Cucumber lecho for the winter: 6 recipes for incredibly tasty preparations

There are few people who would not love lecho. This delicious snack is probably number one among all preparations for the winter. And all because it contains the whole range of the most delicious vegetables. And having opened the jar, you can treat the contents to guests, or enjoy it yourself at lunch or dinner.

But here’s what’s interesting: basically, many people prepare this salad from bell peppers, much less often from zucchini, and very rarely from cucumbers. But in vain! All snacks are equally good and tasty, and it is not possible to single out the most worthy of them.

Today we will look at some very tasty recipes where cucumber will play the main role. Each of the options is worthy of attention. And although it would seem that basically the same ingredients are present everywhere, if you cook according to the options proposed today, you will not get the same result.

And all because, one way or another, everywhere has its own nuances and characteristics. And today I propose to get acquainted with both the recipes and the nuances. Knowing them, you can not only use any of today’s options, but also come up with your own.

Finger-licking lecho made from cucumbers, tomatoes, bell peppers

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 preliminary frying of carrots and sweet peppers. You can omit the 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:

First, rinse all the necessary vegetables well with running water. Remove the ends from the cucumbers. Peel the peppers from the stalk and seeds, and also remove the base of the stalk from the tomatoes. Peel the garlic head and carrots.
Using a meat grinder or blender, puree the diced tomatoes, garlic and slices of hot pepper (pepper optional). Pour the resulting puree into a stewing container.
Grind the peeled carrots onto a coarse grater.
Chop the sweet pepper into thin strips.
Heat a frying pan with sunflower oil and fry the grated carrots in it, then add pepper strips and simmer over low heat for 10 minutes.
While these vegetables are roasting, chop the prepared cucumbers into cubes.
Place chopped cucumbers in a container with tomato puree and add fried peppers and carrots to them. To this mixture, add the amount of salt (preferably rock salt) indicated in the recipe, sugar and pour half a glass of oil.
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. Towards the end of stewing, add the required amount of table vinegar to the lecho.
Pour hot lecho into clean sterile jars (sterilize in any way) and immediately roll up the boiled lids.
Check the tightness of the seal. Turn the jars over onto their lids, cover with a blanket and leave until completely cooled, then transfer them to a storage location.

Bon appetit!

Cucumber lecho for the winter with tomato paste

Delicious lecho can be prepared from cucumbers by adding high-quality tomato paste instead of tomatoes. After all, fresh tomatoes are not always available. 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:

Peel the sweet peppers from stalks and seeds, rinse and cut into medium pieces. Peel the head of garlic. Grind these vegetables in a meat grinder or grind them in a blender bowl.
Mix the resulting puree well with a jar of tomato paste.
Wash the cucumbers, cut off the ends on both sides and cut the cucumbers into cubes. Then place them in a stewing container.
Pour the prepared puree over the cucumber pieces. Add the required amount of salt, sugar and butter to it and mix.
Place the container with vegetables over medium heat and cook for 15–20 minutes. Then add table vinegar and simmer for another 2-3 minutes with the lid closed.
Place the prepared lecho in pre-sterilized jars and seal tightly.
Cool the jars upside down under a warm blanket, and then transfer to a storage location.

Bon appetit!

Salad for the winter “You'll lick your fingers”

Time: 1 hour 30 minutes.
Number of servings: 20 persons.
Calorie content of the dish: 28 kcal per 100 g.
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: medium.

There’s a reason why this salad recipe is called “Finger-lickin’ good.” The appetizer goes well with meat dishes and cereals, and is convenient to eat with your hands . You can cut already slightly dried cucumbers into the salad, this will not spoil the taste of the dish, and parsley can be easily replaced with dill. For a spicier lecho, add a little more red hot pepper than indicated in the recipe.

Ingredients:

vegetable oil – 30 ml;
cucumbers – 3 kg;
salt – 40 g;
garlic – 1 head;
vinegar 9% – 70 ml;
sugar – 60 g;
parsley – 1 bunch;
hot pepper – 1 pc.

Cooking method:

Wash, dry the cucumbers, cut off the stalks. Cut into slices lengthwise.
Rinse the parsley and remove excess moisture with a paper towel.
Peel the garlic and remove the seeds from the hot pepper if you don’t like spicy snacks.
Chop parsley, pepper, garlic, add chopped fresh cucumbers.
Season with spices, add vinegar and vegetable oil. Set aside for 1 hour.
Place lecho from dried cucumbers in clean glass jars, pour in the cucumber marinade that remains in the bowl.
Cover the jars with lids. Send to sterilize: 0.5 l - 5 minutes, 0.7 l - 7 minutes, 1 l - 10 minutes.
Roll up the jars and put them in a warm place overnight. Afterwards, store the lecho in a cool place.

