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Squash caviar for the winter. Squash caviar for the winter - the best recipes at home

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 successful 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 for 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.
Onions – 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, put 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
Firm 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 small cubes. 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 there is no need to remove anything. 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 to fry 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 jars must be sterilized without fail - 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 to mince onions and zucchini, bell peppers and 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 the tomatoes, then put them in boiling water for a minute using a slotted spoon, quickly remove them into cold water and immediately peel them.
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 you need to put spices and ginger into a white cloth. 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 a 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 dish that leaves many people indifferent. Especially if this very caviar is delicious, like from childhood. It’s not always possible to cook delicious caviar yourself. In this article I have collected 4 recipes on how to make caviar, which is sure to please your taste. This product can be eaten in the summer, but can be closed for the winter. You can also cook many delicious dishes from zucchini that you don’t know about. You can read their recipes at this link.

Just be aware that squash caviar is a capricious product. In order for it to be stored well, it needs to be stewed for a sufficient time, and also use a preservative: citric acid or vinegar. To my taste, it tastes better with citric acid.

This squash caviar is prepared very simply and quickly. There is no need to fry each ingredient separately, no need to peel the tomatoes. And the result is that the caviar turns out just like in the store. Caviar according to this recipe can be eaten immediately, or can be stored for the winter. Citric acid is used as a preservative for winter preparation, which will allow caviar to be stored for a long time.

Also, according to this recipe, a little tomato paste is added to the caviar for a more intense color and bright taste. In general, if you have a lot of zucchini and need to process it quickly, but still have a tasty product at the end, I recommend cooking it according to this recipe.

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onions - 300 gr.
tomatoes - 300 gr.
tomato paste - 2 tbsp.
chili pepper - 1/2 pcs.
citric acid - 1/2 tsp.
sugar - 1.5 tbsp.
salt,
vegetable oil

Delicious squash caviar: how to cook quickly.

Wash the vegetables for caviar. Peel the carrots and onions. Cut the carrots into cubes (1 by 1 cm). Take a thick-bottomed pan or cast-iron cauldron, pour a little vegetable oil and simmer the carrots. Carrots are laid first because they are the hardest.

If the zucchini is young, you just need to cut it into cubes, about 1.5 cm. If the zucchini is already old, you need to peel it and remove the seeds with a spoon.

Simply cut the tomatoes into small slices and the onion into thin half rings.

Fry the carrots for about 5 minutes, then put all the other chopped vegetables in the same pan: zucchini, onions, tomatoes.

There is no need to salt the caviar at this stage, because a lot of juice will be released and you will have to boil it for a long time.

Mix all the vegetables and simmer with open cover over low heat for about 20-30 minutes. Cooking times will vary for everyone, depending on what vegetables are used. The cooked vegetables will be soft and can be easily pierced with a knife.

Future caviar should be stirred periodically during stewing. There is no need to add water: zucchini and tomatoes will release juice, which will be quite enough.

When the vegetables are soft, add 2 tbsp. l. tomato paste, citric acid, sugar, salt and mix.

Now it’s time to chop all the vegetables until smooth. The easiest way to do this is with a blender. The chopped squash caviar is placed back into the pan.

It remains to simmer it for the last 5 minutes, during which it is necessary to bring it to taste. Place half a hot pepper in the caviar and season with black pepper. If necessary, add salt or add more citric acid. After 5 minutes, remove the red pepper; it will no longer be needed.

If the finished caviar turns out to be too liquid (although this should not be the case), boil it a little longer until it reaches the desired consistency.

That's all. This caviar cooks quickly, does not require lengthy preparation of vegetables, and tastes just like store-bought caviar.

If you want, such caviar with citric acid can be rolled up in hot sterilized jars for the winter.

Recipe for squash caviar with mayonnaise and tomato paste for the winter

Squash caviar with mayonnaise is becoming increasingly popular. Mayonnaise acts as a preservative and also gives a pleasant taste. Such caviar does not stay in jars for a long time; it is eaten very quickly. If in doubt, do a little first as a test. If you like it, feel free to roll it up for the winter.

