Caviar from young zucchini recipes. Squash caviar for the winter as store-bought according to GOST. Caviar with tomato paste for the winter at home

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. The classic recipe for caviar, the taste of which is familiar to many from childhood, has been improved. As a result, such culinary masterpieces as finger-licking caviar and caviar with mayonnaise appeared; housewives learned how to make an appetizer similar to a store-bought one, and figured out how to make it easier in a slow cooker. But no matter what recipe is chosen, the technology for preparing zucchini caviar at home will be identical.

Cooking features

Before you start making canned zucchini, it makes sense to familiarize yourself with the general recommendations.

Vegetables that ripen in June-July are not very suitable for winter preparations. Preference should be given to zucchini that ripen in August or even September.
The most delicious canned food is made from young zucchini up to 20 cm long. You don’t even need to peel them - just wash them well, cut off the stem and spout. However, older zucchini is also suitable for making caviar. They must be peeled, cut, and the seeds removed with a spoon.
To prevent the caviar from being watery, it is advisable to remove excess juice from the zucchini. This is done like this: add a little salt to the chopped zucchini, stir the mass, and after a quarter of an hour squeeze out the released juice.
The composition of squash caviar must include ingredients such as carrots and tomatoes, which are even more often replaced with tomato paste. Without them, the dish will not have its usual appetizing red color.
In accordance with most recipes, products are ground before or after cooking. If you simply boil them until soft, the consistency will not be tender enough.

The rest depends on personal preferences and which recipe is taken as a basis.

Classic recipe for squash caviar

zucchini – 3 kg;
carrots – 1 kg;
onions – 1 kg;
tomato paste – 50 ml;
salt – 30 g;
granulated sugar – 20 g;
citric acid – 10 g;
vegetable oil – 0.2–0.25 l.

Cooking method:

Wash the young zucchini, cut into discs about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for a quarter of an hour, squeeze out the 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 tomato paste in the same pan, 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.

Zucchini caviar "You'll lick your fingers"

zucchini – 3 kg;
carrots – 1.5 kg;
onions – 0.75 kg;
vegetable oil – 150 ml;
vinegar (9 percent) – 60 ml;
tomato paste – 0.35 l;
sugar – 0.15 kg;
salt – 60 g;
water – 0.18 l.

Cooking method:

Wash and peel the vegetables. If the zucchini is not quite young, remove the seeds.
Cut the zucchini into cubes, the onion into pieces of any shape, and coarsely grate the carrots.
Place the vegetables in a thick-bottomed saucepan, add water, and turn on the heat. Once boiling, cook the vegetables, stirring frequently, for 40 minutes.
Cool the vegetable mass slightly and puree it using a blender. It is most convenient to use a submersible one for this.
Place the vegetables back into the same pan if you removed them from it. Add tomato paste, vegetable oil, vinegar, add sugar and salt.
Bring the mixture to a boil again and simmer for 15 minutes.
Place in sterilized jars, seal, and wrap. After the jars have cooled, they can be stored in the pantry until winter.

The advantage of this appetizer is that the products are not fried, pepper and vinegar are not added, however, the taste of the caviar is quite rich.

Zucchini caviar like in childhood

zucchini – 3 kg;
onion – 1 kg;
carrots – 1 kg;
garlic – 6–8 cloves;
salt – 40 g;
sugar – 40 g;
table vinegar (9 percent) – 40 ml;
tomato paste – 80 g;
dill (fresh) – 100 g;
parsley (fresh) – 100 g;
ground black pepper – 5 g;
vegetable oil – 200 ml.

Cooking method:

Prepare the jars by sterilizing them well. Pour vegetable oil at the rate of 5 ml per jar (regardless of its volume).
Peel the washed zucchini and cut into cubes.
Peel the onions, carrots, garlic.
Finely chop the onion, grate the carrots, pass the garlic through a press.
Wash, dry the greens, chop finely.
Fry the zucchini in a large amount of oil in one pan, and the onions and carrots in another.
Place the vegetables in a colander to drain excess oil and place in a saucepan. Put some greens in there. Puree everything together using an immersion blender.
Boil the vegetable mixture for 40 minutes over low heat.
Add vinegar, tomato paste, garlic, pepper and simmer for another 10 minutes.
Place in jars, cover them with lids, but do not roll them up yet.
Place a towel in the pan, place the jars on it, pour water up to the hangers of the jars. Sterilize the eggs for 15 minutes.
Pour a teaspoon of oil into each jar and roll up the lids.
Turn over, wrap, and let cool completely. Can be stored all winter at room temperature.

This caviar has a taste that is familiar to many from childhood, and is moderately spicy.

