How many cans you roll up - still not enough! It turns out very tasty, just fly away! We eat lecho as an appetizer with meat dishes or just with boiled potatoes, spread on bread and eat like a sandwich.
Ingredients:
Zucchini
Sweet pepper (bulgarian)
Garlic
Tomato juice
Hot pepper
Salt
Sugar
Vinegar
We need 3 kg of zucchini, cut them into cubes, not very small. My zucchini are usually young, so I don't peel the peel. But if you already have ripe zucchini, then you need to remove the core with the seeds and peel.
Scroll 6 bell peppers through a meat grinder. We also skip 100 grams of garlic and 1 hot pepper pod. In general, the pungency can be adjusted to your liking: add more pepper and garlic, or not add at all. I indicated in the recipe as much as I put in.
Put chopped peppers and garlic in a saucepan, add 1 liter of tomato juice (I have a homemade one, not a store one), 2 tablespoons of salt, 1 glass of sugar and 1 glass of vinegar 9%.
Cook for 10 minutes, then add the chopped zucchini and simmer everything together for about 20 minutes, until the zucchini is cooked.
Then we immediately lay out the hot lecho in the jars, which must first be sterilized along with the lids. We roll up the cans and leave them to cool, then put them in a cool dark place. Bon appetit, dear friends!
If you liked the recipe for zucchini lecho, please like it. Also subscribe to the channel so as not to lose it or miss new recipes. Thank you!