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Russian · Snacks
Zucchini Lecho with Garlic
A tender and aromatic vegetable preserve for the winter with a mild tang, which pairs wonderfully with meat or potatoes.
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Ingredients
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COMPONENT to taste
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Peel the zucchini, remove the seeds, and dice. Core the bell peppers and cut them into strips.
2
Combine the zucchini, bell peppers, oil, tomato paste, salt, sugar, and 1–2 cups of water in a pot.
3
Simmer the vegetables over medium heat for 40 minutes, stirring occasionally.
4
5 minutes before the cooking time is up, add the minced garlic, whole peppercorns, bay leaf, and vinegar.
5
Pack the hot lecho into sterilized jars and seal immediately.
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