Squash caviar just like in the store

zucchini – 3 kg;
carrots – 0.75 kg;
onions – 1 kg;
tomato paste – 0.12 kg;
wheat flour – 90 g;
parsley root – 3 pcs.;
salt – 80 g;
vinegar (9 percent) – 50 ml;
sunflower oil – 250 ml.

Cooking method:

Wash the zucchini, peel it, remove the seeds, mince it and cut it into cubes.
Peel the onions, carrots and parsley root. Grate them or also pass them through a meat grinder, placing them in a separate container.
Pour 0.2 liters of oil into a saucepan, add zucchini puree, add salt and simmer, stirring until excess liquid is gone.
Fry the onion, parsley and carrots in the remaining oil. Add tomato paste and vinegar to the frying. Simmer covered for 5 minutes.
Transfer the roast to the zucchini, stir, fry together for 5 minutes.
Add flour little by little, stir, fry everything together with flour for 5 minutes.
Divide the mixture into pre-sterilized jars.
Place the jars in a pan of water, covering with boiled lids, and sterilize for 20 minutes.
Remove the jars and roll up the lids using a special key. Leave to cool at room temperature.

What makes this appetizer similar to store-bought caviar is flour, which is rarely added to homemade winter preparations. It should be borne in mind that it increases the calorie content of the dish, but not its benefits.

Squash caviar with mayonnaise

zucchini – 2 kg;
carrots – 0.2 kg;
onion – 0.3 kg;
mayonnaise (high-calorie) – 0.2 l;
vegetable oil – 80 ml;
tomato paste – 0.2 l;
table vinegar (9 percent) – 30 ml;
sugar – 30 g;
salt – 20 g;
paprika – 3 g;
ground black pepper – 2 g.

Cooking method:

Cut the peeled onion into rings and grate the carrots. First fry one onion in oil, then adding carrots to it, fry them together for 5 minutes. Grind using a blender.
Wash the zucchini, peel it, and remove the seeds. After cutting into cubes, pass through a meat grinder or chop using a food processor.
Place everything together in a large saucepan and simmer for two hours, stirring constantly so that the caviar does not burn.
30 minutes before turning off, add mayonnaise, tomato paste, oil, 10 minutes - paprika, black pepper and vinegar.
Place the snack in jars (they should be sterilized in advance). Cover with lids.
Place the jars in a pan of water and sterilize for 15 minutes.
Cover the jars with lids. Once the snack has cooled (at room temperature), it can be stored in the pantry. If the caviar is planned to be stored in the refrigerator, then it does not need to be sterilized before seaming.

Caviar has a unique taste, thanks to which it has gained many fans.

Squash caviar with spices in a slow cooker

young zucchini – 0.75 kg;
onions – 0.25 kg;
carrots – 0.35 kg;
bell pepper – 0.25 kg;
tomatoes – 0.35 kg;
sunflower oil (refined) – 60 ml;
vinegar (9 percent) – 30 ml;
garlic – 3 cloves;
sugar – 5 g;
salt – 5 g;
curry – 5 g;
nutmeg – 5 g;
ground coriander – 5 g;
pepper mixture – 5 g.

Cooking method:

Chop the garlic and onion as finely as possible.
Pour oil into the multicooker bowl, add onion and garlic, and turn on baking mode for 5 minutes.
Pour boiling water over the tomatoes, remove the skins from them, remove the seeds from them, rub the pulp through a sieve.
Pour salt, sugar, spices into the tomato puree, stir everything and add this mass to the onions and garlic. Add vinegar.
Turn on the multicooker for 5 minutes, selecting the stewing mode.
Finely chop the young zucchini and other vegetables (it’s even better to grate the carrots), put them in the slow cooker, stir and turn on the device in the “Stew” mode for 75 minutes.
While the vegetables are stewing, prepare the jars by sterilizing them in the oven or steaming them and letting them dry.
Place the finished caviar into jars, seal them, turn them over, wrap them, and let cool. There is no need to sterilize snacks in jars.

This recipe is not only simple, but also savory. The abundance of spices gives the appetizer a unique taste.

A simple recipe for squash caviar

zucchini – 1.5 kg;
carrots – 0.5 kg;
onion – 75 g;
tomatoes – 0.5 kg;
bell pepper – 0.5 kg;
table vinegar (9 percent) – 20 ml;
vegetable oil – 20 ml;
salt – 20 g.

Cooking method:

Finely chop the onion and fry until golden brown.
After washing and peeling, cut carrots, peppers, and zucchini into small pieces.
Scald the tomatoes with boiling water, peel them, remove the seeds, and grind the pulp through a sieve.
Boil the vegetables, except tomatoes, until soft, remove from the pan, and chop with a blender.
Mix with onion, salt and vinegar, tomato puree, simmer together for 30 minutes.
Place in sterilized jars and seal them.

