Caviar made from zucchini is prepared for the winter by many housewives, despite the labor-intensive nature of the entire process. After all, few people refuse this snack, since almost everyone likes it and devours it much faster than other canned food.

Everyone's favorite classic caviar recipe, the taste of which is familiar to everyone since childhood, has been improved. And then these appeared culinary masterpieces, such as recipes for caviar with finger-licking mayonnaise, with tomatoes and similar in taste to store-bought. We also learned how to cook it in a slow cooker.

Ingredients:

• Young zucchini – 3 kg
• onion— 0.5 kg
• carrots - 250 gr
• tomato paste – 250 gr
• vegetable oil - 100 ml
• mayonnaise - 250 gr
• sugar - 1/2 cup
• garlic - 1 head
• Bay leaf- 1 PC
• salt - 2 tbsp. spoons
• ground black pepper - 1/2 teaspoon.

Cooking method:

We prepare everything necessary ingredients and let's start cooking. Peel the onion, cut into small cubes and place in a saucepan.

We wash the carrots in water, peel them, grate them on a coarse grater and put them in a saucepan with the onions.

Wash the zucchini, remove all the seeds and cut it, if it is young, together with the skin into small slices. Add it to the rest of the vegetables and mix.

After 1 hour, also add sugar, salt, pepper and bay leaf. We continue to cook for another hour, where at the very end of cooking we do not forget to remove the bay leaf.

In the meantime, while the squash caviar is cooking, we need to sterilize the jars and lids. To do this, wash them with soda and let them dry completely and put them in the oven at a temperature of 150 degrees for 5 minutes. Or microwave for 3-4 minutes at full power.

10 minutes before the end of cooking, add chopped garlic to the vegetable mixture.

Pour the finished caviar into hot jars, grease the neck with cotton wool soaked in vodka and screw on the lids.

Turn the jars upside down and cover with a warm blanket until completely cool. This preparation can be stored at room temperature.

How to prepare squash caviar for the winter just like in the store

Ingredients:

• Zucchini - 1 piece
• onion - 1 piece
• carrots - 1 pc.
• tomato paste - 1-2 tablespoons
• garlic - 1 clove
• vegetable oil- 3 tbsp. l
• bay leaf - 1 pc.
• salt - to taste.

Cooking method:

First of all, peel the onion, cut it into small squares and lightly fry in a frying pan in vegetable oil.

Wash the carrots, peel and grate on a fine grater. Transfer it to the onion in a frying pan, add a little water, about half a glass, cover with a lid and simmer over low heat for 5-7 minutes. At the same time, do not forget to stir periodically.

Next, clean the zucchini and remove the seeds. Grate it and put it in for frying. Add salt to taste and simmer, stirring, over low heat for 25-30 minutes. Approximately in the middle of the stewing, add a little 100 milliliters of water so that at the end of the stewing squash caviar there was some water present.

About five minutes before readiness add tomato paste.

If you want the caviar to be more acidic, then add two tablespoons of tomato paste. And if you put one spoon, you get caviar that looks more like store-bought caviar.

Stir and simmer for another 5 minutes, then turn off the stove and add bay leaf and finely chopped garlic. Let it brew for five minutes.

And turn the resulting caviar into puree using a blender. Now, while the caviar is still hot, transfer it into sterilized hot jars and roll up the lids, also previously sterilized. Turn the jars over, cover with a warm blanket and leave until completely cool.

Classic recipe for squash caviar - recipe with step-by-step photos (like in childhood)

Ingredients:

• Zucchini - 3 kg
• onions - 600 rub.
• sunflower oil - 100 ml
• tomato paste – 250 gr
• sugar - 1/2 cup
• garlic - 2 heads
• salt and pepper - to taste.

Cooking method:

First of all, wash, peel and grind the zucchini through a meat grinder. We do the same with onions.

Then combine these two ingredients in a deep saucepan, add butter and sugar there. Cook over low heat for 1.5 hours, stirring occasionally.

