How to cook squash caviar. The most delicious zucchini caviar for the winter - the best recipes for zucchini caviar. A simple and tasty recipe for winter squash caviar

We welcome any vegetables with a bang in winter. Especially those that are part of various preserves. Squash caviar is a unique vegetable mixture. After all, you can add a variety of vegetables and seasonings to zucchini! Don't believe me? Then let's experiment. Let's get started.

To get different tastes, we and let's experiment Today. After all, there are many recipes, as well as methods for preparing caviar and ingredients. And on bread, and as a side dish, and as addition to side dishes - just perfect!

So, let's stock up on zucchini, eggplant, garlic, sweet and bitter peppers, carrots, apples, onions, etc. (even mayonnaise!). Get an amazing range of flavors and colors . The main thing in this process is to boil the caviar without letting it burn, sometimes add some ingredients to taste, and don’t be afraid experiment , adding something different each time and new ingredients. Are we ready?

6 recipes for squash caviar with vinegar

Recipe No. 1, squash caviar with carrots, tomatoes and bell peppers

What is needed to prepare the dish?

Zucchini – 1 kilogram
Carrots – 250 grams
Bell pepper – 250 grams
Onions – 2-3 pieces
Garlic – 2-3 cloves
Tomatoes – 300 grams
Sugar - 1 teaspoon
Salt and ground pepper - to taste
Sunflower oil – half a glass
Vinegar – 1 tablespoon

Preparing the product at home

Carefully cut the washed and peeled vegetables into slices and then grind them in a meat grinder. Chop the onion and lightly fry in a cauldron.

Step 1. Fry the onions

Place all the ground vegetables here and simmer, stirring with a spoon, until the moisture has evaporated. Salt, sugar, pepper, add chopped garlic.

Step 2. Chop the garlic

After mixing everything, simmer for about 20 minutes. Add vinegar, mix well with the mixture and put into jars that have been sterilized in advance. Such preservation does not require pasteurization.

Step 3. Roll up the jars with lids

Having rolled up the lids, put the jars upside down, cover them with something warm, and so on until it cools down.

Recipe No. 2, with onions and herbs

Zucchini – 1 kilogram
Onion – 1 pc.
Vinegar - 10 ml
Salt and sugar - to taste (15 g each)
Garlic – 4-5 cloves
Ground pepper - to taste
Parsley and dill - to taste
Sunflower oil – 1 cup

Cooking a delicious meal

If the zucchini is young, you don’t have to peel it, but after washing it, cut it thinly into circles and fry it in sunflower oil (having it hot beforehand). In the same way, fry the finely chopped onion, then the greens (lightly). Add salt to the garlic to grind them together - you get a kind of paste. Then grind all the vegetables in a meat grinder and add salt and garlic, sugar, pepper, water and vinegar.

Having mixed everything, put the mixture into jars and sterilize. An hour and 15 minutes will go for half-liter jars, and an hour and a half for liter jars. Screw on the lids and cover warm.

Recipe No. 3, squash caviar with bell pepper

What is needed for cooking?

Zucchini – 2.5 kilograms
Onion – 500 grams
Bell pepper – 2-3 pcs.
Carrots – 500 grams
Garlic – 3-4 cloves
Tomatoes – 500 grams
Vinegar – 1 tablespoon
Salt – 1 tablespoon
Sugar – 1.5 tablespoon
Sunflower oil – glass
Peppercorns - 5-7 pieces

Doing the workpiece correctly

Of all the vegetables, only grate three carrots and chop the onion finely. And the rest goes through a meat grinder.

Fry the carrots and onions in oil, then add all the grated vegetables to them. Then add spices, salt, sugar, and simmer the mixture over low heat. It will take at least two hours to cook. Don't forget to stir regularly, otherwise the caviar will burn. At the very end, about 10 minutes before it’s ready, add the peppercorns, add vinegar before closing the jars, stir and boil. Let's transfer the caviar into jars and sterilize them as usual.

