Recipes for winter squash caviar with photos

We provide you with something classic - overseas caviar, squash in a slow cooker! You will definitely like her recipe and it won’t take much time...

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Healthy and tasty, zucchini contains very few calories and goes well with almost any food. Thanks to their watery structure and pleasant, but at the same time quite neutral taste, these vegetables can easily be turned into anything: a side dish for meat, pickles, and other culinary-savvy housewives even make zucchini jam! However, we’ll talk about this unusual method of using them next time, but for now I’ll give you something more classic - overseas caviar, squash in a slow cooker!

Now this multifunctional device, combining a steam bath, a saucepan, a frying pan and a simmering pot, lives in almost every kitchen. And, of course, it greatly facilitates the process of preparing winter preparations. But no matter how magical the kitchen device is, it will not prepare the ingredients for squash caviar, and they will not prepare themselves either. Fortunately, anyone who has ever held a knife in their hands can do this.

So, Let's take the following products:

How to cook squash caviar in a slow cooker

1. First of all, we tackle the carrots and onions. Having finely chopped the onion and grated the carrots, fry them in oil in a frying pan until golden brown, but do not allow them to burn or blacken.
2. After frying them properly, pour them into the multicooker bowl and crumble the zucchini on top. It is very important that they are well cleaned of peel and seeds - the skin and seeds of zucchini do not boil, and in delicate caviar there is no need for hard impurities. The size of the fruit does not matter; their pulp remains juicy and watery even when overripe.
3. Pour tomato paste on top, add spices and mix.
4. After this, you can start stewing. In the "Extinguishing" mode the process of turning a mixture of vegetables into caviar, or rather, its first stage will take approximately 60 minutes. After the time is up, you need to proceed to the second stage - grinding. To do this, some use a masher, some a meat grinder, some turn the mixture into a pulp with a blender.
   Important: if you are using a blender, pour the caviar into another container, and do not dip it into the multicooker bowl, otherwise you will ruin the coating!
5. Bring the prepared vegetable pulp to a boil again and pour into sterilized jars.

It’s better to take small jars, up to half a liter - Opened caviar does not last long. We wrap the rolled containers and leave them warm for about a day. After cooling, we take it to a dark, cool place to wait for our finest hour on the dining table.

I love zucchini very much and try to prepare various dishes from them while they are on sale. What would summer be without sour cream and garlic sauce?

Delicate vegetable stew cooked in a slow cooker. Well, and, of course, my favorite squash caviar. You can cook it for lunch, or you can stock it up for the winter. An excellent appetizer for mashed potatoes or any other side dish.

To tell the truth, I really liked the squash caviar from the slow cooker. Since I suffer from heartburn, I try to eat a little fried vegetables. Even regular caviar immediately gave me heartburn. Having tried squash caviar from a slow cooker, I kept waiting to feel bad. And here there is absolutely nothing. Wow, great, I thought! Still, the slow cooker works wonders.

And now I invite you to watch the step-by-step recipe for making squash caviar in a slow cooker.

1. Vegetables intended for caviar need to be chopped. How and in what way - decide for yourself (blender - chopper, meat grinder or grater). I used a meat grinder.

I did not peel the young zucchini. I just trimmed the stems. But overripe zucchini must be peeled and seeds removed. Cut the washed, peeled zucchini and carrots into small cubes so that they fit into the neck of the meat grinder.

2. Pass these vegetables through a meat grinder with a medium attachment (it turns out not very large, but not very small either). While my eldest son, Nikita, was busy with this matter, I was working on the bow.

3. I peeled the onion and chopped it in a blender-chopper. You can, of course, put the onions through a meat grinder, but I wanted the onions to be a little larger than all the vegetables.

Delicious squash caviar is obtained if you fry the onion before stewing. To do this, I pour half the norm of the plant into the multicooker. oil and fry the onion in the "fry" mode.

4. I don’t fry the onion too much, just a little so that it becomes translucent. Then I place chopped zucchini and carrots on top of the onions. I mix thoroughly and switch the multicooker to the “stew” mode. Simmer vegetable caviar for TWO HOURS.

5. My multicooker has a maximum “stewing” time of one hour, so after this time I add salt, sugar and ground red pepper. I mix and set the same mode again, with the same time.

6. Half an hour before readiness, I add tomato paste, pressed garlic and the remaining vegetable matter. oil. Stir again and close the lid. The multicooker continues to cook, and I go about my business.

