Recipes for lecho made from overripe cucumbers for the winter. Cucumber lecho for the winter (recipe without sterilization)

Published: 09/02/2017
Posted by: FairyDawn
Calories: Not specified
Cooking time: Not specified

Lecho made from cucumbers with tomatoes, carrots and bell peppers will certainly please your taste; the preparation will suit any dish and side dish. This lecho can also be served simply as a salad; it is very appetizing and bright, most likely because it is prepared in season, from fresh, juicy and sweet young vegetables. For this, you need to take small cucumbers, with small seeds that are practically unripe. It is better to use red fleshy or yellow pepper for lecho. In winter, cucumber lecho will diversify your diet; lecho will be especially relevant during Lent.




Ingredients:

- cucumbers – 1.2 kg;
- tomatoes – 700 gr.;
- onion – 1 pc.;
- peppers and carrots – 150 g each;
- garlic – 5-6 cloves;
- hot pepper - to taste;
- sugar – ¼ cup;
- salt – ½ tbsp;
- vegetable oil – ¼ cup;
- cloves, peppercorns – 1-2 pcs.;
- vinegar – 60 ml.

Step-by-step recipe with photos:

Wash the tomatoes and dry them a little, then chop the tomatoes randomly and grind them in a meat grinder or blender. Place the resulting tomato mixture in a saucepan. Add sugar and salt at once, and if desired, you can also add one piece of cloves and black peppercorns. Pour in vegetable oil, simmer the sauce for 5-7 minutes.




Peel the onions, carrots and sweet peppers; if desired, you can add a little hot pepper. Grate the carrots, chop the onion into cubes, cut the sweet pepper into small strips. Place the vegetables in a saucepan with the tomato mixture. Boil the vegetables in the tomato for a few minutes.




In the meantime, wash the cucumbers; if you have time, soak them in ice water in advance for 3-4 hours. Cut the cucumbers into medium-thick slices. Transfer the cucumber slices to the pan. Also peel the garlic and press it through. Send the garlic after the cucumbers, pour in the vinegar.




Boil vegetables for 15 minutes over medium heat.

What associations do you have with the word “lecho”? Surely these are tomatoes, bell peppers, carrots. But chefs are breaking stereotypes and housewives in the kitchen are preparing an incredibly tasty preparation - lecho with cucumbers for the winter, just lick your fingers.

I don’t know who came up with this idea, but it’s worth praising this person. After all, it is not only tasty, but also solves the problem of overgrown vegetables. As a rule, we select even greens of a certain size.

Where to put the substandard? Make salads out of them! Lecho is one of the most successful solutions.

The recipes that I offer for study are largely similar to each other. But by adding different amounts of certain ingredients, you can get different tastes. You can cook with fresh tomatoes, tomato paste or juice from the store. The composition of spices and seasonings also affects the taste. Therefore, look, study, choose the recipe that you like.

Cucumber lecho for the winter - an incredibly tasty preparation with fried vegetables

It is prepared simply, without any sterilization, and eaten in one sitting - this is how the recipe for this lecho can be described. Its highlight is the fried vegetables, which add piquancy to the appetizer and add a pleasant aroma and taste.

Ingredients:

• ripe tomatoes - 1.5 kg
• cucumbers - 2.5 kg
• bell pepper - 300 gr.
• carrots - 300 gr.
• onions - 1 pc.
• hot pepper - 2 pods
• garlic - 1 head
• vegetable oil - 0.5 cups
• sugar - 0.5 cups
• salt - 1 tbsp. l.
• vinegar 9% - 0.5 cups

These ingredients make 3.5 liters of ready-made salad.

Cooking method:

1. Wash the cucumbers, add cold water, and in the meantime start preparing other ingredients.
2. Wash the tomatoes, remove the stem, cut into pieces. Peel the garlic, cut the hot pepper into pieces. Grind the prepared products to a puree using a meat grinder, food processor or blender.
3. Wash the bell pepper, separate from the seeds, cut into medium-sized strips. Cut the onion into half rings. Grate the carrots on a coarse grater.
4. Remove the cucumbers from the water, trim off the ends, and cut into medium-sized cubes. For bitter cucumbers, you need to cut off the crust; for very overgrown specimens, you can remove the seeds.
   
5. Place the frying pan on the stove, pour in a little vegetable oil (some of what is stated in the recipe), and heat it up. Then start frying the vegetables, but not all together, but separately, so they will better give off their taste and aroma. First, fry the onions until light golden brown, transfer to a plate.
6. Then we begin to fry the carrots in the same oil. We bring it to softness and a light blush, put it on a plate next to the onion.
   
7. It’s the bell pepper’s turn; when it starts to change color, remove it from the pan.
   
8. Pour tomato sauce into a large saucepan, add cucumbers, fried vegetables, remaining vegetable oil, salt, sugar. Mix well, bring to a boil over high heat, then reduce heat to medium.
   
9. Cook the lecho for 30 minutes. 5 minutes before the end, add vinegar, boil for 5 minutes and place hot in jars. Jars and lids must be sterilized in advance in any way available to you.
   
10. Then the preservation must be well wrapped, and after complete cooling, it must be stored.

Despite the fact that this salad is prepared without sterilization, it can be stored either in a cool place or at room temperature.

Lecho for the winter with cucumbers and eggplants - the recipe is to die for

This salad has a very successful combination of ingredients; this preparation will diversify your menu in the winter. Perfect for pasta, potatoes, meat - you'll just lick your fingers.

