Squash caviar- one of the products that always had to take a back seat. In the 30s of the last century, Soviet technologists invented inexpensive dish, capable of replenishing winter diet absence fresh vegetables. Remember, the famous film “Ivan Vasilyevich Changes His Profession”, she successfully played the episodic but memorable role of “overseas caviar, eggplant”, since they simply did not have time to buy the latter for filming.
And even today it most often appears on our table when we are too lazy or have no time to cook more. gourmet dishes. And you know what I notice? It's time to correct this injustice. Zucchini caviar, especially homemade, is quite worthy of the first plan. This is a tasty, healthy and very affordable product!
Zucchini can be cooked in the most different ways- fry, steam, bake, stew, salt, pickle and even make jam from them. But still, the majority prefers zucchini in the form of caviar.
Zucchini caviar - homemade recipe for airy caviar
Zucchini caviar is an amazing dish. It goes well with any side dish, is good with black bread and is very tasty in winter. The cost of preparing caviar is low, and the result is always pleasing. From the huge mass of recipes, I have chosen for you the simplest and most delicious - such caviar could only be tasted in my grandmother's kitchen, a purely homemade, time-tested recipe. The dish turns out airy, juicy and very aromatic.
What we need:
- Young zucchini “from the garden” - 1.5 kg.
- Onions – two pieces (medium size).
- Carrots – two pieces (choose bright orange, sweet ones).
- Garlic – two cloves.
- Salt, red pepper, nutmeg ground - to taste.
- Tomato paste - about one tbsp. spoons.
- Dill.
- Vegetable oil.
Step 1
Grate the zucchini fine grater or pass through a meat grinder and let stand for 30 minutes. Drain off the juice that has separated (it can be added to any broth or even frozen). Stew the zucchini in own juice 30 minutes.
Step 2
Finely chop the onion and carrots (chop the onion, chop the carrots). Fry the onion until golden, then add the carrots and fry again.
Step 3
Strain the stewed zucchini mass (if the juice has separated) and mix with the fried vegetables. At this stage, the caviar needs to be salted. If you do this after adding tomato paste or before draining the juice, you may make a mistake. For those housewives who prefer iodized salt– add salt at the very end.
Simmer the vegetable mixture for 5 minutes.
Step 4
Add grated garlic, finely chopped dill, spices, tomato paste. After the vegetables have stewed, take a sample. If you like fine, pasty caviar, beat the mixture in a blender or grind in a meat grinder with a fine mesh.
This caviar is especially tasty cold - when all the flavors are mixed and properly infused.
Bon appetit and successful experiments!
On a note! Caviar from boiled or fried zucchini, which is better? The first is more dietary and low-calorie, and the second is more tasty.
Zucchini caviar - a lazy recipe
Zucchini caviar is a well-known, popular, tasty and healthy dish. It can be prepared quickly enough, without tedious chopping of ingredients and long frying.
For two kg of zucchini you need:
- 300.0 gr. tomato;
- 150.0 gr. Luke;
- 150.0 gr. carrots;
- 150.0 gr. pepper, sweet vegetable;
- 100 ml. oils;
- 50.0 gr. flour; salt.
Let's start cooking
1. Grind all the vegetables for lazy squash caviar: zucchini; tomatoes; pepper; carrot.
2. Finely chop the onion and fry in oil until light golden brown.
3. Place onions in vegetables and move around.
4. Place everything in a saucepan and heat until boiling. Moderate heat and cook lazy zucchini caviar for about 50 minutes.
5. Add salt. You can add pepper if you wish. Cook for about another quarter of an hour. Add flour. and after 6-7 minutes the caviar is ready.
If it was being prepared for the winter, then fill it with hot caviar glass jar, place a few drops of vinegar on the lid and screw on the jar of caviar. Turn upside down, cover with a blanket and keep until cool. If lazy zucchini caviar is prepared for food, you can add garlic, herbs and put it in the refrigerator.
Squash caviar - cooked in a slow cooker
For everyone who has a helper like a multicooker in their kitchen, I offer this simple recipe.
To prepare squash caviar for two liters, take:
- parsley,
- salt,
- 9% vinegar,
- 50 milliliters of vegetable oil,
- five cloves of garlic,
- two medium onions,
- two tomatoes,
- one carrot,
- two bell peppers,
- 700 - 800 grams of zucchini.
How to cook squash caviar in a slow cooker:
Wash all vegetables, peel and cut into small slices. Chop the herbs and garlic into a separate bowl. Beat the vegetables, except for garlic and herbs, in a blender, and then transfer to the multicooker bowl. Salt vegetable mixture, lay out the greens with garlic. Cover with a lid, turn on the “Stew” mode and leave to cook for exactly an hour.
Transfer the caviar into jars, add one spoon of vinegar to each. Roll up and leave the jars upside down for a day, covering them with towels. Keep this one unusual caviar in a dark place.
Squash caviar with mayonnaise - preparations for the winter
Vegetable caviar helps out many housewives in the winter months. It can become a snack, a side dish, and even a product that is suitable for a sandwich. Inexpensive product in terms of its benefits it is not inferior to many dishes - such vegetable caviar contains many vitamins and a minimum of calories.
Here, you take out this jar of caviar homemade, from your home “bins”, put hot potatoes on the table, perhaps you have already prepared or no less appetizing and of course fresh bread. And then you realize that the day has taken place, everything is fine, your friends and family are next to you and now you can calmly, eat deliciously and relax.
What am I talking about? If you prepare caviar from zucchini for the winter this recipe, you will always be ready to receive guests and not worry about what to treat them with. All lunches or dinners will be held in a light and relaxed, rather homely atmosphere. And believe it or not, caviar from zucchini will play an important role in this process. Comments about “how delicious everything is” will be directed at you.
Ingredients:
- Three kilos of zucchini (already free from peel).
- 0.5 kilos of carrots (peeled).
- 350 grams of bell pepper (also seeded).
- 150 grams of hot pepper or to taste (remove seeds).
- 10-12 cloves of garlic.
- 250 grams of mayonnaise.
- 250 grams of tomato paste.
- 100 ml refined oil.
- Five dessert spoons of sugar.
- 1 dessert spoon salt.
- One coffee spoon of fine black pepper.
- One coffee spoon of 70% acetic acid.
Scroll the zucchini in a meat grinder through the finest grate. Place them in a large saucepan (basin) and put on fire. While everything else is cooking, the zucchini will cook a little and the moisture will evaporate.
