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.
1
Prepare the necessary ingredients.
2
Peel the zucchini and seeds, and cut into large pieces.
- Zucchini: 2 kg
3
Cut the onion into large pieces as well.
- Onion: 0.5 kg
4
Cut the carrots and tomatoes.
- 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.
- Garlic: 10 cloves
8
Add salt, sugar, and pepper.
- Sugar: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
9
Add vinegar, mix well, and cook for another 10 minutes.
- 9% table vinegar: 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.
