Squash caviar with tomatoes in a meat grinder. Squash caviar for the winter: the best recipes. Zucchini caviar: the simplest recipe for the winter

Zucchini caviar, which stores well in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a huge number of recipes for squash caviar: probably as many as there are women in this world. After all, everyone adds something different to the recipe and gets a completely new product to taste.

You can prepare other dishes that are no less attractive in terms of taste from zucchini. For example, just .

Zucchini caviar: the simplest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that is in the pantry of every caring housewife.

Ingredients:

• zucchini - two kilograms;
• carrots - kilogram;
• onion - kilogram;
• tomato paste - 150 grams;
• sugar - four large spoons
• salt - two large spoons;
• vegetable oil - 200 grams;
• acetic acid 70% - 1 tsp;
• water – 200...250 ml.

Preparation:

We'll cut the carrots first. Let's cut it into cubes.

It is best to use a cauldron for cooking caviar. If it is not there, then take a frying pan with a thick bottom. Pour the entire amount of oil into it (cauldron) and add carrot cubes.

Then pour in water and add granulated sugar. Salt.

Stir the carrots and bring to a boil, closing the cauldron with a lid. Simmer it for the next 10 minutes.

While the carrots are stewing, you need to prepare the zucchini. We will cut them into medium-sized cubes.

We also cut the onion into cubes of arbitrary size.

Green chili peppers must be de-seeded - otherwise the roe will be very spicy - and cut into small pieces.

Add zucchini, onion, and chili pepper to the carrots. Mix everything, close the cauldron with a lid and let the mixture boil again.

After the vegetable mixture has boiled, close the cauldron with a lid again and simmer the vegetables until completely softened.

As soon as the vegetables have become soft - this will take about 20 - 25 minutes - add them tomato paste. And simmer the mixture for another 10 minutes, but do not cover the cauldron completely.

This is necessary so that all excess liquid evaporates from the future caviar.

Now you need to add the bite to the vegetable mixture and mix.

If you use 9% vinegar, then you need to add 50 ml.

Then grind the vegetables using a blender until smooth. This is the beauty you will get.

If you need thicker caviar, reduce the volume of water. When cooking, add only 200 milliliters of liquid

Now return the caviar to the heat, boil it again and place it in pre-sterilized hot jars. Cork. The caviar is ready. And after cooling, it can be taken to the cellar for storage.

Zucchini caviar for the winter – a “finger lickin’ good” recipe

Delicious winter squash caviar, cooked according to this recipe, will turn out incredibly tasty. It’s also amazingly beautiful and will look amazing on the table.

Ingredients (per 1 liter of finished caviar):

• zucchini – kilogram
• tomatoes – 300 grams;
• Bell pepper- 300 grams;
• carrots – 200 grams;
• onion – 150 grams;
• granulated sugar - tablespoon
• salt - two teaspoons;
• citric acid - dilute ¼ part of a small spoon of lemon in a tablespoon of water;
• vegetable oil;
• ground pepper - to your taste.

Zucchini must be weighed after it has been peeled and seeded.

Preparation:

Cut the zucchini into cubes. There is no need to chop it - the putz will be medium in size.

Remove the skins from the tomatoes and cut into cubes, or rectangles, or triangles. How do you like.

To make it easier to remove the skin, make a cross cut on the tomato and place it in boiling water. Hold for two to three minutes and remove. Now the peel can be easily removed.

Remove the seeds and bitter white membranes from the pepper. Also cut them into small pieces.

Garlic, onions and carrots are also finely chopped.

Now put a deep frying pan with a thick bottom on the stove and pour oil into it. It's time to fry the vegetables. But we will do this separately, which will help them reveal their taste as brightly as possible.

You can fry the vegetables one after another, emptying the pan completely each time.

When frying, stir the vegetables constantly so that they do not burn. Otherwise, the taste of caviar will be hopelessly spoiled.

We collect the prepared products in one container - you can take a cooking basin or a saucepan with high walls - and add all the seasonings.

Now you need to simmer the mixture for about 60 minutes at a minimum boil. Don't forget to stir it constantly.

Grind the almost finished caviar using a blender - it should become like a puree.

At this stage, the workpiece is allowed to add salt and sweeten. Focus on your taste.

To prevent the caviar from spoiling, it must be brought to a boil again and cooked for another 5 minutes. Now we put it in sterilized jars and wrap it in a blanket for a day.

Zucchini caviar for the winter: recipe with mayonnaise and tomato paste

If you are a fan of “store-bought” squash caviar, then this recipe is exactly what you need. It almost exactly reproduces the taste of that famous GOST squash caviar from the times of the already so distant Soviet Union.

Ingredients:

• peeled zucchini - three kilograms;
• turnip onion – 400 grams;
• vegetable oil – 150 ml;
• tomato paste - four tablespoons (I really like Pomodorka, it really tastes like real tomatoes);
• mayonnaise – 200 grams;
• granulated sugar – 100 grams;
• salt - a level tablespoon.

Preparation:

1. To make the caviar tasty, it is better to take young zucchini of milky ripeness. They need to be peeled and cut into pieces.
2. Remove the skins from the onion and cut into four pieces.

To “cry” less while cleaning, constantly wet the knife in cold water – it helps.

1. Pass the onions and zucchini through a meat grinder, but you can also grind them in a blender.
2. Transfer the resulting mixture into a deep basin and simmer at low boil for an hour.
3. Then add vegetable oil, mix well and simmer for another hour.
4. Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
5. After this, simmer for another hour and immediately put into sterile jars for sealing. Turn it over and let it cool like this.