7. Well, now the time has come for the last ingredient - citric acid. I add it 15 minutes before the end of the stew.

From the ingredients presented above, I got a full 5-liter bowl of squash caviar.

Fill clean, sterile jars with hot squash caviar.

0.5 liter and 0.7 liter jars are best for squash caviar. And here are my jars of squash caviar. The total result is three half-liter and three 0.7 liter jars.

I liked the caviar so much that the next day I made exactly the same batch. In general, I stocked up on squash caviar for the winter. What about you, dear friends?

Rolled cans need to be wrapped in a blanket. My pickled gherkins were also hidden there. As tasty as in the store. Don't miss the recipe, which will appear on the site very soon. Right after, which I baked in the oven with raspberries. Well, it’s delicious, let me tell you. Stop by, don't be shy!
Squash caviar cooked in a slow cooker turned out thick, with a slight sweet and sour taste. Try it, it’s very tasty!

Good luck with your preparations for the winter and see you again!

The zucchini harvest period lasts from one month to two, depending on the variety of this vegetable. As a rule, zucchini ripen on the bushes one by one and you just need to have time to prepare them for the winter.

What is a multicooker? This is a little helper in the kitchen when you need to get a lot done, feed the children, and make preparations for the winter. When zucchini is collected from your own garden in small batches, it is convenient to make caviar in a slow cooker. It turns out, just like from our childhood, very tender, bright orange and, of course, delicious. A real treat for children, as well as people watching their weight.

What you need to prepare:

• zucchini – 2 kg;
• carrots – 3 pcs.;
• bulbs – 2 pcs.;
• oil – 2 tbsp;
• tomato paste – 1 tbsp;
• chopped allspice - a pinch;
• salt and sugar - to taste.

How to do:

1. Wash the vegetables and peel the skins. These ingredients will yield approximately 1 liter of finished product, which will need to be poured into small jars. For a multicooker with a bowl volume of 5 liters, this is just enough for one bookmark.
2. If you use only young vegetables for caviar, it will turn out more tender and tasty. Young vegetables are also distinguished by the fact that they have soft skin, more pulp, and no seeds yet. Nothing will happen if a couple of bones accidentally end up in the calf, this is acceptable.
3. The zucchini needs to be cut into cubes and the carrots grated. Leave one root vegetable to cut into cubes.
4. What we do first: pour oil into the multicooker bowl, add chopped onion in half rings, fry in the “Frying” mode, there is no need to manually set the time.
5. As soon as the onion begins to lighten a little, you need to add the carrots grated on a coarse grater and continue the frying process, stirring with a special spatula.
6. You can do it differently: first add the zucchini, then the onions and carrots, but according to the experience of most housewives, it is better to do it as described in the recipe, because then the onions and carrots will not have time to fry evenly, which means the caviar will not have a special taste and aroma .
7. Add the zucchini to the onions and carrots, mix, and continue cooking in the same mode.
8. As soon as the pieces of vegetables become translucent, pour everything into a large bowl and puree all the vegetables with a blender while still hot. It's fast and convenient. It is necessary to transfer the fried vegetables so as not to damage the coating of the multicooker bowl.
9. When all the vegetables are chopped to a state that suits you - with small pieces or completely pureed, so that you get a homogeneous mass, you need to transfer it back to the pan of the device. The program needs to be set to “Stewing”, you can “Pilaf” (time - 50 minutes), set the time to 40 minutes.
10. As soon as you hear the signal, add salt and spices (you can add more as you like). You also need to add a spoonful of tomato paste, mix everything and continue cooking for 20 minutes.
11. The caviar will boil down a little and the volume of the contents of the bowl will decrease, this is normal.
12. In the meantime, our dish is being prepared, you can start working on the jars. If you did not have time to prepare the containers before you started preparing squash caviar in a slow cooker for the winter, then you will have to sterilize the jars on the stove or in the oven. It is allowed to pour boiling water over clean and new jars and leave the hot water in the jar for 10 minutes.
13. If there was time to prepare the jars, then this process looks like this: 2-3 glasses of ordinary tap water are poured into the multicooker bowl, a grid with holes is installed on top (this is a double boiler) and cleanly washed jars are placed on it with the neck down (you need to wash it with soda, rinse thoroughly).
14. Sterilization time for 0.5 liter jars is 7 minutes, “Steam” program.
15. Let's return to the caviar, time is up, pour the hot mixture into the jars with a ladle, screw it on or roll up the lids (also sterilize, put in water when sterilizing the jars).
16. This preparation is stored in the basement or in the pantry at home.
17. A little trick: each jar needs to be wrapped in newspaper or paper, placed on the lid “face down”, the jars should be placed in a cardboard box, which should be covered on top with an old fur coat, coat, jacket or cotton blanket. Once cooled down, you can send it to a permanent storage location.

