Zucchini caviar for the winter as a store. Zucchini caviar for the winter as a store according to GOST

Zucchini caviar was one of the most delicious and affordable delicacies in the Soviet Union. And, although the USSR no longer exists, this is no reason to refuse zucchini caviar prepared according to the Soviet recipe. It just so happened that caviar prepared in accordance with GOST 52477 2005 (the current GOST) did not seem worthy to the post-Soviet society. That is why in the store they often look for zucchini caviar, the recipe of which corresponds to GOST 51926 2002. Were there any unusual ingredients in this product? No, according to the old GOST, the composition of squash caviar includes the most affordable vegetables: onions, roots, celery, spices, carrots and, of course, zucchini. So why look for it in the store if cooking caviar from zucchini at home is quite possible? By the way, the technology for preparing this product is not as strict as its composition. For example, you can fry vegetables both together and separately.

We will tell you how to make squash caviar in accordance with GOST 51926 2002, which has remained in the memory of people. You have already roughly understood what ingredients will be in its composition, so you can study the recipe and start cooking the most delicious Soviet zucchini caviar.

Zucchini is used in everyday, dietary and baby food. Zucchini is added to salads, stewed, fried, jam is made from them, harvested in the form of squash caviar and salads. With home canning, spices, seasonings, and vegetables are added to squash caviar. Zucchini caviar, prepared for the winter, in accordance with the instructions in the recipes, tastes like store-bought caviar.

Zucchini caviar, which is sold in retail chains, is prepared at food industry enterprises. It turns out delicious, thanks to special equipment and recipes, cooking according to approved standards, with preliminary evaporation of zucchini.

It is impossible to reproduce industrial processes at home, but, subject to the composition and cooking rules, you can get homemade zucchini caviar for the winter with taste, like in a store.

Selection and preparation of zucchini

Caviar is prepared from mature vegetables, with a ripe core and ripened seeds, dense and not watery pulp. It takes less time to boil mature vegetables than for young zucchini.

Use vegetables of large sizes with milk seeds and uniform pulp, they are not cleaned.

Before processing, the vegetables are washed, if necessary, cleaned of the core, seeds and hard skin. Vegetables are cut into pieces with a knife or using kitchen appliances available on the farm: vegetable cutters, on a combine, tinder on a grater.

Methods for preparing squash caviar, as in a store, for the winter

An indispensable rule for the preparation of a quality product is the evaporation of zucchini to remove excess liquid and acquire a thick consistency of squash mass.

There are several ways to process zucchini:

boiling in an open container with stirring;
baking in the oven;
use of a multicooker in the cooking process.

Preparatory work

Crockery, kitchen utensils: a ladle for laying out the finished product, spoons for mixing vegetable mass, knives, caviar jars (volume 0.5 ÷ 0.75 liters), metal or glass lids are washed with detergent. Banks are sterilized over steam or in the oven. The lids are boiling.

Recipe for store-bought squash caviar according to GOST USSR

This is one of the first recipes for home canned zucchini, gradually various spices and seasonings were added to its list, the set of vegetables was changed, which changed the taste of the product. But zucchini caviar, cooked according to the old recipe, remains a favorite dish among households. Prepared zucchini is placed in a cauldron or brazier, salted, put on medium heat, allowed to boil, boiled to a thick consistency for about 2 hours. Onions, carrots, tomato paste are fried in vegetable oil in turn. Tomato paste is replaced with tomatoes, they are pre-blanched, skinned, cut into slices.

Roasted vegetables are transferred to zucchini, chopped greens are added, peppered, boiled for 5 minutes. The finished product is laid out in sterile jars, covered with lids on top, sterilized: half-liter jars - 25 minutes, 0.75 liter jars - 45 minutes.

After sterilization, the jars are rolled up, cooled, and sent for storage.

Recipe Ingredients:

zucchini or zucchini (for greens, they peel the skin so that it does not affect the color of the product) - 10 kilograms;
onions, carrots (we choose medium sizes) - 1 kilogram each;
tomato paste, you can take tomato sauce - sweet or spicy (to taste) - 0.25 kilograms;
medium-sized tomatoes with a sour taste (act as preservatives) - 3 pieces;
refined deodorized sunflower oil - 1.5 cups;
salt - 2 tablespoons;
black pepper, allspice (it is better to grind in a mortar before use) - 1 teaspoon each;
parsley, dill (you can add cilantro, coriander to taste) - 1 bunch each.