After this time, add tomato paste, add salt, pepper and add garlic squeezed through a press and cook for another 30 minutes.

In the meantime, we will thoroughly wash the jars and sterilize them in the microwave, at full power for 5 minutes. And pour boiling water over the lids.

Place the finished squash caviar into hot jars, roll up the lids, turn them upside down and wrap them in a warm blanket. The preparation for the winter is ready!

A simple recipe for winter squash caviar in a slow cooker

Ingredients:

• Zucchini - 1.5 kg
• carrots - 2 pcs.
• onions - 2 pcs
• bell pepper - 2 pcs
• chili pepper - 1 piece (to taste)
• sugar - 1 teaspoon
• tomato paste - 2 tbsp. spoons
• garlic - 3 cloves
• vegetable oil - 3 tbsp. l
• salt - 2 tbsp. l.

Cooking method:

After you have prepared everything necessary products, first of all, peel the onion and cut it into small squares. Pour vegetable oil into the multicooker bowl, transfer the chopped onion into it and set it to the “Baking” mode for 40 minutes.

Then wash and peel the carrots and grate them on a coarse grater. Then we lower it into the slow cooker with the onions.

After 20 minutes, put the chopped in small pieces bell pepper and peeled zucchini, cut into small cubes, salt, sugar and chili pepper if desired. After the readiness signal sounds, you need to turn on the multicooker for another 1 hour in the “Stew” mode.

20 minutes before the end, add tomato paste to the vegetables, mix thoroughly and continue cooking. After the sound signal indicates the end of stewing, transfer the vegetable mixture to a blender and grind into puree.

The squash caviar is ready, transfer it hot into sterilized jars and screw on with tight lids. Turn over, cover with a warm blanket and leave until completely cool.

Delicious squash caviar with tomatoes (video)

Bon appetit!!!

What can ordinary squash caviar be compared to? In the summer, there’s something like food and food... and in winter, when there’s a howling blizzard outside the window and meter-high snowdrifts like we have in Siberia, it’s nothing less than red sun in a plate! If you look at it, you immediately remember summer, the chirping of birds, the bright variety of flowers, the smell of mown grass, and you immediately understand that there will also be a holiday on our street, and we will also be walking around with flags!

So, today’s task is to prepare red squash caviar, or maybe not very red, but easy to prepare and definitely delicious, so you will lick your fingers.

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

Despite the fact that the birthplace of zucchini is still ancient Mexico, all they could do there was to crack the seeds out of them. The Europeans, having brought them to their countries, figured out how to fry and steam them. Well, caviar is our original Russian invention! In the thirties of the last century, it appeared and was adopted by the state, so much so that all the shelves in the stores were filled with it. But our housewives, great fellows, learned to make it themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about zucchini caviar is that the zucchini it uses is ripe, large and ripe.

There is a whole carload and a small cart of microelements and vitamins in such a preparation, just a few kilocalories, not a lot of sugars. Therefore, this product is suitable for everyone - ulcer sufferers and teetotalers, diabetics and constipation sufferers, those who want to lose weight and those who would like to gain weight.

To prepare this wonderful dish for the winter, we don’t need much, a stove, a thick-walled saucepan or a tall roasting pan, a frying pan, ideally a more powerful food processor, but if not, we’ll make do with a meat grinder or even a hand grater, a sharper knife, and a little patience.

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

The most delicious zucchini caviar for the winter – the recipe is to die for

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

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

Wash, peel and dry the vegetables on a towel.

Place the frying pan on the fire, pour in a third of the oil and add grated carrots to fry. Lightly fry and place in a separate container.

Add another third of oil to the frying pan and zucchini, cut into cubes or also grated on a coarse grater. Lightly fry and add to the container with the carrots.

The next line of onions, trimmed large cube 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.

We post it in 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 readiness, add vinegar essence.

Place immediately into sterile jars and seal. turn it over and under the fur coat. Until completely cooled.

Cheap, tasty and healthy!

