Squash caviar in a slow cooker: classic recipe and other options. Recipe for squash caviar in a slow cooker for the winter (reliable and tasty)

I love zucchini in any form! And my favorite preparation from them, like many people, is squash caviar. It’s not always possible to buy delicious squash caviar in stores, but there is a way out, now we can cook it at home ourselves, and again the multicooker will help us with this. By the way, nutritionists consider squash caviar useful product, since it contains a minimum of calories and fat, it can be consumed by people with diseases gastrointestinal tract. Is it worth describing the great taste of aromatic, tender squash caviar cooked in a slow cooker? Try it and you will never buy this snack in the store again.

Ingredients:

2 medium zucchini
2 large sweet peppers
2 medium carrots
4 - 5 medium tomatoes
2 onions
3 cloves of garlic
4 - 5 tbsp. l. vegetable oil
salt and pepper to taste

Squash caviar in a slow cooker:

Wash the vegetables, peel and cut into large pieces. Pour into the multicooker bowl vegetable oil. Place vegetables, salt and pepper.

Close the lid, set the “pilaf” mode. Cook squash caviar in a slow cooker until the signal. It is always prepared differently, depending on the juiciness of the vegetables.

The “pilaf” mode works until the liquid has completely evaporated, but can be turned off earlier.

After the signal, transfer the vegetables to another container and use a blender to puree everything.

Transfer the hot squash caviar into clean, sterilized jars, screw on with special lids and cool.

This is stored in the refrigerator in tightly sealed jars for up to 4 months. Checked!

Many summer residents in summer days happily boast of their bountiful vegetable harvests. Zucchini rightfully occupies a leading place among them. Therefore, there are countless delicious recipes for preparing this wonderful vegetable. Today we want to prepare squash caviar for you using a Redmond multicooker. This will help retain more useful microelements in our delicious food.

Taste Info Zucchini for the winter

Ingredients for 1 liter of finished product:

young zucchini – 1 kg;
onions– 150 g;
carrots – 300 g (young root vegetable);
vegetable oil (sunflower oil is perfect) – 50 ml;
garlic – 4 teeth;
salt (use only coarse) – 1 tbsp. l.;
sugar – 2/3 tbsp. l.;
vinegar 9% – 1 tbsp. l.

How to cook squash caviar for the winter in the Redmond “Finger-licking” multicooker

The necessary vegetables for the recipe are in front of you. Wash the zucchini thoroughly and cut off the tail. If the seeds of your vegetable are already quite noticeable, then it is better to peel them using a regular spoon, and also remove top layer. Peel the carrots, peel the onions and garlic cloves. Wash all vegetables well under running water. Place the peeled onion in cold water.

Chop the onions into half rings and place in a large bowl.

Grate the carrots onto large grater links and add to the onion.

Mix all the chopped vegetables and place them on the bottom of the multi-pan. Squeeze a clove of garlic through a press and add oil. Mix again.

Now we need to lightly fry the vegetables. Let's start the multicooker in the "frying" mode. The time automatically displayed on the panel is 18 minutes - this works great for us.

Cut the zucchini into cubes.

As soon as the final signal from the device sounds about the end of the current program, add chopped zucchini to the contents of the bowl.

Let's launch new program“stew” and simmer our vegetables for 45 minutes. Don't forget to stir throughout the cycle (about every 10-15 minutes).

Then we'll shift prepared vegetables into the blender container.

Turn on the device for 60 seconds. During this time, the contents of the bowl will turn into a homogeneous zucchini puree.

Let's put it in a multi-pan. Let's add some salt. Add sugar and vinegar. Let's mix.

Let's use the "quenching" mode again. Let's run the device with the lid open for 20 minutes. You don't have to stir.

Place the finished squash caviar into carefully sterilized jars. Close the lids hermetically. We prepared glass containers in advance by boiling them for 15 minutes.

This squash caviar is prepared quickly in a slow cooker for the winter. It's simple but very delicious recipe without tomatoes.

Teaser network

Squash caviar in a slow cooker with tomato paste for the winter

Most recipes use tomatoes or tomato paste. My family really likes squash caviar with tomato paste. It has a pleasant golden color and a sweet and sour taste. We usually have a lot of zucchini, this allows us to cook several variety of options this very favorite dish at home. I also eat it willingly (there are few calories here).

