In Soviet times, our mothers and grandmothers tried to make as many preparations as possible for the winter. We canned everything, from berries to vegetables. It was believed that a good housewife's pantry shelves should certainly be bursting with various pickles and seams. Nowadays, vegetables and fruits are increasingly frozen for the winter - quickly and without hassle. But not all foods are good frozen. For example, cucumbers or zucchini completely lose their taste when defrosted, so it is better to preserve them for the winter.
Spicy winter zucchini in tomato sauce will especially appeal to lovers of peppery dishes. Although, if the portion of hot pepper specified in the recipe is halved or completely eliminated, then admirers of more delicate dishes will also appreciate this vegetable appetizer.
Spicy winter zucchini fried in tomato sauce
fried zucchini in tomato sauce photo recipe
The amount of vegetables indicated in the recipe is calculated for one liter jar.
Ingredients:
- zucchini – 1 kg,
- onions – 2 pcs.,
- garlic – 3 cloves,
- fresh tomatoes – 400 g,
- hot (hot) pepper – 2 pcs.,
- allspice peas 4 -6 pcs.,
- parsley - a small bunch,
- sunflower oil for frying – 100 ml,
- rock salt – 2 tsp,
- granulated sugar – 1.5 tsp,
- vinegar 9% - 1 tbsp.
Cooking process:
Young, small-sized zucchini with thin skin and small seeds are simply ideal for rolling. They just need to be peeled and cut into slices 1 cm thick. The situation is different with mature zucchini: remove the skin from them, cut them in half lengthwise, carefully remove the pulp with coarse seeds using a tablespoon. Then cut the fruits into half rings, fingers or small cubes, add a small teaspoon of rock salt, mix thoroughly.
Fry the zucchini in hot sunflower oil on both sides until light golden brown. Set aside.
Now we are preparing a spicy tomato sauce for fried zucchini. Fry the peeled and finely chopped onion in a frying pan with sunflower oil until transparent.
Cut the tomatoes into cubes and add them to the onion. Fry, stirring, for another 10 minutes.
Add garlic, hot pepper and sweet peas to the vegetables.
Grind the fried vegetables with an immersion blender into a homogeneous thick mass.
Return the tomato puree back to the stove, add granulated sugar, 1.5 tsp. salt, a spoonful of vinegar, chopped parsley. Simmer the sauce over low heat for 10 minutes, stirring.
Wash the seaming jar thoroughly and boil the lid for several minutes. Place two tablespoons of tomato sauce on the bottom of a clean, dry jar, then the fried zucchini. Alternate zucchini with spicy filling.
Cook spicy winter zucchini in tomato sauce by sterilization. Place a small piece of cloth or towel on the bottom of a large pan and place the jar on it.
Cover the glass jar with an iron lid, pour water up to the hanger, and send the zucchini in the tomato to sterilize over moderate heat for 50 minutes.
After the specified time has passed, carefully remove the jar of zucchini from the pan. We cover the fried zucchini for the winter with a lid and store it in a cool, dry place.
Spicy zucchini appetizer is a tasty and healthy dish that can be served as a side dish, as a salad, or as an appetizer with vodka. This appetizer can be prepared for the winter using the canning method, or it can be whipped up for the table.
There is always a lot of zucchini, especially in season, so you can buy them at any store. In this case, it is best to use young zucchini. This way you won't have to waste time peeling and removing seeds.
The main secret to a successful spicy appetizer with zucchini is to choose your spiciness. Not everyone likes too spicy dishes, some like only a little spiciness, some aftertaste, while others take everything from life and if the dish contains pepper, there should be a lot of it. Experiment, add various hot sauces, pepper and other spices and you will find your original and very tasty snack.
How to make a spicy zucchini appetizer - 15 varieties
To have something to treat your guests and family in winter, prepare this appetizer.
Ingredients:
- Zucchini - 3 kg
- Chili pepper - 2-3 pcs.
- Garlic - 3 teeth.
- Tomato paste - 400 ml
- Sunflower oil - 200 ml
- Onion - 3 pcs.
