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Russian · Snacks
Zucchini Lecho for the Winter
A classic homemade preserve made from ripe tomatoes, bell peppers, and zucchini with vinegar and spices.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Core and seed the bell peppers, then cut them into strips.
2
Dice the zucchini.
3
Wash the tomatoes and puree them in a blender or pass them through a meat grinder.
4
Transfer the mixture to an enameled pot and place over heat.
5
Once the tomato base comes to a boil, add the peppers and zucchini.
6
Stir in the salt, sugar, and vegetable oil.
7
Simmer for 15 minutes.
8
Pour in the vinegar right at the end.
9
Ladle the hot lecho into sterilized jars, process in a boiling water bath for 20 minutes, seal tightly, turn upside down, and let cool.
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