home Treatment and prevention Find an easy recipe for making squash caviar. Squash caviar for the winter: the most delicious

Find an easy recipe for making squash caviar. Squash caviar for the winter: the most delicious

Squash caviar is prepared according to different recipes. And every housewife claims that her recipe is the best. Find yours perfect recipe only possible through numerous trials. But today I will make your task easier. I have collected 5 in this article best recipes squash caviar(to my taste) for the winter. If you want to make caviar and eat it immediately, then you do not need to add vinegar or citric acid. These additives are for long term storage.

Many people like caviar, just like in the store. But even at home, you can prepare caviar no worse than the store-bought version. And I will write how to do it. At the same time, I will write small secrets that will help you achieve desired result. So read and choose a recipe. Don't forget to write in the comments what you did. It's important for me.

For preservation, it is necessary to sterilize the jars, lids, and ladle with which the squash caviar is poured. If there are a lot of jars, it is easiest to sterilize them in electric oven. Place the jars in a cold oven, turn on the heat at 140 degrees. When the oven is hot, keep the jars in the oven for 10 minutes. You can also sterilize the jars over steam (over a kettle, place a wire rack over a pan of water). The jar is sterilized when drops begin to flow down it. Boil the lids for 5 minutes.

I will write this recipe first because I consider it a favorite. The other recipes are also very tasty, but my family likes this one more than the others. In this recipe I will write the secrets of making perfect squash caviar. Knowing these secrets, you will prepare caviar that everyone will like. It will be no worse than squash caviar in the store, and perhaps even better. Everyone who tries it will ask for more...

First of all, you need to choose the “right” zucchini. Half of the taste of future caviar will depend on the quality of the zucchini. The zucchini must be fresh, that is, picked recently, a day ago. To determine freshness, look at the stem. It should be green and juicy. If the stalk begins to dry out and turn brown, then such a zucchini has already been picked a long time ago.

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onions - 300 gr.
tomatoes - 300 gr.
tomato paste - 1 tsp.
vegetable oil— 100 ml
citric acid - 0.5 tsp.
salt - 1 tsp.
sugar - 1 tsp.
ground black pepper - 0.5 tsp.
dill and parsley - 50 gr. (optional)

Method for preparing caviar, as in the store:

1.If you took young zucchini, then you do not need to peel them. If you find zucchini that is overripe, be sure to trim the skin and remove the seeds. In this case, the weight of the zucchini will need to be measured after peeling. Cut the prepared zucchini into 2x2 cm cubes.

The cutting should be the same so that all the pieces are cooked at the same time.

2. So that the caviar does not cook for a long time, but at the same time it turns out thick, the chopped zucchini needs to be salted and mixed. For 1 kg of zucchini, take 1 level tablespoon of salt. Leave the salted zucchini for 20 minutes. During this time, the salt will draw juice out of the vegetables, which will not need to be used when cooking.

3. Carrots will give the caviar a sweetish taste and Orange color. It needs to be peeled and cut into cubes. Don't grate carrots! First, cut into circles 5 mm thick, then cut these circles into sticks.

4.Cut the onion into half rings, 5 mm wide.

5. Fresh tomatoes must first be peeled so that there are no pieces of it in the finished product. To remove the skin easily, make a cross-shaped cut on the top of the tomato. Then pour boiling water for 30 seconds, drain and cool cold water. After such a contrasting procedure, you can easily remove the skin with your hands.

Cut the tomatoes into cubes, approximately 1 x 1 cm.

6.When the zucchini has stood, drain the juice that has separated from it and squeeze it out with your hands like a sponge.

7. Vegetables need to be fried separately, because they have different structures and different time preparations. If you have three frying pans on the household, then they will come in handy now. If not, fry the vegetables one at a time. There is no need to make the caviar too fatty, so pour 1-2 tbsp into the pan. oils Wait until the oil warms up well. Fry until full readiness not necessary, because the vegetables will still be stewed together.

Fry the zucchini for 7-10 minutes, carrots for 10-15 minutes, onions and tomatoes for 2 minutes.

8.In one frying pan, start frying the onions. When the onion becomes translucent, add chopped tomatoes to it. Fry these vegetables together for a couple more minutes. In another frying pan, fry the zucchini, stirring them occasionally, and in a third frying pan, fry the carrots.

9.Take a saucepan with a thick bottom and pour vegetable oil into it (about 3 tbsp). Spread the oil over the bottom of the pan to prevent the vegetables from burning. Place all the fried vegetables into the pan.

10.Use an immersion blender to blend all the vegetables into a smooth mixture. You can also use a meat grinder, but in this case the texture will not be as uniform as that obtained when using a blender.

11.For a brighter and richer color, add 1 teaspoon of tomato paste to the caviar and blend everything again with a blender.

12.Put the caviar on the fire and let it boil. Reduce heat to low. Now comes the boiling stage, when the caviar needs to be brought to the desired consistency. During simmering, all excess liquid will evaporate. Simmer the caviar with the lid open. If you close the lid, the condensation will flow back into the pan and the boiling process will be delayed. Do not forget to stir the caviar from time to time so that it does not burn.

13.After 40 minutes, you need to bring the caviar to taste. Taste it and add salt (about 1 teaspoon of salt per 1 kg of zucchini). Also add ground black pepper. To prevent caviar from exploding and to keep well, add half a teaspoon of citric acid, as well as 1 teaspoon of sugar for balance. For piquancy, you can add a couple of sprigs of greenery (finely chopped), if you like. But this is not at all necessary. Boil the caviar, boil for another 5 minutes and you can put it in sterilized jars. Do not turn off the heat, put boiling caviar into the jars!

You need to salt the caviar at the end of cooking. If you add salt immediately, then after boiling it may become over-salted, as the volume will decrease.

The finished caviar will be thick. It falls from the spoon in large drops, but does not run off. Don’t forget to sterilize the lid and pour boiling water over the ladle you will use to pour the caviar.

14. All that remains is to turn the finished preserve over and wrap it in a blanket. Leave the caviar to cool completely. This is a recipe for truly delicious caviar, thick and bright. You can also safely call it “finger-licking good”, I recommend it.

Squash caviar for the winter according to GOST

The recipe according to GOST contains a minimum number of ingredients. This is zucchini caviar, which means there should be more zucchini than other vegetables. In addition to zucchini, you also need to take onions and carrots in certain proportions (it is better to use a kitchen scale to accurately determine the weight of peeled vegetables). Tomatoes are not used, but tomato paste is added, which according to GOST should be 30%.

If you add fresh tomatoes, the caviar will be more liquid and will need to be boiled longer to reach the desired consistency.

Vinegar essence or ordinary table vinegar 9% is used as a preservative. Using vinegar you will be sure that the jars will not explode.

Ingredients(vegetables are weighed in peeled form):

zucchini - 3 kg
carrots - 1 kg
onions - 800 gr.
refined vegetable oil - 300 ml
tomato paste - 3 tbsp. with a slide
garlic - 6 cloves (optional)
parsley or celery root - 1 tbsp. (grated)
salt - 1 tbsp. no slide
sugar - 1.5 tbsp. (38 gr.)
vinegar essence 70% - 1 tbsp. (at least 1 tsp)
ground black pepper - to taste
ground allspice - to taste

Cooking method:

1. It is better to take young zucchini for caviar. If you only managed to find old ones, then cut off their peel, cut them in half lengthwise and remove the seeds with a spoon. Young ones can be used entirely without removing anything.

