Zucchini caviar for the winter is harvested by many housewives, despite the certain laboriousness of the process. After all, almost everyone likes this appetizer, and they eat it faster than all other canned food. The classic recipe for caviar, the taste of which is familiar to many from childhood, has been refined. As a result, such culinary masterpieces as “Lick your fingers” caviar, caviar with mayonnaise appeared, housewives learned how to make a snack similar to a shop snack, and figured out how to make it easier in a multicooker. But whichever recipe is chosen, the technology for making caviar from zucchini at home will be identical.

Cooking features

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

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

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

The classic recipe for squash caviar

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

Cooking method:

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

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

Squash caviar "Lick your fingers"

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

Cooking method:

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

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

Zucchini caviar as in childhood

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

Cooking method:

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

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

Zucchini caviar as in the store

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

Cooking method:

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

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

Zucchini caviar with mayonnaise

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

Cooking method:

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

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

Zucchini caviar with spices in a slow cooker

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

Cooking method:

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

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

A simple recipe for squash caviar

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

Cooking method:

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

Zucchini caviar prepared according to this recipe is low in calories and will certainly appeal to adherents of a healthy diet.

Video: squash caviar, as in the USSR

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

Video: squash caviar, harvesting for the winter without sterilization

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

The most delicious and simple homemade squash caviar, recipe for the winter

Delicious squash caviar is considered one of the most famous dishes in the post-Soviet countries. Many Russian emigrants living today in America, Germany and many other countries are trying to find it on sale, but isn't this the best proof of the incredible popularity of this simple treat?
Although it's not just about taste. Zucchini caviar is incredibly healthy. It has long been known that it is recommended for use in the diet of young children and the elderly, as well as those who have problems with the digestive tract. And for patients with hepatitis, this is generally a real salvation. In many ways, the benefits to the body are assigned to the main ingredient - the power of zucchini, known as an excellent cleanser, as a low-calorie product, as a vegetable that provides the body with most important vitamins and minerals. And the "bouquet" of useful properties of caviar is complemented by carrots and onions. As a result, a simple recipe, which a beginner can handle, becomes not only a favorite delicacy, but also a real medicine.

However, there is also a problem. Today you can find a lot of recipes for zucchini caviar. But in most cases, the workpiece prepared according to these recipes, then no one wants to eat too much. How to achieve that very real taste that many of us remember from childhood? Having tried many recipes, I found exactly the most delicious one, and now it is my favorite (of course, on a par with squash caviar as in the store). The recipe is quite simple, suitable for the adherents of the PP and for the weight watchers. Such caviar can be given to children (from 2 years old). Of the products of unknown origin, only tomato paste is in the recipe, but it can also be prepared at home if desired. But how delicious this caviar is! Also, many store options cannot be compared with it! Very delicate, aromatic, with a slight sourness, sweet notes and a slight smell of garlic. This vegetable treat is a must-try! In addition, all the products used are very affordable; special cooking skills are not required. It is better to prepare caviar from zucchini for the winter in August-September, when the zucchini on the market is ground-based, natural, the most delicious and healthy. And at this time, you can cook the most delicious eggplant caviar, I advise you to watch the recipe.

Ingredients:

• 1 kg of zucchini;
• 300 g carrots;
• 500 g onions;
• 30 g of garlic;
• 3 tbsp without a slide of tomato paste;
• 1-1.5 tsp salt;
• 0.5 tsp ground black pepper;
• 0.5 tbsp Sahara;
• 150 ml odorless vegetable oil;
• 20 g of young dill.

What is this recipe good for and is it so tasty as in the photo? Yes, it comes out very tasty and quite simple. All vegetables are individually fried until half cooked in vegetable oil. Everyone has their own time of readiness, and thanks to this method of cooking, we feel each vegetable and our task is to slightly overcook it. The onions should be crispy, and the carrots and zucchini should be soft, but not falling apart. Salt and pepper are added at the end of cooking and can be adjusted to your liking. This also applies to tomato paste, because the producers are different and the concentration of tomatoes is different for everyone. And one more thing - the recipe does not use vinegar to preserve the product, which gives caviar not everyone a pleasant sour taste.

