The recipe for squash caviar is simple and quick. The most delicious squash caviar for the winter

Zucchini caviar, prepared in the summer from this fantastic and beloved vegetable, will be present in your diet throughout the winter. You just need to spend a little time and effort to enjoy this dish every day.

Many people think that preparing pastries is some incredibly difficult task that can only be done experienced cooks. But, in fact, everything is much simpler than you might think.

And squash caviar is no exception. Anyone who decides to make this wonderful preparation for the winter can handle its preparation. Everyone remembers this most delicate mass with incredible summer scent? I love spreading it on brown bread or eating it with some side dish. This great snack For everyday table. I especially advise everyone who holds posts throughout the year to pay attention to it.

Therefore, I am happy to continue my favorite “zucchini topic”, within the framework of which I have already written articles about, about, and also about dishes from this vegetable. Well, let's get started?

Zucchini caviar for the winter, just like in childhood - a finger-licking recipe

My childhood memories of squash caviar are that it should be very tender and smooth, without lumps. For those who like this consistency, it is best to use a regular immersion blender. It will easily beat vegetables to a creamy state.

We will need:

zucchini – 2 kg;
carrots – 120 g;
onion – 90 g;
tomato paste – 190 g;
salt -10 g;
sugar – 20 g;
black pepper - a pinch;
vegetable oil – 90 g.

Preparation:

The most delicious squash caviar with mayonnaise and garlic without frying

Mayonnaise and garlic are very often used in various recipes preparation of caviar, which makes its taste even more piquant and its aroma expressive.

Vegetables in this recipe They are not fried, but stewed together. Well, and since all the ingredients are twisted through a meat grinder, the mass turns out not like a puree, but more loose with small pieces.

We will need:

zucchini – 3 kg;
onion – 500 g;
garlic - 6 cloves;
tomato paste – 300 g;
mayonnaise – 250 g;
vegetable oil – 250 g;
sugar – 125 g;
salt – 1.5 tablespoons;
black pepper – 0.5 teaspoon;
vinegar 70% - 1 teaspoon;
Bay leaf- 1 PC..

Preparation:

After boiling, reduce the heat to the lowest setting.

Delicious winter squash dish with tomato paste according to GOST, just like in the store

Store-bought zucchini caviar is quite dense and contains almost no liquid. And it is prepared, as a rule, using tomato paste. By the way, the vegetables in it are also pureed.

We will need:

zucchini – 5 kg;
carrots – 1 kg;
onion – 1 kg;
vegetable oil– 250 g;
salt – 2-3 tablespoons;
sugar – 100 g;
tomato paste – 700 g;
black ground pepper;
vinegar 9% - 6 tablespoons.

Preparation:

A simple recipe for zucchini caviar with tomatoes through a meat grinder

One of the most simple recipes squash caviar. All vegetables are passed through a meat grinder and boiled together. All you need is time!

We will need:

zucchini – 2 kg;
tomatoes – 600 g;
carrots – 500 g;
onion – 500 g;
vegetable oil – 100 ml;
salt – 0.5 tbsp;
sugar – 4 tablespoons;
vinegar 9% - 60 ml.

Preparation:

We thoroughly wash and clean all vegetables.
We pass the zucchini through a meat grinder and put it in one bowl, then chop the onion in the same way and transfer it to another bowl. We also pass the carrots and tomatoes through a meat grinder and divide them into other bowls.

All ground vegetables should be in different containers.

You can also add adjika or hot pepper for those who like it spicy.

How to make homemade caviar for the winter with tomatoes and peppers?

Bell pepper is very aromatic, so its addition to squash caviar will not go unnoticed. It will become even more delicious with an incredible summer smell. Well, instead of tomato paste, tomatoes are used. It turns out very healthy dish for the whole family.

We will need:

zucchini – 1.5 kg;
carrots – 2.5 kg;
sweet pepper – 0.5 kg;
tomatoes – 1 kg;
onions – 1.5 kg;
salt – 3 dessert spoons;
sugar – 3 dessert spoons;
black pepper – 1 teaspoon;
red hot peppers– 0.5 teaspoon (optional);
acetic acid – 1 tablespoon;
vegetable oil – 1 cup.

