How to do without your favorite squash caviar? We make preparations for the winter using the best recipes from our selection - squash caviar with bell pepper for the winter!
The preparation is prepared from zucchini with tomatoes, sweet peppers, carrots, onions and garlic. The same caviar recipe can be used not only for zucchini, but for squash, lagenaria, and eggplant.
If you want spicier caviar, you can reduce the amount of sugar by 50 g and add more vinegar by 50 g.
And one more thing: if you want it more oily, you can add another 200 g of vegetable oil. You will get about 10 jars of 0.5 liters each.
- Young zucchini – 2 kg
- Bell pepper – 1 kg
- Carrots – 1 kg
- Red tomatoes – 1 kg
- Onion – 500 g
- Vegetable oil - 500 g
- Garlic – 300 g
- Sugar - 150 g
- Salt - 70 g
- Vinegar 6 percent - 50 g
- Parsley - 2-3 bunches
- Hot pepper (optional) - 1 pod (to taste)
Wash the zucchini, cut off the tails, grate on a medium grater. If the zucchini turns out to be very juicy, you can lightly squeeze out the juice.
Peel the carrots, wash them, grate them on a medium grater (all separately!).
Peel, wash and chop the onion very finely.
Wash the pepper, remove seeds, cut into 8-10 pieces lengthwise and crosswise, cut into small strips.
Rinse the greens thoroughly.
Wash the tomatoes, cut into pieces.
Peel the garlic.
Grind tomatoes, garlic and herbs (all together).
Pour oil (500 ml) into a container (enamel pan, saucepan), heat it, lower the onion and sauté for 10 minutes, stirring, over medium heat.
And then lower the carrots, stir and sauté for another 10 minutes, stirring.
Pour salt, sugar, vinegar into the tomatoes with garlic and herbs, stir.
Then pour the tomato sauce into the sauteed onions and carrots, stir well and let it boil.
Then add the zucchini and bell pepper.
Mix all vegetables well and bring to a boil.
Boil the caviar over medium heat for 50-60 minutes, stirring. If desired, you can add 1 tablespoon of suneli hops and 1 teaspoon of allspice at the end of cooking.
Place the tin lids in a saucepan, add water, and bring to a boil. Boil for 1 minute.
Wash the jars with soda. Sterilize in the microwave for 2 minutes (or place in a saucepan with cold water, bring to a boil, boil for 5 minutes).
Pack the finished caviar into jars.
Cover the eggs with tin lids.
Then turn the lids down and cover for 30 minutes if desired.
Then cool and take to a cold room. Caviar with pepper is ready.
Bon appetit!
Recipe 2, step by step: squash caviar with pepper for the winter
How delicious it is to spread squash caviar on a slice of fresh bread... If you agree with me, then you simply must prepare squash caviar with bell pepper for the winter, which will be a wonderful addition to both first and second courses. A step-by-step recipe for preparing squash caviar with bell pepper for the winter with photographs will allow you to easily acquire this wonderful winter preparation.
- Zucchini 1 kg
- 1 large bell pepper (or two smaller ones)
- Garlic 30 g
- Tomato paste 160 g
- Vegetable oil 85 g
- Vinegar 9% 0.5 tbsp. l
- Sugar 2 tbsp. l
- Salt 1 tbsp. l
- Ground red pepper one pinch
Wash the lettuce peppers and remove seeds. Peel the garlic. Wash the zucchini and cut into 6-8 pieces.
Pass bell peppers and zucchini through a meat grinder. Next, add salt, sugar and a pinch of ground red pepper.
Add tomato paste and vegetable oil.
Mix the resulting mixture well and pour into a thick-bottomed pan or kettle.
Place the pan on low heat and simmer, stirring occasionally, under the lid for 30 minutes after boiling.
Wash and sterilize the jars over steam for 10 minutes. Boil the lids for 3-5 minutes.
Pour the caviar into clean, sterile jars.
We roll up the jars, turn them over onto the lids and wrap them up. Winter will be delicious!
Recipe 3: squash caviar with bell pepper for the winter
- Zucchini - 3 kg (peeled and seeds removed)
- Sweet bell pepper - 8-10 pcs.
- Sugar - 0.5 cups
- Coarse salt - 2 tbsp. spoon
- Tomato paste - 400 gr.
- Vegetable oil - 400 gr.
- Garlic - 100 gr.
- Acetic acid 70% - 1 tbsp. spoon
- Hot hot pepper - to taste
Wash all the vegetables, peel and cut them as convenient for us, for a meat grinder.
Pass the chopped zucchini through a meat grinder.
We also pass the chopped bell pepper through a meat grinder. You can take pepper of any color. We took red to make the caviar a brighter color.
Immediately after the pepper, scroll through the garlic.
Mix all the ingredients in the pan in which we will cook them.
Season the zucchini with tomato paste and vegetable oil, 400 g each.
Add half a glass of sugar and two tablespoons of salt. Mix everything thoroughly.
Place the pan on the stove over medium heat, bring to a boil, stirring occasionally, reduce the heat to low, cover with a lid and cook for another 1 hour. Don't forget to stir periodically. Approach the stove at least every 5 minutes.
5 minutes before the end of cooking, pour a tablespoon of 70% vinegar into the pan. Mix everything well and let it cook. If you like it spicy, you can add very finely chopped hot pepper.
When the caviar is cooked, immediately pour it into sterilized jars. Place the jars either on something wooden or on a towel. so that they do not come into contact with the cold surface of the table.
Close the jars with sterilized lids. Cover the jars with something warm, a towel, an old blanket and leave until completely cool. After this, we send it to the pantry for permanent storage.
OK it's all over Now. Our squash caviar is ready for the winter. The caviar turned out to be aromatic, the color is closer to red. This is due to the fact that we used red pepper and tomato paste. But of course we will try it right away. I hope you left some for testing. Bon appetit!
