Squash caviar is a finger-licking stew for the winter. Squash caviar according to GOST, as in the store

Squash caviar is the most delicious classic and very popular preparation for the winter. Many housewives prepare squash caviar, despite the labor intensity. Everyone in the household likes it and eats it faster than all other preserves. This is a very tasty and healthy dish.

We all know classic recipe caviar - since childhood. Now there are many different options: the recipe is finger-licking, with mayonnaise, without frying and with frying, with tomatoes or with tomato paste, also the zucchini appetizer is made similar to the store-bought one, cooked in a slow cooker, chopped using a meat grinder or blender. But no matter what recipe you choose, squash caviar will turn out very tasty, and in winter - simply the most delicious preparation!

It is best to do it in August-September, when prices for seasonal vegetables become symbolic and a jar of your favorite salad is quite inexpensive. In this article we will look at how to make squash caviar for the winter at home.

Squash caviar must contain (according to GOST): zucchini, tomatoes ( tomato paste), onions and spices, and carrots and Bulgarian sweet pepper- optional.
This is very useful and delicious dish, because:

Zucchini is a low-calorie dietary product.
Zucchini caviar contains pectin, which has a positive effect on health - it, like an adsorbent, collects toxins, cholesterol, carcinogens and removes them from the body.
Heat-treated tomatoes contain huge amount lycopene, which is extremely important for health.
Onion – takes an active part in all anti-inflammatory processes.
Well, you can add bell peppers, carrots, other favorite vegetables or even fruits - additional sources of vitamins and useful minerals.

Today we’ll look at the most delicious recipes for preparing squash caviar for the winter - with step by step photos! :)) To prepare it at home, it is better to use several different versions of this dish, so that in winter you have something to compare with and something to taste. :))

Winter squash caviar with tomatoes is the most delicious

Squash caviar for the winter with tomatoes - recipe famous snack from zucchini. At home, it turns out especially delicious, you'll just lick your fingers! Preparing squash caviar at home does not take us much time, but ready dish zucchini will not leave anyone indifferent.

Ingredients for 1 liter of squash caviar:

Zucchini – 1 kg
Ripe and juicy tomatoes – 250-300 g
Red bell pepper – 300 g
Carrots – 200 g
Onion – 150 g
Garlic – 3 cloves
Salt – 2 tsp (to taste)
Sugar – 1-1.5 tbsp. l
Citric acid – 1/4 -1/3 tsp (diluted in 1 tbsp of water)
Vegetable oil (olive) – for frying
Vinegar essence 70% - under the lid (for 3 liters of finished caviar - 1 tbsp. spoon)

Zucchini ripening in August-September are best suited for winter preparations.

How to cook the most delicious squash caviar:

The taste of squash caviar will depend on the freshness and quality of each vegetable: zucchini, tomatoes, carrots, onions, garlic. In the summer season, naturally, all vegetables are fresh and juicy, so zucchini preparation It turns out very tasty, aromatic and homemade!

1. You can use both young and mature zucchini; for mature ones, remove the core with seeds; for young ones, use the entire fruit. We prepare the zucchini - wash and peel.

2. Cut into cubes.

The taste of squash caviar depends on the quality and freshness of the vegetables.

3. Choose tomatoes that are ripe, tasty, and juicy. They need to be peeled. To do this, make a cross-shaped cut and pour boiling water for one minute.

4. Move to cold water. Easily remove the skin and remove the core.

Young zucchini, up to 20 cm long, don’t even need to be peeled - just wash it well, cut off the stem and spout.

5. Cut the tomatoes into small cubes. Place in a saucepan.

6. It is also advisable to remove the skin from bell peppers. To do this, you can bake the pepper in the oven, you can burn it on open fire– and it’s easy to scrape it off.

Ripe zucchini is also suitable for making caviar. They must be peeled, cut, and the seeds removed with a spoon.

7. Or you can use a vegetable peeler.

8. Remove the core with seeds.

9. Cut the bell pepper into small cubes. He gives unique taste and the aroma of our squash caviar.

10. Peel the carrots. In summer it is sweet, juicy and very tasty. Grind it with a knife or grater.

11. Finely chop the peeled onion.

12. Press down the garlic with the back of a knife. Let's clean and grind it.

We saute all our vegetables in a small amount of vegetable oil - one by one. At the same time, they become softer and more tender, revealing all their inner virtues. This process is very important so that each ingredient acquires its own taste and aroma. And as a result, all the vegetables will share all this with each other when stewing.

13. First, put the zucchini in a frying pan heated with vegetable oil. Stir everything constantly so that nothing burns.

14. Place the fried zucchini in a deep saucepan or roasting pan.

15. Then fry the carrots over low heat. Thanks to sautéing, carrots turn out aromatic, sweet and tasty. This gives its own special flavor to squash caviar.