Recipe for 3 liters of ready-made lecho:

• eggplants - 1400 gr.
• tomatoes - 1400 gr.
• cucumbers - 700 gr.
• bell pepper - 700 gr.
• onion - 300 gr.
• sugar - 90 gr.
• salt - 1 tbsp. l.
• vegetable oil - 200 ml.
• vinegar 9% - 70 ml.

How to cook:

Cooking cucumber lecho with tomato paste

The recipe is interesting because in addition to fresh tomatoes, the ingredients include tomato paste. Thanks to this, the snack has a brighter, richer taste.

From the ingredients stated in the recipe, you get about 4 liters of incredibly tasty lecho.

You will need:

• cucumbers - 3 kg.
• tomato paste - 500 ml.
• fresh tomatoes - 500 gr.
• bell pepper - 500 gr.
• hot pepper - 1 pc.
• garlic - 100 gr.
• bay leaf - 2 pcs.
• allspice peas - 5-6 pcs.
• black peppercorns - 5-6 pcs.
• sugar - 100 gr.
• salt - 2 tbsp. l.
• vegetable oil - 200 ml.
• 9% vinegar - 100 ml.

Prepare according to the recipe:

By wrapping the preparations and leaving them in this form for a day, you create a sterilization effect, which ensures the safety of your canned food until the next harvest.

Recipe for cucumber lecho with tomatoes and sweet peppers without sterilization

This recipe makes a moderately spicy lecho. The cucumbers have a light crunch and a pleasant taste, thanks to the well-selected composition of vegetables for the tomato sauce.

You can adjust the spiciness of the snack to suit your taste. If children will eat it, then the hot pepper can be put without seeds or not at all.

Products for the recipe:

• cucumbers - 5 kg.
• tomatoes - 2 kg.
• sweet pepper - 0.5 kg
• garlic - 1 head
• onion - 0.5 kg.
• hot pepper - 1-2 pcs.
• bay leaf - 2 pcs.
• salt - 3 tbsp. l.
• sugar - 1 glass
• vegetable oil - 1 cup
• vinegar 9% - 0.5 cups

How to do:

If you want cucumbers with a crunch, then before you start cooking, you need to put them in cold water for several hours.

Video on how to make winter preparations with cucumbers and zucchini

Cucumber lecho in tomato juice

It often happens that the harvest of cucumbers has nowhere to go, and there are still not enough tomatoes for canning. For such cases, I suggest paying attention to this recipe, since it uses tomato juice from the store. Or maybe you still have juice left over from last year, then you can use that too.

Salt and sugar are indicated based on the fact that the juice is used without salt and sugar. If you don’t have this, then adjust the taste of the workpiece, reducing the amount to your taste.

Another interesting thing about the recipe is that the cucumbers are cut quite finely. The appetizer comes in the form of a sauce with small pieces of vegetables. But if you want to cut into rings or cubes, do so, it will be delicious in any case.

Ingredients:

• tomato juice with pulp - 2 liters
• cucumbers - 4 kg.
• onions - 1 kg.
• garlic - 2−3 heads
• vegetable oil - 200 ml.
• vinegar 9% - 150 ml.
• sugar - 2 cups
• salt - 1 tbsp. l. with a slide
• ground red hot pepper - 1 tsp.
• cinnamon - 1/3 tsp.
• cloves - 5 pcs.
• mixture of peppercorns - 20 pcs.
• dill, parsley - 1 small bunch each

How to cook:

Cucumber lecho for the winter is an incredibly tasty preparation. If you don’t have such a recipe in your repertoire of family dishes, I recommend trying it. Since this preparation can be eaten immediately, you can make a small portion for testing.

Since everyone has different tastes, it is not forbidden to adjust the amount of sugar and salt to your taste.

Good luck with your preparations!

Lecho is the most delicious and favorite snack by almost everyone. Its main component is tomatoes. There is lecho only made from pepper. At home, we usually make lecho from pepper and tomato.

In this article we will look at how to make lecho using cucumbers, tomatoes, and peppers. Some people are used to calling it simply salad for the winter, which is rolled up in 1 or 3 liter jars. We will publish the most popular blanks, those that are worthy of your attention!

By the way! Cucumbers can be safely replaced with zucchini, and eggplants can also be used as an additional ingredient.

Incredibly tasty preparation of lecho from cucumbers for the winter. Step by step

Ingredients:

• Tomatoes – 1.5 kg;
• Sweet pepper – 300 gr.;
• Chili pepper – 2 pods;
• Cucumbers – 2.5 kg;
• Carrots – 300 gr.;
• Vegetable oil – 0.5 cups;
• Garlic – 1 head;
• Vinegar 9% – 100 ml;
• Sugar – 0.5 cups;
• Salt – 1 tbsp. spoon.

Step 1. Grind the tomatoes, hot peppers and garlic in a meat grinder. Cut the bell pepper into thin strips. Grate the carrots on a coarse grater.

Step 2. We also cut the cucumber into strips along their entire length. It is advisable that the length of the cucumbers does not exceed 5 cm.

Step 3. Take carrots and bell peppers and fry them for about 10 minutes.

Step 4. Place twisted tomatoes, fried carrots and peppers, and chopped cucumbers in a large saucepan. Add salt and sugar and mix. Add oil and put on fire. After the salad boils, reduce the heat and cook for 30 minutes with constant stirring. About five minutes before the end, pour vinegar.

Step 5. Pour the finished salad into jars and roll up.

