You'll lick the zucchini caviar. Squash caviar for the winter, delicious, aromatic, overseas, finger licking good

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. Classic recipe caviar, the taste of which is familiar to many from childhood, has been refined. As a result, such culinary masterpieces, like finger-licking caviar, caviar with mayonnaise, housewives learned how to make an appetizer similar to the 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 are obtained from young zucchini up to 20 cm long. They don’t even need to be peeled - 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 in the same pan tomato paste, 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 snack 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 and place zucchini puree, add salt and simmer, stirring, until excess liquid disappears.
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 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.

Zucchini caviar is the signature preparation that almost everyone has tried. The secret of the incredible popularity of caviar lies in its excellent taste and versatility, and the ease of preparation makes it possible to delight loved ones with homemade versions of this wonderful snack, of which there are a great many. Well, so that the finger-licking caviar from zucchini for the winter turns out exactly the way you would like it to be - tasty, tender, rich and aromatic - “Culinary Eden” has put together for you a collection of the best recipes and the most valuable advice, which will make cooking enjoyable and the final result delicious.

Since zucchini is the basis of caviar, special attention should be paid to their selection. Vegetables should be ripe, firm and free from significant damage. A green, juicy stalk is a sign that the zucchini was recently picked and is fresh. Young fruits of small size (15-20 cm) with thin skin. Working with such vegetables is faster - you do not need to remove the peel and extract the seeds. It’s another matter if you have old and overripe zucchini in front of you. The caviar from them will also turn out tasty, but you will have to tinker a little, first removing the skin and removing the core with seeds.

Thanks to the addition of other vegetables and spices, as well as differences in the ratio of ingredients and cooking technology, the taste of squash caviar will always be different. It is considered a classic to prepare caviar from zucchini, carrots, onions and tomato paste, but tomatoes, bell peppers, herbs, garlic, chili peppers and even apples are often added to the preparation. The latter, by the way, give light snack sourness. After experimenting, you will certainly find a recipe that suits you best. In addition, the caviar components can be brought to readiness different ways- they can be fried, stewed or baked. How it will be tastier is again up to you to decide. Baked and vegetable stew will make the caviar healthier, while frying will give it a richer taste.

To make the caviar thick and rich, it is recommended to sprinkle diced zucchini with salt, stir and leave for about 20 minutes. The vegetables will give off juice, which then needs to be drained. For 1 kg of zucchini you will need 1 level tablespoon of salt. If you use tomatoes, be sure to remove the skin from them by scalding the fruits with boiling water - this is necessary to achieve a uniform consistency of the caviar. Also pay attention to the composition of tomato paste if its use is implied in the recipe. It must be of high quality and contain only tomatoes and salt - then your preparation will be 100% natural. Do not neglect the use of roots when preparing caviar - parsley, parsnip or celery root will add preservation excellent taste And delicate aroma. If you are an amateur spicy dishes, when cooking caviar, add a piece of chili pepper to the vegetables, which must be removed before putting it into jars - you will get original squash caviar with a “sparkle”. It is best to cook caviar in a saucepan, cauldron or pan with a thick bottom to protect the vegetables from burning, since they cook for a very long time. Thin-walled enamel pans are not suitable for cooking caviar. The container should be taken deep, since the caviar splashes actively during cooking. A multicooker can also come to your aid, making cooking much easier.

To obtain a more uniform and delicate taste caviar vegetables are crushed using a meat grinder with a fine attachment or a blender. It is worth noting that it is the blender that allows you to obtain the ideal puree-like consistency. However, some housewives prefer that pieces of vegetables be felt in the finished caviar - this is a matter of taste. The only thing that remains unchanged is the requirement for sterilization of containers - jars and lids must certainly be subjected to heat treatment in order to successfully preserve the workpieces. Ready squash caviar should be stored in a dark place at a temperature not exceeding 20 degrees.

Zucchini caviar for the winter "You'll lick your fingers" - very tasty and useful product, which can also claim the title dietary snack. 100 g of caviar contains about 90 calories. A large amount of vitamins and minerals makes squash caviar a very valuable and nutritious product, and completely natural composition allows you to compete with store counterparts. Low cost finished product- another undeniable plus of this snack. Zucchini caviar will become great addition to any dish, and even a simple sandwich made of black bread with caviar will seem like an indescribable pleasure if you use our recipes. And here they are!

Squash caviar according to GOST

Ingredients:
For a 0.5 liter jar:
2 kg zucchini,
1 onion,
1 carrot,
1/2 small parsley root,
1/2 small parsnip root,
7 tablespoons of tomato paste,
4 tablespoons of greens,
1 tablespoon sugar,
3 teaspoons salt,
2 teaspoons black peppercorns,
2 teaspoons allspice peas,
vegetable oil.

