What to cook squash caviar in. How to store squash caviar. The most delicious squash caviar for the winter

Squash caviar for the winter - useful preservation, which is prepared every year. It's delicious budget dish liked by both children and adults. Recipes for squash caviar are very diverse, we will offer you several of the most successful options. You can prepare zucchini caviar for the winter according to all recipes or choose two or three that you like best.

A simple recipe for squash caviar for the winter

Ingredients:

about one and a half kilograms of zucchini, already peeled and seeded;
fresh tomatoes – 1 kg. 200 g;
onion – 750 g;
a few peppercorns;
salt;
sugar;
carrots – 750 g.

Preparation:
Chop the onion and grate the carrots coarsely. Post it all on hot frying pan and fry with butter and salt.
Cut tomatoes and zucchini in large pieces. Grind everything with a meat grinder, adding to vegetables fried carrots with onion.

Stir with a small amount of sugar and salt, add peppercorns and place to simmer in a cauldron or pan with thick walls and bottom. Add as you go Cayenne pepper, parsley, finely chopped. Simmer for at least two hours.

Stir the puree constantly, otherwise it will burn badly.

When the caviar is ready, put it in jars. Then screw the lids on the jars, turn them over and wrap them in a towel. Leave the jars to cool overnight. After cooling, transfer to the cold to wait for winter.

Squash caviar with mayonnaise and tomato paste for the winter

Ingredients:

6 kg of zucchini;
1 kg of onion;
half a liter of tomato paste;
a glass of vegetable oil;
4 large spoons of sugar;
2 tbsp. spoons of salt;
half a liter of mayonnaise;
4 tablespoons vinegar – 70%;
black pepper to taste.

Squash caviar with mayonnaise for the winter - step by step recipe with photo:
Peel the onion, put it in a meat grinder, grind it, then also grind the zucchini. Mix with already fried onions, put everything on the fire and cook for about 2 hours, stirring all the time.

Then add pasta and oil, salt and vinegar, sugar to the vegetables. Cook for about 50 more minutes, then put mayonnaise in the pan, stir, and cook for 20-30 minutes. Place squash caviar in jars and seal. Leave it until winter to wait your turn.

Winter squash caviar with tomato paste

Required:

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 this is very large southern garlic, if small, then twice as much);
greens - parsley and fresh dill;
ground pepper.

How to cook:
Wash and peel all vegetables. Then cut the fresh zucchini into cubes, grate the carrots (you can use a grater), cut the white onion into thin rings.

Then heat a frying pan with oil and place the zucchini in it. Fry over medium heat, stirring constantly. Then lightly fry the onion in the same oil. Carrots will go into the pan next. When each of the ingredients becomes golden color, grind the vegetables in a blender or pass everything through a meat grinder or electric processor. You will get a homogeneous puree.

Place this puree in a saucepan with the thickest walls; you can use a cauldron or a saucepan.
After you finish the floor ready mass until boiling, reduce the heat slightly and simmer for 40-45 minutes. Ten minutes before readiness, add sugar and salt, pepper and herbs to the mixture. Don't forget to stir what you're cooking periodically.

Roll hot caviar into jars. Place the wrapped jars in the coolest place in the apartment to cool. In winter, such delicious squash caviar can be eaten as a side dish or gravy for pasta, buckwheat, potatoes, or simply as an independent separate dish. For example, a sandwich with bread. It will be delicious!

Fried squash caviar with carrots and onions

This zucchini caviar tastes like store-bought caviar, as they sold back in the USSR. It is quite possible to take this recipe to prepare canned food as preparations for the winter.

Products:

near three kilograms already peeled and prepared zucchini without seeds and peel;
one kilogram each fresh carrots and onions;
3 tbsp. l. tomato paste (Pomodorka paste is very suitable for these purposes);
9% vinegar and salt;
vegetable oil for frying salad components.

How to cook delicious fried squash caviar for the winter:
All vegetables must be peeled, chopped and fried separately in a frying pan. Then all the fried vegetables are placed in an electric food processor, chopped again and mixed with the addition of salt. Then put the entire mass, similar to puree, into a cauldron or pan with a double bottom.

Simmer on the lowest heat for about forty minutes. After about twenty minutes of simmering, add the paste and one spoon of vinegar to the puree. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and may burn slightly without stirring.

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After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids and wrap them in a cotton blanket. Let the canned zucchini cool slowly. Try this recipe - it turns out very tasty!

Zucchini caviar as store-bought

Previously, there were many jars of squash caviar on store shelves. The trick was that no matter what recipe you tried, no one succeeded in making the dish taste the same as in the store.
But today there are so many recipes that everyone can prepare caviar to their own taste.

Components:

10 ml vinegar 9%;
150 grams of onion;
10 grams of sugar;
10 grams of salt;
2 kg of zucchini;
6 cloves of garlic;
allspice and black pepper – 3 grams each;
sunflower oil;
parsley.

Zucchini caviar like store-bought – step-by-step recipe with photos:
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 softened and grind the garlic with salt.

Then the jars must be sterilized - for half a liter - an hour - 75 minutes, for a liter - 90 minutes. Close the jars and store them in a cool place.

Squash caviar in a slow cooker for the winter

Products:

2 tbsp. l. tomato paste;
half a kilogram of zucchini;
2 carrots;
2 onions;
Bulgarian pepper;
1 tsp each granulated sugar and salt;
4 tbsp. l. sunflower oil.

Recipe for zucchini caviar in a slow cooker:
Chop the onions and carrots, then put them in the multicooker porridge, add oil, turn on the “Baking” mode for about twenty minutes and stir from time to time.

Then prepare the remaining vegetables, cut them into cubes. Place in a bowl, stir and set the same mode again for 20 minutes.

