Summary

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

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Instructions

1. 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.
2. Add tomato paste, salt, sugar, oil and bay leaves and simmer for another 30 minutes.
3. 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.
4. Fill into sterile screw-top jars and close. Turn the glasses upside down, cover them warm and let them cool slowly overnight.
5. Can be kept for up to a year.
6. Zucchini caviar is a popular spread in Ukraine and is also very suitable as a sauce for pasta.
7. The quantities given are designed for zucchini harvest from the garden.
8. 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.
9. 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.