Lecho tomatoes cucumbers

How to make lecho tomatoes cucumbers?

1. Peel carrots, cut into strips. Peel the Bulgarian pepper from the seeds, wash, cut into oblong cubes. Put 5 vegetables in a deep frying pan, pour vegetable oil, fry lightly, then add a little boiled water so that the vegetables are stewed.

2. Wash the tomatoes, grate them, the main goal is to get tomato puree. Peel the seeds from the pepper, chop them with a knife. Peel the garlic, pass it through the press. Wash the cucumbers, cut off the ends on both sides, cut into quarters, then cut them in half.

3. Pour the tomato mass into a saucepan, put cucumbers and fried vegetables in it, add salt and sugar, pour vinegar, mix and send to the fire. Bring the lecho to a boil, turn down the heat, cover the pan with a lid and simmer for 30 minutes.

4. Fill the pre-prepared jars with hot salad (sterilized and perfectly dry), roll up the lids, turn the blanks upside down, wrap them in a warm blanket and leave for a day, then transfer to a permanent storage place in a cool place.

Have a delicious lecho!

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