Zucchini is not only affordable and cheap product, but still healthy and low-calorie. Everyone, both adults and children, like caviar from this vegetable. We will tell you all the secrets of making natural and tasty squash caviar.
Squash caviar with mayonnaise - basic principles of preparation
To make caviar healthy and nutritious, you need to choose the right zucchini. The vegetable should not have dents or rotten spots. It is advisable to take young zucchini with soft, smooth skin and unformed seeds. If you use it for caviar large zucchini, you will definitely need to peel them, cut them and remove the core with seeds.
The remaining vegetables used to prepare caviar are peeled and washed.
If instead of tomato paste you use fresh tomatoes, they need to be peeled. This will be easy to do if you first pour boiling water over them.
Onions and carrots are twisted separately through a meat grinder, or chopped using a blender. Then, separately from each other, they are fried until golden brown.
Zucchini is chopped in the same way and combined with fried vegetables. The mixture is placed in a cauldron and placed on low heat. Cook, stirring regularly, for two hours.
Then add chopped fresh tomatoes or tomato paste, spices and pour vegetable oil. Cook for another 20 minutes, add vinegar and, after three minutes, place in a sterile, dry glass container.
Recipe 1. Zucchini caviar with mayonnaise
Ingredients
three kg of zucchini;
ground black pepper;
half a kilogram of onions;
half a kilogram of carrots;
a pack of mayonnaise;
sugar – 75 g;
salt – 30 g;
table vinegar – 50 ml.
Cooking method
Peel onions, zucchini and carrots and wash. If the zucchini is large, cut it in half lengthwise and remove the core and seeds. Cut the peeled vegetables into not too large chunks. We twist the carrots and zucchini through a meat grinder and place them in different bowls. Chop the onion small pieces.
We put cast iron frying pan on the fire and heat the oil in it. Place carrots and onions in it. Simmer, uncovered, for eight minutes until soft. Stir regularly to prevent burning.
Grind the zucchini through a meat grinder and place in a cauldron. Add fried vegetables to them and mix. Salt and season with spices to taste. Mix again.
Place the cauldron on the stove and turn on low heat. Cook, stirring occasionally, for 60 minutes.
Now add mayonnaise, sugar and table vinegar to the cauldron with caviar. Stir and cook for another ten minutes. Remove from heat and immediately blend with a hand blender until smooth. Return the cauldron to low heat and boil again.
Wash the glass container with soda, rinse and sterilize. Place the hot squash caviar in the prepared container and seal with sterile lids using a seaming key. Turn over and cool under a warm blanket.
Recipe 2. Zucchini caviar with mayonnaise and tomato paste
Ingredients
Bay leaf– two pieces;
three kg of zucchini;
ground pepper– 3 g;
onion– ½ kilogram;
salt – 60 g;
a small pack of mayonnaise;
half a glass of sugar;
tomato paste – 250 g;
vegetable oil – 150 ml.
Cooking method
Peel the washed zucchini and remove the seeds. Young vegetables can be left with their skins on.
Remove the peel from the onions. Cut each onion into four pieces.
Grind the vegetables using a blender, meat grinder or food processor.
Place the resulting vegetable mass in a cast iron cauldron. Put tomato paste and mayonnaise in it, pour in vegetable oil. Mix well.
Place the cauldron on the stove and turn on low heat. Cook from the moment of boiling for 60 minutes. Don't forget to stir so the caviar doesn't burn.
Now add spices, sugar, bay leaf and salt. Cook for another hour. Then remove the bay leaf and place it while hot in sterile glass containers. Roll up sterile lids with a special key. Leave it under the covers overnight.
Recipe 3. Squash caviar with mayonnaise in Ukrainian
Ingredients
one zucchini;
kitchen salt;
bulb;
ground pepper;
three slices of black bread;
apple cider vinegar;
mayonnaise – 50 g;
vegetable oil
Cooking method
Wash the zucchini and, without peeling, cook for 15 minutes until the skin becomes soft. Remove the vegetable from the boiling water and cool. Remove the peel and cut in half lengthwise.