To prepare caviar with tomato paste, I use a simple recipe. I take a little more than 1 kilogram of zucchini, 2 medium onions and pass them together through a meat grinder, then squeeze 1 clove of garlic into it and place it in a multi-pan. First pour 30 g of refined sunflower oil into the bottom (if the taste doesn’t bother you, you can use unrefined oil). I add salt to all this (you only need about a tablespoon), set the “stew” mode for 50 minutes.

When the signal sounds, add 40 g of tomato paste, 1 tsp. sugar and start the “simmer” mode again, but now for 30 minutes.

About 7 minutes before the end of stewing I add 1 tsp. vinegar, 1 more clove of chopped garlic. When the signal sounds. I spread the hot caviar into steamed jars.

Caviar with mayonnaise

The previous recipe was without mayonnaise. But preparing squash caviar with tomato paste and mayonnaise is also not difficult, but it turns out very tasty. For it, we will take the same products and in the same volumes as in the previous recipe, just add 100 g of mayonnaise.

Here you first need to prepare the sauce from the required amount of onions, tomato paste and spices. To do this, we load all the products into the multicooker and set the “stewing” process for 15 minutes.

Pass the zucchini through a meat grinder, add 100 g of mayonnaise. Then take out the sauce, and put the mixture of zucchini and mayonnaise into a multi-pan. We set the “quenching” mode for 1 hour 20 minutes. Don't forget to stir the contents of the multi-pan every 15 minutes.

And then mix the mixture with the sauce and simmer for another 40 minutes. Then roll it up hot.

Zucchini caviar in a slow cooker like store-bought for the winter

To make caviar like the usual store-bought caviar, we do this: cut 1 kg of zucchini into half rings, add 1 grated medium carrot and 1 medium onion (in half rings). We put all this in a multi-pan with 50 g of sunflower (refined) oil and set the “frying” mode.

When the vegetables acquire a golden color, they need to be removed and passed through a blender until pureed. Now we go back to the slow cooker, put the puree in there and simmer for 40 minutes.

After the final signal, add 10 g sugar 100 g tomato paste 5 g table salt and 1 g each of black and allspice. Mix everything well and program another 20 minutes of the “quenching” mode.

After the final signal, place the caviar into prepared jars and roll up.

Squash caviar in a pressure cooker with bell peppers for the winter

You can make very tasty squash caviar in a slow cooker for the winter with bell peppers. This caviar is simply to die for. And its preparation is the simplest. We do it this way: take 1 kg of prepared zucchini, 3 medium carrots, 3 large sweet peppers (it is better to take meaty varieties) and 1 medium onion. Wash and clean all products, cut into big pieces and pass through a meat grinder.

To the resulting and well-mixed mass, add salt (1 tbsp), tomato paste (2 tbsp) and refined sunflower oil(6 tbsp.) Mix everything well again and put it in a multi-pan.

We set the “quenching” mode for 50 minutes. After the signal, put our caviar into sterile jars, cover with lids and sterilize in a saucepan for about 10 minutes.
Then we roll it up and wrap it up, and after a day you can hide it in the pantry.

Squash caviar prepared using any of our methods can be eaten immediately or stored for the winter. It is stored well in a dark, cool room until the next harvest.

Be careful when sautéing vegetables. The slow cooker can burn you.
Vegetable oil is always used to prepare caviar. I prefer to take sunflower and refined, unrefined gives off an aftertaste, but also turns out tasty. Those who don’t like sunflower should cook caviar with olive oil.
Roasted vegetables give the caviar a richer brown hue.
To make the caviar have a richer zucchini taste, take fruits with a hard skin. But be sure to peel the skin and select the seeds (this is easy to do with a spoon).
During stewing, vegetables need to be stirred approximately every 10–15 minutes.
Be sure to turn the rolled up jars over and wrap them warmly in a blanket or towel. This will give more rich taste caviar and will be an additional processing measure.
Caviar cooked in a slow cooker retains much more magnesium, phosphorus and iron that are beneficial for our body.

From this article you will learn a recipe for making squash caviar in a slow cooker. Recommendations are also given to ensure that the caviar turns out tender and you are sure to like it.

