Cucumber lecho with tomatoes for winter

Step-by-step cooking

1. Step 1:

   

   How to make lecho with cucumbers? Prepare all ingredients. Cucumbers need a pickled variety (prickly). Take small cucumbers, it is possible and not the smoothest. Wash all vegetables under running water. Release the peppers from the peduncle and seeds. Peel the carrots. We will remove the skin from tomatoes, so evaluate whether it will be removed easily or will need to be doused with boiling water. We take refined oil, vinegar - nine percent. If you have an essence, dilute it in advance according to the instructions.

2. Step 2:

   

   Cut carrots into thin strips, pepper into thin strips. Fry in vegetable oil for 5 minutes until the barrel is slightly browned.

3. Step 3:

   

   Pour filtered water into the pan and quickly cover the pan with a lid: there will be splashes. Simmer the vegetables until soft. The skin of the peppers should become almost soft. This is important, because if the pepper is not kept, it will be tough in the finished snack.

4. Step 4:

   

   Remove the stalk from tomatoes and remove the skin. My tomatoes peeled off easily. If it goes badly, you need to make cross-shaped incisions on the skin and pour boiling water over the tomatoes for 5-10 minutes. Cut the tomatoes into large pieces and transfer them to a blender bowl. In the same place, send the garlic, grated on a fine grater.

5. Step 5:

   

   In pulse mode, chop the tomatoes into a homogeneous mixture. This tomato juice is the basis of any lecho.

6. Step 6:

   

   Pour the juice into a saucepan and transfer the peppers and carrots to the same place.

8. Step 7:

   

   For cucumbers, cut off the tips on both sides and cut into cubes. If the cucumbers are overripe, cut off the skin from them in advance and remove the hard seeds.

9. Step 8:

   

   Put the cucumbers in a saucepan and, bringing the lecho to a boil, add salt, hot pepper, sugar and vinegar. It may seem that there is too little liquid, but at this stage it should be so: cucumbers will still give their juice to lecho.

10. Step 9:

    

    On low heat under a closed lid, simmer the lecho for about half an hour until ready. During this time, sterilize the jars in any convenient way. Just pour boiling water over the lids.

11. Step 10:

    

    Lecho is ready when the cucumbers change color and all the vegetables soften. Try lecho to taste. Now is the last opportunity to add more salt and sugar, if required.

12. Step 11:

    

    Pour the lecho into jars, seal with lids and turn upside down. Wrap the jars with a warm blanket and leave them to cool completely at room temperature. Then the cans are put away for storage in the pantry. I got one liter jar and a little more left for immediate tasting.