Then add salt and sugar, paste to the vegetables and set the “Stew” mode for 50 minutes. Then grind the vegetables in a blender, add vinegar essence and mix.

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Place into prepared jars. Tighten with a machine and leave to cool. Then move it to any convenient storage location.

Zucchini caviar “You’ll lick your fingers” for the winter

Ingredients:

four small zucchini;
2 cloves of fresh garlic;
sunflower oil;
two carrots;
solid, but ripe tomatoes- 3 pieces;
salt.

Recipe for winter squash caviar with garlic:
Very delicious 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 larger than a centimeter each. Chop the carrots randomly, but smaller.

Place the vegetables in a saucepan, add a little water (no more than a glass), put on small fire. While the zucchini and carrots are stewing, chop the tomatoes.

Once the zucchini is soft, add finely chopped tomatoes and a splash of oil into the pan. Simmer a little more. Five minutes before cooking, add finely chopped garlic to the dish. A delicious vegetable dish for the winter is ready. You can can it, wrap it warmly and wait for it to cool. Then transfer it to a cellar or basement for storage.

Zucchini caviar with bell pepper for the winter

You will need:

1000 g onions;
5 kg of zucchini;
5 sweet bell peppers;
5 cloves of garlic;
2 tbsp. l. vinegar 70%;
kilogram of carrots;
50 g salt;
500 grams of any vegetable oil;
10 peppercorns;
half a glass of tomato sauce;
3 tbsp. l. Sahara.

A simple recipe for making squash caviar with bell pepper:
Onion and zucchini bell pepper and mince the garlic. Then take the carrots, grate them and simmer in oil. Mix all products thoroughly, add spices and garlic, tomato sauce and lean oil.

Simmer for 2 hours over very low heat, stirring so as not to burn. Then add peppercorns. Transfer everything into sterilized jars and roll up. The delicious vegetable preparation is ready, it will become a great addition to meat or porridge.

Spicy squash caviar for the winter

Ingredients:

2 carrots;
half a kilo of zucchini;
hot pepper pod;
bulb;
salt to taste;
2 cloves of garlic;
4 tbsp. l. vegetable oil.

How to cook:
Chop the zucchini very finely, wash and peel the carrots, cut into thin slices. Then finely chop the onion and garlic. Peel the hot pepper, remove the seeds, chop as finely as possible.

After that, mix all the vegetables together, put in a very deep frying pan, season with oil and salt, pour in a little water and simmer until completely cooked. Then rub the caviar through a sieve, put it back in the frying pan and simmer for 5 minutes.

Afterwards everything is put into jars, sterilized for about 30 minutes and rolled up. Cool and send to a dark basement to wait your turn.

Tender squash caviar with apples

For cooking it is better to take sweet and sour apples. To make the caviar more tender, it is recommended to peel them. Best dish For delicious sandwiches you won't find it in winter. Prepare and see for yourself.

Ingredients for 1 kg of zucchini:

0.5 kg of onion;
500-600 g green apples;
kilogram of tomatoes;
500 g sugar;
12 clove buds;
600 ml white wine vinegar;
25 grams of ginger root;
a teaspoon of pepper sweet pea and coriander;
salt.

Recipe for tender squash caviar with apples for the winter:
Make a shallow cut in the shape of a cross on all tomatoes, then lower into boiling water using a slotted spoon for a minute, quickly remove cold water and clean yourself immediately.

Cut the tomatoes into very small cubes. Then peel the zucchini, if necessary, and also cut into cubes. Cut the onion into thin half rings. Peel and core the apples. cut sour apples cubes. Then into the canvas white put spices and ginger.

Place all the vegetables in a saucepan, put a cloth with spices there and add vinegar. Let the vegetables boil and stir them. Then reduce the heat and simmer under the lid for one hour.

Don't forget to stir.

Then add the pre-washed raisins and cook for another hour and a half. Remove the bag of spices and allow the caviar to cool slightly. Afterwards, place the zucchini caviar into jars, roll up and refrigerate. Lids should be plastic, not metal. The caviar will infuse and be fully prepared in a month.

Squash caviar with mushrooms and herbs for the winter

Preparing vegetables for the winter is the most boring thing in the world. But only for those who lack imagination! Try to invent new recipes for caviar from zucchini or diversify old 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.

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The ingredients are given for 1 0.5 liter jar.

Recipe ingredients:

1 large zucchini;
2 large onions;
2 large carrots;
150-200 g fresh mushrooms(champignons);
1 bunch of dill;
salt, pepper, chopped garlic - to taste;
vegetable oil in an amount sufficient for frying vegetables.

How to cook:
First, wash and peel the zucchini and carrots. Cut the zucchini into pieces, grate the carrots. Peel the onion and chop finely.

Mix all this and fry in a frying pan with a thick bottom. There should be enough oil in the frying pan so that the vegetables do not burn.

Transfer the zucchini fried with carrots and onions into a mixing bowl and puree using a blender.
Now take care of the mushrooms. Wash them and chop them. Finely chop another onion, mix with mushrooms and fry until tender.

Wash and chop the dill very finely.
Place the squash caviar in the frying pan where the mushrooms are fried, stir, simmer everything together for 1-2 minutes, add dill, salt, spices, chopped garlic. Stir again and remove from heat.

Squash caviar with mushrooms is ready for the winter! It can be immediately packaged in clean jars, scalded with boiling water (or sterilized in a microwave oven).

Video - recipe: squash caviar as in childhood

Greetings to every guest of Home Recipes!

Continuing the theme of summer vegetable dishes. Today our menu features the much-loved zucchini caviar. The cooking method is simple and unpretentious, but the caviar from the zucchini will be finger-licking!

