Squash caviar with tomato paste recipe. How to deliciously cook squash caviar with tomato paste. Delicious squash caviar for the winter

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

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

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

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Squash caviar with tomato paste

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

Cooking time - up to 1 hour

We need:

We weigh all vegetables in their peeled form.

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

Important details:

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

How to cook.

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

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

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

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

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

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

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

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

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

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

Note: beneficial accents.

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

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

Fried zucchini caviar with tomatoes and bell peppers

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

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

Time - 1 hour 20 minutes

For 1 liter of caviar we need:

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

Important details:

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

Preparing vegetables.

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

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

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

Without fanaticism!

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

For those who are patient, there are three ways to peel bell peppers.

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

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

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

Roasting vegetables for caviar.

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

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

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

Simmer, puree, boil and seal in jars.

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

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

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

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

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

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

We'd love to hear the best secrets you use.

Zucchini caviar, which stores well in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a huge number of recipes for squash caviar: probably as many as there are women in this world. After all, everyone adds something different to the recipe and gets a completely new product to taste.

You can prepare other dishes that are no less attractive in terms of taste from zucchini. For example, just .

Zucchini caviar: the simplest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that is in the pantry of every caring housewife.

Ingredients:

zucchini - two kilograms;
carrots - kilogram;
onion - kilogram;
tomato paste - 150 grams;
sugar - four large spoons
salt - two large spoons;
vegetable oil - 200 grams;
acetic acid 70% - 1 tsp;
water – 200...250 ml.

Preparation:

We'll cut the carrots first. Let's cut it into cubes.

It is best to use a cauldron for cooking caviar. If it is not there, then take a frying pan with a thick bottom. Pour the entire amount of oil into it (cauldron) and add carrot cubes.

Then pour in water and add granulated sugar. Salt.

Stir the carrots and bring to a boil, closing the cauldron with a lid. Simmer it for the next 10 minutes.

While the carrots are stewing, you need to prepare the zucchini. We will cut them into medium-sized cubes.

We also cut the onion into cubes of arbitrary size.

Green chili peppers must be de-seeded - otherwise the roe will be very spicy - and cut into small pieces.

Add zucchini, onion, and chili pepper to the carrots. Mix everything, close the cauldron with a lid and let the mixture boil again.

After the vegetable mixture has boiled, close the cauldron with a lid again and simmer the vegetables until completely softened.

As soon as the vegetables have become soft - this will take about 20 - 25 minutes - add tomato paste to them. And simmer the mixture for another 10 minutes, but do not cover the cauldron completely.

This is necessary so that all excess liquid evaporates from the future caviar.

Now you need to add the bite to the vegetable mixture and mix.

If you use 9% vinegar, then you need to add 50 ml.

Then grind the vegetables using a blender until smooth. This is the beauty you will get.

If you need thicker caviar, reduce the volume of water. When cooking, add only 200 milliliters of liquid

Now return the caviar to the heat, boil it again and place it in pre-sterilized hot jars. Cork. The caviar is ready. And after cooling, it can be taken to the cellar for storage.

Zucchini caviar for the winter – a “finger lickin’ good” recipe

Delicious winter squash caviar, cooked according to this recipe, will turn out incredibly tasty. It’s also amazingly beautiful and will look amazing on the table.

Ingredients (per 1 liter of finished caviar):

zucchini – kilogram
tomatoes – 300 grams;
sweet pepper – 300 grams;
carrots – 200 grams;
onion – 150 grams;
granulated sugar - tablespoon
salt - two teaspoons;
citric acid - dilute ¼ part of a small spoon of lemon in a tablespoon of water;
vegetable oil;
ground pepper - to your taste.

Zucchini must be weighed after it has been peeled and seeded.

Preparation:

Cut the zucchini into cubes. There is no need to chop it - the putz will be medium in size.

Remove the skins from the tomatoes and cut into cubes, or rectangles, or triangles. How do you like.

To make it easier to remove the skin, make a cross cut on the tomato and place it in boiling water. Hold for two to three minutes and remove. Now the peel can be easily removed.

Remove the seeds and bitter white membranes from the pepper. Also cut them into small pieces.

Garlic, onions and carrots are also finely chopped.

Now put a deep frying pan with a thick bottom on the stove and pour oil into it. It's time to fry the vegetables. But we will do this separately, which will help them reveal their taste as brightly as possible.

You can fry the vegetables one after another, emptying the pan completely each time.

When frying, stir the vegetables constantly so that they do not burn. Otherwise, the taste of caviar will be hopelessly spoiled.

We collect the prepared products in one container - you can take a cooking basin or a saucepan with high walls - and add all the seasonings.

Now you need to simmer the mixture for about 60 minutes at a minimum boil. Don't forget to stir it constantly.

Grind the almost finished caviar using a blender - it should become like a puree.

At this stage, the workpiece is allowed to add salt and sweeten. Focus on your taste.

To prevent the caviar from spoiling, it must be brought to a boil again and cooked for another 5 minutes. Now we put it in sterilized jars and wrap it in a blanket for a day.

Zucchini caviar for the winter: recipe with mayonnaise and tomato paste

If you are a fan of “store-bought” squash caviar, then this recipe is exactly what you need. It almost exactly reproduces the taste of that famous GOST squash caviar from the times of the already so distant Soviet Union.

Ingredients:

peeled zucchini - three kilograms;
turnip onion – 400 grams;
vegetable oil – 150 ml;
tomato paste - four tablespoons (I really like Pomodorka, it really tastes like real tomatoes);
mayonnaise – 200 grams;
granulated sugar – 100 grams;
salt - a level tablespoon.

