Zucchini lecho for the winter recipes fingers. Zucchini lecho for the winter: finger-licking recipes. Vegetable with cucumbers

During the zucchini ripening season, many summer residents experience difficulties, not knowing what is best to prepare from vegetables. Today there are many recipes for canned fruits, so the main problem is making a choice. Experienced housewives advise not to waste time on salting and preparing traditional preparations, but to try using the zucchini lecho recipe for the winter.

For cooking, take young zucchini that has not yet acquired a thick, hard skin. The taste of ripe fruits is inferior to them; the pulp of such vegetables is usually hard, and inside contains a large number of seeds. Zucchini up to 8 cm in size need not be peeled.

Vegetables need to be washed thoroughly, the base and stalk removed, damage and defective areas cut out. All ingredients used in the lecho recipe must be of good quality. The classic version involves cutting into cubes, the size of which can vary at the request of the housewife. It is necessary to chop the zucchini immediately before cooking.

Sterilization of jars

Sterilization of jars, during which the containers are exposed to hot temperatures, helps ensure long-term storage. Immediately before the procedure, wash them with hot water and soda. There are quite a lot of methods and options for disinfection; the choice of a specific one depends on personal preferences and the volume of the container.

Small jars are processed in the microwave at maximum mode for a couple of minutes. Larger containers are boiled in water or heated in the oven; it is enough to hold them for 10 minutes. During processing, care must be taken, as contact with hot glass can cause burns.

Recipes for preparing lecho for the winter

There are a lot of recipes for making lecho. In most methods, in addition to zucchini, additional ingredients are added, and the neutral taste of the vegetable is combined with many products.

Cooking a traditional dish

The simple recipe does not contain any hot seasonings, so this treatment can be used by children and people with problems with the digestive system. Product proportions:

zucchini - 2 kg;
onion - 1 kg;
carrots - 500 g;
tomato juice - 1 l;
oil - 100 ml;
citric acid - 1 tsp;
pepper - 5 peas;
sugar and salt - 1.5 tbsp. l.

Zucchini is cut into large cubes, onions are chopped into half rings, and a large grater is used to chop carrots. Fry onions and carrots in a frying pan, combining them with oil. Pour the juice into the pan, add stewed vegetables and zucchini. The mixture is boiled for 10 minutes, then the remaining ingredients are added in the form of spices. After 15 minutes, the process of putting into jars begins.

With tomatoes without sterilization

The absence of long-term heat treatment makes it possible to obtain lecho with a “crunch”. Required:

zucchini - 3 kg;
tomatoes - 2 kg;
pepper - 3 kg;
onions - 1 kg;
oils - 400 ml;
granulated sugar - 7 tbsp. l.;
rock salt - 4 tbsp. l.;
9% vinegar - 180 ml.

Tomatoes are doused with boiling water, peeled and brought to a puree consistency by passing through a meat grinder. The peppers are shaped into thin strips, the carrots are chopped on a large grater. Onion rings along with carrots are stewed over a fire until they acquire a golden color. The spicy sauce is made from rolled tomatoes, salt and granulated sugar. Add zucchini cubes to the marinade, and boil the stewed vegetables for 10 minutes. The workpiece is placed in glass containers, the essence solution is added, and after 7 minutes of waiting, it is rolled up.

With tomato paste

Delicious winter lecho preparations are obtained by adding tomato paste. Product proportions:

zucchini - 4 kg;
paste - 800 ml;
red pepper - 15 pcs.;
water - 2.5 l;
garlic - 3 cloves;
salt - 5 tbsp. l.;
sugar - 6 tbsp. l.;
vegetable oil - 200 ml;
9% vinegar - 1 glass.

A marinade is prepared from water, oil and tomato paste; at the moment of boiling, sugar and table salt are added. Add chopped zucchini and boil for 10 minutes. Add chopped peppers and garlic and simmer for 20 minutes. Add the remaining spices and vinegar and place in jars. For lovers of dishes with ketchup, this snack can be used as an alternative to a tomato product.

