Zucchini lecho for the winter

Homemade zucchini lecho for the winter cannot be compared with any store delights. This recipe will help you make a real yummy treat.

Cooking time 1 hour


Zucchini (medium) 2 pcs

Bell pepper 5-6 pcs

Tomato 500 g

2-3 onion to taste

Carrots 2-3 to taste

Sugar 3 tbsp. l.

Vinegar 9% 2 tbsp. l.

Salt 1 tbsp l.

Ground black pepper 1 tsp.


Peel peppers from seeds, peel and seed zucchini.

In a saucepan, cut the courgettes and peppers into strips.

Add grated carrots and finely chopped onions.

Add diced tomatoes, salt, sugar and oil.

Put on medium heat and simmer covered for 40-45 minutes.

Finally add black pepper and vinegar.

Stir and arrange in clean jars.

Cork and put in a warm place until it cools completely.

Zucchini lecho for the winter is ready. Store in a cellar.

Bon appetit! Have a delicious winter!