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

Delicious squash caviar is considered one of the most famous dishes in the countries of the post-Soviet space. Many Russian emigrants living today in America, Germany and many other countries are trying to find it on sale, and isn’t this the best proof of the incredible popularity of this simple treat?
Although it's not just a matter of taste preferences. 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 for those who have problems with the gastrointestinal tract. And for patients with hepatitis, this is generally a real salvation. Much of the benefit to the body is attributed to the main ingredient - the power of zucchini, known as an excellent cleanser, as low calorie product, as a vegetable that provides the body with most important vitamins and minerals. And they complement the “bouquet” useful properties caviar carrots and onions. As a result, a simple recipe that even a beginner can handle becomes not only a favorite delicacy, but also a real potion.

However, there is also a problem. Today you can find a lot of recipes for zucchini caviar. But in most cases, no one really wants to eat the food prepared according to these recipes. 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, along with squash caviar like in the store). The recipe is quite simple, suitable for PP adherents and weight watchers. This caviar can be given to children (from 2 years old). The only product of unknown origin in the recipe is tomato paste, but this can also be prepared at home if desired. But how delicious this caviar turns out! Also, many store-bought options cannot compare with it! Very tender, aromatic, with slight sourness, sweet notes and a slight smell of garlic. This vegetable delicacy is a must try! In addition, all the products used are very affordable; cooking the dish does not require any special skills. It is better to start preparing zucchini caviar 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 prepare the most delicious eggplant caviar, I recommend watching the recipe.

Ingredients:

• 1 kg of zucchini;
• 300 g carrots;
• 500 g onions;
• 30 g 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 good about this particular recipe and is it as tasty as in the photo? Yes, it turns out very tasty and quite simple. All vegetables are individually fried until half cooked in vegetable oil. Everyone has their own cooking time, and thanks to this method of cooking, we feel each vegetable and our task is to slightly undercook it. The onion should be crispy, and the carrots and zucchini should be soft, but not fall apart. Salt and pepper are added at the end of cooking and can be adjusted to your taste. This also applies to tomato paste, because manufacturers are different and each has its own concentration of tomatoes. And one more thing - the recipe does not use vinegar to preserve the product, which gives the caviar a pleasant sour taste.

How to prepare the most delicious squash caviar for the winter, step-by-step recipe

If you want to roll caviar from zucchini in jars for the winter, then the first step is to thoroughly wash the containers. It is advisable to use for this baking soda, and not the usual dishwashing detergents. Soda is safer and kills germs better. While various gels, although they provide squeaky cleanliness, do not guarantee complete disinfection. Also, rinse dishes after use. chemicals you need at least 20-30 minutes. Does each of us do this?
Then we sterilize the jars, it is written in more detail. Sterilized jars should be hot when you fill them with caviar ( step by step photo 17).

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

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

3. We also chop the onion coarsely. Pour a third of the total amount of oil into the frying pan, heat it and add the onion.

4. Fry on medium high fire until half cooked, we won’t fry it too much. The onion should become rosy and golden, but remain crispy.

5. Transfer the onion to a deep pan, in which we will cook the squash caviar.

It is advisable to take a pan with a thick bottom, stainless steel or non-stick coating. Enamel pan It is not suitable for cooking caviar, as the vegetables may burn in it.

6. Add oil to the same frying pan (another 1/3) and add grated carrots. We won’t overcook it either, we’ll just bring it to softness.

7. We also move the carrots into the pan.

8. Now add the zucchini to the frying pan along with the remaining vegetable oil. Also fry until soft.

9. Add it to the rest of the vegetables.

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

11. Add tomato paste.

12. Salt and pepper.

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

14. Now you have exactly the consistency you need.

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

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

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

18. For the winter, squash caviar must be sterilized in jars. For some reason, many housewives are afraid of this point. In fact, there is nothing complicated about this.
Would need large saucepan. We’ll put a towel on the bottom, put the jars with the preparations on top, cover them with lids (it wouldn’t hurt to process them, at least just immerse them in boiling water for a couple of minutes), pour water up to the shoulders.

19. Lightly cover the jars with lids (without twisting) and turn on low heat. Half-liter jars should be sterilized at low boil for 40-50 minutes, those with a volume of 750 ml - 60-70 minutes, and liter jars - 90 minutes. Time is counted from boiling. As the water evaporates, you can add boiling water.

20. All that remains is to roll up the cans, turn them upside down, wrap them well in a blanket and leave them for a day.

21. Squash caviar ready at home. We put it away for storage in a closet or cellar. When it sits, the taste will become richer, but at the same time more delicate. You can simply eat it with some bread or add it to any side dish. What if you make a sandwich with butter, most a real delicacy it will work out.
Bon appetit, successful preparations and a gentle winter!

