Cucumber lecho for the winter

Cucumber lecho for the winter is an original and unusual snack that has recently become increasingly popular among many housewives. It does not have an exact recipe; everyone prepares it differently. But an invariable and obligatory condition for preparation is the presence of cucumbers, tomatoes and sweet peppers. We present you several options for this juicy and very tasty preparation.

Incredibly delicious cucumber lecho recipe

According to this recipe, you can prepare lecho from a minimum set of products: cucumbers, sweet peppers and tomatoes. The appetizer will be incredibly tasty and can be prepared quickly. The cucumbers will be moderately crispy and salty. This preparation can be stored well without vinegar, but you can add it to be safe. Roll it up more for the winter so that there is enough for everyone.

Cooking time – 1 hour.

Portions – 4 l.

1. 
   How to prepare an incredibly tasty cucumber lecho for the winter? Rinse tomatoes, sweet peppers and cucumbers well under running water. Then chop the vegetables: tomatoes into slices, peppers into quarters and cucumbers into slices. Peel the garlic. Finely chop the hot pepper if desired.
2. 
   Grind all chopped vegetables except cucumbers in a meat grinder with a medium grid. Place chopped cucumbers in a special stewing pan and pour in the prepared vegetable sauce of tomatoes and peppers.
3. 
   Pour the amount of sugar and salt indicated in the recipe into a saucepan, pour a glass of sunflower oil and mix well using a large wooden spoon. Be sure to take a sample and adjust to your taste. Place the pan over medium heat and simmer the cucumbers in the sauce for 10 minutes. Then add vinegar and cook for another 2-3 minutes.
4. 
   Place the prepared lecho in pre-sterilized liter jars.
5. 
   Roll up the jars with sterilized lids, turn them over and cover with a warm blanket overnight. Transfer the cooled jars to a storage location.

Eat for your health!

Finger-licking lecho made from cucumbers, tomatoes, bell peppers

Using this recipe, you will prepare a wonderful appetizer for the winter table, which tastes exactly like its name. The secret of the special deliciousness of this lecho is the preliminary frying of carrots and sweet peppers. You can omit the hot pepper or reduce its amount by half.

Ingredients:

• Cucumbers – 1 kg.
• Tomatoes – 1.5 kg.
• Medium carrots – 4–5 pcs.
• Sweet pepper – 0.3 kg.
• Garlic – 1 head.
• Salt – 2 tsp.
• Sugar – ½ tbsp.
• Table vinegar – 100 ml.
• Vegetable oil – ½ tbsp.
• Hot pepper - to taste.

Cooking process:

1. First, rinse all the necessary vegetables well with running water. Remove the ends from the cucumbers. Peel the peppers from the stalk and seeds, and also remove the base of the stalk from the tomatoes. Peel the garlic head and carrots.

2. Using a meat grinder or blender, puree the diced tomatoes, garlic and slices of hot pepper (pepper optional). Pour the resulting puree into a stewing container.

3. Grind the peeled carrots onto a coarse grater.

4. Chop the sweet pepper into thin strips.

5. Heat a frying pan with sunflower oil and fry the grated carrots in it, then add pepper strips and simmer over low heat for 10 minutes.

6. While these vegetables are frying, chop the prepared cucumbers into cubes.

7. Place chopped cucumbers in a container with tomato puree and add fried peppers and carrots to them. To this mixture, add the amount of salt (preferably rock salt) indicated in the recipe, sugar and pour half a glass of oil.

8. Place the container with vegetables over high heat and, stirring the contents with a wooden spoon, bring everything to a boil. Then simmer the lecho over low heat for 30 minutes. Towards the end of stewing, add the required amount of table vinegar to the lecho.

9. Pour the hot lecho into clean sterile jars (sterilize in any way) and immediately roll up the boiled lids.

10. Check the tightness of the seal. Turn the jars over onto their lids, cover with a blanket and leave until completely cooled, then transfer them to a storage location.

Bon appetit!

Cucumber lecho for the winter with tomato paste

Delicious lecho can be prepared from cucumbers by adding high-quality tomato paste instead of tomatoes. After all, fresh tomatoes are not always available. The recipe is simple and quick.

Ingredients:

• Cucumbers – 4 kg.
• Sweet pepper – 1 kg.
• Tomato paste – 0.5 l.
• Rock salt – 2 tbsp. l.
• Sugar – 1 tbsp.
• Vinegar 9% – 150 ml.
• Garlic – 1 head.
• Vegetable oil – 170 ml.

