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Zucchini caviar with tomato paste and garlic

0
2473
Kitchen Russian
Calorie content 93.7 kcal
Portions 3 l.
Cooking time 90 minutes
Proteins * 1.3 gr.
Fats * 2.3 gr.
Carbohydrates* 22.1 gr.
* per 100 gr. product
Zucchini caviar with tomato paste and garlic
Content

Zucchini caviar is a fairly budgetary appetizer, and how delicious it is simply beyond words. Such a preparation will not leave you hungry. Zucchini caviar is a great snack option. For the preparation of winter preparations, each housewife has her own proprietary recipe.

Ingredients

Cooking process

step 1 out of 16
Prepare all the ingredients you need to make a delicious piece.
step 2 out of 16
The first step is to thoroughly wash the carrots, dry them and peel them with a vegetable peeler.
step 3 out of 16
Cut the peeled carrots into medium-sized pieces.
step 4 out of 16
Put the prepared carrots in a deep saucepan and cover with water, put on medium heat and bring to a boil. Then reduce heat and cook the carrots for about 30 minutes.
step 5 out of 16
Peel the onions and rinse under running water.
step 6 out of 16
Cut the peeled onions into several large pieces.
step 7 out of 16
Then wash the squash thoroughly, dry it and peel it with a vegetable peeler.
step 8 out of 16
Using a tablespoon, remove the seed core. Then cut the peeled zucchini into medium-sized cubes.
step 9 out of 16
Put prepared zucchini and onions in a saucepan with carrots, add a little water if necessary and cook for another 15 minutes.
step 10 out of 16
Remove cooked vegetables from heat.
step 11 out of 16
Grind gently with a hand blender. Place in a metal dish with a thick bottom, in which you will cook zucchini caviar.
step 12 out of 16
Add the required amount of granulated sugar, table salt and ground red pepper.
step 13 out of 16
Then add tomato paste and vegetable oil.
step 14 out of 16
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 40 minutes, stirring occasionally. Peel the garlic and rinse, then pass through a press. Put chopped garlic in a container with squash caviar, add table vinegar. Stir and cook for another 5 minutes.
step 15 out of 16
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 spread the hot squash caviar in sterile jars and tighten with sterile lids. Turn the caviar cans upside down.
step 16 out of 16
Leave in this position until completely cooled for about 12 hours, wrapped in a warm blanket. Then turn the cooled jars of squash caviar over and transfer to a cool, dark place for long-term storage.

Bon Appetit!

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