2.Cut the zucchini into cubes. Peel the carrots and onions. Chop the onion coarsely, small ones can be cut into 8 pieces, grate the carrots on a coarse grater or cut into slices. Finely chop or grate the parsley root.

3.Pour half of the odorless vegetable oil into the frying pan and heat it well. Place all the zucchini in the pan to fry. Cook the zucchini over medium heat with the lid open, stirring occasionally. Vegetables will shrink in size and release juice, which will partially evaporate. The zucchini will be translucent and soft in the end.

4.Place the zucchini in a thick-bottomed pan along with the oil in which they were fried.

5. Pour the second half of the vegetable oil into the vacated frying pan and heat it well. Add the chopped carrots and fry them over medium heat for 5 minutes with the lid open. Next, add chopped parsley root to the carrots, stir and continue frying for another 5 minutes.

6.Add onion to the frying vegetables, stir, cover and cook for another 20 minutes. Stir the vegetables periodically to prevent them from burning.

7.Pour the fried onions and carrots into the pan with the zucchini along with the oil. Mix all ingredients thoroughly.

8.Put the caviar on low heat to simmer in a saucepan under closed lid for 30 minutes. Be sure to stir occasionally, otherwise it will burn. Be sure to take a pan with a thick bottom.

9.When the vegetables are stewed together, use an immersion blender to turn them into a homogeneous puree. You can also use a food processor (you will need to transfer the caviar into it) or a meat grinder.

10.Add salt, sugar, ground black pepper and allspice to taste, tomato paste, stir.

11.Over low heat, stirring occasionally, cook the caviar for another 30 minutes. The lid should be slightly open so that the water evaporates faster. If you cook with the lid open, the caviar will shoot out, which will lead to contamination of the kitchen. Cook the caviar to the desired consistency.

12. Squeeze the garlic into the caviar through a press and pour in acetic acid. Minimal amount vinegar essence for this amount of caviar - 1 teaspoon. Vinegar is needed to ensure the safety of caviar in jars. Stir and cook the caviar under the lid for another 10 minutes, no more. Be sure to taste for salt and sugar and balance the taste if necessary. If it is very sour, you can add sugar. Don't forget to sterilize the jars and lids.

13.Place hot caviar into jars and seal with hot, sterile lids. Turn over and wrap in a blanket, leave to cool completely. So the real squash caviar is ready, delicious, just like in childhood.

Squash caviar with mayonnaise and tomato paste

Caviar with mayonnaise turns out very tasty, although a bit greasy. If this doesn’t scare you, then be sure to prepare squash caviar according to this recipe.

Ingredients (weigh vegetables peeled):

zucchini - 3 kg
onions - 0.5 kg
tomato paste - 300 gr.
mayonnaise - 250 gr.
odorless vegetable oil - 100 ml
sugar - 100 gr.
salt - 2 tbsp.
ground red pepper - 0.5 tsp.

Squash caviar with mayonnaise - preparation:

1. Wash the zucchini and cut into pieces that will fit in a meat grinder. If the zucchini is old, with a thick skin and overripe seeds, then you need to peel them and remove the seeds. Such zucchini need to be weighed after peeling.

2. Peel, wash and cut the onion into arbitrary pieces that can be passed through a meat grinder.

3.Now grind the zucchini and onions through a meat grinder. Place the vegetables in the pan in which you will simmer the caviar.

4.Add mayonnaise, tomato paste and vegetable oil to the vegetables. Mix everything thoroughly. Place over medium heat, cover and bring to a boil. During this time, be sure to stir the caviar two or three times so that it does not burn. When the whole mass boils, reduce the heat and simmer for one hour under a closed lid. Squash caviar needs periodic stirring (every 10-15 minutes).

5.After an hour of stewing, add sugar, salt and red pepper to the caviar. Stir and continue simmering for another hour. At this time, you can sterilize the jars and lids.

6. Place the finished hot caviar into prepared jars (they must be dry) and roll up the lids. Turn it over, place it on the blanket with the lid down and wrap it “under a fur coat” until it cools completely (about a day).

7. That's all. The caviar can be stored in a storage area. This amount of ingredients yields 4 liters of squash caviar. Delicious!

Spicy squash caviar with bell pepper

This recipe is good for those who like it spicy. Such caviar will be an excellent addition to meat (like adjika) or it can be served as an independent snack. The recipe contains a lot of garlic and hot pepper. You can add these ingredients according to your taste; not everyone likes too spicy food.

Ingredients:

zucchini - 2 kg (preferably young)
Bell pepper— 0.5 kg
carrots - 0.5 kg
garlic - 2 heads
ground red pepper - 1 tbsp. You can grind fresh chili peppers.
tomato paste - 150 gr.
refined vegetable oil - 100 ml
salt - 1 tbsp.
sugar - 2 tbsp.
vinegar 9% - 3 tbsp.

How to cook spicy squash caviar:

1.Vegetables need to be washed and cut. The cutting should not be too small, but not too large either. Cut the zucchini into medium cubes, carrots into slices, tomatoes into slices, peppers into strips. Place tomatoes and zucchini in separate bowls.

2. Lightly salt the zucchini and tomatoes so that they release their juice. Take salt from general norm salt for all caviar. Vegetables prepared in this way will be easier to boil.

3. Pour all the vegetable oil into a thick-bottomed pan and add all the chopped vegetables, except tomatoes (zucchini, carrots, peppers).

4.Place the vegetables on the stove and bring to a boil over medium heat. Stir the caviar periodically to prevent it from burning. Once boiling, reduce heat and simmer for 30 minutes until vegetables are soft.

5.Add tomatoes to the boiled vegetables, stir and continue cooking over medium-high heat until excess liquid evaporates (about 20 minutes, the time will depend on the juiciness of the vegetables).

6.Now add garlic, cut into slices, to the squash caviar, mix. Next, add tomato paste and mix again. You can add more pasta (200 g) if you like tomato taste. Bring to a boil and turn off the heat.

7.Now you need to give the vegetable mixture the classic look of caviar. To do this, you need to grind it with a blender. The most convenient way to do this is with an immersion blender directly in the pan. If you don’t have an immersion blender, use a food processor and place all the vegetables in the bowl.

8.Pour 2 tablespoons of sugar, the remaining salt into the crushed caviar, hot peppers to taste, vinegar, stir. Bring the resulting mixture to a boil, stirring, and taste. Now is the time to bring the taste to the desired level, for example, add sugar if it turns out sour, or salt. At the same time, you need to sterilize the lids. To do this, just boil them for 5 minutes. The jars must also be sterile.

9.Pour boiling caviar into prepared jars with a ladle and screw on the hot lids. Turn all the jars over and cover with a blanket. Leave the jars to cool completely. And this could be a day, or even two days.

10.Enjoy fall and winter with this spicy zucchini caviar!

Thick, finger-licking squash caviar

This unusual recipe, because it contains a lot of carrots. And not just carrots, but pre-boiled ones. The caviar turns out thick, pleasant yellow color, similar in taste to the store-bought version.

