This traditional Russian zucchini caviar recipe creates a thick, flavorful preserve that’s 100 times better than store-bought versions. Using a time-tested method that eliminates excess moisture upfront, you’ll get perfectly balanced, restaurant-quality zucchini caviar that stores beautifully and makes an excellent spread for bread or crackers.
Ingredients
- 2 kg / 4.4 lbs zucchini, cut into 1cm cubes
- 1 dessert spoon salt (for salting zucchini)
- 600g / 1.3 lbs yellow onions, roughly chopped
- 600g / 1.3 lbs carrots, diced or cut into strips
- 5 tbsp / 75ml vegetable oil, divided
- 4 tbsp / 60ml tomato paste
- 1.5-2 tbsp sugar (adjust to taste)
- 1 heaped tbsp salt
- 1.5 tbsp / 22ml white vinegar (9%)
- 2-3 bay leaves
Instructions
- Prepare the zucchini: Cut zucchini into small 1cm cubes, removing seeds if large. Place in deep bowl, add 1 dessert spoon salt, mix well. Let sit 15-20 minutes until juice releases.
- Prepare vegetables: While zucchini sits, chop onions into rough cubes and dice carrots into small pieces or strips.
- Drain zucchini: After 20 minutes, drain zucchini in colander for 5 minutes to remove excess liquid (about 250-300ml will drain out).
- Cook zucchini: Heat 2 tbsp oil in heavy-bottomed pot or Dutch oven. Add drained zucchini, cover, and simmer on low heat while preparing other vegetables.
- Sauté aromatics: In large skillet, heat 3 tbsp oil. Add onions and cook gently until translucent (don’t brown), about 5 minutes. Add carrots and cook 8-10 minutes until tender, adding more oil if needed.
- Add tomato paste: Stir in tomato paste to vegetable mixture. Add bay leaves, reduce heat to minimum, cover and cook 5 minutes.
- Combine ingredients: Add sautéed vegetables to zucchini pot. Season with 1 heaped tbsp salt and mix gently. Cover and simmer 10-15 minutes until all vegetables are completely tender.
- Season and blend: Taste and adjust salt. Add 1.5-2 tbsp sugar to balance acidity from tomato paste. Remove bay leaves. Blend mixture with immersion blender until smooth.
- Finish and preserve: Add vinegar and mix. Return to heat, bring to boil for 1 minute. Pour hot mixture into sterilized jars, seal immediately, and turn upside down until completely cool.
Time & Servings
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 2.2 kg / 5 lbs (4-5 jars)
- Storage: 1 year in cool, dark place
Nutrition Information (per 100g)
- Calories: 65
- Carbs: 8g
- Fiber: 2g
- Protein: 2g
- Fat: 3g
- Vitamin A: 45% DV
- Vitamin C: 15% DV
Why This Recipe Works
This zucchini caviar recipe delivers exceptional results because it eliminates excess moisture at the start, creating a thick, spreadable consistency without long cooking times that destroy nutrients. The balanced combination of sweet carrots, savory onions, and tangy tomato paste creates a complex flavor profile that improves with time. The pre-salting technique is crucial – it draws out water naturally, concentrating flavors while preserving the vegetables’ nutritional value. Rich in vitamins A and C from carrots and zucchini, this preserve provides antioxidants and fiber. The minimal processing time retains more nutrients than commercial versions, while the natural preservation method using salt, sugar, and vinegar ensures safe long-term storage without artificial preservatives.