- Carrots - 600 g
- Vinegar 5% - 250 ml
Preparation:
First of all, let's prepare the vegetables. Clean the zucchini and cut into strips. Cut the pepper into small pieces. Cut the onion into half rings. Peel the carrots and grate them on a coarse grater. Dilute the tomato paste with drinking water, you should get about 1 liter of juice. Fry the carrots and onions in a frying pan with a little oil. Mix all ingredients in a deep saucepan. Place it on the fire and simmer the vegetables for 20 minutes. A few minutes before the end of cooking, add vinegar.
Banks must first be sterilized.
Place the snack in jars and seal.
Serve these zucchini with boiled potatoes; you won’t be able to pull away your homemade ones.
Ingredients:
- Zucchini - 1 pc.
- Honey - 50 ml
- Garlic - 2 teeth.
- Vinegar
- Oil
Preparation:
Clean the zucchini and cut into thin slices. Mix honey, half a tablespoon of vinegar, chopped garlic and a spoonful of vegetable oil. Add a little salt and mix well. Pour the resulting marinade over the zucchini. Finely chop the dill and add to the zucchini. Mix well again and leave for 30 minutes.
This colorful, delicious snack can be prepared for a holiday or for every day. It is simple to prepare, but troublesome.
Ingredients:
- Zucchini - 3 pcs.
- Tomatoes - 3 pcs.
- Cheese - 100 g
- Garlic - 3 teeth.
- Greenery
- Mayonnaise
- Eggs - 2 pcs.
Preparation:
First, let's prepare all the ingredients. Cut the cheese into slices approximately 0.5 cm thick. Cut the tomatoes into small pieces. Finely chop the greens and garlic. Cut the zucchini into slices approximately 5 mm thick. Beat the eggs with salt and pepper.
Pour the flour onto a plate and heat the oil in a frying pan. Now roll each piece of zucchini first in egg, then in flour. Fry each piece of zucchini on each side for 4-5 minutes. Place a slice of cheese and a slice of tomato on the hot zucchini, having previously greased it with mayonnaise. Sprinkle with herbs and garlic. Let's pepper it. Roll up the rolls. To prevent the rolls from falling apart, you can pin them with a toothpick.
Bon appetit.
An abundance of vegetables always decorates the table.
Ingredients:
- Zucchini - 1 pc.
- Onion - 1 pc.
- Carrots - 1 pc.
- Tomato juice - 500 ml.
Preparation:
Heat a frying pan with oil. Fry onions and carrots on it. First cut the onion into thin half rings and grate the carrots on a fine grater. Add finely chopped pepper. Then add the zucchini cut into rings. Mix well. Then pour the appetizer with tomato juice.
To prepare tomato juice, you need to peel the tomatoes and grind them using a meat grinder.
Mix the appetizer in a frying pan and add a little salt. Cover with a lid and simmer until the zucchini becomes soft.
We serve the appetizer to the table.
There is nothing easier than preparing this salad. Only two ingredients, but the taste is incredible.
Ingredients:
- Zucchini - 2 pcs.
- Canned white beans - 1 can
- Lemon - 1 pc.
- Chilli
Preparation:
Cut the zucchini into small pieces. Then blanch the zucchini in salted water for 2-3 minutes. You want the zucchini to become soft and acquire a salty taste. Grate the lemon zest using a fine grater. Squeeze the juice out of the lemon. In a salad bowl, mix beans, zucchini, juice and lemon zest. Salt and pepper, add a spoonful of ground chili pepper. Leave the lard for 30 minutes in the refrigerator, then season with oil.
Zucchini is an incredibly healthy vegetable. They can be prepared in a variety of ways. Cutlets, salads, soups and more. Let's try to prepare a snack.
Ingredients:
- Zucchini - 2 pcs.
- Garlic - 1 head.
- Vegetable oil - 30 ml
- Wine vinegar - 1 tbsp.
- Honey - 50 ml
Preparation:
Peel the zucchini and cut into thin circles. Salt the pieces generously and mix well. Leave the zucchini for 30 minutes.
Meanwhile, prepare the marinade. Peel the garlic and put it through a garlic press. Mix garlic with oil, honey, vinegar. Mix everything well. Finely chop the celery and add it to the marinade.
Place the zucchini in a colander to drain excess juice. Pour the marinade over the zucchini, mix well and leave in the refrigerator for 20 minutes. You can add onions before serving.
