Hello, dear friends! I hope you had an incredibly large harvest this year and you no longer know what else you can prepare from them for the winter. In this case, I would like to recommend that you make the most delicious squash caviar, the recipes for which I will provide you with today.
Like all similar vegetable preparations, it can be eaten immediately or left for the winter. For me it just goes crazy fast. Mine even just spread it on bread and eat it. Just give them free rein, and they will gobble it up with spoons from the jar on both cheeks.
I do it differently. Sometimes I bring it to the consistency of puree, and sometimes I want it in small pieces. That’s why I’ll show you the recipes in several variations.
In general, from this vegetable you can prepare simply a huge amount of pickles for the whole year. For example, canned or simply. They even make jam. Well, there’s nothing to say about caviar. So, let's just start looking at the recipes and preparing it.
The first recipe, in my opinion, is the most delicious and very easy to prepare. The caviar is not pureed, but in small pieces. For me, such blanks fly away very quickly. I definitely recommend trying it.
Ingredients:
- Zucchini - 3 kg
- Onions - 0.5 kg
- Vegetable oil - 150 ml
- Tomato paste - 150 gr
- Mayonnaise - 200 grams
- Sugar - 0.5 cups
- Salt - 2 tbsp. spoons
- Ground black pepper - 0.5 teaspoon
- Vinegar 9% - 2 tablespoons
Preparation:
1. Wash the zucchini and remove the skin and seeds (if you have a young vegetable, this is not necessary). Grate it. Peel the onion and chop finely.
You can also pass everything through a meat grinder or blender.
2. Then place the vegetables in a saucepan, stir and place over medium heat. Simmer for 1 hour, remembering to stir. During this time, almost all the liquid released by the zucchini should boil away.
3. Then put mayonnaise, tomato paste, vegetable oil, salt, sugar and pepper there. Mix everything and put on low heat for another half an hour, stirring constantly. The bite should be added 2 minutes before the end of stewing.
4. Next, remove from heat and pour into pre-sterilized jars (from the ingredients presented, 2.5 liters of the finished product is obtained). Screw on the lids and turn them over. Wrap in a warm towel or blanket and leave until completely cool. This is about a day. Then you can put it away in the pantry. Such preparations can also be stored at room temperature.
Step-by-step recipe for delicious squash caviar for the winter, just like in the store
Using this method, it turns out to be very tender, incredibly tasty and no worse than store-bought. But what am I talking about, homemade always turns out better, not worse. Try cooking this way, you will like it. From the proposed amount of ingredients, a little less than 3 liters is obtained.
Ingredients:
- Zucchini - 2 k
- Carrots – 1 kg
- Onions – 1 kg
- Tomato paste – 150 gr
- Sugar - 100 gr
- Salt - 60 g
- Vegetable oil - 200 gr
- Vinegar – 9% – 50 ml
- Garlic, pepper spices - to taste
Preparation:
1. Peel the zucchini, even if it is young. This will make it even more tender. Cut it into medium pieces. Peel the onions and carrots and also cut them into medium cubes.
2. Take a cauldron or pan with thick walls to use. Put it on fire. Pour vegetable oil into it, add sugar and salt. Stir, bring to a boil with the lid closed and simmer for another 10 minutes.
3. Then add the zucchini, stir and simmer for 10 minutes. After this, add the onion, stir and simmer until all the vegetables are soft. This is approximately 30 minutes.
Don't forget to stir periodically.
4. When the vegetables become soft, add tomato paste, stir and simmer for 10 minutes without a lid. Then add vinegar, bring to a boil and turn off the heat. Leave to stand for 10 minutes.
If you have vinegar essence, then just add 1 teaspoon.
5. While the caviar is stewing, sterilize the jars in any way convenient for you. For example, I do this in the microwave. I pour about 1.5 cm of water into each jar and leave it there for 5-15 minutes at full power. It depends on the size of the jar. Then I take it out, pour out the water and set it on a clean towel to dry. I boil the lids on the fire for 5 minutes after the water boils.
6. Bring the prepared vegetables to a puree using a blender or meat grinder. Then bring to a boil and cook for 3 minutes. Preferably with the lid closed.
7. Place the finished product into jars, close the lids and turn over. Wrap in a towel and leave until completely cool, then put away in storage.
The best recipe for squash caviar according to GOST USSR (from childhood)
Well, we’ve come to the recipe for that same Soviet caviar from childhood. Remember that mushroom flavor? Simply incredibly delicious. And the cooking method is different from the usual. In general, I recommend trying it!
