Find an easy recipe for making squash caviar. Homemade zucchini caviar for the winter

17.10.2019

Greetings to every guest of Home Recipes!

I continue the theme of summer vegetable dishes. Today our menu features the much-loved zucchini caviar. The cooking method is simple and unpretentious, but the caviar from the zucchini will be finger-licking!

I know from own experience I don’t really want to mess around in the kitchen for a long time when the sun is shining brightly and very strongly outside the window. But you still need to feed your family and that’s why I offer very quick way cooking.

Homemade zucchini caviar is one of those summer dishes that you can prepare, put in the refrigerator and then take out and put on bread as soon as you want to have a snack. It turns out delicious, inexpensive, easy on the stomach, and therefore worth making!

As well as spicy zucchini appetizer.

And so, first of all, I will list the set of vegetables from which our delicious zucchini caviar will be prepared.

Ingredients

Zucchini – one
Onions – 3 small heads (or one large)
Carrots - one medium
Tomatoes – 1-2 pieces (depending on size)
Bell pepper – 1-2 pieces
Garlic – 1-2 cloves
Vegetable oil - for frying
Salt, pepper - to taste

To prepare squash caviar, we use a large frying pan.

ZUCCHIN CAVIAR RECIPE

We begin our actions by preparing all participants. We act quickly and consistently!

Cover with a lid and leave on low heat. And immediately we take on the carrots. Grate it on a coarse grater and add it to the onion.

Mix and cover again. We want the onions and carrots not to be fried, but just limp, so the heat under the frying pan should be low.

While the onions and carrots reach the desired condition, peel the seeds and chop the bell pepper. I have some bell pepper left over from frozen stock, so I use it as is. I hope you use fresh pepper, and of course your zucchini caviar will be much more flavorful.

After adding the bell pepper to the onions and carrots, mix everything again. Add a little vegetable oil and make sure that the vegetables do not burn. Cover with a lid.

Let's start chopping the zucchini. Cut it into small squares. While we were doing this process, our vegetables took on this appearance.

Add the prepared zucchini to them. And mix everything again. Cover with a lid and leave to simmer.

Let's get ready ourselves last participant our homemade zucchini caviar. And this, of course, will be a tomato. It will add brightness of taste to our summer dish.

Cut the tomato into halves and grate it on a coarse grater so that only the skin remains in your hands.

We open the lid and see that all the vegetables are ready.

Add the tomato pulp to them and mix.

Immediately add salt and pepper, add finely chopped garlic and bay leaves (remove the latter at the end of cooking). Mix everything, cover with a lid and leave for another 2-3 minutes.

Very tasty and unusual squash caviar - one of the most best snacks on the table of every housewife, today we will prepare it for the winter, and we will try to show you the most best recipes. There are quite a lot of recipes for preparing caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. You can prepare caviar for the winter according to all recipes or choose 2-3 best ones that you like the most, one way or another it The best way save the zucchini for the winter.

Many housewives prepare squash caviar for the winter, despite the certain labor intensity of the process. After all, almost everyone likes this snack, and they eat it faster than all other canned foods. Classic recipe caviar, the taste of which is familiar to many from childhood, has been refined by many housewives.

Zucchini caviar for the winter - the best recipes

As a result, such culinary masterpieces as finger-licking caviar and caviar with mayonnaise appeared; housewives learned how to make an appetizer similar to a store-bought one, and figured out how to make it easier in a slow cooker. But no matter which recipe with photo is chosen, the technology for preparing caviar from zucchini at home will be identical.

Squash caviar - best recipes for the winter

There are quite a lot of recipes for preparing squash caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. These ingredients are present in almost all recipes. And then other ingredients are added to this base, tomatoes or tomato paste, garlic - for lovers of spicy dishes, herbs, and roots.

Of course salt and pepper. Differences occur only in the quantity of certain components. Somewhere they put more onions, somewhere more carrots, or vice versa they reduce them. Various amounts of vegetable oil are added, or even caviar is prepared with mayonnaise. The ingredients are fried, stewed, steamed.

For this, use dishes with a thick bottom, such as a cauldron, or cook in a slow cooker. Then they are pureed or left in pieces. The caviar is eaten freshly prepared or stored for the winter.

