At the end of the harvesting process, there are still some vegetables left over for the winter, from which you can make delicious snacks. This time I want to offer you a recipe for lecho made from overripe cucumbers. It turns out to be a thick and rich-tasting vegetable snack for the winter.

Preparation time: 30 minutes. Cooking time: 1 hour.

Ingredients:

• Cucumbers 1.5 kg;
• Bell pepper 800 g;
• Tomatoes 1.2 kg;
• Onions 2 pcs.;
• Chili pepper optional;
• Garlic 5 cloves;
• Vegetable oil 150 ml;
• Vinegar 6% 100 ml;
• Salt 1.5 tbsp;
• Sugar 4-6 tbsp. l.

Step-by-step preparation:

Peel the onions and chop them into thin half rings.Cut ripe and fleshy tomatoes into arbitrary slices. Select approximately 300-400 grams of bell pepper from the total amount and cut it into cubes or strips.In a deep container, grind the prepared tomatoes and peppers with an immersion blender until pureed.Cut the rest of the bell pepper into beautiful cubes or triangular pieces.

For lecho, you can take cucumbers of any ripeness, from small fruits to large fruits. If these are overripe cucumbers, then first remove the peel with a vegetable peeler. Then remove the core of the cucumbers. Don't rush to throw away the core. This part of the cucumber can be used as a face mask. To do this, chop the cucumber pulp with a fork and apply to your face for 20 minutes. You can also put the resulting cucumber pulp into ice cube trays and freeze. It would be good to wipe your face with these cubes in the morning. Cucumber refreshes and brightens the face well, moisturizes it.

Cut the cucumbers for lecho into cubes or strips. To make your lecho bright colors, take multi-colored peppers.

To prepare lecho, heat a thick-walled pan and pour in vegetable oil. Sauté the onion until soft and add the tomato mixture to it. Simmer the sauce for 15 minutes over moderate heat, add sugar and salt. You can also add herbs and spices at this stage. For example, I use ready-made herb mixtures for vegetable dishes.

Add the prepared cucumbers and peppers to the tomato sauce and simmer the lecho for 15 minutes.

Finely chop the garlic cloves and chili peppers and add to the lecho.

Finally, pour 6% vinegar into the boiling lecho. Bring the lecho to a boil and turn off the heat.

Place the prepared lecho into pre-sterilized jars and roll up the lids. Turn over the jars of lecho and leave until completely cool. Place in the pantry for storage.

Cucumber lecho for the winter is tasty, simple and original and will diversify the shelves of boring mono-stocks. This completely new dish will delight you with its ease of preparation and a minimum of ingredients, with the right combination of which you can get a fresh and unusual preparation, which is an excellent side dish for a lot of main dishes.

How to prepare lecho from cucumbers for the winter?

Although the recipe for making lecho from appeared relatively recently, its technical side has already been developed. In fact, the preparation is no different from the original Hungarian dish: sweet peppers, onions and tomatoes are chopped, combined with cucumbers, seasoned with vinegar, sugar, salt, stewed for 30 minutes and rolled into jars.

1. Lecho with cucumbers is good because you can use both high-quality ripe and overripe cucumbers for preparation. They can have any shape and appearance - the taste of the dish will not suffer from this.
2. A completely different attitude towards peppers and tomatoes. They should be juicy and meaty. If vegetables do not meet these requirements, it is better to replace them with tomato paste.
3. The workpiece is not sterilized, so the lecho should be placed in sterile jars.

Lecho made from fresh cucumbers for the winter is a skillful modification of the Hungarian dish, and if in the traditional version the main components were tomatoes and peppers, then in the new version the main role is played by cucumbers. With them, the workpiece is filled with freshness, crispy texture and acquires an important feature - seaming without sterilization.

Ingredients:

• cucumbers - 1.5 kg;
• tomatoes - 2.5 kg;
• pepper - 500 g;
• onions - 2 pcs.;
• oil - 250 ml;
• vinegar - 50 ml;
• salt - 50 g;
• sugar - 120 g.

Preparation

1. Chop the tomatoes.
2. Cut the cucumbers, onions and peppers into slices.
3. Place tomatoes, onions and peppers in a saucepan and simmer for 30 minutes.
4. Season, add cucumbers, vinegar and after 10 minutes remove from heat.
5. Roll up the finished cucumber lecho for the winter.