Of course, preparing squash caviar according to this recipe takes a long time, but it turns out tasty and really resembles “store-bought.”

Zucchini caviar for the winter in a slow cooker

You can prepare zucchini caviar for the winter in a slow cooker. This miracle of technology greatly simplifies our work.

Ingredients:

• peeled zucchini – 2 kg;
• good tomato paste – 190 grams;
• carrots – 120 grams;
• vegetable oil – 90 ml;
• onion – 1 piece (medium);
• granulated sugar – 20 grams;
• salt – 10 grams;
• a pinch of allspice and black pepper.

Preparation:

1. You need to prepare the vegetables - cut the zucchini and onions into cubes, grate the carrots.
2. Pour oil into the multicooker bowl and place the zucchini. Fry them until transparent. Then transfer to a separate bowl.
3. Fry the onions and carrots a little. And transfer them to the zucchini.
4. Now take an immersion blender and puree the vegetables.
5. Transfer the vegetable mixture to the multicooker bowl and turn on the “stew” mode for 40 minutes.

The mixture must be prepared with the lid open.

1. Then add the remaining ingredients to the boiled mass - tomato paste, salt and granulated sugar. Simmer the caviar for another 20 minutes.

We transfer the caviar into sterilized jars and be sure to wrap it in a warm blanket until it cools completely. After this, it can be taken to the cellar for storage.

I offer you a video recipe for the most delicious squash caviar

Bon appetit and see you new recipes!

Good day, dear readers.

What is the first association that comes to your mind when you hear the word “zucchini”? I think that for 99 percent of people the combination “squash caviar” comes up. And if you come from the 80s and earlier, then you are very familiar with this taste from childhood. Nowadays, store shelves are littered with various twists with hundreds of filling options. And then caviar was one of the few available delicacies.

IN Lately, I've probably collected a hundred here already various recipes cooking zucchini. We've already done them. But caviar stands apart from all this. She has a special status: nostalgic.

In this selection, I tried to show the most interesting and most delicious, in my opinion, recipes from GOST recipes with consistent proportions to folk ones that have managed to win the love and honor of being in the notebooks of housewives.

Squash caviar for the winter: the best recipe through a meat grinder

Vegetables for caviar must be prepared in advance. This is usually done in three ways: they are put through a meat grinder, crushed in a blender to a puree, or simply cut into pieces.

This recipe uses traditional grinding through a meat grinder. This grainy consistency most closely resembles the look and taste of that same squash caviar from childhood.

Ingredients for 5 liter jars:

• Zucchini - 3 kg
• Carrots – 1 kg
• Onions – 1 kg
• Granulated sugar - 0.5 cups (200 ml glass)
• Tomato paste - 200 g
• Salt - 1.5 tbsp.
• Sunflower oil - 1 cup (200 ml)
• Ground black pepper, Bay leaf

Preparation:

1. Wash the zucchini and carrots, peel them and pass through a meat grinder. If the zucchini is young, then you do not need to cut off the peel, just cut off the tails.

You don’t have to spin the vegetables separately, you can do them together at once, it will mix even better.

2. Cut the onion into small pieces and combine all the vegetables in a thick-walled deep saucepan.

3. Place the pan on the fire, bring the vegetables to a boil, then cover the lid and simmer the mixture for 1.5 hours, stirring occasionally.

4. Then add the remaining ingredients to the pan: salt, sugar, a couple of pinches of pepper, a couple of bay leaves, tomato paste and sunflower oil.

Reduce the heat to low and simmer the vegetables for another 1.5 hours under the lid and stirring occasionally.

5. Remove the pan from the heat and pour the still hot caviar into pre-filled jars, filling them up to the neck.

To prevent the jars from cracking, they must be hot. Or, as an alternative, you can put metal teaspoons in the jars and remove them before rolling.

6. Then we close the jars or roll them up with sterilized lids, turn them over, wrap them in a blanket and leave them until they cool completely. Then store it in a cool, dark place.

Sunflower oil creates a protective film and prevents vegetables from fermenting. But if you doubt that you have sterilized the jars correctly, then before pouring the caviar, add a couple of tablespoons of 6% vinegar to the pan and stir.

A simple and tasty recipe for squash caviar, just like in the store (according to GOST)

And this recipe can be called traditional, because... it uses exactly the amount of ingredients recommended by Soviet GOST. That is why the quantity is indicated in grams and for cooking you will need a kitchen scale.

Ingredients for 1 liter jar:

• Zucchini (peeled) - 1 kg
• Carrots (peeled) - 60 g
• Onions (peeled) - 40 g
• Salt - 20 g
• Sugar - 10 g
• Black pepper - a pinch
• Tomato paste (30%) – 100 g
• Vinegar - 2 tbsp.

Preparation:

1. Cut the zucchini, peeled and seeded, into pieces and fry over medium heat with a small amount of vegetable oil until softened.

There is no need to wait for the golden crust to appear, this can ruin the final appearance of the dish, we just want to get the aroma of fried vegetables.

2. Grate the carrots on a fine grater, chop the onion and fry them together until soft.

3. Place the zucchini, carrots and onions in a food processor or blender bowl and puree them.

4. Place the resulting puree in a thick-walled pan, add salt, sugar and tomato paste. Stir and bring the mixture to a boil over medium heat. Then reduce the heat to low, cover the pan with a lid and cook for 30 minutes, stirring occasionally.