The yield of finished caviar will be about 5 liters.

Classic recipe with mayonnaise and tomato paste

The recipe for cooking zucchini caviar with the addition of mayonnaise and tomato paste in simple home conditions will appeal to lovers of dishes flavored with mayonnaise and tomato sauces. When replacing tomato paste with tomatoes, vinegar is not added to squash caviar. The onion is fried until golden brown in vegetable oil, put in a saucepan with zucchini, put on a slow fire, boiled to evaporate excess liquid for about 2 hours.

The finished vegetable mass in hot form is crushed with a blender to a homogeneous mass directly in the roasting pan. Mayonnaise and tomato paste are added to the hot caviar, continue to cook for 20 minutes, salted, sprinkled with sugar, seasoned with spices, heated for 10 minutes.

Recipe (ingredients):

zucchini - 2 kilograms;
onions - 2 pieces;
tomato paste, mayonnaise - we take ½ cup of each product;
granulated sugar - 1 tablespoon;
salt to taste;
vinegar 9% - 1 tablespoon;
sunflower vegetable oil (lovers can take olive) - for frying onions;
black pepper, allspice (it is better to take peas and grind before use) - pepper to taste.

With pumpkin in a slow cooker

To prepare caviar in a slow cooker, ripe vegetables are chosen. Vegetable oil is poured into the slow cooker, onions and carrots are laid and fried in the frying mode. Add the rest of the vegetables (except garlic), salt, pepper, cook in the stew mode for 20 minutes.

Garlic is added, the vegetable mass is ground with a blender, boiled to a thick consistency and packed in sterile jars for storage.

Recipe Ingredients:

zucchini, pumpkin - 1.0 kilogram each;
tomatoes, carrots, onions, bell peppers - 2 each;
salt, black and allspice - to taste;
vinegar 9% - 1 tablespoon, if the tomatoes have a sweet and sour taste, then you can not add vinegar;
garlic - 3 cloves;
vegetable oil - ½ cup.

Spicy lovers can increase the amount of garlic and vinegar, you can take more oil.

Zucchini caviar from baked vegetables

For baking vegetables, take a deep baking sheet, brush the bottom and sides with a brush with vegetable oil. Sliced vegetables are laid out in a baking sheet, salted, peppered, poured with oil and mixed with a spatula. Cover with food foil on top, bake in a preheated oven for 30 minutes.

Remove the foil, stir and put in the oven until the vegetable juice has evaporated. The vegetable mass is transferred to a saucepan, sugar, chopped garlic are added, rubbed with a blender or kneaded with a crush, boiled for several minutes. Caviar is ready for packaging for the winter.

zucchini - 2 kilograms;
carrots, onions, sweet peppers, dessert (not very spicy), tomatoes - 2-3 each;
garlic - 1 head;
salt, sugar, pepper - to taste;
vegetable oil (olive, sunflower) - ½ cup.

With mayonnaise and garlic

Zucchini and onions are peeled, cut, boiled with the addition of oil over low heat for 2 hours, stirring so as not to burn. Add chopped garlic, mayonnaise, tomato paste, spices, salt, sugar, vinegar. Boil 2 hours. Grind the vegetables with a blender, boil for 5 minutes. Caviar is ready.

zucchini - 6 pieces;
onion - 1 kilogram;
mayonnaise, tomato paste - 0.25 kilograms of each product;
granulated sugar - 1 cup;
vinegar 9% - 1 cup (you can take less);
garlic - 2 heads;
pepper and salt to taste;
vegetable sunflower oil - ½ cup.

Spicy zucchini caviar with bell pepper

Caviar cooked according to this recipe will appeal to lovers of spicy snacks. Oil is heated in a saucepan, vegetables are fried in turn: onions, carrots, sweet bell peppers and hot desserts. Zucchini is placed in a saucepan, salted, boiled, stirring until a homogeneous mass is formed, about 2 hours. Roasted vegetables are transferred to boiled zucchini, tomato sauce, chopped garlic and allspice, sugar are added, vinegar is added, boiled for 5 minutes.

As a store, it does not work for everyone. After all, to prepare such an appetizer, you must strictly follow all the recommendations of the recipe, as well as strictly observe the proportions. Only if these requirements are met, you will definitely get very tasty and fragrant caviar from zucchini (like store-bought). How to make it?

