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Classic squash caviar for the winter the best recipes. How to cook delicious squash caviar at home for the winter

Zucchini caviar is no less popular appetizer than eggplant. Moreover, this vegetable is not whimsical to weather conditions and grows on a grand scale in the beds of many Russians. Even during a cold summer, he manages to ripen to the desired state. Interestingly, until the 16th century, they did not eat the pulp, but the seeds of squash. Some people do not really like this vegetable for its rustic taste, but it can be ennobled by the addition of other vegetables, spices or herbs and the output is simply gorgeous and holiday dishes... Zucchini caviar is no exception. In addition, zucchini is a very healthy and low-calorie product, per 100 g of which there are only 24 calories.

Zucchini caviar - general principles and methods of preparation

Zucchini caviar has many cooking options. It is made with mushrooms, mayonnaise, tomatoes, tomato paste, with eggplant, add a lot of spices or use standard ground black pepper, but the cooking method is almost the same - vegetables are fried (less often boiled), ground in a meat grinder (blender) and evaporated to the desired density ...

Zucchini caviar - food preparation

For the preparation of caviar, both young zucchini and overripe ones are used.
Young fruits do not need to be peeled, but overripe fruits must be freed from the rough skin and the core with hard seeds removed - it is convenient to do this with a spoon.

Zucchini caviar - best recipes

Recipe 1: Zucchini Caviar

It is nice to know that the dish to be tasted is not only tasty, but also healthy. Zucchini is rich minerals and vitamins - it contains a lot of potassium, iron, magnesium, fiber, phosphorus, copper, vitamin C and group B, and other vegetables contained in caviar only enhance this storehouse nutrients... Moreover, the caviar according to this recipe turns out to be delicious, it can be immediately served or preserved for the winter. The tomato paste in the recipe can be substituted fresh tomatoes... Peel 5-6 large fruits (initially doused with boiling water) and chop with a knife or in a meat grinder. True, you will have to stew the caviar a little more so that the liquid from the tomatoes can evaporate.

Ingredients: 3 kilograms of zucchini, 2-3 tbsp. tablespoons of tomato paste, 1 kg of onions and carrots, one table. a spoonful of sugar, 6 cloves of garlic, 1.5 tbsp. salt, bunches of greens (parsley, dill), 2 tablespoons of 9% vinegar, black pepper (ground).

Cooking method

Cut the peeled vegetables: onion into half rings, zucchini into cubes, carrots on a coarse grater. Heat oil in a frying pan, fry the zucchini, then transfer to another dish. It is better to get them out with a slotted spoon, trying to keep the dripping oil in the pan. Fry the onion in this oil and transfer to the zucchini. Last of all, brown the carrots in the same frying pan, adding oil if necessary. Cool vegetables and grind in a blender (in a meat grinder). Transfer the mass to a cast-iron cauldron or a large frying pan (stewpan) and simmer over low heat for 50 minutes. 10 minutes before readiness add to the vegetable mass tomato paste, sugar, pepper, salt, chopped garlic and herbs, pour in the vinegar and simmer for another 10 minutes. Arrange the hot caviar in jars (0.65 l), sterilize for 50 minutes and twist. Wrap in warmth (cover with a blanket) and leave to cool. If you do not plan to roll caviar, you do not need to add vinegar. In this case, the ready-made caviar must be cooled, you can decorate with herbs.

Recipe 2: Zucchini caviar with mayonnaise

Mayonnaise is an unusual ingredient in this recipe. It softens the taste and gives it interesting notes. The caviar turns out to be tender and very tasty. If you remember that the main components of mayonnaise are vegetable oil and yolks, then you don't have to worry that it can ruin the dish. Good quality mayonnaise is recommended. Better yet, do it yourself. If you have a blender, this will take a few minutes. You need to mix 2 yolks, a glass vegetable oil(200-250 ml), half a teaspoon of salt and prepared mustard, 1 tablespoon of lemon juice or vinegar 6% (table, apple). Another nuance - vegetables for this caviar, except for onions, are not fried in oil, but boiled in water.

Ingredients: zucchini - 3 kg, a pound of bell pepper, 4-5 medium heads of onions, 2 carrots, 2 tablespoons of tomato paste, 250 ml of mayonnaise, salt.

Cooking method

Peel and boil carrots, peppers, zucchini (in salted water). Peppers cook faster, so you can take them out of the water a little earlier, when they become soft, and leave the carrots and zucchini to cook. Cool the prepared vegetables.
Cut the onion into half rings, fry. Scroll boiled cooled vegetables together with fried onions in a meat grinder or chop in a blender. Transfer the chopped vegetable mass to a cauldron or large frying pan and simmer for half an hour. Then add mayonnaise and tomato paste, salt to your taste and simmer for another half hour. If the caviar is thin, leave it on the stove for another 20-30 minutes until the excess liquid evaporates. Serve chilled. If there are not very many eaters, you can halve the amount of ingredients in the recipe.

Recipe 3: squash caviar with mushrooms

Diversify the composition of caviar and add original taste you can use mushrooms. Champignons are indicated in the recipe, but you can replace them with other mushrooms, for example, porcini or oyster mushrooms. This caviar is served as a separate dish, an addition to meat, or, as a sandwich, on a slice of toasted bread.

Ingredients: 1 kg zucchini, 1 carrot each, paprika and a large onion, 2 large tomatoes, juice of half a lemon, 0.5 kg of mushrooms, a small bunch of dill and green onions, vegetable oil, salt and pepper.

Cooking method

Coarsely grate the peeled zucchini, salt and mix. Put the washed mushrooms in boiling water, not forgetting to salt it. Cook for 10 minutes over low heat, then drain the water, discard the mushrooms in a colander, cool. Crumble the cooled mushrooms into strips.

Fry the onion cut into half rings in oil (until transparent). Mix peeled and coarsely grated carrots with onions and fry for about 3 minutes. Squeeze the zucchini from the released juice and transfer to the pan with the onions and carrots. Fry all together, stirring occasionally for about 15 minutes. If the mass burns, add a little oil.

While the vegetables are roasting, you can have time to grate the pepper. For this, it is better to take a large thick-walled fruit. Wash, cut into halves, peel from seeds, grate on a coarse grater to the skin, i.e. wipe off all the pulp. Put the resulting mass in a frying pan with zucchini. Send mushrooms there. Stir caviar and fry for 15 minutes.

It's time to remember about tomatoes. Cut the fruits into two parts and, like peppers, grate them to the skin on a coarse grater. Squeeze the lemon juice into the tomato mass and pour it into the pan. Simmer the caviar until the liquid evaporates, stirring so that it does not burn. At the end of stewing, add chopped herbs to the mass, put pepper and salt. Let the caviar brew under a closed lid.

And one more option for cooking caviar with mushrooms. The ingredients are the same, with minor modifications: excluded onion but garlic is added (4 cloves). Cooking method:

Grind zucchini, peppers, carrots, mushrooms alternately on a coarse grater, put in a pan (or cauldron) and simmer in vegetable oil until the moisture evaporates. Then add the tomato mass (grated tomatoes) and simmer again, evaporating the excess liquid. Finally add lemon juice, salt, herbs, pepper and chopped garlic.

If you buy squash caviar in a store, try to choose products that are produced during the vegetable harvest season (July-September). This is more likely to end up with caviar made from fresh squash rather than frozen. Caviar made from frozen vegetables will have a distinct layer of liquid on the surface. Such caviar is also edible, just less tasty and healthy.

Last year, we have already covered. And now, it's time to harvest a fresh harvest of zucchini in 2018, which means that we will cook awesome delicious caviar in a new recipe. And this time, we will focus on simplicity, so that you save time, and the result is - real jam!

By the way! Be sure to flip through last year's article, which began like this ...

Remember the taste of real Soviet squash caviar, cooked according to Gost? Or maybe you yourself cooked it and continue to cook it? Personally, I liked the caviar in the factory canteen. He loved squash caviar, spreading it on bread.