Preparation:
Cut the zucchini into rings and then into cubes about half a centimeter in size. Chop the onion, grate the carrots on a coarse grater or cut into cubes. Heat vegetable oil in a frying pan and lightly fry the onions and carrots. Add zucchini, chopped herbs, grated fine grater roots and spices. Simmer covered until the zucchini becomes soft. Place vegetables in a colander, allowing excess liquid to drain. Remove peppercorns. Place the vegetable mass in a bowl and puree thoroughly using a blender (you can pass it through a meat grinder). Add a little vegetable oil to the pan and add tomato paste. Add sugar and salt, stir and sauté for 15-20 minutes over low heat. Add the vegetable mixture, stir and cook uncovered, stirring frequently, for 30-40 minutes. Place caviar in sterilized jars and seal with sterilized lids. Turn the jars upside down, wrap them in a warm blanket and let cool. The workpiece can be stored in a cool, dark place.

Zucchini caviar for the winter with garlic

Ingredients:
1.5 kg zucchini (peeled),
4 onions,
3 carrots,
1 head of garlic,
50 g sugar,
150 g tomato paste,
30 ml 9% vinegar,
1/2 teaspoon ground black pepper,
vegetable oil,
salt to taste.

Preparation:
Finely chop the onion. Chop the garlic. Grate the carrots on a coarse grater. Fry these ingredients in small quantity vegetable oil for 5-7 minutes. Add zucchini, peeled and seeded and cut into cubes. Simmer for about half an hour. Add tomato paste, sugar, salt and black pepper. Stir and simmer for another 10 minutes. Add vinegar, simmer for another couple of minutes, then puree the mass using a blender until a homogeneous consistency is obtained. After this, simmer for another 2-3 minutes, covered, over low heat. Place the caviar in sterilized jars, cover with sterilized lids and let cool under a blanket.

Squash caviar with tomatoes and apples for the winter

Ingredients:
1.5 kg zucchini,
3-4 tomatoes,
2-3 green apples,
2 carrots,
2 onions,
2-4 cloves of garlic,
10 g parsley,
4 tablespoons vegetable oil,
1.5 tablespoons of tomato paste,
1/2 teaspoon 70% vinegar,
black peppercorns to taste,
sugar and salt to taste.

Preparation:
Grind the tomatoes and mix with tomato paste. Peel zucchini and apples and remove seeds. Pass together with carrots, onions and garlic through a meat grinder. Place the resulting mixture in a thick-bottomed pan and add the tomatoes. Cook for an hour, stirring constantly. After the caviar has boiled down significantly, add sugar, salt, finely chopped parsley and black pepper crushed in a mortar. Cook for another half hour. 2-3 minutes before readiness, pour in vinegar. Puree the caviar using a blender, place in jars and seal tightly.

Squash caviar with tomato paste

Ingredients:
For 4 cans of 0.5 l:
2-2.5 kg of zucchini,
4-5 carrots,
2-3 onions,
2-3 cloves of garlic (optional)
4-5 tablespoons of tomato paste,
9-10 tablespoons of vegetable oil,
2 tablespoons dill or parsley,
1-2 tablespoons sugar (optional)
1 tablespoon 9% vinegar,
1.5-2 teaspoons salt,

Preparation:
Peel the zucchini. If the zucchini is not young, you should additionally remove the core with seeds. Grate the zucchini on a coarse grater. Grate the carrots in the same way. Finely chop the onion. Place the vegetables in a saucepan, adding oil first. Simmer over medium heat for 40 to 60 minutes, stirring occasionally. After this, the vegetable mass should be crushed with a blender. Add tomato paste, stir, add salt and add sugar if the paste is too sour. Add black pepper, stir and simmer over low heat for another 10-15 minutes after boiling. At the end, add garlic passed through a press and chopped herbs if desired. Pour in the vinegar, simmer for a few more minutes and place the caviar in jars. Roll up the jars with lids, wrap them in a warm blanket and let cool.

Ingredients:
1 kg zucchini,
500 g carrots,
250 g onions,
100 ml vegetable oil,
2.5 tablespoons of sugar,
1 tablespoon salt,
1 tablespoon of tomato paste,
garlic to taste (optional),
ground black pepper to taste.

Preparation:
Place diced zucchini, coarsely grated carrots, finely chopped onion and chopped garlic (if using) into a saucepan. Pour in 1 glass of water and simmer for about 40 minutes, stirring the vegetable mixture from time to time. Be careful not to burn the vegetables! You should not wait for all the liquid to evaporate; the vegetables just need to soften. Place the mixture in a colander, allowing the liquid to drain. Scroll the vegetables through a meat grinder or grind the mass with a blender. Add vegetable oil, tomato paste, salt, sugar and black pepper. Stir and cook for another 15-20 minutes, remembering to stir. Place the finished caviar into jars and seal tightly.

Squash caviar without frying

Ingredients:
2 kg zucchini,
1 kg carrots,
1 kg of tomatoes,
4 onions,
1 head of garlic,
150 ml vegetable oil,
1 tablespoon 70% vinegar,
parsley to taste,
salt to taste.