General information

Homemade zucchini caviar was especially popular during the Soviet Union. Indeed, then it was quite difficult to find tasty and fragrant sauces on the shelves of stores that would be used as an addition to side dishes. In this regard, our mothers and grandmothers stocked up on fresh vegetables, and then made caviar, lecho, horseradish, and so on.

It should be noted that even today such blanks are especially popular among the inhabitants of our country. Zucchini caviar is, perhaps, one of the favorite snacks of the Russian people. After all, such a dish turns out to be very tasty, fragrant and satisfying.

In fact, the mentioned caviar is stewed chopped zucchini, which are processed on the stove, along with vegetables such as carrots, sweet peppers, onions, and so on.

Once you try this wonderful appetizer, you will certainly ask the hostess for her recipe. After all, such a dish is distinguished not only by special taste properties, but also by amazing health benefits.

Zucchini caviar: photo, recipe

There are several ways to prepare such a blank. For classic zucchini caviar, we need:

Ingredient Processing

How is delicious and fragrant zucchini caviar prepared, like a store-bought caviar? To do this, it is recommended to use the most fresh and young vegetables. Zucchini must be peeled and core, and then cut into thin circles. Next, chop the carrots on a large grater and chop the onion into half rings.

Pre-roasting

To make a very tasty zucchini caviar, you should fry all the main ingredients in advance. To do this, put the pan on the fire, and then pour oil into it and heat it well. Next, in vegetable fat, it is necessary to fry the zucchini rings on both sides until golden brown. After that, the vegetables should be placed in a bowl, and onions and carrots should be sautéed in the same saucepan. In conclusion, all the fried vegetables must be put in a blender and converted into a homogeneous gruel at maximum speed.

Heat treatment

After obtaining a homogeneous vegetable mass, it should be put in a deep saucepan, and then brought to a boil over low heat. Next, you need to add table salt, citric acid, sugar to the snack, and after mixing the products, they must be stewed for another ¼ hour.

Final stage

After all the steps taken, you will definitely get delicious caviar from zucchini, like a store-bought one. The finished product must be distributed in a boiling form into sterilized jars, and then hermetically rolled up. You can store such an appetizer in a refrigerator or cellar until late winter, but consume it only 1 month after direct seaming.

Zucchini caviar for the winter

How to make caviar from zucchini so that it can be consumed all autumn, winter and spring? To do this, in the process of preparing such a snack, it is recommended to additionally use table vinegar. It should be noted that this product will not only contribute to the long-term storage of the mentioned dish, but also make it spicy and as fragrant as possible.

So, simple includes the following ingredients:

Ingredient Processing

Before preparing such an appetizer, you should wash the young zucchini well, and then peel them and peel them. Next, the vegetables need to be coarsely chopped and chopped in a blender until a homogeneous gruel. It is also necessary to clean the heads of onions and chop them finely. As for fresh herbs, it should be used as desired, after being chopped.

Cooking on the stove

After the products have been processed, the zucchini must be placed in an enamel bowl, and then put on fire and bring to a boil. Next, to the vegetable mass, you need to add chopped onions, granulated sugar, ground allspice, table salt and fresh herbs. Also, 9% table vinegar, vegetable oil and tomato paste must be added to the squash caviar. After boiling all the ingredients for 20 minutes, they should be poured hot into jars and rolled up immediately.

An appetizer prepared according to this recipe can be stored in the cellar until late spring. This caviar is very tasty and fragrant. It can be consumed only a month after seaming.

Home-style spicy caviar

If you are a big fan of spicy snacks, then the presented recipe suits you the most.

So, to prepare homemade squash caviar, we need:

zucchini as young as possible of a small size - 1 kg;
large bulbs - 3 pcs.;
carrots - 2 pcs.;
table salt - to taste;
garlic - a few cloves;
vegetable oil - to taste.

Processing vegetables

Spicy zucchini caviar must necessarily include hot red pepper. After all, it is this product that gives the whole snack a special aroma and taste. Thus, the chili pepper must be washed, cut off the stalk from it, and then rid of the seeds and chop very finely. You also need to chop a few peeled garlic cloves. As for zucchini, they should be cut into circles, after removing the entire peel. If you are using a more mature product, then it is necessary to remove all of its inner part along with the seeds from it. You should also peel the carrots, chop them on a grater, chop the onion and chop the greens.