Then add the peppers, carrots and hot peppers minced in a meat grinder. Simmer for thirty minutes and add full-fat mayonnaise, tomato paste, refined oil, granulated sugar, salt, ground pepper.
Simmer for another 40 minutes with the lid closed, otherwise the whole kitchen will get dirty. Add garlic; you can also grind it in a meat grinder. Simmer for five minutes, remove from heat.
Take a blender and turn everything into homogeneous mass. Put it on the fire again, pour in the vinegar and after a couple of minutes put it in pre-prepared jars.
Sterilize 0.5 liter jars for 20 minutes. Close with lids.
Squash caviar with mushrooms
To prepare squash caviar with mushrooms for three liters, take:
- three hundred milliliters of vegetable oil,
- a small spoon of citric acid,
- salt, sugar,
- five peas of allspice,
- three cloves of garlic,
- a bunch of parsley and dill,
- 500 grams of onion,
- kilogram again,
- 500 grams of carrots,
- 1.5 kilograms of zucchini.
How to cook squash caviar with honey mushrooms
Pour cold water over the mushrooms, boil, drain, rinse and boil again. clean water within twenty minutes. After this, fry over large quantities oil for 15 minutes.
Cut the peeled zucchini into cubes and simmer in oil until tender. Grate the carrots and fry them too. All vegetables must be fried and stewed separately from each other. Chop the onion and also fry, then chop the herbs and garlic.
Mix all the fried vegetables and twist them together with the mushrooms, then place the caviar in a heat-resistant bowl. Add herbs, spices and garlic to the caviar, lightly sprinkle with sugar and salt the caviar, pour in the remaining oil, put on fire, and after boiling, add citric acid. Continue cooking for at least ten minutes.
Transfer the finished caviar into jars, and after rolling, leave it upside down for a day, covered with a large towel.
Homemade caviar from zucchini - just like in childhood (video recipe)
In my opinion, this is very a good option preparing this dish. Worth a try!
It’s not difficult to prepare squash caviar at home and naturally you won’t add any special additives. This assumes that the composition store product, will also be extremely short and natural. All that should be included are the zucchini themselves, tomatoes (or tomato paste), carrots, salt, sugar, spices and vegetable oil- properly prepared squash caviar does not need flavorings or other “chemicals”. By the way, preservatives have no place here either - long-term storage ensures pasteurization or sterilization.
The main thing in this product, of course, is taste, but you need to meet it by your clothes. If you decide to buy caviar in a store, do not take the first one you come across from the shelf, especially if it is rolled in metal can. what's inside is unknown. It’s better to consider the option in a glass container - everything is visible.
Correct squash caviar is a pleasant light brown color, although the color is difficult to convey in writing. If the caviar is more orange, this suggests that in addition to zucchini, some vegetables, pumpkin or carrots were added to it. A reddish tint - probably too much tomato paste. This naturally does not affect the usefulness or correctness of preparation; there are different recipes, but the taste, according to experts, becomes worse.
But if there is water on the surface, then it is better not to take the product at all. This is a sign that it is not made from fresh, but from frozen zucchini.
Before you put the can in the basket, give it one more test. If you turn the jar upside down, the caviar should drain slowly, which means that there are enough natural vegetables in it. And if it’s too fast, it will indicate excess water. However, in order to save on vegetables and at the same time give the product the necessary thickness, some manufacturers add flour or starch. Therefore, having completed the visual inspection, it is worth starting to carefully study the label.
Reading is useful!
Besides the composition, what else does the label on a jar of squash caviar tell you? Date of manufacture. Caviar, produced in late summer - early autumn, is made from vegetables grown in open ground, and not in a greenhouse, and therefore more tasty and healthy.
Lose weight with squash caviar
To the comic question “What should I eat to lose weight? There is a completely serious answer - squash caviar. It helps get rid of swelling and improves performance gastrointestinal tract and speeds up metabolism, which promotes weight loss. Its calorie content is only 97 kcal. This is not much more than the dietary vegetable salad. In addition, squash caviar contains B vitamins, ascorbic acid, potassium, sodium, magnesium, phosphorus, so it regular use helps not only to find slim figure, but also improve health.
Storage conditions for zucchini caviar - guarantee of freshness
IN closed jar Squash caviar can be stored for two years. True, at temperatures from 0 to +20C. So in winter this product can be kept on a shelf in the closet, but in the summer it is better to “move” it into the refrigerator. Alas, such conditions are not always met in stores, so it is better to buy caviar that was made no earlier than 4-5 months ago - during this time it certainly will not have time to deteriorate.
So let's sum it up!
All recipes should be to your liking, tested and worthy of being cooked and eaten.
Squash caviar is a dish that cannot be spoiled. Try adding your favorite vegetables ( bell pepper, eggplants, beets, tomatoes instead of pasta), mushrooms, grated apple.
Change the spices - you'll get it every time new taste. Remember the ingredients. Perhaps this is how you will invent your own, branded, home recipe delicious squash caviar.
Bon appetit and successful experiments! Good luck and all the best!
Hello, friends! Recently we reviewed delicious and healthy recipes dishes from which can be easily and quickly prepared in the oven. We also learned to fry zucchini and stew these fruits, getting aromatic.
Today I suggest turning your attention to preparing squash caviar. This snack is very popular and is eaten very quickly. Usually by spring there is not a single jar left. Therefore, I recommend everyone to make large quantities of such preparations in winter!
Today's selection contains a lot different options preparations: with and without tomato paste, with and without frying vegetables, with and without sterilization. But each recipe is good in its own way, and most importantly, the caviar turns out tasty and can be stored for a long time.
I won’t torment and torment you for a long time). I suggest starting the debriefing immediately. The first option is familiar to many, which is why the recipe is considered one of the best. There is nothing superfluous in the ingredients, so cook for your health. And in winter, spread it on a fresh piece of bread and enjoy the taste!
Ingredients:
- Zucchini - 6 kg;
- Onions - 400 gr.;
- Tomato paste - 6 tbsp. spoon;
- Salt - 2 tbsp. spoons;
- Sugar - 2 tbsp. spoons;
- Ground black pepper - 2 teaspoons;
- Vinegar 3% - 6 tbsp. spoon;
- Vegetable oil - 700 ml.
