Recipes for caviar from squash: is it possible to replace tomatoes with tomato paste and an unusual option with mayonnaise. Squash caviar for the winter

The most delicate of all pumpkins is squash. It can be harvested for the winter using all the methods suitable for zucchini. It is salted, pickled, boiled and stewed with other vegetables. Provided that the remaining ingredients for the preparation are organically selected, squash can become an excellent basis dishes. Squash caviar for the winter is one of the most interesting products, which will decorate the holiday table and will not get boring if you use it every day. Caviar has a great variety of composition options.

Squash caviar for the winter is one of the most interesting products

Ingredients:

Squash – 2 -2.5 kg;
Onions – 400 -500 gr.;
Tomato paste to taste (2-5 tablespoons);
Vegetable oil ≈ 100 ml;
Vinegar 4% - 50 ml;
Allspice or cloves 2-3 pcs.;
Salt - 1 dessert spoon;
Granulated sugar – 2 dessert spoons.

Attention! If possible and desired, you can add parsley, garlic, and celery leaves. IN small quantity they will give the most delicate product sharpness and rigidity. They are added a couple of minutes before the end of cooking.

Cooking method;

Squash with delicate skin, thoroughly washed under running water, is divided into slices. If the vegetables are overripe and have a hard outer layer, then it must be cut off.
Having laid out the slices on a baking sheet in one layer, they must be placed in the oven for 15 minutes, preheated to 180°C. The readiness of the product for further processing is determined by its softness and slightly browned flesh.
For further preparation, the squash must be passed through a meat grinder and placed in a pan with an oiled bottom.
Finely chopped onion is sautéed until golden crust. A lower degree of frying will not give a rich onion taste.
Tomato paste is added to the crispy onion. Pour into the frying pan with the onion-tomato mixture vegetable oil. Its quantity depends on the thickness of the paste.
Before sending the paste with onions into a pan with squash, it is better to grind it with a blender.
Add the resulting paste and spices to the squash; simmer the caviar over low heat until thickened.
Vinegar is added before removing the dish from the heat.
The hot product is packaged in sterile jars and covered with lids.

You can store caviar, sealed with metal sealed lids, at room temperature, and not just in the refrigerator. The main thing is that the banks are located away from heaters and central heating radiators.

Vegetable caviar with squash

5 pieces. squash;
500 gr. onions;
1 kg carrots;
2 small tomatoes;
Parsley, celery, garlic feathers – 100-150 gr.;
Vegetable oil ≈ 300 ml;
800 gr. sweet apples;
400 gr. drain;
2 tablespoons of coarse salt;
1 tablespoon granulated sugar;
A mixture of ground peppers to taste.

No special conditions are required to store caviar

Cooking method:

Washed, peeled vegetables are chopped using a grater or meat grinder.
Vegetable oil is poured down the pan.
The vegetable mixture is placed so that more juicy ingredients ended up at the bottom.
After the mixture boils, the gas is reduced so that the caviar continues to boil, not too much. It must be stirred periodically to avoid burning of the product. If necessary, vegetable oil is added in small doses.
After an hour and a half, add salt and granulated sugar and greens chopped in a blender. If you don’t have a blender, you can cut the leaves with a knife, but in this case you will have to cook for at least another 5 minutes.

Well mixed hot caviar poured into jars and rolled up. No special conditions are required for its storage.

Squash and carrot caviar

Carrots in vegetable caviar are the most common ingredient. It is this that gives the product its usual orange color saturated color. Carrots saturate caviar with vitamin A. Carrot caviar is prepared with zucchini and squash. The balance of the taste of the final product depends on the proportion of these two ingredients.

Squash - 2.5 kg;
Carrots – 2.5 kg;
– 1.5 kg;
Spices to taste;
Salt – 2 tablespoons;
Lemon juice – 1 teaspoon;
Vegetable oil – 250-300 ml;
Sugar – 1.5 tablespoons.

Carrots in vegetable caviar are the most common ingredient

Cooking method:

The squash is dried in the oven on a baking sheet. Then they are crushed with a blender directly in a pan prepared for cooking caviar.
Washed, peeled carrots are grated on a coarse grater.
The onion is cut into small cubes.
Vegetable oil is poured into a heated frying pan and onions are added to it. It must be fried until translucent. After which he lays out the squash.
To fry carrots, you need to pour more oil into the pan so that the carrots release provitamin into the hot fat. This is how vitamin A is obtained from provitamin. After frying, the carrots, along with the orange-yellow colored oil, are transferred to a pan.
The pan is placed on low heat. The caviar should not be boiled, but stewed.
After 40-50 minutes, salt and sugar are added to the dish. lemon juice and spices.