16. Place the fried carrots on top of the zucchini.

17. Fry chopped onions and garlic on vegetable oil. If we talk about sautéed onions and garlic, then excessive pungency and bitterness disappear from them, the vegetables become soft and delicate in taste, acquiring a special, refined aroma.

18. We also simmer the crushed tomatoes in a frying pan for several minutes until half cooked.

19. Having collected all the ingredients together, mix them thoroughly.

20. Add salt, sugar, black ground pepper, a little citric acid - to taste, based on preference. If you want squash caviar with sourness, add more citric acid; if you want saltiness, sweetness, add salt and sugar accordingly.

21. Simmer until done, covered, for at least 40 minutes. If we are going to roll up squash caviar for the winter, simmer for 1 hour. During the process, mix everything thoroughly.

22. Taste the vegetable mixture.

23. After this, the vegetable mixture must be pureed. You can grind it in various ways– using an immersion or stationary blender, meat grinder. IN this recipe grind in a stationary blender.

24. Place in a bowl for stewing. Let's boil for a few minutes. Let's try. Add salt, sugar, pepper or citric acid.

In order for the squash to be perfectly preserved for the winter, when rolling, add 70% vinegar essence under the lid - 1 tablespoon per 3 liters. For 1 liter – 1/3 tablespoon.

25. Place the boiling squash caviar into sterilized jars, roll them up, after adding 70% vinegar essence under the sterilized lids. (For 1 liter of squash caviar, put 1/3 tbsp of 70% vinegar essence under the lid). If the zucchini preparation is not for the winter, then put it in ordinary jars and put it in the refrigerator. :))

Squash caviar becomes tastier when it infuses a little.

The caviar turned out very tasty and aromatic! You'll lick your fingers!

Squash caviar for the winter - with tomato paste

Zucchini caviar is a very inexpensive and tasty preparation, especially when you don’t know what to do with zucchini, of which a huge amount ripens in August-September. Prepared according to this recipe, it turns out very tasty and very tender.

Ingredients:

Zucchini – 1.5 kg
Onion – 4 pcs.
Carrots – 3 pcs.
Garlic – 5 cloves
Refined vegetable oil – 125-150 g
Sugar – 50 g
Salt – 25 g (to taste)
Tomato paste – 150 g
Ground black pepper - to taste
Vinegar 9% – 25 ml

How to make delicious zucchini caviar at home:

1. Finely chop onions. Grate the carrots on a coarse grater. Chop the garlic.

2. Fry the prepared vegetables in a saucepan with a thick bottom, preheating the vegetable oil. Cook over medium heat, stirring occasionally for 10 minutes.

3. Prepare the zucchini. Wash and remove the skin from them. Cut into small cubes.

To prevent the caviar from being watery, you can remove excess juice from the zucchini. To do this: add a little salt to the chopped zucchini, stir, and after 15 minutes squeeze out the released juice.

4. Add salt, sugar, chopped zucchini to the fried vegetables.

5. Stir and simmer over medium heat for 30 minutes.

6. After time, add black pepper to taste and tomato paste. Mix well and simmer for another 10 minutes.

7. Since we will be rolling caviar from zucchini for the winter, add 9% vinegar. Stir, taste and add salt, sugar, black pepper - to taste.

8. Grind the finished mixture with a blender until homogeneous mass.

9. Place the caviar on the stove. We boil it, covering it with a lid, as it boils very violently and splashes :)) over low heat.

10. Place hot boiling zucchini caviar into jars. We sterilize the jars and lids in advance.

11. Close the squash caviar for the winter. We use sterilized jars and lids. Add a couple of drops of vinegar essence under the lid. (Based on 3 liters of finished caviar – 1 tablespoon of 70% vinegar essence).

12. Turn the jars over, wrap them in a towel or blanket. Leave until completely cool.

Zucchini caviar is ready! We got four half-liter jars and even had a little left to take a sample!

The caviar turned out very tasty, aromatic and thick, with a beautiful color!

In the cold winter, spreading this caviar on bread is a great pleasure! You'll lick your fingers!

Zucchini caviar, just like in the store

The whole family loves zucchini, in any form. But everyone especially likes squash caviar, which, as they say, “is just like in childhood, from the store.” You can’t buy one like this now, you can only cook it.

Preparing such a preparation for the winter is very simple and does not take much time.

Ingredients:

Zucchini - 3 kg
Carrots – 1 kg
Onion – 1 kg
Salt – 1-1.5 tbsp. l (to taste)
Sugar, black, red pepper - to taste
Tomato paste – 3 tbsp. l
Vinegar 9% – 2 tbsp
Vegetable oil - for frying

1. Slice the zucchini. If the zucchini is young, leave the seeds; for mature zucchini, remove the core.

2. Chop the onion.

3. Grate the carrots.

4. Fry all the vegetables in a deep frying pan, preheating the vegetable oil. Pour the zucchini into the pan and simmer until tender.

