Cucumber lecho for the winter - 10 incredibly delicious recipes with step-by-step photos

An original and unusual appetizer - cucumber lecho - has recently become increasingly popular among many housewives. It does not have an exact recipe, everyone prepares it in their own way. But the constant and prerequisite for cooking is the presence of cucumbers, tomatoes and sweet peppers. We present you several options for this juicy and very tasty preparation.

Incredibly delicious cucumber lecho recipe

According to this recipe, you can make lecho from a minimal set of products: cucumbers, bell peppers and tomatoes. The appetizer will be incredibly tasty, and it will cook quickly. The cucumbers will be moderately crispy and salty. This blank keeps well without vinegar, but you can add it for safety. Roll it up for the winter more so that everyone has enough.

Cooking time - 1 hour.

Servings - 4 L

• 
  Rinse tomatoes, bell peppers and cucumbers well under running water. Then chop the vegetables: tomatoes in slices, pepper in quarters and cucumbers in slices. Peel the garlic. Finely chop the hot pepper if desired.
• 
  Chop all chopped vegetables except cucumbers in a meat grinder with a medium wire rack. Place the chopped cucumbers in a special stewing pan and pour over the cooked tomato and pepper vegetable sauce.
• 
  Pour the amount of sugar and salt indicated in the recipe into a saucepan, pour a glass of sunflower oil and mix well with a large wooden spoon. Be sure to remove the sample and adjust to your liking. Place the saucepan over medium heat and simmer the cucumbers in the sauce for 10 minutes. Then add vinegar and cook for another 2-3 minutes.
• 
  Put the prepared lecho in pre-sterilized liter jars.
• 
  Roll up the jars with sterilized lids, turn over onto the lids and cover with a warm blanket overnight. Transfer the cooled jars to a storage location.

Eat to your health!

Cucumber, tomato, bell pepper "you will lick your fingers"

Using this recipe, you will prepare a wonderful appetizer for the winter table, which tastes exactly like its name. The secret of the special deliciousness of this lecho is the pre-frying of carrots and sweet peppers. You can not add hot pepper, or reduce its amount by half.

Ingredients:

• Cucumbers - 1 kg.
• Tomatoes - 1.5 kg.
• Medium carrots - 4-5 pcs.
• Sweet pepper - 0.3 kg.
• Garlic - 1 head.
• Salt - 2 tsp
• Sugar - ½ tbsp.
• Table vinegar - 100 ml.
• Vegetable oil - ½ tbsp.
• Hot pepper to taste.

Cooking process:

1. First, rinse all the vegetables you need well under running water. Remove the tips from the cucumbers. Peel the stalk and seeds from the pepper, and in tomatoes, also remove the base of the stalk. Peel the head of garlic and carrots.
2. Use a meat grinder or blender to puree the tomatoes, garlic and hot pepper slices (pepper optional).Pour the resulting puree into a stewing container.
3. Chop the peeled carrots on a coarse grater.
4. Chop sweet peppers into thin strips.
5. Heat a skillet with sunflower oil and fry the grated carrots in it, then add the pepper strips and simmer over low heat for 10 minutes.
6. While these vegetables are roasting, chop the prepared cucumbers into small pieces.
7. Place the sliced ​​cucumbers in a container with tomato puree and transfer the fried peppers and carrots to them. Add to this mixture the amount of salt (preferably stone), sugar specified in the recipe and pour half a glass of oil.
8. Place the container with vegetables over high heat and, stirring the contents with a wooden spoon, bring everything to a boil. Then simmer the lecho over low heat for 30 minutes. By the end of stewing, add the required amount of vinegar to the lecho.
9. Pour hot lecho into clean sterile jars (sterilize in any way) and immediately roll up with boiled lids.
10. Check the tightness of the seaming. Turn the jars onto their lids, cover with a blanket and leave to cool completely, then transfer them to a storage location.

Bon Appetit!

Cucumber lecho for the winter with tomato paste

Delicious lecho can be made from cucumbers by adding high-quality tomato paste instead of tomatoes. After all, there is not always fresh tomatoes. The recipe is simple and quick.

Ingredients:

• Cucumbers - 4 kg.
• Sweet pepper - 1 kg.
• Tomato paste - 0.5 l.
• Rock salt - 2 tbsp l.
• Sugar - 1 tbsp.
• Vinegar 9% - 150 ml.
• Garlic - 1 head.
• Vegetable oil - 170 ml.