Cooking method:
1. Wash the zucchini. Remove the skin and discard the seeds. Cut into cubes and start frying them in parts in a frying pan with vegetable oil until golden color, transferring the mass into a large saucepan.
Do not add too much oil.
Zucchini needs to be fried, not stewed.
2. When you have fried half of the chopped vegetables, put the pan on medium heat and at the same time fry the rest of the cubes and simmer the contents in the pan, remembering to stir the mass so that nothing burns.
3. After frying all the zucchini, add vegetable oil to the same frying pan and add the diced onion.
4. Fry it until softened.
5. When the onion becomes soft, add tomato paste to it and continue frying for another 1-2 minutes.
7. Place salt, sugar and pepper in a saucepan. Mix everything well. Cover with a lid and simmer for 2 hours, stirring the mixture occasionally.
8. As soon as the contents become homogeneous and boil down by at least 1/3, turn off the heat and pass the resulting mass through a meat grinder.
9. The products passed through the meat grinder should be put back into the pan and vinegar should be added. Stir the caviar and immediately place it in clean jars.
10. Take a clean, large saucepan and place towels or cloth napkins on the bottom. Now place the filled jars firmly, but so that their sides do not touch. Cover them with clean lids and carefully pour into the pan hot water up to half the cans. Turn heat to medium and bring to a boil. Once the water boils, add more water to cover the jars up to their hangers. Bring to a gentle boil and boil the jars for an hour.
11. After an hour, remove the jars from the water and roll them up, turn them over. Leave to cool at room temperature, and then put it in a place to store the workpieces.
Cooking zucchini caviar with mayonnaise
The next option is not quite ordinary, because we will also add mayonnaise to all the other usual ingredients. I haven’t tried this recipe in real life, but they say it turns out to be finger-licking good.
Ingredients:
- Zucchini - 4 kg;
- Onion - 0.5 kg;
- Mayonnaise - 1 tbsp.;
- Tomato paste - 1 tbsp;
- Vegetable oil - 0.5 tbsp.;
- Sugar - 100 gr.;
- Salt - 50 gr.;
- Ground pepper - to taste;
- Bay leaf - to taste.
Cooking method:
1. Wash and peel the vegetables. So, remove the peel and core with seeds from the zucchini and cut into slices. And remove the skin from the onion and cut into pieces. Pass the prepared vegetables through a meat grinder or grind in a blender.
2. Now put everything into a saucepan and add mayonnaise. Set the heat to medium.
3. Add tomato paste, oil and mix everything. Bring the mixture to a boil and then simmer over low heat for 1 hour.
Be sure to stir the contents periodically, otherwise your caviar will burn.
4. When an hour has passed, salt and pepper the mixture, add Bay leaf. Mix everything again and simmer until the desired thickness, usually this procedure takes from 20 to 60 minutes, depending on the wateriness of the vegetables.
5. Then transfer our brew into sterile jars and seal. Cool and store in a cool, dark place.
Recipe for caviar with tomato paste, onions and carrots
Don't forget that zucchini is an excellent vegetable that is rich in vitamins and fiber, so it helps improve digestion and is valuable because it is easy to prepare for future use. So don't miss this opportunity in summer time cook the most delicious snack from zucchini according to the following photo recipe.
Zucchini also goes very well with other crops, so add carrots and fresh herbs for variety.
Ingredients:
- Zucchini - 1 kg;
- Carrots - 1 pc.;
- Onion - 2 pcs.;
- Tomato paste - 100 gr.;
- Fresh herbs - 50 gr.;
- Vegetable oil - 70 ml;
- Sugar - 1 heaped teaspoon;
- Ground black pepper - 1 heaped teaspoon;
- Red pepper - a pinch;
- Pepper sweet pea- 3 pcs.;
- Salt - 1 tbsp. spoon.
Cooking method:
1. Wash the zucchini and remove the skin. Cut into rings 0.5 cm thick.
If you use young vegetables, it is not necessary to remove the peel.
2. Over high heat, in a frying pan with vegetable oil, fry the mugs on both sides until soft.
3. Then cool them.
4. At this time, peel and wash the onions and carrots. Cut them into arbitrary shapes.
5. Then fry the onions and carrots in a frying pan with vegetable oil until soft.
6. Add tomato paste and fry for another 2 minutes.
7. Now grind all the fried vegetables, including zucchini, in a meat grinder. Wash the greens and finely chop them, add them to the twisted mass.
8. Transfer the mixture into a saucepan, add salt and pepper, and add peppercorns. Place on low heat and simmer for 20 minutes.
If the consistency is thick, you can add a little water.
9. Next, transfer the hot brew into clean jars and place them in a pan filled with water. Cover with sterile lids and boil for 20-30 minutes. Then roll up and turn over the blanks, wrap them in a warm blanket and leave them in this state for a day.
Then all you have to do is put the jars away in a storage area.
Squash caviar for the winter “You’ll lick your fingers”
And here's another one interesting recipe with the addition of bell pepper and garlic. I love this option, because the smell is divine. So be prepared: everyone will run to the kitchen)!
Ingredients:
- Zucchini - 2 kg;
- Tomatoes - 500 gr.;
- Bell pepper - 300 gr.;
- Carrots - 2 pcs.;
- Onion - 2 pcs.;
- Garlic - 1 head;
- Salt, pepper - to taste;
- Table vinegar - 1 tbsp. spoon.
Cooking method:
1. Wash and peel the zucchini. Remove the seeds, then cut into cubes and fry in a frying pan with vegetable oil.
2. Peel the onion and chop it into cubes. Grate the carrots on a coarse grater. Fry the vegetables in another frying pan, also adding vegetable oil, until soft.
3. Now wash the pepper and remove the seeds. Cut it into thin slices and add to the onions and carrots. Pour some water and simmer the vegetables for 5 minutes.
If you like it spicy, you can add 1 chili pepper.
5. Add fried zucchini to this frying. Mix everything again and simmer for a few minutes.
6. Cool our brew a little and blend the vegetables with a blender until smooth. Taste it and add salt if necessary.
7. Place the caviar in sterile jars and roll up.
Video recipe on how to prepare a snack in a slow cooker
Another advantage of such preparations is that even if you do not have your own garden or summer house, all the ingredients for zucchini caviar can be easily bought at the bazaar or market. And the prices for such vegetables are inexpensive, so the delicacy will also be budget-friendly.
I offer you a story on preparing snacks in a slow cooker. There is an option, because everyone already has such a device, so it would be a sin not to use it.
