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The best squash caviar for the winter. Zucchini caviar at home

Squash Cavier simple recipes for the winter (a lot ...)

Stir-fried squash caviar
Fried squash caviar tastes the same as in stores. It is quite possible to take this recipe to prepare canned food as preparations for the winter. There are a great many recipes for cooking squash caviar for the winter, we will offer you some of the most successful recipes look at us. You can cook squash caviar for the winter for all the recipes or choose two or three that you like the most.

So, the ingredients for squash caviar.
about three kilograms of already peeled and prepared zucchini without seeds and peels
1 kilogram of fresh carrots
1 kilogram of onions
tomato paste (tomato paste is very good for this purpose)
9% vinegar and salt
vegetable oil for frying salad components

The recipe for cooking squash caviar:

All vegetables must be peeled, finely chopped and fry separately in a skillet. Then all the fried vegetables are put into an electric harvester, chopped again and mixed with the addition of salt. Then you need to put the whole mass, similar to mashed potatoes, into a cauldron or pan with a double bottom. Simmer on the lowest heat for about forty minutes. After twenty minutes of simmering in mashed potatoes, add three tablespoons of tomato paste and one spoonful of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and can burn a little without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Twist the lids, wrap them in a cotton blanket. Let the canned zucchini cool slowly. Try this recipe - it's delicious!

Another very popular recipe for squash caviar
You will need
about one and a half kilograms of zucchini, already peeled and peeled
Fresh tomatoes - 1 kg. 200 BC
Onions - 750 grams
Allspice peas
Salt
Sugar
Carrots - 750 grams

So, the recipe for cooking:

Finely chop the onion, grate the carrots on a coarse grater. Put all this in a hot pan and fry with oil and salt.

Cut the tomatoes and zucchini in large pieces... Grind together, adding to vegetables fried carrots with onion. Stir with a little sugar, salt, add peppercorns and put to stew in a cauldron or saucepan with thick sides and bottom. In the process, add cayenne pepper, parsley, finely chopped. Simmer for at least two hours. You need to stir the puree constantly, otherwise it will burn strongly. When the caviar is ready, put it in the jars that you sterilized earlier. Then close the jars with lids, turn over and wrap with a towel. Leave the jars to cool overnight. try to cook baked zucchini in the oven so that you can enjoy their taste during tavern season.

Delicious squash caviar for the winter
You will need:
White onion - 1 kg
Zucchini - 3 kg
Carrots - 1 kg
Tomato paste - 4 tbsp l.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Garlic - 7 cloves (this is if a very large southern garlic, if small, then twice as much)
Greens - parsley and fresh dill
Ground pepper

How to prepare delicious zucchini caviar for the winter:

Wash and peel all vegetables. Then cut into cubes fresh zucchini, grate the carrots (you can use a coarse grater), cut the white onions into thin rings.

Then heat a skillet with oil, put the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. Carrots are next in the pan. When each ingredient is golden brown, chop the vegetables in a blender, or pass them all together through a meat grinder or electric food processor. You will get a homogeneous puree. Put this puree in a saucepan with the thickest walls, you can use a cauldron or stewpan.

After bringing the semi-prepared mass to a boil, reduce the heat slightly and simmer for 40-45 minutes. For about ten minutes until cooked, add sugar and salt, pepper and herbs to the mass. Remember to stir occasionally what you are cooking.

Roll the caviar hot in jars that you sterilized beforehand. Put the wrapped jars in the coolest place in the apartment to cool down.

Did you know that you can also make zucchini pancakes from zucchini. Did not know? Then try it.

Another great recipe for making squash caviar
Ingredients:
Four small zucchini
2 cloves of fresh garlic
Sunflower oil
Two carrots
Hard but ripe tomatoes - 3 pieces
Salt

How to cook squash caviar for the winter:

Highly delicious caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, it is not necessary to peel them. But if they have already become hard, then it is worth removing the peel and seeds. Cut the vegetable into small cubes, no more than a centimeter each. Carrots also need to be cut into cubes, but smaller. Put vegetables in a saucepan, add a little water (no more than a glass), put on low heat. While the zucchini and carrots are stewing, chop the tomatoes. Once the courgettes are tender, add the finely chopped tomatoes and a drop of oil to the saucepan. Put out a little more. Five minutes before cooking, add finely chopped garlic to the dish. Try to fry zucchini with garlic in the same way, and enjoy their taste in between seaming cans.

Homemade squash caviar with tomato paste
Ingredients for the dish:
3 small zucchini
4 onions
2 carrots
4 tbsp. tablespoons of tomato paste
3 cloves of garlic
Vegetable oil
Black pepper and salt

Recipe for making simple homemade squash caviar

Peel the courgettes and cut into small cubes. Simmer in a saucepan with a little vegetable oil. Chop the onion as small as possible and fry. Do the same with carrots. Put everything in a double-bottomed saucepan or cauldron. Add the desired spices, salt. Tire over low heat, stirring constantly for an hour. Then add tomato paste and garlic, pre-chopped in mashed potatoes, and leave on fire for another ten minutes. After boiling, grind the caviar with a blender and place in sterilized jars.

A simple recipe for delicious squash caviar
For caviar you need:
300 gr. carrots
1 kg. zucchini
300 gr. onions
700 gr. tomato
100 g parsley and dill
2 bell peppers
Sugar and salt
1 clove of garlic

How to cook:

First of all, prepare the zucchini - peel, get rid of the seeds. Then cut them into circles no thicker than 1.5 centimeters. Then place the zucchini in the sifted flour, turn over and transfer to the skillet. After browning the circles, chop the onions, carrots and fry until golden brown.

Peel the peppers and pour over with boiling water. Then pass all the vegetables through a meat grinder, add tomatoes to the vegetables. Pour a little oil at the bottom of the pan, and put the vegetables there. Simmer for an hour. Put herbs and garlic in mashed potatoes before finishing cooking. Place in sterilized jars and seal.

There are many different recipes squash caviar, which will suit your homemade taste.

Zucchini caviar with carrots recipe
So, in order to cook squash caviar, we will need:
Kilogram of onion
5 medium zucchini
Tomato paste - 5 tablespoons
Kilogram of carrots
150 grams of vegetable oil
Salt and spices

How to cook:

Carrots need to be washed and grated on a coarse grater, onions also need to be washed, cut into not very small cubes. Next, you need to fry the onion or stew in oil over low heat. After that, it is necessary to fry the carrots and put them in one bowl with the onions.

Then wash the zucchini thoroughly, cut it into four parts, and remove the seeds - if there are large ones - be sure to remove them. If the seeds are very young and soft, then nothing needs to be removed. The same applies to the peel - if it is hard, then it must be removed.