Ingredients:

zucchini - 1.5 kg
carrots - 2.5 kg
sweet pepper - 0.5 kg
onions - 1.5 kg
tomatoes - 1 kg
sugar - 3 dessert spoons
salt - 3 dessert spoons
vegetable oil - 350 ml
ground black pepper - 1 tsp.
acetic acid 70% - 1 tbsp.

Squash caviar with tomatoes - how to cook:

1.Carrots must be boiled in advance until half cooked. It’s convenient to do this in the evening, and start preparing caviar in the morning. Wash the vegetables and cut into pieces that can be conveniently passed through a meat grinder.

When cooked, twisted caviar splashes and shoots a lot. Therefore, I recommend covering the stove with foil. This technique will protect you from further cleaning of the kitchen.

2.First, grind the zucchini through a meat grinder. These are quite juicy vegetables, so they have to be boiled for a long time before they evaporate. excess liquid. To make your task easier, place the resulting zucchini mass in a colander and let the excess juice drain. There is no need to squeeze out the juice with a spoon to make the zucchini completely dry. Let it drain on its own.

Let the juice from the zucchini drain, cook the zucchini with the bell pepper until the juice evaporates.

4.Next, mince the tomatoes, onions and carrots, placing everything in a separate bowl. When almost all the liquid in the zucchini has evaporated, add the resulting tomato puree to it, stir and continue to cook.

5.Pour vegetable oil (about 50 ml) into a frying pan, heat it and add chopped onion. Fry the onion, stirring occasionally, until the onion juice evaporates. The onion should be almost dry. Add fried onions to zucchini, peppers and tomatoes. Simmer everything together.

Add tomatoes to boiled zucchini. Fry the onion until the juice evaporates.

6.Pour oil (about 100 ml) into the vacated frying pan and place the carrots. Fry the carrots until there is no liquid in the pan.

7.Pour the carrots into the pan with the rest of the vegetables, stir. Add sugar and salt, 3 level dessert spoons each, and black pepper. Pour in 200 ml of refined oil and mix everything well. When the squash caviar boils, reduce the heat and simmer for 1.5 hours until the desired thick consistency.

The amount of salt and sugar can be adjusted to your taste.

8.While the vegetable caviar is cooking, wash and sterilize the jars and lids. 10 minutes before cooking, pour a tablespoon of acetic acid into the pan and taste for salt. If necessary, add salt or sugar/pepper.

Squash caviar: simple recipes for the winter (many...)

Fried squash caviar
Fried squash caviar tastes the same as what is sold in stores. It is quite possible to take this recipe to prepare canned food as preparations for the winter. There are a great many recipes for preparing squash caviar for the winter; we will offer you some of the most good recipes in our opinion. You can prepare squash caviar for the winter according to all recipes or choose two or three that you like best.

So, the ingredients for squash caviar.
about three kilograms of already peeled and prepared zucchini without seeds and peel
1 kilogram of fresh carrots
1 kilogram of onions
tomato paste (tomato paste Pomodorka is very good for these purposes)
9% vinegar and salt
vegetable oil for frying salad ingredients

Recipe for making squash caviar:

All vegetables must be peeled, finely chopped and fried separately in a frying pan. Then all the fried vegetables are placed in an electric food processor, chopped again and mixed with the addition of salt. Then you need to put the entire mass, similar to puree, into a cauldron or pan with a double bottom. Simmer on the lowest heat for about forty minutes. After about twenty minutes of simmering in the puree, you need to add three tablespoons of tomato paste and one spoon of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and may burn slightly without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids and wrap them in a cotton blanket. Let the canned zucchini cool slowly. Try this recipe - it turns out very tasty!

Another very popular recipe squash caviar
You will need
about one and a half kilograms of zucchini, already cleaned of seeds and peeled
Fresh tomatoes – 1 kg. 200 g.
Onion– 750 grams
Allspice
Salt
Sugar
Carrots – 750 grams

So, the recipe:

Finely chop the onion and grate the carrots on a coarse grater. Place all this in a hot frying pan and fry with butter and salt.

Cut tomatoes and zucchini into large pieces. Pass together through a meat grinder, adding fried carrots and onions to the vegetables. Stir with a small amount of sugar and salt, add peppercorns and place to simmer in a cauldron or pan with thick walls and bottom. In the process, add cayenne pepper, finely chopped parsley. Simmer for at least two hours. You need to stir the puree constantly, otherwise it will burn badly. When the caviar is ready, place it in jars that have been sterilized before. Then screw the lids on the jars, turn them over and wrap them in a towel. Leave the jars to cool overnight. Try also cooking baked zucchini in the oven so that you can enjoy their taste during the zucchini season.

Delicious squash caviar for the winter
You will need:
White onion – 1 kg
Zucchini – 3 kg
Carrots – 1 kg
Tomato paste – 4 tbsp. l.
Salt – 2 tbsp. l.
Sugar – 1 tbsp. l.
Garlic – 7 cloves (if this is very large southern garlic, if small, then twice as much)
Greens – parsley and fresh dill
Ground pepper

A method for preparing delicious caviar from zucchini for the winter:

Wash and peel all vegetables. Then cut the fresh zucchini into cubes, grate the carrots (you can use a coarse grater), cut the white onion into thin rings.

Then heat a frying pan with oil and place the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. Carrots will go into the pan next. When each ingredient turns golden brown, grind the vegetables in a blender or pass everything together through a meat grinder or electric food processor. You will get a homogeneous puree. This puree should be placed in a saucepan with the thickest walls; you can use a cauldron or stewpan.

After you bring the semi-finished mixture to a boil, reduce the heat slightly and simmer for 40-45 minutes. Ten minutes before readiness, add sugar and salt, pepper and herbs to the mixture. Don't forget to stir what you're cooking periodically.

Roll hot caviar into jars that have been sterilized in advance. Place the wrapped jars in the coolest place in the apartment to cool.

Did you know that you can also make zucchini pancakes from zucchini? Did not know? Then be sure to try it.

Another great recipe for making squash caviar
Ingredients:
Four small zucchini
2 cloves fresh garlic
Sunflower oil
Two carrots
Solid, but ripe tomatoes- 3 pieces
Salt

How to prepare squash caviar for the winter:

Very tasty caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, it is not necessary to peel them. But if they have already become hard, then it is worth removing the peel and seeds. Cut the vegetable into small cubes no larger than a centimeter each. The carrots also need to be cut into cubes, but smaller. Place the vegetables in a saucepan, add a little water (no more than a glass), and place on low heat. While the zucchini and carrots are stewing, chop the tomatoes. Once the zucchini is soft, add finely chopped tomatoes and a splash of oil into the pan. Simmer a little more. Five minutes before cooking, add finely chopped garlic to the dish. Try frying zucchini with garlic in the same way, and enjoy their taste during a break between rolling up jars.

