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.
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Every time I make this, my guests can’t get enough—it vanishes fast!
