Pumpkin caviar like in childhood: I cook a lot at once so it lasts a long time. I keep jars in my apartment.

Every year I prepare this delicious pumpkin caviar for the winter. I cook a large quantity at once so it lasts a long time.

I store this caviar in the kitchen cupboard at room temperature and it keeps well.

To begin, I grind 6 kg of already peeled zucchini in a meat grinder. I usually use large, overgrown zucchini because they contain less juice.

After peeling, I leave the zucchini on the table for 15-20 minutes to release their juices. I don’t add salt at this stage.

While the zucchini releases its juices, I chop the onion. Pour a glass of vegetable oil into a pan and fry the onion until golden brown, stirring occasionally to prevent it from burning.

After 20 minutes, the zucchini will release a lot of juice. I pour it into a bowl with a spoon, otherwise the caviar will have to be boiled longer until the desired thickness.

I don’t throw away the juice, I’ll tell you later what I do with it.

I transfer the finished onions to a bowl with the zucchini.

I grate the carrots (using the meat grinder attachment). I brown the carrots in a pan with a little oil added.

I add fried carrots to the zucchini and onions. I also add salt, dried garlic, sugar, and black pepper.

I put the basin over high heat and bring it to a boil. As soon as bubbles appear and the caviar begins to boil, reduce the heat and let it cook over medium heat for 30-35 minutes, stirring occasionally to prevent it from burning.
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