An elementary snack for a guest on the doorstep, when there is no time, but you want to eat deliciously.
Ingredients:
- Zucchini - 1 kg
- Walnuts - 100 g
- Parsley - 1 bunch
- Garlic - 2-3 teeth.
- Oil
Preparation:
Cut the zucchini into medium pieces. Fry the zucchini in a heated frying pan with a little oil. Finely chop the parsley, garlic and nuts. Mix butter, nuts, parsley and garlic. Season the fried zucchini with the resulting sauce.
Bon appetit.
A very interesting option for serving salad with zucchini. This appetizer can be canned or served immediately after preparation.
Ingredients:
- Carrots - 1 pc.
- Pepper - 1 pc.
- Onion - 3 pcs.
- Garlic - 3 teeth.
- Tomatoes - 3 pcs.
- Zucchini - 1 kg
- Dill
- Chili pepper - 1 pc.
Preparation:
Peel the carrots and grate them on a coarse grater. Cut the onion into small pieces. Remove seeds from chili peppers and cut into small pieces. Scald the tomatoes with boiling water and peel them. Cut the tomato pulp into small pieces. Finely chop the garlic. Three zucchini on a Korean grater. Peel the bell pepper from the seeds, cut off the stem and cut into small pieces.
Turn on the multicooker in frying mode for 15 minutes. Pour in vegetable oil and add chili peppers, carrots, onions, bell peppers and garlic. After the specified time, turn off the frying mode and add zucchini, tomatoes, horseradish, spices salt and pepper. Close the lid of the multicooker and turn off the sauté mode for 30 minutes. Then we transfer the appetizer into a salad bowl and serve.
This salad can be served either cold or hot, it all depends on your preferences.
Ingredients:
- Zucchini - 3 pcs.
- Walnuts - 100 g
- Parsley
- Garlic - 2 teeth.
- Ground black pepper
Preparation:
Cut the zucchini into small cubes. Salt the zucchini and mix. Leave the zucchini for 30 minutes until it softens and releases its juice. Chop the walnuts, preferably with a knife. By chopping nuts with a blender, we risk losing the taste in the salad.
When the zucchini is salted, drain the excess juice and pat it dry with a paper towel. Place the zucchini in a wide-bottomed frying pan.
The zucchini must be laid out in one layer. If the size of the pan does not allow, then fry the zucchini in two stages.
Fry the zucchini for 5 minutes, then transfer to a salad bowl and mix with herbs, nuts and garlic. Salt and pepper to taste.
Bon appetit.
We all love Korean carrots. Some people use it in salads, while others serve it as a separate snack. Let's experiment with the traditional recipe and add zucchini to it. Tasty, satisfying and very healthy.
Ingredients:
- Zucchini - 1 kg
- Carrots - 1 pc.
- Sugar - 40 g
- Salt - 60 g
- Coriander - 20 g
- Ground red and black pepper - to taste
- Vinegar - 1 tbsp. l.
- Bell pepper - 1 pc.
- Vegetable oil
Preparation:
Three carrots on a grater in Korean style.
In this salad, it is better to use young zucchini, where there are no seeds yet.
Cut the zucchini into half rings and add to the carrots. We clean the bell pepper from the seeds and cut off the stalk. Cut the pepper into strips and add to the vegetables.
Mix all the vegetables in a salad bowl, add salt and leave for 20 minutes so that the vegetables release juice. Meanwhile, chop the garlic.
After 20 minutes, squeeze the vegetables from the juice and add the garlic. Next add sugar, vinegar, coriander, black and red pepper. Mix everything well. Season the salad with sunflower oil.
This appetizer can be served as a side dish for meat, or can be eaten as a main course. Tasty and very healthy, it does not require much time.
Ingredients:
- Eggplants - 2 pcs.
- Zucchini - 2 pcs.
- Ginger root - 10 g
- Chili pepper - 1 pc.
- Soy sauce - 100 ml
- Lemon - 0.5 pcs.
Preparation:
Cut the eggplants and zucchini into cubes and fry in a wok on each side for 3 minutes. The vegetables should have a beautiful golden color. After the vegetables are fried, place them in a sieve and let the excess oil drain.
