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

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.

After 30 minutes, add the tomato paste and cook for another 10 to 15 minutes.

If you prefer chunky caviar, you can add vinegar at this point and roll it into jars. But I prefer pureed caviar, so I remove the bowl from the heat and blend the vegetables with an immersion blender until smooth.

At this point, I make sure to taste the caviar for salt and sugar and, if necessary, add more to taste.

I am satisfied with the resulting caviar and its thickness. Therefore, I add vinegar, stir, and boil the caviar for another 10 minutes over low heat.

After that, I transfer the caviar into jars and wrap it in a warm blanket until it cools completely.

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