Zucchini caviar for the winter
Zucchini harvest season is in full swing. We stew, fry, stuff .. And of course we make twists, where can we go without them. Today, Smakota (Smakotainfo.com) suggests stocking up on zucchini caviar for the winter. Zucchini caviar according to this recipe, it turns out to be very tender and tasty.
Ingredients:
- Zucchini (peeled and without seeds) – 2,5 kg.
- Carrot – 500 g.
- Onion – 500 g.
- Tomato paste – 4 tbsp.
- Oil – 6 tbsp.
- Salt – 2 tbsp.
- Sugar – 3 tbsp.
- Red pepper – 1 tsp.
- Vinegar essence (70%) – 1 tsp.
- Garlic – 1 head.
A recipe for cooking zucchini caviar for the winter
Peel the onion and cut it into half rings. Wash the zucchini, remove the skin, remove the seeds, cut into small cubes. Clean and grate carrots on a medium (carrot) grater.
Put the zucchini in a thick-walled pan, pour half a glass of water and simmer for about 10 minutes (while we fry the onions and carrots)
In separate pans, fry the onion and carrot until soft, the carrot until it changes color. Add fried onions and carrots to the pan with zucchini. Immediately add tomato paste, sugar, salt, pepper and oil, simmer for about an hour.
Add chopped garlic and vinegar essence, grind everything with a blender. Simmer for another 10 minutes.
Pour the finished caviar into sterile jars, cover with a lid. From the indicated amount of ingredients, 2,5 liters of ready-made caviar is obtained.