Recipe No. 4 squash caviar with herbs

Products for procurement

Zucchini – 2 pieces
Onions – 1-2 pieces
Carrots – 100 grams
Garlic – 2-3 cloves
Dill and parsley - 1 bunch each
Khmeli-suneli - to taste
Vinegar – 1 teaspoon
Spices (ground red pepper, paprika) - to taste
Salt - to taste
Sunflower oil – half a glass

Small cooking instructions

Place finely chopped onion and grated carrots into hot oil. Let them fry. Cut the zucchini into small cubes, add a little salt - the juice should come out.

After squeezing the zucchini a little later, we add them to the onions and carrots. Simmer, stirring constantly. Half an hour before it’s ready, chop the greens finely, put the spices and chopped garlic in a cauldron. Stir and simmer for another 30 minutes. At the very end, add vinegar, mix everything and roll up as we always do. If you are going to eat this right away, you can add walnuts.

Recipe No. 5, squash caviar with eggplant and other vegetables

Ingredients for cooking

Zucchini – 500 grams
Eggplant 300 grams
Carrots – 1 piece
Onion – 300 grams
Bell pepper – 2 pieces
Garlic – 5 cloves
Tomatoes – 300 grams
Salt and pepper - to taste
Vinegar – 1 teaspoon
Sunflower oil – 0.5 cup

Let's prepare the recipe according to the recipe!

We wash all the vegetables, peel them - from the husks, seeds and stalks. First, let's mince zucchini, eggplant and bell pepper.

Then finely chop the onion and heat the vessel in which everything will be cooked. Pour oil here and fry the onion until golden brown, then add the carrots minced in a meat grinder. When everything is ready, put all the ground vegetables in a bowl and, bringing to a boil, simmer for an hour. At the end, about 10 minutes before turning off, add crushed garlic, minced tomatoes in a meat grinder, add salt and pepper to taste and pour in vinegar. Pour the caviar into jars and seal, covering with a warm blanket for 5-6 hours.

Recipe No. 6, squash caviar with mayonnaise

What is included in the preparation?

Zucchini – 6 pieces
Onion – 1 kilogram
Tomato paste – 350 grams
Mayonnaise – 250 grams
Sugar – 200 grams
Vinegar – 200 ml
Garlic - 2 heads
Salt - 3 tablespoons
Ground black pepper – 1 teaspoon

Prepare delicious preparations wisely!

I’ll say right away that the recipe is for risky experimenters, so first make a small portion for testing, and for those who are in good health! Grind all the vegetables in a meat grinder and pour the mixture into a cauldron. Here we will add vinegar with sugar, oil, tomato paste and salt. Mix everything and cook for two and a half hours until reduced. The main thing is not to let it burn, so stir the mixture often. Half an hour before it’s ready, add crushed garlic, mayonnaise, pepper, mix and pack into sterilized jars. Roll up the lids.

5 best recipes for squash caviar without vinegar for the winter!

Recipe No. 1, squash caviar with celery root

Ingredients for cooking

Zucchini - kilogram
Carrots – 1 piece
Onion – 1 piece
Celery – 50 grams
Tomatoes – 500 grams
Spices and salt with sugar - to taste
Sunflower oil - half a glass

We preserve the preparation for the winter with love!

After cutting the zucchini into slices, place them in hot sunflower oil. After cooling, grind in a meat grinder. Then finely chop the onion, carrot and celery root. Fry each ingredient separately. Grind the tomatoes, add the mixture to the ground zucchini, mixed with the rest of the ingredients.

Mix and add sugar, salt, spices, simmer over low heat, stirring. When all the moisture has evaporated, put it hot in sterilized jars, and then sterilize half-liter jars for half an hour, and sterilize liter jars ten minutes longer. Screw on the lids.

Recipe No. 2, squash caviar with tomato sauce

Products needed for cooking

Zucchini - 3 kilograms
Onions – 3-4 pieces
Tomato paste - 300 grams
Garlic – 4-5 cloves
Salt – 1-1.5 tablespoons
Ground black pepper - to taste

Putting winter preparations to good use

After cutting the zucchini and onions, fry them, but each separately.

