The hot season has come - we are collecting a crop of vegetables and fruits, we are preparing tasty stocks for the long winter. Despite the fact that there is a lot of work in the kitchen in such a season, I love this time. After all, there is so much you want to cook yummy for the winter, look for new interesting recipes and remember your favorites.

Today I have again the theme of lying. We have already met with. Basically it is made from bell pepper and tomatoes. But today I want to focus on the zucchini lecho - a delicious, light and easy-to-cook dish. In addition, nutritionists claim that regular use of zucchini helps to lose weight. Want to be beautiful? - Then go ahead!

This recipe can be classified as classic, because we are cooking with bell pepper. But zucchini will add a sweetish, special taste to our dish. This recipe has a lot of hot peppers, the appetizer is quite spicy. If you don’t really like spiciness, then just reduce the amount of chili - pepper. You can add a little vinegar, and then you get a tender vegetable dish.

We will need:

• zucchini - 3 kg
• bell pepper - 1.5 kg
• tomatoes - 1.5 kg
• hot pepper - 1/2 kg
• garlic - 3-4 cloves
• vegetable oil - 1 cup
• vinegar 9% - 1/2 cup
• water - 1 cup
• sugar - 1 cup
• salt - 4 tbsp. l

We will cut part of the ingredients into cubes, and partly grind finely with a blender or pass through a meat grinder.

Dice the zucchini and half the bell pepper.

Vegetables are placed in a large pan in which we will stew them. Pour a glass of vegetable oil into the pan, add salt and sugar, mix.

Grind the remaining sweet pepper, all the hot peppers, tomatoes and garlic until porridge.

The resulting mass pour the chopped vegetables and mix again. We put the pan on the stove, bring the vegetables to a boil and simmer for 1 hour on low heat. Do not forget to stir occasionally.

Check the contents of the pan during cooking. If your tomatoes are fleshy, and the liquid boils, add a glass of boiled water.

5 minutes before cooking add vinegar. The medicine is ready, it can be laid out on sterilized banks. And if you are careful, put jars of lecho in a pan and boil for 10 minutes.

Incredible tasty harvest of zucchini with tomato paste

This recipe is very similar to the first, but only easier to prepare. Instead of tomatoes, we take ready-made tomato paste and the cooking process will be faster. The taste will be no worse.

We will need:

• zucchini - 3 kg
• bell pepper - 10-12 pcs.
• tomato paste - 400 gr.
• garlic - 2 heads
• vegetable oil - 150 ml
• ground red pepper - 1 tsp.
• vinegar 9% - 4 tbsp. l
• water - 1 liter
• sugar - 1 cup
• salt - 2 tbsp. l

We begin, as always, with slicing vegetables. In this recipe, cut zucchini and peppers into strips.

If the zucchini is young, then cut along with the seeds. But if they have already outgrown and the seeds are large, then it is better to remove them.

Do not spare the garlic; let its taste be pronounced. Cut it into small pieces.

In a saucepan, spread the zucchini, pepper and garlic. Pour in vegetable oil, salt and add sugar. You can optionally add bay leaf and black pepper peas. Shuffle all the contents.

I boiled the water in advance and let it cool. Although, you can probably use plain tap water, because we will bring it to a boil. In a liter of water we breed 400 gr. tomato paste and mix well until smooth, pour a spoonful of ground red pepper for hotness. Pour the liquid onto the vegetables.

We put the pan on the stove, bring to a boil, and then simmer on low heat for 40 minutes.

Do not add water anymore, but do not go far from the pan, stir occasionally lecho, otherwise it may burn.

Pour vinegar at the very end of the cooking.

It remains to decompose in previously sterilized banks.

And if you don’t choose a method, then 11 ways to choose from.

I like to leave a portion of the blank for the sample, because the winter is still far away, but I want to try it now.

Zucchini sweet lecho for the winter in a slow cooker

The crock-pot has become a lifesaver in our kitchen, cooking with it is actually easier. How to cook our favorite workpiece is very affordable shown in this video.

