Zucchini caviar for the winter is finger-licking spicy. Squash caviar for the winter - the best recipes at home. Real jam! Delicious vegetable caviar for the winter

Squash caviar one of the common products that is prepared for the winter. I remember that this was one of our favorite products in childhood, and of course also eggplant caviar, because when you opened the jar, you could spread it on bread and run into the street with a piece. What could not be done with other products stored for the winter.

IN last article, where I gave, I promised that we would look at other recipes. Because there is a very wide variety of them and you may like something new. Well, watch, read, cook.

How to cook squash caviar. Recipes for preparing caviar for the winter, at home

Below we will look at preparing three recipes. And you choose the one you liked the most.

Write your comments below, under the article. Your opinion is important to us.

Place caviar in jars for storage

11. When the caviar is cooked, immediately pour it into sterilized jars. Place the jars either on something wooden or on a towel. so that they do not come into contact with the cold surface of the table.

12. Close the jars with sterilized lids.

13. Cover the jars with something warm, a towel, an old blanket and leave until completely cool. After this, we send it to the pantry for permanent storage.

OK it's all over Now. Our squash caviar is ready for the winter.

The caviar turned out to be aromatic, the color is closer to red. This is due to the fact that we used red pepper and tomato paste.

But of course we will try it right away. I hope you left some for testing.

Bon appetit!

Zucchini caviar just like in the store, a recipe for the winter

Ingredients:

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.
Vegetable oil - 50 g.

Additives to taste:

Garlic - a couple of cloves
Dried garlic - a pinch
Wine vinegar - a couple of spoons

Preparation:

1. Wash the zucchini, remove the skin and seeds. Cut in half and cut into half circles.

2. Pour a little vegetable oil into the frying pan, heat it up and lay out the zucchini for frying. Fry until browned and place on a plate.

3. Wash the carrots, peel and grate on a coarse grater. Peel the onion and chop finely. Chop the peeled garlic very finely into slices. We put all this on the frying pan.

4. If there is a little oil left after frying the zucchini, then do not add more, this will be enough. If there is no oil left, pour a little into the carrots with onions and garlic. Fry these vegetables until soft.

5. Place fried zucchini, fried carrots with onions and garlic in a blender and puree.

If you don’t have a stationary blender, you can put it in a deep cup and blend the vegetables with an immersion blender. Or grind it in a meat grinder.

6. At the same time, sterilize the previously washed jar and lid in boiling water. For this:

We put a towel, or a board, or some kind of rag on the bottom of a large pan so that the jars do not come into contact with the bottom of the pan. Place the jars and fill with cold water to the top. We also pour into the pan cold water, up to the neck of the jars. Turn on the stove and after the water boils, let the jars “cook” for another 15 minutes if the jars are liter, and 20 or more if the jars are larger.

The lids can be placed in water with the jars or boiled separately for 5-7 minutes.

Let's start cooking caviar

7. Place the caviar in a saucepan and place on medium heat.

8. Add an incomplete tablespoon of salt - 20 g, and a teaspoon of sugar - 10 g, tomato paste, approximately 3.5 tablespoons - 100 g.

If you want, you can add garlic, either fresh or dry.

9. Bring the mixture to a boil and cook for another 30 minutes. If you want to make the caviar thicker, cook a little longer.

10. At the end of cooking, after 5 minutes, add two tablespoons of wine vinegar (optional).

11. Place the hot caviar into sterilized jars. Place caviar in jars up to the lid.

12. Close with sterilized lids.

13. This is the kind of squash caviar we got for the winter, just like in the store.

You can store it in a cool place or you can eat it right away, and then make more and store it.

Bon appetit!

Video - Squash caviar for the winter

Bon appetit!

In summer, nature gives us a huge amount of vitamins in their pure form. And this, of course, is our favorite harvest - fruits, berries and vegetables. It is impossible to eat everything during the summer, so we make preparations for the winter so as not to suffer from vitamin deficiency and an irresistible desire to eat what was recently in abundance.

The most popular among preparations are pickled cucumbers, tomatoes, and of course, our favorite. Today we will continue the theme of vegetable caviar again. This time I prepared 3 new ones delicious recipes this dish.

How to prepare caviar from zucchini for the winter

The balanced composition of products and correct proportions make the preparation unusually tasty. And preparing it couldn’t be easier. See for yourself.

Ingredients:

a kilogram of zucchini (it is preferable to take young ones);
half a kilo of carrots and onions;
100 grams of vegetable oil;
70 grams tomato paste;
100 grams of 9% vinegar;
a tablespoon of salt;
1 hot pepper;
2 tablespoons granulated sugar

Step-by-step description of the recipe:

1.Cut all ingredients into comparable cubes. Prepare dishes for stewing. In our case, this is a thick-walled cauldron. It is convenient to cook salads in it; they do not burn and cook evenly.

2. Place all vegetables in a bowl and simmer until the juice releases. As soon as this happens, simmer for 5 minutes and add all other ingredients (except vinegar). Stir and simmer for about half an hour.

