And you can prepare various preparations for the winter. And probably the most popular recipe for preparations long years What remains is squash caviar - tender, aromatic and very dietary.
I still remember those times when on empty store shelves there were canned fish and squash caviar. And this caviar seemed incredibly tasty, overseas. Many years have passed since then, and housewives have come up with many different recipes for squash caviar. I personally prefer to cook in not very large portions, but different recipes. Every time you open a jar, you are surprised by new sensations. And no matter what recipe you cook with squash caviar, in winter you will receive great side dish to meat or fish dish, appetizer or just a salad. Eat it however you want, but you'll have to work for it.
Finger-licking squash caviar for the winter
This recipe is for spicy lovers. The chili pepper does its job and the caviar turns out fiery. However, you can adjust the spiciness yourself and reduce or not add chili pepper at all.
Ingredients:
- zucchini - 2 kg
- carrots - 1 kg
- onion - 1 kg
- hot pepper - 2 pcs. (optional)
- tomato paste - 150 gr.
- salt - 2 tbsp. l.
- sugar - 4 tbsp. l.
- vegetable oil - 200 gr.
- vinegar 9% - 50 ml
- water - 1 glass
- Peel the carrots and cut into cubes. Pour vegetable oil into the pan and add carrots. Pour in water, salt and add sugar. Close the lid and simmer for 10 minutes.
2. We also cut the zucchini into cubes. Place the chopped zucchini in the pan with the carrots.
3. Cut the onions into small cubes and also add them to the pan. Add chili pepper on top to taste.
4. Close the lid and simmer the vegetables over low heat under the lid for 20 - 30 minutes. During this time, vegetables become soft.
5. Add tomato paste to squash caviar, simmer under the lid for another 10 minutes.
6. Pour in vinegar and bring to a boil.
7. Vegetables are ready. Now we grind them using a blender. And again the already ground mass needs to be boiled.
8. Place the hot caviar into pre-sterilized jars. Don't forget to boil the lids too.
Squash caviar with mayonnaise and tomato paste for the winter - recipe with photo
I've never cooked squash caviar with mayonnaise before. And when I saw the recipe with mayonnaise, I was surprised. It turned out that with mayonnaise and tomato paste you get very tasty squash caviar. Try it, your family will be happy.
Ingredients:
- zucchini - 3 kg
- onion - 1/2 kg
- tomato paste - 300 gr.
- salt - 2 tbsp. l.
- sugar - 100 gr.
- vegetable oil - 100 gr.
- red ground pepper- 1/2 tsp.
- mayonnaise - 250 ml
- vinegar - 1 tbsp. l.
- garlic - 1 clove
- Cut the zucchini into cubes and grind using a food processor or blender to a pulp.
2. Fry the onion on vegetable oil in a frying pan and also grind with a blender. Combine zucchini and onion.
3. Add mayonnaise and vegetable oil to the vegetable mass, simmer everything for a long time, for 2 hours over low heat, not forgetting to stir.
4. After this, add sugar, salt, pepper and add just a little vinegar. Stir and add tomato paste. Cook for another 20 minutes.
5. Finely chop the garlic or pass it through a press and add it to the caviar.
6.After this, the caviar will need to boil for another 15 minutes.
7. Place in pre-prepared jars, roll up the lids, turn over and cover with something warm on top.
Zucchini caviar as store-bought - a recipe for the winter
Many of us remember the delicious squash caviar from the era of shortages. Either because the choice was small, or because the products were more natural, the taste of such a delicacy was remembered for many years. I propose to revive our memories and prepare store-bought squash caviar for the winter.
The most delicious squash caviar for the winter
In this recipe, the variety and abundance of ingredients gives the dish a rich taste qualities. Look at what wonderful products we use besides zucchini - tomatoes, carrots, bell peppers and even turmeric.
Ingredients:
- zucchini - 3 pcs. medium size
- carrots - 5 pcs.
- bell pepper – 1 kg
- tomatoes - 1.5 kg
- onions - 3 - 4 pcs.
- parsley - 1 bunch
- garlic - 1 head
- salt - 2 tbsp. l.
- sugar - 4 tbsp. l.
- vegetable oil - 0.5 l
- vinegar 9% - 3 tbsp. l.
- turmeric - a pinch
- Cut the onion into cubes and fry in vegetable oil for 15 minutes.
- During this time, pass the carrots through a meat grinder and add the stew to the onions for another 15 minutes.
- Scald the tomatoes, remove the skin, cut the pulp into pieces and also place in the pan with the vegetables.
- Chop the garlic and parsley and also add to the pan.
- Add salt, sugar and vinegar. Simmer for another 15 minutes.
- Cut the zucchini into cubes. We clean the bell pepper and chop the pulp finely.
- Mix all the ingredients and simmer for about 1 hour, stirring occasionally so that the vegetables do not burn. During this time, the liquid should evaporate and the vegetables will become soft.
- At the very end of cooking, add a pinch of turmeric.
- We roll hot caviar into sterilized jars and seal.