Now let's prepare the dressing. Finely chop the garlic, ginger and chili pepper. Fry in a separate pan with 3 tablespoons of olive oil. Fry the vegetables for about 3 minutes. The main purpose of frying is for the vegetables to release their juices and flavor to the oil. Mix garlic, ginger, chili, juice of half a lemon and soy sauce. Mix well, add pepper and salt if desired.
Remove the vegetables from the sieve and place them in a salad bowl, pouring hot sauce over them.
Bon appetit.
Many people think that a vegetarian diet is boring and monotonous. However, this is a misconception. There is an incredible amount of delicious, satisfying and very interesting recipes for vegetarian dishes. Take this appetizer for example.
Ingredients:
- Zucchini - 3 pcs.
- Carrots - 1 pc.
- Young garlic - 1 bunch
- Celery - 4-5 stalks
- Ginger
- Sesame oil
- Dough - 3 sheets
- Tomato paste
Preparation:
Finely chop the garlic and celery. Cut the zucchini and carrots into small cubes. Fry the carrots in sesame oil, after 3 minutes add garlic, celery, and zucchini. Mix everything well, add tomato paste, cumin and ground ginger. Mix well and simmer for 10 minutes.
We will set aside a small part of the resulting snack. Divide the rest into pieces of dough. Let's make envelopes from the dough and close the edges well. Fry the resulting envelopes in oil. The appetizer should be served with the filling set aside earlier.
Bon appetit.
A delicious vegetable snack will always decorate your table.
Ingredients:
- Zucchini - 2 pcs.
- Carrots - 1 pc.
- Honey - 1 tsp.
- Apple cider vinegar - 1 tsp.
- Oil
- Bell pepper 1 pc.
- Dill
- Parsley
- Basil
- Garlic
Preparation:
We clean the zucchini and cut it into thin slices.
You can use a vegetable peeler to get extra thin slices.
Pass the garlic through a press. Cut the bell pepper into thin slices. .
Salt the zucchini and leave for 20 minutes to release excess juice. Then drain the juice from the zucchini. Three carrots on a fine grater. Mix vegetables in a salad bowl.
Let's prepare the dressing, for this we mix the garlic, small greens and mix everything well. In a separate bowl, mix all liquid ingredients. Mix well and mix with herbs and garlic.
Pour the resulting sauce over the vegetables in the salad bowl.
If you haven’t tried this adjika yet, you’ve lost a lot. Be sure to prepare it for next winter.
Ingredients:
- Zucchini - 1.5 kg
- Carrots - 250g
- Sweet pepper - 250 g
- Garlic - 1 head
- Tomato paste - 150 ml
- Black pepper - 1 teaspoon
- Red pepper - 1 s. L.
- Salt - 25 g
- Sugar - 60 g
- Vinegar - 50 ml
- Oil - 100 ml
Preparation:
Wash and clean the vegetables. Cut all the vegetables into arbitrary pieces and pass through a meat grinder. Now add tomato paste, butter, bay leaf, sugar, and salt to the vegetable mass. Mix everything well. Put the vegetables on the fire. Cook for 40 minutes after boiling. After boiling, add red and black pepper, garlic and mix everything well again. A minute before it’s ready, pour in the vinegar.
Pour the finished adjika into sterilized jars, after removing the bay leaf.
Wrap the jars in a blanket.
Spicy, juicy and incredibly aromatic, it is sure to please everyone without exception.
Ingredients:
- Zucchini - 1.5 kg
- Carrots - 250 g
- Onion - 250 g
- Vegetable oil - 0.5 cups
- Vinegar 6% - 0.5 cups
- Sugar - 0.5 cups
- Salt - 1.5 cups
- Garlic - head
- Hot peppers
Preparation:
Grated zucchini and carrots in Korean style. Finely chop the onion. Mix all the vegetables, add garlic, sugar, salt, vinegar, pepper and oil. Mix everything well again. Leave the vegetables to marinate for 2.5 hours. In the meantime, sterilize the jars.
After 2.5 - 3 hours, the vegetables will give a pleasant juice. Stir the vegetables without pouring out the juice. Place the salad in sterilized jars.
