Squash caviar for winter in a slow cooker
Today we will master modern technologies: we will cook squash caviar for the winter in a slow cooker. Do not rush to be scared, the process will be fascinating and incredibly simple. The only disadvantage of this method is that very few vegetables are processed at a time.
Ingredients
- Zucchini - 1 kg
- Tomatoes - 3 pieces
- Bell pepper - 300 g
- Carrots - 200 g
- Onion - 200 g
- Garlic - half a head
- Vegetable oil (odorless) – 30 ml
- Vinegar - 50 ml
- Ground black pepper - 0,5 tsp.
- Sugar - 2 tbsp.l.
- Salt - 1 art.l.
Step-by-step cooking recipe
Prepare the vegetables and put them through a meat grinder
Pour the oil into the bowl of the slow cooker and warm it up in the "Frying" mode.
Add onion and carrot and fry until soft.
Add the bell pepper and cook for another 15 minutes, stirring frequently.
Add tomatoes, zucchini, ground pepper, sugar and salt. Fry everything together for 20 minutes.
Add the garlic passed through the press, close the lid of the slow cooker and activate the "Stewing" program for 30 minutes.
Two minutes before the end, add the vinegar and stir.
Put the hot caviar in jars, roll it up and wrap it up for a day with a thick towel.