How to cook a delicious lecho with zucchini and tomatoes

The peculiarity of this recipe is that we will not grind the tomatoes in a blender, but cut into small cubes. You can even call this recipe a vegetable salad.

We will need:

• zucchini - 2 kg
• tomatoes - 3 kg
• bell pepper - 5-6 pcs.
• garlic - 1-2 heads
• hot pepper - 1/2 pod
• sugar - 1 cup
• salt - 2 tbsp. l
• cloves - 4-5 pcs.
• black pepper peas
• vegetable oil - 50 ml
• vinegar 9% - 2 tbsp. l

We cut the tomatoes into cubes, put them in a pan and add salt and sugar. Mix and put on the stove. Bring to a boil, and, stirring, simmer for 10-15 minutes. Tomatoes during this time give juice.

We also cut the zucchini into cubes. If their skin is thick, then it is better to clean it. We spread the zucchini to the tomatoes and stir. We bring the vegetables to a boil again and simmer for 15 minutes over low heat.

While stewing the vegetables, chop the bell pepper into strips and chop the garlic. Cut the hot pepper into pieces. For flavor add cloves and black peppercorns. We put everything in a pan to vegetables. Pour vegetable oil here and cook after boiling for another 15 minutes.

Determine the readiness of the dish by zucchini - they should be soft, but not overcooked.

Add vinegar a couple of minutes before cooking.

Together with the preparation of vegetables, it will take about an hour to prepare this snack.

It remains to lay out on sterilized banks and wait for the winter.

Step by step recipe for lecho with rice

We will need:

• zucchini - 3 kg
• tomatoes - 3 kg
• carrots - 1 kg
• onions - 1 kg
• bell pepper - 3 pcs.
• garlic - 4-5 cloves
• rice - 0.5 kg
• vegetable oil - 1/2 cup
• sugar - 4 tbsp. l
• salt - 2 tbsp. l (but better to taste)
• spices to taste
• vinegar 9% - 2 tbsp. l (in the original recipe without vinegar, but I do not risk it)

We cut the zucchini and onions into cubes, and rub the carrots on a coarse grater. Boil rice in salt water until the floor is ready.

Peel the tomatoes. To do this, we cut them from above the cross onto the cross and scald with boiling water. The peel is then easily removed.

Put the tomatoes in a blender and grind to a state of gruel.

We spread the whole mass into a deep pan and add crushed garlic here. Bring to a boil, salt and pour sugar. Do not forget to pour in vegetable oil. Cook for about 10 minutes.

In the tomato mass we put in turn all the chopped vegetables - zucchini. carrots, onions, mix and add rice. You can cover and cook for another 40-45 minutes over low heat.

10 minutes before the end of cooking, you can add your favorite spices. I add ground black pepper, dried thyme. At the end of cooking, add vinegar. You can add quite a bit, it’s somehow calmer with vinegar, still a preservative.

We put them in sterile jars or, for reliability, we sterilize together with lecho jars for another 10 minutes.

We roll it up with metal lids, and turn the cans over and cover with a warm blanket until it cools completely.

The most delicious winter harvest recipe from zucchini and eggplant

Eggplants are distinguished by their original taste, so adding them to any dish, the taste is refined and unique. Still, it’s not in vain that eggplant has gained such popularity in our kitchen. The recipe prepared according to this recipe is especially popular with my family and friends. Pay attention to it too.

We will need:

• zucchini - 1.5 kg
• eggplant - 7 - 8 pcs.
• onions - 3 pcs. (medium size)
• bell pepper - 5 - 6 pcs.
• tomato paste - 1/2 cup
• hot pepper to taste
• vegetable oil - 1 cup
• sugar - 1 cup
• salt - 1 tbsp. l
• water - 0.5 l.
• vinegar 9% - 100 ml.

Zucchini and eggplant cut into cubes. If the zucchini is already ripe, then remove the seeds. In peppers, of course, remove the seeds and cut into strips.

I have bought eggplants, but they, as a rule, are not bitter. Therefore, I do not pre-salt and soak them in order to leave bitterness.

I chop larger onions in this recipe, although you can chop them if desired.