Preparation:

Taste and add more salt or sugar if necessary.

Video on how to cook squash caviar in a slow cooker without sterilization

Well, how can you not cook caviar in a slow cooker if you have it? After all, life becomes much easier with the acquisition of this assistant. In it you can prepare not only dishes from your daily diet, but also preparations for the winter. Therefore, feel free to use a multicooker, the result will surprise you!

We will need:

zucchini – 800-900 g;
carrots – 500 g;
onions – 300 g;
garlic – 3-4 cloves;
vegetable oil – 0.5 cups;
tomato paste – 2.5 tablespoons;
salt, pepper to taste.

Preparation:

In general, I really like the topic of preparing for the winter. After all, by devoting a little time to cooking, all kinds of goodies will be present on your table all year long. Even in situations where guests unexpectedly arrive, you can always get pickles and caviar from the bins, and now the table is filled with various snacks.

I hope you liked the article, and most importantly, found it useful. And now it won’t be difficult for you to make zucchini caviar at home yourself. I am sure that your loved ones will appreciate your work!

Bon appetit!

Hello! Squash caviar- one of the most popular vegetable snacks. Winter preparations can be made according to different recipes, for example, “You will lick your fingers” or as they used to do, according to GOST. There are other ways. And today I will introduce you to the most interesting and favorite options. For your convenience, I made all the recipes from detailed description and photo. And also with the addition of video.

As a child, to be honest, I didn’t like it, and at school it was often served as a side dish for lunch. I didn’t like its color, but then I tried it and fell in love with it. Although, I liked them, and my mother also cooked very tasty dishes from this vegetable.

Now every year I prepare at least a little for the winter. It goes great as a spread on sandwiches or as a side dish with meat; for example, it goes very well.

I would like to note that it is better to make canned food from young vegetables. It still has a delicate and soft skin, and the flesh inside is still dense, and the seeds are not large or rough. Therefore, this vegetable can be cooked whole. If the zucchini is already “matured”, it is worth peeling it and cutting out the pulp and seeds. And only after that start preparing caviar.

Make sure to sterilize your jars in advance. You can sterilize them in the oven at 50 degrees for about 30 minutes. Place them on the racks, neck down. Boil the lids in water for 5 minutes.

This recipe is my favorite. It's fast and easy, so to speak, on a quick fix. And the caviar turns out very tender, juicy and tasty. The store-bought one cannot compare with it. It's not for nothing that they call it that. But let's take things in order.

We will need:

Zucchini - 1.5 kg. (net weight)
Onion - 250 gr.
Carrots - 250 gr.
Vegetable oil - 100 gr.
Tomato paste -150 gr.
Salt - 1 tablespoon
Sugar - 4 tablespoons
Garlic - 3 cloves
Ground red and black pepper - to taste
Vinegar 9% – 50 ml

Preparation:

1. Peel the zucchini and cut into pieces. If there are rough seeds and a very soft center, be sure to cut them out.

2. Then cut the carrots and onions into arbitrary pieces.

3. Pass all vegetables through a meat grinder. First the onions and carrots, and then the zucchini itself.

3. Pour in vegetable oil, stir and put on fire. Bring to a boil. Then reduce the heat and simmer covered for 40 minutes, stirring occasionally.

4. In the meantime, you can prepare the jars. Sterilize them over steam. Or boil it. Then you need to place them with their necks on the bottom of the pan, completely fill them with water and boil for 15 minutes. Place the lids in boiling water for 5 minutes.

5. Then remove the vegetables from the heat and puree with a blender. But if you want, you can leave it like that.

6. After this, add tomato paste, mix thoroughly and put on the stove until it boils. Then add salt, sugar and pepper.

7. Cover with a lid, but not completely, and simmer for 20 minutes, stirring. After the elapsed time, add grated garlic and pour in vinegar.

