How to do without your favorite squash caviar? We make preparations for the winter using the best recipes from our selection - squash caviar with bell pepper for the winter!

The preparation is prepared from zucchini with tomatoes, sweet peppers, carrots, onions and garlic. The same caviar recipe can be used not only for zucchini, but for squash, lagenaria, and eggplant.

If you want spicier caviar, you can reduce the amount of sugar by 50 g and add more vinegar by 50 g.

And one more thing: if you want it more oily, you can add another 200 g of vegetable oil. You will get about 10 jars of 0.5 liters each.

• Young zucchini – 2 kg
• Bell pepper – 1 kg
• Carrots – 1 kg
• Red tomatoes – 1 kg
• Onion – 500 g
• Vegetable oil - 500 g
• Garlic – 300 g
• Sugar - 150 g
• Salt - 70 g
• Vinegar 6 percent - 50 g
• Parsley - 2-3 bunches
• Hot pepper (optional) - 1 pod (to taste)

Wash the zucchini, cut off the tails, grate on a medium grater. If the zucchini turns out to be very juicy, you can lightly squeeze out the juice.

Peel the carrots, wash them, grate them on a medium grater (all separately!).

Peel, wash and chop the onion very finely.

Wash the pepper, remove seeds, cut into 8-10 pieces lengthwise and crosswise, cut into small strips.

Rinse the greens thoroughly.

Wash the tomatoes, cut into pieces.

Peel the garlic.

Grind tomatoes, garlic and herbs (all together).

Pour oil (500 ml) into a container (enamel pan, saucepan), heat it, lower the onion and sauté for 10 minutes, stirring, over medium heat.

And then lower the carrots, stir and sauté for another 10 minutes, stirring.

Pour salt, sugar, vinegar into the tomatoes with garlic and herbs, stir.

Then pour the tomato sauce into the sauteed onions and carrots, stir well and let it boil.

Then add the zucchini and bell pepper.

Mix all vegetables well and bring to a boil.

Boil the caviar over medium heat for 50-60 minutes, stirring. If desired, you can add 1 tablespoon of suneli hops and 1 teaspoon of allspice at the end of cooking.

Place the tin lids in a saucepan, add water, and bring to a boil. Boil for 1 minute.

Wash the jars with soda. Sterilize in the microwave for 2 minutes (or place in a saucepan with cold water, bring to a boil, boil for 5 minutes).

Pack the finished caviar into jars.

Cover the eggs with tin lids.

Then turn the lids down and cover for 30 minutes if desired.

Then cool and take to a cold room. Caviar with pepper is ready.

Bon appetit!

Recipe 2, step by step: squash caviar with pepper for the winter

How delicious it is to spread squash caviar on a slice of fresh bread... If you agree with me, then you simply must prepare squash caviar with bell pepper for the winter, which will be a wonderful addition to both first and second courses. A step-by-step recipe for preparing squash caviar with bell pepper for the winter with photographs will allow you to easily acquire this wonderful winter preparation.

• Zucchini 1 kg
• 1 large bell pepper (or two smaller ones)
• Garlic 30 g
• Tomato paste 160 g
• Vegetable oil 85 g
• Vinegar 9% 0.5 tbsp. l
• Sugar 2 tbsp. l
• Salt 1 tbsp. l
• Ground red pepper one pinch

Wash the lettuce peppers and remove seeds. Peel the garlic. Wash the zucchini and cut into 6-8 pieces.

Pass bell peppers and zucchini through a meat grinder. Next, add salt, sugar and a pinch of ground red pepper.

Add tomato paste and vegetable oil.

Mix the resulting mixture well and pour into a thick-bottomed pan or kettle.

Place the pan on low heat and simmer, stirring occasionally, under the lid for 30 minutes after boiling.

Wash and sterilize the jars over steam for 10 minutes. Boil the lids for 3-5 minutes.

Pour the caviar into clean, sterile jars.

We roll up the jars, turn them over onto the lids and wrap them up. Winter will be delicious!

Recipe 3: squash caviar with bell pepper for the winter

• Zucchini - 3 kg (peeled and seeds removed)
• Sweet bell pepper - 8-10 pcs.
• Sugar - 0.5 cups
• Coarse salt - 2 tbsp. spoon
• Tomato paste - 400 gr.
• Vegetable oil - 400 gr.
• Garlic - 100 gr.
• Acetic acid 70% - 1 tbsp. spoon
• Hot hot pepper - to taste

Wash all the vegetables, peel and cut them as convenient for us, for a meat grinder.

Pass the chopped zucchini through a meat grinder.

We also pass the chopped bell pepper through a meat grinder. You can take pepper of any color. We took red to make the caviar a brighter color.

Immediately after the pepper, scroll through the garlic.

Mix all the ingredients in the pan in which we will cook them.

Season the zucchini with tomato paste and vegetable oil, 400 g each.

Add half a glass of sugar and two tablespoons of salt. Mix everything thoroughly.

Place the pan on the stove over medium heat, bring to a boil, stirring occasionally, reduce the heat to low, cover with a lid and cook for another 1 hour. Don't forget to stir periodically. Approach the stove at least every 5 minutes.

5 minutes before the end of cooking, pour a tablespoon of 70% vinegar into the pan. Mix everything well and let it cook. If you like it spicy, you can add very finely chopped hot pepper.

When the caviar is cooked, immediately pour it into sterilized jars. Place the jars either on something wooden or on a towel. so that they do not come into contact with the cold surface of the table.

Close the jars with sterilized lids. Cover the jars with something warm, a towel, an old blanket and leave until completely cool. After this, we send it to the pantry for permanent storage.

OK it's all over Now. Our squash caviar is ready for the winter. The caviar turned out to be aromatic, the color is closer to red. This is due to the fact that we used red pepper and tomato paste. But of course we will try it right away. I hope you left some for testing. Bon appetit!

Recipe 4: squash caviar with peppers and tomatoes (with photo)

Let's look at this recipe step by step, with photos. To prepare this zucchini caviar, tomatoes and bell peppers are used. Particular attention should be paid to the taste and freshness of each product, since the taste of our caviar directly depends on this. Therefore, you need to choose only high-quality ingredients.

