Zucchini caviar through a meat grinder for the winter
Zucchini caviar has been considered one of the most popular snacks since Soviet times. After all, this dish is one of the few that combines benefits, accessibility, and excellent taste. Of course, unlike Soviet times, in modern stores such caviar is presented in a huge assortment, so many people believe that it’s not worth messing around with cooking it at home, because you can buy it. This is true, however, if you spend a little time carefully studying the labels for this product, you can see that it contains many unnecessary, and sometimes even harmful components. There is only one way to protect yourself - to cook this dish yourself. Don't let the cooking time scare you. There are recipes in which you do not need to fry everything, put it together, and then stew for a long time. You can cook this dish in a simplified way, while its taste will not suffer at all. This time we will cook zucchini caviar through a meat grinder for the winter, caviar is cooked without vinegar, if you wish, you can use this recipe to cook caviar and eat it right away, for this, prepare a third of the serving.
Taste Info Zucchini for the winter
Ingredients for 5-6 half liter jars:
- 3 kg peeled zucchini
- 0.5 kg of onion,
- 300 ml vegetable oil,
- 2 tablespoons lemon juice,
- 1 tablespoon mustard
- 250 g tomato paste,
- 100 g sugar
- 3 tablespoons of salt
- 1 teaspoon ground pepper (optional)
- 1-2 bay leaves.
How to cook zucchini caviar through a meat grinder with tomato paste
Wash the zucchini. If they are not young, then cut off the skin, and remove large seeds. Clean the onion. Cut vegetables into small pieces. 
Twist everything in a meat grinder. If you want to get a more homogeneous mass, you can also beat everything with a blender after that. But this step is optional. It is needed for those who want to get caviar in consistency, like a store-bought one. 
Transfer everything to a saucepan. Add salt, tomato paste, oil, mustard, lemon juice, and optionally ground pepper. Simmer for an hour on low heat, remembering to stir. 
Then add sugar and bay leaf and simmer for another hour. After the mass becomes sweet, it is more likely to burn. Therefore, you will have to interfere more often. Do not forget to walk with a spoon along the bottom, it usually starts to burn from the bottom of the pan. You may need to lower the fire a little more. 
Wash the jars, if you are spawning for the winter, put them to be sterilized. Banks with a volume of half a liter must be sterilized for 3 minutes. Liter - 5 minutes. Turn the prepared jars over and place on a clean towel. 
Transfer the caviar to these jars and roll up. Also do not forget to pour boiling water over the lids. Turn over, wrap and leave for 2-3 days. 
Take out as needed and eat. 
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Recipe number 2. Zucchini caviar with tomatoes through a meat grinder
I offer you one more of the successful and delicious recipes for zucchini caviar through a meat grinder with tomatoes and carrots. Preparing caviar is quite simple, caviar does not require frying vegetables, prepare your meat grinder for its preparation. Caviar turns out to be a rich bright shade with a pleasant taste. It will make delicious sandwiches, it can be served with side dishes, used instead of tomato sauce. I like to make pita rolls with such caviar, adding boiled chicken fillet, vegetables make a wonderful and quick snack. In general, this simple recipe has a lot of advantages.
Ingredients:
- zucchini 2 kg;
- carrot 500 g;
- onion 200 g;
- sweet pepper 3-4 pcs.;
- tomatoes 700 g;
- garlic 2 cloves;
- salt 1 tbsp;
- sugar 70 g;
- vinegar 9% - 3 tablespoons;
- vegetable oil 200 ml.
Cooking:
For the preparation of caviar, you can use any size and maturation of zucchini. First, rinse the zucchini. 
Young zucchini with soft and tender skin will only need to be cut into bars. Mature zucchini already have a dense peel and large seeds inside. Peel these zucchini and cut out the inner seed part. Cut the pulp of zucchini into strips or bars. In general, cutting vegetables in this recipe can be any, as long as the pieces fit easily into the hole in your meat grinder. 
Pass the zucchini in a meat grinder into a bowl. Also peel and chop the onion. 
Peel carrots and bell peppers with garlic. If desired, you can also cut hot chili pepper for such caviar. Grind them with a meat grinder.
To the twisted zucchini, also add the rest of the vegetables with tomatoes that were skipped. I recommend taking fleshy and bright red tomatoes for caviar. Pour the vegetable mass into a thick-walled saucepan or cauldron, add vegetable oil and send to the fire.
Simmer zucchini caviar over moderate heat for 30 minutes. Now that the liquid has evaporated, add sugar and salt to taste, cook the caviar for another 10-20 minutes. If you notice that the caviar is liquid, simmer for another 10 minutes.
For a more uniform consistency, caviar can be ground with an immersion blender. Ready-made zucchini caviar must be brought to a boil again, adding three tablespoons of 9% vinegar to it.
Thoroughly wash glass jars with soda, sterilize with steam or in another way convenient for you. Pour boiling water over the lids in a bowl and leave for 10 minutes. Arrange the boiling caviar from zucchini with tomatoes in jars and immediately roll up the lids.
Leave jars of caviar upside down under a towel until cool. Store zucchini caviar in a cool pantry.
Zucchini caviar through a meat grinder turns out to be saturated in color, cooked without frying, contains a minimum of vinegar, so we recommend that you take note of this recipe and prepare yourself such a delicious snack for the winter.
