Cucumber lecho for the winter - an incredibly tasty billet that will surely surprise you with its result. It is quite simple and easy to prepare lecho; There are many options for lecho, it is prepared on the basis of various vegetables - zucchini, eggplant, carrots, peppers, tomatoes, etc.
Our variant of cucumber lecho, as it should be, is sure to add a tomato and sweet pepper - without these components, lecho is not cooked. Also add some garlic for a spicy note. The snack will be chic, will decorate any dish and any table.
- tomato juice - 250 ml;
- cucumbers - 5-6 pieces;
- sweet pepper - 2 pcs .;
- sugar - 1 tsp;
- salt - 1 tsp;
- vegetable oil - 2 tbsp .;
- bay leaf - 1 pc .;
- garlic - 3 cloves;
- vinegar 9% - 1 tbsp. l .;
- black pepper peas - 3 pcs.
How to cook delicious cucumber lecho
Prepare all the products on the list. Choose fresh cucumbers that need to be checked immediately for bitterness. If desired, soak cucumbers in cold water for about 3-4 hours. After the cucumbers need to be dried slightly, cut the tails and cut each cucumber with oblong stripes.
Peel sweet pepper, remove partitions. Cut pepper into oblong stripes.
Pour a tomato into a saucepan, add vegetable oil there, throw peppercorns and bay leaf.
Put cucumbers and sweet peppers in a tomato, pour in a portion of granulated sugar and salt.
Boil the cucumber lecho for 15-20 minutes, at the end of cooking add the garlic missed on the press, add the vinegar there, mix everything and immediately remove from the fire.
Pack up lecho on sterile jars, immediately clog sterile lids. Put the blank upside down and throw a blanket or blanket. Cool it for 24 hours and then transfer to the cellar.
Enjoy your meal!