If you collected a huge harvest of zucchini at the dacha and do not know what to do with them, try cooking caviar with Bulgarian pepper, which will brighten up the boring winter days, recalling the taste of the past summer.
Tasty caviar with Bulgarian pepper for the winter
Ingredients:
- filtered water - 2 cups;
- zucchini - 2 pcs. large sizes;
- dill - 7 branches;
- carrots - 160 g;
- red hot pepper - 1 teaspoon;
- onion - 115 g;
- salt of stone - 15 g;
- garlic - 5 teeth;
- sugar - 2 generous pinch;
- sunflower oil - 55 ml;
- vinegar 9% - 25 ml;
- Bulgarian pepper - 125 g.
Preparation
Carrots and zucchini clean, rinse, extract the zucchini core and cut into cubes of medium size. Cut the onions into thin slices, and remove the stems and seeds from the pepper and chop them in small cubes. Fill all the vegetables in a saucepan with water and after boiling, boil them for about 40-50 minutes. Finely shred garlic and gently cut the greens and after almost complete boiling of water add them to the pan. Boil still about 5 minutes, then transfer the mass of hot into a blender and turn into a mash. Then the caviar with red pepper will be really soft. Pour the billet into a clean pan and add salt, vinegar, hot pepper, sunflower oil and sugar. Set the minimum fire and leave the calf to languish for about 8 more minutes, then pour it into the dry sterilized cans and roll up. Keep the workpiece in a dark, cool place.
Cabbage caviar with Bulgarian pepper and tomato paste
Ingredients:
- vinegar 6% - 2 tbsp. spoons;
- squash - 5 kg;
- salt - 55 g;
- Bulgarian pepper - 3 pcs .;
- sugar - 45 g;
- onion - 1,1 kg;
- peas of black pepper - 10 pcs .;
- carrots - 1,2 kg;
- sunflower oil - 500 ml.
Preparation
Zucchini and pepper wash, peel and remove the seeds with stems. With onion and garlic, remove the husks. All the vegetables cut into cubes of medium size and chop in a meat grinder. Carrots grate, using a large grater, and fry for about 5 minutes in a skillet with butter, and then mix it with other vegetables. Mix everything well, pour in sunflower oil, vinegar, tomato paste, pour in sugar and salt. Mix well and cook for about 2 hours on very low heat. Then add a little pea of black pepper and after about 8-10 minutes hot pour the preform over the sterilized jars. Cover and sterilize by placing the jars on a water bath for about 25 minutes. Then roll up and put it upside down until it cools down completely.
Cabbage caviar with tomatoes and bell peppers
Tomatoes are a favorite food of many of our compatriots. If you do not already know how to cook caviar with Bulgarian pepper and their addition, the following recipe will be an invaluable help.
Ingredients:
- wine vinegar - 95 ml;
- carrots - 925 g;
- sugar - 160 g;
- Bulgarian pepper - 975 g;
- Tomatoes - 765 g;
- sunflower oil - 350 ml;
- onions - 4 pcs.
Preparation
Rinse the red pepper, cut the stem, then cut into two halves and carefully clean from the seeds. Fry it in a hot skillet with butter for about 3-4 minutes, cool and peel. Brush and rinse the onion, cut it with thin rings and fry in the same oil until a clear golden hue is obtained. Vegetables wash, peel and cut into small pieces. Do the same with carrots (zucchini seeds must be removed). Put in the bowl of the blender all the vegetables: carrots, zucchini and chilled onions with pepper. Bring them to a puree state and send the mixture to the pan. Boil it after boiling for about half an hour. Then add sugar and salt, add bay leaf, sunflower oil, vinegar, finely chopped garlic, spices and tomatoes without skin, which was removed after pouring boiling water for a couple of minutes. Boil the mixture for about another quarter of an hour before thickening, pour over pre-sterilized jars, roll them and turn them on the lids until it cools.