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Finger-Licking Cucumber Lecho with Tomato Paste for the Winter

Cucumber lecho? Yes! A seriously tasty relish! Cucumber lecho is one of the best canned salads I've ever tried! Crisp cucumber rounds pair beautifully with the tomato sauce, and I add onion and carrots too — how could I leave them out! Here's the recipe; give it a try and let me know what you think!

danelaAuthor avatar
Recipe author
Cucumber lecho for winter you can lick your fingers with tomato paste
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 30 % 3 g
Carbohydrates 60 % 6 g
52 kcal
GI: 83 / 0 / 17
    1. Pour the water into a pot, add the tomato paste and vegetable oil, and stir in the salt and sugar. Mix everything well and set it over the heat. Bring it to a boil and cook for 5 minutes.
    1. Peel and wash the onion and carrots; cut the onion into thin half-moons and grate the carrots. Seed and core the bell peppers, wash them, and cut into strips.
    1. Add the prepared vegetables to the boiling tomato mixture along with the allspice berries and bay leaves. Bring it back to a boil, then cook, covered, for about 15 minutes.
    1. While that simmers, prep the cucumbers: wash them and slice them into thin rounds.
    1. After 15 minutes, add the cucumbers to the lecho, pour in the vinegar, and stir in a little ground black pepper, the coriander, and the paprika. Cook for about 10 minutes.
    1. Ladle the lecho into sterilized dry jars, seal with canning lids, turn the jars upside down, wrap them in a blanket, and leave them like that until completely cool.
  • Lecho keeps best somewhere dark and cool — a cellar or basement is perfect.
  • Wait for winter, and reach for the cucumber lecho first!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Paprika - 289  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Allspice - 263  kcal/100g

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