In a large saucepan, first spread the zucchini and eggplant.

Sliced \u200b\u200bbell peppers will go on top. You can also add hot pepper to your wish, it will make the appetizer more spicy.

At the end we unload onions.

In a separate bowl, breed tomato paste. To do this, first pour water and add tomato paste. Stir and pour salt and sugar here. Add vegetable oil, stir again and pour liquid into the vegetables.

Mix well and place the pan on the stove. After the lecho begins to boil, cook for 25-30 minutes.

Readiness is determined by the color of vegetables, they become transparent. Just try not to digest, otherwise the snack will turn into porridge. Pieces of vegetables should keep their shape.

All that remains is to lay out on sterilized jars, close with boiled lids, turn over and cover with something warm.

Video on how to make lecho from zucchini with peppers, carrots and onions at home

We will need:

• zucchini - 2 kg
• bell pepper - 2 pcs.
• apple - 1-2 pcs.
• onions - 1-2 pcs.
• hot pepper - 1-2 pcs.
• carrots - 1 pc.
• garlic - 4-5 cloves
• tomato paste - 70 gr.
• vegetable oil - 70 ml.
• sugar - 140 gr.
• salt - 30 gr.
• vinegar 9% - 100 ml.

That's all for today. Of course, the theme of winter preparations is so extensive and my favorite that I will continue to introduce you to various recipes. After all, the greater the choice, the more interesting any hostess. And there are a lot of wonderful hostesses who take care that the summer and autumn harvests of vegetables and fruits are used as best as possible. By the way, there are many men in the kitchen, they have a separate respect!

I wish you all pantries, cellars, refrigerators and shelves filled with different goodies. And let all the blanks be successful!

The main secrets for the treasured long-term storage of seals - and salad packing directly from the stove, as hot as possible.

Let's add a rich crop of zucchini! And for those who buy vegetables, a pleasant surprise. Perfectly fit into this blank the cheapest zucchini   - large and even slightly overripe.

Zucchini with tomato

We need:

• Zucchini - 2 kg
• Tomatoes - 3 kg
• Bell pepper - 5-6 large vegetables
• Garlic - 1-2 heads (medium size to fit in the palm of your hand)
• Salt (without impurities, coarse grinding) - 2 tbsp. spoons with a slide
• Sugar - 1 cup
• Vinegar, 9% - 2 tbsp. spoons
• Odorless vegetable oil - 50 ml

Optional ingredient:

• Hot peppers - ½ medium pod (slice about 5 cm long)

Important details:

• Weigh vegetables after cleaning.
• The preservation yield is about 5 liters.
• Cooking time - up to 1 hour 20 minutes.
• Calorie content per 100 grams - not more than 100 kcal

1) Preparation of vegetables - up to 20 minutes.

With young zucchini, everything is simple. Wash and cut the middle cube directly with the skin.

With old zucchini fuss will be a little more. They must be cleaned from skins and seeds. To remove the seeds, we use the quick method. Cut the vegetable lengthwise into long quarters and cut the inner corner where the seeds are concentrated. Or work with a spoon. Cut the zucchini in half and scrape out the seeds.

The size of squash slices should not be small. Just right cubes about 2-2.5 cm.

Peppers are cleaned from seeds and white membranes. We cut as we like it in a stew. Even the classic recipes for summertime are not limited in size. For small cubes, we love medium-sized stripes.

If you value delicate sweetness in lecho, you should take red pepper - at least a third of the total amount in the recipe.

Peel the tomatoes. Praise the notches crosswise and the teapot! For 2 minutes, tomatoes were poured with boiling water - and the skin leaves easily and quickly. Cut the tomatoes into slices close to the zucchini.

Garlic is ideal in cut form, and not like shavings after a press. Cube or plates - choose to your taste.

Do not be afraid of garlic. Better put the larger of the specified amount. The severity will be exactly in moderation. But capsicum should be cleaned from seeds and planted with vegetables at the same time as garlic only to those who like tangibly spicy snacks.

2) Boil the salad and pack it in cans - up to 1 hour.

