Recipe for squash caviar. Video: recipe for making squash caviar

The most delicate of all pumpkins is squash. It can be harvested for the winter using all the methods suitable for zucchini. It is salted, pickled, boiled and stewed with other vegetables. Provided that the remaining ingredients for the preparation are organically selected, squash can become an excellent basis dishes. Squash caviar for the winter is one of the most interesting products which will decorate festive table and you won’t get tired of it if you use it daily. Caviar has a great variety of composition options.

Squash caviar for the winter is one of the most interesting products

Ingredients:

Squash – 2 -2.5 kg;
Onions – 400 -500 gr.;
Tomato paste to taste (2-5 tablespoons);
Vegetable oil ≈ 100 ml;
Vinegar 4% - 50 ml;
Allspice or cloves 2-3 pcs.;
Salt - 1 dessert spoon;
Granulated sugar – 2 dessert spoons.

Attention! If possible and desired, you can add parsley, garlic, and celery leaves. In small quantities they will give the most delicate product sharpness and toughness. They are added a couple of minutes before the end of cooking.

Cooking method;

Squash with delicate skin, thoroughly washed under running water, is divided into slices. If the vegetables are overripe and have a hard outer layer, then it must be cut off.
Having laid out the slices on a baking sheet in one layer, they must be placed in the oven for 15 minutes, preheated to 180°C. The readiness of the product for further processing is determined by its softness and slightly browned flesh.
For further preparation, the squash must be passed through a meat grinder and placed in a pan with an oiled bottom.
Finely chopped onion is sautéed until golden crust. A lower degree of frying will not give a rich onion taste.
Tomato paste is added to the crispy onion. Vegetable oil is poured into the frying pan with the onion-tomato mixture. Its quantity depends on the thickness of the paste.
Before putting the onion paste into a pan with squash, it is better to grind it with a blender.
Add the resulting paste and spices to the squash; simmer the caviar over low heat until thickened.
Vinegar is added before removing the dish from the heat.
The hot product is packaged in sterile jars and covered with lids.

You can store caviar, rolled up with metal sealed lids, at room temperature, and not just in the refrigerator. The main thing is that the banks are located away from heaters and central heating radiators.

Vegetable caviar with squash

5 pieces. squash;
500 gr. onions;
1 kg carrots;
2 small tomatoes;
Parsley, celery, garlic feathers – 100-150 gr.;
Vegetable oil ≈ 300 ml;
800 gr. sweet apples;
400 gr. drain;
2 tablespoons of coarse salt;
1 tablespoon granulated sugar;
A mixture of ground peppers to taste.

No special conditions are required to store caviar

Cooking method:

Washed, peeled vegetables are chopped using a grater or meat grinder.
Vegetable oil is poured down the pan.
The vegetable mixture is placed so that the juicier ingredients are at the bottom.
After the mixture boils, the gas is reduced so that the caviar continues to boil, not too much. It must be stirred periodically to avoid burning of the product. If necessary, vegetable oil is added in small doses.
After an hour and a half, add salt and granulated sugar and greens chopped in a blender. If you don’t have a blender, you can cut the leaves with a knife, but in this case you will have to cook for at least another 5 minutes.

Well-mixed hot caviar is poured into jars and rolled up. No special conditions are required for its storage.

Squash and carrot caviar

Carrots in vegetable caviar are the most common ingredient. It is this that gives the product its usual orange color saturated color. Carrots saturate caviar with vitamin A. Carrot caviar It is also prepared with zucchini and squash. The balance of the taste of the final product depends on the proportion of these two ingredients.

Squash - 2.5 kg;
Carrots – 2.5 kg;
– 1.5 kg;
Spices to taste;
Salt – 2 tablespoons;
Lemon juice – 1 teaspoon;
Vegetable oil – 250-300 ml;
Sugar – 1.5 tablespoons.

Carrots in vegetable caviar are the most common ingredient

Cooking method:

The squash is dried in the oven on a baking sheet. Then they are crushed with a blender directly in a pan prepared for cooking caviar.
Washed, peeled carrots are grated on a coarse grater.
The onion is cut into small cubes.
Vegetable oil is poured into a heated frying pan and onions are added to it. It must be fried until translucent. After which he lays out the squash.
To fry carrots, you need to add more oil to the pan so that the carrots release provitamin into the hot fat. This is how vitamin A is obtained from provitamin. After frying, the carrots, along with the orange-yellow colored oil, are transferred to a pan.
The pan is placed on low heat. The caviar should not be boiled, but stewed.
After 40-50 minutes, salt and sugar are added to the dish. lemon juice and spices.