Ingredients:

zucchini - 6 kg
red sweet pepper - 5 pcs.
onions - 1 kg
garlic - 2 heads
mayonnaise - 400 ml
tomato paste - 500 ml
sunflower oil - 300 ml
sugar - 3 tbsp.
salt - 1 tbsp.
vinegar 9% - 3 tbsp.
ground black pepper - to taste

Squash caviar with mayonnaise: step-by-step preparation.

Wash the vegetables. Cut the skin off old zucchini and remove the seeds if they are large. You don’t need to remove or cut anything from young zucchini. If you use zucchini, then in any case you need to peel them.

Pass the zucchini through a meat grinder (it’s faster, of course, to use an electric one). Peel the pepper from seeds and stalks and also pass through a meat grinder along with the zucchini. Peel the onion and cut into cubes, as for regular frying.

Heat vegetable oil in a frying pan and fry the onion until transparent.

In the pan in which the squash caviar will be cooked, add all the prepared vegetables: twisted zucchini, peppers and fried onions. Stir and put on fire.

Cook over low heat for 1 hour, stirring occasionally so that the squash caviar does not burn. After an hour, use an immersion blender to blend the vegetables until smooth.

When all the vegetables are pureed, add sunflower oil, salt, sugar, tomato paste and mix well. Cover with a lid a little, because the caviar will splatter a lot, simmer for another 1 hour, remembering to stir.

When an hour has passed, add mayonnaise, black pepper, vinegar, squeeze the garlic through a press, stir. Simmer for another 15 minutes, taste and adjust to taste. Now the caviar can be rolled into hot sterilized jars.

Turn the jars over and cover with a towel until they cool completely.

Put the caviar in the cellar or pantry. And enjoy the winter with this delicious preserve.

How to cook squash caviar in a slow cooker according to GOST

Zucchini caviar according to this recipe turns out just like in the store: very tasty. But there are no preservatives in it: no vinegar, no citric acid. Therefore, such caviar should be stored in the refrigerator.

Ingredients:

zucchini - 2 kg
carrots - 120 gr.
onions - 80 gr.
tomato paste -190 gr.
vegetable oil - 90 gr.
black pepper - 2 gr.
sugar - 20 gr.
salt - 20 gr.

How to prepare squash caviar according to GOST.

As usual, if the zucchini is already mature, you need to cut off the skin and remove the seeds. There is no need to do this with young zucchini.

Cut the zucchini and onion into cubes, and grate the carrots on a coarse grater. Pour half the amount of vegetable oil into the multicooker. Turn on the multicooker to the “Fry” mode and heat the oil for 3 minutes.

When the oil is hot, fry the onions and carrots for 4 minutes, stirring.

Remove the fried vegetables from the multicooker; no need to wash the bowl. Pour in the remaining vegetable oil and add the zucchini. Set the “Fry” mode for 20 minutes, fry the zucchini, stirring them.

Remove the prepared zucchini from the multicooker. Together with onions and carrots, puree them using a blender.

Place the resulting homogeneous vegetable puree into a slow cooker, cover with a steamer on top, because the puree will splatter. There is no need to close the lid; the caviar should cook a little more and become thicker.

Set the stew mode to 40 minutes.

After 40 minutes, remove the steamer and add 1 tbsp to the caviar. salt, 1 tbsp. sugar, 1/3 tsp. black pepper and 190 gr. tomato paste. Stir. If necessary, add salt to your taste.

Now you need to simmer the caviar for another 20 minutes. You can also simmer in the “Stew” mode, or you can use the multi-cook mode to set the temperature to 95 degrees and the time to 20 minutes.

After 20 minutes the caviar is ready. If you want to store it for a long time, then put it in sterilized jars, roll it up or close it with sterilized screw caps, turn it over and let it cool.

