Zucchini Caviar for Winter
⏳ Time
3 hours
🥕 Ingredients
10
🍽️ Servings
12
Description
A classic appetizer that brings joy to the table. The recipe suggests canning, but you'll likely eat it right away.
Ingredients
- Zucchini - 105.8 oz
- Onion - 35.3 oz
- Carrot - 35.3 oz
- Salt - 2 tablespoons
- Tomato Paste - 3 tablespoons
- Vegetable Oil - 3 fl oz
- Garlic - 6 cloves
- Dill - to taste
- Parsley - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Wash, dry, and peel the vegetables. Cut the zucchini into cubes. Grate the carrot on a coarse grater. Slice the onion into quarter rings.
Step 2
In a heated skillet with vegetable oil, sauté the zucchini. Transfer the sautéed zucchini to a bowl (trying to keep the oil in the skillet) and set aside.
Step 3
In the same skillet, sauté the onion and also transfer it to the bowl with the zucchini.
Step 4
Then add a little more oil if needed and sauté the carrot.
Step 5
Chop the zucchini, onion, and carrot in a blender or pass them through a meat grinder and place in a saucepan or other heavy-bottomed dish. Put the saucepan on the heat, bring the mixture to a boil, reduce the heat, cover with a lid, and simmer for 40 minutes.
Step 6
10 minutes before it's done, add salt, pepper, tomato paste, garlic, and herbs to the vegetable mixture. Mix the caviar well, cover with a lid, and continue to simmer for another 10 minutes.
Step 7
Distribute the hot caviar into sterilized jars and seal them. Wrap the jars and leave them to cool completely, then store in a cool place.
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