Squash caviar prepared according to this recipe is low in calories and will certainly appeal to adherents of a healthy diet.

Video: squash caviar, like in the USSR

I’ve already sealed 4 servings for the winter and will be making more!

Video: squash caviar, harvesting for the winter without sterilization

From the many recipes for squash caviar, it’s not difficult to find one that will become your favorite. You can try to create your own “signature” recipe, but you shouldn’t prepare a lot of snacks according to an invented recipe: it is better to supplement the experimental sample with several jars of snacks made according to one of the proven recipes from those collected in this material.

The first acquaintance with squash caviar occurs in early childhood. Well, who didn’t eat it in kindergarten or school? And store-bought zucchini caviar for the winter with tomatoes is a frequent guest. But how to make this dish yourself? It's actually simple. Almost every housewife has her own special recipe in her arsenal, but you always want to try something new.

This recipe is good with the minimum amount of ingredients. Caviar is prepared essentially from what is available in almost every home. But this does not spoil its taste at all. The caviar turns out tender and appetizing. The same as we remember her from childhood.

You will need:

5 kg. young zucchini;
700 gr. juicy carrots;
700 gr. young onion;
1 kg. tomatoes;
a couple of st. l. salt;
3 tbsp. l. sand sugar;
100 gr. vinegar (preferably apple cider vinegar);
a couple of two hundred gram glasses of butter.

A simple recipe for winter squash caviar:

The zucchini must be washed and the skin removed from it.
Large seeds are removed and the vegetable is cut into thin slices.
Carrots are naturally also washed, peeled and chopped using a grater.
The onion is peeled from the husks on it and cut into thin halves of rings.
The prepared components are poured into one bowl, salted, mixed and infused for at least a quarter of an hour.
Oil is poured into a container suitable for further cooking and heated.
Add all the vegetables to the hot oil and simmer on the stove for about half an hour.
The tomatoes are washed and chopped. A meat grinder is ideal for this.
Cooked tomato puree and vinegar are added to the vegetables.
The whole mass simmers for at least a quarter of an hour.
To create a homogeneous mass, the finished product is crushed with a blender and boiled again.
Jars are prepared, washed using soda and be sure to sterilize.
The finished dish is placed in a heat-treated container and instantly rolled up with lids.

Tip: It is best to use young vegetables to prepare caviar. In addition to the fact that the seeds are practically invisible in them, they are also juicier and more pleasant to the taste. And we are talking not only about the main component (zucchini), but also about other products involved in the preparation of this dish.

Squash caviar with tomatoes for the winter

Adding pumpkin to the composition in itself arouses interest. And if you also take into account that the vegetables are pre-baked, then it’s not difficult to guess how tasty and aromatic this caviar will be. And it's thick, too. Baked vegetables acquire a specific aroma that is simply impossible to achieve with regular frying or boiling.

You will need:

a couple of young zucchini;
a couple of carrots;
5 pieces. medium ripe tomatoes;
a couple of sweet peppers;
3 pcs. young onion;
half kg. pumpkins;
6 cloves of early garlic;
3 tbsp. l. sand sugar;
1 tbsp. l. salt;
3 chili peppers;
quarter 200 gr. glasses of oil.

Squash caviar with tomatoes for the winter recipes:

Zucchini and pumpkin are washed, then peeled and all seeds removed.
Both sweet and hot peppers are also washed and absolutely all the seeds are carefully removed.
Tomatoes are cut into two halves, and other vegetables are chopped into small cubes.
Garlic is cleaned of any husks on it.
All vegetables are transferred to a baking sheet and generously watered with oil. To distribute it evenly, mix the vegetables.
The baking sheet with vegetables is moved into a well-heated oven, where it will remain for the next 45 minutes.
During this heat treatment, vegetables should be stirred from time to time to ensure even baking.
The baked ingredients are transferred to a pan, preferably coated with enamel, salt and the required amount of sugar are added.
Next, the vegetables are chopped. Both a blender and a meat grinder are suitable for this.
The homogeneous mass obtained from vegetables should boil a little, five to seven minutes will be enough.
The jars are prepared using soda, washed and necessarily sterilized.
Caviar is placed into heat-treated containers. The jars should be rolled up immediately.

Squash caviar according to GOST recipe for the winter

It’s not at all difficult to prepare such caviar. It turns out juicy and tasty. This is a great opportunity to treat yourself and your loved ones to something spicy. Spreading this kind of caviar on bread is delicious, and with potatoes it’s just what you need.