Ingredients:
- Zucchini (you can take squash or zucchini) – 4.5 kg
- Carrots – 300 gr
- Onion – 240 gr
- Tomato paste – 270 gr
- Salt – 45 g
- Sugar – 25 g
- Ground black pepper – 1.5 g
- Ground allspice – 1.5 g
- White roots (parsnips 50%, parsley 25%, celery 25%) – 75 g
- Fresh herbs (parsley, dill, celery) – 15 g
- Vegetable oil – 315 g (340 ml)
Preparation:
1. Wash and dry the zucchini. Cut them into round pieces, approximately 1.5-2 cm. Pour oil into a frying pan and fry them on both sides. Transfer to a deep dish.
2. Peel the remaining vegetables and roots, cut into large pieces (cut the onion into rings). Fry alternately in a frying pan and add to the zucchini.
3. Then grind everything into a puree mass. I prefer to use an immersion blender for this, but you can also use a meat grinder or a stand blender. Transfer the mixture to a saucepan, add salt, sugar, black and allspice. Also add tomato paste and chopped fresh herbs, mix everything. Place on the fire and bring to a boil.
4. Next, put everything into dry and clean jars and cover with lids. Take a pan, put a cotton napkin in it and place the jars. Pour water up to the shoulders, turn on the heat and sterilize for 75 minutes per 0.5 liter jar. If the jar is 1 liter - then 100 minutes.
5. Carefully remove from the pan, turn over and leave for a day. Then put it away in your storage.
Video on how to cook delicious squash caviar in a slow cooker
I try not to bypass or ignore my entire audience. Therefore, for multicooker lovers, I have an individual video recipe, found on YouTube. So watch, enjoy the author’s pleasant voice and take note of this method.
Ingredients:
- Zucchini - 1.5 kg
- Carrots – 150 gr
- Onions – 150 gr
- Tomato paste – 150 ml
- Vegetable oil - 100 ml
- Sugar - 2 tbsp.
- Salt - 1.5 tbsp.
- Ground allspice - 0.5 tsp.
- Vinegar 9% – 70 ml
As you can see, it is very easy to cook in a slow cooker. The method itself is unpretentious. It is very convenient to have this unit at your dacha.
Zucchini caviar for the winter with mayonnaise and tomato paste without frying
Try this amazing recipe too. Thanks to mayonnaise, it acquires some kind of creamy taste and turns out very tender. The preparation of such preparations is very inexpensive. And at the same time everything is done quickly and easily.
Ingredients:
- Peeled zucchini - 1.5 kg
- Carrots - 3 pcs.
- Peeled onion - 0.25 g
- Tomato paste – 125 gr
- Mayonnaise – 125 gr
- Vegetable oil – 75 g
- Sugar - 2 tbsp. spoons
- Salt - 1 tbsp. spoon
- bay leaf - 1 piece
- Ground hot pepper - 1/4 teaspoon
Preparation:
1. Cut the vegetables into convenient pieces so that they can be passed through a meat grinder. Then add vegetable oil, tomato paste and mayonnaise to the chopped vegetables. Place everything in a saucepan and bring to a boil. Turn the heat to medium and simmer covered for 1 hour, stirring occasionally.
During this time, the caviar will acquire its orange color.
2. After an hour, add salt, sugar, pepper and bay leaf. Mix well and simmer for another 1 hour. Then, using an immersion blender, puree it (take out the bay leaf). Place on the heat again, bring to a boil and cook for another 5 minutes.
Recipe for preparing squash caviar through a meat grinder (simple and tasty)
Some housewives believe that it is better to make our appetizer through a meat grinder. Because vegetables chopped in a blender only spoil the taste. My dears, everything is not for everybody. Simply prepared caviar in this way will not turn out to be a puree-like mass, but with small pieces of vegetables.
Ingredients:
- Zucchini (young) – 1 kg
- Carrots – 200 gr
- Bell pepper – 300 gr
- Onion - 200 gr
- Tomato paste - 2 tbsp.
- Hot ground pepper - 0.5 tsp.
- Vegetable oil – 50 ml
- Salt - 1 tbsp.
Preparation:
1. First, wash and peel the vegetables. Remove the seeds from the peppers. Cut clean zucchini and onions into pieces and grind through a meat grinder. Place in a sieve to drain excess juice.
2. Grind carrots and peppers through a meat grinder and place in a deep bowl.
3. Place all vegetables in one bowl. Add tomato paste, salt and ground pepper. Mix everything evenly.
4. Heat a frying pan, pour vegetable oil into it and add the vegetable mixture. Fry for 10 minutes, stirring until the moisture has evaporated. Then cover with a lid, reduce the heat slightly and simmer for another 15 minutes.
