Squash caviar prepared according to different recipes. And every housewife claims that her recipe is the best. Find yours perfect recipe only possible through numerous trials. But today I will make your task easier. I have collected in this article the 5 best recipes for squash caviar (to my taste) for the winter. If you want to make caviar and eat it immediately, then you do not need to add vinegar or citric acid. These additives are for long term storage.

Many people like caviar, just like in the store. But even at home, you can prepare caviar no worse than the store-bought version. And I will write how to do it. At the same time, I will write small secrets that will help you achieve the desired result. So read and choose a recipe. Don't forget to write in the comments what you did. It's important for me.

For preservation, it is necessary to sterilize the jars, lids, and ladle with which the squash caviar is poured. If there are a lot of jars, it is easiest to sterilize them in electric oven. Place the jars in cold oven, turn on the heating to 140 degrees. When the oven is hot, keep the jars in the oven for 10 minutes. You can also sterilize the jars over steam (over a kettle, place a wire rack over a pan of water). The jar is sterilized when drops begin to flow down it. Boil the lids for 5 minutes.

I will write this recipe first because I consider it a favorite. The other recipes are also very tasty, but my family likes this one more than the others. In this recipe I will write the secrets of making perfect squash caviar. Knowing these secrets, you will prepare caviar that everyone will like. It will be no worse than squash caviar in the store, and perhaps even better. Everyone who tries it will ask for more...

First of all, you need to choose the “right” zucchini. Half of the taste of future caviar will depend on the quality of the zucchini. The zucchini must be fresh, that is, picked recently, a day ago. To determine freshness, look at the stem. It should be green and juicy. If the stalk begins to dry out and turn brown, then such a zucchini has already been picked a long time ago.

Ingredients:

• zucchini - 1 kg
• carrots - 300 gr.
• onion- 300 gr.
• tomatoes - 300 gr.
• tomato paste - 1 tsp.
• vegetable oil— 100 ml
• citric acid - 0.5 tsp.
• salt - 1 tsp.
• sugar - 1 tsp.
• black ground pepper- 0.5 tsp
• dill and parsley - 50 gr. (optional)

Method for preparing caviar, as in the store:

1.If you took young zucchini, then you do not need to peel them. If you find zucchini that is overripe, be sure to trim the skin and remove the seeds. In this case, the weight of the zucchini will need to be measured after peeling. Cut the prepared zucchini into 2x2 cm cubes.

The cutting should be the same so that all the pieces are cooked at the same time.

2. So that the caviar does not boil for a long time, but at the same time it turns out thick, the chopped zucchini needs to be salted and mixed. For 1 kg of zucchini, take 1 level tablespoon of salt. Leave the salted zucchini for 20 minutes. During this time, the salt will draw juice out of the vegetables, which will not need to be used when cooking.

3.Carrots will give the caviar a sweetish taste and orange color. It needs to be peeled and cut into cubes. Don't grate carrots! First, cut into circles 5 mm thick, then cut these circles into sticks.

4.Cut the onion into half rings, 5 mm wide.

5.U fresh tomatoes You need to first peel the skin so that there are no pieces of it in the finished product. To remove the skin easily, make a cross-shaped cut on the top of the tomato. Then pour boiling water for 30 seconds, drain and cool with cold water. After such a contrasting procedure, you can easily remove the skin with your hands.

Cut the tomatoes into cubes, approximately 1 x 1 cm.

6.When the zucchini has stood, drain the juice that has separated from it and squeeze it out with your hands like a sponge.

7. You need to fry vegetables separately, because they have different structures and different cooking times. If you have three frying pans on the household, then they will come in handy now. If not, fry the vegetables one at a time. There is no need to make the caviar too fatty, so pour 1-2 tbsp into the pan. oils Wait until the oil warms up well. Fry until full readiness not necessary, because the vegetables will still be stewed together.

Fry the zucchini for 7-10 minutes, carrots for 10-15 minutes, onions and tomatoes for 2 minutes.

8.In one frying pan, start frying the onions. When the onion becomes translucent, add chopped tomatoes to it. Fry these vegetables together for a couple more minutes. In another frying pan, fry the zucchini, stirring them occasionally, and in a third frying pan, fry the carrots.

9.Take a saucepan with a thick bottom and pour vegetable oil into it (about 3 tbsp). Spread the oil over the bottom of the pan to prevent the vegetables from burning. Place all the fried vegetables into the pan.

10.Use an immersion blender to blend all the vegetables into a smooth mixture. You can also use a meat grinder, but in this case the texture will not be as uniform as that obtained when using a blender.

11.For a brighter and richer color, add 1 teaspoon of tomato paste to the caviar and blend everything again with a blender.

12.Put the caviar on the fire and let it boil. Reduce heat to low. Now comes the boiling stage, when the caviar needs to be brought to the desired consistency. During simmering, all excess liquid will evaporate. Simmer the caviar with the lid open. If you close the lid, the condensation will flow back into the pan and the boiling process will be delayed. Do not forget to stir the caviar from time to time so that it does not burn.

13.After 40 minutes, you need to bring the caviar to taste. Taste it and add salt (about 1 teaspoon of salt per 1 kg of zucchini). Also add ground black pepper. To prevent caviar from exploding and to keep well, add half a teaspoon of citric acid, as well as 1 teaspoon of sugar for balance. For piquancy, you can add a couple of sprigs of greenery (finely chopped), if you like. But this is not at all necessary. Boil the caviar, boil for another 5 minutes and you can put it in sterilized jars. Do not turn off the heat, put boiling caviar into the jars!

You need to salt the caviar at the end of cooking. If you add salt immediately, then after boiling it may become over-salted, as the volume will decrease.

The finished caviar will be thick. It falls from the spoon in large drops, but does not run off. Don’t forget to sterilize the lid and pour boiling water over the ladle you will use to pour the caviar.

14. All that remains is to turn the finished preserve over and wrap it in a blanket. Leave the caviar to cool completely. This is a recipe for truly delicious caviar, thick and bright. You can also safely call it “finger-licking good”, I recommend it.

Squash caviar for the winter according to GOST

The recipe according to GOST contains a minimum number of ingredients. This is zucchini caviar, which means there should be more zucchini than other vegetables. In addition to zucchini, you also need to take onions and carrots in certain proportions (it is better to use a kitchen scale to accurately determine the weight of peeled vegetables). Tomatoes are not used, but tomato paste is added, which according to GOST should be 30%.

If you put fresh tomatoes, then the caviar will turn out more liquid, it will need to be boiled longer to the desired consistency.

