Cucumber lecho with tomatoes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

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

2. STEP 2

   

   Cut the carrots into thin strips, the 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 close the pan with a lid: there will be splashes. Simmer the vegetables over low heat until soft. The skin of the peppers should become almost soft. This is important because If the pepper is not seasoned, it will be tough in the finished appetizer.

4. STEP 4

   

   Remove the stem and skin from the tomatoes. The skins of my tomatoes came off easily. If it does not come off well, you need to make cross-shaped cuts on the skin and leave for 5-10 minutes. pour boiling water over the tomatoes. Cut the tomatoes into large pieces and place them in a blender bowl. Send garlic there, grated on a fine grater.

5. STEP 5

   

   Pulse 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 add the peppers and carrots there.

7. STEP 7

   

   Cut off the ends of the cucumbers on both sides and cut into cubes. If the cucumbers are overripe, cut off the skin and remove the hard seeds in advance.

8. STEP 8

   

   Place 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: the cucumbers will still give their juice to the lecho.

9. STEP 9

   

   Simmer the lecho over low heat with the lid closed for about half an hour until cooked. During this time, sterilize the jars in any convenient way. Just fill the lids with boiling water.

10. STEP 10

    

    The lecho is ready when the cucumbers change color and all the vegetables soften. Taste lecho. Now is the last opportunity to add more salt and sugar if required.

11. STEP 11

    

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

Comments on the recipe

Parslina

08.11.2023

5

I'm sure it will be delicious! For the winter you can close this assortment of tomatoes and cucumbers

elene

08.11.2023

5

Lecho is a wonderful, bright and tasty decoration for our table! I made cucumber and tomato lecho for the winter - I didn’t regret it! A colorful, tasty, healthy dish. Thank you very much for the recipe!