Homemade squash caviar with tomato paste
Ingredients for the dish:
3 small zucchini
4 onions
2 carrots
4 tbsp. spoons of tomato paste
3 cloves garlic
Vegetable oil
Black pepper and salt

Recipe for simple homemade squash caviar

Peel the zucchini and cut into cubes small size. Simmer in a saucepan with a little vegetable oil. Chop the onion as finely as possible and fry. Do the same with carrots. Place everything in a double bottom saucepan or cauldron. Add the necessary spices and salt. Simmer over low heat, stirring constantly for an hour. Then add tomato paste and previously chopped garlic to the puree and leave on the fire for another ten minutes. After cooking, grind the caviar using a blender and place in sterilized jars.

A simple recipe for delicious squash caviar
For caviar you need:
300 gr. carrots
1 kg. zucchini
300 gr. onions
700 gr. tomatoes
100 gr. parsley and dill
2 sweet bell peppers
Sugar and salt
1 clove of garlic

How to cook:

First of all, prepare the zucchini - peel it, get rid of the seeds. Then cut them into circles no thicker than 1.5 centimeters. Then place the zucchini in the sifted flour, turn over and transfer to the frying pan. After browning the circles, chop the onion, carrots and fry until golden brown.

Peel the peppers and pour boiling water over them. Then pass all the vegetables through a meat grinder, add tomatoes to the vegetables. Pour a little oil into the bottom of the pan and add the vegetables there. Simmer for an hour. Before finishing cooking, add herbs and garlic to the puree. Place in sterilized jars and seal.

There are many different recipes for squash caviar that your family will enjoy.

Squash caviar with carrots recipe
So, to prepare squash caviar, we will need:
Kilogram of onions
5 medium sized zucchini
Tomato paste – 5 tablespoons
Kilogram of carrots
150 grams of vegetable oil
Salt and spices

How to cook:

The carrots need to be washed and grated on a coarse grater, the onions also need to be washed and cut into not very small cubes. Next, you need to fry the onion or simmer in oil over low heat. After this, you need to fry the carrots and put them in one bowl with the onions.

Then wash the zucchini thoroughly, cut it into four parts, and be sure to remove the seeds - if there are large ones. If the seeds are very young and soft, then nothing needs to be removed. The same applies to the peel - if it is hard, then it must be removed.

After this, you should cut the zucchini into cubes about a centimeter by centimeter. Then fry them in oil over very high heat for at least 10 minutes.
Next, you need to prepare a sauce from tomato paste - boiling water - 600 ml, 3 tablespoons of salt, 5 level tablespoons of sugar, 5 tablespoons of tomato paste. Mix everything until the salt and sugar dissolve.

Then you need to take a large enamel pan and put everything there, pour in the sauce and tomato paste. Your caviar should be simmered for at least half an hour over medium heat. Don't forget to stir the contents of the pan from time to time.

Next, you need to remove the mass from the heat, let it cool, and pass it through a meat grinder. It is best to twist the eggs on a mesh with large holes.
After the caviar has acquired the desired consistency, simmer it for about 20 minutes.

Squash caviar just like in the store
Previously, there were many jars of squash caviar on store shelves. The trick was that no matter what recipe you tried, no one succeeded in making the dish taste the same as in the store.
But today there are so many recipes that everyone can prepare caviar to their own taste. There are recipes with tomato paste and mayonnaise, but the most important thing is frying all the ingredients. Choose the recipe that you like best.

Store-bought squash caviar recipe

You will need:
10 ml vinegar 9%
150 grams of onion
10 grams sugar
10 grams salt
2 kilograms of zucchini
6 cloves garlic
Allspice and ground black pepper – 3 grams each
Vegetable oil
Parsley

How to prepare squash caviar like in the store:

You need to take young zucchini, cut them into slices no wider than 1 cm, and fry them on both sides in oil. Let the zucchini cool. Then chop the onion, fry until golden brown and grind the garlic with salt. Next, finely chop and fry all the greens. Then everything needs to be ground in a meat grinder, mixed with salt and sugar, vinegar and pepper, mixed and placed in jars. Then the banks need to mandatory sterilize - for half a liter - an hour - 75 minutes, for a liter - 90 minutes.
Then roll up the jars.

Squash caviar with parsley root
You will need:
Kilogram of zucchini
100 grams of onion
100 grams of carrots
Sugar and salt
Ground pepper
10 grams parsley root
Vegetable oil

How to cook:

Cut the zucchini, fry in vegetable oil, then pass everything through a meat grinder. Next, you need to fry the onion in vegetable oil until transparent, grated carrots and parsley root (also grated) with tomato paste. Then you need to mix everything and season with spices, simmer over low heat until completely cooked, be sure to stir from time to time, otherwise it will burn. Then you need to place hot caviar into jars and sterilize - for half a liter - 30 minutes, for a liter - 40 minutes.

Spicy squash caviar
You will need the following products:
Half a kilogram of onions
6 kilograms of zucchini
600 ml tomato sauce
2 and a half tablespoons salt
head of garlic
Half a teaspoon of ground pepper

How to cook:

Chop the zucchini and onion, fry everything separately, then grind it in a meat grinder. Then you need to add pepper and salt, garlic and tomato sauce, mix everything. Place into pre-washed and dried jars, then sterilize for about 90 minutes. Roll up hot.

Spicy squash caviar
You will need to prepare:
2 carrots
Half a kilo of zucchini
Hot pepper pod
Bulb
Salt to taste
2 cloves garlic
4 tablespoons vegetable oil

How to cook:

You need to chop the zucchini very finely, wash and peel the carrots, cut into thin circles. Then finely chop the onion and garlic. Hot peppers need to be peeled, seeds removed, and chopped as finely as possible. Afterwards, you need to mix all the vegetables together, put them in a very deep frying pan, season with vegetable oil and salt, pour in a little water and simmer until completely cooked. Then you need to rub the caviar through a sieve, put it back in the frying pan and simmer for about 5 minutes. After that, everything is put into jars, sterilized for about 30 minutes and rolled up.

Squash caviar with bell pepper
You will need:
Kilogram of onions
5 kilograms of zucchini
5 sweet bell peppers
5 cloves garlic
2 tablespoons vinegar 70%
Kilogram of carrots
2 tablespoons salt
500 grams of vegetable oil
10 peppercorns
Half a cup of tomato sauce
3 tablespoons sugar

How to cook:

You need onions and zucchini, bell pepper and mince the garlic. Then take the carrots, grate them and simmer in vegetable oil. All products need to be mixed thoroughly, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything into sterilized jars and roll up.

Squash caviar with apples and spices
You will need:
Half a kilogram of onions
Half a kilogram of green apples
Kilogram of zucchini
Kilogram of tomatoes
Half a kilogram of sugar
12 clove buds
600 ml white wine vinegar
25 grams of ginger root
A teaspoon of allspice and peas
Teaspoon coriander
Salt

How to cook:

You need to make a shallow cut in the shape of a cross on all tomatoes, then lower them into boiling water with a slotted spoon for a minute, quickly remove them cold water and clean yourself immediately.
Cut the tomatoes into very small cubes. Then peel the zucchini, if necessary, and also cut into cubes. Cut the onion into thin half rings. Peel and core the apples. Cut the sour apples into cubes. Then into the canvas white you need to put spices and ginger. You need to transfer all the vegetables into a saucepan, put a cloth with spices there and add wine vinegar. Let the vegetables boil and stir them. Then reduce the heat and simmer under the lid for one hour. Don't forget to stir. Afterwards you need to add the pre-washed raisins and cook for another hour and a half. Remove the bag of spices and allow the caviar to cool slightly. Afterwards, you need to put the caviar into jars, close them and put them in the cold. Lids should be plastic, not metal. The caviar will infuse and be fully prepared in a month.

