Vegetable caviar from eggplant and zucchini for the winter

But when there are a couple of peppers, a few eggplants, a dozen tomatoes, onions with garlic and the last zucchini left, you realize that you just had to prepare a snack that you can eat every day. Therefore, today we will have delicious vegetable caviar prepared for the winter, which will pleasantly diversify our winter diet. I’ll tell you how to make such a preparation in a step-by-step recipe with photos.

For the vegetable caviar that I propose to make, you don’t need any special skills. The recipe is simple, straightforward, and you can combine any number of different vegetables, except for cabbage and carrots - these vegetables do not go into a common salad because they give off strong gas formation.

How to prepare vegetable caviar for the winter

For caviar, I took four sweet peppers and a head of hot fresh garlic. Remove the stems and seeds from the pepper. We simply peel the garlic. Place pepper and garlic into a food processor and chop.

The tomatoes should be washed, the spots and the base of the sepals should be cut off.

Cut the tomatoes in half, place them in the mixture in a food processor and chop everything again.

While the food processor is running, you need to prepare the zucchini.The skin of the zucchini, which was removed at the beginning of September, is already hard; it cannot be spawned, just like large seeds. Cut the zucchini into rings, cut off the skin, and squeeze out all the pulp with your fingers along with the seeds.

Peel and chop the onion in any way (knife or onion slicer).

Fry the zucchini rings in vegetable oil on both sides; when the zucchini becomes soft, press it with a fork to make something like a paste.

If you have eggplant, that’s great, a little bitterness wouldn’t hurt. Cut off the skin (eggplant skin remains soft during storage) and cut into thin slices.

Fry like zucchini and chop with a knife.

Place everything from the food processor bowl into a saucepan, add zucchini, eggplant, and onion. For 1 liter of vegetable caviar add 150 g of sugar, 1 tbsp. salt, 60 ml table vinegar, 100 ml vegetable oil. If desired, you can add ground black pepper or other spices, but I usually don’t add them. Simmer the vegetable mixture for 2 hours, stir constantly; if the mixture thickens, you can add a little water.

You should try a little caviar right away; if something is missing, you can add salt, sugar or vinegar and simmer for another 15 minutes.

Hot vegetable caviar is laid out in sterilized jars. We roll them up and put them under the blanket for a day.

You can store such caviar almost all winter. But I assure you that you will eat it much earlier than the New Year comes.