The older generation remembers the taste of squash caviar from childhood. In the 90s of the last century, except for it, there was practically nothing on the shelves. Zucchini ripens in early autumn, so it's time to make canned vegetables for the winter.

Pimply cucumbers, sugary tomatoes, succulent peppers and allspice squash will do the trick.

The vegetable is truly prolific, and by planting a few bushes, you get a mountain of harvested zucchini. And this is great! After all, you can cook a variety of dishes from them, ranging from vegetable stew, and zucchini with minced meat, and of course ... wind up your favorite zucchini caviar.

There are a lot of recipes for this dish, each of them is good in its own way. Today we will consider the most delicious and simple of them. So, stock up on ripe zucchini, we start ...

This caviar recipe is one of the simplest and easiest. The consistency is the most delicate, creamy. Such a preparation tastes different from the classic recipe through a meat grinder. The secret is that we will stew all the vegetables in chopped form, and only then beat the mass with a blender. This is delicious! Try it and see!


Ingredients:

  • one and a half kilograms of zucchini, peeled;
  • 3 carrots (with a total weight of about 1.5 kilograms);
  • 4 onions (with a total weight of approximately 1.3 kilograms);
  • 50 grams of granulated sugar;
  • head of garlic;
  • salt to your taste;
  • half a glass of vegetable oil;
  • half a teaspoon of ground pepper;
  • 150 grams of good quality tomato paste;
  • 30 grams of 9% vinegar.

1. Finely chop the onion. First crush the garlic with the wide side of a knife, and then chop it thoroughly. Pass the carrots through a grater. In a deep-bottomed roaster, fry these vegetables in vegetable oil.


2. After 7-10 minutes add the diced courgette.

Before cooking, zucchini must be peeled, seeds and soft core. If you are using young zucchini, you can simply peel it off.

Simmer vegetables for another 30 minutes.

3. Add granulated sugar, salt and pepper. Stir in tomato paste until smooth.


4. After adding the paste, simmer for another 10 minutes, then pour in the vinegar. Darken on the stove for another 3 minutes and turn off the heat.

If you plan to eat caviar right away, and not store it for the winter, you can skip the vinegar.


5. Beat the hot mass with a hand blender until a delicate cream.


6. Now the dishes with caviar need to be put back on the stove. Be sure to cover with a lid, because such a mass "shoots" very violently when boiling. After the first "shots", keep on low heat for no more than 3 minutes.


7. Now the caviar is ready. It remains to place it in the jars. Banks, in turn, must be clean and sterile. Boil the lids too. So, put the entire volume of the hot mass into the prepared glass container and roll it up. Turn over onto lids and cover with warm cloth. In this form, they should stand for about 12 hours.


Jars of tender squash caviar should be stored in a cool room.

Zucchini caviar, as in the store (very tasty)

For connoisseurs of modern technology, I suggest cooking zucchini caviar in a slow cooker. This wonderful electrical appliance greatly simplifies cooking, protecting you from washing unnecessary dishes. In addition, the correct selection of modes and the necessary correspondence of temperatures makes the dish even more delicious. Let's try to cook caviar together.


Ingredients:

  • 120 grams of peeled carrots;
  • 100 grams of onions;
  • 2 kilograms of zucchini, weighed without seeds and peels;
  • 200 grams of tomato paste;
  • slightly less than half a glass of sunflower oil;
  • 20 grams of granulated sugar;
  • 30 grams of salt;
  • half a teaspoon of black pepper;
  • 90 grams of vinegar 9%.

1. Cut the zucchini into cubes. To do this, you can use a vegetable cutter or just a knife.

2. Finely chop the onion and grate the carrots. Set the "Fry" mode in the multicooker for 5 minutes. Add some oil. As soon as it “sizzles”, add onions and carrots there. Fry until the end of the regime.

3. After that, remove the vegetable frying from the multicooker bowl into a spacious bowl. Add a little more oil and fry the zucchini right there in the "Fry" mode, 20 minutes.


4. Transfer the zucchini to the carrot-onion mass and beat with a blender until smooth.


5. Transfer the resulting mass back to the multicooker and set the "Extinguishing" mode for 40 minutes. At the same time, you need to install a grid from a double boiler on top, since the squash puree boils and shoots very much.


6. After 40 minutes, add all the other ingredients except the vinegar. Stir well so that the tomato paste evenly colors the mass. Continue braising for another 20 minutes. At about the 17th minute of cooking, pour in the vinegar and stir.


7. While the mass is still hot, it must be immediately laid out in sterile jars. Once cooled, they should be stored in a cellar, basement, or other cool and dry place.

Delicious squash caviar for the winter (recipe from grandmother)

We all remember that very grandmother's caviar, which she treated us to in childhood. Then it seemed that only she could cook like that. Now we will try to repeat that same squash caviar, according to grandmother's recipe.


Ingredients:

  • 1 kilogram of carrots;
  • 2 kilograms of peeled zucchini;
  • 1 kilogram of onions;
  • 4 tablespoons of sugar;
  • 150 grams of thick tomato paste;
  • 2 tablespoons full of salt
  • slightly not full glass of vegetable oil;
  • tea spoon acetic acid (70%);
  • glass of water.


1. Cut the carrots into cubes. Put in a roasting pan, add water, sugar and salt.


2. Simmer the carrots for 10 minutes on a slow setting. In the meantime, you need to cut the courgettes and onions into cubes. Then they also need to be added to the stewing.


3. Simmer for half an hour in this form, stirring often. Then you need to add tomato paste, oil and stir thoroughly. Simmer for another 15-20 minutes.

4. Try the vegetable mass for salt. If you feel like you are missing salt, pepper, or something else, add. After the taste has been brought to perfection, you need to pour in the vinegar and simmer for another 3-5 minutes.

5. Vegetables, right in a saucepan, mash with a mallet. This is what our grandmothers did. If you prefer modern technology, you can use a blender. Boil this mixture under the lid at minimum power for 5-7 minutes.

6. Now the caviar is ready to be transferred to sterilized jars and stored until winter.

Recipe for delicious zucchini caviar in a slow cooker

We will prepare such caviar in a slow cooker using sweet pepper. Its combination with the main ingredients gives an unrivaled taste and aroma. And such a blank is prepared very quickly.


Ingredients:

  • 5 medium zucchini;
  • 1 onion;
  • 5 small carrots;
  • 4 sweet peppers without seeds and tails;
  • 2 lavrushkas;
  • 5 tomatoes;
  • 4 tablespoons of vegetable oil;
  • 3 tablespoons of vinegar;
  • 4 peppercorns;
  • a little dill (at your discretion);
  • 2 tablespoons of salt.

1. Cut the onion into half rings or small pieces. Chop the carrots into medium sticks. Send these two ingredients to a multi-cooker bowl of butter. Set the "Fry" mode for 15 minutes.


2. Without wasting time while vegetables are being prepared, you need to cut the courgette into cubes. As soon as the technician signals the completion of work, add zucchini to the bowl and stir. Top up with about 1 glass of water and cover. Set "Extinguishing" again for 1 hour.


3. Cooking zucchini takes about half an hour. Just after 30 minutes, add the peppers, cut into strips, to the cooking and season with salt.


4. Make tomato puree from the tomato using a blender or meat grinder. As soon as the multicooker signals the readiness of the dish with a signal, vegetable caviar you also need to grind with a blender. Now you need to combine these two masses - tomato and vegetable.


5. Place the resulting puree on the stove and cook for 15-20 minutes after boiling. Be careful, such a mass boils very actively and you can burn yourself! You can boil it in a multicooker in the "Cooking" mode for the same time. A couple of minutes until ready, add vinegar, chopped dill, lavrushka and peppercorns as much as possible.

6. Put the mass in jars and roll them up. Turn immediately onto warm cloth and cover overnight.


Store the appetizer in a cold place. Refrigerate after opening.

Simple and tasty zucchini caviar with mayonnaise

Mayonnaise is very often added to zucchini caviar. It gives the dish a special tenderness and taste. To do this, you must definitely choose a high quality product. You can even cook it yourself. But store options are also fine.


