Wash and peel the onions, zucchinis, and carrots.

Dice the onions into small pieces and set them aside.

Dice the zucchini into larger pieces and set aside.

Shred the carrots using a large-hole grater and set aside.

Mince the garlic and set aside.

Heat sunflower oil in a large, heavy-bottomed pot over medium heat until it starts to bubble gently.

Carefully add the onions and carrots. Be cautious of splattering oil. Cook for 7 minutes, stirring occasionally.

Add all the remaining ingredients except for the vinegar. Stir well and cook uncovered for 10 minutes, making sure not to let the mixture brown.

Cover the pot, lower the heat to medium-low, and let it cook for another 40 minutes. Stir every 10-15 minutes to prevent it from sticking.

Once cooked, let the mixture cool for a few minutes. Then, blend it using a handheld or standing blender until smooth and free of lumps.

Return the blended mixture to the pot and bring it to a gentle boil. Once it starts boiling, reduce the heat to medium-low and cook for 7 more minutes, stirring regularly to prevent scorching and ensure it heats evenly.

Stir in the vinegar, mix well, and then turn off the heat. Your zucchini caviar is now ready. If you want to make it shelf-stable, move on to the canning steps.

Carefully ladle the warm zucchini caviar into clean, sterilized canning jars.

Process the jars in a boiling water canner or steam canner, following the recommended canning times (see canning chart below).

Let the jars cool completely before storing them in your pantry.