This recipe is one of my favorites. To perform it we will also need an oven.

• medium sized zucchini,
• half a kilo of tomatoes
• Bell pepper yellow 6-8 pieces,
• carrots, two large ones,
• 4 onions,
• two tablespoons of sugar,
• salt two teaspoons with top,
• ground pepper, to taste.

Preparation.

1. Wash, peel, cut the vegetables into large pieces, remove the seeds from the pepper.
2. Everything onto the sheet and into the oven. Bake at 180 degrees until brownish marks appear.
3. Cool and chop into dust in a food processor or grind through a meat grinder.
4. Place in a large roasting pan, add butter, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
5. Place in sterile jars and roll up.
6. Cool upside down under the fur coat.

Be sure to store in the refrigerator or cold cellar. The recipe does not contain vinegar or lemon juice, which means additional cold preservation is required.

Zucchini caviar for the winter with mayonnaise and tomato paste - Finger licking good

For this recipe, young zucchini is taken at milky 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 and dry the onions and zucchini on a towel.
2. Pass through a meat grinder with a fine grid.
3. Place the resulting mixture in a roasting pan and simmer over low heat for an hour.
4. Add all the other ingredients, mix thoroughly and simmer for another hour.
5. Place immediately into sterile jars and seal. Turn over and cool under the fur coat.

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

Zucchini, carrots. The tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped into cubes on a coarse grater. Each vegetable correct processing keeps his unique taste.

The tomatoes must be blanched and their skins removed. To do this, you need to make a superficial cross-shaped cut on them at the bottom and lower them into boiling water for a few seconds. Remove with a slotted spoon and remove the skin.

We take vegetables that are ripe but firm, otherwise you won’t be able to cut them beautifully.

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

Preparation:

1. We wash, peel and chop the vegetables, all separately.
2. Fry the onion and chopped garlic in a frying pan until golden color, and add carrots. Lightly fry everything.
3. Add tomatoes and peppers and simmer until half cooked for about 10 minutes.
4. Add zucchini, finely chopped greens, salt and simmer until full readiness 40 minutes on low heat, stirring gently.
5. Place in sterile jars, roll up, turn over and under a fur coat.

Very tasty and flavorful snack!

Winter appetizer – zucchini caviar with tomatoes and peppers

Prepared at one time and eaten at one time too! On a piece of bread and with any dish as a snack.

• 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 and peel the vegetables, remove the seeds from the pepper.
2. Chop the zucchini, peppers, carrots, and onions into fine crumbs in a food processor and place in a large cauldron.
3. Grind the tomatoes 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, add vinegar essence.
7. Place in jars and seal. Turn it over and under the fur coat.

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

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

The good thing about a slow cooker is that it won’t burn, even if we’re sitting on Odnoklassniki at the time. The bad thing is that the volume is small.

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

Preparation.

Wash everything thoroughly, clean it, dry it on a towel. Chop the vegetables in a food processor and place in a bowl. Add the remaining ingredients and stir. Set the stew mode and simmer for an hour and a half. Immediately pour into sterile jars and seal. Turn over and leave to cool under the fur coat.

Bon appetit in winter!

A simple recipe for zucchini caviar 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.

It turns out excellent caviar - great snack for the winter!

A few more recipes for preparing food for the winter that you will definitely like:

1. Pickles

Zucchini caviar, just like in childhood - you'll lick your fingers

Of course, this recipe will take a lot of time, but it’s worth it!

• one and a half glasses of vegetable oil, measure it out at once and this is enough for everything - for frying separately and the rest in a common pan,
• peeled zucchini 3 kg,
• peeled onions and carrots per kilogram,
• head of garlic,
• one and a half tablespoons of salt, sugar,
• 2 heaped tablespoons of tomato paste,
• Tea spoon vinegar essence.

