Cucumber lecho for the winter. Cucumber lecho with tomato paste for the winter Cucumber lecho for the winter without pepper
Take a close look at your shelves with cucumber preparations. Pickled cucumbers – yes! Pickled and lightly salted for the winter - yes! Korean-style spicy cucumbers, sweet and sour and simply sweet cucumbers have also found their place and are waiting for winter. But you definitely don’t have cucumber lecho yet, because it’s customary to prepare it only from tomatoes and sweet peppers, and it’s completely in vain that such a crunchy vegetable doesn’t end up in the same jar with this “company.”
While the cucumber season is in full swing, we offer you a simple recipe with a photo of lecho with cucumbers, which will also worthyly join the ranks of your tasty stocks. And don’t even doubt it, this is a great way to fit long or unusual cucumbers that don’t want to fit into a jar for regular pickling. For lecho we will cut the cucumbers into cubes, so their initial appearance is not so important. The main thing is that the cucumbers are young and crispy!
Taste Info Cucumbers for the winter
Ingredients for 1 liter of lecho:
- cucumbers – 0.5 kg;
- tomatoes – 300 g;
- sweet pepper – 100 g;
- garlic – 3 cloves;
- salt – 1.5 tsp;
- sugar – 4 tsp;
- vinegar 9% - 20 ml;
- vegetable oil – 30 ml.
Cooking time for cucumber lecho with tomatoes and peppers: 40 minutes.
How to prepare delicious lecho with cucumbers for the winter
To prepare lecho with cucumbers, take fresh tomatoes of any variety, not too sour, so that the taste of lecho is harmonious. We wash the tomatoes, wipe off excess liquid and remove the peels using a grater, i.e. we get tomato pulp with seeds, leaving all the films in your hand. You can also use another “hot” method for peeling tomatoes: cut each one crosswise, pour boiling water over it, and then remove the peel from the warm tomatoes. But it seems to us that with the help of our proven iron grater it will be faster. 
We clean the fleshy sweet peppers from the “entrails”, wash them, cut them into 1 by 1 cm cubes. Do not use green bell peppers for lecho with cucumbers, otherwise it will make your preparation not very appetizing in appearance after it has been boiled in the tomato mass. But yellow, orange or red are perfect! They practically do not change their color when exposed to heat and vinegar. 
We take medium cucumbers for lecho (unless you need to dispose of all non-standard ones, as we mentioned earlier), so that you can get 8 bars from one cucumber. First, cut the cucumber into four parts lengthwise, and then make a transverse cut in the middle. This is the final plate of cucumber slices. 
Let's start cooking the tomato sauce in which we will boil the cucumbers: pour the tomato juice into the cooking pan, then add the pepper, add sugar and salt, pour in the oil. Bring to a boil, cook the tomato mixture for 15 minutes. 
After 15 minutes, our cucumber slices will be ready to go into the pan with peppers and tomatoes. We transfer the cucumbers and pour in the vinegar along with them. 
Squeeze the garlic directly into the pan and mix everything. 
Now the cucumbers should also be boiled for 15 minutes over very low heat. If your cucumbers are smaller in size, monitor their condition and perhaps reduce the time so that they do not overcook and become limp from prolonged cooking. 
We prepare jars for canning cucumber lecho in advance. They must be dry and just sterilized so that the glass is still hot. We put the lecho into jars: first, sticks of cucumbers, and then fill them completely with tomato mixture and pepper. 
Seal with lids, turn over and wrap in a blanket. We wait for complete and slow cooling during the day. Lecho with cucumbers for the winter is ready! 
Now your entire cucumber row is ready to face any cold weather!
Bon appetit! 
One more. Lecho made from cucumbers, tomatoes and peppers will definitely become your favorite.
This is a rather interesting cucumber salad with a contrasting taste that makes you want to eat it without stopping. It is completely easy to prepare, made in a hurry and incredibly economical, because for cucumber lecho you can use fruits of any kind and shape: crooked, overgrown, without crunch. Thrifty housewives should definitely rate this recipe!
Recipe Information
Cuisine: Russian.
Cooking method: stewing.
Total cooking time: 1 hour 30 minutes
Number of servings: 6 .
Ingredients:
- cucumbers – 5 kg
- bell peppers of different colors – 0.5 kg
- tomatoes – 2 kg
- refined sunflower oil – 1 cup
- vinegar 9% – 1 glass
- salt – 2 tbsp.
- sugar – 1 glass
- garlic – 3 heads
- black and allspice peas – 4 pcs.
- bay leaf – 4 pcs.
Cooking method
To prepare lecho, you need to carefully prepare the vegetables: wash the cucumbers, bell peppers and tomatoes. Be sure to thinly cut the peel from old cucumbers; young ones don’t need to be peeled.
