Quick and tasty squash caviar. Squash caviar with apples and spices

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)

Squash 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, saute the onions 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 rest of the 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, do not use acetic acid However, it keeps 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:

Chop all the vegetables 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 metal lids- that's all.

Spicy zucchini caviar is somewhat reminiscent in taste homemade adjika. Energy value hers 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.

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 a 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. The main thing is not to 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

What can ordinary squash caviar be compared to? In the summer, there’s something like food and food... and in winter, when there’s a howling blizzard outside the window and meter-high snowdrifts like we have in Siberia, it’s nothing less than red sun in a plate! If you look at it, you immediately remember summer, the chirping of birds, the bright variety of flowers, the smell of mown grass, and you immediately understand that there will also be a holiday on our street, and we will also be walking around with flags!

So, today’s task is to prepare red squash caviar, or maybe not very red, but easy to prepare and definitely delicious, so you will lick your fingers.

The main component in this dish is, of course, zucchini, but everything else is at our desire and discretion - according to taste and color, as they say, who likes what. There are many recipes, come and choose!

Despite the fact that the birthplace of zucchini is still ancient Mexico, all they could do there was to crack the seeds out of them. The Europeans, having brought them to their countries, figured out how to fry and steam them. Well, caviar is our original Russian invention! In the thirties of the last century, it appeared and was adopted by the state, so much so that all the shelves in the stores were filled with it. But our housewives, great fellows, learned to make it themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about zucchini caviar is that the zucchini it uses is ripe, large and ripe.

There is a whole carload and a small cart of microelements and vitamins in such a preparation, just a few kilocalories, not a lot of sugars. Therefore, this product is suitable for everyone - ulcer sufferers and teetotalers, diabetics and constipation sufferers, those who want to lose weight and those who would like to gain weight.

To prepare this wonderful dish for the winter, we don’t need much, a stove, a thick-walled saucepan or a tall roasting pan, a frying pan, ideally a more powerful food processor, but if not, we’ll make do with a meat grinder or even a hand grater, a sharper knife, and a little patience.

First, we will try simpler recipes, gradually complicating them and supplementing them with new ingredients and techniques.

The most delicious zucchini caviar for the winter – the recipe is to die for

The most delicious is usually the simplest, this is an axiom! Then, when you get bored, you start to complicate things and come up with something new. So let's start with a simple one.

one zucchini, two kilograms in weight,
five medium carrots,
There are also 5 bulbs, large,
a glass of tomato paste,
a glass of vegetable oil,
salt, table spoon with top,
half a glass sugar,
vinegar essence teaspoon.

Wash, peel and dry the vegetables on a towel.

Place the frying pan on the fire, pour in a third of the oil and lay out the grated meat to fry on coarse grater carrot. Lightly fry and place in a separate container.

Add another third of oil to the frying pan and zucchini, cut into cubes or also grated on a coarse grater. Lightly fry and add to the container with the carrots.

The next line is onion, cut into large cubes and the last third of oil. Also light roast.

Cool and chop the whole mass with a knife in a food processor into dust, or turn it through a meat grinder with a fine grid a couple of times.

We post it in large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally, for about an hour.

Ten minutes before readiness, add vinegar essence.

Place immediately into sterile jars and seal. turn it over and under the fur coat. Until completely cooled.

Cheap, tasty and healthy!

This recipe is one of my favorites. To perform it we will also need an oven.

medium sized zucchini,
half a kilo of tomatoes
sweet pepper yellow 6-8 pieces,
carrots, two large ones,
4 onions,
two tablespoons of sugar,
salt two teaspoons with top,
ground pepper, to taste.

Preparation.

Wash, peel, cut the vegetables into large pieces, remove the seeds from the pepper.
Everything onto the sheet and into the oven. Bake at 180 degrees until brownish marks appear.
Cool and chop into dust in a food processor or grind through a meat grinder.
Place in a large roasting pan, add butter, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
Decompose into sterile jars and roll up.
Cool upside down under the fur coat.

