Zucchini Caviar in a Pressure Cooker
Description
Winter preserves made at home. I think pressure cooker owners will agree with me that everything cooked in it turns out wonderfully! So I decided to try making winter preserves in a pressure cooker too. I'll start with zucchini caviar (spread). Zucchini caviar in a pressure cooker is made like this: 1. Prepare the zucchini. Peel the skin and remove the seeds. Cut into large cubes. 2. Peel the carrots. Grate on a coarse grater or chop in a blender. 3. Pour vegetable oil into the bottom of the pressure cooker so it covers the bottom by about 1 cm. Then add the carrots. 4. Finely chop the onion as well, or process it in a blender. Place it on top of the carrots. 5. Salt the carrots and onion, mix, and sauté for two minutes with the lid open. 6. Now add the zucchini. Salt it. 7. Place the tomatoes on top of the zucchini. It's better to peel them beforehand. Chop finely. Salt. 8. Do not add water! Close the pressure cooker with the lid, turn on the "porridge" mode, and you can go about your other business. 9. When the pressure cooker signals that it's done, open the lid and release the steam. Transfer the vegetables to a bowl. If there's too much liquid, carefully drain off some of it. 10. Purée the vegetables with a blender or run them through a meat grinder. That's how easily you get zucchini caviar in a pressure cooker at home! If you want to preserve it for winter, sterilize the jars, pour 1 tablespoon of vinegar into each, then pack in the zucchini caviar so that 2 cm of headspace remains below the lid. The jars keep for up to a year in a cool place.