Place a towel or silicone mat on the bottom of the multicooker. Place the jars, cover with a lid and fill with boiling water. The water should be level above the shoulders.
Sterilize the jars using the Multicook program for 10 minutes. Then we take out the jars and screw them on.
COMPOUND
2 young zucchini (500~600g), 2~4 cloves of garlic, 0.5 pods of hot pepper, 1/3 teaspoon sugar, 0.5 teaspoon salt, 7 teaspoons 6% vinegar (preferably apple), ~60g vegetable oils
Cut the zucchini into 3mm thick slices. (If you cut it thicker, the zucchini won’t bake and will take longer to marinate; if it’s cut thinner, it will dry out.)
Place the zucchini slices in a single layer on a greased baking sheet.
Place in the oven for 15 minutes, preheated to t=200~220°C.
While the zucchini is baking, chop the garlic and hot pepper VERY finely (do not put it through a press!).
Pour vinegar into a small bowl, add salt and sugar. Stir until they dissolve.
Pour in vegetable oil and add pepper and garlic.
Remove the zucchini from the baking sheet and place in a deep bowl. Pour the oil-vinegar mixture over them. Stir thoroughly so that the pepper and garlic are evenly distributed between the zucchini slices. Stir gently so that the zucchini does not tear.
Place the zucchini in a glass jar and press down lightly so that it does not protrude above the marinade. Close the jar with a lid and refrigerate for at least 1 day.
The longer the zucchini is in the refrigerator, the more evenly it will marinate.
Recipes for pickled zucchini:
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Spicy zucchini for the winter- a snack that nothing compares to. It will perfectly complement your dinner and holiday table. It can be served with meat and potatoes, vegetable casseroles and porridges, or you can simply enjoy a canned salad with a slice of fresh bread. Housewives should definitely pay attention to them, since they are prepared very simply, stored for several years and retain their taste.
Spicy zucchini for the winter
The taste of young zucchini is soft, delicate, it can be called neutral, so the vegetable is most often combined with other various vegetables, herbs and spices, and the result is spicy zucchini salad for the winter.
- Zucchini - 5 kg
- Bell pepper - 1 kg
- Garlic - 100 grams
- Tomato juice (natural) - 3 l
- Sugar, vegetable oil - 2 tbsp.
- Salt - 4 tbsp.
- Vinegar (table) - 150 ml
From the specified amount of ingredients you will get about seven liters of the finished product, which you can prepare in small glass jars with a capacity of 0.5-1 liter.
As always, let's start cooking by preparing the vegetables: peppers and zucchini should be washed with running water, the pods should be cleared of seeds, and the garlic cloves should be peeled. Zucchini must be cut into small cubes, peppers into small random pieces (their size should correspond to the zucchini).
Place pepper and zucchini slices in a large saucepan, add the amount of tomato juice specified in the recipe to the vegetables, pour in vinegar and vegetable oil, add spices - salt and sugar, and mix.
Place the pan on low heat until it boils, and then cook the salad for another half hour, stirring occasionally. As the mixture cooks, it will become thicker, so you will need to stir it more often as it thickens.
During this time, the vegetable slices should be cooked, soaked in tomato and marinade, but the pieces should also remain whole and not fall apart, so the mixture should be stirred carefully.
Don’t think that we forgot to add garlic; it is always added last to a vegetable salad so that it gives off its spiciness. Therefore, at the end of cooking, add garlic to the mass, mix again and bring to a boil. You can cut the garlic into thin slices or pass it through a garlic press.
In the heat of the day, vegetable squash salad with garlic is laid out in clean jars, and then they are put for sterilization to ensure long-term preservation. If you prepare salad in liter jars, then the product must first be sterilized for 15 minutes in boiling water. As always, after you close the jars with iron lids, they should be turned over and wrapped in a cloth so that they cool slowly in this “steam bath”. After a day, you can transfer the seams to the cellar.
We used the simplest set of ingredients to prepare spicy zucchini for the winter, recipes You can always supplement with other products. The most common combination is zucchini with carrots and onions. To get a fiery snack, you can add not only garlic, but also red hot chili peppers. Red pepper can be added ground, as a whole piece in each jar, or in slices.
