Zucchini caviar simple recipes for the winter (many ...)

Stir-fried squash caviar
Fried squash caviar tastes the same as sold in stores. It is quite possible to take this recipe to prepare canned food as preparations for the winter. There are a great many recipes for cooking squash caviar for the winter, we will offer you some of the most successful recipes at our glance. You can cook zucchini caviar for the winter according to all the recipes, or choose two or three that you like the most.

So, the ingredients for squash caviar.
about three kilograms of already peeled and prepared zucchini without seeds and peels
1 kilogram of fresh carrots
1 kilogram of onions
tomato paste (tomato paste is very good for this purpose)
9% vinegar and salt
vegetable oil for frying salad components

The recipe for cooking squash caviar:

All vegetables must be peeled, finely chopped and fry separately in a skillet. Then all the fried vegetables are put into an electric harvester, chopped again and mixed with the addition of salt. Then you need to put the whole mass, similar to mashed potatoes, into a cauldron or saucepan with a double bottom. Simmer on the lowest heat for about forty minutes. After about twenty minutes of simmering in mashed potatoes, add three tablespoons of tomato paste and one spoonful of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and can burn a little without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Twist the lids, wrap them in a cotton blanket. Let the canned zucchini cool slowly. Try this recipe - it's delicious!

Another very popular recipe for squash caviar
You will need
about one and a half kilograms of zucchini, already peeled and peeled
Fresh tomatoes - 1 kg. 200 BC
Onions - 750 grams
Allspice peas
Salt
Sugar
Carrots - 750 grams

So, the recipe for cooking:

Finely chop the onion, grate the carrots on a coarse grater. Put all this in a hot pan and fry with oil and salt.

Cut the tomatoes and zucchini into large pieces. Pass together through a meat grinder, adding fried carrots and onions to the vegetables. Stir with a little sugar, salt, add peppercorns and put to stew in a cauldron or saucepan with thick sides and bottom. In the process, add cayenne pepper, parsley, finely chopped. Simmer for at least two hours. You need to stir the puree constantly, otherwise it will burn strongly. When the caviar is ready, put it in the jars that you sterilized earlier. Then close the jars with lids, turn over and wrap with a towel. Leave the jars to cool overnight. try to cook baked zucchini in the oven so that you can enjoy their taste during tavern season.

Delicious squash caviar for the winter
You will need:
White onion - 1 kg
Zucchini - 3 kg
Carrots - 1 kg
Tomato paste - 4 tbsp l.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Garlic - 7 cloves (this is if a very large southern garlic, if small, then twice as much)
Greens - parsley and fresh dill
Ground pepper

How to prepare delicious zucchini caviar for the winter:

Wash and peel all vegetables. Then cut fresh zucchini into cubes, grate the carrots (you can use a coarse grater), cut white onions into thin rings.

Then heat a skillet with oil, put the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. The next carrot will get into the pan. When each ingredient is golden brown, chop the vegetables in a blender, or pass them all together through a meat grinder or electric food processor. You will get a homogeneous puree. Put this puree in a saucepan with the thickest walls, you can use a cauldron or stewpan.

After bringing the semi-prepared mass to a boil, reduce the heat slightly and simmer for 40-45 minutes. For about ten minutes until cooked, add sugar and salt, pepper and herbs to the mass. Remember to stir occasionally what you are cooking.

Roll the caviar hot in jars that have been sterilized beforehand. Put the wrapped jars in the coolest place in the apartment to cool down.

Did you know that you can also make zucchini pancakes from zucchini. Did not know? Then try it.

Another great recipe for making squash caviar
Ingredients:
Four small zucchini
2 cloves of fresh garlic
Sunflower oil
Two carrots
Hard but ripe tomatoes - 3 pieces
Salt

How to cook squash caviar for the winter:

Very tasty caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, it is not necessary to peel them. But if they have already become hard, then it is worth removing the peel and seeds. Cut the vegetable into small cubes no more than a centimeter each. Carrots also need to be cut into cubes, but smaller. Put vegetables in a saucepan, add a little water (no more than a glass), put on low heat. While the zucchini and carrots are stewing, chop the tomatoes. Once the courgettes are tender, add the finely chopped tomatoes and a drop of oil to the saucepan. Put out a little more. Five minutes before cooking, add finely chopped garlic to the dish. Try to fry zucchini with garlic in the same way, and enjoy their taste in between seaming cans.

Homemade squash caviar with tomato paste
Ingredients for the dish:
3 small zucchini
4 onions
2 carrots
4 tbsp. tablespoons of tomato paste
3 cloves of garlic
Vegetable oil
Black pepper and salt

Recipe for making simple homemade squash caviar

Peel the courgettes and cut into small cubes. Simmer in a saucepan with a little vegetable oil. Chop the onion as small as possible and fry. Do the same with carrots. Put everything in a double-bottomed saucepan or cauldron. Add the desired spices, salt. Tire over low heat, stirring constantly for an hour. Then add tomato paste and garlic, pre-chopped, in mashed potatoes, and leave on fire for another ten minutes. After boiling, grind the caviar with a blender and place in sterilized jars.

A simple recipe for delicious squash caviar
For caviar you need:
300 gr. carrots
1 kg. zucchini
300 gr. onions
700 gr. tomato
100 g parsley and dill
2 bell peppers
Sugar and salt
1 clove of garlic

How to cook:

First of all, prepare the zucchini - peel, get rid of the seeds. Then cut them into circles no thicker than 1.5 centimeters. Then place the zucchini in the sifted flour, turn over and transfer to the skillet. After browning the circles, chop the onions, carrots and fry until golden brown.

Peel the peppers and pour over with boiling water. Then pass all the vegetables through a meat grinder, add tomatoes to the vegetables. Pour some oil at the bottom of the pan, and put the vegetables there. Simmer for an hour. Put herbs and garlic in mashed potatoes before finishing cooking. Place in sterilized jars and seal.

There are many different recipes for squash caviar that will suit your homemade tastes.

Zucchini caviar with carrots recipe
So, in order to cook squash caviar, we will need:
Kilogram of onion
5 medium zucchini
Tomato paste - 5 tablespoons
Kilogram of carrots
150 grams of vegetable oil
Salt and spices

How to cook:

Carrots need to be washed and grated on a coarse grater, onions also need to be washed, cut into not very small cubes. Next, you need to fry the onion or stew in oil over low heat. After that, it is necessary to fry the carrots and put them in one bowl with the onions.

Then wash the zucchini thoroughly, cut it into four parts, and remove the seeds - if there are large ones - be sure to remove them. If the seeds are very young and soft, then nothing needs to be removed. The same applies to the peel - if it is hard, then it must be removed.

After that, you should cut the zucchini into cubes about a centimeter by centimeter. Then fry them in oil over very high heat for at least 10 minutes.
Next, you need to prepare sauce from tomato paste - boiling water - 600 ml, 3 tablespoons of salt, 5 tablespoons of sugar without a slide, 5 tablespoons of tomato paste. Mix everything until salt and sugar dissolve.

Then you need to take a large enamel pot and put everything there, pour the sauce and tomato paste. Your caviar should be stewed for at least half an hour over medium heat. Remember to stir the contents of the pot from time to time.

Next, you need to remove the mass from the heat, let it cool, and mince it. It is best to twist the caviar on a mesh with large holes.
After the caviar has acquired the desired consistency, simmer it for about 20 minutes.