Heat treatment of ingredients

As you can see, simple zucchini caviar requires the use of simple and affordable ingredients. To make such a preparation for the winter, you should fry circles of vegetables well in a pan. Next, you need to add grated carrots, chopped cloves of garlic, onions, table salt, red hot peppers, dill and parsley to them. After mixing all the components, they need to be poured with a small amount of water (about 1 glass), and then simmer under a closed lid until the vegetables are soft.

Final stage

After half an hour, the vegetables should be removed from the stove, cooled, put in a blender and chopped until a homogeneous mushy mass. Next, the finished zucchini caviar must be distributed in small jars and put on the stove for sterilization. After that, the sharp workpiece must be rolled up and left to cool under a thick warm blanket. The next day, jars of caviar can be safely placed in the refrigerator. Keep such a snack should not be very long (2-4 months).

Caviar with apples

As you have noticed, not only the mentioned product, but any other vegetables and even fruits can be added to zucchini caviar.

So, to prepare such a delicious snack, we need:

zucchini as young as possible small size - 3 kg;
large bulbs - 1 kg;
carrots - 2 kg;
table salt - to taste;
garlic - 100 g;
tomatoes - 3 kg;
sweet pepper - 5 pcs.;
green sour apple - 3 pcs.;
sugar - use to taste and desire;
hot red pepper - medium pod;
parsley and dill - optional;
odorless vegetable oil - 200 ml.

Cooking process

To prepare such caviar, you should rinse and peel all vegetables and fruits well, and then cut them randomly. Next, the ingredients must be alternately placed in a blender and chopped until a homogeneous slurry (you can twist it in a meat grinder).

After receiving the mass, all products must be put in a common enameled basin and thoroughly mixed with a large spoon. Turning on the minimum fire, caviar should be boiled for 2-3 hours. During this time, all excess moisture will evaporate from the snack. As a result, the mass will become thicker and more fragrant. It is required to add salt, chopped garlic, sugar, hot red pepper and vegetable oil to it. Once again, mixing all the components, they should be boiled for about 15 minutes.

Seaming process

After the squash caviar noticeably boils down, becomes as fragrant as possible, it needs to be laid out in sterilized jars and immediately rolled up. You can store such a product all winter in the cellar, refrigerator or pantry. It is desirable to use it 1.5 months after seaming.

Serving to the table

What is served with such a delicious preparation to the table? As a rule, the finished and aged product is placed in a small bowl or salad bowl, and then presented to guests as a fragrant snack. Most of the inhabitants of our country use such a product in the following way: they take a not very thick piece of fresh white bread, and put delicious squash caviar on top. It should also be noted that such a blank can also be used for cooking second courses. So, caviar is often added to meat goulash or to a ready-made side dish (for example, pasta, spaghetti, etc.).

Skillfully cooked zucchini caviar has become one of the best dishes for a snack. A piece of bread and butter smeared with a thick layer of caviar, what could be tastier?! And fried potatoes with a golden crust, and with caviar - the best dinner for a summer resident or a backpacker.

For many years, squash caviar among the Russian-speaking population has occupied a leading position in the number of winter preparations. There are a lot of recipes for the dish, and each of them has its own composition and taste properties, which makes homemade caviar a universal snack.

We offer for your judgment some of the best and most delicious recipes for zucchini caviar to taste the one that is sold in stores. Which one to choose - decide for yourself.

So, let's start cooking the most delicious caviar.

Classic recipe

We will need the following types of products. It is better to cook them in advance - wash, peel, cut, because the cooking process at its first stage is quite fast and vegetables should not be overcooked.

3 large zucchini, with a total weight of one and a half kilograms;
0.5 kilograms of fresh carrots, it is better to take with blunt noses, as practice shows, it is always sweeter;
3 large onions;
3 large bell peppers, yellow or red;
5 large ripe tomatoes, preferably even a little overripe, they will give pulp;
1.5 tablespoons of wheat flour of the first grade;
Salt, pepper - to taste;
0.2 l vegetable oil.

First, put a deep frying pan on the fire, add vegetable oil. Do not be sorry, vegetables will absorb it quickly. Let it simmer on low heat until the oil is hot.

We peel the zucchini, cut into small cubes, small so that they are quickly fried and for further ease of processing.

Fry the zucchini until light golden brown, add the onion, sauté.

The onion is fried, add the carrots grated on a coarse grater, we also sauté. Do not forget that we do all the manipulations with the lid open.

Carrots, zucchini and onions should together form a homogeneous mass of a pleasant and appetizing golden hue.