You will need:

half kg. young zucchini;
a couple of carrots;
a couple of cloves of early garlic;
1 pod of hot pepper;
1 onion;
4 tbsp. l. vegetable oil;
1 tsp. salt.

Squash caviar as in the store for the winter:

The zucchini must be washed and only then cut into thin circles.
Onions and garlic are peeled from the husks on them and finely chopped with a knife.
All the seeds are removed from the pepper, after which it is finely chopped.
All vegetables are poured into one container that is most suitable for this, oil, salt and very little water are added to them.
The full vegetables are transferred to the stove, where they are stewed until soft.
Well-stewed ingredients are crushed using a blender, after which they are again transferred to the stove.
The mass simmers for about ten minutes with continuous stirring.
The jars are prepared using ordinary soda, washed and necessarily sterilized.
The hot and finished product is placed in a heat-treated container.
The jars should be rolled up promptly.

Zucchini caviar with mayonnaise for the winter

Do you want incredibly tender caviar? This recipe is just what you need. Thanks to mayonnaise, the dish turns out to be so unusual and surprisingly tasty! Yes, and you can store such a miracle in an ordinary storage room in an apartment building, nothing will happen to it.

You will need:

floor l. salad mayonnaise;
floor l. tomato paste;
6 kg. young zucchini;
1 kg. young onion;
4 tbsp. l. vinegar;
4 tbsp. l. sand sugar;
couple of st. l. ground regular pepper;
a couple of st. l. salt;
two hundred gram glass of butter.

Squash caviar with mayonnaise for the winter recipe:

The onion is peeled from the husks on it, after which it is crushed in a meat grinder and well fried in oil.
The zucchini must be washed, after which it is randomly cut and chopped using the same meat grinder.
Place onions and chopped zucchini in one bowl and simmer on the stove for a couple of hours.
Mayonnaise, paste and all other ingredients are added to the vegetables, after which the mass is stewed for literally half an hour.
The jars are prepared using ordinary soda, washed and subjected to mandatory sterilization.
The hot and finished product is placed into a thermally treated container, after which it is promptly rolled up.

Important! Zucchini is one of the few products that can be combined with almost any ingredient. Accordingly, caviar prepared from this vegetable can be anything. By adding apples or plums to it, it will acquire a pleasant sweet and sour taste. With mustard or pepper it will already be a spicy, scalding dish. Using vinegar and mayonnaise you can achieve a delicate end result. And ordinary tomatoes will not only give the finished product the necessary color, but also make it a little sour, but surprising.

The most delicious squash caviar for the winter

This is perhaps the most unusual way to prepare caviar from zucchini. The ancient Scottish recipe in our cooking is something fresh and new. Such caviar will turn out to be an exquisite dish that can surprise others.

You will need:

1 kg. young zucchini;
1 kg. very ripe tomatoes;
half kg. young onion;
half kg. sour green apples;
half kg. raisins;
half kg. sand sugar;
600 grams of white wine vinegar;
25 gr. ginger root;
12 clove buds;
15 peas of regular pepper;
15 coriander seeds;
a couple of tsp salt.

The most delicious recipe for squash caviar for the winter:

All vegetables must be washed.
A small cut in the shape of a cross is made on each of the tomatoes and after that all the tomatoes are immersed in boiling water for a few seconds.
After scalding, the tomatoes are placed on ice. Thanks to this contrasting treatment, the skin is very easy to remove.
Peeled tomatoes are cut into small and equal cubes.
Zucchini is also chopped into tiny cubes.
The onion is peeled and cut into pieces. You should get very thin half rings.
The apples are peeled, the core is removed and then cut into miniature cubes.
Ginger and all the spices are placed in a small cloth bag.
All prepared vegetables and a bag of spices are placed in one bowl, and vinegar is added to them.
The vegetable mass is boiled and boiled for about an hour.
After an hour, well-washed raisins are added to the vegetables and the mixture is cooked for another hour and a half.
The bag containing the spices is removed, and the caviar itself slowly cools.
Jars are prepared using ordinary soda, washed and subjected to mandatory sterilization.
The slightly cooled caviar is placed in jars that have undergone heat treatment and sealed with ordinary nylon lids.
The finished caviar is moved to a fairly cool place, where it infuses for about another month.

Zucchini caviar for the winter according to GOST is a tasty and cheap dish. It can be combined with almost any side dish. By preparing such a delicacy for the winter, you can provide yourself with vitamins for the whole year. Its summer aroma will brighten any meal. There is never too much of this kind of caviar, because it is light, tasty, and low in calories. You can eat it with pleasure in the summer, but in winter it is simply irreplaceable.

