Prep time
20 min.
Cooking time
1 h.
Serves
12
Cuisine
Ukrainian
Difficulty
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About this recipe
Tender and appetizing zucchini caviar is a dish that often appears on the summer table and remains a favorite among homemade preparations for the cold season. If the traditional way of preparing it seems too familiar, add mushrooms to the recipe. Champignons give the caviar a rich taste and make it more interesting and refined. The appetizer can be left with small pieces of vegetables or turned into a homogeneous puree using a blender. Both zucchini and squash or pattypan squash are suitable for canning. For older fruits, it is important to first remove the skin and seeds from the core. The specified amount of ingredients yields approximately 1.3 liters of finished caviar.
Ingredients list
Total ingredients: 13
Serves:
Young zucchini - 1.2 kg
Fresh champignons - 300 g
Onion - 150 g
bell pepper - 150 g
Hot chilli pepper - 1 pcs.
Carrot - 100 g
Sour apple - 150 g
Garlic - 5 clove
tomato paste - 6 tbsp.
Medium salt - 25 g
Sugar - 75 g
Table vinegar (9%) - 50 ml
Refined sunflower oil - 150 ml
Nutrition facts
Serves:
🥓
Fat
158г
🍚
Carbohydrates
192г
🥩
Proteins
30г
🔥
Kcal
Daily values
Preparation steps
Step 1
Peel the onion and chop it into small cubes. Place the vegetables in a large pot with heated sunflower oil. Sauté the onion over medium heat, stirring occasionally, until softened.
Step 2
Wash the carrots, peel them, and cut them into medium-sized cubes. Add the carrots to the pot with the onion.
Step 3
Wash the chili pepper, cut it in half, and remove the seeds. Finely chop the chili pepper and add it to the onions and carrots. Adjust the amount of pepper to your liking.
Step 4
Wash the bell pepper, cut it in half, and remove the seeds. Dice the pepper and add it to the rest of the ingredients. Continue to sauté the vegetables over medium heat for 10 minutes, stirring occasionally.
Step 5
Wash the zucchini, trim the ends, and dice the vegetables into medium-sized cubes. Add the chopped zucchini to the pot with the other vegetables.
Step 6
Stirring constantly, continue to fry the ingredients together for another 10 minutes. During this time, the vegetables will release their juices.
Step 7
Peel the sweet and sour apple, remove the core and seeds. Dice the fruit finely and add it to the vegetable mixture.
Step 8
Add salt and sugar, then stir in the tomato paste. Mix the ingredients thoroughly. Simmer the zucchini caviar, covered, over low heat for 20 minutes until the vegetables are tender. Stir the caviar occasionally to ensure even cooking of all vegetables.
Step 9
Meanwhile, wash the fresh mushrooms, and if necessary, clean the mushroom caps with a knife. Cut the mushrooms in half, slice them 3-4 mm thick, and place them in a pan.
Step 10
Sauté the mushrooms in a small amount of oil until golden brown.
Step 11
After 20 minutes, blend the zucchini caviar until smooth using an immersion blender. Optionally, this step can be skipped, as it will not affect the taste of the finished dish.
Step 12
Add the garlic cloves, pressed through a garlic press, to the zucchini caviar. Pour in 9% table vinegar to ensure the preservation keeps well all winter.
Step 13
Add the fried mushrooms. Stir, and continue to stew the zucchini caviar with mushrooms, covered, over low heat for 10 minutes.
Step 14
Carefully spoon the prepared zucchini caviar into dry, sterilized jars and seal them with a canning machine. Invert the jars of preserves, wrap them in a blanket, and leave them for 1-2 days until completely cool.
Step 15
Store the prepared vegetable appetizer in a dark and cool place.
Step 16
Serve delicious and aromatic zucchini caviar with mushrooms alongside slices of fresh, crusty bread. Enjoy your meal!
Enjoy your meal!
Follow the instructions step by step