After that, you should cut the zucchini into cubes about a centimeter by centimeter. Then fry them in oil over very high heat for at least 10 minutes.
Next, you need to prepare sauce from tomato paste - boiling water - 600 ml, 3 tablespoons of salt, 5 tablespoons of sugar without a slide, 5 tablespoons of tomato paste. Mix everything until salt and sugar dissolve.

Then you need to take a large enamel pot and put everything there, pour the sauce and tomato paste. Your caviar should be stewed for at least half an hour over medium heat. Remember to stir the contents of the pot from time to time.

Next, you need to remove the mass from the heat, let it cool, and mince it. It is best to twist the caviar on a mesh with large holes.
After the caviar has acquired the desired consistency, simmer it for about 20 minutes.

Zucchini caviar as in the store
Previously, there were many jars of squash caviar on store shelves. The trick was that no matter what recipe you tried, no one succeeded in making the dish to taste the same as in the store.
But today there are so many recipes that everyone can cook caviar to their own taste. There are recipes with tomato paste and mayonnaise, but the most important thing is to fry all the ingredients. Choose the recipe that you like best.

Squash Cavier store recipe cooking

You will need:
10 ml vinegar 9%
150 grams of onion
10 grams of sugar
10 grams of salt
2 kilograms of zucchini
6 cloves of garlic
Allspice and black pepper - 3 grams each
Vegetable oil
Parsley

How to cook squash caviar as in the store:

You need to take young zucchini, cut them into slices no wider than 1 cm, fry on both sides in oil. Let the zucchini cool. Then chop the onion, fry until golden brown and grind the garlic with salt. Then finely chop and fry all the greens. Then everything needs to be ground in a meat grinder, mixed with salt and sugar, vinegar and pepper, mixed and put in jars. Then the cans must be sterilized without fail - for half a liter - an hour - 75 minutes, for a liter - 90 minutes.
After rolling up the cans.

Zucchini caviar with parsley root
You will need:
Kilogram of zucchini
100 grams of onion
100 grams of carrots
Sugar and salt
Ground pepper
10 grams of parsley root
Vegetable oil

How to cook:

Cut the zucchini, fry in vegetable oil, then mince everything. Next, you need to fry the onions in vegetable oil until transparent, grated carrots and parsley root (also grated) with tomato paste. Then you need to mix everything and season with spices, simmer over low heat until completely cooked, stir from time to time, otherwise it will burn. Then you need to spread the caviar hot in jars and sterilize - half a liter - 30 minutes, per liter - 40 minutes.

Spicy squash caviar
You will need the following products:
Half a kilo of onions
6 kilograms of zucchini
600 ml tomato sauce
2 and a half tablespoons table salt
Head of garlic
Half a spoonful of ground pepper

How to cook:

Chop the zucchini and onions, fry everything separately, then you need to scroll it in a meat grinder. Then you need to add pepper and salt, garlic tomato sauce, mix everything. Divide into previously washed and dried jars, then sterilize for about 90 minutes. Roll up hot.

Spicy squash caviar
You will need to prepare:
2 carrots
A pound of zucchini
Bitter pod
Bulb
Salt to taste
2 cloves of garlic
4 tablespoons vegetable oil

How to cook:

It is necessary to very finely chop the zucchini, wash the carrots and peel, cut into thin circles. Then finely chop the onion and garlic. Hot peppers need to be peeled, seeds removed, chopped as small as possible. Then you need to mix all the vegetables together, put in a very deep frying pan, season with vegetable oil and salt, pour a little water and simmer until completely cooked. Then you need to rub the caviar through a sieve, put it back in the pan and simmer for about 5 minutes. After that, everything is laid out in jars, sterilized for about 30 minutes and rolled up.

Zucchini caviar with Bulgarian pepper
You will need:
Kilogram of onion
5 kilograms of zucchini
5 sweet peppers
5 cloves of garlic
2 tablespoons vinegar 70%
Kilogram of carrots
2 tablespoons of salt
500 grams of vegetable oil
10 peppercorns
Half a glass of tomato sauce
3 tablespoons of sugar

How to cook:

You need onion and zucchini, bell pepper and garlic mince. Then take the carrots, grate and stew in vegetable oil. All products need to be mixed well, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything to sterilized jars, roll up.

Zucchini caviar with apples and spices
You will need:
Half a kilo of onions
Half a kilo of green apples
Kilogram of zucchini
Kilogram of tomatoes
Half a kilo of sugar
12 carnation buds
600 ml white wine vinegar
25 grams of ginger root
A teaspoon of allspice pepper
Teaspoon of coriander
Salt

How to cook:

It is necessary to make a shallow cut in the form of a cross on all tomatoes, then lower it into boiling water on a slotted spoon for a minute, quickly remove it in cold water and clean up immediately.
Cut the tomatoes into very small cubes. Then, if necessary, peel the zucchini, and also cut into cubes. Cut the onion into thin half rings. Peel and core the apples. Cut sour apples into cubes. Then into the canvas white you need to put spices and ginger. You need to put all the vegetables in a saucepan, put a rag with spices there and top up vinegar... Let the vegetables simmer and stir. Then make the fire less and simmer under the lid for one hour. Remember to stir. After that, you need to add the pre-washed raisins and cook for another hour and a half. Remove the bag of spices, the caviar should cool slightly. After that, you need to spread the caviar in jars, close and put in the cold. The covers should be plastic, not metal. The caviar will be infused and cooked completely in a month.

Zucchini caviar diet recipe
You will need:
Half a kilo of carrots
One and a half kilograms of zucchini
300 grams of onion
4 sweet peppers
4 cloves of garlic
Salt
Vegetable oil - for frying

How to cook:

In this caviar recipe, the main difference is that vegetables are not fried, but boiled. Only one onion is fried. You need to pour some water into a saucepan, put diced carrots there. Cook for 15 minutes.
After you need Bell pepper and cut the courgettes into cubes too, put to the carrots. Cook for about 10 minutes. While everything is cooking, you should fry the onion in half rings in a little vegetable oil. Mix vegetables and onions, then mince or put in a blender.
After chopping, everything is placed back in the pan, garlic squeezed through a press is added and evaporated for 40 minutes. After that it is laid out in pre-sterilized jars and rolled up.

Zucchini caviar with tomatoes and apples for the winter
You will need:
700 grams of carrots
3 kilograms of tomatoes
700 grams of sweet pepper
500 grams of apples
400 grams of onion
12 allspice peas
4 pieces of bay leaf
3 zucchini

How to cook:

You need to mince vegetables and all apples. But don't touch the onion yet. Then put food in a saucepan, simmer for about an hour. Chop the onion finely, fry in oil, put with vegetables. Next, add allspice and bay leaves. Then cook for 30 minutes. Put caviar in sterilized jars with a capacity of one liter. Sterilize for about 5 minutes, roll up.