Ingredients:

  • 3 kilograms of peeled zucchini (remove the soft core and rind);
  • 250 grams of mayonnaise;
  • 100 grams of granulated sugar;
  • 100 grams of vegetable oil;
  • 250 grams of tomato paste or sauce;
  • 1 tablespoon salt
  • 5 cloves of garlic;
  • 2 tablespoons of vinegar.

1. Cut the peeled zucchini into small pieces. If you are using young zucchini that do not yet have hard seeds and tough skin, you can process them unpeeled.


2. Zucchini pass through the fine attachment of a meat grinder. Add all other ingredients except vinegar to this mass. The garlic must be crushed with a press to a mushy state.


3. Mix everything diligently to get a homogeneous mixture, pale pink in color. Put on the stove and simmer at minimum power for 1 hour after boiling. Shortly before cooking, for about 3-4 minutes, you need to stir the vinegar into the contents of the pan.


4. Immediately pour the hot caviar into prepared jars. Roll up the lids and leave warm overnight.


In the morning, the caviar will be ready to be transferred to a permanent storage location.

Zucchini caviar not for the winter - you will lick your fingers

We love to eat vegetable caviar not only in winter. In the summer, I also cook it very often.It is very simple to do - cut vegetables, bake, beat into a homogeneous mass and you're done! This version of the dish is suitable even for those who follow a diet in the name of a beautiful figure. Easy, satisfying, appetizing and very tasty!


Ingredients:

  • a couple of young zucchini;
  • 2 small carrots;
  • 2 sweet tomatoes;
  • 1 fleshy Bulgarian pepper;
  • 2 onions;
  • pepper and salt to your taste;
  • 2-3 tablespoons of vegetable oil.

1. Cut vegetables into medium pieces. The exact size and shape are irrelevant. Add all other ingredients to them and mix evenly.


2. Place the seasoned vegetables in a roasting sleeve and place in the oven for 50-60 minutes at a temperature of about 170 degrees.


3. Gently transfer the contents of the bag to a bowl and beat with an immersion blender until a smooth paste is obtained.


5. Transfer the caviar to jars and store in the refrigerator. After cooling down, you can start tasting. It turns out very tasty - you will lick your fingers!

The usual recipe for delicious squash caviar

Such caviar cooks quickly and is eaten even faster. Everything is very simple - we will pass all the vegetables through a meat grinder and boil them with the addition tomato sauce... Thus, with a minimum investment of time and money, we will get very tasty and beautiful caviar.


Ingredients:

  • 7-8 kilograms of young zucchini (if you use older vegetables, they need to be cleaned of entrails and peels);
  • 1 kilogram of carrots;
  • 1 kilogram of onions;
  • 1 kilogram of sweet tomatoes;
  • a glass of vegetable oil;
  • 4 tablespoons of salt;
  • a glass of tomato sauce;
  • half a glass of vinegar 9%.

1.Wash all vegetables and, if necessary, peel. Cut into pieces of such a size that it is more convenient to place them in a meat grinder. Thus, turn all vegetables into a single mass using a meat grinder.


2. Add all other ingredients (except vinegar) to the twisted mass. Cook in this form over low heat after boiling for 1 hour. Without waiting five minutes until tender, pour in the vinegar and finish cooking.


3. Pour caviar into jars and close the lids. Such an appetizer is stored throughout the winter at a cool temperature and normal humidity.

Homemade squash caviar with tomato paste

We often use such caviar in winter as an addition to pasta or rice. And in other combinations, it is also very tasty. Even just eat it with bread - you will lick your fingers!


Ingredients:

  • 2 large zucchini;
  • 1 carrot;
  • 3 onions;
  • 200 grams of tomato paste;
  • slightly less than half a glass of vegetable oil;
  • salt to taste;
  • 4 tablespoons vinegar 9%;
  • black pepper.

1. Peel the zucchini and remove the soft core. Grate it, along with the carrots.


2. Fry finely chopped onion in oil. Then add zucchini and carrots to it. Simmer for 40 minutes.

3. Then you need to mix the tomato paste into the vegetables, evenly distributing it. Season with salt and pepper.

4. Simmer the contents of the frypot as it is for about 20 minutes. Add vinegar shortly before removing from the stove and stir.


5. Arrange caviar in jars and store. It turns out just superbly beautiful and tasty.

Zucchini is a very easy vegetable to prepare! It is a pleasure to cook it. And what tasty preparations for the winter it turns out ...

Hello, friends! Zucchini caviar is a very tasty summer dish made from vegetables that are of great value to the body. Today, during the season of zucchini, we will cook it for the winter.

Choose the ripe and healthiest fruits, since their usefulness does not depend on the variety and type, but on the quality. Zucchini is a low-calorie food. It contains only (98 kcal per 100 grams.)

I suggest stewing all vegetables for our preparations, so they are much easier to digest and do not irritate the intestines. And you can also use the quick method of cooking or steam it, in this way more vitamins and minerals are saved.

Zucchini caviar can be put on bread, just like in Soviet times. They loved and love this dish for its rich and unique taste that takes us back to childhood.

Such preparation for the winter is always in demand and popular, along with various pickles, for example.

Zucchini contains starch, so it is better to combine it with fats (cream, sour cream) than meat dishes.

I propose to cook together such light snack which keeps well in winter. There are a large number of cooking options, you can not only stew, but also fry in a pan or pass through a meat grinder. Our selection will contain all the options. I have prepared for you some of the best and most delicious recipes that will give you more strength and energy. Choose for yourself what you like best. Maybe you like casseroles, then go to the page where they are presented.

Note: Any fresh green food contains chlorophyll - one of the main components necessary for the production of lymph.

Menu:

The best recipe for squash caviar for the winter

It is difficult even to imagine how you can live without all this variety and wealth, called vegetables. Cooking today the simplest and most tasty dish from zucchini.


This dish is considered dietary, so you can perfectly lose weight with it. Today I propose to consider one of the best recipes for this yummy.

Ingredients:

  • zucchini - 2 kg
  • carrots - 1 kg
  • onions - 1 kg
  • tomato paste - 150 gr
  • sugar - 4 tablespoons
  • salt - 2 tablespoons
  • vegetable oil - 200 gr
  • vinegar 70% - 1 tsp
  • water - 200 - 250 ml


Preparation:

We take the most ripe and freshest vegetables, rinse, peel and chop. It is best to cook caviar in a cauldron or in a double-bottomed saucepan.

1. Pour vegetable oil on the bottom of the cauldron, lay out the diced carrots. You can cut vegetables as you like.


2. Pour water to the carrots, add granulated sugar and salt. We mix.


3. Bring the carrots to a boil, close the lid and continue simmering for another 10-15 minutes.


4. Chop juicy zucchini exactly the same cubes as medium-sized carrots. If you have young zucchini, you do not need to cut the skin. And if there are seeds in the zucchini, then they must be removed.


5. Dice the onion in the same way. You can cut vegetables without adhering to the size and shape, since we will turn the stewed vegetables into mashed potatoes.

6. For spiciness, add chili pepper, which is also finely chopped, after having cleaned it from the inside of the seeds.


7. Into the cauldron stewed carrots add all the chopped vegetables - onions, zucchini and chili peppers. Mix everything well, close the lid and wait until everything boils.


8. After boiling, leave the vegetables to simmer over medium heat for 30 minutes. They should be soft.


9. Add tomato paste to soft stewed vegetables and leave to simmer for another 10 minutes without closing the lid tightly. Let the excess liquid evaporate.


10. Now you need to add a bite to the vegetable mixture and mix. 70% vinegar - 1 tsp; 9% vinegar - 50 ml.

11. Grind the finished stewed vegetables until smooth. This can be done with a blender or in another way.


12. The density of the vegetable mass is regulated by the volume of water during cooking. Put the chopped, whipped caviar on the fire again, bring it to a boil and put it hot in pre-sterilized jars. We close the lids. Our dish is ready. Let it cool and put it in the cellar.