Cooking process:

1. Peel sweet peppers from stems and seeds, rinse and cut into medium pieces. Peel the head of garlic. Grind these vegetables in a meat grinder or grind them in a blender bowl.

2. Mix the resulting puree well with a jar of tomato paste.

3. Wash the cucumbers, cut off the ends on both sides and cut the cucumbers into cubes. Then place them in a stewing container.

4. Pour the prepared puree over the cucumber pieces. Add the required amount of salt, sugar and butter to it and mix.

5. Place the container with vegetables over medium heat and cook for 15–20 minutes. Then add table vinegar and simmer for another 2-3 minutes with the lid closed.

6. Place the prepared lecho in pre-sterilized jars and seal tightly.

7. Cool the jars upside down under a warm blanket, and then transfer them to a storage location.

Bon appetit!

Cucumber lecho for the winter, a simple recipe without sterilization

This recipe will grab your attention due to its simplicity of preparation. A jar of aromatic and tasty lecho will always help you out when you want to eat, but don’t have time to cook. It can be eaten with pasta, boiled potatoes or simply with bread. You can use both young cucumbers and large non-standard fruits in this preparation.

Ingredients:

• Cucumbers – 2 kg.
• Tomatoes – 1 kg.
• Sweet pepper – 0.5 kg.
• Garlic – 10 cloves.
• Sugar – 6 tbsp. l.
• Salt – 2 tbsp. l.
• Vegetable oil – ½ tbsp.
• Carnation buds – 5 pcs.
• Black pepper – ½ tsp.
• Hot pepper - to taste.
• Table vinegar - 7 tbsp. l.

Cooking process:

1. Rinse the cucumbers thoroughly under running water, remove the ends and chop them into equal circles.

2. Wash the tomatoes, remove the bases of the stalks and cut into slices. Peel the garlic.

3. Remove the stems and seeds from the sweet peppers and cut the peppers into pieces. Cut the hot pepper into small pieces (to taste).

4. Place the chopped vegetables in a blender bowl and puree at medium speed. You can twist them using a regular meat grinder.

5. Place the chopped cucumbers in a special stewing pan and pour the vegetable puree prepared in a blender over them. Place the pan over medium heat and bring its contents to a boil. When the lecho boils, pour the required amount of salt and sugar into the pan, add spices (cloves and black pepper) and pour in the oil. Mix all these products well and simmer over low heat for 15 minutes. Towards the end of the stew, pour in table vinegar.

6. Remove the pan from the lecho from the stove and place the vegetable mixture in clean jars. There is no need to sterilize the jars, just scald the sealing lids with boiling water.

7. Immediately seal the lecho with lids. Turn the jars over onto their lids, cover with something warm and leave until completely cooled. Then move it to a permanent storage location.

Eat for your health!

Cucumber lecho for the winter with carrots and onions

According to this recipe, you can diversify or even decorate the taste of cucumber lecho by adding onions and carrots to it.This snack has become quite popular lately. Fans can add a little hot pepper to the lecho. Fry some vegetables (carrots, peppers and onions) for a special taste. We cook without sterilization.

Ingredients (for 3 liter jars):

• Cucumbers – 2.5 kg.
• Tomatoes – 1.5 kg.
• Carrots – 500 g.
• Onion – 500 gr.
• Sweet pepper – 8 pcs.
• Garlic – 3 heads.
• Sugar – 7 tbsp. l. with a slide.
• Salt – 2 tbsp. l.
• Sunflower oil – 1 tbsp.
• Table vinegar 9% – 4 tbsp. l.
• Hot pepper - to taste.

Cooking process:

1. First, prepare all the necessary vegetables for lecho. Clean them and rinse them well.

2. Chop the peeled onion into thin half rings.

3. Cut the carrots into half circles and chop the pepper into strips.

4. Heat vegetable oil in a frying pan and fry these chopped vegetables in it for 10 minutes. While frying, stir the vegetables periodically to prevent them from burning and ruining the taste of the dish.

5. Chop the washed cucumbers into slices.

6. Grind fresh tomatoes in a meat grinder with a fine grid.

7. Pour the tomato puree into a stewing pan and place the chopped cucumbers in it.

8. Then put the fried vegetables into the pan, add the amount of salt and sugar indicated in the recipe, pour sunflower oil and add peeled garlic cloves. Mix everything well and place the pan over medium heat.

9. Simmer the vegetables over low heat for 30 minutes from the start of the boil and cover with a lid. Don't forget to stir them periodically. At the end of cooking, pour in the vinegar.

10. Pour the prepared lecho into sterile jars and seal with boiled lids. Cool the jars upside down. Do not cover with a blanket to keep the cucumbers crispy.