• zucchini – 1 kg (preferably young ones – 4 pieces),
• tomatoes – 250-300 g (2-3 pcs or 80 g of tomato paste),
• red bell pepper – 300 g (2-3 pcs),
• carrots – 200 g (2-3 pcs),
• onion – 150 g (1-2 pcs),
• garlic – 3 cloves,
• sugar – 1 – 1.5 tbsp. l.,
• salt – 2 tsp,
• citric acid - a third of one tsp. (it is better to dilute in a tablespoon of water) or vinegar 9% - 1 teaspoon,
• olive oil or other refined vegetable oil for sauteing,
• ground black pepper - to taste,
• vinegar 70% - a few drops under the lid when rolling up the jars.

The main component is zucchini. It is advisable to take young ones. If the zucchini is overripe, remove the core; if the zucchini is young, the seeds can be left. Peel and stem, divide in half and cut into cubes. You don't have to remove the peel from young zucchini.

Tomatoes are also a very important component; they must be ripe, tasty and unspoiled. We need to peel the tomatoes, to do this we make a cross-shaped cut on top, put them in boiling water for 1 minute and transfer them to cold water.

Now you can easily remove the skin and peel the core.

Cut the tomatoes into cubes.

You also need to remove the skin from the pepper, but the boiling water method will not work here.

There are several ways to remove the skin from peppers.

1. Bake the peppers in the oven, placing them in a baking bag for 5 minutes. Then you can easily remove the skin with your hands.
2. Burn the pepper over a fire or directly on a gas burner until black, and scrape off the skin with a knife.
3. Peel with a vegetable peeler.

Remove the core from the pepper.

Cut the pepper into cubes. Peel the carrots with a vegetable peeler or knife and cut into cubes. Cut the onion into cubes. Finely chop the garlic.

All ingredients need to be sauteed separately in a small amount of vegetable oil for several minutes (sauté - fry over low heat in oil or other fat).

This is done so that each ingredient reveals its taste and aroma. Don't forget to stir constantly.

Let's simmer for a few minutes, everything will have time to give off flavor. We will put all the ingredients in one deep pan.

Saute the zucchini.

Saute the carrots.

We do the same with peppers, tomatoes, garlic and onions. Onions and garlic can be fried together.

We connect all the components together. Add sugar (if you don’t want to add sugar, you can add more carrots, they are sweet), salt, black pepper, a teaspoon of citric acid to taste, depending on what kind of caviar we want to get.

Mix everything, cover with a lid, and simmer for at least 40 minutes.

Stir several times during the process to ensure nothing burns.

Next, it’s time to make one mass from our ingredients. This can be done using an immersed blender, right in the container in which we simmered. You can put it in a regular blender, but do not use a meat grinder, the taste will not be the same. Don't forget that our vegetables are hot, don't get burned!

Almost finished caviar needs to be boiled to the desired consistency. Check the taste and add spices. Ready!

We roll the squash caviar into sterilized jars to store for the winter. Or we put it in ordinary jars if we want to try it in the near future, but it is advisable to let it brew for at least one day, so it will become tastier.

Recipe 5: squash caviar with sweet pepper and tomato paste

Recipe for squash caviar with bell pepper, very good. The caviar turns out moderately hot, tender and spicy.

• zucchini - 3 kg
• onion - 1 kg
• sweet bell pepper - 1 kg
• tomatoes - 1 kg
• tomato paste - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. spoon
• spices (paprika, ground red pepper) - to taste
• vinegar 9% - 3 tbsp. spoons

Pass the pepper and onion through a meat grinder, add sunflower oil, simmer for 10 minutes.

Add the zucchini minced and simmer for another 10 minutes.

Grind the tomatoes and garlic in a blender (or through a meat grinder).

Add tomato paste, salt, sugar and spices to the resulting tomato mass.

Add the tomato mixture with spices to the stewed vegetables and simmer for 10 minutes.

Turn off the stove, add vinegar, stir and place the hot caviar into sterile jars, roll up the lids and remove to cool slowly.

Recipe 6: squash caviar with carrots and peppers in the sleeve

• zucchini - 2-3 pcs.
• carrots - 2 pcs.
• bell pepper - 2 pcs.
• tomatoes - 2 pcs.
• onion - 2 pcs.
• garlic - 2 cloves
• salt - 1 tbsp. l.
• sugar - 2 tsp.
• vegetable oil - 3 tbsp. l.

Preparing this caviar is very simple. We don’t bother and cut all the vegetables randomly, maybe into large pieces.

Chop the onion.

Roughly chop bell peppers and carrots.

Coarsely chop the tomatoes and garlic.

All that remains is to cut the zucchini into pieces.

Now put all the chopped vegetables in a baking sleeve, add salt, add sugar and pour in vegetable oil.

We tie the sleeve, shake it a little to mix the vegetables and put it in the oven. Bake for about 1 hour at 180 degrees.

We take out the vegetables after baking, add salt and pepper if necessary. If there is too much juice, then drain the excess. Using a blender, puree the vegetables until smooth.

Place the caviar in sterilized jars and roll up.

Recipe 7: squash caviar with pepper - preparation for the winter

Caviar can be prepared from both young zucchini and overripe ones. From such zucchini it is necessary to remove the core with hard seeds. From the specified amount of products, approximately 3.5 - 4 liters of caviar are obtained. The weight of vegetables is indicated in peeled form.

• Zucchini 1.5 kilograms
• Carrots 0.5 kilograms
• Onions 0.5 kilograms
• Red sweet pepper (capsicum) 3 pieces
• Sugar 2 tablespoons
• Salt 0.5 tablespoon
• Vinegar 9% 1 tablespoon
• Black pepper (ground) 1 teaspoon
• Sunflower oil 1 cup
• Tomatoes (tomatoes) 600 grams
• Water 0.5 tablespoon

Rinse the zucchini, remove the skin and, if necessary, the inside with seeds. Finely chop.

Place the zucchini in a large saucepan. Pour in half a glass of water. Bring to a boil and without a lid, stirring occasionally, evaporate for 2-3 hours (!). Long-term heat treatment allows you to get rid of excess moisture and reduce the “explosiveness” of squash caviar, which is famous for its increased ability to explode.

Add chopped peeled carrots to the well-evaporated zucchini.