The lack of fresh and juicy tomatoes is not a reason to refuse aromatic preserves. Moreover, a lot of manufacturers offer excellent tomato paste, which will not only save effort and time, but also give the product the necessary brightness, thickness and rich sweet and sour taste, which goes well with fresh vegetables.

Ingredients:

• cucumbers - 2 kg;
• pepper - 900 g;
• onion - 250 g;
• tomato paste - 300 g;
• oil - 150 ml;
• vinegar - 50 ml;
• sugar - 50 g;
• water - 150 ml;
• salt - 20 g.

Preparation

1. Mix the paste with water, salt, sugar and boil for 5 minutes.
2. Add onion, pepper and simmer for 15 minutes.
3. Place the cucumbers, after 10 minutes pour in the vinegar.
4. Roll the lecho into jars.

Lecho with cucumbers, tomatoes and peppers

Winter cucumber lecho with tomatoes has many cooking options. After all, the beauty of this preparation is that any combination of vegetables and spices allows you to get a dish with a new taste, aroma and structure. Thus, the absence of sweet pepper can be replaced with bitter pepper and add heat and piquancy to the preservation.

Ingredients:

• cucumbers - 1 kg;
• tomatoes - 1 kg;
• hot pepper - 2 pcs.;
• vinegar - 50 ml;
• sugar - 50 g;
• salt - 20 g;
• oil - 100 ml.

Preparation

1. Grind tomatoes and hot peppers in a blender.
2. Add salt, sugar, butter and cook for 15 minutes.
3. Add cucumbers and simmer for 25 minutes.
4. After 20 minutes, add vinegar.
5. Place cucumber lecho in jars for the winter.

Lecho made from cucumbers and zucchini will surprise even skeptical housewives, because these vegetables seem to be created for such a dish: they are similar in texture, neutral in taste, quickly absorb juices and aromas and interact well with traditional ingredients, and their cheap price will allow you to thoroughly diversify your home bins.

Ingredients:

• cucumbers - 1 kg;
• zucchini - 1 kg;
• tomatoes - 1.5 kg;
• pepper - 5 pcs.;
• onions - 3 pcs.;
• oil - 220 ml;
• sugar - 200 g;
• vinegar - 50 g;
• vinegar - 60 ml.

Preparation

1. Add butter, sugar, salt to the crushed tomatoes and cook for 5 minutes.
2. Add the zucchini and simmer for 10 minutes.
3. After 5 minutes, add onions, peppers, cucumbers and simmer for 20 minutes.
4. Pour in the vinegar and put winter lecho from cucumbers and vegetables into jars.

The recipe for cucumber lecho with tomato juice can rightfully be classified as one of the simplest and “lazy” winter preparations. Using store-bought juice, the canning process will not only go without much hassle, but will also turn into a pleasant, quick and healthy task, in which the most “difficult” stage is considered to be selecting, cleaning and cutting vegetables.

Ingredients:

• pepper - 500 g;
• cucumbers - 500 g;
• tomato juice - 1 l;
• sugar - 150 g;
• vinegar - 100 ml;
• salt - 30 g.

Preparation

1. Slice the peppers and cucumbers.
2. Mix the juice with sugar, salt, vinegar and bring to a boil.
3. Add cucumbers, peppers and cook tomato and cucumber lecho for the winter for 30 minutes.

This recipe will come to the rescue of summer residents who did not have time to harvest on time. After all, lecho made from fresh cucumbers is good because for its preparation you can use both strong and crispy and overripe and overgrown vegetables. To do this, grind especially large specimens on a grater and boil them in a marinade of vegetables and spices for 10 minutes.

Ingredients:

• cucumbers - 2.5 kg;
• tomatoes - 5 kg;
• pepper - 900 g;
• sugar - 150 g;
• vinegar 6% - 150 ml;
• head of garlic - 1 pc.;
• salt - 50 g;
• oil - 150 ml.

Preparation

1. Grind the tomatoes and peppers in a blender.
2. Mix with sugar, salt, butter and cook for 10 minutes.
3. Add the cucumbers and simmer together for 10 minutes.
4. Add vinegar and garlic.
5. Place the lecho from overgrown cucumbers into sterile jars for the winter.

Lecho of cucumbers with onions for the winter is a vivid example of a tasty and simple use of vegetables growing in the garden. All you need: fry onions and carrots in a frying pan, combine with aromatic cucumbers and cook until tender. The result is a budget-friendly, vitamin preparation, the benefits of which can be fully felt in winter.

