Mother-in-law's Tongue Zucchini Caviar, a step-by-step recipe with photos from author Dina, 386 kcal
Zucchini dishes are delicious, healthy, and easy to prepare. Zucchini can be boiled, fried, baked, or grilled. Zucchini can be used to make pancakes, cutlets, and caviar. Zucchini is the closest relative...
- Zucchini
- Red sweet pepper
- Sweet orange pepper
- Hot capsicum
- Garlic
- Tomato paste
- Refined vegetable oil
- Vinegar essence 70%
- Granulated sugar
- Prepare the bell peppers. Remove the stems, seeds, and membranes. Peel the garlic. You can leave the hot peppers seeded, or you can do so if you prefer a more delicate flavor.
- Place all prepared ingredients in a blender and puree until smooth. Pour the puree into a large, thick-bottomed saucepan. Add the tomato paste, oil, and sugar.
- Stir the mixture thoroughly with a wooden spatula. Place the pan over medium heat. Stir until the vegetable mixture comes to a boil. Reduce the heat to low. Cover the pan with a lid.
- Simmer the caviar for 10 minutes. Meanwhile, prepare the zucchini. Peel and remove the seeds. Coarsely chop the remaining firm flesh. Young zucchini can be chopped without peeling. Grind the zucchini in a meat grinder.
- Add the resulting mixture to the boiling tomato sauce. Simmer for another half hour, covered. Stir frequently, otherwise the caviar may burn. Pour in the vinegar essence and mix thoroughly again. Divide the "Mother-in-Law's Tongue" caviar among sterilized jars. Seal with tin or screw-on lids. Invert onto a board or towel. Let cool. Store in a dry, dark place.
Zucchini caviar is a great way to use up a large, well-ripened zucchini. After all, anyone can cook a tender, young zucchini deliciously. It's much more challenging to cook a well-earned, huge...
Zucchini caviar is a homemade appetizer with many uses: you can spoon it onto a slice of bread, eat it with a spoon, or add it to meat and fish dishes. For example, served hot, it makes a great side dish, especially when paired with boiled potatoes. Homemade caviar is quite simple to prepare, and the vegetables it contains—zucchini, onions, garlic, and tomatoes—are not only delicious but also very healthy. If desired, you can replace half the zucchini in this recipe with the same amount of eggplant. This will give the homemade caviar a more vibrant flavor.
Many gardeners make squash caviar with mayonnaise. Follow our step-by-step recipe and see how its taste is identical to store-bought! It's all down to a special ingredient—mayonnaise. While you may have different preferences, this sauce gives the squash caviar a unique texture and delicate flavor. Give it a try!
Squash caviar cooked in a slow cooker is a real treat for those who want to eat deliciously and healthy but lack the time and energy. This dish is radically different from the store-bought version and is essentially a vegetable stew. Your only involvement in the cooking process is preparing the ingredients and gently stirring for the first 10 minutes. This smart appliance does the rest! It's worth noting that squash caviar cooked in a slow cooker is incredibly delicious and mouth-watering, as the vegetables essentially simmer in a hermetically sealed container, infusing each other's juices and flavors.
These garlic zucchini pancakes captivate you from the first bite with their rich, spicy flavor and vibrant aroma. Incidentally, some people dislike this vegetable, considering it too neutral. We fundamentally disagree that this is a flaw of zucchini. On the contrary: thanks to this property, it pairs perfectly with a huge number of foods! For example, in this recipe, zucchini pairs perfectly with cilantro, pine nuts, and garlic. The result is a truly wonderful dish that is definitely worth trying.
There are countless recipes for pan-fried zucchini fritters. And what's not added to this dish? Various herbs, garlic, nuts, raw potatoes, and much more. We offer you a fairly simple recipe that can easily be called a classic. It includes dill, which adds not only a richer but also a fresher flavor. You can also add chopped garlic, which beautifully complements the spicy aroma of the greens. Either way, these pan-fried zucchini fritters will be incredibly delicious, so they're definitely worth making!
Want to always have a delicious vegetable snack on hand? Make zucchini lecho for the winter. Incidentally, if you're surprised by this ingredient in these preserves, you probably lived in the USSR! Back then, there was only one version of lecho—made with peppers and tomatoes—which was imported from Bulgaria in limited quantities and was a favorite among Soviet citizens. This was a scarce commodity, so our mothers and grandmothers used their culinary imagination and came up with variations on the theme. One of the most successful was zucchini lecho: it was often prepared for the winter. We offer you our tried-and-true recipe for this dish.
Zucchini caviar with garlic is a wonderful appetizer that captures all the flavors of summer that we all miss so much in winter. A key feature of this dish is the pre-roasting of the garlic: this reduces its pungency, making it tender, sweet, and smoky. Using thyme alongside the garlic in the zucchini caviar is also a great idea: the spicy notes blend harmoniously into the overall chord and add a truly unique flavor to this seemingly ordinary dish.
How to make Mother-in-Law's Tongue eggplant for the winter? It's easy if you follow a good, tried-and-true recipe. We have one, so we decided to share it with you right now. This appetizer has a vibrant, piquant flavor, making it a delight for all those who enjoy a more culinary experience. Enjoy it plain, or pair it with roasted meat or baked poultry. Many people open their first jar of Mother-in-Law's Tongue eggplant on New Year's Eve, thus emphasizing the high status of this wonderful homemade appetizer.