Recipe 4: squash caviar with peppers and tomatoes (with photo)
Let's look at this recipe step by step, with photos. To prepare this zucchini caviar, tomatoes and bell peppers are used. Particular attention should be paid to the taste and freshness of each product, since the taste of our caviar directly depends on this. Therefore, you need to choose only high-quality ingredients.
- zucchini – 1 kg (preferably young ones – 4 pieces),
- tomatoes – 250-300 g (2-3 pcs or 80 g of tomato paste),
- red bell pepper – 300 g (2-3 pcs),
- carrots – 200 g (2-3 pcs),
- onion – 150 g (1-2 pcs),
- garlic – 3 cloves,
- sugar – 1 – 1.5 tbsp. l.,
- salt – 2 tsp,
- citric acid - a third of one tsp. (it is better to dilute in a tablespoon of water) or vinegar 9% - 1 teaspoon,
- olive oil or other refined vegetable oil for sauteing,
- ground black pepper - to taste,
- vinegar 70% - a few drops under the lid when rolling up the jars.
The main component is zucchini. It is advisable to take young ones. If the zucchini is overripe, remove the core; if the zucchini is young, the seeds can be left. Peel and stem, divide in half and cut into cubes. You don't have to remove the peel from young zucchini.
Tomatoes are also a very important component; they must be ripe, tasty and unspoiled. We need to peel the tomatoes, to do this we make a cross-shaped cut on top, put them in boiling water for 1 minute and transfer them to cold water.
Now you can easily remove the skin and peel the core.
Cut the tomatoes into cubes.
You also need to remove the skin from the pepper, but the boiling water method will not work here.
There are several ways to remove the skin from peppers.
- Bake the peppers in the oven, placing them in a baking bag for 5 minutes. Then you can easily remove the skin with your hands.
- Burn the pepper over a fire or directly on a gas burner until black, and scrape off the skin with a knife.
- Peel with a vegetable peeler.
Remove the core from the pepper.
Cut the pepper into cubes. Peel the carrots with a vegetable peeler or knife and cut into cubes. Cut the onion into cubes. Finely chop the garlic.
All ingredients need to be sauteed separately in a small amount of vegetable oil for several minutes (sauté - fry over low heat in oil or other fat).
This is done so that each ingredient reveals its taste and aroma. Don't forget to stir constantly.
Let's simmer for a few minutes, everything will have time to give off flavor. We will put all the ingredients in one deep pan.
Saute the zucchini.
Saute the carrots.
We do the same with peppers, tomatoes, garlic and onions. Onions and garlic can be fried together.
We connect all the components together. Add sugar (if you don’t want to add sugar, you can add more carrots, they are sweet), salt, black pepper, a teaspoon of citric acid to taste, depending on what kind of caviar we want to get.
Mix everything, cover with a lid, and simmer for at least 40 minutes.
Stir several times during the process to ensure nothing burns.
Next, it’s time to make one mass from our ingredients. This can be done using an immersed blender, right in the container in which we simmered. You can put it in a regular blender, but do not use a meat grinder, the taste will not be the same. Don't forget that our vegetables are hot, don't get burned!
Almost finished caviar needs to be boiled to the desired consistency. Check the taste and add spices. Ready!
We roll the squash caviar into sterilized jars to store for the winter. Or we put it in ordinary jars if we want to try it in the near future, but it is advisable to let it brew for at least one day, so it will become tastier.
Recipe 5: squash caviar with sweet pepper and tomato paste
Recipe for squash caviar with bell pepper, very good. The caviar turns out moderately hot, tender and spicy.
- zucchini - 3 kg
- onion - 1 kg
- sweet bell pepper - 1 kg
- tomatoes - 1 kg
- tomato paste - 3 tbsp. spoons
- salt - 2 tbsp. spoons
- sugar - 1 tbsp. spoon
- spices (paprika, ground red pepper) - to taste
- vinegar 9% - 3 tbsp. spoons
Pass the pepper and onion through a meat grinder, add sunflower oil, simmer for 10 minutes.
Add the zucchini minced and simmer for another 10 minutes.
Grind the tomatoes and garlic in a blender (or through a meat grinder).
Add tomato paste, salt, sugar and spices to the resulting tomato mass.
Add the tomato mixture with spices to the stewed vegetables and simmer for 10 minutes.
Turn off the stove, add vinegar, stir and place the hot caviar into sterile jars, roll up the lids and remove to cool slowly.
Recipe 6: squash caviar with carrots and peppers in the sleeve
- zucchini - 2-3 pcs.
- carrots - 2 pcs.
- bell pepper - 2 pcs.
- tomatoes - 2 pcs.
- onion - 2 pcs.
- garlic - 2 cloves
- salt - 1 tbsp. l.
- sugar - 2 tsp.
- vegetable oil - 3 tbsp. l.
Preparing this caviar is very simple. We don’t bother and cut all the vegetables randomly, maybe into large pieces.
Chop the onion.
Roughly chop bell peppers and carrots.
Coarsely chop the tomatoes and garlic.
All that remains is to cut the zucchini into pieces.
Now put all the chopped vegetables in a baking sleeve, add salt, add sugar and pour in vegetable oil.
We tie the sleeve, shake it a little to mix the vegetables and put it in the oven. Bake for about 1 hour at 180 degrees.
We take out the vegetables after baking, add salt and pepper if necessary. If there is too much juice, then drain the excess. Using a blender, puree the vegetables until smooth.
Place the caviar in sterilized jars and roll up.
Recipe 7: squash caviar with pepper - preparation for the winter
Caviar can be prepared from both young zucchini and overripe ones. From such zucchini it is necessary to remove the core with hard seeds. From the specified amount of products, approximately 3.5 - 4 liters of caviar are obtained. The weight of vegetables is indicated in peeled form.
