Squash caviar for the winter in a slow cooker you can lick your fingers

1. Let's start preparing the ingredients:

- my zucchini, peel, remove the seeds (if they are not dairy), cut into cubes;

- peel the onion from the husk, wash it, cut it into cubes as well;

- peel garlic, chop with a knife;

- tomatoes are washed and grated, the skin will remain in the hand, we throw it away;

- parsley is also mine, finely chopped with a knife.

2. Well, now let's proceed directly to cooking:

- put the onion in the bowl of the slow cooker, pour half of the sunflower oil;

- select the program "Multipovar", set the temperature to 160 degrees;

- fry the onion for about 5 minutes;

- spread the zucchini, mix and cook for 5 minutes as well;

- enter the tomato mass, add salt, pepper, reduce the temperature to 120 degrees and cook for 15 minutes;

- at this stage, we spread the parsley and garlic, and also pour the vinegar essence and the remaining sunflower oil;

- cook for another 10 minutes, after which we switch the slow cooker to "Preheating" and leave it under a closed lid for 20 minutes;

- after the specified time, we put the vegetables in sterile jars and twist them with tin lids, having previously doused them with boiling water.

We wrap the jars in something warm and leave them to cool for a day, after which we store them in the refrigerator.

Bon appetit to you and your family!