Be sure to store in the refrigerator or cold cellar. The recipe does not contain vinegar or lemon juice, which means additional cold preservation is required.

Zucchini caviar for the winter with mayonnaise and tomato paste - Finger licking good

For this recipe, young zucchini is taken at milky ripeness.

five half-kilogram zucchini,
five large onions
good tomato paste half a cup,
mayonnaise 200 gram pack,
half a glass of sugar,
salt a tablespoon.

Preparation:

Wash, peel and dry the onions and zucchini on a towel.
Pass through a meat grinder with a fine grid.
Place the resulting mixture in a roasting pan and simmer over low heat for an hour.
Add all the other ingredients, mix thoroughly and simmer for another hour.
Place immediately into sterile jars and seal. Turn over and cool under the fur coat.

The recipe is simple, just wait a long time while it stews. The result is very good. Delicious on fresh bread and with tea. You can thinly spread butter under the caviar on the bread.

Zucchini, carrots. The tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped into cubes on a coarse grater. Each vegetable correct processing retains its unique taste.

The tomatoes must be blanched and their skins removed. To do this, you need to make a superficial cross-shaped cut on them at the bottom and lower them into boiling water for a few seconds. Remove with a slotted spoon and remove the skin.

We take vegetables that are ripe, but elastic, otherwise it will not be possible to cut them beautifully.

zucchini 1 kg,
tomatoes 0.3 kg,
sweet pepper 3 pcs,
onion 0.3 kg,
pepper 0.2 kg,
carrots 0.3 kg,
garlic 1 head,
a little greenery - parsley, dill, basil,
salt a tablespoon.

Preparation:

We wash, peel and chop the vegetables, all separately.
Fry the onion with chopped garlic in a Dutch oven until golden brown, and add the carrots. Lightly fry everything.
Add tomatoes and peppers and simmer until half cooked for about 10 minutes.
Add zucchini, finely chopped greens, salt and simmer until full readiness 40 minutes on low heat, stirring gently.
Place in sterile jars, roll up, turn over and under a fur coat.

Very tasty and flavorful snack!

Winter appetizer – zucchini caviar with tomatoes and peppers

Prepared at one time and eaten at one time too! On a piece of bread and with any dish as a snack.

zucchini 2 kg,
onions, tomatoes, carrots, peppers per kilogram,
salt 2 tablespoons with a small top,
sugar glass,
vegetable oil glass,
vinegar essence one tablespoon.

Preparation:

Wash and peel the vegetables, remove the seeds from the pepper.
Chop the zucchini, peppers, carrots, and onions into fine crumbs in a food processor and place in a large cauldron.
Grind the tomatoes into a homogeneous puree. Pour into a cauldron.
When it boils, reduce the heat to low and add vegetable oil, sugar and salt to the mixture.
Simmer for an hour and a half, allowing the water to evaporate.
Ten minutes before readiness, add vinegar essence.
Place in jars and seal. Turn it over and under the fur coat.

In winter, family and friends will appreciate it with a bang!

How to cook delicious squash caviar in a Redmond multicooker simply and quickly

The good thing about a slow cooker is that it won’t burn, even if we’re sitting on Odnoklassniki at the time. The bad thing is that the volume is small.

zucchini per kilogram,
1 large carrot,
garlic 5 cloves,
half a cup vegetable oil,
2 onions,
tomato paste 3 tablespoons,
sugar 2 tablespoons,
pepper to taste,
salt 1 tablespoon.

Preparation.

Wash everything thoroughly, clean it, dry it on a towel. Chop the vegetables in a food processor and place in a bowl. Add the rest of the ingredients and stir. Set the stew mode and simmer for an hour and a half. Immediately pour into sterile jars and seal. Turn over and leave to cool under the fur coat.

Bon appetit in winter!

A simple recipe for zucchini caviar through a meat grinder – Video

Very simple and quick recipe. Even a novice housewife can handle it. With bell pepper, tomato paste, garlic, red pepper and vinegar. Grind all ingredients through a meat grinder.

It turns out excellent caviar - great snack for the winter!