Also add chopped, peeled sweet peppers, onions and tomatoes (in this case, the “centres” left over from sun-dried tomatoes were used).

Without covering with a lid, simmer the vegetables for at least 40 minutes, the bubbling should be of medium intensity. Stir the vegetables periodically. When the carrots are soft, add salt, sugar and ground black pepper.

Using an immersion blender, grind the vegetables into a homogeneous mass. Tomato seeds are difficult to thoroughly grind, so you may occasionally find them. Add sunflower oil to almost finished caviar. Put it on the fire and start heating it again, stirring until the oil “dissolves”. Then pour in the vinegar.

The caviar should be on the verge of boiling, pour the hot caviar into sterile jars and roll up. Cover with a wool blanket. Keep until completely cool.

Recipe 8, simple: squash caviar with bell pepper

I combined zucchini with aromatic bell pepper, which is very rich in vitamins, minerals and has a very low calorie content. The peppers should be fresh and crispy for cooking. Any variety can be used. The cooking process is simple, the preparation time is about 1-1.3 hours. This amount of ingredients will make a 0.5 liter jar. So, let's begin the most exciting process.

• Zucchini 2 pieces
• Bell pepper 2 pieces
• Garlic 3 cloves
• 1 carrot
• Onions 2 pieces
• Tomato paste 3 tablespoons
• Table salt to your taste
• Ground black pepper to taste
• Refined vegetable oil 3 tablespoons

Wash the vegetables thoroughly under running water. Dry with a paper towel. Grate the zucchini on a coarse grater. I don't peel the skin. Peel and grate the carrots in the same way. Chop the pepper into strips. Cut the garlic into slices. Place all the ingredients in a container with a thick bottom and put on fire. Bring to a boil and reduce heat to low. Simmer for about 40-60 minutes.

In a frying pan with heated sunflower oil, fry the onion, cut into half rings, until light golden brown. Add fried onions and tomato paste to the squash mixture and mix.

Place the hot mixture in a food processor and process until smooth.

Return the squash caviar to the pan, add salt and ground black pepper to taste. Bring to a boil and simmer for another 15-20 minutes.

After this time, our delicious zucchini caviar with sweet pepper is ready. Cool, transfer to a suitable container and store in the refrigerator. This kind of caviar doesn’t last long in my refrigerator; I have to cook it very often. Cook with pleasure and bon appetit!

Recipe 9: caviar from zucchini and sweet pepper (step-by-step photos)

I offer a delicious and uncomplicated recipe, without mayonnaise, exclusively with vegetables. If you do not preserve the caviar, do not add vinegar, but if you are preparing it for future use, you will have to add a little vinegar so that the jars are well preserved. You can eat this caviar straight from the jar with a spoon, it is so tasty and incredibly appetizing.

• young zucchini – 500 gr.,
• sweet pepper – 1 pc.,
• onion – 150 gr.,
• carrots – 100 gr.,
• vegetable oil – 50 ml.,
• salt – 1 tsp,
• tomato paste – 2 tbsp.,
• sugar – 1 tsp,
• paprika – ½ tsp,
• garlic – 2 cloves,
• ground black pepper – 1/3 tsp,
• vinegar – 1 tsp.

The first step is to wash and peel all the vegetables, dry them and prepare them for cutting. Choose young zucchini so that there are no coarse seeds, otherwise they need to be scraped out and thrown away, and the skins of later zucchini need to be removed. Simply cut young zucchini into small cubes. Transfer the slices to a thick-walled pan in which you can cook vegetables without oil or water. Send the zucchini to the fire, covered. Simmer the zucchini for 10 minutes until soft.

Separately, grate the carrots, chop the onion in the usual way and cut the sweet pepper into strips. Fry the ingredients in vegetable oil.

After a while the zucchini became soft.

Add browned vegetables from the pan.

Using a blender or meat grinder, grind the zucchini and fry into a homogeneous mass.

Add tomato paste, pressed garlic, paprika, pepper, salt and sugar to the zucchini-vegetable mixture. Return to the stove and cook the caviar for another ten minutes, stirring occasionally.

At the end, add vinegar and take a sample, adding salt if necessary. Boil for a couple of minutes and remove from heat.

Pack hot caviar into sterile jars and roll up immediately. Cool upside down, covering the jars with a blanket and leaving for a day. Afterwards, transfer the caviar to the pantry and store until winter.

Recipe 10: caviar with carrots and zucchini spices

Squash caviar is a tasty and healthy snack. But buying caviar in a store is unprofitable and scary :) It is unknown how it is prepared... We still somehow trusted the Soviet food industry. And now it’s scary to buy groceries. And there’s no need, because the recipe for squash caviar is very simple. It can also be prepared at home.

• zucchini - 3-4 pcs.;
• carrots - 3 pcs.;
• onions - 3 pcs.;
• bell pepper - 3 pcs.;
• salt - 2 tbsp;
• granulated sugar - 2 tbsp;
• ground black pepper - to taste;
• curry - to taste;
• turmeric (saffron) - to taste;
• vegetable oil - 3-4 tbsp;
• garlic - to taste

First, of course, you need to thoroughly wash and peel all the vegetables - peppers, onions, garlic, carrots and zucchini. You can add tomato paste or tomatoes (pre-peel or rub through a sieve). At worst, you can put ketchup.

Grate the carrots, cut the onion into cubes.

Fry carrots and onions in vegetable oil.

Add chopped bell pepper. You don’t have to chop it finely; everything will turn into puree later anyway.

The next stage is zucchini. And here you can do it differently. The first time, I added the zucchini directly to the roasted vegetables, just like the recipe I followed said. I didn’t like this option, because zucchini releases a lot of juice when stewing. You have to “evaporate” the caviar for a long time to make it thick. Extra energy consumption (I have an electric stove), and the vitamins will be completely destroyed.
Therefore, when I prepared the second batch of caviar, I fried the vegetables in one pan and stewed the zucchini in another pan. Then I drained the excess liquid from the zucchini and added it to the fried vegetables. There is no need to simmer or fry for a long time so that the vegetables do not become too soft.

Add sugar, salt, spices. Stir, bring to a boil and turn off.

After removing from the stove, chop all the vegetables with a blender. Then add tomato paste (or fresh grated tomatoes) and put it on low heat again so that excess liquid evaporates from the caviar.