Squash caviar dietary recipe
You will need:
Half a kilogram of carrots
One and a half kilograms of zucchini
300 grams of onion
4 sweet peppers
4 cloves garlic
Salt
Vegetable oil – for frying

How to cook:

In this caviar recipe, the main difference is that the vegetables are not fried, but boiled. Only one onion is fried. You need to pour some water into the pan, put diced carrots in it. Cook for 15 minutes.
Then you need to cut the sweet peppers and zucchini into cubes and add them to the carrots. Cook for about 10 minutes. While everything is cooking, you should fry the onion in half rings in a small amount of vegetable oil. Vegetables and onions need to be mixed, then passed through a meat grinder or put in a blender.
After chopping, put everything back into the pan, add garlic, squeezed through a press, and evaporate for 40 minutes. Afterwards it is laid out in pre-sterilized jars and rolled up.

Squash caviar with tomatoes and apples for the winter
You will need:
700 grams of carrots
3 kilograms of tomatoes
700 grams of sweet pepper
500 grams of apples
400 grams of onion
12 allspice peas
4 pieces bay leaves
3 zucchini

How to cook:

You need to mince the vegetables and all the apples. But don't touch the onion yet. Then put the food in the pan and simmer for about an hour. Finely chop the onion, fry in oil, add to the vegetables. Next, add allspice and bay leaf. Then cook for 30 minutes. Place the caviar in sterilized jars with a one-liter capacity. Sterilize for about 5 minutes, roll up.

If you have a slow cooker, you can prepare squash caviar according to one of these recipes.

Georgian squash caviar for the winter
You will need:
3 onions
4 zucchini
Carrot
2 cloves garlic
Cilantro and dill
Half a teaspoon of khmeli-suneli
Tablespoon grape vinegar
Ground red pepper, salt, vegetable oil.

How to cook:

You need to set the multicooker to the “Baking” mode for an hour. After chopping the onion very finely, grate the carrots, pour just a little vegetable oil into the vegetables. Cook for 20 minutes, stirring occasionally. Then peel the zucchini, cut into small cubes, and add a lot of salt. The zucchini should release its juice. After 20 minutes, squeeze out the zucchini and put it in the slow cooker. While everything is cooking, you need to stir the vegetables from time to time. After about 30 minutes, you need to add spices, some herbs and garlic, previously squeezed through a press. Mix everything again and leave for 10 minutes. At the very end of cooking, you need to add vinegar. You can add walnuts, if you like spicy and unusual taste. Sterilize and roll up.

Squash caviar in a slow cooker for the winter
You will need:
2 tablespoons tomato paste
Half a kilogram of zucchini
2 carrots
2 onions
Bulgarian pepper
teaspoon salt
A teaspoon of sugar
4 tablespoons vegetable oil

How to cook:

You need to chop the onions and carrots, then put them in the multicooker porridge, add vegetable oil, turn on the “Baking” mode for about twenty minutes and stir from time to time. Then prepare the remaining vegetables, cut them into cubes. Place in a bowl, stir and turn on the mode again for 20 minutes. Then you need to add salt and sugar, tomato paste to the vegetables and turn on in the “Stew” mode for 50 minutes. Then you need to grind the vegetables in a blender, add vinegar essence and roll them into jars.

Several recipes for squash caviar cooked with mayonnaise.

Squash caviar with mayonnaise
You will need:
6 kilograms of zucchini
kilogram of onions
half a liter of tomato paste
glass of vegetable oil
4 tablespoons sugar
2 tablespoons salt
half a liter of mayonnaise
4 tablespoons vinegar – 70%
ground pepper to taste

How to prepare zucchini caviar with mayonnaise:

You need to peel the onion, put it in a meat grinder, grind it, then also grind the zucchini. Mix with already fried onions, put everything on the fire and cook for about 2 hours, stirring all the time. Then add tomato paste and vegetable oil, salt and vinegar, sugar to the vegetables. Cook for about 50 more minutes, then put mayonnaise in the pan, stir, and cook for 20-30 minutes. Place caviar in jars and roll up.

Squash caviar with mayonnaise and garlic for the winter
You will need:
6 young zucchini
200 grams of sugar
1 kilogram of onion
200 ml vinegar 9%
250 grams of mayonnaise
350 grams of tomato paste
3 tablespoons salt
2 heads of garlic
Teaspoon ground pepper

How to cook:

You need to pass young zucchini directly with the peel and core through a meat grinder. The onion also needs to be put through a meat grinder, mixed with zucchini, and placed in a fairly deep saucepan. Then add sugar, vinegar, salt and vegetable oil. Stir everything, add tomato paste and put on fire for two and a half hours. Peel the garlic, pass through a press, add to the caviar. Then add black pepper and mayonnaise, stir, cook for about 30 minutes. Then you need to put everything into jars and roll up.
Bon appetit!

Squash caviar with mushrooms and herbs for the winter Preparing vegetables for the winter is the most boring thing in the world. But only for those who lack imagination! Try to invent new preservation recipes or “ennoble” long-familiar ones. For example, a lot of squash caviar for the winter, but let it be different! This recipe differs in that fried mushrooms are added to the squash caviar. try this recipe for squash caviar with mushrooms and herbs.

The ingredients are given for 1 0.5 liter jar.

Ingredients for preparing squash caviar with mushrooms and herbs for the winter:
1 large zucchini;
2 large onions;
2 large carrots;
150-200 g of fresh mushrooms (champignons);
1 bunch of dill;
salt, pepper, chopped garlic - to taste;
vegetable oil in an amount sufficient for frying vegetables.

Recipe for preparing “Squash caviar with mushrooms and herbs for the winter”:

First, wash and peel the zucchini and carrots. Cut the zucchini into pieces, grate the carrots on a coarse grater. Peel the onion and chop finely.

Mix all this and fry in a frying pan with a thick bottom until golden brown. There should be enough vegetable oil in the pan so that the vegetables do not burn.

Transfer the zucchini fried with carrots and onions into a mixing bowl and puree using a blender.

Now take care of the mushrooms. Wash them and cut them into small pieces. Chop another onion, mix with mushrooms and fry in vegetable oil until tender.

Wash and chop the dill very finely.

Place the squash caviar in the frying pan where the mushrooms are fried, stir, simmer everything together for 1-2 minutes, add dill, salt, pepper, chopped garlic (to taste). Stir again and remove from heat.

Caviar is ready! It can be immediately packaged in clean jars, scalded with boiling water (or sterilized in a microwave oven).

Squash caviar is a very tasty and versatile vegetable snack that is great for both daily consumption and as a wonderful addition to festive table. Important Feature It also lies in the fact that you can make squash caviar in advance and in large quantities for the winter, rolling it up in glass jars.

And in this large and detailed article you will learn how to prepare first-class squash caviar at home, which is in no way inferior, and even superior in quality taste properties the one sold in stores. 7 simple step-by-step recipes with photos and videos will help in this matter.

