Squash caviar with sweet pepper for the winter. Squash caviar for the winter, the most delicious, recipe with photo

Preparing squash caviar for the winter has become a tradition for most housewives, because regardless of the recipe chosen, the product turns out to be finger-licking good! There are many options for preparing this preservation - from pre-fried vegetables, with the addition of tomato paste, mayonnaise, vinegar or without it.

All you have to do is try it and choose the recipe to your own taste. It’s simply impossible not to love this kind of caviar, if you’re not yet a fan of it, it means you’ve just tried something that’s not “your” version!

This vegetable is an incredibly beneficial basis for preparing everyday food, holiday snacks, spin. Juicy, soft, but at the same time elastic pulp has an almost neutral taste, combining well with sour, salty, spicy, and sweet ingredients.

Unfortunately, some housewives limit themselves to the simplest ones, although there is also room for imagination here. But there are still a variety of things for everyday table. And about the varieties with with different fillings I already told you. Well, we must not forget about the various twists - spicy, pineapple, mushroom...

The “Finger-lickin’ good” recipe got its name for a reason – a dish prepared this way turns out tender, aromatic, with a light texture. Simply delicious!

Ingredients:

Zucchini – 1 kg
Carrots – 0.5 kg
Onion – 250 g
Garlic - to the chef's taste
Vegetable fat – 0.5 tbsp.
Water – 1 tbsp.
Tomato paste – 1 tbsp.
Sugar – 1.5 tbsp.
Salt – 1 tbsp.
Black ground pepper- taste

Cut the zucchini into cubes; if there are large seeds, remove them
Grind the peeled carrots on a coarse grater
Chop the onion into cubes, chop the garlic

Mix vegetables in a container, add water
Simmer over low heat for 40 minutes until softened
Strain the stew from excess liquid in a colander

Grind vegetables in a meat grinder or blender
Add the paste with spices, cook for 20 minutes, stirring constantly

Place in sterile jars, close with clean lids, cool, and transfer to the cellar or refrigerator.

Squash caviar in a slow cooker for the winter

It is convenient to prepare a dish using a multicooker. In it, the product can be stewed without the danger of burning - we’ll forget about constant stirring and get on with other things while our kitchen assistant is working!

You can also fry the ingredients directly in the bowl and then wash only one container. Saving time on cleaning the workplace is significant!

I should immediately note that this recipe, according to GOST, is prepared without vinegar, so it is better to store such a twist at a low temperature, a refrigerator or a good cellar will do - it can spoil in the pantry.

Ingredients:

Zucchini – 2 kg
Large carrots – 1 pc.
Medium size onion – 1 pc.
Tomato paste – 190 g
Sunflower oil – 90 g
Black pepper – 2 g
Sugar – 20 g
Salt – 20-30 g

Preparation:

Wash the zucchini, remove the thick peel and seeds if necessary, cut into cubes, if you have them, use a food processor.
Chop the onion into cubes and three carrots.
Fry the onions and carrots in vegetable fat (using half the norm) on the frying mode with the product type “vegetables” for 4-5 minutes.
Remove the roast, pour in the remaining oil, and add the main ingredient.
Fry for 20 minutes at the same setting, stirring occasionally to ensure even heating.
Mix the vegetables in a container of the required volume, grind them with a blender, chopper, or meat grinder (whatever you have on hand).
We transfer the puree into the multicooker, place the steamer basket on top (without closing the lid), turn on the stewing mode for 40 minutes, during which time the caviar will evaporate, but thanks to the lid, the splashes will not smear the table and the miracle stove.
Add all the other ingredients, mix, and simmer for another 20 minutes.
Place the finished dish in sterile jars.
Watch the video, all stages are illustrated in detail.

Zucchini and eggplant caviar

There is squash caviar, there is eggplant caviar (remember how enthusiastically the clerk from “Ivan Vasilyevich is changing his profession” spoke about it?), and there is eggplant-squash caviar! I admit, I had no idea about the existence of the latter until recently, when I accidentally heard the recipe on public transport from a conversation between two grandmothers.

I know it’s not good to eavesdrop, but they told such a delicious story! Arriving home, I immediately rushed to the computer to look for a recipe, and then to the kitchen, fortunately I had all the ingredients at hand. Now I share my knowledge with you!