Zucchini caviar as in the store
Previously, there were many jars of squash caviar on store shelves. The trick was that no matter what cooking recipe you tried, no one succeeded in making the dish to taste the same as in the store.
But today there are so many recipes that everyone can cook caviar to their own taste. There are recipes with tomato paste and with mayonnaise, but the most important thing is to fry all the ingredients. Choose the recipe that you like best.

Zucchini caviar store recipe for cooking

You will need:
10 ml vinegar 9%
150 grams of onion
10 grams of sugar
10 grams of salt
2 kilograms of zucchini
6 cloves of garlic
Allspice and black pepper - 3 grams each
Vegetable oil
Parsley

How to cook squash caviar as in a store:

You need to take young zucchini, cut them into slices no wider than 1 cm, fry on both sides in oil. Let the zucchini cool. Then chop the onion, fry until golden brown and grind the garlic with salt. Then finely chop and fry all the greens. Then everything needs to be ground in a meat grinder, mixed with salt and sugar, vinegar and pepper, mixed and put in jars. Then the cans must be sterilized without fail - for half a liter - an hour - 75 minutes, for a liter - 90 minutes.
After rolling up the cans.

Zucchini caviar with parsley root
You will need:
Kilogram of zucchini
100 grams of onion
100 grams of carrots
Sugar and salt
Ground pepper
10 grams of parsley root
Vegetable oil

How to cook:

Cut the zucchini, fry in vegetable oil, then pass everything through a meat grinder. Next, you need to fry the onions in vegetable oil until transparent, grated carrots and parsley root (also grated) with tomato paste. Then you need to mix everything and season with spices, simmer over low heat until completely cooked, stir from time to time, otherwise it will burn. Then you need to spread the caviar hot in jars and sterilize - half a liter - 30 minutes, per liter - 40 minutes.

Spicy squash caviar
You will need the following products:
Half a kilo of onions
6 kilograms of zucchini
600 ml tomato sauce
2 and a half tablespoons table salt
Head of garlic
Half a spoonful of ground pepper

How to cook:

Chop the zucchini and onions, fry everything separately, then you need to scroll it in a meat grinder. Then you need to add pepper and salt, garlic tomato sauce, mix everything. Divide into previously washed and dried jars, then sterilize for about 90 minutes. Roll up hot.

Spicy squash caviar
You will need to prepare:
2 carrots
Half a kilo of zucchini
Bitter pod
Bulb
Salt to taste
2 cloves of garlic
4 tablespoons vegetable oil

How to cook:

It is necessary to very finely chop the zucchini, wash the carrots and peel, cut into thin circles. Then finely chop the onion and garlic. Hot peppers need to be peeled, seeds removed, chopped as small as possible. Then you need to mix all the vegetables together, put in a very deep frying pan, season with vegetable oil and salt, pour in a little water and simmer until completely cooked. Then you need to rub the caviar through a sieve, put it back in the pan and simmer for about 5 minutes. After that, everything is laid out in jars, sterilized for about 30 minutes and rolled up.

Zucchini caviar with Bulgarian pepper
You will need:
Kilogram of onion
5 kilograms of zucchini
5 sweet peppers
5 cloves of garlic
2 tablespoons vinegar 70%
Kilogram of carrots
2 tablespoons of salt
500 grams of vegetable oil
10 peppercorns
Half a glass of tomato sauce
3 tablespoons of sugar

How to cook:

You need to mince onion and zucchini, bell pepper and garlic. Then take the carrots, grate and stew in vegetable oil. All products need to be mixed well, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything to sterilized jars, roll up.

Zucchini caviar with apples and spices
You will need:
Half a kilo of onions
Half a kilo of green apples
Kilogram of zucchini
Kilogram of tomatoes
Half a kilo of sugar
12 carnation buds
600 ml white wine vinegar
25 grams of ginger root
A teaspoon of allspice pepper
Teaspoon of coriander
Salt

How to cook:

It is necessary to make a shallow cut in the form of a cross on all tomatoes, then put it in boiling water on a slotted spoon for a minute, quickly remove it into cold water and immediately clean it.
Cut the tomatoes into very small cubes. Then, if necessary, peel the zucchini, and also cut into cubes. Cut the onion into thin half rings. Peel and core the apples. Cut sour apples into cubes. Then you need to put spices and ginger in a white canvas. You need to transfer all the vegetables to a saucepan, put a rag with spices there and add wine vinegar. Let the vegetables simmer and stir. Then make the fire less and simmer for one hour under the lid. Remember to stir. After that, you need to add the pre-washed raisins and cook for another hour and a half. Remove the bag of spices, the caviar should cool slightly. After that, you need to spread the caviar in jars, close and put in the cold. The covers should be plastic, not metal. The caviar will be infused and cooked completely in a month.

Zucchini caviar diet recipe
You will need:
Half a kilo of carrots
One and a half kilograms of zucchini
300 grams of onion
4 sweet peppers
4 cloves of garlic
Salt
Vegetable oil - for frying

How to cook:

In this caviar recipe, the main difference is that vegetables are not fried, but boiled. Only one onion is fried. You need to pour some water into a saucepan, put diced carrots there. Cook for 15 minutes.
After that, you need to cut the sweet peppers and zucchini into cubes, put them on the carrots. Cook for about 10 minutes. While everything is cooking, you should fry the onion in half rings in a little vegetable oil. Mix vegetables and onions, then mince or put in a blender.
After chopping, everything is placed back in the pan, garlic squeezed through a press is added and evaporated for 40 minutes. After it is laid out in pre-sterilized jars and rolled up.

Zucchini caviar with tomatoes and apples for the winter
You will need:
700 grams of carrots
3 kilograms of tomatoes
700 grams of sweet pepper
500 grams of apples
400 grams of onion
12 allspice peas
4 pieces of bay leaf
3 zucchini

How to cook:

You need to mince vegetables and all apples. But don't touch the onion yet. Then put food in a saucepan, simmer for about an hour. Chop the onion finely, fry in oil, put with vegetables. Next, add allspice and bay leaves. Then cook for 30 minutes. Put caviar in sterilized jars with a capacity of one liter. Sterilize for about 5 minutes, roll up.

If you have a slow cooker, then you can cook squash caviar using one of these recipes.

Georgian squash caviar for the winter
You will need:
3 onions
4 zucchini
Carrot
2 cloves of garlic
Cilantro and dill
Half a teaspoon of hops-suneli
A tablespoon of grape vinegar
Red bell pepper hammers, salt, vegetable oil.

How to cook:

You need to put the multicooker on the "Baking" mode for an hour. After chop the onion very finely, grate the carrots, add quite a bit of vegetable oil to the vegetables. Cook for about 20 minutes, stirring occasionally. Then peel the zucchini, cut into small cubes, salt a lot. The zucchini should be juiced. After 20 minutes, the zucchini must be squeezed out, put in a slow cooker. While everything is cooking, you need to stir the vegetables from time to time. After 30 minutes you need to add spices, a little herbs and garlic, squeezed through a press in advance. Mix everything again and leave for 10 minutes. At the very end of cooking, add vinegar. You can add walnuts if you like the spicy and unusual taste. We sterilize, roll up.