If you have a slow cooker, you can make squash caviar using one of these recipes.

Georgian squash caviar for the winter
You will need:
3 onions
4 squash
Carrot
2 cloves of garlic
Cilantro and dill
Half a teaspoon of hops-suneli
A tablespoon of grape vinegar
Red bell pepper hammers, salt, vegetable oil.

How to cook:

You need to put the multicooker on the "Baking" mode for an hour. After chop the onion very finely, grate the carrots on a grater, add quite a bit of vegetable oil to the vegetables. Cook for about 20 minutes, stirring occasionally. Then peel the zucchini, cut into small cubes, salt a lot. The zucchini should be juiced. After 20 minutes, the zucchini must be squeezed out, put in a slow cooker. While everything is cooking, you need to stir the vegetables from time to time. After 30 minutes you need to add spices, a little herbs and garlic, squeezed through a press in advance. Mix everything again and leave for 10 minutes. At the very end of cooking, add vinegar. You can add walnuts if you like spicy and unusual taste. We sterilize, roll up.

Zucchini caviar in a slow cooker for the winter
You will need:
2 tablespoons tomato paste
Half a kilo of zucchini
2 carrots
2 onions
Bulgarian pepper
Teaspoon of salt
A teaspoon of sugar
4 tablespoons vegetable oil

How to cook:

You need to chop the onions and carrots, then put the multicooker in the porridge, fill with vegetable oil, turn on the "Baking" mode for twenty minutes and stir from time to time. Then cook the rest of the vegetables and cut them into cubes. Put in a bowl, stir and turn on the mode again for 20 minutes. Then you need to put salt and sugar, tomato paste to the vegetables and turn it on in the "Stew" mode for 50 minutes. Then the vegetables need to be grinded with a blender, add vinegar essence and roll up in jars.

Several recipes for squash caviar cooked with mayonnaise.

Zucchini caviar with mayonnaise
You will need:
6 kilograms of zucchini
kilogram of onion
half a liter of tomato paste
a glass of vegetable oil
4 tablespoons sugar
2 tablespoons of salt
half a liter of mayonnaise
4 tablespoons vinegar - 70%
ground pepper to taste

How to cook zucchini caviar with mayonnaise:

You need to peel the onion, put it in a meat grinder, grind it, then also grind the zucchini. Stir with already fried onions, put everything on fire and cook for about 2 hours, stirring all the time. Then add tomato paste and vegetable oil, salt and vinegar, sugar to the vegetables. Cook for about 50 minutes more, then put mayonnaise in a saucepan, stir, and cook for 20-30 minutes. Put the caviar in jars and roll up.

Zucchini caviar with mayonnaise and garlic for the winter
You will need:
6 young zucchini
200 grams of sugar
1 kilogram of onion
200 ml vinegar 9%
250 grams of mayonnaise
350 grams of tomato paste
3 tablespoons of salt
2 heads of garlic
Tea spoon of ground pepper

How to cook:

It is necessary to pass young zucchini directly with the peel and core through a meat grinder. Onions also need to be minced, mixed with zucchini, put in a fairly deep saucepan. Then add sugar, vinegar, salt and vegetable oil. Stir everything, put tomato paste there and put on fire for two and a half hours. Peel the garlic, pass through a press, add to the caviar. Then add black pepper and mayonnaise, mix, cook for about 30 minutes. Then you need to put everything in banks and roll up.
Bon Appetit!

Zucchini caviar with mushrooms and herbs for the winter Harvesting vegetables for the winter is the most boring thing in the world. But only for those who lack imagination! Try to invent new preservation recipes or "refine" familiar ones. For example, a lot of squash caviar for the winter, but let it be different! This recipe differs in that fried mushrooms are added to the squash caviar. try this recipe for squash caviar with mushrooms and herbs.

The ingredients are given per 1 jar of 0.5 l.

Ingredients for making squash caviar with mushrooms and herbs for the winter:
1 large zucchini;
2 large onions;
2 large carrots;
150-200 g fresh mushrooms(champignons);
1 bunch of dill;
salt, pepper, chopped garlic - to taste;
vegetable oil in an amount sufficient for frying vegetables.

The recipe for the preparation of the "Zucchini caviar with mushrooms and herbs for the winter":

Wash and peel the zucchini and carrots first. Cut the zucchini into pieces, grate the carrots on a coarse grater. Peel the onion and chop finely.

Combine it all and fry in a heavy-bottomed skillet until golden brown. There should be enough vegetable oil in the pan so that the vegetables do not burn.

Transfer the zucchini, fried with carrots and onions, to a whisk and use a blender to puree.

Now take care of the mushrooms. Wash and cut into small pieces. Chop another onion, mix with mushrooms and fry in vegetable oil until tender.

Wash and chop the dill very finely.

Put the squash caviar in the pan where the mushrooms are fried, stir, simmer everything together for 1-2 minutes, add dill, salt, pepper, chopped garlic (to taste). Stir again and remove from heat.

The caviar is ready! It can be immediately packaged in clean jars scalded with boiling water (or microwave sterilized).

Zucchini caviar for the winter is harvested by many housewives, despite the certain laboriousness of the process. After all, almost everyone likes this appetizer, and they eat it faster than any other canned food. Classic recipe caviar, the taste of which is familiar to many from childhood, has been modified. As a result, such culinary masterpieces like caviar "Lick your fingers", caviar with mayonnaise, housewives learned how to make a snack similar to a store, figured out how to make it easier in a slow cooker. But whichever recipe is chosen, the technology for cooking zucchini caviar at home will be identical.

Cooking features

Before you start making canned zucchini, it makes sense to read the general recommendations.

  • Vegetables ripening in June-July are not very suitable for preparations for the winter. Zucchini that ripens in August or even September should be preferred.
  • Most delicious canned food are obtained from young zucchini up to 20 cm long. They do not even need to be peeled - it is enough to wash well, cut off the stem and spout. However, older zucchini are also suitable for making caviar. They must be peeled, cut, and seeds removed with a spoon.
  • To ensure that the caviar is not watery, it is advisable to remove excess juice from the zucchini. It is done this way: the chopped zucchini is slightly added, the mass is stirred, after a quarter of an hour the released juice is squeezed out.
  • The composition of squash caviar must necessarily include ingredients such as carrots and tomatoes, which are even more often replaced with tomato paste. Without them, the dish will not have the delicious red color we are used to.
  • According to most recipes, products are ground before or after cooking. If you just boil them until softened, the consistency will not be tender enough.

The rest depends on personal preference and what recipe is taken as a basis.

The classic recipe for squash caviar

  • zucchini - 3 kg;
  • carrots - 1 kg;
  • onions - 1 kg;
  • tomato paste - 50 ml;
  • salt - 30 g;
  • granulated sugar - 20 g;
  • citric acid - 10 g;
  • vegetable oil - 0.2-0.25 liters.