5. This caviar can be eaten immediately. If you want to put it in a jar for the winter, then add 9% vinegar - 2/3 tablespoon. Place in a jar and screw on the lid, turn over, wrap and leave until cool. Then put it in a cool place. For rolling, the amount of ingredients can be increased, but at the same time maintain the ratio of products.
A simple recipe for caviar from zucchini and eggplant for the winter
And, of course, I couldn’t ignore this wonderful way of preparing caviar from assorted vegetables. And for convenience and clarity, I have selected a very detailed video.
Ingredients:
- Eggplants – 1.5 kg
- Zucchini 0.5-1 kg
- Vegetable oil – 250 ml
- Tomatoes – 600 gr
- Garlic - 3 heads
- Hot pepper - 2 pods
- Sweet pepper - 5 pcs
- Salt - 3 tbsp. spoons
- Apple cider vinegar 6% – 20 ml
- Sugar - 3 tbsp. spoons
I also always roll up a few jars for myself for the winter using just this recipe. You can't imagine how delicious it is. It should be stored in a cool, dark place.
Well that's all for today. I want to hope that my options will certainly be useful to you and that your loved ones will be happy with the prepared caviar.
Have a good harvest and bon appetit!
Zucchini can be found in almost every vegetable shop or in the corresponding section of the grocery supermarket almost all year round. The popular vegetable is rich in vitamins and minerals that have a beneficial effect on the functioning of the digestive system and helps strengthen the immune system.
Zucchini caviar is a favorite delicacy for many generations, familiar to everyone since childhood. Pleasant soft taste, delicate texture and richness in nutrients made this dish exceptionally tasty and nutritious.
How to prepare squash caviar for the table
It’s very easy to get a fragrant and tasty side dish for your everyday dinner. Take a few more vegetables to accompany the zucchini and no one will be able to pass up such a delicacy.
Caviar from zucchini, sweet pepper and garlic
Wash and chop 2 onions and carrots. Onions - in cubes, carrots - in medium rings. Place the resulting mixture in a heated frying pan, into which you have previously poured oil. When the mixture is slightly browned, add 3 diced zucchini. Let the vegetables simmer a little until the zucchini releases its juice. Now it's time for sweet peppers and tomatoes. Place the tomato and pepper cut into cubes (1 piece each) into the frying pan. Simmer for another 10 minutes, stirring the vegetable mixture periodically. After that, season the mixture with turmeric, salt and ground pepper, and after another 5 minutes – with chopped garlic (3-4 cloves). Sprinkle the composition with dill and after 2-3 minutes turn off the stove.
Squash caviar with added eggplant
6-7 small onions, remove dirt and peel, cut into rings. Add oil (sunflower or olive) to the pan, heat it and place the prepared onion. Next, chop 1 large carrot into cubes. As soon as the onion is browned, add carrots to it. Cut the eggplant and zucchini (1 piece each) into medium-sized cubes. Add these vegetables to the onions and carrots (when the latter becomes soft). Mix the resulting composition well and wait until the vegetables release their juice and begin to stew. Next, salt and pepper, add 2 bay leaves and a little curry. Now prepare the tomato - finely chop 1 large vegetable. Add it to the mixture in a frying pan, mix everything and simmer for 15-20 minutes. When serving, garnish the dish with a sprig of herbs.
How to prepare squash caviar for the winter
Classic squash caviar
Clean 3 kg of zucchini from dirt and prepare rings 1 cm thick. Sprinkle the vegetables with salt (no more than 1 tsp) and leave for 15 minutes. Remove excess juice. After the zucchini should be fried on both sides. Prepare onions and carrots (1 kg each). The first one is chopped into rings 1 mm thick, and the carrots are grated. Fry these vegetables too. Next, mix them and turn them into a homogeneous mass (for example, by passing them through a meat grinder). Now place the composition in a container with a thick bottom and transfer it to the stove. Add tomato paste (50 g), sugar (20 g), salt (30 g) and citric acid (10 g) to the vegetables in the pan. Bring the composition to a boil over low heat and simmer for 15 minutes. The caviar is ready to be placed in jars.
Squash caviar in a slow cooker
Chop 250 g of onion and 3 cloves of garlic as finely as possible. Add a little oil and previously chopped vegetables to the multicooker bowl and set the “Baking” mode, time 5 minutes. Pour boiling water over 350 g of tomatoes and remove the peel and seeds. Pass the pulp through a sieve. Add to it 5 g of salt and sugar, as well as spices - 5 g of curry, nutmeg, a mixture of peppers, ground coriander. Send the resulting mass to the multicooker. Go to 5 min. to the “Quenching” mode. Finely chop 750 g of zucchini, 350 g of carrots, 250 g of bell pepper and also add them to the multicooker bowl. Now turn on the device for 75 minutes, while activating the “Extinguishing” function. After the allotted time, the composition is ready for rolling.