Ingredients:

• cucumbers - 900 g;
• onion - 400 g;
• carrots - 400 g;
• tomatoes - 2.5 kg;
• oil - 250 ml;
• vinegar - 100 ml;
• sugar - 120 g;
• salt - 50 g.

Preparation

1. Puree the tomatoes, season, add oil and cook for 5 minutes.
2. Fry carrots and onions.
3. Combine vegetables and simmer for 10 minutes.
4. Add cucumbers and simmer for another 10 minutes.
5. Season with vinegar and roll up.

Hungarian chefs have long proven the perfection of their national dish. Georgian chefs, famous for their skill in preparing spicy and fiery snacks, are not far behind them. So, cucumbers for the winter with Caucasian seasonings will be a pleasant surprise for lovers of spicy dishes, serving as an addition to solyankas, azu and sauces.

Ingredients:

• cucumbers - 1 kg;
• tomatoes - 1.5 kg;
• onions - 2 pcs.;
• sweet pepper - 3 pcs.;
• hot pepper - 2 pcs.;
• hops-suneli - 20 g;
• coriander - 5 g;
• vinegar - 40 ml;
• sugar - 50 g;
• oil - 125 ml.

Preparation

1. Chop the tomatoes and bell peppers.
2. Season, add oil and simmer for 30 minutes.
3. Add the remaining ingredients and remove from heat after 5 minutes.

Cucumber lecho for the winter in a slow cooker

Those who want to make the canning process as easy as possible can prepare lecho from cucumbers in a slow cooker. Moreover, with this method, housewives only need to wash, peel, chop the vegetables and, placing them in a bowl, set the “Stew” mode for 40 minutes, stopping after half an hour to add seasoned tomato puree.

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

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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!

Step 1: Prepare the cucumbers.

Rinse the cucumbers thoroughly with warm running water. Then dry and, without peeling, cut into strips or semicircles.
Once again I would like to draw your attention to the fact that any cucumbers are suitable for preparing lecho, even overripe ones, which have already become quite large in size and therefore it is not possible to prepare them in the usual way.

Step 2: Prepare the tomatoes.

Wash the tomatoes thoroughly, make a cross-shaped cut on each one, and then hold them 30 seconds in boiling water and cool quickly, transferring to a bowl with ice. You will see that the skin has come away where the cuts were made; pull the swollen edges and remove the skin, exposing the pulp.


Chop the peeled tomatoes into small cubes.
Of course, you can do it easier and pass the tomatoes through a meat grinder or even grind the vegetables with a blender, if you like it better and want to save a little time, then do so.

Step 3: Prepare the pepper.

Peel the bell peppers, remove the stems and rinse thoroughly with running water. Cut off all the whitish partitions, and then cut the peeled peppers into thin strips.

Step 4: Prepare cucumber lecho.

Heat the vegetable oil in a saucepan, and then pour all the prepared vegetables into it: tomato pulp, cucumbers and peppers. Pour in salt and granulated sugar, pour in vinegar, and don’t forget to also add the chopped head of garlic. Bring to a boil over medium heat, and then simmer your lecho for 30 minutes, not forgetting to stir it often.

Step 5: Prepare lecho from cucumbers.

After 30 minutes, place the finished cucumber lecho in glass jars (which, by the way, need to be washed with soda and sterilized while the vegetables are being prepared) and tightly close the preparation with boiled lids. Leave the jars to cool at room temperature.
Store cucumber lecho prepared for the winter in a cool, dark place.

Step 6: Serve cucumber lecho.

Cucumber lecho should be served in the same way as regular lecho, that is, as a cold appetizer, an addition to a side dish, or as a dish on its own, especially if you first heat it up and add chopped sausages or sausages. And don't forget about sour cream or mayonnaise.
Bon appetit!

Together with cucumbers or instead of them, you can add young zucchini or zucchini to lecho.

To reduce the cost and simplify things, housewives often use tomato paste or tomato juice instead of tomatoes.

You can also add onions or herbs to the lecho, as well as all kinds of spices: black and allspice, bay leaves, etc.

Lecho is the most delicious and favorite snack by almost everyone. Its main component is tomatoes. There is lecho only made from pepper. At home, we usually make lecho from pepper and tomato.