Preparation:

To make the caviar tasty, it is better to take young zucchini of milky ripeness. They need to be peeled and cut into pieces.
Remove the skins from the onion and cut into four pieces.

To “cry” less while cleaning, constantly wet the knife in cold water – it helps.

Pass the onions and zucchini through a meat grinder, but you can also grind them in a blender.
Transfer the resulting mixture into a deep basin and simmer at low boil for an hour.
Then add vegetable oil, mix well and simmer for another hour.
Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
After this, simmer for another hour and immediately put into sterile jars for sealing. Turn it over and let it cool like this.

Of course, preparing squash caviar according to this recipe takes a long time, but it turns out tasty and really resembles “store-bought.”

Zucchini caviar for the winter in a slow cooker

You can prepare zucchini caviar for the winter in a slow cooker. This miracle of technology greatly simplifies our work.

Ingredients:

peeled zucchini – 2 kg;
good tomato paste – 190 grams;
carrots – 120 grams;
vegetable oil – 90 ml;
onion – 1 piece (medium);
granulated sugar – 20 grams;
salt – 10 grams;
a pinch of allspice and black pepper.

Preparation:

You need to prepare the vegetables - cut the zucchini and onions into cubes, grate the carrots.
Pour oil into the multicooker bowl and place the zucchini. Fry them until transparent. Then transfer to a separate bowl.

Homemade squash caviar is very tender and has a beautiful orange color. In consistency and taste, it is indistinguishable from store-bought, and you can independently regulate the amount of tomato paste, vinegar and spices. In order for jars of zucchini caviar with tomato paste and vegetables to be stored well, the container should be thoroughly sterilized, and the caviar should be prepared exactly according to the instructions, observing the temperature and cooking time.

Ingredients

zucchini 1.5 kg
onions 0.5 kg
carrots 0.5 kg
vegetable oil 6 tbsp. l.
non-iodized salt 1 tbsp. l.
sugar 0.5 tbsp. l.
garlic 3 teeth
tomato paste 2 tbsp. l.
9 percent vinegar 0.5 tbsp. l.
ground black pepper 2 chips.

How to cook squash caviar with tomato paste

Wash the zucchini thoroughly with a stiff washcloth to remove all the sand from the surface. We cut into large cubes - you can roughly, since the vegetables will still be ground in a meat grinder. Pour 2 tbsp into the pan. l. vegetable oil, heat it up and pour the zucchini into it.
Fry for 15 minutes, stirring, over medium heat without a lid. During this time, the zucchini will become soft and approximately halve in size.
Peel the onions and cut them into half rings. Heat 2 tbsp in a frying pan. l. vegetable oil and sauté the onion in it, that is, fry it until soft and transparent.
Grind the peeled and washed carrots on a coarse grater. Reheat 2 tbsp. l. oil and fry the carrots until soft.
We combine all the vegetables and pass them through a meat grinder. Pour the resulting vegetable mixture into a thick-walled pan. Add salt and sugar, stir and place the pan on low heat. Simmer for 20 minutes, with the lid closed, stirring with a wooden spatula so that the vegetables do not burn.
Add garlic, peeled and passed through a press. Add tomato paste and vinegar, add ground pepper.
Using an immersion blender, puree until smooth.
After this, return the pan to the heat and simmer the caviar for another 20 minutes, remembering to stir so that it does not burn.
Place in hot sterilized jars, roll up and turn upside down.
As soon as the squash caviar has cooled, we send the jars for storage in the cellar.

The shelf life of home canned food is 1 year. After opening, the jar should be kept on the refrigerator shelf for no more than 5 days.

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, herbs, 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. Various amounts of vegetable oil are added, or even prepared with mayonnaise. They add vinegar, or cook without it, sterilize, or do without it.

The ingredients are fried, stewed, steamed. For this purpose, use dishes with a thick bottom, 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.

It is not difficult to prepare it at home. And it doesn't take too much time. That's why many people love to cook it! Moreover, those who have their own summer cottages always grow a lot of these vegetables. Sometimes they don’t even know what to do with them. We’ve already eaten and prepared, but they keep growing and growing.

Has everyone made caviar from zucchini? Not all? Let's do it together. I want to offer you several recipes, and you can choose for yourself which one you like best. Or do as I did. Prepare it according to different recipes, one to two jars. You will taste it in winter.

According to these recipes, you can eat it right away, or you can prepare it for the winter. In both cases, when you eat, you will get a lot of taste pleasure! It’s no coincidence that in the title I use the phrase “finger lickin’ good!” That’s right, all today’s recipes fully fall under this definition.

For two days I cooked it in different ways. My whole family were tasters. Four recipes made it to the finals. I am sharing them with you today!

I would like to be the first to offer you the recipe that received the most praise during the tasting. We all liked her the most. And when we spread it on a piece of black bread and ate it, smacking our lips with pleasure, we were actually licking our fingers. It was so delicious!

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-licking good”! It turns out airy, tender, sunny, beautiful and incredibly tasty!

