Cucumber lecho for the winter you can lick your fingers with tomato paste

1. Pour water into a saucepan, spread tomato paste, pour vegetable oil, pour salt and sugar. Mix everything well and send it to the fire. Bring the mass to a boil and cook for 5 minutes.

2. Onions and carrots are cleaned, washed, onions are cut into thin half rings, carrots are grated. Bulgarian pepper is cleaned from seeds and partitions, washed, cut into strips.

3. We put the prepared vegetables in the boiling tomato mixture, add allspice peas and bay leaf, bring to a boil, then cook for about 15 minutes under a closed lid.

4. While everything is cooking there, let's do cucumbers: mine, cut into thin circles.

5. After 15 minutes, we put cucumbers in lecho, pour vinegar, add a little ground black pepper, coriander and paprika. Cook for about 10 minutes.

6. Lay out the lecho in sterile dry jars, roll up with tin lids, turn the jars upside down, insulate with a blanket and leave in this position until completely cooled.

It is better to store lecho in a dark, cool place, a cellar or a basement will work perfectly.

Wait for winter and try cucumber lecho first of all!