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 consider 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.
Menu:
Squash caviar for the winter with bell pepper
This recipe contains ingredients from: large quantities. I just pointed out the way we did it. Not everyone rolls that much zucchini caviar, so if you are preparing a smaller amount, take the ingredients in proportion to the amount of zucchini.
Ingredients:
- Zucchini - 3 kg (peeled and seeds removed)
- Sweet bell pepper - 8-10 pcs.
- Sugar - 0.5 cups
- Coarse salt - 2 tbsp. spoon
- Tomato paste - 400 gr.
- Vegetable oil - 400 gr.
- Garlic - 100 gr.
- Acetic acid 70% - 1 tbsp. spoon
- Hot hot pepper - to taste
Preparation:
1. Wash all the vegetables, peel and cut them as convenient for us, for a meat grinder.
2. Pass the chopped zucchini through a meat grinder.
3. We also pass the chopped bell pepper through a meat grinder. You can take pepper of any color. We took red to make the caviar a brighter color.
4. Immediately after the pepper, scroll through the garlic.
5. Mix all the ingredients in the pan in which we will cook them.
7. Add half a glass of sugar and two tablespoons of salt. Mix everything thoroughly.
8. Place the pan on the stove over medium heat, bring to a boil, stirring occasionally, reduce the heat to low, cover with a lid and cook for another 1 hour. Don't forget to stir periodically. Approach the stove at least every 5 minutes.
9. After about half an hour, remove the lid and continue to cook without a lid so that the liquid evaporates. Also stirring occasionally.
10. 5 minutes before the end of cooking, pour a tablespoon of 70% vinegar into the pan. Mix everything well and let it cook. If you like it spicy, you can add very finely chopped hot pepper.
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.
Well, that's all. 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 into the pan vegetable oil, heat 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 the fried zucchini, fried carrots, 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. To do 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!
Squash caviar is a great way to prepare a delicious appetizer for the winter, which you won’t be ashamed to put on the table, and simply, when you don’t have time, spread it on a piece of fresh white bread. Squash caviar can also be used as an addition to pasta and meat dishes.
There are a great many recipes for making squash caviar: with tomato paste or mayonnaise, spicy or not. They all differ from each other in composition, but the cooking method is practically the same everywhere: fry the ingredients, grind through a meat grinder and evaporate until medium thick. So let's begin.
Ingredients:
2 kg zucchini,
150 g onion,
10 ml 9% vinegar,
10 g salt,
10 g sugar,
5-6 cloves of garlic,
3 g of ground black allspice,
parsley and dill,
vegetable oil.
Preparation:
Cut young zucchini into 1 cm slices, fry in oil, cool. Chop the onion, fry until golden brown, grind the garlic with salt. Finely chop the greens and fry. Pass everything through a meat grinder, add salt, sugar, vinegar, ground pepper, mix and place in jars. Sterilize: half- liter jars- 75 minutes, liter - 90 minutes. Roll up.
Squash caviar with parsley root
Ingredients:
1 kg zucchini,
100 g carrots,
100 g onion,
10 g parsley root,
150 g tomato paste,
salt, sugar, ground pepper to taste,
vegetable oil.
Preparation:
Chop the zucchini, fry in vegetable oil, and pass through a meat grinder. Separately fry the chopped onion, grated carrots and parsley root, and tomato paste. Mix everything, add spices, simmer over low heat until tender, stirring. Place hot in jars, sterilize: half-liter jars - 30 minutes, liter jars - 40 minutes. Roll up.
Spicy squash caviar
Ingredients:
6 kg zucchini,
500 g onions,
600 g tomato sauce,
1 head of garlic,
2.5 tbsp. salt,
½ tsp. ground black pepper.
Preparation:
Chop the zucchini and onion, fry separately, and pass through a meat grinder. Add salt, pepper, garlic, passed through a press, tomato sauce, mix. Place in sterilized jars, sterilize liter jars for 90 minutes. Roll up.
Spicy squash caviar
Ingredients:
500 g zucchini,
2 carrots,
1 pod of hot pepper,
2 cloves of garlic,
1 onion,
4 tbsp. vegetable oil,
salt to taste.
