Delicate squash caviar will be to everyone's taste, especially when you cook it in your slow cooker. And so it can be cooked not only faster, but also much tastier!
It is necessary
- Zucchini - 2 kg
- Carrots - 5 pcs.
- Bulgarian pepper - 2 pcs.
- Garlic - 4 cloves
- Tomato paste - 4 tablespoons
- Ground black pepper - 0.5 tsp
- Vinegar 9% - 2 tablespoons
- Sunflower oil - 1 tablespoon
- Sugar - 2 tsp
- Salt - 2 tsp
Instructions
Step 1
First, peel the zucchini from the rind and core. Then we cut it into small cubes, about 1-1, 5 cm and put it in the multicooker bowl, having previously greased it with oil. Be sure to tamp the zucchini a little in the bowl.
Step 2
Next, take all the other vegetables and simply lay them on top of the zucchini in a layer. We put the bowl in a slow cooker, close the lid and set the “paste” mode. In this mode, we bring all our mass to a boil (this is about 5 minutes in this mode) and turn off the mode. We open the multicooker and add all the other ingredients there, except for vinegar, we will add it after. Mix the whole mass and simmer in a multicooker in the “stewing” mode for about 50 minutes. After 50 minutes have elapsed, take out the bowl and push the entire contents through a meat grinder or blender to obtain a homogeneous mass
Step 3
If you do not store it for a long time, now the ready-made caviar can be put in jars and put in the refrigerator. If you want to store it for a long time, then you need to put the caviar in a slow cooker again, add vinegar and boil in the “paste” mode for 5 minutes. In this case, the caviar can be stored for a longer time. That's it, our caviar is ready and you can serve it to the table! Bon Appetit!