Place slices of black bread between the zucchini halves, having previously trimmed the crusts. Fold the halves and put it under pressure. As soon as the bread absorbs the moisture released from the zucchini, grind everything in a meat grinder along with the peeled onion.
Season the resulting mass with pepper, salt, add mayonnaise, add vegetable oil and Apple vinegar. Mix, transfer to a jar and put in the refrigerator. According to this recipe, we store caviar for a short time and only in the cold.
Recipe 4. Zucchini caviar with mayonnaise and bell pepper
Ingredients
sweet bell pepper– eight pods;
three kilograms of zucchini;
ground black pepper;
kilogram of carrots;
mayonnaise – 250 g;
½ kilogram of onions;
fine sugar - a glass;
refined oil – 150 ml;
salt– two tablespoons.
Cooking method
Wash the zucchini. If you are using small baby zucchini, just chop them up. big pieces. Peel large fruits and cut out the core with seeds.
Wash the peeled onions and carrots.
Bell pepper rinse, remove the stem and remove the seeds.
Cut all vegetables into small pieces and grind using a meat grinder, food processor or blender. Place the vegetable mixture in a cast iron cauldron. Pour in vegetable oil and add mayonnaise. Place on low heat and cook for 60 minutes. Stir so that the caviar does not burn.
Add to vegetable mixture salt, pepper and sugar. Stir and cook for another hour. Package hot caviar By glass jars, having previously sterilized them, and seal them with boiled lids using a special key. Cool, leaving overnight under a warm blanket.
Recipe 5. Squash caviar with mayonnaise in a slow cooker
Ingredients
zucchini – one and a half kg;
½ cup vegetable oil;
onions – 250 g;
salt;
100 g each of tomato paste and mayonnaise;
ground pepper;
30 g fine sugar.
Cooking method
Wash and chop the peeled onion using a food processor or blender.
Place the chopped onion in the container of the device. Add tomato paste, season with spices and salt, pour in vegetable oil. Stir.
Start the stewing program and cook for 20 minutes, stirring occasionally. Place the fried onions on a plate. Rinse the container and wipe with a towel.
Peel the washed zucchini and cut out the seeds. Cut the vegetable into small pieces and grind in a meat grinder. Place the zucchini mass in the container of the device, add mayonnaise and stir. Cook for two hours in simmer mode.
About forty minutes before the end of cooking, add the onion fried with tomatoes to the zucchini mixture, stir and continue to simmer, closing the lid.
Wash the glass container with soda, rinse well and sterilize in a way convenient for you. Place hot squash caviar in prepared containers and roll up with sterile lids. Turn over and cool under a warm cloth.
Recipe 6. Zucchini caviar with mayonnaise and garlic
Ingredients
100 ml refined oil;
three kilograms of zucchini;
ground black pepper;
medium pack of mayonnaise;
90 ml table vinegar 9%;
garlic – 100 g;
table salt – 60 g;
onion – 400 g;
sugar - half a glass;
tomato paste - stack.
Cooking method
Remove the skins from the onion and garlic. Peel the zucchini. Wash all the vegetables.
Grind vegetables using a blender or meat grinder. Place the vegetable mixture in a cast iron cauldron and stir. Place on low heat and cook for an hour. Stir constantly so that the mixture does not burn.
Add seasonings to the vegetable mixture according to the recipe and cook for another half hour.
Now add tomato paste and mayonnaise to the mixture. Stir and cook for another ten minutes. Add vinegar and cook for three minutes.
Wash the glass container with baking soda, rinse and sterilize in the oven or over steam. Place hot squash caviar into dried jars and seal tightly with sterile lids. Turn over, cover with a warm cloth and leave overnight.
Particularly tasty caviar is obtained from young zucchini.
Mayonnaise for caviar is better to take 67%.
Add vinegar a couple of minutes before the end of cooking. If you are preparing caviar not for the winter, you can replace it lemon juice.
You can replace tomato paste with fresh tomatoes.