How to cook the most delicious squash caviar for the winter, a step by step recipe

If you want to roll up zucchini caviar in jars for the winter, the first step is to thoroughly wash the containers. It is advisable to use baking soda for this, rather than your usual dishwashing detergents. Soda is safer, and it kills germs better. While various gels give creaking cleanliness, complete disinfection is not guaranteed. In addition, rinsing the dishes after using chemicals should be at least 20-30 minutes. Does each of us do this?
Then we sterilize the cans, it is written in more detail. The sterilized jars should be hot when you fill them with caviar (photo step 17).

1. For convenience, first prepare all the vegetables. Peel the carrots, rinse them and rub them on a coarse grater.

2. Slice the zucchini. In principle, the size of the cubes does not really matter, anyway, in the future we will grind everything. Zucchini should be chosen young, with fresh green skin. If the fruits are overripe, they must be peeled and tough seeds must be cut out.

3. Chop the onion coarsely. Pour a third of the total amount of oil into the pan, heat it up and spread the onion.

4. Fry over medium-high heat until half cooked, we will not fry it too much. The onion should turn brown and golden, but remain crispy.

5. We transfer the onion into a deep saucepan, in which we will cook the squash caviar.

It is advisable to take a pan with a thick bottom, made of stainless steel or with a non-stick coating. An enamel saucepan will not work for caviar as the vegetables can burn in it.

6. Add oil to the same pan (another 1/3) and spread the grated carrots. We will also not overexpose it, we will just bring it to softness.

7. Move the carrots to the pot as well.

8. Now we send the zucchini together with the remaining vegetable oil to the pan. Also fry until soft.

9. Add it to the rest of the vegetables.

10. Puree the resulting mixture. Due to the fact that all vegetables are fried until half cooked, the mass is not mashed, but with small pieces.

11. Add tomato paste.

12. Salt and pepper.

13. Homemade caviar turned out to be thick and can burn easily, so add 1-1.5 cups of boiled water to it.

14. Now you get exactly the consistency you need.

15. Add herbs and finely chopped garlic to the mixture.

16. Turn on a very low heat and boil the caviar for about 10-15 minutes, covering the pan with a lid.

17. Delicious appetizer is ready. It can be eaten immediately hot, but it tastes better when cold. And you can roll up squash caviar for the winter in jars. To do this, put hot caviar with a ladle in a hot sterilized jar (so that the glass does not crack).

18. Zucchini caviar for the winter must be sterilized in jars. For some reason, many housewives are afraid of this item. In fact, there is nothing difficult about it.
You will need a large saucepan. Put a towel on the bottom, put the jars with the blanks on top, cover them with lids (they also do not hurt to process, if only just immerse them in boiling water for a couple of minutes), pour water over the "shoulders".

19. Lightly cover the jars with lids (without twisting) and turn on a small fire. It is necessary to sterilize half-liter at low boiling for 40-50 minutes, having a volume of 750 ml - 60-70 minutes, and liter cans - 90 minutes. Time is counted from boiling. As the water evaporates, you can add boiling water.

20. It remains only to roll up the cans, turn it upside down, wrap it up in a blanket and leave it for a day.

21. Zucchini caviar at home is ready. We put it away for storage in a closet or cellar. When it stands, the taste will become more intense, but at the same time more delicate. You can just eat with bread, and add to any side dish. And if you make a sandwich with butter, you will get a real delicacy.
Bon appetit, successful preparations and a gentle winter!

The first acquaintance with squash caviar occurs in early childhood. Who hasn't eaten it in kindergarten or school? And shop caviar from zucchini for the winter with tomatoes is a frequent guest. But how do you make this dish yourself? In fact, everything is simple. Almost every housewife has her own special recipe in her arsenal, but you always want to try something new.