We will cook with different ingredients (zucchini alone quickly becomes boring), using different technologies, using different kitchen appliances and utensils.

Spicy, hot, sweet, with or without sterilization, in the form of puree or small pieces - everyone here will find something that best suits their capabilities and taste preferences.

Recipes

Extremely popular squash caviar with mayonnaise and tomato paste, which in this example we will make it for the winter, that is, we will close it in sterilized jars.

Yes, it sounds kind of strange. Okay, everything is clear with tomato paste, but why is there mayonnaise here? Honestly, I wondered this question too. I was especially taken aback when this recipe was always called “a taste from childhood.”

But as soon as you try this caviar, everything becomes clear - very, very tasty, the most delicious squash caviar! Mayonnaise adds additional tenderness; it itself is practically not felt, but at the same time the taste of the dish becomes more multifaceted. Also, mayonnaise plays the role of a kind of preservative, because it contains vinegar.

Yes, someone will start talking about harm, carcinogens from heating, chemistry, and so on and so forth. After searching the Internet, I found...I didn't find anything. There is no evidence of direct harm from this product. And there are no trans fats either, since the basis of mayonnaise is vegetable oil (sunflower or olive) and eggs (powdered dried yolks).

So, if you want something very tasty and original, take a closer look at this recipe - you won’t regret it!

Required ingredients:

Zucchini (zucchini) – 3 kg.
Onions – 500 g.
Tomato paste – 160 g.
Mayonnaise – 200 g.
Vegetable oil – 9 tbsp. spoon;
Salt – 2 tbsp. spoons;
Sugar – 2 tbsp. spoons;
Ground black pepper – 0.5-1 teaspoon (to taste);
Vinegar (9%) – 2 tbsp. spoons;

Recipe through a meat grinder

We wash the zucchini; if the skin is hard, it should be removed. Cut into halves, clean out the seeds (especially when they are dense and large), cut into small cubes.

Specifically in this recipe we will grind all the vegetables using a meat grinder. If you don’t have it, then it doesn’t matter, you can grate the zucchini. It will take longer, but the final result will not change.

We twisted the zucchini and it turned out to be such a full bowl.

The onions need to be peeled and grated in the same way, and then put through a meat grinder. We do not pour the resulting juice anywhere - it is this that will give our dish a wonderful taste and aroma.

Take a large saucepan and place the zucchini and onions in it. Turn on low heat and leave the vegetables for about 1 hour. During cooking, the zucchini will release a lot of liquid, and we just need to wait until it thickens and becomes soft. Be sure to stir occasionally to prevent anything from burning on the bottom.

This is how it turns out to be a thick and gurgling mass that fills the whole house with an amazing fragrance.

Now is the time to add sauces and spices. Add mayonnaise, tomato paste, salt, sugar, pepper and butter. Mix thoroughly until the mixture has a uniform consistency and color. Leave to cook for another 30-35 minutes over low heat with constant stirring.

The color has changed, from a pinkish tint to orange, the same one that we see in stores.

At the very end, add 2 tablespoons of 9 percent vinegar, mix well and after 2-3 minutes remove from heat.

We sterilize jars. To do this, you can pour a little water on the bottom and put them in the oven for 10-15 minutes at a temperature of 160 degrees. You can simply dip both the jars and the lids in boiling water for a couple of minutes.

Use a ladle to fill the jars almost to the brim. Cover with lids and close.

From 3 kg. zucchini yields approximately 2.5 liters of zucchini caviar. Agree, what a savings, especially if you buy vegetables in season or use them from your own garden.

Watch a video on this topic

The most delicious squash caviar with tomatoes (recipe for the winter)

Here we do not use tomato paste, but whole fresh tomatoes. In addition to tomatoes, we will also add carrots, it will make the taste and color more saturated. Delicious - you'll lick your fingers!

Grind again using a meat grinder, and at the end we roll the caviar into jars for the winter. Yes, another feature of this recipe is that we will cook without vinegar.

This recipe is called “Soviet”, “according to GOST”, as in the USSR, etc. If you saw those times, try and compare.

Ingredients:

Zucchini – 2 kg.
Carrots – 1 kg.
Onion – 0.5 kg.
Tomatoes – 6 pcs.
Salt – 2 tbsp. spoons;
Sugar – 4 tbsp. spoons;
Sunflower oil – 200 ml.

Step-by-step preparation

We collect all the vegetables in a pile for pre-processing. As you can see, in the photo below the number of products is 2 times less (than indicated above). If you are going to cook a little for the coming days, then take less. If you plan to make preparations for the winter, then in order not to waste time on trifles, take as in the list above or even more.

The zucchini needs to be washed, peeled, and seeds removed. We wash the carrots and peel the onions. We pass all the vegetables through a meat grinder with a fine nozzle and place them in a large saucepan.

Bring to a boil, stir occasionally. Cook for 40 minutes over low heat.

The vegetable mass has boiled down, become thicker and slightly smaller in volume. Add sugar, butter and salt. Simmer for another 30 minutes until the mass becomes even more tender.

Sterilize jars with boiling water. Carefully lay out the finished caviar.

There should be a saucepan of boiling water on the stove. Place a lid on the jar, carefully and gradually place it in the saucepan so that the water covers half the jar. Simmer the jar in a water bath like this for about 10 minutes. This is for additional sterilization.

That's it, roll up the lid, turn the jar over and let it cool.

A simple recipe for zucchini caviar with onions and carrots

And this spicy squash caviar with the addition of onions, carrots, garlic and a small amount of tomatoes in own juice. Why is the recipe called simple and quick? And because everything is as clear as possible, it is impossible to make a mistake here!

If you wish, you can add bell pepper, fresh herbs (dill, green onions, parsley) and even mustard powder.

Ingredients:

Young zucchini – 1 kg.
Carrots – 2 pcs.
Onion – 1 head;
Tomatoes (in juice) – 150 g.
Garlic – 3-5 cloves;
Salt – 1 teaspoon;
Ground red pepper – 0.5 teaspoons (optional);
Vegetable oil – 5 tbsp. spoon;

Let's start cooking

Grate soft young zucchini on a coarse grater along with the peel. We also grate the carrots, chop the onion, and squeeze out the garlic. We put everything into one large bowl.

Place on medium heat, cover with a lid and forget for 2-3 minutes. Then we come back, remove the lid and mix well.

Simmer vegetables for 35-40 minutes. Add chopped tomatoes. I didn’t just indicate that they should be canned, that’s the whole point of the recipe. But, if you want, you can put the same amount of ketchup or tomato paste instead.

Take an immersion blender and turn the stewed vegetables into puree. Pour in the oil, salt and pepper, leave on low heat for another 10 minutes until thickened.

Looks like store bought but tastes much better, with a slight heat and garlic flavor.

With bell peppers and fried onions

Wonderful zucchini caviar with carrots, onions and sweet peppers. As the title says, we will also add to the stewed vegetables fried onion for more aroma.

Everything is just as simple, step by step and very tasty!