- Zucchini 1.5 kilograms
- Carrots 0.5 kilograms
- Onions 0.5 kilograms
- Red sweet pepper (capsicum) 3 pieces
- Sugar 2 tablespoons
- Salt 0.5 tablespoon
- Vinegar 9% 1 tablespoon
- Black pepper (ground) 1 teaspoon
- Sunflower oil 1 cup
- Tomatoes (tomatoes) 600 grams
- Water 0.5 tablespoon
Rinse the zucchini, remove the skin and, if necessary, the inside with seeds. Finely chop.
Place the zucchini in a large saucepan. Pour in half a glass of water. Bring to a boil and without a lid, stirring occasionally, evaporate for 2-3 hours (!). Long-term heat treatment allows you to get rid of excess moisture and reduce the “explosiveness” of squash caviar, which is famous for its increased ability to explode.
Add chopped peeled carrots to the well-evaporated zucchini.
Also add chopped, peeled sweet peppers, onions and tomatoes (in this case, the “centres” left over from sun-dried tomatoes were used).
Without covering with a lid, simmer the vegetables for at least 40 minutes, the bubbling should be of medium intensity. Stir the vegetables periodically. When the carrots are soft, add salt, sugar and ground black pepper.
Using an immersion blender, grind the vegetables into a homogeneous mass. Tomato seeds are difficult to thoroughly grind, so you may occasionally find them. Add sunflower oil to almost finished caviar. Put it on the fire and start heating it again, stirring until the oil “dissolves”. Then pour in the vinegar.
The caviar should be on the verge of boiling, pour the hot caviar into sterile jars and roll up. Cover with a wool blanket. Keep until completely cool.
Recipe 8, simple: squash caviar with bell pepper
I combined zucchini with aromatic bell pepper, which is very rich in vitamins, minerals and has a very low calorie content. The peppers should be fresh and crispy for cooking. Any variety can be used. The cooking process is simple, the preparation time is about 1-1.3 hours. This amount of ingredients will make a 0.5 liter jar. So, let's begin the most exciting process.
- Zucchini 2 pieces
- Bell pepper 2 pieces
- Garlic 3 cloves
- 1 carrot
- Onions 2 pieces
- Tomato paste 3 tablespoons
- Table salt to your taste
- Ground black pepper to taste
- Refined vegetable oil 3 tablespoons
Wash the vegetables thoroughly under running water. Dry with a paper towel. Grate the zucchini on a coarse grater. I don't peel the skin. Peel and grate the carrots in the same way. Chop the pepper into strips. Cut the garlic into slices. Place all the ingredients in a container with a thick bottom and put on fire. Bring to a boil and reduce heat to low. Simmer for about 40-60 minutes.
In a frying pan with heated sunflower oil, fry the onion, cut into half rings, until light golden brown. Add fried onions and tomato paste to the squash mixture and mix.
Place the hot mixture in a food processor and process until smooth.
Return the squash caviar to the pan, add salt and ground black pepper to taste. Bring to a boil and simmer for another 15-20 minutes.
After this time, our delicious zucchini caviar with sweet pepper is ready. Cool, transfer to a suitable container and store in the refrigerator. This kind of caviar doesn’t last long in my refrigerator; I have to cook it very often. Cook with pleasure and bon appetit!
Recipe 9: caviar from zucchini and sweet pepper (step-by-step photos)
I offer a delicious and uncomplicated recipe, without mayonnaise, exclusively with vegetables. If you do not preserve the caviar, do not add vinegar, but if you are preparing it for future use, you will have to add a little vinegar so that the jars are well preserved. You can eat this caviar straight from the jar with a spoon, it is so tasty and incredibly appetizing.
- young zucchini – 500 gr.,
- sweet pepper – 1 pc.,
- onion – 150 gr.,
- carrots – 100 gr.,
- vegetable oil – 50 ml.,
- salt – 1 tsp,
- tomato paste – 2 tbsp.,
- sugar – 1 tsp,
- paprika – ½ tsp,
- garlic – 2 cloves,
- ground black pepper – 1/3 tsp,
- vinegar – 1 tsp.
The first step is to wash and peel all the vegetables, dry them and prepare them for cutting. Choose young zucchini so that there are no coarse seeds, otherwise they need to be scraped out and thrown away, and the skins of later zucchini need to be removed. Simply cut young zucchini into small cubes. Transfer the slices to a thick-walled pan in which you can cook vegetables without oil or water. Send the zucchini to the fire, covered. Simmer the zucchini for 10 minutes until soft.
Separately, grate the carrots, chop the onion in the usual way and cut the sweet pepper into strips. Fry the ingredients in vegetable oil.
After a while the zucchini became soft.
Add browned vegetables from the pan.
Using a blender or meat grinder, grind the zucchini and fry into a homogeneous mass.
Add tomato paste, pressed garlic, paprika, pepper, salt and sugar to the zucchini-vegetable mixture. Return to the stove and cook the caviar for another ten minutes, stirring occasionally.
At the end, add vinegar and take a sample, adding salt if necessary. Boil for a couple of minutes and remove from heat. 
Pack hot caviar into sterile jars and roll up immediately. Cool upside down, covering the jars with a blanket and leaving for a day. Afterwards, transfer the caviar to the pantry and store until winter.
Recipe 10: caviar with carrots and zucchini spices
Squash caviar is a tasty and healthy snack. But buying caviar in a store is unprofitable and scary :) It is unknown how it is prepared... We still somehow trusted the Soviet food industry. And now it’s scary to buy groceries. And there’s no need, because the recipe for squash caviar is very simple. It can also be prepared at home.