Cucumber lecho with tomato paste for the winter. Recipe without sterilization

In this recipe we will need:

• Cucumbers – 2 kg
• Sweet pepper – 1 kg
• Carrots – 300 g
• Onions – 300 g
• Tomato paste – 400 g
• Water – 350 ml
• Vegetable oil – 150 ml
• Sugar – 2 tbsp.
• Salt – 1 tbsp.
• Bay leaf – 3 pcs.
• Allspice – 8 pcs.
• Ground black pepper
• Vinegar – 2-3 tbsp

Pour water into a saucepan and add tomato paste, vegetable oil, salt and sugar. Place on the fire, bring to a boil and cook for five minutes.

Add bay leaf, pepper, onion, grated carrots. Bring to a boil again and cook for 15 minutes.

Add the sweet pepper cut into small pieces and cook for another 10 minutes. Don’t forget to stir.

Add cucumbers cut into circles. While stirring, cook for another 10 minutes. Five minutes before readiness, add vinegar, salt, sugar and spices.

When ready, pour the still hot lecho into jars (0.5 liter, 1 or 3 liter), close the lids and cover with a blanket until it cools completely.

Cucumber lecho with tomatoes, carrots and bell peppers

Vegetables can be cut coarsely or chopped finely. We use two options. So, if you roll up lecho for the winter in small jars, then it is better to finely chop and cook the ingredients. And if you make the preparation in a 2-liter or 3-liter jar, you can, if desired, coarsely chop all the ingredients and cook them. As shown in the photo above...

In this treatment we use the following products:

• bell pepper (sweet) – 2 kg;
• tomatoes – 2 kg;
• cucumbers – 2 kg;
• carrots – 1 kg;
• onion – 6 medium heads;
• garlic – 1 head;
• dill – 2 tbsp. spoons;
• bay leaf – 4 pcs.;
• vinegar (70%) – 1.5 tbsp. spoons;
• salt – 1 tbsp. spoon;
• sugar – 2 tbsp. spoons;
• vegetable oil – 1 cup.

Step-by-step preparation:

Step 1. We are preparing a large bowl in which we will make lecho. A basin is usually used.

Step 2. Cut the pepper into small strips and fry it in a frying pan for about 20 minutes. After that, put it in the prepared container.

Step 3. There we also put tomatoes cut into four parts and cucumbers cut into rings. Grate the carrots on a coarse grater and fry with garlic. When finished, put it in a bowl as well. Add fried onions to this.

Step 4. Mix all the ingredients, put on gas and cook.

Step 5. As soon as the lecho boils, add vegetable oil, dill, bay leaf, salt, and sugar. Cook for about another hour. At the end of cooking, add vinegar.

Step 6 When ready, pour the lecho while still hot into jars and roll up. Turn the jars over and leave to cool.

Step 7 The salad is ready. Bon appetit!

There are few people who would not love lecho. This delicious snack is probably number one among all preparations for the winter. And all because it contains the whole range of the most delicious vegetables. And having opened the jar, you can treat the contents to guests, or enjoy it yourself at lunch or dinner.

But what’s interesting is that, basically, many people prepare this salad, much less often, and very rarely from cucumbers. But in vain! All snacks are equally good and tasty, and it is not possible to single out the most worthy of them.

Today we will look at some very tasty recipes where cucumber will play the main role. Each of them is worthy of attention. And although it would seem that basically the same ingredients are present everywhere, when cooking according to the options proposed today, you will not get the same result.

And all because, one way or another, everywhere has its own nuances and characteristics. And today I propose to get acquainted with both the recipes and the nuances. Knowing them, you can not only use any of today’s options, but also come up with your own.

I would like to start today’s article with this recipe, because it really deserves it. Lecho turns out so tasty that you can eat it without stopping. Moreover, it is equally good to eat it as a salad, as an appetizer, and simply put delicious pieces on a crust of bread, eat it and wash it down with aromatic sweet tea, it will be a pleasure!

And the main feature of the recipe is that the main ingredients are not only cucumbers, but also eggplants. Anyone who loves these vegetables, even reading the recipe, will understand how tasty this preparation for the winter turns out to be.

Although, of course, you can cook it simply to eat and treat yourself to a delicious dish.

We will need (for 3.5 liters of salad):

• cucumbers – 800 gr
• eggplants – 1400 gr
• tomatoes – 1500 gr
• bell pepper – 750 gr
• hot capsicum – 0.5 – pcs.
• garlic – 1 head (40 g)
• sugar – 100 – 130 g
• salt – 1 tbsp. spoon with a small heap, or to taste
• vegetable oil – 150 – 200 ml
• black peppercorns – 20 pcs.
• allspice – 6 peas

The pepper mixture can be replaced with a teaspoon of ground black pepper.

Preparation:

Everything will be prepared quite quickly, so prepare everything you need right away.

1. Soak the fruits in cold water in advance. If you have just collected them from the garden, then it will be enough to keep them in it for one to two hours. Depending on the size of the fruit.

If the vegetables were bought in a store, then keep them in water for 3 hours, maybe even 4. Especially if when you press on the “butt” area, it is soft. You can change the water to fresh water in the middle of this time.

This procedure will allow our fruits to become more juicy and tasty.

2. Wash and sterilize jars and lids. I do this in the microwave and boil the lids for 10 minutes. But in general, you can choose a method.

3. Peel the eggplants from the stalk. If the fruits are young, the skin can be left on. If they are large and especially overgrown, then it is better to clean it. Although, of course, it is better not to use such instances.

