Preparing zucchini lecho for the winter using recipes without sterilization, "finger-licking good" and with tomato paste

During zucchini season, many gardeners struggle with the best way to preserve the vegetable. There are countless recipes for canning the fruit today, so the main challenge is choosing the right one. Experienced home cooks recommend not wasting time on pickling and traditional preserves, but instead try this zucchini lecho recipe for the winter.

Proper preparation of zucchini

For this dish, use young zucchini that hasn't yet developed a thick, hard skin. Mature fruits have a lesser flavor; the flesh of these vegetables is usually firm and contains numerous seeds. Zucchini up to 8 cm in size can be left unpeeled.

Vegetables must be washed thoroughly, the base and stem removed, and any damaged or blemished areas trimmed away. All ingredients used in the lecho recipe must be of good quality. The classic version calls for dicing, which can be as small as desired. Zucchini should be chopped immediately before cooking.

Sterilization of jars

Sterilizing jars, which involves exposing them to high temperatures, helps ensure long-term storage. Immediately before sterilizing, they are washed with hot water and baking soda. There are many sterilization methods and options, and the choice depends on personal preference and the size of the container.

Small jars are microwaved on high for a couple of minutes. Larger jars are boiled in water or baked in the oven for 10 minutes. Care must be taken during processing, as contact with hot glass can cause burns.

Lecho recipes for the winter

There are many recipes for lecho. Most involve adding additional ingredients in addition to zucchini, and the vegetable's neutral flavor pairs well with many foods.

Cooking a traditional dish

This simple recipe doesn't contain any hot spices, making it suitable for children and those with digestive issues. Ingredients:

• zucchini - 2 kg;
• onions - 1 kg;
• carrots - 500 g;
• tomato juice - 1 l;
• oil - 100 ml;
• citric acid - 1 tsp;
• pepper - 5 peas;
• sugar and salt - 1.5 tbsp each

Cut the zucchini into large cubes, finely chop the onion into half rings, and shred the carrots using a coarse grater. Fry the onions and carrots in a frying pan, combining them with butter. Pour the juice into the pan, then add the stewed vegetables and zucchini. Let the mixture simmer for 10 minutes, then add the remaining ingredients (spices). After 15 minutes, begin ladling into jars.

With tomatoes without sterilization

The lack of long-term heat treatment allows for a crispy lecho. You will need:

• zucchini - 3 kg;
• tomatoes - 2 kg;
• pepper - 3 kg;
• onions - 1 kg;
• oils - 400 ml;
• granulated sugar - 7 tbsp;
• rock salt - 4 tbsp;
• 9% vinegar - 180 ml.

The tomatoes are drenched in boiling water, peeled, and pureed using a meat grinder. The peppers are shaped into thin strips, and the carrots are coarsely shredded. The onion rings and carrots are simmered over the fire until golden brown. A spicy sauce is prepared from the minced tomatoes, salt, and granulated sugar. Cubed zucchini is added to the marinade, and the stewed vegetables are simmered for 10 minutes. The mixture is placed in glass containers, the essence solution is added, and after 7 minutes, the jars are sealed.

With tomato paste

Delicious winter lecho preparations are obtained by adding tomato paste. Proportions of ingredients:

• zucchini - 4 kg;
• pasta - 800 ml;
• red pepper - 15 pcs.;
• water - 2.5 l;
• garlic - 3 cloves;
• salt - 5 tbsp;
• sugar - 6 tbsp;
• vegetable oil - 200 ml;
• 9% vinegar - 1 glass.

Make a marinade from water, oil, and tomato paste. Once it boils, add sugar and salt. Add the chopped zucchini and simmer for 10 minutes. Add the sliced ​​peppers and garlic and simmer for 20 minutes. Add the remaining spices and vinegar and pour into jars. For those who enjoy ketchup, this appetizer can be used as an alternative to tomato sauce.

Variant of preparations in a multicooker

Sweet lecho can be made in a slow cooker, which reduces labor costs as there's no need to constantly stir the vegetable mixture. For this, you can use any of the recipes and, instead of simmering, use the simmering mode. Lecho only needs to cook for an hour. Add spices, seasonings, and vinegar at the very end of the cooking process.