Zucchini caviar in a slow cooker for the winter
You will need:
2 tablespoons tomato paste
Half a kilo of zucchini
2 carrots
2 onions
Bulgarian pepper
Teaspoon of salt
A teaspoon of sugar
4 tablespoons vegetable oil

How to cook:

You need to chop the onion and carrots, then put the multicooker in the porridge, fill with vegetable oil, turn on the "Baking" mode for twenty minutes and stir from time to time. Then cook the rest of the vegetables, cut them into cubes. Put in a bowl, stir and turn on the mode again for 20 minutes. Then you need to put salt and sugar, tomato paste to the vegetables and turn it on in the "Stew" mode for 50 minutes. Then the vegetables need to be grinded with a blender, add vinegar essence and roll up in jars.

Several recipes for squash caviar cooked with mayonnaise.

Zucchini caviar with mayonnaise
You will need:
6 kilograms of zucchini
kilogram of onion
half a liter of tomato paste
a glass of vegetable oil
4 tablespoons sugar
2 tablespoons of salt
half a liter of mayonnaise
4 tablespoons vinegar - 70%
ground pepper to taste

How to cook zucchini caviar with mayonnaise:

You need to peel the onion, put it in a meat grinder, grind it, then also grind the zucchini. Stir with already fried onions, put everything on fire and cook for about 2 hours, stirring all the time. Then put tomato paste and vegetable oil, salt and vinegar, sugar to the vegetables. Cook for about 50 minutes more, then put mayonnaise in a saucepan, stir, and cook for 20-30 minutes. Put the caviar in jars and roll up.

Zucchini caviar with mayonnaise and garlic for the winter
You will need:
6 young zucchini
200 grams of sugar
1 kilogram of onion
200 ml vinegar 9%
250 grams of mayonnaise
350 grams of tomato paste
3 tablespoons of salt
2 heads of garlic
Tea spoon of ground pepper

How to cook:

It is necessary to pass young zucchini directly with the peel and core through a meat grinder. Onions also need to be minced, mixed with zucchini, put in a fairly deep saucepan. Then add sugar, vinegar, salt and vegetable oil. Stir everything, put tomato paste there and put on fire for two and a half hours. Peel the garlic, pass through a press, add to the caviar. Then add black pepper and mayonnaise, mix, cook for about 30 minutes. Then you need to put everything in banks and roll up.
Bon Appetit!

Zucchini caviar with mushrooms and herbs for the winter Harvesting vegetables for the winter is the most boring thing in the world. But only for those who lack imagination! Try to invent new preservation recipes or "refine" familiar ones. For example, a lot of squash caviar for the winter, but let it be different! This recipe differs in that fried mushrooms are added to the squash caviar. try this recipe for squash caviar with mushrooms and herbs.

The ingredients are given for 1 jar of 0.5 l.

Ingredients for making squash caviar with mushrooms and herbs for the winter:
1 large zucchini;
2 large onions;
2 large carrots;
150-200 g of fresh mushrooms (champignons);
1 bunch of dill;
salt, pepper, chopped garlic - to taste;
vegetable oil in an amount sufficient for frying vegetables.

The recipe for the preparation of the "Zucchini caviar with mushrooms and herbs for the winter":

Wash and peel the zucchini and carrots first. Cut the zucchini into pieces, grate the carrots on a coarse grater. Peel the onion and chop finely.

Combine it all and fry in a heavy-bottomed skillet until golden brown. There should be enough vegetable oil in the pan so that the vegetables do not burn.

Transfer the zucchini, fried with carrots and onions, to a whisk and use a blender to puree.

Now take care of the mushrooms. Wash and cut into small pieces. Chop another onion, mix with mushrooms and fry in vegetable oil until tender.

Wash and chop the dill very finely.

Put the squash caviar in the pan where the mushrooms are fried, stir, simmer everything together for 1-2 minutes, add dill, salt, pepper, chopped garlic (to taste). Stir again and remove from heat.

The caviar is ready! It can be immediately packaged in clean jars scalded with boiling water (or microwave sterilized).

Zucchini caviar is a dish that does not leave many people indifferent. Especially if this caviar is delicious, like from childhood. It is not always possible to cook delicious caviar on your own. In this article, I have collected 4 recipes on how to make caviar, which will definitely be to your taste. This product can be eaten in the summer, you can close it for the winter. And you can also cook many delicious dishes from zucchini that you do not know about. You can read their recipes at this link.

You just need to know that squash caviar is a capricious product. In order for it to be well stored, it must be extinguished for a sufficient time, and also use a preservative: citric acid or vinegar. For my taste, it tastes better with citric acid.

This squash caviar is very easy and quick to prepare. You do not need to fry each ingredient separately, you do not need to peel the tomatoes. And the result - caviar is obtained as in a store. According to this recipe, caviar can be eaten immediately, or you can roll it up for the winter. Citric acid is used as a preservative for winter harvesting, which will allow the caviar to be stored for a long time.

Also, according to this recipe, a little tomato paste is put into the caviar - for a more intense color and bright taste. In general, if there are a lot of zucchini and you need to process them quickly, but at the same time have a tasty product at the exit, I recommend cooking according to this recipe.

Ingredients:

• zucchini - 1 kg
• carrots - 300 gr.
• onions - 300 gr.
• tomatoes - 300 gr.
• tomato paste - 2 tablespoons
• chili pepper - 1/2 pc.
• citric acid - 1/2 tsp
• sugar - 1.5 tablespoons
• salt,
• vegetable oil

Delicious squash caviar: how to cook quickly.

Wash vegetables for caviar. Peel carrots and onions. Cut the carrots into cubes (1 by 1 cm). Take a heavy-bottomed saucepan or cast-iron cauldron, pour in some vegetable oil and send the carrots to simmer. Carrots are laid first because they are the hardest.

If the zucchini are young, they just need to be cut into cubes, about 1.5 cm. If the zucchini are already old, they need to be peeled and the seeds removed with a spoon.

Just cut the tomatoes into small slices, and the onion into thin half rings.

Fry the carrots for about 5 minutes, then put all the other chopped vegetables in the same pan: zucchini, onions, tomatoes.

There is no need to salt the caviar at this stage, because a lot of juice will stand out and you will have to boil it for a long time.

Stir all vegetables and simmer with open cover over low heat for about 20-30 minutes. Cooking times will vary from person to person, depending on which vegetables are used. Finished vegetables will be soft and can be easily pierced with a knife.

During the stewing, future caviar must be stirred periodically. There is no need to add water: zucchini and tomatoes will let the juice go, which will be quite enough.

When the vegetables are tender, place 2 tbsp. l. tomato paste, citric acid, sugar, salt and stir.

Now it's the turn to chop all the vegetables until smooth. The easiest way to do this is with a blender. The chopped squash caviar is placed back in the pot.

It remains to extinguish it for the last 5 minutes, during which it is necessary to bring it to taste. Put half of hot pepper in caviar, pepper with black pepper. Add salt or add more citric acid if necessary. After 5 minutes, take out the red pepper, you will no longer need it.

If the finished caviar is too liquid (although this should not be), boil it a little longer to the desired consistency.

That's all. Such caviar is prepared quickly, does not require lengthy preparation of vegetables, and it tastes like store-bought caviar.

If you want, such caviar with citric acid can be rolled up for the winter in hot sterilized jars.

The recipe for squash caviar with mayonnaise and tomato paste for the winter

Zucchini caviar with mayonnaise is becoming more and more popular. Mayonnaise acts as a preservative and also tastes good. Such caviar does not stay in jars for a long time, it is eaten very quickly. If in doubt, do a little at the beginning, to try. If you like it, feel free to roll it up for the winter.