If you want it thicker, simmer for 30 minutes. More liquid will boil away.

8. Then transfer to prepared sterile jars and roll up. And leave until completely cooled, neck down, in a warm place. From the presented products we got 1.5 liters and a little more to try now. The taste is amazing.

By the way, energy value per 100 gr. This product is 97 kcal.

The best recipe for zucchini caviar, like in childhood

As I already said, as a child I didn’t like it at first until my mother’s friend treated me to it. She spread it on my bread and let me try it with my eyes closed, asking me to guess what it is. I didn't guess right, but I liked the taste. And she cooked exactly according to this recipe. That’s why this kind of caviar reminds me of the taste from my childhood.

Ingredients:

Zucchini – 1.5 kg.
Onion – 2 pcs.
Vegetable oil – 100 gr.
Tomato paste – 140 gr.
Vinegar 9% - 1 tablespoon
Sugar – 1 teaspoon
Salt – 1 teaspoon
Black pepper – 0.5 teaspoon

Cooking method:

1. Peel the zucchini and cut into 1.5 cm rounds. Place on a baking sheet and bake in a preheated oven at 180 degrees for about 20 minutes.

2. After 20 minutes, remove them from the oven and chop them with a knife. You can also use a meat grinder or blender.

3. Cut the onion into small cubes. Then heat the frying pan and pour vegetable oil into it. Add chopped onion and fry until it becomes translucent.

4. Add tomato paste and chopped zucchini. Mix everything and simmer for 20 minutes, stirring occasionally. When everything is ready, add salt, sugar, pepper and vinegar. Stir again.

5. Finished product When warm, place in jars and roll up. Turn upside down and place in a warm place, covered with a towel for a day. After a day, you can already consume this delicious food.

A simple and tasty recipe through a meat grinder, with carrots and onions

Try cooking this method, simple and unpretentious. But very delicious result. Look detailed video. From the proposed amount of ingredients, approximately 2.2 liters of the finished product is obtained.

Ingredients:

Zucchini – 2 kg.
Carrots – 500 gr.
Onion – 500 gr.
Tomatoes – 600 gr
Hot pepper – 1 pc.
Vegetable oil – 100 ml.
Sugar – 4 tbsp.
Vinegar 9% - 60 ml.
Salt – 0.5 tbsp.

Advice! The caviar can be blended with a blender, but after that it must be boiled for at least 5 minutes. Jars and lids must be sterile! Roll up, turn upside down and let cool under a warm blanket. Then the caviar is well stored even at room temperature.

Now watch this video and learn how to prepare wonderful squash caviar.

Everything is so tempting and appetizing that you want to run to the grocery store, buy vegetables and start cooking. But I’m not going to wait until winter to try it. I'll eat right away because winter preparations have long since ended. And we’ll still have time to prepare it for use.

Cooking for the winter with mayonnaise and tomato paste, without sterilization

I learned about this recipe relatively recently. Just a couple of years ago. I tried to do this then and did not regret it. Yummy. I usually don't make a lot of jars at once since I don't have much storage space. But I can preserve a couple of jars each different ways. And from the proposed products 2.5 liters come out awesome snack. It takes approximately 2 hours to prepare.

Ingredients:

Zucchini - 3 kg.
Onion - 0.5 kg.
Tomato paste - 150 gr.
Mayonnaise - 200 gr.
Ground black pepper - 0.5 tsp.
Vegetable oil - 8 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 2 tbsp. l.
Vinegar 9% - 2 tbsp. l.

Cooking method:

1. Peel the zucchini and chop on a coarse grater. Pass the onion through a meat grinder. Fold them into deep container and place over low heat for one hour until excess liquid has evaporated. Stir constantly to prevent burning.

2. When they are cooked, add the remaining ingredients - vegetable oil, mayonnaise, tomato paste, pepper, salt and sugar. Stir. Leave to simmer over low heat for 30 minutes, stirring constantly. Two minutes before the end of cooking, add vinegar and mix thoroughly.