We will need:

The ingredient set is given two meanings. The first value will give you 5-6 half liter jars. The second value (the one I used) resulted in two 650-gram jars.

zucchini - 3 kg (1.5 kg)
carrots - 1.5 kg (750 g)
onion – 750 gr (400 gr)
tomato paste - 3 tablespoons (1.5 tablespoons)
vegetable oil - 300 ml (150 ml)
sugar - 7 tbsp. spoons (3.5 tbsp)
salt - 3 tbsp. level spoons (1.5 tbsp)
pepper - 1 teaspoon (partial) 0.5 teaspoons)
water - 3/4 cup (0.5 cup)
vinegar 9% - 70 ml (35 ml)

In the recipe that came to me, there was no vinegar initially. But I'm adding it. Firstly, it tastes better, and secondly, it contributes to better preservation of the finished preserve.

You can add it according to your taste and desire.

Preparation:

1. Peel all vegetables. We clean the zucchini from seeds if they are large. Please note that their weight is given in the recipe without seeds and peel.

2. Cut the zucchini and onion into cubes.

3. Grate the carrots.

4. 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.

You can also use a large saucepan with a thick bottom, as well as a cooking basin.

After it boils, set aside for 40 minutes, cover with a lid and reduce the heat to low. During this time, stir occasionally.

5. 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 workpiece from turning out liquid, it must be drained, but do not pour it out. It may still be useful.

6. Then put the vegetables in a bowl and puree them using a blender until smooth.

7. Then put it back into the cauldron or pan, add vegetable oil and tomato paste. I use Pomodorka tomato paste; it has a bright, rich taste and a beautiful color.

Add salt, sugar and pepper. Mix everything thoroughly and put it on the gas stove.

Be sure to add all flavorings to taste. For me it is suitable in these proportions; for someone else the proportions may be different. This will not affect storage in any way!

8. After it boils, time it for 30 - 35 minutes. It is quite difficult to determine the moment of boiling, since the mass turned out to be dense. I can tell by the characteristic "puffing" sound while stirring. By the way, be careful at this moment, the caviar may “shoot”.

Simmer over very low heat under the lid. Don't forget to stir periodically.

It is necessary that the caviar boils well and is cooked through. It turns out thick and heavy, and therefore it should be steamed very carefully so that the fermentation process does not begin in the jar after twisting.

9. You need to stir frequently so that it does not burn. If a hint of this begins to appear, you can add a couple of tablespoons of drained juice.

10. After 30 minutes, add vinegar and stir. Cover again and cook for another 5 minutes, during which time stir a couple more times so that the acid can be evenly distributed.

Add the amount of vinegar to your taste. If you sterilize the jars, you can do without it altogether. I add exactly the proportion indicated in the recipe. For those who find this a lot, add less. To do this, pour in half first and try. If necessary, you can add.

There is also a peculiarity that immediately after cooking, when the caviar is still hot, it may seem sour. But when it cools down, the taste will not be sour. It will be quite balanced.

24. After filling the jar to the brim, cover with a sterilized lid and screw it on using a seaming machine. Then turn it over, placing it on the lid, and cover with a blanket. Leave until completely cool. Then turn it over and place it in a cool place away from the battery.

As you can see, this recipe does not require sterilization.

Sometimes fresh herbs, mainly parsley, are also added to this recipe. It can be added if you cannot find white roots. If you don’t have your own plot and you don’t grow the roots yourself, then you can only find them in a large supermarket, and even then not in full.

Therefore, instead of roots, you can add greens. It won't affect the taste much. It can also be prepared in jars. The only thing that needs to be done is to stew it thoroughly. Parsley is capricious and can cause fermentation.

Caviar according to this recipe turns out very tasty. It’s not for nothing that in Soviet times, products with the abbreviation GOST were so loved. And everyone knows what it means. This is a kind of quality mark, a state standard. It was according to this standard that we set the quantity of ingredients. Therefore, ours should turn out to be “store-bought”, and not some other kind.

The following delicious recipe is very tasty and easy to prepare. I recommend taking note of it. The addition of garlic gives it a new spicy note.

A simple recipe for zucchini caviar

We will need:

zucchini - 3 kg
onion - 1 kg
carrots - 1 kg
tomato paste - 4 tbsp. spoons
garlic - 7 cloves
greens - parsley, dill - bunch
salt - 2 tbsp. spoons (better to taste)
sugar - 1 tbsp
pepper - 0.5 tsp
oil - 200-250 ml
vinegar 9% - 1/4 cup (less is possible, but better to taste)

Preparation:

Basically, all squash caviar is prepared according to the same scheme. First, all the ingredients are stewed or fried, and then they are pureed, and then stewed again, the finished puree. But for variety, let’s make some adjustments to the recipe and prepare it differently. In a simpler way.

1. Peel all vegetables. If the fruits are large, remove the seeds from them. Their weight is given in its pure form, without seeds and peel.

2. Cut all the vegetables into cubes in random order. You can also grate them. Any method can be used.

3. Grind all fresh vegetables and herbs in a food processor until pureed.

4. We will cook in a cauldron or other thick-walled container. We heat the cauldron.

5. Pour in the oil and heat it slightly. Place the finished puree into hot oil.

6. Fry and simmer for 45 minutes. It is better to simmer with the lid closed over very low heat. Don't forget to stir periodically to prevent it from burning.

7. Add tomato paste and finely chopped or crushed garlic through a garlic press, mix and fry for 5 minutes.

8. Add salt, sugar, pepper. You can use ground pepper, or you can take 15 peppercorns and 5 allspice, crush it in a mortar or grind it in a coffee grinder. The smell from such pepper will be very strong. Add vinegar. Stir and after boiling simmer for another 5 - 7 minutes.

