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2 recipes for homemade zucchini caviar that is no worse than store-bought
Homemade zucchini caviar
Zucchini caviar is a delicious winter appetizer made with vegetables, the main ingredient of which is zucchini. It is very quick and easy to prepare - you just need to choose a good recipe and quality products.
The FoodOboz editorial team shares 2 recipes for delicious zucchini caviar, which will always turn out successful and will be definitely better than store-bought one.
1. Zucchini caviar that can be eaten immediately
Ingredients:
- zucchini - 1 pc
- onion - 1 pc
- carrot - 1 pc
- garlic - 1 clove
- oil - 1 tbsp
- tomato paste - 1 tbsp
- ground paprika - 1 tsp
- salt - to taste
Method of preparation:
- Wash the zucchini and grate on a coarse grater.
- Peel the onion and chop it randomly.
- Wash, peel and grate the carrots on a coarse grater.
- Heat a frying pan, pour in vegetable oil, add onions, grated zucchini and carrots, stir and fry everything over medium heat.
- Grate the garlic and add it at the very end. Season with paprika, add tomato paste and salt, mix everything, cover and simmer for about 10 minutes.
- Afterwards, beat the finished vegetables in a blender.
The finished dish can be eaten immediately, but it will be even tastier when cold, so the best thing to do is to leave the caviar in the refrigerator for 2-3 hours.
2. Quick zucchini caviar for the winter
Ingredients:
- zucchini - 1 kg
- tomatoes - 300 g
- onions - 200 g
- carrots - 200 g
- garlic - 2 cloves
- oil - 70 ml
- 70% vinegar - 5 ml
- salt - 20 g
- sugar - 50 g
- ground black pepper - 0.25 tsp
Method of preparation:
- Wash and cut the zucchini into medium cubes along with the carrots and tomatoes.
- Peel the onion and garlic. Cut the onion into large pieces and the garlic in half.
- Throw all the vegetables into a meat grinder, except for the tomatoes, and grind them separately.
- Put the resulting mixture of zucchini, onions, and carrots into a saucepan, bring to a boil, and then cook for another 20 minutes.
- Then add the tomato puree and cook over low heat for another 40 minutes.
- After 30 minutes, add sugar, salt, pepper, garlic, onion, oil and vinegar, mix and immediately pour into sterile jars and close with lids.
- Be sure to turn the jars upside down, wrap them in a warm towel, and leave them to cool completely.
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