3. Beat the mixture directly in the cauldron with a submersible blender without removing from the heat. After obtaining a homogeneous mass, pour in vinegar and simmer for another 5-7 minutes.

4. Pour the resulting deliciousness into sterile jars. Seal and invert onto lids. Check the tightness of the lids for leaks. Let the jars sit until they cool. So, the lids will be additionally treated with hot salad. It is better to cover them with warm material all night.

Caviar from zucchini and eggplant - you'll lick your fingers

Eggplant is zucchini's faithful friend in any dish. Especially when it comes to vegetable caviar. These two ingredients complement each other and the appetizer turns out extremely tasty.

Ingredients:

half a kilo of zucchini;
kilogram of eggplant;
300 grams of tomatoes;
half a hot pepper;
1 onion;
1 tablespoon salt;
4 teaspoons granulated sugar;
butter 100 grams;
vinegar - 2 tablespoons;
half a teaspoon of coriander.

Step-by-step description of the recipe:

1. Zucchini and eggplant need to be peeled and cored (if necessary).

Eggplants have the harmful property of being bitter in a dish. This does not apply to all fruits, but only to those whose harvest was late. To eliminate this unpleasant nuance, you need to soak them, chopped, in salt water. This soaking takes 30 minutes. This is enough to eliminate bitterness.

2. Chop the onion and fry it in oil until golden brown.

3. Add zucchini and eggplant to it. Simmer for 10 minutes.

4. Peel the tomatoes. This is easy to do if you first scald them with boiling water. Now they need to be finely chopped.

5. Slice the hot pepper thinly and add it to the vegetables. Place the tomato mass and all the products on the list here, except vinegar.

6. After 20 minutes, the mass is ready. Pour in the vinegar and remove from the stove.

7. Place into sterile jars.

So simply, with a minimal and affordable amount of ingredients, you can prepare delicious caviar.

Squash caviar, as in the store (recipe for the winter)

Those who remember the times Soviet Union, at least from childhood, remembers that very caviar from zucchini. To many, it seemed tastier than homemade. I also remember that caviar and it is this recipe that makes me indulge in nostalgia for my childhood.

Ingredients:

2 kilograms of zucchini;
half a kilo of carrots;
170 grams of tomato paste;
300 grams of onion;
100 grams of garlic;
salt;
half a glass of vegetable oil;
ground black pepper to taste;
2 tablespoons vinegar.

Step-by-step description of the recipe:

1.Cut the zucchini into cubes and fry in an oil pan.

2. Next you need to fry the carrots for about 5 minutes. Then add chopped onion and garlic to it. Fry until golden brown.

3. Combine vegetables, add everything else (except vinegar). The aromatic mass should be simmered for 20 minutes. If you need to add water, do so. Sometimes, some varieties of zucchini may produce little juice and it may not be enough for a full stew. Then pour in the vinegar and remove from the stove.

4. An additional procedure for long-term storage will be sterilization in jars. They need to be boiled in water for 7-10 minutes.

5. After packaging and sealing, turn the jars over and wrap them in a warm blanket or old jacket. After cooling, they can be stored in the basement.

Did you like today's recipes? I hope they will be featured in your cookbook too. Share your proven recipes and secrets.

I wish you delicious caviar and long storage. See you soon!

Zucchini caviar is the signature preparation that almost everyone has tried. The secret of the incredible popularity of caviar lies in its excellent taste and versatility, and the ease of preparation makes it possible to delight loved ones with homemade versions of this wonderful snack, of which there are a great variety. Well, so that the finger-licking caviar from zucchini for the winter turns out exactly the way you would like it to be - tasty, tender, rich and aromatic - “Culinary Eden” has put together for you a collection of the best recipes and the most valuable tips that will help you cook pleasant, and the final result is amazing.

Since zucchini is the basis of caviar, it is worth paying attention to their choice Special attention. Vegetables should be ripe, firm and free from significant damage. A green, juicy stalk is a sign that the zucchini was recently picked and is fresh. Young fruits of small size (15-20 cm) with thin skin are considered ideal for harvesting. Working with such vegetables is faster - you do not need to remove the peel and extract the seeds. It’s another matter if you have old and overripe zucchini in front of you. The caviar from them will also turn out tasty, but you will have to tinker a little, first removing the skin and removing the core with seeds.

Thanks to the addition of other vegetables and spices, as well as differences in the ratio of ingredients and cooking technology, the taste of squash caviar will always be different. It is considered a classic to prepare caviar from zucchini, carrots, onions and tomato paste, but tomatoes, bell peppers, herbs, garlic, chili peppers and even apples are often added to the preparation. The latter, by the way, give the snack a slight sourness. After experimenting, you will certainly find a recipe that suits you best. In addition, caviar components can be prepared in various ways - they can be fried, stewed or baked. How it will be tastier is again up to you to decide. Baked and stewed vegetables will make the caviar healthier, while frying will give it a richer taste.