This recipe is good with very few ingredients. Caviar is prepared essentially from what is available in almost every home. But this does not spoil the taste at all. Caviar turns out to be tender, appetizing. The way we remember her from childhood.

You will need:

• 5 kg. young zucchini;
• 700 gr. juicy carrots;
• 700 gr. young onions;
• 1 kg. tomatoes;
• a couple of Art. l. salt;
• 3 tbsp. l. sand sugar;
• 100 g vinegar (preferably apple cider);
• a couple of two hundred gram glasses of oil.

Zucchini caviar for the winter a simple recipe:

1. Zucchini must be washed and peeled from the skin on them.
2. Large seeds are removed and the vegetable is cut into thin slices.
3. Naturally, carrots are also washed, peeled and chopped with a grater.
4. The onion is peeled from the husk present on it and cut into thin halves of the rings.
5. The prepared components are poured into one dish, salted, mixed and infused for at least a quarter of an hour.
6. Oil is poured into a dish suitable for further cooking and warmed up.
7. All vegetables are added to the hot oil and simmer on the stove for about half an hour.
8. Tomatoes are washed and chopped. A meat grinder is ideal for this.
9. Cooked tomato puree and vinegar are added to vegetables.
10. The whole mass languishes for at least a quarter of an hour.
11. To create a homogeneous mass, the finished product is crushed with a blender and boiled again.
12. Jars are prepared, using soda, they are washed and must be sterilized.
13. The finished dish is laid out in a heat-treated container and instantly rolled up with lids.

Tip: It is best to use young vegetables for cooking caviar. In addition to the fact that the seeds are practically invisible in them, they are also more juicy, pleasant to the taste. And we are talking not only about the main component (zucchini), but also other products involved in the preparation of this dish.

Zucchini caviar with tomatoes for the winter

Adding pumpkin to the composition, in itself, is of interest. And if you also take into account that vegetables are pre-baked, then it's not difficult to guess what kind of caviar this will be tasty, aromatic. And thick, besides. Baked vegetables acquire a specific aroma, which is simply impossible to achieve with ordinary frying or boiling.

You will need:

• a couple of young zucchini;
• a couple of carrots;
• 5 pieces. medium ripe tomatoes;
• a couple of peppercorns;
• 3 pcs. young onions;
• half kg. pumpkins;
• 6 cloves of early garlic;
• 3 tbsp. l. sand sugar;
• 1 tbsp. l. salt;
• 3 chili peppers
• quarter 200 gr. glasses of butter.

Zucchini caviar with tomatoes for the winter recipes:

1. Zucchini and pumpkin are washed, then peeled and all seeds removed.
2. Both sweet and hot peppers are also washed and absolutely all the seeds are carefully removed.
3. The tomatoes are cut in half and the other vegetables are chopped into small cubes.
4. Garlic is peeled from the husk on it.
5. All vegetables are transferred to a baking sheet and poured abundantly with oil. For even distribution, vegetables are mixed.
6. The baking sheet with vegetables is moved to a well-preheated oven, where it will stay for the next 45 minutes.
7. During this heat treatment, vegetables should be stirred from time to time to bake them evenly.
8. The baked ingredients are transferred to a pan, preferably covered with enamel, salt and the required amount of sugar are added.
9. Next, the vegetables are crushed. For this, both a blender and a meat grinder are suitable.
10. A homogeneous mass obtained from vegetables should boil a little, and five to seven minutes will be enough.
11. Banks are prepared using soda, washed and must be sterilized.
12. Caviar is placed in the heat-treated container. The jars should be rolled up immediately.

Zucchini caviar according to GOST recipe for the winter

Preparing such caviar is not at all difficult. It turns out to be juicy and tasty. This is a great opportunity to pamper yourself and your loved ones with something spicy. Spread such caviar on bread is delicious, and with potatoes - what you need.

You will need:

• half kg. young zucchini;
• a couple of carrots;
• a couple of cloves of early garlic;
• 1 pod of bitter pepper;
• 1 onion;
• 4 tbsp. l. vegetable oil;
• 1 tsp salt.