9. Then place it hot in sterilized jars to the very top. Seal with a spoon so that no air bubbles remain. Cover with sterilized lids and tighten. There is no need to sterilize.

10. Turn the twisted jars over and place them under a blanket until they cool completely. Or we eat it simply spread on bread.

This caviar has a very delicate, slightly spicy taste. The texture is airy and simply melts in your mouth! You want to eat it and eat it, even if you’re already full!

Now let's look at another recipe. For this recipe we will not grind the vegetables. I love this recipe, all the pieces are tangible and very tasty. Therefore, along with pureed caviar, I always try to make at least a little bit of this recipe.

Squash caviar pieces

We will need:

zucchini - 1.4 kg
carrots - 300 gr
onion - 300 gr
tomatoes - 5 pcs) small)
garlic - 2 teeth
oil - 100 ml
salt - 1 tbsp. spoon
sugar - 2 tbsp. spoons
pepper - 0.5 tsp

It’s good to cook this kind of caviar in a slow cooker. Simple, fast, easy and tasty. But today we will look at how to do this in a cauldron.

Preparation:

1. Peel the zucchini. If it is young and its skin is very thin, then it is not necessary to peel it. In this case, we will not achieve a uniform color, as in the first recipe, so you can leave it in the peel.

2. If the fruits are large, then you need to clear them of seeds. This is easy enough to do with a spoon. Weight is given without seeds and peel.

3. Cut them into cubes with a side of 1 cm.

4. Peel the carrots and cut into slightly smaller cubes.

5. Peel the onion and also cut into cubes.

6. Make cross-shaped cuts on both sides of the tomatoes. Pour boiling water over them for 3-4 minutes. Then drain the water. Remove the skin from the tomatoes and cut into small cubes.

7. We will cook in a cauldron. Or you can cook it in another container with thick walls. In such a container, the contents will be stewed evenly and will not burn. We heat the cauldron. Then pour oil into it and heat it up.

8. Add onion and fry until golden brown.

9. Then lay out the carrots and fry for 5-7 minutes.

10. Now it’s the turn of the zucchini. Add them and fry all together for 10-15 minutes.

11. Add tomatoes.

12. Salt and pepper to taste. Simmer with the lid closed for at least an hour. During this time, the vegetables will release a sufficient amount of juice. This is good, the caviar will be even tastier with it. Don't forget to stir periodically.

13. 5 minutes before readiness, add garlic.

14. Cool or eat hot. She is good in any form. But it’s still better to let it brew a little.

15. Or we put it in sterilized jars, cover with sterilized lids and roll it up using a seaming machine. There is no need to sterilize.

In this case, it comes out with juice, so we put it in jars.

16. Turn the jar over and place it under a blanket until it cools completely.

Or we eat it with bread, washed down with sweet tea. Consolidation!

All recipes presented today are made without sterilization. They are stored well if, after cooling, they are placed in a cool place, in the underground, in the pantry, away from heating appliances.

If this is not possible, then I would advise you to sterilize the jars before screwing them. It's very easy to do.

Video on how to prepare delicious squash caviar with mayonnaise

Lately we have started to often cook caviar with mayonnaise. They say that this is simply incredibly delicious. And of course, we will not stand aside. And here's the recipe.

Yes, in this unusual way, you can prepare your favorite preparation. Try it and share your impressions. And if you have your own interesting recipe, please share it with us!

How to sterilize jars with blanks

I will write about this here very briefly. And if anyone is interested, go to this topic.

Prepare a large saucepan and place gauze or a piece of cloth on the bottom. Pour hot water into it, but not boiling water, so that the jar does not burst when we put it in water.
Place the jars in the pan. The lids on them should not be screwed on; the jars should only be covered with them.
add water, it should reach the shoulders of the jar.
Place the pan on the gas stove over high heat. After boiling, reduce the heat so that the water does not boil. and boiled moderately.
Sterilize half-liter jars for 15 minutes, 650-gram jars for 20 minutes, and liter jars for 25 minutes.
then carefully remove the jar using special tongs and screw it on.
turn it upside down, cover with a blanket and leave until completely cool.

Today we looked at several delicious recipes for squash caviar. I tried to make for you a selection of the most popular of them. All these recipes have been tested, and I can tell you with confidence, one recipe is better than the other. All are easy to prepare and all are delicious. In one word - “finger lickin’ good!”

They have only one drawback: as soon as you open the jar, the caviar disappears from there very quickly. And he disappears in an unknown direction. Well, okay! That's why we prepared it!

Bon appetit!

