Zucchini caviar with apples for the winter
Original zucchini caviar with apples
There are many recipes for zucchini caviar, and every home cook strives to find the best one. Those who are willing to experiment can make caviar from a variety of ingredients. One such original recipe is zucchini caviar with apples.
Ingredients
- 2.5 kg zucchini
- 2 kg tomatoes
- 500 G carrots
- 500 G onions
- 500 G apples
- 4 clove garlic
- 1 tbsp salt
- 2 tbsp Sahara
- 50 ml vegetable oil
- 50 ml vinegar (9%)
Instructions
- Peel the onions and cut into small pieces.
- Peel the carrots and cut into thin strips or grate on a coarse grater.
- Pour vegetable oil into a large saucepan with a thick bottom and heat over medium heat.
- Next, you need to add the onion and fry until soft and translucent.
- Add carrots to the onion and simmer for a couple of minutes until the carrots are golden brown.
- Wash the tomatoes. If there's any hardness where the stem meets the stem, remove it. The remaining flesh should be cut into pieces, then minced or blended. It's not necessary to trim the tomato skins, as they won't be visible after they've been chopped and cooked.
- Add the resulting tomato juice to the fried vegetables and simmer without a lid for 15 minutes.
- Cut the zucchini into small cubes. Remove the skin and seeds from ripe zucchini beforehand. Young zucchini can be eaten whole.
- Peel the apples, then remove the seeds. Next, cut the apples into small cubes or grate them.
- Add the chopped zucchini and apples to the pan, stir, and bring to a boil over high heat. Cover the pan with a lid, reduce the heat, and simmer for about 40 minutes, until the vegetables are tender.
- Add salt, sugar, and garlic crushed in a garlic press. Cook for a couple of minutes, then remove from heat.
- Using an immersion blender, puree the vegetables until smooth. Alternatively, use a meat grinder or a fine grater if you don't have a blender.
- Then return the caviar to the stove and simmer for about 20 minutes. Don't cover with a lid, as this will take much longer. Finally, add the vinegar and simmer for another 6 minutes.
- Ladle the hot mixture into sterilized jars and seal with lids. This amount of ingredients yields approximately three liters of squash caviar. Turn the jars upside down, wrap them, and let them cool. Store the caviar the following day.
Note
By properly sterilizing the jars and lids and adding vinegar, this dish can be kept at room temperature in a cool, dark place.
