A few years ago, my mother found a recipe for squash caviar in some gardening magazine. We cooked exactly according to the recipe and my dad said that the taste of caviar is exactly the same as the one that was in his childhood. My grandmother, when possible, bought caviar in the store and they were then very tasty. Older people probably remember this. And since then, for several years now, my mother and I have been preparing this caviar every year we do more than last year, and still it is not enough for the whole winter ...
All the vegetables that we use for making caviar are homemade. Carrots need to be grated with a grater, in order to make it faster, we use a food processor.
Zucchini cut into cubes and fry in vegetable oil until tender. In order for them to cook well, we do it in three pans at once.
Fry the carrots in vegetable oil until tender.
Fry the onion separately without bringing it to a golden color.
We cut the tomatoes at random and send them to the pan. Sometimes tomatoes are replaced with tomato paste, we did the same thing, but in our opinion, everything turns out to be much tastier with fresh tomatoes.
Stew tomatoes for 10-15 minutes.
Next, combine all the fried vegetables in one saucepan. We cook in a large aluminum pan, in which a lot of preparations for the winter have already been cooked. We rub the tomatoes through a sieve, all the seeds and skins remain in the sieve, and the juice goes to the caviar.
Then add salt, sugar, black pepper and vinegar.
Grind everything into a homogeneous mass using a hand blender and put on fire.
The caviar should be simmered for 1.5 hours. Then put it in sterilized jars and wait until it cools completely. From the amount of ingredients listed below, 9 cans of 0.5 liters are obtained.
Ingredients:
- Zucchini 3 kg
- Tomatoes 2 kg
- Onion 1 kg
- Carrots 1 kg
- Vegetable oil for frying
- Salt 2 tablespoons
- Sugar 4 tablespoons
- Vinegar 9% 2 tablespoons
- Black pepper 1 level teaspoon
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