In this article we will look at how to make lecho using cucumbers, tomatoes, and peppers. Some people are used to calling it just salad for the winter, which is rolled up in 1 or 3 liter jars. We will publish the most popular blanks, those that are worthy of your attention!

By the way! Cucumbers can be safely replaced with zucchini, and eggplants can also be used as an additional ingredient.

Incredibly tasty preparation of lecho from cucumbers for the winter. Step by step

Ingredients:

• Tomatoes – 1.5 kg;
• Sweet pepper – 300 gr.;
• Chili pepper – 2 pods;
• Cucumbers – 2.5 kg;
• Carrots – 300 gr.;
• Vegetable oil – 0.5 cups;
• Garlic – 1 head;
• Vinegar 9% – 100 ml;
• Sugar – 0.5 cups;
• Salt – 1 tbsp. spoon.

Step 1. Grind the tomatoes, hot peppers and garlic in a meat grinder. Cut the bell pepper into thin strips. Grate the carrots on a coarse grater.

Step 2. We also cut the cucumber into strips along their entire length. It is advisable that the length of the cucumbers does not exceed 5 cm.

Step 3. Take carrots and bell peppers and fry them for about 10 minutes.

Step 4. Place twisted tomatoes, fried carrots and peppers, and chopped cucumbers in a large saucepan. Add salt and sugar and mix. Add oil and put on fire. After the salad boils, reduce the heat and cook for 30 minutes with constant stirring. About five minutes before the end, pour vinegar.

Step 5. Pour the finished salad into jars and roll up.

Cucumber lecho with tomato paste for the winter. Recipe without sterilization

In this recipe we will need:

• Cucumbers – 2 kg
• Sweet pepper – 1 kg
• Carrots – 300 g
• Onions – 300 g
• Tomato paste – 400 g
• Water – 350 ml
• Vegetable oil – 150 ml
• Sugar – 2 tbsp.
• Salt – 1 tbsp.
• Bay leaf – 3 pcs.
• Allspice – 8 pcs.
• Ground black pepper
• Vinegar – 2-3 tbsp

Pour water into a saucepan and add tomato paste, vegetable oil, salt and sugar. Place on the fire, bring to a boil and cook for five minutes.

Add bay leaf, pepper, onion, grated carrots. Bring to a boil again and cook for 15 minutes.

Add the sweet pepper cut into small pieces and cook for another 10 minutes. Don’t forget to stir.

Add cucumbers cut into circles. While stirring, cook for another 10 minutes. Five minutes before readiness, add vinegar, salt, sugar and spices.

When ready, pour the still hot lecho into jars (0.5 liter, 1 or 3 liter), close the lids and cover with a blanket until it cools completely.

Cucumber lecho with tomatoes, carrots and bell peppers

Vegetables can be cut coarsely or chopped finely. We use two options. So, if you roll up lecho for the winter in small jars, then it is better to finely chop and cook the ingredients. And if you make the preparation in a 2-liter or 3-liter jar, you can, if desired, coarsely chop all the ingredients and cook them. As shown in the photo above...

In this treatment we use the following products:

• bell pepper (sweet) – 2 kg;
• tomatoes – 2 kg;
• cucumbers – 2 kg;
• carrots – 1 kg;
• onion – 6 medium heads;
• garlic – 1 head;
• dill – 2 tbsp. spoons;
• bay leaf – 4 pcs.;
• vinegar (70%) – 1.5 tbsp. spoons;
• salt – 1 tbsp. spoon;
• sugar – 2 tbsp. spoons;
• vegetable oil – 1 cup.

Step-by-step preparation:

Step 1. We are preparing a large bowl in which we will make lecho. A basin is usually used.

Step 2. Cut the pepper into small strips and fry it in a frying pan for about 20 minutes. After that, put it in the prepared container.

Step 3. There we also put tomatoes cut into four parts and cucumbers cut into rings. Grate the carrots on a coarse grater and fry with garlic. When finished, put it in a bowl as well. Add fried onions to this.

Step 4. Mix all the ingredients, put on gas and cook.

Step 5. As soon as the lecho boils, add vegetable oil, dill, bay leaf, salt, and sugar. Cook for about another hour. At the end of cooking, add vinegar.

Step 6. When ready, pour the lecho while still hot into jars and roll up. Turn the jars over and leave to cool.

Step 7 Salad ready. Bon appetit!