Zucchini Caviar Without Vinegar
Description
Perfect for winter preserving. This appetizing zucchini caviar will pleasantly surprise you with its flavor. Serve it as an appetizer with side dishes or simply spread it on bread. As soon as zucchini season starts, I always put up this caviar for winter. The recipe is very simple and delivers excellent results—the taste is like from a store in Soviet times. Be sure to treat yourself to this delicious spread! From the listed amount of ingredients you get about 4 half-liter jars.
Instructions
- 1
Step 1
Prepare all ingredients according to the list. I have listed the vegetable weights already in peeled/cleaned form. Use thick, flavorful tomato paste of good quality.
- 2
Step 2
Wash and peel all the vegetables. If the zucchini have tender skin, you can leave it on. If you use zucchini with mature skin, you will of course need to peel it first. Cut the vegetables however you like, but not too large. Any deep pot with a thick bottom will work for cooking.
- 3
Step 3
Cut the onion into thin strips, grate the carrot. Add to the zucchini.
- 4
Step 4
Add water and oil to the vegetables. Mix.
- 5
Step 5
Simmer over medium heat until the vegetables have slightly reduced in size. It usually takes about 20 minutes.
- 6
Step 6
Then add sugar, tomato paste, and 1 tbsp. salt, lightly heaped.
- 7
Step 7
Mix.
- 8
Step 8
Simmer the vegetables for 1½ hours over low heat, stirring occasionally.
- 9
Step 9
Then blend everything with an immersion blender until smooth.
- 10
Step 10
Add basil.
- 11
Step 11
At this point the caviar is already edible, but you need to cook it down further for storage. Simmer over low heat for another 30 minutes, stirring. Be careful: the caviar splatters, so always cook it down under a lid.
- 12
Step 12
Transfer the hot caviar into sterilized jars and seal with sterile lids. Invert and cool wrapped in blankets. Store in a cool, dark place.
- 13
Step 13
Zucchini caviar without vinegar is ready. Wishing you a tasty winter!