Cooking process:

1. Peel the stalks and seeds from the bell peppers, rinse and cut into medium pieces. Peel the head of garlic. Twist these vegetables in a meat grinder or chop in a blender bowl.
2. Mix the resulting puree well with a jar of tomato paste.
3. Rinse the cucumbers, cut off the ends on both sides and cut the cucumbers into cubes. Then place them in a stewing container.
4. Pour the cooked puree over the cucumber slices. Add the required amount of salt, sugar and oil to it and stir.
5. Place the container with vegetables on medium heat and cook for 15-20 minutes. Then add vinegar and simmer for another 2-3 minutes with the lid closed.
6. Put the prepared lecho in pre-sterilized jars and seal it tightly.
7. Chill the jars upside down under a warm blanket and then transfer to storage.

Bon Appetit!

Cucumber lecho for the winter a simple recipe without sterilization

This recipe will grab your attention with its simplicity of preparation. A jar of fragrant and tasty lecho will always help you out when you feel like eating, but there is no time for cooking. It can be eaten with pasta, boiled potatoes, or simply with bread. In this preparation, you can use both young cucumbers and large non-standard fruits.

Ingredients:

• Cucumbers - 2 kg.
• Tomatoes - 1 kg.
• Sweet pepper - 0.5 kg.
• Garlic - 10 cloves.
• Sugar - 6 tbsp. l.
• Salt - 2 tbsp. l.
• Vegetable oil - ½ tbsp.
• Carnation buds - 5 pcs.
• Black pepper - ½ tsp.
• Hot pepper to taste.
• Table vinegar - 7 tbsp l.

Cooking process:

1. Rinse the cucumbers thoroughly under running water, remove the tips and chop them into identical circles.
2. Rinse the tomatoes, remove the stems and cut into wedges. Peel the garlic.
3. For bell peppers, remove stalks and seeds and cut the peppers into chunks. Cut hot peppers into small pieces (to taste).
4. Place the chopped vegetables in a blender bowl and puree on medium speed. You can twist them using a regular meat grinder.
5. Transfer the sliced ​​cucumbers to a stew pan and pour over the vegetable puree cooked in a blender. Place the saucepan over medium heat and bring the contents to a boil. When the lecho boils, pour the required amount of salt and sugar into the pan, add the spices (cloves and black pepper) and pour in the oil.Mix all these products well and simmer over low heat for 15 minutes. Pour in vinegar towards the end of the stewing.
6. Remove the pot with lecho from the stove and put the vegetable mass in clean jars. You do not need to sterilize the jars, just scald the seaming lids with boiling water.
7. Cork the lecho immediately with lids. Flip the jars onto the lids, cover with something warm and leave to cool completely. Then transfer to permanent storage.

Eat to your health!

Cucumber lecho for the winter with carrots and onions

According to this recipe, you can diversify or even decorate the taste of cucumber lecho by adding onions and carrots to it. This appetizer has become quite popular recently. Lovers can add a little hot pepper to the lecho. Fry some vegetables (carrots, peppers and onions) for a special taste. Cooking without sterilization.

Ingredients (for 3 liter jars):

• Cucumbers - 2.5 kg.
• Tomatoes - 1.5 kg.
• Carrots - 500 g.
• Sweet peppers - 8 pcs.
• Garlic - 3 heads.
• Sugar - 7 tbsp. l. with a slide.
• Salt - 2 tbsp. l.
• Sunflower oil - 1 tbsp.
• Table vinegar - 4 tablespoons l.
• Hot pepper to taste.

Cooking process:

1. First, prepare all the necessary vegetables for lecho. Clean them and rinse well.
2. Chop the peeled onion into thin half rings.
3. Cut the carrots into semicircles, and chop the pepper into strips.
4. Heat vegetable oil in a skillet and fry these chopped vegetables in it for 10 minutes. Stir the vegetables periodically during frying so as not to burn and spoil the taste of the dish.
5. Chop the washed cucumbers into slices.
6. Twist fresh tomatoes in a meat grinder with a fine wire rack.
7. Pour the tomato puree into a saucepan and add the sliced ​​cucumbers.
8. Then put the fried vegetables into a saucepan, add the amount of salt and sugar indicated in the recipe, pour in sunflower oil and add the peeled chives. Mix everything well and place the saucepan over medium heat.
9. Simmer vegetables over low heat for 30 minutes from the beginning of the boil and covered. Remember to stir them occasionally.
10. Pour the prepared lecho into sterile jars and seal with boiled lids. Cool the jars upside down. Do not cover with a blanket so that the cucumbers are crispy.

Bon Appetit!

