Add this to vegetables – and the squash caviar will turn out incredibly tasty. A recipe that will not let you down

According to the blogger, she prepares at least 20 cans of very tasty squash caviar every year every year, and each time she is asked for a recipe.

Products

• 3 kg of zucchini;
• 1 kg of sweet pepper;
• 500 g of carrots;
• 500 g of onions;
• 10 cloves of garlic;
• 80 g of vegetable oil;
• 35 g of kitchen salt;
• 0.5 tsp. black pepper;
• 2 tbsp. l. Sahara;
• 2 tbsp. l. honey that will give the squash caviar of piquancy;
• 240 g of tomato paste;
• 3 tbsp. l. vinegar.

Cooking

1. Wash the vegetables, clean and cut it arbitrarily.
2. Place the zucchini in the pan, add a little water and put it to stew.
3. Fry the carrots in a pan and add to the zucchini.
4. Fry the pepper separately and add to the pan. Then fry the crushed onion with garlic, add tomato paste and mix. Add to zucchini.
5. Salt, pepper, add sugar and honey.
6. Mix and continue to simmer for about 30 minutes.
7. Krase all the vegetables with a blender, put again in the pan and continue to simmer for another 40 minutes.
8. You only need to work with caviar with clean devices.
9. Pour the finished caviar to the banks, trying to make there no air in the caviar. Bank cans tightly with lids, turn over and cover with a blanket. Leave until completely cooled.