Lecho of cucumbers with tomatoes for the winter
Below I will tell you in more detail how to cook lecho from cucumbers with tomatoes for the winter. The weight of vegetables is indicated for already prepared and chopped. Cucumbers choose pickling varieties, dense, small in size. Optionally, ground chili pepper can be added to the lecho if you like it spicy. The preparation will go well with boiled potatoes and rye bread. Lecho is prepared quite quickly and simply, so take note!
Prepare all ingredients.
Cut cucumbers into slices, bell peppers into strips.
Wash the tomatoes, remove the stalk and grind in a blender until puree. Pour into a heavy bottomed saucepan.
Add vegetable oil, minced garlic, salt and sugar. Throw in the prepared bell peppers. Bring to a boil. Cook over low heat for 10-15 minutes, covered.
Then add the cucumbers and pour in the vinegar. Bring to a boil again.
Cook for another 5-6 minutes covered.
Spread the hot lecho into clean, sterilized jars.
Roll up tightly and turn the jars upside down. Wrap in a towel and leave to cool completely. After the workpiece can be removed in a cool dark place for storage.
Lecho of cucumbers with tomatoes for the winter is ready, enjoy your meal!
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