Continuing the topic of conservation, I want to share a recipe for cucumber, tomato and pepper lecho. It is better to cook it at the end of summer, when the prices of vegetables become lower. As for cucumbers, you can even use twisted and overgrown specimens.
Ingredients
- Tomatoes - 1 kg
- Cucumbers - 500 g
- Hot red pepper - 2 pod
- Bell pepper - 500 g
- Onion - 200 g
- Vinegar - 3 tbsp.l.
- Vegetable oil - 3 art.l.
- Ground black pepper - to taste
- Ground coriander - to taste
- Sugar - 80 g
- Salt - 50 g
Step-by-step cooking recipe
Put tomatoes and peeled hot pepper through a meat grinder.
Chop cucumbers, peeled onions and bell peppers.
In a deep saucepan, mix the mass of tomatoes and hot pepper, sugar, salt, spices and oil. Boil on low heat for 15 minutes.
Add cucumbers, bell peppers and onions. Cook for another 20 minutes, stirring occasionally.
Pour in the vinegar, simmer for another 1 minute and remove from the heat.
Fill the prepared jars with hot lecho, roll them up and wrap them with a warm blanket for a day.
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