Throw finely chopped bell pepper, pour tomato paste. We cook it while our vegetables are being sautéed. We simply rub the tomatoes on a coarse grater, leaving the skin, it is not suitable for use in this dish.

Important point! We close the lid, simmer until fully cooked for about 15 minutes, no more.

15 minutes have passed, we try for salt. If the taste is pleasant and the squash caviar is almost ready to eat, add the flour with simple sowing movements. This will help avoid the formation of flour lumps.

Leave on fire for another minute, remove. With a blender, bring the resulting mass to a mushy state.

In the case when all proportions are maintained, zucchini caviar will acquire the color and texture of a store-bought version.

The recipe for “Soviet” squash caviar, like in a store, has been preserved since those times, the process does not take much time, and the appetizer turns out no worse than the store one. Recipe for the lazy!

1 medium-sized zucchini;
1 carrot;
Half an onion;
1 bell pepper, preferably yellow or green;
2 tablespoons sweet tomato paste
Vegetable oil, salt.

In a preheated deep frying pan with vegetable oil, we send the zucchini, carrots, peppers, onions, cut into small cubes, close the lid and simmer for 20 minutes. Add tomato paste, salt to taste and continue to simmer under a closed lid for another 15 minutes.

Grind the prepared zucchini caviar in a convenient way, as in a store. The best way to do this is in a blender. And enjoy the taste of tender zucchini caviar appetizer.

How to make shop squash caviar according to GOST

GOST - a set of basic requirements established for consumer goods. Compliance of food products with the requirements of GOST is evidence of their quality and suitability for consumption.

The main requirement of GOST for squash caviar is its homogeneity - uniformity, the absence of pieces of vegetables.

How to cook zucchini caviar as in a store according to all standards, now we will tell.

We will need:

5 medium-sized zucchini, preferably without seeds;
4 large carrots;
3 large onions;
2 bell peppers;
3 large tomatoes;
1.5-2 tablespoons of flour, the total volume depends on the consistency of the dish obtained in the process;
100 grams of odorless sunflower oil;
Salt, pepper to taste.

Wash all vegetables thoroughly and peel. Remove the peel from bell peppers and tomatoes after. We put everything on a baking sheet, pour water over it and put it in a preheated oven to a temperature of 1800 degrees Celsius for 25-30 minutes.

In the process, we monitor the vegetables, add water if necessary, their purpose in being in the oven is to acquire tender softness.

The vegetables are ready, let them cool a little, remove the peel from the peppers and tomatoes. Mix all the vegetables together, grind with a blender. Salt, pepper, pour in the oil, bring to a boil in a cast iron pan or cauldron.

Most likely, at the exit, the almost finished dish will look watery. That is why we need flour. Slowly, we introduce 1.5-2 tablespoons, look at the consistency.

Remove from heat, put in jars and roll up in the usual way.

Preparation for the winter

How to cook zucchini caviar for the winter like in a store? The recipe is quite simple, easy to remember without even writing it down. The basis is equal proportions of all ingredients, for example, we take 2 each:

2 zucchini;
2 carrots;
2 bows;
2 bell peppers;
2 tablespoons with a slide of tomato paste;
2 peas of black pepper;
Salt, odorless vegetable oil, refined.

We rub all the vegetables on a coarse grater, fry over low heat until light sandy in color.

Add tomato paste, salt, pepper, simmer for 10-15 minutes.

Grind with a blender. Banks are sterilized. It is more convenient to take containers of small volumes - up to 500 ml. lay out the finished caviar, roll up and again sterilize in boiling water for 10 minutes.

Carefully remove the jars of zucchini caviar from the water, wrap it with a large towel and leave it in this position until completely cooled.

We store finished products, as in a store, until the onset of winter and direct use in a cool room - a cellar, a basement, in extreme cases, a storage room is also suitable.

Every housewife has a couple of valuable tips in her arsenal to improve the taste of any dish. Let's talk about "caviar".

In addition to the usual salt and pepper, as a seasoning, you can add finely chopped parsley, a clove of garlic.

Flour should not be introduced all at once, you can get too thick a dish, because flour particles tend to swell, taking away excess moisture. If the entered part was not enough, enter the remainder.

When roasting vegetables in the oven, it is best to do it in a roasting sleeve for meat and poultry. Adding water is not required at all, and the taste of the dish will turn out to be more saturated. In addition, most of the vitamins will remain.

Salting vegetables is best at the end.