Cooking method:

  • Wash young zucchini, cut into washers about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for a quarter of an hour, squeeze out excess juice.
  • Fry in oil on both sides. Do not save oil: firstly, burnt zucchini will spoil the taste of the snack, and secondly, oil contributes to better preservation of canned food harvested for the winter.
  • Peel the onion, cut into thin half rings or small pieces.
  • Grind the carrots on a coarse grater.
  • Saute the onions and carrots.
  • Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom.
  • Put tomato paste in the same saucepan, add sugar and salt, citric acid.
  • Put on low heat, bring to a boil and, stirring occasionally, simmer for 15 minutes.
  • Arrange in pre-prepared jars (washed, sterilized, dried). Roll them up with lids, turn them over. Wrap with a woolen blanket and wait until it cools completely. Then you can remove them for the winter.

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

Squash caviar "Lick your fingers"

  • zucchini - 3 kg;
  • carrots - 1.5 kg;
  • onions - 0.75 kg;
  • vegetable oil - 150 ml;
  • vinegar (9 percent) - 60 ml;
  • tomato paste - 0.35 l;
  • sugar - 0.15 kg;
  • salt - 60 g;
  • water - 0.18 l.

Cooking method:

  • Wash, peel vegetables. Remove seeds from zucchini if ​​not quite young.
  • Cut the zucchini into cubes, the onion into pieces of any shape, coarsely grate the carrots.
  • Put vegetables in a thick-bottomed saucepan, pour in water, turn on the fire. After boiling, cook the vegetables, stirring frequently, for 40 minutes.
  • Cool the vegetable mass a little, purée it with a blender. It is most convenient to use a submersible for this.
  • Place the vegetables back in the same saucepan if removed from it. Add tomato paste, vegetable oil, vinegar, sugar and salt.
  • Bring the mixture to a boil again and simmer for 15 minutes.
  • Arrange in sterilized jars, seal, wrap up. After the jars have cooled, they can be removed to the pantry until winter.

The advantage of this appetizer is that the products are not fried, pepper and vinegar are not added, nevertheless, the taste of the caviar is quite rich.

Zucchini caviar as in childhood

  • zucchini - 3 kg;
  • onions - 1 kg;
  • carrots - 1 kg;
  • garlic - 6-8 cloves;
  • salt - 40 g;
  • sugar - 40 g;
  • table vinegar (9 percent) - 40 ml;
  • tomato paste - 80 g;
  • dill (fresh) - 100 g;
  • parsley (fresh) - 100 g;
  • ground black pepper - 5 g;
  • vegetable oil - 200 ml.

Cooking method:

  • Prepare the jars by sterilizing them well. Pour 5 ml of vegetable oil per jar (regardless of its volume).
  • Peel the washed courgettes and cut into cubes.
  • Peel onions, carrots, garlic.
  • Finely chop the onion, grate the carrots, pass the garlic through a press.
  • Wash, dry the herbs, chop finely.
  • In a large amount of oil, fry the zucchini in one pan, and the onions and carrots in the other.
  • Throw vegetables in a colander so that the glass excess oil, put in a saucepan. Put greens in there. Puree everything together with a hand blender.
  • Boil the vegetable mass for 40 minutes over low heat.
  • Add vinegar, tomato paste, garlic, pepper and boil for another 10 minutes.
  • Place in the jars, cover them with lids, but do not roll them up yet.
  • Put a towel in a saucepan, put cans on it, pour water over the hangers of the cans. Sterilize the caviar for 15 minutes.
  • Pour a teaspoon of oil into each jar, roll up the lids.
  • Turn over, wrap, let cool completely. You can store all winter when room temperature.

This caviar has a taste familiar to many since childhood, moderately spicy.

Zucchini caviar as in the store

  • zucchini - 3 kg;
  • carrots - 0.75 kg;
  • onions - 1 kg;
  • tomato paste - 0.12 kg;
  • wheat flour - 90 g;
  • parsley root - 3 pcs.;
  • salt - 80 g;
  • vinegar (9 percent) - 50 ml;
  • sunflower oil- 250 ml.

Cooking method:

  • Wash the zucchini, peel, remove the seeds from them, pass through a meat grinder, cutting into cubes.
  • Peel the onions, carrots and parsley root. Grate them or also pass them through a meat grinder, folding them in a separate container.
  • Pour 0.2 liters of oil into a saucepan, put the squash puree in it, salt and simmer, stirring occasionally, until the excess liquid is gone.
  • In the remaining oil, fry the onions, parsley and carrots. Add tomato paste and vinegar to the roast. Simmer covered for 5 minutes.
  • Transfer the frying to the courgettes, stir, fry together for 5 minutes.
  • Pour in a little flour, stir, fry everything with flour for 5 minutes.
  • Divide the mass into pre-sterilized jars.
  • Place the jars in a pot of water, covered with boiled lids, and sterilize for 20 minutes.
  • Take out the cans, roll up the lids with a special key. Leave to cool at room temperature.

Flour makes this appetizer look like shop caviar, which is rarely added to homemade preparations for the winter. It should be borne in mind that it increases the calorie content of the dish, but not its benefits.

Zucchini caviar with mayonnaise

  • zucchini - 2 kg;
  • carrots - 0.2 kg;
  • onions - 0.3 kg;
  • mayonnaise (high-calorie) - 0.2 l;
  • vegetable oil - 80 ml;
  • tomato paste - 0.2 l;
  • table vinegar (9 percent) - 30 ml;
  • sugar - 30 g;
  • salt - 20 g;
  • paprika - 3 g;
  • ground black pepper - 2 g.

Cooking method:

  • Cut the peeled onions into rings, grate the carrots. First fry one onion in oil, then add carrots to it and fry them together for 5 minutes. Grind with a blender.
  • Wash the zucchini, remove the peel from them, remove the seeds. Once diced, mince or chop with a food processor.
  • Place everything together in a large saucepan and simmer for two hours, stirring constantly to keep the caviar from burning.
  • 30 minutes before turning off, add mayonnaise, tomato paste, oil, 10 minutes - paprika, black pepper and vinegar.
  • Arrange the snack in the jars (sterilize them in advance). Cover with lids.
  • Place the jars in a pot of water and sterilize for 15 minutes.
  • Roll up the cans with lids. When the snack has cooled down (at room temperature), it can be stored in the pantry. If the caviar is planned to be stored in the refrigerator, then it may not be sterilized before rolling.

Caviar has a peculiar taste, thanks to which it has won many admirers.