Zucchini caviar in a slow cooker
A multicooker is a great invention in our kitchen; you can even cook squash caviar with it.
Zucchini caviar in the sleeve for the winter
This recipe is also called for the lazy, because it’s quite easy to prepare such a dish.
Ingredients:
- zucchini - 2-3 pcs.
- carrots - 2 pcs.
- bell pepper - 2 pcs.
- tomatoes - 2 pcs.
- onion - 2 pcs.
- garlic - 2 cloves
- salt - 1 tbsp. l.
- sugar - 2 tsp.
- vegetable oil - 3 tbsp. l.
Preparing this caviar is very simple. We don’t bother and cut all the vegetables randomly, maybe into large pieces.
- Slice onion.
2. Cut as desired Bell pepper and carrots.
3. Coarsely chop the tomatoes and garlic.
4. All that remains is to cut the zucchini into pieces.
5. Now put all the chopped vegetables in a baking sleeve, add salt, add sugar and pour in vegetable oil.
6. Tie the sleeve, shake it a little so that the vegetables are mixed and put it in the oven. Bake for about 1 hour at 180 degrees.
7. Take out the vegetables after baking, add salt and pepper if necessary. If there is too much juice, then drain the excess. Using a blender, puree the vegetables until smooth.
8. Place the caviar in sterilized jars and roll up.
Squash caviar for the winter with tomatoes and carrots
Ingredients:
- zucchini - 1 kg
- carrots - 150 gr.
- bell pepper - 150 gr.
- tomatoes - 500 gr.
- onion - 150 gr.
- chili pepper - 5 gr.
- garlic - 1 clove
- salt - to taste
- vegetable oil - 100 ml
- Cut the zucchini and tomatoes into cubes, carrots and peppers into strips, and onion into half rings.
- Fry each ingredient separately in a frying pan in vegetable oil. Add a little salt and pepper when frying.
- Finely chop the chili pepper and garlic and add to the vegetables (this hot peppers add to taste, some people don’t like spicy dishes).
- Combine all the vegetables, mix and pass through a meat grinder. Can be crushed using a blender.
- Pass the vegetable mass through a meat grinder. If there is any vegetable oil left, add it to the vegetables.
- Place the caviar in jars and sterilize. Sterilization time depends on the capacity of the jar. And with and without blanks you can read in my article.
As you can see, it’s quite easy to prepare delicious squash caviar, which will delight you until the next harvest (if there is any left, of course). Go for it!
I hope that these recipes will help you prepare well for the coming winter and enrich your range of winter preparations. And if you liked the recipes, then share them on in social networks and then more readers will be able to see them.
Squash Cavier simple recipes for the winter (a lot...)Fried squash caviar
Fried squash caviar tastes the same as what is sold in stores. It is quite possible to take this recipe to prepare canned food as preparations for the winter. There are a great many recipes for preparing squash caviar for the winter; we will offer you some of the most good recipes in our opinion. You can prepare squash caviar for the winter according to all recipes or choose two or three that you like best.
So, the ingredients for squash caviar.
about three kilograms of already peeled and prepared zucchini without seeds and peel
1 kilogram of fresh carrots
1 kilogram of onions
tomato paste (tomato paste Pomodorka is very good for these purposes)
9% vinegar and salt
vegetable oil for frying salad ingredients
Recipe for making squash caviar:
All vegetables must be peeled, finely chopped and fried separately in a frying pan. Then all the fried vegetables are placed in an electric food processor, chopped again and mixed with the addition of salt. Then you need to put the entire mass, similar to puree, into a cauldron or pan with a double bottom. Simmer on the lowest heat for about forty minutes. After about twenty minutes of simmering in the puree, you need to add three tablespoons of tomato paste and one spoon of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and may burn slightly without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids and wrap them in a cotton blanket. Let the canned zucchini cool slowly. Try this recipe - it turns out very tasty!
Another very popular recipe for squash caviar
You will need
about one and a half kilograms of zucchini, already cleaned of seeds and peeled
Fresh tomatoes – 1 kg. 200 g.
Onions – 750 grams
Allspice
Salt
Sugar
Carrots – 750 grams
So, the recipe:
Finely chop the onion and grate the carrots on a coarse grater. Place all this in a hot frying pan and fry with butter and salt.
Cut tomatoes and zucchini into large pieces. Pass together through a meat grinder, adding fried carrots and onions to the vegetables. Stir with a small amount of sugar and salt, add peppercorns and place to simmer in a cauldron or pan with thick walls and bottom. In the process, add cayenne pepper, finely chopped parsley. Simmer for at least two hours. You need to stir the puree constantly, otherwise it will burn badly. When the caviar is ready, place it in jars that have been sterilized before. Then screw the lids on the jars, turn them over and wrap them in a towel. Leave the jars to cool overnight. Try also cooking baked zucchini in the oven so that you can enjoy their taste during the zucchini season.
Delicious squash caviar for the winter
You will need:
White onion – 1 kg
Zucchini – 3 kg
Carrots – 1 kg
Tomato paste – 4 tbsp. l.