Well, delicious, of course. All that remains is not to be lazy and work in the kitchen. As always described in detail, smart girl
- Thank you, Natalya. Yeah, you’re not lazy anyway. And when you share recipes with readers, you’re not at all lazy!
- Natalya, I completely agree. Thanks to articles like this that are published by readers, I already have beautiful preparations in my kitchen. And now is the time to add another simple and tasty recipe to your arsenal. It would be nice if this article was found not only by us, but also by other readers. Moreover, now many are looking for how to make squash caviar for the winter at home. And this is exactly what you need!
  - Shouldn't you add vinegar to squash caviar?
    - Rimma, not all recipes need to add it. Where there is sufficient heat treatment, you can do without vinegar. Also, you don’t need to add it when you’re cooking just to eat. But if you like sourness in preparations, then you can add it to any of the recipes. For 3 kg you can add from 70 to 100 ml of 9% vinegar. In addition, vinegar allows you to better store the product, for example, in an apartment.
I don’t like zucchini in any form, fried, boiled or in batter. But I love caviar. Thanks for the recipe, I'll have to try at least one)
I was really waiting for you to post the recipe for squash caviar and I waited))) I’ll definitely cook it according to your recipes! Thanks for the delicious recipes!
Tatyana, thank you for your support. There will be other interesting recipes with zucchini. Come visit, you are always welcome!
Thanks for the recipes again! It turns out very tasty caviar!
I still remember squash caviar from school, after-school activities; they always gave us sandwiches for the afternoon snack. Loved her ever since! Thanks for the delicious recipe!
I love squash caviar. I used to buy it in stores, but now it’s unclear what’s there instead of zucchini. Your recipe is by the way.
I love zucchini, you can fry the young ones in batter, delicious, and even more so the zucchini caviar.
I don’t know how and according to what recipe my wife prepares caviar, but definitely not in pieces.
I’ll introduce her to your options, especially the sea of zucchini. Thank you Margarita!
Mmm…. You'll really lick your fingers)) This zucchini game is for the winter. But I definitely wouldn’t have waited until winter. Even though it’s store-bought in the refrigerator, I know that the taste cannot be compared with homemade. Thank you for the series of recipes, this is exactly what I want to eat with bread again and again...
As always, yours is informative, tasty, and visual.
I don’t really understand the taste of zucchini and I appreciate it for its neutrality, but zucchini caviar for the winter is very healthy and although we don’t prepare it, we’ll definitely try the caviar that you can eat right away (well, let it brew for a bit).
We have already discussed in detail how to sterilize jars several times... and then, we forgot to insert the link.
I’ll express my opinion - caviar with mayonnaise is very tasty!!! everything goes together perfectly. We’ve cooked it before. So it’s not in vain that people are looking for this option.
A friend taught me how to make squash caviar; she cooks it with mayonnaise, and now this is my favorite caviar recipe.
I like simple recipes, so it won’t take much time for me and my “cooker” to eat. Thank you!
In the recipe “Finger-licking squash caviar for the winter,” the ingredients indicate: “Water - 3/4 cup 9.5 cups).” Something I can’t understand is how much water is needed? If it's not difficult, please explain it to me. Zucchini season is starting soon and I would like to try your recipe.
Tell me please, don't I need to add vinegar?
Hello, dear author! I have a “problem”) I searched and searched for a solution on the Internet, but I never found it. I decided to turn to a person who understands such issues. I want to roll up squash caviar in pieces for the winter, but without tomatoes and tomato paste - that’s it. And the second aspect of the problem is in the preparation itself. I experimented for many years to get the perfect caviar (to my taste). First, the zucchini is fried until the juice is completely removed (this is important), then the onions and grated carrots are added and the whole thing is fried until almost done. Next add garlic, passed through a press and ground black pepper. A few minutes and you're done. But just how to wrap it all up for the winter? Too much oil? Vinegar? I'm not good at preparing all kinds of salads and caviar. More on jams) Please help me figure it out.
- Hello, Ekaterina! I can’t say for sure, but I think that there is a solution to this “problem”. There is no point in eating a lot of oil and vinegar, but then eating such caviar. For any caviar, add as much oil as required to fry and simmer everything. You can add vinegar to caviar as desired and to your taste, or you can do without it altogether. The important question is how long vegetables are stewed or fried. The problem can be solved in two ways - either long-term heat treatment, that is, stewing (about 1 hour), or sterilization. If I were you, I would try to sterilize it. How long, I could tell you if I knew the heat treatment time.
  You see, if a recipe has not been tested, then you need to experiment.
Ekaterina, make one or two half-liter jars for testing. Fill the sterilized jar very tightly, being careful not to leave any air in it. Cover it with a sterilized metal lid. And set it to be sterilized. How to do this is written in the recipe. But sterilize longer, 20 - 25 minutes per half liter jar. See what happens.
In principle it should work. If the carrots and onions are cooked for 10 - 15 minutes, plus sterilization for 20 - 25 minutes, then everything should be steamed well.
I cook caviar in pieces, but the contents take an hour to simmer. And I don’t even sterilize such caviar. And I don't add vinegar to it. The taste is natural.
But you have your own recipe, and it is very important to you. Therefore, we need to adapt to it. In fact, I assume that everything should work out.
Screw it with a metal lid, but not with a screw cap, but with a seaming machine.
Let the jar sit for at least three weeks, then you can try. If the lid swells, don’t try it, throw it away.
But I think that nothing will go wrong, and everything will work out for you. Zucchini is not as capricious as, for example, eggplant. And the products are stored much better with them.
We agreed) after about a month has passed, I will write about the results (usually by this time what should swell is swelled) and try the recipe - it’s good. Don’t skimp on the garlic, I put a whole head in a large frying pan, and the amount of pepper is optional, but availability is a must :) It will be interesting to know your opinion about my favorite caviar!
Does anyone have experience with sterilization in a pressure cooker? for example, caviar is placed in unsterile jars and screwed tightly.
then put these jars in a pressure cooker and cook there under pressure.
at least that's how the stew is made.
I wonder if it will turn out to be caviar or not.
Thank you very much for the recipes; for me, as a novice housewife, it is important that all the recipes are described step by step. And it’s accessible and easy and very tasty))) Even my mother-in-law praised it))) Thank you very much)))
I made finger licking caviar, it turned out very tasty. Thanks for the recipe.
Hello. I made it according to GOST recipe 2, it turned out very tasty and can’t be compared to store-bought, but the very salty and tomato paste gave off a lot of acid, according to my taste, I need to reduce both ingredients by 1/3.
Thanks for the recipe!!!
Thanks for the recipe. My son brought a bunch of zucchini from his mother-in-law; my family doesn’t eat them. I made finger-licking caviar and everyone loved it. Now the jars are wrapped up. Using the remaining zucchini, I will use the second option.
I don’t know where the recipe “according to GOST” came from, but I strongly recommend not to follow it! The proportions contradict themselves. 1 tbsp. a spoon is 15g, but not 30g!! If you buy yourself a scale and a tablespoon measure, you will understand what I mean.
It’s a pity that I read your proportions in spoons after I made (and threw away) 3 kg of caviar
I made caviar according to the first recipe, tried the rest - VERY tasty! But, after 7 days, all the jars took off at room temperature ((((((So sorry for the harvest and the work... I’ll do it again with sterilization. I did it the second way - it’s delicious, but there’s a lot of tomato paste taste, maybe it will disappear when the jars sit . The third one is also very tasty. I have already sterilized the second and third ones. Thanks for the selection of recipes!

