Zucchini caviar is an association with a carefree childhood. But opening a jar of caviar from the public food industry, once again, you are convinced that the quality of the product cannot be compared with homemade preparations. Therefore, we will cook homemade caviar ourselves.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The main advantage of squash caviar is the uncomplicated composition of the ingredients. Of course, you don't have to bother yourself and buy it at the grocery store. But store-bought caviar cannot be compared to the taste, smell and quality of homemade products. The classic composition of the components for squash caviar is the squash themselves, tomatoes, carrots and onions. But some housewives supplement it with all kinds of other products, like mushrooms, bell peppers, tomato paste, herbs, etc.
To prepare caviar, vegetables are pre-cooked. They are boiled, fried, baked in the oven or on the grill. After combining, add spices, herbs and canning. In addition, zucchini can be substituted for zucchini or pumpkin can be added. Such products are combined in color and taste.
Zucchini caviar is served with vegetable puree, fish or meat; it is excellent both as an appetizer and as a spread on bread. Fresh and high quality caviar - golden brown in color with a pleasant texture and wonderful taste. This product is adored by nutritionists for its low calorie content, dieteticity, high potassium and fiber content. It is able to stimulate the motility of the intestinal tract, get rid of extra pounds, improve metabolism, increase the stability of emotional tone and much more.
- Caloric content per 100 g - 97 kcal.
- Servings - 3 cans of 0.5 ml
- Cooking time - 1 hour
Ingredients:
- Zucchini - 2 pcs.
- Carrots - 1 pc.
- Onions - 1 pc.
- Sweet bell pepper - 1 pc.
- Garlic - 2-3 cloves
- Tomato paste - 2 tablespoons
- Mayonnaise - 2 tablespoons
- Salt - 1.5 tsp
- Ground black pepper - a pinch
- Table vinegar 9% - 2 tablespoons
Cooking zucchini caviar for the winter
1. Wash the courgettes, dry, cut into medium-sized cubes and place in a cooking pot. If ripe fruits are used, peel them first and remove coarse seeds.
2. Peel the carrots, wash, dry, cut into squares and place in a saucepan to the zucchini.
3. Peel the onions, rinse, chop and send after the carrots.
4. Remove the tail, seeds and baffles from bell peppers. Rinse the fruit, pat dry, cut into slices and add to all ingredients.
5. Pour mayonnaise, tomato paste into a saucepan and add salt and pepper.
6. Mix the food well, place on the stove and boil. Then reduce the heat, cover and simmer for 45 minutes until the vegetables are soft.
7. When the foods are tender, taste them and add the missing spices.
8. In principle, the caviar is ready and can be preserved in pieces. But then all vegetables should be cut to the same size. But, I propose to interrupt the products with a blender into a homogeneous mass. After that, return the pan to the stove, pour in the vinegar and boil the caviar for 2-3 minutes.
9. Prepare pasteurized jars with lids. Fill the glass container to the top with hot caviar and seal with lids. Flip the cans upside down. Place them on the lids and wrap with a warm towel. Wait for the caviar to cool completely slowly, after preservation, transfer it to the pantry, where you store it all winter.
See also a video recipe on how to cook zucchini caviar.