Squash caviar in a slow cooker for the winter with apples

Apples and zucchini are a wonderful combination, an interweaving of flavors and delicate aroma. This is what caviar should be like, which we propose to cook with us.

Take:

• zucchini – 4 pcs.;
• apples – 2 pcs.;
• onion – 1 pc.;
• tomatoes – 3 pcs.;
• sugar, salt - to taste;
• cloves - 12 buds;
• ginger root – 25 g;
• white wine vinegar – 600 ml;
• coriander – 1 tsp;
• allspice black peppercorns – 1 tsp.

We will prepare it like this:

1. Wash everything that needs to be washed. Take tomatoes and make a cross in each with a sharp knife. This is necessary in order to carefully remove the skin from the tomato. And this is what we will do: drop one tomato at a time into boiling water on a spoon, hold it for exactly a minute, take it out and quickly drop it into a tank of cold water. Now you can remove the skin.
2. The tomatoes are prepared, cut the pulp into cubes with a sharp knife.
3. Onion – peel, cut into half rings.
4. Apples – also peel, remove seeds from the core, and cut into cubes. As for the variety of apples, you need sour varieties.
5. We also need a piece of white clean fabric. You need to put all the above spices in it, as well as ginger root. Tie the spices into a knot.
6. Place all the prepared and chopped vegetables in the multicooker bowl, add the knot and vinegar.
7. Now it’s time to activate the program - this will be the “Baking” or “Pilaf” mode. As soon as the mixture boils, you can switch the multicooker to the “Stew” mode. Time – 40 minutes. From time to time you will have to stir our caviar so that it cooks evenly.
8. At the end of cooking, add salt, stir, taste.
9. Hot caviar needs to be put into jars and rolled up.

Bon appetit and yes, most importantly, the caviar will be ready only in a month. So if you don’t like the taste too much right after cooking, don’t worry, it needs time to brew.

Squash caviar in a slow cooker for the winter with garlic

The recipe is practically no different in terms of the number of ingredients, only one more component is added, which is “responsible” for the aroma of the finished dish. Cooking squash caviar in a slow cooker for the winter with garlic.

Dish ingredients:

• young zucchini – 3 kg;
• carrots – 1 kg;
• white onion – 1 kg;
• salt – 2 tbsp;
• sugar – 2 tsp;
• tomato paste – 3 tbsp;
• spices - optional;
• garlic – 5 cloves.

Cooking features:

1. All vegetables need to be washed and peeled. It is better to use young zucchini for caviar, because they have practically no seeds, and there is more pulp than in mature vegetables. As for onions, white onions are suitable in terms of taste.
2. Cut the zucchini into large cubes, the onion into rings or half rings (if large), grate the carrots on a coarse grater or chop finely.
3. Pour oil into the multicooker bowl and turn on the “Frying” program. When the oil is slightly warm, add the zucchini first; fry them until slightly translucent.
4. Then send the onions to fry, do not forget to stir all the ingredients with a spatula so that they fry evenly.
5. Once the onions are barely golden, it’s time to add the carrots. Continue to fry all the vegetables until half cooked.
6. Then transfer the entire mass into a spacious bowl to grind. This can be done with an immersion blender (very convenient) or passed through a meat grinder.
7. We return the mass to the multicooker bowl, turn on the “Pilaf” mode, wait until the mass reaches the boiling stage and then switch the multicooker to the “Stew” mode. Cooking time from now on is 40 minutes.
8. After 20 minutes, you need to open the lid, mix the squash caviar in the slow cooker for the winter, and also add spices (if you like), salt and sugar - it’s important not to overdo it, it’s better to start with half the portion indicated in the recipe, because each person has different taste addictions.
9. Following these ingredients, you need to add tomato paste, mix and continue the process of preparing squash caviar in a slow cooker for the winter until the signal.
10. Just at this moment you need to add the garlic - chop each clove with a sharp knife, add it to the mass, mix.
11. Place the hot mass into pre-sterilized jars, roll up the lids and wrap. Once the jars of caviar have cooled, transfer them to the cellar.

