Lecho made from old cucumbers. An unusual recipe for lecho for the winter: with pepper and overripe cucumbers. Video: how to prepare lecho from cucumbers for the winter
step by step recipe with photos
Lecho is a unique dish: the variability of its recipes is colossal. This is an excellent appetizer, which is fresh and new thanks to the crispy green cucumbers that the classic recipe does not contain. Their bright circles surrounded by thick tomato juice look fresh and invariably stimulate a strong appetite.
Removing the seeds of hot pepper does not guarantee that the dish will not be overly spicy, so you should use moderation when adding it.
Oil and spices are added just before sealing the jars. The preparations will be perfectly preserved at room temperature, despite the abundance of carrots.
Ingredients
- cucumbers 500 g
- tomatoes 600 g
- bell pepper 1 pc.
- hot pepper 1 pc. (may not be added)
- carrots 1 pc.
- garlic 1 head
- vegetable oil 3 tbsp. l.
- sugar 2.5 tbsp. l.
- salt 1.5 tsp.
- table vinegar 25 ml
Yield: 2 500 ml jars.
Preparation
1. Tomatoes for lecho can be used both hard and soft. Sort the fruits and remove the defective ones. Rinse. Cut into 2-4 pieces.
2. Rinse the sweet and bitter peppers. Adjust the amount of hot pepper to your taste. Cut the bell pepper in half, remove the seeds, and cut into cubes. Cut the hot pepper into thin rings. To remove bitterness, remove the seeds.
3. Peel and rinse the carrots. Grind on a coarse grater. Remove the skins from the garlic. Cut into thin slices.
4. Buy small and medium-sized cucumbers with dense flesh, without mechanical damage or signs of spoilage. Rinse the vegetables and dry them. Trim the ponytails. Cut into 4-5 mm rings.
5. Place the tomatoes, minced through a meat grinder, into a cooking pot. Add salt, sugar and butter. Stir and bring to a boil. Boil for a couple of minutes.
6. Add cucumbers, sweet and bitter peppers, and carrots to the boiling juice. Pour in vinegar. Stir and boil. From the moment it boils, cook for 15-20 minutes over low heat under the lid. Stir occasionally.
Hi all! Welcome to the pages of my blog.
Hooray! We have collected an excellent harvest of pimply ones! All that remains is to process it and save it. We've already eaten our fill. Amazingly crispy, with garlic and dill and we eat it every day. Prepared preparations for lovers of spicy spicy cuisine.
Cucumber lecho is becoming a familiar dish on our table, and it is no coincidence, because it is an incredibly tasty homemade preparation, you will lick your fingers! From the huge variety of recipes for winter preparations, I suggest you prepare this particular pickle. It turns out delicious, similar to tomatoes.
A wonderful combination of cucumbers with other vegetables allows you to cook them with tomatoes, bell peppers, eggplants, carrots, onions... Tomatoes can be replaced with tomato paste, sauce or juice. I love recipes in which the lack of an exact recipe allows you to experiment and change the ratio of ingredients to your taste.
Cucumber lecho - an incredibly tasty preparation for the winter
Prepare more so that you don’t regret that it’s over quickly all winter! This is a lecho recipe for the winter, I suggest preparing it with homemade ketchup. It will take us more time to prepare ketchup, but we will save money and seal the jars without sterilization.
Ingredients:
- 1.5 kg cucumbers
- 4 medium onions
- 5-6 cloves of garlic
- 1.5 kg tomatoes
- black and allspice
- 2 carnation umbrellas
- 1 sprig basil
- 1 bunch of parsley
- 1.5 tbsp. l. salt
- 60 g sugar
- 2 tbsp. l. 9% table vinegar
Preparation:
This wonderful recipe can be prepared with tomato paste or juice, but with homemade ketchup you will get a richer taste with a whole range of aromatic spices.
Step 1. Let's prepare ketchup. Blanch the fleshy tomatoes and cool them sharply with cold water. Easily remove the skin and cut into pieces as desired.
Don’t sacrifice quality for the sake of price - we use only the highest quality tomatoes for ketchup; half-rotten tomatoes will never make tasty ketchup.
Step 2. Grind with a blender until smooth. Place on the fire, bring to a boil and simmer over low heat for 8-10 minutes.
Step 3. Add salt, sugar, all spices and herbs. We tie the greens in bunches and put them in the boiling sauce, when they give off their taste and the aroma is easy to get. Mix everything carefully and simmer over low heat until the ketchup becomes thick and dense.