During the spring season, zucchini is one of the most accessible and inexpensive vegetables in greengrocers. At dachas and personal plots, they ripen in July-August, and housewives begin to prepare healthy food for future use. vitamin preparations. Delicious store-bought squash caviar is obtained from the most regular vegetables. It is only important to know a few secrets of its preparation!

Choosing zucchini

To cook caviar at home, you need to choose zucchini with thin, delicate skin up to 20 cm in size. There should be no stains or visible damage on the surface. Such zucchini do not need to be peeled; the thin skin is just as beneficial for the body as the tender, juicy pulp. Medium-sized vegetables have small seeds, they are not felt in the preparations. If larger and more mature zucchini are stored for caviar, they need to be cleared of their “clothing” and the ripe seeds removed.

Advice! For spinning for the winter, it is best to use crops that ripen in August and September.

Classic recipe: squash caviar as in the store, according to USSR GOST

Squash caviar from the last 20th century, tastes like store-bought caviar, is obtained from fresh summer and autumn vegetables. The recipe according to USSR GOST is kept in the culinary notebooks of our grandmothers, and all novice housewives will learn how to prepare such caviar for the winter.

Let's prepare the products:

• Young zucchini – 3 kg;
• Carrots and onions – 1 kg each;
• Tomato good quality– 3 tbsp. l. with a slide;
• Acetic acid 9% - 3 tbsp. l;
• Salt – 3 tsp;
• Ground peppers different colors– 1/3 tsp each;
• Sunflower oil.

We do not peel the zucchini, cut it together with the onion into medium cubes, and chop the carrots on a grater.

The note! Young vegetables have milky seeds and they are not felt in preparations, but ripe vegetables the seeds crunch on your teeth even after being put through a meat grinder!

We will fry each of the prepared ingredients separately. Pour into a saucepan or large frying pan sunflower oil and put the zucchini in there, no need to add salt. The juice that will be released during cooking will be useful for further preservation.

Separately fry the onion and carrots, leave the vegetables until completely cool. On average, it takes 25-30 minutes to fry each ingredient!

We install a mesh with the smallest holes in the meat grinder. Soft vegetables We will grind until the consistency of puree. After scrolling, it is advisable to beat it with a blender to give the vegetable mass fluffiness and homogeneity.

Attention housewives! You can beat with a hand blender for no more than 2-3 minutes, then the household appliance will overheat and may fail!

Place the mixed caviar on medium heat and let it simmer for 20 minutes. It is important that the pan has a thick bottom or stands on an iron stand. Don't let the caviar burn!

During the cooking process, add all the prepared spices and let simmer for another 15 minutes. During this time, it is necessary to prepare sterilized jars. For such a mass of squash caviar you will need 7 half-liter containers (3.5 liters in total).

Towards the end of cooking, add another 1 tbsp of 9% vinegar and after 5 minutes you can turn it off. Pour the hot, aromatic caviar into jars and roll up the prepared lids.

The finished squash caviar turns out appetizing and bright orange, just like store-bought caviar. This winter recipe has been tested for years, it is a low-calorie product, healthy for both children and adults of any age.

Recipe for squash caviar with tomato paste

Homemade zucchini caviar with tomato – favorite dish many housewives. The recipe is simple and quick and does not require any special financial costs. During the cold season, it perfectly complements the daily diet with delicious summer aromatic caviar.

For cooking we will prepare:

• Zucchini – 2 kg;
• Carrots and onions - 1 kg each;
• Tomato – 1 glass;
• Sunflower oil – 1 cup;
• Sugar – 4 tbsp. l;
• Salt – 2 tbsp. l.

Note to housewives! If 70% acetic acid is used in the preparation, then only 1 teaspoon can be added to the preparation!

Pour a glass of oil into a saucepan or frying pan with a thick bottom and add diced carrots there. Add water, salt, sugar and simmer under the lid for 5-7 minutes.

During this time, we will prepare the remaining vegetables and a pod of hot pepper for those who like it spicy! Cut everything into medium cubes and send it to simmer with the carrots under the lid.

After boiling, stir the mixture and simmer for another 20 minutes. In soft tender vegetables add the tomato and simmer for 15 minutes without a lid to allow the excess liquid to evaporate.

Scroll the aromatic squash caviar in the blender bowl and transfer it back into the frying pan. After boiling, roll it into sterile jars, you will get about 3 liters of healthy and tasty preparation for the winter.

The calorie content of zucchini game is 97 kcal per 100 grams of product. The dish is perfect for those who watch their figure and eat properly for health benefits!

Recipe for caviar with zucchini and tomatoes

Squash caviar with tomatoes is prepared quickly and without special effort. During this time, housewives manage to redo a lot of other things around the house, occasionally being distracted by stirring a fragrant dish.