[Updated edition - August 2018. Denis Povaga]
And now, in the midst of preparations for 2018, we decided to update the article with new recipes. And today you will learn not only the best recipes for squash caviar for the winter, but overall delicious recipes that will make you lick your fingers!
The older generation remembers the taste of squash caviar from childhood. In the 90s of the last century, besides it, there was practically nothing on the shelves. Zucchini ripens in early autumn, so it's time to make canned vegetables for the winter.
The preparation contains a minimum amount of calories and does not burden the digestive system. Therefore, the dish can be consumed for various diseases and during weight loss.
In this article we will look at the most successful options for preparing vegetable preparations.
If you have never prepared squash caviar at home, you can use a simple recipe. Despite the simplified cooking process, the preparation turns out very tasty. Therefore, be sure to roll up several cans for the winter.
Ingredients:
- 3 kg of zucchini.
- 1 kg of fleshy tomatoes.
- 1 kg of onion.
- 1 kg carrots.
- 150 ml vegetable oil.
- 1 tbsp 9% vinegar.
- Granulated sugar, black pepper and table salt according to preference.
Cooking procedure
Zucchini needs to be washed well. To prevent caviar from having a greenish tint, it is recommended to peel the peel. An overripe fruit may have large seeds; they must be removed. Cut the vegetable into small pieces. Heat the sunflower oil in a frying pan and fry the zucchini in several portions.
When the vegetables are slightly fried, cover the pan with a lid and simmer for 10-15 minutes until they become soft. Then transfer them to a large enamel pan so that all the necessary products can fit in it.
Finely chop the onion. To prevent splashes and steam from the vegetable from getting into your eyes, it is recommended to grease the cutting board with a small amount of salt and use a sharp knife. Then fry the onion in sunflower oil.
At the next stage, wash the carrots, remove the top layer if necessary and grate the vegetable. Sauté in oil in a deep frying pan until the vegetable becomes soft. Add all prepared ingredients to the container with zucchini.
Wash the tomatoes and place in boiling water for a few seconds. After this, you can easily remove the skin.
Grind the tomatoes in a blender. Add the resulting juice to the rest of the products and mix with a mixer.
Place the zucchini mixture on the stove and cook over low heat for 2-3 hours. The time depends on the volume of the mass. If necessary, pepper, salt and add a small amount of sugar.
A few minutes before cooking, add vinegar. After which the caviar can be poured into jars, which must first be sterilized.
Wrap the inverted jars in a blanket or towel and leave for 12 hours in a cool place. If you do not violate the cooking technology, the caviar will not spoil at room temperature.
Caviar with tomato paste for the winter at home
To prepare caviar, you can use tomato paste instead of fresh tomatoes. The difference between homemade preparation is that you can control the consistency and quantity of ingredients, so the snack can be prepared according to your preferences.
Ingredients:
- 2 kg of ripe zucchini.
- 150 g canned tomato paste.
- 1 kg of onions.
- 1 kg carrots.
- 200 ml sunflower oil.
- 1 tsp 70% acetic acid.
- A small amount of water.
- 2 tbsp table salt.
- 4 tbsp granulated sugar.
Step-by-step preparation of caviar
All vegetables must first be washed and peeled, and the jars must be treated with boiling water. Cut the carrots into medium-sized cubes. To prepare caviar, you can use a thick-walled saucepan, deep frying pan or cauldron. Heat vegetable oil in a container and add chopped carrots to it. Pour water over the vegetables, sprinkle with sugar and salt, then mix thoroughly. Cover with a lid and bring to a boil, simmer the carrots for 10 minutes.
Meanwhile, cut the zucchini into small cubes. Then chop the onion. If desired, you can use hot green pepper for cooking, from which you need to remove the seeds and finely chop. Add the prepared ingredients to the container with carrots and mix. Cover the pan with a lid, bring to a boil, then simmer until the vegetables are soft (about 20 minutes).
Add tomato paste to the vegetables, stir and simmer for 10 minutes. Leave the roof slightly open to allow all the liquid to evaporate.
Add acetic acid to the container and cook for another 2-3 minutes. Then transfer the products into a blender bowl and grind them thoroughly.
Place the zucchini mass back on the stove and bring to a boil. After this, the snack can be placed in jars. The lids must be boiled. From the products used, 4 jars with a volume of 750 ml are obtained.