The best fruits for preparing a salad will be medium-sized fruits, quite dense, with a green, not withered stalk, and the same “skirt”.

4. Cut them into small pieces. Since my vegetables are not large, I cut each of them lengthwise into 4 parts, and then simply cut them into slices no more than 1 cm thick.

When placing the pieces in a large dish, add salt to each layer if possible.

Then pour them into a deep bowl and cover with cold water. Although, of course, you can do everything at once in one bowl.

Leave for about 30 minutes so that the vegetables get wet, release any bitter juice, if any, and become more pliable and ready for immediate processing. In this form, the pieces will be cooked more quickly, and therefore less time will be required for cooking, and vitamins will be retained in greater quantities.

5. Now let's take care of the tomatoes. I use the lady fingers variety, they don't contain a lot of liquid, which means again it won't take much time to evaporate.

Wash the fruits, cut off all excess, and cut the tomatoes themselves into small pieces. I cut them into 8 pieces because I will be punching them in the food processor. You can also cut it into 4 parts if you use a meat grinder to grind them.

That is, we will need thick tomato juice.

Therefore, which method you choose is up to you. You can also grate tomatoes. Discard any remaining skin in your hands.

6. Along with one of the batches of tomatoes, puree the peeled garlic in a blender. Pour the finished mixture into the prepared large saucepan.

I have a 5 liter container. And although it will not be complete, it is definitely more convenient to mix all the ingredients placed there during cooking.

7. Now let's take care of the bell pepper. It should also be cleared of the stalk, seed capsule and partitions. Then cut again into convenient pieces for chopping.

I decided to puree this vegetable. In my opinion, this way the juice will better soak each piece of cucumber and eggplant. In addition, we have lecho, so the filling should turn out juicy and tasty. And this is exactly what it will turn out from a mixture of tomatoes and peppers.

8. And to enhance the taste, I suggest adding a piece of hot pepper. Although I don’t even add a piece, but a whole pod, from which I still clean all the seeds first.

They give the most bitterness, and the pulp gives only a slight bitterness and a delicious, pleasant aroma.

9. After all the preliminary preparation, the pepper mixture is sent to the combine bowl, and the vegetables are pureed.

We will also put it in a large saucepan.

10. And we still have cucumbers. They should be washed and the ends cut off. They soaked well in water, became elastic and juicy.

I have them of medium size, so I cut them in the same way as eggplants, that is, into quarters of circles. If the fruits are small, they can be cut into halves or slices.

11. Now that everything is ready, you can start cooking.

To do this, first of all, put a saucepan with tomato juice and pepper puree on the fire and bring the mixture to a boil while stirring.

While it is boiling, drain the water from the eggplants and squeeze them lightly. The water in which they were located slightly darkened and acquired a light brownish color.

12. You can immediately prepare a mixture of peppers. I like the “lively” pepper flavor, and this can only be achieved by crushing the pepper in a mortar.

So I pour peas into it and grind it into small particles. You can also use a coffee grinder for grinding.

But if the smell is not so important, then you can prepare ready-made ground pepper.

13. Meanwhile, our tomato mixture has boiled well. Let it simmer for 5 minutes, do not forget to stir it.

14. Place the squeezed eggplants in it.

Gently mix the mixture with a spatula.

And immediately lay out the cucumber pieces dripping with juice. Mix again.

To avoid damaging the integrity of each piece, it is better to use a wooden spatula. A spoon and slotted spoon are not advisable in this case.

15. Cover the pan with a lid, so the vegetables will boil faster and also release their juice. At first there wasn’t much of it, but it was no coincidence that we kept the cucumbers in water. They will just add the missing amount.

Everything boils quite quickly. Watch this moment. It will begin to gurgle a little almost immediately. But we need to wait for a state when the mass does not gurgle, but boils.

While we wait, stir the contents periodically. The mass is dense, heavy, and if this is not done, it can easily burn. And this is not good at all. All our lecho will quickly absorb unnecessary aromas.

16. After boiling, reduce the heat so that there is no active boiling now. Cook with stirring for 20 minutes.

17. After 20 minutes, add salt, pepper and sugar. I wrote two sugar values ​​- 100 and 130 g. If you add 100 g, the salad will turn out to be salty and sweet, and if you add 130 g, then sweet notes will predominate in it.

Therefore, my advice is this: first add 100 grams, let the sugar distribute and try. If you want to add more, you can do so. Personally, I add 130 grams; in my opinion, lecho should have predominant sweetish flavor notes.

18. You can do the same with butter. In general, 150 ml is enough for a salad, but we love this option, where more oil is added. The taste of the dish is richer and fuller. So I add 200 ml.

19. And add vinegar along with all the additives. Here you can also rely on your taste. But for good winter storage, I would not recommend adding less than 70 ml.

If you want to cook without vinegar at all, then this is also possible - you just need additional sterilization of the salad.

20. After adding all the flavorings, cook the mixture while stirring for no more than 10 minutes. The boiling point should not be high. During this time, you need to have time to try the filling to see if everything is enough and if the taste suits you.

It may seem that a slightly sour aftertaste predominates - this is a temporary phenomenon. The acid has not yet had time to saturate the pieces, so there is more of it in the juice. But then, the snack will cool down, and everything will be as it should.

Nothing will stick out and the taste will be uniform.

21. Now all that remains is to put the vegetable mixture into jars. Place in the first jar and shake lightly to release air bubbles. We keep an eye on this, if we see that a bubble has sneaked in somewhere, we release it, pressing down the contents with a spoon.