Bon appetit, everyone!

Cooking zucchini caviar with mayonnaise and tomato paste

Such caviar with the addition of mayonnaise turns out to be not only tasty, but you will simply lick your fingers. It is much better prepared at home than purchased.


It can be eaten in winter and summer, on holidays and on weekdays. It is a great addition to any table.

Ingredients:

  • zucchini - 4 kg
  • onions - 0.5 kg
  • mayonnaise - 1 tbsp
  • tomato paste - 1 tbsp
  • vegetable oil - 0.5 tbsp
  • sugar - 100 gr
  • salt - 2 tablespoons
  • ground pepper - to taste
  • bay leaf - to taste

Cooking method:

1. Prepare vegetables - wash, peel and chop. If you have a young zucchini, you can immediately cut it into pieces. And for mature zucchini, you need to peel the peel, remove the seeds inside the zucchini and cut off the tails.


2. Peel the onion, wash and cut into cubes.

3. Prepared vegetables - chopped onions and zucchini. It is best to mince them or grind them in a blender.


4. Put chopped vegetables in a saucepan. Add mayonnaise and tomato paste. Pour in vegetable oil. Salt, pepper, sweet. We mix everything.


5. Place the pot on the stove over medium heat. As soon as the mass boils, reduce the heat and leave to simmer for 1 hour. Stir occasionally so that the mass does not burn.


6. After an hour, add bay leaf to the mass for flavor, if necessary, add salt and pepper to taste. After cooking, do not forget to get the lavrushka. Mix everything well and leave to simmer over low heat for an hour. Do not forget that caviar can burn. Keep an eye on it and get in the way.

7. Prepare the jars. Sterilize them beforehand. Put hot caviar in them and roll up. Be sure to boil the lids for 5 minutes. It is better to store such a workpiece in a cellar, in a cool place.

That's it. Look at what delicious we have prepared.


In winter, we open a jar of caviar and sit down to dinner. Bon Appetit!

A simple and delicious recipe for squash caviar for the winter


You open the jar, you just feel the smell and you want to put the caviar on a piece of bread and eat it.

Ingredients:

  • Zucchini - 3 kg
  • tomatoes - 1 kg
  • pepper - 0.5 kg
  • onions - 1 kg
  • carrots - 1 kg
  • vegetable oil - 200 ml
  • salt, pepper to taste

Cooking method:

1. Peel, chop and fry the onion in a skillet.


2. Take a large double-bottomed saucepan and add the onions.


3. Peel the carrots, cut into small cubes and fry a little in a skillet.

4. Add the fried carrots to the pan to the onion.

5. Chop the bell pepper, lightly fry, like the previous vegetables and put in a saucepan.


6. Chop the tomatoes, stew lightly and add to the vegetable mass.


7. And now we will conjure over the zucchini. If it is as big as mine, it needs to be cleaned on the outside and seeds removed from the inside.


8. Cut the peeled zucchini into cubes, lightly fry and put in a saucepan to stew with other vegetables for 1 hour.


9. Vegetable stew mix, salt, pepper and grind with a blender until smooth.


10. In pre-sterilized jars, lay out the squash puree. We put the cans in a pot half full warm water... Cover with lids on top and boil for 15 minutes.

11. Roll up the cans, turn them upside down, cover them with a blanket and leave them in this state until they cool completely. We put away the winter in the cellar.

Bon appetit, everyone!

Homemade squash caviar - A simple recipe through a meat grinder

The harvesting season continues and today I propose to cook my favorite recipe for caviar from zucchini. Yummy. I advise you to cook because it's easy.


For its preparation we need mayonnaise. I make my own, homemade.

Ingredients:

  • zucchini - 3 kg
  • onions - 500 gr
  • mayonnaise - 250 gr
  • tomato paste - 600 gr
  • salt - 1 tablespoon
  • sugar - 0.5 glass
  • ground black pepper -1 tsp
  • vegetable oil - 250 ml

Cooking method:

1. Peel and chop the onion.


2. We clean the zucchini with a special knife, very convenient and fast. It is cleaned very thinly. Remove huge seeds from the middle and chop.


3. We will grind vegetables in a meat grinder.

4. Prepare a large thick-walled pan, in it we will stew vegetables.


5. Grind the zucchini and onions in a meat grinder. Pour the whole mass into a saucepan. We put on fire and begin to mix intensively.


6. Add vegetable oil and leave to cook for 1 hour. We will not close the lid. When the mass boils, everything will boil with an open lid. Do not forget to interfere.


7. After 1 hour, add salt, sugar, black pepper, tomato paste, mayonnaise and cook for another 1 hour, stirring constantly. Be sure to taste the ready-made caviar. She must be sweet and sour... When it cools down, a completely different taste will be saturated.


8. Prepare cans and lids. Boil the lids, sterilize the jars.

9. Arrange the hot mass in jars and roll up.

Cook with pleasure, eat for health!

Winter squash caviar recipe with tomatoes and carrots, as in the store

The season has come for zucchini, it's time to cook our favorite caviar from this vegetable from childhood. Cook and surprise your loved ones. Our preparation for the winter is prepared very quickly, but it turns out delicious, like in childhood from a store.


Today I will share with you one of the delicious recipes for this summer dish. Let's prepare it like in the store.

Ingredients:

One part of vegetables is used for three parts of zucchini, that is, for 1 kilogram, you need to take 300 grams of each of the vegetables.

  • zucchini -1 kg
  • tomatoes - 1 kg
  • carrots - 1 kg
  • onion - 300 gr
  • hot peppers chili - 1 pc
  • tomato paste - 2 tablespoons
  • black pepper
  • sugar -1.5 tbsp
  • vegetable oil

Cooking method:

Cut all the vegetables into large cubes, and the onion into half rings.


1. Since our carrots are the hardest, we start cutting with them. We cut and send to a saucepan to fry over low heat by adding vegetable oil to it.


2. Take fresh, young zucchini and cut it into cubes. If you have an old zucchini with thick skin, then peel it, and remove the seeds that are inside with a spoon.

3. We do not salt the sliced ​​zucchini so that a lot of moisture does not form. We send them to the pan to the carrots and continue to fry, adding a little vegetable oil so as not to burn.


4. Vegetables we lay gradually not all at once. Add the onion, chopped tomatoes, the skin does not need to be peeled. We mix. We continue to simmer without covering. Vegetables should be friends. We do not add water, since zucchini and tomatoes will give their juice, this liquid will be enough. As soon as the vegetables become soft, then they are dried out. In time it will take 30 minutes. If the caviar turns out to be thin, it must be boiled longer.


Suddenly the pan in which we are cooking turned out to be small, transfer the contents to a larger pan, but do not forget to pour vegetable oil on the bottom.

If you grow zucchini on your site, you can also cook caviar from it.

Regardless of whether the zucchini is young or old, it is imperative to remove the skin from it.

5. It's time to try the readiness of our vegetables, if the vegetables are soft, then they are ready. Add 2 tablespoons of tomato paste for a richer color and taste, 1.5 tablespoons of sugar, on the tip of a spoon citric acid(this is like a preservative and will add a little acid), salt to taste and pepper.


If we salt at the beginning of cooking, it will turn out very salty and a lot of liquid, keep this in mind.

Mix and taste as each ingredient is added.

6. Cut hot pepper, cut it in half and remove the seeds. We will add it at the very end 5 minutes before the end of cooking.


7.. Grind the stewed vegetables quickly and safely with a blender to give the caviar the consistency for which we have loved it since childhood, so that we can spread it on bread.


If the caviar turns out to be thin, it just needs to be boiled.

8. You can chop vegetables immediately, and then boil until tender. Who will use this method, do not forget that during long cooking vegetables can shoot and you can get burned. Be careful.

9 Taste the caviar chopped in a blender, add those ingredients that are not enough, add chilli and simmer for another 5 minutes. We take out the pepper, and turn off the caviar.


