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Video: Zucchini Caviar Recipe
Zucchini grew on their own this season. They were enough for food in the summer, and in the fall there was a supply of fruits. I have three plants that developed and bore fruit on a compost heap - marrow varieties Kuand and Aeronaut.
I was able to stock up on squash caviar for the winter. Our family loves her. Previously, we made such caviar according to a recipe in which the vegetables first had to be fried, now we stew them. Here is her recipe:
For caviar you need: 1 kg of zucchini, 1 kg of red tomatoes, 0.5 kg of sweet red pepper, 0.5 kg of carrots, 0.5 kg of onions, 1 glass of sunflower oil, 1 tbsp. a spoonful of salt, 0.5 cups of sugar, 1 tbsp. a spoonful of vinegar at the end of cooking.
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All vegetables must be ground in a meat grinder with a fine grid. Add salt, sugar, butter. Put on fire to simmer, stirring occasionally. From the moment of boiling, cook for 40-45 minutes (if the tomatoes are very juicy, watery, then first they must be boiled separately). At the end of cooking, add 1 tablespoon of vinegar. Transfer hot to sterilized jars, roll up and wrap until completely cooled.
I lacked the spice in this recipe, and I began to add garlic, a slice of hot pepper to it, reduced the carrots a little, and added zucchini.
Luiza Klimtseva, experienced gardener