Cut small cucumbers into rings, large ones into quarters of rings.
The bell pepper, after removing the seeds, is cut into large slices.
Extract the juice from the tomatoes using a juicer. You can also grind the tomatoes through a meat grinder or puree them with a blender - use the option that is convenient for you. The main goal here is to obtain tomato juice with pulp.
Next, grind the bell pepper in a meat grinder. You can also grind it with a chopper/blender.
Place chopped cucumbers in a saucepan and pour tomato juice into them, add slices of bell pepper.
Now add granulated sugar and salt to all the prepared ingredients. Mix. Leave for literally 10 minutes so that the sugar and salt dissolve.
Next, add vegetable oil.
Now it's time to add the recipe spices and vinegar.
Place the container with all the ingredients on the fire and, bringing to a boil, boil the mixture for 5-10 minutes. Next add the garlic that has been passed through a press.- Next, boil for another 2-5 minutes and pour over
Calories: Not specified
Cooking time: Not specified
If you have a positive attitude towards the combination of tomatoes and cucumbers, I offer a delicious preparation - cucumber lecho with tomato paste for the winter, a recipe without sterilization simplifies the process and saves time. We choose small cucumbers, be sure to use thick and tasty tomato paste from a trusted manufacturer. Lecho comes out very aromatic, as garlic and sweet bell pepper are added. In winter, cucumber lecho is very tasty served with mashed potatoes, pasta or buckwheat porridge; it also goes well with meat dishes and poultry. I also really like this.
- cucumbers – 700 gr.;
- tomato paste – 3-4 tbsp;
- water – 600 ml;
- sugar – 6 tbsp;
- salt – 2 tsp;
- vinegar 9% - 30 ml;
- pepper – ½ tsp;
- vegetable oil – 30 ml;
- garlic – 1/2 head;
- bell pepper – 150 gr.;
- hot pepper - to taste;
- greens - to taste.
Step-by-step recipe with photos:
The first step is to combine clean filtered water and high-quality tomato paste, mix thoroughly and bring to a boil on the stove. It is also worth taking care of the cucumbers in advance, as required for preservation; the cucumbers are soaked in cold water for 6-8 hours, as a result, you are guaranteed crispy and very appetizing cucumbers. 
After that, cut off the tails of the cucumbers on both sides, then cut the cucumbers into circles, you can also cut them into strips or cubes - as you like. Add cucumbers to tomatoes. 
Just to taste, add literally a pinch of dill; you can easily do without it if you are not a fan of canned greens. Peel the clean pepper and cut into small pieces, add the pepper to the pan. Also add peeled garlic and a little hot pepper to taste. 
Pour in vegetable oil, add salt and sugar, add ground black pepper. Stir and cook lecho for 10 minutes.
At the end, pour in 30 ml of 9% table vinegar and simmer for another 3 minutes.
Place into sterile jars and seal with lids. In total you will get two half-liter jars. Cool the lecho upside down, wrap it in a blanket and leave it under the blanket for a day. Then transfer it to a cellar or pantry for storage.
Bon appetit!
His recipes can be very varied and include other vegetables. This results in very interesting combinations that can pleasantly surprise even the most demanding gourmets. This year I closed cucumber lecho for the winter. It turned out very good, so I’m happy to share the recipe with you.
Ingredients:
Yield: 4 liters
- 2.5 kg of cucumbers;
- 1.5 kg of tomatoes;
- 300 g bell pepper;
- 300 g carrots;
- 1 head of garlic;
- 2 pods of hot pepper;
- 0.5 cups sugar;
- 1 tablespoon salt;
- 0.5 cups vegetable oil;
- 120 ml 9% vinegar.
* The weight of peeled and prepared vegetables is indicated.
How to prepare lecho from cucumbers for the winter without sterilization:
Prepare tomatoes, garlic and hot peppers. Wash the tomatoes, peel the garlic, remove the stems from the hot peppers.
We cut the tomatoes in half, remove the attachment points of the stalks and cut into slices randomly (to fit into the hole in the meat grinder). Tomatoes, hot peppers and garlic are passed through a meat grinder.
Cut the bell peppers in half lengthwise, remove the seeds and stems. Rinse again. Cut the bell peppers into thin strips. Peel the carrots, trim the ends, and wash again. Grate the carrots on a coarse grater.
Cut the cucumbers in half and then into 4-6 pieces. The length of the pieces should be approximately 4-5 cm, width - 1 cm. If the cucumbers are thin, it is enough to cut the watercress crosswise into 4 parts.
Sauté carrots and bell peppers in a portion of vegetable oil for 12-15 minutes, stirring occasionally.
