Zucchini Caviar for 3 kg
Description
Every homemaker has her own time-tested recipe for making zucchini caviar. In our family there are several such recipes: some people like it with tomatoes, others with peppers or eggplant. But the caviar made according to this simplest recipe satisfies everyone. The ingredients are minimal, and preparation doesn’t take very long either. Yet the caviar turns out tender and even silky on the tongue! I’m sharing the recipe with you. Find out. Store in a cool, dark place.
Instructions
- 1
Step 1
It is better to make caviar not from young zucchini — they contain a lot of juice. But old, fully ripe zucchini are perfect for caviar. Peel the zucchini, removing the tough skin and seeds.
- 2
Step 2
Peel the onions.
- 3
Step 3
Grind the zucchini and onion through a meat grinder, add tomato paste and vegetable oil. Mix and cook for 1 hour from the moment it comes to a boil. Remember to stir so the caviar doesn’t burn.
- 4
Step 4
Then add salt, sugar, ground pepper, bay leaf, and vinegar. Simmer for another 1 hour. Then remove the bay leaf from the caviar and pack the hot caviar into sterilized jars. You can also blend the caviar further in a blender. Only after using the blender, it is better to bring the caviar back to a boil, then pack it into jars and seal them.