Spicy zucchini appetizer for the winter involves adding aromatic herbs: you can not limit yourself to just adding dill and parsley, but also add aromatic cilantro and basil to the salad. And if you add aromatic spices, you will get an amazing snack -.
Spicy zucchini caviar for the winter
If we talk about squash snacks, familiar to everyone from early childhood, then this is, of course, the most delicate squash caviar, the favorite delicacy of every child. Adults also enjoy eating sandwiches with vegetable caviar, and if you want to prepare a snack that has no equal, then we present you a new recipe - "Spicy zucchini caviar." For the winter you can prepare a few jars and also make a quick recipe without adding preservatives for a savory summer snack.
You can prepare a couple of jars of caviar for testing to make sure that your household will happily eat it in a matter of days:
- Zucchini - 3 pcs.
- Onion - 5 pcs.
- Carrots - 5 pcs.
- Chili pepper - 5 pcs.
- Tomato paste - 3 tbsp.
- Oil - 1.5 tbsp.
- Sugar - 2.5 tbsp.
- Salt to taste
Hot pepper is not the most popular ingredient when preparing vegetable caviar, but you cannot do without this component if you decide to prepare spicy zucchini for the winter, recipes with photos necessarily include red pepper, garlic and spicy herbs.
As for caviar, zucchini is also not the only vegetable ingredient in its composition; many housewives add onions and carrots, because this is a classic combination where vegetables complement each other’s taste. In addition to carrots, sweet and sour apples are often added, thanks to which the caviar acquires a completely unusual taste, but it turns out very appetizing.
To achieve a uniform consistency of caviar, all ingredients can be passed through a meat grinder several times, then the vegetables will remain tiny pieces, and the caviar itself will turn out very tasty, aromatic, and thanks to the chili pepper, piquant.
It is believed that in winter, among other preparations, there should be spicy squash caviar. This universal appetizer will harmoniously complement many dishes, and when eaten on its own it will also be very tasty. There are several cooking recipes, and they all differ in additives, cooking method and spiciness. Therefore, it is worth familiarizing yourself with all the options and choosing the most suitable one.
Secrets of making spicy caviar from zucchini for the winter
Homemade squash caviar is becoming popular again, since store-bought products often contain preservatives, flavor enhancers and dyes, which are not present in home-made products. In addition to quality characteristics, taste and even price suffered.
Therefore, homemade caviar for the winter will be tastier and healthier, and if something prevented the cultivation of zucchini in the country, you can always buy it.
Cooking caviar has its own nuances:
- Jars, lids, ladle and other utensils are sterilized.
- If there are a large number of canning containers, use an electric oven (the cans are loaded into a cold container, the indicator is set to 140 °C, and after 10 minutes the container is removed).
- The evaporation method, proven over the years, also remains relevant: for this, the jar is placed over water boiling in a saucepan or kettle (on top of which there is a wire rack). As soon as the drops begin to flow down the jar, the container is sterilized (on average 5-7 minutes).
- The contents of the spicy zucchini spark are prepared in several ways: fried, baked in the oven, stewed in a cauldron.
- To cook zucchini, you need to prepare a pan with a thick bottom; a slow cooker will do.
- Zucchini and accompanying vegetables are chopped in any usual way: using a blender, pounding, or in a meat grinder.
Attention! Squash caviar is a low-calorie product (only 98 kcal/100 g) and is quickly absorbed in the body. Removes salts from it, strengthens the walls of blood vessels, optimizes metabolism. Therefore, it is included in many health diets.
Rules for choosing products for spicy zucchini caviar
To ensure that spicy squash caviar does not let the housewife down in winter, you need to take a thorough approach not only to preparing the roll, but also to the first stage of the process - choosing the squash. Here are some simple but useful tips:
- For cooking, use only fresh vegetables (picked from the garden no earlier than a day ago). Staleness will be indicated by a drying stalk and the appearance of lethargy. Fresh zucchini has a green and juicy stalk.
- For caviar, the best option is young zucchini with thin skin (which can be pierced with a fingernail without much effort).
- The size of the zucchini should not exceed 20 cm.
- Dents, abrasions and darkened spots are undesirable on the vegetable.
- If a mature zucchini lands on the table, you need to peel it and remove all the seeds.
Advice! For winter preservation, the best option would be zucchini that ripened in August-September.
