Squash caviar for winter through a meat grinder
Let's cook delicious canned squash caviar. I love this recipe for its simplicity - without long slicing, without frying and without sterilization. At the same time, the caviar is stored for a long time. The products are available, and the time spent is quite a bit.
Ingredients
- Zucchini - 1,5 kg
- Bell pepper - 3 pcs.
- Garlic - 6 teeth
- Vegetable oil - 125 ml
- Vinegar (9%) – 4 art.l.
- Tomato paste - 200 g
- Salt - 1 art.l.
- Sugar - 50 g
Step-by-step cooking recipe
Peel the zucchini from the skin and seeds, cut arbitrarily. Peel the bell pepper from the stalks, remove the seeds, cut into large pieces.
Pass the prepared vegetables through a meat grinder.
Add salt to the vegetable mass, add sugar, tomato paste, vegetable oil and crushed garlic. Mix well.
Put the workpiece on the fire, bring to a boil and cook for 30 minutes on medium heat under the lid, stirring occasionally.
Add vinegar and boil for another 5-10 minutes.
Pour hot squash caviar into prepared sterile jars, roll it up, turn it upside down, wrap it up and leave to cool. Then move the workpiece to a cool, dark place.