Ingredients:

• zucchini - 6 kg
• red bell pepper - 5 pcs.
• onions - 1 kg
• garlic - 2 heads
• mayonnaise - 400 ml
• tomato paste - 500 ml
• sunflower oil - 300 ml
• sugar - 3 tablespoons
• salt - 1 tablespoon
• vinegar 9% - 3 tablespoons
• ground black pepper - to taste

Zucchini caviar with mayonnaise: step by step preparation.

Wash the vegetables. Cut off the skin from old zucchini, if large seeds, remove them. Nothing can be removed from young zucchini or cut off. If you use zucchini, then in any case, you need to peel them.

Pass the zucchini through a meat grinder (it is faster, of course, to use an electric one). Peel the peppers from seeds and stalks and also pass through a meat grinder along with the zucchini. Peel the onion and cut into cubes as for regular frying.

Heat vegetable oil in a frying pan and fry the onion until transparent.

Put all the prepared vegetables in a saucepan in which the squash caviar will be boiled: twisted squash, peppers and fried onions. Stir and put on fire.

Cook over low heat for 1 hour, stirring occasionally so that the squash caviar does not burn. After an hour with an immersion blender, grind the vegetables until smooth.

When all the vegetables are mashed, add sunflower oil, salt, sugar, tomato paste to them and mix well. Cover a little with a lid, because the caviar will sprinkle a lot, simmer for another 1 hour, not forgetting to stir.

When an hour has passed, add mayonnaise, black pepper, vinegar, squeeze the garlic through a press, mix. Simmer for another 15 minutes, taste and taste. Now the caviar can be rolled into hot sterilized jars.

Turn the jars over and cover with a towel until they cool completely.

Remove the eggs to your cellar or closet. And enjoy this delicious preservation in winter.

How to cook squash caviar in a multicooker according to GOST

Zucchini caviar according to this recipe is obtained as in a store: very tasty. But there are no preservatives in it: no vinegar, no citric acid. Therefore, you need to store such caviar in the refrigerator.

Ingredients:

• zucchini - 2 kg
• carrots - 120 gr.
• onions - 80 gr.
• tomato paste -190 gr.
• vegetable oil - 90 gr.
• black pepper - 2 gr.
• sugar - 20 gr.
• salt - 20 gr.

How to cook squash caviar according to GOST.

As usual, if the zucchini is already ripe, they need to be peeled off and the seeds removed. You do not need to do this with young zucchini.

Cut the courgettes and onions into cubes, three carrots on a coarse grater. Pour half of the vegetable oil into a multicooker. Turn on the multicooker to the "Fry" mode and heat the oil for 3 minutes.

When the oil is hot, sauté the onions and carrots for 4 minutes, stirring occasionally.

Put the fried vegetables out of the multicooker; you do not need to wash the bowl. Pour in the remaining vegetable oil and add the courgettes. Set the "Fry" mode for 20 minutes, fry the zucchini, stirring occasionally.

Put the prepared zucchini out of the multicooker. Grind them together with onions and carrots with a blender in mashed potatoes.

Put the resulting homogeneous vegetable puree in a multicooker, cover with a double boiler on top, because the mashed potatoes will splash. You do not need to close the lid, the caviar should boil down a little more, become thicker.

Set the simmering mode for 40 minutes.

After 40 minutes, remove the steamer and add 1 tablespoon to the caviar. salt, 1 tbsp. sugar, 1/3 tsp. black pepper and 190 gr. tomato paste. Stir. Add salt to your liking if necessary.

Now you need to stew the caviar for another 20 minutes. You can also stew in the "Extinguishing" mode, or in the multi-cook mode, set the temperature to 95 degrees and the time for 20 minutes.

After 20 minutes, the caviar is ready. If you want to keep it for a long time, then put it in sterilized jars, roll up or close with sterilized screw caps, turn over and let cool.

The caviar turns out to be delicious, only, as I wrote at the beginning of the recipe, you need to store it in the refrigerator.

Zucchini caviar for the winter - lick your fingers

This recipe is slightly different in its cooking technique. Vegetables are first fried separately, revealing their aroma. Then they are mashed together and stewed. Citric acid acts as a preservative, so it is not necessary to store such caviar in the refrigerator.

Everyone who tries the squash caviar prepared according to this recipe is very pleased and asks for the recipe.

Ingredients:

• zucchini - 1 kg
• tomatoes - 300 gr. (necessarily tasty and ripe)
• red bell pepper - 300 gr.
• carrots - 200 gr.
• onions - 150 gr.
• garlic - 3 cloves
• sugar - 1-1.5 tbsp.
• salt - 2 tsp
• citric acid - 1/3 tsp
• vegetable oil
• ground black pepper - to taste

Squash caviar "lick your fingers": preparation.

For tasty caviar, it is better to take young zucchini. They need to be peeled and cut into cubes. If you only have old zucchini, you still need to remove the seeds from them.

Tomatoes should be juicy, not "plastic". For this caviar, the skin must be removed from the tomato. To do this easily, make a cruciform cut and pour boiling water over the tomatoes for 1 minute. Then place the tomatoes in cold water and peel them off easily.

Cut the tomatoes into cubes as well.

Peel and dice the carrots. Peel the bell pepper from seeds and partitions, cut the fleshy walls into cubes.

With onions and garlic, you need to do the same as for the rest of the vegetables: peel and chop. Onion - diced, garlic - finely chopped.

When all the vegetables are chopped, they need to be sautéed separately in vegetable oil. First, put the zucchini in a preheated pan with vegetable oil, fry them for 3-5 minutes, stirring so that they do not burn.

Stir the vegetables, add salt, sugar, black pepper and citric acid. All of these additives are added to taste. Citric acid is a must if you plan to roll caviar for the winter.

Place the lid on the pot and simmer the caviar on low heat for 40 minutes, if you cook it to eat right away. If you close such caviar for the winter, then stew for an hour.

Be sure to stir the caviar periodically during stewing so that it does not burn. After the allotted time, all stewed vegetables must be turned into mashed potatoes. Use a hand blender or a large bowl with a knife.

With an immersion blender, you can grind vegetables directly in a saucepan, but be careful when working with a hot one.

Return the chopped caviar to the pan, be sure to try. At this stage, you need to bring the caviar to taste: if necessary, add salt or add sugar and pepper.

Simmer the caviar for a few more minutes. This completes the preparation of delicious squash caviar.

To close the caviar for the winter, sterilize the jars and lids and pour hot caviar into them. Turn over, wrap and cool completely. Then you can put it away for storage.

If you want to eat caviar right away, it is better to let it brew for one day, it will become even tastier!

These are the recipes for squash caviar. Follow them and get a delicious product. Ask your questions in the comments and read others.

See you in the next article!

Greetings, our dear readers. Zucchini caviar is one of the best snacks on the table for every housewife. She always disperses quickly. Homemade squash caviar is many times better than from the store - a fact. Today we present to you 5 of the best recipes. Let's figure out how squash caviar is prepared for the winter.

Traditionally, we did all the little secrets and tips for preparing any dish at the end. On the one hand, it is convenient and understandable, they say I have already read the recipe, then advice and everything in its place.

And today we will bring advice to the fore. I think it will be better. If such a layout is not convenient to anyone, write about it in the reviews.