Then, after grinding it all in a meat grinder, add salt and pepper, add finely chopped garlic and tomato paste. Bring to a boil and place hot in sterilized jars, covering with lids. Then we put the jars in a pan with hot water and sterilize them. Liter jars are sterilized for an hour and a half, and only then rolled up. It would be nice to cover them with something warm, and let them sit until the morning, and only then send them to the shelves.

Recipe No. 3, squash caviar with carrots

What do you need to prepare the dish?

Zucchini – 1 kilogram
Carrots – 300 grams
Hot pepper – 1 piece
Garlic – 4 cloves
Onions – 2 pieces
Sunflower oil - 8 tablespoons
Salt - to taste

Cooking a dish with a detailed description

Wash all vegetables thoroughly. Peel the onion, garlic, pepper and carrots.

Finely chop the zucchini - first lengthwise, then into cubes. Carrots are cut into circles. Garlic and onion are finely chopped. Grind the hot pepper separately. Mix all the vegetables, put them in a frying pan, add salt and add oil, then water (literally a little bit). Simmer for half an hour until the vegetables are soft. Then pass the mixture through a sieve and place it in a frying pan. Let the mixture simmer for another five minutes, remembering to stir. All we have to do is package the caviar in sterilized jars and, covering them with lids, sterilize them for half an hour. And only then tighten the caps with a key.

Recipe No. 4, squash caviar with apples, carrots, peppers and tomatoes

Ingredients for cooking

Zucchini – 1.5 kilograms
Tomatoes – 1.5 kilograms
Carrots – 1 kilogram
Onion – 0.5 kilograms
Garlic – 1 head
Sweet pepper – 3 pieces
Apples – 1-2 pieces
Hot pepper – half a pod
Onions and sugar - to taste
Sunflower oil

How to make a dish for the winter correctly?

Having washed and cleaned all the ingredients, cut them randomly and grind them in a meat grinder. Then, combining everything together in a bowl and adding half a glass of oil, let it cook. The process will last 2-3 hours until the caviar acquires a specific thickness. Season the caviar with salt and sugar (to taste), put it in sterile jars and immediately seal it. This preservation can be kept in any dark and cool place.

Recipe No. 5, squash caviar with mushrooms

Required Products

Zucchini – 1 kilogram
Mushrooms – 400 grams
Tomatoes – 4-5 pieces
Onions - 2-3 pieces
Garlic – 1 head
Carrots – 1 piece
Dill - bunch
Bell pepper – 2 pieces
Tomato paste – 1 tablespoon
Lemon juice – 1 tablespoon
Sugar and salt - to taste
Ground red and black pepper - to taste
Sunflower oil

Preserving squash caviar correctly!

Let's wash all the vegetables. Grate the zucchini, pepper and carrots on a coarse grater. Cut the onion into half rings. And remove the skin from the tomato (pouring boiling water over it first) and throw it into a blender or through a meat grinder. Mushrooms are cut into cubes or strips. Heat the oil and fry the champignons until browned. Having removed them from the frying pan, put them here, adding oil, onion and fry for 3 minutes, put the carrots here, continuing to fry for a quarter of an hour. Add the zucchini here and simmer for another quarter of an hour over low heat. add peppers and tomatoes, and simmer for the same amount until the mass becomes homogeneous. Add mushrooms and tomato paste halfway through cooking. Salt all this to taste, add sugar and pepper, then add chopped dill, hot pepper, garlic and add lemon juice. Mix everything, boil and put into sterilized jars and roll up the lids. If you are afraid that it won’t last until winter, drop a little vinegar into the mixture about five minutes before it’s ready.