I looked through so much information, tried so many things, until I finally got real squash caviar! I cook it with mayonnaise, it turns out exactly like in the store. I studied more than one recipe before I achieved it classic taste from the Soviet past.
In different sources, the ingredients seem to be the same, and the proportions are similar, but for some reason the result was always different. And the most important thing is that the zucchini caviar turned out tasty, but not ideal, not store-bought. Then it began to seem to me that it was simply impossible to achieve the desired consistency and taste at home. But by trial and error, after scouring the entire Internet and cookbooks, I found the very perfect recipe.
Well, are you interested? Will you try to cook?
Ingredients
- zucchini – 1.5 kg;
- onion – 250 g;
- carrots – 250 g;
- sunflower oil – 200 ml;
- tomato paste – 100 g;
- sugar – ½ tbsp. l.;
- salt – 1 tbsp. l.;
- table vinegar 9% - ½ tbsp. l.;
- mayonnaise 67% fat – 100 g.
Yield: 3-3.5 0.5 l cans
Harvesting season – June – September.
This kind of preservation is just a great way to quickly process a large amount of zucchini. Any substandard fit is suitable here - both crooked and pot-bellied. The main thing is to choose young specimens with thin skin and small seeds, then the caviar will be aromatic and piquant.
Wash the zucchini and remove the stems. Peel and wash the carrots. Remove the skins from the onion and rinse. Cut the zucchini and onion into large cubes, and the carrots into slices.
Place vegetables in the bowl of a food processor or blender.
Grind. You can also mince or grate vegetables fine grater.
Place the resulting mass in a saucepan and mix thoroughly. Since the contents of the pan will “shoot” and gurgle during cooking, choose dishes with a reserve volume, preferably 4-5 liters.
Pour in sunflower oil.
Place the pan over medium heat and bring to a boil. Then reduce the heat to the lowest setting and cook the vegetables for 2 hours, stirring occasionally so as not to burn.
While the zucchini caviar is cooking, you have time to prepare the dishes for capping for the winter. Wash the jars thoroughly with the solution baking soda and sterilize in any way acceptable to you: over a kettle, in the microwave, in the oven.
After the specified time has passed, add tomato paste and mayonnaise to the pan.
Add sugar. Add salt.
Pour in vinegar.
Mix well and put the pan back on the heat. Bring to a boil and simmer low heat half an hour (30 minutes).
Place hot caviar in dry jars and seal tightly. Turn the jars upside down and cover with something warm, such as a blanket or blanket. Leave it like this until it cools completely.
Delicious canned squash caviar with mayonnaise is completely ready to eat. Store it in a cool place. I think the same caviar can be made from zucchini.
Bright orange, pasty, tender summer snack, the eye is so happy! As they say, you will lick your fingers! I have long wanted to make homemade squash caviar so that I would know exactly what I put in it. With a purchased product, of course, there is no such confidence. During the season, I usually roll up several jars for future use for the winter. It goes very well with any meat or boiled potatoes. But most of all I like to eat it in the form of a sandwich, on a piece of black bread with herbs.
Zucchini is nutritious and delicious vegetable. It contains everything necessary for healthy eating vitamins and microelements. Thanks to its taste, it is added to many dishes: from muffins to spicy salads. Squash caviar with mayonnaise will saturate the body useful substances, which are so lacking in the cold season.
How to choose the right zucchini for harvesting for the winter?
Zucchini is versatile vegetable. You can fry it, make a salad and prepare it for the winter.
When choosing fruits for canning at the market, in a store or from the garden, remember three rules:
- Size. Larger zucchini tends to be more flavorful, meaty in texture, and have larger seeds. Give preference to smaller fruits. Zucchini length 13 – 17 cm – perfect solution. Even if the vegetable is not yet fully ripe, it is suitable for canning. If there are scratches or damage, such a vegetable cannot be stored for long.
- Color. Zucchini can be green, yellow, white. From coloring taste qualities don't change. Choose zucchini that is a brighter, richer shade.
