Preparing vegetable preparations for the winter is a special topic among housewives in the summer and autumn, when the harvest spoils you with a variety of vegetables and fruits. After all, as you work in the fall, you will survive the winter. Cooking spicy squash 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 squash caviar for the winter
Squash caviar, prepared according to the basic recipe, is a classic. But over time, the set of components changed. The result was new culinary masterpieces that were just finger-licking good.
To prepare classic caviar with its usual delicate taste, you need to 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, the mass will not burn during prolonged heat treatment. This type of cookware ensures even heating.
- The consistency of the finished caviar should be thick.
- If zucchini is used, the roe will have a greenish tint.
Ingredients
The recipe contains the basic composition of components, but, if desired, you can deviate slightly from the proposed set quantitatively or diversify with additional components.
Necessary:
- zucchini - kilogram;
- onion – 450 grams;
- carrots – 450 grams;
- chili pepper or jalapeno – 45 grams;
- garlic – 45 grams;
- sugar – 50-60 grams;
- salt - 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 specified number of components, can vary from 900 grams to 1.3 kilograms.
How to choose and prepare products correctly
The taste of the finished dish depends on the quality of the products. Tips for choosing components:
- zucchini must be taken young, they do not have thick skin and large seeds;
- when using mature vegetables, they must be peeled and seeds removed;
- carrots add a beautiful color and pleasant sweetness to the dish; accordingly, bright root vegetables are chosen.
Rules for preparing containers
Small jars are mainly used for preparing caviar. The optimal volume is from 0.5 liters to 1 liter. There is no point in sealing it in a container of larger volume, since caviar does not last long after opening.
Containers require careful preparation:
- they must be without chips on the necks, otherwise the lid will not press tightly, and accordingly, the seal 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 the above methods is suitable);
- containers must be dry after sterilization.
Properly prepared containers are the key to the success of canning for the winter, otherwise the lids on the jars will swell and the product will have to be thrown away.
Cooking process
Below is a basic scheme for preparing caviar:
- Peel the onion and chop very finely into cubes.
- Peel the carrot roots, rinse, and chop using a fine grater.
- Pour oil into a container, heat it, add prepared onions and carrots. Sauté until soft.
- Remove the stems from the washed zucchini and, if necessary, remove the peel and seeds. Cut into cubes or bars. Add to sautéed vegetables and fry with constant stirring.
- Wash, de-seed the pepper, chop and add to the zucchini.
- Simmer, covering the container, for an hour.
- Grind vegetables using a blender.
- Add tomato paste, salt, 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 closed container for another half hour, stirring occasionally.
- At the end of the stewing, pour in the specified volume of vinegar, stir, and place the hot mass in a sterilized container.
Terms and conditions of storage
No matter what delicious recipe you choose, without proper preparation and storage, the work may be done in vain if the dish goes bad.
Caviar should be stored in a cool, dark room. Optimal temperature – up to +15 OC. After opening the jar, the caviar is suitable for consumption for 1-2 days. The jar must be stored in the refrigerator.