Preparation:

1. We wash, clean, weigh everything.
2. Vegetables, except garlic, are individually passed through a meat grinder and sautéed in a frying pan with the addition of sunflower oil. To sauté means to lightly fry until translucent and softened. No burns or brown crusts!
3. We also beat them separately in a food processor until a homogeneous fluffy mass is obtained.
4. Pour everything into a common saucepan, mix and put to simmer under tightly closed lid over low heat for about forty minutes.
5. Place the remaining oil, salt, sugar, tomato paste, vinegar into the pan and mix thoroughly.
6. We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
7. Ready caviar Immediately seal in sterile jars, turn over and cool under a fur coat.

This turns out to be exactly what we ate from tin cans as children - the recipe is finger licking good!

Recipe without sterilization for the winter

This recipe with the addition citric acid, for those who really don’t like vinegar.

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

Preparation:

1. Vegetables are washed and peeled and 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 along with onions.
4. All other vegetables are added and the mixture is brought to a boil.
5. Add the remaining ingredients, except lemon and garlic, and simmer for 50 minutes.
6. Add lemon and garlic, mix thoroughly and simmer for another ten minutes.
7. Well, as always - immediately into sterile jars, roll them up, turn them over and under a fur coat.

Quite edible and tasty!

Zucchini caviar for the winter with garlic and green apples - a finger-licking recipe

AND green apples... A little extravagance at the end won't hurt.

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

Preparation:

1. Wash, clean, remove seeds.
2. Grind everything, including the greens, through a meat grinder and place in a cauldron.
3. Mix with the rest of the ingredients and simmer for an hour.
4. Immediately seal in sterile jars and leave to cool upside down under a fur coat.

Delicate and piquant, slightly unusual!

How to properly prepare the most delicious squash caviar for the winter: tips and rules

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

And there are only two rules:

1. We sterilize the jars and lids in advance, because they need to be laid out immediately when ready.
2. The fewer preservatives in the form of vinegar or lemon juice, the longer the heat treatment.

Bon appetit and great achievements in the kitchen!

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

Choose the ripest and healthiest fruits, since their usefulness depends not on the variety and type, but on the quality. Zucchini is low-calorie product. It contains only (98 kcal per 100 grams.)

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

Squash caviar can be placed on bread, as in Soviet times. We loved and still love this dish for its rich and unique taste, which 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 with meat dishes.

I suggest you cook this together light snack, which is perfectly stored in winter. There are options for preparing it a large number of, you can not only stew, but also fry in a frying pan or pass through a meat grinder. Our selection will include all 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: In any fresh products Green color contains chlorophyll - one of the main components necessary for the production of lymph.

Menu:

The best recipe for squash caviar for the winter

It’s hard to even imagine how you can live without all this diversity and wealth called vegetables. Today we are preparing the simplest and most tasty dish from zucchini.

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

Ingredients:

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

Preparation:

We take the ripest and fresh vegetables, wash, peel and cut. It is best to cook caviar in a cauldron or in a saucepan with a double bottom.

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

2. Pour water into the carrots and add granulated sugar and salt. Mix.

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

4. Slice juicy zucchini in the same cubes as medium-sized carrots. If you have young zucchini, you don’t have to cut off the skin. And if there are seeds in the zucchini, then they must be removed.

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

6. For spiciness, add chili pepper, which we also finely chop, having first cleared the seeds from inside.

7. In 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 the soft stewed vegetables and leave to simmer for another 10 minutes without closing the lid tightly. Let it evaporate excess liquid.

10. Now you need to add the 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 using a blender or another method.

12. The thickness of the vegetable mass is adjusted by the volume of water during cooking. Place the crushed, beaten caviar on the fire again, bring to a boil and place the hot caviar into pre-sterilized jars. Close with 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

This caviar with the addition of mayonnaise turns out to be not only delicious, but simply lick your fingers. Homemade is much better than store-bought.

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

Ingredients:

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

Cooking method:

1. Prepare the vegetables - wash, peel and chop. If your zucchini is young, 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 it and cut it into cubes.

3. Prepared vegetables - onions and zucchini need to be chopped. It is best to pass them through a meat grinder or grind them in a blender.