- zucchini - 3-4 pcs.;
- carrots - 3 pcs.;
- onions - 3 pcs.;
- bell pepper - 3 pcs.;
- salt - 2 tbsp;
- granulated sugar - 2 tbsp;
- ground black pepper - to taste;
- curry - to taste;
- turmeric (saffron) - to taste;
- vegetable oil - 3-4 tbsp;
- garlic - to taste
First, of course, you need to thoroughly wash and peel all the vegetables - peppers, onions, garlic, carrots and zucchini. You can add tomato paste or tomatoes (pre-peel or rub through a sieve). At worst, you can put ketchup.
Grate the carrots, cut the onion into cubes.
Fry carrots and onions in vegetable oil.
Add chopped bell pepper. You don’t have to chop it finely; everything will turn into puree later anyway.
The next stage is zucchini. And here you can do it differently. The first time, I added the zucchini directly to the roasted vegetables, just like the recipe I followed said. I didn’t like this option, because zucchini releases a lot of juice when stewing. You have to “evaporate” the caviar for a long time to make it thick. Extra energy consumption (I have an electric stove), and the vitamins will be completely destroyed.
Therefore, when I prepared the second batch of caviar, I fried the vegetables in one pan and stewed the zucchini in another pan. Then I drained the excess liquid from the zucchini and added it to the fried vegetables. There is no need to simmer or fry for a long time so that the vegetables do not become too soft.
Add sugar, salt, spices. Stir, bring to a boil and turn off.
After removing from the stove, chop all the vegetables with a blender. Then add tomato paste (or fresh grated tomatoes) and put it on low heat again so that excess liquid evaporates from the caviar.
When the excess liquid evaporates, the caviar should become thick. If you run a spoon over the surface of the caviar, the mark will remain for a long time.
The evaporation time depends on how thick the caviar is needed. In the flash photo, the caviar changes color and looks yellow.
In fact, it is bright orange, close to what is sold in stores. The next photo is without flash.
Cooled caviar can be rolled into sterilized jars. Or in containers if you are not storing for the winter.
Vegetables
Description
Spicy squash caviar for the winter- everyone’s favorite, tender and healthy snack, which you can prepare with your own hands at home not only simply and quickly, but also very easily.
When you buy caviar in a store, of course, you get a pretty tasty product, but after reading its composition, you often begin to doubt whether the contents of the jar correspond to the list of ingredients on the beautiful and colorful label, and whether the product is as harmless as it seems. In order not to waste your time on such thoughts, once and for all learn how to prepare amazingly tasty caviar from affordable and cheap ingredients yourself. Only then will you be confident in the composition and quality of the snack and, without fear for your health, will be able to treat all your household members to this healthy dish.
We bring to your attention a delicious recipe for making spicy squash caviar for the winter. You can cook it with tomatoes, and, if desired, with tomato paste: regardless of what exactly you decide to use for cooking, the preparation will turn out equally tasty and tender - you’ll just lick your fingers!
And the recipe is so simple that even the youngest and most inexperienced housewives can handle preparing squash caviar (step-by-step photos will help them with this). And experienced cooks, after reading the recipe, will definitely want to prepare a portion of this snack for future use - to try.
The method of preparing spicy squash caviar is so simple that it can be easily implemented right at the dacha. No special equipment is required to make the workpiece. Everything is done the old fashioned way: a knife, a board, a deep frying pan (or cauldron) and a meat grinder. Plus, you won't have to put in extra effort to transport: first the zucchini to the kitchen, and then the filled jars to the basement.
Don't put off preparing this very tasty and low-calorie snack for too long. Be sure that, having tasted the produced product and received the approval of your relatives, you will certainly not be limited to one portion of caviar prepared this season!
Ingredients
Steps
Let’s start preparing delicious squash caviar by preparing all the components specified in the list of recipe ingredients. It should be noted that for preparing caviar it is advisable to choose young zucchini with a white color, but if you remove the seeds and remove the rough skin from the fruits that have already reached maturity, then they are perfect for preparing this preparation for the winter. Rinse all necessary vegetables thoroughly in plenty of water and then dry with paper napkins or natural fiber towels. After this, separate all the stalks from the vegetables, and also cut off the seals formed in the place of the flower on the zucchini.
Peel the onions and chop them as shown in the photo. To ensure that its esters irritate the mucous membranes as little as possible when chopping, after cleaning, immerse the onions in a bowl of cold water and leave to lie in it for about five minutes.
Cut the zucchini into conveniently sized pieces, but preferably not too large, because the better they are fried, the tastier the finished caviar will be.
Pour a few tablespoons of vegetable oil suitable for frying into a deep, preferably cast iron, frying pan. To ensure that the smell of the oil does not interrupt the aroma of the finished caviar, it is preferable to prepare the product using deodorized oil. If you want to feel the aroma of freshly squeezed oil in canned food, then do not deny yourself the pleasure and add fragrant oil. Heat it thoroughly and pour in the prepared onions. Stirring constantly, bring the onion until cooked. It is best if the half rings not only become transparent, but also fry a little.
Place the zucchini in the prepared onion and fry until golden brown. Do not add oil to the pan until the zucchini has released all the water. This may take approximately twenty minutes. While cooking zucchini, do not cover the pan with a lid, as this will significantly slow down the evaporation process.
While the zucchini is stewing, start preparing the tomatoes. Be sure to pour boiling water over the fruits and remove the skins from them. Chop the tomatoes well enough so that they can cook as best as possible and impart the maximum amount of their flavor to the caviar. You can replace tomatoes with paste of the same name. Then the dish needs to simmer for a little less time. Add the paste without dissolving it in water, because zucchini contains it in large quantities. Adjust the amount of paste according to your taste.