Tips for cooking squash caviar in a slow cooker:

The size of the zucchini doesn't matter. It is important that all seeds are removed. If zucchini seeds get into the caviar, the consistency will not be as tender. Solid particles from the seeds will not decorate this dish.
It is important to remove bay leaves and other large spices from the dish after stewing. If this is not done, the taste of squash caviar may be spoiled.
Tomato paste can be replaced with fresh tomatoes. But before adding them to the dish, they need to be simmered for at least 40 minutes so that the excess liquid evaporates. You can also remove the skin from tomatoes. For this you need fresh tomatoes Place in boiling water for about 30 seconds. After this procedure, the skin of the tomato is easily and simply removed.
Into squash caviar for more spicy taste you can add garlic. But it is important not to overdo it with this ingredient. 1-2 slices are enough.
Greens - dill, parsley, celery and others herbs It's better to add it already ready dish. When stewing, the color of the greens becomes dark and in the dish does not look as appetizing as we would like.
To get squash caviar in a slow cooker with a taste like store-bought, add two tablespoons of flour fried in a frying pan 15 minutes before the end of cooking.

This dish is very versatile; it is often spread on bread, or, for example, on.

You can also add to caviar when stewing bell pepper a couple of pieces, for everyone. Also, if frozen for winter fresh zucchini, cut into cubes and some other vegetables are preparations for squash caviar, then you can cook it at any time.

Cooking time: up to 3 hours

Ingredients:

zucchini 4-5 pcs.;
2-3 large carrots;
onions;
tomato paste;
lemon juice concentrate;
salt, sugar, bay leaf, pepper;
vegetable oil.

How to cook squash caviar in a slow cooker

Peel the vegetables. Fry carrots and onions separately in a frying pan

Transfer the roast into the multicooker bowl

Cut the zucchini into small cubes. We put everything in the slow cooker. Add 2 tablespoons of tomato paste, salt, sugar, spices. Pour in vegetable oil, about half a glass. You can use fresh tomatoes, two medium-sized ones, first rinse them with boiling water and remove the skin, cut into small pieces

There is no need to add water because there are already a lot of vegetables own juice they will give it. Set to “Baking” mode. For 60 min.
Don’t forget to periodically stir our squash caviar in the slow cooker.

You can cook unattended in the “Pilaf” mode with constant closed lid If there is no liquid left, the multicooker will turn off itself; in this case, if the bowl is filled almost to the brim, the caviar will cook for up to 3 hours. But in the “Baking” mode the juice will evaporate faster

Add lemon concentrate five minutes before the end of stewing, about 2 tablespoons. We need to try. Thanks to it, squash caviar cooked in a slow cooker can be stored not only in the refrigerator, but also in the basement for about 8 months.

After turning off the multicooker, leave the squash caviar to cool slightly

Next we pass it through a meat grinder.

Important! Be sure to remove the bay leaf before chopping! You can use a blender

Wash the jars with lids thoroughly and sterilize them in a water bath for about ten minutes.

Place the squash caviar in jars and set to sterilize for about twenty minutes from the moment the water boils in the pan

We close with lids, you can screw them on, if you want it more securely, use a seaming machine

Squash caviar in a slow cooker is ready!

Bon appetit!

Spicy squash caviar in a slow cooker

Cooking time: 1 hour 30 minutes

For lovers of spicy foods, we offer a recipe for squash caviar in a slow cooker with a set of various spices, the so-called “Picant”. This option, of course, is no longer for children and is far from dietary. In fact, it’s even a sauce that complements the taste of a piece of toasted black bread with butter or meat dish. Preparing such a dish in the miracle helper is also as easy as shelling pears.

Zucchini caviar is prepared during the season, when home-grown vegetables can be bought at the market for affordable prices V large quantities. Almost every housewife makes it, because it is even more nostalgic, food from childhood, starting from kindergartens, where even today it is always included in the diet. Caviar is served both on the festive table and for everyday lunch. Jars of such preparations should always be in the pantry or basement. Of course, it’s easier to go and buy a store-bought version, but how can it compare to homemade, prepared with love from fresh, delicious ingredients?

Ingredients:

zucchini – 1kg;
onion – 500 g;
carrots – 600 g;
sweet bell pepper – 150 g;
tomato paste – 40-50g;
vegetable oil – 90-100 ml;
garlic – 30 g;
sugar – a pinch 10 g;
curry powder – a pinch 10 g;
coriander – a pinch 10 g;
nutmeg – a pinch 10 g;
salt, fragrant and black ground pepper to taste.