Ingredients
As for the ingredients used to prepare spicy squash caviar, there are no strict restrictions, and everyone can add any component based on their own taste.
Caviar is prepared even from one ingredient - zucchini, but gourmets who want to diversify their taste preferences add:
- tomatoes, making caviar more juicy;
- eggplants, adding piquancy;
- mayonnaise, which will add softness;
- garlic, onion and pepper for spiciness;
- spices that saturate the taste;
- carrot;
- thick tomato paste.
Also, vegetable oil, vinegar, peppercorns, citric acid and herbs (optional) are added to the spicy squash caviar.
Recipe for spicy squash caviar for the winter
There are several ways to prepare the snack - from the traditional to the new method with the addition of various tasty ingredients.
Advice! Zucchini should be cut into cubes of the same size (1*1 cm) so that all the slices are cooked at the same time and to the same degree.
Common to all recipes is the obligatory washing of vegetables and peeling. Although some housewives do not remove it from young zucchini, it is still better to peel the vegetables.
Recipe No. 1 “Caviar comes from childhood”:
- zucchini – 3 kg;
- carrots – 1 kg;
- onions – 1 kg;
- tomato paste – 3 tbsp. l.;
- garlic – 1 head;
- sugar – 1 tbsp. l.;
- vegetable oil – 50 ml;
- vinegar 9% - 2 tbsp. l.;
- salt, pepper, herbs to taste.
- Cut the washed and peeled zucchini into cubes and place in a frying pan with oil. Simmer over medium heat with the lid open (this will allow the moisture to evaporate faster). Under no circumstances should you fry zucchini for caviar!
- Chop the remaining vegetables, grate the carrots on a medium grater and sauté in vegetable oil (no more than 10 minutes). Then transfer the vegetables to a clean container.
- Using a crusher, make a homogeneous paste from the garlic cloves.
- After mixing all the ingredients, you need to grind them in a blender or meat grinder.
- Place the pan with the mixture on low heat and cook, stirring, for an hour. Then add sugar, pepper, salt, paste. Cook for another 30 minutes. Before finishing, add vinegar, wait another 5 minutes and turn off the heat.
- Spicy caviar is ready! Now all that remains is to distribute the snack among the jars, roll up the lids and leave them upside down under a towel or blanket. Once the jars have cooled, they can be moved to the basement or refrigerator.
Recipe No. 2 “Caviar from the oven just like in the store”
For this recipe, the same products are used as in the first case, only bell pepper and mayonnaise are added.
- Peeled and chopped vegetables are fried separately in vegetable oil (1-2 tablespoons). Frying together is unacceptable due to the fact that vegetables are ready after different times (onions, tomatoes - 2-3 minutes, zucchini - 7-10 minutes, carrots - 10-15 minutes).
Attention! In this recipe, the carrots are not grated, but cut into rings, from which bars are then obtained. This will give the caviar more thickness.
- Beat all ingredients with a blender, place the caviar on the stove, and wait until it boils. Boiling to form the required consistency should be done over low heat and with the lid open.
- After 40 minutes add salt, proportions – 1 tsp. for 1 kg of zucchini.
- To extend shelf life, add half a teaspoon of citric acid.
- Hot squash caviar, freshly removed from the stove, is rolled into pasteurized containers.
A good example of how to quickly prepare delicious, spicy caviar for the winter from zucchini:
Terms and conditions of storage
The shelf life of homemade squash caviar may vary, depending on the method of rolling and containers for the snack. Thus, pasteurized and unpasteurized jars will provide caviar storage for up to a year. But in the first case, the temperature should not exceed + 20 o C, and in the second, it should not be higher than + 10 o C.
The best places to store spicy squash caviar are a basement, cellar, balcony or room where the temperature is constantly maintained at a low temperature. If the jar has been opened, it must be tightly screwed on with the lid and placed in the refrigerator. The shelf life in this case is 7-10 days.
Conclusion
Spicy squash caviar is a welcome appetizer on any table. Preparation will not cause much trouble, and the end result will be a familiar, but no less favorite snack. In addition, there will be no reason to doubt the usefulness and naturalness of the ingredients, and such caviar will be useful for both adults and children.
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