5. Place the pre-washed jar in boiling water (so that the jar is half immersed in it) and boil (sterilize) it together with the metal lid for about 15 minutes.

6. After 30 minutes, remove the caviar from the heat, add vinegar to it, stir and place in a sterilized hot jar.

The jar needs to be filled to the very neck, making sure that there is no air left in it.

7. Close the jar with a sterilized lid, turn it over and leave it to cool under a blanket.

Ready. Store the jar in a cool, dark place.

Zucchini caviar with mayonnaise and finger-licking tomato paste

One of the most favorite folk recipes is with mayonnaise and tomato paste. One of the best flavor combinations. Be sure to try making at least 1 jar to appreciate this great taste.

Ingredients for 12 half liter jars:

• Zucchini – 6 kg
• Onions – 6 pcs.
• Sunflower oil – 200 ml
• Mayonnaise - 500 g
• Tomato paste - 500 g
• Sugar - 4 tbsp.
• Vinegar 9% - 4 tbsp.
• Salt - 2 tbsp.

Preparation:

1. Cut off the peel and tails from the zucchini, cut them into small cubes and place them in a large aluminum (or simply thick-walled) pan. Place the pan over medium heat, wait for the zucchini to begin to boil, then reduce the heat to low, close the lid and simmer for 2 hours, stirring occasionally.

2. After 2 hours, when the zucchini is well boiled, puree them with an immersion blender.

There is no need to remove the pan from the heat; the main thing is to do everything carefully so as not to splash the vegetables around the kitchen.

3. The onion also needs to be pureed in a blender.

4. Now we put the onions into the pan, and add all the remaining ingredients there: salt, sugar, tomato paste, mayonnaise, sunflower oil and vinegar. Mix everything well and continue to cook the caviar over low heat under the lid for another 45 minutes, stirring occasionally.

5. Transfer the finished hot caviar into pre-sterilized jars, filling them up to the shoulders.

We close the jars with metal lids, turn them over and leave them to cool under the blanket.

Video on how to cook caviar for the winter in a slow cooker

If you are the proud owner of a multicooker, then be sure to pay attention to this tasty and not complicated recipe.

The most delicious recipe with tomatoes and bell peppers

If zucchini alone in caviar seems insufficient to you, then it can be diversified by the presence of other vegetables (I mean in addition to traditional onions and carrots) - tomatoes and bell peppers. You'll get real summer in a jar.

Ingredients for 2 liter jars:

• 1.2 kg zucchini
• 2 carrots
• 2 onions
• 1 bell pepper
• 400 g tomatoes
• 1 tbsp sugar
• 1-2 tbsp lemon juice
• 2-3 cloves of garlic
• 1 tbsp tomato paste
• Salt - 1 tbsp.
• black pepper, coriander - to taste
• 60 ml vegetable oil

Preparation:

1. Grind all the vegetables through a meat grinder using an attachment with 7 mm holes.

You can only twist zucchini and pepper together, all other vegetables separately.

2. Place the prepared vegetables one by one in a heated frying pan with vegetable oil.

First of all, we lay out the carrots, because they are the hardest. When it softens a little, add the onion and continue to sauté the vegetables over medium heat for 3-4 minutes.

3. Then add zucchini and pepper (drain off excess liquid first). We continue to fry, stirring occasionally, this time focusing on the softness of the zucchini.

4. The next ingredients are twisted tomatoes, salt, pepper, seasonings to taste, sugar and lemon juice. Stir and continue to fry, stirring occasionally until done.

5. It’s very easy to check the readiness of the caviar: you need to use a spatula to spread the vegetables in the center of the pan and if no liquid flows into the free space, then the caviar is ready.

6. All that remains is to add pressed garlic to it, stir and place the still hot mass into sterilized jars and roll up with sterilized lids.

And leave it to cool under the blanket upside down.

Zucchini caviar for the winter with garlic without vinegar and without sterilization

This recipe contains no vinegar or citric acid, which usually act as antiseptics. Here garlic takes on this function. Fans of "vigorous" will definitely like it.

Ingredients for 5 0.5 l cans:

• Zucchini – 3 kg
• Onion (bitter white) – 1 kg
• Tomato paste - 120 g
• Carrots – 1 kg
• Coarse rock salt - 1.5 tablespoons
• Sunflower oil – 150 ml
• Sugar - 50 gr
• 8-10 large cloves of garlic
• Bunch of dill
• 1/3 teaspoon ground pepper

The amount of ingredients is given for already prepared (peeled and chopped) vegetables.

Preparation:

1. Fry zucchini cut into small cubes in an open frying pan until golden brown.

At the same time, we cook the zucchini in small portions, and do not pour it into the pan in a heap. They should be fried, not stewed.

2. But fry the chopped onion all at once in one frying pan. We fry it until transparent.

3. We also fry the grated carrots until soft, and then combine all the vegetables in one large bowl and mix.

4. Then we pass the resulting vegetable mass through a meat grinder with small holes.

5. Then put it in a thick-walled deep saucepan, bring to a boil, reduce the heat to low, cover with a lid and simmer for 30 minutes, stirring occasionally so that the mixture does not burn.

After 30 minutes, add salt, sugar, tomato paste, chopped herbs and pressed garlic to the caviar. Mix thoroughly and simmer with the lid closed for another 10 minutes.

6. After the specified time, turn off the stove and place the still hot caviar into pre-sterilized jars and close with sterilized lids.

