Fragrant caviar from vegetables is well stored all winter without losing its taste. You can cook squash caviar according to a simple and proven recipe.
Ingredients for making squash caviar:
- about 5 kg of zucchini (after cleaning and removing seeds);
- 1 kg of fresh carrots;
- 1 kg of raw onions;
- 0.4 l vegetable oil;
- 200-220 ml of 9% vinegar;
- 180 grams of sugar;
- 3 teaspoons of salt;
- 12 cloves of garlic;
- 60-70 ml tomato paste.
Cooking squash caviar for the winter
1. Take medium-sized zucchini and peel them off, remove the pulp and seeds from the inside. Then cut into pieces and grind in a meat grinder / blender.
2. Carrots should be washed and grated, and the peeled onions should be cut into bars.
3. Then fry the carrots and onions in oil, then stew a little more under the lid, adding water.
4. Stewed vegetables should be cooled and then passed through a meat grinder or blender.
5. Mix the chopped stewed vegetables with the raw squash and place in a suitable saucepan (preferably thick bottom).
6. Then add sugar and salt, pour out the butter and mix.
7. Stew the vegetable mass for about two hours over low heat, be sure to stir.
8. After a couple of hours of cooking, pour out the vinegar, stir and cook for another hour.
9. After an hour, add tomato paste and crushed garlic, stir and simmer for another 10-15 minutes.
10. Put the hot squash caviar in jars, which must be sterilized. Roll up / tighten with sterile lids, put to cool under the table, wrapped in a blanket.
