Perhaps one of the most favorite dishes in winter is squash caviar. Delicate, aromatic and delicious. Spread it on bread, or serve it with meat dishes. Zucchini caviar is always held in high esteem!
I offer my own version of cooking squash caviar for the winter. The recipe is pretty simple and no mayonnaise is added. Such caviar from zucchini turns out to be tasty and tender, with a pleasant tomato aroma and not sour. It is very similar to store-bought caviar. Everyone in my family adores her!
The recipe is proven and such conservation is stored all winter without unpleasant surprises.
Try this recipe for squash caviar for the winter, I think you will also like it.
Ingredients:
- zucchini or zucchini (peeled) - 4 kg
- onions - 1 kg
- carrots - 1 kg
- tomatoes - 500 g
- tomato paste - 300 g
- sugar - 200 g
- vegetable oil - 150 g
- table vinegar 9% - 130 ml
- salt - 2 tbsp. l.
- ground sweet paprika - 10 g
Step by step recipe
1. Fresh zucchini or zucchini wash and peel. If the seeds in the zucchini are already hard, then we also cleanse the seeds. Peeled, prepared zucchini should be 4 kg. Cut the prepared zucchini into large pieces.
2. Cut 1 kg of onion into half rings. Divide the chopped onion into two portions and fry it in a little sunflower oil.
3. 1 kg of three carrots on a coarse grater. We also divide the grated carrots into 2-3 servings and fry them in a pan until soft.
4. We take half a kilo of fresh tomatoes and make a cross-shaped incision on each of them. Pour boiling water over all the tomatoes and leave for 5 minutes. After 5 minutes, remove the skin from the tomatoes.
Cut the peeled tomatoes into large pieces.
5. In a large saucepan, I took a 15 liter one, pour 80 ml of refined sunflower oil on the bottom. Put 4 kg of chopped zucchini, kg of fried carrots, half a kilo of fresh peeled tomatoes and 1 kg of fried onions. To this we add 130 ml of 9% table vinegar, 10 g of ground sweet paprika, 200 g of sugar and 2 tbsp. l. with a slide of salt.
6. We mix everything and put on fire. Cook under a lid over low heat, stirring occasionally for about an hour and a half.
7. After about an hour and a half, remove the pan from heat. Grind the entire mixture until smooth, it is most convenient to do this with an immersion blender. You can also grind caviar using a meat grinder or in a blender bowl.
8. Add 300 g of tomato paste to chopped squash caviar and mix well.
Put the saucepan with caviar on low heat again and cook under the lid, stirring occasionally for about 30 minutes more. Be careful not to burn yourself, as thick caviar splashes heavily when boiling.
9. We remove the prepared caviar from the heat and immediately put it on sterilized jars and roll up with sterilized lids.
Turn the rolled up cans upside down and cover them with a towel on top. We leave the jars in this form until they cool completely.
From this amount of ingredients, I got 6 liters of ready-made squash caviar.
Zucchini caviar turns out to be very tasty, everything is balanced in it, it is not sour, moderately salty and with a pleasant tomato flavor.
Video recipe
The recipe is taken from my culinary site. gotovimop.com