Salt – 2 tbsp. l.
Sugar – 1 tbsp. l.
Garlic – 7 cloves (if this is very large southern garlic, if small, then twice as much)
Greens – parsley and fresh dill
Ground pepper
A method for preparing delicious caviar from zucchini for the winter:
Wash and peel all vegetables. Then cut the fresh zucchini into cubes, grate the carrots (you can use a coarse grater), cut into thin rings white onion.
Then heat a frying pan with oil and place the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. Carrots will go into the pan next. When each ingredient turns golden brown, grind the vegetables in a blender or pass everything together through a meat grinder or electric food processor. You will get a homogeneous puree. This puree should be placed in a saucepan with the thickest walls; you can use a cauldron or stewpan.
After you bring the semi-finished mass to a boil, reduce the heat slightly and simmer for 40-45 minutes. Ten minutes before readiness, add sugar and salt, pepper and herbs to the mixture. Don't forget to stir what you're cooking periodically.
Roll hot caviar into jars that have been sterilized in advance. Place the wrapped jars in the coolest place in the apartment to cool.
Did you know that you can also make zucchini pancakes from zucchini? Did not know? Then be sure to try it.
Another great recipe for making squash caviar
Ingredients:
Four small zucchini
2 cloves fresh garlic
Sunflower oil
Two carrots
Firm but ripe tomatoes - 3 pieces
Salt
How to prepare squash caviar for the winter:
Very delicious caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, it is not necessary to peel them. But if they have already become hard, then it is worth removing the peel and seeds. Cut the vegetable into small cubes no larger than a centimeter each. The carrots also need to be cut into cubes, but smaller. Place the vegetables in a saucepan, add a little water (no more than a glass), and place on low heat. While the zucchini and carrots are stewing, chop the tomatoes. Once the zucchini is soft, add finely chopped tomatoes and a splash of oil into the pan. Simmer a little more. Five minutes before cooking, add finely chopped garlic to the dish. Try frying zucchini with garlic in the same way, and enjoy their taste during a break between rolling up jars.
Homemade squash caviar with tomato paste
Ingredients for the dish:
3 small zucchini
4 onions
2 carrots
4 tbsp. spoons of tomato paste
3 cloves garlic
Vegetable oil
Black pepper and salt
Recipe for simple homemade squash caviar
Peel the zucchini and cut into small cubes. Simmer in a saucepan with a little vegetable oil. Chop the onion as finely as possible and fry. Do the same with carrots. Place everything in a double bottom saucepan or cauldron. Add the necessary spices and salt. Simmer over low heat, stirring constantly for an hour. Then add tomato paste and previously chopped garlic to the puree and leave on the fire for another ten minutes. After cooking, grind the caviar using a blender and place in sterilized jars.
A simple recipe for delicious squash caviar
For caviar you need:
300 gr. carrots
1 kg. zucchini
300 gr. onions
700 gr. tomatoes
100 gr. parsley and dill
2 sweet bell peppers
Sugar and salt
1 clove of garlic
How to cook:
First of all, prepare the zucchini - peel it, get rid of the seeds. Then cut them into circles no thicker than 1.5 centimeters. Then place the zucchini in the sifted flour, turn over and transfer to the frying pan. After browning the circles, chop the onion, carrots and fry until golden brown.
Peel the peppers and pour boiling water over them. Then pass all the vegetables through a meat grinder, add tomatoes to the vegetables. Pour a little oil into the bottom of the pan and add the vegetables there. Simmer for an hour. Before finishing cooking, add herbs and garlic to the puree. Place in sterilized jars and seal.
There are many various recipes squash caviar, which will please your family.
Squash caviar with carrots recipe
So, to prepare squash caviar, we will need:
Kilogram of onions
5 medium sized zucchini
Tomato paste – 5 tablespoons
Kilogram of carrots
150 grams of vegetable oil
Salt and spices
How to cook:
The carrots need to be washed and grated on a coarse grater, the onions also need to be washed and cut into not very small cubes. Next, you need to fry the onion or simmer in oil over low heat. After this, you need to fry the carrots and put them in one bowl with the onions.
Then wash the zucchini thoroughly, cut it into four parts, and be sure to remove the seeds - if there are large ones. If the seeds are very young and soft, then there is no need to remove anything. The same applies to the peel - if it is hard, then it must be removed.
After this, you should cut the zucchini into cubes about a centimeter by centimeter. Then fry them in oil over very high heat for at least 10 minutes.
Next, you need to prepare a sauce from tomato paste - boiling water - 600 ml, 3 tablespoons of salt, 5 level tablespoons of sugar, 5 tablespoons of tomato paste. Mix everything until the salt and sugar dissolve.
Then you need to take a large enamel pan and put everything there, pour in the sauce and tomato paste. Your caviar should be simmered for at least half an hour over medium heat. Don't forget to stir the contents of the pan from time to time.
Next, you need to remove the mass from the heat, let it cool, and pass it through a meat grinder. It is best to twist the eggs on a mesh with large holes.