Zucchini caviar as in the store for the winter:

1. Zucchini must be washed and only then cut into thin circles.
2. Onions, as well as garlic, are peeled from the husks on them and finely chopped with a knife.
3. All the seeds are extracted from the pepper, after which it is finely chopped.
4. All vegetables are poured into one, the most suitable container for this, oil, salt and very little water are added to them.
5. In full composition, vegetables are transferred to the stove, where they are stewed until soft.
6. Well-stewed ingredients are crushed using a blender, the field of which is again transferred to the stove.
7. The mass languishes for about ten minutes with continuous stirring.
8. Banks are prepared using ordinary soda, washed and must be sterilized.
9. A hot and finished product is placed in a thermally processed container.
10. The jars should be rolled up promptly.

Zucchini caviar with mayonnaise for the winter

Do you want incredibly tender caviar? This recipe is just what you need. Thanks to mayonnaise, the dish turns out to be so unusual and amazingly tasty! Yes, and you can store such a miracle in an ordinary pantry of an apartment building, nothing will happen to it.

You will need:

• half l. salad mayonnaise;
• half l. tomato paste;
• 6 kg. young zucchini;
• 1 kg. young onions;
• 4 tbsp. l. vinegar;
• 4 tbsp. l. sand sugar;
• a couple of Art. l. ground regular pepper;
• a couple of Art. l. salt;
• a two-hundred-gram glass of oil.

Zucchini caviar with mayonnaise for the winter recipe:

1. The onion is peeled from the husk on it, after which it is chopped in a meat grinder and well fried in oil.
2. Zucchini must be washed, after which they are arbitrarily cut and chopped using the same meat grinder.
3. Onions and chopped zucchini are laid out in one bowl and simmer on the stove for a couple of hours.
4. Mayonnaise, pasta and all other components are added to the vegetables, after which the mass is literally stewed for half an hour.
5. Banks are prepared using ordinary soda, washed and subjected to mandatory sterilization.
6. A hot and finished product is laid out in a thermally processed container, after which it is promptly rolled up.

Important! Zucchini is one of the few foods that can be combined with almost any ingredient. Accordingly, caviar made from this vegetable can be anything you like. By adding apples or plums to it, it will acquire a pleasant sweet and sour taste. With mustard or pepper, this will already be a spicy, scalding dish. With vinegar and mayonnaise, you can achieve a gentle end result. And ordinary tomatoes will not only give the finished product the necessary color, but also make it a little sour, but surprising.

The most delicious zucchini caviar for the winter

This is perhaps the most unusual way to cook zucchini caviar. An ancient Scottish recipe in our cooking is something fresh and new. Such caviar will turn out to be an exquisite dish that can surprise others.

You will need:

• 1 kg. young zucchini;
• 1 kg. very ripe tomatoes;
• half kg. young onions;
• half kg. sour green apples;
• half kg. raisins;
• half kg. sand sugar;
• 600 gr white wine vinegar;
• 25 gr. ginger root;
• 12 carnation buds;
• 15 peas of regular pepper;
• 15 coriander kernels;
• a couple of tsp salt.

The most delicious recipe for squash caviar for the winter:

1. All vegetables must be washed.
2. A small cross-shaped incision is made on each of the tomatoes, and then all the tomatoes are immersed in boiling water for a few seconds.
3. After scalding, the tomatoes are laid out on ice. Thanks to this contrasting treatment, the skin is very easily removed from them.
4. Peeled tomatoes are cut into small and uniform cubes.
5. Zucchini are also crushed in the form of tiny cubes.
6. Peel the onion from the husk and chop it. You should get very thin half rings.
7. The apples are peeled, be sure to remove the core and then cut into miniature cubes.
8. The ginger and all the spices are placed in a small cloth bag.
9. All prepared vegetables and a bag of spices are transferred into one bowl, and vinegar is added to them.
10. The vegetable mass is boiled and boiled for about an hour.
11. After an hour, well-washed raisins are added to the vegetables and the mixture is cooked for another hour and a half.
12. The bag containing the spices is removed, and the caviar itself slowly cools down.
13. Banks are prepared using ordinary soda, washed and subjected to mandatory sterilization.
14. The slightly cooled caviar is laid out in heat-treated jars and sealed with ordinary nylon lids.
15. Ready caviar is moved to a rather cool place, where it is infused for about a month.

