Spicy zucchini caviar for the winter: a delicious recipe for cooking you will lick your fingers

Preparing vegetable preparations for the winter is a special topic among housewives in summer and autumn, when the harvest indulges in a variety of vegetables and fruits. After all, as you work hard in the fall, so you will survive the winter. Cooking spicy zucchini caviar for the winter occupies a special place among vegetable lovers, because this caviar is a classic from deep childhood. The basic recipe can be varied by adding your favorite spices.

General principles for preparing spicy zucchini caviar for the winter

Zucchini caviar, prepared according to the basic recipe, is a classic. But over time, the set of components has changed. The result - new culinary masterpieces were obtained, from which you will lick your fingers.

To prepare classic caviar with the usual delicate taste, you must follow some rules and tricks:

Choose the right container for cooking. It is recommended to use dishes made of steel, cast iron, with a thick bottom. Thanks to this bottom, during prolonged heat treatment, the mass will not burn. Such dishes provide uniform heating.
The consistency of the finished caviar should be thick.
If zucchini is used, the caviar will have a greenish tinge.

Ingredients

The recipe contains the basic composition of the components, but, if desired, you can slightly deviate from the proposed set quantitatively or diversify with additional components.

Required:

zucchini - kilogram;
onion - 450 grams;
carrot - 450 grams;
chili or jalapeno - 45 grams;
garlic - 45 grams;
sugar - 50-60 grams;
s alt - according to taste preferences;
sunflower oil - 35 milliliters;
tomato paste - 35-40 grams.

Spicy lovers can use more pepper. The number of zucchini, with the indicated number of components, can vary from 900 grams to 1.3 kilograms.

How to choose and prepare the right foods

The taste of the finished dish depends on the quality of the products. Component Selection Tips:

zucchini must be taken young, they do not have a thick skin and large seeds;
when using ripe vegetables, they must be peeled and seeds removed;
carrots give the dish a beautiful color and a pleasant sweetness, respectively, bright root vegetables are chosen.

Rules for the preparation of containers

Small jars are mainly used for harvesting caviar. The optimal volume is from 0.5 liters to 1 liter. It makes no sense to close it in a container of a larger volume, since caviar is not stored for long after opening.

Capacities require careful preparation:

they must be without chips on the necks, otherwise the lid will not press tightly, respectively, the sealing will be broken;
the container must be washed well, you can use baking soda;
sterilization of containers and lids is carried out in several ways: in the oven, in the microwave, over steam (any of these methods will do);
tanks must be dry after sterilization.

Properly prepared containers are the key to the success of conservation for the winter, otherwise the lids on the jars will swell, the product will have to be thrown away.

Cooking process

Below is the basic scheme for preparing caviar:

Peel the onion, chop very finely into cubes.
Peel carrot roots, rinse, chop with a fine grater.
Pour oil into a container, heat, put prepared onions with carrots. Pass until soft.
Remove stems from washed zucchini, if necessary, peel and remove seeds. Cut into cubes or bars. Add to sautéed vegetables and fry with constant stirring.
Wash, deseed peppers, chop, add to zucchini.
Extinguish, closing the container, hour.
Chop the vegetables with a blender.
Add tomato paste, s alt, specified amount of sugar, black pepper. If desired, you can add paprika, the color of the finished dish will be even more saturated.
Simmer in a covered container for another half an hour, stirring occasionally.
At the end of the quenching, pour in the indicated volume of vinegar, mix, spread the hot mass in a sterilized container.

Terms and conditions of storage

Whatever delicious recipe is chosen, but without proper preparation and storage, the work can be done in vain if the dish goes bad.

Caviar should be stored in a cool dark room. The optimum temperature is up to +15 ^{оС. After opening the jar, caviar is suitable for consumption for 1-2 days. Keep the jar in the refrigerator.}