Zucchini Caviar Taste from Childhood
Hi All! In the season of making, I want to share my favorite recipe for zucchini caviar with a mild, balanced flavor.
Ingredients for Courgette Caviar "childhood taste":
- Zucchini - 3 kg
- Onions - 1 kg
- Carrots - 0,5 kg
- Tomato paste - 250 g
- Vegetable oil - 250 ml
- Sugar - 100 g
- Salt - 2,5 tablespoon
- Garlic - 5 clove
- Vinegar (9%) - 3 tablespoon
- Mustard (seasoning ready) - 1 tablespoon
- Bay leaf - 1 pc
- Sweet red pepper - 1 teaspoon
- Black pepper - 0.5 teaspoon
How to cook zucchini caviar "childhood taste" step by step with photos
|
Grind zucchini, onions and carrots with a meat grinder (using the smallest attachment). If using overripe zucchini, peel and remove the seeds, then weigh them. |
|
I transfer the chopped vegetables to a saucepan, add vegetable oil and place on the stove. |
|
As soon as the mixture begins to boil, I add 1 hour and stew the vegetables on low heat with the lid on, making sure to stir occasionally. |
|
After an hour add tomato paste, salt, sugar, minced garlic, mustard, black and red pepper and bay leaf. I continue to cook the caviar for another 40 minutes, not forgetting to stir. |
|
After 40 minutes I pour in vinegar, remove the bay leaf and keep the caviar on the stove for 5-10 minutes more. |
|
I take off from heat and at once spread out in sterilized jars, I close with sterile lids. Then I turn the jars upside down and wrap them until they cool down. |
|
From the given amount of ingredients I usually get 4 liters of zucchini caviar + a little more for the test. If desired, it can be further pureed with an immersion blender. |
|
I recommend storing zucchini caviar in a not too hot, darkened place. |
Salt, Black Pepper, Garlic, Red Hot Pepper, Vegetable Oil, Sugar, Vinegar, Onions, Juicy, Mustard, Carrots, Tender, Bay Leaf, Vegetable, Tomato Paste, Smooth, Courgette, Caviar, Preserves