After preparing the tomatoes, chop the garlic. Adjust the amount of this product according to your feelings, and, of course, the more of it in the bookmark, the spicier the finished caviar will turn out. To clean a large quantity without hassle, place the whole heads in a bowl of cold water and leave for ten minutes. The husk will get a little wet, so it will come off very easily and will not stick to the knife or hands at all..
Add the tomatoes and garlic to the slightly reduced and softened zucchini. At this stage of preparing a spicy zucchini snack for the winter, add the specified amount of ground black pepper and salt. Mix the mixture well, then cover the pan with a lid and simmer the mixture for fifteen minutes over low heat.
Cool the finished caviar to room temperature, and in the meantime, start preparing the jars. Rinse them thoroughly in warm water with baking soda added, and then rinse thoroughly in running water until shiny. Be sure to wash and rinse the lids with which you will roll up the finished spicy squash caviar. Be sure to sterilize clean jars over steam for five minutes each, and also boil the washed lids in boiling water for two minutes. Do not miss an important point: before immersing in water, be sure to remove the rubber sealing rings from the lids (if they have any), and then return them to their place after the lids have cooled.
Pass the cooled mass through a meat grinder with a fine grid twice, and then return the crushed mass to the frying pan. Cover the mixture with a lid and simmer over low heat for ten minutes. The finished caviar will definitely look as appetizing as the caviar in our photo. If you decide to add tomato paste instead of tomatoes, the color of the workpiece will be more saturated and bright.
Use a clean spoon to transfer hot caviar into sterile jars and, without waiting for it to cool, roll up the lids. Without inverting the jars onto their lids, allow them to air cool. Place the cold zucchini preparation for the winter in a well-ventilated and cool room, protected from direct sunlight, and store for nine months. But, as practice shows, this delicious spicy zucchini caviar can be eaten even before the New Year holidays..
Bon appetit!
Zucchini is an ideal vegetable for winter preparations. Having a fairly neutral taste, it fits perfectly into any preparation - from caviar and lecho to jams and preserves. Even such a simple preparation as squash caviar can be given a lot of different flavors - spicy squash caviar for the winter is a vivid example of this. The recipe differs from the classic one only in that it includes hot pepper in the list of ingredients, the amount of which can be adjusted to the taste of the eater: add 1 pepper for a slight spice, or 3-5 pieces. – if you like fiery spicy caviar.
Preparing such caviar is simple: no hassles with pre-frying or baking vegetables, we also don’t need a blender to obtain a homogeneous consistency. We will simply pass all the vegetables through a meat grinder and simmer them until tender in one large pan. All!
Usually, zucchini caviar is prepared in large volumes at once, but for ease of calculation, the quantities of ingredients are given per 1 kg of peeled zucchini.
Taste Info Zucchini for the winter
Ingredients
- zucchini – 1 kg;
- onion – 300 g;
- carrots – 500 g;
- hot pepper – 3-5 pcs.;
- tomato paste (thick) – 2 tbsp. l. with a slide;
- sugar – 2-3 tbsp. l.;
- salt – 1 tbsp. l.;
- vegetable oil – 50-70 ml;
- bay leaf – 2 pcs.;
- pepper in a pot – 3-6 pcs.
How to cook spicy zucchini caviar for the winter
First of all, all vegetables for caviar need to be peeled, washed and dried. Peel carrots and zucchini using a vegetable peeler; remove seeds from large zucchini. Remove the husks from the bulbs. We cut off only the tails of hot peppers, leaving the seeds in place.
Next, all the vegetables need to be chopped: cut into small cubes or passed through a meat grinder. Any of the options will do; the cooking time for the caviar will not change; the cutting method will only affect the consistency of the finished caviar. For large volumes, perhaps, a meat grinder will still be more convenient. First we twist the zucchini.
Then onions, hot peppers and carrots. It is better to twist the carrots last, so that when twisting they “take” with them all the juice released from the zucchini and onions.
Place all the chopped vegetables in one saucepan. Add vegetable oil to them, add some salt to the caviar, and add sugar. Mix everything thoroughly and place the pan on the stove, turning it on to maximum heat.
As soon as the vegetable mass begins to bubble, reduce the heat to medium, cover the caviar with a lid and simmer, stirring occasionally, for about 50-60 minutes. During this time, the mass should become a little more uniform in color and structure. Add tomato paste to it, throw in peppercorns.
Stir in the caviar, close the lid again and continue to simmer over medium heat for another 20-30 minutes. And now the caviar has already acquired an appetizing golden-orange color. Place a bay leaf in a saucepan, add vinegar, stir in the caviar and let it simmer for another 15 minutes. If desired, the caviar can be pureed in a blender before adding the bay leaf.
While the caviar is ready, we sterilize the jars and lids for it in any way suitable for you. We fill dry sterile jars with hot caviar, making sure to remove the bay leaves from it. Screw the caps on tightly. Important! If you want the product to stand without problems at least until spring, the caviar should not cool below 70 degrees when packaging!
Wrap the filled jars as warmly as possible by turning them over onto the lids. We put it away for storage only after it has completely cooled down, this is at least 10-12 hours.
It is better to taste caviar for salt/sugar after standing for at least a day - only after steeping will the caviar fully reveal its taste.
Good luck with your preparations!
Good day, dear readers.
What is the first association that comes to your mind when you hear the word “zucchini”? I think that for 99 percent of people the combination “squash caviar” comes up. And if you come from the 80s and earlier, then you are very familiar with this taste from childhood. Nowadays, store shelves are littered with various twists with hundreds of filling options. And then caviar was one of the few available delicacies.
Lately, I have collected here probably a hundred different recipes for cooking zucchini. We've already done them. But caviar stands apart from all this. She has a special status: nostalgic.
In this selection, I tried to show the most interesting and most delicious, in my opinion, recipes from GOST recipes with consistent proportions to folk ones that have managed to win the love and honor of being in the notebooks of housewives.