To make the caviar thick and rich, it is recommended to sprinkle diced zucchini with salt, stir and leave for about 20 minutes. The vegetables will give off juice, which then needs to be drained. For 1 kg of zucchini you will need 1 level tablespoon of salt. If you use tomatoes, be sure to remove the skin from them by scalding the fruits with boiling water - this is necessary to achieve a uniform consistency of the caviar. Also pay attention to the composition of tomato paste if its use is implied in the recipe. It must be of high quality and contain only tomatoes and salt - then your preparation will be 100% natural. Do not neglect the use of roots when preparing caviar - parsley, parsnip or celery root will give the preservation an excellent taste and subtle aroma. If you are a fan of spicy dishes, when cooking caviar, add a piece of chili pepper to the vegetables, which must be removed before putting into jars - you will get original squash caviar with a “sparkle”. It is best to cook caviar in a saucepan, cauldron or pan with a thick bottom to protect the vegetables from burning, since they cook for a very long time. Thin-walled enamel pans are not suitable for cooking caviar. The container should be taken deep, since the caviar splashes actively during cooking. A multicooker can also come to your aid, making cooking much easier.

To obtain a more uniform and delicate taste of caviar, vegetables are crushed using a meat grinder with a fine attachment or a blender. It is worth noting that it is the blender that allows you to obtain the ideal puree-like consistency. However, some housewives prefer that pieces of vegetables be felt in the finished caviar - this is a matter of taste. The only thing that remains unchanged is the requirement for sterilization of containers - jars and lids must certainly be subjected to heat treatment in order to successfully preserve the workpieces. Ready squash caviar should be stored in a dark place at a temperature not exceeding 20 degrees.

Zucchini caviar for the winter "You'll lick your fingers" - very tasty and useful product, which can also claim to be a dietary snack. 100 g of caviar contains about 90 calories. A large amount of vitamins and minerals makes squash caviar a very valuable and nutritious product, and its completely natural composition allows it to compete with store-bought counterparts. The low cost of the finished product is another undeniable advantage of this snack. Zucchini caviar will be an excellent addition to any dish, and even a simple sandwich made of black bread with caviar will seem like an indescribable pleasure if you use our recipes. And here they are!

Squash caviar according to GOST

Ingredients:
For a 0.5 liter jar:
2 kg zucchini,
1 onion,
1 carrot,
1/2 small parsley root,
1/2 small parsnip root,
7 tablespoons of tomato paste,
4 tablespoons of greens,
1 tablespoon sugar,
3 teaspoons salt,
2 teaspoons black peppercorns,
2 teaspoons allspice peas,
vegetable oil.

Preparation:
Cut the zucchini into rings and then into cubes about half a centimeter in size. Chop the onion, grate the carrots on a coarse grater or cut into cubes. Heat vegetable oil in a frying pan and lightly fry the onions and carrots. Add zucchini, chopped herbs, finely grated roots and spices. Simmer covered until the zucchini becomes soft. Place vegetables in a colander, allowing excess liquid to drain. Remove peppercorns. Place the vegetable mass in a bowl and puree thoroughly using a blender (you can pass it through a meat grinder). Add a little vegetable oil into the pan and add tomato paste. Add sugar and salt, stir and sauté for 15-20 minutes over low heat. Add the vegetable mixture, stir and cook uncovered, stirring frequently, for 30-40 minutes. Place caviar in sterilized jars and seal with sterilized lids. Turn the jars upside down, wrap them in a warm blanket and let cool. The workpiece can be stored in a cool, dark place.

Zucchini caviar for the winter with garlic

Ingredients:
1.5 kg zucchini (peeled),
4 onions,
3 carrots,
1 head of garlic,
50 g sugar,
150 g tomato paste,
30 ml 9% vinegar,
1/2 teaspoon ground black pepper,
vegetable oil,
salt to taste.

Preparation:
Finely chop the onion. Chop the garlic. Grate the carrots on a coarse grater. Fry these ingredients in a small amount of vegetable oil for 5-7 minutes. Add zucchini, peeled and seeded and cut into cubes. Simmer for about half an hour. Add tomato paste, sugar, salt and black pepper. Stir and simmer for another 10 minutes. Add vinegar, simmer for another couple of minutes, then puree the mass using a blender until a homogeneous consistency is obtained. After this, simmer for another 2-3 minutes, covered, over low heat. Place the caviar in sterilized jars, cover with sterilized lids and let cool under a blanket.

Squash caviar with tomatoes and apples for the winter

Ingredients:
1.5 kg zucchini,
3-4 tomatoes,
2-3 green apples,
2 carrots,
2 onions,
2-4 cloves of garlic,
10 g parsley,
4 tablespoons vegetable oil,
1.5 tablespoons of tomato paste,
1/2 teaspoon 70% vinegar,
black peppercorns to taste,
sugar and salt to taste.

