Incredibly delicious cucumber lecho for the winter

I carefully wash the small cucumbers, cut the ends, cut the fruits together with the peel into slices 3 mm thick. Large, overripe cucumbers are also suitable for the recipe, but they will have to be peeled and peeled, and the flesh cut into small cubes.

Put tomatoes in a pot with boiling water for 1 minute, immediately transfer to a bowl of ice water, make an incision, remove the skin, and cut out the core.

Chop the tomatoes finely, add to the pan.

It is better to use red, very ripe tomatoes for this recipe.

Pods of sweet bell pepper are cut into two parts, remove the seeds. We cut the flesh of the peppers into cubes, throw them into the pan.

Pour sugar and salt, pour delicious vegetable oil (olive, sunflower or corn). Close the pan tightly, put on the stove.

Cook on moderate heat for about 40 minutes, 5 minutes before the end of cooking pour in 9% vinegar. Bring vinegar to a boil, remove from the stove.

We pack hot vegetables in sterilized dry cans, close tightly, turn them upside down on the lids and wrap them in a warm blanket.

Leave it warm for the night, then clean it in a cool, dark place.

Such blanks are well stored without sterilization; for reliability, half-liter cans can be sterilized for 10 minutes, liter cans for 15-18 minutes.

Storage temperature from +2 to +12 degrees Celsius.