Zucchini caviar is a vegetable mixture that is usually harvested for the winter. The composition and quantity of vegetables in the recipe may vary, and with it the taste will acquire new notes. In addition to the main products, you can add various vegetables and fruits: apples, herbs, peppers, wet, tomatoes and eggplant.
Pick your recipe
You will need
salt - 2 tbsp.; ground black pepper - 1 tsp; vinegar 9% - 2 tbsp; vegetable oil - 1 cup; sugar - 1 tbsp; tomato paste - 2 tbsp.; garlic - 2 cloves; onion - 3 pcs; Bulgarian pepper - 0.5 kg; carrots - 0.5 kg; zucchini - 2 kg.
Instruction manual
1
Squash caviar is prepared as follows. Rinse all the vegetables, peel them and cut them into small pieces. If the zucchini is young, you can not peel off the skin and not remove the seeds. Chop the onion finely. Zucchini, carrots and peppers, pass through a meat grinder.
2
Pass the chopped onions in a thick-walled wide pan. Add to it a mixture of vegetables and bring to a boil over low heat. Do not forget to stir constantly so that the squash caviar does not burn. Cook for about an hour.
3
Pepper and salt, add chopped garlic, tomato and sugar. Stir and cook for 20 minutes. Then pour vinegar, mix and fill the sterilized cans with zucchini caviar, roll them up.
4
Then squash caviar in banks is turned upside down, wrapped in a blanket or towel and left to cool completely.
5
Now squash caviar is ready, when the winter comes you can use it as an independent dish, eat with bread or serve as an addition to a variety of side dishes.