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Cucumber lecho for the winter, a simple recipe without sterilization

This recipe will grab your attention due to its simplicity of preparation. A jar of aromatic and tasty lecho will always help you out when you want to eat, but don’t have time to cook. 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:

Rinse the cucumbers thoroughly under running water, remove the ends and chop them into equal circles.
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Wash the tomatoes, remove the stems and cut into slices. Peel the garlic.
Remove the stems and seeds from the sweet peppers and cut the peppers into pieces. Cut the hot pepper into small pieces (to taste).
Place the chopped vegetables in a blender bowl and puree at medium speed. You can twist them using a regular meat grinder.
Place the chopped cucumbers in a special stewing pan and pour the vegetable puree prepared in a blender over them. Place the pan over medium heat and bring its contents to a boil. When the lecho boils, pour the required amount of salt and sugar into the pan, add spices (cloves and black pepper) and pour in the oil. Mix all these products well and simmer over low heat for 15 minutes. Towards the end of the stew, pour in table vinegar.
Remove the pan with lecho from the stove and place the vegetable mixture in clean jars. There is no need to sterilize the jars, just scald the sealing lids with boiling water.
Immediately seal the lecho with lids. Turn the jars over onto their lids, cover with something warm and leave until completely cooled. Then move it to a permanent storage location.

Eat for 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 snack has become quite popular lately. Fans can add a little hot pepper to the lecho. Fry some vegetables (carrots, peppers and onions) for a special taste. We cook without sterilization.

Ingredients (for 3 liter jars):

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

Cooking process:

First, prepare all the necessary vegetables for lecho. Clean them and rinse them well.
Chop the peeled onion into thin half rings.
Cut the carrots into half circles and chop the pepper into strips.
Heat vegetable oil in a frying pan and fry these chopped vegetables in it for 10 minutes. While frying, stir the vegetables periodically to prevent them from burning and ruining the taste of the dish.
Chop the washed cucumbers into slices.
Grind fresh tomatoes in a meat grinder with a fine grid.
Pour the tomato puree into a stewing pan and place the chopped cucumbers in it.
Then put the fried vegetables into the pan, add the amount of salt and sugar indicated in the recipe, pour sunflower oil and add peeled garlic cloves. Mix everything well and place the pan over medium heat.
Simmer the vegetables over low heat for 30 minutes from the start of the boil and cover with a lid. Don't forget to stir them periodically.
Pour the prepared lecho into sterile jars and seal with boiled lids. Cool the jars upside down. Do not cover with a blanket to keep the cucumbers crispy.

Bon appetit!

Recipe for lecho with cucumbers, tomato paste You will lick your fingers

An interesting recipe, so to speak in a hurry. Since in this case, ready-made tomato paste is taken, instead of tomatoes, which in other cooking methods are recommended to be twisted in a blender or in a meat grinder.

The advantage of this culinary preparation is that gherkins can be used of any size, even overgrown ones, because they will need to be cut into cubes (quarters).

We will need:

Stages:

1. So, cut the cucumbers with a sharp kitchen knife into small pieces in the form of straws, or chop into circles.

2. Add salt, sugar, vegetable oil and half a liter of tomato paste. Stir and leave for 15 minutes.

3. After the time has passed, boil the entire vegetable mass and cook for 5 minutes, and one minute before the end of cooking, add the peeled cloves of a whole head of garlic.

4. Then transfer the cucumbers into jars (and fill them with marinade (without garlic, discard it), which you sterilize in advance and screw with a special key or use screw caps. Turn the containers over and let them cool under a blanket. Happy discoveries!

Salad “lecho with cucumbers and zucchini”

From the many cucumber and zucchini salads, we offer you 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:

First, thoroughly rinse all the vegetables needed for the treatment. Chop the tomatoes into medium cubes.
Peel the carrots and chop on a coarse grater.
Peel the zucchini and chop them into small cubes.
Cut the cucumbers into cubes.
Peel the garlic and cut into slices.
Place all the chopped vegetables in a large stewing pan and add the specified amount of sunflower oil and tomato paste to the vegetables.
Then add salt and sugar to the lecho and mix well.
Place the pan with vegetables over medium heat and bring the contents to a boil. Simmer the lecho over low heat for 40 minutes. After this time, pour vinegar over the vegetables and you can add finely chopped green parsley. Simmer the lecho for another 15 minutes and turn off the heat.
Place the finished lecho in sterile jars and cover with boiled lids. Cool the jars upside down and under a warm blanket, and then transfer to a storage location.

