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!