When the excess liquid evaporates, the caviar should become thick. If you run a spoon over the surface of the caviar, the mark will remain for a long time.

The evaporation time depends on how thick the caviar is needed. In the flash photo, the caviar changes color and looks yellow.

Many of us love to diversify our table with delicious dishes. Squash caviar with tomatoes will perfectly complement the menu. It will be good as a snack and salad, suitable for almost any type of dish. It doesn’t require too much effort to prepare; just choose a recipe that will please everyone in the household and surprise your guests.

Squash caviar with tomatoes: standard

Compound:

• Zucchini - 1.5 kg
• Tomatoes - 1 kg
• Carrots - 0.5 kg
• Onions - 0.5 kg
• Sugar - 1 tbsp.
• Salt - 2 tbsp.
• Vinegar - 2 tbsp.

Preparation:

1. Cut all the vegetables into large pieces and fry separately in vegetable oil.
2. The pieces should become soft.
3. Then process through a meat grinder, mix and cook for about 1.5 hours.
4. Before cooking, add salt, vinegar, sugar.

Squash caviar with homemade tomatoes

Compound:

• Zucchini - 4 kg
• Tomatoes - 2 kg
• Vegetable oil - 1 l
• Bell pepper - 2 kg
• Garlic - 600 g
• Carrots - 2 kg
• Sugar - 300 g
• Salt - 200 g
• Onions - 1 kg
• Vinegar - 2 tsp.

Preparation:

1. Grind all ingredients. Pour oil into the pan, heat it up, put the onion and carrots in there. Then garlic, pepper, zucchini, salt and sugar. Cook the caviar for about an hour. At the end of cooking, add vinegar. Sterilize glass jars and spread out the caviar and roll it up.
2. In another option, take zucchini, onions, tomatoes, carrots and bell peppers in the same quantity. Pass everything through a meat grinder separately. Then fry everything separately in 1 liter of vegetable oil. Cook for 2 hours, add 4 tbsp. spoons of salt and sugar - 6 tbsp. l. Place in jars and roll up.

Squash caviar with tomatoes: industrial recipe

Compound:

• Zucchini - 1 kg
• Onion - 1 kg
• Tomatoes - 1 kg
• Salt - 2 tbsp.
• Sugar - 1 tbsp.
• Vegetable oil - 2 tbsp.
• Vinegar - 1 tbsp.
• Garlic - 3 cloves

Preparation:

1. Grind zucchini, onions, and tomatoes in a meat grinder. Simmer the resulting vegetable mass for 1.5 hours. Then pour in the marinade and bring to a boil. Then pour into jars.
2. The marinade is prepared in the proportion of salt - 2 tbsp. l., a glass of sugar and vegetable oil - 2 glasses. At the end, add vinegar to the boiling marinade and boil for another 5 minutes. You can add garlic.
3. Store finished caviar in regular jars under plastic lids in a cool place.

Squash caviar with tomato paste

Compound:

• Zucchini - 1 kg
• Onion - 200 g
• Salt - 1 tbsp.
• Mayonnaise - 150 ml
• Sugar - 1 tsp.
• Vegetable oil - 80 ml
• Tomato paste - 200 g

Preparation:

1. Peel the zucchini, cut and grind through a meat grinder along with the onions.
2. Pour in salt, put in mayonnaise, sugar, pour in vegetable oil and add prepared zucchini. Boil on low heat for 2 hours.
3. Add tomato paste and cook for another 30 minutes. Divide into jars.

Special squash caviar with tomatoes

Compound:

• Zucchini - 2 kg
• Onion - 300 g
• Carrots - 300 g
• Tomatoes - 0.5 kg
• Vegetable oil - 150 ml
• Salt - 2 tsp.
• Ground black pepper - 1 tsp.
• Sugar - 1 tsp.

Preparation:

1. Cut medium sized zucchini into pieces. Chop onions, carrots and tomatoes. Take a large pan and add oil to it. Heat the pan over high heat.
2. Fry the onion until it becomes translucent. Then add carrots and simmer for 5 minutes. After this, add tomatoes and zucchini. Simmer over high heat for 20 minutes.
3. Add pepper and salt. Reduce the temperature by half and simmer for another hour. Then beat with a blender and put again on medium heat for an hour.
4. Place the caviar in jars, close the lid and let cool. Store in a cool place.

Squash caviar with fresh tomatoes

Compound:

• Zucchini - 2.5 kg
• Tomatoes - 1 kg
• Onions - 0.5 kg
• Carrots - 0.5 kg
• Sugar - 2 tsp.
• Salt - 3 tsp.
• Pepper - to taste
• Vinegar - 2 tsp.
• Vegetable oil - 1 tbsp.

Preparation:

1. Wash and mince the zucchini.
2. Chop the onions and tomatoes and fry in oil.
3. Grate the carrots on a coarse grater. Mix it with onion and simmer for 15 minutes.
4. Add spices and simmer for 1.5 hours.
5. Place in jars and roll up.

Exclusive squash caviar with tomatoes

Compound:

• Zucchini - 3 kg
• Onion - 500 g
• Sunflower oil - 100 ml
• Salt - 1 tbsp.
• Sugar - 75 g
• Spicy ketchup - 250 g
• Mayonnaise - 250 g
• Tomato paste - 150 g

Preparation:

1. Grind the zucchini in a meat grinder. Then drain the liquid.
2. Cut the onion into cubes and fry. Add the zucchini and simmer for 40 minutes.
3. Add all other ingredients and simmer for 30 minutes.
4. Place in jars and roll up.

Squash caviar with tomatoes and eggplants

Compound:

• Zucchini - 1 kg
• Tomatoes - 1 kg
• Eggplants - 400 g
• Carrots - 300 g
• Onion - 400 g
• Bell pepper - 3 pcs.
• Sugar - 1 tbsp.
• Dill - 2 tbsp.
• Salt - to taste
• Tomato paste - 100 g
• Mayonnaise - 100 g
• Garlic - 4 cloves
• Sunflower oil - 150 g

Preparation:

1. Pass the vegetables through a meat grinder. Cook over low heat for 1 hour.
2. After this, add salt, mayonnaise, garlic, tomatoes and vinegar.
3. Simmer for 40 minutes and stir often.
4. Place the caviar in jars and cover them with a blanket.