I know from my own experience that I don’t really want to mess around in the kitchen for a long time when the sun is shining brightly and very strongly outside the window. But you still need to feed your family and that’s why I offer very quick way cooking.

Homemade zucchini caviar is one of those summer dishes that you can prepare, put in the refrigerator and then take out and put on bread as soon as you want to have a snack. It turns out delicious, inexpensive, easy on the stomach, and therefore worth making!

As well as spicy zucchini appetizer.

And so, first of all, I will list the set of vegetables from which our delicious zucchini caviar will be prepared.

Ingredients

Zucchini - one
Onions – 3 small heads (or one large)
Carrots - one medium
Tomatoes – 1-2 pieces (depending on size)
Bell pepper – 1-2 pieces
Garlic – 1-2 cloves
Vegetable oil - for frying
Salt, pepper - to taste

To prepare squash caviar, we use a large frying pan.

ZUCCHIN CAVIAR RECIPE

We begin our actions by preparing all participants. We act quickly and consistently!

Cover with a lid and leave on low heat. And immediately we take on the carrots. Grate it on a coarse grater and add it to the onion.

Mix and cover again. We want the onions and carrots not to be fried, but just limp, so the heat under the frying pan should be low.

While the onions and carrots reach the desired condition, peel the seeds and chop the bell pepper. I have some bell pepper left over from frozen stock, so I use it as is. I hope you use fresh pepper, and of course your zucchini caviar will be much more flavorful.

After adding the bell pepper to the onions and carrots, mix everything again. Add a little vegetable oil and make sure that the vegetables do not burn. Cover with a lid.

Let's start chopping the zucchini. Cut it into small squares. While we were doing this process, our vegetables took on this look.

Add the prepared zucchini to them. And mix everything again. Cover with a lid and leave to simmer.

And let’s get down to preparing the last participant in our homemade zucchini caviar. And this, of course, will be a tomato. It will add brightness of taste to our summer dish.

Cut the tomato into halves and grate it on a coarse grater so that only the skin remains in your hands.

We open the lid and see that all the vegetables are ready.

Add the tomato pulp to them and mix.

Immediately add salt and pepper, add finely chopped garlic and Bay leaf ik (remove the last one at the end of cooking). Mix everything, cover with a lid and leave for another 2-3 minutes.

Very tasty and unusual squash caviar - one of the most best snacks on the table of every housewife, today we will prepare it for the winter, and we will try to show you the most best recipes. There are quite a lot of recipes for preparing caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. You can prepare caviar for the winter according to all recipes or choose 2-3 best ones that you like the most, one way or another it The best way save the zucchini for the winter.

Many housewives prepare squash caviar for the winter, despite the certain labor intensity of the process. After all, almost everyone likes this snack, and they eat it faster than all other canned foods. Classic recipe caviar, the taste of which is familiar to many from childhood, has been refined by many housewives.

Zucchini caviar for the winter - the best recipes

As a result, such culinary masterpieces, like finger-licking caviar, caviar with mayonnaise, housewives learned how to make an appetizer similar to the store-bought one, and figured out how to make it easier in a slow cooker. But no matter which recipe with photo is chosen, the technology for preparing caviar from zucchini at home will be identical.

Squash caviar - best recipes for the winter

There are quite a lot of recipes for preparing squash caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. These ingredients are present in almost all recipes. And then other ingredients are added to this base, tomatoes or tomato paste, garlic - for those who like spicy dishes, greens, roots.

Of course salt and pepper. Differences occur only in the quantity of certain components. Somewhere they put more onions, somewhere more carrots, or vice versa they reduce them. Added different quantities vegetable oil, or even prepare caviar with mayonnaise. The ingredients are fried, stewed, steamed.

For this, use a thick-bottomed dish, such as a cauldron, or cook it in a slow cooker. Then they are pureed or left in pieces. The caviar is eaten freshly prepared or stored for the winter.

Zucchini caviar for the winter - a simple and tasty recipe

Ingredients:

Onions - 1 kg;
Zucchini - 3 kg;
Sugar - 20 g;
Tomato paste - 50 ml;
Citric acid - 10 g;
Carrots - 1 kg;
Vegetable oil - 200 ml;
Salt - 30 g.

Cooking method:

So, let's get ready. Fresh zucchini wash, cut into discs about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for 20 minutes, squeeze out excess juice;
Fry in oil on both sides. Don’t skimp on oil: firstly, burnt zucchini will spoil the taste of the snack, and secondly, oil helps to better preserve canned food stored for the winter;
Peel the onion, cut into thin half rings or small pieces;
Grind the carrots on a coarse grater;
Fry onions and carrots;
Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom;
Place in the same pan tomato paste, add sugar and salt, citric acid;
Place over low heat, bring to a boil and, stirring occasionally, simmer for 15 minutes;
Place into jars prepared in advance (washed, sterilized, dried). Roll them up with lids and turn them over. Wrap in a woolen blanket and wait until it cools completely. Afterwards you can put them away for the winter.

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

Squash caviar is known to every resident; this snack has a lot of admirers, who prepare this dish for the winter from year to year. In this article we will talk about how to make squash caviar, its properties and various recipes preparations.

Squash caviar belongs to this type of snack as vegetable caviar. Essentially, it is pre-cooked (stewed, baked or fried) shredded zucchini combined with various vegetables- onions, carrots and so on.

However, it hardly makes sense to describe this wonderful snack in detail - every person has tried it at least once, because it is very popular dish. And its popularity, it is worth noting, is explained not only by its remarkable taste properties— squash caviar with tomatoes is also very healthy.