A few more recipes for preparing food for the winter that you will definitely like:

Pickles

Zucchini caviar, just like in childhood - you'll lick your fingers

Of course, this recipe will take a lot of time, but it’s worth it!

one and a half glasses of vegetable oil, measure it out at once and this is the amount for everything - for frying separately and the rest in common pan,
peeled zucchini 3 kg,
peeled onions and carrots per kilogram,
head of garlic,
one and a half tablespoons of salt, sugar,
2 heaped tablespoons of tomato paste,
A teaspoon of vinegar essence.

Preparation:

We wash, clean, weigh everything.
Vegetables, except garlic, are individually passed through a meat grinder and sautéed in a frying pan with the addition of sunflower oil. To sauté means to lightly fry until translucent and softened. No burns or brown crusts!
We also beat them separately in a food processor until a homogeneous fluffy mass is obtained.
Pour everything into a common saucepan, stir and simmer under a tightly closed lid over low heat for about forty minutes.
Place the remaining oil, salt, sugar, tomato paste, vinegar into the pan and mix thoroughly.
We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
Immediately seal the finished caviar in sterile jars, turn it over and let it cool under a fur coat.

This turns out to be exactly what we ate from tin cans as children - the recipe is finger licking good!

Recipe without sterilization for the winter

This recipe with the addition of citric acid is for those who really don’t like vinegar.

two kilos of zucchini,
carrot. half a kilo of sweet peppers, tomatoes and onions,
4 cloves of garlic,
half a glass of vegetable oil,
a quarter teaspoon of lemon, soaked in advance in two tablespoons of water,
sugar two tablespoons,
salt a tablespoon.

Preparation:

Vegetables are washed and peeled and passed separately through a meat grinder.
Vegetable oil is poured into the cauldron and the onion is fried first until golden brown.
Tomatoes are laid out and fried along with onions.
All other vegetables are added and the mixture is brought to a boil.
Add the remaining ingredients, except lemon and garlic, and simmer for 50 minutes.
Add lemon and garlic, mix thoroughly and simmer for another ten minutes.
Well, as always - immediately into sterile jars, roll them up, turn them over and under a fur coat.

Quite edible and tasty!

Zucchini caviar for the winter with garlic and green apples - a finger-licking recipe

AND green apples... A little extravagance at the end won't hurt.

two medium zucchini
4 large tomatoes
apples 3 pieces,
a couple of carrots,
2 onions,
half a cup vegetable oil,
ground black pepper to taste,
salt tablespoon,
small bunch of parsley
half a teaspoon of vinegar essence.

Preparation:

Wash, clean, remove seeds.
Grind everything, including the greens, through a meat grinder and place in a cauldron.
Mix with the rest of the ingredients and simmer for an hour.
Immediately seal in sterile jars and leave to cool upside down under a fur coat.

Delicate and piquant, slightly unusual!

How to properly prepare the most delicious squash caviar for the winter: tips and rules

There are no special secrets in preparing squash caviar, because no matter how you make it, it will still be delicious!

And there are only two rules:

We sterilize the jars and lids in advance, because they need to be laid out immediately when ready.
The fewer preservatives in the form of vinegar or lemon juice, the longer the heat treatment.

Everyone Bon appetit and great achievements in the kitchen!

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

10 minutes before the end of cooking in vegetable mass add chopped garlic.

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

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

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

Ingredients:

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

Cooking method:

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

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

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

About five minutes before readiness, add tomato paste.

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

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

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

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

Ingredients:

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

Cooking method:

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

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

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

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

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

A simple recipe for winter squash caviar in a slow cooker

Ingredients:

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

Cooking method:

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

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

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

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

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

Delicious squash caviar with tomatoes (video)

Bon appetit!!!

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. In my opinion, it tastes better with citric acid.

Zucchini caviar, just like in the store without the vinegar.

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. As a preservative for winter harvesting contains citric acid, which will allow you to store caviar for a long time.