Squash caviar for the winter: the best recipe through a meat grinder
Vegetables for caviar must be prepared in advance. This is usually done in three ways: they are put through a meat grinder, crushed in a blender to a puree, or simply cut into pieces.
This recipe uses traditional grinding through a meat grinder. This grainy consistency most closely resembles the look and taste of that same squash caviar from childhood.
Ingredients for 5 liter jars:
- Zucchini - 3 kg
- Carrots – 1 kg
- Onions – 1 kg
- Granulated sugar - 0.5 cups (200 ml glass)
- Tomato paste - 200 g
- Salt - 1.5 tbsp.
- Sunflower oil - 1 cup (200 ml)
- Ground black pepper, bay leaf
Preparation:
1. Wash the zucchini and carrots, peel them and pass through a meat grinder. If the zucchini is young, then you do not need to cut off the peel, just cut off the tails.
You don’t have to spin the vegetables separately, you can do them together at once, it will mix even better.
2. Cut the onion into small pieces and combine all the vegetables in a thick-walled deep saucepan.
3. Place the pan on the fire, bring the vegetables to a boil, then cover the lid and simmer the mixture for 1.5 hours, stirring occasionally.
4. Then add the remaining ingredients to the pan: salt, sugar, a couple of pinches of pepper, a couple of bay leaves, tomato paste and sunflower oil.
Reduce the heat to low and simmer the vegetables for another 1.5 hours under the lid and stirring occasionally.
5. Remove the pan from the heat and pour the still hot caviar into pre-filled jars, filling them up to the neck.
To prevent the jars from cracking, they must be hot. Or, as an alternative, you can put metal teaspoons in the jars and remove them before rolling.
6. Then we close the jars or roll them up with sterilized lids, turn them over, wrap them in a blanket and leave them until they cool completely. Then store it in a cool, dark place.
Sunflower oil creates a protective film and prevents vegetables from fermenting. But if you doubt that you have sterilized the jars correctly, then before pouring the caviar, add a couple of tablespoons of 6% vinegar to the pan and stir.
A simple and tasty recipe for squash caviar, just like in the store (according to GOST)
And this recipe can be called traditional, because... it uses exactly the amount of ingredients recommended by Soviet GOST. That is why the quantity is indicated in grams and for cooking you will need a kitchen scale.
Ingredients for 1 liter jar:
- Zucchini (peeled) - 1 kg
- Carrots (peeled) - 60 g
- Onions (peeled) - 40 g
- Salt - 20 g
- Sugar - 10 g
- Black pepper - a pinch
- Tomato paste (30%) – 100 g
- Vinegar - 2 tbsp.
Preparation:
1. Cut the zucchini, peeled and seeded, into pieces and fry over medium heat with a small amount of vegetable oil until softened.
There is no need to wait for the golden crust to appear, this can ruin the final appearance of the dish, we just want to get the aroma of fried vegetables.
2. Grate the carrots on a fine grater, chop the onion and fry them together until soft.
3. Place the zucchini, carrots and onions in a food processor or blender bowl and puree them.
4. Place the resulting puree in a thick-walled pan, add salt, sugar and tomato paste. Stir and bring the mixture to a boil over medium heat. Then reduce the heat to low, cover the pan with a lid and cook for 30 minutes, stirring occasionally.
5. Place the pre-washed jar in boiling water (so that the jar is half immersed in it) and boil (sterilize) it together with the metal lid for about 15 minutes.
6. After 30 minutes, remove the caviar from the heat, add vinegar to it, stir and place in a sterilized hot jar.
The jar needs to be filled to the very neck, making sure that there is no air left in it.
7. Close the jar with a sterilized lid, turn it over and leave it to cool under a blanket.
Ready. Store the jar in a cool, dark place.
Zucchini caviar with mayonnaise and finger-licking tomato paste
One of the most favorite folk recipes is with mayonnaise and tomato paste. One of the best flavor combinations. Be sure to try making at least 1 jar to appreciate this great taste.
Ingredients for 12 half liter jars:
- Zucchini – 6 kg
- Onions – 6 pcs.
- Sunflower oil – 200 ml
- Mayonnaise - 500 g
- Tomato paste - 500 g
- Sugar - 4 tbsp.
- Vinegar 9% - 4 tbsp.
- Salt - 2 tbsp.
Preparation:
1. Cut off the peel and tails from the zucchini, cut them into small cubes and place them in a large aluminum (or simply thick-walled) pan. Place the pan over medium heat, wait for the zucchini to begin to boil, then reduce the heat to low, close the lid and simmer for 2 hours, stirring occasionally.
2. After 2 hours, when the zucchini is well boiled, puree them with an immersion blender.
There is no need to remove the pan from the heat; the main thing is to do everything carefully so as not to splash the vegetables around the kitchen.
3. The onion also needs to be pureed in a blender.
4. Now we put the onions into the pan, and add all the remaining ingredients there: salt, sugar, tomato paste, mayonnaise, sunflower oil and vinegar. Mix everything well and continue to cook the caviar over low heat under the lid for another 45 minutes, stirring occasionally.
5. Transfer the finished hot caviar into pre-sterilized jars, filling them up to the shoulders.
We close the jars with metal lids, turn them over and leave them to cool under the blanket.
Video on how to cook caviar for the winter in a slow cooker
If you are the proud owner of a multicooker, then be sure to pay attention to this tasty and not complicated recipe.
The most delicious recipe with tomatoes and bell peppers
If zucchini alone in caviar seems insufficient to you, then it can be diversified by the presence of other vegetables (I mean in addition to traditional onions and carrots) - tomatoes and bell peppers. You'll get real summer in a jar.