Squash caviar for the winter You'll lick your fingers

Ingredients:

Onions - 750 g;
Vegetable oil - 300 ml;
Pepper - 1 tsp;
Zucchini - 3 kg;
Tomato paste - 3 tbsp;
Carrots - 1.5 kg;
Water - 3/4 cup;
Sugar - 7 tbsp;
Salt - 3 tbsp.

Cooking method:

So, let's get ready. Peel all vegetables. We clean the zucchini from seeds if they are large. The weight of the zucchini is given in the recipe without seeds and peel;
Cut zucchini and onion into cubes;
Grate the carrots;
We will cook in a cauldron, so we put all the prepared vegetables in it. Pour water. And put it on the fire to simmer. After it boils, set aside for 40 minutes, cover with a lid and reduce the heat to low. During this time, stir occasionally;
After the allotted time, place the vegetables in a colander and allow excess liquid to drain. There was enough juice in the vegetables. To prevent the caviar from turning out liquid, the juice must be drained;
Then put the vegetables in a bowl and pass them through a blender until smooth;
Then put it back into the cauldron, add vegetable oil and tomato paste. We recommend using Pomodorka tomato paste - it has a bright rich taste and beautiful color. Add salt, sugar and pepper. Mix everything thoroughly and send it to gas stove;
After it boils, set it aside for 15 minutes. And simmer over low heat under the lid. Don't forget to stir periodically;
Place the finished caviar in sterilized jars and cover with sterilized lids. Twist, turn over and cover with a blanket. Leave until completely cool.

In terms of popularity, zucchini caviar is in no way inferior to eggplant, and besides, this vegetable is found much more often in garden beds. Even with him simple taste it can still turn out very delicious snack, if you supplement the zucchini with other ingredients.

Caviar is only one of the preparation options, but there are many recipes here too. There are many recipes for squash caviar, but this simple recipe turns it out tender and piquant despite the fact that it contains neither mayonnaise nor tomato paste.

Zucchini caviar with mayonnaise

In this recipe as unusual ingredient mayonnaise appears. Thanks to this product, you can make squash caviar with mayonnaise a little more tender. Mayonnaise is a combination of yolks and vegetable oil, which definitely cannot spoil the caviar, the main thing is that you need to take this ingredient best quality or cook at home.

Ingredients:

Mayonnaise - 1 pack;
Onions - 500 g;
Sunflower oil for frying carrots and onions;
Zucchini - 3 kg;
Carrots - 500 g;
Vinegar - 2 tbsp;
Spices: black ground pepper, paprika, curry, dried basil, turmeric;
Sugar - 3 tbsp;
Salt - 1 tbsp.

Cooking method:

So, let's get ready. Peel the zucchini, onions and carrots. If zucchini contains large seeds, they should be removed. Medium and not too large seeds can be left; they will not be visible in the finished squash caviar. Cut the peeled zucchini and carrots into several pieces to make it easier to chop them. Pass zucchini and carrots through a meat grinder;
Cut the onion into small cubes;
On hot frying pan, with sunflower oil poured into it, lay out the onions and carrots. Without covering with a lid, simmer the vegetables over medium heat for 5-8 minutes until soft;
Place the zucchini, minced through a meat grinder, into a saucepan. Add vegetables fried in oil to them. Stir. After this, immediately add spices and salt. The set and quantity of spices can be absolutely anything. But they must contain paprika, curry and turmeric. Turmeric can be added at the end of cooking so that it does not change color, but remains the same bright. With the help of these spices, squash caviar with mayonnaise will acquire a beautiful Orange color;
Stir the still raw squash caviar with a spoon so that the spices are evenly distributed throughout. Place the pan with caviar on low heat. Cook it, stirring from time to time, for 1 hour. Squash caviar according to GOST is almost ready. After an hour of cooking, add mayonnaise to the pan with caviar;
Please note that no additional sunflower oil is added to the caviar. Add turmeric, vinegar and sugar;
Mix the caviar with all the added ingredients. Taste it and make sure there is enough salt, vinegar and sugar. Boil it for another 10 minutes. Remove the pan with squash caviar from the stove. Using a hand blender, puree the caviar for 10 minutes. After whipping, this squash caviar with mayonnaise looks just like in the store;
Place the pan with squash caviar and mayonnaise completely ready for canning on the stove. Sterilize the jars along with the lids using the usual technology that you always use. Since zucchini caviar will be canned without sterilization to prevent the lids from flying up in winter, before putting it into jars, bring it to a boil again;
Hot caviar Place in prepared jars. Close the jars, turn them upside down and cover. Ready caviar can be eaten with spoons or spread on bread as a sandwich spread, whichever you prefer. When such caviar cools, it becomes no thicker and tastes more like store-bought caviar. Bon appetit!

Squash caviar - wonderful summer dish, today we will prepare it for the winter, and you will learn the best cooking recipes. When the zucchini ripens, it means that it is time to prepare zucchini caviar for the winter. Making squash caviar at home is not at all difficult, and it doesn’t take too much time.

Therefore, many people like to cook it and it turns out the most delicious. Moreover, those who have their own summer cottages, always grows a lot of zucchini. Sometimes they don’t even know what to do with them.

Since the multicooker replaces several kitchen appliances, you can easily prepare any appetizer in it, including zucchini caviar. You only need to grind all the ingredients and then correct sequence throw them into the bowl. Zucchini caviar can be prepared in a multicooker in several modes - “Baking”, “Stewing”, “Frying”, “Multicook”.

Ingredients:

Onions - 250 g;
Bell pepper - 2 pcs.;
Zucchini - 500 g;
Vegetable oil - 50 ml;
Carrots - 300 g;
Tomato paste - 2 tbsp;
Sugar - 0.5 tsp.