The caviar turns out delicious, but, as I wrote at the beginning of the recipe, it needs to be stored in the refrigerator.

Squash caviar for the winter - you'll lick your fingers

This recipe is slightly different in its cooking technique. The vegetables are first fried separately to release their aroma. Then they are mashed together and stewed. Citric acid acts as a preservative, so it is not necessary to store such caviar in the refrigerator.

Everyone who tries squash caviar prepared according to this recipe is very pleased and asks for the recipe.

Ingredients:

zucchini - 1 kg
tomatoes - 300 gr. (necessarily tasty and ripe)
red bell pepper - 300 gr.
carrots - 200 gr.
onions - 150 gr.
garlic - 3 cloves
sugar - 1-1.5 tbsp.
salt - 2 tsp.
citric acid - 1/3 tsp.
vegetable oil
ground black pepper - to taste

Finger-licking squash caviar: preparation.

For tasty caviar, it is better to take young zucchini. They need to be peeled and cut into cubes. If you only have old zucchini, you still need to remove the seeds.

Tomatoes should be juicy, not “plastic”. To make this caviar, you need to remove the skin from the tomato. To do this easily, make a cross-shaped cut and pour boiling water over the tomatoes for 1 minute. After this, transfer the tomatoes to cold water and easily remove the skins.

Also cut the tomatoes into cubes.

Peel the carrots and also cut into cubes. Peel the bell pepper from seeds and membranes, cut the fleshy walls into cubes.

With onions and garlic you need to do the same as other vegetables: peel and chop. Onion - cube, garlic - finely chop.

When all the vegetables are chopped, they need to be sautéed in vegetable oil separately. First, place the zucchini in a heated frying pan with vegetable oil, fry them for 3-5 minutes, stirring so that they do not burn.

Stir the vegetables, add salt, sugar, ground black pepper and citric acid. All these additives are added to taste. Citric acid is a must if you plan to roll eggs for the winter.

Cover the pan with a lid and simmer the caviar on low heat for 40 minutes if you are cooking it to eat right away. If you close such caviar for the winter, then simmer for an hour.

Be sure to stir the caviar periodically during stewing so that it does not burn. After the allotted time, all stewed vegetables must be pureed. Use an immersion blender or a large bowl with a knife.

You can use an immersion blender to puree vegetables directly in the pan, but be careful when working with hot ones.

Return the crushed caviar to the pan, be sure to try it. At this stage, you need to bring the caviar to taste: if necessary, add salt or add sugar and pepper.

Simmer the caviar for a few more minutes. This completes the preparation of delicious squash caviar.

To seal the caviar for the winter, sterilize the jars and lids and pour hot caviar into them. Turn over, wrap and let cool completely. After this you can put it away for storage.

If you want to eat caviar right away, it’s better to let it brew for one day, it will become even tastier!

Here are the recipes for squash caviar. Follow them and get a delicious product. Ask your questions in the comments and read others.

See you in the next article!

One of the most popular snacks prepared for future use is zucchini caviar. Many families know how to make squash caviar for the winter. With its help you can diversify the side dish and make sandwiches. The variety of recipes allows you to choose a snack for every taste: spicy or tender, like before in childhood, or like from the store today. We have collected 7 of the best recipes. Whichever one you choose, the result is guaranteed to be successful.

Squash caviar “Taste of childhood” (classic recipe)

Zucchini caviar, like in childhood

Ingredients:

zucchini – 3 kg;
onion – 1 kg;
carrots – 1 kg;
garlic – 1.5 heads;
salt – 2 tablespoons;
granulated sugar – 2 tablespoons;
table vinegar (9%) – 2 tablespoons;
tomato paste – 4 tablespoons;
dill (fresh) – half a bunch;
parsley (fresh) – half a bunch;
ground black pepper – half a teaspoon;
vegetable oil – 0.25-0.3 l.