Preparation:
Finely chop the zucchini, wash, peel and cut the carrots into slices. Finely chop the onion and garlic. Remove seeds from the hot pepper pod and chop. Mix all the vegetables, place in a frying pan, add vegetable oil, salt, add a little water and simmer until tender. Then rub through a sieve, put back in the pan and simmer, stirring constantly, for about 5 minutes. Place the finished caviar into jars, sterilize for 30 minutes, and roll up.
Squash caviar with bell pepper
Ingredients:
5 kg zucchini,
1 kg of onion,
5 bell peppers,
4-5 cloves of garlic,
1 kg carrots,
½ cup tomato sauce
2 tbsp. vinegar 70%,
2 tbsp. salt,
3 tbsp. Sahara,
500 ml vegetable oil,
10 peppercorns.
Preparation:
Grind the zucchini, onion, garlic and bell pepper in a meat grinder. Grate the carrots and simmer in vegetable oil. Mix all the products, add spices and herbs, tomato sauce and vegetable oil, simmer for 2 hours over low heat, stirring constantly. At the end add peppercorns. Cool, transfer to sterilized jars, and roll up.
Squash caviar according to an old Scottish recipe
Ingredients:
1 kg zucchini,
1 kg of tomatoes,
500 g onions,
500 g green apples,
500 g raisins,
500 g sugar,
600 ml white wine vinegar,
25 g ginger root,
12 clove buds,
1 tsp black peppercorns,
1 tsp coriander seeds,
salt to taste.
Preparation:
Make a cross-shaped cut on the tomatoes, place them in boiling water for 1 minute and immediately place them in ice water. Remove the skin and cut into small cubes. Cut the zucchini into cubes. Cut the onion into half rings. Peel the apples, remove the core, cut into cubes. Place chopped ginger and spices in a piece of linen. Place all the vegetables in a saucepan, put a bag of spices, add vinegar and bring to a boil, stirring. Then reduce heat to low and cook uncovered, stirring, for 1 hour. Add washed raisins and cook for another 1.5 hours. Remove the bag of spices and let the caviar cool slightly. Place the caviar in sterilized jars, close with plastic or glass lids (not metal!) and leave in a cool place. The caviar will be completely ready in 3-4 weeks.
Dietary squash caviar
Ingredients:
1.5 kg zucchini,
500 g carrots,
200-300 g of onion,
3-4 sweet peppers,
2-4 cloves of garlic,
salt,
a little vegetable oil for frying the onions.
Preparation:
This caviar is different from regular topic that zucchini and other vegetables are not fried, but boiled. Only the onion is fried. Place the diced carrots in a saucepan with a little water and cook for 15 minutes. Zucchini and sweet pepper cut into cubes, add to carrots. Boil for 10-15 minutes. Meanwhile, cut the onion into half rings and fry in vegetable oil. Mix vegetables and fried onions, chop with a blender or mince. Place the entire mass back into the pan, add the garlic, passed through a press, stir and evaporate the caviar over low heat for about 40 minutes. Place in sterilized jars and seal.
Squash caviar with apples and tomatoes
Ingredients:
3 kg tomatoes,
700 g carrots,
700 g sweet pepper,
500 g apples,
400 g onions,
10-12 peas of allspice,
4 pcs. bay leaf,
2-3 zucchini.
Preparation:
Pass the apples and all vegetables except onions through a meat grinder, place in a saucepan and simmer for 1 hour. Finely chop the onion, fry it in oil, add to the vegetables. Add allspice and bay leaf. Boil for another 30 minutes. Place the caviar in sterilized 1-liter jars, sterilize for 5-7 minutes, and roll up.
For the lucky owners of a multicooker, there are also several recipes for squash caviar.
Georgian squash caviar
Ingredients:
4 pcs. zucchini,
3 onions,
1 carrot,
2 cloves of garlic,
1 bunch of cilantro and dill,
½ tsp. khmeli-suneli,
1 tbsp. grape vinegar,
ground red pepper, paprika, salt, vegetable oil - to taste.
Preparation:
Set the “Baking” mode for 1 hour. Finely chop the onion, grate the carrots on a coarse grater, place in a multicooker bowl, add a little vegetable oil and cook for 20 minutes, stirring occasionally. Meanwhile, peel the zucchini, cut into 1 cm cubes and add a little salt to release the juice. After 20 minutes, lightly squeeze the zucchini and place in the multicooker bowl. Let the vegetables cook, just remember to stir. After 30 minutes, add spices, herbs and pressed garlic, mix and leave for another 10 minutes. At the end of cooking, add vinegar. To make it more exotic, you can add ground walnuts. Sterilize as usual and roll up.