We put a large pan on the stove and put the sliced \u200b\u200btomatoes in it. Pour sugar and salt to vegetables, pour in vegetable oil. Bring to a boil and cook over medium heat 10 minutes.

The tomato mass has become very juicy. It's time to add zucchini. Mix, bring to a boil and boil over medium heat for another 15 minutes.

Add sliced \u200b\u200bpepper and garlic to the lecho. Again, gently mix, wait for the boil and boil the salad over medium heat - 15-20 minutes.

The degree of readiness is determined by zucchini. The pieces should become soft. 3-4 minutes before the end of cooking, pour in the vinegar and gently stir.

• As much as possible, you can saturate the tomato flavor of squash lecho with tomato paste. For the amount of vegetables in our recipe, take 3-4 tbsp. tablespoons of quality tomato paste without impurities and add it 10 minutes before the end of boiling salad.
• It is permissible to add fresh greens (finely chop and lay 10 minutes before laying on the banks) or spices to taste - ground black and allspice, cloves, Italian herbs.

Pour boiling water over the ladle, with which we will collect the salad, and the funnel for packing the salad.

The zucchini cure tastes like caviar or vegetable stew, it depends on the recipe you choose. A very popular dish in European cuisine, the Germans serve it to sausages, the French put it in minced meat or smoked meats. And the Hungarians pour beaten eggs and bake in the oven. Provide such delicious dishes will help the workpiece.

How to cook lecho from zucchini for the winter?

Vegetable marrow squash does not require much skill and many products, only zucchini, peppers, tomatoes and onions are required. Many housewives dilute the mixture with carrots, eggplant, garlic. Only ripe tomatoes are chosen, if you need to make the dish thicker, part of the tomatoes are placed at the end of cooking. A tasty night out of zucchini for the winter will succeed, given the simple recommendations.

1. Mix with tomato puree will be liquid, with tomatoes - thick.
2. In a mixture with tomato, it is better to put green bell pepper.
3. Zucchini lecho is easier to make if you chop the tomatoes in a meat grinder.
4. Mushrooms for harvesting are used only boiled in 2 waters.
5. Stew the mixture only in enameled dishes.

The most common recipe is lecho with zucchini and pepper. Zucchini is better to select young, they are juicier and softer, cook faster and retain more vitamins. If only ripe fruits remain, the seeds are removed. To easily peel the tomatoes, they are scalded, incised and dipped in cool water for 5 minutes.

Ingredients:

• zucchini - 1 kg;
• tomatoes - 1 kg;
• bulgarian pepper - 1 kg;
• carrots - 0.5 kg;
• onions - 200 g;
• garlic - 2 cloves;
• oil - 150 ml;
• vinegar - 20 ml;
• salt - 30 g;
• sugar - 1 tbsp. l

Cooking

1. Grind vegetables, peel tomatoes.
2. Chop the mashed tomatoes.
3. Strain onions and carrots.
4. Add pepper, zucchini, salt.
5. Passer until soft.
6. Put tomato, garlic and sugar.
7. Stew for 25 minutes.
8. Pour in vinegar, boil for 5 minutes.
9. Place the pepper and zucchini on the banks.
10. Roll up, flip, wrap until cool.

Zucchini and tomato lecho for winter

Leoch from zucchini and tomatoes comes out brighter and more saturated. Tomatoes must be ground through a meat grinder or in a blender, salt is not worth it. When vegetables are cooked in this mixture, it must be constantly stirred. Of the spices, they also put hops-suneli, rosemary, basil and thyme, necessarily - black pepper.

Ingredients:

• zucchini - 3 kg;
• tomatoes - 2 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• sweet pepper - 0.5 kg;
• sugar - 1 tbsp .;
• vinegar - 100 ml;
• oil - 300 ml;
• salt - 1 tsp.

Cooking

1. Peel and chop vegetables.
2. Grind tomatoes.
3. Fry vegetables.
4. Put sugar, salt, simmer for 1 hour.
5. Pour in vinegar, boil for 5-7 minutes.
6. The tomato and zucchini spread out in banks, roll up.