7. And we leave them to cool upside down under the blanket. Then store in a cool, dark place.

Photo recipe for squash caviar, cooked in pieces

Well, the last recipe for today is squash caviar with pieces of vegetables. Some may say that this is more like lecho, because it contains a lot of vegetables and they are not chopped enough for caviar, I won’t argue. But I think that this option should still be in this collection.

Ingredients for 5 half liter jars:

• Carrots – 700 g
• Tomatoes – 1 kg
• Sweet pepper - 500 g
• Zucchini - 500 g
• Onion - 500 g
• Eggplants – 500 g
• Vegetable oil – 250 ml
• Vinegar 9% - 2 tbsp.
• Garlic - 1 head
• Salt - 0.5 tbsp.

Preparation:

1. Wash all the vegetables, peel them and cut them into small, approximately equal cubes.

2. Pour sunflower oil into a deep, thick-walled bowl (for example, a cauldron) and fry the onion in it until golden brown.

3. Next, add the rest of the vegetables, mix well and bring to a boil over medium heat with the lid closed.

4. Then remove the lid, reduce the heat to low and cook for 1 hour 15 minutes, stirring occasionally.

5. After this time, add pressed garlic, salt and vinegar, mix and cook for another 15 minutes.

Now the caviar is ready and needs to be placed in pre-sterilized jars (to the very top) and sealed with lids.

Then, without turning them over, wrap them in a blanket and leave to cool. Then store in a cool, dark place.

This is such an interesting selection. And starting from there, we will slowly begin to move from everyday dishes to winter preparations. Autumn is coming soon and it's time to start preparing supplies.

And that’s all for today, thank you for your attention.

Zucchini caviar is a favorite appetizer, the recipe for which is passed down from generation to generation in every family.

This is a nutritious dish high in minerals and vitamins. Due to its low calorie content, caviar is often included in the diet.

Today there are many recipes for squash caviar for the winter using a meat grinder. In the article you will find best options preparing this snack.

Squash caviar for the winter through a meat grinder - basic principles of preparation

For zucchini caviar, it is recommended to use small young vegetables with thin skin and undeveloped seeds. These zucchini are easy to wash. There is no need to cut off the peel and remove the seeds, but if you have “old” vegetables, you need to peel them and select the fibers with seeds.

Squash caviar cooks quite quickly. It is enough to grind all the vegetables through a meat grinder, place them in a deep cauldron and simmer until cooked. Both raw vegetables and pre-fried or oven-baked vegetables are passed through a meat grinder.

Zucchini combines with almost all spices and vegetables, which allows you to cook different variants this snack. You can cook caviar not only in a cauldron, but also in the oven, slow cooker or pressure cooker.

Recipe 1. Squash caviar for the winter through a meat grinder according to GOST

Ingredients

zucchini – one and a half kilograms;

two small onions;

black and allspice - gram each;

small carrot;

table salt – 10 g;

refined vegetable oil – 125 ml;

sugar – 5 g;

vinegar 9% - 30 ml;

tomato paste – 75 ml.

Cooking method

1. Wash the young zucchini under the tap, pat it dry with napkins and, without cutting off the skin, cut the vegetable into cubes.

2. Peel the remaining vegetables. Grind the carrots on a medium grater. Chop the onions into small cubes.

3. Place the zucchini in a deep frying pan with hot oil and fry until golden brown, then add the onion and carrots. Continue frying, stirring constantly, for ten minutes.

4. Rinse the greens and dry on a towel. Grind the cooled vegetables and herbs through a meat grinder.

5. Place the resulting mass in a thick-walled pan, season with salt, spices and sugar. Add tomato paste. Stir and place the pan on the fire. Simmer the caviar for 20 minutes, stirring constantly so that the dish does not burn. Then pour in the vinegar and simmer for another five minutes.

6. Pack hot caviar into sterile, dry glass jars. Immediately screw on the tin lids. Turn over and cover with a blanket. Leave the preservation in this position for a day.

Recipe 2. Squash caviar for the winter through a meat grinder at home

Ingredients

kg of ripe tomatoes;

30 ml acetic acid;

kg zucchini;

5 g ground black pepper;

700 g carrots;

half a liter of vegetable oil;

500 g sweet red pepper;

60 g table salt;

ten onions;

40 g sugar;

100 g tomato paste.

Cooking method

1. Wash the ripe tomatoes and place them in boiling water for a few seconds. Then take it out and immediately place it under running cold water. Carefully remove the thin skin.

2. Wash the zucchini and cut off the peel. We remove the washed peppers from seeds and stalks.

3. Peel the onions and carrots. Cut all vegetables into small pieces. We twist everything through a meat grinder.

4. Place the resulting mass in a wide aluminum pan. Place it on the fire and bring it to a boil. Pour in the oil, turn down the heat and cook for about an hour, stirring from time to time so that the mass does not burn.

5. Season everything with salt, pepper and sugar. Add chopped tomatoes to the mixture and mix. Cook for another 20 minutes. Then pour in the vinegar, stir and immediately place in a prepared dry glass container, having previously sterilized it. We roll up the boiled tin lids, turn them over, wrap them in a blanket and leave for a day until completely cooled.

Recipe 3. Squash caviar for the winter through a meat grinder in a sleeve

Ingredients

red sweet pepper pod;

zucchini – 800 g;

table salt;

onion - three heads;

freshly ground black pepper;

olive oil – 75 ml;

two small carrots;

vinegar 9% - 30 ml;

three large fleshy tomatoes.

Cooking method

1. Wash the tomatoes and zucchini. Remove the stem from the pepper and remove the seeds. Peel the carrots and onions. Cut all vegetables into circles.

