Canned Zucchini Caviar
Description
Homemade preserves keep for a long time. The whole secret of the recipe is that we will use raw zucchini. 1. Peel the zucchini and remove the seeds. Run them through a meat grinder. Or cut into small pieces and puree in a blender. 2. Dice the onion into small cubes and grate the carrot on the coarse side of a grater. Pour a little sunflower oil into a skillet (not all of it) and first fry the vegetables until golden, then cover with a lid and stew over low heat (about 3–4 minutes). 4. Cool the onion and carrot. Then run them through a meat grinder, like the zucchini. 5. Mix together with the zucchini. Transfer the vegetables to a pot. Pour in all the remaining sunflower oil, add salt and sugar. Cook over low heat for two hours, stirring occasionally. 6. After two hours, add vinegar to the vegetable mixture. Mix well and cook for another 1 hour. 7. Then add pressed garlic and tomato paste. Stir. Stew for another 15 minutes. 8. The caviar is ready! All that remains is to preserve it. Sterilize the jars and lids. Pack the caviar into the jars, seal them, and wrap in a blanket. Let it cool. You can open the first jar after three months. Canned zucchini caviar is the best winter preserve.