Cucumber lecho for the winter with tomato paste. Cucumber lecho Cucumber lecho and tomato without pepper

home / Divorce

If you prepare cucumber lecho with tomato paste for the winter, it will quickly disappear from the pantry shelves. The recipe without sterilization is simple, so twist as many jars as possible. Very tasty spicy cucumbers in tomato sauce with the addition of vegetables are an excellent appetizer for any dish.
Cooking, in principle, is not difficult, but given its multi-component nature, you need to understand that the most complex and time-consuming process will be the preparatory process. After all, it will be necessary to peel the vegetables and cut them. The cooking technology is quite simplified, and therefore vegetables are stewed in a sauce that is prepared by diluting tomato paste with water and adding herbs and spices to it to improve the taste.
Since the cooking technology does not include the process of sterilization of the finished product, to ensure the snack has a long shelf life, it is necessary to add table vinegar to the vegetables as a preservative.

Ingredients:
- pickling cucumbers – 2 kg,
- onion - 300 g,
- carrots – 250 g,
- salad pepper – 1 kg,
- tomato paste – 350 g,
- sunflower oil – 150 ml,
- water – 400 ml,
- medium-ground rock salt – 1 tbsp.,
- sugar – 2 tbsp.,
- pepper – 8 peas,
- bay leaf – 2-3 pcs.,
- coriander, paprika - to taste,
- table vinegar (9%) – 3 tbsp.

First of all, we prepare the sauce in which we will cook the vegetables. To do this, mix tomato paste with water, add sugar, refined oil, salt and boil the mixture for 5 minutes.

Then we peel the onion and finely chop it into half rings.
Grind the peeled carrots using a grater.

Add vegetables to the sauce, as well as peppercorns, coriander seeds and bay leaves, and simmer the mixture over moderate heat for 15 minutes.

Cut the peeled pepper into strips.

And add to the vegetables and continue cooking them for another 15 minutes.

Now add the sliced cucumbers.

And simmer the mixture for 8-10 minutes.

About 5 minutes before readiness, add table vinegar and spices and bring the appetizer to the desired taste.

Transfer cucumber lecho with tomato paste into prepared jars and seal them.
Bon appetit!

Also try

I have been eyeing cucumber lecho for a long time, anticipating how crunchy they will be and what a wonderful taste they will have, and now the time has finally come for the appearance of real, living and energetic cucumbers of the new harvest. My first serious preparation is cucumber lecho for the winter. I give the recipe for two liter jars. I had a kilogram of cucumbers in them. If you like it (and I have no doubt that you will, because the preparation is simply delicious), multiply the amount of ingredients by the number that is closest to your heart. From my point of view, this is one of the most delicious cucumber preparations. Sweet and sour, fragrant, in a spicy sauce, they go well with sweet peppers, tomatoes, garlic and carrots. Be sure to try it!

Ingredients:

Cucumbers – 1 kilogram,
Meaty tomatoes – 500 grams,
Bell pepper – 3 pieces,
Garlic – 3 cloves,
Carrots – 1 medium size,
Hot pepper – ½ pod (without seeds),
Salt – 1 teaspoon,
Sugar – 3 tablespoons,
Unscented vegetable oil – 3 tablespoons,
Vinegar 9 percent – 50 ml

How to prepare lecho from cucumbers for the winter

Lecho is remarkably easy to prepare. Let's start with carrots and sweet peppers. They need to be washed, the carrots peeled, the seeds removed from the peppers, and everything cut into cubes of any shape. Carrots can be grated, but if you want the preparation to look aesthetically pleasing, chop it into strips. Place the vegetables in a frying pan, pour a couple of tablespoons of oil, add a little water and sauté, stirring, until soft. The water should completely evaporate.

After that, you can start working on the tomatoes.

We will prepare puree from them in any way convenient for you. You can mince the tomatoes or grate them. I chose the second option, since there is nothing worse for me than washing a meat grinder. Again, when you rub the tomatoes, the skin remains in the palm of your hand. Along with the tomatoes, you need to chop the garlic and hot pepper, from which you must remove the seeds and white veins, if any.

Our vegetables have already been fried and have acquired a very nice appearance.

Place everything in tomato sauce, add salt, sugar, vinegar and the remaining vegetable oil. Mix. We put the pan on the fire, bring it to a boil, turn the heat up to two-thirds of the maximum (for example, if you have 15 divisions on the dial or knob, then set it to 5), close the pan with a lid and let the lecho boil for half an hour.

By the end of cooking, you should already have sterile jars and lids ready. Moreover, they must be completely dry! Fill the jars with hot salad to the very top and immediately roll up or screw on the lids. Next, wipe the jars and place them under a warm blanket for 24 hours. Then you can put it away for storage.

