Cucumber Lecho for Winter
Description
Perfect for winter preserves. If desired, you can also add French mustard to lecho—it will give the appetizer a bolder flavor. Lecho takes about 45 minutes to prepare and is sealed into jars while hot. The cucumber slices should change color and release their juice. If desired, you can add a little thyme or other spices and seasonings. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the root vegetables; remove the seeds from the peppers by cutting off the tops. Cut out the green cores from the tomatoes and trim the ends off the cucumbers. Wash all the vegetables in water.
- 2
Step 2
Cut the carrots into large slices and the onion into half-rings. Place them on the bottom of the kazan and add a little vegetable oil.
- 3
Step 3
Slice the tomatoes into rounds, cut the bell pepper into strips, and add them to the container.
- 4
Step 4
Place the container on the stove and braise everything for about 15 minutes until the peppers and carrots are tender. Try not to stir so the vegetables don't turn into puree. The tomatoes will release their juice, so there is no need to add water.
- 5
Step 5
Slice the cucumbers into rounds no more than 0.5 cm thick. Add them to the container.
- 6
Step 6
Add the salt and ground black pepper, chop the peeled garlic cloves. Pour in the vinegar and mix.
- 7
Step 7
Simmer everything for about 10–15 minutes, until the cucumber slices change color and become soft.
- 8
Step 8
Scald the jar and lid with boiling water, pack it with cucumber lecho to the top. Top up with the remaining juice, if needed.
- 9
Step 9
Tighten the lid by screwing it on or with a canning wrench, and check that the jar is sealed securely. Let cool, then store in the pantry or cellar until winter.
- 10
Step 10
Happy preserving!