Recipe for caviar from zucchini like in the USSR
I also found a way to cook according to the guest. So quickly save your cooking technology and don’t lose it. Get the same taste familiar from childhood.
Ingredients:
- Zucchini – 3 kg;
- Refined vegetable oil – 0.3 l;
- Onions – 1 kg;
- Carrots – 1 kg;
- Tomato paste – 3 tbsp. heaped spoons;
- Garlic cloves (large) – 8 pcs.;
- Granulated sugar – 1 tbsp. spoon;
- Ground black pepper - 2 gr.;
- Celery or parsley root (chopped) - 1 tbsp. spoon;
- Salt – 1.5 tbsp;
- Vinegar essence 70% - 1-2 tbsp. spoons.
Cooking method:
1. Take young zucchini, wash them and cut them into pieces.
2. Heat a frying pan with vegetable oil and fry the zucchini in it.
3. Chop onion, carrot, celery or parsley root and fry separately in vegetable oil. And then transfer to a common cauldron, pouring the remaining vegetable oil into it.
4. Add the zucchini to the frying and simmer for 5 minutes, adding salt and pepper to taste. Now immerse the blender in the mixture and chop the vegetables.
6. Hot vegetable stew transfer to sterile jars and roll up, turning them over onto the lids. Cover with a blanket and leave it like that until it cools completely. And then store in any cool place.
How to cook squash caviar so that it tastes like store-bought caviar
Many people are used to buying snacks at the store. But you must admit that homemade is much tastier than store-bought. Moreover, the secret of cooking the purchased version has already been revealed. Don't believe me? Then try the method described below.
Ingredients:
- Zucchini - 6 kg;
- Onion - 700 gr.;
- Vegetable oil - half a glass;
- “Satsebeli” sauce – 0.5 l;
- Tomato paste - 0.5 l;
- Mayonnaise - 0.5 l;
- Salt - 2 tbsp. spoons.
Cooking method:
1. So, peel the zucchini.
2. Remove the skin from the onion.
3. Pass the peeled vegetables through a meat grinder.
4. Now transfer the mass into a saucepan and simmer for 3 hours over low heat, stirring the mass occasionally.
6. Simmer the mixture for another 1 hour over moderate heat.
7. Place the hot dish in sterile jars and seal with sterile lids.
8. Turn the pieces over and cover them with a blanket. Leave it for 7-8 hours and then put it in a storage place.
Squash caviar through a meat grinder - the best recipe
Ingredients:
- Zucchini - 1.5 kg;
- Onion - 0.5 kg;
- Carrots - 2 pcs.;
- Tomatoes - 2 pcs.;
- Vegetable oil - for frying;
- Salt - 1 tbsp. spoon;
- Sugar - 1 tbsp. spoon;
- Citric acid - 1/2 teaspoon.
Cooking method:
1. Carrots need to be peeled and cut into pieces. Then pass through a meat grinder or food processor twice. Simmer the chopped carrots for 15 minutes under a closed lid in a frying pan with vegetable oil.
2. Do the same with the onions, and then add to the carrots and simmer the vegetables for another 15 minutes.
3. Tomatoes need to be washed and cut into slices.
4. Peel the zucchini and remove the seeds. Pass them through a meat grinder along with the tomatoes.
5. Place chopped zucchini and tomatoes in a saucepan and add stewed carrots and onions. Add salt, sugar and citric acid. Close the lid and simmer for about 20 minutes. Then immediately put it into sterile jars and screw on the lids.
It is best to store such preparations in the refrigerator or cellar.
Step-by-step recipe for preparing caviar for the winter without sterilization
I know that not everyone likes to add vinegar when canning. And for such a case there is a recipe. Watch the video, it tells you step by step and shows how to make a snack without vinegar and without sterilization.
The most delicious squash caviar without frying
And here interesting option. After all, vegetables are usually fried during the cooking process, but you don’t have to do this. And immediately pass through a meat grinder and simmer.
Ingredients:
- Zucchini - 2 kg;
- Carrots - 1 kg;
- Onion - 0.5 kg;
- Tomato paste - 0.5 kg;
- Sugar - 1 tbsp. spoon;
- Vinegar 9% - 1 tbsp. spoon;
- Vegetable oil - 250 ml;
- Salt - 3 tbsp. spoons;
- Garlic - a couple of cloves;
- Salt, pepper - to taste.
Cooking method:
1. Rinse and peel the vegetables, then grind through a meat grinder.
2. Mix the mixture well and pour in the vegetable oil.
3. Then add tomato paste and place the mixture on moderate heat to simmer.
4. When your vegetable mixture comes to a boil, add salt, sugar and pepper. Continue simmering the caviar for an hour. At the very end, add vinegar and chopped garlic.
5. Roll the hot brew into sterile jars, turn it over and cover with a blanket. Cool and store.
Using the best recipe for an appetizer with tomatoes
By the way, instead of tomato paste, you can always add fresh and ripe tomatoes, or rather their pulp. It turns out very tasty. I personally love this kind of squash caviar.
Ingredients:
- Zucchini - 1 kg;
- Carrots - 0.6 kg;
- Onion - 0.4 kg;
- Tomatoes - 0.5 kg;
- Vegetable oil - 7 tbsp. spoon;
- Salt, sugar, pepper, garlic and herbs to taste.
Cooking method:
1. Wash and peel all vegetables. Then grind through a meat grinder.
2. Salt and pepper the resulting mass, add sugar. Put it on fire.
3. When vegetable puree boils, reduce heat and simmer for 40-45 minutes, stirring occasionally.
4. At the very end, add chopped herbs and chopped garlic, let simmer for another 5 minutes. Then add vinegar and turn off the heat.
5. The hot mass must be transferred to sterile jars and rolled up.
Squash caviar prepared at home for the winter
And finally, another classic recipe. True, we’ll make the appetizer spicier by adding hot pepper.
Ingredients:
- Zucchini - 2 kg;
- Carrots - 1 kg;
- Hot pepper - 2 pcs.;
- Tomato paste - 150 gr.;
- Salt - 2 tbsp. spoons;
- Sugar - 4 tbsp. spoons;
- Vegetable oil - 200 gr.;
- Vinegar 9% - 50 ml;
- Water - 1 glass.
Cooking method:
1. Carrots need to be peeled and cut into cubes. Take a pan and place the prepared vegetable in it. Pour in vegetable oil and water, salt and add sugar. Simmer for 10 minutes with the lid closed.
