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 Vegetable Caviar from Zucchini without Roasting Recipe
This year, zucchini has grown, which is necessary, and in large quantities. That's why my zucchini is overripe. There are a lot of cooking recipes and I also found them on the site, but I decided to share mine, since it is without baking and very nutritious for those who eat healthy and not harmful food.
Course Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Course Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Russian Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Wash the zucchini, peel and cut into pieces.
    Wash the zucchini, peel and cut into pieces.
  2. Separate the seeds from the pulp.
    Separate the seeds from the pulp.
  3. Grate the zucchini. (You can, of course, cut it, but it's more convenient and faster to put it out.) Put it in a saucepan and simmer until the mass is halved.
    Grate the zucchini. (You can, of course, cut it, but it's more convenient and faster to put it out.) Put it in a saucepan and simmer until the mass is halved.
  4. Grate the carrots on a coarse grater.
    Grate the carrots on a coarse grater.
  5. Add the carrots to the boiled half of the carrot mass, mix and bring to a boil.
    Add the carrots to the boiled half of the carrot mass, mix and bring to a boil.
  6. Finely chop the onion.
    Finely chop the onion.
  7. Add the onion to the vegetables.
    Add the onion to the vegetables.
  8. Finely chop the tomato.
    Finely chop the tomato.
  9. Add the tomato to the vegetables and continue to simmer.
    Add the tomato to the vegetables and continue to simmer.
  10. Peel and chop the garlic through a press and add to the vegetables. Bring everything to a boil.
    Peel and chop the garlic through a press and add to the vegetables. Bring everything to a boil.
  11. Add one spoonful of sunflower oil, vinegar and salt to the stewed vegetables, mix and keep on low heat for another 2-3 minutes. Fill the prepared hot jars with hot caviar 1.5-2 cm below the top of the neck. Cover with lids, transfer to a sterilization dish and hold in boiling water for 30-50 minutes, depending on the size of the cans (I stood for 30 minutes, since the cans are small).
    Add one spoonful of sunflower oil, vinegar and salt to the stewed vegetables, mix and keep on low heat for another 2-3 minutes. Fill the prepared hot jars with hot caviar 1.5-2 cm below the top of the neck. Cover with lids, transfer to a sterilization dish and hold in boiling water for 30-50 minutes, depending on the size of the cans (I stood for 30 minutes, since the cans are small).
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