- Look for zucchini that has a 2-inch tail, as they store better.
Young zucchini can be completely used for cooking. Ripe fruits must be peeled and seeds removed.
If you can't cook the zucchini right away, store them in paper bag in the vegetable drawer in the refrigerator for no more than one week. Do not store zucchini in plastic bags, they spoil quickly.
Recipe for delicious squash caviar with mayonnaise (almost like in the store)
There are many options for canning zucchini. A favorite, famous and widespread dish is zucchini caviar. The version with tomato paste and mayonnaise is not known to everyone. This option is used for canning and instant cooking as an appetizer for the main course.
By adding mayonnaise to the recipe, you get delicious, tender caviar.
Ingredients for preparing squash caviar with mayonnaise:
- garlic – 7 cloves;
- zucchini – 1.5 kg;
- mayonnaise – 125 g;
- tomato paste or sauce – 125 g;
- salt – 1 teaspoon;
- ground red pepper – 1 teaspoon;
- sugar – 70 g;
- sunflower oil – 50 ml;
- vinegar - 2 teaspoons.
Squash caviar with mayonnaise for the winter is a fairly common dish that housewives often prepare. This appetizer differs from other canned squash in its subtle and unique taste. Despite the fact that squash caviar for the winter is prepared with the addition of mayonnaise, this dish is still perfect for people who are on a diet. After all, zucchini is very healthy vegetables, which even after heat treatment can retain their beneficial properties.
For some, preparing squash caviar with mayonnaise may seem like too much work. Therefore, it is recommended to figure out in advance how to prepare it and what recipes you can use so that the caviar tastes like in the store.
Sterilization of containers
Before learning recipes for making caviar, you need to process the containers. There are several basic ways to sterilize canning jars.
Using a microwave
The safest and in a simple way processing containers for preservation is the application microwave oven. To process jars using this method, you will need to add a little water to the bottom of each container. Then several cans are placed in the oven and processed in it for several minutes at a power of 750 watts.
Jars that have been processed using this method can be immediately used to preserve caviar.
Steam treatment
One of the most proven methods of preparing containers for winter wrapping is steam treatment. The main advantage of this method is that it can be used to process containers of any size.
To do this, you will need a small saucepan, which should be half filled with water. On top of the pan you need to place a sieve on which the container will be placed. The jars are placed upside down on a sieve and sterilized. Liter containers should be processed for 15 minutes, and two-liter containers - 20 minutes.
Classic recipe
Eat different recipes preparing stock for the winter. However classic recipe Zucchini caviar with mayonnaise and tomato paste is most popular among housewives. Zucchini caviar with mayonnaise for the winter this recipe created from the following ingredients:
- three zucchini;
- 500 g carrots;
- 400 g onions;
- 400 g mayonnaise;
- black pepper;
- 90 g salt;
- 150 ml vinegar;
- 100 g sugar;
- tomato paste.
Zucchini caviar is prepared for the winter in several stages. First you need to start preparing the vegetables from which the appetizer will be prepared. The zucchini is thoroughly washed, peeled and cut in half. Then the core, which contains the seeds, is removed. As a result, all sliced zucchini should be pulp-free.
After this, the onions are peeled and passed together with the zucchini through a meat grinder. The resulting mixture is mixed well, sprinkled with salt and sugar. Then vegetable oil, mayonnaise and tomato paste are added to the container. To create this blank, you can use both store-bought and homemade paste.
Place the mixture in a small saucepan and place it over low heat. The duration of preparation of the snack depends on the amount of zucchini added. On average, squash caviar with mayonnaise should be cooked for about two hours. During cooking, the dish should be stirred periodically to prevent it from burning.
Before removing the appetizer from the stove, you need to add a little vinegar to it and mix it with caviar. After this, transfer all the liquid from the container into pre-sterilized jars and preserve. Then the preservation cools down and is transferred to the cellar for further storage.
