Probably, many who lived in perestroika times remember well the store squash caviar. But when it is made at home, it is impossible to achieve such a taste as in a store. However, there are many options for cooking this dish at home. In addition, squash caviar is prepared for both long-term storage and for current use. The only difference is that in the caviar, which you will cook for the winter, it is absolutely necessary to add vinegar or citric acid, the so-called preservatives. Otherwise, the explosion of cans is almost guaranteed.
Everyone knows that a delicious squash caviar is a mixture of various vegetables, and the more there are, the taste will be richer and brighter. Zucchini goes well with eggplant. Carrots give the dish an appetizing appearance and a sweetish aftertaste.
Products for the preparation of the main squash caviar:
- one kilogram of zucchini;
- a pound of carrots;
- a pound of sweet red pepper;
- eight medium-sized bulbs;
- four tablespoons of tomato paste, which contains no starch;
- two tablespoons of salt;
- one and a half tablespoons of granulated sugar;
- one and a half glasses of vegetable oil;
- one and a half teaspoons of black pepper;
- one tablespoon of acetic acid.
Zucchini caviar: cooking
Zucchini peeled and peeled. It is best to use young fruits, then zucchini caviar will be more tender, and the cooking time is not so long. We save sweet peppers from seeds and stalk . Peel onions and carrots. All vegetables are thoroughly washed and cut into small pieces. Then we pass the prepared vegetables through a meat grinder.
Mix well and pour into a saucepan. Better take aluminum and wide. An ideal option would be a roasting pan. We put the squash caviar on the fire and bring it to a boil. As soon as the vegetable mixture begins to boil, reduce the heat and pour in the sunflower oil. I like aromatic, unrefined oil more. Now we cook the mixture for 50-60 minutes, stirring occasionally so that our squash caviar does not stick to the bottom of the pan.
After time, add sugar, salt, tomato paste to the vegetable mixture and mix everything thoroughly. Cook for another 15-20 minutes.
After that, add acetic acid and lay out on previously sterilized jars. We roll them with metal covers.
Banks are left to cool upside down under the covers.
Home squash caviar is an excellent dish for those who want to lose weight, as the product is low-calorie, which is perfectly absorbed by our body. In addition, caviar will be useful for those people who are prone to edema, as well as those who have problems with the intestines and gall bladder.
Zucchini caviar will go well with a wide variety of dishes: potatoes, cereals, baked meat. In addition, it can simply be spread on bread.
Finally, I want to say that this version of squash caviar is a classic, so you can vary the number and composition of vegetables to your taste. Also, vegetables can be stewed first, and then beat with a blender.