Zucchini Yurcha in a Multicooker for the Winter is a delicious and flavorful dish that captures the essence of summer vegetables, preserving them for colder months. This easy recipe makes the most of fresh zucchini, tomatoes, and peppers, creating a robust salad that will brighten up your winter meals. With the convenience of a multicooker, you can effortlessly prepare this fantastic dish without spending too much time in the kitchen.
Ingredients for Zucchini Yurcha in a Multicooker
- 2 young zucchini (approximately 400 g / 14 oz)
- 600 g ripe tomatoes (approximately 21 oz)
- 500 g bell pepper (approximately 17.5 oz)
- 1 small hot pepper (to taste)
- 10 cloves young garlic
- 100 g parsley (approximately 3.5 oz)
- 50 g salt (approximately 1.8 oz)
- 120 g sugar (approximately 4.2 oz)
- 200 ml vegetable oil (approximately 0.8 cups)
- 60 ml table vinegar (9%) (approximately 0.25 cups)
- 15 g allspice (approximately 0.5 oz)
Directions for Zucchini Yurcha in a Multicooker
- Prepare the ingredients. Wash and dry the vegetables and greens thoroughly. Sterilize the jars and lids in advance.
- Chop the vegetables. Peel the zucchini and cut it into large cubes. Remove the seeds from the bell pepper and hot pepper, then cut them into small cubes.
- Prepare the sauce. Grind the tomatoes, garlic, and parsley in a blender or mince. Pour the mixture into the multicooker bowl. Add vinegar, oil, salt, sugar, and spices. Stir well and set the ‘Multicooker’ mode to 160 degrees Celsius (320 degrees Fahrenheit).
- Add zucchini and bell peppers. Once the mixture starts to boil, carefully add the chopped zucchini and peppers. Mix gently and maintain boiling. Then, switch to ‘Stewing’ or ‘Multi-cook’ mode at 100 degrees Celsius (212 degrees Fahrenheit) and cook for about 1 hour, adjusting salt and sugar to taste.
- Jar the mixture. Place the hot mixture into sterilized jars, screw on the lids, turn upside down, wrap in a towel or blanket, and cool completely. Store in a cool, dark place for up to 1 year. Allow the salad to sit for a couple of months to enhance flavor before enjoying.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6-8
Nutrition Info (per serving): Approximately 150 calories, 10g fat, 15g carbs, 2g protein.
How to Serve Zucchini Yurcha in a Multicooker for the Winter
Zucchini Yurcha is a versatile dish that can be served as a side dish with grilled meats or as a flavorful topping for crusty bread. You can also enjoy it cold as a salad or mix it with pasta for a quick and satisfying meal. Garnish with fresh parsley for an added touch of color and flavor.
FAQs about Zucchini Yurcha in a Multicooker for the Winter
Q1: Can I use other vegetables in this recipe?
Yes, feel free to add any seasonal vegetables you have on hand, like carrots or eggplants, to enhance the flavor and texture.
Q2: How long can I store Zucchini Yurcha?
When properly sealed and stored in a cool, dark place, Zucchini Yurcha can last up to one year.
Q3: Do I need to adjust the cooking time for larger batches?
Yes, cooking time can increase slightly for larger batches, so monitor the mixture and adjust accordingly to ensure everything is cooked thoroughly.