After thorough mixing, the mass is brought to a boil. All that remains is to put it in jars and roll it up.

Beetroot caviar with squash

Beetroot caviar with squash can be very diverse in taste, which depends only on the spices used in its preparation. By adding garlic and a mixture of ground peppers, it will become fragrant and spicy. When using parsley and celery leaves, it will take on a completely different flavor. It is better to choose spices for caviar according to your own taste.

To prepare caviar you will need:

Patissons – 3 kg;
Beetroot – 2 kg;
Tomatoes 2-3 pcs.;
Onions – 2 pcs.;
Carrots 0.5 kg (optional);
Spices to choose from;
Vegetable oil – 300ml;
Salt – 2 tablespoons (heaped);
Granulated sugar - 2 tablespoons.

Beetroot caviar with squash can be very varied in taste

Attention! From acidic foods This recipe contains only tomatoes, so the beets will lose their rich color when cooked. Carrots will improve it, giving the caviar an orange note.

Cooking method:

Whether or not to boil the beets first must be decided based on what you expect in the end result. If you want to give the caviar some hardness, then you don’t need to boil the vegetable. If you want to emphasize the tenderness of the squash, then the beets need to be boiled.
Peeled beets need to be grated on a coarse grater. You can pass it through a meat grinder.
Onions are cut into small pieces.
The carrots are grated.
Tomatoes are cut into slices.
Carrots, onions and tomatoes are fried in vegetable oil.
The squash is grated or chopped with a meat grinder.
The prepared ingredients are placed in a large saucepan, and the remaining vegetable oil is poured into it. It is better if the container for long-term stewing of caviar has thick walls.
You will have to keep the caviar on the stove for 2 to 4 hours, either increasing or decreasing the gas. Provided that the liquid from the caviar has completely evaporated and the product is not satisfied with its softness, you can add a glass of water. Excess moisture will evaporate.

10-15 minutes before the end of cooking, add salt, sugar and spices to the pan.

How to cook caviar from tomatoes with squash: step-by-step recipe

Despite the fact that tomato caviar does not require vinegar, after a month of storage it will acquire the taste characteristic of pickled products. Given this feature, it is necessary to select the appropriate spices.

Product proportion:

1 kg squash;
1 kg bell pepper;
1 kg of tomatoes;
1 small pod of hot pepper;
2 (medium size) carrots;
1 large onion;
Head of garlic;
2 large spoons of salt;
3 large spoons of granulated sugar;
150 ml vegetable oil;
250 ml water;
Spices ( sweet pea, cloves, barberry, rosemary, cumin).

Despite the fact that tomato caviar does not require vinegar, after a month of storage it will acquire the taste characteristic of pickled products.

Cooking caviar in addition to meat dishes m, can be used ready-made mixtures with turmeric (for chicken) or khmeli-suneli. Other preparations intended for flavoring meat dishes are also suitable. One dessert spoon There will be enough seasoning.

Cooking method:

Place a pan filled with water on the stove. Boiling water will be needed to peel the tomatoes.
The tomatoes are pierced from several sides with a sharpened match. The prepared fruits are placed in a colander and immersed in boiling water. It is better to separate the pulp using a spoon.
Peeled tomatoes are placed in a deep container to be crushed with a blender to the consistency of liquid tomato paste.
The squash is cut into slices and minced through a meat grinder. They will boil quickly. You can turn them into a paste after the end of stewing, before adding spices and other preservatives.
Onions and carrots are chopped in the same way as chosen for preparing squash.
After putting the caviar to stew, it must be brought to a boil and the gas reduced to a minimum.
After half an hour, a glass of water is poured into a small container, spices, salt, sugar are added, and vegetable oil is added. Having brought the brine to a boil, you need to reduce the gas and boil it for a couple more minutes. After that, large spices need to be caught, they have already given their aromas to the brine.
Into mushy vegetable mixture brine is poured in. The caviar is mixed, brought to a boil and immediately turned off.
All that remains is to pour it into jars and roll it up.

Attention! If the recipe contains chili pepper, then it must be scalded with boiling water, and then soaked in boiling water for at least another 5 minutes. If this is not done, the caviar may be irretrievably damaged. It can be served instead of spicy adjika.

