Zucchini Lecho For The Winter: Recipes With Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking zucchini lecho for the winter: spicy, with mushrooms or green beans

Zucchini are always highly productive. Therefore, the owners of vegetable gardens and summer cottages often face the question of what to do with this good. Some take juicy vegetables to the market, where they can easily sell them. Others are given to relatives and friends. And still others, who know the secrets of tasty preparations, prepare lecho from zucchini for the winter. Jars with such preservation are perfectly stored in the cellar and complement their favorite dishes throughout the winter, reminding consumers of sunny summer and fragrant autumn.

Content

• 1 Step-by-step recipes for zucchini lecho

  • 1.1 With onions, garlic and hot peppers

    1.1.1 Video: zucchini lecho

  • 1.2 With champignons

  • 1.3 With green beans

    1.3.1 Video: courgette salad with beans for the winter

Step-by-step zucchini lecho recipes

It is difficult to say whether there is a classic recipe for zucchini lecho. But the fact that there are many recipes for this blank is a fact. In addition to zucchini, sweet peppers and tomatoes (or tomato paste) are invariable components of the dish. As for all other additives, you can add various vegetables and spices to your meal to your taste.

With onions, garlic and hot peppers

A bright appetizer with a piquant taste goes well with meat and fish dishes, boiled potatoes, pasta.

Ingredients:

• 2 kg of zucchini;
• 1 kg of tomatoes;
• 500 g sweet pepper;
• 300 g of onions;
• 10 cloves of garlic;
• 1 pod of hot pepper;
• 100 ml of sunflower oil;
• 30 g sugar;
• 10 g salt;
• 4 liters of water;
• 3 dried clove buds;
• 3 bay leaves;
• 1 tsp ground paprika.

Preparation:

1. Use a sharp knife or vegetable peeler to peel the zucchini.

   

   Use a sharp knife or vegetable peeler to remove the skin in a thin layer.

2. Slice the vegetables lengthwise and use a spoon to remove the loose core with seeds.

   

   If vegetables are young, small seeds may not be removed.

3. Prepare the rest of the vegetables. Dip the tomatoes in boiling water for 2 minutes and peel them, sweet and hot peppers - from seeds and stalks, garlic and onions - from their husks.

   

   Fresh vegetables perfectly complement the delicate flavor of courgettes

4. Chop tomatoes, peppers, onions and garlic into small pieces, then grind into gruel using a blender or meat grinder.

   

   Use a blender, meat grinder or food processor for chopping vegetables.

5. Boil jars and lids in water or sterilize in any other way convenient for you.
6. Pour water into a large saucepan, add a couple of pinches of salt.

7. Cut the zucchini into cubes with a side of about 2 cm, boil in portions in boiling water, lowering a slotted spoon with a small amount of vegetables in boiling water for 2 minutes.

   

   Blanch the zucchini in boiling water for no more than 2 minutes

8. Arrange the zucchini in the previously prepared glass container and cover with lids.

9. Pour the vegetable puree into a saucepan, add salt and sugar, paprika, bay leaf and cloves.

   

   You can add any spices to your taste in vegetable filling for lecho

10. Bring the resulting mixture to a boil over medium heat and cook for 5 minutes.

11. Pour the boiling sauce into the zucchini jars so that the liquid covers the vegetables and the jars are full to the shoulders.

    

    The vegetable filling must completely cover the zucchini in the jar.

12. Place the lids over the blanks and place them in a pot lined with cotton cloth.
13. Pour hot water into a saucepan (no higher than the level of the can's hangers) and simmer the cans over low heat for 15 minutes.

14. After a quarter of an hour, remove the jars, roll up and cool by turning the lids down.

    

    Do not flip cans to their original position earlier. how will they cool

15. Store the finished snack at a temperature of 2 to 12 degrees. In order to increase the possible temperature and shelf life of the workpiece, it is recommended to add 9% table vinegar to the finished vegetable filling for zucchini. In this case, the acid is taken from the consumption of 1 tsp. vinegar in a 500 ml jar.

    

    Zucchini lecho with hot peppers can be stored in the refrigerator, pantry or cellar

Video: zucchini lecho

With champignons

The recipe that I want to share below was told by my neighbor. Returning from the dacha, she always brings with her several dozen jars with various preservation made during the weekend. My attention was attracted by the blanks, where, in addition to delicious vegetables, slices of my favorite champignons were clearly visible. It turns out that even zucchini lecho can be prepared with fragrant mushrooms.

