Caviar from zucchini for the winter is a very common harvest, since a jar opened in winter is eaten practically at one meal. Such caviar perfectly complements any second dish, and the snack from it is wonderful: you can just spread it on bread.
There are many variations on caviar. There is caviar from zucchini with mayonnaise, eat with apples, with various sauces and additives, from sweet to spicy. But all of them are united by one, the main ingredient - zucchini.
Caviar Recipe
In order to prepare delicious caviar, we will need the following products: peeled zucchini and seeds, weighing 3 kilograms, about 1.5 kilograms of carrots, kilograms 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 you can add), one and a half tablespoons of vinegar. Some people like to add sweet pepper to caviar, but in this recipe we can do without it.
Let's start preparing the preparation “Caviar zucchini for the winter”. First you need to wash everything, zucchini must be cleaned, remove seeds from them, cut into cubes, and carrots and onions to peel and cut large enough. Now all the vegetables must be passed through a meat grinder and put in a deep pan to stew.
Grate the tomatoes on a coarse grater (it is better to cut them in half beforehand: in this case, the peel will remain in the hand and will not fall into the jars). Now the finished mashed potatoes must be added to the zucchini. If everything does not fit in the pan, you can use a thick-bottomed pan 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, caviar should be sugared and salted, introduced mayonnaise, stir everything. If you are a lover of aromatic herbs, you can add them, as well as put chopped herbs (dill and parsley). After this, simmer the mixture for about half an hour. Caviar from zucchini for the winter turns out to be purchased if you put it through a meat grinder with a fine mesh or use a blender after stewing. You get a homogeneous mixture of a beautiful dark orange color.
So caviar from
zucchini is ready
. Preservation takes less time than cooking. While the caviar is being stewed, you can sterilize the jars (wash them and dry in the oven), the lids can be boiled.
The prepared caviar should be poured into cans (do it gradually with a spoon or ladle so that the cans do not burst), then roll up or tighten the lids. Banks must be placed in a secluded place upside down on the lids. This is done so that the caviar from the zucchini for the winter settles. Be sure to put it on the fabric, and on top it is better to wrap it with a blanket or an old plaid. After cooling the cans, they can be rearranged in a cool place, for example, in the basement or pantry, where they will be stored until winter.
This recipe is also relevant for zucchini-eggplant caviar, which can also be preserved for the winter or cooked as an addition to the side dish.