There are many simplified and adapted methods for preserving zucchini caviar, however, if you want to get zucchini caviar like in a store according to GOST, you will have to tinker. The cooking steps are not particularly time-consuming, however, their number is large and in total it takes several hours.
The excellent taste of the snack more than compensates for all the trouble. Subject to the preservation conditions (sterilization of dishes, temperature conditions), the workpiece will be stored until the next harvest or even longer.
- Onion – 2 pcs.
- Carrots – 3 pcs.
- Zucchini – 4 pcs.
- Vegetable oil – 40 ml.
- Wheat flour – 3 tbsp. l.
- Salt – 1.5 tsp.
- Sugar – 0.5 tsp.
- Tomato paste – 1.5 tbsp. l.
- Black ground pepper – 1/3 tsp.
- Table 9% vinegar – 1.5 tbsp. l.
How to cook:
1. Peel a couple of large onions. Finely chop them with a sharp knife.
2. Heat a couple of tablespoons of frying oil in a frying pan. Send the onion to the pan and fry over medium heat, without fail stirring with a spatula. After 5 minutes, the onion can be transferred to the pan.
3. Peel the carrots with a vegetable peeler, then wash and chop with a knife or grater.
4. After the onions, fry the carrots – over medium heat for 4-5 minutes, stirring occasionally. Then send to the pan.
5. Next is the turn of the zucchini. Vegetables should be washed and cut into small cubes. The tough skin can be peeled off with a vegetable peeler. Send the pieces of zucchini to the pan, add frying oil (2-3 tablespoons). On a quiet fire, fry the vegetable with the lid closed for about 10 minutes, stirring a couple of times.
6. Combine all vegetables in a saucepan.
7. Using an immersion blender, bring the vegetables to an almost smooth consistency. You can also use a food processor for this purpose. Put the caviar on a small fire and simmer for about 30 minutes. Make sure that the vegetables do not burn to the bottom of the pan. You need to stir frequently.
8. When the vegetable mixture has reduced a little, add salt, sugar, spices and tomato paste. Stir and return to the stove, continue to simmer for another 18-20 minutes.
9. In a dry frying pan, toast the wheat flour for 5 minutes, stirring occasionally.
10. Add flour to the pan, also pour in table vinegar. Stir and simmer for another 5 minutes.
11. Carefully sterilize the caviar jars, boil the lids in boiling water for about 5 minutes. Spread the caviar in the jars to the very top, twist tightly, turn over and insulate for a day.
After a couple of days, move the caviar to a cool place. You can also store caviar in the refrigerator.
Enjoy your meal!