The jar should be filled to the very top, immediately cover with a lid and screw on. And only then can you fill the next jar. At the same time, we don’t turn off the fire, everything continues to languish little by little.

22. Place the twisted jars under the blanket, turning them over onto the lid. Leave there until it cools completely. Then you can store it away from heating devices and in a dark place.

Canned food can also be sealed with screw caps. It will also keep well.

Delicious lecho made from cucumbers - a recipe for the winter “You will lick your fingers”

This is another one of my favorite recipes. And if you choose between the first and second option - which is tastier, it will be impossible to make a choice!

The recipe is old, I have been preparing it for many years. And I think that I will cook this way every year. It's really tasty and good.

By the way, it is a little similar to the first one. Although it does not contain eggplants, and its taste, of course, turns out completely different.

We will need (yield 2.5 liters + for testing):

• cucumbers – 2 kg
• tomatoes – 700 gr
• bell pepper – 650 gr
• garlic – 1 small head (30 g)
• vegetable oil – 70 ml (4 tablespoons)
• vinegar 9% – 70 ml (4 tbsp. spoons)
• salt – 1 tbsp. spoon with a small slide
• sugar – 2/3 cup

Preparation:

I described all the subtleties and nuances of preparing such a salad in the first recipe. Therefore, I will not repeat myself here and further, but will focus only on the preparation stages. At the same time, read the first recipe too.

1. Soak the cooked fruits in advance. If they are just from the garden, then 1 - 2 hours will be enough, but if you bought them in a store, then keep them in water for 4 hours, replacing it after 2 hours.

Then cut them either into circles or halves of circles. I want to make my preparation not only tasty, but also beautiful. Therefore, using a vegetable peeler, I make these beautiful flowers.

And although it takes time, look at the beauty we create.

By the way, we don’t throw away the cut long strips, we cut them into two or three parts and will also use them in cooking.

2. I use the lady fingers variety of tomatoes. They are meaty and do not have a lot of excess liquid. The tomato obtained from them will be thick and will not need to be boiled for a long time.

But their skin is a bit thick, so in this version I prefer to remove it. To do this, you need to make a cross-shaped cut on the tomatoes and pour boiling water over them.

When the fruits stand for 3 - 4 minutes, the skin will be easy to remove. And also immediately cut the fruit into quarters and cut off the attachment point of the stalk.

To obtain tomato juice, you can use a blender, a food processor, a meat grinder, or simply grate the tomatoes. When using a grater, discard the skins.

Chop the garlic along with the tomatoes.

3. Also, using a food processor, punch the pepper, cleared of seeds and partitions. Use it better in bright red or orange. This will affect the color of our future snack.

4. And along with it, put half or a whole pod of hot pepper into the bowl. Even if you don’t like spicy dishes, add at least a little of it. It will give both the desired aroma and fill the taste with its content.

At the same time, you won’t even feel the spice. especially if you clear it of seeds.

5. Everything is ready for cooking and you can start. Pour the tomato juice and the resulting puree from the pepper mixture into a large saucepan. Place on fire and bring to a boil.

When bubbles cover the entire surface of the tomato mixture, note the time. We will need to boil it for 15 minutes.

During this time, excess moisture will evaporate, and our snack will turn out thicker.

6. Add sugar, salt, oil and vinegar, stir.

7. Place the prepared cucumbers and mix the mixture. At first there will be little juice, and not all the pieces will be covered with it. But it's only a matter of time.

Cover the pan with a lid, and you will soon see that there is much more juice. We also need to wait for such a state that the mass confidently boils. Not so that individual bubbles become visible on the surface, but so that the liquid component boils over the entire area.

8. Once boiling has occurred, the appetizer will only need to cook for 15 minutes.

Another criterion for readiness is that the cucumbers change color. They will become pleasant, olive in appearance.

But still, time is important; they should be cooked for at least 15 minutes.

9. By this time, we should already have sterilized jars and lids. I sterilize jars in the microwave. and I boil the lids for 10 minutes in boiling water.

10. Fill the first jar, making sure that there are no empty cavities with air bubbles. To do this, shake the contents lightly, or press down the liquid component with a spoon.

Do not turn off the fire under the pan; it should be on, although minimal, until the end of putting it into jars.

Fill the jar to the very top and immediately screw on the lid. In this case I use screw-on ones.

11. Then fill the second jar, close it and take the next one. In total I got 2.5 liters, and of course, the idea was that there would be a little left to eat and taste.

12. Place the filled container on the lid, upside down, and cover with a warm blanket. Leave for a day so that the jars do not cool quickly. This is an additional method of sterilization and a guarantee of safety.

The workpieces should be stored in a cool, dark room, away from heating appliances.

We left a little bit to try what happened. And of course it turned out delicious!!! It's hard to even describe its taste. Perhaps the saying “finger lickin’ good” just fits this magnificent salad called lecho.

Cucumber lecho with tomatoes, carrots and bell peppers

This preparation is no less tasty with carrots. As you know, this root vegetable belongs to the sweet group of vegetables, and those who like sweet notes in this snack will certainly appreciate its addition.

The appetizer is prepared quickly and easily. The advantage of this recipe is that for cooking you can use large, uneven, and even overgrown fruits.