Zucchini caviar for the winter is simple and delicious recipe

Ingredients:

Onions - 1 kg;
Zucchini - 3 kg;
Sugar - 20 g;
Tomato paste - 50 ml;
Citric acid - 10 g;
Carrots - 1 kg;
Vegetable oil - 200 ml;
Salt - 30 g.

Cooking method:

So, let's get ready. Fresh zucchini wash, cut into discs about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for 20 minutes, squeeze out excess juice;
Fry in oil on both sides. Don’t skimp on oil: firstly, burnt zucchini will spoil the taste of the snack, and secondly, oil helps to better preserve canned food stored for the winter;
Peel the onion, cut into thin half rings or small pieces;
Grind the carrots on a coarse grater;
Fry onions and carrots;
Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom;
Place tomato paste in the same pan, add sugar and salt, citric acid;
Place over low heat, bring to a boil and, stirring occasionally, simmer for 15 minutes;
Place into jars prepared in advance (washed, sterilized, dried). Roll them up with lids and turn them over. Wrap in a woolen blanket and wait until it cools completely. Afterwards you can put them away for the winter.

The classic recipe is simple. A snack prepared using it will not be too spicy or sour. It will turn out tender and will appeal to both adults and children.

Squash caviar Known to every resident, this snack has a lot of admirers, who prepare this dish for the winter from year to year. In this article we will talk about how to make squash caviar, its properties and various cooking recipes.

Squash caviar belongs to this type of snack as vegetable caviar. Essentially, it is pre-processed (stewed, baked or fried) chopped zucchini combined with various vegetables - onions, carrots and so on.

However, it hardly makes sense to describe this wonderful snack in detail - every person has tried it at least once, because it is a very popular dish. And its popularity, it is worth noting, is explained not only by its remarkable taste properties— squash caviar with tomatoes is also very healthy.

Squash caviar for the winter You'll lick your fingers

Ingredients:

Onions - 750 g;
Vegetable oil - 300 ml;
Pepper - 1 tsp;
Zucchini - 3 kg;
Tomato paste - 3 tbsp;
Carrots - 1.5 kg;
Water - 3/4 cup;
Sugar - 7 tbsp;
Salt - 3 tbsp.

Cooking method:

So, let's get ready. Peel all vegetables. We clean the zucchini from seeds if they are large. The weight of the zucchini is given in the recipe without seeds and peel;
Cut zucchini and onion into cubes;
Grate the carrots;
We will cook in a cauldron, so we put all the prepared vegetables in it. Pour water. And put it on the fire to simmer. After it boils, set aside for 40 minutes, cover with a lid and reduce the heat to low. During this time, stir occasionally;
After the allotted time, place the vegetables in a colander and allow excess liquid to drain. There was enough juice in the vegetables. To prevent the caviar from turning out liquid, the juice must be drained;
Then put the vegetables in a bowl and pass them through a blender until smooth;
Then put it back into the cauldron, add vegetable oil, tomato paste. We recommend using Pomodorka tomato paste - it has a bright, rich taste and a beautiful color. Add salt, sugar and pepper. Mix everything thoroughly and put it on the gas stove;
After it boils, set it aside for 15 minutes. And simmer over low heat under the lid. Don't forget to stir periodically;
Place the finished caviar in sterilized jars and cover with sterilized lids. Twist, turn over and cover with a blanket. Leave until completely cool.

In terms of popularity, zucchini caviar is in no way inferior to eggplant, and besides, this vegetable is found much more often in garden beds. Even with him simple taste it can still make a very appetizing appetizer if you complement the zucchini with other ingredients.

Caviar is only one of the preparation options, but there are many recipes here too. There are many recipes for squash caviar, but for this reason simple recipe it turns out tender and piquant despite the fact that it contains neither mayonnaise nor tomato paste.

Zucchini caviar with mayonnaise

The unusual ingredient in this recipe is mayonnaise. Thanks to this product, you can make squash caviar with mayonnaise a little more tender. Mayonnaise is a combination of yolks and vegetable oil, which definitely cannot spoil the caviar, the main thing is that you need to take this ingredient best quality or cook at home.

