Zucchini caviar is a vegetable mixture that is usually harvested for the winter. The composition and quantity of vegetables in a recipe can change, and with this, the taste will acquire new notes. In addition to the main products, you can add various vegetables and fruits: apples, herbs, peppers, phlegm, tomatoes and eggplants.
It is necessary
salt - 2 tablespoons; ground black pepper - 1 tsp; vinegar 9% - 2 tablespoons; vegetable oil - 1 glass; sugar - 1 tablespoon; tomato paste - 2 tablespoons; garlic - 2 cloves; onions - 3 pcs; bulgarian pepper - 0.5 kg; carrots - 0.5 kg; zucchini - 2 kg
Instructions
Step 1
Zucchini caviar is prepared as follows. Rinse all vegetables, peel and cut into small pieces. If the zucchini is young, you do not need to peel off the skin or remove the seeds. Chop the onion finely. Pass zucchini, carrots and peppers through a meat grinder.
Step 2
Saute the chopped onions in a thick-walled, wide saucepan. Add the vegetable mixture to it and bring to a boil over low heat. Remember to stir constantly so that the squash caviar does not burn. Cook for about an hour.
Step 3
Season with pepper and salt, add chopped garlic, tomato and sugar. Stir and cook for 20 minutes. Then pour the vinegar, mix and fill sterilized jars with squash caviar, roll them up.
Step 4
Further, squash caviar in jars is turned upside down, wrapped in a blanket or towel and left to cool completely.
Step 5
Now the squash caviar is ready, when winter comes you can use it as an independent dish, use it with bread, or serve it as an addition to a variety of side dishes.
