Zucchini caviar for the winter without sterilization
A delicious, tender, low-calorie preparation for the whole family. Zucchini caviar with carrots, onions and tomato paste for the winter is a godsend for caring housewives who will not miss the chance to stock up on homemade pickles during the vegetable season.
The preserves turn out very tasty and appetizing. The delicate texture, unique aroma and piquant taste make this preparation the most popular in the family menu. Zucchini caviar for the winter according to this recipe is moderately spicy, the amount of ground black pepper can be adjusted to taste. During the cooking process, the caviar does not necessarily have to be pureed with a blender, in the form of pieces it is no less tasty and tender.
The finished preserves are perfectly stored throughout the winter without losing their taste. If you are using large ripe zucchini, peel them first and remove the core with seeds.
Ingredients for making zucchini caviar for the winter without sterilization:
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Ingredients:
Zucchini – 1 kg.
Carrots – 200 g.
Onions – 200 g.
Garlic – 2-3 cloves.
Tomato paste – 100 g.
Vegetable oil – 100 ml.
Vinegar 9% – 30 ml.
Salt – 1.5 tsp.
Sugar – 2 tsp.
Ground black pepper – 0.5 tsp.
Dried Italian herbs – 0.5 tsp.
Recipe for making zucchini caviar for the winter without sterilization
Step-by-step instructions:
1. Peel the onion, cut into medium-sized cubes.
2. Place the chopped vegetables in a deep saucepan with heated vegetable oil. Stir occasionally and sauté the onion over medium heat until lightly golden.
3. Wash the carrots, peel them, and cut into quarter rings.
4. Add the chopped carrots to the onions. Mix and continue frying the ingredients together for 3-4 minutes. Using a slotted spoon, remove the sautéed vegetables from the pan and transfer them to a separate bowl.
5. Wash the zucchini, cut off the ends, and peel the vegetables if necessary. Cut the zucchini into medium-sized cubes.
6. Place the chopped zucchini in the pan in which the vegetables were sautéed. Add a little more vegetable oil if necessary. Stir occasionally and fry the zucchini over medium heat without a lid for 10 minutes.
7. Add the sautéed vegetables to the fried zucchini and stir. Cover the pan with a lid and simmer the vegetables over low heat for 15 minutes. During this time, the zucchini will release juice, and all the vegetables will simmer in the liquid. If there is not enough vegetable juice, add a little hot water to the pan.
8. After the specified time, the vegetables will become soft and fully cooked. Grind the contents of the pan with an immersion blender into a homogeneous thick puree. If desired, you can skip this step.
9. Add tomato paste, sugar, salt and spices to taste to the zucchini caviar. Stir, continue simmering the zucchini caviar under a lid over low heat for another 15 minutes.
10. Add the garlic cloves passed through a press and 9% vinegar to the zucchini caviar 5 minutes before the end of cooking. Stir.
11. Let’s taste the finished squash caviar. If necessary, add a little more sugar, salt or ground black pepper. Transfer the boiling squash caviar into sterilized glass jars.
12. Screw the jars with sterilized lids or roll them up using a machine. Turn the jars with the preparations upside down, wrap them in a blanket and leave for one day until completely cooled. Store the finished squash caviar in a cool, dark place. The specified amount of ingredients makes 1 liter of squash caviar.
Bon appetit!
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