How to make caviar for winter

Already one of the famous zucchini that he is able to "throw" a vegetable marrow - a low-calorie product. This caviar is useful in urolithiasis with the loss of urate and oxalate, in violation of the purine metabolism in the body. Zucchini will help to remove table salt and surplus water, are recommended for dietary nutrition in gastric diseases.

Culinary value is represented by zucchini young, when the skin on them is soft, and the seeds are undeveloped. The length of such zucchini up to 20 cm, weight up to 1 kg. Young zucchini are a very delicate product and they are stored no more than 3 days at home. In the summer season, you can prepare a variety of dishes from courgettes. Marrows are fried, stewed, boiled and baked. For zakonovki zucchini marinated and make them caviar. How to make zucchini caviar, in which substances, vitamins, microcomponents, organic acids would be beneficial to the body ?

There are a lot of zucchini caviar recipes , but the main ingredients for its preparation are zucchini, vegetable oil, onion, carrots, sweet peppers, tomatoes. Of course, the dominant volume of zucchini, the rest, no less useful vegetables, will give zucchini caviar a color, enrich the taste. You can cook caviar only from zucchini, but you will agree that the rest of the vegetables will not spoil the product - it will be delicious.

How to make caviar caviar? It is very simple, if you listen to some advice. First, we need dishes with a thick bottom, so that during long-term extinguishing the vegetables are not burnt. Secondly, you need to remove some of the juice from zucchini to shorten the process of evaporation of water. To do this, scroll the prepared zucchini through a meat grinder, add a little salt and set aside for half an hour, so that the juice is better separated. Drain the secreted juice (by the way, fresh juice can be drunk - it is very useful).

How to cook caviar at home - the most simple, not for long-term storage, but for a summer table?

For 2 kg zucchini-zeltsov need 4 tbsp. L. Oil (of course, vegetable), carrots 2 pcs. Medium sizes, 2 sweet peppers, 3 small ripe tomatoes, 1-2 onions. Vegetables are prepared - mine, clean, again mine in cold water, let the water drain. Remove the extra juice from the zucchini. In a deep cast-iron frying pan, we heat the oil and dip the chopped onion into it, frying it until it is transparent. To the onions, add grated carrots, fry 10 minutes. We attach to the onions and carrots finely chopped pepper (without seeds and cores), fry for 10 minutes with stirring. Add zucchini, stew for 30 minutes without a lid, periodically stirring. Tomatoes are rubbed on the grater and added to the vegetables. We continue to stew until ready, not forgetting to stir. If there is not enough liquid in the caviar, cover the dishes with a lid. Let's cool the vegetable mixture. We pass on a meat grinder with a frequent grid, add salt to taste. Stir well - caviar is ready. The taste and flavor of caviar give to taste your favorite spices.

And now, how to make zucchini caviar for the winter. On 3 kg of squash, peeled and seeded, you need to take 3 pieces of medium-sized vegetables: carrots, onions in heads, sweet pepper, ripe tomatoes, parsley root. For frying - vegetable oil 1 glass. Salt and sugar to taste. Vinegar 70% - 1 tbsp. Vegetables are cleaned, mine, scrolled in a meat grinder and laid out in separate bowls. With zucchini merge excess juice. Onions cut into cubes. Pepper (without seeds) cut into slices. In a saucepan with 2 tbsp. Oil stewed zucchini, without covering the lid, so that moisture evaporates. In the frying pan, heat the remaining oil and pass the onion, alternately adding to it carrots, peppers, tomatoes, parsley. We try to readiness. In vegetable marrows we spread vegetable ragout from onions, peppers, carrots and tomatoes. Stirring. Stew under the lid for 10 minutes, add salt and sugar - to taste. Remove from the plate and cool to a temperature of 40 degrees. Grind the blender and put it into a saucepan. Bring to a boil and heat for 10 minutes.

How to make a caviar to keep it long? Pour vinegar into the ready hot caviar and stir well with a wooden spoon. Spread the caviar in sterilized jars, reliably roll them with sterilized lids. Place the cans for self-sterilization "under the fur coat" until completely cooled. Store cans with caviar in a cool place.