Also, according to this recipe, a little tomato paste is placed in the caviar - for a more intense color and bright taste. In general, if there are a lot of zucchini and you need to process them quickly, but at the same time have delicious product I recommend cooking 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 saucepan with a thick bottom or cast iron cauldron, pour a little vegetable oil and send the carrots to stew. 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 the turn to chop all the vegetables until homogeneous mass. 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. Put half hot pepper in caviar, pepper 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.

Squash caviar with mayonnaise and tomato paste for the winter.

Squash caviar with mayonnaise is becoming increasingly popular. Mayonnaise plays the role of a preservative and also gives good 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.
black ground 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.

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 is finger-licking good.

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 delicious caviar It’s 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 an X-shaped cut and pour boiling water over the tomatoes for 1 minute. After this, transfer the tomatoes to cold water and peel off easily.

Also cut the tomatoes into cubes.

Peel the carrots and also cut into cubes. bell pepper Remove 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 This is a must if you plan to spawn 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!

Zucchini is a light product that is recommended even for baby food. This means that adults can eat them in any quantity. There are so many of them in the garden that you just don’t know what else you can make from them. After all, in previous articles we discussed their preparation in the oven and more. Here I would like to pay attention to preparations for the winter. Namely, caviar from zucchini.

It's so cheap and delicious dish that it is given in almost all government institutions. I don't know about you, but I definitely just adore him. That’s why I do it regularly every year for the winter. And it’s not surprising, what else can you do with them? The caviar is wonderful and light snack. You can make a sandwich out of it, serve it with a side dish or meat.

It is not at all difficult to prepare it at home. I would even say that this is the simplest of the preparations. But what is the recipe for this? And here lies the whole difficulty. After all, there are so many of them large number. You can create your own, you just need to increase or decrease something, or simply remove some product. And that’s it, you are already the creator of your own masterpiece!

And, if you still don’t dare to experiment, you can use ours. From them you will get such a deliciousness that you will simply lick your fingers. Confused again by their number? It's okay, do everything little by little. Let's get started!

Even a beginner can cook using this method. That's the whole point. that no special cooking skills are required here. The main thing is to have a knife, a meat grinder and a saucepan on hand. More time will be spent on cleaning and cutting, as well as on the cooking itself. But I think no one will have any difficulties with this.

Ingredients:

Zucchini – 3 kg;
Bell pepper – 8 pcs.;
Garlic – 4 heads;
Hot pepper – 1 pc.;
Sugar – 150 gr.;
Salt – 2 tbsp. l.;
Vegetable oil – 400 gr.;
Tomato paste – 400 gr.;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. First of all, prepare all the ingredients. Wash the zucchini and cut off the ends. If they are already overripe and rough, then it is necessary to peel off the skin and remove the seeds, since they are also hard. There is no need to do this with young people. And immediately twist it in a meat grinder or grind it with a blender. Transfer the puree into a saucepan.

2. We also rinse the pepper and remove seeds. Let’s not forget about bitter. But it is usually added at will, since not everyone can use it spicy food. We also puree it and send it there.

You can take pepper of any color, but the color of your dish will depend on it.

3. Don't forget about garlic. We remove the husk from it and then do the same with it, that is, twist it. But you can also use a press or grater.

4. Now add tomato paste to the pan. You can replace it with tomatoes, which should be meaty. Add vegetable oil. Don't forget about salt and sugar. Mix everything well and put on fire. After the mixture boils, turn the burner down to medium and cook for 1 hour.

Important! Stir the contents of the container all the time. Otherwise, the caviar will stick to the bottom.

5. 5 minutes before readiness, add vinegar. After turning off, place the caviar in sterilized jars and roll up. Pre-soak the lids in boiling water. Turn over and cover with a blanket or blanket. Leave it like this until the contents have cooled completely.

You can store such yummy food anywhere, just away from heating appliances. Now let's move on to the next method.

Squash caviar just like in the store (very tasty)

In fact, few people make caviar. Most people just think that it is very difficult, or maybe they really don’t have time? When buying in a store, you look for the one that tastes the most delicious. But in fact, the best thing is homemade, prepared with your own hands!

