Cubed zucchini caviar
Description
A simple canning recipe. The name itself—zucchini caviar in cubes—means all the vegetables are cut into cubes. Let’s begin: 1. Peel the zucchini and remove the seeds. Wash and dice into small cubes. 2. Dip the tomatoes in boiling water for 2–3 minutes. Peel them and dice the same way. 3. Peel the carrots and onion and dice into cubes. Try to make the cubes the same size so the zucchini caviar looks nice. 4. Finely chop the herbs. 5. Prepare a heavy-bottomed pot or a cauldron (kazan). Pour in oil and heat. 6. Add the onion to the pot and sauté until translucent. 7. Add the carrots to the onion and cook the vegetables together until the carrots are soft (about 5 minutes), stirring occasionally. 8. Then add the zucchini to the vegetables in the pot. Stir and stew everything for 15 minutes. The zucchini should become soft too. 9. Now the tomatoes. Before adding them to the pot, salt all the vegetables. Stew with the tomatoes for another 10 minutes over low heat. 10. 2–3 minutes before the end, add the herbs to the zucchini caviar and stir. Taste if you like and add more salt to taste. 11. The caviar is ready! You can serve it at the table after cooling slightly. If you want to preserve zucchini caviar in cubes for winter, add 15 ml of vinegar along with the herbs. While still hot, pack into sterilized jars. Wrap in a blanket and let them cool slowly on their own. The preserve is ready to store for winter.