Vinegar essence or ordinary table vinegar 9% is used as a preservative. Using vinegar you will be sure that the jars will not explode.

Ingredients(vegetables are weighed in peeled form):

• zucchini - 3 kg
• carrots - 1 kg
• onions - 800 gr.
• refined vegetable oil - 300 ml
• tomato paste - 3 tbsp. with a slide
• garlic - 6 cloves (optional)
• parsley or celery root - 1 tbsp. (grated)
• salt - 1 tbsp. no slide
• sugar - 1.5 tbsp. (38 gr.)
• vinegar essence 70% - 1 tbsp. (at least 1 tsp)
• ground black pepper - to taste
• ground allspice - to taste

Cooking method:

1. It is better to take young zucchini for caviar. If you only managed to find old ones, then cut off their peel, cut them in half lengthwise and remove the seeds with a spoon. Young ones can be used entirely without removing anything.

2.Cut the zucchini into cubes. Peel the carrots and onions. Chop the onion coarsely, small ones can be cut into 8 pieces, grate the carrots on a coarse grater or cut into slices. Finely chop or grate the parsley root.

3.Pour half of the odorless vegetable oil into the frying pan and heat it well. Place all the zucchini in the pan to fry. Cook the zucchini over medium heat with the lid open, stirring occasionally. Vegetables will shrink in size and release juice, which will partially evaporate. The zucchini will be translucent and soft in the end.

4.Place the zucchini in a thick-bottomed pan along with the oil in which they were fried.

5. Pour the second half of the vegetable oil into the vacated frying pan and heat it well. Add the chopped carrots and fry them over medium heat for 5 minutes with the lid open. Next, add chopped parsley root to the carrots, stir and continue frying for another 5 minutes.

6.Add onion to the frying vegetables, stir, cover and cook for another 20 minutes. Stir the vegetables periodically to prevent them from burning.

7.Pour the fried onions and carrots into the pan with the zucchini along with the oil. Mix all ingredients thoroughly.

8.Put the caviar on low heat and simmer in a saucepan with the lid closed for 30 minutes. Be sure to stir occasionally, otherwise it will burn. Be sure to take a pan with a thick bottom.

9.When the vegetables are stewed together, use an immersion blender to turn them into a homogeneous puree. You can also use a food processor (you will need to transfer the caviar into it) or a meat grinder.

10.Add salt, sugar, ground black pepper and allspice to taste, tomato paste, stir.

11.Over low heat, stirring occasionally, cook the caviar for another 30 minutes. The lid should be slightly open so that the water evaporates faster. If you cook with the lid open, the caviar will shoot out, which will lead to contamination of the kitchen. Cook the caviar to the desired consistency.

12. Squeeze the garlic into the caviar through a press and pour in acetic acid. The minimum amount of vinegar essence for this amount of caviar is 1 teaspoon. Vinegar is needed to ensure the safety of caviar in jars. Stir and cook the caviar under the lid for another 10 minutes, no more. Be sure to taste for salt and sugar and balance the taste if necessary. If it is very sour, you can add sugar. Don't forget to sterilize the jars and lids.

13.Place hot caviar into jars and seal with hot, sterile lids. Turn over and wrap in a blanket, leave to cool completely. So the real squash caviar is ready, delicious, just like in childhood.

Squash caviar with mayonnaise and tomato paste

Caviar with mayonnaise turns out very tasty, although a bit greasy. If this doesn’t scare you, then be sure to prepare squash caviar according to this recipe.

Ingredients (weigh vegetables peeled):

• zucchini - 3 kg
• onions - 0.5 kg
• tomato paste - 300 gr.
• mayonnaise - 250 gr.
• odorless vegetable oil - 100 ml
• sugar - 100 gr.
• salt - 2 tbsp.
• ground red pepper - 0.5 tsp.

Squash caviar with mayonnaise - preparation:

1. Wash the zucchini and cut into pieces that will fit in a meat grinder. If the zucchini is old, with a thick skin and overripe seeds, then you need to peel them and remove the seeds. Such zucchini need to be weighed after peeling.

2. Peel, wash and cut the onion into arbitrary pieces that can be passed through a meat grinder.

3.Now grind the zucchini and onions through a meat grinder. Place the vegetables in the pan in which you will simmer the caviar.

4.Add mayonnaise, tomato paste and vegetable oil to the vegetables. Mix everything thoroughly. Place over medium heat, cover and bring to a boil. During this time, be sure to stir the caviar two or three times so that it does not burn. When the whole mass boils, reduce the heat and simmer for one hour under a closed lid. Squash caviar needs periodic stirring (every 10-15 minutes).

5.After an hour of stewing, add sugar, salt and red pepper to the caviar. Stir and continue simmering for another hour. At this time, you can sterilize the jars and lids.

6. Place the finished hot caviar into prepared jars (they must be dry) and roll up the lids. Turn it over, place it on the blanket with the lid down and wrap it “under a fur coat” until it cools completely (about a day).

7. That's all. The caviar can be stored in a storage area. This amount of ingredients yields 4 liters of squash caviar. Delicious!

Spicy squash caviar with bell pepper

This recipe is good for those who like it spicy. Such caviar will be a great addition with meat (like adjika) or it can be served as an independent snack. The recipe contains a lot of garlic and hot pepper. You can add these ingredients according to your taste; not everyone likes too spicy food.

Ingredients:

• zucchini - 2 kg (preferably young)
• sweet pepper - 0.5 kg
• carrots - 0.5 kg
• garlic - 2 heads
• ground red pepper - 1 tbsp. Can be crushed fresh pepper Chile.
• tomato paste - 150 gr.
• refined vegetable oil - 100 ml
• salt - 1 tbsp.
• sugar - 2 tbsp.
• vinegar 9% - 3 tbsp.

How to cook spicy squash caviar:

1.Vegetables need to be washed and cut. The cutting should not be too small, but not too large either. Cut the zucchini into medium cubes, carrots into slices, tomatoes into slices, peppers into strips. Place tomatoes and zucchini in separate bowls.

2. Lightly salt the zucchini and tomatoes to release their juice. Take salt from the general salt norm for all caviar. Vegetables prepared in this way will be easier to boil.

3. Pour all the vegetable oil into a thick-bottomed pan and add all the chopped vegetables, except tomatoes (zucchini, carrots, peppers).

4.Place the vegetables on the stove and bring to a boil over medium heat. Stir the caviar periodically to prevent it from burning. Once boiling, reduce heat and simmer for 30 minutes until vegetables are soft.