After thorough mixing, the mass is brought to a boil. All that remains is to put it in jars and roll it up.

Beetroot caviar with squash

Beetroot caviar with squash can be very diverse in taste, which depends only on the spices used in its preparation.

By adding garlic and a mixture of ground peppers, it will become fragrant and spicy. When using parsley and celery leaves, it will take on a completely different flavor. It is better to choose spices for caviar according to your own taste.

To prepare caviar you will need:
Patissons – 3 kg;
Beetroot – 2 kg;
Tomatoes 2-3 pcs.;
Onions – 2 pcs.;
Carrots 0.5 kg (optional);
Spices to choose from;
Vegetable oil – 300ml;
Salt – 2 tablespoons (heaped);

Granulated sugar - 2 tablespoons.

Beetroot caviar with squash can be very varied in taste Attention! From acidic foods

Cooking method:

This recipe contains only tomatoes, so when cooked, the beets will lose their rich color. Carrots will improve it, giving the caviar an orange note.
Whether or not to boil the beets first must be decided based on what you expect in the end result. If you want to give the caviar some hardness, then you don’t need to boil the vegetable. If you want to emphasize the tenderness of the squash, then you need to boil the beets.
Peeled beets need to be grated on a coarse grater. You can pass it through a meat grinder.
Onions are cut into small pieces.
The carrots are grated.
Tomatoes are cut into slices.
Carrots, onions and tomatoes are fried in vegetable oil.
The squash is grated or chopped with a meat grinder.
The prepared ingredients are placed in a large saucepan, and the remaining vegetable oil is poured into it. It is better if the container for long-term stewing of caviar has thick walls.

You will have to keep the caviar on the stove for 2 to 4 hours, either increasing or decreasing the gas. Provided that the liquid from the caviar has completely evaporated and the product is not satisfied with its softness, you can add a glass of water. Excess moisture will evaporate.

How to cook caviar from tomatoes with squash: step-by-step recipe

Despite the fact that tomato caviar does not require vinegar, after a month of storage it will acquire the taste characteristic of pickled products.

Given this feature, it is necessary to select the appropriate spices.

Product proportion:
1 kg squash;
1 kg bell pepper;
1 kg of tomatoes;
1 small pod of hot pepper;
2 (medium size) carrots;
1 large onion;
Head of garlic;
2 large spoons of salt;
3 large spoons of granulated sugar; 150 ml;
vegetable oil
250 ml water; Spices ( sweet pea

, cloves, barberry, rosemary, cumin).

Despite the fact that tomato caviar does not require vinegar, after a month of storage it will acquire the taste characteristic of pickled products. When preparing caviar in addition to meat dishes, you can use ready-made mixtures with turmeric (for chicken) or hops-suneli. Other preparations intended for flavoring are also suitable. meat dishes . One dessert spoon

Cooking method:

There will be enough seasoning.
Place a pan filled with water on the stove. Boiling water will be needed to peel the tomatoes.
The tomatoes are pierced from several sides with a sharpened match. The prepared fruits are placed in a colander and immersed in boiling water. It is better to separate the pulp using a spoon.
Peeled tomatoes are placed in a deep container to be crushed with a blender to the consistency of liquid tomato paste.
The squash is cut into slices and minced through a meat grinder. They will boil quickly. You can turn them into mush after the stewing is complete, before adding spices and other preservatives.
Onions and carrots are chopped in the same way as chosen for preparing squash.
After putting the caviar to stew, it must be brought to a boil and the gas reduced to a minimum.
After half an hour, a glass of water is poured into a small container, spices, salt, sugar are added, and vegetable oil is added. Having brought the brine to a boil, you need to reduce the gas and boil it for a couple more minutes. After that, large spices need to be caught, they have already given their aromas to the brine.
Brine is poured into the mushy vegetable mixture. The caviar is mixed, brought to a boil and immediately turned off.

All that remains is to pour it into jars and roll it up.

Caviar from squash and zucchini for the winter

The peculiarity of the preparation of this dish is the contrast of differently prepared zucchini and squash to the main stage of preparation.

Proportion of ingredients:

3 kg of mature zucchini;
3 kg squash;
3 kg carrots;
1 kg apples;
1 kg bell pepper;
150 gr. salt;
200 gr. granulated sugar;
Vegetable oil;
100 gr. garlic;
Pepper, sweet peas, cloves - to taste.