Those who captured the times of “stagnation” remember the name - “scourge paste”. How to make squash caviar tasty and easy at home? I’ve tried so many different caviar recipes, but it doesn’t have that taste of the famous Soviet caviar. It’s already the height of summer, vegetables are starting to grow in our plots, and it’s time to prepare recipes for winter preparations; where would winter be without squash caviar?

Our grandmothers remember when squash caviar first appeared on the shelves of Soviet stores. After all, this was our development. Everyone liked the product. Healthy and tasty, it was a good addition to lunch or dinner.

Then, after an absurd accident, when there were several poisonings of an unknown nature, the caviar was removed from production and safely forgotten for a couple of decades. But the recipe was not lost. She found her place in our lives again. Nowadays, many housewives are copying recipes from each other, in the hope of finding the one “like in the store,” the real Gostovsky one.

1 What are the benefits of squash caviar?
- 1.1 Preparation of ingredients
- 1.2 What to cook with?
2 How to cook squash caviar
- 2.1 Recipes for squash caviar at home
  - 2.1.1 Recipe No. 1:
  - 2.1.2 Recipe No. 2:
  - 2.1.3 Recipe No. 3:
- 2.2 Some tips for preparing caviar from zucchini for the winter

What are the benefits of squash caviar?

Almost immediately, caviar was recognized as a dietary product, dietary fiber and a lot of useful microelements, and most importantly low calorie content, that’s what attracted most about it, of course, after the amazing, rich taste.

Squash caviar is useful for normalizing digestion, thanks to plant fibers.

It regulates water-salt balance and is a mild diuretic.

Able to remove harmful cholesterol when consumed regularly.

Useful for chronic diseases of the heart and blood vessels.

It can increase hemoglobin in the blood.

It is recommended for people with diabetes.

Preparing Ingredients

Every housewife has her own recipe for squash caviar for the winter. In general, preparing squash caviar at home is not very difficult. But to make it tender and melt in your mouth, you need to choose the right zucchini. It’s good if they grow in your garden, then you can choose the youngest and most tender ones. But you can also try to find the same ones on the market. The main thing is to choose at the beginning of the season.

If you are late and you have to make caviar from grown-up zucchini, then remove the skin from them and be sure to remove the seeds, otherwise they will be felt even if you chop everything well.

In addition to zucchini, various products are added to caviar, as you like. Tomatoes or tomato paste make it juicy, with a tart, sour taste. Carrots add sweetness. And of course, seasonings, aromatic, spicy, pungent.

What to cook with?

It has long been known that the taste of our food depends on the quality of the dishes in which it is prepared, or rather not on the quality, but on the material. What a delicious squash caviar you get in a cast iron saucepan. But if you don’t have such a cast iron, you can take a stainless steel pan, better if it has a double bottom.

I also don’t recommend aluminum cookware for these purposes; vegetables contain acids that cause oxidation, and aluminum often ends up in food, resulting in a bad taste.

How to cook squash caviar

Homemade squash caviar can be prepared in different ways. But there are several main stages that provide that unique taste and consistency of the product:

First, all products are prepared. This means everything is washed and the skins are removed from zucchini, tomatoes, and onions. If the zucchini already has at least small seeds, then they are also removed.
All components are cut into cubes or grated, as you like.
A very important stage is frying, then the caviar acquires its unique taste.
After frying comes stewing, no, rather evaporation of the liquid from the vegetables. At this time, the necessary spices are added.
When the vegetables have already given up unnecessary moisture, they can be chopped using a meat grinder or a blender.

Some bypass the frying mode, or rather simply boil the vegetables. You can do this too, but the taste of the caviar will be completely different.

Homemade squash caviar recipes

Recipe No. 1:

For it you will need:

Zucchini 3 kg;
Carrots 1 kg;
Onion 1 kg;
Tomatoes 1 kg;
Vinegar 9% 3 tsp;
Dill and parsley 20 gr;
Garlic 2 heads;
Salt and pepper to taste;
Vegetable oil.

