Zucchini caviar for the winter

This winter squash caviar will be the hit of your blanks. And how pleasant it will be to open a jar of such "overseas" caviar in winter.

Cooking time 1 hour


Young zucchini 700 g

Carrots 200 g

Bulb onions 200 g

Unrefined sunflower oil TM "Aleika" 100 ml

Tomato paste 100 g

Vinegar 9% 60 ml

Sugar 2 tbsp. l.

Salt 1 tbsp l.

Ground black pepper 1/2 tsp.


Rinse the courgettes well, peel the onions and carrots.

Remove the skin from the zucchini.

Cut the peeled zucchini into pieces and remove the seed pulp.

Dice the courgettes in a large saucepan.

Add finely chopped onions and grated carrots.

Put to cook, after boiling, cook over medium heat, stirring for 20-25 minutes.

Grind the hot mass with an immersion blender.

Add salt, sugar, black pepper and tomato paste.

Boil over low heat for 10-15 minutes, add vinegar and stir.

Divide into clean and dry jars.

Close with lids and put in a warm place until it cools completely.

Zucchini caviar is ready for the winter. Store the prepared caviar in the cellar.

Natural, unrefined sunflower oil of TM "Aleika" is ideal for your preparations, sets off the taste of dishes, does not foam or burn.

Bon appetit! Delicious blanks!