Let's prepare the products:

• Zucchini – 2.5 kg;
• Ripe tomatoes, carrots and onions – 1 kg each;
• Sunflower oil – 250 g;
• Sugar – 5 tbsp. l;
• Salt – 3 tbsp. l;
• Acetic acid 9% - 2 tbsp. l;
• A pod of bitter pepper for everyone!

Pour oil into a large container and add carrots, cut into large cubes. You don’t have to remove the skin from the tomatoes, but then before cooking it is advisable to grind them in a chopper until they reach a puree consistency.

Add coarsely chopped vegetables and a pod of hot pepper to the pan with carrots. Pour in the rolled tomatoes and leave to simmer under the lid for 30-40 minutes.

Advice! If the cooking process is on high heat, then you need to stir constantly!

Remove soft vegetables from the stove, punch them with a blender or pass them through a meat grinder. Add all the prepared spices to a homogeneous fluffy mass and pour the finished caviar into sterile jars. We leave delicious preparations under a warm “fur coat” until it cools completely!

Squash caviar with mayonnaise: recipe for a slow cooker

It’s easier to cook zucchini caviar with your favorite sauce in a slow cooker. We upload everything there healthy ingredients and press a few buttons. A smart saucepan can easily cope with the stewing process, preserving all the important natural ingredients in the dish.

We stock up on products:

• Zucchini - 3 medium-sized;
• Carrot – 1 large;
• Onions - 2 medium;
• Tomato paste – 3 tbsp. l;
• Mayonnaise – 3 tbsp. l;
• Salt – 1 tbsp. l;
• Pepper and bay leaves to taste!

We cut the vegetables into cubes, and the carrots can be grated. Pour a little vegetable oil into the bowl of a smart saucepan and add the ingredients there. Salt, add your favorite spices and turn on the “Stew” mode for 120 minutes.

When the vegetables become soft, season them with tomato and mayonnaise. Combine all the ingredients of the dish with a spatula and wait full readiness. If necessary, you can add water.

Cool the finished caviar, put it in a salad bowl and garnish with fresh herbs.

Squash caviar with pumpkin in a slow cooker

Delicious caviar from zucchini and pumpkin can be prepared in a slow cooker or in a saucepan using the same recipe. The dish turns out to be appetizing in appearance, tasty and very healthy for children and adults!

Let's prepare the components:

• Ripe pumpkin – 2 kg;
• Ripe zucchini – 1 kg;
• Onion – ½ kg;
• Good quality tomato – 300 g;
• “Mayonnaise” sauce – 250 gr;
• Sunflower oil – 200 g;
• Granulated sugar – 4 tbsp. l;
• Salt – 2 tbsp. l;
• Pepper – 1/2 tsp;
• Lavrushka.

We clean fresh vegetables of all excess. Together with the onions, we pass them through a fine mesh meat grinder. Add tomato, favorite sauce and sunflower oil to the airy vegetable mass. Turn on the electric saucepan to the “Stew” mode and cook the dish for 60 minutes. During the process, it is important to stir several times and add all the prepared spices.

If caviar is being prepared for winter twists, then it is important to add 2 tbsp at the end of cooking. spoons of 9% vinegar!

Baked vegetable squash caviar

Not all housewives know that a smart pan - multicooker can be used for cooking non-standard dishes. For example, in the “Baking” mode, zucchini and eggplants are baked, resulting in an excellent cold appetizer with aromatic smoke!

Let's prepare the products:

• Zucchini or eggplant – 3 large;
• Ripe juicy tomatoes - 3 large;
• Bell pepper – 2 pcs;
• Onion and carrot – 1 piece each;
• Garlic – 2-3 cloves;
• A bunch of greenery;
• Salt and sugar to the hostess's taste.

Pour oil into the bowl of an electric saucepan and place all the vegetables in layers. First zucchini and carrots, then bell pepper and onions. It is better to chop the tomatoes so that they provide the necessary juiciness for the baked dish. Add all the necessary spices, except garlic, and cook in the “Baking” mode for about 1 hour.

At the end, if the hostess wishes, you can add chopped garlic and fresh herbs. The dish is best served as cold snack pieces or grind in a blender to puree. The appearance of the dish is magnificent, and the taste of this caviar is much better than in the store!

For the winter, housewives prepare squash caviar with fragrant garlic and their favorite sauce - mayonnaise. Surprisingly, it is not only very tasty and healthy, but also stored in twisted jars for a long time.

To prepare, prepare the ingredients:

• Zucchini – 3 kg;
• Garlic – 2 heads (10-12 cloves);
• Tomato and Mayonnaise sauce – 250 g each;
• Sunflower oil – 100 g;
• Granulated sugar – 100 g;
• Salt – 1 tbsp;
• Acetic acid 9% - 2 tbsp;
• Ground colored peppers – a pinch.