Zucchini is a light product that is recommended even for baby food. This means that adults can eat them in any quantity. There are so many of them in the garden that you just don’t know what else you can make from them. After all, in previous articles we discussed their preparation in the oven and more. Here I would like to pay attention to preparations for the winter. Namely, caviar from zucchini.

This is such a cheap and tasty dish that it is served in almost all government institutions. I don't know about you, but I definitely just adore him. That’s why I do it regularly every year for the winter. And it’s not surprising, what else can you do with them? Caviar is a wonderful and light snack. You can make a sandwich out of it, serve it with a side dish or meat.

It is not at all difficult to prepare it at home. I would even say that this is the simplest of the preparations. But what is the recipe for this? And here lies the whole difficulty. After all, there are such a large number of them. You can create your own, you just need to increase or decrease something, or simply remove some product. And that’s it, you are already the creator of your own masterpiece!

And, if you still don’t dare to experiment, you can use ours. From them you will get such a deliciousness that you will simply lick your fingers. Confused again by their number? It's okay, do everything little by little. Let's get started!

Even a beginner can cook using this method. That's the whole point. that no special cooking skills are required here. The main thing is to have a knife, a meat grinder and a saucepan on hand. More time will be spent on cleaning and cutting, as well as on the cooking itself. But I think no one will have any difficulties with this.

Ingredients:

Zucchini – 3 kg;
Bell pepper – 8 pcs.;
Garlic – 4 heads;
Hot pepper – 1 pc.;
Sugar – 150 gr.;
Salt – 2 tbsp. l.;
Vegetable oil – 400 gr.;
Tomato paste – 400 gr.;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. First of all, prepare all the ingredients. Wash the zucchini and cut off the ends. If they are already overripe and rough, then it is necessary to peel off the skin and remove the seeds, since they are also hard. There is no need to do this with young people. And immediately twist it in a meat grinder or grind it with a blender. Transfer the puree into a saucepan.

2. We also rinse the pepper and remove seeds. Let’s not forget about bitter. But it is usually added at will, since not everyone can eat spicy food. We also puree it and send it there.

You can take pepper of any color, but the color of your dish will depend on it.

3. Don't forget about garlic. We remove the husk from it and then do the same with it, that is, twist it. But you can also use a press or grater.

4. Now add tomato paste to the pan. You can replace it with tomatoes, which should be meaty. Add vegetable oil. Don't forget about salt and sugar. Mix everything well and put on fire. After the mixture boils, turn the burner down to medium and cook for 1 hour.

Important! Stir the contents of the container all the time. Otherwise, the caviar will stick to the bottom.

5. 5 minutes before readiness, add vinegar. After turning off, place the caviar in sterilized jars and roll up. Pre-soak the lids in boiling water. Turn over and cover with a blanket or blanket. Leave it like this until the contents have cooled completely.

You can store such yummy food anywhere, just away from heating appliances. Now let's move on to the next method.

Squash caviar just like in the store (very tasty)

In fact, few people make caviar. Most people just think that it is very difficult, or maybe they really don’t have time? When buying in a store, you look for the one that tastes the most delicious. But in fact, the best thing is homemade, prepared with your own hands!

After trying it from the store, my wife and I decided to cook it our own way, and this is what happened. Surprisingly, there was no chapel. Try it and see.

Ingredients:

Zucchini – 2.5 kg;
Onions – 1 kg;
Carrots – 1.5 kg;
Tomato – 1 kg;
Bell pepper – 0.5 kg;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Vegetable oil - for frying;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. First, let's prepare everything. Wash the zucchini and remove the peel and seeds. Cut it into small cubes and put it in a separate bowl.

2. Peel the carrots and grate them on a coarse grater. And cut the peeled onion into small cubes. We also cut the pepper. We put everything separately.

3. You will have to tinker a little with tomatoes. You can simply cut them in half, remove the stem and grate them on a coarse grater. You need to do this in such a way that you have the peel left in your hands, which we will not use.

Or we make a cut at the tops. Place in a deep bowl and pour boiling water over it. Leave for exactly 1 minute and transfer them to cold water. Now the skin will come away from the pulp on its own. Now we make puree from it using a blender.

4. Now fry the onion until golden brown in vegetable oil. And then add carrots to it. Simmer until soft. Remove from heat and puree everything with a blender. Immediately transfer to the pan in which we will cook the caviar.