Option for preparations in a multicooker

Sweet lecho can be prepared in a slow cooker, which reduces labor costs since you do not need to constantly stir the vegetable mixture. To do this, you can take any of the recipes and use the stewing mode instead of boiling over a fire. To prepare lecho, it is enough to wait 1 hour. Spices, seasonings and vinegar are added at the very end of the process.

"Real jam"

The name of this recipe emphasizes its main advantage. Product proportions:

zucchini - 2 kg;
peppers of different colors - 1.2 kg;
carrots, onions and turnips - 600 g each;
tomatoes - 2 kg;
tomato paste - 2 tbsp. l.;
vegetable oil -200 ml;
salt - 60 g;
sugar - 90 g;
hot pepper - 2 pcs.;
essence - 30 ml.

Spicy lovers can add garlic to the recipe according to their taste. Zucchini, tomatoes and onions are cut into 1.5 cm cubes. Peppers, cleared of seeds, are formed into slices, hot peppers are finely chopped. Grate carrots into thin strips. A marinade is prepared from water and tomato paste, into which the squash mixture is placed to cook for half an hour. Then, sequentially after 15 minutes, add:

carrot;
peppers;

After this, seasonings and spices are added. Gently stir for 30 minutes, add garlic and essence 5 minutes before the end.

With bell pepper

zucchini - 4 kg;
pepper - 10 pcs.;
turnip onions - 10 pcs.;
9% vinegar - 6 tbsp. l.;
tomato paste - 800 ml;
odorless oils - 400 ml;
granulated sugar - 400 g;
table salt - 4 tbsp. l.;
water - 5 glasses;
sweet peas - 10 pcs.

Vegetables are cut into large cubes, peppers are cut into slices, onions are cut into large rings. A syrup is prepared from water, salt, sugar, oil and tomato paste, into which the prepared sliced zucchini is carefully added. Boil the mixture for 15 minutes, then add pepper slices and continue to boil for 5 minutes. Add onion and cook for another 10 minutes. The vegetable mixture is kept at a slight boil for 20 minutes, after which vinegar and spices are added and kept on fire for another 3 minutes.

With zucchini and blue

Spicy lecho with eggplants has an unusual piquant taste, and a large number of blue ones makes the appetizer unlike most traditional recipes. Product proportions:

zucchini - 10 pcs.;
eggplants - 8 pcs.;
red pepper - 10 pcs.;
parsley, dill - to taste.

Sauce ingredients:

tomatoes - 2 kg;
vegetable oil - 100 ml;
vinegar 6% - 200 ml;
sugar - 2 cups;
salt -1/2 cup;
coriander - 1 tsp;
laurel - 5 pcs.;
pepper - 10 peas.

Tomatoes are doused with boiling water and turned into a puree using a meat grinder. A marinade is prepared from the components of the recipe for the sauce, into which chopped vegetables are sequentially dipped for stewing. The total boiling time is 40 minutes. At the end, add finely chopped greens and after a couple of minutes after thorough mixing, place them in jars.

Without vinegar

Zucchini lecho can be prepared without vinegar. Any classic recipe is taken as a basis, and to ensure long-term storage, the jars are sterilized for 10 minutes.

Vegetable with cucumbers

You can make a vegetarian delicacy by adding cucumbers. Product proportions:

zucchini and cucumbers - 2.8 kg each;
carrots - 200 g;
garlic head - 2 pcs.;
tomatoes - 400 g;
tomato paste - 500 ml;
salt - 2 tbsp. l.;
sugar - 1.5 cups;
9% vinegar - 0.5 cups;
vegetable oil - 15 ml.

Tomatoes, zucchini and cucumbers are cut into large cubes. Large cucumbers must first be peeled to avoid bitterness. The carrots are chopped, the garlic is chopped into plates. The vegetable mixture is stirred with tomato paste and put on fire, keeping it stewing for 40 minutes from the moment of boiling. At the end, add vinegar, spices and seasonings, leaving it at a low simmer for another 40 minutes.