It is better to take strong apples, such as Antonovka or Karabovka. Varieties " White filling" and "Ebony" are not suitable!

Cooking method:

Vegetables are washed and freed from stalks, seeds and damaged areas.
The zucchini needs to be given extra firmness to contrast with the tenderness of the squash. To do this, you need to divide it into slices not exceeding 2 cm thick, place it in one layer on a greased, heated baking sheet and place it in the oven for 10-15 minutes. You need to evaporate excess moisture from the zucchini and lightly brown it.
The squash is cut into pieces that are easy to chop. All vegetables and fruits must be passed through a meat grinder.
All ingredients, except spices and garlic, are simultaneously placed in the container selected for stewing.
After boiling vegetable mixture gas is reduced. Cooking a small amount of caviar does not require constant adjustment of the fire. If you cook caviar in large batches, then after each stirring, the fire must be adjusted according to the circumstances. Caviar must be periodically brought to the boiling point.
A few minutes before the end of cooking, chopped garlic and spices are added to the dish.
Having brought the caviar to last time until it boils, you need to open the lid and evaporate the excess liquid.
All that remains is to decompose hot product on the banks and roll it up.

Squash caviar for the winter (video)

When preparing canned food, squash is not as popular as zucchini. But in vain, because winter squash caviar is in no way inferior in taste to squash caviar, and even turns out more tender.

Both young and old squash are suitable for caviar. Young vegetables can be used together with the skin. The seeds are also left because they are not yet fully formed and will spoil appearance caviar and taste will not be able to. As for old squash, the thick peel and large seeds should be removed so as not to disturb the delicate consistency of the caviar.

Tender squash caviar with spices

To give special taste added to caviar spicy spices. A simple recipe for squash caviar is a bit like squash caviar, but thanks to spices it acquires an individual taste.

Products needed to get 2 liters of caviar:

8 large squash,
4-5 tomatoes,
4 carrots,
4 onions,
80 ml oil,
1.5 tbsp. l. salt,
80 g granulated sugar,
5 g curry,
0.4 tsp. ground pepper,
2 tsp. mixtures provencal herbs,
40 g vinegar.

To add spice to this recipe for winter squash caviar, you can add a couple of cloves of garlic to it.

Preparing caviar:

Baked squash caviar

In this recipe for winter squash caviar, they are pre-baked in the oven. Wash the vegetables and allow excess moisture to drain. Remove the tails, cut one and a half kilograms of squash into circles and bake.

Pass the baked squash through a meat grinder.

Lightly fry 3 large onions (in half rings) in oil in a frying pan, adding at the end tomato paste(4 tbsp.)

Place the prepared vegetables in a cauldron, pour in half a tablespoon of vinegar, add spices to taste and boil to the desired thickness.

When the caviar has cooled slightly, roll it up.

Caviar from fried vegetables

Prepare caviar from squash according to easy photo recipe Any housewife can do it. The combination of sweet and hot peppers will give the caviar unique taste, and greens will add flavor:

squash - 5 kg,
carrots - 1 kg,
kilogram of onions,
ripe tomatoes - 1.5 kg,
salt - 5 tbsp. l.,
half a head of garlic
greenery,
3 hot peppers,
half a glass (50 ml) of apple cider vinegar,
3 tbsp. l. Sahara,
a glass of oil.

How to cook:

Fry the onion until golden brown.
Cut the skin off the squash, chop it into cubes and brown on both sides in a frying pan.
Divide the sweet pepper into pieces, select the seeds and fry them as well.
Chop the carrots into circles (if the fruits are very large, you can use half rings) and sauté.
Remove the peel from the tomatoes.
Chop the garlic with a knife.
Finely chop the greens.
Pass the fried vegetables through a meat grinder, adding tomatoes and hot peppers(on the middle grid).
Pour the preparation into a cauldron, add salt, add sugar and simmer for 30 minutes.
Finally add vinegar and after 5 minutes remove from heat.

Quick vegetable caviar

If guests suddenly arrive unexpectedly, you can quickly prepare caviar from squash in a slow cooker. It is enough to add vegetables and turn on the device, and spend the remaining time before the guests arrive for yourself.

Prepare vegetables:

Cut 2 young squash into small cubes
4 carrots cut into cubes
4 onions, finely chopped,
4 sweet peppers, cut into thin strips
Peel and chop 8-10 tomatoes.

