Zucchini caviar with bell pepper
Description
A simple canning recipe. Zucchini caviar with bell pepper: 1. Prepare all the ingredients. Peel the vegetables. Slice the onion into half-rings. Dice the bell pepper, zucchini, and carrot into small cubes. 2. Pour a little water into a small saucepan, heat it, and add salt. Add the carrot, bell pepper, and zucchini. Once the vegetables are soft, remove the saucepan from the heat. Transfer the vegetables to a colander, drain the water, and let them cool. 3. Meanwhile, heat a skillet with vegetable oil. Add the onion and fry until golden brown. Then run the garlic, boiled vegetables, and fried onion through a meat grinder, or blend them in a blender. 4. Transfer the mixture to a saucepan and cook for 30–40 minutes. Then add tomato paste and mayonnaise and simmer for another 20–30 minutes. If the caviar is too thin, remove the lid and simmer for another 20 minutes until the liquid evaporates. Once the zucchini caviar with bell pepper is ready, let it cool. Seal it in jars. You can serve it fresh, straight from the stove. It works well as an appetizer or a side dish. The vegetables provide their natural flavor! Eat opened caviar within no more than five days. Store in a cool, dark place.