How to prepare squash caviar for the winter:

In this recipe, the first step is chopping, many people like it this way, the consistency is more delicate. Pass zucchini, carrots, tomatoes through a meat grinder, grind everything separately. Finely chop the onion. Fry everything separately in vegetable oil. Combine everything, add salt and pepper, simmer until done. At the end, add finely chopped herbs, chopped garlic and vinegar. Place hot into sterilized jars and seal. Do not wrap the jars.

Recipe No. 2:

We will need the following products:

Zucchini 1 kg;
Carrots 2 pcs;
Onion 2 pcs;
Sweet pepper 2 pcs;
Celery 1 root;
Vegetable oil 100 g;
Parsley dill;
Salt.

How to prepare caviar from zucchini:

Peel the zucchini, cut into small cubes and lightly fry. Also cut the onion and bell pepper into cubes. Grate the celery and carrots on a coarse grater, finely chop the greens.

Fry all the vegetables in vegetable oil, place them in a saucepan, add salt, stir, cover and place in the oven for 15-20 minutes. Place the finished caviar in sterile jars (I take half a liter), cover with lids and sterilize for 25-30 minutes. Roll up the jars. Store in a cool place.

Recipe No. 3:

What we will need:

Zucchini 2 kg;
Garlic 3 cloves;
Onion 500 g;
Vegetable oil 100 gr;
Salt and sugar 1 tsp each;
Vinegar 9% 2 tbsp. l.;
Parsley 1 bunch;
Ground black pepper and allspice to taste.

How to prepare squash caviar:

This recipe also comes with sterilization, but this caviar can be stored for a very long time. Peel the zucchini and cut into slices, fry until golden brown, cool. Finely chop the onion and fry with red pepper. Pass the garlic through a press and crush with salt. Finely chop clean and dried parsley and fry in oil.

Now we pass all the vegetables through a meat grinder, add salt, sugar, black and allspice, and vinegar. Mix everything thoroughly and place it in pre-sterilized jars. Cover the jars with lids and place in a pan with hot water. We sterilize half-liter ones - 1 hour, liter ones - 1.5 hours. Then roll up the lids and let cool.

At the beginning of the harvesting season, we all ask ourselves the question, how to cook squash caviar deliciously? There are several little secrets that not everyone knows, I will be happy to share with you.

You can reduce the cooking time for caviar by removing excess liquid from the zucchini in advance. To do this, cut the zucchini into 1 cm slices and salt them on both sides, let them sit for half an hour. The salt will draw out the moisture, all you have to do is squeeze them out lightly and proceed with further processing.
If you have some kind of chronic disease and fried foods are forbidden to you, boil the ingredients for squash caviar, the taste will be slightly different, but still tasty and, moreover, a dietary dish.
Do you like tender squash caviar? Then grind the zucchini raw in a blender. See how the taste changes.

I gave you several recipes, my favorites. In general, there are a great many options for preparing caviar from zucchini, you can experiment. Grow these wonderful vegetables, I have already written how to do this and cook with pleasure.
I suggest watching a video recipe for squash caviar with carrots.

[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.

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.

Both options do not require sterilization of the workpieces. Place hot caviar into sterilized jars and roll up. Store in a dark place at room temperature.

The main composition of the snack pleases with budget vegetables - zucchini, carrots, onions. Easy to buy, low price and absolutely clear taste. An ideal choice for processing a rich harvest, with a nostalgic note of a happy childhood. We also remember sandwiches and potatoes accompanied by zucchini caviar.

For both blanks. Use any sterilization method: oven, steam, microwave. Just fill the lids with boiling water.

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Squash caviar with tomato paste

A simple and quick recipe for the winter. This is the case when at home, without sterilization, you get a snack that easily competes with the sample in the store. At the same time, you are completely confident in the composition. No dubious stabilizers or mysterious E-sheks.

Cooking time - up to 1 hour

We need:

We weigh all vegetables in their peeled form.