With garlic
Caviar recipes may contain various ingredients. IN in this case the dish will be prepared with mayonnaise and garlic. To create it you will also need the following products:
- two zucchini;
- 2 kg carrots;
- 300 g tomato sauce;
- three heads of garlic;
- 200 g mayonnaise;
- two onions;
- 100 g salt;
- pepper.
Preparing caviar for the winter with mayonnaise begins with preparing the products used. First you need to start preparing the zucchini. They can be cut into two parts or immediately start cutting into rings. After this, you should remove the pulp in which the seeds are located.
Once you're done with the zucchini, you can move on to the rest of the ingredients. Carrots, along with onions and garlic are thoroughly washed in water and peeled. Then all cooked products are passed through a meat grinder. Some housewives use a blender instead of a meat grinder.
The resulting mixture is poured into a saucepan and mixed thoroughly. Then a little salt and sugar are added to it. The liquid is brought to a boil, after which sauce, mayonnaise and a little garlic are added. All this should be stewed in garlic sauce at least half an hour.
After preparing the caviar, it should be placed in jars and preserved. Rolled containers should cool in rooms with room temperature. However, they should be stored in basements or cellars in winter.
Recipe "You'll lick your fingers"
Some housewives store caviar for the winter. It's finger-licking good. If you use this simple recipe for squash caviar, you will need the following ingredients:
- three peeled zucchini;
- 300 g of tomato paste or tomatoes;
- one onion;
- 300 g mayonnaise;
- bay leaf;
- 200 ml oil;
- pepper;
- 100 g salt.
Cooking zucchini with mayonnaise and tomato paste for the winter begins with preliminary preparation main ingredients. To create a snack you need to use best vegetables. Therefore, it is recommended to use only ripe zucchini and tomatoes.
First you should peel the onions and zucchini and pass them through a meat grinder. Then paste and mayonnaise are added to the mixture. All this is placed in a pan and placed on the stove. The dish should be stewed for an hour, after which some spices are added to it.
During cooking, everything must be stirred periodically so that the caviar does not stick to the walls of the pan. The total cooking time for this recipe should not exceed two hours. When the caviar is completely ready, it should be poured into jars and closed with sealing lids.
Stored canned preparation Should be in any cool room. A cellar, refrigerator and even a balcony are ideal for this.
Conclusion
Anyone can make caviar from zucchini. To do this, you need to study the most common recipes and read reviews from people who have previously been involved in conservation. You can also watch the video, which will describe in detail the process of preparing the workpiece.
Good afternoon, dear readers!
Autumn is good big amount vegetables Avid summer residents always have a lot of zucchini. Ripened zucchini can be stored for a long time, but not every city apartment has room for this.
Russian women are practical; we have adapted to making caviar from zucchini for the winter. There are many caviar recipes circulating among housewives. Zucchini in combination with spices, onions, carrots, and tomatoes give the preparation a unique taste.
The best recipes for squash caviar for the winter
As many housewives as there are in the country, so many recipes can be found. Everyone strives to bring something of their own into the cooking process. winter harvesting. Hence there are many recipes, each of which is good in its own way. Let's look at the best ones and take them into service.
There are people who add mayonnaise to everything, this recipe is just for them. In addition to mayonnaise, it requires tomato paste to prepare and enhance the taste. Caviar, prepared with love, is not inferior in taste to store-bought caviar, and usually surpasses it. Be sure to try this recipe.
Ingredients:
- mature zucchini without peel - 2 kg;
- turnip onion – 500 g;
- 250 g pack of mayonnaise;
- 200 g jar of tomato paste;
- vegetable oil 5 tbsp. l or 80 ml;
- table vinegar 9% - 6 tsp;
- carrots, washed, peeled – 1 piece, approximately 200 g;
- sugar – 1 tbsp. l with a small slide;
- paprika – 1 tsp;
- salt –2 tsp;
- ground black pepper - ½ tsp.
Preparation:
We start the process with dishes, prepare: frying pans for frying vegetables, pots for cooking caviar. It is better if both have a thick bottom. Vegetables will cook (fry) evenly, and the quality of the caviar will be higher.
