Canned Cucumber Lecho Recipe
Author: Anna @ Northern Homestead
Serves: 10 cups
- 1.250 gr (2.75lb) cucumbers
- 1 kg of tomatoes
- 3-5 cloves of garlic
- 2-3 bay leaves
- 3-4 peas of allspice
- 3-4 black peppercorns
- 1 tablespoon of salt
- 100g (1/2 cups) sugar, or to taste
- 100 ml vegetable oil (optional, I use a few tablespoons)
- ½ cup white vinegar 5%
- In a food processor or blender chop the cored and peeled (optional) tomatoes and garlic.
- In a large pot bring the tomatoes, sugar, salt, oil, and spices to a boil and cook for 10 minutes.
- Cut the cucumbers into bite-size pieces
- Add cucumbers and vinegar and bring to a good boil
- Fill jars, wipe rims, apply lids, and screw on bands
- Process in water canner for 20 minutes
Recipe by Northern Homestead at https://northernhomestead.com/canned-cucumber-and-tomato-lecho-recipe/
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