Ingredients for 2 liter jars:
- 1.2 kg zucchini
- 2 carrots
- 2 onions
- 1 bell pepper
- 400 g tomatoes
- 1 tbsp sugar
- 1-2 tbsp lemon juice
- 2-3 cloves of garlic
- 1 tbsp tomato paste
- Salt - 1 tbsp.
- black pepper, coriander - to taste
- 60 ml vegetable oil
Preparation:
1. Grind all the vegetables through a meat grinder using an attachment with 7 mm holes.
You can only twist zucchini and pepper together, all other vegetables separately.
2. Place the prepared vegetables one by one in a heated frying pan with vegetable oil.
First of all, we lay out the carrots, because they are the hardest. When it softens a little, add the onion and continue to sauté the vegetables over medium heat for 3-4 minutes.
3. Then add zucchini and pepper (drain off excess liquid first). We continue to fry, stirring occasionally, this time focusing on the softness of the zucchini.
4. The next ingredients are twisted tomatoes, salt, pepper, seasonings to taste, sugar and lemon juice. Stir and continue to fry, stirring occasionally until done.
5. It’s very easy to check the readiness of the caviar: you need to use a spatula to spread the vegetables in the center of the pan and if no liquid flows into the free space, then the caviar is ready.
6. All that remains is to add pressed garlic to it, stir and place the still hot mass into sterilized jars and roll up with sterilized lids.
And leave it to cool under the blanket upside down.
Zucchini caviar for the winter with garlic without vinegar and without sterilization
This recipe does not contain vinegar or citric acid, which usually act as antiseptics. Here garlic takes on this function. Fans of "vigorous" will definitely like it.
Ingredients for 5 0.5 l cans:
- Zucchini – 3 kg
- Onion (bitter white) – 1 kg
- Tomato paste - 120 g
- Carrots – 1 kg
- Coarse rock salt - 1.5 tablespoons
- Sunflower oil – 150 ml
- Sugar - 50 gr
- 8-10 large cloves of garlic
- Bunch of dill
- 1/3 teaspoon ground pepper
The amount of ingredients is given for already prepared (peeled and chopped) vegetables.
Preparation:
1. Fry zucchini cut into small cubes in an open frying pan until golden brown.
At the same time, we cook the zucchini in small portions, and do not pour it into the pan in a heap. They should be fried, not stewed.
2. But fry the chopped onion all at once in one frying pan. We fry it until transparent.
3. We also fry the grated carrots until soft, and then combine all the vegetables in one large bowl and mix.
4. Then we pass the resulting vegetable mass through a meat grinder with small holes.
5. Then put it in a thick-walled deep saucepan, bring to a boil, reduce the heat to low, cover with a lid and simmer for 30 minutes, stirring occasionally so that the mixture does not burn.
After 30 minutes, add salt, sugar, tomato paste, chopped herbs and pressed garlic to the caviar. Mix thoroughly and simmer with the lid closed for another 10 minutes.
6. After the specified time, turn off the stove and place the still hot caviar into pre-sterilized jars and close with sterilized lids.
7. And we leave them to cool upside down under the blanket. Then store in a cool, dark place.
Photo recipe for squash caviar, cooked in pieces
Well, the last recipe for today is squash caviar with pieces of vegetables. Some may say that this is more like lecho, because it contains a lot of vegetables and they are not chopped enough for caviar, I won’t argue. But I think that this option should still be in this collection.
Ingredients for 5 half liter jars:
- Carrots – 700 g
- Tomatoes – 1 kg
- Sweet pepper - 500 g
- Zucchini - 500 g
- Onion - 500 g
- Eggplants – 500 g
- Vegetable oil – 250 ml
- Vinegar 9% - 2 tbsp.
- Garlic - 1 head
- Salt - 0.5 tbsp.
Preparation:
1. Wash all the vegetables, peel them and cut them into small, approximately equal cubes.
2. Pour sunflower oil into a deep, thick-walled bowl (for example, a cauldron) and fry the onion in it until golden brown.
3. Next, add the rest of the vegetables, mix well and bring to a boil over medium heat with the lid closed.
4. Then remove the lid, reduce the heat to low and cook for 1 hour 15 minutes, stirring occasionally.
5. After this time, add pressed garlic, salt and vinegar, mix and cook for another 15 minutes.
Now the caviar is ready and needs to be placed in pre-sterilized jars (to the very top) and sealed with lids.
Then, without turning them over, wrap them in a blanket and leave to cool. Then store in a cool, dark place.
This is such an interesting selection. And starting from there, we will slowly begin to move from everyday dishes to winter preparations. Autumn is coming soon and it's time to start preparing supplies.
And that’s all for today, thank you for your attention.
Zucchini caviar, which stores well in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a huge number of recipes for squash caviar: probably as many as there are women in this world. After all, everyone adds something different to the recipe and gets a completely new product to taste.
You can prepare other dishes that are no less attractive in terms of taste from zucchini. For example, just .
Zucchini caviar: the simplest recipe for the winter
Zucchini caviar can be prepared very quickly and from a set of products that is in the pantry of every caring housewife.
Ingredients:
- zucchini - two kilograms;
- carrots - kilogram;
- onion - kilogram;
- tomato paste - 150 grams;
- sugar - four large spoons
- salt - two large spoons;
- vegetable oil - 200 grams;
- acetic acid 70% - 1 tsp;
- water – 200...250 ml.
Preparation:
We'll cut the carrots first. Let's cut it into cubes.
It is best to use a cauldron for cooking caviar. If it is not there, then take a frying pan with a thick bottom. Pour the entire amount of oil into it (cauldron) and add carrot cubes.
Then pour in water and add granulated sugar. Salt.
Stir the carrots and bring to a boil, closing the cauldron with a lid. Simmer it for the next 10 minutes.
