You can lick your fingers for the winter with cucumbers and tomatoes

1. Tomatoes are washed, cut arbitrarily, crushed with a blender (you can skip through a meat grinder), poured into a large thick-walled saucepan.

2. Bulgarian pepper is cleaned from seeds, washed, cut into strips. Garlic is cleaned, passed through a press.

3. Cucumbers are mine, cut into circles (if the fruits are very large, then it is better to halve the circles).

4. Put the prepared pepper in a saucepan with tomato puree, pour sugar, salt, pour vegetable oil, add garlic mush. Stir, send to the fire, bring to a boil. Then turn down the heat, cover the pan with a lid and continue to cook for 15 minutes.

5. After the specified time, we put the prepared cucumbers in a saucepan, pour vinegar, mix, bring to a boil, cook under the lid for 5 minutes.

6. The finished lecho is poured into hot sterilized jars, rolled up with sterilized lids. We turn the cans upside down, cover them with a warm blanket and leave them until they cool down completely (I always stand like this for a day). Then we transfer the blanks to a permanent storage location.

Another point: I weighed the vegetables already peeled, so take this into account when cooking. From this amount of ingredients, I got 4 half-liter cans.

Have a delicious treat and good mood!