Caviar from squash and zucchini for the winter

The peculiarity of the preparation of this dish is the contrast of differently prepared zucchini and squash to the main stage of preparation.

Proportion of ingredients:

3 kg of mature zucchini;
3 kg squash;
3 kg carrots;
1 kg apples;
1 kg of tomatoes;
150 gr. salt;
200 gr. granulated sugar;
Vegetable oil;
100 gr. garlic;
Pepper, sweet peas, cloves - to taste.

It is better to take strong apples, such as Antonovka or Karabovka. Varieties " White filling" and "Ebony" are not suitable!

Cooking method:

Vegetables are washed and freed from stalks, seeds and damaged areas.
The zucchini needs to be given extra firmness to contrast with the tenderness of the squash. To do this, you need to divide it into slices not exceeding 2 cm thick, place it in one layer on a greased, heated baking sheet and place it in the oven for 10-15 minutes. You need to evaporate excess moisture from the zucchini and lightly brown it.
The squash is cut into pieces that are easy to chop. All vegetables and fruits must be passed through a meat grinder.
All ingredients, except spices and garlic, are simultaneously placed in the container selected for stewing.
After the vegetable mixture boils, the gas decreases. Cooking a small amount of caviar does not require constant adjustment of the fire. If you cook caviar in large batches, then after each stirring, the fire must be adjusted according to the circumstances. Caviar must be periodically brought to the boiling point.
A few minutes before the end of cooking, chopped garlic and spices are added to the dish.
Having brought the caviar to a boil for the last time, you need to open the lid and evaporate the excess liquid.
All that remains is to decompose hot product on the banks and roll it up.

Squash caviar for the winter (video)

Step 1: prepare the ingredients.

First of all, prepare the vegetables. Using a knife, peel the onion, garlic and squash. Then rinse all vegetables under running water. For bell peppers and tomatoes, cut off the places where the stalk was attached, clean the pepper from seeds and veins. Place the vegetables one by one cutting board and cut. Carrot rings up to 5 millimeters, onion in half rings up to thickness 5 – 6 millimeters, cut the tomatoes into 4 - 6 arbitrary parts, pepper on 3 - 4 parts, squash in arbitrary slices of thickness up to 1 centimeter. Remove the seeds from the chili pepper and finely chop it along with the garlic. Rinse the dill and parsley under running water, shake off excess liquid over the sink and leave them in sprigs. Place the prepared vegetables in separate bowls.

Step 2: prepare caviar from squash.

Turn the stove on high, place a frying pan on it and heat it up. Carefully pour 1 part of vegetable oil into a preheated frying pan, which you first divide into 3 parts. Place the prepared onion into the heated oil and fry it until golden brown for 3 – 4 minutes, stirring it intensively with a wooden spatula to avoid burning to the bottom of the pan. Place the onion in a deep bowl, helping yourself with a tablespoon, place the frying pan on the stove again and pour a second portion of oil into it.

Fry the prepared squash in hot oil until golden color and place them in a bowl with the onions using a tablespoon. Bring the squash to full readiness No need, since they will still be stewed with all the vegetables.

Place the pan on the stove again and pour in a third of the vegetable oil. Place the prepared carrots into the heated oil and bell pepper. Fry the ingredients until golden brown and add them to the bowl with the onions and squash.

Skip fried vegetables along with tomatoes, dill and parsley through a meat grinder with a medium-sized mesh, straight into the deep aluminum pan with a thick non-stick bottom. Add chopped chili pepper and garlic to all ingredients.

Place the pan with vegetables on the stove set to high and bring to a boil. After boiling, turn the stove to medium level and simmer the caviar for 20 – 25 minutes, remembering to stir it periodically with a wooden spatula. Behind 2 minutes until ready, add hops to the caviar - suneli, sugar, salt and ground black pepper to taste. Then remove the pan from the stove and let the finished caviar cool until room temperature. Season the cooled caviar with vinegar, mix thoroughly with a wooden spatula until homogeneous mass and transfer it to clean sterilized jars or any other containers that you choose for storing caviar. Let the dish sit in the refrigerator 1 – 2 hours. And just before serving, place the caviar in a salad bowl or deep bowl.

Step 3: serve the squash caviar.

Squash caviar is served cold, placed in a salad bowl or deep bowl. You can sprinkle chopped parsley, dill or green onions on top. This caviar is universal, it is perfect as an addition to meat dishes, fish, boiled cereals and pasta. Squash caviar is a pleasure to savor with fresh bread And various dishes from potatoes. A good option for festive table, and for everyday meals. Tasty, healthy and economical! Bon appetit!