After trying it from the store, my wife and I decided to cook it our own way, and this is what happened. Surprisingly, there was no chapel. Try it and see.

Ingredients:

Zucchini – 2.5 kg;
Onions – 1 kg;
Carrots – 1.5 kg;
Tomato – 1 kg;
Bell pepper – 0.5 kg;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Vegetable oil - for frying;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. First, let's prepare everything. Wash the zucchini and remove the peel and seeds. Cut it into small cubes and put it in a separate bowl.

2. Peel the carrots and grate them on a coarse grater. And cut the peeled onion into small cubes. We also cut the pepper. We put everything separately.

3. You will have to tinker a little with tomatoes. You can simply cut them in half, remove the stem and grate them on a coarse grater. You need to do this in such a way that you have the peel left in your hands, which we will not use.

Or we make a cut at the tops. Place in a deep bowl and pour boiling water over it. Leave for exactly 1 minute and transfer them to cold water. Now the skin will come away from the pulp on its own. Now we make puree from it using a blender.

4. Now fry the onion until golden brown in vegetable oil. And then add carrots to it. Simmer until soft. Remove from heat and puree everything with a blender. Immediately transfer to the pan in which we will cook the caviar.

You can use any utensil to fry vegetables. But it’s better to have a cauldron or thick-walled frying pan large size. This way your contents won't burn.

5. It’s the turn of the next portion. Again, sauté the zucchini and pepper in vegetable oil. We cook them before the mass begins to settle and soften. Excess liquid must be evaporated. Remove from heat and puree again.

6. Now we combine everything that we ground: zucchini, peppers, onions, carrots. tomatoes. mix thoroughly and simmer for 30 minutes. Then add salt and sugar. Stir again and cook for another 20 - 30 minutes.

7. Five minutes before readiness, add vinegar. Lay out tender mass into sterilized jars and close with metal lids. Turn over and cover. After cooling, store it in any place convenient for you.

It's not difficult at all. The main thing is that you don’t burn anything, otherwise you will get a burnt taste.

Delicious squash caviar for the winter (recipe from grandma)

If you have a grandmother, she will certainly teach you how to cook deliciously. It is possible that she will share many recipes and secrets with you. This is even very good, since they will be very useful to you. But I want to tell you about my recipe, which my grandmother once described to me. I still use it to this day.

Ingredients:

Zucchini – 2 kg;
Carrots – 1 kg;
Onion – 1 kg;
Hot pepper - to taste;
Tomato paste – 150 gr.;
Sugar – 4 tbsp. l.;
Salt – 2 tbsp. l.;
Vegetable oil – 200 gr.;
Vinegar 70% – 1 tsp;
Water – 200 ml.

Preparation:

1. Wash and clean all vegetables. Cut carrots into small cubes. Place in a cauldron or thick-walled pan with hot vegetable oil. Add salt and sugar there. We also add water and simmer for about 15 minutes with the lid closed over low heat.

2. Meanwhile, cut the onion and zucchini into cubes. If desired, you can add spicy capsicum. Only it will need to be cleared of seeds and thinly cut into half rings. Stir and cover with a lid. Simmer until vegetables are soft.

3. Add tomato paste and continue to simmer for 10 minutes with the lid ajar to allow excess liquid to evaporate.

4. Pour in vinegar, stir and remove from heat. Using a blender, beat into porridge. Put it on the fire again, bring it to a boil and put it in sterilized jars.

You always want to spread this kind of deliciousness on bread and eat it, don’t you?

Recipe for delicious zucchini caviar in a slow cooker

With this technique, cooking has become much easier in general. Now you don’t have to be afraid that something will burn, because it will not only signal you that it’s ready, but will also protect you from burning. Those who use a multicooker cannot get enough of it. And now they are also learning to cook caviar in it.

Ingredients:

Zucchini – 2 pcs.;
Bell pepper – 3 pcs.;
Garlic – 3 cloves;
Onions – 2 pcs.;
Carrots – 2 pcs.;
Tomato – 4 pcs.;
Salt – 1.5 tbsp. l.;
Sugar – 0.5 tbsp. l.;

Preparation:

1. Peel the onions and garlic. They need to be cut into small cubes. Fry in vegetable oil in a multicooker bowl on fry mode. Close the lid during the process.