2. Now wash the zucchini and cut them into cubes too. Add to carrots.
3. Chop the onions and add to the pan with the vegetables. Add chopped hot pepper if desired.
4. Close the pan with a lid again and simmer the vegetables for 20-30 minutes until they become soft.
6. Grind the vegetables using a blender and boil the resulting homogeneous mass.
7. Hot caviar need to be transferred to sterile jars and sealed with sterile lids.
As you can see, there are a large number of recipes according to which you can prepare caviar from zucchini for the winter. At the same time, you will 100% please any picky gourmet.
For me and our entire family, the appetizer is a must-have addition to many other dishes, so during the zucchini harvest season, I prepare a large number of jars, which I recommend to you. After all, it’s tasty, healthy, and most importantly, everything is prepared quickly. Bookmark the article and don’t lose the recipes! Bye bye!
Tweet
Tell VK
One of the most popular snacks prepared for future use is zucchini caviar. Many families know how to make squash caviar for the winter. With its help you can diversify the side dish and make sandwiches. The variety of recipes allows you to choose a snack for every taste: spicy or tender, like before in childhood, or like from the store today. We collected 7 best recipes. Whichever one you choose, the result is guaranteed to be successful.
Squash caviar “Taste of childhood” (classic recipe)
Zucchini caviar, like in childhood
Ingredients:
- zucchini – 3 kg;
- onion – 1 kg;
- carrots – 1 kg;
- garlic – 1.5 heads;
- salt – 2 tablespoons;
- granulated sugar – 2 tablespoons;
- table vinegar (9%) – 2 tablespoons;
- tomato paste – 4 tablespoons;
- dill (fresh) – half a bunch;
- parsley (fresh) – half a bunch;
- ground black pepper – half a teaspoon;
- vegetable oil – 0.25-0.3 l.
Cooking process:
- Wash, peel and seeds, cut the zucchini into half rings 1.5 centimeters thick. If the zucchini is young (up to 20 cm), you don’t have to peel it, but cut it into discs.
- Grate the peeled carrots, chop the garlic, chop the onion as you like, but not too coarsely.
- Fry the zucchini in a large amount of oil on both sides.
- In another frying pan, saute the onions and carrots.
- Grind the zucchini and onions with carrots separately in a blender and only then combine.
- Grind the greens too in a blender and add to the vegetables.
- Boil them over low heat for 40 minutes. Don't forget to stir, otherwise it will burn.
- Add the rest of the ingredients specified in the classic recipe, stir and cook for another 10 minutes.
- Place in jars, which should be sterilized while cooking vegetables. Cover with lids sterilized in boiling water.
- Place the jars in a pan of water and sterilize the jars for 15 minutes if they are half-liter or 20 minutes if they are larger. Place a cloth on the bottom of the pan to prevent the jars from cracking.
- Roll up or screw on the lids. The snack should cool under a warm blanket or an old down jacket.
Squash caviar, if you make it according to classic recipe, will probably remind many of the taste of the snack they ate as a child. Today's children also like it, despite the slightly spicy taste. But they will no less like the finger-licking caviar, which turns out even more tender.
Zucchini caviar "You'll lick your fingers"
Squash caviar without vinegar
Ingredients:
- zucchini – 1.5 kg;
- carrots – 0.75 kg;
- onions – 0.5 kg;
- vegetable oil – 0.2 l;
- tomato paste – 0.2 l;
- sugar – 100 g;
- salt – 30 g;
- water – 100 ml.
Cooking process:
- Chop the washed and peeled vegetables, except carrots. Grate the carrots.
- Cook vegetables by adding water for 40 minutes after boiling. Remember to stir frequently to avoid burning.
- Puree using a blender.
- Mix the puree with the rest of the products, boil everything together for a quarter of an hour.
- Place in sterilized jars, seal and cover with a blanket, let cool.
When preparing this snack for the winter, do not use acetic acid However, it keeps well. At the same time, its taste is rich and at the same time necessary - you will lick your fingers! If you don’t know how to make caviar without vinegar, come here.
Diet caviar
Dietary caviar from zucchini
Ingredients:
- zucchini – 1.5 kg;
- carrots – 0.4 kg;
- onion - one head;
- tomatoes – 0.4 kg;
- bell pepper – 0.4 kg;
- table vinegar (9%) – 20 ml;
- vegetable oil – 10 ml;
- salt – 20 g.
Cooking method:
- Chop all the vegetables small pieces. Before doing this, peel the tomatoes by pouring boiling water over them.
- Fry the onion until golden brown in a small frying pan using minimal amount oils
- Boil the remaining vegetables, except tomatoes, in salted water.
- Puree all ingredients, including the diced tomatoes.
- Simmer for at least half an hour, adding vinegar 5 minutes before readiness.
- Place in jars (clean and sterilized, of course), and cover them with lids. It is better to store in winter in the refrigerator or at a temperature not exceeding 16 degrees.
Dietary caviar is prepared almost without oil and with a minimum content of vinegar, no spices are used either, but it still tastes great. But its calorie content is negligible, which will certainly appeal to people watching their figure. They should make this preparation for the winter.
Spicy zucchini caviar
Spicy zucchini caviar (zucchini adjika)
Ingredients:
- zucchini – 3 kg;
- carrots – 1.5 kg;
- hot pepper – 2 pods;
- apples sour variety- 1 kg;
- onion- 1 kg,
- tomato paste - a tablespoon.
Cooking process:
- After washing and peeling, cut all the vegetables into pieces and pass through a meat grinder. If you want the appetizer to be spicier, do not remove the seeds from the pepper.
- Simmer the vegetables for 10 minutes.
- Turn the apples through a meat grinder, removing the core.
- Add the apples to the vegetables and simmer for another 10 minutes.
- Add tomato paste, simmer for another 5 minutes and place in sterilized jars. Close the jars metal lids- that's all.
Spicy zucchini caviar is somewhat reminiscent in taste homemade adjika. Energy value hers is minimal. Strengthens the immune system, improves metabolism, promotes weight loss. You need to do it for the winter at least once!