Squash caviar in a slow cooker
Ingredients:
500 g zucchini,
2 onions,
2 carrots,
1 bell pepper,
2 tbsp. tomato paste,
1 tsp. salt,
1 tsp Sahara,
4-5 tbsp. vegetable oil.
Preparation:
Chop the carrots and onions, place them in a multicooker bowl along with vegetable oil, turn on the “Baking” mode for 20 minutes and cook, stirring occasionally. Prepare the remaining vegetables, cut into cubes. Add to the multicooker bowl, stir and turn on the “Baking” mode for 20 minutes. After the signal, add tomato paste, salt and sugar, stir and turn on the “Stew” mode for 60 minutes. Place the prepared vegetables in a suitable container and grind with a blender. Place it back into the bowl and turn on the “Bake” mode for 10 minutes. Add 1 tsp. vinegar essence. Immediately place in sterilized jars and seal.
Here are a couple of recipes for squash caviar with mayonnaise. Of course, store-bought mayonnaise is far from the concept of a “healthy product.” But if you decide to prepare such dishes, then use real, homemade mayonnaise made from yolks and vegetable oil, and not that strange substance stuffed with stabilizers, dyes and preservatives.
Squash caviar with mayonnaise
Ingredients:
6 kg zucchini,
1 kg of onion,
500 ml. tomato paste,
1 stack vegetable oil,
4 tbsp. Sahara,
2 tbsp. salt,
4 tbsp. 70% vinegar,
500 ml mayonnaise,
ground pepper to taste.
Preparation:
Grind the onion in a meat grinder and fry. Grind the zucchini and mix with fried onions, put on fire and cook for 2 hours, stirring constantly with a wooden spoon. Add tomato paste, vegetable oil, sugar, salt and vinegar. Cook for another 50 minutes, add mayonnaise and pepper, cook for another 30 minutes. Place in jars and roll up.
Squash caviar with mayonnaise No. 2
Ingredients:
6 young zucchini,
1 kg of onion,
200 g sugar,
3 tbsp. salt,
200 ml 9% vinegar,
350 g tomato paste,
250 g mayonnaise,
1 tsp ground black pepper,
2 heads of garlic.
Preparation:
Pass the zucchini through a meat grinder. Also pass the onion through a meat grinder, mix with zucchini, and place in a deep saucepan. Add sugar, salt, vinegar, vegetable oil. Stir, add tomato paste, put on medium heat for 2.5 hours, stirring constantly with a wooden spoon. Pass the garlic through a press and add to the caviar. Add black pepper and mayonnaise, stir and cook for 30 minutes. Place in sterilized jars and roll up.
Squash caviar is such a seemingly simple product, but it can be prepared in many ways.
Happy preparations!
Larisa Shuftaykina
Squash caviar is one of the products that has always been on the sidelines. In the 30s of the last century, Soviet technologists invented inexpensive dish, which can make up for the lack of fresh vegetables in the winter diet. Remember famous film“Ivan Vasilyevich is changing his profession,” she successfully played the episodic but memorable role of “overseas caviar, eggplant,” since they simply did not have time to buy the latter for filming.
And even today, it most often appears on our table when we are lazy or have no time to prepare more refined dishes. And you know what I notice? It's time to correct this injustice. Zucchini caviar, especially homemade, is quite worthy of the first plan. This is a tasty, healthy and very affordable product!
Zucchini can be cooked in the most in different ways- fry, steam, bake, stew, salt, pickle and even make jam from them. But still, the majority prefers zucchini in the form of caviar.
Zucchini caviar - homemade recipe for airy caviar
Zucchini caviar is an amazing dish. It goes well with any side dish, is good with black bread and is very tasty in winter. The cost of preparing caviar is low, and the result is always pleasing. From the huge mass of recipes, I have chosen for you the simplest and most delicious - such caviar could only be tasted in my grandmother’s kitchen, a purely homemade, time-tested recipe. The dish turns out airy, juicy and very aromatic.
What we need:
- Young zucchini “from the garden” - 1.5 kg.
- Onions– two pieces (medium size).
- Carrots – two pieces (choose bright orange, sweet ones).
- Garlic – two cloves.
- Salt, red pepper, ground nutmeg - to taste.