- − This type of caviar can be preserved. Prepare caviar according to the above recipe, place it hot in sterilized jars and sterilize them in boiling water for half a liter for 15 minutes, liter for 25 minutes. Then close the jars of caviar using a preservation key, turn them upside down and leave them to cool for 2 to 3 days under a woolen blanket. Store canned caviar in a dark, well-ventilated, cool place, this could be a cellar, basement or storage room.

- − If you decide to preserve this type of caviar, do not forget to sterilize all the equipment you will use to preserve it.

- − If you like a spicier look of caviar, you can increase the amount of chili pepper and garlic to your taste.

- − Instead fresh tomatoes To this type of caviar you can add tomato paste diluted with pure distilled water. For the ingredients described above, 2 tablespoons of tomato paste per 300 grams of pure distilled water.

Beginning housewives can prepare caviar from squash at home. A simple, unpretentious dish will generously give a lot of valuable and nutrients which are in demand in winter. In this article we will share the best options preparing caviar from squash.

The principle of preparing caviar from squash for the winter is similar to preparing squash caviar. However, most housewives are not familiar with these vegetables and are afraid to can them. It is worth trying dishes with squash once and in the future it will be impossible to refuse their delicate taste.

Plate pumpkin, also called squash, is not inferior in content useful substances And taste properties zucchini. For pickling and pickling, select young, small-sized fruits. They have a more delicate skin and the seeds are almost invisible.

More mature fruits are used for cooking vegetable caviar, various salads, puree. Be sure to remove large seeds and cut off tough skins before use.

The principle of preparing vegetable caviar for the winter is the same. The only thing that changes is the number of components and the method of preparing them - baking, frying, pre-boiling. Most popular recipes you will find in our article.

Without sterilization

If you don’t want to waste time on lengthy sterilization, you can prepare the snack in another way. This will not affect the shelf life at all. ready-made dish. The workpiece will retain its quality for 2 years.

To prepare caviar, you will need the following vegetables:

squash – 2 kg;
onion and carrots - 300 g each;
tomatoes – 800-950 g.
add a couple of cloves of garlic if desired.

Required spices:

Pre-wash the vegetables, dry with a towel and cut into cubes as desired. Fry carrots with onions and squash in a separate frying pan.

Post fried vegetables and tomatoes in a separate container. Mix carefully, simmer for low heat about 25 minutes.

At this time, prepare the greens, garlic, and roots. Salt the vegetable mixture, add sugar, roots, and herbs. Continue cooking for 10-15 minutes.

When the vegetables are ready, remove them from the heat, let the steam come off and puree them using a blender.

Then add vinegar, cook for 10 minutes. Add the greens and leave on the heat for another ten minutes. Pour into jars, roll up and wrap until completely cool.

With mayonnaise

For the recipe, three kilograms of peeled vegetables is enough. Wash the squash, remove the peel, cut into small slices. Then fry until golden brown and grind in a meat grinder.

Peel onions (1.5 kg) and cut into half rings. It also needs to be fried and crushed.

Combine squash, onion, mayonnaise (250 g), tomato paste (250 g), and a bunch of herbs to taste. Add salt (50 g), sugar (120 g) there.

If you like spicier snacks, add garlic, hot pepper and ground black pepper.

Mix the resulting mass well and simmer for 20 minutes. At the end of the time, seal the jars and insulate until cool.

The recipe for caviar with squash is to die for

Finger-licking squash caviar will appeal to those who prefer savory snacks. To prepare, take a little more than four kilograms of squash. One kilogram each of onions, tomatoes, carrots, sweet peppers.

To give pungent taste, you will need three pods hot pepper, one large head of garlic, 25 grams of black ground pepper and khmeli-suneli.

Complete the composition of vegetables with fresh dill and parsley. Spices: sugar (3 tbsp), salt (half a glass), vegetable oil (250 ml), vinegar (preferably apple 60 ml)

Chop onions, squash, carrots, bell peppers and fry separately in a frying pan.

Pour boiling water over the tomatoes, remove the skin, cut into segments. Pass tomato slices, hot peppers, garlic, herbs through a meat grinder.

Combine all the vegetables, add sugar, vinegar, salt. Place on medium heat and cook for about 10 minutes. Place the finished caviar into jars and roll up.