2. Tie the baking sleeve on one side. Pour a spoonful of olive oil into it and rub so that it is evenly distributed over the walls of the sleeve.

3. Place the chopped vegetables in the sleeve, pour in a couple more tablespoons of olive oil. Season the vegetables with pepper and salt. Tie the other side of the sleeve and shake it to distribute the seasonings and oil throughout the vegetables.

4. Place the sleeve in a deep pan. Make several punctures on top to allow steam to escape through it. Place the vegetables in the sleeve in the oven for an hour. Bake at 180 C. After the allotted time, remove the baking sheet from the oven and carefully tear off the sleeve. Cool the vegetables and grind them through a meat grinder.

5. Place the vegetable mass in a deep cauldron. Place it on medium heat and cook for half an hour. At the end, pour in a spoonful of vinegar and stir. Pack the hot caviar into sterile jars and immediately seal with tin lids. Turn the canned food over. Leave for a day, wrapped in a blanket, so that it cools completely.

Recipe 4. Zucchini caviar for the winter through a meat grinder with mayonnaise

Ingredients

young zucchini – 2.5 kg;

garlic - four cloves;

kilogram of onions;

ground black and red peppers – 5 g;

sunflower oil – half a glass;

fine salt – 60 g;

sugar – 200 g;

Krasnodar sauce – 250 ml;

mayonnaise 72% - 150 g.

Cooking method

1. Wash the young zucchini, wipe with a paper towel and cut into medium pieces. Peel the onion. Cut each onion into four parts. Pass the zucchini and onions through a meat grinder separately.

2. Pour oil into a deep cast iron frying pan and heat it. Place onion mixture in it. After five minutes, add the zucchini twisted in a meat grinder. Cook from the moment of boiling for about an hour, stirring from time to time.

3. Add sugar, Krasnodar sauce and mayonnaise to the vegetable mass. Season everything with black and red pepper and salt. Reduce heat to low and cook caviar for another hour.

4. Peel the garlic, finely chop and add to the vegetable mixture. Simmer for another five minutes. Pack the boiling caviar into hot sterile jars, seal it tightly, turn it over and cover with a blanket. Leave the preservation for a day until completely cooled. Store caviar in a pantry or cellar.

Recipe 5. Squash caviar for the winter through a meat grinder with apples in a slow cooker

Ingredients

three large apples autumn varieties;

sunflower oil;

zucchini - kilogram;

three carrots;

fine salt;

garlic - four cloves;

two onions;

a bunch of greenery;

five tomatoes.

Cooking method

1. Wash and dry the zucchini with a paper towel. Cut the vegetable into small pieces.

2. Heat sunflower oil in a frying pan. Place zucchini in it and fry. Then cool and grind in a meat grinder.

3. Peel the carrots. Wash the apples, cut into four parts and remove the core. Pass the carrots and apples through a meat grinder. Add the resulting mixture to the zucchini mixture.

4. Chop the peeled onion into half rings and fry until golden brown. Cool and grind in a meat grinder. Add to vegetable mixture.

5. Rinse the greens and dry them on a napkin. Peel the garlic cloves. Finely chop the greens and garlic. Add to other vegetables.

6. Transfer the resulting mass into a thick-walled pan. Pour in sunflower oil. Pepper, add sugar and salt. Stir the vegetable mixture and place the container on the fire.

7. Wash the tomatoes and place them in boiling water for a few seconds. Remove and immediately place under running cold water. Remove the peel. Twist the pulp through a meat grinder. Five minutes after the caviar boils, add the tomato mixture and stir.

8. Place hot caviar into dry jars. Cover them with lids and place them in a wide saucepan with a towel on the bottom. Pour it in hot water up to the hangers of glass containers. Sterilize over low heat for half an hour. Then carefully remove them and immediately screw them tightly. Turn over, cover with a blanket and leave for a day.

Recipe 6. Zucchini caviar for the winter through a meat grinder in the oven

Ingredients

three young zucchini;

75 ml vinegar;

three onions;

30 g table salt;

three carrots;

50 g sugar;

bell pepper – three pods;

120 ml vegetable oil;

five meaty tomatoes.

Cooking method

1. Wash and peel the zucchini. Cut into pieces and remove seeds. Place the vegetable in a deep baking tray.

2. Peel the carrots, cut them lengthwise into strips and place them on top of the zucchini.

3. Cut out the tails with seeds from the bell peppers. Cut the vegetable into slices and place on a baking sheet.

4. Peel the onion. Wash the tomatoes. Chop the vegetables into slices and place on top of the vegetables. Drizzle sunflower oil over vegetables. Place the baking sheet in an oven preheated to 200 C for an hour. Remove the prepared vegetables from the oven and cool.

5. Grind the vegetables through a meat grinder. Transfer the vegetable mass into a deep cauldron. Add sugar and salt to it. Mix well. Place on moderate heat. When the vegetable mixture boils, remove the cauldron from the stove, pour in vinegar, stir and pack the caviar into sterile jars. Seal tightly with tin lids, turn over and leave to cool, covered with a blanket.

Cook caviar in a deep stainless steel or cast iron bowl.

Do not use enamel cookware for cooking. The caviar will constantly burn in it.

If the zucchini is mature, it is necessary to remove the peel and seeds with fiber from them.

Be sure to sterilize jars for squash caviar.

If you don't have tomatoes, you can replace them with tomato paste or Krasnodar sauce.

Good afternoon friends!

Squash caviar is a wonderful summer dish, today we will prepare it for the winter, and I will try to show you the best recipes.

