Squash caviar "Zamorochena"
156 120 минут 6 порции
Due to numerous requests spread recipe squash caviar, like that found on the website. In General, do not like such zamorochili recipes, something simpler would be. But caviar is very tasty. To say that just like the famous Soviet, I'm not, everything about your recipe, so they say. In the past year did three different variants of squash caviar. One of my family members rejected, a second kind of nothing, but the grandson was eating only this. And all of it very much. Children were asked to close at least a few cans that way. That will not do for their loved ones. Moreover, all your grew up in the country. Maybe someone would look? But a lot of fuss, it's true. From this quantity of products obtained 6-liter jars. I do once in 6 kg of zucchini in a huge tank. Of squash is also very tasty.
Ingredients for Squash caviar "Zamorochena"
- Zucchini - 3 kg
- Tomato - 2 kg
- Pepper - 1 kg
- Onion - 1 kg
- Sunflower oil - 250 ml
- Salt - 2 tbsp
- Sugar - 4 tbsp
- Vinegar - 2 tbsp
Step by step instruction of cooking Squash caviar "Zamorochena"
I have all mixed and white squash, and zucchini, and summer squash round yellow squash. Everything that grows in the country.
Zucchini clean, if they are no longer young, remove seeds if any.
From peppers, remove the stalk, white walls and seeds.
Peel the onion, the tomatoes, wash, dry.
All components are individually cut into small cubes.
In a large pot or deep thick-walled pan heat a little vegetable oil. First lightly stewed zucchini. You do not need much to fry.
Add bell pepper and onion, cook over high heat stirring occasionally for 10 minutes.
Then add the tomatoes and simmer for another 10 minutes.
I do at two large deep: the cauldron and the frying pan.
Then the vegetables grind in a blender or a food processor
Pour into a large pot, add salt, sugar, Apple cider vinegar, cooking at a low boil for 40 minutes stirring constantly (attention! a lot of very hot splatters, make sure that the boiling was not too violent). If You like my enameled pot at the beginning of cooking, there is a risk of burning, so the first 15 minutes stir often. If a pan with a thick bottom, more modern, then nothing is burning.
The eggs are put into sterilized jars and immediately roll sterilized lids. Flip the jars, cover until cool.
And want winter wait want to immediately eat!
In General, Bon appetit!