Cooking method:

So, let's get ready. The first step is to thoroughly wash all the vegetables. Peel peppers from seeds and stalks, zucchini from scratched parts, carrots from skins;
Cut the vegetables into cubes of approximately the same size, preferably not very large;
Turn on the “Baking” multicooker program, pour oil into the bowl, brown the onion for 5 minutes;
Then add the carrots, and after a couple of minutes the rest of the vegetables;
After 20 minutes, season the dish with tomato paste, salt and sugar, stir until they are completely dissolved;
Switch the multicooker mode to the “Stewing” program, simmer vegetable mixture about 1 hour;
Once the zucchini caviar is ready, let it cool and then process it into puree using a blender. Bon appetit!

Has everyone made caviar from zucchini? According to these recipes, ready-made caviar can be eaten immediately, or you can prepare it for the winter. In both cases, when you eat, you will certainly get a lot of taste pleasure. It is no coincidence that such a magnificent name for caviar from zucchini appeared as “Finger-licking good.”

That's right, that's it today's recipes completely fall within this definition. This recipe is very easy to prepare. And at the same time it turns out very tasty. It’s not for nothing that people call it “Finger-lickin’ good.” The caviar turns out airy, tender, sunny, beautiful and incredibly tasty.

The most delicious zucchini caviar for the winter

Ingredients:

Onions - 300 g;
Ground black pepper - to taste;
Zucchini - 1 kg;
Tomatoes - 300 g;
Carrots - 300 g;
Garlic - 1 head;
Sunflower oil - 1/2 cup;
Vinegar - 1/4 cup;
Sugar - to taste;
Salt - to taste.

Cooking method:

So, let's get ready. To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables;
We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last;
Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes;
Cut the carrots lengthwise into 4 parts, then cut into small cubes. Place in a saucepan in slightly hot oil;
Cut the onion and garlic into small cubes and place in a saucepan;
Cut the young zucchini into cubes along with the juicy skin. If you come across an “old” zucchini, remove the seeds with a spoon;
Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent;
Place sliced zucchini on top;
Next come peeled chopped tomatoes. As you noticed, we did not put salt on purpose. It gives a large amount of liquid, which we do not need at all;
Stew vegetables until full readiness without covering the pan for 20-30 minutes. Then, while hot, transfer the mixture into a food processor;
Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness;
Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness;
Place hot in prepared sterilized jars. Cover with boiled lids and cover with a blanket to cool slowly. Store in a cool place;
After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool, you can eat it. Bon appetit!

Nutritionists and doctors recommend eating squash caviar as a low-calorie, highly digestible product containing large quantity useful substances: iron, sodium, phosphorus, copper, vitamins C and B. Eating this snack is very good for everyone who suffers from edema and is prone to it, has problems with the gallbladder and intestines.

Regular use caviar from zucchini helps to normalize the functioning of the stomach and gallbladder, as well as the duodenum, improve the functioning of the gastrointestinal tract in general, and improve the condition of the body during overweight, anemia, hypertension, diseases of cardio-vascular system.

This low-calorie product (98 kcal per 100 g) is quickly absorbed by the body, so it is included in healthy diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls blood vessels, reduces hemoglobin levels, stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and you will be healthy.

The difference in the ratio of ingredients and cooking technology gives a lot various recipes preparations, as well as vegetable stew. The ingredients are baked in the oven, fried or stewed in a cauldron. Can be cooked in a slow cooker and in a saucepan with a thick bottom. Vegetables can be prepared in different ways: minced, passed through a blender, or cooked in pieces.

Is it necessary to describe the excellent taste qualities well-cooked squash caviar? Tender, aromatic and very appetizing, this appetizer performs well both in daily menu, and on festive table. If you offer your guests delicious squash caviar, they are unlikely to refuse the addition.

In general, there are many reasons to make caviar from zucchini for the winter, including the fact that it is easy to prepare, and even those who are making such a preparation for the first time in their life can cope with this task. Well, one cannot help but notice that, unfortunately, what is sold in stores today with the label “Zucchini caviar” bears little resemblance to the real thing. delicious snack from zucchini, so all that remains is to make it yourself and with pleasure.

Video “Recipe for zucchini caviar is simple and tasty”

We present to your attention a step-by-step recipe for squash caviar for the winter at home. This recipe It won’t take you much time and will help you make the perfect squash caviar, which will decorate any traditional feast.

Step-by-step recipe for squash caviar

INGREDIENTS

Zucchini - 3 kg;
Carrots - 1 kg;
Onion - 1 kg;
Tomatoes - 2 kg;
Garlic - 1 head;
Sugar - 4 tbsp;
Salt - 2 tbsp;
Vinegar 9% - 2 tbsp;
Vegetable oil (refined) - 0.5 l.;

Optional:

Bay leaf - 1-2 pcs.;
Paprika - 1-2 tbsp;
Ground allspice - 1 tsp;
Ground black pepper - 1 tsp;

COOKING

1. Wash and prepare all vegetables well.

2. Peel the zucchini, onions and carrots, then rinse again. If desired, remove the seeds from the zucchini cores.

3. Finely chop the onion.

4. Place the onion in a frying pan, add oil and fry for 10 minutes. until soft.

5. Grate the carrots fine grater.

6. Add the grated carrots to the onions and fry the ingredients for 20 minutes. over medium heat. To ensure that the onions and carrots fry evenly, stir them periodically.

7. Carefully cut the zucchini into small cubes.

8. Cut the tomatoes in half. Grate the slices on a grater, first placing it in a deep plate that will collect the juice. Grate only the flesh; the skin can be discarded.

9. Place the roasted vegetables, small cubes of zucchini, and grated tomatoes in a saucepan for stewing.

10. Add 4 tbsp to all ingredients. sugar, 2 tbsp. salt and 2 tbsp. vinegar. Stir the contents of the pan and bring to a slight boil. Simmer for 1.5 hours over low heat. Stir the contents occasionally to prevent burning, especially when most of the moisture has evaporated.