When the “piglets in the garden beds” (that’s what one friend of mine calls zucchini) ripen, my husband says it’s time to make soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and devoured it on both cheeks. He doesn’t like zucchini because it lacks a distinct taste, but he loves caviar, which is why I try to prepare more of it, because it’s The best way save the vegetable for the winter.

This low-calorie product (98 kcal per 100 grams) is quickly absorbed by the body, so it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, reduces cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and stay healthy!

The difference in the ratio of ingredients and cooking technology gives a lot of different cooking recipes, just like. The ingredients are baked in the oven, fried or stewed in a cauldron. Can be cooked in a slow cooker and in a saucepan with a thick bottom. Vegetables can be prepared in different ways: minced, pureed in a blender, or cooked in pieces.

The best recipe for squash caviar for the winter

Ingredients:

• zucchini - 1 kg
• carrots - 300 gr.
• onion - 300 gr.
• garlic - 1 medium head
• tomatoes - 300 gr.
• sunflower oil - 1/2 tbsp.
• tomato paste - 1/2 tbsp. l.
• vinegar - 1/4 tbsp.
• salt - 1 tbsp. l. no slide
• sugar - 1-2 tbsp. l.

Preparation:

To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables.

We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last.

Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes.

Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil.

Cut the onion and garlic into small cubes and place in a saucepan.

Cut the young zucchini into cubes along with the juicy skin. If you find an “old” one, remove the seeds with a spoon.

Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent.

Place chopped zucchini on top.

Next come peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. It gives a large amount of liquid, which we do not need at all.

Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor.

Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness.

Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness.

Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

A simple recipe for squash caviar through a meat grinder

With this quick recipe The young housewife can handle it too. All that remains is to maintain the ratio of products. Everything is very simple and fast.

Ingredients:

• zucchini - 3 kg
• sweet bell pepper - 8-10 pcs.
• garlic - 100 gr.
• tomato paste - 400 gr.
• vegetable oil - 400 gr.
• vinegar 70% - 1 tbsp. l.
• salt - 2 tbsp. l.
• sugar - 150 gr.
• red hot pepper - 1 pc.

Squash caviar in pieces for the winter - the recipe is finger-licking good

You can’t buy this kind of caviar in a store; you can only prepare it with your own hands at home.

Ingredients:

We choose the most ripe, juicy and fresh vegetables.

• zucchini - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• tomatoes - 1 pc.
• a bunch of your favorite greens
• bay leaf - 2 pcs.
• salt - to taste
• ground black pepper - to taste

Preparation:

We will get the final product with identical, even pieces, so we cut the main ingredients into beautiful cubes.

1. Peel the juicy zucchini from seeds and cut into pieces.
2. Then chop the carrots, onions and garlic.
3. We make cuts on the tomatoes, lower them into boiling water for 10 seconds, and then immediately into cold water, easily remove the peel. Let's cut it.
4. Fry the carrots in a frying pan, add the onion and garlic and fry for another 2 minutes.
5. Add tomatoes, salt and simmer for 10 minutes.
6. Place zucchini on top, add chopped herbs, bay leaf, salt and pepper. Simmer until fully cooked.
7. Place while hot into jars and seal.

We stewed a mixture of several vegetables, and got one very tasty dish, in which each piece retains its taste, aroma and biological value.

We roll it hot into sterilized jars and store it in a dark and cool room.

Cool part of the caviar and take a sample. We took ordinary ingredients, combined their flavors, and we came up with a great, very, very tasty, finger-licking dish.

Squash caviar according to GOST, as in the store

IN Soviet time Squash caviar prepared according to GOST was sold. When people talk about it, it’s the famous one that comes to mind, the store-bought one, tasty and aromatic, with a rich orange color.

It cost a penny, but was very tasty. It was manufactured according to a single standard with strict adherence to technology. The recipe for such caviar is perfect for preparing it for the winter.

Ingredients:

• zucchini - 3 kg
• carrots - 180 gr.
• tomato paste - 240 gr.
• vegetable oil - 150 ml
• onion - 120 gr.
• parsley root - 60 gr.
• tomatoes - 1 pc.
• sugar - 2 tsp.
• black peppercorns - 3 peas
• allspice black pepper - 3 peas
• salt - 1 tbsp. l.

Preparation:

1. We thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
2. Fry them in a frying pan until lightly browned.
3. We also chop the onion.
4. Grate the carrots and parsley root on a coarse grater.
5. Transfer the fried zucchini to a plate.
6. Fry the remaining vegetables until they become soft.
7. Then we combine everything together and grind with a blender until completely homogeneous.
8. After this, simmer the mixture for 20 minutes and bring it to the desired thickness.
9. Grind the peppercorns in a mortar and add to the caviar, add salt and sugar.
10. Add tomato paste, mix well again using a blender and simmer for 5 minutes. The tomato will add a beautiful color and enhance the taste of the product.
11. Place in sterilized jars and seal for the winter. We store it in the cellar.

Delicious recipe for squash caviar with mayonnaise and tomato paste

The only thing that bothers me about this recipe is the use of mayonnaise. But there is a way out. What can make ordinary caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.

Ingredients:

• zucchini - 6 kg
• tomato paste - 500 gr.
• mayonnaise - 500 gr.
• vegetable oil - 200 ml
• onion - 1 kg
• sugar - 4 tbsp. l.
• salt - 2 tbsp. l.
• vinegar 9% - 1/4 tbsp.

Preparation:

We take the ripest and freshest vegetables, wash, peel and cut. You can cut them however you like, as we will later turn them into puree.