Preparation:
Peel the zucchini and remove large seeds. Pass through a meat grinder along with carrots and onions. Place the vegetable mixture in a saucepan, add vegetable oil and stir. Cook over low heat for about 3 hours, stirring constantly. Add the tomatoes, peeled and minced through a meat grinder, to the vegetable mass, stir and add salt. Simmer for another 45 minutes. 15 minutes before readiness, add chopped garlic and finely chopped parsley. Mix. A couple of minutes before it’s ready, pour in the vinegar and stir. Fill sterilized jars with caviar, roll up with sterilized lids and turn upside down. Wrap in a warm blanket and cool.

Zucchini caviar for the winter in a slow cooker

Ingredients:
2 kg zucchini,
2 carrots,
1 onion,
150 g tomato paste,
4-5 tablespoons of vegetable oil,
1 tablespoon sugar,
1 teaspoon salt,
ground black pepper to taste.

Preparation:
Cut the zucchini and onion into cubes, grate the carrots on a coarse grater. Pour oil into the multicooker bowl, add the zucchini and fry until translucent. Place zucchini in a bowl. Lightly fry the onions and carrots. Add to the zucchini and puree using a blender. Place the resulting mixture in the multicooker bowl and cook in the “Stew” mode for 40 minutes with the lid open. Add tomato paste, salt, sugar and black pepper. Simmer for another 20 minutes, then divide the caviar into jars and roll up.

Zucchini caviar for the winter “You'll lick your fingers” should definitely be prepared for future use, because this appetizer is incredibly tasty, nutritious and low-calorie. Bright and juicy squash caviar wonderfully diversified winter diet, reminding you of a sunny summer, so hurry up and take care of it now. Bon appetit!

Good afternoon, dear readers!

Autumn is good big amount vegetables Avid summer residents always have a lot of zucchini. Ripened zucchini can be stored for a long time, but not every city apartment has room for this.

Russian women are practical; we have adapted to making caviar from zucchini for the winter. There are many caviar recipes circulating among housewives. Zucchini in combination with spices, onions, carrots, and tomatoes give the preparation a unique taste.

The best recipes for squash caviar for the winter

As many housewives as there are in the country, so many recipes can be found. Everyone strives to bring something of their own into the cooking process. winter harvesting. Hence there are many recipes, each of which is good in its own way. Let's look at the best ones and take them into service.

There are people who add mayonnaise to everything, this recipe is just for them. In addition to mayonnaise, it requires tomato paste to prepare and enhance the taste. Caviar, prepared with love, is not inferior in taste to store-bought caviar, and usually surpasses it. Be sure to try this recipe.

Ingredients:

mature zucchini without peel - 2 kg;
turnip onion – 500 g;
250 g pack of mayonnaise;
200 g jar of tomato paste;
vegetable oil 5 tbsp. l or 80 ml;
table vinegar 9% - 6 tsp;
carrots, washed, peeled – 1 piece, approximately 200 g;
sugar – 1 tbsp. l with a small slide;
paprika – 1 tsp;
salt –2 tsp;
ground black pepper - ½ tsp.

Preparation:

We start the process with dishes, prepare: frying pans for frying vegetables, pots for cooking caviar. It is better if both have a thick bottom. Vegetables will cook (fry) evenly, and the quality of the caviar will be higher.

First you need to peel and grate the carrots. A large grater will do. You can immediately start frying the carrots over low heat. At this time, peel and chop the onion into cubes, pour into the pan with the carrots and simmer for 5 minutes, or a little more. Vegetables should not burn when fried.

Peel the zucchini from the peel and the inside with seeds. Chop into cubes of arbitrary size. Pour them into a saucepan, add a little salt and simmer over low heat for a few minutes. After the juice from the zucchini comes out, add the fried vegetables to the pan, stir and leave to simmer for 2 hours. Stir vegetables periodically.

When 1 hour 30 minutes has passed, pour into the pan liquid ingredients: butter, paste, mayonnaise. After 20 minutes, spices are used: vinegar, pepper, paprika. After 2 hours, the caviar is ready. Take a blender, grind the vegetables to a tender consistency, boil again and remove from the stove.

Place in ready-made, sterilized jars hot caviar. Cover the jars with already boiled lids. If the jars will not be stored in the refrigerator for a long time, the workpiece may not be sterilized.

For long-term storage sterilization is required. Small jars are sterilized for 15 minutes.

After which all the jars need to be rolled up and cooled. Send them for storage in the cellar or on a shelf in the refrigerator.

Caviar with tomato paste through a meat grinder

Tomato paste combined with zucchini gives the prepared snack beneficial properties. Eating caviar will benefit your health.

Ingredients:

onion – 500 g;
zucchini – 1.5 kg;
tomato paste – 2 tbsp. l;
garlic – 3 cloves;
carrots – 500 g;
vegetable oil – 6 tbsp. l;
medium salt without additives −1 tbsp. l;
sugar – 0.5 tbsp. l;
table vinegar 9%;
ground black pepper − ⅓ tsp.

