Zucchini Caviar with Garlic
Description
Ideal for winter pantry stocks. This caviar is easy to make—you can set some aside for winter and keep some for lunch or dinner. Be sure to try making it. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare all the ingredients on the table right away. Wash all the vegetables. Peel the zucchini and, if necessary, remove the seeds. Peel and rinse the carrots, onion, and garlic.
- 2
Step 2
Grate the carrots on a coarse grater.
- 3
Step 3
Thinly slice the onion into half-moons.
- 4
Step 4
Cut the zucchini into small cubes.
- 5
Step 5
Pour vegetable oil into a large skillet and add the zucchini. Cook over medium heat, stirring constantly with a spatula, until tender.
- 6
Step 6
Place the fried zucchini in a separate bowl.
- 7
Step 7
Pour vegetable oil into the pan and add the onion and carrots.
- 8
Step 8
Sauté these vegetables over medium heat, stirring with a spatula, until the onion turns golden.
- 9
Step 9
Now place the zucchini, onion, and carrots in the spacious blender bowl.
- 10
Step 10
Run the blender for 1 minute until you have a smooth, finely chopped vegetable mixture.
- 11
Step 11
Transfer this vegetable mixture to a heavy-bottomed pot. Stew the vegetable mixture over medium heat, stirring regularly with a wooden spoon, for 50 minutes.
- 12
Step 12
10 minutes before the dish is done, add garlic pressed through a garlic press, salt, sugar, tomato paste, finely chopped herbs, and vinegar.
- 13
Step 13
Cook everything together for the remaining 10 minutes, then remove the finished zucchini caviar in the pot from the stove.
- 14
Step 14
Sterilize the jars and lids for canning ahead of time using whichever method you prefer. Spoon the hot zucchini spread into the sterilized jars.
- 15
Step 15
Seal tightly with the lids and turn the jars upside down. Wrap the jars in a thick towel for slow cooling and leave them like that overnight.
- 16
Step 16
In the morning, the finished zucchini spread can be put into storage in the pantry.
- 17
Step 17
Part of the zucchini caviar doesn’t need to be canned — you can serve it at the table right away.