5.Add tomatoes to the boiled vegetables, stir and continue cooking over medium-high heat until excess liquid evaporates (about 20 minutes, the time will depend on the juiciness of the vegetables).

6.Now add garlic, cut into slices, to the squash caviar, mix. Next, add tomato paste and mix again. You can put more pastes (200 g) if you like tomato taste. Bring to a boil and turn off the heat.

7.Now you need to give vegetable mixture classic caviar look. To do this, you need to grind it with a blender. The most convenient way to do this is with an immersion blender directly in the pan. If you don’t have an immersion blender, use a food processor and place all the vegetables in the bowl.

8.Pour 2 tablespoons of sugar, the remaining salt into the crushed caviar, hot peppers to taste, vinegar, stir. Bring the resulting mixture to a boil, stirring, and taste. Now is the time to bring the taste to the desired level, for example, add sugar if it turns out sour, or salt. At the same time, you need to sterilize the lids. To do this, just boil them for 5 minutes. The jars must also be sterile.

9.Pour boiling caviar into prepared jars with a ladle and screw on the hot lids. Turn all the jars over and cover with a blanket. Leave the jars to cool completely. And this could be a day, or even two days.

10.Enjoy the fall and winter this spicy caviar from zucchini!

Thick, finger-licking squash caviar

This unusual recipe, because it contains a lot of carrots. And not just carrots, but pre-boiled ones. The caviar is thick, pleasant yellow in color, similar in taste for the store version.

Ingredients:

• zucchini - 1.5 kg
• carrots - 2.5 kg
• sweet pepper - 0.5 kg
• onions - 1.5 kg
• tomatoes - 1 kg
• sugar - 3 dessert spoons
• salt - 3 dessert spoons
• vegetable oil - 350 ml
• ground black pepper - 1 tsp.
• acetic acid 70% - 1 tbsp.

Squash caviar with tomatoes - how to cook:

1.Carrots must be boiled in advance until half cooked. It’s convenient to do this in the evening, and start preparing caviar in the morning. Wash the vegetables and cut into pieces that can be conveniently passed through a meat grinder.

When cooked, twisted caviar splashes and shoots a lot. Therefore, I recommend covering the stove with foil. This technique will protect you from further cleaning of the kitchen.

2.First, grind the zucchini through a meat grinder. These are quite juicy vegetables, so they have to be boiled for a long time until the excess liquid evaporates. To make your task easier, place the resulting zucchini mass in a colander and let the excess juice drain. There is no need to squeeze out the juice with a spoon to make the zucchini completely dry. Let it drain on its own.

4.Next, mince the tomatoes, onions and carrots, placing everything in a separate bowl. When almost all the liquid in the zucchini has evaporated, add the resulting tomato puree, stir and continue boiling.

5.Pour vegetable oil (about 50 ml) into a frying pan, heat it and add chopped onion. Fry the onion, stirring occasionally, until evaporated onion juice. The onion should be almost dry. Add fried onions to zucchini, peppers and tomatoes. Simmer everything together.

6.Pour oil (about 100 ml) into the vacated frying pan and place the carrots. Fry the carrots until there is no liquid in the pan.

7.Pour the carrots into the pan with the rest of the vegetables, stir. Add sugar and salt 3 each dessert spoons without a slide, black pepper. Pour in 200 ml of refined oil and mix everything well. When the squash caviar boils, reduce the heat and simmer for 1.5 hours until the desired thick consistency.

The amount of salt and sugar can be adjusted to your taste.

8.Bye vegetable caviar When preparing, wash and sterilize the jars and lids. 10 minutes before cooking, pour a tablespoon into the pan. acetic acid and taste for salt. If necessary, add salt or sugar/pepper.

Good afternoon, dear readers!

Autumn is good for lots of vegetables. Avid summer residents always have a lot of zucchini. Ripened zucchini can be stored for a long time, but not every city apartment has room for this.

Russian women are practical; we have adapted to making caviar from zucchini for the winter. There are many caviar recipes circulating among housewives. Zucchini in combination with spices, onions, carrots, and tomatoes give the preparation a unique taste.

The best recipes for squash caviar for the winter

As many housewives as there are in the country, so many recipes can be found. Everyone strives to bring something of their own into the cooking process. winter harvesting. Hence there are many recipes, each of which is good in its own way. Let's look at the best ones and take them into service.

There are people who add mayonnaise to everything, this recipe is just for them. In addition to mayonnaise, it requires tomato paste to prepare and enhance the taste. Caviar, prepared with love, is not inferior in taste to store-bought caviar, and usually surpasses it. Be sure to try this recipe.

Ingredients:

• mature zucchini without peel - 2 kg;
• turnip onion – 500 g;
• 250 g pack of mayonnaise;
• 200 g jar of tomato paste;
• vegetable oil 5 tbsp. l or 80 ml;
• table vinegar 9% - 6 tsp;
• carrots, washed, peeled – 1 piece, approximately 200 g;
• sugar – 1 tbsp. l with a small slide;
• paprika – 1 tsp;
• salt –2 tsp;
• ground black pepper - ½ tsp.

Preparation:

We start the process with dishes, prepare: frying pans for frying vegetables, pots for cooking caviar. It is better if both have a thick bottom. Vegetables will cook (fry) evenly, and the quality of the caviar will be higher.

First you need to peel and grate the carrots. A large grater will do. You can immediately start frying the carrots over low heat. At this time, peel and chop the onion into cubes, pour into the pan with the carrots and simmer for 5 minutes, or a little more. Vegetables should not burn when fried.

Peel the zucchini from the peel and the inside with seeds. Chop into cubes of arbitrary size. Pour them into a saucepan, add a little salt and simmer over low heat for a few minutes. After the juice from the zucchini comes out, add the fried vegetables to the pan, stir and leave to simmer for 2 hours. Stir vegetables periodically.

When 1 hour 30 minutes has passed, pour liquid ingredients into the pan: oil, paste, mayonnaise. After 20 minutes, spices are used: vinegar, pepper, paprika. After 2 hours the caviar is ready. Take a blender, grind the vegetables to a tender consistency, boil again and remove from the stove.

Place hot caviar into ready-made, sterilized jars. Cover the jars with already boiled lids. If the jars will not be stored in the refrigerator for a long time, the workpiece may not be sterilized.

For long-term storage sterilization is required. Small jars are sterilized for 15 minutes.

After which all the jars need to be rolled up and cooled. Send them for storage in the cellar or on a shelf in the refrigerator.