Cucumber lecho salad with zucchini

From a variety of cucumber and zucchini salads, you are offered an interesting recipe for this delicious lecho. Add carrots and fresh tomatoes to it. Cooking with tomato paste.

Ingredients:

• Cucumbers and zucchini - 1.5 kg each.
• Carrots and tomatoes - 2 pcs.
• Salt - 1 tbsp l.
• Sugar and tomato paste - 6 tbsp each l.
• Sunflower oil - ½ tbsp.
• Vinegar 9% - 2 tbsp l.
• Garlic - 1 head.
• Parsley - 1 bunch.

Cooking process:

1. First, rinse well all the vegetables necessary for lecho. Chop the tomatoes into medium cubes.
2. Peel the carrots and chop on a coarse grater.
3. Peel the zucchini and chop them into small cubes as well.
4. Cut the cucumbers into cubes.
5. Peel the garlic and cut into slices.
6. Place all chopped vegetables in a large stewing pan and add the specified amount of sunflower oil and tomato paste to the vegetables.
7. Then add salt and sugar to the lecho and mix well.
8. Put a saucepan with vegetables over medium heat and bring the contents to a boil. Simmer lecho over low heat for 40 minutes. After this time, add vinegar to the vegetables and you can add finely chopped green parsley. Then simmer the lecho for another 15 minutes, and turn off the heat.
9. Put the finished lecho into sterile jars, and roll up with boiled lids. Chill the jars upside down and under a warm blanket, then transfer to a storage location.

Bon Appetit!

Overgrown cucumber lecho

This recipe will come to the rescue of those housewives who have overgrown and overripe cucumbers left. You can make delicious lecho from them.In the recipe, you are invited to add sweet notes in the form of carrots to this blank. Large and overgrown cucumbers can be peeled and grated on a coarse grater, or cut into arbitrary pieces. The recipe is quick and uncomplicated.

Ingredients:

• Cucumbers - 2.5 kg.
• Tomatoes - 2 kg.
• Carrots - 6 pcs.
• Sweet bell pepper - 600 g.
• Garlic - 3 heads.
• Sugar - 7 tbsp. l.
• Salt - 2 tbsp. l.
• Sunflower oil - 200 g.
• Vinegar 9% - 50 ml.
• Hot pepper to taste.

Cooking process:

1. Rinse the cucumbers thoroughly under running water and remove the tips on both sides. Then peel large fruits.
2. Cut the cucumbers into random-shaped pieces: circles, sticks or cubes.
3. Peel and rinse the carrots and chop them in the same slices as the cucumbers, but no more than 5 mm thick, as they take longer to cook.
4. Remove stalks and seeds from bell peppers and chop them in half rings to taste.
5. Finely chop the hot pepper, take it to your liking.
6. Twist the tomatoes in a meat grinder or in a blender bowl until smooth. Pour the tomato puree into a lecho stewing dish.
7. In a skillet with hot oil, fry the carrot pieces and then add the chopped peppers to it. Roast these vegetables over low heat for 10 minutes, remembering to stir occasionally.
8. Place the container with tomato puree over medium heat, add the required amount of salt and sugar to the puree and put the peeled garlic in the puree. You can cut the garlic into arbitrary pieces or leave it whole.
9. Then put the pieces of cucumbers, chopped hot peppers into a container and mix well.
10. Lastly, add the fried carrots and bell peppers to this container, and mix again.
11. Pour the rest of the oil into the lecho and add the vinegar. For satiety cooked lecho, you can add a little more sunflower oil.
12. Simmer the lecho over low heat for 30 minutes under a covered lid. Stir the vegetables periodically so they don't burn, and be sure to taste the dish.
13. Pour the prepared lecho into sterile jars and immediately seal tightly with boiled lids. Turn the jars over and cover with a warm blanket. Transfer the cooled jars to a storage location.

Bon Appetit!

Cucumber lecho for the winter with zucchini

Lecho made from these vegetables will pleasantly surprise even fastidious housewives with its taste. Cucumber and zucchini seem to be made for each other. They are similar in texture, flavor neutrality, and the ability to absorb all the aromas of spices and seasonings. Products are cheap and affordable, which will allow you to significantly diversify your homework. In this recipe, you are asked to add peppers, onions and tomatoes to the main ingredients. Cut all vegetables into the same cubes.

Ingredients:

• Zucchini and cucumbers - 1 kg each.
• Tomatoes - 1.5 kg.
• Pepper - 5 pcs.
• Onions - 3 pcs.
• Vinegar 9% - 60 ml.
• Sugar - 200 g.
• Vegetable oil - 200 ml.
• Salt to taste.