How to cook spicy zucchini caviar in a slow cooker

Finely chop the onion and garlic, turn the multicooker to “Frying” mode, pour in a couple of tablespoons of refined vegetable oil, wait until the bowl warms up and fry until half cooked, i.e. just a little.
Add all the spices and sugar to the tomato paste, place in a bowl with the onions, stir gently with a wooden or silicone spatula and continue frying for no more than five minutes.
Cut all the washed, peeled vegetables into cubes in advance: zucchini, carrots, bell peppers.
Place them in a slow cooker for frying, pour in the remaining vegetable oil. Switch the mode to “Extinguishing” for 60 minutes.
Once ready, leave to cool in the closed slow cooker. Then grind it in a blender and you can serve it.
This squash caviar can be preserved for the winter in the same way as described in the first recipe above.
Bon appetit!

Squash caviar in a slow cooker according to GOST

Cooking time: 1 hour 30 minutes Servings: 1 liter

I got this recipe for making squash caviar from my mother, and she got it from her grandmother. This dish was (and remains) one of the most popular preparations for the winter in every family during the Soviet Union. I adapted the recipe for cooking in a slow cooker, which made the process very easy!!!

At our dacha, growing zucchini and zucchini is a long-standing tradition; we also like to make zucchini jam with lemon. In general, there is always plenty of vegetables for caviar and there is no need to resort to the help of the market). Of course, I also prepare caviar in large quantities, I wrap it in medium-sized jars - 600-800 ml, so that it is enough for one or two meals.

The recipe itself - how to cook squash caviar in a slow cooker - has been verified down to the milligram over many years, this is the very option - which was previously in mass production, many want to remember their favorite taste - so try it - cook it yourself!

Ingredients:

zucchini - preferably young, already cleared of seeds and skin - 2 kg;
tomato paste - 200g;
peeled onion - approximately 90g;
carrots - 130g;
vegetable refined oil(preferably sunflower) - 90g;
ground allspice and black pepper - 1-2 g each;
salt - 15-20g;
sugar - 20g

How to cook delicious squash caviar in a slow cooker according to GOST, just like in childhood

First of all, we prepare the food. I prefer to take young zucchini, they have almost no seeds, and if they do, they are so tiny that you won’t even notice them, but in larger ones they are grown accordingly, with a hard shell. In addition, the flesh of young ones is more fleshy.
I peel it without fail, cut it in half lengthwise and embroider the part with the seeds using a tablespoon or knife. I cut them into cubes about 1cm by 1cm, maybe a little larger.

I grate the peeled, washed carrots, or you can use a coarse one - it’s faster; I cut the onions into cubes.

I heat the multicooker on the “Frying” setting and add oil. when it warms up, I add the onion and carrot zucchini and fry until the latter turn a reddish color and are transparent, about 5 minutes, maybe a little more.

I place the preparation of our squash caviar from the multicooker bowl into a bowl (I also pour the oil with the vegetables), in which the mixture can be pureed with a blender. I grind it very hard! I return it back to the multi bowl and set the “Stew” mode for 40 minutes. I leave the lid open - it is important that the caviar boils down, i.e. excess liquid with steam and condensate left the mixture.

I add tomato paste, pepper, salt, sugar and simmer in this mode for another 20 minutes.

At this time, I prepare the dishes for preservation - I sterilize the washed jars. I boil the lids in boiling water for a couple of seconds and before sealing, to be safe, I also lower them into boiling water.

As soon as the squash caviar is cooked in the slow cooker, I put it in jars and seal it with a machine.

I turn it upside down, put it on the floor on a blanket and cover it on top until it cools for a day, then into the basement.

Bon appetit!

Zucchini caviar - simple but very tasty winter preparation.

Many housewives have their own recipes for this wonderful snack, but few people cook it in a slow cooker. It's actually very convenient, easy and saves a lot of time.

Squash caviar in a slow cooker for the winter - general principles of preparation

Even ripe and overripe zucchini are suitable for caviar; you just need to remove the skin and remove the hard seeds. If the fruits are young, you can use them whole, removing only the ends on both sides.