Step 4. Pass the hot tomato mass through a sieve. If there are few seeds and they are small, you can skip this step.
Step 5. Let's try! The ketchup turned out to be a homogeneous, delicate consistency with the taste and aroma of all our spices and seasonings. Incredibly tasty and appetizing!
Step 6. Cut the cucumbers into circles 5-7 mm thick, onions into thin half rings. Finely chop or grate the garlic. Add all the ingredients to the prepared ketchup, add vegetable oil and vinegar, bring to a boil and cook for 10-15 minutes, stirring occasionally. It's time to perfect the taste.
Step 7 Place it hot into sterilized jars right up to the neck and immediately roll up the lids.
Step 8 Leave to cool completely under a blanket. This delicious preparation will ideally complement your winter diet, as a side dish for meat or pasta dishes.
Delicious preparation of cucumbers and tomatoes: the “Finger-lickin’ good” recipe
This bright, appetizing lecho with gherkins, tomatoes, carrots and bell peppers will go with any dish as a side dish or just as a salad. We take small cucumbers for home preparation; they can be left whole or cut into small cubes. It is better to use yellow or orange peppers, juicy young carrots.
Ingredients:
- 1.3 kg gherkins
- 700 g ripe fleshy tomatoes
- 200 g each of carrots and sweet peppers
- 1 large onion
- 1 small head of garlic
- 1 small hot pepper (optional)
- 150 g sugar
- 25-30 g salt
- 1/4 cup vegetable oil
- peppercorns and cloves
- 60 ml 9% table vinegar
Preparation:
- Soak the cucumbers in cold water in advance and leave for at least an hour.
The time for “reanimation” of pimply depends on the timing of collection. The earlier they were collected, the longer it takes for them to become saturated with water.
- Blanch large, fleshy tomatoes with small seeds, remove the skin and cut into fairly large pieces (4x4 cm).
- Peel the onion and remove the seeds from the bell pepper. Cut the onion into medium cubes, pepper into 1.5-2 cm strips. Three young juicy carrots on a coarse grater.
- Mix these components in a saucepan and boil for 15-20 minutes.
- Cut the cucumbers into cubes, garlic into thin slices and add to the pan.
- Add vinegar and vegetable oil. Add finely chopped hot pepper, sugar, salt, pepper, cloves. And boil for another 15 minutes.
- Place while hot into sterile jars and cover with lids. Wrap it in a blanket and keep it until it cools completely, then transfer it to a cool place for storage.
Recipe for cucumber lecho in tomato sauce
For this cooking option, we’ll use store-bought sauce. Preferably high quality and natural. In many ways, the taste of the finished product will depend on it. The main criterion for choosing a quality tomato sauce is its composition, thickness, texture and color. The absence of water, vinegar, and starch in the composition indicates its naturalness.
https://youtu.be/2KLWZYw1xD4 We will need:
- cucumbers - 800 g
- store-bought tomato sauce - 2 cans of 0.7 each
- eggplants - 1.5 kg
- bell pepper - 800 g
- onions - 350 g
- salt - 1 tbsp. l.
- sugar - 3 tbsp. l.
- vegetable oil - 200 ml
- vinegar 9% - 70 ml
Preparation:
- In this recipe we use eggplants; housewives readily use this tasty and healthy vegetable in preparing many dishes. But you need to be able to cook it correctly so that there is no bitterness. Although today many hybrids without bitterness have been bred, there are still varieties that require special processing. So, what should you do to prevent eggplants from becoming bitter?
- Soak the chopped eggplants in salted water (put 1 tablespoon of salt per liter of water) or simply sprinkle with salt. For young eggplants, half an hour is enough, but for old fruits – at least an hour. Then we rinse the blue ones with cold water, place them on a sieve and let the remaining water drain.
- Cut the cucumbers and sweet red peppers into the same pieces as the eggplants.
- Onions into thin half rings, very large ones - into quarters.
- Pour the tomato sauce into a large saucepan and place over medium heat.
- Add chopped onion to the boiling sauce and after 5 minutes add all the other ingredients.
- Bring the mixture to a boil and simmer, covered, over low heat for 20-25 minutes, stirring frequently so as not to burn.
- At first there will be little liquid, but we do everything right, and gradually the vegetables will “give” juice.
- Next, add salt, sugar, vinegar and vegetable oil to the hot mass. Mix well and cook for another 5-8 minutes. Let's try!
- Meanwhile, we sterilize the jars in the microwave and boil the lids in boiling water.
- We put the hot vegetable mass into jars, right up to the neck and immediately roll them up.
