The storerooms will not be considered full if you do not prepare a Bulgarian pepper lecho for the winter. I hasten to share an interesting variant of everyone's favorite sweet and sour snack - we will cook lecho with cucumbers. Take a note of the recipe, it turns out delicious and unusual.
Ingredients
- Cucumbers - 1 kg
- Tomatoes - 500 g
- Bell pepper - 250 g
- Garlic - 3 cloves
- Vegetable oil (refined) – 50 ml
- Vinegar (9%) – 50 ml
- Salt - 1 art.l.
- Sugar - 2 art.l.
- Ground red pepper - pinch
Step-by-step cooking recipe
Pre-soak cucumbers in cold water for 2 hours. This will make the cucumbers more crispy.
Scald tomatoes with boiling water, then place in cold water and remove the skin. Put the tomatoes through a meat grinder.
Peel the bell pepper from the seeds and stalks, cut into strips.
Put the tomato mass (I got about 500 ml) in a cooking pot, send the chopped pepper, salt, sugar and vegetable oil to the same place. Mix everything, bring to a boil and cook for 15 minutes on low heat under a lid.
Cut the cucumbers the way you like it best: cubes, circles or semicircles. The pieces should be of medium thickness so that the cucumbers do not boil during cooking.
Send the sliced cucumbers to the boiling vegetables in a saucepan and cook everything together for 10 minutes on low heat under the lid. Do not forget to gently mix the workpiece with a wooden spoon so that the lecho does not burn.
Add chopped garlic, ground pepper and add vinegar. Boil the workpiece for 5 minutes with the lid open and remove from the heat.
Put the hot lecho in sterile jars (on the shoulders), pour boiling filling to the top of the jars. Seal the jars tightly, turn them upside down, wrap them up and leave them to cool completely. Transfer the cooled lecho to a cool, dark place for storage.