What is usually put in caviar:

Tomatoes or pasta;

Onions;

carrot;

Sweet and hot pepper;

Vegetable oil.

Various spices are also added to caviar; there are recipes with mushrooms, eggplants and even cereals. Vegetables are usually stewed in a slow cooker. Some ingredients may be subject to pre-frying, but not zucchini. They are too juicy and you won’t be able to fry the vegetable pieces in a slow cooker.

Squash caviar in a slow cooker for the winter through a meat grinder

Recipe for ordinary squash caviar in a slow cooker for the winter. All vegetables, except onions, are twisted through a meat grinder in their raw form. Instead of tomatoes, tomato paste is used in the preparation.

Ingredients

3 kg of zucchini;

150 ml oil;

200 g tomato paste;

500 grams of onion;

1 head of garlic;

3 spoons of sugar;

1.5 tablespoons of salt;

0.5 tsp. citric acid;

250 grams of carrots.

Preparation

1. Pour oil into the multicooker. Turn on the baking program and let it heat up.

2. Cut the onion into cubes and transfer to fry. It can also be mixed with other vegetables, but then it will be impossible to fry due to the abundance of juice.

3. Cut zucchini and carrots into pieces. If the zucchini seeds are large, it is better to remove them.

4. Transfer vegetables to the slow cooker. We change the mode to stewing and cook the caviar for an hour.

5. Open it, add salt and sugar, add lemon, and other spices as well. Add the tomato and immediately chopped garlic. You don't have to use the whole head and just add a couple of cloves.

6. Close everything again and simmer the caviar for another half hour. This time is enough to prepare the jars.

7. Lay out hot billet from zucchini into sterile jars and immediately tighten. Let cool upside down.

Squash caviar in a slow cooker for the winter with mayonnaise

Enough famous recipe caviar for the winter, to which mayonnaise is added. Ideally used homemade sauce, so hard to find in the store good composition. But if there is an opportunity to buy quality product, then feel free to use it.

Ingredients

1.5 kg of zucchini;

1 spoon of sugar;

0.5 tablespoons of salt;

250 grams of onion;

100 grams of pasta;

1-2 carrots;

0.5 cups of oil;

Any spices (pepper, coriander).

Preparation

1. Pour oil into a multicooker saucepan. Set the frying program.

2. Add the chopped onion and cook for ten minutes.

3. Add grated carrots and lightly fry with onions.

4. The recipe indicates the weight of already peeled zucchini without all the extra stuff. Cut them into pieces and add them to the vegetables.

5. Add mayonnaise, close and cook on the stewing program until soft. On average 40-50 minutes. But it all depends on the degree of maturity of the vegetable.

6. Open, cool the vegetables until warm, transfer to a convenient saucepan and grind with a blender to puree.

7. Return the zucchini back to the slow cooker. It's time to add pasta, spices and salt to them. Mix everything well and taste. If the paste is not sour, you can add a little lemon or vinegar for taste.

8. Close and simmer for another half hour. Unfold and seal.

Squash caviar in a slow cooker for the winter with tomatoes

Recipe amazing preparation, which requires fresh tomatoes. As a rule, there is no shortage of them in the summer. Caviar is prepared in two stages, followed by grinding through a blender or meat grinder.

Ingredients

2 medium sized zucchini;

2 carrots;

4 onions;

4-5 tomatoes;

2 cloves of garlic;

50 ml oil;

Preparation

1. Immediately wash and dry all the vegetables, as they will be needed almost simultaneously.

2. Cut the onion into pieces, absolutely any kind. You can quickly chop it into half rings and immediately throw it into the slow cooker. Fry on baking mode until light golden brown.

3. While the onion is frying, cut the zucchini into 1-2 centimeter pieces.

4. Cut the carrots into circles, as desired.

5. Next, chop the tomatoes. There is no need to remove the skin; the pieces can have any shape and size.

6. Place tomatoes on the onion, as they are the juiciest. Followed by all other vegetables in any order.

7. Close our assistant, set the “Pilaf” mode and cook until the signal.

8. Then the caviar needs to be cooled a little so as not to spoil the blender. Puree. But you can use a regular meat grinder and just twist everything.

9. Return the chopped vegetables, add two tablespoons of sugar, add salt to taste, and throw in the previously chopped garlic cloves.