Ingredients:

Mayonnaise - 1 pack;
Onions - 500 g;
Sunflower oil for frying carrots and onions;
Zucchini - 3 kg;
Carrots - 500 g;
Vinegar - 2 tbsp;
Spices: black ground pepper, paprika, curry, dried basil, turmeric;
Sugar - 3 tbsp;
Salt - 1 tbsp.

Cooking method:

So, let's get ready. Peel the zucchini, onions and carrots. If zucchini contains large seeds, they should be removed. Medium and not too large seeds can be left; they will not be visible in the finished squash caviar. Cut the peeled zucchini and carrots into several pieces to make it easier to chop them. Pass zucchini and carrots through a meat grinder;
Cut the onion into small cubes;
Place onions and carrots in a hot frying pan with sunflower oil poured into it. Without covering with a lid, simmer the vegetables over medium heat for 5-8 minutes until soft;
Place the zucchini, minced through a meat grinder, into a saucepan. Add vegetables fried in oil to them. Stir. After this, immediately add spices and salt. The set and quantity of spices can be absolutely anything. But they must contain paprika, curry and turmeric. Turmeric can be added at the end of cooking so that it does not change color, but remains the same bright. With the help of these spices, squash caviar with mayonnaise will acquire a beautiful Orange color;
Stir the still raw squash caviar with a spoon so that the spices are evenly distributed throughout. Place the pan with caviar on low heat. Cook it, stirring from time to time, for 1 hour. Squash caviar according to GOST is almost ready. After an hour of cooking, add mayonnaise to the pan with caviar;
Please note that no additional sunflower oil is added to the caviar. Add turmeric, vinegar and sugar;
Mix the caviar with all the added ingredients. Taste it and make sure there is enough salt, vinegar and sugar. Boil it for another 10 minutes. Remove the pan with squash caviar from the stove. Using a hand blender, puree the caviar for 10 minutes. After whipping, this squash caviar with mayonnaise looks just like in the store;
Place the pan with squash caviar and mayonnaise completely ready for canning on the stove. Sterilize the jars along with the lids using the usual technology that you always use. Since zucchini caviar will be canned without sterilization to prevent the lids from flying up in winter, before putting it into jars, bring it to a boil again;
Place hot caviar into prepared jars. Close the jars, turn them upside down and cover. Ready caviar can be eaten with spoons or spread on bread as a sandwich spread, whichever you prefer. When such caviar cools, it becomes no thicker and tastes more like store-bought caviar. Bon appetit!

Squash caviar is a wonderful summer dish, today we will prepare it for the winter, and you will learn the best cooking recipes. When the zucchini ripens, it means that it is time to prepare zucchini caviar for the winter. Making squash caviar at home is not at all difficult, and it doesn’t take too much time.

Therefore, many people like to cook it and it turns out the most delicious. Moreover, those who have their own summer cottages always grow a lot of zucchini. Sometimes they don’t even know what to do with them.

Since the multicooker replaces several kitchen appliances at once, you can easily prepare any appetizer in it, including zucchini caviar. You only need to grind all the ingredients and then correct sequence throw them into the bowl. Zucchini caviar can be prepared in a multicooker in several modes - “Baking”, “Stewing”, “Frying”, “Multicook”.

Ingredients:

Onions - 250 g;
Bell pepper - 2 pcs.;
Zucchini - 500 g;
Vegetable oil - 50 ml;
Carrots - 300 g;
Tomato paste - 2 tbsp;
Sugar - 0.5 tsp.

Cooking method:

So, let's get ready. The first step is to thoroughly wash all the vegetables. Peel peppers from seeds and stalks, zucchini from scratched parts, carrots from skins;
Cut the vegetables into cubes of approximately the same size, preferably not very large;
Turn on the “Baking” multicooker program, pour oil into the bowl, brown the onion for 5 minutes;
Then add the carrots, and after a couple of minutes the rest of the vegetables;
After 20 minutes, season the dish with tomato paste, salt and sugar, stir until they are completely dissolved;
Switch the multicooker mode to the “Stew” program, simmer the vegetable mixture for about 1 hour;
Once the zucchini caviar is ready, let it cool and then process it into puree using a blender. Bon appetit!

