Zucchini caviar for winter

Zucchini differ from zucchini not only in color. They taste a little different, and the dark green peel is quite rough. In the finished version of the dish, it must be cleaned off, it will not look too nice, and rough pieces will negatively affect the texture.

Wash the zucchini, dry it with a towel, cut off the tail and peel off the peel. To peel as thinly as possible, you can use a vegetable peeler. Cut the zucchini into small pieces of arbitrary shape. If there are large seeds inside, remove them.

Onions, carrots and garlic are also cleaned and dried. Onions and carrots are cut into pieces suitable for grinding in a meat grinder, garlic is left with cloves.

We pass zucchini, onions and carrots through a meat grinder. We shift the vegetable mass into a saucepan with a thick bottom and mix well until the ingredients are evenly distributed.

Add vegetable oil and tomato paste to the future caviar. We send the caviar to medium heat, stirring occasionally, bring it to a boil. As soon as the whole mass boils, and bubbles will appear evenly on the surface, reduce the fire to a minimum.

Boil the caviar over low heat for an hour and a half, stirring occasionally so that the caviar does not burn.

Garlic can be passed through a press or very finely chopped with a knife. When 10 minutes are left before the end of the cooking process, add chopped garlic, salt and ground black pepper to the caviar to taste. Mix the masses with a silicone or wooden spatula.

Ready-made zucchini caviar is perfectly stored rolled up in a cold cellar. If there is only a pantry in the apartment from the places for storing blanks, you can add a little vinegar essence at the rate of 5 ml per 4 liters of caviar.

Caviar jars are pre-washed and sterilized in any convenient way, the lids are boiled. We put the caviar in jars, roll it up and leave it until it cools down. We put it away for storage in a cool place.

Zucchini caviar is ready, bon appetit!