The tomatoes turned out to be sour and your caviar is a little sour? Don't worry, sugar will help! One teaspoon or 4 cubes of refined sugar will save the situation.

It is quite simple to remove the skin from a tomato and bell pepper, pour over with boiling water and hold in hot water for 1-2 minutes, scrape off the thin peel with light movements, which can spoil the tenderness of the taste of caviar if it suddenly remains in the dish.

Zucchini caviar like in the store will turn out much tastier if you use zucchini instead of ordinary green zucchini. But it's a big, big secret!

Don't be afraid to experiment with flavors. Like spicy? Put in half a red hot pepper. Appreciate the classics? Strictly follow the step-by-step instructions described above and enjoy the true taste of natural zucchini caviar, like in a store, but still homemade.

There are a lot of recipes for harvesting zucchini caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. These ingredients are present in almost all recipes. And then other ingredients are added to this base, tomatoes or tomato paste, garlic - for those who like spicy dishes, greens, roots. Of course, salt and pepper.

Differences are found only in the number of certain components. Somewhere they put more onions, somewhere carrots, or vice versa they reduce them. A different amount of vegetable oil is added, or even cooked with mayonnaise. Add vinegar, or cook without it, sterilize, or do without it.

The ingredients are fried, stewed, steamed. For this, dishes with a thick bottom are used, for example a cauldron. Or cooked in a slow cooker. Then grind into a puree, or leave in pieces. They eat caviar freshly prepared or harvest it for the winter.

It is quite easy to prepare it at home. And yes, it doesn't take too much time. Therefore, many people love to cook it! Moreover, those who have their own summer cottages always grow a lot of these vegetables. Sometimes they don't even know what to do with them. They have already eaten and prepared, and they are growing and growing.

And did everyone make caviar from zucchini? Not all? Let's do it together. I want to offer you several recipes, and you already choose which one you like best. Or do as I did. Prepare it according to different recipes, one or two jars each. Will be tasting in the winter.

According to these recipes, you can eat it immediately, or you can prepare it for the winter. In both cases, when you eat, you will get a lot of taste pleasure! After all, it is no coincidence that in the title I use the phrase “you will lick your fingers!”. So it is, all today's recipes quite fall under this definition.

For two days I cooked it in different ways. My whole family were tasters. Four entries made it to the final. And I share them with you today!

I want to be the first to offer you the recipe, during the tasting of which the most laudatory words were heard. We all liked her the most. And when we spread it on a piece of brown bread and ate, smacking our lips with pleasure, we actually licked our fingers. It was so delicious!

This recipe is very easy to make. And at the same time it turns out very tasty. It is not for nothing that the people call him “Lick your fingers”! It turns out airy, tender, sunny, beautiful and incredibly tasty!

We will need:

In the set of ingredients, two values are given. According to the first value, you get 5-6 half-liter jars. According to the second value (I used it), I got two 650-gram cans.

zucchini - 3 kg (1.5 kg)
carrots - 1.5 kg (750 gr)
onion - 750 gr (400 gr)
tomato paste - 3 tablespoons (1.5 tablespoons)
vegetable oil - 300 ml (150 ml)
sugar - 7 tbsp. spoons (3.5 tablespoons)
salt - 3 tbsp. spoons without a slide (1.5 tablespoons)
pepper - 1 tsp (incomplete) 0.5 tsp)
water - 3/4 cup (0.5 cup)
vinegar 9% - 70 ml (35 ml)

In the recipe that came to me, there was no vinegar initially. But I am adding it. Firstly, it tastes better with it, and secondly, it contributes to better preservation of the finished preservation.

You can add it according to your taste and desire.

Cooking:

1. Peel all vegetables. We clean the zucchini from seeds, if they are large. Please note that their weight is given in the recipe without seeds and peel.

2. Cut zucchini and onion into cubes.

3. Grate the carrots.

4. We will cook in a cauldron, so we put all the prepared vegetables in it. We pour water. And put on fire to stew.

You can also use a large pot with a thick bottom, as well as a cooking basin.

After it boils, we detect 40 minutes, cover with a lid and reduce the heat to a minimum. During this time, stir occasionally.

5. After the allotted time, put the vegetables in a colander and allow excess liquid to drain.

Juice vegetables allowed enough. So that the workpiece does not turn out to be liquid, it must be drained, but do not pour it out. It might still come in handy.