We will need:

• cucumbers – 2.5 kg
• tomatoes – 2 kg
• carrots – 500 gr
• bell pepper – 600 – 650 gr
• hot capsicum – 0.5 – 1 pc.
• garlic – 3 small heads (100 g)
• sugar – 7 tbsp. spoons (you can add a heap, it will be sweeter)
• salt – 2 tbsp. spoons (a little less, but better to taste)
• vegetable oil – 150 – 200 g
• vinegar 9% – 50 ml

Preparation:

1. Wash all vegetables, drain and remove stems, seeds and skins where necessary.

2. Cut the cucumbers into semicircles, and if they are quite large in size, then the halves of the circles can be cut into two more halves - you will get quarters.

For large specimens, be sure to try the skin; if it is rough, it is better to peel it. And also check the vegetable to see if it is bitter. This must be done so as not to spoil our entire preparation with one “bitter”.

3. Carrots, as a rule, take the longest to cook, so you can cut them into the same shape as the main vegetable, but only set the thickness thinner, less than 0.5 cm.

4. We will not chop the bell pepper, but cut it into large half rings. Let it be noticeable and visible in this version of the snack.

5. But it is better to cut the hot pepper as finely as possible. So that it cooks completely and imparts all its bitterness to the vegetables evenly. Take its amount in accordance with the bitterness it has and what dishes you prefer. That is, simply put, add it to taste.

6. Grind the tomatoes to obtain tomato juice. You can choose any method of grinding - through a meat grinder, on a grater, or with a blender.

7. Heat a small amount of oil in a frying pan and add carrots to it. Immediately add the chopped pepper pieces.

Stir so that the mixture does not burn. And simmer for about 10 minutes so that the vegetables become a little softer. During this time, stir the mixture periodically.

8. Meanwhile, a tomato is waiting for us in a large saucepan, or cooking basin. It's time to get to work on it, namely add salt, sugar, and chopped garlic.

It can be cut as large as shown in the photo. And if you want it to be less noticeable, then chop it finer.

9. You can immediately add cucumbers and hot peppers and stir.

And also put tired carrots and bell peppers out of the frying pan. And mix again.

10. Pour in the remaining oil and vinegar. Decide for yourself how much oil to use: if you like heartier salads, then you can add 200 ml, and if you like lighter ones, then 150 ml.

You can first pour a smaller amount, let the vegetables cook a little, and taste. And then decide.

11. Place on the fire and bring to a boil, covering the pan with a lid. We will cook for 30 minutes over low heat while stirring, making sure that the vegetables do not burn.

Check the time after the mixture boils evenly on all sides.

12. After 15 minutes, try the tomato juice. If you think something is missing, you can add it.

13. As soon as the cooking time comes to an end, pour the lecho into sterilized jars and roll up the lids. It is advisable to lay out the salad not in the entire container at once, but one at a time. They put it in one, poured juice right up to the neck, checked that there were no air bubbles left inside, and screwed it up.

And then we move on to the next jar. And all this time, it is advisable that the dishes with the salad simmer quietly over low heat.

14. Turn the closed jars over as always and cover with something warm. Leave in this position until they cool completely. Then put it away for storage.

The salad yield is approximately 2 - 2.5 liters.

Lecho of sliced ​​cucumbers with onions in tomato sauce

Here is another delicious recipe that you will surely like. It is also quite simple to implement. In general, the main work in all recipes is to prepare the ingredients - wash, peel, cut everything properly. And it’s not difficult to cook lecho.

The peculiarity of this recipe is that we will cook it with the addition of onions. In general, all lecho recipes are divided into those that are prepared with and without its presence. And here is one of the options with his participation, I would like to offer you.

We will need (for 4 liters):

• cucumbers – 2 kg
• onions – 1 kg
• tomatoes – 1200 kg
• vegetable oil – 100 ml
• sugar – 3 tbsp. spoons
• salt – 1.5 tbsp. lies
• vinegar 9% - 100 ml (you can use a little less than 80 - 85 ml, or 5 tablespoons)

Preparation:

1. Wash all vegetables and remove all unnecessary elements. Cut the onion into half rings or medium cubes. The cutting method in this case does not play a special role.

Anyone can cut it the way they would normally cut it for frying.

2. Grind the tomatoes through a meat grinder. If they have a thick skin, then it can be removed by making a shallow cross-shaped cut and pouring boiling water for 4 - 5 minutes.

If the skin is thin, then you can grind it with it. By the way, you can use both a food processor and a blender for grinding, as you prefer and as you are used to.

3. Immediately chop the cucumbers. If they are not very large, then it is better to cut them into slices. Well, of course, if they are large, then you can cut the circles into two equal halves.

4. Place a cooking vessel on the fire, it can be either a large saucepan or a basin. Pour oil into it and let it warm up a little. Immediately add onions to it. Fry while stirring for 5 - 7 minutes.

During this time it should soften slightly and become a little transparent. Stir it periodically during the frying time so that it does not burn on one side and is evenly heated and softened.

5. Pour the tomato into the bowl and immediately add salt and sugar. Mix.

6. Immediately add cucumbers. While stirring, wait until the mixture boils and then cook for 20 minutes.

7. During this time, they will release juice and change their color to a pleasant olive color. This means we are almost there. All that remains is to add vinegar. For those who like it sour, prepare 100 ml, or pour in 85 ml (less than a tablespoon).

Then stir the vegetable mixture so that the acid disperses and boil for another 5 minutes.

8. By this point, we should already have sterilized jars and lids. Fill them with lettuce one at a time and roll immediately. The dishes with the contents should be kept on low heat all this time.

Place the finished salad on the lid, upside down the jar, and cover with something warm. Leave for natural sterilization until completely cooled. Then put it away for storage.

