430
0
This is the kind of zucchini caviar I prepare for the winter every year. I cook a lot at once so that it lasts for a long time. I keep such caviar in the cupboard at room temperature.
Ingredients for 14 jars of 0,5 l:
- Zucchini - 6 kg.
- Carrot - 1,8 kg.
- Onion - 1,2 kg.
- Tomato paste - 550 g.
- Oil - 500 ml.
- Salt - 50 g.
- Sugar - 60 g.
- Dried minced garlic - 10 g.
- Ground black pepper - 6 gr.
- Vinegar 9% - 120 ml.
Preparation:
I scroll 6 kg of already peeled zucchini in a meat grinder. For caviar, I take large, overgrown zucchini, they have less juice.
I leave the scrolled zucchini on the table for 15-20 minutes so that they release juice, I do not add salt.
And during this time I cut the onion. I pour one glass of oil into the pan. And fry the onion until golden, stirring occasionally so that the onion does not burn.
20 minutes passed and the zucchini released a lot of juice. I pour the juice into a bowl with a spoon, and if this is not done, the caviar will have to be boiled longer so that it becomes thick. And now I transfer the finished onion to the zucchini pan.
I rub carrots on a grater, use the attachment for a meat grinder. I add oil to the pan and fry the carrots.
I add fried carrots to the vegetables in the pan. And I add salt, sugar, dried garlic, black pepper.
I put it on a strong fire and bring it to a boil. As soon as bubbles appear and the caviar begins to boil, reduce the heat and cook on medium heat for 30-35 minutes. Be sure to stir periodically so that the caviar does not burn.
After 30 minutes, I add tomato paste and cook for another 10-15 minutes.
If you like caviar in pieces, you can add vinegar and roll it into jars. But I don't like caviar like that, so I remove the pan from the heat and puree the vegetables with an immersion blender.
At this stage, it is necessary to taste the caviar for salt and sugar, and if there is not enough, then add it to taste.
This is how the caviar came out, I am satisfied with its density. So I add vinegar, mix, transfer to jars and sterilize in an autoclave.
If you are going to cook caviar without an autoclave, then put the pot on the fire and boil the caviar for another ten minutes, and after a couple of minutes, add vinegar and be sure to wrap the jars with a warm blanket.
Caviar turns out very tasty, like in childhood!