Bon appetit!

A simple and tasty recipe with cucumbers and garlic without pepper

It turns out there is lecho without pepper. Although, in my understanding, this name itself implies its mandatory presence. But everything is changing.

We need:

cucumbers - 3 kg,
tomatoes - 3 kg,
6 onions,
2 garlic heads,
granulated sugar - 3 tbsp.,
2 tbsp. salt,
vinegar 9% - 2 tbsp,
90 ml odorless vegetable oil.

We wash and sort the vegetables. We cut off all the substandard.

Cut the tomatoes in half and grind through a meat grinder. Pour into a cauldron and place on the stove until it boils. Let it simmer for 10 minutes, stirring occasionally.

At the same time we will prepare the remaining products. Cut the onion into half rings and chop the garlic. We send them to the tomatoes.

Wait for it to boil again and cook for 10 minutes.

We cut the cucumbers into thin slices and place them in boiling tomatoes. Add sugar, salt and butter.

We wait until we see the mass boil. Then reduce the heat to medium and wait 15 minutes.

Five minutes before readiness, add vinegar. Cover with lids to prevent the acid from evaporating.

Pour the lecho into sterile jars.

But make sure that they are warm, then they will definitely not burst from temperature changes. We twist and repeat the procedure for checking the tightness and natural sterilization under the layer of blankets.

Lecho from overgrown cucumbers

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

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:

Rinse the cucumbers thoroughly under running water and remove the ends on both sides. Then peel the large fruits.
Cut the cucumbers into pieces of any shape: mugs, bars or cubes.
Peel and wash the carrots and chop them into the same pieces as cucumbers, only no more than 5 mm thick, since they take longer to cook.
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Remove the stems and seeds from the sweet pepper and chop it into half rings so that you can feel its taste.
Finely chop the hot pepper and use it to your liking.
Grind the tomatoes in a meat grinder or in a blender until smooth. Pour the tomato puree into a bowl for stewing lecho.
In a frying pan with heated oil, fry the carrot pieces and then add the chopped pepper to it. Fry these vegetables over low heat for 10 minutes, remembering to stir them occasionally.
Place the container with tomato puree over medium heat, add the required amount of salt and sugar to the puree and add peeled garlic to the puree. You can cut the garlic into arbitrary pieces or leave it whole.
Then place the cucumber pieces and chopped hot peppers into a container and mix well.
Lastly, add the fried carrots and bell peppers to this container and mix everything again.
Pour the rest of the oil into the lecho and add vinegar. To make the prepared lecho richer, you can add a little more sunflower oil.
Simmer the lecho over low heat for 30 minutes with the lid on. Stir the vegetables periodically to avoid burning, and be sure to taste the dish.
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 picky housewives with its taste. Cucumber and zucchini seem to be made for each other. They are similar in texture, neutrality of taste and ability to absorb all the aromas of spices and seasonings. The products are cheap and accessible, which will allow you to significantly diversify your homemade preparations. This recipe asks you to add peppers, onions and tomatoes to the main ingredients. Cut all vegetables into equal cubes.

Ingredients:

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

Cooking process:

Rinse all the vegetables for this salad well under running water. Cut the tomatoes into small cubes and place them in a saucepan for stewing lecho.
Peel the zucchini and chop them into cubes.
Finely chop the peeled onions.
Peel the pepper from stems and seeds and cut into cubes.
Cut the cucumbers into the same cubes.
In a saucepan with chopped tomatoes, add the amount of salt and sugar indicated in the recipe and pour in vegetable oil. Cook everything over low heat for 5 minutes.
Then place the zucchini pieces in the pan and cook for another 10 minutes.
Lastly, add the chopped cucumbers, onions and peppers to the pan. Mix all the vegetables well and simmer over low heat for 20 minutes. Towards the end of the stew, pour the required amount of table vinegar into the lecho. Be sure to try the dish.
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!

Video on how to prepare incredibly tasty lecho for the winter

As we noticed today, there are a lot of recipes for making lecho. But basically, of course, it contains two components - the cucumbers themselves, and the tomatoes, or tomato juice, paste, ketchup.