Zucchini caviar with spices in a slow cooker

  • young zucchini - 0.75 kg;
  • onions - 0.25 kg;
  • carrots - 0.35 kg;
  • Bulgarian pepper - 0.25 kg;
  • tomatoes - 0.35 kg;
  • sunflower oil (refined) - 60 ml;
  • vinegar (9 percent) - 30 ml;
  • garlic - 3 cloves;
  • sugar - 5 g;
  • salt - 5 g;
  • curry - 5 g;
  • nutmeg - 5 g;
  • ground coriander - 5 g;
  • pepper mixture - 5 g.

Cooking method:

  • Chop the garlic and onion as small as possible.
  • Pour oil into the multicooker bowl, put onion and garlic, turn on the baking mode for 5 minutes.
  • Pour boiling water over the tomatoes, remove the skin from them, remove the seed part from them, rub the pulp through a sieve.
  • Pour salt, sugar, spices into the tomato puree, stir everything and add this mass to the onion and garlic. Add vinegar.
  • Turn on the multicooker for 5 minutes, selecting the extinguishing mode.
  • Finely chop the young zucchini and other vegetables (it is even better to grate the carrots), put them in a slow cooker, stir and turn on the device in the "Stew" mode for 75 minutes.
  • While the vegetables are stewing, prepare the jars by sterilizing them in the oven or by steaming them to dry.
  • Arrange the prepared caviar in jars, seal them, turn them over, wrap them up, let them cool. You do not need to sterilize the snack in jars.

This recipe is not only simple, but also savory. The abundance of spices gives the appetizer a unique taste.

A simple recipe for squash caviar

  • zucchini - 1.5 kg;
  • carrots - 0.5 kg;
  • onions - 75 g;
  • tomatoes - 0.5 kg;
  • Bulgarian pepper - 0.5 kg;
  • table vinegar (9 percent) - 20 ml;
  • vegetable oil - 20 ml;
  • salt - 20 g.

Cooking method:

  • Chop the onion finely and fry until golden brown.
  • Cut into small pieces, after washing and peeling, carrots, peppers, zucchini.
  • Scald the tomatoes with boiling water, peel, remove the seeds from them, grind the pulp through a sieve.
  • Boil vegetables, except tomatoes, until soft, remove from the pan, chop with a blender.
  • Mix with onion, salt and vinegar, tomato puree, simmer together for 30 minutes.
  • Place in sterilized jars, seal them.

Zucchini caviar prepared according to this recipe has a low calorie content and will certainly appeal to adherents of a healthy diet.

Video: squash caviar, as in the USSR

I have already closed 4 portions for the winter and I will cook more!

Video: squash caviar, harvesting for the winter without sterilization

From the many recipes for squash caviar, it is easy to find one that will become your favorite. You can try to create your own "branded" recipe, but you should not prepare a lot of snacks according to the recipe: it is better to supplement the experimental sample with several jars of snacks made according to one of the proven recipes from those collected in this material.

What can ordinary squash caviar compare to? In summer, there is food and drink somehow ... and in winter, when a blizzard howls outside the window and meter-long snowdrifts like we have in Siberia, nothing else but a red sun in a plate! You look at it - summer is immediately remembered, bird chirping, bright multicolored flowers, the smell of mown grasses, and you understand right away - there will also be a holiday on our street, and we also walk with flags!

So, our today's task is to cook red squash caviar, or maybe not very red caviar, but simple to prepare and definitely tasty, so you will lick all your fingers.

The main component in this dish, of course, is zucchini, but everything else is at our will and discretion - to taste and color, as they say, who likes what. There are many recipes, fly in and choose!

There is a whole wagon and a small cart of microelements and vitamins in such a preparation, very few kilocalories, and few sugars. Therefore, this product is suitable for everyone - ulcers and teetotalers, diabetics and those suffering from constipation, who want to lose weight and those who do not mind gaining weight.

To prepare this wonderful dish for the winter, we do not need so much, a stove, thick-walled pan or a high brazier, a frying pan, ideally - a food processor is more powerful, but if not, we'll get by with a meat grinder or even a hand grater, a sharper knife, and a little patience.

First, we will try simpler recipes, gradually complicating and supplementing them with new ingredients and techniques.

The most delicious zucchini caviar for the winter - the best recipe for lick your fingers

The most delicious - usually the simplest, this is an axiom! Then, when you get tired of it, you start to complicate things and come up with something new. So let's start with the most delicious and simple one.

  • one zucchini, two kilograms,
  • five medium carrots,
  • bulbs are also 5, large,
  • a glass of tomato paste,
  • a glass of vegetable oil,
  • salt, a tablespoon with a top,
  • half a cup sugar,
  • vinegar essence a teaspoon.

Wash, peel, dry vegetables on a towel.

We put the brazier on the fire, pour in a third of the oil and spread the carrots shabby on a coarse grater. Fry lightly and place in a separate container.

In the brazier, another third of the butter and zucchini, cut into cubes or also grated on a coarse grater. Fry lightly and in a container for carrots.

The next line of onions, cut into large cubes and the last third of the oil. Also light roast.

Cool and chop the whole mass with a knife in a food processor into dust, or turn it through a meat grinder with a fine grid a couple of times.

Put in a large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally, for about an hour.

Ten minutes before cooking, add vinegar essence.

Place immediately in sterile jars and roll up. turn over and under the fur coat. Until it cools completely.

Cheap, tasty and healthy!

Simple zucchini caviar for the winter

This recipe is one of my favorites. For its execution, we also need an oven.

  • medium-sized zucchini,
  • a pound of tomatoes,
  • yellow bell peppers 6-8 pieces,
  • carrots, two large,
  • onion 4 pieces,
  • two tablespoons of sugar
  • two teaspoons salt with top,
  • ground pepper, to taste.

Cooking.

  1. Wash vegetables, peel, chop coarsely, remove seeds from pepper.
  2. Everything on the sheet and in the oven. Bake at 180 degrees until brownish cakes appear.
  3. Cool and chop into dust in a food processor or crank through a meat grinder.
  4. Put in a large brazier, add oil, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
  5. Arrange in sterile jars and roll up.
  6. Cool upside down under a fur coat.

It is imperative to store in a refrigerator or cold cellar. The recipe is without vinegar and lemon, which means additional cold preservation is needed.

Zucchini caviar for the winter with mayonnaise and tomato paste - lick your fingers

For this recipe, take young zucchini in milk ripeness.

  • five half-kilogram zucchini,
  • five large onions,
  • good tomato paste half a cup,
  • mayonnaise 200 gram pack,
  • half a glass of sugar
  • salt a tablespoon.

Preparation:

  1. Wash, peel, dry onion and zucchini on a towel.
  2. Pass through a meat grinder with a fine wire rack.
  3. Put the resulting mass in a brazier and simmer over the lowest heat for an hour.
  4. Add all the other ingredients, mix thoroughly and simmer for another hour.
  5. We lay out immediately on sterile jars and roll up. Turn over and cool under a fur coat.

