The recipe for cooking squash caviar at home for the winter. The preservation is like in a store - thick, very tasty, nourishing and aromatic.
There are a very large number of recipes for preserving squash caviar for the winter, but not all of them are as we would like. Often bought in a store tastes better, but what's the matter? In this we will figure it out now.
Read our article: "The benefits of zucchini."
The most important thing in this recipe is that you must add garlic, freshly ground black pepper, dill and parsley, and you should also make caviar from zucchini with carrots.
Another important highlight in this delicious recipe is the process of preservation preparation itself: it is imperative to fry everything in parts, put the zucchini in a colander after frying so that they drain the juice well, and grind everything not in a blender, but pass it through a meat grinder, then from this homemade zucchini caviar behind the ears cannot be delayed, as they say.
Someone does it with the addition of mayonnaise, but the question is why? Why add this chemistry there? And I don't really want to buy constantly in the store either, although it's tasty, you never know what is added there … I will say right away that the time spent on preserving squash caviar with carrots at home will be worth it!
- Servings - 2.5 L
- Cooking time - 2 hours
