Delicious Zucchini Caviar
Description
A simple way to make a batch for later. From the amount of ingredients listed, I ended up with a little over 1 liter of preserve. You can use any fresh herbs when making it, and you can also add your favorite spices.
Instructions
- 1
Step 1
Measure out all the vegetables and arrange them on the table before you start cooking. If necessary, peel the zucchini and remove the seeds. Peel the carrots, garlic cloves, and onion. Then rinse all the vegetables and fresh herbs under running water.
- 2
Step 2
Slice the onion into thin half-moons.
- 3
Step 3
Grate the carrots on a coarse grater.
- 4
Step 4
Dice the zucchini into small cubes.
- 5
Step 5
In a deep skillet, heat the vegetable oil and add the zucchini cubes—sauté over medium heat until lightly golden, stirring often with a spatula. Then use a slotted spoon to transfer all the fried zucchini to a large bowl.
- 6
Step 6
In the same skillet, add the onion half-rings and sauté until lightly golden, stirring regularly with a spatula. Then transfer the sautéed onion to the bowl with the zucchini using a slotted spoon.
- 7
Step 7
Now add the grated carrot to the same skillet and sauté until tender, stirring regularly with a spatula. Then transfer the carrot with a slotted spoon to the bowl with the zucchini and onion.
- 8
Step 8
Then transfer all the vegetables from the bowl into the blender jar; you may need to do this in several batches and process the vegetable mixture in portions.
- 9
Step 9
Run the blender for about 1 minute; you should end up with a smooth, finely ground mixture.
- 10
Step 10
Transfer this vegetable mixture to a deep skillet, set over medium heat, and cover with a lid. Wait until the mixture comes to a boil, reduce the heat to low, and cook covered for 35–40 minutes.
- 11
Step 11
Finely chop the fresh herbs; I have fresh parsley and two kinds of fresh basil.
- 12
Step 12
Add tomato paste, black ground pepper, salt, and sugar to the vegetable mixture in the skillet, and press the garlic cloves through a garlic press.
- 13
Step 13
Mix everything together.
- 14
Step 14
Now add finely chopped fresh herbs and mix again. Taste everything and, if needed, adjust the seasoning with salt and sugar. Cover with a lid and cook the zucchini caviar for another 4–5 minutes.
- 15
Step 15
If you want to preserve this delicious caviar for winter, sterilize glass jars in advance using a convenient method. I only canned one 700 ml jar and left the remaining caviar for eating. Pour 1 tsp. of vinegar into the prepared jar, add the hot zucchini caviar, and seal tightly with a sterilized lid. Turn the jar upside down, wrap it in a thick towel for slow cooling, and leave it overnight.
- 16
Step 16
And by morning, the jar of zucchini caviar is ready for long-term storage in a home pantry.
- 17
Step 17
The preparation is ready. Store in a cool place.