Ingredients for cooking zucchini caviar with pepper for the winter
- Zucchini 3 kilograms (peeled from seeds and skins)
- Sweet pepper 1 kilogram
- Carrot 1 kg
- Onion 500 grams
- Tomatoes 250 grams
- Mayonnaise 300 grams
- Salt to taste
- Sugar to taste
- Vinegar to taste
- Spices to taste
- Main ingredients: Onion, Carrot, Pepper, Zucchini, Tomato
A pan with a thick bottom, grater, a knife for cleaning vegetables, a wooden spatula, a kitchen knife, cutting board, glass jars with lids.
Cooking squash caviar with pepper for the winter:
Step 1: prepare the zucchini.
Rinse the zucchini with warm water, cut into several parts along or across for convenience and remove the skin from it with a special knife. After a spoon or a hand, as it is more convenient for anyone, clean the seeds along with the partitions from the core of the vegetable.
You will have clean pulp. Crush it into small cubes.
Step 2: prepare the pepper.
Rinse sweet peppers, remove seeds, stalks and cut off whitish partitions. After cleaning, rinse the vegetables with cool water once more.
The pulp of sweet peppers needs to be cut into cubes of exactly the same size as before you crumble the zucchini. Due to the fact that the pieces of vegetables are the same size, the texture of the caviar will be more uniform.
Step 3: prepare the carrots.
Rinse the carrots from sand and earth, and only then remove the skin from it. After cleaning, grate the root crop on a medium-sized grater. If you have a food processor, then use it to speed up and simplify your cooking process.
Step 4: prepare the onion.
Peel onions, cut off all excess and rinse with cold running water. Chop the onions into cubes the same size as the pepper and zucchini.
Step 5: prepare the tomatoes.
Rinse the tomatoes properly with warm running water, cut the remnants of the tail. Dice the tomatoes, which you guessed to be about the same size as the cubes of zucchini, onion, and sweet pepper.
Step 6: prepare zucchini caviar with pepper for the winter.
Put all prepared vegetables in a suitable pan. Add to them mayonnaise, spices (it must be black pepper, bay leaf and a little dried garlic, and if desired, choose what you like), as well as granulated sugar and salt to taste. The easiest way is to add a bit of everything in the process, periodically tasting zucchini caviar for taste.
Sauté the vegetables on low heat about 2 hours, stirring them all the time so that nothing burns and does not spoil the taste. At the very end, when you are ready to remove the pan with cooked caviar from the heat, pour in the same vinegar.
Place hot zucchini caviar in heated sterilized jars and immediately tightly close with boiled lids.
As soon as the zucchini caviar prepared for the winter has cooled to room temperature, it should be hidden in a cool place.
Step 7: serve the zucchini caviar with pepper.
Squash caviar with pepper is best, no doubt, goes with bread as a simple sandwich. But in the same way, it will be tasty, along with pasta, meatballs, sausages and a huge fried piece of meat. And if you accidentally forget to prepare a few jars of such caviar in the autumn, you can watch the sad eyes full of sadness and a slight reproach of your home all winter and occasionally hear from them that it would be nice to have a sandwich with squash caviar now. Therefore, be sure to cook zucchini caviar with pepper and enjoy its taste at least until the next harvest.
Enjoy your meal!
- I always harvest zucchini caviar in small jars so that it does not take up much space in the refrigerator after opening, and does not have to wait long for the right moment to get a fresh portion of this delicious snack.
- So that the jars do not crack, and the workpiece is stored for a long time, I sterilize the container in the oven right during the preparation of zucchini caviar, and then just lay out the stewed vegetables in hot dishes and immediately roll the lid.