We prepare jars, wash and sterilize. Put the hot caviar in the jars, close the lids, turn over, cover with a warm blanket and leave until it cools completely.

Our recipe is ready! You have seen friends how easy and fast it is.

Delicious blanks for everyone!

Zucchini caviar cooked in a slow cooker

Ingredients:

  • peeled young zucchini - 3 kg
  • carrots - 300 gr
  • vegetable oil -150 ml
  • onions - 800 gr
  • tomato paste - 200 gr
  • salt - 2 - 2.5 tbsp
  • granulated sugar - 1.5-2 tbsp
  • citric acid - 0.5 tsp
  • ground red pepper - 1 tsp (optional)

Cooking method:

1. Peel vegetables, carrots, zucchini and onions. If the zucchini is young, you can not peel them, and if grains appear, I advise you to clean them inside with a spoon and cut them.


2. First, we pass the carrots through a meat grinder through a fine mesh.


3. Turn on the multicooker to the frying mode, pour 150 g of vegetable oil into the bowl and pour the carrots to fry.


4. While our carrots are fried, we will deal with onions, pass them through a meat grinder and add to the carrots, lightly fry them.


6. Salt the vegetable mass with 2.5 tablespoons without a slide, add granulated sugar, I usually add 2 tablespoons for this amount of vegetables. Mix everything well and don't add anything else yet.


7. Close the lid of the multicooker, set the "stewing" program. Vegetables should be stewed for 2 hours. They must be constantly stirred so as not to burn.

8. 0.5 hours before the end of cooking, we must add 200 grams of tomato paste to the vegetables.


9. 15 minutes before the end of cooking, we must add 0.5 heads garlic squeezed through a garlic press, ground red pepper 1 teaspoon. We add pepper for the adult menu, it is advisable not to add it for children. Mix the mass and be sure to add half a teaspoon of citric acid. Stir again, close the lid and continue stewing further.


10. Mix the mass and be sure to add half a teaspoon of citric acid. Stir again, close the lid and continue stewing further.


11. Shall we take advantage of this time? sterilize the jars and boil the lids.

12. We put ready hot caviar in sterilized jars and roll up or close with lids.

13. Turn the banks over, wrap them with a warm blanket and leave them in this state until they cool completely.

Zucchini caviar is the most delicious classic and very popular preparation for the winter. Zucchini caviar is harvested by many housewives, despite the laboriousness. She likes it to all household members and is eaten faster than all other preservation. This is a very tasty and healthy dish.

We all know classic recipe caviar - from childhood. Now there are many different options: you will lick the recipe for your fingers, with mayonnaise, without frying and with frying, with tomatoes or with tomato paste, also a zucchini snack is made similar to a store, cooked in a slow cooker, chopped using a meat grinder or blender. But whatever recipe is chosen, squash caviar it will turn out to be very tasty, and in winter - just the most delicious preparation!

It is best to do it in August-September, when prices for seasonal vegetables become symbolic and a jar of your favorite salad is quite inexpensive. In this article, we will look at how to make squash caviar for the winter at home.

Zucchini caviar in the composition should contain (according to GOST): zucchini, tomatoes (tomato paste), onions and spices, and carrots and Bulgarian Bell pepper- optional.
This is a very healthy and tasty dish, because:

  • Zucchini is a low-calorie dietary product.
  • Zucchini caviar contains pectin, which has a positive effect on health - as an adsorbent, it collects toxins, cholesterol, carcinogens and removes them from the body.
  • Thermally processed tomatoes contain great amount lycopene, which is extremely important for health.
  • Onions - takes an active part in all anti-inflammatory processes.
  • Well, you can add bell pepper, carrots, other favorite vegetables or even fruits are additional sources of vitamins and minerals.

Today we will consider the most delicious recipes cooking squash caviar for the winter - with step by step photos! :)) For cooking at home, it is better to use several different versions of this dish, so that in winter there is something to compare with and what to taste. :))

Zucchini caviar for the winter with tomatoes - the most delicious

Zucchini caviar for the winter with tomatoes is a recipe for the famous zucchini appetizer. At home, it turns out to be especially tasty, you just lick your fingers! Cooking zucchini caviar at home does not take much of our time, and a ready-made zucchini dish will not leave anyone indifferent.


Ingredients for 1 liter of squash caviar:

  • Zucchini - 1 kg
  • Ripe and juicy tomatoes - 250-300 g
  • Red bell pepper - 300 g
  • Carrots - 200 g
  • Onions - 150 g
  • Garlic - 3 cloves
  • Salt - 2 tsp (to taste)
  • Sugar - 1-1.5 tbsp. l
  • Citric acid - 1/4 -1/3 tsp (diluted in 1 tbsp water)
  • Vegetable oil (olive) - for frying
  • Vinegar 70% essence - under the lid (for 3 liters of ready-made caviar - 1 tbsp. Spoon)

Zucchini ripening in August-September are best suited for harvesting for the winter.

How to make the most delicious squash caviar:

The taste of squash caviar will depend on the freshness and quality of each vegetable: zucchini, tomatoes, carrots, onions, garlic. In the summer season, naturally, all vegetables are fresh, juicy, so the preparation of zucchini turns out to be very tasty, aromatic and homemade!

1. You can use both young and mature zucchini, in mature - we remove the core with seeds, in young - we use the whole fruit. We prepare zucchini - wash, peel.



2. Cut into cubes.


The taste of squash caviar depends on the quality and freshness of the vegetables.


3. Choosing ripe, tasty and juicy tomatoes. It is necessary to remove the skin from them. To do this, make a cross-shaped incision, pour boiling water for one minute.



4. Move to cold water... Easily remove the skin, remove the core.



Young zucchini, up to 20 cm long, do not even need to be peeled - wash well enough, cut off the stalk and spout.


5. Cut the tomatoes into small cubes. Place in a saucepan.



6. It is also advisable to remove the skin from the bell pepper. To do this, the pepper can be baked in the oven, you can burn it over an open fire - and it is easy to scrape it off.


Mature zucchini are also suitable for making caviar. They must be peeled, cut, and seeds removed with a spoon.


7. Or you can use a vegetable peeler.



8. Remove the core with seeds.


9. Cut the bell pepper into small cubes. It gives a unique taste and aroma to our squash caviar.


10. Peel the carrots. In summer, it is sweet, juicy and delicious. Grind it with a knife or grater.



11. Finely chop the peeled onion.


12. Press the garlic back with the back of the knife. Let's clean and grind it.



Pass all our vegetables in a little vegetable oil - one by one. At the same time, they become softer and more tender, revealing all their inner virtues. This process is very important in order for each ingredient to acquire its own flavor and aroma. And as a result, all vegetables will share all this with each other when stewing.


13. First, put the zucchini in a pan heated with vegetable oil. Stir everything constantly so that nothing burns.



14. Put the fried zucchini in a deep saucepan or roasting pan.


15. Then fry the carrots over low heat. Thanks to sautéing, the carrots are aromatic, sweet and tasty. This gives its special flavor to the squash caviar.


16. Put the fried carrots to the zucchini.



17. Fry chopped onions with garlic in vegetable oil. If we talk about browned onions and garlic, then excessive pungency and bitterness disappear from them, vegetables become soft and delicate in taste, acquiring a special, refined aroma.



18. Chopped tomatoes are also simmered in a pan for a few minutes, until half cooked.



19. Gathering all the ingredients together, mix them well.



20. Add salt, sugar, black pepper, a little citric acid - to taste, based on preferences. If you want zucchini caviar with sourness - add more citric acid, you need saltiness, sweetness - add salt and sugar, respectively.



21. Simmer until tender, covered for at least 40 minutes. If we are going to roll up squash caviar for the winter, we simmer for 1 hour. In the process - mix everything well.



22. Taste the vegetable mixture.



23. After that, the vegetable mixture must be mashed. You can grind it different ways- using a submersible or stationary blender, meat grinder. IN this recipe grind in a stationary blender.




24. Put in a dish for stewing. Let's boil it for a few minutes. Let's try. Add to taste - salt, sugar, pepper or citric acid.