10. Close and cook the caviar for another twenty minutes. You can use the stewing mode or put it back on the pilaf.

11. Roll the finished caviar into jars.

Squash caviar in a slow cooker for the winter in pieces

Recipe for squash caviar in pieces for a slow cooker. Many people prefer to make this type of appetizer; it turns out something between caviar and salad. At the same time, the recipe is very simple, you will like it busy housewives.

Ingredients

3 zucchini;

2 carrots;

2-3 red and green peppers;

2 onions;

2-3 tomatoes;

1 laurel leaf;

4 tablespoons of oil.

Preparation

1. Pour oil into the bottom of the bowl.

2. Cut the onion into small cubes and add the first layer.

3. Place chopped carrots on top. It is better not to use a grater so that the pieces are visible in the finished caviar.

4. Peel the zucchini, remove the seeds and cut into half-centimeter cubes. Maybe a little larger. Place a layer on top of the carrots.

5. Next add chopped pepper, freed from seeds. It is better to use fruits of different colors, the caviar will be interesting.

6. You can simply cut the tomatoes, but it is better to remove the skin first. To do this, make a small cut on the tomatoes and dip them in boiling water. After a few seconds, lower the tomatoes into cold water. The skin will peel off easily. Cut the peeled fruit into cubes.

7. Close the multicooker, set the stewing mode and cook for an hour.

8. Open, add salt to your taste and stir. Throw a bay leaf on top.

9. Continue to simmer the caviar until done.

10. Once all the vegetables are soft, arrange zucchini preparation into jars, screw immediately. It is very important not to overcook here so that the vegetables retain the appearance of pieces. Bay leaf throw it away.

Squash caviar in a slow cooker for the winter with eggplants

Recipe for mixed caviar from zucchini and eggplant for the winter. If the blue ones are bitter, then soak them in salted water in advance.

Ingredients

2 zucchini;

3 eggplants;

4 onions;

2-4 tomatoes;

2 cloves of garlic;

0.3 cup oil;

1 tsp. vinegar 70%.

Preparation

1. Pour oil into the multicooker, add chopped onion. Fry until half cooked in baking mode.

2. Cut the eggplants into cubes and add them to the onion. Let's fry together. If the eggplants are bitter, then, as mentioned above, you can lightly soak them in water and salt. But then you need to squeeze the vegetables well.

3. Place diced tomatoes on top of the eggplants.

4. Now comes a layer of zucchini, cut into cubes.

5. Close, set to stewing mode, cook for 45 minutes.

6. Season the caviar with salt, add half a teaspoon of vinegar, cloves of garlic and stir.

7. Close and simmer for another half hour. We seal the caviar with clean jars.

Squash caviar in a slow cooker for the winter with mushrooms

Great recipe squash caviar for the winter in a slow cooker, which is prepared with champignons. Mushrooms not only add to the appetizer amazing taste, but also enrich the workpiece useful substances, make it more satisfying and flavorful.

Ingredients

1 kg of zucchini;

2 carrots;

400 grams of champignons;

2 onions;

Vinegar, spices;

0.5 lemon;

2 tomatoes;

0.25 cups oil.

Preparation

1. Wash the champignons and cut them small cubes.

2. Heat the oil in a multicooker on the baking program. Place the mushrooms only in well-heated oil so that they do not release a lot of juice. Fry until golden brown.

3. Remove the mushrooms from the multicooker.

4. Place onions and carrots in the same bowl without additional oil.

5. Place chopped tomatoes, bell peppers and at the very end pieces of zucchini on top.

6. Close the multicooker and simmer the vegetables on the appropriate setting for 1 hour and 20 minutes.

7. Transfer to a convenient container and grind into puree. You can twist it.

8. Return the zucchini mass to the slow cooker, add spices: a spoonful of sugar, salt to taste, black pepper. Add juice from fresh lemon.

9. Place previously fried champignons.

10. Cook the caviar for another half hour using the stewing program.

11. All that remains is to unfold mushroom preparation into jars and put away for storage.

Squash caviar in a slow cooker for the winter - useful tips and tricks

Fast, easy and with minimal losses You can remove the skin from the zucchini using a regular vegetable peeler for potatoes and carrots.