Zucchini leche for winter without vinegar

Lecho - a traditional Hungarian dish made from pepper and tomato, our housewives adapted it for Russian cuisine, adding other vegetables, garlic and herbs. In the European recipe, apple cider vinegar is put, but there are other options - lecho from zucchini without vinegar. Oil can be replaced with fresh bacon.

Ingredients:

• zucchini - 300 g;
• tomatoes - 3 kg;
• salt - 30 g;
• sweet pepper - 800 g;
• sugar - 250 g;
• garlic - 3 cloves;
• a mixture of peppers - 10 g.

Cooking

1. Grind vegetables, crush garlic.
2. Stir, cook for 10 minutes.
3. Add salt, sugar, spices.
4. Stew for 30 minutes.
5. Place the zucchini into banks, roll up.

Zucchini with tomato paste

The zucchini has a zucchini lecho with tomato paste, a slight pungency is complemented by a peculiar sourness. You can add greens, but only at the end of cooking, like vinegar. If the carrots are slightly boiled and then fried, the taste of the salad will be more saturated. The crushed nuts will add an original touch.

Ingredients:

• zucchini - 2 kg;
• carrots - 0.5 kg;
• tomato paste - 1 l;
• onions - 1 kg;
• oil - 0.5 tbsp .;
• black pepper, ground - 0.5 tsp;
• citric acid - 0.25 tsp;
• sugar - 1.5 tbsp .;
• salt - 0.5 tbsp.

Cooking

1. Chop the vegetables.
2. Fry onions and carrots.
3. Mix everything with tomato paste.
4. Add salt and spices.
5. Stew for 10 minutes.
6. Add sugar and citric acid.
7. Cook for 15 minutes.
8. Pour into banks, roll up.

Fans of spicy dishes can prepare zucchini lecho with garlic for the winter. It is recommended to take apple cider vinegar, with the addition of cloves, then the dish will turn out very fragrant. Ready-made, in perfect harmony with the meat, served it warmed up. You can try the workpiece only after a couple of months.

Ingredients:

• zucchini - 2 kg;
• garlic - 15 cloves;
• sweet pepper - 900 g;
• oil - 100 ml;
• tomatoes - 400 g;
• peppercorns - 6 pcs.;
• bay leaf - 3 pcs.;
• vinegar - 120 ml;
• sugar - 150 g;
• salt - 20 g;
• water - 2 tbsp.

Cooking

1. Wash vegetables, chop.
2. Stir, add sugar, butter and salt.
3. Dilute tomato paste in water, pour.
4. Stew for 45 minutes.
5. Add spices, garlic, vinegar.
6. Stir, pour into banks.
7. Roll up the lids.

The name from the popular sauce received with zucchini. Tomatoes, bell peppers and onions are also put there, because zucchini itself is very fresh and needs to be supplemented with vegetables and spices. The pungent taste compensates for vinegar; it is also an excellent preservative, they must be added.

Ingredients:

• zucchini - 1 kg;
• tomatoes - 1 kg;
• onions - 250 g;
• garlic - 15 g;
• bulgarian pepper - 0.5 kg;
• marjoram - 40 g;
• red pepper, ground - 0.5 tsp;
• oil - 60 ml;
• salt - 1 tsp;
• vinegar - 20 ml.

Cooking

1. Wash and chop vegetables.
2. Mix, boil.
3. Add spices, oil, simmer for 20 minutes.
4. Put salt and vinegar, boil for a couple of minutes.
5. Arrange in banks, pasteurize 10-15 minutes.
6. Roll up the lids.

From zucchini - for connoisseurs of appetizers "with a twinkle", the only minus - you can not offer children. So that the dish does not turn into caviar, the zucchini is not crushed much, it’s enough to measure the width of the slices at 1-1.5 cm. Garlic and chili will add sharpness, their number can be varied. Peel the tomato removed in advance.