Has everyone made caviar from zucchini? According to these recipes, ready-made caviar can be eaten immediately, or you can prepare it for the winter. In both cases, when you eat, you will certainly get a lot of taste pleasure. It is no coincidence that such a magnificent name for caviar from zucchini appeared as “Finger-licking good.”

That’s right, all today’s recipes fully fall under this definition. This recipe is very easy to prepare. And at the same time it turns out very tasty. It’s not for nothing that people call it “Finger-lickin’ good.” The caviar turns out airy, tender, sunny, beautiful and incredibly tasty.

The most delicious zucchini caviar for the winter

Ingredients:

Onions - 300 g;
Ground black pepper - to taste;
Zucchini - 1 kg;
Tomatoes - 300 g;
Carrots - 300 g;
Garlic - 1 head;
Sunflower oil - 1/2 cup;
Vinegar - 1/4 cup;
Sugar - to taste;
Salt - to taste.

Cooking method:

So, let's get ready. To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables;
We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last;
Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes;
Cut the carrots lengthwise into 4 parts, then cut into small cubes. Place in a saucepan in slightly hot oil;
Cut the onion and garlic into small cubes and place in a saucepan;
Cut the young zucchini into cubes along with the juicy skin. If you come across an “old” zucchini, remove the seeds with a spoon;
Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent;
Place sliced zucchini on top;
Next come peeled chopped tomatoes. As you noticed, we did not put salt on purpose. She gives a large number of liquids that we don’t need at all;
Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor;
Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness;
Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness;
Place hot in prepared sterilized jars. Cover with boiled lids and cover with a blanket to cool slowly. Store in a cool place;
After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool, you can eat it. Bon appetit!

Nutritionists and doctors recommend eating squash caviar as a low-calorie, well-digestible product containing a large amount of useful substances: iron, sodium, phosphorus, copper, vitamins C and B. Eating this snack is very good for everyone who suffers from edema and is prone to it, has problems with the gallbladder and intestines.

Regular consumption of caviar from zucchini helps to normalize the functioning of the stomach and gallbladder, as well as the duodenum, improve the functioning of the gastrointestinal tract in general, and improve the condition of the body during overweight, anemia, hypertension, diseases of the cardiovascular system.

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

The difference in the ratio of ingredients and cooking technology gives a lot various recipes preparations, as well as vegetable stew. The ingredients are baked in the oven, fried or stewed in a cauldron. Can be cooked in a slow cooker and in a saucepan with a thick bottom. Vegetables can be prepared in different ways: minced, passed through a blender, or cooked in pieces.

Is it necessary to describe the excellent taste qualities well-cooked squash caviar? Tender, aromatic and very appetizing, this appetizer works well both in the everyday menu and on special occasions. festive table. If you offer your guests delicious squash caviar, they are unlikely to refuse the addition.

In general, there are many reasons to make caviar from zucchini for the winter, including the fact that it is easy to prepare, and even those who are making such a preparation for the first time in their life can cope with this task. Well, one cannot help but notice that, unfortunately, what is sold in stores today with the label “Zucchini caviar” bears little resemblance to a real tasty appetizer made from zucchini, so the only thing left is to make it yourself and have fun.

Video “Recipe for zucchini caviar is simple and tasty”

Autumn is here, we have already prepared garden produce, but the growth of zucchini has not yet stopped. This unpretentious vegetable outgrows very quickly, so we are in a hurry to preserve everything we can from it. We prepare squash caviar for the winter in incredible quantities and in a wide range. This is explained by the fact that it includes a large amount of other vegetables. Onions, carrots, tomatoes also need to be processed.

If you want to make squash caviar at home, like store-bought caviar, use tomato paste when cooking. Because no matter how much you add tomatoes, without tomato paste the caviar will not be the same as from the store. Each housewife cooks using her favorite recipes and tricks. Some people hate the store-bought taste, but love homemade squash caviar on ripe, fresh tomatoes. Others like a spicier appetizer with red pepper and garlic. See. Just right for spicy lovers.

Cooking caviar is not difficult. The most time-consuming process is cleaning and cutting vegetables. We'll entrust the rest of the work to the blender and stove. We did it earlier. And last year I described what I learned to do. I hope you liked them. Today I’m posting the most delicious recipes for squash caviar. For those who have not yet prepared this popular snack for the winter, read this article. I will be very glad if you find a suitable option for yourself. Better yet, prepare several jars of each variety like I did. For a change.