Zucchini caviar for the winter according to GOST is a tasty and cheap dish. It can be combined with almost any side dish. Having prepared such a delicacy for the winter, you can provide yourself with vitamins for the whole year. Its summer scent will brighten up any meal. There is never a lot of such caviar, because it is light, tasty, low-calorie. Eat it with pleasure in summer, but in winter it is simply irreplaceable.

It is believed that it is impossible to cook zucchini and eggplant caviar at home, similar to the store one. But why repeat, because homemade zucchini and eggplant caviar is much tastier and healthier, especially in the summer-autumn season, when fresh vegetables are sold. Cooking zucchini and eggplant caviar does not take much time, and when your loved ones taste a delicious snack, they will certainly ask you to prepare it for the winter. It is pleasant to serve zucchini caviar with boiled potatoes on the table in the cold season and remember the summer abundance ...

A few words about squash and eggplant caviar

Everyone knows that zucchini-eggplant caviar is prepared from chopped zucchini or eggplant, carrots, onions, tomatoes or tomato paste, and for the first time this dish was prepared by Russian chefs in 1930. And now the recipes for squash and eggplant caviar have not changed for decades, although modern housewives have made their own adjustments to the cooking technology. Since this appetizer is very light, low in calories, healthy and easy to prepare, it is worth learning how to cook it in order to delight your family with delicious dishes all year round. Zucchini contains a large amount of vitamins and minerals, they are especially useful for those who suffer from edema, hypertension, indigestion, gallbladder and heart problems. Eggplant normalizes water and fat metabolism in the body, improves kidney and liver function. If you are on a diet, be sure to include squash and eggplant caviar in your diet - it saturates well and does not burden the body with extra calories.

Try different recipes for delicious squash and eggplant caviar, learn how to make it, and add to your taste.

How to cook squash caviar: vegetables and dishes

It is better to use young zucchini - no longer than 20 cm, in this case it is enough to wash and cut them, and if only mature vegetables are available, you will have to peel them of seeds and tough peel so that the caviar turns out to be tender and melt in your mouth. Before heat treatment, remove the skin from tomatoes by dipping them for a minute in boiling water, and then in cold water.

Before cooking, vegetables are cut into cubes or circles, onions - into cubes, rings or half rings, and it is better to grate carrots so that they cook faster.

You can grind ready-made vegetables using any kitchen tools - it all depends on what kind of caviar consistency you want to get. In a meat grinder, you will get a thick and homogeneous vegetable mass, in a blender - puree, and in a food processor - a thick mass with pieces of vegetables.

It is important to know in what kind of dishes to cook squash caviar - enameled pots are not suitable for this purpose, you need a thick-walled cast iron brazier or a stainless steel pan. The fact is that the vegetable mass should simmer over low heat and not burn at the same time.

Hot processing methods for vegetables

There are different recipes at home. In the first version, zucchini and tomatoes are separately stewed, and carrots and onions are fried together. Then all the vegetables are mixed, crushed in a combine, seasoned with spices and fragrant herbs and stewed again until tender.

The second method is considered the fastest and easiest, when all vegetables are cooked in one dish, but at the same time they are put in it in turn - first onions, then tomatoes, carrots, other vegetables according to the recipe and, finally, zucchini. Further, all vegetables are crushed into a homogeneous mass, seasoned with spices and stewed again. Finished caviar becomes thick and brown with golden, orange or reddish tints.