Recipe for cucumber lecho for the winter with tomato paste in jars
Here's another simple, proven recipe for thrifty housewives! It is good because overgrown and twisted cucumbers will be used.
Friends, if you have found an interesting recipe for yourself, I will be glad. I invite you to the pages of my blog, let’s continue the topic of delicious preparations.
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
Big photos Small photos
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 half circles), 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 it 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. Enjoy your meal!
Lecho is one of the most delicious and favorite preparations in my family. A vegetable appetizer from Hungarian cuisine arrived. The classic preparation includes sweet peppers, tomatoes and onions. But, like any dish that has reached the peak of popularity, it does not have an exact recipe; each housewife prepares it in her own way.
Very often, traditional recipes are adapted to the available products, and thus various variations of dishes are born. This happened with cucumber lecho. The culinary experiment turned into an original snack that many people loved.
So, I present to your attention 5 step-by-step recipes for a delicious snack for the winter table, which will charge you with summer freshness and fill the body with essential vitamins.
A wonderful appetizer for the winter table from a minimal set of products. In addition, it is very simple and quick to prepare. First of all, the cucumbers are chopped, then they are poured with spicy tomato sauce. Then the lecho is boiled and poured into jars. No additional sterilization required!
Last year I closed several jars for testing without adding vinegar. The preparation was perfectly stored; the acid found in tomatoes was enough. However, if you are still concerned about the safety of the preservation, then, for example, 6% vinegar can be replaced with a teaspoon of citric acid diluted in 22 tablespoons of water.
Cooking method:
Start by preparing the vegetables: place in a bowl, cover with water and wash, then chop. Tomatoes - in slices, peppers - in halves or quarters. Peel the garlic. Then chop everything, adding hot pepper for spiciness.
Place the cucumbers, cut into slices, into a container of suitable volume. Pour in the resulting sauce.
Add salt, sugar, pour in butter. Take a large spoon and thoroughly mix all the ingredients of the lecho.
Taste it. If there is not enough sweetness or salt, add more depending on your taste.
Let the salad simmer over medium heat. Then boil for 10 minutes, pour in vinegar, keep on the stove for another two/three minutes.
Pour into jars and roll up. If I need a small number of jars, I usually sterilize them using the microwave. First I wash it with baking soda, then I turn it over to drain the water. Then I place a glass filled 2/3 with water in the stove and put dry jars. I turn it on at full power for about 5 - 7 minutes, it is necessary for the water in the glass to boil away.
From the specified amount of ingredients you get 4 liter jars of salad. Delicious preparations and a great mood!
Cucumber lecho with tomato paste for the winter. Recipe without sterilization
The recipe is attractive due to its simplicity of preparation and the fact that the whole process will take you very little time. In addition to the main ingredient, which is cucumbers, you will need garlic and tomato paste. Be sure to try this option, then in winter your loved ones will thank you for the delicious salad.
By the way, in lecho you can use not only young small cucumbers, but also overgrown specimens, that is, those that are no longer suitable for pickling or other winter salads.
How to cook:
Rinse the cucumbers well and soak in cold water for a couple of hours. Thanks to this technique, they will become more elastic, and in the jar they will definitely be crispy. Then cut into four parts. Place in a large bowl.
In a separate bowl, mix salt and sugar and add to cucumbers. Pour in the oil.
Add tomato paste. This time I had pasta with tomato pieces, but you can use any pasta that is sold in your store.
Leave the resulting mixture for 15 minutes, then transfer it to a saucepan for further heat treatment. I didn’t have a suitable size pan on hand, so I divided the cucumbers into two small containers.
Place on the fire, after boiling, boil for 4 minutes and add the garlic cloves, pour in the vinegar.
Simmer the cucumbers for a couple more minutes and remove from the stove. You can remove the garlic, or you can leave it in, so the cucumbers will be more piquant. In any case, the choice is yours, so be guided by your taste preferences.
Place the hot snack into jars. Pour in the brine formed during cooking.
Screw the lids on tightly. Cool upside down under a warm blanket. Fragrant, crispy cucumbers in tomatoes are ready for the winter!
Making lecho from cucumbers for the winter - the salad is to die for!
What can be made from cucumbers and tomatoes that cannot boast of their appearance and therefore are not suitable for preservation in their entirety? I suggest making lecho - an excellent salad and snack rolled into one.
This recipe follows a certain proportion: per kilogram of cucumbers you need 800 milliliters of tomato juice. That is, for two kilograms of cucumbers you will need 1.6 liters of juice. Taking into account the fact that spoiled areas will be cut off from the tomatoes, you need to take about two kilograms of them.