Bon appetit!

Salad “lecho with cucumbers and zucchini”

From the many cucumber and zucchini salads, we offer you an interesting recipe for this delicious lecho. Add carrots and fresh tomatoes to it. Cooking with tomato paste.

Ingredients:

• Cucumbers and zucchini – 1.5 kg each.
• Carrots and tomatoes – 2 pcs.
• Salt – 1 tbsp. l.
• Sugar and tomato paste - 6 tbsp each. l.
• Sunflower oil – ½ tbsp.
• Vinegar 9% – 2 tbsp. l.
• Garlic – 1 head.
• Parsley – 1 bunch.

Cooking process:

1. First, thoroughly rinse all the vegetables needed for treatment. Chop the tomatoes into medium cubes.

2. Peel the carrots and chop on a coarse grater.

3. Peel the zucchini and chop them into small cubes.

4. Cut the cucumbers into cubes.

5. Peel the garlic and cut into slices.

6. Place all the chopped vegetables in a large stewing pan and add the specified amount of sunflower oil and tomato paste to the vegetables.

7. Then add salt and sugar to the lecho and mix well.

8. Place the pan with vegetables over medium heat and bring the contents to a boil. Simmer the lecho over low heat for 40 minutes. After this time, pour vinegar over the vegetables and you can add finely chopped green parsley. Simmer the lecho for another 15 minutes and turn off the heat.

9. Place the finished lecho into sterile jars and cover with boiled lids. Cool the jars upside down and under a warm blanket, and then transfer to a storage location.

Bon appetit!

Lecho from overgrown cucumbers

This recipe will come to the rescue of those housewives who have overgrown and overripe cucumbers. You can make delicious lecho from them. The recipe asks you to add sweet notes to this preparation in the form of carrots.Large and overgrown cucumbers can be peeled and grated on a coarse grater, or cut into arbitrary pieces. The recipe is quick and easy.

Ingredients:

• Cucumbers – 2.5 kg.
• Tomatoes – 2 kg.
• Carrots – 6 pcs.
• Sweet bell pepper – 600 g.
• Garlic – 3 heads.
• Sugar – 7 tbsp. l.
• Salt – 2 tbsp. l.
• Sunflower oil – 200 g.
• Vinegar 9% – 50 ml.
• Hot pepper - to taste.

Cooking process:

1. Rinse the cucumbers thoroughly under running water and remove the ends on both sides. Then peel the large fruits.

2. Cut the cucumbers into pieces of any shape: mugs, bars or cubes.

3. Peel and wash the carrots and chop them into the same pieces as cucumbers, only no more than 5 mm thick, since they take longer to cook.

4. Remove the stalks and seeds from the sweet pepper and chop it into half rings so that you can feel its taste.

5. Finely chop the hot pepper and use it to your liking.

6. Grind the tomatoes in a meat grinder or in a blender until smooth. Pour the tomato puree into a bowl for stewing lecho.

7. In a frying pan with heated oil, fry the carrot pieces and then add the chopped pepper to it. Fry these vegetables over low heat for 10 minutes, remembering to stir them occasionally.

8. Place the container with tomato puree over medium heat, add the required amount of salt and sugar to the puree and add peeled garlic to the puree. You can cut the garlic into arbitrary pieces or leave it whole.

9. Then place the cucumber pieces and chopped hot peppers into a container and mix well.

10. Lastly, add the fried carrots and bell peppers to this container and mix everything again.

eleven.Pour the rest of the oil into the lecho and add vinegar. To make the prepared lecho richer, you can add a little more sunflower oil.

12. Simmer the lecho over low heat for 30 minutes with the lid on. Stir the vegetables periodically to avoid burning, and be sure to taste the dish.

13. Pour the prepared lecho into sterile jars and immediately seal tightly with boiled lids. Turn the jars over and cover with a warm blanket. Transfer the cooled jars to a storage location.

Bon appetit!

Cucumber lecho for the winter with zucchini

Lecho made from these vegetables will pleasantly surprise even picky housewives with its taste. Cucumber and zucchini seem to be made for each other. They are similar in texture, neutrality of taste and ability to absorb all the aromas of spices and seasonings. The products are cheap and accessible, which will allow you to significantly diversify your homemade preparations. This recipe asks you to add peppers, onions and tomatoes to the main ingredients. Cut all vegetables into equal cubes.

Ingredients:

• Zucchini and cucumbers – 1 kg each.
• Tomatoes – 1.5 kg.
• Pepper – 5 pcs.
• Onion – 3 pcs.
• Vinegar 9% – 60 ml.
• Sugar – 200 g.
• Vegetable oil – 200 ml.
• Salt - to taste.