Some cooks bake vegetables in the oven, pouring balsamic vinegar on them, which evaporates and makes the courgettes, peppers, and eggplants sweeter. At the same time, tomatoes can not be baked, but added to ready-made vegetables in their raw form.

How to make squash and eggplant caviar more savory

Many housewives are looking for a recipe for how to make squash caviar, so that it turns out like in a store. This caviar is even easier to prepare, since you don't need tomato paste - instead, we need garlic, 50 ml of 9% vinegar, parsley, black allspice and ground pepper. Zucchini, carrots, onions, parsley and garlic pounded with salt are fried in vegetable oil, then the vegetable mass is crushed in a blender, mixed with vinegar, sugar, pepper and rolled into jars.

Additional products can be added to traditional zucchini and eggplant for a change - bell peppers, mushrooms, garlic, green onions, ginger, apples, raisins, cloves and hot peppers. As additional seasonings, mayonnaise, sugar and a wide variety of spices are added to the caviar - coriander, cumin, cilantro, dill, marjoram and other seasonings. The caviar is rolled in the usual way - the jars are sterilized, filled with vegetables and screwed up with lids. Then the caviar is turned over, wrapped in a towel and allowed to cool. Zucchini caviar can be stored for up to three years.

Zucchini caviar at home: cooking secrets

Secret 1. If you want the zucchini to boil well as soon as possible, then chop them, sprinkle with salt, let it stand for 20 minutes, drain the resulting liquid and squeeze them well with your hands.

Secret 2. You can pre-fry the vegetables separately and only then stew - in this case, the appetizer acquires a brighter and richer taste. Some cooks add flour to vegetables during the frying process to make the mass thicker.

Secret 3. Zucchini caviar will turn out to be especially tender if raw zucchini is passed through a meat grinder, and then stewed with vegetables. After that, it is advisable to grind the finished caviar again for a homogeneous and smooth structure.

Secret 4. The taste of squash also depends on the oil, so it is better to use high quality olive oil.

Secret 5.

Secret 6. Better to roll caviar in small jars - for one meal. It is not recommended to store an open jar in the refrigerator, because caviar loses its taste and aroma.

A few tips on how to properly cook eggplant caviar at home

The eggplants are pre-cut lengthwise into two parts, pierce the skin with a fork in several places and bake them in the oven or on the grill with bell pepper. Such eggplants turn out to be especially tasty - with the smell of fire and haze, and they need to be pierced so that they do not explode during heat treatment.

The eggplant pulp, cut into pieces, is mixed with stewed vegetables (onions, tomatoes, carrots), seasoned with garlic, spices and herbs. In some recipes, eggplants are fried in oil, and it is better to remove the skin from mature eggplants.

The main rule for a delicious eggplant caviar recipe is to cook less vegetables so that the dish turns out to be healthy and tasty.

How to make squash caviar according to the classic recipe

This is how our mothers and grandmothers prepared squash caviar, and its taste evokes nostalgia. Let's try to return to childhood?

Peel 2 kg of zucchini and cut them into cubes, chop 4 carrots on a medium grater, chop 2 onions, 2 bell peppers without seeds and 1 chili. Now brown the onion in vegetable oil, then put it in a saucepan, where the caviar will be stewed. Roast the carrots, bell peppers and zucchini in turn, adding them to the onions. At the very end, you can put chili peppers in a saucepan with fried vegetables, 6 tbsp. l. tomato paste and 3 tsp. salt and sugar. For this amount of food, you will need about 150 ml of oil.

Simmer the vegetable mass for 40 minutes, stirring constantly, then chop it in a blender and cook again for 10 minutes over low heat. Place the squash caviar in sterilized jars and sterilize them again for 15 minutes, covering them with lids. Finally, roll up the cans, wrap them up and leave to cool completely for half a day. Caviar prepared in this way can be stored all winter at room temperature. By the way, if the appetizer is intended for children, it is better not to add chili.

