Zucchini Caviar Without Vinegar - Recipe With Photo

2023 Author: Kimberly Farrell | [email protected]. Last modified: 2023-05-24 11:15

How to cook squash caviar without vinegar for the winter? I share some practical advice. The recipe for such caviar is quite simple. Despite the absence of vinegar, cans of caviar will not explode!

Cooking description:

I'll start right away with some advice. If you have young zucchini, one might say dairy, then you may not need to peel them of seeds. The rest of the recipe for squash caviar without vinegar looks like this:

1. Wash the vegetables, remove the skin from the tomato (to do this, dip them in boiling water for a minute, then the skin will come off easily). Peel the bell pepper from the seeds, cut out the middle.

2. Cut the courgettes into cubes, grate the carrots on a coarse grater and chop the onion into large pieces.

3. In a cauldron, or in a saucepan with a thick bottom, pour oil, heat and pour onions.

4. While the onion is fried until golden brown, cut the tomatoes (cut out the bottom), chop the bell peppers and mince them.

5. Set the bowl of bell peppers and tomatoes aside.

6. Add carrots to the finished onion. Simmer until the carrots are tender (about 15 minutes).

7. Pour the rolled tomatoes and bell peppers to the carrots and onions. Cook the resulting mixture until it boils (about 10 minutes).

8. Add the zucchini and tomato sauce. Stir well.

9. Stew the squash roe until the squash is cooked. Until soft (about 1.5 hours).

10. Without turning off the stove under the pan, sterilize the jars next to it. Sterilized one - put squash caviar in it and roll it up. Another bank is next.

As you can see, squash caviar without vinegar is easy to prepare. And an excellent preparation for the winter! You can enjoy vitamins of vegetables even in the coldest time!

Main ingredient: Vegetables / Zucchini

Dish: Blanks

Diet: Blanks without

Ingredients:

• Zucchini - 3 Kilograms
• Tomatoes - 2.5 Kilograms
• Bell Pepper - 1 Kilogram
• Bow - 1 Kilogram
• Carrots - 1 Kilogram
• Tomato Sauce - 500 Milliliters
• Vegetable oil - 350 Milliliters
• Salt - 3 tbsp. spoons
• Sugar - 6-7 Art. spoons

Servings: 5-7