Pour 80-100 ml of sunflower oil into the multicooker bowl, add prepared vegetables, add sugar and ground pepper, salt.

Crush half a head of garlic in a garlic press and add to the rest of the ingredients.

Select the “Pilaf” mode on the multicooker.

Grind the finished caviar in a blender until homogeneous mass.

This caviar is stored in the refrigerator for no more than 4 months.

Hearty squash caviar with mayonnaise

If the squash in the garden was not picked in time and they are overripe, it’s not a problem, because they will make wonderful caviar. To make its taste more rich, mayonnaise is added.

The fat content of mayonnaise depends on taste preferences: for delicate caviar They take mayonnaise with a fat content of 45%, and if someone prefers a richer one, then 80%.

Preparation:

Peel the squash; the net weight of the vegetables should be 3 kg. Slice thin pieces and fry until golden brown, and then grind using a blender or meat grinder.

Saute onion (one and a half kilograms) cut into half rings in a frying pan and also chop.

Fold vegetable mass into the cauldron, add a small pack of mayonnaise, half a half-liter jar of tomato paste. If desired, you can add finely chopped greens.

Pour 2 tablespoons of salt and half a glass of sugar into the caviar. To do spicy snack, add 1-2 pods of hot pepper, garlic and black pepper.

Simmer for 15-20 minutes and immediately roll up.

While preparing winter squash caviar with mayonnaise sunflower oil do not add, but only fry vegetables on it.

Caviar from pieces of squash with mayonnaise

Another recipe for winter squash caviar with mayonnaise for those who like snacks in pieces.

Preparing caviar:

Cut two and a half kilograms of onions and five kilograms of squash and fry separately in a frying pan. Transfer to a common cauldron, add 300 ml of oil and boil for 20 minutes.

Add 500 grams of tomato paste and big pack mayonnaise (per 400 g). Salt (4 tablespoons), pepper, put 3 heads of garlic, squeezed through a garlic press. Pour 2 tbsp. l. Sahara.

Simmer for 15 minutes and roll up. Turn the jars over, cover with a warm blanket and leave to cool.

Caviar from squash and zucchini

Peel the zucchini and squash, cut into strips and place in a cauldron. To get 4.5 liters of finished caviar, you will need 2 kg of vegetables (already peeled). Pour in 250 g refined oil and simmer for about an hour.

Fry one kilogram of onions and carrots separately in a frying pan (in strips).

Chop half a kilogram of tomatoes together with the peel, and cut 5 sweet peppers into half rings.

When half the liquid has evaporated from the squash and zucchini, add the rest of the vegetables, as well as another 200 g of butter, 4 tablespoons of sugar and 2 tablespoons of salt. Simmer for another hour.

At the end, pour in 4 tablespoons of vinegar and add tomato paste (2-3 tablespoons). Place the finished caviar from pieces of hot squash and zucchini into containers and roll up.

Prepare delicious snack Any housewife can make “curly zucchini”. Caviar from squash is rolled for the winter without sterilization. Long-term heat treatment of vegetables and the addition of vinegar make this process optional. Not only are squash prepared from delicious caviar. Young fruits are used for rolling variety of salads, and also pickled. Please your loved ones with delicious recipes. Bon appetit!

Ready-made squash caviar for the winter tastes a little like zucchini caviar. Its preparation is not difficult, so even a housewife without experience can preserve it. There is no need to further sterilize the caviar after placing it in jars. In winter, this dish can be used as a snack.

Caviar can be made on the stove, slow cooker or in the oven. You can add other vegetables, e.g. Bell pepper, tomatoes, blue.

The vegetables are first boiled or baked in the oven, and then twisted with a blender or using a meat grinder. When caviar is cooked in a slow cooker, this method is reminiscent of cooking in a Russian stove.

Before adding tomatoes, they are first peeled from the outer peel. To do this, place the tomatoes in boiling water for 2 minutes, and after the tomatoes are removed from the water and cooled, the skin is easily removed. Tomatoes are sometimes substituted store-bought paste from tomato. According to the recipe for the winter, caviar from squash will be finger-licking good. Squash caviar with mayonnaise will acquire a delicate creamy flavor when this ingredient is added.

Cooking squash caviar in the oven

Vegetables baked in the oven will cook faster when further frying them in a frying pan.

Required Products:

squash;
tomato paste;
salt;
ground black pepper;
vinegar;
oil.

