Squash Caviar
3 hours Recipe Yield:
3 l Difficulty:
Medium recipe
Squash caviar – food preservation recipe for the winter, there are several ways to cook squash caviar, in one version, fried onions and squash are mixed with herbs and spices and stewed further. Such caviar will be pieces, but this recipe for caviar from light zucchini is different. Fried zucchini are minced with fried onions in a meat grinder, mixed with the rest of the ingredients, laid out in sterilized jars and sterilized. During sterilization, the squash caviar rises and lifts the lid, do not be alarmed – in just a few seconds the caviar will fall off and you can safely seal it. Eggplant caviar is also cooked according to a similar recipe.
Recipe Ingredients
Cooking Recipe
To cook a squash caviar recipe, wash the squash, dry it and cut it about 1-1.5 cm thick. The skins of the squash do not need to be removed, and the seeds, if they are not too hard, do not need to be removed either.
Fry the sliced zucchini circles on both sides in vegetable oil, put on a paper towel and let cool.
Grate the garlic with a little salt, finely chop the herbs. Cut the onion into slices and fry in vegetable oil until golden brown.
Grind the fried zucchini and onion in a meat mincer and mix with herbs, grated garlic and spices.
Transfer the squash caviar into sterilized half-liter jars, cover and sterilize. Sterilize zucchini caviar in 0.5 liter jars – 75 minutes, 1 liter each – 90 minutes.
After sterilization, immediately seal the jars with squash caviar, turn the lids down and wrap them with a blanket. When the jars with caviar are cool, rearrange for further storage in the pantry.