My favorite way to diversify vegetable caviar from zucchini is to add a little beetroot to it. Firstly, the taste immediately changes, because beetroot has a very expressive taste. Secondly, the snack gets a very beautiful, bright and rich shade – also nice.
Ingredients
- Beetroot - 1 kg
- Zucchini - 1 kg
- Tomatoes - 800 g
- Onion - 400 g
- Bell pepper - 500 g
- Hot red pepper - 200 g
- Garlic - 1 head
- Salt - 30 g
- Sugar - 30 g
- Vegetable oil - 100 ml
- Apple cider vinegar - 100 ml
Step-by-step cooking recipe
Peel all the vegetables and put them through a meat grinder.
Add butter, sugar and salt. Simmer the caviar for 70-80 minutes on low heat.
Add garlic and vinegar, and simmer for another 5 minutes.
Roll the caviar into sterilized jars for the winter.
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