I found it quite by accident, through old notebooks and notebooks of my grandmother. That is the caviar of zucchini I remember from my childhood. Us it was often given in kindergarten with potatoes. And only then, she appeared in the shop in the free market.
Some distant cousin worked at the cannery. Here it is, under pain of secrecy, this recipe is carried home, and his wife then shared retseptikom with my grandma.
Together, they calculated the proportion for smaller portions and squash caviar began to make themselves.
Then, life has changed and we have to buy in the shops. But... Finding Grandma's recipe, no longer come to the jars in the supermarket, and close about 30-40 pieces. Every year his.
No preservatives or transgenes in them not - exclusively natural useful product!
Try it, you will be satisfied 100%.
Squash caviar on STATE
Ingredients:
3 kg young squash
1 kg of carrots
1 kg of onion
300 ml of vegetable oil
4 tbsp. l. good tomato paste with no additives
9 cloves of garlic
1. l. sugar with a small slide
1 h. l. ground black pepper
1 tbsp. l. chopped parsley root
Article 1.5. l. coarse salt with a little slide
2 tbsp. l. 70% vinegar
Preparation:
1. Wash thoroughly young zucchini with a thin skin. Peel zucchini better gently cleanse, but you can not do this.
2. Cut the fruit into small cubes of zucchini.
3. Then put zucchini on a hot frying pan and put out with a small amount of vegetable oil over medium heat without a lid.
4. Wash and clean the onion and carrot. Onions, as well as squash, cut into cubes. Carrot rub on a coarse grater.
5. Cut the washed parsley root.
6. Roots spasserovat for 5-10 minutes in vegetable oil in a pan under the lid.
7. Put all into a suitable clean container to drain the remaining oil and lay zucchini.
8. Clear garlic cloves and pass through the press.
Set aside, it will be required at the final stage.
9. With grinder to grind the mass, making the composition homogeneous. Normally, this would require 2-3 times to skip through a meat grinder with a lot of very fine grid. Then wipe all through a sieve for better uniformity.
The modern kitchen is almost everybody has a blender. Highly recommend it for the conversion of vegetable puree. But on the screen, it still does not relieve.
11. The resulting mass to put on low heat.
After about 1 hour after the start of cooking a mass add sugar, freshly ground pepper, salt, and tomato paste.
We can also add the oil left over from frying vegetables in the first stages.
All mix thoroughly and cook for about 30-40 minutes.
12. Next, pour in the vinegar essence, and enter the garlic pulp. At this stage, you can once again walk blender.
Simmer 5 minutes. Turn off the heat.
13. Hot eggs rapidly expanded in pre-washed and sterilized jars. Roll with boiled lids. The preforms upside down and cover a towel or blanket.
Leave for a day. After that, they can be removed long-term storage.
Try to squash the eggs come from the USSR, you are sure to enjoy!
Good luck with your preparations and delicious winter!
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