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Cucumber lecho without pepper

3527

Kitchen Russian

Calorie content 49 kcal

Portions 3 l.

Cooking time 100 minutes

Proteins * 0.5 gr.

Fats * 3.4 gr.

Carbohydrates* 8.2 gr.

Content

Lecho with cucumbers is considered the original version of the classic pepper and tomato lecho. The preparation is more like a salad and will be tasty and spicy for you. Any, even substandard cucumbers are suitable for her. We cook on the basis of tomato puree and without sterilization.

Ingredients

Cucumbers 3 Kg Fresh tomatoes 3 Kg Onion 6 pcs. Garlic 2 pcs. Granulated sugar 3 tbsp Salt 2 tbsp Table vinegar 9% 2 tbsp Vegetable oil 100 ml

Cooking process

Wash the tomatoes, cut into pieces, removing the stalks, and twist them in a meat grinder with a fine grid. Pour the resulting puree into a cauldron or a saucepan for making jam. Put the cauldron on the stove and simmer for 10 minutes, stirring it with a spoon.

Peel the husks and chives. Chop the onion into thin half rings. Chop the garlic finely with a knife. Transfer the chopped onion and garlic to a cauldron and cook for another 10 minutes.

Chop the washed cucumbers into circles up to 0.5 cm thick and transfer them to the tomato puree. Add to the lecho the amount of salt, sugar, vegetable oil specified in the recipe and mix everything.

Simmer lecho over low heat for 20 minutes from the start of the boil. At the end of stewing, add vinegar to the lecho and simmer it for 5 minutes under a closed lid.

Arrange the prepared hot cucumber lecho in pre-sterilized jars and roll up the lids. Cool the jars upside down and under a warm blanket, and then transfer to a storage location.

Happy blanks!