Zucchini caviar for the future

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Probably, many who lived in perestroika times remember store-bought squash caviar well. But when it is made at home, it is impossible to achieve such a taste as in the store. However, there are many options for preparing this dish at home. In addition, squash caviar is prepared both for long-term storage and for current use. The only difference is that it is necessary to add vinegar or citric acid, the so-called preservatives, to the caviar that you will cook for the winter. Otherwise, the explosion of cans is almost guaranteed.

Everyone knows that delicious zucchini caviar is a mixture of various vegetables, and the more of them, the richer and brighter the taste. Zucchini pairs well with eggplant. Carrots give the dish an appetizing look and a sweetish aftertaste.

Products for cooking the main squash caviar:

• one kilogram of zucchini;
• half a kilo of carrots;
• half a kilo of sweet red pepper;
• eight medium-sized onions;
• four tablespoons of starch-free tomato paste;
• two tablespoons of s alt;
• one and a half tablespoons of granulated sugar;
• one and a half glasses of buttervegetable;
• one and a half teaspoons of black pepper;
• one tablespoon of acetic acid.

Zucchini caviar: cooking

Zucchini peel and seeds. It is best to use young fruits, then the squash caviar will be more tender, and the cooking time will not be so long. We get rid of sweet peppers from seeds and stalk. We clean the onions and carrots. Wash all vegetables well and cut into small pieces. Then we pass the prepared vegetables through a meat grinder.

Mix the mass well and pour into a saucepan. Better take aluminum and wide. A roaster would be ideal. We put the zucchini caviar on the fire and bring it to a boil. As soon as the vegetable mixture begins to boil, reduce the heat and pour in the sunflower oil. I prefer fragrant, unrefined oil. Now cook the mixture for 50-60 minutes, stirring from time to time so that our zucchini caviar does not stick to the bottom of the pan.

After the time has elapsed, add sugar, s alt, tomato paste to the vegetable mixture and mix everything thoroughly. Cook for another 15-20 minutes.

After that, add acetic acid and lay out in pre-sterilized jars. We roll them up with metal lids.

Leave the jars to cool upside down under the covers.

Homemade zucchini caviar is an excellent dish for those who want to lose weight, as the product is low-calorie, which is perfectly absorbed by our body. ToIn addition, caviar will be useful for those people who are prone to edema, as well as for those who have problems with the functioning of the intestines and gallbladder.

Zucchini caviar will go well with a wide variety of dishes: potatoes, cereals, baked meat. You can also simply spread it on bread.

Finally, I would like to say that this version of squash caviar is a classic, so you can vary the amount and composition of vegetables to your liking. Also, vegetables can be stewed first, and then beat with a blender.