11. 15 minutes before the end of stewing, add garlic squeezed through a press, bay leaf and paprika to the squash caviar.

12. When finished stewing the squash caviar, remove the bay leaf. If you wish, you can beat the caviar with a blender until homogeneous mass, or leave everything in small pieces. Next, place the caviar in sterilized jars and screw on the lids.

13. Wrap the twists in a warm blanket and set them aside until they cool completely.

14. Traditional squash caviar is ready for the winter table! Bon appetit!

Squash caviar stewed at home turns out no worse than store-bought, and sometimes even better. Therefore, if you have the time and desire, any housewife can make this twist for the winter.

In addition to the basic recipe for squash caviar described above, there is great amount additional recipes for every taste. We tried to collect for you the most delicious recipes, which you can also use for winter twists. Let's look at the main ones:

Additional recipes for squash caviar for the winter

Recipe No. 1. Squash caviar with herbs

INGREDIENTS

Zucchini 3 kg;
Onions 1 kg;
Parsley and dill;
Carrots 1 kg;
Tomato paste 4 tbsp. l.;
Salt 2 tbsp. l.;
Ground pepper;
Sugar 1 tbsp. l.;
Garlic - 7 large cloves;

COOKING

The cooking method is similar to the previous one. You need to thoroughly wash and peel all the vegetables. Finely chop the zucchini, peel the onions and carrots and grate them. Place zucchini in a frying pan over medium heat and fry until soft. Add carrots and onions to them. Fry vegetables, stirring occasionally. Next, grind the resulting mass in a blender, pour into a bowl with thick walls, put on the stove and bring to a boil. Simmer squash caviar for 40-50 minutes. 10 minutes before the end of the boil, add all the remaining ingredients and mix well. Place in sterilized jars, cover with a towel and leave to cool.

Recipe No. 2. Squash caviar with bell pepper

INGREDIENTS

White onion- 1 kg.;
Zucchini - 5 kg;
Sweet bell pepper - 5 pcs.;
Tomato paste - 1/2 cup;
Garlic - 5 cloves;
Vinegar 70% - 2 tbsp;
Pepper - 10 peas;
Salt - 2 tbsp;
Carrots - 1 kg;
Vegetable oil - 500 ml;
Sugar - 3 tbsp;

COOKING

Passes zucchini, onions, bell peppers and garlic through a meat grinder. Grate the carrots on a fine grater. Mix all the ingredients in a large cauldron, after adding vegetable oil to it. Place on low heat and simmer for about 2 hours, stirring occasionally. 20 minutes before the end of stewing, add vinegar, pepper, salt, sugar, and tomato paste. Remove the squash caviar from the stove and carry out the traditional procedure of rolling it into glass jars.

Recipe No. 3. Squash caviar with apples and spices

INGREDIENTS

Green apples - 500 g;
Onion - 500 g;
Zucchini - 1 kg;
Tomatoes - 1 kg;
Sugar - 2 tbsp;
Vegetable oil;
Vinegar - 2 tbsp;
Ginger root - 25 g;
Allspice- 1 tsp;
Coriander - 1 tsp;
Salt - 1 tbsp;

COOKING

This recipe is no different from all the others in terms of preparation. The only difference is that we now have apples in the ingredients, which need to be peeled from the core and seeds. All vegetables along with apples should be finely chopped and placed in a bowl (preferably with thick walls). Simmer all ingredients over low heat for 1.5 hours. Add spices and additives in 10 minutes. Twist the jars after sterilizing them, wrap them in a towel until they cool completely.

Recipe No. 4. Georgian squash caviar in a slow cooker

INGREDIENTS

Onions - 3 pcs.;
Carrots - 2 pcs.;
Zucchini - 4 pcs.;
Garlic - 2 cloves;
Grape vinegar - 1 tbsp;
Cilantro and dill;
Khmeli-suneli - 1/2 tsp;
Ground red pepper, salt, vegetable oil;

COOKING

We put the multicooker on the stewing mode. Finely chop the onion and grate the carrots on a fine grater. Add a little vegetable oil to the multicooker bowl, after the beep, place the chopped vegetables in it, simmer for 20 minutes, stirring so as not to burn. Next, cut the zucchini into small cubes, put it in a slow cooker and add salt. Simmer the vegetables for another 30 minutes, stirring occasionally. Next, add the spices from the recipe: herbs, squeezed garlic, suneli hops, pepper. Mix the squash caviar thoroughly and simmer for another 10 minutes. At the very end, add vinegar and stir the dish again. Simmer for 10 minutes, put into jars and roll up.

Recipe No. 5. Squash caviar with mayonnaise

INGREDIENTS

Young zucchini - 6 pcs.;
Garlic - 2 heads;
Sugar - 200 g;
Tomato paste - 350 g;
Onion - 1 kg;
Vinegar 9% - 200 ml;
Salt - 3 tbsp;
Mayonnaise - 250 g;
Ground pepper - 1 tsp;

COOKING

Wash young zucchini thoroughly. Cut into large slices and pass through a meat grinder into deep container. We also skip the onion there. Next, add the remaining spices according to the recipe: vinegar, salt, sugar, oil, tomato paste, pepper. Let the vegetables simmer for 1.5 hours. Peel the garlic, press it through a press, add it to the container with vegetables. Add mayonnaise there. Mix all ingredients and simmer for another 30 minutes. Place in jars and seal for the winter. Bon appetit!