The recipe is the simplest, just wait a long time while stewing. The result is very good. Delicious for fresh bread and with tea. You can thinly spread butter on the bread under the caviar.

Zucchini, carrots. tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped into small pieces on a coarse grater. Each vegetable, when properly processed, retains its unique taste.

Tomatoes must be blanched and skinned. To do this, you need to make a superficial cruciform incision on them on the bottom and lower them into boiling water for a few seconds. Catch with a slotted spoon and remove the skin.

We take vegetables ripe, but elastic, otherwise it will not be possible to cut them beautifully.

  • zucchini 1 kg,
  • tomatoes 0.3 kg,
  • sweet pepper 3pcs,
  • onion 0.3 kg,
  • pepper 0.2kg,
  • carrots 0.3 kg,
  • 1 head garlic,
  • some greens - parsley, dill, basil,
  • salt a tablespoon.

Preparation:

  1. We wash, clean and cut vegetables, all separately.
  2. Fry the onion with chopped garlic in a roasting pan until golden brown, and add the carrots. Fry everything lightly.
  3. Add tomatoes and peppers and simmer until half cooked for 10 minutes.
  4. Add zucchini, herbs, finely chopped, salt and simmer until fully cooked for 40 minutes over low heat, stirring gently.
  5. We put it in sterile jars, roll it up, turn it over and under a fur coat.

A very tasty and aromatic snack!

Winter snack - zucchini caviar with tomatoes and peppers

Prepared at a time and eaten at a time too! On a slice of bread and with any dish with a bite.

  • zucchini 2 kg,
  • onions, tomatoes, carrots, peppers per kilogram,
  • salt 2 tablespoons with a small top,
  • sugar glass,
  • vegetable oil glass,
  • vinegar essence one tablespoon.

Preparation:

  1. Wash the vegetables, peel, remove the seeds from the pepper.
  2. Chop zucchini, peppers, carrots, onions into small crumbs in a food processor and put in a large cauldron.
  3. Grind tomatoes in the same place into a homogeneous puree. Pour into a cauldron.
  4. When it boils, reduce the heat to low and add vegetable oil, sugar and salt to the mixture.
  5. Simmer for an hour and a half, allowing the water to evaporate.
  6. Ten minutes before readiness, we introduce vinegar essence.
  7. We put it in banks and roll it up. Turn over and under a fur coat.

In winter, relatives and friends will appreciate it with a bang!

How to cook delicious squash caviar in a Redmond slow cooker simply and quickly

The multicooker is good because it will not burn in it, even if we are sitting in Odnoklassniki at this time. It's bad that the volume is small.

  • zucchini per kilogram,
  • 1 large carrot,
  • 5 cloves garlic,
  • vegetable oil half a glass,
  • onion 2pcs,
  • tomato paste 3 tablespoons,
  • sugar 2 tablespoons,
  • pepper to taste
  • salt 1 tablespoon.

Cooking.

Wash everything thoroughly, clean, dry on a towel. Chop vegetables in a food processor, put in a bowl. Add the rest of the ingredients and stir. Set the extinguishing mode and simmer for an hour and a half. Place immediately in sterile jars and roll up. Turn over and put to cool under a fur coat.

Bon appetit in winter!

A simple recipe for caviar from zucchini through a meat grinder - Video

Very simple and quick recipe... Even a novice housewife can handle it. WITH bell pepper, with tomato paste, garlic, red pepper and vinegar. Grind all ingredients through a meat grinder.

The result is excellent caviar - a great snack for the winter!

A few more recipes for preparing for the winter - you will definitely like it:

  1. Pickles

Zucchini caviar, as in childhood - you will lick your fingers

Of course, this recipe will take a lot of time, but it's worth it! But because it is very tasty!

  • one and a half cups of vegetable oil, we measure out immediately and this is a nome for all-for frying separately and the leftovers in a common pan,
  • peeled zucchini 3 kg,
  • peeled onions and carrots by kilogram,
  • head of garlic,
  • one and a half tablespoons of sugar salt,
  • 2 tablespoons topped with tomato paste
  • A teaspoon of vinegar essence.

Preparation:

  1. We wash everything, clean it, weigh it.
  2. Vegetables, except for garlic, are separately passed through a meat grinder and sautéed in a pan with the addition of sunflower oil. Saute means lightly fry until transparent and softened. No burns or brown crusts!
  3. Beat them separately in a food processor until a homogeneous fluffy mass is obtained.
  4. Pour everything into a common pan, knead and set to simmer under a tightly closed lid over low heat for about forty minutes.
  5. Put the remaining oil, salt, sugar, tomato paste, vinegar in a saucepan and mix thoroughly.
  6. We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
  7. We seal the prepared caviar without delay in sterile jars, turn it over and cool under a fur coat.

Here it turns out exactly what we ate in childhood from tin cans - you will lick your fingers recipe!

For this recipe, you will need very young zucchini, even without seeds and with a thin skin.

  • three kilos of zucchini,
  • a glass of a good tomato.
  • carrots and onions by a kilogram,
  • vinegar essence a teaspoon,
  • half a glass of vegetable oil,
  • tablespoon salt
  • ground pepper to taste.

Preparation:

  1. Zucchini, onions and carrots are thoroughly washed and cleaned; you do not need to remove the skin from the zucchini.
  2. Cut into large pieces and bake in the oven until tender.
  3. We chop into dust in the automatic harvester.
  4. Mix all the ingredients in a brazier and simmer until tender for about thirty minutes.
  5. We put it in sterile jars and cool, turning it over, under a fur coat.

Very fast and hassle-free. Recipe for lazy housewives. Shop squash caviar in your home - it's easy!

Pancakes are not bad from such a vegetable: Lush zucchini pancakes: 10 quick and tasty recipes

Recipe without sterilization for the winter

This recipe with the addition citric acid, for those who really do not like vinegar at all.

  • zucchini two kilos,
  • carrot. bell peppers, tomatoes and onion half a kilo,
  • 4 cloves of garlic
  • half a glass of vegetable oil,
  • a quarter of a teaspoon of lemon, soaked in advance in two tablespoons of water,
  • sugar two tablespoons,
  • salt a tablespoon.

Preparation:

  1. Vegetables are washed and peeled, passed separately through a meat grinder.
  2. Vegetable oil is poured into the cauldron and the onion is fried first until golden brown.
  3. Tomatoes are laid out and fried with onions.
  4. All other vegetables are added and the mass is brought to a boil.
  5. Add the rest of the ingredients, except for lemon and garlic and simmer for 50 minutes.
  6. We introduce lemon and garlic, mix thoroughly and simmer for another ten minutes.
  7. Well, as always - immediately in sterile jars, roll up, turn over and under a fur coat.

Quite edible and tasty!