Cooking process:

1. Rinse all vegetables for this salad well under running water. Cut the tomatoes into small cubes and place them in a saucepan for stewing lecho.
2. Peel the zucchini and chop them into cubes.
3. Chop the peeled onions finely.
4. Pepper the stalks and seeds and also cut into cubes.
5. Cut the cucumbers into the same cubes.
6. In a saucepan with chopped tomatoes, add the amount of salt and sugar indicated in the recipe and pour in the vegetable oil. Cook everything over low heat for 5 minutes.
7. Then place the zucchini pieces in a saucepan and cook for another 10 minutes.
8. Place the sliced ​​cucumbers, onions and peppers in a saucepan last. Mix all vegetables well and simmer over low heat for 20 minutes. By the end of stewing, pour the required amount of vinegar into the lecho. Be sure to try the dish.
9. Pour the prepared lecho into sterile jars and roll up. Cool the jars upside down and under a warm blanket, and then transfer to storage.

Bon Appetit!

Cucumber lecho for the winter with ketchup

According to the proposed recipe, you can quickly prepare a delicious winter preparation. Adding ketchup to this lecho will make the appetizer of a beautiful color and rich taste, and it is more convenient to cook. For this preparation, different-sized cucumbers are also suitable, it is only desirable that they do not contain large seeds. The recipe is simple.

Ingredients:

• Cucumbers - 1.5-2 kg.
• Onions - 3 pcs.
• Ketchup - 300 g.
• Garlic - 6 cloves.
• Salt and vinegar - 1 tbsp each l.
• Sugar - 2 tbsp. l.
• Water - 1 tbsp.
• Green dill - 1 bunch.

Cooking process:

1. Pre-soak the cucumbers in cold water for several hours so that they become crispy.
2. Then rinse the cucumbers well, large fruits can be peeled. Cut the cucumbers into slices or semicircles (depending on their size) and transfer to a stewing dish.
3. Peel the onions and chop them into thin half rings. Then transfer the onion to the cucumbers.
4. Add the required amount of salt and sugar to the cucumbers, stir and taste. Note that ketchup also contains sugar.
5. Peel and chop the garlic in a garlic bowl. Chop the washed green dill finely. Transfer the garlic and dill to the cucumbers and stir again. Let the cucumbers sit for 1-1.5 hours to soak in the spice aroma.
6. After this time, pour the ketchup into the vegetable mixture and add a glass of clean water and stir again. You can change the amount of water to make the snack the consistency you want.
7. Put the dishes with cucumbers over medium heat, bring to a boil and simmer over low heat for 20 minutes.
8. Put the hot lecho in sterile jars and tighten with boiled lids. Cool the jars upside down and under a warm blanket, and then transfer to storage.

Eat to your health!

Cucumber lecho for the winter with garlic

In this recipe, you are invited to cook a delicious cucumber lecho with garlic. Onions, tomatoes and bell peppers are added to this appetizer, which is twisted in a meat grinder along with tomatoes, which will make the taste of the preparation somewhat unusual. Cooking without sterilization.

Ingredients:

• Cucumbers - 2.5 kg.
• Tomatoes - 2 kg.
• Onions - 6 pcs.
• Sweet peppers - 8 pcs.
• Garlic - 2 heads.
• Sunflower oil - 6 tbsp. l.
• Sugar - 5 tbsp. l.
• Salt - 2 tbsp. l.
• Vinegar 9% - 60 ml.

Cooking process:

1. Rinse all the vegetables you need under running water.
2. Cut sweet peppers and tomatoes into small pieces. Peel the garlic. Twist these vegetables in a meat grinder with a fine grid.
3. Pour the resulting vegetable puree into a stewing pan, add the amount of salt and sugar indicated in the recipe to it, and mix.
4. Cut the cucumbers into circles using a knife or vegetable cutter.
5. Peel the onions, and also chop into thin half rings.
6. Put the saucepan with vegetable puree on the stove and cook it over low heat for 10 minutes.
7. Then put chopped cucumbers and onions in a saucepan, stir well and simmer lecho for another 10 minutes.
8. By the end of stewing, pour table vinegar into the lecho.
9. Pour hot lecho into sterile jars and roll up with boiled lids.
10. Turn the jars onto the lids and leave on the table until they cool completely. You don't need to cover them with a blanket. Transfer the cooled lecho to a storage location.

Eat for health and good preparations!