Recipe No. 6. Squash caviar with tomato and herbs

This original recipe squash caviar for the winter for those who are tired of monotony. If you want to add to your winter table zest, then try making caviar according to this recipe:

INGREDIENTS

Zucchini - 1 pc. (large);
Champignons - 200 g;
Carrots - 2 pcs.;
Onion - 2 heads;
Sunflower oil;
Dill - 1 bunch;
Salt, pepper, chopped garlic to taste;

COOKING

Wash the zucchini, carrots, and onions thoroughly, after peeling everything. Finely chop or mince the vegetables. Place the resulting mass in a frying pan with a thick bottom, add a little vegetable oil. Fry the vegetables until golden brown.

Mix vegetables with mushrooms, simmer for 10 minutes. Next, add the remaining ingredients: salt, crushed garlic, dill, pepper. Stir and simmer for another 10 minutes.

Beat the resulting mass with a blender and place in sterilized jars. Wrap in a warm blanket and let the squash caviar cool. Bon appetit!

10 votes

Good afternoon, dear readers of our blog!

The zucchini harvest season is coming very soon. Therefore, it is worth preparing such a tasty and affordable vegetable for future use. Then in winter you can enjoy fragrant squash caviar. It turns out no worse than store-bought, and even better. After all, it does not contain various preservatives or harmful additives.

The main thing is to choose proper zucchini. Then the dish will be delicious. Vegetables should have a thin skin, without stains or damage. No more than 20 cm long. Then they will not have to be peeled from skins and seeds.

But if you grow larger and more mature zucchini, don't worry. They can also be used in the preparation, but already peeled.

A real recipe for store-bought squash caviar according to USSR GOST

Very tasty caviar comes from the past. It is not inferior to current analogues. And you can only find such a recipe in old cookbooks. Therefore, if you don’t have any of these, feel free to use our cooking method according to GOST USSR.

Required Products:

3 kg of zucchini;
1 kg carrots;
1 kg of onion;
30 ml plant. oils;
4 tbsp. tomato. pastes;
9 garlic cloves;
1 tbsp. Sahara;
2 g ground black pepper;
1 tbsp. chopped parsley root;
1.5 tbsp. salt;
2 tbsp. 9% vinegar

Step-by-step preparation:

1. Wash the zucchini and clean it if necessary. Cut into small pieces. Place in a frying pan heated with a small amount of oil. Simmer over medium heat without covering with a lid. Then the excess moisture will evaporate. Once the pieces are soft, you can remove the pan from the heat.

Do not fry them under any circumstances.

2. Peel the remaining vegetables and rinse well. Cut the onion into cubes. Three carrots on a large grater. Mix the vegetables, add chopped parsley root. Sauté in vegetable oil for about 5-10 minutes. They also don't need to be fried. Transfer the mixture to a clean bowl. Pour the remaining oil into it.

3. Peel the garlic and put it through a press. We should have a homogeneous paste. We put it aside.

4. Mix all the vegetables and pass through a meat grinder or blender. The result will be a mass of homogeneous consistency. Pour it into a cauldron or saucepan.

5. Place the cauldron on low heat. Close the lid. Stir occasionally to prevent the mixture from burning. After an hour, add: sugar, tomato paste, pepper and salt. Mix well and continue cooking for another 30-40 minutes. Finally, add the garlic and vinegar. Cook for another 5 minutes. Remove from the stove.

6. Place the not yet cooled caviar into pasteurized jars and close the lids tightly. Turn it upside down and wrap it in a terry towel. After cooling, store in the refrigerator or basement.

Here it is tasty dish in just 2-3 hours. Turn the jars upside down and leave until completely cool, covered with a blanket or blanket.

Winter vegetable snack ready!

Classic recipe with mayonnaise and tomato paste for the winter, just like in the store

Amazingly tasty and aromatic caviar, as in childhood. If the dish is eaten quickly and you are not going to leave it until winter, you don’t need to add vinegar. Pepper is also not mandatory ingredient, but it adds spice.

Required Products:

3 kg of zucchini;
500 g onions;
150 g tomato. pastes;
200 g mayonnaise;
0.5 tsp ground black pepper;
8 tbsp. rast. oils;
2 tbsp each salt and sugar;
2 tbsp. 9% vinegar.

Step-by-step preparation:

1. Peel the zucchini and onions. Three zucchini on a grater. Pass the onion through a meat grinder. Mix them in a large saucepan. Place on low heat. Cook for about 1 hour until all the moisture has evaporated. Don't forget to stir the mixture, otherwise it may burn.

2. Add: oil, tomato paste, mayonnaise, pepper, salt and sugar. Mix everything well.

3. Continue cooking over low heat for up to 30 minutes, stirring constantly. A couple of minutes before the end of cooking, add vinegar. Mix. We wait 2 minutes and remove from the stove.

4. Pour the hot dish into pre-prepared jars and roll up the lids.

Cool the jars upside down and wrap them in a blanket.

The most delicious fried zucchini caviar, just like in childhood

Another interesting recipe, which will not leave anyone indifferent. The taste is just like in the store. Despite this, it is quite simple and consists of a minimum of ingredients.

Required Products:

3 kg of peeled and prepared zucchini pulp;
1 kg carrots;
1 kg of onion;
3 tbsp. tomato paste;
1 tbsp. 9% vinegar;
2 tbsp. salt;
rast. oil for frying.

Step-by-step preparation:

1. Chop the vegetables into cubes. Then fry them separately in vegetable oil. Pass through a blender. Add salt and mix well.

2. Transfer the vegetable mixture to a thick-walled saucepan or cauldron. Simmer over low heat for 20 minutes, stirring constantly. After the time has passed, add tomato paste and vinegar.

3. Continue cooking for another 20 minutes. As a result, the caviar will become thick. Next, pack into pasteurized jars and close the lids tightly. Cool by wrapping it in a blanket or towel.