Your loved ones will definitely love caviar prepared this way. Perhaps it will become your favorite dish.
The best recipe for squash caviar with mayonnaise
Vegetable caviar can serve as a separate dish or in addition to fish or meat. Each person has their own preferences, so you can use different ingredients to prepare the snack. If you don’t like squash caviar with a sour taste, then it is recommended to add mayonnaise to it.
Ingredients:
- 6 kg of zucchini.
- 500 grams of mayonnaise.
- 500 grams of tomato paste.
- 6 onions.
- 200 ml sunflower oil.
- 4 tbsp vinegar.
- 4 tbsp granulated sugar.
- 2 tbsp table salt.
Cooking method
At the initial stage, you need to prepare the zucchini. If they are young, then it is enough to peel them. If there are large seeds, they must be removed. Then cut them into small cubes.
Place the chopped zucchini in a large enamel pan. Vegetables must be stirred periodically so that they do not burn, otherwise the preparation will be spoiled. After boiling, simmer the zucchini with the lid closed for 2 hours. When they give juice, the heat needs to be reduced.
Grind the onion in a blender to obtain a mushy mass, as shown in the image below.
When the zucchini is ready, grind it using a mixer or blender.
Add chopped onion, tomato paste, mayonnaise, vinegar, malo, salt and sugar to the pan with the zucchini. Then mix all the ingredients thoroughly with a wooden spatula.
Place the zucchini mass on the stove and cook for 45 minutes over low heat. After this time, pour the snack into sterilized jars and roll up the lids.
Squash caviar for the winter. The best recipe through a meat grinder
To simplify the process of preparing caviar, it is recommended to mince all the vegetables. In this case, the products do not lose their beneficial properties, and the snack turns out nutritious and tasty.
Ingredients:
- 2 kg of young zucchini.
- 800 g tomato.
- 600 grams of onion.
- 500 grams of carrots.
- 1 kg sweet pepper.
- 2 heads of garlic.
- 500 ml vegetable oil.
- 1 tsp 70% vinegar essence.
- Salt and sugar to taste.
Cooking process
- Rinse vegetables with cold water. If the zucchini is overripe, you need to remove the peel and remove the large seeds, then cut into large pieces. Remove the skin from the tomatoes; to do this, place them in boiling water for a few seconds.
- Grind all vegetables separately using a meat grinder. The products do not need to be mixed, so you need to prepare several deep plates. Pass the garlic through a special press.
- Place a thick-walled saucepan or deep frying pan on the stove and heat the sunflower oil.
- First of all, you need to fry the onions and carrots for a few minutes so that the vegetables acquire a golden color.
- After this, add the remaining pureed ingredients.
- When the vegetable mixture boils, add vinegar, table salt, sugar and garlic to the container. Cook for 30 minutes over low heat.
- While the vegetables are cooking, you need to pour boiling water over the jars or put them in the microwave for 1-2 minutes.
- When the caviar is ready, it should be immediately packaged in glass jars. Roll up the lids and cover with a blanket so that the snack gradually cools.
After 12-15 minutes, squash caviar can be consumed. A snack prepared in this way can be stored for about 6 months.
Squash caviar without tomato paste. Simple recipe
Zucchini caviar is most often prepared with tomato paste. However, not all people like this taste or it is contraindicated for certain diseases. In this case, you can do without tomatoes.
Ingredients:
- 3 kg of zucchini.
- 4 medium sized sweet peppers.
- 1 kg carrots.
- 10 cloves of garlic.
- 600 grams of onion.
- 200 ml sunflower oil.
- Black pepper and table salt to taste.
Step-by-step preparation
Vegetables must be washed, peeled, and cut into small cubes. Cook the products over medium heat until soft. To preserve beneficial properties and vitamins, it is recommended to add the ingredients to boiling water.
While the vegetables are cooking, you need to chop the onion and fry it in a small amount of vegetable oil. After this, mix the products and grind them using a blender. You can also use a meat grinder.
Add salt and pepper to the vegetable puree. Place the container on the stove and cook the caviar for 40 minutes over low heat. To ensure that all the liquid evaporates, it is not recommended to cover the pan with a lid. The appetizer must be stirred periodically, otherwise it may burn.
You must first sterilize the jars and dry them. You need to pour the caviar while it’s hot, then roll up the lids. If it is not possible to store the snack in a cool place, then it is recommended to add 1 teaspoon of 9% vinegar to the jar.
Squash caviar for the winter - a recipe just like in the store
If you like store-bought zucchini caviar, you can make it yourself at home. To do this you will need simple and affordable products. You can prepare the snack in a slow cooker.
