Thank you from the heart of the gypsy for the recipe zucchini caviar

It, of course, is not the season, zucchini are just beginning to appear in greenhouses from the most selfless farmers, and thoughts about caviar no longer give rest. And then there are recipes. The gypsy woman says, squash! There’s no reason not to believe it and make a whole bucket!



And it's not a joke! We're editorial. "Site" We never joke about food, it’s sacred to us. As for squash caviar, there is hardly a single person here who does not like it. So if you do not do it now, then add this recipe to the “favorites” so that you do not search for a long time. Here we go!

Delicious zucchini caviar you'll need

• 3kg zucchini
• 800g carrots
• 800g onions
• 270g tomato paste
• 250g vegetable oil
• 2 tbsp sugar
• 2 tbsp 9% vinegar
• 1 tbsp salt with slide
• 1 tbsp paprika
• pepperspoon
• 1 tsp ground black pepper

Delicious squash caviar

1. First, prepare two pans to fit all the ingredients. Cut a large carrot and send it to the fire, let it extinguish, roast for 10 minutes. For each pan, pour a third of the harvested oil, what will remain in the pan.
2. The same should be done with onions: cut big and send to the fire. Also, carcasses are not a small fire for 10 minutes. You have carrots in one pan and onions in the other. To speed things up.

While the carrots and onions languish on the fire, cut zucchini. It is best when they are very young, so that there are no large seeds. Then it's better to take them out. Cut the zucchini in half, then cut the cubes. The smaller the pieces, the faster the caviar will be prepared. While you put zucchini in a pan, do not forget to stir the carrots and onions so that they do not burn. When we reached the condition, the onions became transparent, the carrots are slightly soft, put them also in a pan, put it on the fire and cover it with a lid. If potfulIt's no big deal, it'll gradually fade away.



Stir the future caviar, cook it for about an hour and a half. While the essence is the case, sterilize the cans and boil the lids, we recommend rolling the caviar so that it can be stored for a long time. After the zucchini have boiled for an hour, add the tomato paste. Try not to mix it immediately so that it does not burn. It takes about 20 minutes to boil. Then add all the spices and let it boil for a few more minutes.



Arm yourself with a submersible blender and remove the pan from the fire - it's time to whip zucchini to the state of caviar! Whip four to five minutes to get a tight homogeneous consistency. Return the pot to the stove on the weakest fire. Add the vinegar and leave it on fire for another 10 minutes. Caviar should barely boil, it will look like a small mud volcano. It remains to pour the finished caviar into cans, turn over and leave until the morning. Don't cover anything!



In order not to miss the slightest detail, we recommend you to carefully watch this video. In it, the author of the recipe Gypsy Galina absolutely cleverly explains what and how to do. Thank you so much for that!

Delicious squash caviar It has long conquered the hearts of our people and is not for nothing so popular. It's hard to think of a more versatile and popular snack! See another recipe for how to make pancakes from zucchini, because summer is very close! Wish you a good appetite!