Preparation:

Wash, peel and prepare vegetables well. The carrots should be grated. Chop the onion in any way: cubes, strips, whatever is more convenient. Peel the zucchini, remove the seeds and cut into pieces of any size.

All vegetables need to be stewed. Simmer in turns or in two pans at once. To prevent vegetables: zucchini, carrots, onions from burning, pour oil (2 tbsp) into the pan.

Time to stew the zucchini is 15 minutes. The zucchini becomes soft towards the end. It is more convenient to fry onions and carrots separately. It's much faster and the vegetables don't burn.

You can mix all the vegetables when the zucchini, onions and carrots are soft. To grind them you will need a meat grinder. It can be electric or manual. The type doesn't matter. The crushed mixture should be poured into a saucepan.

The pan must be covered while stewing. Add salt and sugar immediately. Simmer vegetables for at least 20 minutes. Do not open the lid of the pan while stewing. Stir the caviar with a wooden spatula during cooking.

Add garlic, pepper, pasta and table vinegar after 20 minutes. Continue stirring and simmering the caviar for another 20 minutes. After this time, you need to take an immersion blender and chop the vegetables.

The caviar is almost ready. Return the pan to the stove and boil the puree mixture for another 20 minutes, then pour it into clean, sterile jars.

Cover the jars with tires and lower them into the cellar. Caviar prepared in this way is stored in the cellar for about a year.

For many diseases fried foods prohibited. Diet caviar, prepared without frying, is suitable even for sick people. To prepare it, you will need any type of meat grinder.

Ingredients:

turnip onion – 500 g;
sugar – 3 tbsp. l;
carrots – 1 kg;
zucchini – 3 kg;
vegetable oil 0.5 l.

Preparation:

The dietary preparation is prepared quickly. Part of the time will be spent preparing the vegetables. They must first be washed, dried and cut into arbitrary pieces. The resulting pieces should go into a meat grinder.

Pour the vegetables chopped in a meat grinder into a saucepan with a thick bottom. Sugar, sunflower oil and salt should be added to the vegetables and mixed well. First bring the mixture to a boil while stirring, then, reducing power, cook for a whole hour.

Boil the caviar for another 20 minutes, do not forget to add tomato paste to the pan. Simmer vegetables with it for at least 20 minutes. While the workpiece is on the stove, you need to prepare clean, sterilized jars and lids. Pour the caviar into jars, seal them and store them.

This recipe can be used by those who like the taste of caviar cooked industrially, according to GOST. Older housewives claim that this was exactly the taste of the “Soviet” store-bought caviar. The composition is simple and easy to remember. Cooking is even easier.

Ingredients:

half a large onion or one medium-sized one;
medium-sized carrots - 1 piece;
yellow bell pepper – 1 piece;
medium zucchini - 1 piece;
vegetable oil;
tomato paste – 2 tbsp. l.

Preparation:

Vegetables, excluding carrots, need to be peeled and cut into small pieces. It is preferable to grate carrots on a coarse grater. To stew vegetables, you should take a large-diameter frying pan, first pour sunflower oil into it, then pour in the chopped vegetables.

Mix everything and simmer for at least 20 minutes. Add tomato paste to the softened vegetables according to the norm and stir it well. Simmer for another 15 minutes.

You will need a blender to ensure that the caviar turns out according to GOST standards, that is, homogeneous and crushed as much as possible.

Zucchini caviar, prepared like store-bought caviar, is stored in the refrigerator for a short time. She may be great side dish for main courses or filling for hearty morning sandwiches.

When there is a mountain of zucchini in the pantry, any housewife has a reasonable question. How easy, quick and yet delicious it is to make caviar from them. Since there are a lot of vegetables, the volume of the preparation will be large, and cooking will take only 60 minutes.

Ingredients:

zucchini without peel and seeds – 6 kg;
carrots – 3 kg;
onion – 1.5 kg;
tomato paste – 500 ml;
medium non-iodized salt – 6 tbsp;
sugar – 15 tbsp. l;
vegetable oil – 3 tbsp.

Preparation:

The first thing you need to do is wash the vegetables in running water, peel them, chop them, and grate the carrots. Cut the zucchini into cubes, and the onion into half rings. Take a thick-walled pan (large) and pour all the vegetables into it.

Simmer everything slowly for about 40 minutes. To prevent the chopped vegetables from burning, you need to add 1 tbsp. water. After 40 minutes, drain the stewed vegetables in a colander. This is necessary to drain excess liquid.

Return the vegetables from the colander to the pan, puree them with a blender, and then add to the vegetable mixture:

oil
pasta
sugar

Caviar, even without vinegar, will be stored for a long time. Vegetable oil will serve as a preservative.

Sterilize the jars for the preparation. Spread the caviar and roll it up.

This simple recipe is for women on a diet and involved in fitness. It is very easy to prepare, and most importantly very fast. The recipe contains garlic, so the health benefits are double. The caviar turns out to be quite spicy because we cook it with pepper.