Last year, we already reviewed. And now, it’s time to harvest the fresh harvest of zucchini for 2018, which means that we will be preparing amazingly delicious caviar using a new recipe. And this time, we will prioritize simplicity so that you save time, and the result is - real jam!

By the way! Be sure to scroll through last year's article, which began like this...

Remember the taste of real Soviet squash caviar, cooked according to GOST? Or maybe you prepared it yourself and continue to prepare it? Personally, I liked the caviar in the factory canteen. Loved the squash caviar spread on bread.

The older generation remembers the taste of squash caviar from childhood. In the 90s of the last century, besides it, there was practically nothing on the shelves. Zucchini ripens in early autumn, so it's time to make canned vegetables for the winter.

Pimply cucumbers, sugary tomatoes, juicy peppers and fragrant zucchini - everything will go into use.

The vegetable is truly prolific, and by planting a few bushes, you get a mountain of harvested zucchini. And that's great! After all, you can prepare a variety of dishes from them, ranging from vegetable stew, and zucchini with minced meat, and of course... making everyone’s favorite zucchini caviar.

There are a lot of recipes for this dish, each of them is good in its own way. Today we will look at the most delicious and simple ones. So, stock up on ripe zucchini, we are starting...

This caviar recipe is one of the simplest and easiest. The consistency is delicate and creamy. This preparation differs in taste from the classic recipe through a meat grinder. The secret is that we will stew all the vegetables in chopped form, and only then beat the mass with a blender. This is delicious! Try it and see!

Ingredients:

one and a half kilograms of zucchini, peeled;
3 carrots (total weight approximately 1.5 kilograms);
4 onions (total weight approximately 1.3 kilograms);
50 grams of granulated sugar;
head of garlic;
salt to your taste;
half a glass of vegetable oil;
half a teaspoon of ground pepper;
150 grams of good quality tomato paste;
30 grams of 9% vinegar.

1. Finely chop the onion. First crush the garlic with the wide side of the knife and then chop thoroughly. Pass the carrots through a grater. In a heavy-bottomed roasting pan, fry these vegetables in vegetable oil.

2. After 7-10 minutes, add the diced zucchini.

Before cooking, zucchini must be peeled, seeds and soft core removed. If you are using young zucchini, you can simply remove the skin.

Simmer the vegetables for another 30 minutes.

3. Add granulated sugar, salt and pepper. Stir in tomato paste until the color is uniform.

4. After adding the paste, simmer for another 10 minutes, then pour in the vinegar. Simmer on the stove for another 3 minutes and turn off the heat.

If you plan to eat the caviar immediately and not store it for the winter, you don’t have to use vinegar.

5. Beat the hot mass using an immersion blender until it becomes a soft cream.

6. Now the dish with caviar needs to be placed back on the stove. Be sure to cover with a lid, because such a mass “shoots” very violently when boiling. After the first “shots”, keep it on low heat for no more than 3 minutes.

7. Now the caviar is ready. All that remains is to place it in jars. Banks, in turn, must be clean and sterile. The lids also need to be boiled. So, place the entire resulting volume of hot mass into the prepared glass container and roll it up. Turn over onto lids and cover with warm cloth. In this form they should stand for about 12 hours.

Jars of tender squash caviar should be stored in a cool room.

Squash caviar, just like in the store (very tasty)

For connoisseurs of modern technology, I suggest preparing caviar from zucchini in a slow cooker. This wonderful electrical appliance makes cooking much easier, protecting you from washing unnecessary dishes. In addition, the correct selection of modes and the necessary temperature matching makes the dish even more delicious. Let's try to cook caviar together.

Ingredients:

120 grams of peeled carrots;
100 grams of onions;
2 kilograms of zucchini, weighed without seeds and peel;
200 grams of tomato paste;
a little less than half a glass of sunflower oil;
20 grams of granulated sugar;
30 grams of salt;
half a teaspoon of black pepper;
90 grams of vinegar 9%.

1.Cut the zucchini into cubes. To do this, you can use a vegetable cutter or just a knife.

2. Finely chop the onion and grate the carrots. Set the multicooker to “Frying” mode for 5 minutes. Pour some oil. As soon as it sizzles, add onions and carrots. Fry until the end of the mode.

3. After this, remove the roasted vegetables from the multicooker bowl into a spacious bowl. Pour a little more oil and fry the zucchini right there in the “Fry” mode for 20 minutes.

4. Transfer the zucchini to the carrot and onion mixture and beat with a blender until smooth.

5. Transfer the resulting mass back into the multicooker and set the “Stew” mode for 40 minutes. In this case, you need to install a steamer net on top, since the squash puree boils and shoots very strongly.

6. After 40 minutes, add all other ingredients except vinegar. Mix well so that the tomato paste evenly colors the mixture. Continue simmering for another 20 minutes. About 17 minutes into cooking, add vinegar and stir.

