Zucchini caviar

10 servings

120 minutes

A substantial appetizer that brings joy both on rainy August evenings and during cold winter holidays. The main thing is to take good vegetables, and don't forget to serve a glass of cold vodka with the ready caviar.

Energy value per serving

• Calories: 123.6
• Proteins: 3.7g
• Fats: 0.9g
• Carbohydrates: 26.2g

Ingredients

• Zucchini: 2 kg
• Tomatoes: 1 kg
• Onion: 0.5 kg
• Carrot: 0.5 kg
• Vinegar 9%: 2 tbsp
• Sugar: 1 tbsp
• Ground black pepper: to taste
• Salt: to taste
• Garlic: 10 clove

Cooking steps

1. Prepare the necessary ingredients.

2. Peel the zucchini and seeds, and cut into large pieces.

   Required ingredients:

   • Zucchini: 2 kg

3. Cut the onion into large pieces as well.

   Required ingredients:

   • Onion: 0.5 kg

4. Cut the carrots and tomatoes.

   Required ingredients:

   • Tomatoes: 1 kg
   • Carrot: 0.5 kg

5. Grind all the vegetables through a meat grinder.

6. Put the vegetables on low heat and cook for 1.5 hours, stirring occasionally.

7. Add crushed garlic to the caviar.

   Required ingredients:

   • Garlic: 10 cloves

8. Add salt, sugar, and pepper.

   Required ingredients:

   • Sugar: 1 tablespoon
   • Ground black pepper:  to taste
   • Salt:  to taste

9. Add vinegar, mix well, and cook for another 10 minutes.

   Required ingredients:

   • Vinegar 9%: 2 tablespoons

10. Transfer the hot caviar to sterilized jars, seal with lids, and leave to cool under a blanket.

11. Store in a cool place.