• Zucchini caviar for the winter is best prepared from young zucchini... Their length is no more than 20 cm, the skin is thin and the bones are small. The caviar is very tender.
• If the zucchini is larger and older, then it is necessary to remove the peel and cut through the palms to remove all the bones with a spoon.
• Best for cooking squash caviar if zucchini ripens in August and September.
• Removing excess moisture so that the caviar is not watery. To do this, the zucchini cut into slices must be salted, mixed and left for 15 - 25 minutes. Then squeeze out the resulting juice.
• Chop vegetables(using a meat grinder, blender or food processor) before or after cooking. Otherwise, the final consistency of the caviar will not be sufficiently tender and uniform.
• Pre-fry vegetables before stewing... This makes the caviar taste richer.
• You can add ground black pepper, ground red pepper, a mixture of peppers, paprika, curry, ground coriander, nutmeg, ground ginger, suneli hops, cloves, garlic and chopped herbs to squash caviar - all these ingredients will make caviar spicy and incredibly appetizing.
• Any utensils are not suitable for cooking caviar. It is best to choose cookware with a thick bottom.... This will ensure uniform heating of vegetables and they will not stick. A thick-bottomed stainless steel pot is best.
• Banks are best sterilized before rolling.... This will keep the squash caviar for at least 1 year. Best kept in a cellar.

Zucchini itself has no flavor. Which means the whole bouquet of aromas and tastes will depend only on the ingredients that you use when preparing caviar. Imagine what a huge world opens up when cooking squash caviar.

Such caviar can be placed on any table, it can be eaten with almost any dish. Now let's get down to how zucchini caviar is prepared for the winter.

Zucchini caviar is a classic recipe.

Classic squash caviar

Of course there is a recipe from which all other recipes have gone. This is a classic recipe or a standard one. Or you can simply say - the simplest recipe for squash caviar. It is prepared quickly and easily.

We need:

1. 3 kg of zucchini;
2. 1 kg of carrots;
3. 1 kg of onions;
4. 50 g tomato paste;
5. 30 g salt;
6. 20 g sugar;
7. 10 g citric acid;
8. vegetable oil.

Step 1.

First, let's free our zucchini from excess moisture, otherwise the caviar will turn out to be watery. To do this, cut the zucchini into slices, sprinkle with salt and leave for 25 minutes. Then we squeeze out the juice.

Cut the zucchini into slices

Step 2.

Now fry the zucchini slices in vegetable oil on both sides.

Step 2.

Chop the onion and three grated carrots. Now we fry all this in vegetable oil.

Step 3.

Now we pass all the vegetables through a meat grinder and put the resulting gruel in a saucepan. We put on a slow fire.

Step 4.

Add salt, sugar, tomato paste and citric acid. Bring to a boil over low heat and then cook for 20 - 30 minutes. Be sure to stir periodically.

Step 5.

We sterilize jars and lids. When the caviar is ready, transfer to the jars and tighten the lids. Now we turn the jars over onto the lids and put them, wrapping them in a warm blanket. After cooling, we put it away for storage.

Zucchini caviar with tomatoes and apples.

squash caviar with apples and tomatoes

Delicious caviar is made with apples. I really like this taste. And tomatoes will replace tomato paste for us, it turns out better. Best of all, of course, if almost all the ingredients come from their own garden. Well, if you still buy in a store, then you should not take all the cheapest. It is better to take tasty, the taste of squash caviar will depend on it.

Ingredients:

1. 2.5 kg of zucchini;
2. 2 kg of tomatoes;
3. 5-6 carrots;
4. 2 apples;
5. 2 bell peppers;
6. 100 g of dill or parsley;
7. 1 chili pepper (optional, for spicy lovers);
8. 1 head of garlic;
9. 50 ml of vegetable oil;
10. 40 g salt;
11. salt, sugar and ground black pepper to taste.

Step 1.

Zucchini, carrots, bell peppers and chili peppers are washed and finely chopped, but do not mix.

Step 2.

Now we fry all the vegetables separately a little in vegetable oil.

Step 3.

Scroll all these vegetables through a meat grinder. Put the resulting porridge in a saucepan. Grate apples there. At the same time, I cut off the skin.

Step 4.

We drive the tomatoes in a meat grinder or grind blenders. We add all this to our porridge. Finely chopped garlic, salt, sugar and ground pepper are also there.

Step 5.

Now we put the pan on low heat and simmer for about 2 hours, no more. Add finely chopped greens 5 minutes before cooking. Do not forget to stir everything.

Step 6.

When the caviar is ready, we transfer it to the jars (already sterilized) and tighten the lids. Now we turn the jars over onto the lids and put them, wrapping them in a warm blanket. After cooling, we put it away for storage.

Caviar in mayonnaise - just amazing taste.

squash caviar in mayonnaise

You know, I immediately thought that mayonnaise is a universal remedy. It was the French who invented it as just a sauce. Our housewives use it in everything))). Well, it really tastes better. And squash caviar for the winter turns out to be a masterpiece in general.

But it is best to use homemade mayonnaise. It prepares quickly enough, for example:

But if you use store-bought mayonnaise, then use the delicious one that you like. And so we went.

Here's what we use:

1. 1 kg of zucchini;
2. 100 ml mayonnaise;
3. 100 g carrots;
4. 100 - 150 gr. onions;
5. 400 gr. tomatoes;
6. 1 medium bell pepper;
7. 2 cloves of garlic;
8. about 100 ml. sunflower oil;
9. salt and black pepper to taste.
   

Step 1.

Cut the zucchini into small cubes. At the same time, we remember that you do not need to clean and remove seeds for young zucchini. But more mature and ripe, on the contrary, is necessary.

Step 2.

Carrots with a salt shaker or three on a large grater.

Zucchini caviar for the winter with the addition of carrots becomes sweeter. And the carrots impart the appropriate color to the caviar.

We also cut the onion into small cubes.

Step 3.

Now you need to fry, or rather brown the carrots in a frying pan in vegetable oil, over medium heat. Cook for a few minutes and be sure to stir to avoid burning.

Step 4.

Then add the onion there, mix and fry the vegetables for a few more minutes. Until the onion is soft and transparent.

Step 5.

In the meantime, peel the pepper and chop the onion, either into cubes, or as you like.

Step 6.

Add it to carrots and onions. Simmer vegetables over low heat for about 5-7 minutes.

Step 7.

Now add the zucchini, mix and simmer for 10 minutes, also over low heat. Do not forget to stir.

Step 8.

Blanch the tomatoes, peel them, cut into small cubes. Instead of tomatoes, you can use tomato paste mixed with a glass of warm water. Even tomato juice will do. If there is sourness in the tomato, you can sprinkle it a little with sugar.

Now add the tomatoes to the pan, mix everything and cover with a lid. Cooking vegetables until soft.

Step 9.

Now the soft vegetables need to be mashed. We use a blender or meat grinder. But you need to cool the vegetables a little.

Step 10.

Now we return the porridge to the pan, add mayonnaise and mix. Now turn on low heat and simmer for 30 - 40 minutes. The caviar should be roasted and darkened.

Step 11.

Add chopped garlic, salt and spices five minutes before cooking. If you need to sweeten, add sugar. Mix well. We don't use vinegar in this recipe.

Step 12.

Now we shift the caviar into sterilized jars, roll them up, put them on the lids and cover them with a warm blanket. After cooling, you can put it in the cellar for storage.

You can try this appetizer immediately after cooking.

Keeping pace with the times - squash caviar in a slow cooker.

squash caviar in a slow cooker

Zucchini caviar for the winter is relatively easy to prepare. And today, many housewives have a slow cooker in the kitchen. The thing is convenient and versatile. The multicooker greatly facilitates the process of cooking zucchini caviar. In addition, it turns out to be dietary. Therefore, for those who monitor their weight, this recipe is very suitable.

