Vegetable marrow squash with pepper, tomato and onion for the winter
Winter squash with pepper, tomatoes and onions is another way to preserve a crop of vegetables and replenish stocks of delicious vegetable stew. The stew turns out to be similar in taste to a traditional lecho, slices of bell pepper are replaced by tender zucchini, and the pepper is moved to the sauce. When you open the jar, the smell spreads incredibly seductive.
I advise you to use containers with a capacity of 500 to 800 g for the preparation of vegetable salads - it is convenient to sterilize and do not have to store open canned food, since the contents of the jar are enough for an average family of 3 people.
- Cooking time: 1 hour
- Quantity: 2 L
Ingredients for cooking lecho from zucchini with peppers, tomatoes and onions:
- 2 kg of squash;
- 1 g of tomatoes;
- 500 g of red bell pepper;
- 300 g onions;
- 1 head of garlic;
- chili pod;
- 100 ml of olive oil;
- 30 g of sugar;
- 10 g of salt;
- ground red pepper, cloves, bay leaf.
The method of cooking lecho from zucchini with peppers, tomatoes and onions for the winter
We clean zucchini. With a knife for peeling vegetables, remove a thin layer of peel. The texture of the vegetables in the lecho should be tender, and the peel, especially in mature zucchini, can be tough.
Then with a spoon we scrape the middle - friable pulp with seeds. In young vegetables, a seed bag is not developed, so such vegetables can be cooked whole.
Next, we make mashed vegetables, so to speak, the base of the lecho. Peel onions, cut coarsely. Sweet peppers are peeled from seeds, cut into pulp into cubes. Peel the cloves of garlic. Put the tomatoes in boiling water for a minute, cool, remove the skin.
We clean chili peppers from seeds and membranes.
Place tomatoes, peppers, onions, chili and garlic in a blender, grind until smooth.
We put a large pan on the stove, pour 3-4 liters of water, salt, bring to a boil.
Cans for canning clean my sterilized steam.
Zucchini cut into large cubes, dipped in portions in boiling water for 2 minutes, we take out a slotted spoon, put in jars.
Mix vegetable puree with sugar and salt, transfer to a stewpan with a thick bottom. Add 1 teaspoon of sweet red pepper, 3 cloves, 3 bay leaves. We put on the stove, bring to a boil over moderate heat, boil for 5 minutes.
Pour boiling mashed potatoes so that it completely covers the vegetables and reaches approximately to the shoulders of the jar.
We close lecho from zucchini with pepper, tomatoes and onions with boiled caps. In a container for sterilization we put a towel made of cotton cloth. On a towel we set jars with lecho, leaving an empty space between them. Pour hot water into the container, put on the stove, bring to a boil. We sterilize containers with a capacity of 700 g for 16 minutes.
We screw the lids, turn the jars from the lecho onto the lids, after cooling, remove them to a cool place for storage.
Storage temperature lecho from zucchini with peppers, tomatoes and onions from +2 to +12 degrees Celsius.
To increase the storage temperature of the lecho, add a little 9% vinegar to the vegetable puree at the rate of 1 tablespoon per jar with a capacity of 700-800 ml, then to balance the taste, add a little sugar.
Canned vinegar can be stored in a kitchen cabinet or closet away from heating appliances.
Dish of zucchini with peppers, tomatoes and onions for the winter is ready. Enjoy your meal!