Squash caviar classic

Let's start with the preparation of vegetables. Carefully wash the zucchini and carrots, after which we clean both. If the zucchini are young, they do not need to be peeled. In principle, the same applies to young carrots. Next, cut the vegetables into large pieces.

Peel the onion, rinse it under cold water and cut into small cubes. Garlic is also cleaned and finely chopped with a knife.

A large frying pan, into which we pour a third of vegetable oil, put medium heat, warm up well. When this happens, put the chopped onion in the oil, fry it, stirring, for 10 minutes until soft and transparent. After that, we put the onion in a large plate, and return the pan to the fire.

Pour oil into the pan (the second third) and spread the carrots. We also cook it for 10 minutes, stirring from time to time. And then we put the fried carrots on a separate large plate.

Put the pan back on the fire, pour the remaining oil into it and put the zucchini in it. Fry them for 10 minutes, and then turn off the heating.

We put a large cauldron or a saucepan with a thick bottom on a moderate (between weak and medium) fire. We put fried onions, carrots and zucchini in it. Cook everything together, stirring, for 10-15 minutes. During this time, the vegetables should become soft. Grind them into puree with a blender, and then return the cauldron with vegetable mass to the fire again and bring its contents to a boil.

The fire is minimal, cover the cauldron with a lid. Warm the squash caviar for 7-8 minutes. Sometimes we open the cauldron and stir a lot. We put tomato paste, garlic in the cauldron, pour granulated sugar and salt. Mix everything and taste it. If necessary, increase the amount of salt and sugar. Also pour ground black pepper, mix and also try.

Keep the cauldron on low heat for another 7-8 minutes, and then pour vinegar, mix, hold for another minute. After the finished hot caviar is laid out in small sterile jars (you will need 4 jars of 250 ml or 2 of 500 ml each), which you need to prepare in advance for this moment. We roll up the caviar with sterile lids, turn it upside down. We cover the jars with a blanket and leave them for about a day.

After the jar of caviar, we transfer it to a permanent storage place, ideally to the cellar.

Everything is ready!