Cooking process:

Wash, peel and seeds, cut the zucchini into half rings 1.5 centimeters thick. If the zucchini is young (up to 20 cm), you don’t have to peel it, but cut it into discs.
Grate the peeled carrots, chop the garlic, chop the onion as you like, but not too coarsely.
Fry the zucchini in a large amount of oil on both sides.
In another frying pan, sauté the onion and carrots.
Grind the zucchini and onions with carrots separately in a blender and only then combine.
Grind the greens too in a blender and add to the vegetables.
Boil them over low heat for 40 minutes. Don't forget to stir, otherwise it will burn.
Add the remaining ingredients specified in the classic recipe, stir and cook for another 10 minutes.
Place in jars, which should be sterilized while cooking vegetables. Cover with lids sterilized in boiling water.
Place the jars in a pan of water and sterilize the jars for 15 minutes if they are half-liter or 20 minutes if they are larger. Place a cloth on the bottom of the pan to prevent the jars from cracking.
Roll up or screw on the lids. The snack should cool under a warm blanket or an old down jacket.

Squash caviar, if made according to the classic recipe, will probably remind many of the taste of the snack they ate as a child. Today's children also like it, despite the slightly spicy taste. But they will no less like the finger-licking caviar, which turns out even more tender.

Zucchini caviar "You'll lick your fingers"

Squash caviar without vinegar

Ingredients:

zucchini – 1.5 kg;
carrots – 0.75 kg;
onions – 0.5 kg;
vegetable oil – 0.2 l;
tomato paste – 0.2 l;
sugar – 100 g;
salt – 30 g;
water – 100 ml.

Cooking process:

Chop the washed and peeled vegetables, except carrots. Grate the carrots.
Cook vegetables by adding water for 40 minutes after boiling. Remember to stir frequently to avoid burning.
Puree using a blender.
Mix the puree with the rest of the products, boil everything together for a quarter of an hour.
Place in sterilized jars, seal and cover with a blanket, let cool.

When preparing this snack for the winter, acetic acid is not used, however, it is stored well. At the same time, its taste is rich and at the same time necessary - you will lick your fingers! If you don’t know how to make caviar without vinegar, come here.

Diet caviar

Dietary caviar from zucchini

Ingredients:

zucchini – 1.5 kg;
carrots – 0.4 kg;
onion - one head;
tomatoes – 0.4 kg;
bell pepper – 0.4 kg;
table vinegar (9%) – 20 ml;
vegetable oil – 10 ml;
salt – 20 g.

Cooking method:

Cut all vegetables into small pieces. Before doing this, peel the tomatoes by pouring boiling water over them.
Fry the onion until golden brown in a small frying pan, using a minimal amount of oil.
Boil the remaining vegetables, except tomatoes, in salted water.
Puree all ingredients, including the diced tomatoes.
Simmer for at least half an hour, adding vinegar 5 minutes before readiness.
Place in jars (clean and sterilized, of course), and cover them with lids. It is better to store in winter in the refrigerator or at a temperature not exceeding 16 degrees.

Dietary caviar is prepared almost without oil and with a minimum content of vinegar, no spices are used either, but it still tastes great. But its calorie content is negligible, which will certainly appeal to people watching their figure. They should make this preparation for the winter.

Spicy zucchini caviar

Spicy zucchini caviar (zucchini adjika)

Ingredients:

zucchini – 3 kg;
carrots – 1.5 kg;
hot pepper – 2 pods;
sour apples – 1 kg;
onions – 1 kg,
tomato paste - a tablespoon.

Cooking process:

After washing and peeling, cut all the vegetables into pieces and pass through a meat grinder. If you want the appetizer to be spicier, do not remove the seeds from the pepper.
Simmer the vegetables for 10 minutes.
Turn the apples through a meat grinder, removing the core.
Add the apples to the vegetables and simmer for another 10 minutes.
Add tomato paste, simmer for another 5 minutes and place in sterilized jars. Close the jars with metal lids and that’s it.