Squash caviar in a slow cooker is aromatic for the winter

An unusual combination of some products allows you to get a slightly different taste. If you add parsley root to the main ingredients, the caviar will turn out tasty and aromatic. You will have to make a large portion, as everyone at home will love this dish. Let's get to work.

The products are:

• zucchini – 1 kg;
• onions and carrots 2 pcs.;
• parsley root – 10 g;
• salt and sugar - to taste;
• ground black pepper - on the tip of a knife;
• vegetable oil – 2 tbsp.

Let's make zucchini caviar together in a slow cooker for the winter:

1. Peel the zucchini. It is advisable to use young vegetables. Cut into pieces and fry in the “Fry” mode in a multicooker.
2. While the zucchini is cooking, peel the onions and carrots, and also peel the parsley root. Finely chop the onion, chop the carrots, and also grate the parsley root.
3. Add all the ingredients to the multicooker bowl and continue cooking the vegetables in the “Fry” mode until the onion becomes transparent. Don't forget to stir the caviar from time to time so that the vegetables cook evenly.
4. At the end of frying, as soon as the timer goes off and the program turns off, add salt, spices and sugar to the vegetables, stir.
5. Then you need to activate the “Extinguishing” program, time – 40 minutes. If you have a minute, you can look into the saucepan and stir the caviar.
6. Don't forget to taste the finished dish; you may need to add more spices, sugar or salt.
7. When the caviar is ready, it needs to be placed in prepared jars and covered with lids.

Tasty and healthy squash caviar is ready for the winter in a slow cooker; in winter you will have something to treat your family and friends with. Enjoy your meal!

Squash caviar in a slow cooker for the winter with pepper

There are two options for the development of events: you can prepare this product with either sweet bell pepper or hot one. Depending on the selected ingredient, the taste of the finished product will differ. In the first version, the caviar will be aromatic and slightly sweet, in the second – spicy.

Products:

• zucchini – 3 kg;
• onion – 0.5 kg;
• tomato sauce or tomato paste – 3 tbsp;
• garlic – 4 cloves;
• salt and spices - to taste;
• vegetable oil – 3 tbsp;
• bitter – pepper – 1 pod or 2 pcs. sweet bell pepper.

We will prepare it like this:

1. Zucchini and other vegetables need to be washed and peeled. Cut the main ingredient into small cubes. Cut the carrots into thin slices, chop the onion and garlic with a knife - chop finely.
2. We make sure to clean the hot peppers (we wear gloves so that our hands don’t get hot). You need to cut the pepper into 2 halves with a knife, remove the seeds and also finely chop.
3. Pour vegetable oil into the multicooker bowl and turn on the “Frying” program. After a couple of minutes, you can put all the vegetables into the pan at once and fry until the time is up (15 minutes).
4. At the end of cooking you need to add salt, favorite and spices.
5. Then switch the multicooker to the “Stew” mode, time – 40 minutes.
6. Once the time is up, you need to open the lid to taste the caviar; you may want to add more salt or add a little sugar to make the caviar sweeter.
7. The hot finished product must be placed in pre-prepared, washed and sterilized jars, covered with clean lids, and now we will sterilize the squash caviar in a slow cooker for the winter.
8. This is done like this: you need to put a kitchen towel folded in several layers on the bottom of the multicooker and place the jars. Fits 2 or 3 jars with a volume of 500 ml. Next, you need to pour water so that the jars are “shoulder-deep” in the water and turn on the “Steam” program.
9. As soon as the water boils, it needs to be sterilized within 15 minutes.
10. Carefully remove the hot jars from the multicooker bowl, place them on the table and roll up the lids. Turn the jars of caviar upside down, wrap them in a warm blanket, and leave until completely cool.

That's all, squash caviar in a slow cooker is ready for the winter. Using the same recipe, you can also make a few jars of non-hot caviar and instead of hot pepper add a few pieces of sweet bell pepper.

Squash caviar in a slow cooker for the winter with mushrooms

Almost an independent dish - zucchini goes well with mushrooms. You can prepare a dish according to this recipe from any mushrooms: bought in a store or collected in the forest.