So that the squash is perfectly preserved for the winter - when rolling, add 70% vinegar essence under the lid - 3 liters 1 tablespoon. For 1 liter - 1/3 tablespoon.


25. We spread the boiling squash caviar in sterilized jars, roll it up, after adding 70% vinegar essence under the sterilized lids. (For 1 liter of squash caviar, put 1/3 tbsp. L of 70% vinegar essence under the lid). If the zucchini blank is not for the winter, then we put it in ordinary jars and put it in the refrigerator. :))


Zucchini caviar tastes better when it is slightly infused.

The caviar turned out to be very tasty and aromatic! Real jam!

Zucchini caviar for the winter - with tomato paste

Zucchini caviar is a very budgetary and tasty preparation, especially when you don't know what to do with zucchini, of which a huge amount ripens in August-September. Prepared according to this recipe, it turns out to be very tasty and very tender.


Ingredients:

  • Zucchini - 1.5 kg
  • Onions - 4 pieces
  • Carrots - 3 pieces
  • Garlic - 5 cloves
  • Refined vegetable oil - 125-150 g
  • Sugar - 50 g
  • Salt - 25 g (to taste)
  • Tomato paste - 150 g
  • Ground black pepper - to taste
  • Vinegar 9% - 25 ml

How to cook delicious zucchini caviar at home:

1. Finely chop the onions. Grate the carrots on a coarse grater. Grind the garlic.



2. Fry the prepared vegetables in a saucepan with a thick bottom, preheating the vegetable oil. Cook over medium heat, stirring occasionally for 10 minutes.


3. Prepare the zucchini. Mine, peel them off. Cut into small cubes.



To prevent the caviar from being watery, you can remove excess juice from the zucchini. To do this: add a little salt to the chopped zucchini, stir, and after 15 minutes squeeze out the juice.

4. Add salt, sugar, chopped zucchini to the fried vegetables.



5. Stir and simmer over medium heat for 30 minutes.



6. After the time has elapsed, add black pepper to taste, tomato paste. Mix well and simmer for another 10 minutes.



7. Since we will roll up zucchini caviar for the winter, add vinegar 9%. Stir, taste and add salt, sugar, black pepper - to taste.



8. Grind the finished mixture with a blender until smooth.



9. We send caviar to the plate. We boil, covering it with a lid, as it boils and splashes very violently :)) over low heat.


10. Put the hot boiling zucchini caviar in jars. We sterilize the jars and lids in advance.



11. Close the squash caviar for the winter. We use sterilized jars and lids. Add a couple of drops of vinegar essence under the lid. (Based on 3 liters of ready-made caviar - 1 tablespoon of 70% vinegar essence).



12. Turn the jars, wrap them in a towel, a blanket. Leave it to cool completely.



The squash caviar is ready! We got four half-liter jars and even a little left to take a sample!



The caviar turned out to be very tasty, fragrant and thick, beautiful color!

In cold winter, spreading such caviar on bread is a great pleasure! Real jam!

Zucchini caviar, as in the store

The whole family is very fond of zucchini, in any form. But especially everyone loves squash caviar, which, as they say, “as in childhood, from the store”. You can't buy this now, you can only cook it.

Cooking such a blank for the winter is very simple and does not take much time.


Ingredients:

  • Zucchini - 3 kg
  • Carrots - 1 kg
  • Onions - 1 kg
  • Salt - 1-1.5 tbsp l (to taste)
  • Sugar, black, red pepper - to taste
  • Tomato paste - 3 tbsp l
  • Vinegar 9% - 2 tbsp
  • Vegetable oil - for frying


1. Cut the zucchini. If the zucchini are young, leave the seeds, in mature ones, remove the core.



2. Grind the onion.


3. Grate the carrots.



4. Fry all vegetables in a deep frying pan, preheating the vegetable oil. Pour the zucchini into the pan, simmer until tender.



5. Put the fried zucchini in any convenient container.



6. Fry the onion until soft.


7. Put it in a bowl.



8. Stew chopped carrots in a pan until soft.



9. Twist all vegetables in a meat grinder: chop onions, carrots, zucchini.




10. You can use a blender to make the vegetables for the caviar even finer.


11. Put on fire and simmer vegetables until cooked for 10-15 minutes.

So that the caviar does not burn, we use a fire divider.



12. Add salt, sugar, pepper, tomato paste - to taste.



13. We taste. It should be borne in mind that after cooling, the dish will have a different, less pronounced taste - less salty and not so peppery. At the end of cooking, add vinegar.


14. Banks are prepared in advance. We sterilize them, for example, in the dishwasher. :))


15. Put the hot boiling zucchini caviar in jars, add 70% vinegar essence under the lid. At the rate of 1 tbsp. l. for 3 liters of finished products.


Vinegar is an excellent preservative. Thanks to this ingredient, our preservation is remarkably preserved for the winter. If you use 70% vinegar essence - be careful, you can get burned. Also keep it out of the reach of children.


16. We close our jars for the winter using a seaming key.



It turned out about 7 half-liter jars of delicious squash caviar! And left to try!

Zucchini caviar recipe - slices

Vegetables for squash caviar can be cut, then in finished form- it will be in pieces, not homogeneous mass... Such a preparation for the winter is very simple to prepare and it turns out to be very tasty.


  • Zucchini - 1 kg
  • Tomatoes - 1.5 kg
  • Large bell pepper - 4 pieces
  • Garlic - 4-5 cloves
  • Sugar - 100 g
  • Salt - 1 tbsp l
  • Vinegar 9% - 1 tbsp l
  • Vegetable oil - 1 tablespoon
  • Vinegar 70% essence - under the lid when rolling (for 1 liter of ready-made caviar - 1/3 tbsp. L)


1. Cut the courgettes into cubes. If they are ripe, remove the peel, remove the seeds. Young - just grind. Cut the tomatoes and bell peppers into strips. We also grind the garlic.


2. Put the tomatoes in a saucepan. We put on the stove, add salt and sugar. Mix gently and warm up.


3. After the tomatoes have boiled, cook them for 10 minutes, stirring occasionally.


4. Add bell pepper and zucchini to the tomato mass. Pour in vegetable oil.



5. After the zucchini gives juice - simmer the vegetables for 40 - 60 minutes. Add chopped garlic 5 minutes before cooking.



6. Stir occasionally - gently so that our Vegetable mix did not turn into a "mess". Pour in the vinegar a couple of minutes until tender. We taste it.


7. Cover with a lid, bring to a boil and remove from heat.


8. In grief we pour into sterilized jars and close for the winter. Add 70% under the lids (also sterilized) vinegar essence.



Since acetic acid evaporates during cooking, you need to add 70% acetic essence when rolling under the lid, then your preparation for the winter is guaranteed not to swell and will delight in winter with the wonderful and aromatic taste of zucchini.

9. Turn over our jars, wrap and leave to cool completely.



10. Ready preservation can be stored even at room temperature.


Our preparation for the winter is ready! It turned out 4 cans, which you see in the frame, the total volume of cans is about 2.5 liters.

Diet zucchini preparation for the winter without roasting

Let's prepare a very healthy dietary squash caviar. We will cook in the sleeve, in the oven. Usually, this is how we cook chicken, duck, goose, adding various vegetables. But this method is also great for baking vegetables. It turns out very tasty, fast and healthy. This preparation is perfect for a diet. In addition, this dish can be prepared both for the winter and not for the winter.


We need:

  • Zucchini - 2 pieces
  • Carrots - 2-4 pieces
  • Bulb onion - 1 piece
  • Tomatoes - 2 pieces
  • Vegetable oil - 2 tbsp. l
  • Salt to taste
  • 70% vinegar essence under the lid - for 3 liters of ready-made caviar, 1 tbsp. a spoon


How to cook delicious squash caviar without frying:

1. Cut the zucchini into rings.


2. Also chop the carrots.


3. Shred the onion.


4. Chop the tomatoes at random.


5. Take the baking sleeve. We tie it on one side. And gradually we put all the vegetables in the sleeve. We start with zucchini.



