Zucchini caviar is a good option for harvesting zucchini for the winter. There are many recipes for squash caviar. Someone cooks it with tomato paste, someone with mayonnaise, someone makes it hot. We will prepare a classic squash caviar with tomatoes.
Pick your recipe
You will need
- for 10 liters of caviar:
- - zucchini 7 kg
- - onion 0.5 kg
- - carrot
- - tomatoes 2 kg
- - bell pepper 2 pcs.
- - parsley 100 g
- - salt 5 tbsp. spoons
- - ground pepper 1 tsp
- - sugar 0.5 tbsp. spoons
Instruction manual
1
Peel the zucchini. Then cut them into rings of 3-4 centimeters. Fry the zucchini rings in boiling oil. Chop the peeled carrots and onions. Sauté them until golden brown.
2
Peel the tomatoes. To do this, make cross-shaped incisions and dip into boiling water, hold for about a minute and the peel can easily be removed. Then rub the tomatoes on a grater and set to boil.
3
Skip all vegetables through a meat grinder, mix thoroughly. Salt and sweeten to taste. Add vegetables to the tomatoes and simmer until cooked.
4
Put the finished squash caviar in the jars. Banks must be sterilized. We sterilize for 25 minutes. Then cover and tighten securely. In swirling cans, caviar will last a very long time. Caviar can be smeared on a bun, bread or served as a sauce for pasta.