After the caviar has acquired the desired consistency, simmer it for about 20 minutes.
Squash caviar just like in the store
Previously, there were many jars of squash caviar on store shelves. The trick was that no matter what recipe you tried, no one succeeded in making the dish taste the same as in the store.
But today there are so many recipes that everyone can prepare caviar to their own taste. There are recipes with tomato paste and mayonnaise, but the most important thing is to fry all the ingredients. Choose the recipe that you like best.
Squash Cavier store-bought recipe preparations
You will need:
10 ml vinegar 9%
150 grams of onion
10 grams sugar
10 grams salt
2 kilograms of zucchini
6 cloves garlic
Allspice and ground black pepper – 3 grams each
Vegetable oil
Parsley
How to prepare squash caviar like in the store:
You need to take young zucchini, cut them into slices no wider than 1 cm, and fry them on both sides in oil. Let the zucchini cool. Then chop the onion, fry until golden brown and grind the garlic with salt. Next, finely chop and fry all the greens. Then everything needs to be ground in a meat grinder, mixed with salt and sugar, vinegar and pepper, mixed and placed in jars. Then the jars must be sterilized without fail - for half a liter - an hour - 75 minutes, for a liter - 90 minutes.
Then roll up the jars.
Squash caviar with parsley root
You will need:
Kilogram of zucchini
100 grams of onion
100 grams of carrots
Sugar and salt
Ground pepper
10 grams parsley root
Vegetable oil
How to cook:
Cut the zucchini, fry in vegetable oil, then pass everything through a meat grinder. Next, you need to fry the onion in vegetable oil until transparent, grated carrots and parsley root (also grated) with tomato paste. Then you need to mix everything and season with spices, simmer over low heat until completely cooked, be sure to stir from time to time, otherwise it will burn. Then you need to place hot caviar into jars and sterilize - for half a liter - 30 minutes, for a liter - 40 minutes.
Spicy squash caviar
You will need the following products:
Half a kilogram of onions
6 kilograms of zucchini
600 ml tomato sauce
2 and a half tablespoons salt
head of garlic
Half a teaspoon of ground pepper
How to cook:
Chop the zucchini and onion, fry everything separately, then grind it in a meat grinder. Then you need to add pepper and salt, garlic and tomato sauce, mix everything. Place into pre-washed and dried jars, then sterilize for about 90 minutes. Roll up hot.
Spicy squash caviar
You will need to prepare:
2 carrots
Half a kilo of zucchini
Hot pepper pod
Bulb
Salt to taste
2 cloves garlic
4 tablespoons vegetable oil
How to cook:
You need to chop the zucchini very finely, wash and peel the carrots, cut into thin circles. Then finely chop the onion and garlic. Hot peppers need to be peeled, seeds removed, and chopped as finely as possible. Then you need to mix all the vegetables together, put them in a very deep frying pan, season with vegetable oil and salt, pour in a little water and simmer until completely cooked. Then you need to rub the caviar through a sieve, put it back in the frying pan and simmer for about 5 minutes. After that, everything is put into jars, sterilized for about 30 minutes and rolled up.
Squash caviar with bell pepper
You will need:
Kilogram of onions
5 kilograms of zucchini
5 sweet bell peppers
5 cloves garlic
2 tablespoons vinegar 70%
Kilogram of carrots
2 tablespoons salt
500 grams of vegetable oil
10 peppercorns
Half a cup of tomato sauce
3 tablespoons sugar
How to cook:
You need to mince onions and zucchini, bell peppers and garlic. Then take the carrots, grate them and simmer in vegetable oil. All products need to be mixed thoroughly, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything into sterilized jars and roll up.
Squash caviar with apples and spices
You will need:
Half a kilogram of onions
Half a kilogram of green apples
Kilogram of zucchini
Kilogram of tomatoes
Half a kilogram of sugar
12 clove buds
600 ml white wine vinegar
25 grams of ginger root
A teaspoon of allspice and peas
Teaspoon coriander
Salt
How to cook:
You need to make a shallow cut in the shape of a cross on all the tomatoes, then lower them into boiling water with a slotted spoon for a minute, quickly remove them cold water and clean yourself immediately.
Cut the tomatoes into very small cubes. Then peel the zucchini, if necessary, and also cut into cubes. Cut the onion into thin half rings. Peel and core the apples. Cut the sour apples into cubes. Then into the canvas white you need to put spices and ginger. You need to transfer all the vegetables into a saucepan, put a cloth with spices there and add wine vinegar. Let the vegetables boil and stir them. Then reduce the heat and simmer under the lid for one hour. Don't forget to stir. Afterwards you need to add the pre-washed raisins and cook for another hour and a half. Remove the bag of spices and allow the caviar to cool slightly. Afterwards, you need to put the caviar into jars, close them and put them in the cold. Lids should be plastic, not metal. The caviar will infuse and be fully prepared in a month.