3. Place the finished caviar in pre-sterilized jars and roll up. Then turn it upside down, place it in a warm place and cover with a towel or blanket. Leave it like this for a day for self-sterilization.

Squash caviar according to USSR GOST, as in the store

Let's remember what she was like in our childhood. Store-bought squash caviar from the USSR - this is the taste from our childhood. Of course, I like to experiment with ingredients, but I made my first winter preparations from this vegetable according to this recipe.

Ingredients:

Zucchini - 3 kg.
Carrots - 0.5 kg.
Onion - 0.5 kg.
Tomato paste - 250 gr.
Vegetable oil - 150 gr.
Salt - 1 tablespoon
Sugar - 2 tablespoons
Vinegar 9% - 1-2 tablespoons
Ground black pepper - to taste
Bay leaf - 3-4 pcs.

Cooking method:

1. Peel the skin of the zucchini and remove large seeds, if any. Cut into pieces approximately 2 cm wide. Coarsely chop the onion.

2. Mix these ingredients and place on a baking sheet. Place in the oven for 20 minutes at 250 degrees.

3. Then grind them through a meat grinder, add tomato paste, vegetable oil and sugar. Simmer over medium heat for 30 minutes, stirring constantly.

4. After this, add salt and pepper, stir. Grind through a sieve. Or use an immersion blender. Add bay leaf and simmer covered for another 30 minutes.

5. After cooking, remove the bay leaf, and place the finished product in sterilized jars and roll up. Place upside down in a warm place for a day. You will have wonderful, tasty squash caviar for the winter. It's impossible to resist.

Well, dear friends, you have met the simple and delicious recipes preparing this wonderful snack. Now you understand that you can easily prepare it yourself? That's right, why buy it in a store when you can make it yourself much tastier.

Good luck with your preparations!

Caviar made from zucchini is prepared for the winter by many housewives, despite the labor-intensive nature of the entire process. After all, few people refuse this snack, since almost everyone likes it and devours it much faster than other canned food.

Everyone's favorite has been improved classic recipe caviar, the taste of which is familiar to everyone since childhood. And then these appeared culinary masterpieces, such as recipes for caviar with finger-licking mayonnaise, with tomatoes and similar in taste to store-bought. We also learned how to cook it in a slow cooker.

Ingredients:

Young zucchini – 3 kg
onions - 0.5 kg
carrots - 250 gr
tomato paste – 250 gr
vegetable oil - 100 ml
mayonnaise - 250 gr
sugar - 1/2 cup
garlic - 1 head
bay leaf - 1 pc.
salt - 2 tbsp. spoons
ground black pepper - 1/2 teaspoon.

Cooking method:

We prepare everything necessary ingredients and let's start cooking. Peel the onion, cut into small cubes and place in a saucepan.

We wash the carrots in water, peel them, grate them on a coarse grater and put them in a saucepan with the onions.

Wash the zucchini, remove all the seeds and cut it, if it is young, together with the skin into small slices. Add it to the rest of the vegetables and mix.

After 1 hour, also add sugar, salt, pepper and bay leaf. We continue to cook for another hour, where at the very end of cooking we do not forget to remove the bay leaf.

In the meantime, while the squash caviar is cooking, we need to sterilize the jars and lids. To do this, wash them with soda and let them dry completely and put them in the oven at a temperature of 150 degrees for 5 minutes. Or microwave for 3-4 minutes at full power.

10 minutes before the end of cooking, add chopped garlic to the vegetable mixture.

Pour the finished caviar into hot jars, grease the neck with cotton wool soaked in vodka and screw on the lids.

Turn the jars upside down and cover with a warm blanket until completely cool. This preparation can be stored at room temperature.

How to prepare squash caviar for the winter just like in the store

Ingredients:

Zucchini - 1 piece
onion - 1 piece
carrots - 1 pc.
tomato paste - 1-2 tablespoons
garlic - 1 clove
vegetable oil - 3 tbsp. l
bay leaf - 1 pc.
salt - to taste.