We will need:

Zucchini – 2500 g.
Onion – 300 g.
Carrots – 350 g.
Vegetable oil – 100 ml.
Tomato paste – 100 ml. (you can do without it);
Salt – 15 g.
Sugar – 2 tbsp. spoons;
Vinegar (9%) – 15 ml.
Any other favorite spices to taste;

Cooking procedure

If the zucchini is large, cut off the skin and clean out the centers with seeds. Cut into cubes or half rings, as in the photo below. There we cut carrots into slices and bell peppers into thin strips.

Cover with a lid and simmer for 40 minutes until soft. Stir occasionally so that the vegetables cook evenly.

Now add salt, sugar, tomato paste, oil and vinegar. Simmer for another 20-30 minutes.

Let's get busy for now onions. It needs to be cleaned and cut, but not necessarily into too small pieces. Place in a frying pan and add a little oil. Fry over medium heat until done. Some people fry until golden brown, others until soft and lightly browned. Choose for yourself.

Transfer the fried onions into the cauldron with the zucchini mass and stir. Now take an immersion blender and thoroughly grind it to a puree. Let it simmer for another 5 minutes and that’s it – you can pour it into jars.

Dietary squash caviar in a sleeve (in the oven)

This recipe can be called dietary, low-calorie, healthier, healthier, since we bake vegetables in plastic bag(sleeve). Then, using a blender, we turn them into puree, into caviar.

This option will appeal to all those who don’t want to spend a long time fiddling around the stove and then having to wash all the dishes after cooking. Everything is fast and simple!

Ingredients:

Zucchini – 1 large or 2 small;
Sweet bell pepper – 1 pc.
Carrots – 1 medium size;
Onion – 1 head;
Tomatoes – 2 pcs.
Vegetable oil – 2-3 tbsp. spoons;
Salt – 0.5-1 teaspoon;
Sugar 1-3 teaspoons;
Pepper, cloves, coriander - 2-3 pinches;

How to cook it

Vegetables need to be washed, peeled and cut into small slices so that they bake faster and better.
Take a baking bag (sleeve), fill it with all the vegetables, close it and put it in the oven at 180 degrees for 1 hour.
Carefully remove the package, hot and swollen with steam, and open it. There will be a lot of liquid at the bottom - we won’t need it. Of course, you can add it to caviar, but then it will turn out watery.
Place the baked vegetables in a saucepan, puree with a blender and mix with spices and oil.

That's it - you can try it, bon appetit!

Zucchini and eggplant caviar

If you remember what other vegetables there are. look like zucchini, the first thing that comes to mind is eggplant (or pumpkin). So, I suggest you try the combination of two bright tastes, which ultimately give birth to wonderful vegetable caviar.

Ingredients:

Eggplants – 2 pcs.
Zucchini – 1 pc.
Tomatoes (or paste made from them) – 3 pcs.
Onions – 2 heads;
Garlic – 4 cloves;
Sunflower oil – 2 tbsp. spoons;
Table salt – 1 teaspoon;
Other spices and herbs to taste;

Brief cooking process

As with all the options proposed above, the vegetables need to be peeled. Finely chop everything, including tomatoes.
Simmer zucchini, tomatoes, blueberries (eggplants) together with garlic for 1 hour in a saucepan until tender.
And fry the onion separately in a small amount of oil (2-3 tablespoons).
Mix everything together, add salt, pepper and any other seasonings.
Grind with a blender or masher into a homogeneous mass.
The caviar is not as bright, the color is duller, darker - this is because of the eggplant. The taste is very pleasant and will appeal to all lovers of such dishes.

Squash caviar in a slow cooker

Cooking in a slow cooker is no different from cooking on the stove. The principles and steps are the same.

But as an example, I will share one very interesting option. Keep in mind that you can easily change it to suit your personal taste by adding or subtracting something from the composition.

Required Products:

Medium zucchini – 2 kg.
Carrots – 4-5 pcs.
Bell pepper – 2-3 pcs.
Garlic – 1 head;
Tomato paste – 4 tbsp. spoons;
Cucumber pickle – 100 ml.
Sugar – 1 tbsp. spoon;
Salt – 0.5 teaspoon;
Vinegar 9% – 1.5 tbsp. spoons;
Mustard oil– 5 tbsp. spoon;

Cooking process

Peel the zucchini, remove large seeds from it, and cut into small cubes. Chop the rest of the vegetables.
Pour mustard oil into the multicooker bowl and add the vegetables. Bring to a boil in the “paste” or “cooking” mode. Then switch to stewing mode, add salt, sugar, tomato paste and brine.
Close, wait about 50-55 minutes. Finally add vinegar and puree using a blender.

If you do not plan to store this for the winter, or cook without sterilization, then you don’t have to add vinegar. Just fill the jars, cool and put in the refrigerator, covering with a lid.

First I want to give a little warning. Be careful with hot vegetable mixture during cooking (stewing), especially when you have already pureed it. Even if the pan is on low heat, bubbles may form, causing splatter to splatter in all directions. Not only can you stain the walls and ceiling, you can also get a small burn. Take care of your eyes! And always cover the lid lightly (halfway) to catch all the splashes.
Want something spicy? Add chili pepper, ground red, mustard or mustard powder, ground coriander, grated horseradish or adjika.
By adding different oils, you can greatly diversify the taste! Mustard oil, unrefined sunflower oil, camelina oil - each has its own unique aroma and flavor notes.
Nothing prevents you from adding cabbage (white or cauliflower) to the zucchini; of course, it will no longer be whole zucchini caviar, but it will still turn out very tasty.

Well, now you know everything about preparing squash caviar at home, just like in the store, thanks to the understandable step by step recipes. I wish you a fruitful season and delicious winter preparations!

Hello, dear friends! I hope you have had an incredible year this year. big harvest 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, 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 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 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 PC
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!

Beloved by everyone since childhood, zucchini caviar is a welcome guest on your table at any time of the year, especially in winter, when the time for vegetables has long since receded. Possessing a pleasant mild taste, it is perfect as a simple snack with a crispy piece of bread, also complementing meat and fish dishes, potato side dishes, etc.

Some simple recipes will help you prepare caviar from zucchini for the winter or simply treat your family for lunch or dinner. Cook with pleasure!

Zucchini caviar is not a difficult dish to prepare. A simple set of products is almost always at hand in September, not a large number of spices and preparation of zucchini caviar is completed.

It can be prepared either in pieces or more thoroughly chopped using a meat grinder or immersion blender. You can add vinegar or omit it. Which one to cook is up to the hostesses.

The choice of utensils for preparing zucchini caviar is not accidental. Here you need a cast-iron frying pan or dishes with thick walls - this can be a cauldron, a stewpan or a suitable saucepan.

Jars with such caviar do not require additional heating, since the workpiece is laid out hot. But you should take care of the preliminary dishes and lids.

The cooking technology comes down to preparing vegetables, gradually frying the ingredients in one bowl over high heat, then simmering under the lid until cooked, reducing the heat to a minimum. Every housewife can make this dish, and you will appreciate the result in the winter, when the whole family gathers around the table. Good luck with your homemade preparations!

The most delicious zucchini caviar for the winter according to a simple recipe

Here is a very simple recipe for delicious zucchini caviar. All vegetables in it are chopped using a meat grinder. In this case, a fairly large amount of juice is formed, and all preparation comes down to evaporating the liquid to the desired consistency. Be sure to try making this caviar. The result is simply finger-licking good!

