Not only the summer time has come, but also the time of conservation for the winter of various kinds of salads, jams, compotes. Lecho from cucumbers for the winter should definitely be rolled up, as it turns out not only very tasty, but also useful. As an appetizer on the festive table, such a lecho scatters first.
To prepare lecho, you can buy even large-sized cucumbers, as they will still be cut into pieces. However, it is worth making sure that their peel is not too dense. You can roll cucumbers into jars with a volume of 0.5 liters or use 1 liter. Naturally, jars should not only be washed well in advance, but also sterilized. To do this, you can use the oven or microwave.
Lecho must be stored in a cool and dark place. The shelf life is ideally 1 year, but it is excellent “worth” and 2-3 years.
Ingredients:
- Cucumbers – 1 kg.
- Tomato – 1-2 pcs.
- Carrot – 1 pc.
- Sweet pepper – 1 pc.
- Garlic – 1-2 cloves.
- Vegetable oil – 250 ml.
- Vinegar 9% – 2 tbsp. l.
- Salt – 0.5 tbsp. l.
- Dill – 1 bunch.
- Sugar – 0.5 tbsp. l.
How to cook:
1. Wash cucumbers very carefully. Trim the edges on both sides. Slice the cucumbers.
2. Put the chopped cucumbers into the pan. It is fashionable to use a bowl instead of a pan.
3. Cut the tomato, pepper, garlic and grate the carrot.
4. Put these vegetables on top of the cucumbers.
5. Add sugar, salt, finely chopped dill.
6. Pour in vegetable oil. It is better to use oil without a pronounced odor.
7. Simmer lecho for 15-20 minutes over moderate heat. Do not forget to stir it periodically with a spoon.
8. Then pour vinegar into it, mix. Simmer another 3-5 minutes.
9. Arrange lecho in glass and sterilized jars, 0.5 l and 1 l.
10. Tighten the jars with lids. If you are worried that the lecho will not “stand” well, then you can sterilize it for 4-5 minutes, and then cork the jar with a lid.
After the lecho has completely cooled down, take it to the cellar or pantry for storage. Here is a ready-made cucumber lecho!
Enjoy your meal!