Squash caviar with tomatoes Autumn bouquet

Compound:

• Zucchini - 5 pcs
• Bell pepper - 2-3 pcs.
• Tomatoes - 5 pcs.
• Onion - 1 piece
• Garlic - 5 cloves
• Lemon juice - 2 tbsp. l.
• Tomato juice - 4 tbsp. l.
• Ground black pepper and salt - to taste
• Vegetable oil - 1 tbsp.

Preparation:

1. Cut the tomatoes crosswise, pour boiling water over them for 2 minutes, then peel them.
2. Cut the tomatoes into cubes, fill them with juice and leave to infuse.
3. Peel the pepper and cut into cubes.
4. Peel the zucchini and cut into pieces.
5. Finely chop the garlic and onion and simmer in vegetable oil until they become soft.
6. Add the pepper and simmer for 5 minutes, then add the tomatoes. After 10 minutes, when they release their juice, add the zucchini. Simmer for 25 minutes. Then salt, pepper and add vinegar.
7. When the caviar has cooled, put it in the refrigerator for 12 hours.

We suggest you start preparing the incomparable squash caviar with tomatoes according to the recipes described below, thanks to which you will quickly and very tasty make this appetizer.

Squash caviar with tomatoes and mayonnaise, through a meat grinder

Ingredients:

• young zucchini – 3.5 kg;
• onion – 500 g;
• tomatoes – 1.9 kg;
• (ground) – 0.5 tbsp. spoons;
• fat – 270 ml;
• sunflower oil – 160 ml;
• kitchen salt - 3 teaspoons;
• granulated sugar - 3 tbsp. spoons;
• vinegar (9%) – 40 ml.

Preparation

1. We cut the washed young zucchini into arbitrary, not large pieces and pass them through a large mesh grinder.
2. Following the zucchini, place the peeled onions in one container.
3. Place the tomatoes in a deep container with already boiled water and blanch them for about 2-3 minutes. Place the vegetable in a colander and easily separate the peel from it. Now, grind the pulp of these fruits through a meat grinder, only separately from the zucchini and onions.
4. Pour the required amount of sunflower oil into a tall saucepan with a thick bottom and set it to heat on the stove.
5. Place the zucchini and onions in a pan and fry them for about 6-8 minutes.
6. Next, add tomato juice and along with it add kitchen salt, granulated sugar and ground cardamom to the caviar.
7. Next, put the fatty mayonnaise into the pan, mix the appetizer and simmer it on the lowest heat for 2.5 to 3 hours.
8. 15 minutes before turning off the heat, pour vinegar into the caviar.
9. We distribute the finished contents of the pan into glass jars pre-fried in the oven, and immediately seal them with fried tin lids.

Squash caviar with tomatoes, carrots and bell peppers

Ingredients:

• zucchini – 1.7 kg;
• bell pepper – 400 g;
• carrots – 400 g;
• tomatoes – 650 g;
• sugar, salt - 1 dessert spoon each;
• sunflower oil – 130 ml;
• table vinegar - 5 tbsp. spoons

Preparation

1. Wash and peel all vegetables. Next, chop each of them into cubes, no larger than 1 centimeter.
2. In a large, tall saucepan with already hot oil, first place the onion and literally after 3-4 minutes add the carrots and bell pepper to it.
3. After we fry all this for 4-5 minutes, put the main vegetables for our caviar (zucchini, tomatoes) in a saucepan. After frying them over high heat for about 2-3 minutes, reduce the flame to a minimum and add sugar and salt to the caviar.
4. Cover the saucepan with a lid and from this moment simmer the appetizer for 1 hour 45 minutes.
5. Now pour in the vinegar and continue cooking the caviar for another 15 minutes.
6. Place the appetizer in jars that have been scalded three times with boiling water and hermetically seal them with treated lids.

Squash caviar with garlic and tomatoes for the winter

Ingredients:

• zucchini (young) – 2 kg;
• onions – 450 g;
• tomatoes – 750 g;
• garlic – 100 g;
• salt – 2/3 tbsp. spoons;
• mixture of peppers - to taste;
• sunflower oil – 120 ml;
• vinegar – 60 ml.

Preparation

1. Using a sharp knife, cut the washed, dried tomatoes and young zucchini into cubes. We also chop the peeled onions.
2. In a saucepan, thoroughly heat half of the required oil and fry all the onions in it until tender (transparent).
3. Then we transfer everything into a spacious saucepan, and pour the rest of the oil into the saucepan and set it to heat.
4. As soon as the oil boils, add the zucchini and tomatoes into it and fry for about 8 minutes over medium heat. Next, we move this batch of vegetables into the pan.
5. We pass the entire amount of peeled garlic through a special press, combine it with fine salt, vinegar, a mixture of peppers and also place it in a saucepan.
6. Stir and place the squash caviar with tomatoes and aromatic garlic in properly prepared jars.
7. We put these containers on the stove for sterilization and after 45 minutes, seal them and hide them under a warm blanket until they cool.

As we know, in winter there is an acute shortage of fruits and vegetables, which were abundant in summer. Therefore, it is better for us to prepare for winter in advance and preserve it. Today we will talk about squash caviar with tomatoes. It can be eaten either separately with sandwiches or as a side dish for the second courses of our daily menu. In this way, we make up for the lack of vitamins in winter.

Consumption and benefits of zucchini caviar with tomatoes

The benefits of squash caviar are confirmed by doctors and nutritionists. They advise using it because it contains many substances and vitamins that are beneficial to the body: phosphorus, iron, calcium, sodium, magnesium, vitamins A, B, C, E, H, PP. It is well absorbed by the body and is useful for people who suffer from intestinal and gallbladder diseases. People suffering from hypertension, heart and vascular diseases improve metabolism and overall well-being. Due to its low calorie content, it is suitable for overweight people who want to lose weight.

All this happens thanks to the beneficial properties of zucchini and other vegetables included in its composition. Due to the abundance of mineral salts, zucchini promotes good metabolism. Tomatoes, thanks to vitamin B and C, reduce the degree of cardiovascular diseases and normalize blood pressure. Carrots, due to the content of carotene and other acids in them, help cleanse the body and remove harmful components from it.