Ingredients:

• zucchini - 1 kg;
• garlic - 1 head;
• sweet pepper - 2 pcs.;
• hot pepper - 2 pcs.;
• tomato paste - 0.5 tbsp .;
• water - 250 ml;
• oil - 50 ml;
• vinegar - 1 tbsp. l .;
• salt - 2 tbsp. l .;
• sugar - 0.5 tbsp.

Cooking

1. Peel and cut vegetables.
2. Dilute tomato paste in water.
3. Add oil, boil.
4. Add crushed garlic, peppers and zucchini.
5. Cook for 30 minutes.
6. Put salt, sugar, vinegar.
7. Pour into banks, roll up.

The most famous recipe for lecho from zucchini - "Mother-in-law's tongue", received the name for the external similarity of slices with the tongue. To make the dish bright, it is recommended to put red bell pepper. Some housewives put more beans, but they must be cooked until half cooked. Too long slices cut in half.

Ingredients:

• zucchini - 1 kg;
• eggplant - 0.5 kg;
• tomato paste - 250 ml;
• sweet pepper - 0.5 kg;
• garlic - 1 head;
• hot pepper - 1 pc.;
• salt - 4 tbsp. l .;
• water - 0.5 l;
• vinegar - 50 ml.

Cooking

1. Cut the pepper into strips, crush the garlic.
2. Zucchini divided into slices.
3. Mix tomato paste, water, salt and sugar.
4. Boil, add vegetables.
5. Cook for 30 minutes.
6. Add vinegar.
7.   and zucchini pour into banks.

Zucchini lecco in a slow cooker

It’s much easier to make lecho from

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I think that almost every housewife closes all kinds of different vegetables for the winter. And among them there is, undoubtedly, a very tasty direction - this is lecho from zucchini. It implies tender boiled vegetables in a pleasant sweet and sour fill. Often, tomatoes or tomato paste are taken for this. I also heard somewhere that she was being replaced. In general, such an appetizer should melt in the tongue, and all guests praise this dish: “You will lick your fingers!”. In general, it turns out that way.

Today for you a selection of seven different recipes. Here, those who do not eat pepper or do not like vinegar can choose the composition for themselves. And in general, to process those vegetables that have not yet gone into conservation, and there is simply no time to mess with each species separately.

They are very suitable for this dish, because they have soft pulp, which is very quickly soaked in sauce. As a result, we do not get a handful with different tastes, but open a harmonious dish. In which all the fruits are united by a single taste of sauce.

You can prepare the fruits in two ways: put them out or fry them.

I recommend closing the snack in half liter containers. To immediately open and put in a salad bowl. At dinner, the whole snack is eaten and you do not have to take a place in the refrigerator.

If possible, do not use metal utensils. It oxidizes when interacting with vegetable acids. And the taste of metal will appear in the jar. I think that you are unlikely to like it.

As always, we arrange the appetizer only in sterile jars.

Ingredients:

• 3 kg of zucchini and zucchini,
• 4 bell peppers,
• hot pepper - 1-2 pcs.,
• 2 garlic heads,
• salt - 2 tbsp.,
• 250 g granulated sugar
• 500 g tomato paste,
• 250 ml of sunflower oil,
• vinegar essence - 2 tbsp. l or 9% vinegar - ½ cup.

First we collect vegetables and prepare them. We wash off the ground and litter, cut off all the black, battered and ugly places.

Peel the seeds and peel the garlic.

From zucchini, cut the peel and cut in half. Cut the core with seeds.

The pulp itself is cut into 1 cm rings.

Using a meat grinder or a blender, grind all the peppers and peeled cloves of garlic.

We spread the resulting mass to zucchini and add tomato paste, salt with sugar and a glass of sunflower oil.

Pour vinegar on top.

We put on strong heating, we are waiting for the boil. The fruits will give juice, reduce heat and simmer for half an hour.

Do not forget to mix and pour into sterile jars.

Fill to the very top, twist the lid and turn over.

My favorite simple recipe for zucchini and eggplant lecho

Blue and zucchini have a delicate flesh. Therefore, complement each other well. Their taste is not bright and they are well saturated with the aroma of spice and the taste of filling.