In this article:

2. Then I pour the grated carrots in there. Stir and fry further until the carrots become soft. Now I add the tomato paste and simmer for another five minutes, covering with a lid.

3. I peel each zucchini and scrape out the inner pulp with seeds with a spoon. Young, soft zucchini does not need to be peeled. I cut them into small pieces.

4. Pour the remaining oil into a large metal pan and put it on fire. I pour all the pieces in there and simmer over medium heat. I don’t add water, I just stir it more often until the juice comes out. And then I reduce the heat and let it simmer for forty minutes.

At this stage, you can open the lid slightly to let it evaporate. excess liquid.

There will be a lot of juice from them. I even scooped it out a little later with a ladle and drained it, but this was due to the large volume.

5. Then I remove the pan from the stove and pour the fried carrots and onions into it. The pieces of zucchini have boiled down and there are much fewer of them. So everything fit wonderfully into one bowl.

6. I take an immersion blender and blend all this stuff into a thin porridge. Yes, the porridge-caviar turned out a bit runny. The zucchini gave unexpectedly a lot of juice. But it doesn't matter. I put the caviar back on low heat and continue to simmer. It's time to add salt, sugar and pepper.

Be careful! From an open pan, caviar splashes out in all directions when boiling!

It is better to cover it slightly with a lid. I boil it for half an hour and add vinegar at the very end. I stir well so that the vinegar is distributed.

7. I advise you to try caviar, you might want to add something. Due to the tomato paste, the taste of caviar is exactly Gostov, like from the store.

I remove the caviar from the heat and immediately place it in sterilized jars. Cover with scalded lids.

Sterilization of the finished product is not required because enough vinegar has been added. But you should wrap it in a blanket for a couple of days.

After a couple of days, when the jars have completely cooled down, the squash caviar goes into the basement for the winter. Or another fairly cold place for storage.

A simple and delicious recipe for zucchini caviar with mayonnaise and tomato paste

A delicious treat is obtained with the addition of tomato paste and mayonnaise. Moreover, do not take any low-fat sauce, but the more oil it contains, the better. This makes the taste of the finished product very soft and not so sour.

Please note that vinegar is not added to the caviar. There is enough of it in mayonnaise and tomato paste.

We will need a set of completely ordinary products:

Zucchini 3 kg.
Onion 0.5 kg.
Mayonnaise 250 gr.
Tomato paste 300 gr.
Vegetable oil 100 gr.
Sugar 100 gr.
Ground red pepper 0.5 tsp.
Salt 2 tbsp. l.

How is this prepared? delicious snack, watch the video clip from the channel “About Tasty and Healthy Food”.

Notice how this cheerful girl explains everything in great detail. Here even the most inept person will understand how to cook, how to sterilize jars and scald lids.

Cooking squash caviar in pieces without vinegar

Some, on the contrary, do not like store-bought caviar, but prefer homemade caviar. Therefore, I prepare several jars of this snack with pieces of vegetables. It turns out not to be a complete mess, but to have something to chew on. If you like this particular consistency of caviar, take the recipe into use.

How to cook:

1. If the zucchini is young, they do not need to be peeled and seeded. Mine are already a little overgrown, so I clean them, wash them and cut them into 1 cm cubes. I do the same with carrots and onions. Tomatoes can be twisted in a meat grinder or chopped in a blender.

Instead of tomatoes, you can use tomato paste.

2. In a large aluminum pan, I first fry the onion in vegetable oil until transparent. Next I pour in the carrot cubes. Once these vegetables are sufficiently fried, you can add the rest of the ingredients.

3. Simmer the vegetables for about 40 minutes with the lid slightly open to allow excess liquid to evaporate.

The fire is very low and do not forget to stir the dish periodically so that it does not burn.

