Peel and chop vegetables, the multicooker will do the rest for you.
Cooking time 1 hour
Tomato 1 kg
Bulgarian pepper 4-5 pcs
Zucchini 2 pcs
Onion (small) 4 pcs
Vegetable oil 3 tbsp. l.
Sugar 2 tbsp. l.
Vinegar 9% 2 tbsp. l.
Salt 1 tbsp l.
Peel and seed zucchini.
Cut into thin slices. Fold the zucchini into the multicooker bowl.
Add chopped bell peppers and finely chopped onions in pieces.
Cut the tomatoes into slices.
Pass the tomatoes through a blender or meat grinder.
Pour tomato puree over vegetables.
Add sugar, salt and vegetable oil.
Set the EXTINGUISHING mode and cook in a multi-cooker for 1 hour.
Add vinegar and stir.
Arrange in sterile jars.
Cork and put in a warm place overnight.
Zucchini lecho in a slow cooker is ready. Store in a cellar.
Bon appetit! Have a delicious winter!