Ingredients:

zucchini – 1 kg;
tomatoes – 2 pcs;
bell pepper – 3 pcs;
onion – 2 heads;
tomato paste – 2 tbsp. l;
garlic – 5 cloves;
vegetable oil – 3 tbsp. l;
carrots – 2 pcs;
salt;
ground black pepper;
dill.

Preparation:

Cooking in a slow cooker is a pleasure. Place your groceries, choose a routine, and go about your business. Therefore, the recipe for caviar in a slow cooker without mayonnaise is one of the easiest recipes.

First, cut into cubes:

carrot;
zucchini;
peppers.

Dump everything into the bowl and mix. Pour in pepper, dried dill, and salt. Set the multicooker to stewing mode. Cooking time 1 hour. By the end of this hour, chop the tomatoes, garlic and add to the vegetable mass.

On the multicooker, find and set the “cooking” mode, set the caviar cooking time to 1 hour. After turning off the multicooker, remove the bowl from it. Cool the contents and grind with a blender. Place the preparation in sterile jars and store them.

Sterilization of workpieces extends service life. Let's try to prepare the recipe without sterilization. Its whole trick is in the gradual stewing of vegetables. We clean, wash and chop the vegetables as usual. We will consider the amount of vegetables for caviar below. The finished product yields three 0.5 liter jars.

Ingredients:

zucchini – 1.2 kg;
onion – 300 g;
bell pepper – 150 g;
carrots – 300 g;
tomato paste – 70 g;
garlic – 3 cloves;
vinegar 9% - 4 tbsp. (taste);
sugar – 1.5 tbsp. (taste);
salt;
pepper;
vegetable oil.

Preparation:

You will need a large diameter saucepan. Pour vegetable oil into the bottom. While the oil is heating, chop the onion into cubes and pour it into a cooking container. While the onion is stewing for 5 minutes, cut the carrots into strips and place them in a saucepan.

We cut the pepper and send it after the carrots. After 10 minutes you need to drain the zucchini. By this time it needs to be peeled and cut into cubes. Vegetables along with zucchini, salt and pepper need to be simmered for 15 minutes.

Next comes the pasta. Stew the caviar with it for 15 minutes and the preparation is almost ready. Move the saucepan off the stove, pour all the sugar into it, add required quantity vinegar, stir, simmer for 10 minutes. Later pour the mixture into clean, sterile jars.

Recipe without vinegar

This recipe is very simple and suitable for people with stomach problems because it is prepared without vinegar.

Ingredients:

zucchini (2 kg);
carrots (1 kg);
sweet pepper (1 kg);
tomatoes (1 kg);
garlic – 3 heads;
salt (1 tbsp);
sugar (2 tbsp);
ground black pepper;
vegetable oil.

The output should be at least five 0.5 liter cans.

Cooking process:

We begin the process of preparing caviar by processing the zucchini. First you need to remove the peel and seeds, cut the pulp into cubes, grind in a meat grinder and put in a sieve. Also chop the peeled onion in a meat grinder.

Meanwhile, heat the frying pan, add oil, add all the onions and start frying. Cut the pepper into cubes, fry, place in a colander to drain the fat. Pour boiling water over the tomatoes, remove the skin, chop finely and add to the vegetables.

Place vegetables in a saucepan. Pour in 0.5 tbsp. oil and simmer for an hour. Then add all the spices except garlic, mix and simmer for half an hour. Add garlic, then simmer the caviar for another 30 minutes. Stir the mixture all the time.

Store the preparations in sterile jars in the refrigerator.

For long-term storage, you can prepare a preparation with vinegar using this particular recipe. At the end add vinegar essence 0.5 tsp

Finger-licking caviar

It is by adhering to this recipe that you can easily prepare tender, delicious caviar. She will look beautiful, yellow, elegant. And the taste is always amazing.

Ingredients:

1.5 kg of zucchini;
750 g carrots;
400 g onions;
1.5 tbsp. l tomato paste;
150 ml vegetable oil;
3.5 tbsp. l sugar;
1.5 tbsp. l salt;
0.5 tsp pepper;
0.5 tbsp water.

Cooking process:

We clean the vegetables and wash them thoroughly. Cut the zucchini and onion into cubes. Three carrots on a grater. We put the saucepan on the fire, heat it, pour water into it, pour the vegetables into it. From the moment it boils, simmer for 40 minutes. To drain excess liquid, the vegetable mass must be drained in a colander.

When the liquid has drained, return the vegetables to the saucepan. Pour all the spices into it and continue to simmer the caviar for 15 minutes, stirring constantly. After this, place the workpiece in jars, which are pre-scalded with boiling water and heated in microwave oven. Roll up the jars and put them under a “fur coat” for a day. The cooled jars can be placed in the cellar or placed in the refrigerator.

Delicious squash caviar, the taste of childhood - video

From large quantity recipes, you can choose one, cook delicious and useful workpiece for the winter. Caviar prepared in compliance with all the rules will be stored for a long time and retain its taste until spring. A jar with tasty contents will come in handy when guests are on the doorstep or you’re just too lazy to cook.

