Cucumber lecho is a new take on a popular winter snack. We prepare the base from tomato paste. Cucumbers will be the main component, while be sure to add bell peppers and onions. If you want, you can throw carrots. Cucumber lecho has an unusual sweet and sour taste, colorful color and juiciness that cucumbers give. Such an unusual blank will diversify your pantry a little among the usual seams for future use.
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Ingredients:
Cucumbers - 1 kg.
Sweet pepper - 500 gr.
Bulb onions - 150 gr.
Tomato paste - 200 gr.
Tomato juice (water) - 200 ml.
Vegetable oil - 70 ml.
Sugar - 2 tablespoons
Salt - 1 tsp
Bay leaf - 1 pc.
Allspice - 4 pcs.
Ground black pepper - to taste
Vinegar - 1.5 tablespoons
Step by step recipe:
Prepare foods from the list. The volume of containers used is 1.5 liters. I took 3 cans of 500 ml.
Pour tomato juice into a saucepan on the stove (water is possible). Dissolve tomato paste in it, add salt and sugar, add oil. Boil for a few minutes.
Peel the onion, cut into large slices.
Cut the pepper in half, scrape off the seeds. Cut the pulp into strips of medium thickness.
Wash the cucumbers, chop into circles or flat halves, depending on the size.
First, add the onion and pepper slices to the tomato composition, add peppercorns and bay leaf. Simmer vegetables in tomato over low heat for the next 30 minutes.
Throw in the cucumbers after a while, stir. Cook the mixture for another 10 minutes. Set the fire to a minimum, cover the container with a lid, mix the mass periodically.
A couple of minutes before removing from heat, pour the vinegar into the lecho. Adjust the flavor you want by yourself.
Distribute hot cucumber lecho with tomato paste in sterile jars, be sure to remove air bubbles inside. Let the steam come out.
Then screw the jars tight with sterile lids, turn over and wrap with a blanket to cool slowly.
After a day, send the blanks to the cellar for storage until winter.
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