Zucchini lecho for the winter instead of salads: how to make a versatile side dish

If you make this lecho in the summer, you will spend a minimum amount of time cooking in the winter. The twist is perfect for any meat and porridge. Just put the lecho on a plate and serve it as a salad.

The idea of making delicious zucchini lecho for the winter is published on the Instagram page of food blogger Khrystyna with the nickname chris__farm. The taste will be very rich and spicy.

Ingredients: ⠀

• zucchini - 3 kg
• sweet pepper - 5 pieces
• hot pepper - 1 pc (adjust to taste)
• garlic - 2 heads
• tomato paste or juice - 400-500
• vegetable oil - 2 tbsp
• sugar - 1 cup
• salt - 2 tbsp
• vinegar - 0.5 cups (add at the end, before screwing on the lid) ⠀

Method of preparation:

1. Cut the zucchini into strips, blend the rest of the vegetables in a blender.

2. Add all the ingredients and leave for 2-3 hours to let the zucchini juice come out.

3. Put on high heat.

4. When it boils, reduce the heat to medium and cook for 30 minutes.At this stage, you can add a little bell pepper, if desired.

5. Put into sterilized jars and roll up.

6. Turn the jars upside down and cover them well with a blanket until they cool completely. This amount of ingredients yields 6 0.5 liter jars. ⠀

You can also find more recipes on OBOZ.UA:

• Eggplant lecho
• Pepper lecho
• Lecho with carrots