To prepare squash caviar for the winter, you need mainly those vegetables that always grow in our beds in summer. Many who do not like to work on the land or do not have their own land prefer store products. But home cooking of preparations for the winter is still more useful and reliable, because the owners take only selected and proven fruits as components. And what is done with your own hands is always tastier.
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There are a great many recipes for squash caviar and for every taste. Anyone who loves spicy dishes can cook their own zucchini in Korean. And for those who prefer more delicate dishes, it is recommended to make themselves caviar from zucchini with mayonnaise.
Zucchini caviar with mayonnaise
This recipe is closer to the traditional taste, which is familiar to us from store products, but the caviar made with our own hands will be more delicious.
In order to cook caviar according to this recipe, you will need:
- 3 kilograms of zucchini;
- half a kilo of onions;
- a glass of mayonnaise;
- a glass of tomato paste;
- vegetable oil;
- two bay leaves;
- sugar and salt to taste;
- ground black pepper to taste.
Tomato paste can be replaced with fresh tomatoes by cutting them into small cubes.
Preparation
- Wash the courgettes thoroughly and remove the pulp from them, cutting it into cubes.
- Peel the onion and chop it into wedges.
- Pass the chopped onion and the pulp of the courgettes through a meat grinder.
- Put everything in a saucepan with a thick bottom and add mayonnaise, tomato paste and vegetable oil to the resulting mass.
- Put the saucepan on low heat and cook for an hour.
- After the time has elapsed, add bay leaves, pepper and other seasonings and cook for another 10-15 minutes.
- Arrange the hot mass in sterilized jars and roll up the lids.
Ready caviar can be served as an appetizer or in addition to various dishes, as well as sandwiches.
Multicooker recipe
Having a multicooker in your kitchen arsenal, you can cook caviar in it. This is one of the simplest ways to get squash caviar.
For the dish we need:
- three large zucchini;
- three large tomatoes;
- one pod of bell pepper;
- onion head;
- one carrot;
- half a tablespoon of sugar;
- a tablespoon of salt.
Preparation
- The zucchini are peeled, the seeds are removed from the pulp, it is cut into small cubes.
- Carrots are grated on a coarse grater.
- The pepper and tomato are cut into cubes.
- Everything is loaded into a slow cooker, sprinkled with salt and sugar and left until juice is obtained.
- Switch on the multicooker to the "extinguishing" mode and set the time to 60 minutes.
- 10 minutes before the end of cooking, the resulting mass must be thoroughly mixed.
- After cooking, the resulting product must be decomposed into sterilized jars and rolled up with lids.
Treat yourself to caviar made with your own hands from the summer squash harvest in winter.
Do you cook homemade squash caviar?
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