Zucchini and pepper lecho for the winter is easy to prepare, an excellent option for both snacks and dishes for any table - whether it is a holiday or an everyday dinner. It turns out amazing! Delicate pieces of zucchini and pepper are soaked in a fragrant sauce that has a silky consistency, sweetish taste with hints of garlic. You can easily use such lecho for cooking various dishes, serve it with cereals, game, meat or fish.
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Ingredients:
Zucchini - 2 pcs.
Sweet pepper - 1 pc.
Tomato - 1 glass
Garlic - 3 cloves
Salt - 1 tsp
Sugar - 1 tablespoon
Vinegar 9% - 1 tbsp
Vegetable oil - 1 tbsp.
Description:
Prepare foods according to the list. We prepare lecho without additional sterilization, so it is important to take a clean half-liter jar - wash it with soda, steam it or heat it in the oven.
Zucchini is suitable exclusively for young people, fortunately, these can be easily found in the summer. Wash them and cut in half, cut each half into small sticks.
Bell pepper (this is exactly what will provide the workpiece with the desired taste and aroma), wash, peel and cut into medium strips.
Pour homemade natural tomato into a saucepan.
Transfer the courgettes and peppers to a saucepan. Add salt, sugar immediately, throw in a couple of peppercorns.
Add oil to the lecho. Cook the workpiece with moderate heating of the burner for 40 minutes.
After the time has elapsed, add the garlic passed through a press to the vegetables, pour in the vinegar. Then take a sample, adjust the taste.
Transfer the vegetable mixture to a jar, immediately cork. Place it upside down - check the sealing tightness. After a couple of minutes, if all is well, throw in a blanket and leave it alone for a day.
Use a basement or closet for storage.
Bon Appetit!
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