Advice: if you are not sure that you can ensure complete sterility of the container, sterilize the jars of cucumber lecho (to do this, place the jars in a deep pan, the bottom of which should be covered with a cloth so that the jars do not burst, cover the jars with lids, but do not screw them on, fill the jars shoulder-deep water, bring to a boil and simmer for 20-25 minutes). In this case, the workpiece is guaranteed to be preserved.

Bon appetit!

When winter comes, there is nothing better than taking out a jar of pickles from the cellar, prepared with your own hands. If you regularly stock up on pickles and canned food, then most likely lecho will be among them. If you haven’t yet spoiled your household with this wonderful dish, then it’s time to correct such an oversight!

What is lecho and what is it eaten with?

The first people to cook lecho were in Hungary, but nowadays this dish or its analogue is known in many other countries (for example, ratatouille in France is somewhat reminiscent of lecho).

There is no standard recipe for this preparation. Each housewife has her own cooking secrets and favorite recipe. However, there are ingredients that must be present in a dish in order for it to have the right to be called “lecho”. So, in its composition must include:

tomatoes;
onion;
Bell pepper.

In addition to the required components, the recipe may include other vegetables, such as cucumbers, carrots, zucchini; meat products: pork, beef or chicken, sausage; as well as eggs. As you can see, the scope for culinary creativity is quite extensive.

Of all the variety of recipes that can be used to prepare lecho for the winter, I would like to highlight separately those that use cucumbers. The preparation turns out very tasty thanks to the combination of sweet and sour sauce, which can be spiced up (for example, by adding pepper for spiciness), with crispy aromatic cucumbers.

This salad will decorate both a festive and everyday table and will go well with potatoes (boiled, fried, baked, etc.), as well as any type of meat. In addition, for our country it is more common to prepare this dish from zucchini, eggplant or just bell pepper, so cucumber lecho will pleasantly surprise your guests. So, let’s start preparing cucumber lecho for the winter. The most successful recipes have been selected from a huge variety.

The simplest recipe for cucumber lecho for the winter

Of all the proposed recipes for cucumber lecho for the winter, this is the simplest and most straightforward, since it requires a minimum of ingredients and time and does not require sterilization. We take products from the list:

cucumbers - 3 kg (young, freshly picked small fruits are best suited);
tomatoes 1.8 kg (it is advisable to give preference to soft, juicy varieties);
sweet bell pepper - 360 g;
Sunflower oil - 140 g;
sugar - 120 gr;
vinegar 9% - 140 ml;
salt and garlic to taste.

Preparation:

Grind the sweet peppers, tomatoes and garlic until smooth using a blender, food processor or meat grinder. Cut the cucumbers into thin strips.
Salt the resulting puree, add sugar and sunflower oil and put on fire in a deep saucepan. Bring to a boil.
Place the chopped cucumbers into the boiling sauce, reduce the heat and continue to simmer for 40 minutes, stirring occasionally. Don’t be afraid that at the very beginning you get very little liquid, the cucumbers will release juice and there will be enough liquid.
Turn off the heat and add vinegar. That's it, the dish is ready! You can pour it into jars! Since sterilization of the lecho itself is not provided for in this recipe, therefore the jars and lids need it directly.

Cucumber lecho for the winter with tomatoes and sweet peppers

For this recipe we will need:

Preparation:

Lightly fry the onion, cut into quarter rings, and grated carrots on a medium grater in sunflower oil. There should be enough oil. It is better to take deeper dishes for frying.
Using a meat grinder or blender, grind the tomatoes along with sweet and bitter peppers. Transfer the resulting pulp into a saucepan, add salt to taste, add allspice, dill and coriander seeds, cloves and bring to a boil.
Cut the cucumbers into slices and add them to the boiling sauce, let them simmer for 3 minutes. At the very end, add the fried onions and carrots.
Place cloves of garlic into pre-sterilized jars, then the still hot lecho, cover with lids also pre-sterilized.
Place the jars of lecho in a basin or pan with water (so that the water covers 3/4 of the jars), put it on the fire and sterilize in this way for about 20 minutes from the moment the water boils.
Roll up the lids and cover the inverted cans with a blanket.

This recipe is a cross between the previous two. On the one hand, it is simpler than the second, since the finished product does not require sterilization, and on the other hand, it is a little more complicated than the first, due to the larger number of ingredients. However, despite all the similarities, it still differs in aesthetics and taste. So, To prepare two liters of lecho you need:

cucumbers - 1.5 kg (don’t forget that they should be young and as fresh as possible);
tomatoes - 900 g;
sweet pepper - 180 g;
carrots - 180 g;
sugar - 3 tbsp. l. without top;
hot pepper - 0.5–2 pcs. (depending on whether you prefer very spicy dishes or light spice):
vegetable oil - 70 g;
garlic and salt to taste;
vinegar - 70 ml (9% is suitable).

Preparation:

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 is customary to prepare it only from tomatoes and sweet peppers, and it’s completely in vain that such a crunchy vegetable does not 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 odd 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 quarters 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!