4. Place the chopped vegetables in a saucepan. Add mayonnaise and tomato paste. Pour in vegetable oil. Salt, pepper, sweeten. Mix everything.

5. Place the pan on the stove at medium heat. As soon as the mixture boils, reduce the heat and leave to simmer for 1 hour. Stir occasionally to prevent the mixture from burning.

6. After an hour, add bay leaf to the mixture for flavor; if necessary, add salt and pepper to taste. After cooking, do not forget to remove the bay leaf. Mix everything well and leave to simmer over low heat for another hour. Don't forget that caviar can burn. Keep an eye on it and stir it up all the time.

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

OK it's all over Now. Look what a delicious treat we have prepared.

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

A simple and tasty recipe for winter squash caviar

Once you open the jar, you just smell 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
• onion - 1 kg
• carrots - 1 kg
• vegetable oil - 200 ml
• salt, pepper to taste

Cooking method:

1. Peel the onion, chop and fry in a frying pan.

2. Take a large saucepan with a double bottom and pour onions into it.

3. Peel the carrots and cut into cubes small size and fry a little in a frying pan.

4. Add fried carrots to the pan with the onions.

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

6. Chop the tomatoes, lightly simmer and add to the vegetable mixture.

7. Now we’ll do some magic on the zucchini. If it is as big as mine, you need to clean it on the outside and remove the seeds from inside.

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

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

10. Place in pre-sterilized jars zucchini puree. Place the jars in a saucepan half filled with warm water. Cover with lids and simmer for 15 minutes.

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

Bon appetit everyone!

Homemade zucchini caviar - A simple recipe through a meat grinder

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

To prepare it we need mayonnaise. I make my own, homemade.

Ingredients:

• zucchini - 3 kg
• onion - 500 gr
• mayonnaise - 250 gr
• tomato paste – 600 gr
• salt - 1 tbsp
• sugar - 0.5 cup
• black ground pepper-1 tsp
• vegetable oil - 250 ml

Cooking method:

1. Peel and chop the onion.

2. Peel the zucchini with a special knife, very convenient and quick. Cleans very finely. Remove large seeds from the middle and chop.

3. We will grind the vegetables in a meat grinder.

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

5. Grind the zucchini and onions in a meat grinder. Pour the entire mass into a saucepan. Put it on the fire and start stirring vigorously.

6. Add vegetable oil and leave to cook for 1 hour. We won't cover it with a lid. When the mixture boils, everything will boil away with the lid open. Don't forget to stir.

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

8. Prepare jars and lids. We boil the lids and sterilize the jars.

9. Place the hot mass into jars and roll up.

Cook with pleasure, eat for health!

Recipe for winter squash caviar with tomatoes and carrots, just like in the store

The zucchini season has arrived, it’s time to prepare the caviar we all love from childhood from this vegetable. Prepare and surprise your loved ones. Our preparation for the winter is prepared very quickly, but it turns out delicious, just like when you were a child from the store.

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

Ingredients:

For three parts of zucchini go one part of vegetables, that is, for 1 kilogram you need to take 300 grams of each vegetable.

• zucchini -1 kg
• tomatoes - 1 kg
• carrots - 1 kg
• onion - 300 gr
• hot peppers chili - 1 piece
• tomato paste - 2 tbsp
• 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 slicing with them. Chop and place in a pan to fry over low heat adding vegetable oil.

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 inside with a spoon.

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

4. We add vegetables gradually, not all at once. Add onions, chopped tomatoes, you don’t have to peel the skin. Mix. Continue to simmer without covering with a lid. Vegetables should make friends. We do not add water, since the zucchini and tomatoes will give their juice, this liquid will be enough. As soon as the vegetables become soft, they are stewed. This will take 30 minutes. If the caviar turns out to be runny, it needs to be boiled longer.

If the pan in which we are cooking turns 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 property, you can also make caviar from it.

Regardless of whether the zucchini is young or old, the skin must be removed.

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

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

As you add each ingredient, mix and taste.