We clean the potbellied zucchini and garlic of all excess and pass it together through a fine mesh meat grinder. Posting aromatic mixture into a large frying pan or saucepan with a thick bottom. Add white sauce, tomato, sunflower oil, salt and sugar. The result is a beautiful pink vegetable mass, which must be simmered over low heat for about 3 hours.

During the cooking process, it is important to monitor the dish and stir occasionally so that it does not burn. At the end add 2 tbsp. l 9% acetic acid and when hot, transfer into sterile jars. We securely screw the lids on and place them on the “head” under the blanket for several hours. During the cold season, all household members will be happy to enjoy delicious and healthy squash caviar!

Squash caviar is one of the most common products that is prepared for the winter. I remember that this was one of our favorite products in childhood, and of course eggplant caviar, because when you opened the jar, you could spread the bread and run into the street with a piece. What could not be done with other products stored for the winter.

In the last article, where I gave, I promised that we would look at other recipes. Because there is a very wide variety of them and you may like something new. Well, watch, read, cook.

How to cook squash caviar. Recipes for preparing caviar for the winter, at home

Below we will look at preparing three recipes. And you choose the one you liked the most.

Write your comments below, under the article. Your opinion is important to us.

Menu:

1. Squash caviar for the winter with bell pepper

This recipe contains ingredients from large quantities. I just pointed out the way we did it. Not everyone rolls that much zucchini caviar, so if you are preparing a smaller amount, take the ingredients in proportion to the amount of zucchini.

Ingredients:

• 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

Preparation:

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

2. Pass the chopped zucchini through a meat grinder.

3. 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.

4. Immediately after the pepper, scroll through the garlic.

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

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

8. Place the pan on the stove, on medium heat, stirring occasionally, bring to a boil, 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.

9. After about half an hour, remove the lid and continue cooking without a lid so that the liquid evaporates. Also stirring occasionally.

10. 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.

Place caviar in jars for storage

11. 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.

12. Close the jars with sterilized lids.

13. 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!

1. Zucchini caviar just like in the store, a recipe for the winter

Ingredients:

• Zucchini (peeled) - 1 kg.
• Carrots (peeled) - 60 g.
• Onions (peeled) - 40 g.
• Salt - 20 g.
• Sugar - 10 g.
• Black pepper - a pinch.
• Tomato paste (30%) - 100 g.
• Vegetable oil - 50 g.

Additives to taste:

• Garlic - a couple of cloves
• Dried garlic - a pinch
• Wine vinegar - a couple of spoons

Preparation:

1. Wash the zucchini, remove the skin and seeds. Cut in half and cut into half circles.

2. Pour a little into the pan vegetable oil, heat up and lay out the zucchini for frying. Fry until browned and place on a plate.

3. Wash the carrots, peel and grate coarse grater. Peel the onion and chop finely. Chop the peeled garlic very finely into slices. We put all this on the frying pan.

4. If there is a little oil left after frying the zucchini, then do not add more, this will be enough. If there is no oil left, pour a little into the carrots with onions and garlic. Fry these vegetables until soft.

5. Place fried zucchini, fried carrots with onions and garlic in a blender and puree.

If you don’t have a stationary blender, you can put it in a deep cup and blend the vegetables with an immersion blender. Or grind it in a meat grinder.

6. At the same time, sterilize the previously washed jar and lid in boiling water. For this:

We put a towel, or a board, or some kind of rag on the bottom of a large pan so that the jars do not come into contact with the bottom of the pan. Place the jars and fill cold water to the top. We also pour into the pan cold water, up to the neck of the jars. Turn on the stove and after the water boils, let the jars “cook” for another 15 minutes if the jars are liter, and 20 or more if the jars are larger.

The lids can be placed in water with the jars or boiled separately for 5-7 minutes.

Let's start cooking caviar

7. Place the caviar in a saucepan and place on medium heat.

8. Add an incomplete tablespoon of salt - 20 g, and a teaspoon of sugar - 10 g, tomato paste, approximately 3.5 tablespoons - 100 g.

If you want, you can add garlic, either fresh or dry.

9. Bring the mixture to a boil and cook for another 30 minutes. If you want to make the caviar thicker, cook a little longer.

10. At the end of cooking, after 5 minutes, add two tablespoons wine vinegar(optional).

11. Place the hot caviar into sterilized jars. Place caviar in jars up to the lid.

12. Close with sterilized lids.

13. This is the kind of squash caviar we got for the winter, just like in the store.

You can store it in a cool place or you can eat it right away, and then make more and store it.

Bon appetit!

Hello, dear friends! I hope you had an incredibly large harvest this year and you no longer know what else you can prepare from them for the winter. In this case, I would like to recommend that you make the most delicious squash caviar, the recipes for which I will provide you with today.