Preparing raw materials for squash caviar with tomatoes for the winter

First, let's prepare the components from which the caviar will be prepared. We will choose medium-sized young zucchini so that there are no large seeds inside, limp and unspoiled. Tomatoes choose ripe and red ones, then take bell peppers, carrots and onions. Now rinse the vegetables under running water and before frying, cut the carrots, zucchini, onions and bell peppers into slices, and pour boiling water over the tomatoes to easily peel them. For preservation, ordinary liter or half-liter jars are suitable, but it is more convenient to take modern jars with threads, because they do not need to be rolled up, but just screw the lid on.

Recipes and making caviar from zucchini and tomatoes for the winter

Now I offer several recipes for squash caviar with tomatoes for the winter. If you can’t find good tomatoes in winter, you can use tomato paste, but the taste will be different.

Recipe 1

This is the simplest way to make caviar without frying vegetables. Take 2 kg of zucchini and cut them into pieces, and then grind them in a meat grinder or grind them through a food processor. Cut the tomatoes into small slices, then the carrots and onions. We also pass all the vegetables through a meat grinder or blender and put everything in a cooking container. Now add spices: 3-4 cloves of garlic, grated, 100-150 g of vegetable oil, black pepper and salt to taste, bay leaf.

Place the caviar on the stove and cook for 30-40 minutes, stirring occasionally, and at the end add 1-2 tbsp of vinegar. l. While the mixture of vegetables is boiling, we sterilize the jars by steaming and the lids in hot water for about 5 minutes. Please note that the longer we cook the caviar, the thicker it will become.

After cooking, place the caviar in sterilized jars and close or roll up the lid tightly. If the lid is threaded, then screw the lid tightly and, turning the jars upside down, wrap them in a blanket and give them time to cool. All of it is ready for long-term storage and consumption.

Recipe 2

So, we prepare the vegetables for frying. Take 3 kg of young medium-sized zucchini and cut them into rings or half rings. Chop the carrots into strips, and cut the onions, tomatoes and sweet peppers into pieces.

Into the frying pan pour refined oil and fry the zucchini on it, fry the onions and carrots separately until blush appears. Now take the tomatoes and sweet peppers and simmer them for 10-15 minutes.

Now we put the fried vegetables into a meat grinder and scroll, and put the resulting mixture into a container. Add vegetable oil, black pepper, salt, garlic, bay leaf and cook for about 30-40 minutes, depending on how thick we want the caviar to be.

If you want to play it safe or plan to store caviar for a long time, then after boiling and putting it in jars, it can be pasteurized. To do this, pour water into a large saucepan or cup and place jars of caviar there, covered with lids (in this case, there is no need to sterilize the lids). Let the water boil and waiting for the caviar in the jars to boil. We take the jars out of the container and roll them up tightly or close the lid. We wrap the jars in a blanket and turn the lid down until they cool completely, and then put them in a closet or pantry for further storage.

Recipe for squash caviar with tomato paste

Recipe 3

If it is winter and cold outside, then it will be difficult to find good tomatoes, and even if you find them in the store, they will only be greenhouse tomatoes and of dubious quality. However, there is a way out. In exchange for the tomato we we can use tomato paste, which is prepared at home or, in extreme cases, bought at the supermarket. We can serve squash caviar with tomato paste immediately or hide it in the refrigerator for storage. To prevent it from spoiling for a long time, vinegar is added to it after cooking, and the nylon lids are lubricated with mustard to prevent mold from forming.

The cooking method is the same as in previous recipes, but I’ll briefly remind you. Take the zucchini, rinse with water and cut into cubes. Then we peel and wash the onions and carrots. Cut them into slices or pieces. Pass the chopped vegetables through a blender or meat grinder. Place the resulting mass in a container, put it on the fire and wait until it boils. Add vegetable oil and cook for 30-40 minutes stirring so as not to burn.

Now add salt, garlic, pepper, bay leaf (before putting the caviar into jars, remove the bay leaf), add homemade tomato paste and, stirring, cook for about 20-30 minutes. At the end, put the caviar in jars and roll it up, or cool it and serve it with oven-baked goose and potatoes.

Recipe 4

• zucchini - 1 kg
• tomato paste - 200 g
• carrots - 200 g
• onion - 200 g
• vegetable oil - 80 g
• salt - 1 tbsp. l.
• vinegar - 1-2 tbsp. l.
• mayonnaise - 150 g

Wash the zucchini and cut into pieces. Peel and cut carrots and onions. Then we put the pieces of zucchini, carrots and onions through a meat grinder.

Place the vegetable mixture in a saucepan and simmer for 20-30 minutes. Now add vegetable oil, salt, tomato paste, mayonnaise and simmer for about 20-30 minutes. Add pepper, garlic, bay leaf, vinegar and finally simmer for another 15-20 minutes. At the end, remove the bay leaf and roll the hot caviar into sterile jars.

Finally, I would like to add that squash caviar can be made not only with tomatoes. There are many recipes for it on the Internet: recipes with mushrooms, recipes with pumpkin, recipes with tomatoes, recipes with carrots, recipes with bell peppers, etc. The main thing is not to be afraid to create something new and choose vegetables or fruits that you like most.

Tips for buying zucchini caviar with tomato paste in the supermarket

If you are limited in time and do not want to bother yourself with preparing caviar at home, then you may find a few tips useful when buying squash caviar in a supermarket or store. First, pay attention to its composition. It should not contain any dyes, preservatives, thickeners and additives such as E, G 1254, etc. It must be 100% natural: zucchini, tomatoes (tomato paste), onions, carrots, vegetable oil.

Secondly, buy it, and all other canned goods, only in a glass jar. So, you can determine the quality of the product by its appearance. For example, if it is light, then this is normal, but if it is dark, then there is a lot of tomato paste in it. By turning the jar of caviar over, you can determine its thickness: it should not be too liquid and not thick.

Thirdly, you need to look at the date of production of the caviar. Closed with her the jar is stored for 2-3 years, and open for about a week. The place where the product is made and the time also affect the quality of the caviar. For example, the ripening period for zucchini falls in August-September and, if the caviar was closed in winter, then it was made from harvested raw materials and has lost most of its nutrients.

Squash caviar is a simple, very affordable and at the same time popular dish.