You can use any utensil to fry vegetables. But it’s better to use a large cauldron or thick-walled frying pan. This way your contents will not burn.

5. It’s the turn of the next portion. Again, sauté the zucchini and pepper in vegetable oil. We cook them before the mass begins to settle and soften. Excess liquid must be evaporated. Remove from heat and puree again.

6. Now we combine everything that we ground: zucchini, peppers, onions, carrots. tomatoes. mix thoroughly and simmer for 30 minutes. Then add salt and sugar. Stir again and cook for another 20 - 30 minutes.

7. Five minutes before readiness, add vinegar. Place the tender mass into sterilized jars and close with metal lids. Turn over and cover. After cooling, store it in any place convenient for you.

It's not difficult at all. The main thing is that you don’t burn anything, otherwise you will get a burnt taste.

Delicious squash caviar for the winter (recipe from grandma)

If you have a grandmother, she will certainly teach you how to cook deliciously. It is possible that she will share many recipes and secrets with you. This is even very good, since they will be very useful to you. But I want to tell you about my recipe, which my grandmother once described to me. I still use it to this day.

Ingredients:

Zucchini – 2 kg;
Carrots – 1 kg;
Onion – 1 kg;
Hot pepper - to taste;
Tomato paste – 150 gr.;
Sugar – 4 tbsp. l.;
Salt – 2 tbsp. l.;
Vegetable oil – 200 gr.;
Vinegar 70% – 1 tsp;
Water – 200 ml.

Preparation:

1. Wash and clean all vegetables. Cut carrots into small cubes. Place in a cauldron or thick-walled pan with hot vegetable oil. Add salt and sugar there. We also add water and simmer for about 15 minutes with the lid closed over low heat.

2. Meanwhile, cut the onion and zucchini into cubes. If desired, you can add hot capsicum. Only it will need to be cleared of seeds and thinly cut into half rings. Stir and cover with a lid. Simmer until vegetables are soft.

3. Add tomato paste and continue to simmer for 10 minutes with the lid ajar to allow excess liquid to evaporate.

4. Pour in vinegar, stir and remove from heat. Using a blender, beat into porridge. Put it on the fire again, bring it to a boil and put it in sterilized jars.

You always want to spread this kind of deliciousness on bread and eat it, don’t you?

Recipe for delicious zucchini caviar in a slow cooker

With this technique, cooking has become much easier in general. Now you don’t have to be afraid that something will burn, because it will not only signal you that it’s ready, but will also protect you from burning. Those who use a multicooker cannot get enough of it. And now they are also learning to cook caviar in it.

Ingredients:

Zucchini – 2 pcs.;
Bell pepper – 3 pcs.;
Garlic – 3 cloves;
Onions – 2 pcs.;
Carrots – 2 pcs.;
Tomato – 4 pcs.;
Salt – 1.5 tbsp. l.;
Sugar – 0.5 tbsp. l.;

Preparation:

1. Peel the onions and garlic. They need to be cut into small cubes. Fry in vegetable oil in a multicooker bowl on fry mode. Close the lid during the process.

2. Wash and peel the carrots. Grind it on a coarse grater. Add to the container with the onions five minutes after the start of the process. fry the same amount more.

3. Zucchini, if young, then simply cut into cubes. And mature ones must first be freed from peel and seeds. Only after that we grind it. We send it to the stewed vegetables.

4. Cut tomatoes and peppers into arbitrary pieces. Add to our stew. Add salt, sugar and mix well. Close the lid and set the “quenching” mode for 1 hour. After time has passed, it will signal that it is ready.

5. Now take a blender and turn all the contents into puree. Then put it in sterilized jars and close with metal lids. Leave covered upside down until completely cooled.

It’s not bad when such equipment does the cooking for you. During this time, you can do more or cook for lunch. And we are preparing further.

Simple and tasty zucchini caviar with mayonnaise

Something quite surprising and unusual, don't you think? Have any of you made any preparations for the winter using this sauce? To be honest, it turns out quite unusual and at the same time delicious. This caviar is stored in the same way as regular caviar. The main thing is to follow all the technology.

Ingredients:

Zucchini – 3 kg;
Onions – 500 gr.;
Mayonnaise – 200 ml;
Tomato paste – 150 ml;
Vegetable oil – 8 tbsp. l.;
Sugar – 2 tbsp. l.;
Salt – 2 tbsp. l.;
Vinegar 9% – 2 tbsp. l.

Preparation:

1. Wash the zucchini and cut off the ends. If necessary, we clean them and remove the seed part. Grate them on a coarse grater and place them in a large saucepan.

2. Peel the onion and grind in a meat grinder or puree in a blender. We send it to the grated vegetable. Add oil and mix well. We put it on fire. After boiling, reduce the gas and cook for about an hour, stirring constantly. In general, you need to simmer until the liquid evaporates.

3. Now add mayonnaise, tomato paste, sugar, salt and pepper to the boiling mass. Mix everything again and continue to simmer for about 30 minutes over low heat. But don’t forget to stir periodically.

4. A couple of minutes before the end, add vinegar. Remove from heat and place in sterilized jars. Roll up the lids. Let it cool and put it in storage.

This dish can be eaten immediately, as they say: take a sample. But don’t forget that you need to leave a little for the winter. Otherwise you'll get carried away!

Zucchini caviar is not for the winter - you'll lick your fingers!