Like all the others vegetable preparations, you can eat it right away or leave it for the winter. For me it just goes crazy fast. Mine even just spread it on bread and eat it. Just give them free rein, and they will gobble it up with spoons from the jar on both cheeks.

I do it differently. Sometimes I bring it to the consistency of puree, and sometimes I want it in small pieces. That’s why I’ll show you the recipes in several variations.

In general, this vegetable can be easily prepared great amount pickles for the whole year. For example, canned or simply. They even make jam. Well, there’s nothing to say about caviar. So, let's just start looking at the recipes and preparing it.

The first recipe, in my opinion, is the most delicious and very easy to prepare. The caviar is not pureed, but in small pieces. For me, such blanks fly away very quickly. I definitely recommend trying it.

Ingredients:

• Zucchini - 3 kg
• Onions - 0.5 kg
• Vegetable oil - 150 ml
• Tomato paste - 150 gr
• Mayonnaise - 200 grams
• Sugar - 0.5 cups
• Salt - 2 tbsp. spoons
• Ground black pepper - 0.5 teaspoon
• Vinegar 9% - 2 tablespoons

Preparation:

1. Wash the zucchini and remove the skin and seeds (if you have a young vegetable, this is not necessary). Grate it. Peel the onion and chop finely.

You can also pass everything through a meat grinder or blender.

2. Then place the vegetables in a saucepan, stir and place over medium heat. Simmer for 1 hour, remembering to stir. During this time, almost all the liquid released by the zucchini should boil away.

3. Then put mayonnaise, tomato paste, vegetable oil, salt, sugar and pepper there. Mix everything and put on low heat for another half an hour, stirring constantly. The bite should be added 2 minutes before the end of stewing.

4. Next, remove from heat and pour into pre-sterilized jars (from the ingredients presented, 2.5 liters of the finished product is obtained). Screw on the lids and turn them over. Wrap in a warm towel or blanket and leave until completely cool. This is about a day. Then you can put it away in the pantry. Such preparations can also be stored at room temperature.

Step-by-step recipe for delicious squash caviar for the winter, just like in the store

Using this method, it turns out to be very tender, incredibly tasty and no worse than store-bought. But what am I talking about, homemade always turns out better, not worse. Try cooking this way, you will like it. From the proposed amount of ingredients, a little less than 3 liters is obtained.

Ingredients:

• Zucchini - 2 k
• Carrots – 1 kg
• Onions – 1 kg
• Tomato paste – 150 gr
• Sugar - 100 gr
• Salt - 60 g
• Vegetable oil - 200 gr
• Vinegar – 9% – 50 ml
• Garlic, pepper spices - to taste

Preparation:

1. Peel the zucchini, even if it is young. This will make it even more tender. Cut it into medium pieces. Peel the onions and carrots and also cut them into medium cubes.

2. Take a cauldron or pan with thick walls to use. Put it on fire. Pour vegetable oil into it, add sugar and salt. Stir, bring to a boil closed lid and simmer for another 10 minutes.

3. Then add the zucchini, stir and simmer for 10 minutes. After this, add the onion, stir and simmer until all the vegetables are soft. This is approximately 30 minutes.

Don't forget to stir periodically.

4. When the vegetables become soft, add tomato paste, stir and simmer for 10 minutes without a lid. Then add vinegar, bring to a boil and turn off the heat. Leave to stand for 10 minutes.

If you have vinegar essence, then just add 1 teaspoon.

5. While the caviar is stewing, sterilize the jars in any way convenient for you. For example, I do this in the microwave. I pour about 1.5 cm of water into each jar and leave it there for 5-15 minutes at full power. It depends on the size of the jar. Then I take it out, pour out the water and set it on a clean towel to dry. I boil the lids on the fire for 5 minutes after the water boils.

6. Prepared vegetables Bring to a puree using a blender or meat grinder. Then bring to a boil and cook for 3 minutes. Preferably with the lid closed.

7. Finished product Place in jars, close the lids and turn over. Wrap in a towel and leave until completely cool, then put away in storage.

The best recipe for squash caviar according to GOST USSR (from childhood)

Well, we’ve come to the recipe for the one Soviet caviar, which is from childhood. Remember that mushroom flavor? Just incredible yummy. And the cooking method is different from the usual. In general, I recommend trying it!

Ingredients:

• Zucchini (you can take squash or zucchini) – 4.5 kg
• Carrots – 300 gr
• Onion – 240 gr
• Tomato paste – 270 gr
• Salt – 45 g
• Sugar – 25 g
• Ground black pepper – 1.5 g
• Ground allspice – 1.5 g
• White roots (parsnips 50%, parsley 25%, celery 25%) – 75 g
• Fresh herbs (parsley, dill, celery) – 15 g
• Vegetable oil – 315 g (340 ml)

Preparation:

1. Wash and dry the zucchini. Cut them into round pieces, approximately 1.5-2 cm. Pour oil into a frying pan and fry them on both sides. Transfer to a deep dish.