Suitable for any type of side dishes, used for making sandwiches, as an independent product.

The recipe varies little, but the ingenuity of our housewives made it possible to create technologies for preparing these canned foods in various kitchen appliances - from the classic Russian oven to the air fryer.

Squash caviar with tomatoes for the winter - general principles of preparation

To obtain high-quality canned squash caviar with tomatoes, you must not only strictly observe the proportions of the ingredients specified in the recipe, but also adhere to certain rules and guidelines for preserving the product.

Preparing vegetables and cooking caviar:

To prepare caviar from zucchini, select freshly harvested vegetables or vegetables that cannot be stored for long periods of time. Sluggish fruits with putrefactive damage are not recommended to be used, even if the damaged areas can be removed.

The zucchini is washed under running cold water using a washcloth or brush. It is good to use a new, clean dishwashing sponge for this purpose. Trim the ends and remove the skin, cut lengthwise into pieces, and then carry out the cutting indicated in the recipe. The delicate skin of young zucchini does not need to be removed; from more mature ones, the seeds should be removed.

Carrots and onions are washed under running water, peeled and rinsed again.

After washing, remove the stalks of the peppers, remove the seed capsule, and then wash off the remaining seeds under the tap.

The greens are sorted out, removing damaged and wilted branches, washed, shake off excess water and dried by laying them on a towel.

Salt and sugar are usually added in small quantities, stirred, and if necessary, the desired component is added.

Stewing caviar for a long time makes it tastier and thicker.

Preparation of jars and lids:

For sealing, it is recommended to use half-liter or liter glass jars. The containers can not only be new, you can use cans from last year’s seaming. The main thing is that the dishes have no visible cracks or chips on the neck. Cracked jars may burst when unpacking and sterilizing the finished product. The chips will not allow the jar to be hermetically sealed and it will “explode”.

Metal varnished lids with a rubber seal are considered to be the most suitable for winter preservation. Twist-off lids are becoming popular today, but such lids require special jars with threads.

Before use, jars and lids should be thoroughly rinsed and degreased. It is not recommended to use degreasing chemicals for washing; it is enough to wash the containers and lids with baking soda or 72% laundry soap in hot water, and rinse well, removing any remaining detergent.

It is recommended to package caviar in sterile jars, and filled containers should be pasteurized, while half-liter containers are heated for approximately 20–25 minutes, liter containers for forty minutes, without bringing the boiling point of the water to 100 degrees. Optimal is 90 degrees.

Before rolling, the lids are boiled for ten minutes, dried and only then used.

You can also cover the cooked caviar with boiled nylon lids. The disadvantage of this preparation is that you have to store the jars at a low temperature in the refrigerator, and the shelf life is much shorter.

Fried squash caviar with tomatoes for the winter

Ingredients:

Table variety zucchini fruits, or zucchini – 3 kg;

Ripe tomatoes – 2 kg;

Salad white onions – 1 kg;

Sweet small carrots – 1 kg;

Refined sunflower or olive oil;

Sugar and salt are at your discretion, preferably coarse salt;

Hand-ground black pepper.

Cooking method:

1. Cut young zucchini that has not yet become overripe into half rings, medium and small ones into rings.

2. Chop the carrots into strips, cut the lettuce onions and tomatoes into cubes.

3. Lightly fry the zucchini pieces on both sides in refined oil.

4. Fry onions and carrots separately until amber in color.

5. Sauté the tomatoes until the skins soften and separate.

6. Grind the fried vegetables with a meat grinder with a thin mesh.

7. Transfer the resulting vegetable mixture into a wide bowl with a thick bottom.

8. Add salt, pepper and bring to a boil.

9. At a low boil, evaporate excess liquid. This procedure will take approximately forty minutes, depending on how dense you want the caviar to be.

10. Place the cooked squash caviar into jars and immediately send for pasteurization.

11. Roll up the lids and leave to cool, bottom up.

Squash caviar with tomatoes for the winter “Assorted”

Ingredients:

Tomatoes: Ripe, fleshy varieties – 800 gr.; Brown or green – 800 gr.;

Small ripe zucchini – two kilograms;

A kilogram of carrots;

Salad onion – 600 gr.;

Apple light vinegar – 45 gr.;

Sugar and salt optional;

Any odorless vegetable oil - half a faceted glass;

Hot pepper varieties “Chili” or “Ogonyok”;

Hand-ground black pepper – 1 teaspoon.

Cooking method:

1. Grind all prepared vegetables in a meat grinder.

2. Pour into a large bowl, add salt to taste, and add sugar.

3. Cook over low heat for about an hour and a half, with constant stirring.

4. Fifteen minutes before the end of cooking, pour in vinegar, oil, add black pepper, and season with ground red to taste.

5. Pour the finished caviar into jars and roll up. Invert onto lids and cool.

Squash caviar with tomatoes for the winter in a slow cooker

Ingredients:

Young zucchini - 3 pieces, not very large;

Sweet fleshy pepper - 2 peppercorns;

Carrot – 1;

Onions – 3 onions;

Peppercorns, our own freshly ground;

Coarse salt and unrefined granulated sugar;

Half a measuring cup of clarified vegetable oil.

Cooking method:

1. Cut all the prepared vegetables into small cubes, as small as possible.

2. Pour vegetable oil into a multicooker.

3. Set the “Baking” mode for forty minutes.

4. Pour carrots, bell peppers, and onions into the bowl, close the lid and cook for twenty minutes.

5. Add chopped ripe tomatoes.

6. Add salt, add sugar, pepper and mix. Place everything in a separate bowl.

7. Change the “Baking” mode to “Stewing” for two hours, add chopped zucchini.

8. After the signal, place the zucchini into the mixture previously prepared in the multicooker. Grind until smooth and puree and pour back into the bowl.

9. With the “Baking” setting set, cook until the moisture has completely evaporated and the caviar acquires a thick consistency.

10. Turn off the multicooker, pour the caviar into jars.

11. Pasteurize the dishes with caviar and roll up the lids.

Zucchini caviar with tomatoes for the winter in an air fryer

Ingredients:

Zucchini – 800 grams;

Ripe tomatoes, any variety – 0.5 kilograms;

Carrots – 300 grams;

A couple of white salad onions;

Refined sunflower oil;

Tastes like salt and sugar;

Seasonings, spices are not hot, not too spicy.

