home
➠ Blanks for the winter
➠ Zucchini for the winter
➠ Zucchini caviar for the winter without vinegar and without sterilization

Zucchini caviar for the winter without vinegar and without sterilization

2584

Kitchen Russian

Calorie content 42.9 kcal

Portions 0.5 l.

Cooking time 110 minutes

Proteins * 1.3 gr.

Fats * 2.3 gr.

Carbohydrates* 6.5 gr.

Zucchini caviar for the winter without vinegar and without sterilization

Content

I suggest using a recipe for delicious and simple squash caviar for the winter without vinegar and sterilization. The uniform and delicate texture of squash caviar looks great on sandwiches made from fresh aromatic bread.

Ingredients

Onion 4 things. Carrot 2 pcs. Zucchini 3 pcs. Garlic 4 tooth. Tomato paste 4 tablespoons Vegetable oil for frying Salt 1.5 tbsp Ground red pepper 1 tsp

Cooking process

Prepare all the ingredients you need for a flavorful vegetable snack.

First of all, wash the zucchini thoroughly, dry them and peel them with a vegetable peeler. Using a tablespoon, remove the seed core, if necessary. Cut the peeled zucchini into medium cubes.

Peel the onions, rinse thoroughly and cut into large pieces.

Then thoroughly wash the carrots, peel them with a vegetable peeler. Cut the peeled carrots into cubes or grate on a coarse grater. Put a large skillet over medium heat, add the required amount of vegetable oil and fry the prepared vegetables one by one until soft. It will take about 3-5 minutes to fry each vegetable.

Put the fried vegetables in a metal dish with a thick bottom, in which you will cook the squash caviar. Add the required amount of table salt and ground red pepper. Place the container with the contents over medium heat and bring to a boil. Then reduce the heat and cook the squash caviar for about 50 minutes, stirring occasionally.

Peel the garlic and rinse, then pass through a press or chop with a blender, you can also use a fine grater. Place the chopped garlic in a container with the squash caviar, add the tomato paste. Stir and cook for another 7-10 minutes. Adjust the amount of garlic depending on your own taste preferences.

Remove the squash caviar from the heat and, carefully, so as not to burn itself, chop with an immersion blender until a homogeneous smooth consistency. Then put it back on low heat and bring to a boil.

Prepare the jars, wash them thoroughly and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.

Gently arrange hot squash caviar in sterile jars and roll up with a rolling machine with sterile lids. Turn the caviar cans upside down. Leave in this position until it cools completely for about a day, wrapped in a warm blanket.