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

Zucchini Cocktail Caviar

Cooked Courgette Caviar

Time to cook: 120 minutes

Total Servings: 6

Nutritional Value

By popular demand, I'm posting a recipe for zucchini caviar. In general, I do not like such fancy recipes, something simpler would. But the caviar is very delicious. I'm not going to say it's just like that famous Soviet recipe, everyone says so about theirs. Last year I made three different versions of zucchini caviar. One was rejected by my housemates, the second was okay, but my grandson ate only this one. And everyone likes it very much. And the kids have asked to close a few jars just like that. What can not be done for their loved ones. Especially since I've grown everything of my own at the cottage. Maybe you and someone will like it? But it is a lot of fuss, it's true. From the given amount of products you get 6 liter jars. I make 6 kg of zucchini in a huge jar at once. The courgettes are also very delicious.

Author of the recipe

Ingredients for Courgette Caviar "Frozen":

  • Zucchini (or patissons) - 3 kg
  • Tomato - 2 kg
  • Sweet pepper (peeled) - 1 kg
  • Onion (peeled) - 1 kg
  • Sunflower oil - 250 ml
  • Salt (or 60g) - 2 tablespoon
  • Sugar (or 100g) - 4 tablespoon
  • Vinegar (apple) - 2 tablespoon

How to cook zucchini caviar "frozen" step by step with photos

I have a mixed bag of white zucchini, zucchini, round yellow zucchini, and patissons. Everything that grows in the garden.

Peel zucchinis, if they are not young, remove seeds if any. Peppers have stalks, white membranes, and seeds. Peel onions, wash and dry tomatoes.

Individually cut all the ingredients into small cubes.

Heat a little oil in a large cauldron or a deep, heavy-walled pot. Sauté the zucchinis briefly at first. Do not overcook them.

Add bell peppers and onion and stew over high heat stirring for 10 minutes.

Then add the tomatoes and stew for another 10 minutes.

I'm making it in a big deep cauldron and in a frying pan.

Then in a blender or food processor chop the vegetables

Pour into a large saucepan, add salt, granulated sugar, apple cider vinegar, cook at a gentle boil for 40 minutes, stirring constantly (attention!!! the hot mass is very splashy, make sure that the boiling is not too violent). If you have an enamel pan like mine, there is a risk of burning at the beginning of cooking, so stir frequently for the first 15 minutes. If you have a thick-bottomed, more modern saucepan, nothing will burn.

Spread the finished caviar in sterilized jars and immediately seal with sterilized lids. Turn the jars and cover until completely cooled.

And you want to wait for the winter, you want to eat it right away!

So, enjoy your meal!!!

Nutritional Value:

Whole Dish:
4449.1 Calories
57 g
262.8 g
419.6 g
Per Serving:
741.5 Calories
9.5 g
43.8 g
69.9 g
59.8 Calories
0.8 g
3.5 g
5.6 g

Salt, Spicy, Tomato, Sugar, Vinegar, Onions, Sunflower Oil, Vegetable, Bell peppers, Courgette, Caviar, Preserves

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