- Tomato paste - about one tbsp. spoons.
- Dill.
- Vegetable oil.
Step 1
Grate the zucchini on a fine grater or pass through a meat grinder and let stand for 30 minutes. Drain off the juice that has separated (it can be added to any broth or even frozen). Stew the zucchini in own juice 30 minutes.
Step 2
Finely chop the onion and carrots (chop the onion, chop the carrots). Fry the onion until golden, then add the carrots and fry again.
Step 3
Strain out the stewed zucchini mass (if the juice has separated) and mix with fried vegetables. At this stage, the caviar needs to be salted. If you do this after adding tomato paste or before draining the juice, you may make a mistake. For those housewives who prefer iodized salt, add salt at the very end.
Simmer the vegetable mixture for 5 minutes.
Step 4
Add grated garlic, finely chopped dill, spices, and tomato paste. After the vegetables have stewed, take a sample. If you like fine, pasty caviar, beat the mass in a blender or grind in a meat grinder with a fine mesh.
This caviar is especially tasty cold - when all the flavors are mixed and properly infused.
Bon appetit and successful experiments!
Note! Caviar from boiled or fried zucchini, which is better? The first is more dietary and low-calorie, and the second is more tasty.
Zucchini caviar - a lazy recipe
Zucchini caviar is a well-known, popular, tasty and healthy dish. You can prepare it quickly enough, without tedious cutting of ingredients and long frying.
For two kg of zucchini you need:
- 300.0 gr. tomato;
- 150.0 gr. Luke;
- 150.0 gr. carrots;
- 150.0 gr. pepper, sweet vegetable;
- 100 ml. oils;
- 50.0 gr. flour; salt.
Let's start cooking
1. Grind all the vegetables for lazy squash caviar: zucchini; tomatoes; pepper; carrot.
2. Finely chop the onion and fry in oil until light golden brown.
3. Place onions in vegetables and move around.
4. Place everything in a saucepan and heat until boiling. Moderate heat and cook lazy zucchini caviar for about 50 minutes.
5. Add salt. You can add pepper if you wish. Cook for about another quarter of an hour. Add flour. and after 6-7 minutes the caviar is ready.
If it was being prepared for the winter, then fill it with hot caviar glass jar, place a few drops of vinegar on the lid and screw on the jar of caviar. Turn upside down, cover with a blanket and keep until cool. If lazy zucchini caviar is prepared for food, you can add garlic, herbs and put it in the refrigerator.
Squash caviar - cooked in a slow cooker
For everyone who has a helper like a multicooker in their kitchen, I offer this simple recipe.
To prepare squash caviar for two liters, take:
- parsley,
- salt,
- 9% vinegar,
- 50 milliliters of vegetable oil,
- five cloves of garlic,
- two medium onions,
- two tomatoes,
- one carrot,
- two bell peppers,
- 700 - 800 grams of zucchini.
How to cook squash caviar in a slow cooker:
Wash all vegetables, peel and cut into small slices. Chop the herbs and garlic into a separate bowl. Beat the vegetables, except for garlic and herbs, in a blender, and then transfer to the multicooker bowl. Salt the vegetable mixture, add herbs and garlic. Cover with a lid, turn on the “Stew” mode and leave to cook for exactly an hour.
Transfer the caviar into jars, add one spoon of vinegar to each. Roll up and leave the jars upside down for a day, covering them with towels. Such unusual caviar is stored in a dark place.
Squash caviar with mayonnaise - preparations for the winter
Vegetable caviar helps out many housewives in the winter months. It can become a snack, a side dish, and even a product that is suitable for a sandwich. This inexpensive product is as healthy as many dishes - this vegetable caviar contains many vitamins and a minimum of calories.
So, you take out such a jar of home-made caviar from your home “bins”, put hot potatoes on the table, perhaps you have already prepared or no less appetizing and of course fresh bread. And then you realize that the day has taken place, everything is fine, your friends and loved ones are next to you and now you can calmly, eat deliciously and relax.
What am I talking about? If you prepare zucchini caviar for the winter using this recipe, you will always be ready to receive guests and not worry about what to treat them with. All lunches or dinners will be held in a light and relaxed, rather homely atmosphere. And believe it or not, caviar from zucchini will play an important role in this process. Comments about “how delicious everything is” will be directed at you.