Prepare:

Zucchini – 1.5-1 kg
Eggplants – 1.5 kg
Sunflower oil – 250 ml
Tomatoes – 600 g
Garlic – 3 heads
Sweet pepper – 5 pcs.
Hot pepper – 2 pods
Salt – 3 tbsp.
Apple cider vinegar 6% – 20 ml
Sugar – 3 tbsp.

First, sterilize the jars (steam or use the oven), wash the lids, and boil for 5-10 seconds.

Wash the eggplants, cut them into half rings, add salt, pour cold water for 15-20 minutes to remove bitterness.

Peel the zucchini and cut it randomly for further grinding in a meat grinder.

Peel the sweet pepper and cut into large cubes.

Peel the garlic hot pepper cut into rings. If you don’t like it too spicy, you can remove the seeds.

Wash the tomatoes and cut them into quarters.

We grind all the vegetables with a meat grinder (can be replaced with a blender, chopper, food processor).

Add vegetable fat, salt, sugar to the puree and mix well.

Cook over low heat for 50-60 minutes, stirring to avoid burning.

Add vinegar, cook for 3-5 minutes.

Pour into clean jars and store in a cool, dark place, even without a cellar. The dish goes well with meat and side dishes, as it is quite spicy and juicy.

Recipe for spicy zucchini caviar

The spicy version of the preparation is especially loved by men, appreciating it for its piquant, burning taste. So I boldly invite my men to the preparation process, if they are relatively free at home. After all, they will be the ones who will devour whole jars of this yummy in the winter!

We will need:

Large zucchini – 3 pcs.
Onion – 5 pcs.
Carrots – 5 pcs.
Hot pepper – 5 pcs.
Sugar – 50 g
Tomato paste – 3 tbsp.
Salt - to taste
Vegetable oil – 1.5 tbsp.

The main ingredient is to peel the skin (if it is thick), remove the seeds and membranes, chop the pulp into smaller cubes, grind with a meat grinder or blender.
Peeled onions and carrots are also pureed
Peel the hot pepper from the stalk and seeds (it’s better to work with gloves first), chop after all the vegetables, set aside for now
Stew the vegetables over medium heat, adding salt, sugar, vegetable fat, after boiling, reduce the stove power to low, cook for 2 hours
Pour tomato paste and hot pepper puree into the food, stir, taste, add salt if necessary, simmer for another two hours, stirring occasionally
Pour into pre-sterilized jars, close tightly with lids, cool at room temperature, store in a cool, shaded place, and it is better to eat the dish cold - it tastes better!

The most delicious squash caviar, just like in childhood

Do you remember the taste of this dish from childhood, when your parents bought a jar at the store? Agree, these memories warm the soul, make you return to those joyful times... Preparing such a preparation will help you, at least for a couple of minutes, feel small again and as cloudlessly happy as you can only be in childhood. Let's try a “ticket to the past”?

Products:

Zucchini or zucchini – 3 kg
Carrots – 1 kg
Onion – 1 kg
Salt – 2 tsp. with a slide and 1 tsp. no slide
Black pepper - on the tip of a knife
Red pepper - to taste
Tomato paste – 3 tbsp.
Vinegar 9% – 2 tbsp. during cooking and 1 tbsp. before rolling up the cans

Zucchini (it is better to take young ones; you will have to remove the skins and seeds from old ones), cut the onion into small cubes.

Grate the carrots or chop them into cubes.

Fry using vegetable fat each component separately for 25-30 minutes (you can simmer under the lid, as the juice will be useful later).

Grind the vegetables with a meat grinder or blender.

Heat the puree, add salt, sugar, some vinegar, spices, cook for 15-20 minutes.

Add the remaining vinegar, mix, pour into pre-steamed jars.

If you plan to store it in a warm place (for example, an apartment), then you should boil it twice for 30-40 minutes.

Yield: 3.5 liters of product.

Video recipe for zucchini caviar with mayonnaise

The younger generation was unable to taste the traditional store product, and especially for them we offer a recipe for a dish with mayonnaise. The taste is like Soviet caviar!

Squash caviar with tomato paste

The dish turns out very tasty when you add tomato paste; it gives it a beautiful orange tint, as well as sweetness with moderate sourness. Incredibly delicious!