6. Then put the vegetables in a bowl and use a blender to puree them until smooth.

7. Then put it back in a cauldron, or a saucepan, add vegetable oil, tomato paste. I use tomato paste "Tomato", it has a bright rich taste and beautiful color.

Sprinkle salt, sugar and pepper. We mix everything thoroughly and send it to the gas stove.

Add all flavoring additives necessarily to taste. For me, it is suitable in such proportions, for someone else, the proportions may be different. It will not affect storage in any way!

8. After it boils, we detect 30 - 35 minutes. It is rather difficult to determine the moment of boiling, since the mass turned out to be dense. I determine this by the characteristic "chuffing" during stirring. By the way, be careful at this moment, the caviar can “shoot”.

Simmer over very low heat with a lid on. Don't forget to stir occasionally.

It is necessary that the caviar boils well and boils. We get it thick and heavy, and therefore it should be steamed very carefully so that the fermentation process does not begin in the jar after twisting.

9. You need to stir often so that it does not burn. If only a hint of this begins to appear, you can add a couple of tablespoons of drained juice.

10. After 30 minutes, pour in the vinegar and mix. Cover again and cook for another 5 minutes, during which time stir a couple more times so that the acid can be evenly distributed.

Add the amount of vinegar to your liking. If you sterilize the jars, then you can do without it at all. I add exactly the proportion that is indicated in the recipe. For whom this is a lot, add it less. In order to pour half first, try. If necessary, you can add.

There is also such a feature that immediately after cooking, when the caviar is still hot, it may seem sour. But when it cools down, the taste will not be sour. It will be quite balanced.

24. After filling the jar to the brim, cover with a sterilized lid and screw it on with a seamer. Then turn over, put on the lid, and cover with a blanket. Leave until completely cool. Then turn over and put in a cool place away from the battery.

As you can see, this recipe does not require sterilization.

Sometimes fresh herbs, mostly parsley, are also added to this recipe. It can be added if it was not possible to find white roots. If you don’t have your own plot and you don’t grow roots yourself, then you can find them only in a large supermarket, and even then not in full.

Therefore, instead of roots, you can add greens. It won't affect the taste much. It can also be prepared in banks. The only thing that needs to be done is to stew it well. Parsley is capricious and can cause a fermentation process.

Caviar according to this recipe is very tasty. It is not for nothing that in Soviet times they so loved products with the abbreviation GOST. And everyone knows what that means. This is a kind of quality mark, a state standard. It was according to this standard that we laid down the amount of ingredients. Therefore, ours should turn out to be exactly “store”, and not some other.

Very tasty and easy to prepare the following delicious recipe. I recommend you take note of it. Due to the addition of garlic, a new spicy note appears in it.

A simple recipe for zucchini caviar

We will need:

zucchini - 3 kg
onion - 1 kg
carrots - 1 kg
tomato paste - 4 tbsp. spoons
garlic - 7 cloves
greens - parsley, dill - bunch
salt - 2 tbsp. spoons (best to taste)
sugar - 1 tbsp
pepper - 0.5 tsp
oil - 200-250 ml
vinegar 9% - 1/4 cup (less can be, but better to taste)

Cooking:

Basically, all squash caviar is prepared according to the same scheme. First, all the ingredients are stewed or fried, and then they are mashed, and then stewed again, already mashed. But for a change, let's make some adjustments to the recipe, and cook it differently. In a simpler way.

1. We clean all the vegetables. If the fruits are large, we remove the seeds from them. Their weight is given in pure form, without seeds and peel.

2. We cut all the vegetables into cubes in random order. You can also rub them on a grater. The method can be any.

3. Grind all fresh vegetables and herbs in a food processor until pureed.

4. We will cook in a cauldron or other thick-walled dishes. We heat the cauldron.

5. Pour in the oil and heat it slightly. Put the finished puree into the hot oil.

6. Fry and simmer for 45 minutes. It is better to simmer with the lid closed on a very slow fire. Don't forget to stir occasionally so it doesn't burn.

7. Add tomato paste and finely chopped or chopped garlic through a garlic press, mix and fry for 5 minutes.

8. Add salt, sugar, pepper. You can use ground pepper, or you can take 15 peppercorns and 5 allspice, crush it in a mortar or grind it in a coffee grinder. The smell from such pepper will be very strong. We add vinegar. Stir and after boiling, simmer for another 5 - 7 minutes.

9. After that, hot lay out in sterilized jars to the very top. Seal with a spoon so that no air bubbles remain. Cover with sterilized lids and twist. You don't need to sterilize.