4. Since we didn’t add vinegar, we need to store this snack in the refrigerator or sterilize it ready dish. Pack the caviar into clean jars and send for sterilization, covering with lids. Sterilize jars of 0.5 for about 30 minutes over low heat, after boiling. If the container is larger in volume, then sterilization should take longer

5. Close the sterilized jars and cover them with a blanket until tomorrow. Then you can take the workpiece to the bins. As you can see in the photo, this dish looks more like stewed vegetables in pieces rather than caviar. You can’t spread it on bread, but you can wonderfully eat it directly with a spoon. Eat for your health!

Squash caviar prepared through a meat grinder without sterilization

Everyone loves this snack. I cook it a lot and it’s all eaten with pleasure. With fresh tomatoes and bell peppers, caviar is much tastier than any store-bought caviar.

No sterilization of the finished product is required.

Let's boil only the containers and lids. Don't be alarmed by the many vegetables. We will cook them all at the same time. If you haven't made this type of caviar before, I recommend you give it a try. Finger lickin' good - absolutely true!

What we need:

Zucchini -2 kg.
Tomatoes - 1 kg.
Onions - 1 kg.
Carrots - 1 kg.
Sweet pepper - 0.5 kg.
Sugar - 200 gr.
Sunflower oil - 250 ml.
Acetic acid - 1 tbsp. spoon
Salt - 3 tbsp. spoons.
Garlic, pepper, bay leaf - to taste

Let's get started!

1. As I already said, the most time is spent preparing all the vegetables before cooking. So I washed and peeled all the vegetables.

2. Now I grind the zucchini in a meat grinder first. Unlike a blender, they are ground not into porridge, but into small grains. I poured it into a large cauldron.

3. Next I add chopped carrots, onions and peppers. We twist it in the same way in a meat grinder, just use a large grill. Everything was crushed into such a grainy mass, as in the photo below.

4. Now I chop the tomatoes in a blender bowl. If you have time, you can peel off the skin.

To peel a tomato, cut the skin at the top crosswise and dip the vegetable in boiling water. After this, the skin is easily removed.

I don't have time to do this. The production volumes, as you can see, are such that you are physically tortured to peel each tomato.

5. With this tomato sauce I pour in the mixture of ground vegetables and put it on the stove. The fire is high at first, then I turn it down as needed. The main thing is to avoid excessive splashing. As soon as it boils, pour in a glass sunflower oil. I add sugar and salt.

6. Mix everything vigorously and leave to simmer for an hour and a half. I cover the lid loosely. I leave a gap so that excess liquid evaporates. You can add spices as you like. Five minutes before the end of cooking, I squeeze a few cloves of garlic through a press and pour in acetic acid.

You should definitely try a spoon to find out in time whether there is enough salt and sugar.

7. During this time, I have already sterilized the jars and lids. I pour the caviar, roll it up and turn it upside down. I added a bay leaf to the bottom of each jar, but this is optional. In total we got nine 0.5 liter cans. And there was a little left, just enough for everyone to try.

I wrap them in a blanket for two days. After this, you need to ask your husband to deliver the “strategic reserve” for storage in the cellar.

Video recipe for delicious caviar made from zucchini and tomatoes in a slow cooker

This recipe is presented to us by the video channel “Vera”. Look at the variety of products Vera collected for canning. Yellow and red tomatoes, zucchini, Bell pepper, onion, garlic and herbs. Everything went into action. And what a wonderful caviar it turned out to be. Which once again proves the versatility of this product.

Well, it seems that this year I finally figured out the zucchini thing. Squash caviar is boiled for the winter. I won’t cook anything else with zucchini. And what was prepared, see in the “Homemade preparations” section. Thank you to everyone who cooked with me today!

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

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

Zucchini caviar: the simplest recipe for the winter

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

Ingredients:

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

Preparation:

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

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

Then pour in water and add granulated sugar. Salt.

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

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

We also cut the onion into cubes of arbitrary size.

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients (per 1 liter of finished caviar):

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

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

Preparation:

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

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

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

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

Garlic, onions and carrots are also finely chopped.

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

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

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

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

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

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

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

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

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

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

Ingredients:

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

Preparation:

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

To reduce “crying” while cleaning, constantly wet the knife in cold water, – helps.

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

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

Zucchini caviar for the winter in a slow cooker

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

Ingredients:

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

Preparation:

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

The mixture must be prepared with the lid open.

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

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

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

Bon appetit and see you new recipes!