2. Wash and peel the carrots. Grind it on a coarse grater. Add to the container with the onions five minutes after the start of the process. fry the same amount more.

3. Zucchini, if young, then simply cut into cubes. And mature ones must first be freed from peel and seeds. Only after that we grind it. We send it to the stewed vegetables.

4. Cut tomatoes and peppers into arbitrary pieces. Add to our stew. Add salt, sugar and mix well. Close the lid and set the “quenching” mode for 1 hour. After time has passed, it will signal that it is ready.

5. Now take a blender and turn all the contents into puree. Then put it in sterilized jars and close with metal lids. Leave covered upside down until completely cooled.

It’s not bad when such equipment does the cooking for you. During this time, you can do more or cook for lunch. And we are preparing further.

Simple and tasty zucchini caviar with mayonnaise

Something quite surprising and unusual, don't you think? Have any of you made any preparations for the winter using this sauce? To be honest, it turns out quite unusual and at the same time delicious. This caviar is stored in the same way as regular caviar. The main thing is to follow all the technology.

Ingredients:

Zucchini – 3 kg;
Onions – 500 gr.;
Mayonnaise – 200 ml;
Tomato paste – 150 ml;
Vegetable oil – 8 tbsp. l.;
Sugar – 2 tbsp. l.;
Salt – 2 tbsp. l.;
Vinegar 9% – 2 tbsp. l.

Preparation:

1. Wash the zucchini and cut off the ends. If necessary, we clean them and remove the seed part. Grate them on a coarse grater and place them in a large saucepan.

2. Peel the onion and grind in a meat grinder or puree in a blender. We send it to the grated vegetable. Add oil and mix well. We put it on fire. After boiling, reduce the gas and cook for about an hour, stirring constantly. In general, you need to simmer until the liquid evaporates.

3. Now add mayonnaise, tomato paste, sugar, salt and pepper to the boiling mass. Mix everything again and continue to simmer for about 30 minutes over low heat. But don’t forget to stir periodically.

4. A couple of minutes before the end, add vinegar. Remove from heat and place in sterilized jars. Roll up the lids. Let it cool and put it in storage.

This dish can be eaten immediately, as they say: take a sample. But don’t forget that you need to leave a little for the winter. Otherwise you'll get carried away!

Zucchini caviar is not for the winter - you'll lick your fingers!

Guests came yesterday and I decided to surprise them with a delicious dish. I made caviar from zucchini. But I didn’t turn it into puree as usual. And I served it in the form in which I prepared it. To go with it, I also boiled potatoes and fried pork shish kebab. What a feast it was! The guests now want to come again, now I’m racking my brains to do more? And I’m sharing a delicious recipe with you.

Ingredients:

Zucchini – 3 pcs.;
Onions – 1 pc.;
Garlic – 2 cloves;
Bell pepper – 3 pcs.;
Tomato – 2 pcs.;
Ground black pepper – 0.5 tsp;
Salt - to taste;
Vegetable oil - for frying.

Preparation:

1. Wash and dry all vegetables. Zucchini can be peeled and cut into small cubes. We do the same with the rest of the vegetables: onions, peppers, tomatoes and garlic.

2. Now heat the frying pan with vegetable oil. Take it in a large size or use a cauldron.

With such dishes, heating occurs evenly, which will cause the dish to burn less in one place. This means that all contents will be prepared at the same time.

3. First, fry the zucchini. They will begin to secrete liquid. so it needs to be evaporated.

4. Now add the onion and mix. And after five minutes add sweet pepper and garlic.

5. Now add the chopped tomatoes. We continue to simmer and after 2 - 3 minutes add salt and pepper. It is better to reduce the heat to a minimum to control the whole process. After stewed vegetables remove from heat and let cool.

If you still have some on hand fresh tomato, pepper, garlic and onion, then you can chop them very finely. When mixed with ready-made caviar, you get an incredible combination and taste.