What we need:

• zucchini – 2 pcs.;
• onion – 2 pcs.;
• carrots – 2 pcs.;
• fresh mushrooms – 200 g;
• dill – 1 bunch;
• salt and spices - to taste;
• garlic – 2 cloves;
• vegetable oil – 2 tbsp.

Preparing caviar:

1. We wash the vegetables, peel them, cut the zucchini into pieces, and grate the carrots on a coarse grater. Finely chop the onion.
2. We put all the vegetables in the cauldron of the device, but first pour in the oil and turn on the “Frying” program.
3. Fry until the vegetables are lightly browned, being careful not to burn them. If there is not enough oil, you can add more.
4. Hot fried vegetables should be transferred to a spacious bowl and chopped with an immersion blender to obtain a homogeneous mass.
5. What's next: now it's the turn of the mushrooms. They need to be washed, peeled if necessary and cut into pieces.
6. We have one more onion left, we just need to chop the onion and fry it together with the mushrooms in the “Frying” mode.
7. Now the dill: fresh herbs need to be washed and chopped finely.
8. Add squash caviar to the mushrooms, stir, switch the device to the “Stew” mode, add dill, add spices and salt, as well as garlic passed through a press.
9. Mix the whole mass again and you can put the hot mixture into jars.
10. Cover the caviar with lids, wrap it in something warm, when the jars have cooled, you need to put them in a permanent storage place (in the basement or on a shelf in the pantry).

Squash caviar in a slow cooker for the winter. Video

Squash caviar is a simple but very tasty winter preparation.

Many housewives have their own recipes for this wonderful snack, but few people cook it in a slow cooker. It's actually very convenient, easy and saves a lot of time.

Squash caviar in a slow cooker for the winter - general principles of preparation

Even ripe and overripe zucchini are suitable for caviar; you just need to remove the skin and remove the hard seeds. If the fruits are young, you can use them whole, removing only the ends on both sides.

What is usually put in caviar:

Tomatoes or pasta;

Bulb onions;

carrot;

Sweet and hot pepper;

Vegetable oil.

Various spices are also added to caviar; there are recipes with mushrooms, eggplants and even cereals. Vegetables are usually stewed in a slow cooker. Some ingredients can be pre-roasted, but not zucchini. They are too juicy and you won’t be able to fry the vegetable pieces in a slow cooker.

Squash caviar in a slow cooker for the winter through a meat grinder

Recipe for ordinary squash caviar in a slow cooker for the winter. All vegetables, except onions, are twisted through a meat grinder in their raw form. Instead of tomatoes, tomato paste is used in the preparation.

Ingredients

3 kg of zucchini;

150 ml oil;

200 g tomato paste;

500 grams of onion;

1 head of garlic;

3 spoons of sugar;

1.5 tablespoons of salt;

0.5 tsp. citric acid;

250 grams of carrots.

Preparation

1. Pour oil into the multicooker. Turn on the baking program and let it heat up.

2. Cut the onion into cubes and transfer to fry. It can also be mixed with other vegetables, but then it will be impossible to fry due to the abundance of juice.

3. Cut zucchini and carrots into pieces. If the zucchini seeds are large, it is better to remove them.

4. Transfer vegetables to the slow cooker. We change the mode to stewing and cook the caviar for an hour.

5. Open it, add salt and sugar, add lemon, and other spices as well. Add the tomato and immediately chopped garlic. You don't have to use the whole head and just add a couple of cloves.

6. Close everything again and simmer the caviar for another half hour. This time is enough to prepare the jars.

7. Place the hot zucchini mixture into sterile jars and immediately tighten. Let cool upside down.

Squash caviar in a slow cooker for the winter with mayonnaise

A fairly well-known recipe for caviar for the winter, to which mayonnaise is added. Ideally, homemade sauce is used, as it is difficult to find a good composition in the store. But if there is an opportunity to buy a quality product, then we boldly use it.

Ingredients

1.5 kg of zucchini;

1 spoon of sugar;

0.5 tablespoons of salt;

250 grams of onion;

100 grams of pasta;

1-2 carrots;

0.5 cups of oil;

Any spices (pepper, coriander).

Preparation

1. Pour oil into a multicooker saucepan. Set the frying program.

2. Add the chopped onion and cook for ten minutes.

3. Add grated carrots and lightly fry with onions.

4. The recipe indicates the weight of already peeled zucchini without all the extra stuff. Cut them into pieces and add them to the vegetables.