Zucchini – 1 kg
Onion – 180 g
Carrots – 300 g
Tomato paste – 80 g
Salt - to taste
Vegetable oil for frying

Preparation:

Peel, chop and fry vegetables separately in vegetable fat
Grind the slightly cooled ingredients with a meat grinder, add salt, paste (if you want more rich color– you can double the portion of tomato)
Boil for 10 minutes
Roll up and place in sterile jars

Recipe for winter caviar from fried zucchini

By frying vegetables, the appetizer turns out tastier, richer, more aromatic. Of course, you will have to tinker longer, but the result is worth it! Let me add that this option is prepared without tomato paste, with fresh vegetables– only natural, no preservatives!

Products we will need:

Zucchini or zucchini – 1 kg
Carrots – 2-3 pcs.
Onion – 1-2 pcs.
Fresh tomatoes – 2-3 pcs.
Garlic – 2-3 cloves
Black pepper - to taste
Salt - to taste
Vegetable oil - for frying

Preparation:

Peel the zucchini, remove the hard skin and seeds if necessary, cut into cubes, fry with vegetable oil until soft.
Peel the onion, chop into cubes, and fry (separately)
Sauté carrots
Mix all ingredients, grind in a blender
Simmer for 15 minutes over low heat. To eat, let the dish cool enough to serve later; to prepare it for the winter, add vinegar to taste and pour into clean jars.

Zucchini caviar is an invariably favorite snack of several generations of housewives, because it is quite easy to prepare and the taste is amazing. It can be used as a side dish, an addition to meat, or simply spread on bread. Although everyone knows how to eat this dish, and now - how to prepare it and prepare it for the winter. Bon appetit, check out our blog for new recipes!

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 delicious 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. We bring to your attention the most delicious recipes 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, it is achieved unique taste. 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 ground hot pepper to taste. Bring this mixture to a boil in a saucepan.
Hot caviar We pack in 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!

During the spring season, zucchini is one of the most accessible and inexpensive vegetables in greengrocers. At dachas and personal plots, they ripen in July-August, and housewives begin to prepare healthy food for future use. vitamin preparations. Delicious store-bought squash caviar is made from the most common vegetables. It is only important to know a few secrets of its preparation!

Choosing zucchini

To cook caviar at home, you need to choose zucchini with thin, delicate skin up to 20 cm in size. There should be no stains or visible damage on the surface. Such zucchini do not need to be peeled; thin skin is just as beneficial for the body as tender skin. juicy pulp. Smaller vegetables have small seeds; they are not noticeable in the preparations. If larger and more mature zucchini are stored for caviar, they need to be cleared of their “clothing” and the ripe seeds removed.

Advice! For spinning for the winter, it is best to use crops that ripen in August and September.

Classic recipe: squash caviar as in the store, according to USSR GOST

Squash caviar from the past 20th century, tastes like store-bought food, comes from fresh summer and autumn vegetables. The recipe according to USSR GOST is kept in the culinary notebooks of our grandmothers, and all novice housewives will learn how to prepare such caviar for the winter.

Let's prepare the products:

Young zucchini – 3 kg;
Carrots and onions – 1 kg each;
Tomato good quality– 3 tbsp. l. with a slide;
Acetic acid 9% - 3 tbsp. l;
Salt – 3 tsp;
Ground peppers different colors– 1/3 tsp each;
Sunflower oil.

We do not peel the zucchini, cut it together with the onion into medium cubes, and chop the carrots on a grater.

The note! Young vegetables have milky seeds and they are not felt in the preparations, but mature vegetables have seeds that crunch on your teeth even after being put through a meat grinder!

We will fry each of the prepared ingredients separately. Pour into a saucepan or large frying pan sunflower oil and put the zucchini in there, no need to add salt. The juice that will be released during cooking will be useful for further preservation.

Separately fry the onion and carrots, leave the vegetables until completely cool. On average, it takes 25-30 minutes to fry each ingredient!

We install a mesh with the smallest holes in the meat grinder. We will grind soft vegetables to a puree consistency. After scrolling, it is advisable to beat it with a blender to give the vegetable mass fluffiness and homogeneity.

Attention housewives! You can beat with a hand blender for no more than 2-3 minutes, then the household appliance will overheat and may fail!