7. While the mass is still hot, it should be immediately placed in sterile jars. After cooling, they should be stored in a cellar, basement or other cool and dry place.

Delicious squash caviar for the winter (recipe from grandma)

We all remember that same grandmother’s caviar that she treated us to as children. Then it seemed that only she could cook like that. Now we will try to repeat the same zucchini caviar, according to my grandmother’s recipe.

Ingredients:

1 kilogram of carrots;
2 kilograms of peeled zucchini;
1 kilogram of onion;
4 tablespoons sugar;
150 grams of thick tomato paste;
2 full tablespoons of salt;
a slightly incomplete glass of vegetable oil;
a teaspoon of acetic acid (70%);
glass of water.

1. Cut the carrots into cubes. Place in a roasting pan, add water, sugar and salt.

2. Simmer the carrots for 10 minutes on low. Meanwhile, you need to cut the zucchini and onion into cubes. Then they also need to be added to the stew.

3. Simmer for half an hour like this, stirring frequently. Then you need to add tomato paste, oil and stir thoroughly. Simmer for another 15-20 minutes.

4. Taste the vegetable mixture for salt. If you think there is not enough salt, pepper or anything else, add it. After the taste is perfected, you need to pour in vinegar and simmer for another 3-5 minutes.

5. Mash the vegetables directly in the pan with a mallet. This is what our grandmothers did. If you prefer modern technologies, you can use a blender. Boil this mixture under the lid at minimum power for 5-7 minutes.

6. Now the caviar is ready to be transferred to sterilized jars and stored until winter.

Recipe for delicious zucchini caviar in a slow cooker

We will prepare this caviar in a slow cooker using sweet peppers. Its combination with the main ingredients gives an unsurpassed taste and aroma. And such a preparation is prepared very quickly.

Ingredients:

5 medium zucchini;
1 onion;
5 small carrots;
4 sweet peppers without seeds and tail;
2 bay leaves;
5 tomatoes;
4 tablespoons of vegetable oil;
3 tablespoons vinegar;
4 peppercorns;
a little dill (at your discretion);
2 tablespoons salt.

1.Cut the onion into half rings or small pieces. Chop the carrots into medium pieces. Place these two ingredients in a multicooker bowl with oil. Set the “Frying” mode for 15 minutes.

2. Without wasting time while the vegetables are preparing, you need to cut the zucchini into cubes. As soon as the equipment signals that the work is complete, add zucchini to the bowl and stir. Add about 1 glass of water and cover with a lid. Set “Quenching” again for 1 hour.

3. Cooking zucchini takes about half an hour. Just after 30 minutes, add the peppers, cut into strips, and add salt.

4. Make tomato puree from the tomatoes using a blender or meat grinder. As soon as the multicooker notifies you that the dish is ready, the vegetable caviar should also be chopped in a blender. Now you need to combine these two masses - tomato and vegetable.

5. Place the resulting puree on the stove and cook for 15-20 minutes after boiling. Be careful, this mixture boils very actively and you can get burned by it! You can boil it in a slow cooker in the “Cooking” mode for the same time. A couple of minutes before it’s ready, add vinegar, chopped dill, bay leaf and peppercorns.

6. Place the mixture into jars and roll them up. Immediately turn over onto a warm cloth and cover overnight.

Store the snack in a cool place. After opening, keep in the refrigerator.

Simple and tasty zucchini caviar with mayonnaise

Mayonnaise is very often added to zucchini caviar. It gives the dish a special tenderness and taste. To do this, you must choose a high quality product. You can even cook it yourself. But store-bought options are also suitable.

Ingredients:

3 kilograms of peeled zucchini (remove soft core and peel);
250 grams of mayonnaise;
100 grams of granulated sugar;
100 grams of vegetable oil;
250 grams of tomato paste or sauce;
1 tablespoon salt;
5 cloves of garlic;
2 tablespoons vinegar.

1.Cut the peeled zucchini into small pieces. If you are using young zucchini that does not yet have hard seeds or tough skin, you can process them unpeeled.

2. Pass the zucchini through a fine meat grinder. Add all other ingredients except vinegar to this mixture. The garlic must be crushed with a press until it becomes mushy.

3. Mix everything thoroughly to obtain a homogeneous mixture of pale pink color. Place on the stove and simmer at minimum power for 1 hour after boiling. Shortly before cooking, about 3-4 minutes, you need to stir vinegar into the contents of the pan.

4. Immediately pour hot caviar into prepared jars. Roll up the lids and leave in a warm place overnight.

The next morning the caviar will be ready to be transferred to a permanent storage location.