You will need:

3 kg zucchini
1.5 kg carrots
1 kg onion
2 kg tomato
0.5 l vegetable oil
200 g sugar
1 tsp. citric acid
3 tbsp. l. salt

Cooking method:

Prepare all vegetables - peel, rinse, cut off excess, weigh

Pass the onion through a meat grinder

Grind the tomatoes too using a meat grinder.

Pass carrots through a meat grinder

In a cauldron or saucepan, put zucchini, carrots, vegetable oil on fire and simmer for 30 minutes.

After half an hour, add the onion to the zucchini and simmer for another 60 minutes.

At the same time, put the tomatoes on the fire in a separate bowl, bring to a moderate boil, boil for 60 minutes, evaporating the liquid

30 minutes before the end of cooking, add sugar, citric acid and 1 tbsp to the tomatoes. l. salt

So, after the required cooking time, the vegetable mass turned out like this - quite thick in consistency

The tomato mass has changed slightly in color and has also become thicker

Now you can mix the two masses in a large saucepan, add the rest of the salt, bring to a boil, remove from heat and place in sterilized jars

Seal the jars well, turn them over, wrap them, and let them cool completely.

The caviar is bright, beautiful and very tasty.

Bon appetit!

Squash caviar just like in the store - you'll lick your fingers

Here is a wonderful recipe for zucchini caviar, which is as tasty as the store-bought version and even tastier. Please note that it is very simple and does not take long to prepare. Be sure to prepare vegetable caviar for the winter this way. Good luck with your preparations!

You will need:

1 kg zucchini
250 g onion
250 g carrots
300 g tomato
3 tsp. Sahara
1 tsp. salt
1/2 tsp. dried garlic
60 ml vegetable oil

Cooking method:

Peel, rinse and weigh all vegetables, focusing on the amount in the ingredients

Chop the onion, cut the carrots, zucchini, tomatoes into halves

Pour vegetable oil into a frying pan, lightly fry the onion for about 1 minute

Add carrots, fry for 3 minutes

Then add the zucchini and fry for 5-6 minutes.

Reduce heat, add tomatoes, salt, mix everything

Now it’s very easy to remove the skin from the tomato, it’s extra in the caviar

Checking the readiness of vegetables, focusing on carrots

Now pour the stewed vegetables into a deep saucepan, add sugar, dry garlic, and puree with an immersion blender.

Return the mixture to the heat, bring to a boil, cook for another 5 minutes, stirring constantly with a spatula.

The funnel also needs to be boiled

Now you can put the caviar into sterilized jars

We try to keep the jars full, but not overflowing.

Screw on tightly with clean lids

Turn the jars over until they cool completely.

Bon appetit!

How to cook delicious squash caviar for the winter - a recipe from your grandmother

This recipe is very easy to prepare, and in the end we get an excellent zucchini appetizer for lunch or dinner, and also an excellent preparation for the winter. This is how my grandmother cooked, my mother cooks, and my recipe has remained unchanged. You can cook this game on a regular gas or electric stove or over a campfire. As a result, we get 6 liters of the finished product.

You will need:

5 kg zucchini
2 kg tomatoes
2 kg red bell pepper
2 kg onion
1 goal garlic
0.5 l vegetable oil
3 tbsp. l. (heaped) coarse salt
½ tsp. black peppercorns or ground

Cooking method:

Peel and rinse all vegetables - grind tomatoes, bell pepper through a meat grinder
Cut the onion into small cubes, cut the zucchini into cubes 1.5 cm x 1.5 cm, sprinkle them with salt, let stand in a colander
The garlic can be passed through a press or, if desired, finely chopped, crush the peppercorns in a mortar
Pour oil into a heated bowl, fry the onion until golden brown over high heat.
When the onions are fried, add ground tomatoes, evaporate the moisture from them, stirring.
When the mixture thickens, add chopped red bell pepper, continue to evaporate the water, not forgetting to stir.
When all the moisture has almost evaporated, add salted zucchini, stir, cover with a lid for a few minutes so that the zucchini warms up well
Then add the remaining 2 tablespoons of salt, ground black pepper, chopped garlic, reduce heat, simmer for about 30 minutes.
Place the finished caviar hot in sterilized jars and close with a key, turn them over onto the lids and cool

Bon appetit!

Recipe for delicious zucchini caviar in a slow cooker

Very tasty zucchini caviar, not for the winter

Here is a very unusual recipe for zucchini caviar. I’d like to emphasize right away that you should keep it like this for the winter. delicious snack will not work. You can only store it in the refrigerator.

The fact is that here stewed and fresh vegetables are combined into a single dish. A great addition to a side dish or meat for lunch. It's amazingly tasty and juicy! Take note!

You will need:

3 pcs. medium zucchini
3 pcs. bell pepper
2 pcs. ripe tomatoes
1 PC. onions
1 goal garlic
salt, pepper to taste

Cooking method:

Peel and seed the zucchini, cut into cubes if necessary

Peel the onion, finely chop half the onion

Dice half the bell pepper and half the tomatoes

Chop half the garlic

Fry the zucchini

When they brown, add the onion, stirring, and fry for 3-5 minutes.

When the pepper becomes soft, add tomatoes to the vegetables, pepper and salt to taste

Reduce heat and leave to simmer covered for 15 minutes.

While the vegetables are stewing, also finely chop the remaining vegetables - onions, bell peppers, tomatoes, garlic

Mix them in a separate cup

Place the stewed vegetables from the frying pan into a clean bowl; they need to be cooled

Now mix the stewed and raw vegetables into a homogeneous mass

Bon appetit!

Simple and tasty zucchini caviar with mayonnaise

Mayonnaise began to be added to zucchini caviar relatively recently, but many lovers of zucchini appetizers really like this option. Of course, such caviar will turn out nourishing and piquant with a slight sourness. Save it for the winter for your loved ones.

You will need:

3 kg zucchini
6 tbsp. l. tomato paste
5 tbsp. l. mayonnaise
0.5 kg onion
2 tbsp. l. vinegar 9%
0.5 kg carrots
1 tsp. ground pepper
1 tbsp. l. salt
2 s. l. Sahara
vegetable oil for frying

Cooking method:

Prepare all vegetables, peel and rinse them
Next, grate the carrots and zucchini on a coarse grater, finely chop the onion
Heat vegetable oil in a cauldron, fry the onion until golden brown, add carrots, after 3 minutes - zucchini
Heat well, reduce heat, simmer vegetables, cover with lid for about 1 hour, stirring every 15 minutes
Then cool slightly, grind with a blender or pass through a meat grinder
Return to heat, pour in vinegar, add mayonnaise, tomato paste, spices, cook for 20 minutes after it starts boiling.
Place hot caviar into sterilized jars, close the lids with a key

Bon appetit!

Homemade squash caviar with tomato paste

An excellent recipe for zucchini caviar, which every housewife will love, captivates with its simplicity and accessibility. The caviar will turn out beautiful, tasty and perfect for preparing for future use. Delight your family on winter days, when the generous vegetable season is long over.