Zucchini caviar, prepared for the winter, is suitable both as an independent dish and perfectly complements any vegetable recipe. The workpiece is stored for a long time and has a pleasant taste.
It is necessary
- - fresh cabbage cups (2-3 kg);
- - red bell pepper (0.7 kg);
- - garlic (3 heads);
- - chili pepper (2-3 pcs.);
- - vegetable oil (250 g);
- –Sugar (250 g);
- –Salt to taste;
- - natural tomato paste (470 ml);
- - acetic essence (1 tbsp. L.).
Instructions
Step 1
All vegetables should be prepared in advance. To do this, peel the zucchini from the peel and seeds, also remove the seeds from the bell peppers and chili peppers, divide the garlic into cloves.
Step 2
Next, beat the zucchini successively, then add chili and Bulgarian pepper to the resulting mixture. Pay attention to the consistency of the mixture, which should be practically lump-free. Beat all vegetables for 5-7 minutes.
Step 3
Take a saucepan, transfer vegetables from the blender and place on the burner. Pour vegetable oil over the vegetables and simmer over low heat for about 30-40 minutes, stirring constantly with a wooden spatula.
Step 4
Then add the minced garlic and cook again, stirring occasionally. Then add salt and sugar. Wait for all ingredients to dissolve and check for taste. Adjust the amount of sugar and salt as desired. Simmer for another 40-50 minutes.
Step 5
Add tomato paste before finishing cooking. Then put vinegar in the squash caviar and boil for 10-15 minutes. Pour the prepared caviar into sterilized jars and leave to cool completely. The optimal volume of jars for squash caviar is 500 g. Ready squash caviar is stored in a cold place for a long time.
