Tasty zucchini caviar with tomato paste 🥫

Kitchen appliances and utensils:

• a pan with a capacity of 6 liters or more with a thick or double bottom with a lid;
• 2 deep bowls;
• an electric meat grinder or meat grinder;
• grater;
• knife;
• cutting board;
• measuring cup;
• stirring blade with long handle;
• cook;
• kitchen scales;
• jars with lids (total volume 2.5 liters).

Ingredients

Step cooking

1. Wash 3 kg of young zucchini with soft skin, cut the tails and the stalk. Cut into medium sized pieces, chop the vegetable with an electric meat grinder into a thin straw or rub it on a medium, coarse grater. Transfer the grated squash into a deep bowl. If vegetables are not of their first youth, peel from zucchini must be cleaned, coarse seeds and internal pulp must be removed.
   
2. Peel 0.5 kg of onions, cut the tails and bottoms of each onion, cut into quarters or eights (depending on the size of the onion). Twist on a regular or electric meat grinder.
   
3. In a deep pan with a capacity of at least 6 liters, place chopped zucchini and onion mass, mix. Cook over medium heat with constant stirring for 60-65 minutes, covered with a lid. For cooking, it is better to take a pan with a thick or double bottom.
   
4. Pour 160 ml of any vegetable oil into a pan with zucchini mixture. Take odorless and tasteless oil (refined and deodorized). Add 200 grams of mayonnaise and 150 grams of good quality tomato paste (the taste of caviar depends on the taste of the paste).
   
5. Pour 0.5 teaspoon of black pepper, 2 tablespoons of sugar and 2 tablespoons of common salt (non-iodized) into the workpiece. If you wish, you can add to your taste your favorite seasoning for vegetables or herbs.
   
6. Stir the mixture until all ingredients are fully distributed in volume. Cook for 25-30 minutes on low heat with constant stirring.
   
7. Add to the caviar 40 ml of table 9% vinegar, stir the dish well, cook for another 2-3 minutes.
   
8. Sterilize jars and lids for rolling up the product for future use. You can seal the workpiece in half-liter cans (5 pieces) or in two liter and one half-liter cans (depending on how big your family is). Lay the boiling caviar over the jars with a ladder, cover them with sterilized lids and immediately roll them up. This preform is made without subsequent sterilization of the cans filled with the product. Turn the jars upside down, wrap them well with a blanket or cloth.
   
9. After complete cooling, transfer to a cool place to store workpieces.
   

The caviar is a delicate beige-pink color, delicate in taste. Used as a salad to garnish, for sandwiches, very tasty with pancakes.

Video recipe

In the video tutorial below, you will see the detailed preparation of home squash caviar for the winter without sterilizing the cans after filling them. The demonstration and understandable explanations of the hostess make the preparation of the workpiece simple and straightforward.