Zucchini caviar

Everyone probably knows and loves the taste of store-bought zucchini caviar. I offer housewives my simple method of cooking in a slow cooker. Squash caviar in a slow cooker turns out just as tasty as store-bought. You will love this wonderful, simple recipe so much that you will never go back to store-bought squash caviar again.

Some people do not like homemade squash caviar, but only respect store-bought ones. My family belongs to this category of people.

After a short summer, I want to leave as many warm memories about it as possible. And the most pleasant memories, most often, come through the stomach.😉 That’s why it’s so nice to open a jar of delicious zucchini caviar prepared in summer in late autumn or winter and remember the sultry warmth of summer.

In our family, we really don’t like to use vinegar when preparing food for the winter. Therefore, you have to look for recipes without adding this not entirely healthy ingredient. The recipe I propose allows you to make caviar from zucchini without vinegar.

Summer spoils us with an abundance of vegetables, especially zucchini. By the beginning of July, we were already eating tender slices, fried in batter and stew made from the tender pulp of this vegetable, and baked in the oven, and baked pancakes and made preparations for the winter.

There are many ways to prepare homemade squash caviar, but taking into account the preferences of my family, I prepare caviar with carrots and without adding tomato paste. The preparation turns out tender, with a slight sourness and a pleasant aftertaste.