Zucchini - 2-2.5 kg
Carrots - 4-5 pcs. (0.9-1 kg)
Onions - 2-3 pcs. (0.9-1 kg)
Tomato paste - 100-120 g (4-5 tablespoons)
Sunflower oil (odorless) - 140 ml (9-10 tbsp. spoons)
Black pepper (ground) - 2 pinch
Salt (coarsely ground, pure) - up to 1.5-2 teaspoons (to taste)
Sugar - 1-2 tbsp. spoons (optional)
Vinegar (table, 9%) - 1 tbsp. spoon (optional)

Important details:

This amount will make 4 500 ml jars. We recommend rolling up a maximum of 700 ml containers.
To be sure of the yield, take more ingredients from the list. As a last resort, you will have a little caviar left for lunch. It is delicious even when warm.
If you need a shock batch of jars (6, 8...), multiply the components accordingly - by 3, 4, etc.
We choose domestic, high-quality, thick tomato paste.

How to cook.

We use any zucchini: wash and peel the skin. We leave the young ones with the seeds, and remove the core with the seeds from the old, slightly overripe ones.

Three large vegetables. Your choice: a large regular grater, a vegetable attachment on a meat grinder or a food processor.

Wash the carrots, peel them and grate them too - similar to zucchini. Peel the onion and cut into small cubes.

We put all the prepared vegetables in the bowl where we will simmer the caviar, and add all the oil. Use a method convenient for you - a saucepan on the stove or a slow cooker. Zucchini caviar according to this recipe always turns out “finger-licking good!”

Usually the only difference is the cooking time so that all the vegetables become soft.

With moderate heating on the stove - 40-60 minutes, periodically stirring with movements from bottom to top.
In a multicooker, “Stewing” or “Baking” mode - from 35 to 45 minutes.

After removing from heat, chop the vegetables to the desired consistency. We like to use a blender; a regular immersion blender will do. Uniform texture or small pieces - your choice.

Add tomato paste to the mixture and mix well. You can add salt - 1 pinch, be sure to take a sample after each one. If the tomato paste is sour, you may need sugar. We also add black pepper, preferably freshly ground, but be careful: it is the most spicy.

At this stage, be guided by your taste. It is the privilege of artists to try and bring it to a subjective ideal!

Having finished with the additives, return the almost finished squash caviar to the heating dish and simmer over low heat for another 10-15 minutes. Attention! Count from the start of gurgling.

Note: beneficial accents.

Towards the end of cooking, you can add 2-3 cloves of garlic (pass through a press). Or a couple of tablespoons of chopped greens (dill, parsley).
It would also be logical to add vinegar 5-10 minutes before removing from heat - up to 1 tbsp. spoon for the indicated ingredients. This will increase the shelf life of the finished caviar and, most likely, will require mandatory adjustment of sweetness. Throw in a pinch of sugar, stir, taste. So we bring it to taste.

Place the finished hot caviar on dry sterilized jars(2 pcs. 500 ml each) - to the very top. We close with the usual lids (self-screwing or simple with a sealing key). Turn the jars over and wrap them to cool slowly. After 24 hours we put it away for storage in a dark closet.

Fried zucchini caviar with tomatoes and bell peppers

Another sample from the “must have” collection among elementary preparations, wonderful in taste and price. A little patience will be needed. We will pre-order vegetables fry separately. In addition to the main ones, we will need tomatoes and bell peppers.

All the efforts are not in vain! This squash caviar turns out to be exactly the kind that will not do without licking your fingers and life-affirmingly smacking your lips when tasting it with your family. Uninhibited delight is the best praise for the hostess.
Let's cook!

Time - 1 hour 20 minutes

For 1 liter of caviar we need:

Weigh vegetables in their peeled form
Zucchini - 1 kg
Tomatoes - 300 g
Bell pepper - 300 g
Carrots - 200 g
Onions - 100-150 g
Garlic - 3-4 cloves
Sugar - 1 tbsp. spoon
Salt - 2 teaspoons
Citric acid - ¼ teaspoon (diluted in 1 tablespoon of water)
Vegetable oil for frying
Black pepper (ground) - to taste

Important details:

It's better to roll up in 2 jars of 500 ml. Need more? increase the components proportionally.
Choose tomatoes and bell peppers that are juicy and not the cheapest. The latter must be red, orange or yellow, of course with thick walls to make it easier to clean.