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

Not only in winter we love to eat vegetable caviar. In the summer I also cook it very often. It’s very simple to do - chop the vegetables, bake, beat into a homogeneous mass and you’re done! This version of the dish is suitable even for those who adhere to a diet in the name of a beautiful figure. Easy, satisfying, appetizing and very tasty!

Ingredients:

a couple of young zucchini;
2 small carrots;
2 sweet tomatoes;
1 fleshy bell pepper;
2 onions;
pepper and salt to your taste;
2-3 tablespoons of vegetable oil.

1.Cut the vegetables into medium pieces. The exact size and shape don't matter. Add all the other ingredients to them and mix evenly.

2. Place the seasoned vegetables in a baking sleeve and place in the oven for 50-60 minutes, at a temperature of approximately 170 degrees.

3. Carefully transfer the contents of the bag into a bowl and beat with an immersion blender until smooth.

5. Transfer the caviar into jars and store in the refrigerator. After cooling, you can start tasting. It turns out very tasty - you'll lick your fingers!

The usual recipe for delicious squash caviar

This caviar cooks quickly and is eaten even faster. Everything is very simple - we will mince all the vegetables and boil them with the addition of tomato sauce. Thus, with minimal investment of time and money, we will get very tasty and beautiful caviar.

Ingredients:

7-8 kilograms of young zucchini (if you use older vegetables, they need to be cleaned of entrails and peel);
1 kilogram of carrots;
1 kilogram of onions;
1 kilogram of sweet tomatoes;
a glass of vegetable oil;
4 tablespoons salt;
a glass of tomato sauce;
half a glass of vinegar 9%.

1. Wash all vegetables and, if necessary, peel. Cut into pieces of such a size that it is more convenient to place them in a meat grinder. Thus, turn all the vegetables into a single mass using a meat grinder.

2. Add all other ingredients (except vinegar) to the twisted mixture. Cook in this form over low heat after boiling for 1 hour. Without waiting five minutes until it’s ready, pour in the vinegar and finish cooking.

3. Pour the caviar into jars and close the lids. This snack can be stored all winter at a cool temperature and normal humidity.

Homemade squash caviar with tomato paste

We often use this caviar in winter as an addition to pasta or rice. And in other combinations it is also very tasty. Even just eating it with bread is finger-licking good!

Ingredients:

2 large zucchini;
1 carrot;
3 onions;
200 grams of tomato paste;
a little less than half a glass of vegetable oil;
salt to taste;
4 tablespoons vinegar 9%;
black pepper.

1. Peel the zucchini and remove the soft core. Grate it, along with the carrots.

2. Fry finely chopped onion in oil. Then add zucchini and carrots to it. Simmer for 40 minutes.

3. Then you need to stir the tomato paste into the vegetables, distributing it evenly. Salt and sprinkle with pepper.

4. Simmer the contents of the frying pan in this form for about 20 minutes. Shortly before removing from the stove, add vinegar and stir.

5. Place the caviar in jars and store. It turns out just superbly beautiful and tasty.

Zucchini is a very easy vegetable to prepare! It's a pleasure to cook. And what delicious preparations for the winter can be made from it...

The recipe for squash caviar is gaining popularity in the summer. At a time when zucchini appears in garden plots in large numbers, you need to know how to grow them. Many people love this tasty preparation.

I have never met a person who would say frankly: I don’t like this kind of caviar. I’ll tell you frankly about myself that I simply adore her. I especially like the recipes for its preparation.

Today we will look at new recipes with detailed descriptions.

A simple and tasty recipe for squash caviar

Using the most popular vegetables, we prepare a delicious winter snack that can easily be spread on a piece of bread.

Required:

Zucchini - 3 kg
Carrots – 800 g
Onion - 800 g
Tomato paste - 270 g (3.5 tablespoons)
Salt - 1 tbsp. heaped spoon
Sugar - 2 tbsp
Paprika - 1 tbsp
Vegetable oil - 250 g
Vinegar 9% - 2 tbsp. spoons

Preparation

1. Coarsely chop all the carrots with a knife.

2. Place the chopped carrots in a heated frying pan with oil and lightly fry for 10 minutes.

3. Cut the peeled onions into random pieces.

4. Fry the onion in another frying pan until transparent.

5. The turn has come to the main vegetable of our topic on making squash caviar, cut it into small pieces. We do not peel the skin of young fruits. If the seeds are large, then cut them out.

6. Pour oil into a saucepan and add: chopped zucchini, fried onion until transparent and put on fire. Cover the vegetables with a lid.

7. 10 minutes have passed, open the lid.

8. We see that as a result of the heat, the vegetables settle. We begin to lift them from the bottom on all four sides with a spoon and do not mix too much. Close the lid again.

