Content
Lecho is a popular European dish, which today is prepared even in Central Asia. Each housewife prepares it in her own way, having in stock many interesting recipes. Let's talk about how to cook zucchini lecho for the winter without sterilization. This snack can please household members not only in summer, but also during the cold season.
Zucchini lecho is not a classic, but extremely popular recipe. Zucchini from the garden beds that have accumulated during the season can be turned into an original and tasty dish in a couple of hours. This is an affordable and inexpensive product.
The classic recipe for Hungarian lecho necessarily includes:
- onion;
- bell pepper;
- tomatoes.
We present several original recipes based on zucchini.
Recipes
Lecho, prepared with soul, can be used as a side dish and as a dressing for other dishes. Author's recipes for such a simple and tasty dish should be in every housewife's notebook.
Recipe No. 1. Lecho with bitterness
Adds spiciness to this dish hot pepper. Its quantity can be adjusted independently to taste. To prepare you will need:
- zucchini or zucchini - 2 kg;
- fleshy tomatoes - 1 kg;
- onion - 500 grams;
- sweet salad pepper - 500 grams;
- ground black pepper - 1/3 teaspoon;
- hot pepper - to taste;
- garlic - 3-5 cloves;
- granulated sugar - 2/3 cup;
- table vinegar - 2 tbsp. spoons;
- ketchup - 400 grams;
- salt - 1.5 tablespoons;
- vegetable oil - 2/3 cup.
The garlic in this recipe is needed to add flavor. You need to start by removing the skin from the tomato, but if it is thin, you can do without this procedure. All other vegetables are thoroughly washed and dried on a towel. Peel the zucchini, remove the seeds if necessary, and cut into half rings. Tomatoes are ground in a blender. Then grind the bell pepper. The result is a juicy thick gruel, which is placed in a saucepan, stirred and brought to a boil.
As soon as the mixture boils, you need to remove the foam from it, pour vegetable oil into the pan, add salt, sugar and ketchup. Now add pieces of zucchini prepared in advance to the marinade. Cook everything for 15-20 minutes. You need to stir the mixture from time to time so that it does not burn.
If necessary, the seeds can be easily removed using a regular spoon.
While the zucchini is cooking, prepare the onion. They also cut it into half rings, after 15 minutes add it to the marinade and cook for at least another 10 minutes. At the end, vinegar 6%, ground black pepper, garlic, and crushed bitter pepper are added. All. The fire can be turned off. Lecho is ready! It is poured into clean jars to the top and closed with lids.
Recipe No. 2. Thick zucchini lecho with carrots
This rustic recipe is very popular today. Lecho turns out sweet, both adults and children will love it. Before cooking, collect and wash the ingredients in the following quantities:
- tomatoes - 1.5 kg;
- zucchini - 1 kg;
- salad pepper - 500 grams;
- carrots - 300 grams;
- onion - 300 grams;
- sugar - 1.5 tbsp.spoons;
- vegetable oil - 70 ml;
- salt - 1 tbsp. spoon;
- vinegar 6% - 2.5 tbsp. spoons.
Wash and chop the tomatoes. This can be done in a blender, through a meat grinder, or pass the tomatoes through a simple grater. By the way, using a grater, you can easily remove the unpleasant skin of tomatoes.
The finished tomato puree is poured into a saucepan and brought to a boil. At this moment they are busy with other vegetables. As soon as the puree boils, turn the heat underneath to low and leave.
The carrots are grated, the onions are cut into half rings, and the zucchini as well. Peppers can be cut into strips or cubes. About 15 minutes after the tomato sauce boils, add carrots, stir, and after another 10 minutes add onions. There is no need to cover with a lid. All seasonings and spices go after the onions: oil, sugar, salt and vinegar.
5 minutes after adding the onions, add peppers and zucchini, mix and cook for another 30 minutes. The hot dish is poured into clean jars and rolled up with lids. The jars are first washed, treated with soda, and completely dried in a clean place.
Recipe No. 3. Lecho from zucchini and tomato paste
This recipe does not use tomatoes; they are successfully replaced with high-quality tomato paste. Every housewife will agree that this will save cooking time by at least 30 minutes. So, you need to prepare:
- medium zucchini or zucchini - 15 pieces;
- bell pepper - 10 pieces;
- tomato paste - 400 grams;
- vinegar 9% - 1/2 cup;
- still water - 1.5 liters;
- garlic - 1 head;
- sugar - 3 tbsp. spoons;
- salt - 2.5 tbsp. spoons.
The full amount of tomato paste is diluted with water directly in an enamel pan.Now the resulting mixture is brought to a boil, salt and sugar are added. You can add a little vegetable oil, for example, 2 glasses.
Zucchini and pepper are cut into equal pieces. Add chopped garlic and pepper to the simmering pasta sauce. After 10 minutes, add the zucchini to the boiling mixture. Cook for another 30 minutes. 10 minutes before the end of the process, pour vinegar into the pan and mix everything. Before you pour lecho into jars and roll it up for the winter, try how it tastes. Some people like it sweeter, while others would gladly add ground red pepper to spice up the dish.
You need to wear gloves when grinding it, and add it into the dish carefully, in parts, so as not to overdo it. Remember, fresh pepper also takes some time to prepare and is not added at the last minute. Even in crushed form, it arrives in about 15-20 minutes.
Recipe No. 4. Classic lecho without sterilization with the addition of zucchini
You will need the following ingredients:
- zucchini - 1.5 kg;
- tomatoes - 1 kg;
- salad pepper - 1 kg;
- onions - 1 kg.
- vegetable oil - 2/3 cup;
- vinegar 9% - 1/2 cup;
- sugar - 1/2 cup;
- salt - 2 tbsp. spoons.
First you need to prepare the marinade. To do this, mix oil, vinegar, salt and sugar in a saucepan. Then all the vegetables are prepared. The tomatoes are chopped, the remaining vegetables can be cut at your discretion. Bring the marinade to a boil, pour tomato pulp into it and cook for 10 minutes. After this, add one by one every 10 minutes of cooking: first onions, then peppers and zucchini. After adding all the vegetables, cook for another 15 minutes. Pour lecho into clean jars and roll up. Then put on the lids and let cool.
Be sure to rinse the jars well.You can also treat them with medical alcohol.
Whatever recipe you choose, classic without sterilization or with the addition of ketchup, lecho will delight you throughout the winter. The pleasant aroma of summer and delicate taste will give any meat dish a unique taste and aroma.