With tomato paste and mayonnaise
Squash caviar with tomato paste and mayonnaise
Ingredients:
- zucchini – 2 kg;
- carrots – 200 g;
- onion – 300;
- mayonnaise (high-calorie) – 0.2 l;
- vegetable oil - a third of a glass;
- tomato paste – 0.2 l;
- table vinegar (9%) – one and a half tablespoons;
- sugar – one and a half tablespoons;
- salt - tablespoon;
- paprika - teaspoon;
- ground black pepper - half a teaspoon.
Cooking process:
- Fry finely chopped onion and grated carrots in vegetable oil. Grind with a blender.
- Grind the zucchini cut into pieces using a blender, meat grinder or food processor.
- Simmer the zucchini and other vegetables together for 1.5 hours.
- Add everything else, simmer for another half hour.
- Place in jars and sterilize them for a quarter of an hour.
- Cork. There is no need to wrap it up.
This recipe is worth trying for those looking for something new. This caviar is stored well in winter even at room temperature.
Zucchini caviar “Spicy” (in a slow cooker)
Squash caviar in a slow cooker
Ingredients:
- young zucchini – 750 g;
- onion – 250 g;
- carrots – 300 g;
- bell pepper – 200 g;
- tomato paste – 100 g;
- sunflower oil (refined) – 50 ml;
- garlic – 3 cloves;
- sugar, salt, turmeric, nutmeg, ground coriander, black pepper - a teaspoon.
Cooking process:
- Crush the garlic, finely chop the onion and fry them in a multicooker bowl for 5 minutes.
- Mix with tomato paste, spices, salt and sweeten, simmer for another 5 minutes.
- Add finely chopped vegetables to the fryer and simmer for an hour and a half.
- All that remains is to put it in jars, seal it, and let it cool under a blanket.
The spicy taste of zucchini caviar in this recipe is given by an abundance of spices. It is important that preparing this snack does not require grinding in a blender.
Zucchini caviar, like from the store
Zucchini caviar, like from the store
Ingredients:
- zucchini (young) – 1.5 kg;
- carrots - 0.4 kg;
- onions – 0.5 kg;
- tomato paste – 60 g;
- wheat flour – 40 g;
- parsley root – 1 pc.;
- salt – 40 g;
- sunflower oil – 100 ml.
Cooking process:
- Cut the zucchini into thin discs, roll in a large amount of flour, fry and grind with a blender.
- Fry chopped onions and carrots, mix with zucchini.
- Mix everything and simmer for half an hour.
- Place in jars, sterilize them for 20 minutes and seal.
The presence of flour in the composition makes this caviar similar to store-bought caviar. Just for fun, try making it at home.
All recipes for squash caviar are good in their own way; it makes sense to make an appetizer using several of them in order to compare their taste in winter. Most importantly, do not forget to place stickers with the name of the preparation on the jars so as not to get confused in winter. By the way, you can also use zucchini.
Elena Pronina
What can ordinary squash caviar be compared to? In the summer, there’s something like food and food... and in winter, when there’s a howling blizzard outside the window and meter-high snowdrifts like we have in Siberia, it’s nothing less than red sun in a plate! If you look at it, you immediately remember summer, the chirping of birds, the bright variety of flowers, the smell of mown grass, and you immediately understand that there will also be a holiday on our street, and we will also be walking around with flags!
So, today’s task is to prepare red squash caviar, or maybe not very red, but easy to prepare and definitely delicious, so you will lick your fingers.
The main component in this dish is, of course, zucchini, but everything else is at our desire and discretion - according to taste and color, as they say, who likes what. There are many recipes, come and choose!
Despite the fact that the birthplace of zucchini is still ancient Mexico, all they could do there was to crack the seeds out of them. The Europeans, having brought them to their countries, figured out how to fry and steam them. Well, caviar is our original Russian invention! In the thirties of the last century, it appeared and was adopted by the state, so much so that all the shelves in the stores were filled with it. But our housewives, great fellows, learned to make it themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about zucchini caviar is that the zucchini it uses is ripe, large and ripe.
There is a whole carload and a small cart of microelements and vitamins in such a preparation, just a few kilocalories, not a lot of sugars. Therefore, this product is suitable for everyone - ulcer sufferers and teetotalers, diabetics and constipation sufferers, those who want to lose weight and those who would like to gain weight.
To prepare this wonderful dish for the winter, we don’t need much, a stove, a thick-walled saucepan or a tall roasting pan, a frying pan, ideally a more powerful food processor, but if not, we’ll make do with a meat grinder or even a hand grater, a sharper knife, and a little patience.
First, we will try simpler recipes, gradually complicating them and supplementing them with new ingredients and techniques.
The most delicious zucchini caviar for the winter – the recipe is to die for
The most delicious is usually the simplest, this is an axiom! Then, when you get bored, you start to complicate things and come up with something new. So let's start with a simple one.
- one zucchini, two kilograms in weight,
- five medium carrots,
- There are also 5 bulbs, large,
- a glass of tomato paste,
- a glass of vegetable oil,
- salt, table spoon with top,
- sugar half a glass,
- vinegar essence teaspoon.
Wash, peel and dry the vegetables on a towel.
Place the frying pan on the fire, pour in a third of the oil and add grated carrots to fry. Lightly fry and place in a separate container.
Add another third of oil to the frying pan and zucchini, cut into cubes or also grated on a coarse grater. Lightly fry and add to the container with the carrots.
The next line is onion, cut into large cubes and the last third of oil. Also light roast.
Cool and chop the whole mass with a knife in a food processor into dust, or turn it through a meat grinder with a fine grid a couple of times.
Place in a large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally, for about an hour.
Ten minutes before readiness, add vinegar essence.
Place immediately into sterile jars and seal. turn it over and under the fur coat. Until completely cooled.
Cheap, tasty and healthy!
This recipe is one of my favorites. To perform it we will also need an oven.
- medium sized zucchini,
- half a kilo of tomatoes
- Bell pepper yellow 6-8 pieces,
- carrots, two large ones,
- 4 onions,
- two tablespoons of sugar,
- salt two teaspoons with top,
- ground pepper, to taste.
Preparation.
- Wash, peel, cut the vegetables into large pieces, remove the seeds from the pepper.
- Everything onto the sheet and into the oven. Bake at 180 degrees until brownish marks appear.
- Cool and chop into dust in a food processor or grind through a meat grinder.
- Place in a large roasting pan, add butter, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
- Place in sterile jars and roll up.
- Cool upside down under the fur coat.
Be sure to store in the refrigerator or cold cellar. The recipe does not contain vinegar or lemon juice, which means additional cold preservation is required.