2. Peel the remaining vegetables and roots and chop large pieces(cut the onion into rings). Fry alternately in a frying pan and add to the zucchini.

3. Then grind everything into a puree mass. I prefer to use an immersion blender for this, but you can also use a meat grinder or a stand blender. Transfer the mixture to a saucepan, add salt, sugar, black and allspice. Also add tomato paste and chopped fresh herbs, mix everything. Place on the fire and bring to a boil.

4. Next, put everything into dry and clean jars and cover with lids. Take a pan, put a cotton napkin in it and place the jars. Pour water up to the shoulders, turn on the heat and sterilize for 75 minutes at 0.5 liter jar. If the jar is 1 liter - then 100 minutes.

5. Carefully remove from the pan, turn over and leave for a day. Then put it away in your storage.

Video on how to cook delicious squash caviar in a slow cooker

I try not to bypass or ignore my entire audience. Therefore, for multicooker lovers, I have an individual video recipe, found on YouTube. So watch, enjoy the author’s pleasant voice and take note of this method.

Ingredients:

• Zucchini - 1.5 kg
• Carrots – 150 gr
• Onions – 150 gr
• Tomato paste – 150 ml
• Vegetable oil - 100 ml
• Sugar - 2 tbsp.
• Salt - 1.5 tbsp.
• Ground allspice- 0.5 tsp
• Vinegar 9% – 70 ml

As you can see, it is very easy to cook in a slow cooker. The method itself is unpretentious. It is very convenient to have this unit at your dacha.

Zucchini caviar for the winter with mayonnaise and tomato paste without frying

Try this amazing recipe too. Thanks to mayonnaise, it acquires some creamy taste and it turns out very tender. The preparation of such preparations is very inexpensive. And at the same time everything is done quickly and easily.

Ingredients:

• Peeled zucchini - 1.5 kg
• Carrots - 3 pcs.
• Peeled onion - 0.25 g
• Tomato paste – 125 gr
• Mayonnaise - 125 gr
• Vegetable oil – 75 g
• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. spoon
• Bay leaf- 1 PC
• Ground hot pepper - 1/4 teaspoon

Preparation:

1. Cut the vegetables into convenient pieces so that they can be passed through a meat grinder. Then add vegetable oil, tomato paste and mayonnaise to the chopped vegetables. Place everything in a saucepan and bring to a boil. Turn the heat to medium and simmer covered for 1 hour, stirring occasionally.

During this time, the caviar will acquire its orange color.

2. After an hour, add salt, sugar, pepper and bay leaf. Mix well and simmer for another 1 hour. Then, using an immersion blender, puree it (take out the bay leaf). Place on the heat again, bring to a boil and cook for another 5 minutes.

Recipe for preparing squash caviar through a meat grinder (simple and tasty)

Some housewives believe that it is better to make our appetizer through a meat grinder. Because vegetables chopped in a blender only spoil the taste. My dears, everything is not for everyone. Simply prepared caviar in this way will not turn out to be a puree-like mass, but with small pieces vegetables

Ingredients:

• Zucchini (young) – 1 kg
• Carrots – 200 gr
• Bell pepper – 300 gr
• Onion - 200 gr
• Tomato paste - 2 tbsp.
• Spicy ground pepper- 0.5 tsp
• Vegetable oil – 50 ml
• Salt - 1 tbsp.

Preparation:

1. First, wash and peel the vegetables. Remove the seeds from the peppers. Cut clean zucchini and onions into pieces and grind through a meat grinder. Place in a sieve to drain excess juice.

2. Grind carrots and peppers through a meat grinder and place in a deep bowl.

3. Place all vegetables in one bowl. Add tomato paste, salt and ground pepper. Mix everything evenly.

4. Heat a frying pan, pour vegetable oil into it and add vegetable mixture. Fry for 10 minutes, stirring until the moisture has evaporated. Then cover with a lid, reduce the heat slightly and simmer for another 15 minutes.

5. This caviar can be eaten immediately. If you want to put it in a jar for the winter, then add 9% vinegar - 2/3 tablespoon. Place in a jar and screw on the lid, turn over, wrap and leave until cool. Then put it in a cool place. For rolling, the amount of ingredients can be increased, but at the same time maintain the ratio of products.

A simple recipe for caviar from zucchini and eggplant for the winter

And, of course, I couldn’t ignore this wonderful way of preparing caviar from assorted vegetables. And for convenience and clarity, I have selected a very detailed video.