6. Add carrots and onions.


7. Put tomatoes in the sleeve.


8. Pour in vegetable oil.


9. Also add salt. You can use any spices - according to your taste!


10. Tie the sleeve on the other side, and gently mix everything. We put in an oven preheated to 180 degrees for 1 hour.



11. Done! Carefully cut the sleeve so as not to burn yourself with the steam.



For large volumes of preparations for the winter, we use a meat grinder, and then a submersible or stationary blender so that the mass for squash caviar is homogeneous.


12. Transfer our vegetables to the blender. We do not add the juice that came out during baking.


13. Grind our baked vegetables.



14. If our vegetable mass turned out to be thick, then you can pour in the juice that was obtained during the baking process.


16. If we prepare a preparation for the winter, then we put the vegetable mass in the oven, preheated to 180 degrees, for 5-10 minutes, or heat it up in a saucepan or other convenient dish - boil for 5-10 minutes, until the desired thickness. And just like in the previous recipes, we spread it hot in sterilized jars. We cover with sterilized lids, after adding 70% vinegar essence under the lid. (For 3 liters of squash caviar - 1 tablespoon). We turn over the jars, wrap them under a blanket or towel, and leave until they cool completely.


Well, if we cooked squash caviar not for the winter - serve it to the table!

The most delicious zucchini caviar for the winter with mayonnaise

Exist different recipes squash caviar - with tomato paste or tomatoes, courgette with onions, courgette with carrots and onions. In this - we cook without carrots, with mayonnaise. Although I am not a supporter of mayonnaise, I could not resist the temptation and decided to prepare this home preparation from zucchini. Well, what can I tell you? .. Delicious overseas squash caviar with mayonnaise turned out!

It all depends on your taste preferences. Probably - squash caviar according to any recipe turns out to be very tasty. :))


Ingredients for 2.5 liters of squash caviar:

  • Zucchini - 3 kg
  • Onions - 500 g
  • Tomato paste - 150 g
  • Mayonnaise - 200 g
  • Vegetable oil - 8 tbsp. l
  • Salt - 2 tbsp. l
  • Sugar - 2 tbsp. l
  • Ground black pepper - to taste
  • Vinegar 9% - 1 tbsp l
  • 70% vinegar essence under the lid - for 3 liters of ready-made caviar - 1 tbsp


How to make the most delicious squash caviar with mayonnaise for the winter:

1. Grind the zucchini and onions in a meat grinder.


2. Stew vegetables for 1 hour.


3. Pour in vegetable oil.


4. Add mayonnaise, tomato paste.


5. Put black pepper, salt, sugar.



6. Mix everything.



7. Boil caviar for 30 minutes on low heat, stirring constantly. A few minutes before the end of cooking, pour in 9% vinegar. Add vinegar to taste. Since it is already in the mayonnaise, you do not need to add vinegar.


8. Ready squash caviar is poured into jars. We sterilize jars and lids in advance. Add 70% vinegar essence under the lid. We roll up for the winter.


We turn the jars, wrap them in a warm blanket. Leave to cool.


We open the jar in winter - we eat for health!

Zucchini caviar recipe through a meat grinder

Cooking with a meat grinder - incomparably speeds up the process of cooking squash caviar. Scroll all the vegetables through a meat grinder. And then simmer until tender in a deep cauldron or saucepan. You can send vegetables both fried and raw to the meat grinder.


Ingredients:

  • Zucchini - 400 g
  • Tomatoes - 100 g
  • Carrots - 100 g
  • Onions - 100 g
  • Garlic - 2 cloves
  • Vegetable oil - 2 tbsp. l
  • Tomato paste - 2 tsp
  • Salt - 2 tsp
  • Ground black pepper - 0.5 tsp
  • Vinegar essence 70% under the lid - 1 tbsp. l. for 3 liters of squash caviar

1. Cut the skin of the tomato.



3. Peel and chop the tomato.



To make the squash caviar an appetizing reddish color - we include carrots, tomatoes (or tomato paste) in the composition, you can add pumpkin, red or yellow bell peppers.



4. Cut the peeled young zucchini into slices.


5. Also grind the onion.


6. Cut the peeled carrots into large rings.


7. Grind all vegetables through a meat grinder.



8. Add salt, pepper, tomato paste, vegetable oil.


Grind vegetables for squash caviar - before or after heat treatment, depending on the recipe. Zucchini with vegetables can be baked whole in the oven, and then mashed. Or you can fry the chopped ingredients in a pan, and then combine and stew all our vegetables together.


9. Simmer in a convenient deep dish for 40 minutes - 1 hour. You can use a multicooker. We taste it.


10. Place in sterilized jars. We cover with sterilized lids, dropping 70% vinegar essence under them. We roll up for the winter. We turn over the jars, wrap them up, leave them to cool completely.


We stew the squash caviar until the required thickness, tenderness and softness - and only then roll it up for the winter.


Trying squash caviar!


Serve with potatoes, fried meat or just black bread! And we remove the squash caviar in jars until winter. You can store it even at room temperature.

Cooking squash caviar in a slow cooker (video)

The question - how to cook squash caviar, is especially important in summer and autumn, in season fresh vegetables... This can be done in a frying pan, in the oven, in a saucepan, cauldron, multicooker and even in a microwave oven. Consider how to cook squash caviar in a slow cooker. Such caviar is prepared practically without the addition of oil, which is especially appreciated by everyone who looks after their health.

Canned squash caviar is stored from 0 to 20 degrees Celsius for no more than two years. But an open jar is not stored for long - several days in the refrigerator.

Of all the recipes we have looked at, you can find one that will become your favorite. You can also come up with your own brand name. A large volume of squash caviar should be harvested for the winter according to proven recipes and preferably in different ways. :))

Zucchini are in perfect harmony with almost any vegetables, seasonings and spices. Therefore, any chef can show imagination, while practically not risking spoiling the taste of this original appetizer.

During spinning season, squash is one of the most affordable and inexpensive vegetables in green shops. In dachas and household plots, they ripen in July-August, and housewives begin to prepare useful vitamin preparations for future use. Delicious zucchini caviar as a store is obtained from the most common vegetables. It is only important to know a few secrets of its preparation!

For boiling caviar at home, you need to choose zucchini with a thin delicate skin up to 20 cm in size. The surface should be free of stains and visible damage. Such zucchini does not need to be peeled, the thin skin is as good for the body as the tender juicy pulp. In medium-sized vegetables, small seeds are not felt in the workpieces. If larger and more mature zucchini are stored for caviar, they must be cleaned of "clothes" and ripe seeds must be removed.

Advice! For winter spinning, it is best to use crops that ripen in August and September.

Classic recipe: squash caviar as in the store, according to GOST USSR

Zucchini caviar from the past 20th century, to taste like a store, is obtained from fresh summer and autumn vegetables. The recipe according to the USSR GOST is stored in the culinary notebooks of our grandmothers, and all novice housewives will learn how to cook such caviar for the winter.

We will prepare products:

  • Young zucchini - 3 kg;
  • Carrots and onions - 1 kg each;
  • Good quality tomato - 3 tbsp l. with a slide;
  • Acetic acid 9% - 3 tbsp l;
  • Salt - 3 tsp;
  • Ground peppers of different colors - 1/3 tsp each;
  • Sunflower oil.

We do not clean the zucchini, cut it together with the onion into medium cubes, and chop the carrots on a grater.

The note! Young vegetables have dairy seeds and they are not felt in the workpieces, and mature vegetables crunch the seeds on the teeth even after scrolling through a meat grinder!

We will fry each of the prepared ingredients separately. Pour into a saucepan or large frying pan sunflower oil and immerse the zucchini there, no need to salt. The juice that is released during cooking is useful for further preservation.

Fry the onion and carrots separately, leave the vegetables until they cool completely. On average, it takes 25-30 minutes to fry each ingredient!

