 8 pcs. medium size (preferably multi-colored)
Onion medium size 6 pcs.
Vinegar 3 tablespoons (9 percent)
Tomato paste 500 gr.
Sunflower oil 200 ml.
Sugar 200 gr.
Salt 2 tbsp
Water 2.5 tbsp.
Five peas of allspice.

step by step

Wash the zucchini, peel, cut into small cubes.
Wash pepper, remove seeds, cut into slices.
Peel the onion, cut into rings.
In a bowl for cooking lecho dilute the sauce. Pour out water, add pasta, oil, salt, sugar, allspice peas. Stir thoroughly, bring to a boil, boil for three minutes.
Add zucchini, simmer 15 minutes.
Lay the pepper, continue the process for another five minutes.
It's time to put on the bow. Boil the salad for another 25-30 minutes.
At the last stage, pour in the vinegar, let it boil for five minutes.
Arrange hot lecho in sterile jars and roll up.

Very good and proven recipe. Be sure to cook zucchini in this form.

Lecho from zucchini for the winter "Teschin language"

This is a salad for thrill seekers. You probably guessed by the name. Spicy, spicy, insanely fragrant and delicious. What else can be added? Only that you can “shorten” the mother-in-law’s tongue by reducing the amount of hot spices.

Products

Prepared zucchini - 1 kg
Tomatoes - 1 kg (ripe, you can even soft)
Sweet pepper - 1 pc. (fleshy)
Sugar - 100 gr.
Vinegar - 70 ml.
Garlic - 50 gr.
Sunflower oil - 70 ml.
Salt - 1 tbsp. l.
Ground red pepper - 0.5 tsp. (you can also add 1 pod.)

I note right away that a little more than 2 liters comes out of the indicated amount of ingredients. lettuce.

Cooking

Let's do the sauce first. Tomatoes need to be washed, cut into convenient pieces, twisted in a meat grinder. If you have tomatoes with a thick skin, it is better to remove it. To do this, you need to make cruciform cuts on the tomatoes. Do them on the side opposite the stem. Tomatoes should be dipped in boiling water for two minutes. Then take out and cool in ice water. The skin can be easily removed.
We wash the sweet pepper, remove the seeds, also twist in a meat grinder.
We send tomato juice with pepper to the dishes. Add oil, salt and sugar. Stir, bring to a boil. Boil over moderate heat for ten minutes. You will need to mix a couple of times.
There is time for zucchini. We have them prepared, but in general they need to be washed, if necessary, peeled. Remove seeds from mature vegetables.
Now we cut. This must be done in cubes, so that the salad would correspond to the name. The sticks should be comfortable to use. Approximately 6 cm long and 2 cm wide. But this is not essential.
We lay the zucchini sticks in the marinade, simmer over moderate heat for 20 minutes. Don't forget to stir gently. Count the set minutes after boiling the mass.
Garlic must be peeled, passed through a press or finely chopped.
20 minutes. passed, the zucchini softened, you can lay the garlic and ground pepper. Stir, simmer for another five to seven minutes.
Time to put in the vinegar. Add, simmer lecho for another five minutes. Be sure to try, suddenly something is missing.
Now it remains only to decompose the finished product into sterile jars and roll up with iron lids.
Putting it upside down on the floor, wrap the jars warmly. Let cool, send to storage.

With a sort of snack, no calories are terrible. We'll burn them right away.

How to cook lecho from zucchini with eggplant

Blue ones enrich the squash lecho. The salad turns out incredibly tasty, surprises with an abundance of vegetables. Be sure to try this appetizer.

I measured the amount of ingredients already prepared. Vegetables are washed and cleaned. The seeds have been removed from the peppers, the skins have been cut off from the zucchini and eggplant.

Ingredients for 5 l. lecho

Zucchini - 900 gr.
Carrots - 450 gr.
Tomatoes - 2.5 kg.
Bulgarian pepper - 1 kg.
Onion - 400 gr.
Eggplant - 400 gr.
Garlic - 100 gr.
Vinegar essence 1 tbsp. almost complete
Sugar - 230 gr.
Salts - 2 tbsp.
Sunflower oil - 1 tbsp.