How to cook:
First of all, start preparing the vegetables: wash them and let them drain.
Now you need to grind the tomatoes to a puree. If you don’t like tomato seeds in the finished dish, grind them through a sieve. This doesn’t bother me, so I’ll just use a food processor.
Prepare the dressing. To do this, pour the grated tomatoes into a saucepan and place it on the stove.
Now add salt, sugar, black pepper, crushed garlic.
Then pour in vinegar and oil. Stirring, bring to a boil, then reduce heat and simmer for five minutes.
While the tomato is boiling, cut the cucumbers as you like: into cubes, strips, circles or half rings. This does not affect the taste of the snack in any way, only the appearance. No matter how you cut it, this salad will be on your plate in winter.
Combine cucumbers and tomatoes, mix gently.
To prepare winter preparations, I usually use a wooden spoon with a long handle. It is very convenient, I advise you to buy one too.
Bring to a boil, simmer for 20 - 25 minutes. If desired, add herbs 5 minutes before the end of cooking.
While the salad is boiling, sterilize the containers and lids.
Pour the hot lecho, twist without turning it upside down, cover with a towel.
The question immediately arises: how can you understand that everything is hermetically sealed? Remember, if the lid swells immediately after screwing it on, it means the jar is closed tightly and you don’t have to worry. Once cooled, the lid will lower.
From the quantity of products indicated in the recipe, 3 liters of ready-made lecho are obtained.
As soon as the jars have cooled completely, put them in the refrigerator or pantry in which you store the preparations. Bon appetit!
Cucumber lecho with tomatoes, carrots and bell peppers
All I can say about this winter salad is juicy, piquant and so tasty that you can eat a jar during dinner and not notice. It’s quite simple to prepare, even a beginner can handle it.
For cooking, you will need firm cucumbers without signs of spoilage of any shape (for example, those that are not suitable for pickling). If the tomatoes are a little crumpled, it’s okay, we will still grind them to a puree.
Garlic and chili will make the appetizer piquant and spicy, and peppers, carrots and onions will add incredible aroma and taste. So, prepare the products indicated in the recipe, wash and sterilize the jars in any convenient way.
If you like this version of cucumber lecho, next time you can safely double the amount of ingredients.
How to cook:
Wash the tomatoes, cut out the places where the sepals and stalk are attached. Cut them in half; if they are too large, you can cut them into four pieces to make twisting easier.
Peel the garlic, cut the pepper pod in half lengthwise, remove the seeds.
Don't forget that it's best to work with hot peppers while wearing gloves!
Now grind the prepared products by passing through a meat grinder or using a blender.
Cut the bell pepper in half, remove the seeds and membranes, and cut into strips.
Take a vegetable grater and coarsely grate the washed and peeled carrots.
First cut the cucumber lengthwise into 4 parts, and then into strips no more than 5 centimeters in length.
Heat a frying pan, pour in oil, fry carrots and bell peppers for 10 minutes.
Let's move on to the final stage - take a large saucepan. Pour in the spicy tomato mixture, add the fried vegetables and cucumbers.
Salt, add sugar, pour in butter. Place on the stove and let the salad boil. Then turn the heat to low and simmer for half an hour.
Stir the vegetables from time to time, and 5 minutes before removing from heat, pour in the table vinegar.
Pour the prepared hot snack into prepared jars. I don’t know why, but I like to use 0.5 - 0.7 liter jars. This way the salad is eaten faster and does not sit in the refrigerator for a long time.
Immediately roll it up and wrap it upside down with a warm blanket. Once completely cooled, store in the pantry.
Cucumber lecho for the winter. Homemade preparations - Tasty and Simple (video)
A simple recipe for a delicious, flavorful winter snack. The entire culinary process includes three stages: preparing the sauce from tomatoes and peppers, cooking lecho, and sealing the jars. Really simple and fast! And most importantly, it’s very tasty! No one will refuse such a salad.
Preserve and delight your loved ones!
This completes our introduction to the basic traditional recipes for cucumber lecho. Although in fact there are a lot of cooking options, since everyone cooks in their own way. Some people like it spicier and add more garlic and hot pepper.
Other housewives, in addition to cucumbers and tomatoes, add vegetables on hand (peppers, carrots, onions, zucchini), which make the taste richer and the snack as rich in vitamins as possible. Try the simplest recipe, and then experiment by adding ingredients to suit your taste.
Articles on the topic
