Zucchini caviar for the winter
12 servings
180 minutes
A classic snack for us, which appears on the table in sorrow and joy. The recipe involves canning, but most likely you will eat it right away.
1
Wash, dry, and peel the vegetables. Cut the zucchini into cubes. Grate the carrot on a coarse grater. Slice the onion into quarter rings.
- Zucchini: 3 kg
- Onion: 1 kg
- Carrot: 1 kg
2
Fry the zucchini in a heated pan with vegetable oil. Transfer the fried zucchini to a bowl (trying to keep the oil in the pan) and set aside.
- Zucchini: 3 kg
- Vegetable oil: 100 ml
3
In the same pan, fry the onion and add it to the zucchini.
- Onion: 1 kg
- Vegetable oil: 100 ml
4
Then add a little oil if needed and sauté the carrot.
- Carrot: 1 kg
- Vegetable oil: 100 ml
5
Chop zucchini, onion, and carrot in a blender or grind them in a meat grinder and place them in a saucepan or another thick-walled dish. Put the saucepan on the fire, bring the mixture to a boil, reduce the heat, cover with a lid, and simmer for 40 minutes.
- Zucchini: 3 kg
- Onion: 1 kg
- Carrot: 1 kg
6
10 minutes before readiness, add salt, pepper, tomato paste, garlic, and herbs to the vegetable mixture. Mix the caviar well, cover with a lid, and continue to simmer for another 10 minutes.
- Salt: 2 tablespoons
- Tomato paste: 3 tablespoons
- Garlic: 6 cloves
- Dill: to taste
- Parsley: to taste
- Ground black pepper: to taste
7
Place the hot caviar in sterilized jars and seal them. Wrap the jars and leave them until completely cool, then store in a cool place.