Zucchini Caviar – Vegan Spread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 kg zucchini
- 1 kg onion (s)
- 500 ml tomato paste
- 50 g salt, coarse
- 200 g suar
- 200 ml oil
- 2 bulbs garlic
- 100 ml vinegar
- 3 bay leaves
Print Recipe
Pin Recipe Instructions
- Peel the zucchini and onions and turn them through the meat grinder. Boil both in a large saucepan, reduce the heat and simmer for about 1 hour.
- Add tomato paste, salt, sugar, oil and bay leaves and simmer for another 30 minutes.
- Squeeze in the garlic 10 minutes before the end of the cooking process and add the vinegar, then season to taste and season if necessary.
- Fill into sterile screw-top jars and close. Turn the glasses upside down, cover them warm and let them cool slowly overnight.
- Can be kept for up to a year.
- Zucchini caviar is a popular spread in Ukraine and is also very suitable as a sauce for pasta.
- The quantities given are designed for zucchini harvest from the garden.
- For zucchini caviar, the large zucchini are used, which are already too firm for other dishes. The peel and seeds of large zucchini are usually hard and should be removed.
- In the Ukrainian vegetable gardens, the light-colored zucchini, which you can also find in Turkish supermarkets, are mainly grown. The variety is Zucchini Alfresco or Binca di Trieste.
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