Squash caviar dietary recipe
You will need:
Half a kilogram of carrots
One and a half kilograms of zucchini
300 grams of onion
4 sweet peppers
4 cloves garlic
Salt
Vegetable oil – for frying
How to cook:
In this caviar recipe, the main difference is that the vegetables are not fried, but boiled. Only one onion is fried. You need to pour some water into the pan, put diced carrots in it. Cook for 15 minutes.
Then you need to cut the sweet peppers and zucchini into cubes and add them to the carrots. Cook for about 10 minutes. While everything is cooking, you should fry the onion in half rings in a small amount of vegetable oil. Vegetables and onions need to be mixed, then passed through a meat grinder or put in a blender.
After chopping, put everything back into the pan, add garlic, squeezed through a press, and evaporate for 40 minutes. Afterwards it is laid out in pre-sterilized jars and rolled up.
Squash caviar with tomatoes and apples for the winter
You will need:
700 grams of carrots
3 kilograms of tomatoes
700 grams of sweet pepper
500 grams of apples
400 grams of onion
12 allspice peas
4 pieces bay leaves
3 zucchini
How to cook:
You need to mince the vegetables and all the apples. But don't touch the onion yet. Then put the food in the pan and simmer for about an hour. Finely chop the onion, fry in oil, add to the vegetables. Next, add allspice and bay leaf. Then cook for 30 minutes. Place the caviar in sterilized jars with a one-liter capacity. Sterilize for about 5 minutes, roll up.
If you have a slow cooker, you can prepare squash caviar according to one of these recipes.
Georgian squash caviar for the winter
You will need:
3 onions
4 zucchini
Carrot
2 cloves garlic
Cilantro and dill
Half a teaspoon of khmeli-suneli
Tablespoon grape vinegar
Ground red pepper, salt, vegetable oil.
How to cook:
You need to set the multicooker to the “Baking” mode for an hour. After chopping the onion very finely, grate the carrots, pour just a little vegetable oil into the vegetables. Cook for 20 minutes, stirring occasionally. Then peel the zucchini, cut into small cubes, and add a lot of salt. The zucchini should release its juice. After 20 minutes, squeeze out the zucchini and put it in the slow cooker. While everything is cooking, you need to stir the vegetables from time to time. After about 30 minutes, you need to add spices, some herbs and garlic, previously squeezed through a press. Mix everything again and leave for 10 minutes. At the very end of cooking, you need to add vinegar. You can add walnuts if you like spicy and unusual taste. Sterilize and roll up.
Squash caviar in a slow cooker for the winter
You will need:
2 tablespoons tomato paste
Half a kilogram of zucchini
2 carrots
2 onions
Bulgarian pepper
teaspoon salt
A teaspoon of sugar
4 tablespoons vegetable oil
How to cook:
You need to chop the onions and carrots, then put them in the multicooker porridge, add vegetable oil, turn on the “Baking” mode for about twenty minutes and stir from time to time. Then prepare the remaining vegetables, cut them into cubes. Place in a bowl, stir and turn on the mode again for 20 minutes. Then you need to add salt and sugar, tomato paste to the vegetables and turn on in the “Stew” mode for 50 minutes. Then you need to grind the vegetables in a blender, add vinegar essence and roll them into jars.
Several recipes for squash caviar cooked with mayonnaise.
Squash caviar with mayonnaise
You will need:
6 kilograms of zucchini
kilogram of onions
half a liter of tomato paste
glass of vegetable oil
4 tablespoons sugar
2 tablespoons salt
half a liter of mayonnaise
4 tablespoons vinegar – 70%
ground pepper to taste
How to prepare zucchini caviar with mayonnaise:
You need to peel the onion, put it in a meat grinder, grind it, then also grind the zucchini. Mix with already fried onions, put everything on the fire and cook for about 2 hours, stirring all the time. Then add tomato paste and vegetable oil, salt and vinegar, sugar to the vegetables. Cook for about 50 more minutes, then put mayonnaise in the pan, stir, and cook for 20-30 minutes. Place caviar in jars and roll up.
Squash caviar with mayonnaise and garlic for the winter
You will need:
6 young zucchini
200 grams of sugar
1 kilogram of onion
200 ml vinegar 9%
250 grams of mayonnaise
350 grams of tomato paste
3 tablespoons salt
2 heads of garlic
Teaspoon ground pepper
How to cook:
You need to pass young zucchini directly with the peel and core through a meat grinder. The onion also needs to be minced, mixed with zucchini, and placed in a fairly deep saucepan. Then add sugar, vinegar, salt and vegetable oil. Stir everything, add tomato paste and put on fire for two and a half hours. Peel the garlic, pass through a press, add to the caviar. Then add black pepper and mayonnaise, stir, cook for about 30 minutes. Then you need to put everything into jars and roll up.
Bon appetit!
Squash caviar with mushrooms and herbs for the winter
Preparing vegetables for the winter is the most boring thing in the world. But only for those who lack imagination! Try to invent new preservation recipes or “ennoble” long-familiar ones. For example, a lot of squash caviar for the winter, but let it be different! This recipe differs in that fried mushrooms are added to the squash caviar. try this recipe for squash caviar with mushrooms and herbs.
