The squash caviar prepared according to this recipe is so tasty that you will lick your fingers! I have been preparing this “delicacy” for many years, I have come up with a bunch of different recipes, in general, there are enough secret developments. I want to share with those who wish their secrets. First, the caviar, although the squash, the squash in the recipe does not need much, they are watery and thick consistency will be difficult to achieve.
Secondly, you need a lot of carrots and onions. Carrots give color, thickness. She, like onions, adds sweetness. Thirdly, tomatoes. They will add a sour note and, again, color. Fourth, fragrant sweet pepper, plus a few chilli pods and a head of garlic - without these, like the “cherries on the cake”, any vegetable stew will seem bland.
Next you need to rely on your taste. Salt and sugar I point out, so to speak, theoretically. The natural sweetness of vegetables is different, and the end result depends on it, so salt, try, add sugar to balance the flavors.
- Cooking time: 1 hour 15 minutes
- Quantity: several cans with a capacity of 0.5 l
Ingredients for cooking squash caviar:
- 2 kg of zucchini;
- 1 kg of carrots;
- 0, 5 kg of onions;
- 0, 5 kg of tomatoes;
- 0, 5 kg of Bulgarian pepper;
- 2 chilli pods;
- 1 head of garlic;
- 50 grams of granulated sugar;
- 35 g of table salt;
- 10 g red ground paprika;
- 250 ml of sunflower oil.
Method of cooking squash caviar
Young squash with delicate skin, no seeds cut into slices. If you have harvested in late autumn, and the vegetables have grown in gigantic sizes, then the peel must be cleaned, and the seed bag cut along with the seeds.
We cut carrots into straws and onions with rings. To speed up the process, carrots can be grated on a large vegetable grater.
We clean the sweet red pepper from seeds, cut the flesh into cubes. Chilli pods are added together with its seeds, if you need spicy caviar, and without seeds and membranes - if you do not like the burning taste.
The greatest amount of capsaicin (bitterness) is found in the membrane and chili seeds.
Cut the tomatoes into several parts, cut the stem with a seal.
Pour refined sunflower oil into a deep frying pan, throw chopped vegetables, add sugar and salt. Close the lid, simmer for about 20 minutes under the lid.
After 20 minutes, remove the lid, boil the vegetables over moderate heat to evaporate as much moisture as possible. It will take about another 15-20 minutes.
Crush ready vegetables with a dipping blender to the consistency of thick, smooth mash. Again bring the vegetable mass to a boil.
Banks are treated with steam. You can also dry the washed jars in the oven at about 100 degrees. In a warm dish lay out hot vegetable puree.
Put a rag on the bottom of the pan. We put the banks. Pour hot water to the hanger cans. Sterilize 15 minutes cans with a capacity of 500 g.
Twirl tightly, do not forget to sign the date of manufacture on the cover.
After cooling down, remove the squash caviar in a cool basement or cellar.
By the way, you can come up with tasty or funny names for your home-made products, for example, “Caviar - you will lick your fingers!”
Squash caviar is ready. Enjoy your meal!