Cucumber lecho for the winter
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Many people are familiar with lecho made from pepper, zucchini or eggplant.
But preparing cucumber lecho for the winter is a somewhat original solution. This appetizer will fit perfectly into both the holiday menu and the everyday menu. It can be used as a complement to meat or a side dish. Cucumber lecho will become a “lifesaver” during Lent or while following a vegetarian diet.
The list of ingredients for cucumber lecho is small and contains the simplest products: vegetables, oil, vinegar, salt, sugar and spices.
Ингредиенты
Cucumbers - 1 kg
Tomatoes - 5 pcs.
Garlic - 5 cloves
Salt - 1 tbsp.
Sugar - 3 tbsp.
Vinegar - 40 ml
Vegetable oil - 50 ml
Spices - to taste
Рецепт
1. You need to prepare a sauce from tomatoes and garlic. To do this, cut the tomatoes into several parts and place them in the bowl of a food processor. Peel the garlic cloves and place them in a food processor. Grind until puree. You can also prepare the sauce using a meat grinder.
2. Check the cucumbers for bitterness, and then cut into thin strips.
3. Pour the tomato and garlic sauce into a saucepan and add salt, sugar and butter. Stir and bring to a boil.
4. Add chopped cucumbers to the sauce, stir and continue to simmer over low heat. At first it may seem that there is not enough liquid, but very soon the cucumbers will give juice and the lecho will become quite liquid.
5. Simmer lecho from cucumbers and tomatoes for 40 minutes, add spices and at the very end table or apple cider vinegar. This completes the preparation of the snack. Since the workpieces will not be sterilized in a pan, the jars must be sterilized in advance over steam or in the oven. Scald the lids with boiling water. Fill the jars with vegetable lecho.
6. Screw on tightly with sterile caps. Place the lecho on the floor with the lids down and cover with a blanket. After a day, the lecho made from cucumbers and tomatoes can be moved to the cellar or pantry for the winter.
7. In winter, this snack will delight you with its original taste!