Spicy squash caviar is somewhat reminiscent of homemade adjika in taste. Its energy value is minimal. Strengthens the immune system, improves metabolism, promotes weight loss. You need to do it for the winter at least once!

With tomato paste and mayonnaise

Squash caviar with tomato paste and mayonnaise

Ingredients:

zucchini – 2 kg;
carrots – 200 g;
onion – 300;
mayonnaise (high-calorie) – 0.2 l;
vegetable oil - a third of a glass;
tomato paste – 0.2 l;
table vinegar (9%) – one and a half tablespoons;
sugar – one and a half tablespoons;
salt - tablespoon;
paprika - teaspoon;
ground black pepper - half a teaspoon.

Cooking process:

Fry finely chopped onion and grated carrots in vegetable oil. Grind with a blender.
Grind the zucchini cut into pieces using a blender, meat grinder or food processor.
Simmer the zucchini and other vegetables together for 1.5 hours.
Add everything else, simmer for another half hour.
Place in jars and sterilize them for a quarter of an hour.
Cork. There is no need to wrap it up.

This recipe is worth trying for those looking for something new. This caviar is stored well in winter even at room temperature.

Zucchini caviar “Spicy” (in a slow cooker)

Squash caviar in a slow cooker

Ingredients:

young zucchini – 750 g;
onion – 250 g;
carrots – 300 g;
bell pepper – 200 g;
tomato paste – 100 g;
sunflower oil (refined) – 50 ml;
garlic – 3 cloves;
sugar, salt, turmeric, nutmeg, ground coriander, black pepper - a teaspoon each.

Cooking process:

Crush the garlic, finely chop the onion and fry them in a multicooker bowl for 5 minutes.
Mix with tomato paste, spices, salt and sweeten, simmer for another 5 minutes.
Add finely chopped vegetables to the fryer and simmer for an hour and a half.
All that remains is to put it in jars, seal it, and let it cool under the blanket.

The spicy taste of zucchini caviar in this recipe is given by an abundance of spices. It is important that preparing this snack does not require grinding in a blender.

Zucchini caviar, like from the store

Ingredients:

zucchini (young) – 1.5 kg;
carrots - 0.4 kg;
onions – 0.5 kg;
tomato paste – 60 g;
wheat flour – 40 g;
parsley root – 1 pc.;
salt – 40 g;
sunflower oil – 100 ml.

Cooking process:

Cut the zucchini into thin discs, roll in a large amount of flour, fry and grind with a blender.
Fry chopped onions and carrots, mix with zucchini.
Mix everything and simmer for half an hour.
Place in jars, sterilize them for 20 minutes and seal.

The presence of flour in the composition makes this caviar similar to store-bought caviar. Just for fun, try making it at home.

All recipes for squash caviar are good in their own way; it makes sense to make an appetizer using several of them in order to compare their taste in winter. Most importantly, do not forget to place stickers with the name of the preparation on the jars so as not to get confused in winter. By the way, you can also use zucchini.

Elena Pronina

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 lickin’ 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:

We 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.

Autumn is here, we have already prepared garden produce, but the growth of zucchini has not yet stopped. This unpretentious vegetable outgrows very quickly, so we are in a hurry to preserve everything we can from it. We prepare squash caviar for the winter in incredible quantities and in a wide range. This is explained by the fact that it includes a large amount of other vegetables. Onions, carrots, tomatoes also need to be processed.

If you want to make squash caviar at home, like store-bought caviar, use tomato paste when cooking. Because no matter how much you add tomatoes, without tomato paste the caviar will not be the same as from the store. Each housewife cooks using her favorite recipes and tricks. Some people hate the store-bought taste, but love homemade squash caviar on ripe, fresh tomatoes. Others like a spicier appetizer with red pepper and garlic. See. Just right for spicy lovers.