Ingredients:
- 1 kg of zucchini.
- 0.5 kg of onions.
- 0.5 kg of fresh carrots.
- 100 ml vegetable oil.
- 80 grams of canned tomato paste.
- Table salt and sugar according to preference.
Cooking method
Wash the onions and carrots, peel and cut into small cubes. Add to the multicooker bowl, turn on the “Frying” mode. Add salt with sugar, sunflower oil and a small amount of black pepper to the container. Mix all ingredients and fry for 15 minutes.
Peel the zucchini and grate on a medium grater.
To prepare squash caviar, you can use canned tomato paste or make it yourself. Grate the tomatoes and put them on the stove so that all the liquid evaporates. Add a small amount of salt and sugar.
Add zucchini to the fried vegetables and turn on the “Stew” mode. Do not rush to add water to the multicooker bowl, as the zucchini may produce a sufficient amount of juice. Cook for 40-60 minutes. The caviar must be constantly stirred and ensure that it does not burn.
About 10 minutes before the snack is ready, you need to add homemade tomato paste to the container.
At the next stage, grind all the products using a blender until they form a mushy mass.
Cook the vegetable puree for a few more minutes.
After this, the caviar can be consumed immediately or rolled into sterilized jars. The caviar really turns out just like in the store.
Everything will be delicious! Another recipe for squash caviar
It is impossible to review all recipes for making squash caviar in one article. But let's consider another option.
Ingredients:
- 1 kg zucchini.
- 300 grams of sweet pepper.
- 300 grams of tomatoes.
- 150 grams of onions.
- 200 grams of carrots.
- 3 cloves of garlic.
- Lemon acid.
- Olive oil.
- Salt, sugar and black pepper according to preference.
Cooking process
You need to prepare all the ingredients. By the way, the taste of future caviar depends on the freshness of each product. Therefore, you need to carefully select all ingredients.
Peel the young zucchini and chop finely. If you use overripe fruits, you must remove the core and seeds from them.
Tomatoes are very important; they must be ripe, tasty and juicy. To remove the skin from them, you need to make a small cut, place them in boiling water, and then in ice water. Then cut into small cubes.
You also need to remove the skin from bell peppers, but this is not so easy. To do this, the vegetable must be baked or fried over an open fire, placed in a plastic bag for 10 minutes, then remove the film. If you don’t want to complicate the process, you can simply remove the top layer using a vegetable cutter. The pepper also needs to be chopped.
It is better to take sweet and young carrots. Grind the root vegetable into small pieces.
Finely chop the onion and garlic. Then all the ingredients need to be sautéed separately for a few minutes until half cooked. To prevent anything from burning, you need to systematically stir the food. After this, mix all the ingredients in a deep bowl, add salt, pepper, sugar, citric acid and mix. It is recommended to add the last ingredients to taste, depending on what you like best in caviar.
Place the enamel pan on the stove, cover with a lid and simmer the vegetables over low heat for at least 40 minutes. If you want to roll caviar for the winter, then you need to simmer for at least 1 hour. Then grind the ingredients using a blender and cook for a few more minutes. The finished snack can be transferred to a container or rolled into glass jars.
Do you like zucchini snack? Maybe you have your own cooking secrets? Share them with blog readers.
I have known him well since childhood. During the abundant summer season, our grandmothers and mothers always prepared several jars of this delicious snack. Those same jars that are so pleasant to open on a cold winter evening and remember warm sunny days, feeling the bright and appetizing aroma of delicate summer vegetables. Today we will try to figure out how to prepare squash caviar.
Like most truly folk dishes, it surprises with the variety of cooking recipes. Probably, every home and every family has its own recipe for this dish, proven over the years. Ingredients and spices, the method of preparing and cutting vegetables, and even the very taste of squash caviar change from region to region. The only thing that remains unchanged is our love for this tender and aromatic snack.
At first glance, there is nothing complicated in preparing squash caviar. And yet, in order to prepare a truly tasty and aromatic zucchini appetizer, you need to know some of the subtleties and secrets of cooking. After all, the taste of your finished dish depends on many factors. The correct choice of zucchini, the preparation of vegetables, and the method of slicing them play an important role here. A set of additional ingredients will help you prepare squash caviar that will fully meet your taste preferences. Carrots will add additional sweetness and aroma, onions and garlic will share their spiciness and richness of taste, sweet peppers will add their warm notes, and a pod of hot pepper will add fire. Herbs and favorite spices will add color and excitement to your appetizer. And your imagination and experience will always allow you to change to your own taste and improve any, even the most established recipes.