First you need to peel and grate the carrots. A large grater will do. You can immediately start frying the carrots over low heat. At this time, peel and chop the onion into cubes, pour into the pan with the carrots and simmer for 5 minutes, or a little more. Vegetables should not burn when fried.
Peel the zucchini from the peel and the inside with seeds. Chop into cubes of arbitrary size. Pour them into a saucepan, add a little salt and simmer over low heat for a few minutes. After the juice from the zucchini comes out, add the fried vegetables to the pan, stir and leave to simmer for 2 hours. Stir vegetables periodically.
When 1 hour 30 minutes has passed, pour into the pan liquid ingredients: butter, paste, mayonnaise. After 20 minutes, spices are used: vinegar, pepper, paprika. After 2 hours the caviar is ready. Take a blender, grind the vegetables to a tender consistency, boil again and remove from the stove.
Place hot caviar into ready-made, sterilized jars. Cover the jars with already boiled lids. If the jars will not be stored in the refrigerator for a long time, the workpiece may not be sterilized.
For long-term storage sterilization is required. Small jars are sterilized for 15 minutes.
After which all the jars need to be rolled up and cooled. Send them for storage in the cellar or on a shelf in the refrigerator.
Caviar with tomato paste through a meat grinder
Tomato paste combined with zucchini gives the prepared appetizer, beneficial properties. Eating caviar will benefit your health.
Ingredients:
- onion – 500 g;
- zucchini – 1.5 kg;
- tomato paste – 2 tbsp. l;
- garlic – 3 cloves;
- carrots – 500 g;
- vegetable oil – 6 tbsp. l;
- medium salt without additives −1 tbsp. l;
- sugar – 0.5 tbsp. l;
- table vinegar 9%;
- ground black pepper − ⅓ tsp.
Preparation:
Wash, peel and prepare vegetables well. The carrots should be grated. Chop the onion in any way: cubes, strips, whatever is more convenient. Peel the zucchini, remove the seeds and cut into pieces of any size.
All vegetables need to be stewed. Simmer in turns or in two pans at once. To prevent vegetables: zucchini, carrots, onions from burning, pour oil (2 tbsp) into the pan.
Time to stew the zucchini is 15 minutes. The zucchini becomes soft towards the end. It is more convenient to fry onions and carrots separately. It's much faster and the vegetables don't burn.
You can mix all the vegetables when the zucchini, onions and carrots are soft. To grind them you will need a meat grinder. It can be electric or manual. The type doesn't matter. The crushed mixture should be poured into a saucepan.
The pan must be covered while stewing. Add salt and sugar immediately. Simmer vegetables for at least 20 minutes. Do not open the lid of the pan while stewing. Stir the caviar with a wooden spatula during cooking.
Add garlic, pepper, pasta and table vinegar after 20 minutes. Continue stirring and simmering the caviar for another 20 minutes. After this time, you need to take an immersion blender and chop the vegetables.
The caviar is almost ready. Return the pan to the stove and boil the puree mixture for another 20 minutes, then pour it into clean, sterile jars.
Cover the jars with tires and lower them into the cellar. Caviar prepared in this way is stored in the cellar for about a year.
For many diseases fried foods prohibited. Diet caviar, prepared without frying, is suitable even for sick people. To prepare it, you will need any type of meat grinder.
Ingredients:
- turnip onion – 500 g;
- sugar – 3 tbsp. l;
- carrots – 1 kg;
- zucchini – 3 kg;
- vegetable oil 0.5 l.
Preparation:
The dietary preparation is prepared quickly. Part of the time will be spent preparing the vegetables. They must first be washed, dried and cut into arbitrary pieces. The resulting pieces should go into a meat grinder.
Pour the vegetables chopped in a meat grinder into a saucepan with a thick bottom. Sugar, sunflower oil and salt should be added to the vegetables and mixed well. First bring the mixture to a boil while stirring, then, reducing power, cook for a whole hour.
