Homemade salad caviar for the winter - recipe

Caviar roe are loved by Russians since Soviet times, when there was a deficit in the country, and this product was available to almost everyone. Moreover, this vegetable caviar was part of the diet of schoolchildren and students. Of course, a lot of time has passed since that time, and everything has changed enormously. We have forgotten about the deficit and today we can afford much more than before, but the taste of squash caviar, "as in childhood," we will never forget.

The product that is present today on the shelves is far from what was offered in those days, so you can try to cook it yourself. Home-cooked caviar is certainly much more useful than industrial production. But it's not always possible to get exactly what was prepared in the Union according to the prescription, in which the GOST was carefully observed. We will try to uncover today the secrets of the mysterious formula and prepare real caviar.

So, take the following products: 2 kg of fresh zucchini, a pair of onions, vegetable oil (preferably sunflower unrefined) - 100 ml, red ground pepper - 1h. Spoon, fresh tomatoes - 4 pieces (can be replaced with tomato paste in the amount of 2 tablespoons). Required spices: black pepper, garlic and others to taste and desire, as well as greens, salt, butter (30 grams) and one teaspoon of sugar.

This homemade caviar, cooked for the winter, will look great on every table and remind you of pleasant moments of youth and childhood. But let's start preparing it.

Zucchini thoroughly wash, peel and grate with large holes. Transfer everything into a deep frying pan or a cauliflower-like saucepan. On medium heat, bring zucchini to boil without adding water (squash juice is enough). Then reduce the heat and continue cooking until all the liquid has evaporated.

While the future domestic caviar is steamed in a frying pan, we will be engaged in other components. Cut the onions finely and salve separately in vegetable oil. With tomatoes, remove the skin, first pouring them with boiling water, and then grate them and add the resulting mashed potatoes to the onion along with sugar, black and red pepper.

Next, domestic squash caviar for the winter is prepared as follows. To zucchini, from which all the juice is evaporated, we add the resulting roast. Mix and bring to high temperatures (the oil will begin to rise). Then add the remaining products and stew for no more than 10 minutes.

Home zucchini caviar is ready for winter, but in order to cork it, it is necessary to prepare cans for preservation, which must be sterilized for at least half an hour, because Zucchini are very "capricious" in storage under the lid and often come into disrepair. Once the cans are ready, the hot eggs are laid out on them and corked. That's so easy and simple you can cook great home billets. Caviar caviar, open in the cold season, recalls not only the past times, but also a terrific summer! Now you know how to make homemade caviar. For the winter, you will have enough vitamins if these tasty canned foods are in stock.