For those who are going to cook this delicious vegetable appetizer for the first time this summer, “Culinary Eden” has collected and recorded the most important tips and secrets, coupled with proven recipes that will always tell you how to cook squash caviar.
1. To prepare squash caviar you will need a deep saucepan. Cast iron or stainless steel cookware is best. It is very important that your pan has a thick enough bottom. The thing is that cooking squash caviar most often involves a long process of stewing vegetables, and a good pan with a thick bottom will allow the vegetable mass to heat up evenly and protect your dish from burning. But it’s better to avoid thin-walled enamel dishes altogether, because even with continuous stirring, vegetables in such a pan can quickly burn and completely ruin the taste of your snack.
2. Most recipes for preparing squash caviar suggest chopping vegetables to a puree. A meat grinder is best for this. In order to get especially smooth, tender caviar, pass raw zucchini through a meat grinder with a coarse mesh, and after frying and stewing, pass the entire vegetable mass again through a meat grinder with the finest mesh. A hand blender also does a good job of chopping vegetables. Those who prefer the heterogeneous consistency of squash caviar can be advised to use a food processor, the standard blades of which will allow you to chop your vegetables well without bringing them to a completely homogeneous puree.
3. To prepare caviar, try to choose fresh young zucchini no more than 15 - 20 cm long. The thin delicate skin and soft unripe seeds of such zucchini will allow you to use the whole fruit, which will help preserve more vitamins and valuable nutrients. In addition, the younger the fruits, the less coarse fiber their pulp contains, which means that much less effort and time will need to be spent on processing and softening such zucchini. If for some reason you need to use large, ripe fruits, then be especially careful when cleaning such zucchini. Using a paring knife, remove any rough skin from your zucchini and remove any tough seeds using a tablespoon.
4. One of the most important and time-consuming steps in preparing zucchini caviar is boiling the juicy zucchini and ridding them of excess moisture. In order to reduce the time of stewing and boiling, try to remove excess juice from the still raw fruits. It's not at all difficult to do this. Chop your zucchini, sprinkle with salt and leave in a cool place for 15 - 20 minutes. During this time, your vegetables will release juice, which can only be drained. Simply squeeze out the remaining juice with your hands. Zucchini prepared in this way will significantly reduce the time of heat treatment, which requires your increased attention.
5. To prepare the simplest zucchini caviar, you only need a couple of zucchini, a little flour and spicy herbs. Peel and chop two small zucchini. Squeeze out excess juice. In a deep frying pan, heat 5 tbsp. spoons of vegetable oil. Add 1 finely chopped onion and fry until golden brown. Then add your zucchini, reduce the heat to medium, cover the pan with a lid and simmer everything together for 10 minutes. Add 1 tbsp to the prepared zucchini. a spoonful of flour, 3 chopped garlic cloves, salt and pepper to taste, mix thoroughly and simmer for another 3 minutes. At the end of cooking, add 3 tbsp. spoons of finely chopped dill, stir, heat for a couple of seconds and remove from heat. Cool the caviar and serve with wheat bread croutons.
6. But traditional homemade squash caviar is a little more complicated to prepare. Peel nine small zucchini, pass through a meat grinder and squeeze out excess juice. Heat 3 tbsp in a saucepan. spoons of vegetable oil, add your zucchini and simmer over low heat for 1 hour. Peel one kilogram of tomatoes by dipping them in boiling water for 1 minute, chop them finely, transfer them to a second pan and simmer over low heat for 1 - 1 ½ hours, depending on juiciness. Heat 3 tbsp in a frying pan. spoons of vegetable oil and fry in 1 kg portions. finely chopped onion until golden brown. When the onion is ready, add 1 kg to it. carrots, grated on a coarse grater. Simmer the onions and carrots together for another 5 minutes until soft. Combine all the vegetables, mix and pass through a meat grinder with a fine grid again. Transfer the vegetable puree to a saucepan, add 1 cup vegetable oil, 10 chopped garlic cloves, salt and pepper to taste. Simmer everything together, stirring frequently for 20 minutes. Place into jars and close the lids tightly. Store in a cool place.
7. For those who watch their figure and count every calorie, we offer a recipe for squash caviar, which can be prepared with a minimum amount of oil. In a deep saucepan, heat 2 tbsp. spoons of vegetable oil or water, add one finely chopped onion and simmer until soft. When the onion becomes translucent, add 1 bell pepper, cut into small cubes, and 3 large tomatoes. Simmer everything together for 10 minutes, stirring. Then add three finely chopped zucchini, stir, cover the pan with a lid and simmer the vegetables for 45 minutes until soft. Grind the prepared vegetables thoroughly using a blender, add three chopped cloves of garlic, salt and hot pepper to taste. Simmer the caviar for a few more minutes over low heat until thickened, remove from heat, place in jars and cool. Serve sprinkled with fresh herbs and a little olive oil.