The most delicious and simple homemade squash caviar, a recipe for the winter

Delicious squash caviar is considered one of the most famous dishes in the countries of the post-Soviet space. Many Russian emigrants living today in America, Germany and many other countries are trying to find it on sale, and isn’t this the best proof of the incredible popularity of this simple treat?
Although it's not just a matter of taste preferences. Zucchini caviar is incredibly healthy. It has long been known that it is recommended for use in the diet of young children and the elderly, as well as for those who have problems with the gastrointestinal tract. And for patients with hepatitis, this is generally a real salvation. Much of the benefit to the body is attributed to the main ingredient - the power of zucchini, known as an excellent cleanser, as low calorie product, as a vegetable that provides the body with most important vitamins and minerals. And they complement the “bouquet” useful properties caviar carrots and onions. As a result, a simple recipe that even a beginner can handle becomes not only a favorite delicacy, but also a real potion.

However, there is also a problem. Today you can find a lot of recipes for zucchini caviar. But in most cases, no one really wants to eat the food prepared according to these recipes. How to achieve that very real taste that many of us remember from childhood? Having tried many recipes, I found exactly the most delicious one, and now it is my favorite (of course, along with squash caviar like in the store). The recipe is quite simple, suitable for PP adherents and weight watchers. This caviar can be given to children (from 2 years old). The only product of unknown origin in the recipe is tomato paste, but this can also be prepared at home if desired. But how delicious this caviar turns out! Also, many store-bought options cannot compare with it! Very tender, aromatic, with slight sourness, sweet notes and a slight smell of garlic. This vegetable delicacy is a must try! In addition, all the products used are very affordable; preparing the dish does not require any special skills. It is better to start preparing caviar from zucchini for the winter in August-September, when the zucchini on the market is ground-based, natural, the most delicious and healthy. And at this time you can cook the most delicious eggplant caviar, I advise you to look at the recipe.

Ingredients:

1 kg of zucchini;
300 g carrots;
500 g onions;
30 g garlic;
3 tbsp. without a slide of tomato paste;
1-1.5 tsp. salt;
0.5 tsp ground black pepper;
0.5 tbsp. Sahara;
150 ml odorless vegetable oil;
20 g of young dill.

What is good about this particular recipe and is it as tasty as in the photo? Yes, it turns out very tasty and quite simple. All vegetables are individually fried until half cooked in vegetable oil. Everyone has their own cooking time, and thanks to this method of cooking, we feel each vegetable and our task is to slightly undercook it. The onion should be crispy, and the carrots and zucchini should be soft, but not fall apart. Salt and pepper are added at the end of cooking and can be adjusted to your taste. This also applies to tomato paste, because manufacturers are different and each has its own concentration of tomatoes. And one more thing - the recipe does not use vinegar to preserve the product, which gives the caviar a pleasant sour taste.

How to prepare the most delicious squash caviar for the winter, step-by-step recipe

If you want to roll caviar from zucchini in jars for the winter, then the first step is to thoroughly wash the containers. It is advisable to use for this baking soda, and not the usual dishwashing detergents. Soda is safer and kills germs better. While various gels, although they provide squeaky cleanliness, do not guarantee complete disinfection. In addition, you need to rinse dishes after using chemicals for at least 20-30 minutes. Does each of us do this?
Then we sterilize the jars, it is written in more detail. Sterilized jars should be hot when you fill them with caviar ( step by step photo 17).

1. For convenience, first prepare all the vegetables. Peel the carrots, rinse them and grate them on a coarse grater.

2. Cut the zucchini. In principle, the size of the cubes does not really matter; in the future, we will grind everything anyway. Zucchini should be chosen young, with fresh green skin. If the fruits are overripe, they must be peeled and the hard seeds removed.

3. We also chop the onion coarsely. Pour a third of the total amount of oil into the frying pan, heat it and add the onion.

4. Fry over medium-high heat until half cooked; we won’t fry it too much. The onion should become rosy and golden, but remain crispy.

5. Transfer the onions into a deep pan, in which we will cook the squash caviar.

It is advisable to take a pan with a thick bottom, stainless steel or non-stick coating. Enamel pan It is not suitable for cooking caviar, as the vegetables may burn in it.

6. Add oil to the same frying pan (another 1/3) and add grated carrots. We won’t overcook it either, we’ll just bring it to softness.

7. We also move the carrots into the pan.

8. Now we send it along with the rest vegetable oil zucchini in a frying pan. Also fry until soft.

9. Add it to the rest of the vegetables.

10. Puree the resulting mixture. Due to the fact that all the vegetables are fried until half cooked, the mass is not puree-like, but with small pieces.