Preparation:
Pass the tomatoes through a meat grinder and mix with tomato paste. Peel zucchini and apples and remove seeds. Pass together with carrots, onions and garlic through a meat grinder. Place the resulting mixture in a thick-bottomed pan and add the tomatoes. Cook for an hour, stirring constantly. After the caviar has boiled down significantly, add sugar, salt, finely chopped parsley and black pepper crushed in a mortar. Cook for another half hour. 2-3 minutes before readiness, pour in vinegar. Puree the caviar using a blender, place in jars and seal tightly.

Squash caviar with tomato paste

Ingredients:
For 4 cans of 0.5 l:
2-2.5 kg of zucchini,
4-5 carrots,
2-3 onions,
2-3 cloves of garlic (optional)
4-5 tablespoons of tomato paste,
9-10 tablespoons of vegetable oil,
2 tablespoons dill or parsley,
1-2 tablespoons sugar (optional)
1 tablespoon 9% vinegar,
1.5-2 teaspoons salt,

Preparation:
Peel the zucchini. If the zucchini is not young, you should additionally remove the core with seeds. Grate the zucchini on a coarse grater. Grate the carrots in the same way. Finely chop the onion. Place the vegetables in a saucepan, adding oil first. Simmer over medium heat for 40 to 60 minutes, stirring occasionally. After this, the vegetable mass should be crushed with a blender. Add tomato paste, stir, add salt and add sugar if the paste is too sour. Add black pepper, stir and simmer over low heat for another 10-15 minutes after boiling. At the end, add garlic passed through a press and chopped herbs if desired. Pour in the vinegar, simmer for a few more minutes and place the caviar in jars. Roll up the jars with lids, wrap them in a warm blanket and let cool.

Ingredients:
1 kg zucchini,
500 g carrots,
250 g onions,
100 ml vegetable oil,
2.5 tablespoons of sugar,
1 tablespoon salt,
1 tablespoon of tomato paste,
garlic to taste (optional),
ground black pepper to taste.

Preparation:
Place diced zucchini, coarsely grated carrots, finely chopped onion and chopped garlic (if using) into a saucepan. Pour in 1 glass of water and simmer for about 40 minutes, stirring the vegetable mixture from time to time. Be careful not to burn the vegetables! You should not wait for all the liquid to evaporate; the vegetables just need to soften. Place the mixture in a colander, allowing the liquid to drain. Scroll the vegetables through a meat grinder or grind the mass with a blender. Add vegetable oil, tomato paste, salt, sugar and black pepper. Stir and cook for another 15-20 minutes, remembering to stir. Place the finished caviar into jars and seal tightly.

Squash caviar without frying

Ingredients:
2 kg zucchini,
1 kg carrots,
1 kg of tomatoes,
4 onions,
1 head of garlic,
150 ml vegetable oil,
1 tablespoon 70% vinegar,
parsley to taste,
salt to taste.

Preparation:
Peel the zucchini and remove large seeds. Pass through a meat grinder along with carrots and onions. Place the vegetable mixture in a saucepan, add vegetable oil and stir. Cook over low heat for about 3 hours, stirring constantly. Add the tomatoes, peeled and minced through a meat grinder, to the vegetable mass, stir and add salt. Simmer for another 45 minutes. 15 minutes before readiness, add chopped garlic and finely chopped parsley. Mix. A couple of minutes before it’s ready, pour in the vinegar and stir. Fill sterilized jars with caviar, roll up with sterilized lids and turn upside down. Wrap in a warm blanket and cool.

Zucchini caviar for the winter in a slow cooker

Ingredients:
2 kg zucchini,
2 carrots,
1 onion,
150 g tomato paste,
4-5 tablespoons of vegetable oil,
1 tablespoon sugar,
1 teaspoon salt,
ground black pepper to taste.

Preparation:
Cut the zucchini and onion into cubes, grate the carrots on a coarse grater. Pour oil into the multicooker bowl, add the zucchini and fry until translucent. Place zucchini in a bowl. Lightly fry the onions and carrots. Add to the zucchini and puree using a blender. Place the resulting mixture in the multicooker bowl and cook in the “Stew” mode for 40 minutes with the lid open. Add tomato paste, salt, sugar and black pepper. Simmer for another 20 minutes, then divide the caviar into jars and roll up.

Zucchini caviar for the winter “You'll lick your fingers” should definitely be prepared for future use, because this appetizer is incredibly tasty, nutritious and low-calorie. Bright and juicy squash caviar will wonderfully diversify the winter diet, reminding you of sunny summer, so hurry up and take care of it now. Bon appetit!

Hello!

The end of summer is coming and we all certainly go to the dacha or garden to collect vegetable gifts that nature itself gave. We have everything, and we make delicious ones out of it all. Agree, how great it is to open or and put on festive table such snacks. But it’s even better if you have a treat in your cellar that is famous overseas. Yeah, I’m talking about squash caviar.

Today I invite you to plunge into a kaleidoscope of simple and some of the best recipes for this cool autumn-summer snack. After all, undoubtedly, in order to prepare such a delight you need to know some secrets, and also choose only fresh and unspoiled vegetables.

