Yurcha from zucchini in a multicooker for winter

Step 1. How to make yurch from zucchini in a multicooker for the winter? Prepare the ingredients. Wash the vegetables and greens thoroughly and dry. Sterilize the cans and lids in advance. How to do it correctly, as well as pick up the right number of cans, read the links at the end of the recipe. I got about 2.5 liters of snacks from the number of ingredients indicated.

Step 2. How to prepare zucchini and peppers? Peel the zucchini off. If necessary, if you use non-young zucchini, clean the seeds. Cut the zucchini in big cubes. In Bulgarian and spicy peppers, remove the seed box, cut into small cubes.

Step 3. How do you make a yurch gas station? Tomatoes, garlic and parsley grind in a blender or pass through the meat grinder. Pour the mass into a bowl of multicooker. Add vinegar, oil, salt, sugar and spices, stir. Set the Multi-Chair mode (160 degrees). The mode of operation of your multicooker may vary depending on the technical features. Read more about multicookers at the link below the steps.

Step 4. When to add and how to cook zucchini and pepper? Once the mass starts to boil, add sliced zucchini and peppers. Stir gently and bring to a steady boil on the same mode. Then set the "Pull" or "Multi-Chair" mode of 100 degrees and cook yurcha for about 1 hour. Try to taste and adjust the balance of salt and sugar if necessary.

Step 5. How to keep and store the yurcha for winter? Spread the hot mass over sterilized jars, twist the lids, turn upside down, wrap with a large towel or blanket and leave until completely cooled. Keep it in a cool, dark place for up to 1 year. Let the salad brew for a couple of months to enhance the taste. Bon appetit!