11. Add tomato paste.

12. Salt and pepper.

13. Homemade caviar it turned out to be thick and can easily burn, so add 1-1.5 cups to it boiled water.

14. Now you have exactly the consistency you need.

15. Add greens and finely chopped garlic to the mixture.

16. Turn on very low heat and boil the caviar for about 10-15 minutes, covering the pan with a lid.

17. Delicious snack ready. It can be eaten hot right away, but it tastes better cold. Or you can roll up squash caviar in jars for the winter. To do this, put hot caviar with a ladle into a hot sterilized jar (so that the glass does not crack).

18. For the winter, squash caviar must be sterilized in jars. For some reason, many housewives are afraid of this point. In fact, there is nothing complicated about this.
You will need a large saucepan. We’ll put a towel on the bottom, put the jars with the preparations on top, cover them with lids (it wouldn’t hurt to process them, at least just immerse them in boiling water for a couple of minutes), pour water up to the shoulders.

19. Lightly cover the jars with lids (without twisting) and turn on low heat. Half-liter containers should be sterilized at low boil for 40-50 minutes, those with a volume of 750 ml - 60-70 minutes, and liter jars- 90 minutes. Time is counted from boiling. As the water evaporates, you can add boiling water.

20. All that remains is to roll up the cans, turn them upside down, wrap them well in a blanket and leave them for a day.

21. Zucchini caviar is ready at home. We put it away for storage in a closet or cellar. When it sits, the taste will become richer, but at the same time more delicate. You can simply eat it with some bread or add it to any side dish. What if you make a sandwich with butter, most a real delicacy it will work out.
Bon appetit, successful preparations and a gentle winter!

Our culinary habits are very closely intertwined with squash caviar. During the harvesting period, the best way to process zucchini is to prepare caviar for the winter. Sometimes you want this delicious caviar so badly that, it would seem, you are ready to give any money for it. Currently, store shelves are overflowing with jars of squash caviar from various manufacturers, but not every one of them lives up to the hopes placed on it.

That is why The best decision learn how to cook this delicious dish at home. Here we will reveal to you some of the best recipes for this caviar. First, let's look at wonderful recipe with tomato paste and mayonnaise. The seasonings and products used transform its taste and add a slight twist.

Squash caviar for the winter: the best recipe with mayonnaise and tomato paste

Cooking step by step:

Caviar with mayonnaise and pasta is ready, bon appetit!

You have never tasted tastier caviar than this, especially if you cook it yourself! Buen apetito! We also recommend making your own equally delicious squash caviar simply with mayonnaise; read the recipe below:

Squash caviar with mayonnaise - the best recipe

Based on the rules traditional recipe By adding just a little mayonnaise you can get even more tender and tasty caviar. The addition of these sauces makes the caviar a pleasantly light color. Many people like this recipe because of the piquantness of the result.

We take the following ingredients:

Note for housewives: To ensure that caviar is always fresh on your table, pack it in small jars so that you can eat the entire jar at one time.

Cooking method:

We clean the zucchini and remove the core and seeds.
Cut into small pieces, the size of the neck of the meat grinder.
We pass the zucchini through a meat grinder, alternating with cloves of prepared garlic.
Season the twisted mass with vegetable oil.
Sugar, salt.
We add spices and, of course, do not forget the required amount - 70 ml. mayonnaise.
To ensure that the caviar has a uniform consistency, simmer for 2 hours. 30 min. Add vinegar and sauce. Simmer for another half hour.
We pack the caviar into jars and roll it up. Preservation is ready.

Let's move on to the next series of recipes for squash caviar through a meat grinder:

Zucchini caviar is a snack revered by many peoples of our vast country. Her recipe is passed down from mother to daughter. In addition to being highly nutritious of this dish, it is also rich in many vitamins and various minerals. Caviar is valued both on the general table and on the dietary table due to its low calorie content.

There are a huge variety of recipes for squash caviar for preparing for the winter. Some of them are prepared using a meat grinder. Most delicious recipes We bring to your attention here.

Key points in preparing caviar through a meat grinder

You should adhere to the rule of using young zucchini fruits in these recipes, which are not large in size, with seeds that have not yet matured and young thin skin.

The popularity of preparing squash caviar is due to its ease and does not take much time. We grind all the vegetables used in the recipes through a meat grinder. Simmer until done in a deep cauldron or saucepan. We put vegetables, both fried and raw, into the meat grinder.

When preparing zucchini caviar, the cook’s hands are completely untied, since zucchini harmonizes with almost any vegetables, seasonings and spices. It is this circumstance that allows the cook to exercise freedom in the recipe and at the same time there is practically no chance of spoiling the taste of this product. original snack. Cooking caviar is possible in a frying pan, in the oven, in a saucepan or cauldron, and even in a slow cooker, pressure cooker or bread maker.

Zucchini caviar for the winter through a meat grinder “You’ll lick your fingers!”

You will definitely like it this recipe! Thanks to the technology of passing all used vegetables through a meat grinder, a unique taste is achieved. In addition, this method incomparably speeds up the process of preparing and stewing the caviar itself. You will spend a maximum of 1 hour preparing. This recipe is very similar to the classic one, but much simpler. Besides great taste, this recipe preserves the benefits of the products and even your growing household will like this caviar! Try it and enjoy!