6. Chop the 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 love it since childhood, so that we can spread it on bread.

If the caviar turns out to be runny, you just need to boil it down.

8. You can chop the vegetables right away and then boil them until tender. Whoever uses this method, do not forget that when cooking for a long time, vegetables can shoot and you can get burned. Be careful.

9 Try the caviar crushed in a blender, add those ingredients that are missing, add chili pepper and simmer for another 5 minutes. We take out the pepper and turn off the caviar.

We prepare the jars, wash and sterilize them. Place the hot caviar into jars, close the lids, turn them over, cover with a warm blanket and leave until completely cool.

Our recipe is ready! Friends, you have seen how simple and fast it is.

Delicious preparations to everyone!

Squash caviar cooked in a slow cooker

Ingredients:

• peeled young zucchini – 3 kg
• carrots - 300 gr
• vegetable oil -150 ml
• onion - 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 don’t have to peel them, but if grains appear, I advise you to clean them inside with a spoon and chop them.

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

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

4. While our carrots are being fried, let’s take care of the onion, pass it through a meat grinder and add it to the carrots and lightly fry it.

6. Salt the vegetable mass, 2.5 level tablespoons, add granulated sugar, I usually add 2 tablespoons for this amount of vegetables. Mix everything well and don’t add anything else for now.

7. Close the lid of the multicooker and set the “quenching” program. Vegetables should be stewed for 2 hours. They must be stirred constantly so as not to burn.

8. 0.5 hour 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 of garlic squeezed through a garlic press, 1 teaspoon of ground red pepper. We add pepper for the adult menu; for children it is advisable not to add it. Mix the mixture and be sure to add half a teaspoon of citric acid. Stir again, close the lid and continue simmering.

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

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

12. Place the finished hot caviar into sterilized jars and roll up or close with lids.

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

14. Caviar prepared at home turns out tasty and fragrant, it can be spread on bread or served with potatoes, it will also be tasty.

Squash caviar according to USSR GOST (recipe for the winter - you'll lick your fingers)

I suggest watching a video on how to prepare your favorite squash caviar for the winter - originally from the USSR according to GOST. This caviar is like store-bought caviar from childhood, incredibly tasty. Let's watch and prepare.

I wish, friends, that this season pleases you with delicious and healthy preparations.

Hello! Squash caviar is one of the most popular vegetable snacks. Winter preparations can be made according to different recipes, for example, “You will lick your fingers” or as they used to do, according to GOST. There are other ways. And today I will introduce you to the most interesting and favorite options. For your convenience, I made all the recipes from detailed description and photo. And also with the addition of video.

As a child, to be honest, I didn’t like it, and at school it was often served as a side dish for lunch. I didn’t like its color, but then I tried it and fell in love with it. Although, I liked them, and my mother also cooked very tasty dishes from this vegetable.

Now every year I prepare at least a little for the winter. It goes great as a spread on sandwiches or as a side dish with meat; for example, it goes very well.

I would like to note that it is better to make canned food from young vegetables. He still has a tender and soft skin, but the flesh inside is still dense, and the seeds are not large or rough. Therefore, this vegetable can be cooked whole. If the zucchini is already “matured”, it is worth peeling it and cutting out the pulp and seeds. And only after that start preparing caviar.

Make sure to sterilize your jars in advance. You can sterilize them in the oven at 50 degrees for about 30 minutes. Place them on the racks, neck down. Boil the lids in water for 5 minutes.

This recipe is my favorite. It's fast and easy, so to speak, on a quick fix. And the caviar turns out very tender, juicy and tasty. The store-bought one cannot compare with it. It's not for nothing that they call it that. But let's take things in order.