This will be a great winter snack and delicious meal!

Recipe for cucumber lecho with ketchup or tomato paste

There are many ways to prepare various snacks and salads that do not use tomatoes, but ready-made tomato paste or ketchup. It is desirable that the product be without any additives or preservatives, and even better, without salt and sugar. Although I don’t even know if these are produced.

Very convenient, dilute the finished product with a small amount of water, and the tomato juice is ready. Here you already have a beautiful color and rich taste. Yes, and cook faster. I offer one of the simple options within the framework of our topic today.

We will need (for 2 jars):

• cucumbers – 1.5 kg (a little more is possible)
• onion – 1 head (medium)
• ketchup – 300 g (you can use tomato paste)
• water – 150 – 200 ml
• dill - bunch
• garlic – 3 – 4 cloves
• salt – 1 tbsp. spoon
• sugar – 2 tbsp. spoons (if ketchup contains sugar, then less)
• vinegar 9% – 1 tbsp. spoon

Preparation:

1. This salad can be prepared from different fruits. For example, already late ones are often crooked, pot-bellied, and of different sizes. I don’t even want to preserve all sorts of things anymore, and by that time we had already made a lot of different preparations.

But making lecho from such fruits is just the thing! When we cut them into pieces, they will all look very good, and most importantly, we will get a tasty preparation for the winter. The main thing is that large seeds have not yet ripened in them.

As always, vegetables should be briefly soaked in cold water. Let them soak in some water so they turn out juicy and crispy.

2. Then cut them into circles, halves, or quarters of circles. Depending on the size.

3. Cut a medium onion into thin feathers or half rings. If you don’t really like large onion parts, then you can cut them into small cubes.

4. Sprinkle salt and sugar on top. First add only a level spoon of salt, one or two spoons of sugar, depending on whether it is included in the ketchup.

5. Add chopped garlic here and stir the mixture. Let stand for 60 - 90 minutes so that the crystals have time to dissolve and imbue all the cut pieces with their taste. During this time, stir several times, as if bathing our slices in the released juice.

6. Chop the dill as you usually do for a salad and add it to the vegetable mixture. Mix.

7. Pour in ketchup or tomato paste and mix again. Then pour in water and put on fire. You need to add it in accordance with whether you want a thicker or thinner snack.

If you like spicy salads, you can use ketchup with the addition of chili pepper. Or add some spice in the form of fresh capsicum.

When the mixture boils over the entire surface, you need to taste the sauce, thereby determining whether there is enough salt and sugar. And also note the time.

We will need to cook the vegetables for 20 minutes. But this is only after it boils over the entire surface.

8. Then put it hot into jars and screw on the lids. Both screw and screw caps can be used here. Don't forget to sterilize both before doing this.

Turn the jars with the blanks over and put them on the lid, cover them with a blanket or blanket. Leave to cool completely, then store in the pantry.

That's the whole method. As you can see, it's quite simple.

Video on how to prepare delicious cucumber lecho for the winter

As we noticed today, there are a lot of recipes for making lecho. But basically, of course, it contains two components - the cucumbers themselves, and the tomatoes, or tomato juice, paste, ketchup.

To make the taste different, bell peppers, onions, carrots, and garlic are already added. Thanks to this, as well as the amount of added sugar, salt and vinegar, a new taste can be achieved.

And here is another recipe that also produces a delicious winter salad. Look how it prepares.

An excellent recipe, and the main thing is that it is not at all difficult to prepare.

In general, like all today's options. The longest part of all of them is preparation. Peel, cut. It will take at most half an hour to cook the appetizer itself.

Also, the advantage of all today’s methods is that the salad does not need to be sterilized. Heat treatment is enough to ensure that it is perfectly stored all winter.

And of course, you must definitely prepare all the options for the lecho offered today. Unfortunately, they don’t do this often, but in vain... All the preparations turn out to be the most delicious. When in doubt, make any of these with half a kilo of cucumbers, just to try it out. You'll be surprised how delicious it is!

So friends, make delicious preparations for the winter. And may your winter dinners be filled with summer memories that you can figuratively “roll up in a jar”!

Bon appetit!

The main ingredients of the classic lecho, presented to the world by Hungarian culinary experts, are tomatoes and bell peppers. However, these are far from the only vegetables from which you can make the basis of an excellent snack. For example, lecho made from cucumbers, mixed with the same tomatoes and peppers, and in addition seasoned with garlic, onions and herbs, is very appetizing, fragrant and slightly spicy.

Cucumber lecho with bell peppers and tomatoes for the winter

Selecting the right cucumbers for pickling requires some experience. What is important here is the size of the fruit, its shape, the thickness of the skin, and even the presence of pimples of a certain color, which, according to knowledgeable housewives, largely influence the final result. With lecho everything is easier. The main thing here is that the vegetables do not turn out to be too ripe, dry and yellow; other things do not play a special role. Even cucumbers that have been lying on the counter and “dangling their tails” can be revived by soaking them in cold water for 6–8 hours. As for the rest of the ingredients, they should be simply ripe and without blemishes. Tomatoes that have been slightly bruised during transportation or cracked peppers will do just fine.

You will need:

• 1 kg of cucumbers;
• 500 g tomatoes;
• 250 g bell pepper;
• 3–4 cloves of garlic;
• 50 ml vinegar (9%);
• 50 ml vegetable oil;
• Ground red pepper - to taste;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt.

Preparation.