Ingredients:
- Three kilos of zucchini (already free from peel).
- 0.5 kilos of carrots (peeled).
- 350 grams of bell pepper (also seeded).
- 150 grams of hot pepper or to taste (remove seeds).
- 10-12 cloves of garlic.
- 250 grams of mayonnaise.
- 250 grams of tomato paste.
- 100 ml refined oil.
- Five dessert spoons of sugar.
- 1 dessert spoon of salt.
- One coffee spoon of fine black pepper.
- One coffee spoon of 70% acetic acid.
Grind the zucchini through the finest grate in a meat grinder. Put them in large saucepan(basin) and put on fire. While everything else is cooking, the zucchini will cook a little and the moisture will evaporate.
Then add the peppers, carrots and hot peppers minced in a meat grinder. Simmer for thirty minutes and add full-fat mayonnaise, tomato paste, refined oil, granulated sugar, salt, and ground pepper.
Simmer for another 40 minutes with the lid closed, otherwise the whole kitchen will get dirty. Add garlic; you can also grind it in a meat grinder. Simmer for five minutes, remove from heat.
Take a blender and turn everything into a homogeneous mass directly in the pan. Put it on the fire again, pour in the vinegar and after a couple of minutes put it in pre-prepared jars.
Sterilize 0.5 liter jars for 20 minutes. Close with lids.
Squash caviar with mushrooms
To prepare squash caviar with mushrooms for three liters, take:
- three hundred milliliters of vegetable oil,
- a small spoon of citric acid,
- salt, sugar,
- five peas of allspice,
- three cloves of garlic,
- a bunch of parsley and dill,
- 500 grams of onion,
- kilogram again,
- 500 grams of carrots,
- 1.5 kilograms of zucchini.
How to cook squash caviar with honey mushrooms
Pour cold water over the mushrooms, boil, drain, rinse and boil again. clean water within twenty minutes. After this, fry in a little oil for 15 minutes.
Cut the peeled zucchini into cubes and simmer in oil until tender. Grate the carrots and fry them as well. All vegetables must be fried and stewed separately from each other. Chop the onion and also fry, then chop the herbs and garlic.
Mix all the fried vegetables and twist them together with the mushrooms, then place the caviar in a heat-resistant bowl. Add herbs, spices and garlic to the caviar, lightly sprinkle with sugar and salt the caviar, pour in the remaining oil, put on fire, and after boiling, add citric acid. Continue cooking for at least ten minutes.
Transfer the finished caviar into jars, and after rolling, leave it upside down for a day, covered with a large towel.
Homemade caviar from zucchini - just like in childhood (video recipe)
In my opinion, this is very good option preparing this dish. Worth a try!
It’s not difficult to prepare squash caviar at home and naturally you won’t add any special additives. This assumes that the composition of the store-bought product will also be extremely short and natural. All that should be included are the zucchini themselves, tomatoes (or tomato paste), carrots, salt, sugar, spices and vegetable oil - properly prepared zucchini caviar does not need flavorings or other “chemicals”. By the way, preservatives have no place here either - long-term storage ensures pasteurization or sterilization.
The main thing in this product, of course, is taste, but you need to meet it by your clothes. If you decide to buy caviar in a store, do not take the first one you see off the shelf, especially if it is rolled up in a metal can. what's inside is unknown. It’s better to consider the option in a glass container - everything is visible.
Correct squash caviar is a pleasant light brown color, although the color is difficult to convey in writing. If the caviar is more orange, this suggests that in addition to zucchini, some vegetables, pumpkin or carrots were added to it. A reddish tint - probably too much tomato paste. This naturally does not affect the usefulness or correctness of preparation; there are different recipes, but the taste, according to experts, becomes worse.
But if there is water on the surface, then it is better not to take the product at all. This is a sign that it is not made from fresh, but from frozen zucchini.
Before you put the can in the basket, give it one more test. If you turn the jar upside down, the caviar should drain slowly, which means that there are enough natural vegetables in it. And if it’s too fast, it will indicate excess water. However, in order to save on vegetables and at the same time give the product the necessary thickness, some manufacturers add flour or starch. Therefore, having completed the visual inspection, it is worth starting to carefully study the label.
Reading is useful!
Besides the composition, what else does the label on a jar of squash caviar tell you? Date of manufacture. Caviar produced in late summer - early autumn is made from vegetables grown in the open ground, rather than in a greenhouse, and is therefore more tasty and healthy.