We will need:

• Zucchini - 1.5 kg. (net weight)
• Onion - 250 gr.
• Carrots - 250 gr.
• Vegetable oil - 100 gr.
• Tomato paste -150 gr.
• Salt - 1 tablespoon
• Sugar - 4 tablespoons
• Garlic - 3 cloves
• Ground red and black pepper - to taste
• Vinegar 9% – 50 ml

Preparation:

1. Peel the zucchini and cut into pieces. If there are rough seeds and a very soft center, be sure to cut them out.

2. Then cut the carrots and onions into arbitrary pieces.

3. Pass all vegetables through a meat grinder. First the onions and carrots, and then the zucchini itself.

3. Pour in vegetable oil, stir and put on fire. Bring to a boil. Then reduce the heat and simmer covered for 40 minutes, stirring occasionally.

4. In the meantime, you can prepare the jars. Sterilize them over steam. Or boil it. Then you need to place them with their necks on the bottom of the pan, completely fill them with water and boil for 15 minutes. Place the lids in boiling water for 5 minutes.

5. Then remove the vegetables from the heat and puree with a blender. But if you want, you can leave it like that.

6. After this, add tomato paste, mix thoroughly and put on the stove until it boils. Then add salt, sugar and pepper.

7. Cover with a lid, but not completely, and simmer for 20 minutes, stirring. After the elapsed time, add grated garlic and pour in vinegar.

If you want it thicker, simmer for 30 minutes. More liquid will boil away.

8. Then transfer to prepared sterile jars and roll up. And leave until completely cooled, neck down, in a warm place. From the presented products we got 1.5 liters and a little more to try now. The taste is amazing.

By the way, energy value per 100 gr. This product is 97 kcal.

The best recipe for zucchini caviar, like in childhood

As I already said, as a child I didn’t like it at first until my mother’s friend treated me to it. She spread it on my bread and let me try it with my eyes closed, asking me to guess what it is. I didn't guess right, but I liked the taste. And she cooked exactly according to this recipe. That’s why this kind of caviar reminds me of the taste from my childhood.

Ingredients:

• Zucchini – 1.5 kg.
• Onion – 2 pcs.
• Vegetable oil – 100 gr.
• Tomato paste – 140 gr.
• Vinegar 9% - 1 tablespoon
• Sugar – 1 teaspoon
• Salt – 1 teaspoon
• Black pepper – 0.5 teaspoon

Cooking method:

1. Peel the zucchini and cut into 1.5 cm rounds. Place on a baking sheet and bake in a preheated oven at 180 degrees for about 20 minutes.

2. After 20 minutes, remove them from the oven and chop them with a knife. You can also use a meat grinder or blender.

3. Cut the onion into small cubes. Then heat the frying pan and pour vegetable oil into it. Add chopped onion and fry until it becomes translucent.

4. Add tomato paste and chopped zucchini. Mix everything and simmer for 20 minutes, stirring occasionally. When everything is ready, add salt, sugar, pepper and vinegar. Stir again.

5. Place the finished product while warm into jars and roll up. Turn upside down and place in a warm place, covered with a towel for a day. After a day, you can already consume this delicious food.

A simple and tasty recipe through a meat grinder, with carrots and onions

Try cooking this method, simple and unpretentious. But a very tasty result. Look detailed video. From the proposed amount of ingredients, approximately 2.2 liters of the finished product is obtained.

Ingredients:

• Zucchini – 2 kg.
• Carrots – 500 gr.
• Onion – 500 gr.
• Tomatoes – 600 gr
• Hot pepper – 1 pc.
• Vegetable oil – 100 ml.
• Sugar – 4 tbsp.
• Vinegar 9% - 60 ml.
• Salt – 0.5 tbsp.

Advice! The caviar can be blended with a blender, but after that it must be boiled for at least 5 minutes. Jars and lids must be sterile! Roll up, turn upside down and let cool under a warm blanket. Then the caviar is well stored even at room temperature.

Now watch this video and learn how to prepare wonderful squash caviar.

Everything is so tempting and appetizing that you want to run to the grocery store, buy vegetables and start cooking. But I’m not going to wait until winter to try it. I'll eat right away because winter preparations have long since ended. And we’ll still have time to prepare it for use.