Cooking method:

First of all, peel the onion, cut it into small squares and lightly fry in a frying pan in vegetable oil.

Wash the carrots, peel and grate fine grater. Transfer it to the onion in a frying pan, add a little water, about half a glass, cover with a lid and simmer over low heat for 5-7 minutes. At the same time, do not forget to stir periodically.

Next, clean the zucchini and remove the seeds. Grate it and put it in for frying. Add salt to taste and simmer, stirring, over low heat for 25-30 minutes. Approximately in the middle of stewing, add a little water (100 milliliters) so that at the end of stewing the squash caviar there is some water present.

About five minutes before readiness, add tomato paste.

If you want the caviar to be more acidic, then add two tablespoons of tomato paste. And if you put one spoon, you get caviar that looks more like store-bought caviar.

Stir and simmer for another 5 minutes, then turn off the stove and add bay leaf and finely chopped garlic. Let it brew for five minutes.

And turn the resulting caviar into puree using a blender. Now, while the caviar is still hot, transfer it into sterilized hot jars and roll up the lids, also previously sterilized. Turn the jars over, cover with a warm blanket and leave until completely cool.

Classic recipe for squash caviar - recipe with step-by-step photos (like in childhood)

Ingredients:

Zucchini - 3 kg
onions - 600 rub.
sunflower oil - 100 ml
tomato paste – 250 gr
sugar - 1/2 cup
garlic - 2 heads
salt and pepper - to taste.

Cooking method:

First of all, wash, peel and grind the zucchini through a meat grinder. We do the same with onions.

Then combine these two ingredients in a deep saucepan, add butter and sugar there. Cook over low heat for 1.5 hours, stirring occasionally.

After this time, add tomato paste, add salt, pepper and add garlic squeezed through a press and cook for another 30 minutes.

In the meantime, we will thoroughly wash the jars and sterilize them in the microwave, at full power for 5 minutes. And pour boiling water over the lids.

Place the finished squash caviar into hot jars, roll up the lids, turn them upside down and wrap them in a warm blanket. The preparation for the winter is ready!

A simple recipe for winter squash caviar in a slow cooker

Ingredients:

Zucchini - 1.5 kg
carrots - 2 pcs.
onions - 2 pcs
bell pepper - 2 pcs
chili pepper - 1 piece (to taste)
sugar - 1 teaspoon
tomato paste - 2 tbsp. spoons
garlic - 3 cloves
vegetable oil - 3 tbsp. l
salt - 2 tbsp. l.

Cooking method:

After you have prepared everything necessary products, first of all, peel the onion and cut it into small squares. Pour vegetable oil into the multicooker bowl, transfer the chopped onion into it and set it to the “Baking” mode for 40 minutes.

Then wash and peel the carrots and grate them on a coarse grater. Then we lower it into the slow cooker with the onions.

After 20 minutes, put the bell pepper cut into small pieces and peeled zucchini, cut into small cubes, salt, sugar and, if desired, chili pepper into the multicooker. After the readiness signal sounds, you need to turn on the multicooker for another 1 hour in the “Stew” mode.

20 minutes before the end, add tomato paste to the vegetables, mix thoroughly and continue cooking. After the sound signal about the end of extinguishing, transfer vegetable mixture into a blender and grind into puree.

The squash caviar is ready, transfer it hot into sterilized jars and screw on with tight lids. Turn over, cover with a warm blanket and leave until completely cool.

Delicious squash caviar with tomatoes (video)

Bon appetit!!!

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 the others vegetable preparations, you can eat it right away or leave it 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, this vegetable can be easily prepared great amount 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. Prepared vegetables Bring 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 the one Soviet caviar, which is from childhood. Remember that mushroom flavor? Just incredible yummy. 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 and chop 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 at 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 creamy taste and it 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 everyone. Simply prepared caviar in this way will not turn out to be a puree-like mass, but with small pieces 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!

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 them 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 tbsp;
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 admit 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, another 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 need to 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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