Cucumber lecho for the winter - 5 recipes you will lick your fingers with a photo step by step

Bon Appetit!

Advice: cucumbers of any shape, size and degree of ripeness are suitable for making lecho. You can use even the largest, overgrown fruits that are not suitable for whole pickling.

Cucumber lecho with carrots, paprika and tomatoes

If you add carrots to the traditional Hungarian lecho, the preparation will become a little sweeter, and its volume will noticeably increase. According to this recipe, paprika and carrots need to be fried, which will make the salad even tastier.

Ingredients:

• Cucumbers - 2 kg.
• Sweet paprika - 8-10 pcs.
• Garlic - 2 heads.
• Tomatoes - 2 kg.
• Carrots - 0.5 kg.
• Ground black pepper to taste.
• Salt - 2 tablespoons with a small slide.
• Sugar - 7 tablespoons without a slide.
• Sunflower oil - 1 tbsp. (200 ml).
• Vinegar 9% - 0.5 tbsp (200 ml).
• Chili pepper - optional.

Cooking process:

1. Disassemble the heads of garlic into cloves, peel and chop finely.
2. Cut the cucumbers into half rings.
3. Wash the tomatoes, chop them in a meat grinder or blender in mashed potatoes, instead of with a skin. Put in a heavy-bottomed saucepan or cauldron.
4. Add salt, sugar, vegetable oil to tomato puree. Add chopped cucumbers and garlic and stir.
5. Cut paprika into strips, carrots into thin slices.
6. Fry the peppers and carrots in a large skillet with 100 ml of heated vegetable oil until soft. If you like hot seams, add chopped chili peppers.
7. Add the sauteed vegetables to the tomato and cucumber mixture.
8. Bring the lecho to a boil, simmer on a minimum heat for half an hour under the lid, stirring from time to time so that it does not burn.
9. 5-7 minutes before the end of stewing, add vinegar, pepper to taste, mix.
10. Simmer lecho for no more than 30 minutes, put in prepared jars, roll up. Send to cool without wrapping. Store the cooled lecho in a dark, cool room.

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Cucumber lecho with tomato juice

Tomato paste or tomato juice may well replace fresh tomatoes when making lecho. The most important thing is that the shelf life of these products does not exceed six months, and even better - 2-3 months. We remind you: homemade vegetable preparations with vinegar can be stored for no more than two years.

Ingredients:

• Cucumbers - 2 kg.
• Sweet paprika - 1.5 kg.
• Garlic - 1 head.
• Tomato juice - 0.5 l.
• Ground black pepper to taste.
• Salt - 1 tablespoon
• Sugar - 100 gr.
• Sunflower oil - 1 tbsp. (200 ml).
• Vinegar 9% - 50 ml.
• Chili pepper - optional.

Cooking process:

1. If you don't have tomato juice, tomato paste can be a good substitute. To make the right amount of tomato juice, stir 3-4 tablespoons of tomato paste in 400 ml of water. If the taste of the juice does not seem very rich to you, add 1 more spoonful of tomato paste.
2. Cut cucumbers for lecho into half rings, and paprika into thin strips.
3. Chop the garlic finely. If you want to add chili, chop it up as well.
4. Simmer cucumbers with paprika, chili and garlic over low heat in a deep saucepan with a thick bottom for 20-25 minutes. If the vegetables do not have enough juice, add 100 ml of water so that the lecho does not burn. Cover the pot with a lid, but stir occasionally.
5. After 20-25 minutes add tomato juice, sugar, vinegar, vegetable oil. Season with salt and pepper lecho. Simmer everything together for another 5-10 minutes.
6. The lecho is ready. Lay it out on prepared banks and roll it up. Let the jars cool at room temperature without wrapping. Then store them in the cold.

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Cucumber and eggplant lecho

Try to cook lecho not only with cucumbers, but also with eggplants. Vegetable preparation will only benefit from this! Of course, bell peppers and tomatoes are present here as essential components of any lecho.

Ingredients:

• Cucumbers - 0.4 kg.
• Sweet paprika - 0.4 kg.
• Garlic - 1 head.
• Eggplant - 0.7 kg.
• Tomatoes - 0.7 kg.
• Onions - 0.2 kg.
• Ground black pepper to taste.
• Salt - 1.5 - 2 tablespoons
• Sugar - 45 gr.
• Sunflower oil - 100 ml.
• Vinegar 9% - 40 ml.

Cooking process:

1. Cut the tails off the washed eggplant, cut the fruit into cubes or thin slices. Put in a bowl, add salt, add cold water and leave for 30 minutes to release the bitterness.
2. During this time, we will prepare the rest of the components for lecho. Wash the tomatoes, peel them (keeping them in boiling water for 3 minutes), grind them in a meat grinder or in a blender to make tomato puree.
3. Cut the onion into thin quarters of rings.
4. Cut the cucumbers into semicircles.
5. Cut the peppers into thin short strips.
6. Put the tomato puree in a saucepan with a thick bottom, boil and add the onion. Simmer, stirring occasionally, for 3-5 minutes over low heat.
7. Put the peppers and cucumbers in a saucepan, let them begin to boil.
8. Wash the eggplants in cold water to remove salt, squeeze and put in a saucepan.
9. Simmer lecho for 20 minutes, stirring occasionally.
10. Add vinegar, vegetable oil, salt and pepper.Boil everything together for another 5-7 minutes.
11. Put the finished lecho in sterilized jars and seal it hermetically. Let it cool in the kitchen. We will send cold cans for storage in a cold, dark place.

Bon Appetit!

Lecho with paprika, cucumbers and onions

The classic lecho with paprika and tomatoes is prepared with the obligatory addition of onions. This recipe also includes cucumbers. Make a salad like this for the winter. Usually everyone likes him, and the hostess hears only the most flattering reviews!

Ingredients:

• Cucumbers - 2 kg.
• Sweet paprika - 5-7 pcs.
• Garlic - 1 head.
• Eggplant - 0.7 kg.
• Tomatoes - 1.5 kg.
• Bulb onions - 10 pcs.
• Ground black pepper to taste.
• Salt - 1.5 - 2 tablespoons
• Sugar - 0.5 tbsp. (glass 200 ml).
• Sunflower oil - 0.5 tbsp.
• Vinegar essence 70% - 1 tbsp

Cooking process:

1. Wash the cucumbers, cut into semicircles, discard the tips of the cucumbers. Fold in a deep saucepan in which the lecho will be stewed.
2. Wash sweet, fleshy tomatoes (these are best suited for lecho), cut into 4 parts and beat with a blender in mashed potatoes, it is possible with the skin. Or skip it through a meat grinder. Let's send tomato puree to cucumbers.
3. Cut the bell pepper into short, thin strips, add to the cucumbers.
4. Cut the onion into quarters of rings, and finely chop the garlic (or pass through a press).
5. Put the vegetables on the fire, bring to a boil, let them boil for 5 minutes. Salt, add sugar and vegetable oil. Simmer over low heat for 15-20 minutes, stirring occasionally.
6. After 15-20 minutes add the onion and garlic to the vegetables. Let's extinguish everything together for another 10-15 minutes.
7. Add vinegar essence and ground black pepper to lecho 5 minutes before the end of stewing. The total extinguishing time is 30-35 minutes.
8. Put the finished lecho in the prepared jars under the very necks and roll up with sterilized lids.
9. The lecho will cool down at room temperature. It is not necessary to wrap it up, because sliced ​​cucumbers become very soft when wrapped. Store cold jars in a cellar or other dark, cool place.

Bon Appetit!