Cooking for the winter with mayonnaise and tomato paste, without sterilization

I learned about this recipe relatively recently. Just a couple of years ago. I tried to do this then and did not regret it. Yummy. I usually don't make a lot of jars at once since I don't have much storage space. But I can preserve a couple of jars each different ways. And from the proposed products 2.5 liters come out awesome snack. It takes approximately 2 hours to prepare.

Ingredients:

• Zucchini - 3 kg.
• Onion - 0.5 kg.
• Tomato paste - 150 gr.
• Mayonnaise - 200 gr.
• Ground black pepper - 0.5 tsp.
• Vegetable oil - 8 tbsp. l.
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Vinegar 9% - 2 tbsp. l.

Cooking method:

1. Peel the zucchini and chop on a coarse grater. Pass the onion through a meat grinder. Place them in a deep container and place on low heat for one hour until the excess liquid has evaporated. Stir constantly to prevent burning.

2. When they are cooked, add the remaining ingredients - vegetable oil, mayonnaise, tomato paste, pepper, salt and sugar. Stir. Leave to simmer over low heat for 30 minutes, stirring constantly. Two minutes before the end of cooking, add vinegar and mix thoroughly.

3. Place the finished caviar in pre-sterilized jars and roll up. Then turn it upside down, place it in a warm place and cover with a towel or blanket. Leave it like this for a day for self-sterilization.

Squash caviar according to USSR GOST, as in the store

Let's remember what she was like in our childhood. Store-bought squash caviar from the USSR - this is the taste from our childhood. Of course, I like to experiment with ingredients, but I made my first winter preparations from this vegetable according to this recipe.

Ingredients:

• Zucchini - 3 kg.
• Carrots - 0.5 kg.
• Onion - 0.5 kg.
• Tomato paste - 250 gr.
• Vegetable oil - 150 gr.
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Vinegar 9% - 1-2 tablespoons
• Ground black pepper - to taste
• Bay leaf - 3-4 pcs.

Cooking method:

1. Peel the skin of the zucchini and remove large seeds, if any. Cut into pieces approximately 2 cm wide. Coarsely chop the onion.

2. Mix these ingredients and place on a baking sheet. Place in the oven for 20 minutes at 250 degrees.

3. Then grind them through a meat grinder, add tomato paste, vegetable oil and sugar. Simmer over medium heat for 30 minutes, stirring constantly.

4. After this, add salt and pepper, stir. Grind through a sieve. Or use an immersion blender. Add bay leaf and simmer covered for another 30 minutes.

5. After cooking, remove the bay leaf, and place the finished product in sterilized jars and roll up. Place upside down in a warm place for a day. You will have wonderful, tasty squash caviar for the winter. It's impossible to resist.

Well, dear friends, you have met the simple and delicious recipes preparations for this wonderful snack. Now you understand that you can easily prepare it yourself? That's right, why buy in a store when you can make it yourself much tastier.

Good luck with your preparations!

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

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

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

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

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

Ingredients:

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

Method for preparing caviar, as in the store:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Squash caviar for the winter according to GOST

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

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

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

Ingredients(vegetables are weighed in peeled form):

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

Cooking method:

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

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

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

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

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

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

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

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

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

10.Put salt, sugar, ground black pepper and allspice to taste, tomato paste into the caviar, stir.

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

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

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

Squash caviar with mayonnaise and tomato paste

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

Ingredients (weigh vegetables peeled):

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

Squash caviar with mayonnaise - preparation:

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

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

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

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

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

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

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

Spicy squash caviar with bell pepper

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

Ingredients:

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

How to cook spicy squash caviar:

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

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

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

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

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

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

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

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

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

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

Thick, finger-licking squash caviar

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

Ingredients:

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

Squash caviar with tomatoes - how to cook:

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

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

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

Let the juice from the zucchini drain, cook the zucchini with the bell pepper until the juice evaporates.

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

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

Add tomatoes to boiled zucchini. Fry the onion until the juice evaporates.

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

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

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

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