While the carrots are stewing, you need to prepare the zucchini. We will cut them into medium-sized cubes.
We also cut the onion into cubes of arbitrary size.
Green chili peppers must be de-seeded - otherwise the roe will be very spicy - and cut into small pieces.
Add zucchini, onion, and chili pepper to the carrots. Mix everything, close the cauldron with a lid and let the mixture boil again.
After the vegetable mixture has boiled, close the cauldron with a lid again and simmer the vegetables until completely softened.
As soon as the vegetables have become soft - this will take about 20 - 25 minutes - add tomato paste to them. And simmer the mixture for another 10 minutes, but do not cover the cauldron completely.
This is necessary so that all excess liquid evaporates from the future caviar.
Now you need to add the bite to the vegetable mixture and mix.
If you use 9% vinegar, then you need to add 50 ml.
Then grind the vegetables using a blender until smooth. This is the beauty you will get.
If you need thicker caviar, reduce the volume of water. When cooking, add only 200 milliliters of liquid
Now return the caviar to the heat, boil it again and place it in pre-sterilized hot jars. Cork. The caviar is ready. And after cooling, it can be taken to the cellar for storage.
Zucchini caviar for the winter – a “finger lickin’ good” recipe
Delicious winter squash caviar, cooked according to this recipe, will turn out incredibly tasty. It’s also amazingly beautiful and will look amazing on the table.
Ingredients (per 1 liter of finished caviar):
- zucchini – kilogram
- tomatoes – 300 grams;
- sweet pepper – 300 grams;
- carrots – 200 grams;
- onion – 150 grams;
- granulated sugar - tablespoon
- salt - two teaspoons;
- citric acid - dilute ¼ part of a small spoon of lemon in a tablespoon of water;
- vegetable oil;
- ground pepper - to your taste.
Zucchini must be weighed after it has been peeled and seeded.
Preparation:
Cut the zucchini into cubes. There is no need to chop it - the putz will be medium in size.
Remove the skins from the tomatoes and cut into cubes, or rectangles, or triangles. How do you like.
To make it easier to remove the skin, make a cross cut on the tomato and place it in boiling water. Hold for two to three minutes and remove. Now the peel can be easily removed.
Remove the seeds and bitter white membranes from the pepper. Also cut them into small pieces.
Garlic, onions and carrots are also finely chopped.
Now put a deep frying pan with a thick bottom on the stove and pour oil into it. It's time to fry the vegetables. But we will do this separately, which will help them reveal their taste as brightly as possible.
You can fry the vegetables one after another, emptying the pan completely each time.
When frying, stir the vegetables constantly so that they do not burn. Otherwise, the taste of caviar will be hopelessly spoiled.
We collect the prepared products in one container - you can take a cooking basin or a saucepan with high walls - and add all the seasonings.
Now you need to simmer the mixture for about 60 minutes at a minimum boil. Don't forget to stir it constantly.
Grind the almost finished caviar using a blender - it should become like a puree.
At this stage, the workpiece is allowed to add salt and sweeten. Focus on your taste.
To prevent the caviar from spoiling, it must be brought to a boil again and cooked for another 5 minutes. Now we put it in sterilized jars and wrap it in a blanket for a day.
Zucchini caviar for the winter: recipe with mayonnaise and tomato paste
If you are a fan of “store-bought” squash caviar, then this recipe is exactly what you need. It almost exactly reproduces the taste of that famous GOST squash caviar from the times of the already so distant Soviet Union.
Ingredients:
- peeled zucchini - three kilograms;
- turnip onion – 400 grams;
- vegetable oil – 150 ml;
- tomato paste - four tablespoons (I really like Pomodorka, it really tastes like real tomatoes);
- mayonnaise – 200 grams;
- granulated sugar – 100 grams;
- salt - a level tablespoon.
Preparation:
- To make the caviar tasty, it is better to take young zucchini of milky ripeness. They need to be peeled and cut into pieces.
- Remove the skins from the onion and cut into four pieces.
To “cry” less while cleaning, constantly wet the knife in cold water – it helps.
- Pass the onions and zucchini through a meat grinder, but you can also grind them in a blender.
- Transfer the resulting mixture into a deep basin and simmer at low boil for an hour.
- Then add vegetable oil, mix well and simmer for another hour.
- Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
- After this, simmer for another hour and immediately put into sterile jars for sealing. Turn it over and let it cool like this.
Of course, preparing squash caviar according to this recipe takes a long time, but it turns out tasty and really resembles “store-bought.”
Zucchini caviar for the winter in a slow cooker
You can prepare zucchini caviar for the winter in a slow cooker. This miracle of technology greatly simplifies our work.
Ingredients:
- peeled zucchini – 2 kg;
- good tomato paste – 190 grams;
- carrots – 120 grams;
- vegetable oil – 90 ml;
- onion – 1 piece (medium);
- granulated sugar – 20 grams;
- salt – 10 grams;
- a pinch of allspice and black pepper.
Preparation:
- You need to prepare the vegetables - cut the zucchini and onions into cubes, grate the carrots.
- Pour oil into the multicooker bowl and place the zucchini. Fry them until transparent. Then transfer to a separate bowl.
- Fry the onions and carrots a little. And transfer them to the zucchini.
- Now take an immersion blender and puree the vegetables.
- Transfer the vegetable mixture to the multicooker bowl and turn on the “stew” mode for 40 minutes.
The mixture must be prepared with the lid open.
- Then add the remaining ingredients to the boiled mass - tomato paste, salt and granulated sugar. Simmer the caviar for another 20 minutes.
We transfer the caviar into sterilized jars and be sure to wrap it in a warm blanket until it cools completely. After this, it can be taken to the cellar for storage.
I offer you a video recipe for the most delicious squash caviar
Bon appetit and see you new recipes!
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