Cooking caviar is not difficult. The most time-consuming process is cleaning and cutting vegetables. We'll entrust the rest of the work to the blender and stove. We did it earlier. And last year I described what I learned to do. I hope you liked them. Today I’m posting the most delicious recipes for squash caviar. For those who have not yet prepared this popular snack for the winter, read this article. I will be very glad if you find a suitable option for yourself. Better yet, prepare several jars of each variety like I did. For a change.

In this article:

2. Then I pour the grated carrots in there. Stir and fry further until the carrots become soft. Now I add the tomato paste and simmer for another five minutes, covering with a lid.

3. I peel each zucchini and scrape out the inner pulp with seeds with a spoon. Young, soft zucchini does not need to be peeled. I cut them into small pieces.

4. Pour the remaining oil into a large metal pan and put it on fire. I pour all the pieces in there and simmer over medium heat. I don’t add water, I just stir it more often until the juice comes out. And then I reduce the heat and let it simmer for forty minutes.

At this stage, you can open the lid slightly to allow excess liquid to evaporate.

There will be a lot of juice from them. I even scooped it out a little later with a ladle and drained it, but this was due to the large volume.

5. Then I remove the pan from the stove and pour the fried carrots and onions into it. The pieces of zucchini have boiled down and there are much fewer of them. So everything fit wonderfully into one bowl.

6. I take an immersion blender and blend all this stuff into a thin porridge. Yes, the porridge-caviar turned out a bit runny. The zucchini gave unexpectedly a lot of juice. But it doesn't matter. I put the caviar back on low heat and continue to simmer. It's time to add salt, sugar and pepper.

Be careful! From an open pan, caviar splashes out in all directions when boiling!

It is better to cover it slightly with a lid. I boil it for half an hour and add vinegar at the very end. I stir well so that the vinegar is distributed.

7. I advise you to try caviar, you might want to add something. Due to the tomato paste, the taste of caviar is exactly Gostov, like from the store.

I remove the caviar from the heat and immediately place it in sterilized jars. Cover with scalded lids.

Sterilization of the finished product is not required because enough vinegar has been added. But you should wrap it in a blanket for a couple of days.

After a couple of days, when the jars have completely cooled down, the squash caviar goes into the basement for the winter. Or another fairly cold place for storage.

A simple and delicious recipe for zucchini caviar with mayonnaise and tomato paste

A delicious treat is obtained with the addition of tomato paste and mayonnaise. Moreover, do not take any low-fat sauce, but the more oil it contains, the better. This makes the taste of the finished product very soft and not so sour.

Please note that no vinegar is added to the caviar. There is enough of it in mayonnaise and tomato paste.

We will need a set of completely ordinary products:

Zucchini 3 kg.
Onion 0.5 kg.
Mayonnaise 250 gr.
Tomato paste 300 gr.
Vegetable oil 100 gr.
Sugar 100 gr.
Ground red pepper 0.5 tsp.
Salt 2 tbsp. l.

How to prepare such a delicious snack, watch the video clip from the channel “About Tasty and Healthy Food”.

Notice how this cheerful girl explains everything in great detail. Here even the most inept person will understand how to cook, how to sterilize jars and scald lids.

Cooking squash caviar in pieces without vinegar

Some, on the contrary, do not like store-bought caviar, but prefer homemade caviar. Therefore, I prepare several jars of this snack with pieces of vegetables. It turns out not to be a complete mess, but to have something to chew on. If you like this particular consistency of caviar, take the recipe into use.

How to cook:

1. If the zucchini is young, they do not need to be peeled and seeded. Mine are already a little overgrown, so I clean them, wash them and cut them into 1 cm cubes. I do the same with carrots and onions. Tomatoes can be twisted in a meat grinder or chopped in a blender.

Instead of tomatoes, you can use tomato paste.

2. In a large aluminum pan, I first fry the onion in vegetable oil until transparent. Next I pour in the carrot cubes. Once these vegetables are sufficiently fried, you can add the rest of the ingredients.