Peel the washed squash (1 kg) from the outer peel (if these are old specimens) and cut into pieces in small pieces. Place them in the oven and bake until the vegetables become soft. The temperature should be set to 180 degrees.

After the squash has cooled, you need to grind them in a meat grinder or using an immersion blender. For caviar, it is not necessary to choose only young specimens of “curly zucchini”. Ripe fruits are also used.

Cut the onion (4 heads) into half rings and simmer with vegetable oil (75 ml) until transparent. Then add tomato (100 g), simmer for another 2 - 3 minutes and add to the chopped squash. After this, mix the mixture again with a blender and place the container with caviar on the burner.

After the winter snack boils without sterilization, season with spices, pour in vinegar (0.5 tsp), place in sterile jars and roll up the lids. It is advisable to use canning containers no larger than 0.5 liters. After this, the canned caviar is covered with a blanket. The twist remains in this position for about a day, and then it is put away in the basement or closet.

Vegetable caviar from squash with hot pepper

This preservation is perfect for meat dishes.

Product composition:

squash - 1 kg;
ground black pepper;
tomatoes - 300 g;
2 tbsp. l. Georgian seasoning khmeli-suneli;
sweet pepper - 300 g;
sunflower oil - 200 g;
carrots - 300 g;
vinegar - 20 ml;
onion - 250 g;
1 tbsp. l. Sahara;
1 pod of fire (hot pepper);
salt;
1 head of garlic;
greenery.

Before preparing caviar from squash, you need to peel the washed vegetables from the top layer and rinse them again under running water. Cut off the stems of peppers and tomatoes. It is advisable to remove the partitions and veins of sweet peppers, and be sure to remove the center with the seeds.

Carrots are cut into strips, 5 mm bars. The tomatoes are chopped randomly. Be sure to remove the seeds from the hot pepper and cut it into small slices along with the garlic. It is enough to chop the onion into small half rings. The squash is cut into centimeter-thick slices. Wash and dry the greens (you can lay the branches on a paper towel).

Heat the oil (vegetable) in a frying pan and place the onion in it. Fry until browned. After this, transfer to a large bowl, add vegetable oil to the frying pan and fry the squash. After the slices are browned, they are placed in a container with the onion. Then carrots and peppers are fried alternately in a frying pan.

Grind all vegetables and herbs using a meat grinder. Place the resulting vegetable puree in a saucepan with non-stick coating, add garlic, hot pepper, simmer for at least 30 minutes. Be sure to stir the contents of the pan during cooking.

Before finishing cooking, add spices, vinegar and salt. Pack the finished caviar into sterile jars and store it.

Canning in a slow cooker

Cooking in a slow cooker will make the cooking process much easier. Caviar from squash even simple recipe It will be excellent for the winter.

Required list of products:

squash;
ground black pepper - to taste;
carrot;
sunflower or olive oil;
tomatoes;
1⁄2 heads of garlic;

Peeled and washed carrots (300 g) are grated using a grater. Remove the top peel from the onion (3 heads) and cut into small squares. Remove the hard shell from the squash (1.5 kg) and cut the flesh into cubes. Chop the garlic into small cubes with a knife.

The resulting assortment of chopped vegetables is placed in a slow cooker, after adding oil (30 g). For cooking, select a program called “Frying”. It is advisable to stir the vegetables so that golden brown crust. Then add peeled tomatoes (500 g), cut into small slices, and enough water so that the liquid lightly covers the vegetables in the pan.

Stewing continues until the vegetables have a soft consistency. Then the caviar is salted in a slow cooker, sugar and preferred spices are added and transferred to a container for chopping vegetables into puree.

Continue beating until a homogeneous mass without lumps is obtained. Then vegetable puree Place it back into the slow cooker and finish cooking it using the stewing program.

Ready caviar should be placed in sterilized jars and boiled for 15 minutes metal lids. The preserved food is cooling under a warm blanket.

About these beautiful vegetables I found out when the Twilight movie was in vogue. For some reason, many compared the main character, Pattison, to a vegetable. I looked for such a vegetable, beautiful shape I liked it, and that same year I sowed squash at the dacha. What can I say - if you haven’t sowed or bought these “guys” yet, try it! They taste like zucchini (and maybe there is something else from pumpkin), but they look much more beautiful - like flowers. Yes, it’s inconvenient to fry them in strips, but they are great for caviar! Squash caviar... that is, squash caviar for the winter turns out “correctly” - like in the USSR from a jar. And this is how she prepares...