Method for preparing caviar in a slow cooker

The simplest and quick way Cooking caviar involves using a multicooker. Such caviar can be stored for three to four months.

Cut the peeled, washed vegetables in random order and place in a slow cooker. Pour in sunflower oil and spices. We recommend setting the “pilaf” mode.

Grind the prepared vegetables in a blender until smooth. Pour into sterilized containers and roll up.

A simple recipe for making caviar

If you don't like complicated things, step-by-step recipes with many components, we offer simple snack from squash for the winter.

Cut one kilogram of squash into plates and fry in vegetable oil. Let the vegetables cool, then grind in a meat grinder. Onions (400-500g) also need to be chopped and sautéed in oil. If desired, you can add two cloves of chopped garlic for spiciness. A small bunch of dill and finely chopped parsley.

Combine everything, mix well, add salt (one tablespoon), add a teaspoon of sugar, pour in 6% table vinegar (two tablespoons). Place the vegetable mass in a container and sterilize for about an hour. Roll up the finished caviar, turn the jars over and wrap them.

With beets

Fans of vegetable caviar with beets will love this recipe. Prepare the vegetables:

Ingredients:

squash - 1.5 kg;
beets – 1 kg;
medium-sized tomatoes – 1-2 pcs.;
one onion;
one small carrot.

salt – 20 g,
sugar – 20 g,
vegetable oil – 150 ml.

The sequence of work is as follows:

Place all products in a thick-walled container, add vegetable oil. Vegetables must be simmered over low heat for three hours. Then add sugar, salt and leave on the fire for another ten minutes.

Seal the resulting dish in jars and wrap until completely cooled.

Baked squash

If desired, you can make healthy homemade preparations from baked squash. The difference in the preparation is that the recipe uses vegetables that have previously been baked in the oven.

To do this, cut the peeled squash into slices, place on a sheet and bake in the oven until cooked. Then let them cool slightly and grind them with a blender.

Chop large onions (2-3 pcs.) into half rings and sauté in sunflower oil. A few minutes before cooking, add three tablespoons of tomato paste to the onion.

Place all ingredients in a thick-bottomed bowl, add salt to taste, and simmer until the required consistency is obtained. When the caviar is ready, pour in a teaspoon table vinegar 9%, simmer for another 5-10 minutes. Distribute the finished caviar into a container and seal.

Canned squash caviar can be stored for two years if the temperature and humidity conditions are maintained. It is advisable to maintain a temperature no higher than 18°C, humidity no higher than 75%.

Probably the most mystery vegetable, which you can only think of, is squash. Even the shape of the fruit itself is similar to an unidentified flying object. The large squash is called the “Plate Pumpkin”, and the small squash are called “chickens”. It is similar to zucchini both in taste and in the content of nutrients. The use of “pumpkin plates” in cooking is varied. Chefs all over the world use all kinds of them heat treatment, resulting in a lot of delicious and original dishes. But most interesting dish is caviar from squash for the winter, which winter preservation specialists make from season to season. The reason for such love is that the caviar turns out so tasty that once you try a spoon, it’s difficult to stop. The article also presents recipes for caviar from other vegetables.

Vegetable caviar always turns out delicious.

The recipe is really quite simple. It is designed for both experts and novice housewives. Anyone can prepare caviar from it.

What do you need:

squash - 3 kg;
fleshy tomatoes - 3 kg;
onions - 1 kg;
carrots - 1 kg;
vinegar - 50 ml;
salt - 50 g;
granulated sugar - 100 g.

Cooking process:

Wash the squash thoroughly. You can use a plastic brush. Cut the prepared fruits into cubes.
Process the tomatoes and wash them. Cut into cubes.
Wash and peel the processed onions and carrots. Chop the onion randomly, quite finely. Grind the carrots on a coarse grater.
Take a large saucepan. Fry chopped vegetables in it. Roasting time is a quarter of an hour. Then add tomatoes. Fry for the same amount of time.
After frying, add spices and herbs to the vegetable mass. Boil for half an hour.
Cool the caviar. Pack into pre-prepared jars. Roll up and move to a cool place.

This simple recipe is available to anyone who wants to stock up. delicious preparations for the winter period.

Squash caviar (video)

Preparation using a meat grinder or blender

What you will need:

squash - 1.5 kg;
onion - 300 g;
tomato paste - 200 g;
Oleina - 60 ml;
table vinegar - 5 ml;
pimento;
salt;
sugar.