Composition / ingredients
Cooking method
1. Peel the garlic, put it in the bowl of a blender.
2. Tomatoes are washed, cut into 2-3 pieces, sent to the bowl after the garlic.
3. Turn tomatoes and garlic into a fragrant sauce with a blender (you can also skip through a meat grinder, if it's more convenient).
4. Pour the sauce into a suitable saucepan, add sugar, salt, pour in vegetable oil, mix and send to the fire.
5. Cucumbers are washed, cut into thin circles (be sure to check for the presence of bitterness - such fruits are not suitable for harvesting).
6. When the sauce boils, put the prepared cucumbers in it, turn down the heat and cook for 40 minutes (do not rush to add water, since the cucumbers will let the juice and the mass will not be as thick as at first).
7. Finally, add dry spices to taste and vinegar to the lecho, keep it on fire for another 5 minutes and put it in jars, having previously sterilized them.
8. Roll up the blanks with boiled lids and turn upside down. Wrap the jars warmer and leave for a slow cooling. After 25-30 hours, the blanks can be transferred to the cellar.
That's it! A delicious snack will please the family in the winter cold)
Calorie content of the products possible in the dish
- Tomatoes - 23 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Garlic - 143 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