Caviar with tomato paste through a meat grinder

Tomato paste combined with zucchini gives the prepared appetizer, beneficial properties. Eating caviar will benefit your health.

Ingredients:

• onion – 500 g;
• zucchini – 1.5 kg;
• tomato paste – 2 tbsp. l;
• garlic – 3 cloves;
• carrots – 500 g;
• vegetable oil – 6 tbsp. l;
• medium salt without additives −1 tbsp. l;
• sugar – 0.5 tbsp. l;
• table vinegar 9%;
• ground black pepper − ⅓ tsp.

Preparation:

Wash, peel and prepare vegetables well. The carrots should be grated. Chop the onion in any way: cubes, strips, whatever is more convenient. Peel the zucchini, remove the seeds and cut into pieces of any size.

All vegetables need to be stewed. Simmer in turns or in two pans at once. To prevent vegetables: zucchini, carrots, onions from burning, pour oil (2 tbsp) into the pan.

Time to stew the zucchini is 15 minutes. The zucchini becomes soft towards the end. It is more convenient to fry onions and carrots separately. It's much faster and the vegetables don't burn.

You can mix all the vegetables when the zucchini, onions and carrots are soft. To grind them you will need a meat grinder. It can be electric or manual. The type doesn't matter. The crushed mixture must be poured into the pan.

The pan must be covered while stewing. Add salt and sugar immediately. Simmer vegetables for at least 20 minutes. Do not open the lid of the pan while stewing. Stir the caviar with a wooden spatula during cooking.

Add garlic, pepper, pasta and table vinegar after 20 minutes. Continue stirring and simmering the caviar for another 20 minutes. After this time, you need to take an immersion blender and chop the vegetables.

The caviar is almost ready. Return the pan to the stove and boil the puree mixture for another 20 minutes, then pour it into clean, sterile jars.

Cover the jars with tires and lower them into the cellar. Caviar prepared in this way is stored in the cellar for about a year.

For many diseases fried foods prohibited. Dietary caviar, prepared without frying, is suitable even for sick people. To prepare it, you will need any type of meat grinder.

Ingredients:

• turnip onion – 500 g;
• sugar – 3 tbsp. l;
• carrots – 1 kg;
• zucchini – 3 kg;
• vegetable oil 0.5 l.

Preparation:

The dietary preparation is prepared quickly. Part of the time will be spent preparing the vegetables. They must first be washed, dried and cut into arbitrary pieces. The resulting pieces should go into a meat grinder.

Pour the vegetables chopped in a meat grinder into a saucepan with a thick bottom. Sugar, sunflower oil and salt should be added to the vegetables and mixed well. First bring the mixture to a boil while stirring, then, reducing power, cook for a whole hour.

Boil the caviar for another 20 minutes, do not forget to add tomato paste to the pan. Simmer vegetables with it for at least 20 minutes. While the workpiece is on the stove, you need to prepare clean, sterilized jars and lids. Pour the caviar into jars, seal them and store them.

This recipe can be used by those who like the taste of caviar prepared industrially, according to GOST. Older housewives claim that this is exactly the taste of “Soviet” store-bought caviar. The composition is simple and easy to remember. Cooking is even easier.

Ingredients:

• half a large onion or one medium-sized one;
• medium-sized carrots - 1 piece;
• yellow bell pepper – 1 piece;
• medium zucchini - 1 piece;
• vegetable oil;
• tomato paste – 2 tbsp. l.

Preparation:

Vegetables, excluding carrots, must be peeled and cut into small pieces. It is preferable to grate carrots coarse grater. To stew vegetables, you should take a large-diameter frying pan, first pour sunflower oil into it, then pour in the chopped vegetables.

Mix everything and simmer for at least 20 minutes. Add tomato paste to the softened vegetables according to the norm and stir it well. Simmer for another 15 minutes.

You will need a blender to ensure that the caviar turns out according to GOST standards, that is, homogeneous and crushed as much as possible.

Zucchini caviar, prepared like store-bought caviar, is stored in the refrigerator for a short time. It can be an excellent side dish for main courses or a filling for hearty morning sandwiches.

When there is a mountain of zucchini in the pantry, any housewife has a reasonable question. How easy, quick and yet delicious it is to make caviar from them. Since there are a lot of vegetables, the volume of the preparation will be large, and cooking will take only 60 minutes.

Ingredients:

• zucchini without peel and seeds – 6 kg;
• carrots – 3 kg;
• onion – 1.5 kg;
• tomato paste – 500 ml;
• medium non-iodized salt – 6 tbsp;
• sugar – 15 tbsp. l;
• vegetable oil – 3 tbsp.

Preparation:

The first thing you need to do is wash the vegetables in running water, peel them, chop them, and grate the carrots. Cut the zucchini into cubes, the onion into half rings. Take a thick-walled pan (large) and pour all the vegetables into it.

Simmer everything slowly for about 40 minutes. To prevent the chopped vegetables from burning, you need to add 1 tbsp. water. After 40 minutes, fold it back vegetable stew in a colander. This is necessary to drain excess liquid.

Return the vegetables from the colander to the pan, puree them with a blender, and then add to the vegetable mixture:

• oil
• pasta
• sugar

Caviar, even without vinegar, will be stored for a long time. Vegetable oil will serve as a preservative.

Sterilize the jars for the preparation. Spread the caviar and roll it up.

This simple recipe is for women on a diet and involved in fitness. It is very easy to prepare, and most importantly very fast. The recipe contains garlic, so the health benefits are double. The caviar turns out to be quite spicy because we cook it with pepper.

Ingredients:

• zucchini – 1 kg;
• tomatoes – 2 pcs;
• bell pepper- 3 pcs;
• onion – 2 heads;
• tomato paste – 2 tbsp. l;
• garlic – 5 cloves;
• vegetable oil – 3 tbsp. l;
• carrots – 2 pcs;
• salt;
• ground black pepper;
• dill.

Preparation:

Cooking in a slow cooker is a pleasure. Place your groceries, choose a routine, and go about your business. Therefore, the recipe for caviar in a slow cooker without mayonnaise is one of the easiest recipes.

First, cut into cubes:

• carrot;
• zucchini;
• peppers.

Dump everything into the bowl and mix. Pour in pepper, dried dill, and salt. Set the multicooker to stewing mode. Cooking time 1 hour. By the end of this hour, chop the tomatoes, garlic and add to the vegetable mass.