Taste Info Zucchini for the winter / Other preparations

Ingredients for 1 or 1.5 liters of pattison caviar:

3-4 large squash,
several tomatoes,
2-3 carrots,
2-3 onions,
a few cloves of garlic (or don’t add it at all if you don’t like it),
1.5 teaspoons salt,
2 tablespoons vegetable oil (refined),
2 tablespoons sugar (topped)
0.3 teaspoons mild curry,
0.25 teaspoon ground black pepper,
half a teaspoon of herbes de Provence,
1 slightly less than a tablespoon of vinegar (9%).

How to prepare caviar from squash for the winter

The squash needs to be grated coarse grater. It is better to take young vegetables (their skin can be easily pierced with a fingernail) - they can be grated along with the skin and seeds.
You need to remove the seeds from old vegetables and preferably cut off the peel.

Place the squash in a large cast iron pot, sprinkling it with salt from time to time - this is done so that they have time to release a little juice while you are fiddling with the rest of the vegetables.

Cut the tomatoes into halves, the onions into half rings (you can use coarse ones), and grate the carrots on a coarse grater.

Place the vegetables in the cast iron pot with the squash. Drizzle with vegetable oil.

Simmer the future vegetable caviar over low-medium heat for about an hour.

Add sugar and spices to the cast iron, as well as squeezed garlic.

Grind the caviar using an immersion blender (in principle, a device with a bowl will do, but you will have to shake it from time to time, since the caviar at this stage is already quite thick - at least draw patterns). Pour vinegar into the caviar, simmer it for another 5-10 minutes (do not forget to stir, because after chopping it will begin to burn - however, it will also splash, so do not lift the lid too high).

After this, squash caviar can be rolled into sterile jars. It is better to store it, like squash caviar, in the basement or in the refrigerator. Although if your apartment is not very hot, it will stand in a simple pantry - sugar, tomatoes, and vinegar are good preservatives.

And a couple more lines in favor of the squash. They ripen a little later than zucchini - so you can safely sow these two crops at the same time, you will have time to completely deal with the zucchini before the squash harvest. And, in addition, these vegetables are perfectly stored: in 40-degree heat, I had squash and zucchini lying in my apartment, so after 7 days the latter began to wither and turn black, and the squash lay there for 10 days - but they did not lose their “marketable appearance”, remaining that way same bright and juicy.
These are what they are interesting vegetables, and this is how caviar comes out of them! Rich, distinctly spicy, very aromatic. It looks like regular zucchini caviar, but thanks to the spices it tastes completely new. Try it!

Probably the most mysterious vegetable you can think of is squash. Even the shape of the fruit itself is similar to an unidentified flying object. The large squash is called the “Plate Pumpkin”, and the small squash are called “chickens”. It is similar to zucchini both in taste and content useful substances. The use of “pumpkin plates” in cooking is varied. Chefs all over the world use all kinds of them heat treatment, resulting in a lot of delicious and original dishes. But most interesting dish is caviar from squash for the winter, which experts winter preservation made from season to season. The reason for such love is that the caviar turns out so tasty that once you try a spoon, it’s difficult to stop. The article also presents recipes for caviar from other vegetables.

Vegetable caviar always turns out delicious.

The recipe is really quite simple. It is designed for both experts and novice housewives. Anyone can prepare caviar from it.

What do you need:

squash - 3 kg;
fleshy tomatoes - 3 kg;
onions - 1 kg;
carrots - 1 kg;
vinegar - 50 ml;
salt - 50 g;
granulated sugar - 100 g.

Cooking process:

Wash the squash thoroughly. You can use a plastic brush. Cut the prepared fruits into cubes.
Process the tomatoes and wash them. Cut into cubes.
Processed onion Wash and peel the carrots. Chop the onion randomly, quite finely. Grind the carrots on a coarse grater.
Take a large saucepan. Fry chopped vegetables in it. Roasting time is a quarter of an hour. Then add tomatoes. Fry for the same amount of time.
After frying, add spices and herbs to the vegetable mass. Boil for half an hour.
Cool the caviar. Pack into pre-prepared jars. Roll up and move to a cool place.

This simple recipe is available to anyone who wants to stock up. delicious preparations for the winter period.

Squash caviar (video)

Preparation using a meat grinder or blender

What you will need:

squash - 1.5 kg;
onion - 300 g;
tomato paste - 200 g;
Oleina - 60 ml;
table vinegar - 5 ml;
pimento;
salt;
sugar.