Finger-licking good

The name of this recipe highlights its main advantage. The proportions of ingredients are:

• zucchini - 2 kg;
• peppers of different colors - 1.2 kg;
• carrots, onions - 600 g each;
• tomatoes - 2 kg;
• tomato paste - 2 tbsp. l.;
• vegetable oil - 200 ml;
• salt - 60 g;
• sugar - 90 g;
• hot pepper - 2 pcs.;
• essence - 30 ml.

Those who like spicy food can add garlic to the recipe to their taste. Cut the zucchini, tomatoes, and onion into 1.5 cm cubes. Remove the seeds from the peppers and form them into wedges, while finely chop the hot peppers. Grate the carrots into thin strips. Prepare a marinade of water and tomato paste, into which the zucchini mixture is placed and simmered for half an hour. Then, after 15 minutes, add the following ingredients:

• carrot;
• peppers;
• onion.

After this, add the seasonings and spices. Stir gently for 30 minutes, then add the garlic and essence 5 minutes before the end.

With bell pepper

For this recipe, we recommend using peppers with thick walls, as these varieties impart a particularly juicy flavor. You will need:

• zucchini - 4 kg;
• pepper - 10 pcs.;
• turnip onions - 10 pcs.;
• 9% vinegar - 6 tbsp;
• tomato paste - 800 ml;
• odorless oils - 400 ml;
• granulated sugar - 400 g;
• table salt - 4 tbsp;
• water - 5 glasses;
• sweet peas - 10 pcs.

The vegetables are cut into large cubes, the peppers into wedges, and the onions into large rings. A syrup is made from water, salt, sugar, oil, and tomato paste, into which the prepared zucchini slices are carefully added. The mixture is boiled for 15 minutes, then the pepper wedges are added, and the mixture is simmered for 5 minutes. The onions are added and the mixture is simmered for another 10 minutes. The vegetable mixture is kept at a gentle simmer for 20 minutes, after which the vinegar and spices are added and the mixture is simmered for another 3 minutes.

With zucchini and blueberries

Spicy eggplant lecho has a unique, piquant flavor, and the generous amount of eggplant makes this appetizer unlike most traditional recipes. Proportions:

• zucchini - 10 pcs.;
• eggplants - 8 pcs.;
• red pepper - 10 pcs.;
• parsley, dill - to taste.

Sauce ingredients:

• tomatoes - 2 kg;
• vegetable oil - 100 ml;
• vinegar 6% - 200 ml;
• sugar - 2 cups;
• salt - 1/2 cup;
• coriander - 1 tsp;
• laurel - 5 pcs.;
• pepper - 10 peas.

The tomatoes are puréed using a meat grinder and then poured into a marinade using the sauce ingredients. The chopped vegetables are then simmered in the marinade for a total of 40 minutes. Finally, finely chopped herbs are added, and after a couple of minutes of thorough mixing, the vegetables are placed in jars.

Without vinegar

Zucchini lecho can be made without vinegar. Any classic recipe can be used as a base, and to ensure long-term storage, sterilize the jars for 10 minutes.

Vegetable with cucumbers

You can make a vegetarian treat by adding cucumbers. Here are the proportions:

• zucchini and cucumbers - 2.8 kg each;
• carrots - 200 g;
• garlic head - 2 pcs.;
• tomatoes - 400 g;
• tomato paste - 500 ml;
• salt - 2 tbsp;
• sugar - 1.5 cups;
• 9% vinegar - 0.5 cups;
• vegetable oil - 15 ml.

Tomatoes, zucchini, and cucumbers are cut into large cubes. Large cucumbers should be peeled first to remove bitterness. Carrots are shredded, and garlic is finely chopped. The vegetable mixture is stirred with tomato paste and brought to a simmer, simmering for 40 minutes from the moment it begins to boil. Finally, vinegar, spices, and seasonings are added, and the mixture is allowed to simmer for another 40 minutes.

Storing lecho in winter

The recommended shelf life of lecho is 1 year. If the product contains vinegar and has been sterilized, its quality can be maintained for longer.

The optimal place is considered to be a cellar with a temperature of +6 C.