The ingredients are given for 1 0.5 liter jar.
Ingredients for preparing squash caviar with mushrooms and herbs for the winter:
1 large zucchini;
2 large onions;
2 large carrots;
150-200 g fresh mushrooms(champignons);
1 bunch of dill;
salt, pepper, chopped garlic - to taste;
vegetable oil in an amount sufficient for frying vegetables.
Recipe for preparing “Squash caviar with mushrooms and herbs for the winter”:
First, wash and peel the zucchini and carrots. Cut the zucchini into pieces, grate the carrots on a coarse grater. Peel the onion and chop finely.
Mix all this and fry in a frying pan with a thick bottom until golden brown. There should be enough vegetable oil in the pan so that the vegetables do not burn.
Transfer the zucchini fried with carrots and onions into a mixing bowl and puree using a blender.
Now take care of the mushrooms. Wash them and cut them into small pieces. Chop another onion, mix with mushrooms and fry in vegetable oil until tender.
Wash and chop the dill very finely.
Place the squash caviar in the frying pan where the mushrooms are fried, stir, simmer everything together for 1-2 minutes, add dill, salt, pepper, chopped garlic (to taste). Stir again and remove from heat.
Caviar is ready! It can be immediately packaged in clean jars, scalded with boiling water (or sterilized in a microwave oven).
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 have collected here probably a hundred different recipes for cooking zucchini. We've already done them. But caviar stands apart from all this. She has a special status: nostalgic.
In this collection, I tried to show the most interesting and, in my opinion, most delicious 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 scrolled 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. Do not chop the onion large 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 excess liquid). 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 does not contain 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
- Large 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.
Caviar prepared from zucchini is prepared for the winter by many housewives, despite the labor-intensive nature of the entire process. After all, few people refuse this snack, since almost everyone likes it and devours it much faster than other canned food.
Everyone's favorite classic caviar recipe, the taste of which is familiar to everyone since childhood, has been improved. And after that such culinary masterpieces appeared, such as recipes for caviar with finger-licking mayonnaise, with tomatoes and similar in taste to store-bought. We also learned how to cook it in a slow cooker.
Ingredients:
- Young zucchini - 3 kg
- onions - 0.5 kg
- carrots - 250 gr
- tomato paste – 250 gr
- vegetable oil - 100 ml
- mayonnaise - 250 gr
- sugar - 1/2 cup
- garlic - 1 head
- bay leaf - 1 pc.
- salt - 2 tbsp. spoons
- ground black pepper - 1/2 teaspoon.
Cooking method:
We prepare all the necessary ingredients and start cooking. Peel the onion, cut into small cubes and place in a saucepan.
We wash the carrots in water, peel them, grate them on a coarse grater and put them in a saucepan with the onions.
Wash the zucchini, remove all the seeds and cut it, if it is young, together with the skin into small slices. Add it to the rest of the vegetables and mix.
After 1 hour, also add sugar, salt, pepper and bay leaf. We continue to cook for another hour, where at the very end of cooking we do not forget to remove the bay leaf.
In the meantime, while the squash caviar is cooking, we need to sterilize the jars and lids. To do this, wash them with soda and let them dry completely and put them in the oven at a temperature of 150 degrees for 5 minutes. Or microwave for 3-4 minutes at full power.
10 minutes before the end of cooking, add chopped garlic to the vegetable mixture.
Pour the finished caviar into hot jars, grease the neck with cotton wool soaked in vodka and screw on the lids.
Turn the jars upside down and cover with a warm blanket until completely cool. This preparation can be stored at room temperature.
How to prepare squash caviar for the winter just like in the store
Ingredients:
- Zucchini - 1 piece
- onion - 1 piece
- carrots - 1 pc.
- tomato paste - 1-2 tablespoons
- garlic - 1 clove
- vegetable oil - 3 tbsp. l
- bay leaf - 1 pc.
- salt - to taste.
Cooking method:
First of all, peel the onion, cut it into small squares and lightly fry in a frying pan in vegetable oil.
Wash the carrots, peel and grate on a fine grater. Transfer it to the onion in a frying pan, add a little water, about half a glass, cover with a lid and simmer over low heat for 5-7 minutes. At the same time, do not forget to stir periodically.
Next, clean the zucchini and remove the seeds. Grate it and put it in for frying. Add salt to taste and simmer, stirring, over low heat for 25-30 minutes. Approximately in the middle of stewing, add a little water (100 milliliters) so that at the end of stewing the squash caviar there is some water present.
About five minutes before readiness, add tomato paste.
If you want the caviar to be more acidic, then add two tablespoons of tomato paste. And if you put one spoon, you get caviar that looks more like store-bought caviar.
Stir and simmer for another 5 minutes, then turn off the stove and add bay leaf and finely chopped garlic. Let it brew for five minutes.