Storing lecho in winter

The optimal place is considered to be a cellar with a temperature of +6 C.

If you have never prepared zucchini lecho for the winter, hurry to fill the culinary gaps.
Yes, yes, you can make excellent lecho from ordinary zucchini. The appetizer is really worthwhile, where a wide variety of vegetables are readily added to the main ingredient.

The modest host, having a neutral taste, gratefully satiates himself with the gifts of his guests. And as a result of vegetable interaction, an amazing dish is obtained.

Lecho can be tender or spicy, sweet or sour. But invariably tasty and welcome on the table. The lettuce does not remain for the second winter. Yes, you will understand this yourself by looking at the recipes. They are all, as one, from the finger-licking category. Also try to cook

What is zucchini lecho? Generous in taste, moderately thick marinade envelops pieces of tender zucchini. Fried onions and carrots add a special charm to the salad. It seems to me that experienced housewives have already realized that it will be very tasty.

I would also like to add that the conservation process is not at all labor-intensive and does not take long. There is no need to sterilize the blockage, we will only extinguish it. But the jars will need to be prepared - thoroughly washed and sterilized.

Use thick-walled dishes to prepare the dish. It’s good if you have a cauldron, or a suitable saucepan or stewpan. Thick walls will allow heat to be distributed evenly.

What to look for when choosing products

It is better to select young zucchini. But if they happen to be overripe, that’s okay. From these you will need to select seeds.
Choose red and juicy varieties of tomatoes. We need juice and a beautiful color from them.
The pepper needs to be fleshy - the dish will be richer and more interesting.
Use different colored peppers. The salad will be fun.

List of products

Three kg of peeled zucchini (you need to buy 3.5 - 4 kilograms, taking into account the age of the vegetables)
Two kilograms of tomatoes
Half a kg. carrots, onions, sweet peppers
One and a half cups of sunflower oil (200 ml)
Glass of granulated sugar
Salt 2 tbsp
One hundred ml of vinegar (9 percent)
Half a teaspoon of ground black pepper.

Preparing a snack

The family will be sincerely happy with a great snack. We especially like it with rice.

If you prefer spicy snacks, then you can add garlic and hot pepper to the lecho. They need to be chopped finely and added at the stage when you add the zucchini and bell peppers. It is better to remove the seeds from hot peppers.

The use of ratunda instead of sweet pepper will add spiciness to the salad.

It’s not a sin to indulge in such wonderful lecho in the summer. In this case, there is no need to add vinegar. Distribute the finished product into jars, cover with nylon lids, and store in the refrigerator.

Recipe for zucchini lecho with tomato paste

In squash lecho, tomato paste comes in very handy. It has a rich and rich taste, which is very important for a neutral zucchini. You just need to choose a proven product of good quality. Sweet pepper here also does not lag behind the main ingredient, pleasing with color and taste. Conclusion? It definitely needs to be sealed!

For 3.5 l. we will need treatment

Zucchini 2 kg.
Sweet pepper 8 pcs. medium size (preferably multi-colored)
Medium size onion 6 pcs.
Vinegar 3 tablespoons (9 percent)
Tomato paste 500 gr.
Sunflower oil 200 ml.
Sugar 200 gr.
Salt 2 tbsp.
Water 2.5 tbsp.
Five peas of allspice.

Step by Step Actions

Wash the zucchini, peel and cut into small cubes.
Wash the pepper, remove the seeds, cut into slices.
Peel the onion and cut into rings.
In a container for cooking lecho, dilute the sauce. Pour out the water, add pasta, butter, salt, sugar, allspice peas. Stir thoroughly, bring to a boil, boil for three minutes.
Add zucchini, simmer for 15 minutes.
Add the pepper and continue the process for another five minutes.
It's time to put in the onions. Boil the salad for another 25-30 minutes.
At the last stage, pour in vinegar and let simmer for five minutes.
Place hot lecho into sterile jars and roll up.

Very good and proven recipe. Be sure to cook the zucchini this way.

