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

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

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

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

After scrolling, I leave the zucchini on the table for 15-20 minutes to release their juice. I do not add salt at this stage.

While the zucchini releases its juice, I chop the onion. Pour a glass of vegetable oil into a frying pan and fry the onion until golden brown, stirring occasionally so that it does not burn.

After 20 minutes, the zucchini releases 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 do not throw away the juice, I will tell you later what I do with it.

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

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