In the season of zucchini, housewives clutch their heads, thinking what to cook from them. But zucchini are great for conservation. Why not try making zucchini caviar according to a recipe that is very similar to the classic Soviet standard.
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You will need
- Zucchini - 3kg;
- Onion - 0.5kg;
- Tomato paste - 250g;
- Sugar - 100g;
- Salt - 2 spoons (to taste);
- Vegetable oil - 300ml;
- Vinegar 9% - 1 tbsp;
- Lemon juice - 1 tbsp;
- Ground black pepper - 1 tsp
Instruction manual
1
Rinse the zucchini well, remove the peel, take out large seeds. For caviar, it is better to take small young fruits. Cut the zucchini into cubes and put the simmer until soft. You can stew vegetables in a pan with a thick bottom or slow cooker. When extinguishing zucchini, there is no need to add oil or water. It is necessary to evaporate the excess liquid and make the squash soft. Usually enough hours of extinguishing to achieve the required consistency. After extinguishing, excess water must be drained.
2
Rinse and peel the onions at this time. Finely chop it and fry in vegetable oil. Add a little oil. Make sure that the onion is fried until golden brown, but in no case burned. Drain excess oil after frying. Cool the roast and mix with the finished zucchini. Mash the resulting mixture with a blender. If there is no blender, roll the vegetables through a meat grinder.
3
Heat a cauldron or pan with a thick bottom over low heat. Fold the mixture in a cauldron, add tomato paste, pepper, oil, lemon juice. Stir everything well, cover and set aside to simmer for one hour over low heat. Stir the vegetables periodically.
4
At this time, prepare and sterilize the cans for preservation. There are several ways to do this. Traditionally, banks are sterilized in the oven, preheating it to 200 degrees. Rinse the prepared jars and place on the oven grate. For liter cans, 15 minutes of sterilization is sufficient. Lids are also sterilized in a similar way. To spin squash caviar, it is better to use lids with elastic bands for better fixation. But when sterilized, gum may dry out. Therefore, it is better to simply boil the lids in water.
5
The second method of sterilization is faster. Pour water into a skillet with high edges, put on the bottom of the lid, so that water covers them. From above, place the cans with the neck down so that one part of the can is on the lid. Bring the water to a boil and boil the jars for about ten minutes.
6
After an hour of stewing vegetables over low heat, add sugar and vinegar to the pan. Boil another five minutes and remove the pan from the heat. Pour still hot zucchini caviar into sterilized jars and roll up the lids. Turn the cans upside down and cover with a blanket or blanket for better sterilization. Bon Appetit.
Useful advice
What kind of squash is better to choose for caviar? Pay attention to the zucchini varieties of Jade, Hobbit, Cavili, Hugo. These fruits have a small size, delicate texture and a minimum of seeds.