Ingredients Used:

1. 3 kg of zucchini (preferably young);
2. 2 large carrots, weighing about 250 grams;
3. 800 gr. Luke;
4. 150 ml. sunflower oil;
5. 200 grams of tomato paste;
6. 0.5 teaspoon citric acid;
7. 1 teaspoon ground red pepper;
8. 1.5 teaspoons of salt;
9. 2 tablespoons of sugar;
10. 3-4 cloves of garlic.

Step 1.

Zucchini caviar for the winter is tastier from young zucchini, they do not need to be peeled. Therefore, carefully wash the zucchini and the regime with cubes. Grate the carrots.

Step 2.

We cut the onion and together with it we send the carrot and 100 ml of oil to the multicooker for frying. We select the browning or baking mode for 20 minutes.

Step 3.

After 10 minutes, add the zucchini. As soon as the toasting mode ends for 20 minutes, turn on the stewing for 1 hour.

Step 4.

After 20 - 25 minutes add pepper, sugar, salt and mix well.

Step 5.

After another 20 minutes, add the tomato paste, citric acid, the rest of the oil and the garlic squeezed through the garlic press.

Step 6.

Then we cool all the caviar and pass it through a meat grinder or blender. Then we keep on the extinguishing mode for another 15 - 20 minutes.

Step 7.

Now, as usual, we pour the ready-made caviar into sterilized jars, roll it up. Then we put it on the lids and wrap it in a warm blanket. After cooling down, put it back to storage.

Here's another recipe for caviar in a slow cooker:

Zucchini caviar - "You will lick your fingers."

just lick your fingers!

Once they gave my wife a cauldron, initially for pilaf. But squash caviar for the winter in it turns out to be generally gorgeous. The name says so, so we do it.

Ingredients:

1. 1.5 kg of courgettes. If you use older zucchini, then already peeled zucchini are taken into account;
2. 700 gr. carrots;
3. 400 gr. Luke;
4. 1.5 tablespoons of tomato paste;
5. 150 g sunflower oil;
6. 3.5 tablespoons of sugar;
7. 1.5 tablespoons of salt;
8. 0.5 teaspoons of ground black pepper;
9. 0.5 cups of water.

Step 1.

Cut the zucchini into slices.

Step 2.

Chop the onion into cubes. Grate the carrots.

Step 3.

We mix everything in a cauldron. You can use a heavy-bottomed saucepan. Add some water and bring to a boil.

Step 4.

Now we turn off the heat to a minimum and simmer for 40 minutes. Be sure to mix.

Step 5.

If after 40 minutes there is a lot of water, then just drain it.

Step 6.

The water has been drained, now we grind all the porridge to a puree state, through a blender or a meat grinder.

Step 7.

Now back into the cauldron, add tomato paste, pepper, salt, sugar, oil and mix well.

Step 8.

We put on a slow fire. After boiling, boil for another 15 minutes and that's it.

Step 9.

Now we lay out the banks. We will sterilize them in advance. We roll up the lids, put them on the lids and wrap them in a warm blanket. After cooling, we put it away for storage.

Now you know that winter squash caviar is not just tasty, terribly tasty, sweet, spicy, healthy and sometimes even low-calorie. There are a lot of recipes and tastes.

That's it. Try different recipes. They are all delicious and delicious. Will decorate any table and any holiday. Enjoy your meal.

Write your recipes or reviews in the comments, share the recipe on social networks. Goodbye to everyone.

Zucchini caviar for the winter - 5 best step-by-step recipes. updated: September 11, 2017 by: Pavel Subbotin

Zucchini caviar for the winter is a popular and best snack of the Soviet era. Zucchini caviar recipes are so different that you can get lost.

On our site of useful tips, the best selection of recipes for squash caviar with tomato paste. Choose and cook with pleasure!

Fried squash caviar tastes the same as sold in stores. It is quite possible to take this recipe for squash caviar to prepare canned food as preparations for the winter.

Ingredients:

• about three kilograms of already peeled and prepared zucchini without seeds and peels;
• 1 kilogram of fresh carrots;
• 1 kilogram of onions;
• tomato paste (tomato paste Tomato is very good for these purposes);
• 9% vinegar and salt;
• vegetable oil for frying salad components.

The recipe for cooking squash caviar:

All vegetables must be peeled, finely chopped and fry separately in a skillet.

Then all the fried vegetables are put into an electric harvester, chopped again and mixed with the addition of salt. Then you need to put the whole mass, similar to mashed potatoes, into a cauldron or saucepan with a double bottom. Simmer on the lowest heat for about forty minutes.

After about twenty minutes of simmering in mashed potatoes, add three tablespoons of tomato paste and one spoonful of vinegar. Don't forget to stir the caviar.

While it is stewing, the mass turns out to be quite thick and can burn a little without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Twist the lids, wrap them in a cotton blanket.

Let the canned zucchini cool slowly. Try this recipe - it's delicious!

Zucchini caviar - a simple and tasty recipe

You will need:

• white onion - 1 kg;
• zucchini - 3 kg;
• carrots - 1 kg;
• tomato paste - 4 tbsp. l .;
• salt - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• garlic - 7 cloves (if it is a very large southern garlic, if it is small, then twice as much);
• greens - parsley and fresh dill;
• ground pepper.

How to prepare delicious zucchini caviar for the winter:

Wash and peel all vegetables. Then cut fresh zucchini into cubes, grate the carrots (you can use a coarse grater), cut white onions into thin rings.

Heat a skillet with oil, put the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. The next carrot will get into the pan. When each ingredient is golden brown, chop the vegetables in a blender, or pass them all together through a meat grinder or electric food processor. You will get a homogeneous puree. Put this puree in a saucepan with the thickest walls, you can use a cauldron or stewpan.

After bringing the semi-prepared mass to a boil, reduce the heat slightly and simmer for 40-45 minutes. For about ten minutes until cooked, add sugar and salt, pepper and herbs to the mass. Remember to stir occasionally what you are cooking.

Roll the caviar from zucchini hot in jars that have been sterilized in advance. Put the wrapped jars in the coolest place in the apartment to cool down.

Homemade squash caviar with tomato paste

Ingredients for the dish:

• 3 small zucchini
• 4 onions
• 2 carrots
• 4 tbsp. tablespoons of tomato paste
• 3 cloves of garlic
• vegetable oil
• black pepper and salt

Recipe for making simple homemade squash caviar:

Peel the courgettes and cut into small cubes. Simmer in a saucepan with a little vegetable oil. Chop the onion as small as possible and fry. Do the same with carrots. Put everything in a double-bottomed saucepan or cauldron.

Add the desired spices, salt. Tire over low heat, stirring constantly for an hour. Then add tomato paste and garlic, pre-chopped, in mashed potatoes, and leave on fire for another ten minutes. After boiling, grind the caviar with a blender and place in sterilized jars.

Squash caviar with carrots recipe

So, to cook squash caviar you need:

• kilogram of onion
• 5 medium zucchini
• tomato paste - 5 tablespoons
• kilogram of carrots
• 150 grams of vegetable oil
• salt and spices

How to cook:

Carrots need to be washed and grated on a coarse grater, onions also need to be washed, cut into not very small cubes. Next, you need to fry the onion or stew in oil over low heat. After that, it is necessary to fry the carrots and put them in one bowl with the onions.