Zucchini caviar for the winter with garlic and green apples - you will lick your fingers

AND green apples... A little extravagance doesn't hurt in the end.

  • two medium zucchini,
  • 4 large tomatoes,
  • apples 3 pieces,
  • a couple of carrots,
  • 2 onions,
  • vegetable oil half a glass,
  • ground black pepper to taste,
  • tablespoon salt
  • a small bunch of parsley
  • half a teaspoon of vinegar essence.

Preparation:

  1. Mine, clean, remove seeds.
  2. Everything and greens too, turn through a meat grinder and put in a cauldron.
  3. Stir with the rest of the products and simmer for an hour.
  4. We immediately seal them in sterile jars and set them to cool upside down under a fur coat.

Delicate and spicy, slightly unusual!

How to cook the most delicious zucchini caviar for the winter: tips and rules

There are no special secrets in cooking squash caviar, because no matter how you do it, it will still be delicious!

And there are only two rules:

  1. We sterilize cans and lids in advance, because you need to unfold them immediately when ready.
  2. The less preservatives in the form of vinegar or lemon, the longer the heat treatment.

Despite the fact that the homeland of zucchini is still ancient Mexico, all they knew how to do there was to snap seeds from them. The Europeans, having brought them to themselves, guessed to fry and steam. Well, and caviar is our primordially Russian invention!

In the thirties of the last century, it appeared and was taken into service by the state, so much so that all the shelves in the stores were filled with it. But our hostesses, well done, learned how to make themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about squash caviar is that the squash goes ripe, large and ripe.

To all Bon Appetit and grandiose accomplishments in the kitchen!

We meet any vegetables with a bang in the winter. Especially those that are part of various conservation. Zucchini caviar - unique Vegetable mix... After all, you can add a variety of vegetables and seasonings to zucchini! Don't believe me? Then let's experiment. Let's get started.

To get different tastes, we and let's experiment today. After all, there are many recipes, as well as methods of preparing caviar, and components. And for bread, and as a side dish, and how addition to side dishes - just perfect!

So, we stock up on zucchini, eggplant, garlic, pepper - sweet and bitter, carrots, apples, onions, and so on. (even with mayonnaise!). You will get an amazing range of tastes and colors. ... The main thing in this process is to boil the caviar without letting it burn, sometimes add some ingredients to taste, not to be afraid experiment , adding each time something different and all the new ingredients. Cooking?

6 recipes for squash caviar with vinegar

Recipe No. 1, squash caviar with carrots, tomatoes and bell pepper

What is required to prepare the dish?

  • Zucchini - 1 kilogram
  • Carrots - 250 grams
  • Bulgarian pepper - 250 grams
  • Onions - 2-3 pieces
  • Garlic - 2-3 cloves
  • Tomatoes - 300 grams
  • Sugar - 1 teaspoon
  • Ground salt and pepper - to taste
  • Sunflower oil - half a glass
  • Vinegar - 1 tablespoon

Cooking workpieces at home

Thoroughly cut the washed and peeled vegetables into slices, then grind them in a meat grinder. Chop the onion and lightly fry in a cauldron.


 Step 1. Fry the onions

Put all the ground vegetables here, and simmer, stirring with a spoon, until the moisture evaporates. Salt, sugar, pepper, add chopped garlic.


 Step 2. Chop the garlic

After mixing everything, simmer for about 20 minutes. Add vinegar, mix well with the mass and send it to the jars, sterilized in advance. Such conservation does not need pasteurization.


 Step 3. Roll up the cans with lids

Having rolled up the lids, put the cans upside down, cover them with warm something, and so on - until it cools down.

Recipe number 2, with onions and herbs

  • Zucchini - 1 kilogram
  • Onions - 1 pc.
  • Vinegar - 10 ml
  • Salt and sugar - to taste (you can use 15 g each)
  • Garlic - 4-5 cloves
  • Ground pepper - to taste
  • Parsley and dill to taste
  • Sunflower oil - 1 glass

Cooking a delicious meal

If the zucchini are young, you can not peel them, but after washing, cut them into small circles and fry in sunflower oil (having heated it beforehand). Similarly, fry the onion and finely chopped, then the greens (lightly). Add salt to the garlic to grind them together - you get a kind of gruel. Then grind all the vegetables in a meat grinder and put salt with garlic, sugar, pepper, pour in and vinegar.


Having mixed everything, put the mass in jars and sterilize it. An hour and 15 minutes will be spent on half-liter cans, one and a half - on liter. We tighten the lids and cover it warm.

Recipe number 3, squash caviar with bell pepper

What is needed for cooking?

  • Zucchini - 2.5 kilograms
  • Onions - 500 grams
  • Bulgarian pepper - 2-3 pcs.
  • Carrots - 500 grams
  • Garlic - 3-4 cloves
  • Tomatoes - 500 grams
  • Vinegar - 1 tablespoon
  • Salt - 1 tablespoon
  • Sugar - 1.5 tablespoon
  • Sunflower oil - glass
  • Pepper peas - 5-7 pieces

We make the workpiece correctly

Of all the vegetables, only three carrots on a grater, chop the onion finely. And the rest goes through a meat grinder.


Fry the carrots and onions in oil, then send all the grated vegetables to them. Then put spices with spices, salt, sugar, and simmer the mass over low heat. It will take at least two hours to cook. Do not forget to stir regularly, otherwise the caviar will burn. At the very end, 10 minutes before readiness, put the peppercorns, before closing the cans, pour in the vinegar, mix and boil. Put the caviar in jars and sterilize them as usual.

Recipe No. 4 squash caviar with herbs

Products for harvesting

  • Zucchini - 2 pieces
  • Onions - 1-2 pieces
  • Carrots - 100 grams
  • Garlic - 2-3 cloves
  • Dill and parsley - 1 bunch each
  • Hmeli-suneli - to taste
  • Vinegar - 1 teaspoon
  • Spices (ground red pepper, paprika) - to taste
  • Salt to taste
  • Sunflower oil - half a glass

Small instructions for cooking

Put finely chopped onions and grated carrots in hot oil. Let them roast. Cut the zucchini into small cubes, add a little salt - the juice should come out.


Squeezing the zucchini a little later, send them to the onions and carrots. Simmer, stirring constantly. Half an hour before readiness, cut the greens into small pieces, put the spices and chopped garlic into the cauldron. Stir and simmer for another 30 minutes. At the very end, pour in the vinegar, mix everything and roll it up as we always do. If you eat it right away, you can add walnuts.

Recipe No. 5, squash caviar with eggplant and other vegetables

Ingredients for cooking

  • Zucchini - 500 grams
  • Eggplant 300 grams
  • Carrots - 1 piece
  • Onions - 300 grams
  • Bulgarian pepper - 2 pieces
  • Garlic - 5 cloves
  • Tomatoes - 300 grams
  • Salt and pepper to taste
  • Vinegar - 1 teaspoon
  • Sunflower oil - 0.5 cups

Preparing the blank according to the recipe!

