Zucchini Caviar Without Sterilization
Description
Below I will explain in more detail. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare all the ingredients. Wash all the vegetables and pat them dry.
- 2
Step 2
Cut the zucchini into rounds, then cut each round into 2–4 pieces. Transfer to a pot or a heavy-bottomed saucepan.
- 3
Step 3
Peel the carrots and cut them as you like, but not too large. Add to the zucchini.
- 4
Step 4
Cut the onion into half-moons and add it to the other vegetables.
- 5
Step 5
Pour in the water and bring to a boil. Simmer covered for about 30 minutes until the vegetables are tender. You can then drain the liquid from the vegetables; the caviar will be thicker that way.
- 6
Step 6
Blend the vegetables with an immersion blender.
- 7
Step 7
Add vegetable oil, salt, sugar, and ground black pepper. Mix everything and cook for another 45 minutes over medium heat. Stir occasionally so nothing sticks to the bottom.
- 8
Step 8
Then add the tomato paste and vinegar.
- 9
Step 9
Stir and cook for another 15 minutes.
- 10
Step 10
Then spread the hot zucchini caviar into clean sterilized jars.
- 11
Step 11
Tightly seal the jars, turn them upside down, and wrap them in a towel. Leave them like this until completely cooled; then you can put the preserves in a cool place for storage.
- 12
Step 12
Zucchini caviar without sterilization is ready!