And turn the resulting caviar into puree using a blender. Now, while the caviar is still hot, transfer it into sterilized hot jars and roll up the lids, also previously sterilized. Turn the jars over, cover with a warm blanket and leave until completely cool.
Classic recipe for squash caviar - recipe with step-by-step photos (like in childhood)
Ingredients:
- Zucchini - 3 kg
- onions - 600 rub.
- sunflower oil - 100 ml
- tomato paste – 250 gr
- sugar - 1/2 cup
- garlic - 2 heads
- salt and pepper - to taste.
Cooking method:
First of all, wash, peel and grind the zucchini through a meat grinder. We do the same with onions.
Then combine these two ingredients in a deep saucepan, add butter and sugar there. Cook over low heat for 1.5 hours, stirring occasionally.
After this time, add tomato paste, add salt, pepper and add garlic squeezed through a press and cook for another 30 minutes.
In the meantime, we will thoroughly wash the jars and sterilize them in the microwave, at full power for 5 minutes. And pour boiling water over the lids.
Place the finished squash caviar into hot jars, roll up the lids, turn them upside down and wrap them in a warm blanket. The preparation for the winter is ready!
A simple recipe for winter squash caviar in a slow cooker
Ingredients:
- Zucchini - 1.5 kg
- carrots - 2 pcs.
- onions - 2 pcs
- bell pepper - 2 pcs
- chili pepper - 1 piece (to taste)
- sugar - 1 teaspoon
- tomato paste - 2 tbsp. spoons
- garlic - 3 cloves
- vegetable oil - 3 tbsp. l
- salt - 2 tbsp. l.
Cooking method:
After we have prepared all the necessary products, the first thing we do is peel the onion and cut it into small squares. Pour vegetable oil into the multicooker bowl, transfer the chopped onion into it and set it to the “Baking” mode for 40 minutes.
Then wash and peel the carrots and grate them on a coarse grater. Then we lower it into the slow cooker with the onions.
After 20 minutes, put the bell pepper cut into small pieces and peeled zucchini, cut into small cubes, salt, sugar and, if desired, chili pepper into the multicooker. After the readiness signal sounds, you need to turn on the multicooker for another 1 hour in the “Stew” mode.
20 minutes before the end, add tomato paste to the vegetables, mix thoroughly and continue cooking. After the sound signal indicates the end of stewing, transfer the vegetable mixture to a blender and grind into puree.
The squash caviar is ready, transfer it hot into sterilized jars and screw on with tight lids. Turn over, cover with a warm blanket and leave until completely cool.
Delicious squash caviar with tomatoes (video)
Bon appetit!!!
Squash caviar is no less popular appetizer than eggplant. Moreover, this vegetable is not picky about weather conditions and grows on a large scale in the garden beds of many Russians. Even during the cold summer it manages to ripen to the desired state. Interestingly, until the 16th century, it was not the pulp that was eaten, but the seeds of zucchini. Some people don’t really like this vegetable for its rustic taste, but it can be refined by adding other vegetables, spices or herbs and the result will be simply gorgeous and holiday dishes. Squash caviar is no exception. In addition, zucchini is a very healthy and low-calorie product, containing only 24 calories per 100g.
Zucchini caviar - general principles and methods of preparation
Zucchini caviar has many cooking options. It is made with mushrooms, mayonnaise, tomatoes, tomato paste, eggplants, a lot of spices are added or standard ground black pepper is used, but the method of preparation is almost the same - the vegetables are fried (less often boiled), ground in a meat grinder (blender) and evaporated to the desired thickness .
Zucchini caviar - food preparation
To prepare caviar, both young and overripe zucchini are used.
Young fruits do not need to be peeled, but overripe ones must be freed from rough skin and the core with hard seeds removed - this is convenient to do with a spoon.
Zucchini caviar - best recipes
Recipe 1: Zucchini caviar
It’s nice to know that the dish you are about to try is not only tasty, but also healthy. Zucchini is rich in minerals and vitamins - it contains a lot of potassium, iron, magnesium, fiber, phosphorus, copper, vitamin C and group B, and other vegetables contained in caviar only enhance this storehouse of nutrients. Moreover, the caviar according to this recipe turns out delicious, it can be served immediately or preserved for the winter. The tomato paste in the recipe can be replaced with fresh tomatoes. Peel 5-6 large fruits (initially by pouring boiling water over them) and chop them with a knife or in a meat grinder. True, you will have to simmer the caviar a little longer so that the liquid from the tomatoes has time to evaporate.
Ingredients: 3 kilograms of zucchini, 2-3 tbsp. spoons of tomato paste, 1 kg of onions and carrots, one table. spoon of sugar, 6 cloves of garlic, 1.5 tbsp. salt, bunches of herbs (parsley, dill), 2 tablespoons of 9% vinegar, black pepper (ground).