We wash all the vegetables, clean them - from husks, seeds and stalks. First, let us mince the zucchini, eggplant and Bulgarian pepper.


Then we chop the onion finely, heat the pot in which everything will be cooked. Pour oil here and fry the onion on it until golden brown, then add the carrots minced in a meat grinder. When everything is ready, put all the ground vegetables in a bowl and, bringing to a boil, simmer for an hour. At the end, 10 minutes before turning off, add crushed garlic, minced tomatoes and salt-pepper to taste and pour in vinegar. Pour the caviar into jars and seal it, covering it with a warm blanket for 5-6 hours.

Recipe number 6, squash caviar with mayonnaise

What is included in the workpiece?

  • Zucchini - 6 pieces
  • Onions - 1 kilogram
  • Tomatpasta - 350 grams
  • Mayonnaise - 250 grams
  • Sugar - 200 grams
  • Vinegar - 200 ml
  • Garlic - 2 heads
  • Salt - 3 tablespoons
  • Ground black pepper - 1 teaspoon

Preparation tasty preparation wisely!

I must say right away that the recipe is for risky experimenters, therefore, first make a small portion for a sample, and for those who are in good health! Grind all the vegetables in a meat grinder and pour the mass into a cauldron. Introduce vinegar with sugar, butter, tomato paste and salt here. Stir everything and cook for two and a half hours until it boils down. The main thing is not to let it burn, so mix the mass more often. Half an hour before readiness, add the garlic chopped into the gruel, mayonnaise, pepper, mix and pack in sterilized jars. Let's roll up the lids.


5 best recipes for squash caviar without vinegar for the winter!

Recipe # 1, squash caviar with celery root

Ingredients for cooking

  • Zucchini - kilogram
  • Carrots - 1 piece
  • Onion - 1 piece
  • Celery - 50 grams
  • Tomatoes - 500 grams
  • Spices and salt with sugar - to taste
  • Sunflower oil - half a glass

Let's preserve the preparation for the winter with love!

Cut the zucchini into slices and put them in hot sunflower oil. After cooling, grind in a meat grinder. Then finely chop the onion, carrot and celery root. Fry each ingredient separately. Grind the tomatoes, add the mass to the ground courgettes, mixed with the rest of the ingredients.


Stir and, adding sugar, salt, spices, simmer on a low flame, stirring. When all the moisture has evaporated, put it hot in sterilized jars, and then sterilize half-liter jars for half an hour, and liter ones - ten minutes longer. We tighten the lids.

Recipe No. 2, squash caviar with tomato sauce

Foods needed for cooking

  • Zucchini - 3 kilograms
  • Onions - 3-4 pieces
  • Tomato paste - 300 grams
  • Garlic - 4-5 cloves
  • Salt - 1-1.5 tablespoon
  • Ground black pepper - to taste

We make preparations for the winter with benefit

Cutting the zucchini and onions, fry them, but each separately.


Then, after grinding it all in a meat grinder, add salt and pepper, add finely chopped garlic and tomato paste. Bring to a boil and put hot in sterilized jars, covered with lids. Then we send the cans to a pot of hot water and sterilize x. Liter cans sterilized for an hour and a half, and only then rolled up. It would be nice to cover them with something warm, and let them stand until the morning, and only then send them to the shelves.

Recipe number 3, squash caviar with carrots

What do you need to prepare a dish?

  • Zucchini - 1 kilogram
  • Carrots - 300 grams
  • Bitter pepper - 1 piece
  • Garlic - 4 prongs
  • Onions - 2 pieces
  • Sunflower oil - 8 tablespoons
  • Salt to taste

Cooking a dish with a detailed description

We wash all the vegetables thoroughly. Peel the onions, garlic, peppers and carrots.


Finely chop the zucchini - first lengthwise, then into cubes. Carrots are cut into circles. Finely chop the garlic and onions. And grind the bitter pepper separately. Mix all the vegetables, put them in a frying pan, add salt and add oil, then water (just a little bit). Simmer for half an hour, until the vegetables are soft. Then we pass the mass through a sieve and send it to the frying pan. We will also extinguish the mass, not forgetting to stir, for about five minutes. It remains for us to pack the caviar in sterilized jars and, covering them with lids, sterilize for half an hour. And only then tighten the covers with the key.

Recipe No. 4, squash caviar with apples, carrots, peppers and tomatoes

Ingredients for cooking

  • Zucchini - 1.5 kilograms
  • Tomatoes - 1.5 kilograms
  • Carrots - 1 kilogram
  • Onions - 0.5 kilograms
  • Garlic - 1 head
  • Sweet pepper - 3 pieces
  • Apples - 1-2 pieces
  • Bitter pepper - half a pod
  • Onions and sugar to taste
  • Sunflower oil

How to make a dish for the winter correctly?

After washing and cleaning all the ingredients, chop them arbitrarily and grind them in a meat grinder. Then, putting everything together in a bowl and adding half a glass of oil, we will send to cook. The process will last 2-3 hours until the caviar acquires a specific density. Season the caviar with salt and sugar (to taste), put it in sterile jars and seal immediately. Such preservation can be kept in any dark and cool place.


Recipe No. 5, squash caviar with mushrooms

Necessary products

  • Zucchini - 1 kilogram
  • Mushrooms - 400 grams
  • Tomatoes - 4-5 pieces
  • Onions - 2-3 pieces
  • Garlic - 1 head
  • Carrots - 1 piece
  • Dill - bunch
  • Bulgarian pepper - 2 pieces
  • Tomato paste - 1 tablespoon
  • Lemon juice - 1 tablespoon
  • Sugar and salt to taste
  • Red and black ground pepper - to taste
  • Sunflower oil

Canning squash caviar correctly!

We will wash all the vegetables. Grate zucchini, peppers and carrots on a coarse grater. Cut the onion into half rings. And remove the skin from the tomato (after pouring it with boiling water) and throw it into a blender or grind it through a meat grinder. Mushrooms are cut into cubes or strips. Heat the oil, fry the mushrooms until browning. After removing them from the pan, put here, adding oil, onions and fry for 3 minutes, put carrots here, continuing to fry for a quarter of an hour. We will also introduce zucchini here, simmer for another quarter of an hour over low heat. add pepper and tomatoes, and simmer the same amount until the mass becomes homogeneous. Add mushrooms and tomato paste in the middle of cooking. Salt all this to taste, sugar and pepper, then put chopped dill, hot pepper, garlic here and add lemon juice. Mix everything, boil and put in sterilized jars and roll up the lids. If you are afraid that winter will not be enough, drop a little vinegar into the mass about five minutes before it is ready.