Pass the tomatoes through a meat grinder.
Pepper cut into strips.
Carrots, zucchini, blue ones, cut onions into cubes.
Finely chop the garlic.
In a bowl, combine oil, tomatoes and carrots. Bring to a boil. Reduce heat, simmer for twenty minutes.
Lastly, pour in the vinegar essence, mix. Simmer another five to seven minutes.
Distribute the finished dish among the jars, tighten with iron lids.
Put upside down, wrap warmly.
After cooling, send to storage.

Zucchini lecho with eggplant can be an excellent side dish for meat dishes, fried sausages. There will be no price for him, like an excellent snack before dinner. I recommend!

This is how zucchini can compete with peppers in cooking lecho. By the way, here you can get acquainted with bell pepper lecho recipes.

During the ripening season of zucchini, many summer residents have difficulty not knowing what is best to cook from vegetables. There are many recipes for preserves from fruits today, so the main problem is to make a choice. Experienced housewives advise not to waste time on salting and preparing traditional preparations, but to try using the zucchini lecho recipe for the winter.

For cooking, take young zucchini, which did not have time to acquire a thick hard skin. The taste of ripe fruits is inferior to them, the pulp of such vegetables is usually hard, and inside contains a large number of seeds. Zucchini up to 8 cm in size can not be peeled.

Vegetables must be thoroughly washed, the base and stalk removed, damage and defective areas cut out. All the ingredients used in the lecho recipe should be of good quality. The classic version involves cutting into cubes, the size of which can vary at the request of the hostess. Grind zucchini immediately before cooking.

Sterilization of jars

Sterilization of jars helps to ensure long-term storage, during which the containers are exposed to hot temperatures. Immediately before the procedure, they are washed with hot water and soda. There are quite a few methods and options for disinfection, the choice of a specific one depends on personal preferences and the volume of containers.

Small jars are processed in the microwave at maximum mode for a couple of minutes. Larger containers are boiled in water or calcined in the oven, it is enough to hold them for 10 minutes. Care must be taken during processing, as contact with hot glass can cause burns.

Lecho recipes for the winter

There are a lot of recipes for cooking lecho. In most ways, in addition to zucchini, the addition of additional ingredients is suggested, and the neutral taste of the vegetable is combined with many products.

Cooking a traditional dish

A simple recipe does not contain hot spices, so this lecho can be used by children and people with problems with the digestive system. Product proportions:

zucchini - 2 kg;
onion - 1 kg;
carrot - 500 g;
tomato juice - 1 l;
oil - 100 ml;
citric acid - 1 tsp;
pepper - 5 peas;
sugar and salt - 1.5 tbsp. l.

Cut the zucchini into large cubes, chop the onion into half rings, use a coarse grater to chop the carrots. Fry onions and carrots in a pan, combining them with oil. Juice is poured into the pan, stewed vegetables and zucchini are added. The mixture is boiled for 10 minutes, then the remaining ingredients are added in the form of spices. After 15 minutes, the process of unfolding in banks begins.

With tomatoes without sterilization

The absence of prolonged heat treatment makes it possible to get lecho with a "crunch". Would need:

zucchini - 3 kg;
tomatoes - 2 kg;
pepper - 3 kg;
onions - 1 kg;
oils - 400 ml;
granulated sugar - 7 tbsp. l.;
rock salt - 4 tbsp. l.;
9% vinegar - 180 ml.

Tomatoes are poured over with boiling water, peeled and, by passing through a meat grinder, brought to the consistency of mashed potatoes. Peppers are shaped into thin straws, carrots are chopped on a large grater. Onion rings, together with carrots, are stewed on fire until they acquire a golden color. A spicy sauce is made from rolled tomatoes, salt and granulated sugar. Cubes of zucchini are added to the marinade, stewed vegetables are boiled for 10 minutes. The workpiece is laid out in glass containers, an essence solution is added and after 7 minutes of waiting, it is rolled up.

With tomato paste

Delicious winter preparations lecho are obtained by adding tomato paste. Product proportions:

zucchini - 4 kg;
paste - 800 ml;
red pepper - 15 pcs.;
water - 2.5 l;
garlic - 3 cloves;
salt - 5 tbsp. l.;
sugar - 6 tbsp. l.;
vegetable oil - 200 ml;
9% vinegar - 1 cup.

A marinade is prepared from water, oil and tomato paste, sugar and edible salt are added at the time of boiling. Sliced zucchini is introduced and boiled for 10 minutes. Add chopped pepper and garlic, simmer on fire for 20 minutes. The remaining spices and vinegar are introduced, laid out in jars. For lovers of dishes with ketchup, this snack can be used as an alternative to a tomato product.