9% table vinegar;

Cooking method:

1. Sauté onions and carrots, cut into large pieces, until golden brown.

2. Place zucchini on the bottom rack of the air fryer. In heating mode 250 degrees, bake the vegetable for ten minutes.

3. Add tomatoes to the zucchini and bake for another ten minutes.

4. Remove vegetables and cool slightly.

5. Remove the skin from the cooled tomatoes and zucchini, which can be easily separated after processing, combine with fried root vegetables, and grind into a puree using any method.

6. Add spices, sugar, add salt and mix.

7. Place in sterile jars and cover without rolling them up with lids. Place in the air fryer.

8. Set the temperature to about 180 degrees for 20 minutes.

9. At the end of the work, immediately after the signal, take out the canned food, add a little less than a teaspoon of vinegar to each jar and roll up the lids.

Zucchini caviar with tomatoes for the winter “Mother-in-law’s tongue”

Ingredients:

Zucchini, pulp – 2.5 kilograms;

Bell pepper – 4 peppercorns;

Ripe tomatoes – 400 grams;

Hot pepper – 1 peppercorn, if possible choose not very hot one and increase the quantity;

Vinegar 6% – 50 ml;

Deodorized sunflower oil – 190 grams;

Garlic – 1/2 cup cloves.

Cooking method:

1. Using a processor, chop tomatoes, zucchini pulp, bell peppers and hot peppers.

2. Pour into a container with a thick bottom, add butter and sugar, salt and mix.

3. Boil until thickened. At the end of cooking, add crushed or crushed garlic and vinegar. Stir, cook for a couple more minutes and remove from heat.

4. Pour into prepared containers and roll up.

Zucchini caviar with tomatoes for the winter in the oven

Ingredients:

1. Two medium-sized zucchini;

2. Four ripe tomatoes;

3. One bell pepper;

4. One large carrot;

5. Three cloves of garlic;

6. Dried basil, hand-ground black pepper, coarse salt and unrefined sugar;

7. 60 gr. olive or vegetable oil.

Cooking method:

1. Cut zucchini, carrots, peppers, onions, and garlic into small pieces.

2. Place all vegetables in a container prepared for preparing caviar.

3. Add granulated sugar, dried basil, pepper, adding salt when testing.

4. Turn on the oven. When the oven temperature reaches 180 degrees, place the dish with caviar in it.

5. Bake for approximately one hour.

6. With this method of preparation, the caviar should be stirred periodically during the cooking process so that the top does not burn.

7. Grind the softened vegetables with a processor or grind through a sieve with small cells.

8. Place back in the oven for fifteen minutes.

9. When hot, place into already prepared jars. Pour 9% vinegar on top, one teaspoon into a half liter jar, and one tablespoon into a liter jar.

10. Cover with dry lids and roll up.

Zucchini caviar with tomatoes for the winter “Mushroom taste”

Ingredients:

Young tender zucchini, any variety – 1 kg;

Mushrooms, champignons – 0.5 kg;

Maximum ripeness tomatoes – 500 gr.;

Two onions;

Two large cloves of garlic;

Medium sized sweet carrots;

Peppercorn of bell pepper;

A tablespoon of tomato puree, or thick mild ketchup;

Juice of half a thin-skinned lemon;

Granulated sugar;

A mixture of ground red and black pepper;

Refined vegetable oil;

Dill, herbs - a couple of fluffy branches.

Cooking method:

1. Grind sweet peppers, zucchini, carrots on a coarse grater.

2. Chop the onion into half rings.

3. Remove the skin from blanched tomatoes.

4. Cut the mushrooms into small pieces and fry in vegetable oil in a frying pan until the liquid disappears.

5. Place the mushrooms in a separate bowl.

6. Place carrots, onions, peppers, tomatoes, zucchini in the same frying pan and simmer for half an hour.

7. You can add vegetable oil during stewing, if necessary.

8. Fifteen minutes after stewing, add the reserved mushrooms, tomato puree, chopped garlic, spices and finely chopped dill, pour over lemon juice.

9. Simmer for another twenty minutes and remove from the stove.

10. When hot, pack the caviar into jars and seal with plastic lids.

11. Store in the basement or refrigerator.

Zucchini caviar with tomatoes for the winter “Tsarskaya”

Ingredients:

Zucchini pulp – 4.5 kg;

“Korean” or onions – 700 gr.;

Tomatoes of maximum ripeness – 2 kg;

A small pod of hot pepper, preferably red pepper;

A couple of medium heads of garlic;

Vegetable oil, always refined - 1/2 faceted glass;

Sugar – 50 gr.;

70% vinegar – 10 g;

Hand-ground peppercorns – 4–5 pinches.

Cooking method:

1. Remove the skin from blanched tomatoes and chop in any way that allows you to separate the tomato juice from the seeds.

2. Place onions, zucchini pulp, and hot peppers, minced in a meat grinder, into a deep container.

3. Add vegetable oil, crushed garlic and mayonnaise evenly and place on the stove.

4. When the vegetable mass boils, reduce the heat to minimum and continue to simmer for one and a half to two hours, determining the best thickness for yourself.

5. Add sugar, salt, add half the vinegar, ground pepper and continue simmering for another hour.

6. Pour in the remaining vinegar, stir and heat for 7-8 minutes.

7. Transfer the finished caviar into the prepared dishes and roll up with iron lids.

Zucchini caviar with tomatoes for the winter - tricks and useful tips

Typically, canned goods sealed with nylon lids are not stored for too long. They may become moldy. You can increase the shelf life of preserves prepared in this way by placing a layer of clean gauze on the bottom of the lid, laying “mustard dough” on top, then another layer of gauze. Seal and close the jar. To prepare the “mustard dough” you need to mix 3 tablespoons of fresh mustard powder with 2 tsp. lukewarm water, the “dough” should be dense. Caps prepared in this way are popularly called “mustard plugs.”

During the cooking process, the caviar should be stirred periodically to prevent it from burning.

Preservation should be stored in a dark place at a low temperature, otherwise it will lose color and change its taste.

The jars rolled up under the lids are cooled with their bottoms turned upside down, covered with a warm blanket. Turn it back over only when it has cooled completely.