Ingredients:

• Eggplants – 1.5 kg
• Zucchini 0.5-1 kg
• Vegetable oil – 250 ml
• Tomatoes – 600 gr
• Garlic - 3 heads
• Hot pepper - 2 pods
• Sweet pepper - 5 pcs
• Salt - 3 tbsp. spoons
• Apple cider vinegar 6% – 20 ml
• Sugar - 3 tbsp. spoons

I also always roll up a few jars for myself for the winter using just this recipe. You can't imagine how delicious it is. It should be stored in a cool, dark place.

Well that's all for today. I want to hope that my options will certainly be useful to you and that your loved ones will be happy with the prepared caviar.

Have a good harvest and bon appetit!

Both options do not require sterilization of the workpieces. Place hot caviar into sterilized jars and roll up. Store in a dark place at room temperature.

The main composition of the snack pleases with budget vegetables - zucchini, carrots, onions. Easy to buy, low price and absolutely clear taste. An ideal choice for processing a rich harvest, with a nostalgic note of a happy childhood. We also remember sandwiches and potatoes accompanied by zucchini caviar.

For both blanks. Use any sterilization method: oven, steam, microwave. Just fill the lids with boiling water.

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Squash caviar with tomato paste

Simple and quick recipe for the winter. This is the case when at home, without sterilization, you get a snack that easily competes with the sample in the store. At the same time, you are completely confident in the composition. No dubious stabilizers or mysterious E-sheks.

Cooking time - up to 1 hour

We need:

We weigh all vegetables in their peeled form.

• Zucchini - 2-2.5 kg
• Carrots - 4-5 pcs. (0.9-1 kg)
• Onions - 2-3 pcs. (0.9-1 kg)
• Tomato paste - 100-120 g (4-5 tablespoons)
• Sunflower oil (odorless) - 140 ml (9-10 tbsp. spoons)
• Black pepper (ground) - 2 pinch
• Salt ( coarse, pure) - up to 1.5-2 teaspoons (to taste)
• Sugar - 1-2 tbsp. spoons (optional)
• Vinegar (table, 9%) - 1 tbsp. spoon (optional)

Important details:

• This amount will make 4 500 ml jars. We recommend rolling up a maximum of 700 ml containers.
• To be sure of the exit, take large quantity ingredients from the list. As a last resort, you will have a little caviar left for lunch. It is delicious even when warm.
• If you need a shock batch of jars (6, 8...), multiply the components accordingly - by 3, 4, etc.
• We choose domestic, high-quality, thick tomato paste.

How to cook.

We use any zucchini: wash and peel the skin. We leave the young ones with the seeds, and remove the core with the seeds from the old, slightly overripe ones.

Three large vegetables. Your choice: a large regular grater, a vegetable attachment on a meat grinder or a food processor.

Wash the carrots, peel them and grate them too - similar to zucchini. Peel the onion and cut into small cubes.

We put all the prepared vegetables in the bowl where we will simmer the caviar, and add all the oil. Use a method convenient for you - a saucepan on the stove or a slow cooker. Zucchini caviar according to this recipe always turns out “finger lickin’ good!”

Usually the only difference is the cooking time so that all the vegetables become soft.

• With moderate heating on the stove - 40-60 minutes, periodically stirring with movements from bottom to top.
• In a multicooker, “Stewing” or “Baking” mode - from 35 to 45 minutes.

After removing from heat, chop the vegetables to the desired consistency. We like to use a blender; a regular immersion blender will do. Homogeneous texture or small pieces- your choice.

Add tomato paste to the mixture and mix well. You can add salt - 1 pinch, be sure to take a sample after each one. If the tomato paste is sour, you may need sugar. We also add black pepper, preferably freshly ground, but be careful: it is the most spicy.

At this stage, be guided by your taste. It is the privilege of artists to try and bring it to a subjective ideal!

Having finished with the additives, return the almost finished squash caviar to the heating dish and simmer over low heat for another 10-15 minutes. Attention! Count from the start of gurgling.

Note: beneficial accents.

• Towards the end of cooking, you can add 2-3 cloves of garlic (pass through a press). Or a couple of tablespoons of chopped greens (dill, parsley).
• It would also be logical to add vinegar 5-10 minutes before removing from heat - up to 1 tbsp. spoon for the indicated ingredients. This will increase shelf life finished caviar and, most likely, will require mandatory sweetness adjustment. Throw in a pinch of sugar, stir, taste. So we bring it to taste.

Place the finished hot caviar on dry sterilized jars(2 pcs. 500 ml each) - to the very top. We close with the usual lids (self-screwing or simple with a sealing key). Turn the jars over and wrap them to cool slowly. After 24 hours we put it away for storage in a dark closet.

Fried zucchini caviar with tomatoes and bell peppers

Another sample from the “must have” collection among elementary preparations, wonderful in taste and price. A little patience will be needed. We will pre-order vegetables fry separately. In addition to the main ones, we will need tomatoes and bell peppers.