Place the mixed caviar on medium heat and let it simmer for 20 minutes. It is important that the pan has a thick bottom or stands on an iron stand. Don't let the caviar burn!

During the cooking process, add all the prepared spices and let simmer for another 15 minutes. During this time, it is necessary to prepare sterilized jars. For such a mass of squash caviar you will need 7 half-liter containers (3.5 liters in total).

Towards the end of cooking, add another 1 tbsp of 9% vinegar and after 5 minutes you can turn it off. Pour the hot, aromatic caviar into jars and roll up the prepared lids.

The finished squash caviar turns out appetizing and bright orange, just like store-bought caviar. This winter recipe has been tested for years, it is a low-calorie product, healthy for both children and adults of any age.

Recipe for squash caviar with tomato paste

Homemade zucchini caviar with tomato – favorite dish many housewives. The recipe is simple and quick and does not require any special financial costs. During the cold season, it perfectly complements the daily diet with delicious summer aromatic caviar.

For cooking we will prepare:

Zucchini – 2 kg;
Carrots and onions - 1 kg each;
Tomato – 1 glass;
Sunflower oil – 1 cup;
Sugar – 4 tbsp. l;
Salt – 2 tbsp. l.

Note to housewives! If 70% acetic acid is used in the preparation, then only 1 teaspoon can be added to the preparation!

Pour a glass of oil into a saucepan or frying pan with a thick bottom and add diced carrots there. Add water, salt, sugar and simmer under the lid for 5-7 minutes.

During this time, we will prepare the remaining vegetables and a pod of hot pepper for those who like it spicy! Cut everything into medium cubes and send it to simmer with the carrots under the lid.

After boiling, stir the mixture and simmer for another 20 minutes. In soft tender vegetables add the tomato and simmer for 15 minutes without a lid to allow the excess liquid to evaporate.

Scroll the aromatic squash caviar in the blender bowl and transfer it back into the frying pan. After boiling, roll it into sterile jars, you will get about 3 liters of healthy and tasty preparation for the winter.

The calorie content of zucchini game is 97 kcal per 100 grams of product. The dish is perfect for those who watch their figure and eat properly for health benefits!

Recipe for caviar with zucchini and tomatoes

Squash caviar with tomatoes is prepared quickly and without special effort. During this time, housewives manage to redo a lot of other things around the house, occasionally being distracted by stirring a fragrant dish.

Let's prepare the products:

Zucchini – 2.5 kg;
Ripe tomatoes, carrots and onions – 1 kg each;
Sunflower oil – 250 g;
Sugar – 5 tbsp. l;
Salt – 3 tbsp. l;
Acetic acid 9% - 2 tbsp. l;
A pod of bitter pepper for everyone!

Pour oil into a large container and add carrots, cut into large cubes. You don’t have to remove the skin from the tomatoes, but then before cooking it is advisable to grind them in a chopper until they reach a puree consistency.

Add coarsely chopped vegetables and a pod of hot pepper to the pan with carrots. Pour in the rolled tomatoes and leave to simmer under the lid for 30-40 minutes.

Advice! If the cooking process is on high heat, then you need to stir constantly!

Remove soft vegetables from the stove, punch them with a blender or pass them through a meat grinder. Add all the prepared spices to a homogeneous fluffy mass and pour the finished caviar into sterile jars. We leave delicious preparations under a warm “fur coat” until it cools completely!

Squash caviar with mayonnaise: recipe for a slow cooker

It’s easier to cook zucchini caviar with your favorite sauce in a slow cooker. We upload everything there healthy ingredients and press a few buttons. A smart saucepan can easily cope with the stewing process, preserving all the important natural ingredients in the dish.

We stock up on products:

Zucchini - 3 medium-sized;
Carrot – 1 large;
Onions - 2 medium;
Tomato paste – 3 tbsp. l;
Mayonnaise – 3 tbsp. l;
Salt – 1 tbsp. l;
Pepper and bay leaves to taste!

We cut the vegetables into cubes, and the carrots can be grated. Pour a little vegetable oil into the bowl of a smart saucepan and add the ingredients there. Salt, add your favorite spices and turn on the “Stew” mode for 120 minutes.