Zucchini lecho for the winter “Mother-in-law’s tongue”

This is a salad for thrill seekers. You probably guessed it by the name. Spicy, piquant, incredibly aromatic and delicious. What else can you add? Only that you can “shorten” your mother-in-law’s tongue by reducing the amount of hot spices.

Products

Prepared zucchini - 1 kg (which means you need to buy one and a half to two kilograms, based on the age of the zucchini and the expected cleaning)
Tomatoes – 1 kg (ripe, or even soft)
Sweet pepper – 1 pc. (fleshy)
Sugar – 100 gr.
Vinegar – 70 ml.
Garlic – 50 gr.
Sunflower oil – 70 ml.
Salt – 1 tbsp. l.
Ground red pepper – 0.5 tsp. (you can add 1 capsicum)

I would like to note right away that the indicated amount of ingredients yields a little more than 2 liters. salad

Preparation

Let's make the sauce first. Tomatoes need to be washed, cut into convenient pieces, and minced in a meat grinder. If you have tomatoes with thick skin, it is better to remove it. To do this, you need to make cross-shaped cuts on the tomatoes. Make them on the side opposite the stalk. Tomatoes need to be immersed in boiling water for two minutes. Then remove and cool in ice water. The skin will come off easily.
We wash the sweet pepper, remove the seeds, and also grind in a meat grinder.
Place the tomato juice and pepper into a bowl. Add butter, salt and sugar. Stir and bring to a boil. Boil over moderate heat for ten minutes. You will need to stir a couple of times.
It's time to get started with the zucchini. We have them prepared, but in general they need to be washed, if necessary, peeled. Remove seeds from mature vegetables.
Now let's cut it. This needs to be done in cubes so that the salad lives up to its name. The bars should be convenient to eat. Approximately 6 cm long and 2 cm wide. But this is not important.
Place the zucchini sticks in the marinade and simmer over moderate heat for 20 minutes. Don't forget to stir gently. Count the prescribed minutes after the mixture boils.
The garlic needs to be peeled, passed through a press or finely chopped.
20 minutes. passed, the zucchini has softened, you can add garlic and ground pepper. Stir and simmer for another five to seven minutes.
Time to add vinegar. Add and simmer the lecho for another five minutes. Be sure to try it, in case something is missing.
Now all that remains is to put the finished products into sterile jars and roll them up with iron lids.
Place the jars upside down on the floor and wrap them warmly. Let cool and store.

There are no calories to worry about with this snack. We'll burn them right away.

How to make lecho from zucchini and eggplants

The blue ones enrich the squash lecho. The salad turns out incredibly tasty and surprises with the abundance of vegetables. Be sure to try this snack option.

I measured the amount of ingredients already prepared. Vegetables are washed and peeled. The seeds have been removed from the pepper, the skin has been cut off from the zucchini and eggplant.

Ingredients for 5 l. lecho

Zucchini – 900 gr.
Carrots – 450 gr.
Tomatoes – 2.5 kg.
Bell pepper – 1 kg.
Onion – 400 gr.
Eggplant – 400 gr.
Garlic – 100 gr.
Vinegar essence 1 tbsp. almost full
Sugar – 230 gr.
Salt – 2 tbsp.
Sunflower oil – 1 tbsp.

We pass the tomatoes through a meat grinder.
Cut the pepper into strips.
Carrots, zucchini, blue ones, cut onions into cubes.
Chop the garlic finely.
In a convenient bowl, combine oil, tomatoes and carrots. Bring to a boil. Reduce heat and simmer for twenty minutes.
Lastly, pour in the vinegar essence and stir. Simmer for another five to seven minutes.
Distribute the finished dish into jars and screw on the iron lids.
Place it upside down and wrap it warmly.
After cooling, store for storage.

Zucchini lecho with eggplant can be an excellent side dish for meat dishes and fried sausages. It won't be as expensive as a great pre-dinner snack. I recommend!

This is how zucchini can compete with peppers in making lecho. By the way, here you can get acquainted with recipes for lecho made from bell pepper.