Zucchini caviar for the winter with mayonnaise and tomato paste - Finger licking good
For this recipe, young zucchini is taken at milky ripeness.
- five half-kilogram zucchini,
- five large onions
- good tomato paste half a cup,
- mayonnaise 200 gram pack,
- half a glass of sugar,
- salt a tablespoon.
Preparation:
- Wash, peel and dry the onions and zucchini on a towel.
- Pass through a meat grinder with a fine grid.
- Place the resulting mass in a roasting pan and simmer low heat in an hour.
- Add all the other ingredients, mix thoroughly and simmer for another hour.
- Place immediately into sterile jars and seal. Turn over and cool under the fur coat.
The recipe is simple, just wait a long time while it stews. The result is very good. Delicious on fresh bread and with tea. You can thinly spread butter under the caviar on the bread.
Zucchini, carrots. The tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped into cubes on a coarse grater. Each vegetable, when properly processed, retains its unique taste.
The tomatoes must be blanched and their skins removed. To do this, you need to make a superficial cross-shaped cut on them at the bottom and lower them into boiling water for a few seconds. Remove with a slotted spoon and remove the skin.
We take vegetables that are ripe but firm, otherwise you won’t be able to cut them beautifully.
- zucchini 1 kg,
- tomatoes 0.3 kg,
- sweet pepper 3 pcs,
- onion 0.3 kg,
- pepper 0.2 kg,
- carrots 0.3 kg,
- garlic 1 head,
- a little greenery - parsley, dill, basil,
- salt a tablespoon.
Preparation:
- We wash, peel and chop the vegetables, all separately.
- Fry the onion with chopped garlic in a Dutch oven until golden brown, and add the carrots. Lightly fry everything.
- Add tomatoes and peppers and simmer until half cooked for about 10 minutes.
- Add zucchini, finely chopped greens, salt and simmer until full readiness 40 minutes on low heat, stirring gently.
- Place in sterile jars, roll up, turn over and under a fur coat.
Very tasty and flavorful snack!
Winter appetizer – zucchini caviar with tomatoes and peppers
Prepared at one time and eaten at one time too! On a piece of bread and with any dish as a snack.
- zucchini 2 kg,
- onions, tomatoes, carrots, peppers per kilogram,
- salt 2 tablespoons with a small top,
- sugar glass,
- vegetable oil glass,
- vinegar essence one tablespoon.
Preparation:
- Wash and peel the vegetables, remove the seeds from the pepper.
- Chop the zucchini, peppers, carrots, and onions into fine crumbs in a food processor and place in a large cauldron.
- Grind the tomatoes into a homogeneous puree. Pour into a cauldron.
- When it boils, reduce the heat to low and add vegetable oil, sugar and salt to the mixture.
- Simmer for an hour and a half, allowing the water to evaporate.
- Ten minutes before readiness, add vinegar essence.
- Place in jars and seal. Turn it over and under the fur coat.
In winter, family and friends will appreciate it with a bang!
How to cook delicious squash caviar in a Redmond multicooker simply and quickly
The good thing about a slow cooker is that it won’t burn, even if we’re sitting on Odnoklassniki at the time. The bad thing is that the volume is small.
- zucchini per kilogram,
- 1 large carrot,
- garlic 5 cloves,
- half a cup vegetable oil,
- 2 onions,
- tomato paste 3 tablespoons,
- sugar 2 tablespoons,
- pepper to taste,
- salt 1 tablespoon.
Preparation.
Wash everything thoroughly, clean it, dry it on a towel. Chop the vegetables in a food processor and place in a bowl. Add the remaining ingredients and stir. Set the stew mode and simmer for an hour and a half. Immediately pour into sterile jars and seal. Turn over and leave to cool under the fur coat.
Bon appetit in winter!
A simple recipe for zucchini caviar through a meat grinder – Video
Very simple and quick recipe. Even a novice housewife can handle it. With bell pepper, tomato paste, garlic, red pepper and vinegar. Grind all ingredients through a meat grinder.
It turns out excellent caviar - great snack for the winter!
A few more recipes for preparing food for the winter that you will definitely like:
- Pickles
Zucchini caviar, just like in childhood - you'll lick your fingers
Of course, this recipe will take a lot of time, but it’s worth it!
- one and a half glasses of vegetable oil, measure it out at once and this is enough for everything - for frying separately and the rest in a common pan,
- peeled zucchini 3 kg,
- peeled onions and carrots per kilogram,
- head of garlic,
- one and a half tablespoons of salt, sugar,
- 2 heaped tablespoons of tomato paste,
- A teaspoon of vinegar essence.
Preparation:
- We wash, clean, weigh everything.
- Vegetables, except garlic, are individually passed through a meat grinder and sautéed in a frying pan with the addition of sunflower oil. To sauté means to lightly fry until translucent and softened. No burns or brown crusts!
- We also beat them separately in a food processor until a homogeneous fluffy mass is obtained.
- Pour everything into a common saucepan, stir and simmer under a tightly closed lid over low heat for about forty minutes.
- Place the remaining oil, salt, sugar, tomato paste, vinegar into the pan and mix thoroughly.
- We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
- Immediately seal the finished caviar in sterile jars, turn it over and let it cool under a fur coat.
This turns out to be exactly what we ate from tin cans as children - the recipe is finger licking good!
Recipe without sterilization for the winter
This recipe with the addition citric acid, for those who really don’t like vinegar.
- two kilos of zucchini,
- carrot. half a kilo of sweet peppers, tomatoes and onions,
- 4 cloves of garlic,
- half a glass of vegetable oil,
- a quarter teaspoon of lemon, soaked in advance in two tablespoons of water,
- sugar two tablespoons,
- salt a tablespoon.
Preparation:
- Vegetables are washed and peeled and passed separately through a meat grinder.
- Vegetable oil is poured into the cauldron and the onion is fried first until golden brown.
- Tomatoes are laid out and fried along with onions.
- All other vegetables are added and the mixture is brought to a boil.
- Add the remaining ingredients, except lemon and garlic, and simmer for 50 minutes.
- Add lemon and garlic, mix thoroughly and simmer for another ten minutes.
- Well, as always - immediately into sterile jars, roll them up, turn them over and under a fur coat.
Quite edible and tasty!
Zucchini caviar for the winter with garlic and green apples - a finger-licking recipe
AND green apples... A little extravagance at the end won't hurt.
