Lecho of zucchini will lick your fingers for the winter

Step-by-step cooking

1. Step 1:

   

   How to make lecho from zucchini? Prepare the products. I take 9% vinegar. Pre-wash and clean all the vegetables thoroughly. The weight of the already peeled vegetables is indicated in the recipe.

2. Step 2:

   

   Cut ripe tomatoes into large chunks and send them to the bowl of a blender. I did not remove the skin from them. Put 5-7 pieces in a bowl or just fill the bottom of the bowl. So tomatoes will climb faster, better and there will be less splashes.

3. Step 3:

   

   In pulse mode, whisk the tomatoes into puree. Don't forget to cover the blender with a lid. You can put tomatoes through a meat grinder.

4. Step 4:

   

   Pour the tomato puree into a saucepan and bring to a boil over low heat, stirring.

5. Step 5:

   

   Pepper can be taken in different colors - it will be more beautiful. Cut the fruit into strips about a centimeter wide.

6. Step 6:

   

   Take young zucchini, which neither the peel nor the seeds have yet had time to become tough. Cut the zucchini into thin circles, do not remove the peel from them (if it is tender).

7. Step 7:

   

   Add pepper and zucchini to the pan. Stir and cook the lecho for about 20 minutes, until all the vegetables are soft. This may take a different amount of time, so focus on the appearance of the dish and the readiness of vegetables.

9. Step 8:

   

   Meanwhile, sterilize clean jars in any convenient way. I do this. I pour a centimeter of ordinary tap water into each and warm it in the microwave for 3 minutes at 800 watts.

10. Step 9:

    

    I just pour boiling water over the lids and they stand there and wait in the wings.

11. Step 10:

    

    Add garlic, sugar, salt, pepper, and vegetable oil grated on a fine grater to the lecho. Boil for another 5 minutes, until the garlic is soft.

12. Step 11:

    

    Now I recommend to taste lecho. Maybe you decide to add more spices. When the taste suits you, remove the lecho from the heat and add nine percent vinegar. Mix it up.

13. Step 12:

    

    Pour the lecho into jars up to the neck.

14. Step 13:

    

    Twist the jars and, turning them over, wrap them with a towel. So the jars should slowly cool down to room temperature. After that, they are removed for storage.