Guests came yesterday and I decided to surprise them with a delicious dish. I made caviar from zucchini. But I didn’t turn it into puree as usual. And I served it in the form in which I prepared it. To go with it, I also boiled potatoes and fried pork shish kebab. What a feast it was! The guests now want to come again, now I’m racking my brains to do more? And I’m sharing a delicious recipe with you.

Ingredients:

Zucchini – 3 pcs.;
Onions – 1 pc.;
Garlic – 2 cloves;
Bell pepper – 3 pcs.;
Tomato – 2 pcs.;
Ground black pepper – 0.5 tsp;
Salt - to taste;
Vegetable oil - for frying.

Preparation:

1. Wash and dry all vegetables. Zucchini can be peeled and cut into small cubes. We do the same with the rest of the vegetables: onions, peppers, tomatoes and garlic.

2. Now heat the frying pan with vegetable oil. Take it in a large size or use a cauldron.

With such dishes, heating occurs evenly, which will cause the dish to burn less in one place. This means that all contents will be prepared at the same time.

3. First, fry the zucchini. They will begin to secrete liquid. so it needs to be evaporated.

4. Now add the onion and mix. And after five minutes add sweet pepper and garlic.

5. Now add the chopped tomatoes. We continue to simmer and after 2 - 3 minutes add salt and pepper. It is better to reduce the heat to a minimum to control the entire process. Then remove the stewed vegetables from the heat and let cool.

If you still have fresh tomatoes, peppers, garlic and onions on hand, you can chop them very finely. When mixed with ready-made caviar, you get an incredible combination and taste.

This dish can be served not only cold, but also hot as a side dish. Or maybe as a separate dish.

The usual recipe for delicious squash caviar

The number of ways to prepare caviar is sometimes amazing. Here's another example. It adds seasoning. It gives the caviar a beautiful color, but of course it improves the taste. The most interesting thing is that you don’t have to stop there. And add what you love most. Just don't overdo it. Otherwise, you won’t get the taste of zucchini, but of seasonings.

Ingredients:

Zucchini – 2 kg;
Salt – 30 gr.;
Sugar – 75 gr.;
Tomato paste – 100 gr.;
Vinegar 9% – 60 ml;
Vegetable oil – 120 gr.;
Ground black pepper – 1 tsp;
Paprika – 0.5 tbsp. l.;
Garlic – 35 gr.

Preparation:

1. Wash the zucchini and remove the peel and seeds. We cut them into thin strips and twist them in a meat grinder. Strain the puree and squeeze through a sieve to remove excess juice. This way we will reduce the cooking time by about 1 hour.

2. Transfer the puree into a saucepan or cauldron. Add salt, sugar, paprika, tomato paste, vinegar and oil. Mix everything and beat with a blender. Cook over low heat for an hour without covering. Don't forget to stir well so that there is no soot.

3. Now add the garlic and pepper passed through the press. At this stage, you can try and add what you think is missing. Continue cooking for another 30 minutes.

4. Place the hot caviar into sterilized jars and cover with boiled lids.

After the jars with the dish have cooled, we store them anywhere: a pantry in the apartment, under the bed, cellar or refrigerator.

Homemade squash caviar with tomato paste

Everything homemade is always the best. But you don’t always have all the fresh ingredients on hand. For example, tomatoes can easily be replaced with tomato paste. This will not make the taste worse. The most interesting thing is that you can control the entire process and improve the taste at the right time. After trying, add the desired product in larger or smaller quantities.

Ingredients:

Zucchini – 1 kg;
Carrots – 300 gr.;
Onion – 300 gr.;
Garlic – 3 cloves;
Tomato paste – 70 gr.;
Salt – 1 tbsp. l.;
Sugar – 1.5 tbsp. l.;
Ground black pepper - to taste;
Vegetable oil - for frying;
Vinegar 9% – 2 tsp.

Preparation:

1. Peel the onion and cut into half rings. We do the same with garlic. There is no point in chopping it too much, since we will still be pureeing it. Immediately place in a frying pan and fry in vegetable oil until soft.

2. Immediately grate the carrots on a coarse grater and send them there to fry along with the prepared vegetables. And at the end, when the orange vegetable is ready, add tomato paste. Stir and simmer for another 5 minutes. After time has passed, transfer everything into the pan.

3. Wash the zucchini and cut off the ends. Chop them into arbitrary pieces. Fry in vegetable oil in the same frying pan. Cook until soft, about 20 - 25 minutes. We also send it to the pan.

4. Now grind all the vegetables into puree using a blender, masher or meat grinder. Add salt, sugar, and pepper to taste. Cook over low heat for 25 – 30 minutes.

When constantly stirring the caviar, be careful, as it tends to splash in different directions.

5. At the end of cooking, add vinegar and simmer for another couple of minutes. Then put it in sterilized jars and roll up the lids. Cool upside down, covered with a warm towel. This usually takes about a day. We put it in a dark place for storage.

So how did you like it? I bring to your attention another recipe. In it you can clearly see how caviar is prepared and how quickly. Of course, you will have to spend a little more time than you expect. But you understand that any tasty dish can always be prepared in less than five minutes. This kind of work always requires patience and attention.

As with all options, you need to be careful not to burn anything. In general, if you don’t like everything crushed to such an extent, you can do it easier. Just fry all the vegetables until tender, and then simmer everything together. That's all. roll pieces into jars. And when serving, open it and beat it with a blender or eat it straight.

If you liked our recipes or know any other secrets, you can share them with us and other readers in the comments. Also ask questions, which I will be happy to answer. See you again!