Today, cooking options are a dime a dozen. And how to choose from them, the one you fall in love with the first time. I think we need to take it and do it in order. There are more quick recipes, which assume that all vegetables will be stewed and not fried in a frying pan, plus also scrolled in a meat grinder. There are more complicated ones, and we’ll talk about them all today.

Quite popular today is the version of caviar as in the store, because it is made according to GOST. Or home recipe with mayonnaise and tomato paste, which you just want to eat right away. In general, choose and perhaps for a second remember your childhood and the painfully familiar taste.

Finger-licking zucchini caviar with mayonnaise and tomato paste - a simple recipe for the winter

I think many of you are accustomed to this vegetable taste from the store. Honestly speaking, I usually can’t say that food from a supermarket would be better and healthier than homemade food. But the squash caviar is really store-bought and very tasty. I don’t know, maybe I’m the only one so lucky).

For a beautiful and piquant color, be sure to add tomato paste or tomatoes. Yes, and besides, the acid contained in these products will help you survive the winter). The highlight of the recipe is the addition of Satsabeli sauce; if you don’t have it, then don’t be upset, then take more tomato paste. Note that this option is made without adding vinegar and without carrots.

This particular option, well, is superior in all respects to the one you buy on the shelves. The secret is probably in the vegetables, because they come from the garden, as they say, from the garden and straight into the jar.

We will need:

young zucchini - 6 kg
onions - 0.6 kg
sunflower vegetable oil - 0.5 tbsp.
Satsabeli sauce -0.5 l
mayonnaise - 0.5 l
tomato paste - 0.5 l
coarse salt - 2 tbsp

Stages:

1. So, as they say, let's get to work. Take well-washed zucchini and a vegetable cutter. I began to really love this device. Still, it’s 100 times better for them to peel off the skins of zucchini. It is she who does this work faster, and the peel is removed thinner than with a regular knife.

2. Peel the onion heads. Take it not soft, but so that it is fresh and preferably from a new harvest; last year’s is no longer suitable for this matter.

3. Start creating. Secret number one is revealed, it is at this stage that the onions and peeled zucchini should be passed through a meat grinder, and not vice versa, first boil the vegetables and then pass them through. Do it right away.

4. After being patient, move the mass into a deep saucepan, take it with a nominal value of 5 or 6 liters and simmer this “porridge” for a couple of hours over medium heat. While stirring, make sure that nothing sticks or burns to the walls of the dish.

5. Once the time is up, start adding the following ingredients according to the list. This is primarily salt and tomato paste. After Satsabeli sauce.

Advice! By the way, if it is not there or is not found on sale, you can add Krasnodar.

Well, I almost completely forgot mayonnaise and vegetable oil. Stir.

7. Take a special seaming key and seal tightly with metal lids. Turn it upside down. Let the workpiece cool completely under the blanket, and then lower it into the cellar for long-term storage. Bon appetit!

Squash caviar - the best one-two-three recipe

We will need:

Imagine taking an ordinary baking bag and voila, putting all the necessary products into it, putting it in the oven, waiting and immediately grinding it into porridge.

In short, this is just the bomb, the chic of this year. Incredibly fast, simple and very tasty. It’s a pleasure to eat, spoons fly off, and jars are emptied at the speed of light.

I recommend you take a closer look at this video from the YouTube channel Tasty Minute. After all, you don’t always have time to stand at the stove and cook. You can use this method, believe me, it turns out great, and even several times more useful.

Zucchini caviar through a meat grinder with tomatoes (it turns out better than in the store)

Another super recipe that blew up the Internet, it’s chic and at the same time simple, but incredibly delicious. That's because it's used here classic version, and most importantly, all ingredients are taken according to GOST proportions. This is probably why it turns out as nicely as we want it to.

Remember that by all standards, zucchini caviar is prepared exclusively from carrots, onions, tomatoes, but also from the zucchini itself. All the other ingredients are the housewives’ inventions, but it gives the finished dish new impressions and great taste. You can put any fresh herbs, bell peppers and even apples. For preservation in this recipe we will use vinegar.

Honestly, I’ve come across many options where zucchini is either fried in a frying pan or stewed in a cauldron or saucepan. But what is also interesting is that you can first bake them in the oven and even on the grill, as you have already seen above.

If everything is done correctly, the color of real caviar will be golden brown. Well, if you want to achieve the same result, then read on step by step instructions from the beginning to the end.

After all, then such a treat can be served with any side dish, for example with or with or even chicken. And when the house is full of guests, you can make sandwiches and use them as a small snack with fresh bread.