9. After 10 minutes, we notice the liquid boiling, open the lid again and lift the vegetables from the bottom with a spoon. We do this for 1 hour 30 minutes.

10. After 1 hour of boiling the vegetables, add tomato paste and mix it with the vegetables only on the surface of the contents of the pan. You don't want to let the tomato paste get to the bottom of the pan, as it may burn.

11. Boil vegetables with pasta for 20 minutes. In total it took 1 hour 20 minutes. Add salt, sugar and spices to the pan, stir, cover with a lid and let it simmer slightly.

12. Then remove the pan from the heat and begin to chop the vegetables using a blender.

13. We use the blender for 3-5 minutes until the vegetables look like real squash caviar.

14. Place the pan on the fire, pour in two tablespoons of vinegar, stir, cover with a lid and cook over low heat, gurgling, for another 10 minutes.

15. Spoon the contents from the pan into sterile jars. We close with metal lids and roll up with a special manual machine.

16. We fill the vase with the caviar we made to spread on bread and eat, because it’s impossible to restrain ourselves.

Bon appetit!

Recipe for fried zucchini caviar for the winter

A recipe made this way will surprise you by the absence of vinegar. Maybe some of you want to do just this, then let's get started.

Required Products:

Zucchini -800 g
Tomato puree – 100 g
Onion - 50 g
Vegetable oil - 100 ml
Parsley root - 10 g
Greens, pepper, salt - to taste

Preparing squash caviar:

First of all, let's deal with the zucchini, which we wash and cut into slices. If there are seeds, you need to cut them out.
Fry the sliced circles in vegetable oil, first on one side, then on the other side.
Cool the fried circles and pass through a meat grinder.
Cut the onion and carrots into small pieces. Fry them in the same way until soft.
Add tomato paste, salt, herbs, spices to the pan with the carrots and onions and mix everything. Add the zucchini puree and simmer the whole mass for 15-20 minutes.
Place the prepared caviar into jars and cover with lids. We sterilize half-liter jars for 20 minutes, liter jars for 35-40 minutes.

Place homemade caviar into jars and close the lids. Store in a cool, dark place.

Video on how to make delicious caviar from vegetables minced in a meat grinder

You can eat this preparation at home even every day. Because the piquant taste and delicate composition make it unforgettable, you want more and more.

As you may have noticed, this recipe does not require the use of a blender.

Homemade squash caviar with tomato paste

Take note that there is no vinegar in the recipe. The cooked caviar turns out delicious and thick enough to take a spoonful.

Products:

Zucchini - 2 kg
Carrots – 0.5 kg
Onion - 0.5 kg
Tomato paste - 200 g
Sugar - 2 tbsp. spoons
Sunflower oil – 200 ml
Salt - to taste

Preparation:

Peeled and washed: zucchini, onions, carrots - run through a meat grinder.
Add vegetable oil, salt, sugar to them and cook for 1 hour, stirring, under the lid.
Next, add tomato paste and cook for another 30 minutes, stirring constantly.
The process of preparing squash caviar ends by placing it in sterilized jars. Close the lids, roll up, ready.
Wrap until completely cool and store in a cool place.

At any time, you can open up some homemade goodness and spread it on your bread. Bon appetit!

A simple recipe for winter squash caviar with celery

The presence of celery adds an original taste to the dish and the pleasure of eating it.

You will need:

Zucchini - 1 kg
Celery stalk - 1 pc.
Tomato paste - 100 g
Salt - to taste

Preparation:

Freed from seeds and old skin (young ones are not needed), pass the zucchini through a meat grinder.
Place the resulting puree in a non-stick pan and place in the oven for 20-25 minutes at 180-200 degrees.
Sauté finely chopped celery in a frying pan with vegetable oil while adding tomato paste.
Take the pan out of the oven, add celery, salt and put it back in the oven for another 10-20 minutes.
Place the finished caviar in clean jars, cover with lids and sterilize for 15-30 minutes. Then we take it out and roll it up.

Enjoy eating!

Video on how to cook homemade caviar in a slow cooker

Check out this simple and delicious recipe that uses tomato paste, fresh tomatoes and garlic.

The season for harvesting vegetables for the winter begins. Cooking preparations using a multicooker is a great relief for many housewives, one might say, sheer pleasure.

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 the right 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.

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

Winter vegetable appetizer is ready!

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

Amazingly tasty and aromatic caviar, just like 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 an optional ingredient, but it does add some heat.

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 that 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 preparations 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 of sugar;
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 cools 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. Pack the finished dish 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 homemade version. 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 offer a flavorful 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 in a small amount of oil. 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!