How to make eggplant caviar with apples

Peel 1 kg of eggplants from the stalks, cut them lengthwise and place them on a dry baking sheet, slices down. Bake the eggplant until soft, cool, peel the flesh and cut the eggplant into small pieces. Fry them in oil for 10 minutes.

Cut one onion into rings and fry in oil until golden brown, chop the second on a fine grater along with a sour apple, and then mix everything with eggplant and beat the vegetable mass in a blender. Season vegetables with 1 tbsp. l. salt, 1 tsp. sugar, ½ tsp. black pepper, 1 tsp. apple cider vinegar and pour in ½ cup vegetable oil. Simmer the eggplant caviar over low heat for 10 minutes, then beat with a blender and roll into jars.

You will find recipes for homemade squash and eggplant caviar with photos and videos on our website. Take advantage of the bounty of nature and use its delicious gifts to prepare vegetable caviar, which will last for the long winter.

Those who captured the times of "stagnation" remember the name - "scourge-pasta". How to cook zucchini caviar tasty and simple at home? I haven’t tried so many different recipes for caviar, but there is no that taste of the famous Soviet caviar.

It's already the height of summer, vegetables are beginning to grow on our plots, and it's time to prepare recipes for winter preparations, well, where in winter without squash caviar?

Our grandmothers remember when squash caviar first appeared on the shelves of Soviet stores. After all, it was our development. Everyone liked the product. Healthy and tasty, it was a good addition to lunch or dinner.

Then, after an absurd accident, when there were several poisonings of an unknown nature, the caviar was taken out of production and safely forgotten for a couple of decades. But the recipe was not lost. She again found her place in our lives. Now many housewives rewrite each other's recipes, hoping to find the same, "like in a store", a real gostovsky.

• 1 Why is squash caviar useful?
  • 1.1 Preparation of ingredients
  • 1.2 What to cook?
• 2 How to cook squash caviar
  • 2.1 Recipes for squash caviar at home
    • 2.1.1 Recipe number 1:
    • 2.1.2 Recipe number 2:
    • 2.1.3 Recipe number 3:
  • 2.2 A Few Tips for Cooking Zucchini Caviar for the Winter

Why is squash caviar useful?

Almost immediately, caviar was recognized as a dietary product, dietary fiber and a lot of useful microelements, and most importantly low calorie content, that was what attracted it most, of course, after its amazing, rich taste.

Zucchini caviar is useful for normalizing digestion, thanks to plant fibers.

It regulates the water-salt balance and is a mild diuretic.

Able to remove harmful cholesterol, with regular use.

It is useful for chronic diseases of the heart and blood vessels.

It is able to increase the hemoglobin in the blood.

It is recommended to eat it for patients with diabetes mellitus.

Preparation of ingredients

The recipe for squash caviar for the winter has its own specialty for each housewife. In general, the preparation of squash caviar itself at home is not very difficult. But to make it tender, to melt in your mouth, you need to choose the right zucchini. It's good if they grow in your garden, then you can choose the youngest and most tender ones. But on the market, you can also try to find the same. The main thing is to choose at the beginning of the season.

If you are late and you have to make caviar from the grown zucchini, then remove the skin from them and be sure to peel them of seeds, otherwise they will be felt even if you grind everything well.

In addition to zucchini, various products are added to the caviar, as you like. Tomatoes or tomato paste make it juicy, with a tart, sour taste. Carrots add sweetness. And, of course, seasonings, aromatic, spicy, spicy.

What to cook in?

It has long been known that the taste of our food depends on the quality of the dishes in which it is cooked, rather not on the quality, but on the material. What delicious squash caviar is obtained in a cast-iron saucepan. But if there is no such cast iron, you can take a stainless steel pan, it is better if it has a double bottom.

I also do not recommend aluminum dishes for these purposes, vegetables contain acids that cause oxidation, and aluminum often gets into food, the taste is not good.