3. Simmer the vegetables for about 40 minutes with the lid slightly open to allow excess liquid to evaporate.

The fire is very low and do not forget to stir the dish periodically so that it does not burn.

4. Since we did not add vinegar, we need to store this appetizer in the refrigerator, or sterilize the finished dish. Pack the caviar into clean jars and send for sterilization, covering with lids. Sterilize jars of 0.5 for about 30 minutes over low heat, after boiling. If the container is larger in volume, then sterilization should take longer

5. Close the sterilized jars and cover them with a blanket until tomorrow. Then you can take the workpiece to the bins. As you can see in the photo, this dish looks more like stewed vegetables in pieces rather than caviar. You can’t spread it on bread, but you can wonderfully eat it directly with a spoon. Eat for your health!

Squash caviar prepared through a meat grinder without sterilization

Everyone loves this snack. I cook it a lot and it’s all eaten with pleasure. With fresh tomatoes and bell peppers, caviar is much tastier than any store-bought caviar.

No sterilization of the finished product is required.

Let's boil only the containers and lids. Don't be alarmed by the many vegetables. We will cook them all at the same time. If you haven't made this type of caviar before, I recommend you give it a try. Finger lickin' good - absolutely true!

What we need:

Zucchini -2 kg.
Tomatoes - 1 kg.
Onions - 1 kg.
Carrots - 1 kg.
Sweet pepper - 0.5 kg.
Sugar - 200 gr.
Sunflower oil - 250 ml.
Acetic acid - 1 tbsp. spoon
Salt - 3 tbsp. spoons.
Garlic, pepper, bay leaf - to taste

Let's get started!

1. As I already said, the most time is spent preparing all the vegetables before cooking. So I washed and peeled all the vegetables.

2. Now I grind the zucchini in a meat grinder first. Unlike a blender, they are not ground into porridge, but into small grains. I poured it into a large cauldron.

3. Next I add chopped carrots, onions and peppers. We twist it in the same way in a meat grinder, just use a large sieve. Everything was crushed into such a grainy mass, as in the photo below.

4. Now I chop the tomatoes in a blender bowl. If you have time, you can peel off the skin.

To peel a tomato, cut the skin at the top crosswise and dip the vegetable in boiling water. After this, the skin is easily removed.

I don't have time to do this. The production volumes, as you can see, are such that you are physically tortured to peel each tomato.

5. I pour this tomato sauce over the mixture of ground vegetables and put it on the stove. The fire is high at first, then I turn it down as needed. The main thing is to avoid excessive splashing. As soon as it boils, pour in a glass of sunflower oil. I add sugar and salt.

6. Mix everything vigorously and leave to simmer for an hour and a half. I cover the lid loosely. I leave a gap so that excess liquid evaporates. You can add spices as you like. Five minutes before the end of cooking, I squeeze a few cloves of garlic through a press and pour in acetic acid.

You should definitely try a spoon to find out in time whether there is enough salt and sugar.

7. During this time, I have already sterilized the jars and lids. I pour the caviar, roll it up and turn it upside down. I added a bay leaf to the bottom of each jar, but this is optional. In total we got nine 0.5 liter cans. And there was a little left, just enough for everyone to try.

I wrap them in a blanket for two days. After this, you need to ask your husband to deliver the “strategic reserve” for storage in the cellar.

Video recipe for delicious caviar made from zucchini and tomatoes in a slow cooker

This recipe is presented to us by the video channel “Vera”. Look at the variety of products Vera collected for canning. Yellow and red tomatoes, zucchini, sweet peppers, onions, garlic and herbs. Everything went into action. And what a wonderful caviar it turned out to be. Which once again proves the versatility of this product.

Well, it seems that this year I finally figured out the zucchini thing. Squash caviar is boiled for the winter. I won’t cook anything else with zucchini. And what was prepared, see in the “Homemade preparations” section. Thank you to everyone who cooked with me today!

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