Lecho of squash and bell pepper

Content

1 Secrets of making lecho from squash
2 Classic recipe for lecho with squash for the winter
3 Delicious recipe for squash lecho with bell peppers and herbs
4 The simplest recipe for squash lecho
5 Squash lecho with coriander and garlic
6 Recipe for lecho from squash and zucchini
7 Rules for storing lecho from squash
8 Conclusion

Among the wide variety of vegetable preparations for the winter, lecho, is in the popular ranking. It’s not difficult to create, and you can use all kinds of vegetables for snacks. Lecho made from squash and bell pepper is the simplest version of the preparation, but the taste is extraordinary, the aroma is amazing, it’s truly finger-licking.

Secrets of making lecho from squash

There are many recipes for canned vegetable products, so the main problem is choice. Experienced housewives recommend not wasting time on salting and preparing traditional preparations, but trying to use squash lecho recipes for the winter.

Lecho made from squash is famous among the people for its traditional and interesting recipes. But all these options for preparing snacks are united by basic rules that it is recommended that experienced housewives follow in the process of making the product:

When choosing squash, you should not go for large fruit sizes, as they are fibrous and contain a lot of seeds. It is better to use small specimens with a diameter of 5–7 cm.An indicator of freshness and quality is the color of the vegetable peel, which should be bright in color, without stains or signs of rotting.
In addition to squash, lecho must contain vegetables such as tomato and bell pepper, since these summer vegetables form the basis of a popular snack and are responsible for its unusual and long-lastingly memorable taste.
When making winter preserves, it is not recommended to use iodized salt. The ideal option would be to opt for coarse sea or rock salt: this will have a positive effect on the taste of the finished dish.
You should also take care of the kitchen equipment, which is directly involved in the preparation process, which must be kept perfectly clean.

It is important to understand all the recipe recommendations before making this winter preparation, so that later you can get maximum pleasure from consuming the snack, enjoying its rich taste and unsurpassed aroma.

Classic recipe for lecho with squash for the winter

Every housewife will definitely have a recipe for winter squash lecho in her notebook. A tasty, aromatic dish that has absorbed all the vitamins and colors of summer will delight all family members at the dinner table.

Ingredients:

1.5 kg squash;
2 kg of tomatoes;
1.5 kg of sweet pepper;
250 ml vegetable oil;
125 ml vinegar;
100 g sugar;
2 tbsp. l. salt.

The recipe includes such basic processes as:

Wash all vegetable products using cold water and then allow them to dry.
Free the pepper from seeds and stalks and chop into thin strips. Cut the tomatoes into large pieces, then grind until pureed using any convenient method.Remove the skin from the squash, cut it in half, remove the seeds, and then chop it into small cubes.
Take an enamel container, pour in tomato puree and boil, add pepper, squash, season with salt, sweeten, add oil, and mix everything well, simmer for 20 minutes, turning on low heat.
After the time has passed, pour in vinegar and, packing it in jars, sterilize for 20 minutes.
The last process involves sealing the jars with lids, turning them upside down and wrapping them in a blanket until they cool completely.

Delicious recipe for squash lecho with bell peppers and herbs

This recipe will help you make the perfect lecho from squash with bell peppers and herbs yourself and please your family with a delicious snack.

Component structure:

1.5 kg squash;
10 pieces. bell pepper;
10 pieces. Luke;
1 garlic;
30 pcs. tomatoes;
8 tbsp. l. Sahara;
2 tbsp. l. salt;
250 ml oil;
15 ml vinegar;
4 sprigs of fresh dill;
spices to taste.

The recipe is to carry out the following processes:

Prepare the vegetables: wash the squash, remove the skin, seeds and chop into cubes. Remove the seeds from the pepper and chop it into strips. Remove the skins from the onion and garlic. Divide the tomatoes into 4 parts, removing the stem, and grind to a puree.
Take a cauldron, pour oil into it, heat it, put onion, cut into half rings, and hold until it turns golden.
Add pepper and fry with onions another 7 minutes, add the squash and continue to fry, then add tomato puree, season with salt, spices and sweeten. Stir well and simmer covered for 30 minutes.
5 minutes before the end of cooking, add finely chopped garlic and pour in vinegar.
Pour into jars, turn over and cover for 2 hours.