How to cook squash caviar

Homemade squash caviar can be prepared in a variety of ways. But there are several main stages that provide that unique taste and consistency of the product:

• All products are prepared first. This means everything is washed and the skins are removed from zucchini, tomatoes, onions. If there are even small seeds in the zucchini, then they are also removed.
• All components are cut into cubes or grated, as you like.
• A very important stage is frying, then the caviar acquires its unique taste.
• After frying, stewing takes place, no, rather the evaporation of the liquid from the vegetables. At this time, the necessary spices are added.
• When the vegetables have already given up unnecessary moisture, they can be chopped, methods through a meat grinder or blender are suitable here.

Some bypass the frying mode, or rather just boil vegetables. This can also be done, but the taste of the caviar will be completely different.

Zucchini caviar recipes at home

Recipe number 1:

For him you will need:

• Zucchini 3 kg;
• Carrots 1 kg;
• Onions 1 kg;
• Tomatoes 1 kg;
• Vinegar 9% 3 tsp;
• Dill and parsley 20 gr;
• Garlic 2 heads;
• Salt and pepper to taste;
• Vegetable oil.

How to cook squash caviar for the winter:

In this recipe, first there is grinding, many people like it this way, the consistency is softer. Zucchini, carrots, tomatoes mince, grind everything separately. Finely chop the onion. Fry everything separately in vegetable oil. Combine everything, add salt and pepper, simmer until tender. At the end, add finely chopped herbs, chopped garlic and vinegar. Spread hot in sterilized jars and roll up. Do not wrap the banks.

Recipe number 2:

We need the following products:

• Zucchini 1 kg;
• Carrots 2 pcs;
• Onions 2 pcs;
• Sweet pepper 2 pcs;
• Celery 1 root;
• Vegetable oil 100 g;
• Parsley dill;
• Salt.

How to cook zucchini caviar:

Peel the zucchini, cut into small cubes and lightly fry. Cut the onion and bell peppers into cubes. Grate celery and carrots on a coarse grater, finely chop the greens.

Fry all vegetables in vegetable oil, put them in a saucepan, salt, stir, cover and put in the oven for 15-20 minutes. Spread the prepared caviar in sterile jars (I take half a liter), cover with lids and sterilize for 25-30 minutes. Roll up the cans. Store in a cool place.

Recipe number 3:

What we need:

• Zucchini 2 kg;
• Garlic 3 cloves;
• Onions 500 g;
• Vegetable oil 100 gr;
• Salt and sugar 1 tsp each;
• Vinegar 9% 2 tbsp. l .;
• Parsley 1 bunch;
• Black red pepper and allspice ground to taste.

How to cook squash caviar:

This recipe also comes with sterilization, but such caviar is stored for a very long time. Peel the zucchini and cut into slices, fry until golden brown, cool. Finely chop the onion and fry with red pepper. Pass the garlic through a press and crush it with salt. Finely chop the clean and dried parsley and also fry in oil.

Now we pass all the vegetables through a meat grinder, salt, add sugar, black and allspice, vinegar. Mix everything well and lay out in pre-sterilized jars. Cover the jars with lids and place them in a saucepan with hot water. We sterilize half-liter - 1 hour, liter - 1.5 hours. Then we roll up the lids and let cool.

At the beginning of the harvesting season, we all ask ourselves the question of how to cook squash caviar deliciously? There are a few little secrets that not everyone knows, I will gladly share with you.

• You can shorten the cooking time for caviar by removing excess liquid from the zucchini in advance. To do this, cut the zucchini into 1 cm slices and salt them on both sides, let them lie down for half an hour. The salt will draw out the moisture, you just have to squeeze them out and proceed with further processing.
• If you have some kind of chronic disease and you have been banned from fried food, boil products for squash caviar, the taste will be slightly different, but still tasty and, moreover, a dietary dish.
• Do you like tender squash caviar? Then grind the raw zucchini with a blender. See how the taste changes.

I gave you a few recipes, my favorites. In general, there are a great many options for cooking caviar from zucchini, you can experiment. Grow these wonderful vegetables, I already wrote how to do it and cook with pleasure.
I suggest watching a video recipe for squash caviar with carrots.