Zucchini is a popular and healthy vegetable. It is used in the preparation of many dishes for everyday and festive meals, healthy and dietary food. The vegetable has a neutral fresh taste, so it goes well with many foods.
Zucchini blanks for the winter are popular and loved. Zucchini caviar is especially remembered from Soviet childhood. Today we cook the same tasty, bright, delicate caviar as in childhood - exclusively natural and healthy.
The number of products is optional. You can increase or decrease something at your discretion. I am guided by the dishes in which I cook the caviar, and this is a three-liter cauldron with a thick bottom. Initially, I fill it to the top with a slide, while cooking vegetables greatly decrease in volume. In the end, we get three jars of 500 milliliters each and there is still a sample left.
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Ingredients:
Large zucchini - 1 piece.
Bulgarian pepper - 4 pieces
Carrots - 2 pieces
Onions - 2 pieces
Tomatoes - 5 pieces.
Garlic - 3 cloves
Salt - 1 tsp
Sugar - 1 tablespoon
Vegetable oil - 50 ml.
Vinegar essence - 1 tsp
Step by step recipe:
Preparing the necessary set of vegetables. I rinse under running water and dry.
Peel the zucchini from the peel and core with seeds. I free the pepper from the seed pods. Peel carrots, garlic and onions.
Since vegetables will be chopped with a blender in the future, the cutting shape is not important, so I cut them into arbitrary pieces.
Pour vegetable oil into the cauldron and fry the carrots, onions, and peppers over medium heat until soft for 30 minutes.
Zucchini, like all vegetables, I cut into pieces of arbitrary shape and size.
I shift the sliced squash into the cauldron to the rest of the vegetables.
I cover the dishes with a lid and simmer the carcass over medium heat, stirring occasionally.
Vegetables release a lot of liquid during cooking. To make the caviar thick, it is necessary to evaporate excess moisture. This process will take from 1 to 1.5 hours.
I add chopped garlic to the vegetables and puree the mixture with a hand blender. I put the caviar on the fire again, bring it to a boil. I add salt, sugar, vinegar and cook for another 30 minutes. Caution: the mass splashes out during boiling!
I prepare sterile jars and put hot squash caviar in them.
I roll them up with sterile lids and be sure to check for leaks. I turn it upside down and cover it with a blanket. I leave it like this until it cools completely.
Zucchini caviar for the winter is ready. Stored like any preservation.
If desired, you can add any spices or hot peppers to your caviar. Now her recipe with mayonnaise is very popular on the Internet. You can use it too. But this recipe is more similar to the one from childhood.
Happy preparations and a delicious winter!
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