5. Add mayonnaise, close and cook on the stewing program until soft. On average 40-50 minutes. But it all depends on the degree of maturity of the vegetable.

6. Open, cool the vegetables until warm, transfer to a convenient saucepan and grind with a blender to puree.

7. Return the zucchini back to the slow cooker. It's time to add pasta, spices and salt to them. Mix everything well and taste. If the paste is not sour, you can add a little lemon or vinegar for taste.

8. Close and simmer for another half hour. Unfold and seal.

Squash caviar in a slow cooker for the winter with tomatoes

The recipe for an amazing preparation that requires fresh tomatoes. As a rule, there is no shortage of them in the summer. Caviar is prepared in two stages, followed by grinding through a blender or meat grinder.

Ingredients

2 medium sized zucchini;

2 carrots;

4 onions;

4-5 tomatoes;

2 cloves of garlic;

50 ml oil;

Preparation

1. Immediately wash and dry all the vegetables, as they will be needed almost simultaneously.

2. Cut the onion into pieces, absolutely any kind. You can quickly chop it into half rings and immediately throw it into the slow cooker. Fry on baking mode until light golden brown.

3. While the onion is frying, cut the zucchini into 1-2 centimeter pieces.

4. Cut the carrots into circles, as desired.

5. Next, chop the tomatoes. There is no need to remove the skin; the pieces can have any shape and size.

6. Place tomatoes on the onion, as they are the juiciest. Followed by all other vegetables in any order.

7. Close our assistant, set the “Pilaf” mode and cook until the signal.

8. Then the caviar needs to be cooled a little so as not to spoil the blender. Puree. But you can use a regular meat grinder and just twist everything.

9. Return the chopped vegetables, add two tablespoons of sugar, add salt to taste, and throw in the previously chopped garlic cloves.

10. Close and cook the caviar for another twenty minutes. You can use the stewing mode or put it back on the pilaf.

11. Roll the finished caviar into jars.

Squash caviar in a slow cooker for the winter in pieces

Recipe for squash caviar in pieces for a slow cooker. Many people prefer to make this type of appetizer; it turns out something between caviar and salad. At the same time, the recipe is very simple, busy housewives will like it.

Ingredients

3 zucchini;

2 carrots;

2-3 red and green peppers;

2 onions;

2-3 tomatoes;

1 laurel leaf;

4 tablespoons of oil.

Preparation

1. Pour oil into the bottom of the bowl.

2. Cut the onion into small cubes and add the first layer.

3. Place chopped carrots on top. It is better not to use a grater so that the pieces are visible in the finished caviar.

4. Peel the zucchini, remove the seeds and cut into half-centimeter cubes. Maybe a little larger. Place a layer on top of the carrots.

5. Next add chopped pepper, freed from seeds. It is better to use fruits of different colors, the caviar will be interesting.

6. You can simply cut the tomatoes, but it is better to remove the skin first. To do this, make a small cut on the tomatoes and dip them in boiling water. After a few seconds, lower the tomatoes into cold water. The skin will peel off easily. Cut the peeled fruit into cubes.

7. Close the multicooker, set the stewing mode and cook for an hour.

8. Open, add salt to your taste and stir. Throw a bay leaf on top.

9. Continue to simmer the caviar until done.

10. As soon as all the vegetables become soft, put the zucchini mixture into jars and immediately screw them in. It is very important not to overcook here so that the vegetables retain the appearance of pieces. Throw away the bay leaf.

Squash caviar in a slow cooker for the winter with eggplants

Recipe for mixed caviar from zucchini and eggplant for the winter. If the blue ones are bitter, then soak them in salted water in advance.

Ingredients

2 zucchini;

3 eggplants;

4 onions;

2-4 tomatoes;

2 cloves of garlic;

0.3 cup oil;

1 tsp. vinegar 70%.

Preparation

1. Pour oil into the multicooker, add chopped onion. Fry until half cooked in baking mode.

2. Cut the eggplants into cubes and add them to the onion. Let's fry together. If the eggplants are bitter, then, as mentioned above, you can lightly soak them in water and salt. But then you need to squeeze the vegetables well.