We will need:

medium-sized zucchini - 2 pcs. (1.5-2 kg)
carrots - 1 pc.
onion - 1 pc.
bell pepper - 1 pc.
garlic - a couple of cloves
tomato paste - 2 tbsp
Provencal mayonnaise - 2 tbsp
salt - 1.5 tbsp
ground black pepper - on the tip of a knife
vinegar 9% - 2 tbsp (less is possible, focus on your taste preferences)

Stages:

1. Prepare all the vegetables for work; peel the zucchini from any rough skin, if any. If your zucchini is young and not overgrown, then you don’t have to remove it. Chop into cubes.

2. Next, carefully and beautifully chop the carrots and onion.

Great idea! To prevent onions from stinging your eyes and causing tears, first place the heads in the refrigerator for 1.5 hours.

4. Then pour mayonnaise and tomato paste over all the vegetables. Be sure to add salt and pepper lightly.

5. Now all that remains is to take a large spoon and mix. And then put on fire, select medium mode and simmer for about one hour. The lid should be closed so that all the vegetables simmer even better and absorb each other’s aromas.

6. It’s easy to check the readiness, as soon as all the remaining ingredients become soft and seem to be crawling along the walls of the dish, this will indicate that you can move on to the next stage. That is, pick up a blender and grind it into a homogeneous mass.

As soon as you do this, pour in 9 percent vinegar, stir and simmer for another couple of minutes. That's all, you can use it. Let the mixture cool completely.

Well, if you are making squash caviar for the winter, then take clean jars and lids and put them away. Seal tightly and turn each glass container upside down. Store underground or in a cool, shady place. Happy discoveries!

Preparing zucchini caviar for the winter at home

I think it’s simply impossible not to love such a snack. After all, it is low in calories and always attracts the attention of those who adore it. Moreover, if it is presented beautifully, for example in tartlets. And as you usually present, share your opinion below in the comments.

Secret No. 2. Instead of tomatoes, use tomato paste and then you won’t have to stand and boil the caviar for a long time, the cooking time will be reduced and will be kept to a minimum.

The innovation of this recipe is that the onions are fried separately in a frying pan, and indeed all other vegetables too, this gives a special note to the ready dish. Try to do just this, you won’t regret it.

And by adding a couple more cloves of garlic, you get new gorgeous shades. If you like it spicier, add hot ground pepper as soon as possible. Well, clearly no one can resist.

We will need:

Carrots – 250 g
Onions - 3 pcs.
Zucchini (zucchini) - about 1 kg
Vegetable oil - 90 g
Salt - 1.5 tsp
Sugar - 2 tsp
Apple cider vinegar - 1 tbsp
Tomato paste - 100 g
Garlic - 2 cloves
Pepper - optional

Stages:

1. Wash all vegetables under running water, remove the skins from the onions. And chop everything coarsely into arbitrary shapes; it is only recommended to chop the onion into half rings.

Take any thick-walled container and pour sunflower oil into it and fry the onions until light brown. After this, transfer it to the saucer.

2. Place the carrots in this container in which the onions were sautéed and simmer in vegetable oil until tender. Then remove it too, and continue frying the zucchini in the saucepan. They should become transparent, which means they are ready to eat.

Now after frying, combine all the vegetables together and simmer over low heat for another 20 minutes.

3. Then use an electrical appliance and use knives to grind all the prepared fried ingredients into porridge. And immediately bring this brown mass to a boil and simmer for another 10 minutes on low heat. Then add tomato paste, salt and sugar; and simmer again for another 10 minutes.

4. Then skip the garlic for aroma and pour in the vinegar, cook for another 5 minutes. And then pour the hot delicacy into sterilized jars.

5. Seam with a special machine, immediately turn the bottles over in the opposite direction, wrap them in a blanket and wait for them to cool completely. Store indoors where it is cool and dark.

Zucchini caviar prepared according to USSR GOST

Oh, childhood, where have you gone... It was there that I remember often devouring such deliciousness with a crust of bread. There were times, now there are only memories that we remember with nostalgia. But we repeat it every year, filling the jars with such a fragrant treat.

In order to repeat this work of art, it is necessary, in addition to zucchini, to use apples, and green ones, as they provide the necessary sourness and aroma.

We will need:

Zucchini - 1.4-1.5 kg
Tomatoes - 3 pcs.
Green apples - 2-3 pcs.
Garlic - 3 cloves
Carrots - 2 pcs.
Onions - 2 pcs.
Tomato paste - 1.5 tbsp.
Sunflower oil - 4 tbsp
Ground black pepper
Parsley – 15 g
Vinegar 70% - 0.5 tsp

Stages:

1. To avoid fiddling around for a long time, do the following. Wash the zucchini, carrots and apples. Then peel and cut. Remove the seed capsule from the apples. Place all ingredients in an electric meat grinder and grind.

It turns out amazingly tasty and this assortment will certainly be appreciated by your loved ones and family.

Peel the onions and garlic and also run them through an electric appliance.

You should get a liquid mushy mixture.

2. Peel the washed tomatoes and grind them into a cup. Add tomato paste. Stir.

3. Proceed directly to cooking the dish. Preheat the stove and simmer the mixture over medium heat, stirring occasionally for about one hour. To prevent caviar from sticking to the walls and bottom of the cauldron, pour vegetable oil into it.