To remove the seeds from the zucchini, you need to cut it in half, stick a tablespoon into one end and walk it around in a circle. We take out the pulp and get cleaned boats.

If caviar contains vinegar or lemon, you should not add them at the very beginning of cooking, as the acid will slow down the process and the vegetables will remain tough for a long time. Also, don’t lay it down right away sour tomatoes, it is better to add them in the middle of the process, when the vegetables can be easily pierced with a sharp object.

Ingredients:

zucchini – 1200 gr
carrots – 200-300 gr
onion – 250 gr
sweet pepper – 200 gr
tomatoes – 300 gr
pepper, salt - to taste
vinegar – 1.5-2 tbsp.
sugar - about 3 tsp. (to taste)
vegetable oil – 50ml
garlic – 2-3 cloves

Zucchini season is open! It's time to make preparations for future use. I think you’ll also find squash caviar in a slow cooker useful for the winter. After all, this snack will always be appropriate, as on festive table, and on family meal. The taste of caviar is delicious, unless, of course, you spoil it. Although it is difficult to spoil this dish.

If you love store-bought caviar good quality, then you will like this option, and even more. After all homemade caviar much tastier and healthier. This recipe, which I share with readers of the site, does not contain tomato paste; instead I use fresh tomatoes. But in this case, a lot of liquid will form in the multicooker bowl, since it itself is very watery, and there is a considerable amount of tomato juice.

To get rid of excess liquid in the caviar, I recommend opening the lid of the multicooker after some time of simmering and allowing the juice to evaporate. Of course you can use it instead fresh tomatoes regular tomato paste. The taste will be different, but also not bad. Then there will be less liquid in the caviar and its color will be richer. In my case, the caviar in the slow cooker turned out pale, but you can immediately see that it was prepared from zucchini.

I cook squash caviar in the Redmond 4502 multicooker in the “Frying” and “Stewing” modes. The power of my model is 860W, which exceeds most budget multicookers. Therefore, take this fact into account, and if necessary, simply increase the cooking time if you have a unit with significantly less power. Or, on the contrary, reduce it (the higher the power, the faster the dish cooks).

Cooking method

Let's prepare the ingredients and start preparing zucchini caviar in a slow cooker.
First of all, chop the onion and pepper. Carrots need to be grated coarse grater. Pour all this into a multicooker bowl. Pour vegetable oil into it. We turn on the “Frying” program by selecting the type of product - vegetables (if there is such a function). Cooking time 10 minutes. But it is important to monitor and periodically stir the vegetables so that they do not burn.
If the vegetables become brown before ten minutes have elapsed, turn off the frying program earlier. So, our vegetable base is ready for further preparation of squash caviar.
Chop the zucchini not very finely. To ensure that the resulting caviar is tender, peel the vegetable. If the sauced zucchini is very young, then it’s not worth it. Place on top of the sauté.
At the same stage, add grated tomatoes on a coarse grater. They should also be skinless. Season with salt and pepper. We will add sugar later when we adjust the acidity of the dish.
Mix all ingredients thoroughly and turn on the “Stew” program for 30 minutes.
After 15-20 minutes of cooking, you can open the lid and see how much liquid is in the vegetables. If it seems like a lot, leave the lid open and simmer until done.
5 minutes before the end of cooking, add vinegar and sugar, adjusting the taste to your liking. At the end of the “Stewing” program, add garlic, mix and beat with a blender, turning the vegetables into a puree. If you clearly see that there is too much liquid, you can scoop it out and then add it as needed when pureeing.
Return the bowl of chopped caviar to the multicooker and turn on the “Stew” program to minimum time, so that the squash caviar boils again. Jars and lids must be prepared in advance. I use 0.5 liter jars.
Place the squash caviar into jars and immediately cover with sterile lids. in advance on the “Steam” mode, pouring one and a half liters of water into the bowl and placing a steaming basket on top. Throw the lids into the bowl directly into the water, and put 2-3 half-liter jars on top. And at the same time everything is sterilized. Then we turn the sterile container upside down so that it can wait its turn.
Our delicious, aromatic squash caviar in a slow cooker is ready! All you have to do is let it cool and you can put it in the pantry for storage.

In winter, it’s so nice to open a jar of zucchini caviar and please your loved ones with your efforts. Don't forget to leave some caviar for the New Year's table.