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Lecho for the winter from cucumbers

1778

Kitchen Russian

Calorie content 47.4 kcal

Portions 4 l.

Cooking time 90 minutes

Proteins * 0.5 gr.

Fats * 2.6 gr.

Carbohydrates* 7.5 g

Content

Traditional lecho is made from bell peppers and tomatoes. I propose to cook an unusual cucumber lecho for the winter. The winter appetizer is balanced in taste and goes well with all dishes as a salad.

Ingredients

Cucumbers 5 Kg Fresh tomatoes 2.5KG Bell pepper 1 kg Salt 100 g Garlic 1 PC. Vegetable oil 250 ml. Granulated sugar 200 gr. Table vinegar 9% 200 ml.

Cooking process

Wash the cucumbers thoroughly, pat dry with paper towels. Cut off the ends and then cut into strips or any other method.

Wash the tomatoes, place in boiling water for a couple of seconds, and then in ice water. Then remove the skin and cut the stalk.

Cut the peeled tomatoes into small cubes. Choose sturdy tomatoes. Tomatoes can also be chopped with a blender until smooth or minced.

Wash the bell pepper thoroughly, dry it. And then clean from seeds and core. Cut the peeled bell pepper into strips.

Place the chopped vegetables in a heavy-bottomed saucepan. Peel the garlic and pass through a press and add to the vegetables. Add the required amount of vegetable oil, salt, granulated sugar and vinegar. Put on low heat and bring to a boil. Stir and cook for 30 minutes, stirring occasionally.

Prepare jars, wash and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes. Gently arrange hot cucumber lecho in sterile jars and tighten with sterile lids. Turn the lecho cans upside down.

Leave as it is until it cools completely, wrapped in a warm blanket. Then, turn the cooled vegetable snack jars over and transfer to a cool, dark place for storage. Serve cucumber lecho as a cold snack.

Bon Appetit!