4. After the required time has passed, by the way, it may take more or less, depending on what consistency you are pursuing. Pepper and salt at your discretion. Add finely chopped herbs for an original touch. Stir and simmer for another 2-4 minutes, pour in the vinegar essence at the very end.

Now puree it with an immersion blender, or you can use a potato masher.

5. Pour the caviar into sterilized glass bottles and roll them under iron caps. Cool and place on a shelf in the pantry. Don't forget to put and leave a few spoons for testing so that you can treat your family today.

Squash caviar with mayonnaise without frying - the most delicious recipe

And now I offer another masterpiece that will surprise you again, we will put all the vegetables in a large saucepan, you can take a saucepan and simmer. All ingredients are cut into pieces, which simplifies the entire cooking process.

The advantage of this recipe is that it is made without frying, this improves the taste and is also quite healthy. By the way, a multicooker-pressure cooker is perfect for this purpose, because in it all the products are cooked under pressure and can quickly turn into a mushy mixture on their own. And you can immediately spread such caviar on a baked goods and put it in your mouth, that is, eat it right away.

We will need:

zucchini already without skin and seeds - 3 kg
onions - 500 g
mayonnaise - 250 g
tomato paste - 280-300 g
little sunflower vegetable – 100 g
sugar - 0.5 tbsp.
salt - 2 tbsp
ground black pepper - 0.5 tsp
Bay leaf- 2 pcs.

Stages:

1. Prepare everything you need for work, as seen in the photo, chop the zucchini and onions into pieces.

2. Because immediately turn them in a meat grinder. Add pasta, mayonnaise and vegetable oil to this mixture. Stir and simmer on medium heat for 45-50 minutes.

3. Then add sugar, salt and bay leaves. Use ground black pepper as desired. Continue simmering for another hour.

4. As soon as the caviar is ready, remove the bay leaf and pack the mass into clean jars. Roll up the lids and cool. Store in the refrigerator or cool place.

Simple and tasty zucchini caviar is not for the winter, so you can eat it right away

In order for this appetizer to be more tender and richer in taste, you need to choose very young zucchini, although overgrown ones will also work. But there will be a lot of waste and you will have to cut off the skin. Remove seeds.

The trick of this recipe is that before stewing, the zucchini will be rolled in flour and fried in a frying pan with vegetable oil.

What will it give? Take it and try it - a special and incomparable taste.

We will need:

Zucchini - 0.5 kg
Vegetable oil - 60 ml
Vinegar (6-9%) – 1 5 ml
Salt - 0.5 tsp
Onion - 1 head
Tomatoes - 2-3 pcs.
Sugar - a pinch
Ground black pepper - a pinch
Green onions - a couple of feathers

Stages:

1. First chop the zucchini into pieces or strips and roll in flour, that is, bread.

2. Then pour vegetable oil into a well-heated frying pan and fry the vegetables until tender. Moreover, do this in tiny portions so that it is convenient to stir. The color of the zucchini should turn yellow, as if gilded.

Now the fried zucchini needs to be mashed; an immersion blender will do the job best.

3. Remove the stem from well-washed tomatoes and remove the skin; you can scald it with boiling water so that it peels off easily.

4. Also use a blender to get your own tomato paste or juice, that is, homemade.

5. Chop the onion in the traditional way, into cubes. And fry in a frying pan with vegetable oil until soft. And then add tomato juice, simmer over low heat for a couple of minutes. And it was the turn of the zucchini mass. Cook until excess moisture has evaporated to the desired texture.

Before turning off the stove, add salt and vinegar and a little sugar and simmer for another 1 minute.

6. Now the dish is ready, but to make it look even more attractive, sprinkle with herbs. It turned out great!

Incredibly, you can immediately prepare such squash caviar and simply eat it right away without delay, right today. So what are you waiting for friends? Serve cold (use more than a spoon). Bon appetit!

Homemade caviar with tomato paste and zucchini

Another option in which a blender will be used to speed up the entire process. It will be necessary to twist all the vegetables in it, and only then cook. If you do not have such an electrical appliance, then you can take a regular or electric meat grinder.

Before cooking, weigh the vegetables on a scale to make it easier to follow all recipe proportions.

We will need:

zucchini, peeled without seeds and skin - 2 kg
carrots - 120 g
onions - 2 heads 80 g
tomato paste - 190 g
allspice and black peas - 1 g each
salt - 20 g
sugar - 20 g
vegetable oil

Stages:

1. Wash the zucchini, peel it and make sure that they are clean, boneless and skinless. Weigh it. Cut them into pieces, but not like the ones you see below in the picture, but much smaller, into cubes.

Pour the required amount of vegetable oil into the frying pan and fry the vegetables until transparent.

2. Then grate the carrots on a coarse grater and chop the onions into pieces. Fry also in a frying pan with vegetable oil, as if you were frying for soup, and then stir until the mixture becomes mushy.

