Caviar from zucchini for the winter - a perfect addition to any dish

Caviar from zucchini for the winter is a very common preparation, since the jar, which is opened in winter, is eaten practically at one meal. This caviar perfectly complements any second dish, and the snack from it is wonderful: it can simply be smeared on bread.

Variation on the theme of eggs is plentiful. There is caviar from zucchini with mayonnaise, there are with apples, with various sauces and additives, from sweet to sharp. But all of them are united by one, the main ingredient is zucchini.

Caviar Recipe

In order to prepare a delicious roe, we will need the following products: peeled squash and sunflower seeds of 3 kg, about 1.5 kilograms of carrots, a kilogram of ripe tomatoes and 250 grams of tomato sauce, half a kilogram of onion, 200 grams of mayonnaise, a quarter cup of sugar and A teaspoon of salt (in the process can be salted), and a half tablespoons of vinegar. Some people like to add sweet peppers, but in this recipe we will do without it. Let's start preparing the billet "Caviar from courgettes for the winter". To begin with, everything needs to be washed, courgettes must be cleaned, seeds removed from them, cut into cubes, and carrots and onions peeled and cut fairly large. Now all the vegetables must be passed through a meat grinder and put in a deep frying pan.

Tomatoes must be grated on a large grater (it is better to pre-cut them in half: in this case, the peel will remain in your hand and will not fall into the cans). Now the ready mashed potatoes should be added to the zucchini. If you do not fit everything into the pan, you can use a pot with a thick bottom for these purposes.

After boiling the mixture, reduce the heat to a minimum and leave it to stew on the stove. On average, it takes 2-2.5 hours. After the specified time, the caviar should be sucked and salted, put in mayonnaise, stir everything. If you are a fan of fragrant herbs, you can add them, as well as put chopped herbs (dill and parsley). After that it is necessary to extinguish the mixture for about half an hour. Caviar from zucchini for the winter is obtained as a purchase, if after extinguishing, let it pass through a meat grinder with a fine mesh or use a blender. Get a homogeneous mixture of beautiful dark orange color. That's ready caviar from zucchini. Conservation takes less time than cooking. While the caviar is being stewed, you can sterilize the jars (wash them and dry them in the oven), the lids can be boiled.

The prepared caviar should be poured over cans (do it gradually with a spoon or a ladle so that the cans do not splinter), then roll up or turn them over with lids. Banks must be placed in a secluded place upside down on the lids. This is done so that the caviar from the courgettes for the winter is settled. Be sure to put it on the fabric, and on top it is better to wrap a blanket or an old rug. After cooling the cans, they can be moved to a cool place, for example, in a cellar or pantry, where they will be stored until winter.

This recipe is also relevant for squash eggplant caviar, which can also be preserved for the winter or cook as a complement to the garnish.