On the multicooker, find and set the “cooking” mode, set the caviar cooking time to 1 hour. After turning off the multicooker, remove the bowl from it. Cool the contents and grind with a blender. Place the preparation in sterile jars and store them.

Sterilization of workpieces extends service life. Let's try to prepare the recipe without sterilization. Its whole trick is in the gradual stewing of vegetables. We clean, wash and chop the vegetables as usual. We will consider the amount of vegetables for caviar below. Exit finished product three 0.5 liter cans.

Ingredients:

• zucchini – 1.2 kg;
• onion – 300 g;
• bell pepper – 150 g;
• carrots – 300 g;
• tomato paste – 70 g;
• garlic – 3 cloves;
• vinegar 9% - 4 tbsp. (taste);
• sugar – 1.5 tbsp. (taste);
• salt;
• pepper;
• vegetable oil.

Preparation:

You will need a large diameter saucepan. Pour vegetable oil into the bottom. While the oil is heating, chop the onion into cubes and pour it into a cooking container. While the onion is stewing for 5 minutes, cut the carrots into strips and place them in a saucepan.

We cut the pepper and send it after the carrots. After 10 minutes you need to drain the zucchini. By this time it needs to be peeled and cut into cubes. Vegetables along with zucchini, salt and pepper need to be simmered for 15 minutes.

Next comes the pasta. Stew the caviar with it for 15 minutes and the preparation is almost ready. Move the saucepan from the stove, pour all the sugar into it, add the required amount of vinegar, stir, simmer for 10 minutes. Later pour the mixture into clean, sterile jars.

Recipe without vinegar

This recipe is very simple and suitable for people with stomach problems because it is prepared without vinegar.

Ingredients:

• zucchini (2 kg);
• carrots (1 kg);
• sweet pepper (1 kg);
• tomatoes (1 kg);
• garlic – 3 heads;
• salt (1 tbsp);
• sugar (2 tbsp);
• ground black pepper;
• vegetable oil.

The output should be at least five 0.5 liter cans.

Cooking process:

We begin the process of preparing caviar by processing the zucchini. First you need to remove the peel and seeds, cut the pulp into cubes, grind in a meat grinder and put in a sieve. Also chop the peeled onion in a meat grinder.

Meanwhile, heat the frying pan, add oil, add all the onions and start frying. Cut the pepper into cubes, fry, place in a colander to drain the fat. Pour boiling water over the tomatoes, remove the skin, chop finely and add to the vegetables.

Place vegetables in a saucepan. Pour in 0.5 tbsp. oil and simmer for an hour. Then add all the spices except garlic, mix and simmer for half an hour. Add garlic, then simmer the caviar for another 30 minutes. Stir the mixture all the time.

Store the preparations in sterile jars in the refrigerator.

For long-term storage, you can prepare a preparation with vinegar using this particular recipe. At the end add vinegar essence 0.5 tsp

Finger-licking caviar

It is by adhering to this recipe that you can easily prepare tender, tasty caviar. She will look beautiful, yellow, elegant. And the taste is always amazing.

Ingredients:

• 1.5 kg of zucchini;
• 750 g carrots;
• 400 g onions;
• 1.5 tbsp. l tomato paste;
• 150 ml vegetable oil;
• 3.5 tbsp. l sugar;
• 1.5 tbsp. l salt;
• 0.5 tsp pepper;
• 0.5 tbsp water.

Cooking process:

We clean the vegetables and wash them thoroughly. Cut the zucchini and onion into cubes. Three carrots on a grater. We put the saucepan on the fire, heat it, pour water into it, pour the vegetables into it. From the moment of boiling, simmer for 40 minutes. To drain excess liquid, the vegetable mass must be drained in a colander.

When the liquid has drained, return the vegetables to the saucepan. Pour all the spices into it and continue to simmer the caviar for 15 minutes, stirring constantly. After this, place the workpiece in jars, which are pre-scalded with boiling water and heated in microwave oven. Roll up the jars and put them under a “fur coat” for a day. The cooled jars can be placed in the cellar or placed in the refrigerator.

Delicious squash caviar, the taste of childhood - video

From a large number of recipes, you can choose one and prepare a delicious and useful workpiece for the winter. Caviar prepared in compliance with all the rules will be stored for a long time and retain its taste until spring. A jar with tasty contents will come in handy when guests are on the doorstep or you’re just too lazy to cook.

Greetings, our dear readers. Zucchini caviar is one of the most best snacks on every housewife's table. She always sells out quickly. Homemade squash caviar is many times better than store-bought caviar - a fact. Today we present to you 5 of the best recipes. Let's figure out how to prepare squash caviar for the winter.

Traditionally, we did all the little secrets and tips for preparing any dish at the end. On the one hand, it’s convenient and understandable, like I’ve already read the recipe, then the tips and everything is in its place.

Today we’ll bring the tips to the forefront. I think it will be better this way. If this layout is not convenient for anyone, write about it in the reviews.

• Zucchini caviar for the winter is best prepared from young zucchini. Their length is no more than 20 cm, the skin is thin and the seeds are small. The caviar turns out very tender.
• If the zucchini is larger and older, then you need to remove the peel and cut it into pieces and remove all the seeds with a spoon.
• It is best to prepare squash caviar if zucchini ripens in August and September.
• Remove excess moisture so that the caviar is not watery. To do this, sliced ​​​​zucchini needs to be salted, mixed and left for 15 - 25 minutes. Then squeeze out the resulting juice.
• Chopping vegetables(using a meat grinder, blender or food processor) before or after cooking. Otherwise, the final consistency of the caviar will not be sufficiently tender and homogeneous.
• Pre-fry the vegetables before stewing them. This allows you to make the taste of caviar more rich.
• You can add ground black pepper, ground red pepper, a mixture of peppers, paprika, curry, ground coriander, nutmeg, ground ginger, suneli hops, cloves, garlic and chopped herbs to squash caviar - all these components will make the caviar piquant and incredibly appetizing.
• Any utensil is not suitable for preparing caviar. It is best to choose dishes with a thick bottom. This will ensure even heating of the vegetables and they will not stick. A stainless steel pan with a thick bottom is best.
• It is best to sterilize jars before screwing.. This way, squash caviar will be stored for at least 1 year. It is best stored in the cellar.

Zucchini itself has no taste. Which means the whole bouquet of aromas and tastes will depend only on the ingredients, which you use when preparing caviar. Can you imagine what a huge world opens up when preparing squash caviar.

This caviar can be placed on any table, it can be eaten with almost any dish. Now let's get down to how squash caviar is prepared for the winter.