It is the carrot that gives the divine slightly orange color.

3. Grind the finished zucchini in a food processor. Sounds like mashed potatoes, doesn't it? Combine carrots and onions here in one container. Simmer the resulting mass for 40 minutes over low heat with the lid closed; you can use a slow cooker.

Then add spices (chop the pepper) and tomato paste and simmer for another 20 minutes. At the end add salt and sugar and stir.

4. That's all. When the caviar is ready, sterilize the jars and lids. Place hot mixture into jars. You get 4 jars, turn them over and wrap them to cool.

Leave one serving to eat with a loaf and sweet tea. Great combination, try it too.

Video recipe for zucchini caviar in a slow cooker

Do you think it's difficult or impossible? But, in a slow cooker, such a delicacy is prepared in no time, so you don’t have to do anything, just add the ingredients, and then all the work will be done for you. Therefore, prepare and share your impressions, and this film will help you with this.

After all, for everything to turn out perfect, for this dish you need to take dishes with a thick-walled bottom, or as in in this case multi-stove. You don't have to stir, just immerse the food in the bowl, select the desired cut and voila, everything is ready and waiting for you.

Zucchini caviar in a frying pan: tasty and simple

Essentially, this appetizer is something that reminds us all of a vegetable stew, only after simmering on the stove, the vegetables are mechanically twisted or ground. Of course, this is worth doing if you only need to cook a small, I would say small, portion. Then a frying pan will come to the rescue, but it should have high sides and the walls should not be too thin.

Place all the ingredients, add the necessary seasonings and almost everything is ready. All that remains is to simmer properly so that the vegetables do not fry to the bottom, and then... In general, you will see everything in this recipe below.

In order for zucchini caviar to last longer in the pantry or cellar, it is recommended to add vinegar. Thus, the preservation will come out flawless and will never let you down during the entire storage process.

We will need:

Carrots - 1 pc.
Onion - 1 pc.
Zucchini - 300 g
Tomato paste - 2 tbsp
Table vinegar 9% - 1 tbsp
Vegetable oil - 30 ml
Tomatoes - 2 pcs.
Garlic - 2 cloves
Sugar, salt, pepper, bay leaf if desired

Stages:

1. First fry all the vegetables in a frying pan. That is, first sauté the finely chopped onions, after they turn golden, add the carrots in cubes. Fry for a couple more minutes. Then add the zucchini, garlic and tomatoes cut into pieces without skin.

Add salt, pepper and sugar, as well as a bay leaf for piquancy. Close the lid and simmer for about one hour over medium heat, stirring.

2. As soon as the vegetables become soft, puree them with a blender. Add the bite and stir, immediately turn off the stove and remove from the heat.

3. Take clean jars and place them all the way to the top. The lids must also be sterile.

4. Roll tightly or use a seamer for this purpose. You can tie it with parchment paper and tie it with thread, like our grandmothers did. Sign so you don’t forget the date of your own production. Happy discoveries!

Zucchini caviar - you'll lick your fingers (recipe, just like in childhood)

Now another good and favorite option, it comes from my childhood. All my relatives, friends and even me, oddly enough, cook according to it). It's simple and not time-consuming, it's worth a try.

And all because a secret ingredient is used here, which simply must be here, especially when it’s autumn. I mean bell pepper. It adds an unusual sweetish note and enriches the body with vitamins.

We will need:

young zucchini - 1 kg
bell pepper - 1 pc.
garlic - 5 pcs.
vegetable oil - 90 g
tomato paste - 150 g
vinegar 9% - 0.5 tbsp
sugar - 2 tbsp
salt - 1 tbsp
ground red pepper - a pinch

Stages:

1. Prepare all the products required from the list, wash, peel and cut.

2. And immediately, without delay, grind them in a meat grinder, first go the zucchini, then the bell pepper, and the garlic cloves. Add salt, sugar to the resulting summer mass and be sure to add a pinch of ground red pepper for a slight spiciness.

Pour in tomato paste and vegetable oil. And then start doing magic. Place the liquid on the stove, stir and simmer over low heat for 50 minutes, after this twisted stew has boiled.

3. In the meantime, start sterilizing the jars and lids.

4. As soon as all the vegetables have been stewed for the required amount of time, immediately pour in the vinegar and boil again.

5. After that, all that remains is to place the treats in jars and close the lids. Enjoy this preserved food.

Classic recipe for squash caviar in pieces

I think that this option still applies more to salads; after all, we are used to seeing caviar with a puree-like consistency. But the author of this video suggests doing it differently. Well, in front of you original way cooking.

In any case, cook with pleasure, because it’s not difficult to do at home either.

That's all friends and subscribers. I want to end this post with this anecdote:

What kind of fish do you want to catch?
- Zucchini
- There is no such fish!
- How is it not? There is caviar, but no fish?
I would like to wish you to always have such squash caviar in your cellar. Cook with joy and a positive mood. Goodbye, see you soon. Bye.