Boil the caviar for another 20 minutes, do not forget to add tomato paste to the pan. Simmer vegetables with it for at least 20 minutes. While the workpiece is on the stove, you need to prepare clean, sterilized jars and lids. Pour the caviar into jars, seal them and store them.
This recipe can be used by those who like the taste of caviar cooked industrially, according to GOST. Older housewives claim that this is exactly the taste of “Soviet” store-bought caviar. The composition is simple and easy to remember. Cooking is even easier.
Ingredients:
- half a large onion or one medium-sized one;
- medium-sized carrots - 1 piece;
- yellow bell pepper – 1 piece;
- medium zucchini - 1 piece;
- vegetable oil;
- tomato paste – 2 tbsp. l.
Preparation:
Vegetables, excluding carrots, need to be peeled and cut into small pieces. It is preferable to grate carrots on a coarse grater. To stew vegetables, you should take a large-diameter frying pan, first pour sunflower oil into it, then pour in the chopped vegetables.
Mix everything and simmer for at least 20 minutes. Add tomato paste to the softened vegetables according to the norm and stir it well. Simmer for another 15 minutes.
You will need a blender to ensure that the caviar turns out according to GOST standards, that is, homogeneous and crushed as much as possible.
Zucchini caviar, prepared like store-bought caviar, is stored in the refrigerator for a short time. She may be great side dish for main courses or filling for hearty morning sandwiches.
When there is a mountain of zucchini in the pantry, any housewife has a reasonable question. How easy, quick and yet delicious it is to make caviar from them. Since there are a lot of vegetables, the volume of the preparation will be large, and cooking will take only 60 minutes.
Ingredients:
- zucchini without peel and seeds – 6 kg;
- carrots – 3 kg;
- onion – 1.5 kg;
- tomato paste – 500 ml;
- medium non-iodized salt – 6 tbsp;
- sugar – 15 tbsp. l;
- vegetable oil – 3 tbsp.
Preparation:
The first thing you need to do is wash the vegetables in running water, peel them, chop them, and grate the carrots. Cut the zucchini into cubes, the onion into half rings. Take a thick-walled pan (large) and pour all the vegetables into it.
Simmer everything slowly for about 40 minutes. To prevent the chopped vegetables from burning, you need to add 1 tbsp. water. After 40 minutes, fold it back vegetable stew in a colander. This is necessary to drain excess liquid.
Return the vegetables from the colander to the pan, puree them with a blender, and then add to the vegetable mixture:
- oil
- pasta
- sugar
Caviar, even without vinegar, will be stored for a long time. Vegetable oil will serve as a preservative.
Sterilize the jars for the preparation. Spread the caviar and roll it up.
This simple recipe is for women on a diet and involved in fitness. It is very easy to prepare, and most importantly very fast. The recipe contains garlic, so the health benefits are double. The caviar turns out to be quite spicy because we cook it with pepper.
Ingredients:
- zucchini – 1 kg;
- tomatoes – 2 pcs;
- bell pepper – 3 pcs;
- onion – 2 heads;
- tomato paste – 2 tbsp. l;
- garlic – 5 cloves;
- vegetable oil – 3 tbsp. l;
- carrots – 2 pcs;
- salt;
- ground black pepper;
- dill.
Preparation:
Cooking in a slow cooker is a pleasure. Place your groceries, choose a routine, and go about your business. Therefore, the recipe for caviar in a slow cooker without mayonnaise is one of the easiest recipes.
First, cut into cubes:
- carrot;
- zucchini;
- peppers.
Dump everything into the bowl and mix. Pour in pepper, dried dill, and salt. Set the multicooker to stewing mode. Cooking time 1 hour. By the end of this hour, chop the tomatoes, garlic and add to the vegetable mass.
On the multicooker, find and set the “cooking” mode, set the caviar cooking time to 1 hour. After turning off the multicooker, remove the bowl from it. Cool the contents and grind with a blender. Place the preparation in sterile jars and store them.
Sterilization of workpieces extends service life. Let's try to prepare the recipe without sterilization. Its whole trick is in the gradual stewing of vegetables. We clean, wash and chop the vegetables as usual. We will consider the amount of vegetables for caviar below. Exit finished product three 0.5 liter cans.