Wash the zucchini thoroughly, cut it into four parts, remove the seeds - if there are large ones - be sure to remove.

If the seeds are very young and soft, then nothing needs to be removed. The same applies to the peel - if it is hard, then it must be removed.

After that, cut the zucchini into cubes about a centimeter by centimeter. Fry them in oil over very high heat for at least 10 minutes.

Take a large enamel pot and put everything there, pour the sauce and tomato paste. Your caviar should be stewed for at least half an hour over medium heat. Remember to stir the contents of the pot from time to time. Remove the mass from the heat, let it cool, and mince it. It is best to twist the caviar on a mesh with large holes.

After the caviar has acquired the desired consistency, simmer it for about 20 minutes.

Zucchini caviar with bell pepper for the winter

You will need:

• a kilogram of onions;
• 5 kilograms of zucchini;
• 5 sweet peppers;
• 5 cloves of garlic;
• 2 tablespoons vinegar 70%;
• a kilogram of carrots;
• 2 tablespoons of salt;
• 500 g of vegetable oil;
• 10 peppercorns;
• half a glass of tomato sauce;
• 3 tablespoons of sugar.

How to cook:

You need to mince onion and zucchini, bell pepper and garlic. Then take the carrots, grate and stew in vegetable oil.

All products need to be mixed well, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything to sterilized jars, roll up and send to the cellar until winter.

Zucchini caviar for the winter without onions

To cook squash caviar for the winter without onions, you will need:

• zucchini - 5.5 kg
• garlic - 3 heads
• hot pepper - 2 pods
• tomato paste - 250 g
• sunflower oil - 300 ml
• acetic acid (70%) - 1.5 tbsp. l.
• water - 500 ml
• sugar - 1.5 tbsp.
• salt - 3 tbsp. l.

How to cook squash caviar for the winter without onions:

Wash the courgettes, dry, cut into small pieces. If young, so-called "milk" vegetables are used for the preparation of caviar, then for this recipe you should take 5 kg of the product. If the zucchini is well ripened, we take 5 and a half kilograms, since some of the weight will go away along with the tough peel and seeds, which, of course, should be removed.

Wash the pods of hot pepper, peel the stalks and seeds. Zucchini and hot pepper mince. Pour the resulting puree into a large saucepan.

Place the tomato paste in a medium bowl, add water, stir well. Pour the resulting mixture into the squash puree.

Add sunflower oil, sugar and salt to the pan with the future caviar, mix all the ingredients thoroughly. Place the saucepan with the preparation on the stove and simmer the caviar for 1.5 hours over medium heat. To avoid burning, remember to stir the vegetable puree periodically.

Peel the garlic and pass through a press (as an option, you can grate it on a fine grater). 10 minutes before the end of cooking, add chopped garlic and acetic acid to the caviar. Stir the workpiece again, let the food simmer for 10 minutes, then remove the pan from the heat.

Put the prepared squash caviar in pre-prepared (sterilized) jars, cover with metal lids (also pre-sterilized) and roll up.

Turn the cans with the workpiece upside down, wrap well and leave to cool completely. For subsequent storage, place jars with cooled caviar in a refrigerator or cellar.

In the process of cooking zucchini caviar according to this recipe, you can change the amount of garlic and hot pepper at your discretion. Even if you absolutely do not accept spicy food, you can simply refuse to add hot pepper to this preparation, and minimize the amount of garlic - for flavor.

Zucchini caviar with chili ketchup

To cook squash caviar with chili ketchup, you will need:

• zucchini - 1 kg;
• onions - 170 g;
• sunflower oil - 40 ml;
• tomato paste - 85 g;
• mayonnaise - 85 g;
• chili ketchup - 50 g;
• vinegar - ½ - 1 tbsp. l .;
• sugar;
• salt.

How to cook squash caviar with chili ketchup:

Wash young zucchini, dry, cut into slices. If large, well-ripened vegetables are used to prepare caviar, the skins and seeds should be removed. Peel the onions and cut them into quarters.

Pass the prepared zucchini and onions through a meat grinder or chop with a blender. Transfer the resulting vegetable mass to a cast-iron cauldron, add sunflower oil, sugar and salt to taste, mix well. Place the cauldron on the stove and cook the caviar over low heat for 1 hour.

After 2 hours, add tomato paste, mayonnaise and chili ketchup to the vegetable mass. Stir the caviar again and cook for another 1.5-2 hours. Pour vinegar into a cauldron with caviar, mix and cook for another 15 minutes.

While the squash caviar is boiling, prepare (sterilize) the jars and lids. To sterilize cans, you can use a hot pot, oven, microwave, airfryer, multicooker, double boiler, or dishwasher.

Arrange hot squash caviar in previously prepared jars, cover with lids, roll up. Turn the jars of squash caviar upside down and leave to cool completely.

To make squash caviar, you can use a cast iron cauldron, a large saucepan, or a saucepan with a thick bottom and sides. It is in such a dish that the vegetable mass will warm up evenly and will not burn. Remember to stir the caviar periodically while cooking.

In order to make the caviar from zucchini more tasty and aromatic, during the cooking process, you can add a small amount of chopped garlic, finely chopped dill, parsley, celery, cilantro, black pepper or any spices to your taste.

By the way, focusing on the taste preferences of your family, you can also change the amount of chili ketchup added to your food (for lovers of spicy dishes, the amount of chili ketchup can be increased by 2-3 times).

Diet squash caviar

To cook dietary squash caviar, you will need:

• zucchini - 1 kg;
• large carrots - 1 pc .;
• large onion - 1 pc.;
• tomato juice - 500 ml;
• salt to taste;
• ground black pepper - to taste.

How to cook dietary squash caviar:

1. We wash and peel the zucchini, then rub on a fine grater.
2. We heat up a saucepan (a saucepan, a cauldron, I use a cast-iron pan with high sides - very convenient).
3. We spread the zucchini in a pan, cover with a lid and simmer until the volume of vegetables is halved.
4. We clean the onion, chop it very finely. We also wash and peel the carrots, three on a very fine grater.
5. Add onions and carrots to the zucchini, stir, cover and leave to simmer for 15-20 minutes.
6. After the time has elapsed, pour tomato juice into the squash caviar, bring the mass to a boil, salt and pepper. If the caviar is ready, then put it in the jars, if not, then simmer until tender.

It is better to use homemade tomato juice, not packaged. If it is not at hand, then I take 2-3 large tomatoes, peel them off and pass them through a meat grinder. Tomatoes need to be added a little earlier than tomato juice.

Video: Zucchini caviar for the winter "You will lick your fingers"

One of the most popular snacks for future use is zucchini caviar. Many families know how to make squash caviar for the winter. With its help, you can diversify the side dish, make sandwiches. The variety of recipes allows you to choose an appetizer for every taste: spicy or tender, as before, as a child, or as from a store today. We have collected 7 of the best recipes. Whichever one you choose, the result is guaranteed to be successful.

Zucchini caviar "Taste of childhood" (classic recipe)

Zucchini caviar, as in childhood

Ingredients:

• zucchini - 3 kg;
• onions - 1 kg;
• carrots - 1 kg;
• garlic - 1.5 heads;
• salt - 2 tablespoons;
• granulated sugar - 2 tablespoons;
• table vinegar (9%) - 2 tablespoons;
• tomato paste - 4 tablespoons;
• dill (fresh) - half a bunch;
• parsley (fresh) - half a bunch;
• ground black pepper - half a teaspoon;
• vegetable oil - 0.25-0.3 liters.