Ingredients:

• 1 zucchini;
• 2 carrots;
• 2 onions;
• 3-4 sweet peppers;
• 350 g of champignons;
• 8-10 cloves of garlic;
• 1 celery root;
• 4 tbsp. l. tomato paste;
• 1/2 tsp ground paprika;
• 2 tbsp. l. sunflower oil;
• ground black pepper and salt to taste.

Preparation:

1. Cut the peeled onion into feathers or half rings.

   

   Onions can be cut into feathers, half rings or cubes

2. Cut the champignons into thin slices.
3. Place the mushrooms in a skillet with hot sunflower oil and fry until the liquid evaporates.

4. Add onions to the mushrooms, stir and cook until the vegetable is soft.

   

   Fry mushrooms and onions until soft and light golden brown.

5. Cut bell peppers and celery root into squares, carrots into slices or halves.

   

   If you use peppers of different colors, the lecho will turn out brighter.

6. Chop the garlic cloves finely with a knife.

7. Cut the courgettes into small cubes.

   

   The rind and large seeds of large fruits should be removed

8. Pour the celery with a little water and cook for 2 minutes.

9. Put mushrooms with onions, carrots, peppers and zucchini to the celery, add tomato paste diluted with water, ground paprika, black ground pepper and salt to taste.

   

   Tomato paste for lecho is diluted with water in a 1: 1 ratio

10. Stir the ingredients, let the mixture boil and simmer over low heat for 10 minutes.

    

    To prevent the vegetables from burning, stir the vegetable mass periodically

11. Put the hot food in sterilized jars, close the lids and place in a large saucepan.

    

    Fill the jars with the vegetable mixture not to the very top, but only to the hangers

12. Fill a saucepan with hot water so that the lecho cans are three-quarters covered with liquid.

13. When the water boils, sterilize the snack for a quarter of an hour.

    

    Boil the jars with the preparation over low heat for 15 minutes

14. Roll up the cans, turn over and cool.

    

    Zucchini lecho with champignons can be served as an addition to main courses or as an independent snack

With green beans

Among the many options for winter squash lecho, the green bean recipe is my favorite. The idea of preparing such a dish appeared spontaneously, when, in the process of preparing lecho, I came across a bowl of beans harvested in the morning in pods. I decided to try combining two vegetables in one dish. The result exceeded all my expectations, so every year I definitely stock up on a dozen jars of this yummy.

Ingredients:

• 2.5 kg of zucchini;
• 10 sweet peppers;
• 500 g green beans;
• 0.5 l of tomato sauce;
• 125 ml of 9% vinegar;
• 1 tbsp. Sahara;
• 3 tbsp. l. salt;
• 1 tbsp. sunflower oil;
• 1/2 tsp ground chili.

Preparation:

1. Cut the zucchini without the skin and seeds into cubes about 2 cm on a side and transfer to a large cooking bowl.

2. Add salt and granulated sugar to the vegetables, mix everything, leave for half an hour.

   

   Zucchini mixed with sugar and salt will release juice, which will serve as the basis for pouring lecho

3. Peel the sweet peppers from the stalks and seeds, cut into small squares.

   

   Sweet peppers of all sizes and colors are suitable for making lecho.

4. Rinse the beans, cut the tough ends of the pods, cut into pieces 2-3 cm long.

   

   Bean pods should not be overripe and dry

5. Pour red hot peppers into a bowl of zucchini.

   

   Hot pepper will give lecho a spicy note

6. Pour in the tomato sauce.

   

   Tomato sauce can be substituted for fresh tomato puree

7. The next step is sunflower oil.

   

   Refined sunflower oil is most often used for harvesting for the winter.

8. Pour bell peppers and green beans into lecho.

   

   Cook lecho in a large bowl so that there are no problems with mixing the dish during the cooking process

9. Stir occasionally, cook the snack for 30-40 minutes.
10. Pour vinegar into a bowl with a vegetable mass, bring the preparation to a boil and remove from heat.
11. Place the lecho in sterilized 0.5–1 l jars, roll up and turn over.

12. Leave the jars to cool completely, then transfer them to the pantry for storage.

    

    Zucchini lecho with beans can be consumed both hot and cold

Video: zucchini salad with beans for the winter

Do you like zucchini lecho for the winter? How do you prepare this dish? Be sure to share your recipes in the comments below. Enjoy your meal!