Structure:

• zucchini - 4 pcs.,
• eggplant - 4 pcs.,
• pepper - 4 pcs.,
• tomatoes - 4 pcs.,
• onion - 4 pcs.,
• salt - 1.5 tbsp. l.,
• sugar - 1.5 tbsp. l.,
• vegetable oil - 50 ml,
• 9% vinegar - 50 ml.

So that the pulp does not fall apart after cooking, we will not finely chop the vegetables. After all, it is more convenient to eat full pieces that hold well on the fork.

Zucchini and blue cut into four longitudinal parts. Cut off pieces of about 4 cm from the beginning of the fetus.

We also cut peeled peppers. It turns out quite large slices, but we achieved this.

In tomatoes, cut the tail and cut the flesh into 4 parts. Part of the tomato can be mashed with a blender in the sauce.
  Cut the onion into large straws.

We put everything in a common container.

Pour the vegetable mixture with sugar and salt. Fill with oil and vinegar. Turn on the heat and simmer until the vegetables generously give juice.

We notice 30 minutes from the moment of boiling and cook the mass with the lid open.

Immediately pour it into clean and calcined jars and close it. We check to see if air enters and send "under the fur coat" for natural sterilization.

Cooking recipe with tomatoes and bell peppers (without carrots)

Carrots give a characteristic sweetness to vegetables and not always like this. Peppers are better to take bright and fleshy, bathed in the sun. We really want to get more taste than water.

The weight of all vegetables is already given in peeled form - without peel, seeds and stalks.

Ingredients:

• 2.5 kg of bell pepper
• 2 kg of tomatoes
• zucchini - 1 pc. (500 g)
• salt - 1 tablespoon (30 g.)
• sugar - 6 tbsp. l (120 g.)
• a glass of sunflower oil,
• vinegar 9% - 2 tbsp.,
• ground black pepper - 1/2 tsp,
• black peppercorns - 12 pcs.

Prepare the pepper: clean and rinse.

My tomatoes, cut into halves and cut the stem.

My young zucchini. Peel and seeds are not removed.

We pass it through a meat grinder. Behind him let the onion and halves of the tomato.

We put this mass on strong heating and cook for 12 minutes.

Cut the pulp of pepper into pieces. Add to the general mixture and simmer another 25 minutes.

Five minutes before cooking, pour salt with sugar, add oil and vinegar.

You can add ground pepper and peas, but this is optional.

We fill sterile jars.

And remove them to the cold.

Delicious salad like lecho with rice without vinegar

This appetizer can be considered a full second course. If you put in a plate and heat in the microwave, you get rice with stewed vegetables. Personally, we did this before, during the period of obtaining higher education and living in hostels. Believe the hungry student, this salad seemed the most delicious in the world.

Composition of 3 kg of zucchini:

• 3 kg of tomatoes
• 1 kg of carrots,
• 1 kg of onion,
• 3 fruits of bell pepper,
• 8 garlic cloves,
• 500 g of rice
• ½ cup sunflower oil,
• 5 tbsp granulated sugar
• salt to taste.

We always start with the preparation of the ingredients. The fruits are sorted, washed and cleaned of all unnecessary. Zucchini, onions and peppers cut into slices.

Grate the carrots. I love to use her shallow side. I think that this way she becomes more tender in the salad.

Boil the rice until half cooked, because we will still cook it together with vegetables.

Remove the peel from the tomato and grind it into juice with a blender. Add garlic to them through a press.

Bring the mass to a boil and pour the oil. And give the taste of salt with sugar.

After 5 minutes, add the cubes of vegetables.

Boil, pour rice and cook for another 45 minutes.

We put in a sterile floor liter.

Vegetable marrow and pepper, carrots and onions in a multicooker without sterilization

A slow cooker is able to cook products without our participation. And I think that often her help is simply priceless. Here, let’s say, she prepares a bed for you, and at that time you roll up butter or milk. This greatly saves time and space on the kitchen surface. I think that further to sing laudatory odes to this assistant does not make sense. Because any owner of it has long appreciated this device.

