Recipe: Zucchini Caviar step by step with pictures | Handy.Recipes

Zucchini Caviar

Cooked Zucchini Caviar

Time to cook: 180 minutes

Total Servings: 5

Nutritional Value

There are a lot of recipes for zucchini caviar, but this recipe makes it tender and tangy, despite the fact that it has no mayonnaise or tomato paste. It is worth well, at least the last jar we always have for the New Year's table.

Author of the recipe

Ingredients for Courgette Caviar:

  • Zucchini - 2.500 kg
  • White onion - 1 kg
  • Carrots - 1 kg
  • Tomato (I took a mikado, they have their own sweet and sour taste, which we really need) - 2 pcs
  • Garlic (I have young and large garlic) - 5 clove
  • Sunflower oil (refined) - 1 glass
  • Salt - 1 tablespoon
  • Allspice (ground) - 0.5 teaspoon
  • Vinegar (9%) - 1 tablespoon

How to cook Courgette Caviar step by step with photos

Rinse zucchinis thoroughly and cut into big chunks.

Put them in a pan, pour water on them and add 1 tbsp. liter salt. Bring to the boil and simmer for 15 minutes after boiling. They must get very soft.

While our courgettes are boiling. Making the caviar base:Peel onion, carrots and garlic...

Pour oil in a frying pan, fry diced onion (until white)

Coarsely grated carrot put to the onion, stir and under a closed lid stew until tender... Do not forget to stir, carrots should start to sap and stew in it!

Grate tomatoes on a coarse grater

As soon as you see that the carrots are ready. Pour it grated tomatoes, stir, stew under a lid for another five minutes. Now bring the carrots to taste - salt, pepper.. Remove from the heat

Boiled and thoroughly strained zucchini puree with a blender

Carrots + garlic are also pureed with a blender

We have obtained such two purees))

We mix them thoroughly and pour the mass into the pot in which you will cook the caviar. I have a wok in it does not stick, you can take something thick-walled. Bring the caviar to a boil, bubbling, taste for salt for the last time, the caviar should be a little more salty than usual, when cooling the taste will come back to normal. Add a spoonful of vinegar, stir it, cover with the lid and stew over low heat for an hour and a half. Do not forget to stir.)

Let's sterilize the jars and pour our caviar. Try to put the caviar in jars tightly so there are less bubbles. Replace the lid, turn it, cover with a warm blanket and leave it to cool for a few days. That's it! I had 5 half-liter jars and a little more to eat now))))

I tried to write in detail, so you do not have questions when cooking)))), but if you suddenly have, then happy to answer you!!! I hope that you like my version!


Nutritional Value:

Whole Dish:
3819.5 Calories
51.2 g
260.4 g
280.6 g
Per Serving:
763.9 Calories
10.2 g
52.1 g
56.1 g
74 Calories
1 g
5 g
5.4 g

Salt, Garlic, Spicy, Sweet pepper, Vinegar, Tomatoes, Sunflower Oil, Carrots, White Onions, Caviar, Preserves

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