Place the chopped juicy zucchini in a large saucepan and simmer in vegetable oil until fully cooked, 1.5-2 hours.

Young, juicy, onion Grind in a blender until smooth.

We combine all the ingredients. Add onion mixture, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.

Mix everything using a blender, put on low heat and simmer for 15-20 minutes.

Bring to a certain consistency and desired thickness.

Place while hot into prepared jars. It is better to take them in small volumes, for one time. I opened the jar and ate it right away, without leaving it for later.

Squash caviar for the winter in a slow cooker

Have you cooked caviar from zucchini for the winter? I think you should try this, choose any recipe. And, see you later!

The humble zucchini is one of the five favorite plants of our gardeners. It has a lot of advantages: it ripens quite early, is not demanding in care, and does not disappoint with the harvest. This is a universal vegetable, good both salted and pickled, but most often squash caviar is prepared through a meat grinder - this is an excellent option for a winter snack.

To prepare caviar simple recipe It is better to choose young fruits, their seeds are just beginning to form and the skin is tender. The prepared dish without frying can be eaten by children and those who are advised to exclude fried foods from their diet.

Will be required:

• 1 kg of zucchini;
• 300 g carrots;
• 20 g tomato paste;
• 170 ml oil;
• 300 g onions;
• 15 g salt;
• 3-4 cloves of garlic;
• 7 g sugar;
• 5 ml apple cider vinegar;
• a pinch of black and allspice.

Preparation:

• Prepare the vegetables, wash, peel the onions and carrots, leave the young zucchini as is.

• Cut everything into pieces to make it easier to grind in a meat grinder. Mix the mixture with oil.

• Transfer the puree into a thick-bottomed bowl and simmer at a barely noticeable boil for 3 hours. For gas stove It is convenient to use a flame spreader so that the heating is uniform and the caviar does not burn, but this does not mean that it does not need to be stirred periodically.

• About 10 minutes before the end of cooking, add pepper, sugar and salt, add tomato paste, stir.

• Pour in vinegar, mix well, let it gurgle, turn off the heat.

• Carefully place the caviar into half-liter jars (sterilized), screw on the lids tightly or roll up.

Squash caviar without vinegar with mayonnaise

Of all the recipes for making caviar without vinegar, this one can be considered relatively new. Adding it makes it more tender and tasty.

Will be required:

• 3 kg of zucchini (peeled and without seeds);
• 250 g mayonnaise;
• 0.5 kg of onion;
• 250 g tomato paste;
• 150 grams of butter;
• 2 tbsp. salt;
• 0.5 tbsp. Sahara;
• 0.5 tsp ground pepper;
• 2 bay leaves.

Preparation:

• Wash small (preferably young) zucchini, peel, cut in half, remove seeds with a tablespoon if they have already formed, and then cut each half into 3-4 parts.

• Peel the onions and cut into quarters.

• Grind the zucchini and onions through a meat grinder, pour in the oil, and add tomato paste and mayonnaise. Mix thoroughly and put on the stove.

• Boil the mixture for an hour, add salt and pepper, add sugar and bay leaf, cook for another hour.

• Remove the bay leaves from the caviar, place in small jars, roll up, “put on the lid,” cover with a blanket, and let cool.

There is no vinegar in the recipe, so the jars must be thoroughly washed and sterilized along with the lids.

Cooking in a slow cooker

The appearance of this electronic assistant in the kitchen has simplified the preparation of many dishes, from soups to canning. Caviar cooked in a slow cooker has a special taste; you can’t get that on the stove.

Read also: Stuffed peppers for the winter - 6 recipes

Will be required:

• 4-5 zucchini;
• 2-3 carrot roots;
• 2 onions;
• 2 tbsp. tomato paste;
• 2 tbsp. lemon juice concentrate;
• pepper and salt to taste;
• sugar;
• 0.5 tbsp. vegetable oil;
• 3 bay leaves.

Preparation:

• Prepare and peel vegetables. Cut off the hard skin of old zucchini, remove the seeds, and cut into medium cubes. Coarsely grate the carrots, chop the onion, fry with a little oil in a frying pan.

• Transfer the roast with zucchini pieces to a slow cooker. Add 2 tbsp to vegetables. tomato paste, salt with sugar and spices, pour in oil. Instead of tomatoes, you can take a couple of medium-sized peeled tomatoes, cut into cubes. Set the “Baking” mode, time – 60 minutes. Stir the contents of the bowl several times with a wooden spoon. During this time, wash the jars with soda and sterilize with steam, boil the lids.

• Pour in lemon concentrate 5 minutes before the end of the cycle so that the caviar will stand longer and be stored without refrigeration.

• Allow the caviar to cool slightly, remove the bay leaf, and pass through a meat grinder (you can puree it using a blender).

• Fill jars (0.5-0.7 liters) with caviar, place them in a saucepan with water reaching the shoulders, sterilize for 20 minutes after boiling, and roll up.

Winter preparation with apples

Winter preparation for lovers of culinary experiments. An unusual recipe for making aromatic squash caviar with sour apples. The result is a delicious dish with piquant fruity notes.

Will be required:

• 3 zucchini;
• 0.5 kg of green sour apples;
• 0.7 kg bell pepper;
• 0.4 kg of salad (white) onions;
• 0.7 kg carrots;
• 4-5 pcs. tomatoes;
• 12 peas of allspice;
• 4 bay leaves;
• 350 ml oil;
• 2 tbsp. vinegar essence;
• 200 g sugar;
• salt to taste.