I also like this cooking option because there is no extra heat coming from the multicooker, like from a stove. And in the kitchen the condition of the dressing room does not form.

In this appetizer, we add all the vegetables that have come to hand. And give the color and saturation with tomato paste. It is especially relevant when you make preparations in late August and early September. When there is already not so much sun and fruits do not have time to pour them. A tomato sauce, pasta or ketchup will add the necessary notes to the lecho.

Composition per 1 kg of zucchini:

• water - 0.5 l
• tomato paste - 150 ml,
• 1 tbsp. l salt
• 1 tbsp granulated sugar
• 3 large carrots,
• bell pepper - 0.5 kg
• 600 gr a tomato,
• 300 gr Luke,
• vegetable oil - 70 ml,
• 0.5 tsp acetic acid (70%).

Coarsely chop the tomatoes, removing the stem.

Also chop the onion coarsely.

We remove my pepper from the seeds in the middle and cut it into pieces.

Large zucchini clean, remove the middle and cut into cubes.

We take 1 kg of the weight of the already peeled fruit.

Grate carrots on the middle side of the grater. But I prefer to always use the smallest.

Pour prepared water into the multicooker bowl, dilute salt and sugar in it, add oil, pasta.

We pour carrots, slices of onions, zucchini, tomato and pepper.

Close the lid, select the "Extinguishing" program, set for 50 minutes.

Then we introduce vinegar.

Mix and fill into jars.

You do not need to sterilize anything, the main thing is to use a sterile container that you fill with hot, boiling vegetable mass. Such a bed stands all winter and is always well preserved.

Best garlic and hot pepper recipe video recipe

There is a hot recipe with hot pepper. The medicine is prepared without vinegar, but with the addition of citric acid, which acts as a preservative.

I bring the composition of the products, for convenience:

• zucchini - 750 g
• tomatoes - 1.2 kg
• 750 g pepper
• 9 cloves of garlic,
• hot chili pepper - 1 pc.,
• 5 tbsp sugar
• vegetable oil - 110 ml,
• salt - 1.5 tbsp
• citric acid for preservation - 0.5 tsp

And here is the video recipe with a step-by-step description of the cooking process.

You can also add tomato paste or ketchup for a richer flavor.

Sweet lecho in tomato sauce without pepper and vinegar

If the previous recipe was for lovers of savory foods, then one can not help but give an option for sweets.

We will move slightly away from the usual taste of lecho and remove from the composition of the Bulgarian pepper and onion. A larger number of carrots will add characteristic sweetness to zucchini.

To preserve preservation, we again replace vinegar with citric acid. Take a small amount that will not be felt in the bed, but will protect it from the appearance of mold.

Ingredients:

• 2 kg of zucchini,
• 800 g carrots
• 400 g onion
• 1.6 kg tomato
• 90 ml of vegetable oil,
• 110 ml of water
• sugar - 0.5 cups
• salt - 1.5 tbsp;
• 7 g (1 tsp) citric acid,
• garlic - 2 large heads.

Let's start with the preparation of the tomato: we will wash the fruits and cut off all the damaged places. We clean them from the peel. To do this, fill them with boiling water, wait 5 minutes and remove the film. Then the pulp is mashed with a blender.

Add salt to this pulp, dilute sugar grains and citric acid. Squeeze the garlic cloves and pour oil and water. We put on heating, boil and remove the foam.

The remaining ingredients will be fried. Pour oil into a pan and heat it up so that a gray smoke appears. Then the vegetables will be fried, not stewed.

Cut the carrots and fry.

Cut the onions in half rings and fry separately from carrots.

We cut the squash into cubes and also separately fry.

In clean jars, lay layers of zucchini, carrots and onions and pour sauce.

We put the jars in a pan with warm water, cover with lids and sterilize 25 minutes from the moment the water boils.

Carefully remove the filled containers and immediately roll up the lid. If the vegetables have settled and the jar is not full, then boiling water should be added to it.

Zucchini can be eaten as a separate dish, as well as add to boiled potatoes or barbecue. It is delicious to eat buckwheat or pasta.

Thank you for attention!

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