This dish can be served not only cold, but also hot as a side dish. Or maybe as a separate dish.

The usual recipe for delicious squash caviar

The number of ways to prepare caviar is sometimes amazing. Here's another example. It adds seasoning. It gives the caviar a beautiful color, but of course it improves the taste. The most interesting thing is that you don’t have to stop there. And add what you love most. Just don't overdo it. Otherwise, you won’t get the taste of zucchini, but of seasonings.

Ingredients:

Zucchini – 2 kg;
Salt – 30 gr.;
Sugar – 75 gr.;
Tomato paste – 100 gr.;
Vinegar 9% – 60 ml;
Vegetable oil – 120 gr.;
Ground black pepper – 1 tsp;
Paprika – 0.5 tbsp. l.;
Garlic – 35 gr.

Preparation:

1. Wash the zucchini and remove the peel and seeds. We cut them into thin strips and twist them in a meat grinder. Strain the puree and squeeze through a sieve to remove excess juice. This way we will reduce the cooking time by about 1 hour.

2. Transfer the puree into a saucepan or cauldron. Add salt, sugar, paprika, tomato paste, vinegar and oil. Mix everything and beat with a blender. Cook over low heat for an hour without covering. Don't forget to stir well so that there is no soot.

3. Now add the garlic and pepper passed through the press. At this stage, you can try and add what you think is missing. Continue cooking for another 30 minutes.

4. Place the hot caviar into sterilized jars and cover with boiled lids.

After the jars with the dish have cooled, we store them anywhere: a pantry in the apartment, under the bed, cellar or refrigerator.

Homemade squash caviar with tomato paste

Everything homemade is always the most delicious. But you don’t always have everything at hand fresh food. For example, tomatoes can easily be replaced with tomato paste. This will not make the taste worse. The most interesting thing is that you can control the entire process and improve it at the right time. taste qualities. After trying, add the right product in greater or lesser quantities.

Ingredients:

Zucchini – 1 kg;
Carrots – 300 gr.;
Onion – 300 gr.;
Garlic – 3 cloves;
Tomato paste – 70 gr.;
Salt – 1 tbsp. l.;
Sugar – 1.5 tbsp. l.;
Ground black pepper - to taste;
Vegetable oil - for frying;
Vinegar 9% – 2 tsp.

Preparation:

1. Peel the onion and cut into half rings. We do the same with garlic. There is no point in chopping it too much, since we will still be pureeing it. Immediately place in a frying pan and fry in vegetable oil until soft.

2. Immediately grate the carrots on a coarse grater and send them there to fry along with prepared vegetables. And at the end, when ready orange vegetable, add tomato paste. Stir and simmer for another 5 minutes. After time has passed, transfer everything into the pan.

3. Wash the zucchini and cut off the ends. Chop them into arbitrary pieces. Fry on vegetable oil in the same pan. Cook until soft, about 20 - 25 minutes. We also send it to the pan.

4. Now grind all the vegetables into puree using a blender, masher or meat grinder. Add salt, sugar, and pepper to taste. Cook over low heat for 25 – 30 minutes.

When constantly stirring the caviar, be careful, as it tends to splash in different directions.

5. At the end of cooking, add vinegar and simmer for another couple of minutes. Then put it in sterilized jars and roll up the lids. Cool upside down, covered warm towel. This usually takes about a day. We put it in a dark place for storage.

Well, did you like it? I bring to your attention another recipe. In it you can clearly see how caviar is prepared and how quickly. Of course, you will have to spend a little more time than you expect. But you understand that any tasty dish can always be prepared in less than five minutes. This kind of work always requires patience and attention.

As with all options, you need to be careful not to burn anything. In general, if you don’t like everything crushed to such an extent, you can do it easier. Just fry all the vegetables until tender, and then simmer everything together. That's all. roll pieces into jars. And when serving, open it and beat it with a blender or eat it straight.

If you liked our recipes or know any other secrets, you can share them with us and other readers in the comments. Also ask questions, which I will be happy to answer. See you again!