A simple recipe for squash caviar with tomatoes in a slow cooker. Real jam!

This is a way to prepare delicious vegetable preparation at home. Suitable for happy owners of multicookers. The ingredients in it are varied. And their combination is simply amazing! Be sure to try this recipe.

Required Products:

1.2 kg of zucchini pulp;
250 g white cabbage;
2 onions;
2 carrots;
4 sweet bell peppers;
2 large tomatoes;
1 dessert spoon of salt;
2 dessert spoons Sahara;
a pinch of ground black pepper;
rast. oil for frying.

Step-by-step preparation:

Fry all vegetables under a closed lid.

1. Cut the onion into cubes. Turn on the “Frying” mode on the multicooker. Add oil to cover the bottom. Throw the cooked onion into the multicooker bowl. Fry for 5 minutes, stirring occasionally.

2. Cut the carrots into cubes. Pepper - into strips. Add carrots to onions. Mix. Cook for another 5 minutes.

3. Cut the zucchini into cubes. At this time, the vegetables were fried in the slow cooker. Add pepper to them. Mix. Fry for another 5 minutes.

4. Then add the zucchini. Mix. Cook for another 10-15 minutes.

5. At this time, chop the cabbage. Cut the tomatoes into cubes. Add cabbage to the mixture. Mix.

6. And finally, all that remains is to add the chopped tomatoes. Mix.

7. Close the lid of the multicooker. Select the “Baking” mode for 1 hour and press “Start”.

8. Carefully open the multicooker. Mix. Add salt and sugar. Mix again.

9. Grind the vegetables with a blender until pureed.

10. If desired, add ground pepper. Mix. And we arrange the caviar in sterilized jars. Let's roll up.

Turn the workpiece upside down and wrap it in a warm towel or blanket. And we wait until our winter vegetable puree will cool down.

Preservation is ready!

Cooking squash caviar with mayonnaise and flour in a blender

Very tasty caviar. Fried flour gives it a store-bought taste. The blender here is used only for pureeing the finished product.

Required Products:

3 kg of peeled zucchini pulp;
water;
500 g onions;
1 kg carrots;
rast. oil;
2 tbsp. salt;
3 tbsp. flour;
3 pinches of ground black pepper.

Step-by-step preparation:

1. Cut the peeled zucchini into cubes. Place in a saucepan. Don't worry if the pan is completely filled. Gradually the zucchini will settle. Pour 200 g of water into them. Close and place on low heat. Cook for 40-50 minutes, stirring constantly. The vegetables should become soft.

2. At this time, cut the onion into cubes. Grate the carrots. Fry the vegetables in 100 g of vegetable oil. All this can take up to 50 minutes.

3. When all the vegetables are cooked, you need to puree them in a blender. If you do this in portions, the caviar will be more uniform and tasty. Then add tomato paste, salt and 4 tbsp. vegetable oil.

4. Mix. Close and turn on low heat. Stir the mixture every 5 minutes to prevent it from burning. In this way we cook the dish for 50 minutes. It will thicken and cook down.

5. At this time, fry the flour. This is done in a dry frying pan without oil. Stirring continuously. Fry until the flour darkens slightly and the aroma appears.

6. Add flour to the caviar. We also add pepper there. Mix thoroughly and simmer for another 5-7 minutes.

7. Ready dish Pack into jars and sterilize in a water bath for 15 minutes. Then we roll up the lids.

We store the workpiece in the refrigerator or cellar.

Delicious video recipe for making tomatoes and vinegar at home

I found a very simple recipe for making squash caviar for the winter on YouTube. It looks very appetizing, and not at all complicated. I think it's worth trying this one too home option blanks. If you want, you can take a look and see if you like this version of the preparation...

Recipe for zucchini caviar with citric acid without vinegar, even better than in the store

And finally, we suggest aromatic dish. Vinegar here is replaced by citric acid. The blank, like all previous options, is above all praise.

Required Products:

1 kg of zucchini;
250-300 g tomatoes;
300 g sweet bell pepper;
200 g carrots;
150 g onion;
3 garlic cloves;
1-1.5 tbsp. Sahara;
2 tsp salt;
1/3 tsp. citric acid(dilute in 1 tbsp water);
rast. frying oil;
ground black pepper.

Step-by-step preparation:

1. We take young zucchini. Therefore, we wash them well and cut them into cubes.

2. Peel the tomatoes. This is easy to do if you cut them crosswise at the top. Then immerse in boiling water for 1 minute. Then transfer to cold water.

3. All that remains is to carefully remove the skin and cut out the core. And then cut the tomatoes into cubes.

4. Now let's take care of the pepper. Peel the peel using a vegetable peeler. Cut out the core. And also cut into cubes.

5. Peel the carrots and onions, wash them and cut them into cubes. Grind the garlic in a garlic press.

6. Fry each vegetable on small quantity oils This must be done separately. This way each ingredient will reveal its taste and aroma. Combine everything in one large saucepan. Add sugar, salt, pepper and citric acid.

8. Mix thoroughly and simmer under a closed lid for about 40 minutes. Don't forget to stir periodically.

9. All that remains is to puree the vegetables. This is done with a blender. Do not use a meat grinder under any circumstances, otherwise the caviar will simply lose its desired taste. If necessary, simmer further to the desired consistency. And roll into pre-prepared jars.

Then we turn the jars upside down and wrap them up. So they remain with us until they cool completely. I keep it for at least a day. Then I put it away in the pantry.

The preparation is ready!

This concludes our selection of recipes. We wish you Bon appetit! And see you again in the next articles! Don't forget to write in the comments which recipe you liked the most!

I wish you successful preparations!