Squash caviar - classic recipe.

Of course, there is a recipe from which all other recipes come. This is a classic or standard recipe. Or you can just say - the simplest recipe for squash caviar. It is prepared easily and quickly.

We will need:

1. 3 kg of zucchini;
2. 1 kg carrots;
3. 1 kg of onion;
4. 50 g tomato paste;
5. 30 g salt;
6. 20 g sugar;
7. 10 g citric acid;
8. vegetable oil.

Step 1.

First, let's free our zucchini from excess moisture, otherwise the caviar will turn out watery. To do this, cut the zucchini into slices, sprinkle with salt and leave for 25 minutes. Then squeeze out the juice.

Step 2.

Now fry the zucchini slices in vegetable oil on both sides.

Step 2.

Chop the onion and grate the carrots. Now fry it all in vegetable oil.

Step 3.

Now we pass all the vegetables through a meat grinder and put the resulting pulp in a saucepan. Place on low heat.

Step 4.

Add salt, sugar, tomato paste and citric acid. Bring to a boil over low heat and then cook for 20 - 30 minutes. Be sure to stir periodically.

Step 5.

Sterilize jars and lids. When the caviar is ready, transfer it to jars and screw on the lids. Now we turn the jars over onto the lids and place them, wrapped in a warm blanket. After cooling, put it away for storage.

Squash caviar with tomatoes and apples.

Delicious caviar It turns out with apples. I really like this taste. And tomatoes will replace tomato paste for us, it turns out better. It’s best, of course, if almost all the ingredients come from your own garden. Well, if you do buy in a store, then you shouldn’t take everything that’s cheap. It’s better to take something tasty, the taste of squash caviar will depend on this.

Ingredients:

1. 2.5 kg of zucchini;
2. 2 kg of tomatoes;
3. 5-6 carrots;
4. 2 apples;
5. 2 bell peppers;
6. 100 g dill or parsley;
7. 1 chili pepper (optional, for spicy lovers);
8. 1 head of garlic;
9. 50 ml vegetable oil;
10. 40 g salt;
11. salt, sugar and ground black pepper to taste.

Step 1.

Wash the zucchini, carrots, bell peppers and chili peppers and finely chop them, but do not mix them.

Step 2.

Now fry all the vegetables separately in a little vegetable oil.

Step 3.

We grind all these vegetables through a meat grinder. Place the resulting porridge in a saucepan. Grate the apples there too. At the same time, I cut off the skin.

Step 4.

We run the tomatoes in a meat grinder or grind them in blenders. We add all this to our porridge. Finely chopped garlic, salt, sugar and ground pepper are also there.

Step 5.

Now put the pan on low heat and simmer for about 2 hours, no more. 5 minutes before readiness, add finely chopped greens. Don't forget to stir everything.

Step 6.

When the caviar is ready, transfer it to jars (already sterilized) and screw on the lids. Now we turn the jars over onto the lids and place them, wrapped in a warm blanket. After cooling, put it away for storage.

Caviar in mayonnaise - simple amazing taste.

You know, I immediately thought that mayonnaise is a universal remedy. It was the French who invented it as just a sauce. Our housewives use it in everything))). Well, it actually tastes better. And squash caviar for the winter turns out to be a masterpiece.

But it's best to use homemade mayonnaise. It cooks quite quickly, for example:

But if you use store-bought mayonnaise, then use the tasty one that you like. And so let's go.

Here's what we use:

1. 1 kg of zucchini;
2. 100 ml. mayonnaise;
3. 100 gr. carrots;
4. 100 - 150 gr. onions;
5. 400 gr. tomatoes;
6. 1 medium-sized bell pepper;
7. 2 cloves of garlic;
8. approximately 100 ml. sunflower oil;
9. salt and ground black pepper to taste.
   

Step 1.

Cut the zucchini into small cubes. At the same time, we remember that there is no need to peel young zucchini and remove seeds. But older and more mature ones, on the contrary, are necessary.

Step 2.

Use a salt shaker or three carrots on a large grater.

Squash caviar for the winter becomes sweeter when carrots are added. And carrots give the corresponding color to the caviar.

Also cut the onion into small cubes.

Step 3.

Now you need to fry, or rather brown, the carrots in a frying pan in vegetable oil over medium heat. Cook for a few minutes and be sure to stir so it doesn't burn.

Step 4.

Then add the onion, mix and fry the vegetables for a few more minutes. Until the onion becomes soft and transparent.

Step 5.

In the meantime, peel the pepper and cut the onion either into cubes or as you wish.

Step 6.

Add it to carrots and onions. Simmer the vegetables over low heat for about 5-7 minutes.

Step 7

Now add the zucchini, mix and simmer for 10 minutes, also over low heat. Don't forget to stir.

Step 8

Blanch the tomatoes, peel them, and cut them into small cubes. Instead of tomatoes, you can use tomato paste diluted in a glass warm water. Even tomato juice will do. If there is sourness in the tomato, you can sprinkle it with a little sugar.

Now add the tomatoes to the pan, mix everything and cover with a lid. Cook until the vegetables are soft.

Step 9

Now the soft vegetables need to be pureed. We use a blender or meat grinder. But you need to cool the vegetables a little.

Step 10

Now return the porridge to the pan, add mayonnaise and stir. Now turn on low heat and simmer for 30 - 40 minutes. The caviar should fry and darken.

Step 11

Five minutes before readiness, add chopped garlic, salt and spices. If you need to sweeten it, add sugar. Mix well. We do not use vinegar in this recipe.

Step 12

Now we transfer the caviar into sterilized jars, roll them up, put them on the lids and cover them with a warm blanket. After cooling, you can store it in the cellar.

You can try this snack immediately after preparation.

Keeping up with the times - squash caviar in a slow cooker.

Preparing squash caviar for the winter is relatively simple. And today, many housewives have a multicooker in their kitchen. The item is comfortable and versatile. A multicooker greatly simplifies the process of preparing squash caviar. In addition, it turns out to be dietary. Therefore, for those who are watching their weight, this recipe is very suitable.

Ingredients used:

1. 3 kg of zucchini (preferably young);
2. 2 big carrots, weighing approximately 250 g;
3. 800 gr. Luke;
4. 150 ml. sunflower oil;
5. 200 grams of tomato paste;
6. 0.5 teaspoon of citric acid;
7. 1 teaspoon ground red pepper;
8. 1.5 teaspoons salt;
9. 2 tablespoons sugar;
10. 3-4 cloves of garlic.

