Squash caviar
3.5 kg squash
220 g of vegetable oil
250 g onion
30 g garlic
15 g of dill
15 g parsley
1 tbsp. spoon of sugar
1 tbsp. spoon of salt
120 g 5% vinegar
5 g ground black pepper
5 g ground allspice
Wash fresh zucchini thoroughly, allow water to drain, cut the stalks and cut into circles 10-15 mm thick. Fry the mugs in a pan in sunflower oil until golden brown, then lay in one layer on a plate for cooling. Cut the onion into slices or slices and fry in sunflower oil until golden brown.
Cut the sorted greens of young dill and parsley into slices up to 0.5 cm in size. Cut the garlic into pieces and grind with salt (one teaspoon).
Pass the zucchini cooled to 70 ° C through a meat grinder, add the fried onions, chopped greens of young dill, parsley, garlic, sugar, salt, vinegar, pepper and mix everything. Pack the caviar in prepared jars, cover, place the jars in a pan with water heated to 60 degrees and sterilize in boiling water: jars with a capacity of 0.5 l - 75 minutes, with a capacity of 1.0 l - 90 minutes.
After sterilization, immediately seal and cool jars.
3.5 kg squash
220 g of vegetable oil
250 g onion
30 g garlic
15 g of dill
15 g parsley
1 tbsp. spoon of sugar
1 tbsp. spoon of salt
120 g 5% vinegar
5 g ground black pepper
5 g ground allspice
Wash fresh zucchini thoroughly, allow water to drain, cut the stalks and cut into circles 10-15 mm thick. Fry the mugs in a pan in sunflower oil until golden brown, then lay in one layer on a plate for cooling. Cut the onion into slices or slices and fry in sunflower oil until golden brown.
Cut the sorted greens of young dill and parsley into slices up to 0.5 cm in size. Cut the garlic into pieces and grind with salt (one teaspoon).
Pass the zucchini cooled to 70 ° C through a meat grinder, add the fried onions, chopped greens of young dill, parsley, garlic, sugar, salt, vinegar, pepper and mix everything. Pack the caviar in prepared jars, cover, place the jars in a pan with water heated to 60 degrees and sterilize in boiling water: jars with a capacity of 0.5 l - 75 minutes, with a capacity of 1.0 l - 90 minutes.
After sterilization, immediately seal and cool jars.
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