Place twisted tomatoes, sautéed vegetables and sliced cucumbers in a wide, thick-bottomed pan. Add salt, sugar, remaining butter, mix and put on fire.
Bring to a boil over medium heat, then reduce heat to low. Pour in vinegar and stir. Cook covered for 30 minutes.
We put hot cucumber lecho for the winter in hot sterilized jars, wiped dry. Fill the jars to the very top and immediately seal them tightly with lids.
We wrap the jars in a blanket for a day (we make the so-called “fur coat”).
After which we send the cucumber lecho to a permanent storage place for the winter.
The cucumber lecho recipe is a solution to the problem of where to put overgrown and too large cucumbers that do not fit in orderly rows in jars for regular pickling. Here they are cut into bars or rings, so appearance does not play any role. The main thing is not to overcook the vegetables; they should remain dense and crispy.
For preservation, it is most convenient to use small-volume containers of 1 liter or 0.5 liters - the portion is just enough for one or two times. To make it easier for you to make calculations, I have given the proportions for 1 kg of cucumbers. The yield will be 1.5 liters.
Total preparation time: 40 minutes + 2 hours for soaking cucumbers
Cooking time: 30 minutes
Output: 1.5 liters
Ingredients
- cucumbers – 1 kg
- tomatoes – 500 g
- bell pepper – 250 g
- garlic - 3 teeth.
- refined vegetable oil – 50 ml
- 9% vinegar – 50 ml
- sugar – 2 tbsp. l. with a slide
- salt – 1 tbsp. l. with a slide
- ground red pepper - 1 chip. optional
Note: The weight of the products is indicated in their purified form.
Preparation
To make lecho with cucumbers for the winter tasty, you need to not only wash the vegetables, but also soak them in water - due to 2-hour soaking, the cucumbers will become crispy and denser, and will lose their bitterness. If they are very strongly rooted, then the soaking time can be increased to 6 hours.
To fill the cucumbers you will need homemade tomato juice. To get it, fresh tomatoes of any variety are suitable (preferably non-acidic, then the taste of lecho will be more harmonious), you can use slightly crushed or cracked fruits. I crushed the tomatoes on a coarse grater, keeping the skins on, to get tomato pulp with seeds. You can remove the skin using the hot method: cut each tomato crosswise and scald with boiling water. You can grind the tomato pulp with a meat grinder or blender, whichever is more convenient for you. But personally, I think the fastest way is to use a metal grater. I poured the resulting juice along with the pulp into a saucepan with a thick bottom - it turned out to be almost 500 ml.
I cleaned the bell pepper from the seed boxes and partitions. I cut it into strips and put it in a pan with tomato mass. It is best to use yellow or red peppers for preparation, but not green ones, as they will not look very appetizing in a jar.
I added sugar and salt (coarsely ground) to the pan and poured in refined vegetable oil. Stirred and put the pan on the fire. Bring to a boil and cook over low heat for 15 minutes, stirring so as not to burn. The pan must be constantly covered with a lid to minimize moisture loss. Of course, you can adjust the amount of salt and sugar to your taste, so don’t forget to take a sample.
Meanwhile, the cucumbers have already absorbed the required amount of liquid and are ready for slicing. I cut them into sticks about the thickness of a finger. If you wish, you can choose a different cut (circles or semicircles), but the main thing is not to make them too thin so as not to overcook. Sliced cucumbers were placed in a boiling sauce with peppers and tomatoes. At first, the liquid will seem small, but the vegetables will quickly give the right amount of juice, so you won’t have to add water.
Now the cucumbers should be boiled for 10 minutes over very low heat, covered. If you cut them smaller, it may take less time. Here you need to make sure that the cucumbers do not become too soft from prolonged cooking and that they remain crispy. Stir gently with a wooden spoon or spatula. At the very end of cooking, I added garlic, passed through a press, and also poured in 9% table vinegar. For spiciness I added a little ground pepper (optional, you don’t have to add it if you don’t want to). Stirred and boiled for another 4-5 minutes, but without a lid.
Place the finished lecho with cucumbers, tomatoes and peppers in hot sterilized jars up to about the shoulders (2-3 centimeters below the neck). And filled it to the very top with boiling pouring. She sealed them hermetically with clean lids, then turned the jars upside down, wrapped them in a warm blanket and left them to cool completely. After this, you can transfer the cucumber lecho to a cool place for the winter for further storage. They will quietly stand in the cellar for 1 year, until the next harvest.
Before serving, it is advisable to cool the cucumber lecho - keep the jar on the refrigerator shelf for a couple of hours. An open jar can be stored under a nylon lid for no longer than 3 days. Bon appetit!