Option for blanks in a multicooker

Sweet lecho can be prepared in a slow cooker, which reduces labor costs, since it is not necessary to constantly stir the vegetable mixture. To do this, you can take any of the recipes and use the extinguishing mode instead of boiling on the fire. To prepare lecho, it is enough to withstand 1 hour. Spices, seasonings and vinegar are introduced at the very end of the process.

"Real jam"

The name of this recipe emphasizes its main advantage. Product proportions:

zucchini - 2 kg;
peppers of different colors - 1.2 kg;
carrots, turnip onions - 600 g each;
tomatoes - 2 kg;
tomato paste - 2 tbsp. l.;
vegetable oil -200 ml;
salt - 60 g;
sugar - 90 g;
hot pepper - 2 pcs.;
essence - 30 ml.

Spicy lovers can add garlic to the recipe to their liking. Zucchini, tomatoes and onions are cut into cubes of 1.5 cm. Peeled peppers are formed into slices, sharp ones are finely chopped. Grate carrots into thin strips. A marinade is prepared from water and tomato paste, in which the squash mixture is placed for cooking for half an hour. Then sequentially after 15 minutes lay:

carrot;
peppers;

After that seasonings and spices are added. Gently stir for 30 minutes, 5 minutes before the end, add garlic and essence.

With bell pepper

zucchini - 4 kg;
pepper - 10 pcs.;
turnip onions - 10 pcs.;
vinegar 9% - 6 tbsp. l.;
tomato paste - 800 ml;
odorless oils - 400 ml;
granulated sugar - 400 g;
food salt - 4 tbsp. l.;
water - 5 glasses;
sweet peas - 10 pcs.

Vegetables are cut into large cubes, peppers are cut into slices, onions in the form of large rings. A syrup is prepared from water, salt, sugar, oil and tomato paste, into which the prepared sliced zucchini is carefully introduced. The mixture is boiled for 15 minutes, after which pepper slices are added, and continue to boil for 5 minutes. Add onion and cook for another 10 minutes. The vegetable mixture is kept in a state of slight boiling for 20 minutes, after which vinegar and spices are added and kept on fire for another 3 minutes.

With zucchini and blue

Spicy eggplant lecho has an unusual spicy taste, and a large amount of blue ones makes the appetizer unlike most traditional recipes. Product proportions:

zucchini - 10 pcs.;
eggplant - 8 pcs.;
red pepper - 10 pcs.;
parsley, dill - to taste.

Sauce Ingredients:

tomatoes - 2 kg;
vegetable oil - 100 ml;
vinegar 6% - 200 ml;
sugar - 2 cups;
salt -1/2 cup;
coriander - 1 tsp;
laurel - 5 pcs.;
pepper - 10 peas.

Tomatoes are poured over with boiling water, turned into a puree mass using a meat grinder. A marinade is prepared from the components of the recipe for the sauce, into which chopped vegetables are successively lowered for stewing. The total cooking time is 40 minutes. At the end, finely chopped greens are added and, after a couple of minutes after thorough mixing, they are laid out in jars.

without vinegar

Zucchini lecho can be prepared without vinegar. Any classic recipe is taken as a basis, and to ensure long-term storage, the jars are sterilized for 10 minutes.

Vegetable with cucumbers

You can make a vegetarian delicacy with the addition of cucumbers. Product proportions:

zucchini and cucumbers - 2.8 kg each;
carrot - 200 g;
garlic head - 2 pcs.;
tomatoes - 400 g;
tomato paste - 500 ml;
salt - 2 tbsp. l.;
sugar - 1.5 cups;
9% vinegar - 0.5 cups;
vegetable oil - 15 ml.

Tomatoes, zucchini and cucumbers are cut into large cubes. To eliminate bitterness, large cucumbers must first be peeled. Carrots are chopped, garlic is chopped into plates. The vegetable mixture is stirred with tomato paste and put on fire, holding from the moment of boiling in a state of stewing for 40 minutes. At the end, vinegar, spices and seasonings are introduced, leaving in a state of slow boiling for another 40 minutes.

Lecho storage in winter

The best place is considered to be a cellar with a temperature regime of +6 C.