All the efforts are not in vain! This squash caviar turns out to be exactly the kind that will not do without licking your fingers and life-affirmingly smacking your lips when tasting it with your family. Uninhibited delight is the best praise for the hostess.
Let's cook!

Time - 1 hour 20 minutes

For 1 liter of caviar we need:

• We weigh vegetables in their peeled form.
• Zucchini - 1 kg
• Tomatoes - 300 g
• Bell pepper - 300 g
• Carrots - 200 g
• Onions - 100-150 g
• Garlic - 3-4 cloves
• Sugar - 1 tbsp. spoon
• Salt - 2 teaspoons
• Citric acid - ¼ teaspoon (diluted in 1 tablespoon of water)
• Vegetable oil for frying
• Black pepper (ground) - to taste

Important details:

• It's better to roll up in 2 jars of 500 ml. Need more? increase the components proportionally.
• Choose tomatoes and bell peppers that are juicy and not the cheapest. The latter must be red, orange or yellow, of course with thick walls to make it easier to clean.

Preparing vegetables.

With zucchini, everything is as usual: we simply clean the young ones, and cut out the seeds from the old ones. We cut the main character into small cubes, so it’s faster to fry.

The tomatoes need to be peeled. Make a couple of cuts crosswise with a knife and pour boiling water over the tomatoes, leaving them in hot water for 1-2 minutes. Then put it in cold water and easily remove the skin by prying it off with a knife. And cut into cubes again.

Peppers (sweet and thick-walled!) are more difficult to peel, but it is advisable to do so. Afterwards we will remove the seeds and white membranes and cut the pepper into small cubes.

Without fanaticism!

If you're too lazy to bother, bell pepper you don't have to clean it. But then, at the penultimate stage, puree the caviar until completely homogeneous texture without the slightest bits. You will need a blender with at least 600 rpm.

For those who are patient, three cleaning methods bell pepper from the skin.

1. First, we clean the peppers with a very sharp vegetable peeler, with minimal capture of the pulp.
2. Second - load the peppers into an oven preheated to 180 degrees, keep there for 20-30 minutes. Then take it out and put it in a tightly sealed pan or plastic bag. The pepper will cool and at the same time the thin skin will come off. It's easy to pry on and take off.
3. The third method is for owners gas stoves: put the pepper on the burner and burn it open fire from all sides. Don't be afraid, the scorch marks will form until black. We hide the pepper in a bag for 10 minutes (tie it up!) and take out the vegetable with “wrinkles” and black bubbly scales where the marks were. This is the skin that can be easily scraped off with a knife.

Finely chop the garlic. What remains are the onions and carrots, the preparation of which is obvious: we clean and chop into cubes. The Berner grater always helps us out.

For frying, it is best to cut all vegetables into approximately the same size. But you can save time and grate the carrots and press the garlic through a press.

Roasting vegetables for caviar.

The beauty of this zucchini story is that we roast the vegetables separately. There, their flavor accents are better revealed, and the finished snack turns out more rich.

Pour a little oil into a deep, comfortable frying pan and fry 3-5 minutes each ingredient. Onions and garlic can be combined.

You can work in several pans at once. Or place vegetables in one pan one after another, in small portions adding oil. We need moderate heat and constant stirring. Alas, the taste of burnt vegetables will be felt in ready dish.

Simmer, puree, boil and seal in jars.

We collect the sauteed vegetables together in one saucepan and season all seasonings- salt, pepper, sugar and lemon acid, dissolved in water. The quantities in the recipe are arbitrary. In the next step you will taste the puree and you can add any of the seasonings.

To wrap, simmer seasoned vegetables over low heat, covered- 1 hour . Stir regularly to prevent burning. For caviar that we prepare for the table, 40 minutes of simmering is enough.

Ready-made vegetables are needed puree. Blender is a great helper! Transfer to a bowl, puree at low and then high speed and taste. Here he is! Another moment bringing to taste- according to personal preferences. You can use whatever you like, including greens.

To remove excess moisture, puree from a blender return to the saucepan and keep it at a low boil for another 5 minutes. Be sure to taste it and, if necessary, add a whisper of sugar/salt/acid again.

Caviar is ready! Sterilized jars are waiting for her. We'll get by again without sterilization. We loaded the hot caviar into the jars, screwed on the lid (tfist-off or with a machine) and placed it upside down under insulation for 1 day.

Leave a little snack for testing. Important nuance: the taste is revealed to the maximum after infusing in the refrigerator - 1 day, in a tightly closed jar. So you will see for yourself that the recipe for zucchini caviar for the winter with frying of the components will beat store-bought caviar. It's hard to resist licking your fingers while tasting your favorite snack!

We'll be glad to know best secrets that you use.

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