Step 1.

Zucchini caviar for the winter is tastier from young zucchini; you don’t need to peel them. Therefore, wash the zucchini thoroughly and dice it. Grate the carrots.

Step 2.

Chop the onion and, together with it, put the carrots and 100 ml of oil in a multicooker for frying. Select the toasting or baking mode for 20 minutes.

Step 3.

After 10 minutes, add the zucchini. As soon as the 20-minute frying mode ends, turn on the simmer for 1 hour.

Step 4.

After 20 - 25 minutes, add pepper, sugar, salt and mix well.

Step 5.

After another 20 minutes, add tomato paste, citric acid, remaining oil and garlic squeezed through a garlic press.

Step 6.

Then we cool all the caviar and pass it through a meat grinder or blender. Then keep it on the simmer mode for another 15 - 20 minutes.

Step 7

Now, as usual, pour the finished caviar into sterilized jars and roll it up. Then we put it on the lids and wrap it in a warm blanket. After cooling, put it away for storage.

Here's another recipe for caviar in a slow cooker:

Zucchini caviar - "You'll lick your fingers."

I once gave my wife a cauldron, originally for pilaf. But squash caviar for the winter turns out absolutely gorgeous in it. The name says so, so let's do it.

Ingredients:

1. 1.5 kg of zucchini. If you use older zucchini, then those already peeled are taken into account;
2. 700 gr. carrots;
3. 400 gr. Luke;
4. 1.5 tablespoons of tomato paste;
5. 150 gr. sunflower oil;
6. 3.5 tablespoons sugar;
7. 1.5 tablespoons salt;
8. 0.5 teaspoons ground black pepper;
9. 0.5 glasses of water.

Step 1.

Cut the zucchini into pieces.

Step 2.

Chop the onion into cubes. Grate the carrots.

Step 3.

Mix everything in a cauldron. You can use a pan with a thick bottom. Add water and bring to a boil.

Step 4.

Now turn the heat down to low and simmer for 40 minutes. Be sure to mix.

Step 5.

If after 40 minutes there is a lot of water left, then simply drain it.

Step 6.

The water has been drained, now we grind all the porridge to a puree using a blender or meat grinder.

Step 7

Now back into the cauldron, add tomato paste, pepper, salt, sugar, butter and mix well.

Step 8

Place on low heat. After boiling, simmer for another 15 minutes and that’s it.

Step 9

Now we put it into jars. We will sterilize them in advance. Roll up the lids, place them on the lids and wrap them in a warm blanket. After cooling, put it away for storage.

Now you know that squash caviar for the winter is not just tasty, terribly tasty, sweet, spicy, healthy and sometimes even low in calories. There are a lot of recipes and tastes.

OK it's all over Now. Try it different recipes. They are all very tasty and appetizing. They will decorate any table and any holiday. Enjoy your meal.

Write your recipes or reviews in the comments, share the recipe on social networks. Bye everyone.

Squash caviar for the winter - 5 best step-by-step recipes. updated: September 11, 2017 by: Subbotin Pavel

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

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

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

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

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

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

Squash caviar according to GOST

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

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

Zucchini caviar for the winter with garlic

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

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

Squash caviar with tomatoes and apples for the winter

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

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

Squash caviar with tomato paste

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

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

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

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

Squash caviar without frying

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

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

Zucchini caviar for the winter in a slow cooker

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

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

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

Hello my dear hostesses. Don't miss the chance to stock up on various appetizers, salads and vegetable pickles. Be sure to scroll through our section at this link: (there best recipes). In previous issues, we looked at (simply, real jam!).

And today, we continue the topic delicious preparations from zucchini, and for your attention the simplest and best recipes. Please choose...

The dish can be prepared from various products, however, it must include zucchini and tomatoes, but the latter can be replaced with store-bought or homemade tomato paste.

Good news for those losing weight, zucchini caviar contains a minimum of calories, so it can be included in your daily diet without restrictions. It will not cause any harm to the figure.

So, let's begin…

Squash caviar for the winter - you'll lick your fingers!

You like store-bought caviar from zucchini? If yes, then you can cook it yourself. The snack will turn out even tastier. This recipe allows you to make the preparation in a short time.

Ingredients:

• 1.5 kg peeled zucchini.
• 250 grams of carrots.
• 150 g canned tomato paste.
• 250 grams of onions.
• 100 ml sunflower oil.
• 3 cloves of garlic.
• 1 tbsp 9% vinegar.
• Sugar, salt, pepper to taste.

Step-by-step preparation

Wash the zucchini thoroughly and remove the skin. If there are large seeds and the core is very soft, then they must be removed. Cut the vegetable into arbitrary pieces. Young zucchini has thin skin and dense flesh, so they can be easily washed.

Then chop the onions and carrots. After this, the vegetables should be minced.

Place thick-walled and enamel dishes with food on the stove, add odorless vegetable oil, stir and bring to a boil over medium heat. Switch to low heat, cover with a lid and simmer for 40 minutes.

While the game is being prepared, you can start preparing the containers. Jars can be sterilized with steam for 5 minutes, and the lids can simply be boiled.

Remove the pan from the stove. To give the caviar delicate structure, it is recommended to beat it with a blender. But this is not necessary.

Put the vegetables back on the burner, add tomato paste to them, which will give the dish not only good color, but also taste. Stir and wait until it boils, then add granulated sugar and table salt. If desired, you can add red and black pepper. Cook for about 20 minutes, with the lid ajar.

If you want to make thicker caviar, you can increase the cooking time. 5 minutes before the dish is ready, add vinegar and chopped garlic. Place the caviar in glass jars and roll up with sterilized lids using a special machine.

The output is 1.5 liters of snacks. The workpiece must be wrapped and put in a dark place. When it has completely cooled, it can be stored in the cellar, refrigerator or pantry at room temperature.

The best recipe for squash caviar for the winter through a meat grinder

One of the most delicious ways preparing caviar for preservation. It is very important to prepare only fresh and ripe fruits.

Ingredients:

• 3 kg of zucchini.
• 1 kg carrots.
• 1 kg of onions.
• Sunflower oil for frying.
• 2.5 tsp salt.
• 3 tbsp tomato paste.
• 1.5 tbsp 9% vinegar.

Cooking process.

Cut the zucchini into medium cubes. It is recommended to use only young fruits in which the seeds are still milky. And if the vegetable is overripe, then it is recommended to cut out the entire middle, otherwise they will give the caviar a bitter taste and will crunch in the mouth.