3. Place diced tomatoes on top of the eggplants.

4. Now comes a layer of zucchini, cut into cubes.

5. Close, set to stewing mode, cook for 45 minutes.

6. Season the caviar with salt, add half a teaspoon of vinegar, cloves of garlic and stir.

7. Close and simmer for another half hour. We seal the caviar with clean jars.

Squash caviar in a slow cooker for the winter with mushrooms

A great recipe for winter squash caviar in a slow cooker, which is prepared with champignons. Mushrooms not only give the appetizer an amazing taste, but also enrich the preparation with useful substances, making it more satisfying and flavorful.

Ingredients

1 kg of zucchini;

2 carrots;

400 grams of champignons;

2 onions;

Vinegar, spices;

0.5 lemon;

2 tomatoes;

0.25 cups oil.

Preparation

1. Wash the champignons and cut into small cubes.

2. Heat the oil in a multicooker on the baking program. Place the mushrooms only in well-heated oil so that they do not release a lot of juice. Fry until golden brown.

3. Remove the mushrooms from the multicooker.

4. Place onions and carrots in the same bowl without additional oil.

5. Place chopped tomatoes, bell peppers and at the very end pieces of zucchini on top.

6. Close the multicooker and simmer the vegetables on the appropriate setting for 1 hour and 20 minutes.

7. Transfer to a convenient container and grind into puree. You can twist it.

8. Return the zucchini mass to the slow cooker, add spices: a spoonful of sugar, salt to taste, black pepper. Add juice from fresh lemon.

9. Place previously fried champignons.

10. Cook the caviar for another half hour using the stewing program.

11. All that remains is to put the mushroom preparation into jars and put it away for storage.

Squash caviar in a slow cooker for the winter - useful tips and tricks

You can quickly, easily and with minimal losses remove the skin from the zucchini using a regular vegetable peeler for potatoes and carrots.

To remove the seeds from the zucchini, you need to cut it in half, stick a tablespoon into one end and walk it around in a circle. We take out the pulp and get cleaned boats.

If caviar contains vinegar or lemon juice, you should not add them at the very beginning of cooking, as the acid will slow down the process and the vegetables will remain tough for a long time. Also, you should not add sour tomatoes right away; it is better to add them in the middle of the process, when the vegetables can be easily pierced with a sharp object.

Every resident of the former Soviet Union knows squash caviar well; this vegetable appetizer was quite widespread, and even today it has a large number of admirers who constantly prepare it for the winter, not trusting industrial caviar. Nowadays, in addition to various kitchen utensils, squash caviar can be perfectly prepared in a slow cooker. Modern technology significantly saves time in preparing this dish.

Tender, aromatic and very appetizing, squash caviar in a slow cooker has proven itself well both in the family everyday menu and when serving a holiday table. Not a single guest, not even the most picky one, has ever refused a portion of delicious squash caviar!

There are many reasons to prepare squash caviar in a slow cooker for the winter, if only because it is very easy to prepare. In addition, even the simplest squash caviar in a slow cooker is very useful if made according to all the rules. It is easy for the body to absorb, although there are more satisfying options, for example, squash caviar with mayonnaise. In a slow cooker you can prepare an option for every taste. An easier recipe for squash caviar in a slow cooker is squash caviar in a slow cooker with tomato paste. Its taste is slightly sour, and many people like it for this reason. But the recipe for squash caviar with mayonnaise in a slow cooker is suitable for those who like to eat a lot and nourishingly. It's your choice. By the way, the choice of recipe needs to be made before you start purchasing products for caviar. And you need to study the recipes you need not only from recipes, but also from photographs of ready-made dishes. Prepare zucchini caviar in a slow cooker; look at the recipes with photos first, this will help you in your choice.

Below we give some tips from experienced chefs on how to cook squash caviar in a slow cooker:

Try to carefully observe the proportions of the ingredients of the caviar recipe you choose, this seriously affects the taste of the caviar. The main thing is that there are more carrots and onions;

The caviar is prepared in the “baking” mode for about 40 minutes. Then the vegetables are mixed, after which the process is continued in the “stew” mode for 30 minutes;

10 minutes before the end of cooking, add chopped garlic and dill;

Prepared vegetables should be pureed in a blender;

You need to add salt, constantly tasting the caviar. It is advisable to make it slightly salted, but only “slightly”!

You can serve ready-made caviar with French fries, or spread it on a slice of fresh bread;

Although the first ripe zucchini appears on sale at the beginning of summer, zucchini caviar should be harvested in August-September, when this vegetable ripens most actively and en masse.

For a piquant taste, you can add a little vinegar to the caviar five minutes before the end of the process.