Cucumber and Bell Pepper Lecho for Winter

An incredibly tasty preserve! Come winter, it's just fantastic with potatoes.

Recipe author

Servings:

Cucumbers

2.5

Vinegar

100

Salt

Sugar

0.5

Chili pepper

Garlic

100

Vegetable oil

0.5

Tomatoes

1.5

Carrots

300

Bell pepper

300

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 1 g

Fats 22 % 2 g

Carbohydrates 67 % 6 g

44 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

Run the tomatoes through a meat grinder, ideally cutting away the tough spots where the stems attach. Grind the hot chili peppers and garlic the same way.
Step 2:

Cut the cucumbers lengthwise into quarters, then into a few more pieces—each piece should be no more than about 2 inches (5 cm). The cucumbers shouldn't be bitter; if the skin tastes bitter, peel it off.
Step 3:

Now cut the red bell pepper into thin strips with a knife. Grate the carrots on the coarse side of a box grater.
Step 4:

Lightly sauté the carrots and bell pepper over low heat in a skillet for about 10 minutes.
Step 5:

Take a large, heavy-bottomed pot and pour in the ground tomatoes. Add the sautéed pepper and carrots, then the cucumbers. Add the salt and sugar and stir well. Pour in the oil and set over the heat. Once it comes to a boil, reduce the heat to low and cook for about 30 minutes, stirring from time to time. Pour in the vinegar 5–10 minutes before it's done. Ladle the finished lecho into sterilized jars, seal, and wrap them until cool.