10. We turn the twisted cans over and put them under the blanket until they cool completely. Or we eat, just spread on bread.

This caviar has a very delicate, slightly spicy taste. The texture is airy and just melts in your mouth! She wants to eat and eat, even if she has already eaten!

Now let's look at another recipe. For this recipe, we will not grind the vegetables. I like this recipe, here all the pieces are tangible and very tasty. Therefore, along with pureed caviar, I always try to make at least a little bit according to this recipe.

Squash caviar pieces

We will need:

zucchini - 1.4 kg
carrots - 300 gr
onion - 300 gr
tomatoes - 5 pcs) small)
garlic - 2 teeth
oil - 100 ml
salt - 1 tbsp. a spoon
sugar - 2 tbsp. spoons
pepper - 0.5 tsp

It is good to cook such caviar in a slow cooker. Simple, fast, easy and delicious. But today we will look at how to do it in a cauldron.

Cooking:

1. Peel the zucchini. If he is young and his skin is very thin, then it is not necessary to clean it. In this case, we will not achieve a uniform color, as in the first recipe, so you can leave it in the peel.

2. If the fruits are large, then you need to clean them from seeds. This is easy enough to do with a spoon. Weight is given without seeds and peel.

3. Cut them into cubes with a side of 1 cm.

4. Peel and cut the carrots into slightly smaller cubes.

5. Peel the onion and also cut into cubes.

6. Make cruciform cuts on both sides of the tomatoes. Pour boiling water over them for 3-4 minutes. Then drain the water. Remove the skin from the tomatoes and cut into small cubes.

7. We will cook in a cauldron. Or you can cook in other dishes with thick walls. In such dishes, the contents will be stewed evenly and will not burn. We heat the cauldron. Then pour oil into it and heat it up.

8. Spread the onion, fry until golden brown.

9. Then spread the carrots, fry for 5-7 minutes.

10. Now it's the turn of the zucchini. Add them and fry everything together for 10-15 minutes.

11. Add tomatoes.

12. Salt and pepper to taste. Simmer with the lid closed for at least an hour. During this time, vegetables will release a sufficient amount of juice. This is good, caviar will be even tastier with it. Don't forget to stir occasionally.

13. 5 minutes before cooking, add garlic.

14. Cool or eat hot. She is good in every way. But still, it's better to let her brew a little.

15. Or we put it in sterilized jars, cover it with sterilized lids and roll it up using a seaming machine. You don't need to sterilize.

In this case, it turns out with juice, so we put it in jars.

16. Turn the jar over, put it under the blanket until it cools completely.

Or we eat with bread, washed down with sweet tea. Overeating!

All recipes presented today are made without sterilization. They are well stored if, after cooling, put them in a cool place, in the underground, in the pantry, away from heating appliances.

If this is not possible, then I would advise you to sterilize the jars before twisting them. It is very easy to do this.

Video on how to cook delicious zucchini caviar with mayonnaise

Recently, they often began to cook caviar with mayonnaise. They say that this is just incredible yummy. And of course, we will not stand aside. And here is the recipe.

Yes, in such an unusual way, you can cook your favorite blank. Try it and share your impressions. And if you have your own interesting recipe, please share it with us!

How to sterilize jars with blanks

I will write about it here very briefly. For those who are interested, please visit this thread.

prepare a large saucepan, lay gauze or a piece of cloth on the bottom. Pour hot water into it, but not boiling water, so that the jar does not burst when we put it in water.
put the jars in the pot. The lids on them should not be twisted, the banks are only covered with them.
add water, it should reach the shoulders of the jar.
put the pan on the gas stove over high heat. After boiling, reduce the heat so that the water does not boil. and boiled moderately.
sterilize half-liter jars for 15 minutes, 650-gram jars for 20 minutes, and liter jars for 25 minutes.
then carefully remove the jar with special tongs and screw it on.
turn neck down, cover with a blanket and leave to cool completely.

Today we looked at several delicious recipes for zucchini caviar. I tried to make for you a selection of the most popular of them. All these recipes have been tested, and I can tell you with confidence that one recipe is better than the other. All are easy to make and all are delicious. In a word - "you will lick your fingers!"

They have only one drawback, as soon as you open the jar, the caviar disappears very quickly from there. And disappears in an unknown direction. Well, okay! That's why we prepared it!

Enjoy your meal!