Ingredients:
- zucchini – 1.2 kg;
- onion – 300 g;
- bell pepper – 150 g;
- carrots – 300 g;
- tomato paste – 70 g;
- garlic – 3 cloves;
- vinegar 9% - 4 tbsp. (taste);
- sugar – 1.5 tbsp. (taste);
- salt;
- pepper;
- vegetable oil.
Preparation:
You will need a large diameter saucepan. Pour vegetable oil into the bottom. While the oil is heating, chop the onion into cubes and pour it into a cooking container. While the onion is stewing for 5 minutes, cut the carrots into strips and place them in a saucepan.
We cut the pepper and send it after the carrots. After 10 minutes you need to drain the zucchini. By this time it needs to be peeled and cut into cubes. Vegetables along with zucchini, salt and pepper need to be simmered for 15 minutes.
Next comes the pasta. Stew the caviar with it for 15 minutes and the preparation is almost ready. Move the saucepan off the stove, pour all the sugar into it, add required quantity vinegar, stir, simmer for 10 minutes. Later pour the mixture into clean, sterile jars.
Recipe without vinegar
This recipe is very simple and suitable for people with stomach problems because it is prepared without vinegar.
Ingredients:
- zucchini (2 kg);
- carrots (1 kg);
- sweet pepper (1 kg);
- tomatoes (1 kg);
- garlic – 3 heads;
- salt (1 tbsp);
- sugar (2 tbsp);
- ground black pepper;
- vegetable oil.
The output should be at least five 0.5 liter cans.
Cooking process:
We begin the process of preparing caviar by processing the zucchini. First you need to remove the peel and seeds, cut the pulp into cubes, grind in a meat grinder and put in a sieve. Also chop the peeled onion in a meat grinder.
Meanwhile, heat the frying pan, add oil, add all the onions and start frying. Cut the pepper into cubes, fry, place in a colander to drain the fat. Pour boiling water over the tomatoes, remove the skin, chop finely and add to the vegetables.
Place vegetables in a saucepan. Pour in 0.5 tbsp. oil and simmer for an hour. Then add all the spices except garlic, mix and simmer for half an hour. Add garlic, then simmer the caviar for another 30 minutes. Stir the mixture all the time.
Store the preparations in sterile jars in the refrigerator.
For long-term storage, you can prepare a preparation with vinegar using this particular recipe. At the end add vinegar essence 0.5 tsp
Finger-licking caviar
It is by adhering to this recipe that you can easily prepare tender, delicious caviar. She will look beautiful, yellow, elegant. And the taste is always amazing.
Ingredients:
- 1.5 kg of zucchini;
- 750 g carrots;
- 400 g onions;
- 1.5 tbsp. l tomato paste;
- 150 ml vegetable oil;
- 3.5 tbsp. l sugar;
- 1.5 tbsp. l salt;
- 0.5 tsp pepper;
- 0.5 tbsp water.
Cooking process:
We clean the vegetables and wash them thoroughly. Cut the zucchini and onion into cubes. Three carrots on a grater. We put the saucepan on the fire, heat it, pour water into it, pour the vegetables into it. From the moment it boils, simmer for 40 minutes. To drain excess liquid, the vegetable mass must be drained in a colander.
When the liquid has drained, return the vegetables to the saucepan. Pour all the spices into it and continue to simmer the caviar for 15 minutes, stirring constantly. After this, place the workpiece in jars that have been scalded with boiling water in advance and heated in the microwave. Roll up the jars and put them under a “fur coat” for a day. The cooled jars can be placed in the cellar or placed in the refrigerator.
Delicious squash caviar, the taste of childhood - video
From large quantity recipes, you can choose one, cook delicious and useful workpiece for the winter. Caviar prepared in compliance with all the rules will be stored for a long time and retain its taste until spring. A jar with tasty contents will come in handy when guests are on the doorstep or you’re just too lazy to cook.
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