Preparing the finger-licking caviar:

Required ingredients:

1.5 kg medium-sized zucchini;
250 g carrots;
250 grams of onions;
150 grams of tomato paste;
3 large cloves of garlic;
100 ml vegetable aromatic oil;
1 tablespoon salt;
50 ml 9% vinegar;
4 tbsp. l. Sahara;
ground pepper (black or red) - to taste.

Note for housewives: In order to avoid wasting your time and spoiling the wonderful snack - squash caviar, use exclusively sterilized jars for rolling it.

Prepare caviar step by step:

We peel our zucchini, carrots and onions and cut them into pieces so that they fit into a meat grinder.
After passing through a meat grinder with a fine wire rack on, add aromatic oil to the mass.
Bring the saucepan to a boil, cover and simmer for 40 minutes.
Remove from heat. If desired, to achieve a fine consistency, you can additionally puree it with a blender or mixer.
Season with pasta, add sugar and salt.
Continue to simmer for 20 minutes with the lid on the pan slightly open. To avoid burning, stir frequently.
Put the garlic through a crusher or meat grinder. Add vinegar and continue simmering with the lid ajar for another 5 minutes.
The dish is ready. We sterilize the jars and place the caviar in them. After wrapping the jars, let them cool. It’s better to put a “Finger-lickin’ good” label on the jars so that it won’t be confused with caviar from other recipes. Store in a dark and cool place.

Below we will introduce you to another nostalgic recipe from the times of our grandmothers or the times of the USSR.

Zucchini caviar for the winter through a meat grinder according to GOST

This recipe is for lovers of the good old “Sovdepov” store-bought caviar, prepared according to GOST. Just try it and see for yourself that GOST cannot be compared with anything!

Note for housewives: When preparing squash caviar and other preparations for the winter, to avoid burning, use a fire spreader or a container with a fairly thick bottom.

Recipe step by step:

Take young zucchini, wash and pat dry with a towel. Cut into cubes without peeling.
We clean the remaining vegetables. Finely chop the onions. Three carrots on a grater with medium honeycomb.
Heat the oil in a frying pan, preferably a deep one. Fry the zucchini until lightly browned. Combine onion, carrot and zucchini. Stirring constantly, fry for 10 minutes. Turn off the fire.
Wash the greens and dry. We pass the vegetables from the frying pan into the meat grinder, after allowing them to cool. At the same time we twist the greens too.
Season the resulting mass with spices, add sugar and salt. Tomato paste is added. Mix the rolled caviar thoroughly and transfer it to a thick-walled pan. Place the pan on the burner. Simmer for 20 minutes. To avoid burning, stir constantly. Add vinegar and leave to simmer for another 5-7 minutes.
We prepare sterile jars in advance. They must be dry. We pack hot caviar into jars. Cover immediately tin lids and close it with the key. Turn them over, place the lids down and cover with a thick blanket. We keep the jars like this for at least a day.

This recipe for preparing squash caviar is for those who want to surprise their family or guests with a dish in winter homemade, which also has incomparable notes of home cooking.

For this recipe we take following products and ingredients:

ripe juicy tomatoes- 1 kg;
acetic acid 30 ml;
zucchini – 1 kg (not necessarily young);
ground black pepper 5 g;
carrots - 700 gr;
vegetable oil - 0.5 liters;
sweet red pepper - 500 g;
table salt - 60 g;
onion - 10 heads;
tomato paste 100 gr.;
granulated sugar - 40 gr.

Step-by-step preparation:

It is better to cook caviar on fire in aluminum or cast iron cookware, enameled is not suitable for this - it will definitely burn.

Congratulations, homemade caviar is ready for the winter!

The following is an equally delicious recipe:

Squash caviar for the winter through a meat grinder in a sleeve

We will need the following ingredients:

one sweet red pepper;
800 gr. zucchini;
3 meaty large tomatoes;
three pieces of onion;
ground black pepper (preferably freshly ground);
75 ml olive oil;
2 pieces of medium-sized carrots;
table salt;
30 ml 9% vinegar.

Five simple preparation steps:

And finally, we give you the simplest recipe for “Classic” caviar:

Squash caviar “Classic”

We will need the following ingredients:

zucchini - 500 g;
tomatoes - 300 gr;
onion - 200 gr;
salt, pepper to taste.

Prepare in three steps:

Fry the zucchini, cut into circles, in a frying pan with oil. Chop finely. Chop the tomatoes. Finely chop the onion. After this, fry the onions and tomatoes separately.
After frying, mix all the vegetables thoroughly, add salt and add bitter ground pepper taste. Bring this mixture to a boil in a saucepan.
We pack hot caviar into jars and sterilize them: liter - 1 hour 40 minutes, half liter - 1 hour 15 minutes.

At the end of the article, a video recipe:

Video recipe for delicious winter squash caviar with tomato paste

Which recipe was your favorite?!? Write in the comments, I’m always glad to hear your opinion!