Compound:
- 2 kg zucchini
- 1 kg bell pepper (preferably red)
- 1 kg tomato
- 5-6 garlic cloves
- 150 ml vegetable oil
- 1 tablespoon salt
- 3 tablespoons of sugar without top
- 4 tablespoons of vinegar 9%
Cooking:
- Peel the zucchini, remove the seeds and cut into small pieces (not too small). Approx 1*1.5 cm.
- Pepper clean from seeds and veins and skip in a meat grinder.
- Scald the tomatoes with boiling water and remove the peel from them. Also skip in the meat grinder.
- Put the zucchini, mashed pepper and tomato into the bowl of the multicooker, salt, add sugar and vegetable oil.
- Peel the garlic, finely chop and add to the rest of the ingredients.
- Simmer in a slow cooker for 40 minutes.
- After cooking, pour vinegar into zucchini.
- Sterilize jars and lids.
- Arrange ready-made zucchini in jars and roll up.
- Put the jars on the lids and cover with a blanket for a day.
- Put the jars in the pit or can be stored at home at room temperature.