We install a mesh with the smallest holes in the meat grinder. Soft vegetables we will grind to a puree consistency. After scrolling, it is advisable to beat with a blender to give the vegetable mass splendor and uniformity.

To the attention of housewives! You can beat with a hand blender no more than 2-3 minutes, then the household appliance overheats and may fail!

We send the mixed caviar over a medium light and let it simmer for 20 minutes. It is important that the pan has a thick bottom or on an iron stand. The caviar must not be allowed to burn!

During the cooking process, add all the prepared spices and let it boil for another 15 minutes. During this time, it is necessary to prepare sterilized jars. For such a mass of squash caviar, you will need 7 half-liter containers (only 3.5 liters).

By the end of cooking, add another 1 tablespoon of 9% vinegar and after 5 minutes you can turn it off. Pour hot aromatic caviar into jars and roll up prepared lids.

Ready squash caviar turns out to be appetizing and bright orange, like store-bought caviar. This recipe for the winter has been tested for years, the product is low in calories, useful for both children and adults of any age.

Zucchini caviar recipe with tomato paste

Homemade courgette caviar with tomato - favorite dish many housewives. The recipe is simple and quick, does not require special financial costs. In the cold season, it perfectly complements the daily diet with delicious summer aromatic caviar.

For cooking, we will prepare:

  • Zucchini - 2 kg;
  • Carrots and onions - 1 kg each;
  • Tomato - 1 glass;
  • Sunflower oil - 1 glass;
  • Sugar - 4 tbsp. l;
  • Salt - 2 tbsp. l.

Note to housewives! If acetic acid 70% is used in the preparation, then only 1 teaspoon can be added to the workpiece!

Pour a glass of oil into a saucepan or a frying pan with a thick bottom and send the diced carrots there. Add water, salt, sugar and simmer under the lid for 5-7 minutes.

During this time, we will prepare the rest of the vegetables and a pod of hot pepper for spicy lovers! We cut everything into a medium cube and send it to stew to the carrot under the lid.

After boiling, mix the mass and simmer for another 20 minutes. Into soft tender vegetables add the tomato and boil for 15 minutes without a lid to evaporate excess liquid.

Scroll the aromatic zucchini caviar in the blender bowl and put it back in the pan. After boiling, we roll it up in sterile jars, you get about 3 liters of a useful and tasty preparation for the winter.

The calorie content of the squash game is 97 kcal per 100 grams of product. The dish is great for those who keep fit and eat right with health benefits!

Caviar recipe with zucchini and tomatoes

Zucchini caviar with tomatoes is prepared quickly and effortlessly. During this time, the housewives manage to redo a lot of other household chores, occasionally distracted by stirring a fragrant dish.

We will prepare products:

  • Zucchini - 2.5 kg;
  • Ripe tomatoes, carrots and onions - 1 kg each;
  • Sunflower oil - 250 gr;
  • Sugar - 5 tbsp. l;
  • Salt - 3 tbsp. l;
  • Acetic acid 9% - 2 tbsp l;
  • A pod of bitter pepper for an amateur!

Pour oil into a large container and send carrots there, cut into large cubes. You do not need to remove the skin from the tomatoes, but then, before cooking, it is advisable to scroll them in a chopper to a puree consistency.

Add coarsely chopped vegetables and a pod of bitter peppers to the pot with carrots. Fill with scrolled tomatoes, and leave to stew under the lid for 30-40 minutes.

Advice! If the cooking process is on high heat, then stir constantly!

Remove soft vegetables from the stove, punch with a bender or pass through a meat grinder. Add all the prepared spices to a homogeneous fluffy mass and pour the prepared caviar into sterile jars. We leave delicious blanks under a warm "fur coat" until they cool completely!

Zucchini caviar with mayonnaise: a recipe for a multicooker

Zucchini caviar with your favorite sauce is easier to cook in a slow cooker. We load all the useful ingredients there and press a few buttons. A smart saucepan can easily handle the stewing process, keeping all the important natural ingredients in the dish.

We stock up on food:

  • Zucchini - 3 medium-sized;
  • Carrots - 1 large;
  • Bulbs - 2 medium;
  • Tomato paste - 3 tbsp l;
  • Mayonnaise - 3 tbsp. l;
  • Salt - 1 tbsp. l;
  • Pepper and lavrushka to taste!

Cut the vegetables into cubes and grate the carrots. Pour some vegetable oil into the bowl of a smart saucepan and load the ingredients there. Salt, add your favorite spices and turn on the "Stew" mode for 120 minutes.

When the vegetables are soft, season them with tomato and mayonnaise. Combine all the ingredients of the dish with a spatula and wait until they are fully cooked. If necessary, you can add water.

Cool the prepared caviar, put it in a salad bowl and decorate with fresh herbs.

Squash caviar with pumpkin in a slow cooker

Delicious squash and pumpkin caviar can be cooked in a slow cooker or in a saucepan according to the same recipe. The dish turns out to be appetizing in appearance, tasty and very useful for children and adults!

Let's prepare the components:

  • Ripe pumpkin - 2 kg;
  • Ripe zucchini - 1 kg;
  • Onion - ½ kg;
  • Good quality tomato - 300 gr;
  • Mayonnaise sauce - 250 gr;
  • Sunflower oil - 200 gr;
  • Granulated sugar - 4 tbsp. l;
  • Salt - 2 tbsp. l;
  • Pepper - 1/2 tsp;
  • Lavrushka.

We clean fresh vegetables from all unnecessary. Together with the onion, we pass the meat grinder through a fine mesh. Add tomato, favorite sauce and sunflower oil to the airy vegetable mass. We turn on the electric saucepan on the "Stew" mode and cook the dish for 60 minutes. In the process, it is important to stir several times and add all the prepared spices.

Not all housewives know that a smart saucepan - a multicooker can be used to prepare non-standard dishes. For example, in the "Baking" mode, zucchini and eggplants are baked, resulting in a great cold appetizer with a fragrant smoke!

Let's prepare the products:

  • Zucchini or eggplant - 3 large;
  • Ripe juicy tomatoes - 3 large;
  • Bulgarian pepper - 2 pcs;
  • Onion and carrot - 1 pc each;
  • Garlic - 2-3 cloves;
  • A bunch of greenery;
  • Salt and sugar to the taste of the hostess.

Pour oil into the thicket of an electric saucepan and lay all the vegetables in layers. First zucchini and carrots, then bell peppers and onions. It is better to grind the tomatoes so that they give the necessary juiciness for the baked dish. Add all the necessary spices, except for the garlic and cook in the "Baking" mode for about 1 hour.

At the end, at the request of the hostess, you can add chopped garlic and fresh herbs. The dish is best served as cold appetizer slices or grind with a blender until puree. The view of the dish is great, and the taste of this caviar is much better than in the store!

Zucchini caviar with mayonnaise and garlic

For the winter, housewives prepare squash caviar with fragrant garlic and their favorite sauce - mayonnaise. Surprisingly, it is not only very tasty and healthy, but also stored for a long time in swirling jars.

For cooking, we will prepare the ingredients:

  • Zucchini - 3 kg;
  • Garlic - 2 heads (10-12 cloves);
  • Tomato and Mayonnaise sauce - 250 g each;
  • Sunflower oil - 100 gr;
  • Granulated sugar - 100 gr;
  • Salt - 1 tbsp;
  • Acetic acid 9% - 2 tbsp;
  • Ground colored peppers - pinch at a time.

We clean the pot-bellied zucchini and garlic from all that is superfluous and together pass a meat grinder through a fine mesh. Put the fragrant mixture in a large skillet or saucepan with a thick bottom. Add white sauce, tomato, sunflower oil, salt and sugar. It turns out a beautiful pink vegetable mass, which must be stewed over low heat for about 3 hours.

During the cooking process, it is important to monitor the dish, stir periodically so that it does not burn. At the end, add 2 tbsp. l 9% acetic acid and hot put into sterile jars. We tighten the lids securely and put them on the “head” under the blanket for several hours. In the cold season, all household members will be happy to enjoy delicious and healthy squash caviar!