To make the taste different, bell peppers, onions, carrots, and garlic are already added. Thanks to this, as well as the amount of added sugar, salt and vinegar, a new taste can be achieved. And here is another recipe that also produces a delicious winter salad. Look how it prepares.

An excellent recipe, and the main thing is that it is not at all difficult to prepare.

In general, like all today's options. The longest part of all of them is preparation. Peel, cut. It will take at most half an hour to cook the appetizer itself.

Also, the advantage of all today’s methods is that the salad does not need to be sterilized. Heat treatment is enough to ensure that it is perfectly stored all winter.

And of course, you must definitely prepare all the options for the lecho offered today. Unfortunately, they don’t do this often, but in vain... All the preparations turn out to be the most delicious. When in doubt, make any of these with half a kilo of cucumbers, just to try it out. You'll be surprised how delicious it is!

So friends, make delicious preparations for the winter. And may your winter dinners be filled with summer memories that you can figuratively “roll up in a jar”!

Bon appetit!

Author of the publication

Cucumber lecho for the winter with ketchup

Using this recipe, you can quickly prepare a delicious winter preparation. Adding ketchup to this lecho will make the snack a beautiful color and rich taste, and it will also be more convenient to prepare. Cucumbers of different sizes are also suitable for this preparation, but it is advisable that they do not contain large seeds. The recipe is simple.

Ingredients:

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

Cooking process:

Pre-soak the cucumbers in cold water for several hours until they become crispy.
Then rinse the cucumbers well; large fruits can be peeled. Cut the cucumbers into circles or semi-circles (depending on their size) and transfer to a bowl for stewing.
Peel the onions and chop them into thin half rings. Then add the onions to the cucumbers.
Add the required amount of salt and sugar to the cucumbers, stir and taste. Please note that ketchup also contains sugar.
Peel the garlic and chop it in a garlic grinder. Finely chop the washed green dill. Add the garlic and dill to the cucumbers and mix again. Leave the cucumbers to stand for 1–1.5 hours so that they are saturated with the aroma of spices.
After this time, pour ketchup into the vegetable mixture and add a glass of clean water and mix again. The amount of water can be changed to give the snack the consistency you need.
Place the bowl with cucumbers over medium heat, bring to a boil and simmer over low heat for 20 minutes.
Place the hot lecho into sterile jars and screw on the boiled lids. Cool the jars upside down and under a warm blanket, and then transfer them to a storage location.

Eat for your health!

Cucumber lecho for the winter with garlic

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

Ingredients:

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

Cooking process:

Rinse all the necessary vegetables well under running water.
Cut sweet peppers and tomatoes into small pieces. Peel the garlic. Grind these vegetables in a meat grinder with a fine grid.
Pour the resulting vegetable puree into a stewing pan, add the amount of salt and sugar specified in the recipe, and stir.
Cut the cucumbers into circles using a knife or vegetable slicer.
Peel the onion and also chop it into thin half rings.
Place the pan with vegetable puree on the stove and cook it over low heat for 10 minutes.
Then put the chopped cucumbers and onions into the pan, stir well and simmer the lecho for another 10 minutes.
Towards the end of the stew, pour table vinegar into the lecho.
Pour the hot lecho into sterile jars and seal with boiled lids.
Turn the jars over onto their lids and leave them on the counter until completely cooled. There is no need to cover them with a blanket. Transfer the cooled lecho to a storage location.

Eat to your health and happy preparations!

With onion

Time: 1 hour.
Number of servings: 30 persons.
Calorie content of the dish: 23 kcal per 100 g.
Purpose: appetizer, side dish.
Cuisine: Russian.
Difficulty: easy.

A preparation of cucumbers and onions can be added to solyanka and other first courses . The salad will also serve as a good side dish for meat dishes. If you don't really like dill, you can replace it with parsley or remove it from the recipe altogether. Lecho with onions will be a worthy replacement for fresh greenhouse cucumbers in winter. Its preparation will not take you much time.

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Ingredients:

cucumbers – 5 kg;
onions – 1 kg;
vinegar 9% – 100 ml;
sugar – 100 g;
black peppercorns – 10 g;
salt – 40 g;
dill – ½ bunch.

Cooking method:

Cut the onion into rings and pour into a container for preparing the salad.
Cut the cucumbers into slices and add to the onion.
Add peppercorns, spices, mix with a spoon or hands.
Set the salad aside for about half an hour to allow the juice to release.
Chop the dill, add to the salad and pour in the vinegar.
Place the lecho in a glass container and sterilize for 15 minutes.
Cork, turn over, wrap in a warm blanket for 24 hours.