Zucchini caviar without pepper
Description
We always have a good zucchini harvest—no matter what kind of year it turns out to be. That’s why we put up a lot of caviar for the winter. Then we share it with friends and acquaintances, and no one ever refuses:) Delicious, fragrant caviar is always a welcome guest at any table—whether on an ordinary day or on a holiday. There are many recipes for making zucchini caviar; I’m sharing a simple, tried-and-true one with you. From this amount of ingredients, you’ll get almost 4 liters of caviar.
Instructions
- 1
Step 1
Peel the zucchini and remove the skin and seeds. You should have 3 kg of peeled zucchini.
- 2
Step 2
Peel the carrots and grate them on a coarse grater.
- 3
Step 3
Peel the yellow onion and dice it.
- 4
Step 4
In a deep skillet, heat vegetable oil and sauté the onion until lightly golden.
- 5
Step 5
When the onion starts to turn golden, add the carrots. Stir and sauté everything together for about 15 minutes.
- 6
Step 6
Grind the zucchini through a meat grinder fitted with a fine plate, and together with the zucchini also grind the sautéed onion and carrot.
- 7
Step 7
Transfer the resulting mixture to the saucepan in which we will continue cooking the roe. Add the mayonnaise and sauce, and mix everything together. Place over heat and bring to a boil.
- 8
Step 8
As soon as the caviar comes to a boil, reduce the heat — during vigorous boiling it will "spatter." The caviar should simmer for 1 hour. Cover the pot halfway with the lid — let the excess liquid evaporate, and don't forget to stir it — it may burn.
- 9
Step 9
Let the caviar simmer for about an hour, then add all the spices, stir, and cook for another 1 hour. If you want a purée-like caviar rather than a grainy one, after half an hour you can blend the caviar with a blender. Then cook for another half hour. Pack the hot caviar into sterilized jars and seal them. As a precaution, you can sterilize the caviar in the jars for 30 minutes—for liter-sized jars.