Cooking process:

1. Rinse all the vegetables for this salad well under running water. Cut the tomatoes into small cubes and place them in a saucepan for stewing lecho.

2. Peel the zucchini and chop them into cubes.

3. Finely chop the peeled onions.

4. Peel the pepper from stalks and seeds and also cut into cubes.

5. Cut the cucumbers into the same cubes.

6. In a saucepan with chopped tomatoes, add the amount of salt and sugar indicated in the recipe and pour in vegetable oil.Cook everything over low heat for 5 minutes.

7. Then place the zucchini pieces in the pan and cook for another 10 minutes.

8. Lastly, add chopped cucumbers, onions and peppers to the pan. Mix all the vegetables well and simmer over low heat for 20 minutes. Towards the end of the stew, pour the required amount of table vinegar into the lecho. Be sure to try the dish.

9. Pour the prepared lecho into sterile jars and roll up. Cool the jars upside down and under a warm blanket, and then transfer to storage.

Bon appetit!

Cucumber lecho for the winter with ketchup

Using this recipe, you can quickly prepare a delicious winter preparation. Adding ketchup to this lecho will make the snack a beautiful color and rich taste, and it will also be more convenient to prepare. Cucumbers of different sizes are also suitable for this preparation, but it is advisable that they do not contain large seeds. The recipe is simple.

Ingredients:

• Cucumbers – 1.5–2 kg.
• Onion – 3 pcs.
• Ketchup – 300 g.
• Garlic – 6 cloves.
• Salt and table vinegar - 1 tbsp. l.
• Sugar – 2 tbsp. l.
• Water – 1 tbsp.
• Green dill – 1 bunch.

Cooking process:

1. First soak the cucumbers in cold water for several hours until they become crispy.

2. Then rinse the cucumbers well; large fruits can be peeled. Cut the cucumbers into circles or semi-circles (depending on their size) and transfer to a bowl for stewing.

3. Peel the onions and chop them into thin half rings. Then add the onions to the cucumbers.

4. Add the required amount of salt and sugar to the cucumbers, stir and taste. Please note that ketchup also contains sugar.

5. Peel the garlic and chop it in a garlic grinder. Finely chop the washed green dill.Add the garlic and dill to the cucumbers and mix again. Leave the cucumbers to stand for 1–1.5 hours so that they are saturated with the aroma of spices.

6. After this time, pour ketchup into the vegetable mixture and add a glass of clean water and mix again. The amount of water can be changed to give the snack the consistency you need.

7. Place the bowl with cucumbers over medium heat, bring to a boil, pour in vinegar and simmer over low heat for 20 minutes.

8. Place the hot lecho into sterile jars and screw on the boiled lids. Cool the jars upside down and under a warm blanket, and then transfer them to a storage location.

Eat for your health!

Cucumber lecho for the winter with garlic

In this recipe you are invited to prepare a delicious cucumber lecho with garlic. Onions, tomatoes and sweet peppers are added to this appetizer, which are twisted in a meat grinder along with the tomatoes, which will make the taste of the preparation somewhat unusual. We cook without sterilization.

Ingredients:

• Cucumbers – 2.5 kg.
• Tomatoes – 2 kg.
• Onions – 6 pcs.
• Sweet pepper – 8 pcs.
• Garlic – 2 heads.
• Sunflower oil – 6 tbsp. l.
• Sugar – 5 tbsp. l.
• Salt – 2 tbsp. l.
• Vinegar 9% – 60 ml.

Cooking process:

1. Rinse all the necessary vegetables well under running water.

2. Cut sweet peppers and tomatoes into small pieces. Peel the garlic. Grind these vegetables in a meat grinder with a fine grid.

3. Pour the resulting vegetable puree into a stewing pan, add the amount of salt and sugar indicated in the recipe, and stir.

4. Cut the cucumbers into circles using a knife or vegetable slicer.

5. Peel the onions and also chop them into thin half rings.

6.Place the pan with vegetable puree on the stove and cook it over low heat for 10 minutes.

7. Then put the chopped cucumbers and onions into the pan, stir well and simmer the lecho for another 10 minutes.

8. Towards the end of the stew, pour table vinegar into the lecho.

9. Pour the hot lecho into sterile jars and seal with boiled lids.

10. Turn the jars over onto their lids and leave them on the counter until completely cooled. There is no need to cover them with a blanket. Transfer the cooled lecho to a storage location.

Eat to your health and happy preparations!