8. It is not at all necessary to grind the vegetables in the caviar to a homogeneous puree! Peel five tomatoes, cut into small cubes, pour in ½ cup of tomato juice, add 1 teaspoon of lemon juice, stir and leave to marinate for 10 minutes. Peel five small zucchini and two sweet peppers and cut into small cubes. Heat 1 tbsp in a saucepan. a spoonful of olive oil, add one finely chopped onion, 4 chopped garlic cloves, 4 tbsp. spoons of water and simmer everything together for 5 minutes until soft. Then add peppers, tomatoes along with juice and simmer for another 10 minutes. At the next stage, add the zucchini, mix everything thoroughly and heat for 5 minutes. Add salt, pepper and vinegar to taste, stir, cover the pan with a lid and simmer the vegetables for 30 minutes, stirring occasionally. Bring the finished caviar to the desired consistency over low heat with the lid open, and then cool. Serve with rye bread, sprinkled with finely chopped basil.
9. Zucchini caviar made from separately fried vegetables is incredibly tasty. In a deep frying pan, heat 2 tbsp. spoons of olive oil, add two finely chopped sweet peppers, one small hot pepper, fry until tender and transfer to a saucepan. Add a little oil to the vacated frying pan and fry three finely chopped onions in it until golden brown. Transfer the onions to the pan with the peppers. Then fry 1 ½ kg. zucchini, cut into small cubes, and add them to the peppers and onions. Fry eight peeled tomatoes in 1 tbsp. spoon of olive oil, add 100 gr. tomato paste, simmer for another 10 minutes and add to the rest of the vegetables. Mix all vegetables thoroughly, add 1 teaspoon of dill seeds, 1 tbsp. a spoonful of basil greens, salt and black pepper to taste. Simmer everything together over low heat for another 30 - 40 minutes, stirring frequently. Make sure the vegetables don't burn! At the end of cooking, there should be no juice left at the bottom of the pan under the layer of vegetables, just a little oil. Place the finished caviar into jars and cool.
10. Fans of spicy snacks can try making caviar from fried zucchini with chili pepper. Peel two small zucchini, cut into cubes, squeeze out excess juice and fry in vegetable oil until slightly golden brown. Heat 6 tbsp in a saucepan. spoons of vegetable oil, add two finely chopped onions and simmer until transparent. Cut two carrots, two tomatoes, three sweet peppers into small cubes and add to the pan with the onions. Then add your zucchini and two hot chili peppers, seeded and cut into thin rings. Mix everything, cover the pan with a lid and simmer over low heat for 20 minutes, stirring occasionally. When the vegetables are ready, add ½ teaspoon of cumin, ½ teaspoon of ground coriander, 3 tbsp. spoons of green cilantro, salt to taste. Mix thoroughly and heat for a couple more minutes over low heat. Add four crushed cloves of garlic to the finished caviar, stir and cool.
And on the pages of “Culinary Eden” you can always find even more tips and recipes that will definitely tell you how to cook squash caviar.
Young zucchini caviar is an ideal appetizer for any home event. Very tasty with boiled new potatoes or mashed potatoes, even tasty just with a piece of fresh bread. This dish is prepared quickly and simply from vegetables that are always in the refrigerator in the summer.
To prepare homemade squash caviar, take the ingredients from the list. Vegetables need to be washed and dried.
Peel onions, carrots and garlic. Cut the onion into small cubes. Pour 3-4 tbsp into the pan. vegetable oil, fry the onion until golden brown.
Add carrots grated on a coarse grater.
When the carrots turn golden, add the grated zucchini. Turn on low heat and simmer everything together for 10-15 minutes, if necessary, add water little by little so that the vegetables do not burn.
Cut the tomatoes into four parts, grate them, and discard the peels. Add tomatoes to vegetables. Cook for another five minutes.
Add 1-2 tbsp. your favorite tomato sauce, best with the addition of aromatic herbs - oregano, rosemary, basil, etc. Salt and pepper the caviar. Taste it; the caviar will be sour. Add sugar to taste.
Pass the garlic through a press, add to the caviar, stir. Cook for another 1 minute. Add chopped cilantro or parsley, stir, cover with a lid, turn off the stove, let it brew for 25-30 minutes. Serving homemade squash caviar is delicious both warm and cold.
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