Lecho made from cucumbers and bell peppers

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   We pass the tomatoes through a meat grinder, preferably cutting off the hard places where the stalk is attached. We also mince the hot chili peppers and garlic.

2. STEP 2

   

   We will first cut the cucumbers along the entire length into four parts, and then into several more parts. The size of sliced ​​cucumbers should be no more than 5 centimeters. Cucumbers should not be bitter; if the skin of the cucumbers is bitter, peel the cucumber from it.

3. STEP 3

   

   Now take the red bell pepper and cut it into thin strips with a knife. Grate the carrots on a coarse grater.

4. STEP 4

   

   Then lightly fry the carrots and bell pepper over low heat in a frying pan for about 10 minutes.

5. STEP 5

   

   Then take a fairly large saucepan with a thick bottom, pour twisted tomatoes into it, add peppers and carrots and add cucumbers. Salt, add sugar and mix well. Pour in the oil and put on the fire. When the salad boils, reduce the heat to low and cook for about thirty minutes, while stirring the salad from time to time. 5-10 minutes before readiness, pour in the vinegar. Pour the finished salad into sterilized jars, roll up and wrap