Cooking process:

1. Wash, peel and seed, cut the zucchini into half rings 1.5 centimeters thick. If the zucchini are young (up to 20 cm), you can not peel them, but cut them into washers.
2. Grate peeled carrots, chop the garlic, chop the onion as you like, but not too coarse.
3. Fry the courgettes in a large amount of oil on both sides.
4. In another skillet, sprinkle the onion and carrot.
5. Grind the zucchini and onions with carrots separately with a blender and only then combine.
6. Grind the greens with a blender, put them to the vegetables.
7. Boil them over low heat for 40 minutes. Do not forget to interfere, otherwise it will burn.
8. Add the rest of the ingredients listed in the classic recipe, stir and cook for another 10 minutes.
9. Place in jars, which should be sterilized during cooking vegetables. Cover with lids sterilized in boiling water.
10. Place the jars in a pot of water and sterilize the jars for 15 minutes if they are half a liter or 20 minutes if they are larger. Place a cloth on the bottom of the pot to prevent the jars from cracking.
11. Roll up or screw caps. The snack should cool down under a warm blanket or an old down jacket.

Zucchini caviar, if made according to the classic recipe, will surely remind many of the taste of the appetizer they ate as a child. Today's kids love it too, despite the slightly tangy taste. But they will also like the caviar "Lick your fingers", which turns out to be even more tender.

Zucchini caviar "Lick your fingers"

Zucchini caviar without vinegar

Ingredients:

• zucchini - 1.5 kg;
• carrots - 0.75 kg;
• onions - 0.5 kg;
• vegetable oil - 0.2 l;
• tomato paste - 0.2 l;
• sugar - 100 g;
• salt - 30 g;
• water - 100 ml.

Cooking process:

1. Cut the washed and peeled vegetables, except for carrots. Grate the carrots.
2. Cook vegetables by pouring water into them, within 40 minutes after boiling. Remember to stir frequently to avoid burning.
3. Puree using a blender.
4. Mix the puree with the rest of the products, boil everything together for a quarter of an hour.
5. Spread out in sterilized jars, capped and covered with a blanket, let cool.

When preparing this snack for the winter, acetic acid is not used, however, it keeps well. At the same time, her taste is rich and at the same time necessary - you will lick your fingers! If you don't know how to make caviar without vinegar, this is the place for you.

Diet caviar

Diet caviar from zucchini

Ingredients:

• zucchini - 1.5 kg;
• carrots - 0.4 kg;
• bow - one head;
• tomatoes - 0.4 kg;
• Bulgarian pepper - 0.4 kg;
• table vinegar (9%) - 20 ml;
• vegetable oil - 10 ml;
• salt - 20 g.

Cooking method:

1. Cut all vegetables into small pieces. Peel the tomatoes before pouring boiling water over them.
2. Fry the onions until golden brown in a small skillet, using a minimum amount of oil.
3. Boil the rest of the vegetables, except tomatoes, in salted water.
4. Puree all ingredients, including diced tomatoes.
5. Simmer for at least half an hour, pouring in vinegar 5 minutes before cooking.
6. Spread out the jars (of course, clean, sterilized), close them with lids. It is better to store it in the refrigerator in winter or at a temperature not higher than 16 degrees.

Diet caviar is prepared almost without oil and with a minimum content of vinegar, spices are also not used, but it still tastes great. But her calorie content is scanty, which will certainly appeal to people who follow the figure. They should make this preparation for the winter.

Spicy zucchini caviar

Spicy zucchini caviar (squash adjika)

Ingredients:

• zucchini - 3 kg;
• carrots - 1.5 kg;
• hot pepper - 2 pods;
• sour apples - 1 kg;
• onions - 1 kg,
• tomato paste - a tablespoon.

Cooking process:

1. All vegetables, after washing and peeling, cut into pieces and pass through a meat grinder. If you want the appetizer to turn out sharper, do not remove the seeds from the pepper.
2. Simmer vegetables for 10 minutes.
3. Flip the apples through a meat grinder, removing the core from them.
4. Add apples to vegetables, simmer for another 10 minutes.
5. Add tomato paste, simmer for another 5 minutes and place in sterilized jars. Close the jars with metal lids and that's it.

Spicy squash caviar is somewhat reminiscent of homemade adjika in taste. Its energy value is minimal. Strengthens the immune system, improves metabolism, and promotes weight loss. It is necessary to make it for the winter at least once!

With tomato paste and mayonnaise

Zucchini caviar with tomato paste and mayonnaise

Ingredients:

• zucchini - 2 kg;
• carrots - 200 g;
• onions - 300;
• mayonnaise (high-calorie) - 0.2 l;
• vegetable oil - a third of a glass;
• tomato paste - 0.2 l;
• table vinegar (9%) - one and a half tablespoons;
• sugar - one and a half tablespoons;
• salt - a tablespoon;
• paprika - a teaspoon;
• ground black pepper - half a teaspoon.

Cooking process:

1. Fry finely chopped onions and grated carrots in vegetable oil. Grind with a blender.
2. Chop the zucchini into pieces using a blender, meat grinder or food processor.
3. Simmer the zucchini and other vegetables together for 1.5 hours.
4. Add everything else, simmer for another half hour.
5. After spreading over the jars, sterilize them for a quarter of an hour.
6. Seal. It is not necessary to wrap up.

This recipe is worth trying out for those looking for something new. This caviar is stored well in winter, even at room temperature.

Zucchini caviar "Spicy" (in a slow cooker)

Zucchini caviar in a slow cooker

Ingredients:

• young zucchini - 750 g;
• onions - 250 g;
• carrots - 300 g;
• Bulgarian pepper - 200 g;
• tomato paste - 100 g;
• sunflower oil (refined) - 50 ml;
• garlic - 3 cloves;
• sugar, salt, turmeric, nutmeg, ground coriander, black pepper - a teaspoon each.

Cooking process:

1. Crush the garlic, chop the onion finely and fry them in a multicooker bowl for 5 minutes.
2. Mix with tomato paste, spices, salt and sweeten, simmer for another 5 minutes.
3. Put finely chopped vegetables on a grill and simmer for an hour and a half.
4. It remains to arrange in jars, cork, let cool under the covers.

The spicy taste of zucchini caviar according to this recipe is given by an abundance of spices. It is important that this snack does not require grinding in a blender.

Zucchini caviar, as from the store

Zucchini caviar, as from the store

Ingredients:

• zucchini (young) - 1.5 kg;
• carrots - 0.4 kg;
• onions - 0.5 kg;
• tomato paste - 60 g;
• wheat flour - 40 g;
• parsley root - 1 pc .;
• salt - 40 g;
• sunflower oil - 100 ml.

Cooking process:

1. Cut the zucchini into thin washers, roll in a large amount of flour, fry and grind with a blender.
2. Fry chopped onions, carrots, mix with zucchini.
3. Mix everything and simmer for half an hour.
4. After spreading over the jars, sterilize them for 20 minutes, seal them.

The presence of flour in the composition gives this caviar similarity to the store-bought caviar. For fun, try making it at home.

All recipes for squash caviar are good in their own way, it makes sense to make an appetizer for several of them in order to compare their taste in winter. Most importantly, do not forget to place stickers with the name of the blank on the jars, so as not to get confused in winter. By the way, you can and zucchini.

Elena Pronina