- two medium zucchini
- 4 large tomatoes
- apples 3 pieces,
- a couple of carrots,
- 2 onions,
- half a cup vegetable oil,
- ground black pepper to taste,
- table spoon salt,
- small bunch of parsley
- half a teaspoon of vinegar essence.
Preparation:
- Wash, clean, remove seeds.
- Grind everything, including the greens, through a meat grinder and place in a cauldron.
- Mix with the rest of the ingredients and simmer for an hour.
- Immediately seal in sterile jars and leave to cool upside down under a fur coat.
Delicate and piquant, slightly unusual!
How to properly prepare the most delicious squash caviar for the winter: tips and rules
There are no special secrets in preparing squash caviar, because no matter how you make it, it will still be delicious!
And there are only two rules:
- We sterilize the jars and lids in advance, because they need to be laid out immediately when ready.
- The fewer preservatives in the form of vinegar or lemon juice, the longer the heat treatment.
Everyone Bon appetit and great achievements in the kitchen!
Squash caviar is one of the most common products that is prepared for the winter. I remember that this was one of our favorite products in childhood, and of course eggplant caviar, because when you opened the jar, you could spread the bread and run into the street with a piece. What could not be done with other products stored for the winter.
In the last article, where I gave, I promised that we would look at other recipes. Because there is a very wide variety of them and you may like something new. Well, watch, read, cook.
How to cook squash caviar. Recipes for preparing caviar for the winter, at home
Below we will look at preparing three recipes. And you choose the one you liked the most.
Write your comments below, under the article. Your opinion is important to us.
Menu:
Zucchini caviar for the winter with bell pepper
This recipe uses large quantities of ingredients. I just pointed out the way we did it. Not everyone rolls that much zucchini caviar, so if you are preparing a smaller amount, take the ingredients in proportion to the amount of zucchini.
Ingredients:
- Zucchini - 3 kg (peeled and seeds removed)
- Sweet bell pepper - 8-10 pcs.
- Sugar - 0.5 cups
- Coarse salt - 2 tbsp. spoon
- Tomato paste - 400 gr.
- Vegetable oil - 400 gr.
- Garlic - 100 gr.
- Acetic acid 70% - 1 tbsp. spoon
- Hot hot pepper - to taste
Preparation:
1. Wash all the vegetables, peel and cut them as convenient for us, for a meat grinder.
2. Pass the chopped zucchini through a meat grinder.
3. We also pass the chopped bell pepper through a meat grinder. You can take pepper of any color. We took red to make the caviar a brighter color.
4. Immediately after the pepper, scroll through the garlic.
5. Mix all the ingredients in the pan in which we will cook them.
7. Add half a glass of sugar and two tablespoons of salt. Mix everything thoroughly.
8. Place the pan on the stove over medium heat, bring to a boil, stirring occasionally, reduce the heat to low, cover with a lid and cook for another 1 hour. Don't forget to stir periodically. Approach the stove at least every 5 minutes.
9. After about half an hour, remove the lid and continue cooking without a lid so that the liquid evaporates. Also stirring occasionally.
10. 5 minutes before the end of cooking, pour a tablespoon of 70% vinegar into the pan. Mix everything well and let it cook. If you like it spicy, you can add very finely chopped hot pepper.
Place caviar in jars for storage
11. When the caviar is cooked, immediately pour it into sterilized jars. Place the jars either on something wooden or on a towel. so that they do not come into contact with the cold surface of the table.
12. Close the jars with sterilized lids.
13. Cover the jars with something warm, a towel, an old blanket and leave until completely cool. After this, we send it to the pantry for permanent storage.
OK it's all over Now. Our squash caviar is ready for the winter.
The caviar turned out to be aromatic, the color is closer to red. This is due to the fact that we used red pepper and tomato paste.
But of course we will try it right away. I hope you left some for testing.
Bon appetit!
Zucchini caviar just like in the store, a recipe for the winter
Ingredients:
- Zucchini (peeled) - 1 kg.
- Carrots (peeled) - 60 g.
- Onions (peeled) - 40 g.
- Salt - 20 g.
- Sugar - 10 g.
- Black pepper - a pinch.
- Tomato paste (30%) - 100 g.
- Vegetable oil - 50 g.
Additives to taste:
- Garlic - a couple of cloves
- Dried garlic - a pinch
- Wine vinegar - a couple of spoons
Preparation:
1. Wash the zucchini, remove the skin and seeds. Cut in half and cut into half circles.
2. Pour a little vegetable oil into the frying pan, heat it up and lay out the zucchini for frying. Fry until browned and place on a plate.
3. Wash the carrots, peel and grate on a coarse grater. Peel the onion and chop finely. Chop the peeled garlic very finely into slices. We put all this on the frying pan.
4. If there is a little oil left after frying the zucchini, then do not add more, this will be enough. If there is no oil left, pour a little into the carrots with onions and garlic. Fry these vegetables until soft.
5. Place fried zucchini, fried carrots with onions and garlic in a blender and puree.
If you don’t have a stationary blender, you can put it in a deep cup and blend the vegetables with an immersion blender. Or grind it in a meat grinder.
6. At the same time, sterilize the previously washed jar and lid in boiling water. For this:
We put a towel, or a board, or some kind of rag on the bottom of a large pan so that the jars do not come into contact with the bottom of the pan. Place the jars and fill cold water to the top. We also pour into the pan cold water, up to the neck of the jars. Turn on the stove and after the water boils, let the jars “cook” for another 15 minutes if the jars are liter, and 20 or more if the jars are larger.
The lids can be placed in water with the jars or boiled separately for 5-7 minutes.
Let's start cooking caviar
7. Place the caviar in a saucepan and place on medium heat.
8. Add an incomplete tablespoon of salt - 20 g, and a teaspoon of sugar - 10 g, tomato paste, approximately 3.5 tablespoons - 100 g.
If you want, you can add garlic, either fresh or dry.
9. Bring the mixture to a boil and cook for another 30 minutes. If you want to make the caviar thicker, cook a little longer.
10. At the end of cooking, after 5 minutes, add two tablespoons wine vinegar(optional).
11. Place the hot caviar into sterilized jars. Place caviar in jars up to the lid.
12. Close with sterilized lids.
13. This is the kind of squash caviar we got for the winter, just like in the store.
You can store it in a cool place or you can eat it right away, and then make more and store it.
Bon appetit!
Loading...