Zucchini Caviar for Winter with Vinegar
Description
Winter preserve made at home. The caviar was meant for winter, but in practice it never made it that far. No, it didn’t spoil—we simply ate most of the stock :) I recommend making a larger batch and hiding it well if you plan to keep the caviar until the cold weather and holiday feasts. You won’t find a better appetizer than homemade zucchini caviar for winter with vinegar.
Instructions
- 1
Step 1
Peel and wash the zucchini. Grate on the coarse side of a grater, then transfer to an enamel basin or pot. Cook over medium heat.
- 2
Step 2
Peel the carrots and grate them on the coarse side of a grater.
- 3
Step 3
Slice the onion into half-moons.
- 4
Step 4
Lightly sauté the carrots and onion in vegetable oil.
- 5
Step 5
Wash the bell pepper, remove the stem and seeds. Cut into cubes.
- 6
Step 6
Clean and finely chop the hot pepper.
- 7
Step 7
In vegetable oil, lightly sauté both peppers. Add tomato paste, chopped tomatoes, and minced garlic.
- 8
Step 8
Add the sautéed onion and carrot to the cooked-down zucchini. Mix, then simmer for another 5 minutes.
- 9
Step 9
Now add the stewed tomatoes with pepper and garlic. Season to taste and stir.
- 10
Step 10
Add the chopped herbs and stir. Continue simmering over low heat for another 15 minutes.
- 11
Step 11
Remove the roe from the heat, let it cool, and transfer it to a blender; blend all ingredients until smooth. Return the roe to the saucepan, pour in the vinegar, stir, and bring to a boil. Reduce the heat to low and simmer for another 30 minutes, stirring.
- 12
Step 12
Spread the prepared caviar into sterilized jars. Seal with lids, let cool, then move to a cool place for storage.