1. Soak cucumbers, even if you have fresh fruits just picked from the garden, in cold water for 2–3 hours - this will remove excess bitterness and give the pulp a pleasant density and “crunchiness.”

   Cut off the ends of the cucumbers

2. Remove the stems and seeds from the bell pepper, and cut the pepper itself into narrow strips.

   If you want lecho to look more appetizing, take yellow and red peppers, they look more attractive

3. Pour boiling water over the tomatoes, cut crosswise, remove the peel and grind the pulp in any convenient way: using a blender, meat grinder or coarse grater.

   If you choose a grater, you don’t have to remove the skin from the tomatoes - in the end it will still remain in your hands

4. Collect the tomato pulp along with the released juice in a saucepan with a thick bottom, put the pepper pieces here, pour in the oil, add sugar and salt and place everything on the stove, covering with a lid to prevent moisture from evaporating excessively. As soon as the mixture begins to boil, reduce the flame and simmer for about a quarter of an hour.

   Stir the vegetables with a spoon from time to time to prevent them from burning.

5. This time is enough to remove the cucumbers from the water and chop the fruits the way you like best - in circles, long longitudinal strips or cubes. The main thing is to guess the size: the slices should not be too thin so as not to boil into porridge, but they should not be too large, otherwise it will no longer be a cure.

   For a large jar, cucumbers can be cut larger, for a small jar - smaller

6. Place the cucumbers in the sauce simmering on the stove and cook them for another 10–15 minutes. Check the brew for taste and density: if it seems to you that the lecho lacks salt, add it; If the cucumber slices remain too hard, increase the cooking time by 2-3 minutes. But don’t overdo it, the main ingredient should remain dense and crispy!

   Be careful not to overcook the cucumbers

7. Pass the garlic through a press and add it to the pan along with the vinegar and red pepper.

   A little spice won't hurt

8. Stir the mixture with a spoon, keep on the fire for another 3-5 minutes, remove the lid, and you can put the lecho into previously prepared sterilized jars to seal for the winter.

   Lecho can be stored tightly sealed for a year and for 3–4 days after opening the jar.

If you want, you can replace the tomatoes with 0.5 liters of tomato juice, store-bought or obtained using a juicer. The consistency of the lecho will be more liquid, but this will not significantly affect its taste.

Cucumber lecho with carrots and onions

The recipe for any popular dish is varied, because every housewife prepares it a little differently. If the previous version of lecho did not inspire you, try another option, adding carrots for variety and vitamins, onions for extra spiciness and herbs for aroma.

You will need:

• 1 kg of cucumbers;
• 1 kg of tomatoes;
• 1 kg bell pepper;
• 1 kg carrots;
• 3 onions;
• 3-4 large cloves of garlic;
• 100 ml vegetable oil + oil for frying;
• 1 tbsp. l vinegar (9%);
• 1–2 bay leaves;
• 2–3 tbsp. l. dry dill;
• 2–3 tbsp. l. dry parsley;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt.

Preparation.

1. Cut out the stalks of the pepper, remove the seeds, and cut the pulp into thin slices.

   Pepper is an invariable ingredient in lecho

2. Fry the peppers in a frying pan sprinkled with oil for 15–20 minutes - this will give the finished dish an appetizing aroma. Transfer the hot slices to a saucepan or cauldron with a thick bottom.

   The pepper should be just slightly browned

3. Cut the tomatoes into quarters and add them to the peppers.

   It is advisable to first scald the tomatoes with boiling water and remove the skin.

4. Chop the cucumbers as you wish and place them in the pan as well.

   Gently stir the vegetables with a large spoon

5. Grate the carrots.

   Choose a coarse grater

6. Peel the onion and cut into half rings.

   If you want to make the snack spicier, increase the amount of onions

7. Pass the garlic through a press or chop it smaller.

   Chop the garlic as you see fit

8. First, fry the onion in vegetable oil for 4-5 minutes, and then add carrots and garlic to it.

   You'll end up with some kind of frying.

9. Wait another 5 minutes and transfer the fry to the tomatoes, cucumbers and peppers, add butter, salt, sugar and bay leaf and place the pan over medium heat. Don't worry if the vegetable mixture seems a little dry at first, the tomatoes will soon release juice and everything will be fine.

   At this stage, you can add other spices - paprika, allspice, coriander

10. When the brew begins to bubble, reduce the heat to low and simmer the lecho on the stove under the lid for about 20 minutes, tasting it periodically to adjust the salt content if necessary.

    

    Cool the jars by turning them upside down, and you can put them away for storage.

Vinegar is not the most favorite ingredient of housewives, who often try to replace it with healthier preservatives. For example, I came across a truly delicious lecho cooked with citric acid. According to the recipe obtained from the housewife, the acid should be placed in an almost finished dish 5 minutes before extinguishing the fire (1 teaspoon for each liter of aromatic vegetable mixture), and the jars should be filled to the very neck, being careful not to leave places for air under the cover. Alas, all my preparations prepared according to the new recipe exploded within a week, but this does not mean that the idea itself is bad. It is more than likely that the cooking turned out to be bad, and nothing is stopping you from making a jar or two of lecho without vinegar as a test. What if your experience turns out to be more successful?

Video: how to prepare lecho from cucumbers for the winter

Despite the fact that some are hostile to the very idea of ​​boiled cucumbers, lecho from this vegetable tastes more than pleasant and usually does not sit in the refrigerator. Try to diversify your homemade preparations with a new recipe this fall and it will surely become one of your favorites.