Preparing vegetables.

With zucchini, everything is as usual: we simply clean the young ones, and cut out the seeds from the old ones. We cut the main character into small cubes, so it’s faster to fry.

The tomatoes need to be peeled. Make a couple of cuts crosswise with a knife and pour boiling water over the tomatoes, leaving them in hot water for 1-2 minutes. Then put it in cold water and easily remove the skin by prying it off with a knife. And cut into cubes again.

Peppers (sweet and thick-walled!) are more difficult to peel, but it is advisable to do so. Afterwards we will remove the seeds and white membranes and cut the pepper into small cubes.

Without fanaticism!

If you're too lazy to bother, bell pepper you don't have to clean it. But then, at the penultimate stage, puree the caviar until completely homogeneous texture without the slightest bits. You will need a blender with at least 600 rpm.

For those who are patient, there are three ways to peel bell peppers.

First, we clean the peppers with a very sharp vegetable peeler, with minimal capture of the pulp.
Second - load the peppers into an oven preheated to 180 degrees, keep there for 20-30 minutes. Then take it out and put it in a tightly sealed pan or plastic bag. The pepper will cool and at the same time the thin skin will come off. It's easy to pry on and take off.
The third method is for owners of gas stoves: put the pepper on the burner and burn it on all sides over an open fire. Don't be afraid, the scorch marks will form until black. We hide the pepper in a bag for 10 minutes (tie it up!) and take out the vegetable with “wrinkles” and black bubbly scales where the marks were. This is the skin that can be easily scraped off with a knife.

Finely chop the garlic. What remains are the onions and carrots, the preparation of which is obvious: we clean and chop into cubes. The Berner grater always helps us out.

For frying, it is best to cut all vegetables into approximately the same size. But you can save time and grate the carrots and press the garlic through a press.

Roasting vegetables for caviar.

The beauty of this zucchini story is that we roast the vegetables separately. There, their flavor accents are better revealed, and the finished snack turns out more rich.

Pour a little oil into a deep, comfortable frying pan and fry 3-5 minutes each ingredient. Onions and garlic can be combined.

You can work in several pans at once. Or place vegetables in one frying pan one after another, adding oil in small portions. We need moderate heat and constant stirring. Alas, the taste of burnt vegetables will be felt in the finished dish.

Simmer, puree, boil and seal in jars.

We collect the sauteed vegetables together in one saucepan and season all seasonings- salt, pepper, sugar and citric acid dissolved in water. The quantities in the recipe are arbitrary. In the next step you will taste the puree and you can add any of the seasonings.

To wrap, simmer seasoned vegetables over low heat with a lid- 1 hour . Stir regularly to prevent burning. For caviar that we prepare for the table, 40 minutes of simmering is enough.

Ready vegetables are needed puree. Blender is a great helper! Transfer to a bowl, puree at low and then high speed and taste. Here he is! Another moment bringing to taste- according to personal preferences. You can use whatever you like, including greens.

To remove excess moisture, puree from a blender return to the saucepan and keep it at a low boil for another 5 minutes. Be sure to taste it and, if necessary, add a whisper of sugar/salt/acid again.

Caviar is ready! Sterilized jars are waiting for her. We'll get by again without sterilization. We loaded the hot caviar into the jars, screwed on the lid (tfist-off or with a machine) and placed it upside down under insulation for 1 day.

Leave a little snack for testing. An important nuance: the taste is revealed to its maximum after infusion in the refrigerator - 1 day, in a tightly closed jar. So you will see for yourself that the recipe for zucchini caviar for the winter with frying of the components will beat store-bought caviar. It's hard to resist licking your fingers while tasting your favorite snack!

We'd love to hear the best secrets you use.

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