Preparation:

• Peel all the vegetables, remove the seeds from large zucchini, the middle with partitions from peppers, cut into medium pieces. Immerse the tomatoes in boiling water for 30 seconds, and then in very cold water, remove the skin. Scroll everything through a fine mesh in a meat grinder.

• Place everything in a cauldron or duck pot, or in another suitable container with a thick bottom, but preferably not enameled. Simmer uncovered over low heat.

• Chop the onion into cubes, fry in oil until the color changes, after an hour add to the vegetables, add salt, add sugar, peppercorns, bay leaves, add oil, stir.

• After 25 minutes, pour in the vinegar, stir, let it boil for 5-6 minutes, pour into jars, screw on the lids.

Spicy caviar with carrots and onions

Squash caviar is a budget-friendly and almost everyone’s favorite preparation. In addition to onions, this recipe uses many different spices; it will appeal to lovers of spicy and spicy dishes. It will be a good addition to meat dishes or pasta, and if you need a quick snack, it makes an excellent sandwich, especially with Borodino bread toast.

Ingredients:

• 1 kg of zucchini;
• 0.5-0.6 kg carrots;
• 0.5 kg of onion;
• 2 tbsp. tomato paste;
• 200 g sweet pepper;
• 0.5 tbsp. oils;
• 0.5 heads of garlic;
• tsp coriander;
• tsp Sahara;
• tsp with curry top;
• tsp nutmeg;
• allspice and ground black pepper to taste;
• salt to taste.

Preparation:

• Chop the onion, fry in oil, add garlic through a press, stir, add tomato paste with spices and sugar, stir again, fry for about 5 minutes.

• Carrots, zucchini (pulp without seeds and peel), sweet peppers, mince through a fine grinder.

• Mix everything with the onions in a thick-bottomed bowl, add the remaining oil, add salt, stir, cook for about 1.5 hours over low heat.

• Carefully fill steam-sterilized jars with hot caviar and roll up.

Read also: “Mother-in-law’s tongue” made from eggplant for the winter – 6 finger-licking recipes

Squash caviar tastes “like store bought”

Previously, the taste of purchased squash caviar was the same; it did not depend on the manufacturing plant because it was produced according to the same GOST for all enterprises. According to this recipe, the caviar turns out almost “like store-bought”, it is very easy to prepare, and stores well.

Will be required:

• 6 kg of zucchini;
• 0.5 liters of tomato paste;
• 4 tbsp vinegar;
• kg of onion;
• 2 tbsp. salt;
• 4 tbsp Sahara;
• Art. oils;
• 0.5 tsp red hot pepper.

Preparation:

• Peel medium-sized zucchini, remove seeds, cut into cubes, cook until soft, add a little water.

• During this time, finely chop the peeled onion and fry with a little oil.

• Pass the boiled zucchini with onions through a meat grinder, but it is more convenient to do this with a blender.

• Place the zucchini in a saucepan, add all the other ingredients according to the list, stir, and put on the stove.

• Cook for about 2 hours, stirring, until the caviar acquires a beautiful, even color. Carefully pour the hot mass into jars, seal them, cover with something warm and let cool.

Spicy squash caviar “Ogonyok”

A simple budget recipe for a tasty and spicy snack with Ogonyok pepper. Of the vegetables, to prepare this caviar, you will only need zucchini, not counting pepper and garlic.

Will be required:

• 5 kg of zucchini;
• 250 g tomato paste;
• 3 heads of garlic;
• 300 ml oil;
• 1.5 tbsp. 70% acetic acid;
• 2 pods of hot pepper;
• 0.5 l of water;
• 3 tbsp. salt;
• 1.3 cups sugar.

Preparation:

• Remove the seeds and skin from the zucchini and grind in a meat grinder along with the seeded pepper. There are pods different sizes, they also differ in spiciness, so it is better to take the quantity according to the taste preferences of the household. Place everything in a steel pan with a thick bottom.

• We dilute the tomato paste with water; it is more convenient to pour in portions and mix. Add it to the zucchini, along with vegetable oil, salt and sugar.

• Mix the mixture thoroughly and place it on the stove, placing a flame spreader on the gas burner. Simmer on medium heat for about 1.5 hours. During this time, peel the garlic and crush it with a press.

• About 10 minutes later, pour in the vinegar essence, add the garlic, stir well, with caution.

• Carefully place the caviar “bubbling” in the pan into prepared jars, washed with soda and sterilized over steam, roll up the lids, and let cool under a blanket. Place the jars for storage in a cellar or other cool place.

Recipe with tomato paste and white roots

The dish is prepared quite quickly, it always turns out well, and the roots give it an unusual aftertaste. Adding more carrots will make the caviar taste sweeter, and tomatoes, instead of tomato paste, will be softer.

Preparation:

• Wash the young zucchini, cut into medium cubes without cutting off the skin, and peel the remaining vegetables. Coarsely grate the carrots and roots (50% parsley, 25% each parsnip and celery), cut the onion into cubes.

• Heat the oil in a large frying pan and fry the zucchini in batches until a crust appears. Fry the onion separately; when it loses its color, add carrots, roots and chopped herbs to it, stir, fry together for 5 minutes.

• Pass the cooled zucchini with fried vegetables and roots through a meat grinder if you don’t have a blender.

• Place the mixture in a saucepan of suitable size, add tomato paste, sugar and other spices, add salt, bring to a boil, cook, stirring for a quarter of an hour, pour in vinegar, boil for another 5-7 minutes.