When the vegetables become soft, season them with tomato and mayonnaise. Combine all the ingredients of the dish with a spatula and wait full readiness. If necessary, you can add water.

Cool the finished caviar, put it in a salad bowl and garnish with fresh herbs.

Squash caviar with pumpkin in a slow cooker

Delicious caviar from zucchini and pumpkin can be prepared in a slow cooker or in a saucepan using the same recipe. The dish turns out to be appetizing in appearance, tasty and very healthy for children and adults!

Let's prepare the components:

Ripe pumpkin – 2 kg;
Ripe zucchini – 1 kg;
Onion – ½ kg;
Good quality tomato – 300 g;
“Mayonnaise” sauce – 250 gr;
Sunflower oil – 200 g;
Granulated sugar – 4 tbsp. l;
Salt – 2 tbsp. l;
Pepper – 1/2 tsp;
Lavrushka.

We clean fresh vegetables of all excess. Together with the onions, we pass them through a fine mesh meat grinder. Add tomato, favorite sauce and sunflower oil to the airy vegetable mass. Turn on the electric saucepan to the “Stew” mode and cook the dish for 60 minutes. During the process, it is important to stir several times and add all the prepared spices.

If caviar is being prepared for winter twists, then it is important to add 2 tbsp at the end of cooking. spoons of 9% vinegar!

Baked vegetable squash caviar

Not all housewives know that a smart multicooker can be used to prepare non-standard dishes. For example, in the “Baking” mode, zucchini and eggplants are baked, resulting in an excellent cold appetizer with aromatic smoke!

Let's prepare the products:

Zucchini or eggplant – 3 large;
Ripe juicy tomatoes– 3 large;
Bell pepper – 2 pcs;
Onion and carrot – 1 piece each;
Garlic – 2-3 cloves;
A bunch of greenery;
Salt and sugar to the hostess's taste.

Pour oil into the bowl of an electric saucepan and place all the vegetables in layers. First zucchini and carrots, then bell peppers and onions. It is better to chop the tomatoes so that they provide the necessary juiciness for the baked dish. Add all the necessary spices, except garlic, and cook in the “Baking” mode for about 1 hour.

At the end, if the hostess wishes, you can add chopped garlic and fresh herbs. The dish is best served as cold snack pieces or grind in a blender to puree. The appearance of the dish is magnificent, and the taste of this caviar is much better than in the store!

For the winter, housewives prepare squash caviar with fragrant garlic and their favorite sauce - mayonnaise. Surprisingly, it is not only very tasty and healthy, but also stored in twisted jars for a long time.

To prepare, prepare the ingredients:

Zucchini – 3 kg;
Garlic – 2 heads (10-12 cloves);
Tomato and Mayonnaise sauce – 250 g each;
Sunflower oil – 100 g;
Granulated sugar – 100 g;
Salt – 1 tbsp;
Acetic acid 9% - 2 tbsp;
Ground colored peppers – a pinch.

We clean the potbellied zucchini and garlic of all excess and pass it together through a fine mesh meat grinder. Posting aromatic mixture into a large frying pan or saucepan with a thick bottom. Add white sauce, tomato, sunflower oil, salt and sugar. The result is a beautiful pink vegetable mass, which must be simmered over low heat for about 3 hours.

During the cooking process, it is important to monitor the dish and stir occasionally so that it does not burn. At the end add 2 tbsp. l 9% acetic acid and when hot, transfer into sterile jars. We securely screw the lids on and place them on the “head” under the blanket for several hours. During the cold season, all household members will be happy to enjoy delicious and healthy squash caviar!

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 hot caviar into ready-made, sterilized jars. 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 appetizer, 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 is exactly the taste of “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, fold it back vegetable stew 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. Will serve as a preservative vegetable oil.

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. Exit finished product three 0.5 liter cans.

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, tasty 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 of boiling, 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 a large number of recipes, you can choose one and prepare a 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.

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 away in a storage area.

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 to the twisted mass.

8. Transfer the mixture into a saucepan, add salt and pepper, and add peppercorns. Place it on small fire 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 addition 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 tablespoons;
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 agree 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 one more 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. Onion chop 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 the resulting homogeneous mass boil.

7. Hot caviar should be transferred to sterile jars and sealed with sterile lids.

As you can see, there is a large number of recipes for making zucchini caviar 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!

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