The simplest recipe for squash lecho

In winter, a jar of homemade preserves will always be available, appropriate for dinner or when guests arrive unexpectedly. To replenish the cellar's supplies, in the autumn you can make a delicious lecho from squash, the recipe for which is simple and requires a minimum of ingredients. To prepare you will need:

2 kg squash;
2 kg of tomatoes;
salt, sugar, spices to taste.

Required recipe processes:

Remove the peel from the washed squash and chop into pieces of arbitrary shape. Blanch the tomatoes, grind through a sieve and boil.
Then add salt, add sugar, and season with spices of your choice, such as ground red or black pepper.
Boil the mixture and add the prepared squash, simmer for 15 minutes.
Place the resulting lecho into jars and send for sterilization.
Cover with lids and place upside down and leave until cool.

Squash lecho with coriander and garlic

This healthy vegetable makes an excellent lecho according to the classic recipe, and in combination with garlic and coriander its taste becomes brighter and richer. The preparation prepared according to this recipe is suitable for meat and poultry dishes, and can also be added to any side dish.

Product set:

1 PC. squash;
3 teeth garlic;
7 mountains coriander;
7 pcs. sweet pepper;
2 pcs. Luke;
700 g tomato juice;
50 g vegetable oil;
20 g vinegar;
3 tbsp. l. Sahara;
1 tbsp. l. salt.

Method for preparing lecho from squash according to the recipe:

Prepare vegetables: wash and dry.Peel the pepper from seeds and veins, cut into strips, remove the middle with seeds from the squash and chop into arbitrary pieces, peel the onion and chop into half rings.
Take a container and pour it into it tomato juice, add garlic, onion, pepper, coriander, season with salt, sweeten and simmer for 15 minutes, turning on moderate heat.
After the specified time, add the squash, pour in the oil and simmer the vegetable mix for 10 minutes.
At the end of the stewing process, pour in vinegar, boil and remove from the stove.
Distribute into jars, seal with lids and, covering the hot jars with a blanket, leave to cool for about 12 hours.

Recipe for lecho from squash and zucchini

Lecho from squash and zucchini according to this recipe is ideal as an independent dish, and will also serve as a light and juicy side dish, decorating dishes made with meat and poultry. Lecho also goes well with black bread.

List of components:

1.5 kg of zucchini;
1.5 kg squash;
1 kg of tomatoes;
6 pcs. sweet pepper;
6 pcs. Luke;
70 ml vegetable oil;
2/3 tbsp. Sahara;
2 tbsp. l. salt;
0.5 tbsp. vinegar.

The recipe consists of the following steps:

Wash and peel peppers, zucchini, and squash, then cut into strips. Peel the onion and chop into half rings, chop the tomatoes using a meat grinder.
Take a cooking container, pour oil into it and first put in the zucchini, which you simmer for 5 minutes, then the squash and onion. Then after 5 minutes you need to add peppers, tomatoes and keep on the stove for about 15 minutes.
Pack into jars, seal, turn over and wrap in a blanket until cool.

Rules for storing lecho from squash

Preparing high-quality lecho for the winter is only half the battle; you also need to know the rules for storing preserved food, otherwise the preparation will lose all its taste and beneficial properties.

Advice! To preserve this culinary masterpiece, after cooking it must be sent to a room with a temperature of +6 degrees. Then the shelf life of the lecho will be 1 year.

If the product contains vinegar and it has been sterilized, then the preservation can last for a longer time.

Conclusion

Every housewife will add a recipe for lecho made from squash and bell pepper to her culinary repertoire. After all, it is precisely such uncomplicated and at the same time tasty, healthy snacks that deserve the title of favorites for winter preparations.