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.
Cook Time 40 minutes
Instructions
- Wash the zucchini, peel and cut into pieces.
- Separate the seeds from the pulp.
- 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 carrots on a coarse grater.
- Add the carrots to the boiled half of the carrot mass, mix and bring to a boil.
- Finely chop the onion.
- Add the onion to the vegetables.
- Finely chop the tomato.
- Add the tomato to the vegetables and continue to simmer.
- Peel and chop the garlic through a press and add to the vegetables. Bring everything to a boil.
- 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).