Cooking method
Cut the peeled vegetables: onion into half rings, zucchini into cubes, carrots on a coarse grater. Heat oil in a frying pan, fry the zucchini, then transfer to another bowl. It is better to remove them with a slotted spoon, trying to ensure that the dripping oil remains in the pan. Fry the onion in this oil and add to the zucchini. Lastly, brown the carrots in the same frying pan, adding oil if necessary. Cool the vegetables and grind them in a blender (meat grinder). Transfer the mixture to a cast iron cauldron or large frying pan (sauce pan) and simmer over low heat for 50 minutes. About 10 minutes before readiness, add tomato paste, sugar, pepper, salt, chopped garlic and herbs to the vegetable mass, pour in vinegar and simmer for another 10 minutes. Place hot caviar in jars (0.65 l), sterilize for 50 minutes and screw. Wrap in warmth (cover with a blanket) and leave until cool. If you do not plan to roll the caviar, you do not need to add vinegar. In this case, the finished caviar must be cooled and can be decorated with herbs.
Recipe 2: Zucchini caviar with mayonnaise
An unusual ingredient in this recipe is mayonnaise. It softens the taste and gives it interesting notes. The caviar turns out tender and very tasty. If you remember that the main components of mayonnaise are vegetable oil and yolks, then you don’t have to worry that it can spoil the dish. It is recommended to take mayonnaise good quality. Or better yet, do it yourself. If you have a blender, this will take a few minutes. You need to mix 2 yolks, a glass of vegetable oil (200-250ml), half a teaspoon of salt and ready-made mustard, 1 tablespoon of lemon juice or 6% vinegar (table, apple). Another nuance - the vegetables for this caviar, except for onions, are not fried in oil, but boiled in water.
Ingredients: zucchini - 3 kg, half a kilo of bell pepper, 4-5 medium onions, 2 carrots, 2 tablespoons of tomato paste, 250 ml of mayonnaise, salt.
Cooking method
Peel carrots, peppers, zucchini and boil (in salted water). Peppers cook faster, so you can remove them from the water a little earlier, when they become soft, and leave the carrots and zucchini to finish cooking. Cool the prepared vegetables.
Cut the onion into half rings and fry. Boil cooled vegetables together with fried onions in a meat grinder or chop in a blender. Place the chopped vegetable mass in a cauldron or large frying pan and simmer for half an hour. Then add mayonnaise and tomato paste, add salt to your taste and simmer for another half hour. If the caviar turns out a little liquid, leave it on the stove for another 20-30 minutes until the excess liquid evaporates. Serve chilled. If there are not very many eaters, you can halve the amount of ingredients in the recipe.
Recipe 3: Zucchini caviar with mushrooms
You can diversify the composition of caviar and give the dish an original taste using mushrooms. The recipe calls for champignons, but you can replace them with other mushrooms, such as porcini mushrooms or oyster mushrooms. This caviar is served as a separate dish, as an addition to meat, or as a sandwich, on a piece of toasted bread.
Ingredients: 1 kg zucchini, 1 carrot each, meaty bell pepper and large onion, 2 large tomatoes, juice of half a lemon, 0.5 kg of champignons, a small bunch of dill and green onions, vegetable oil, salt and pepper.
Cooking method
Coarsely grate the peeled zucchini, add salt and mix. Place the washed mushrooms in boiling water, not forgetting to salt it. Cook for 10 minutes over low heat, then drain the water, drain the champignons in a colander, and cool. Chop the cooled mushrooms into strips.
Fry the onion, cut into half rings, in oil (until transparent). Mix peeled and coarsely grated carrots with onions and fry for about 3 minutes. Squeeze the zucchini from the released juice and transfer it to the frying pan with the onions and carrots. Fry everything together, stirring for about 15 minutes. If the mixture burns, add a little oil.
While the vegetables are frying, you can have time to grate the pepper. To do this, it is better to take a large, thick-walled fruit. Wash, cut into halves, remove seeds, grate on a coarse grater to the skin, i.e. wipe off all the pulp. Place the resulting mass in the frying pan with the zucchini. Send mushrooms there too. Mix the caviar and fry for 15 minutes.
It's time to remember tomatoes. Cut the fruits into two parts and, like peppers, grate them to the skin on a coarse grater. Squeeze lemon juice into the tomato mixture and pour it into the pan. Simmer the caviar until the liquid evaporates, stirring so as not to burn. At the end of stewing, add chopped herbs to the mixture, add pepper and salt. Let the caviar brew with the lid closed.
And another option for preparing caviar with mushrooms. The ingredients are the same, with minor changes: onions are excluded, but garlic (4 cloves) is added. Cooking method:
Grind zucchini, peppers, carrots, mushrooms one by one on a coarse grater, place in a frying pan (or cauldron) and simmer in vegetable oil until the moisture evaporates. Then add the tomato mass (grated tomatoes) and simmer again, evaporating the excess liquid. At the end, add lemon juice, salt, herbs, pepper and chopped garlic.
If you buy squash caviar in a store, try to choose products whose production date falls during the vegetable harvest season (July-September). So with a larger share chances are you'll end up with caviar made from fresh zucchini, not frozen. Caviar made from frozen vegetables will have a distinct layer of liquid on its surface. This caviar is also edible, just less tasty and healthy.