Caviar prepared in this way resembles the taste of the zucchini snack that was made in the USSR.

Peel the onions, wash under running water, and chop into pieces or half rings, as desired.

Grate the carrots on a medium grater. The pieces should look something like the image below.

Heat vegetable oil in a deep frying pan and fry all the vegetables separately. First, transfer the zucchini into a bowl. The lid must be covered. The vegetable needs to be simmered for 30 minutes. When the fruits become soft, transfer them to a deep bowl. Do not pour out the juice, as it will be useful for further preparation.

Place the onion in the emptied frying pan. You also need to cook it for half an hour, but you need to make sure it doesn’t burn. Transfer to a separate plate.

Carrots are a hard vegetable, so you need to simmer them a little longer, about 40-50 minutes.

When the vegetables have cooled a little, they need to be twisted through a meat grinder. First carrots, then onions, then zucchini.

It is important to note that a household blender is designed to operate for 2-3 minutes, so do not get carried away, otherwise the device may burn out.

Prepare a pan with a thick bottom so that the dish does not burn. Place it on the stove until it boils, then cook over low heat for 20-25 minutes. If you plan to store the product at room temperature, then you need to cook it for about 45 minutes.

After this time, add salt, pepper if desired, canned tomato paste and 2 tablespoons of vinegar. Stir everything and cook for another 20 minutes. If stored in a warm place, increase the time to 45 minutes. At the end add another 1 tbsp of vinegar. Wait 10 minutes and you can remove from the stove

Pour the squash caviar into glass jars, which must first be sterilized. Roll up using a special key.

The output should be 3.5 liters of snacks. Cooking time is approximately 4.5 hours.

Squash caviar with tomatoes (instead of tomato paste)

This is one of the oldest recipes that has been used for many years. It is recommended to weigh products already prepared. That is, they need to be peeled, the stalk of the tomatoes must be cut out, and the seeds of the zucchini must be removed. From the specified amount of products, 1 liter of caviar is obtained. If you wish, you can add garlic, but it can contribute to fermentation, as a result of which the appetizer will be spoiled.

Ingredients:

• 1 kg of ripe zucchini.
• 300 grams of fleshy tomatoes.
• 2 onions.
• 2 medium sized carrots.
• 3 tsp sugar.
• 1 tsp salt.
• 60 ml sunflower oil.

Cooking method

Cut all vegetables into equal pieces. To begin, divide the tomatoes into two parts. Heat vegetable oil in a frying pan with thick walls and first fry the onion in it, 1 minute will be enough. Then add the carrots and sauté for about 3 minutes. Add the zucchini and fry for another 5 minutes. All this can be done in a pan, but if it is enamel, non-stick and thick-walled, otherwise there is a risk that all the vegetables will burn.

At the next stage of cooking, add the tomato halves. Add salt and mix everything. Simmer with the lid closed until fully cooked. After about 15 minutes, you need to take the first sample. During this time, the skin of the tomato should peel off and must be removed. Check the carrots for doneness, as they need more time.

Pass the stewed vegetables through a meat grinder or chop using a blender. Place everything in a saucepan, add a small amount of granulated sugar, and dry garlic if desired. Mix well until smooth.

Place over medium heat until the caviar begins to boil, then cook for about 5 minutes on low until thoroughly heated. It is better not to leave the stove and stir constantly so that it does not burn.

Advice! Boil zucchini snack It is better in a high saucepan, since after boiling the caviar begins to shoot and can splash the entire stove and the hostess.

The game should be placed in sterilized jars while it is hot. If you use a funnel, you will also need to boil it.

Cover the inverted jars with a blanket. Despite the simplicity of the recipe, the dish turns out very tasty.

Zucchini caviar with mayonnaise. Simple recipe

For cooking zucchini preparation You can use mayonnaise. In this case, the color of the caviar will be more delicate. This appetizer goes great with almost any dish.

Ingredients:

• 3 kg peeled zucchini.
• 250 grams of tomato paste.
• 250 grams of mayonnaise.
• 5 cloves of garlic.
• 1 tbsp salt.
• 100 grams of sugar.
• 100 ml sunflower oil.
• 1.5 tbsp vinegar.

The process of preparing caviar

Place the zucchini pulp in a saucepan, add pasta, mayonnaise, chopped garlic, vegetable oil, sugar and salt. Mix everything and put on the stove. When the vegetables boil, they need to be simmered for one hour.

About 5 minutes before the dish is fully cooked, you need to add vinegar.

That's all! Delicious caviar with mayonnaise is ready. Now it needs to be transferred to glass jars. The container can be sterilized in any convenient way: in the microwave, oven, dishwasher, or with boiling water.

Roll up the jars, turn them over and wrap them. When the workpiece has cooled, it is recommended to store it in a cool place.

The most delicious squash caviar

Let's consider another recipe for preparing food for the winter very healthy dish. If you prepare caviar yourself at least once, you will never buy it in a store again.

Ingredients:

• 1.5 kg of zucchini.
• 0.5 kg of onions.
• 1.5 kg carrots.
• 1 tbsp table salt.
• 1 tsp sugar.
• 2 tbsp tomato paste.
• Vegetable oil.

Cooking procedure

If you have old zucchini, then you need to peel them and remove all the seeds. Cut the fruit into squares.

Wash the carrots, peel and chop on a coarse grater. Transfer to a separate bowl and set aside for now.

Onions also need to be peeled and cut into ¼ rings.

Place a cauldron or frying pan with a thick bottom over medium heat. Heat sunflower oil in a bowl and add zucchini to it. Simmer the vegetable until fully cooked with the lid closed to release the juice.

On another burner, sauté the onion. The main thing is not to get carried away with the process. The vegetable must be cooked until translucent.

Carrots can be fried together with onions or in a separate frying pan to speed up the cooking process.

When all the products are ready, they should be crushed in a blender.

Place the chopped vegetables in a separate pan. Add salt, tomato paste, granulated sugar. If you wish, you can add a couple of cloves of garlic. Mix all ingredients. Before putting the dishes on the stove, it is recommended to taste the caviar and, if necessary, add a little more table salt. After boiling, cook for about 5 minutes. If the caviar turns out to be too liquid, you need to cook for another 15 minutes.

After this, the snack needs to be rolled up in a jar. Be sure to leave a little to enjoy the most delicate and pleasant taste.

As you already understand, there are a huge number of recipes that differ in composition and cooking time. If desired, you can add fresh herbs and various seasonings to the zucchini caviar.