Lose weight with squash caviar
To the comic question “What should I eat to lose weight? There is a completely serious answer - squash caviar. It helps get rid of edema, improves the functioning of the gastrointestinal tract and speeds up metabolism, which promotes weight loss. Its calorie content is only 97 kcal. This is not much more than a dietary vegetable salad. In addition, squash caviar contains B vitamins, ascorbic acid, potassium, sodium, magnesium, phosphorus, so its regular use helps not only to gain a slim figure, but also to improve health.
Storage conditions for zucchini caviar - guarantee of freshness
In a closed jar, squash caviar can be stored for two years. True, at temperatures from 0 to +20C. So in winter this product can be kept on a shelf in the closet, but in the summer it is better to “move” it into the refrigerator. Alas, such conditions are not always observed in stores, so it is better to buy caviar that was made no earlier than 4-5 months ago - during this time it certainly will not have time to deteriorate.
So let's sum it up!
All recipes should be to your liking, tested and worthy of being cooked and eaten.
Squash caviar is a dish that cannot be spoiled. Try adding your favorite vegetables (bell peppers, eggplants, beets, tomatoes instead of pasta), mushrooms, grated apple.
Change the spices - you will get a new taste every time. Remember the ingredients. Perhaps this is how you will invent your own, branded, home recipe delicious squash caviar.
Bon appetit and successful experiments! Good luck and all the best!
Among other recipes for zucchini caviar with all kinds of additives and inclusions, I would like to highlight the easiest recipe for squash caviar, which was prepared by our grandmothers. According to this recipe, the caviar turns out to be spicy, slightly sweet, with a pleasant, non-intrusive garlic flavor and aroma. It just melts in your mouth. Simple caviar is suitable as an appetizer for the main course (it perfectly complements meat dishes or first) or spread on bread.
There are not many ingredients to prepare it in the form of caviar. It is not advisable to be willful in this recipe, since the ideal combination and consistency are obtained from precisely these components:
- 1.5 kg of zucchini;
- 2 carrots;
- 2 onions;
- 3-4 cloves of garlic;
- ground black pepper;
- salt;
- vegetable oil.
You can hardly gain weight from such a dish, so you shouldn’t worry about your figure. Rather, prepare zucchini caviar and enjoy!
How to cook simple zucchini caviar recipe:
Step 1. Zucchini is washed and drained of excess moisture. Afterwards, they need to be grated on a fine grater, and the peel (if it is rough and hard) must first be cut off and the seeds cleaned out.
Step 2. Squeeze out excess juice from the zucchini mass with your hands. And the mass itself is transferred to a pan (preferably iron or tin), lightly salted and put on low heat on the stove to cook for half an hour, while stirring the zucchini all the time.
Step 3. The onion is chopped very finely. The carrots are grated on a carrot grater.
Step 4. The onion is first fried in vegetable oil. Then grated carrots are added to it. After 5 minutes of simmering in a frying pan, lightly salt the onions and carrots.
Step 5. Hot zucchini must be rubbed (or strained) through a sieve with small holes to turn it into a homogeneous mass and at the same time remove any remaining excess moisture. The zucchini mass is added to the fried onions and carrots, and simmered for another 10 minutes over medium heat.
Step 6. Add crushed garlic, ground black pepper and, if necessary, salt to the vegetables. The caviar is fried for another 5 minutes.
Step 7 A simple recipe for winter zucchini caviar put into sterilized jars and roll up. When preparing caviar, you can use "".
More squash caviar for the winter, a simple recipe can be prepared with tomato paste. To do this, for 1 kg of zucchini take: 1 onion, 1 carrot, 1 clove of garlic, parsley-dill, salt-sugar, pepper, vegetable oil for frying and? tbsp tomato paste.
Vegetables for caviar are washed and cleaned. Carrots are grated. The onion is cut into rings. Zucchini - in small cubes. Afterwards, the zucchini is fried in oil and placed on a plate. Next, the onion is fried and also placed separately. Add oil to the pan and fry the carrots. Onions, carrots and zucchini are mixed and chopped in a blender. The vegetable mass is transferred to a saucepan or stewpot and simmered for 40 minutes with the lid closed. Almost to ready-made dish sugar, salt, pepper, garlic and tomato paste are added. At the very end - chopped greens.