5. Place the fried zucchini in any convenient container.

6. Fry the onion until soft.

7. Place in a bowl.

8. Simmer the chopped carrots in a frying pan until soft.

9. Grind all the vegetables in a meat grinder: chop onions, carrots, zucchini.

10. To make the vegetables for caviar even smaller, you can use a blender.

11. Place on the fire and simmer the vegetables until cooked for 10-15 minutes.

To prevent the caviar from burning, we use a fire spreader.

12. Add salt, sugar, pepper, tomato paste - to taste.

13. Taste it. It should be taken into account that after cooling the dish will have a different, less pronounced taste - less salty and not so peppery. At the end of cooking, add vinegar.

14. We prepare jars in advance. We sterilize them, for example, in the dishwasher. :))

15. Place hot boiling squash caviar into jars and add 70% vinegar essence under the lid. Based on 1 tbsp. l. for 3 liters of finished products.

Vinegar is an excellent preservative. Thanks to this ingredient, our preserves are perfectly preserved for the winter. If you use 70% vinegar essence, be careful, you may get burned. Also keep it out of the reach of children.

16. We close our jars for the winter using a seaming key.

It turned out to be approximately 7 half-liter jars of delicious squash caviar! And there's some left to try!

Recipe for squash caviar – pieces

Vegetables for squash caviar can be cut, then in finished form– it will be pieces, not a homogeneous mass. This preparation for the winter is very simple to prepare and turns out very tasty.

Zucchini – 1 kg
Tomatoes – 1.5 kg
Large bell pepper – 4 pcs.
Garlic – 4-5 cloves
Sugar – 100 g
Salt – 1 tbsp. l
Vinegar 9% – 1 tbsp. l
Vegetable oil – 1 tbsp
Vinegar essence 70% - under the lid when rolling (for 1 liter of finished caviar - 1/3 tbsp. l)

1. Cut the zucchini into cubes. If they are ripe, remove the peel and remove the seeds. Young ones – just chop them up. Cut the tomatoes and bell pepper into strips. We also chop the garlic.

2. Place the tomatoes in a saucepan. Place on the stove, add salt and sugar. Gently mix and heat.

3. After the tomatoes boil, cook them for 10 minutes, stirring occasionally.

4. Add bell pepper and zucchini to the tomato mixture. Add vegetable oil.

5. After the zucchini gives juice, simmer the vegetables for 40 - 60 minutes. 5 minutes before readiness, add chopped garlic.

6. Stir occasionally - carefully, so that our vegetable mixture did not turn into “porridge”. Add vinegar a couple of minutes before it’s ready. Let's taste it.

7. Cover with a lid, bring to a boil and remove from heat.

8. When hot, pour into sterilized jars and close for the winter. Under the lids (also sterilized) add 70% vinegar essence.

Since acetic acid evaporates during cooking, you need to add 70% vinegar essence when rolling under the lid, then your preparation for the winter is guaranteed not to swell and will delight you with beautiful and aromatic taste zucchini.

9. Turn our jars over, wrap them up and leave until completely cool.

10. Ready preserves can be stored even at room temperature.

Our preparations for the winter are ready! It turned out 4 jars, which you see in the frame, the total volume of the jars is approximately 2.5 liters.

Dietary zucchini preparation for the winter without frying

Let's prepare a very healthy zucchini dietary caviar. We will cook it in the sleeve, in the oven. Usually this is how we cook chicken, duck, goose, adding various vegetables. But this method is also great for roasting vegetables. It turns out very tasty, fast and healthy. This preparation is perfect for a diet. In addition, this dish can be prepared both for winter and not for winter.

We will need:

Zucchini – 2 pcs.
Carrots – 2-4 pcs.
Onion – 1 pc.
Tomatoes – 2 pcs.
Vegetable oil – 2 tbsp. l
Salt - to taste
Vinegar essence 70% under the lid - for 3 liters of finished caviar use 1 tbsp. spoon

How to cook delicious squash caviar without frying:

1. Cut the zucchini into rings.

2. Also chop the carrots.

3. Shred the onion.

4. Roughly chop the tomatoes.

5. Take a baking sleeve. We tie it on one side. And gradually place all the vegetables in the sleeve. Let's start with zucchini.

6. Add carrots and onions.

7. Place tomatoes in the sleeve.

8. Pour in vegetable oil.

9. Also add salt. You can use any spices - to your taste!

10. Tie the sleeve on the other side, and carefully mix everything. Place in the oven preheated to 180 degrees for 1 hour.

11. Done! Carefully cut the sleeve so as not to get burned by the steam.

For large volumes of preparations for the winter, we use a meat grinder, and then an immersion or stationary blender so that the mass for the squash caviar is homogeneous.

12. Transfer our vegetables to the blender. We do not add the juice that was released during the baking process.

13. Grind our baked vegetables.

14. If our vegetable mass turns out to be thick, then you can pour in the juice that was obtained during the baking process.

16. If we prepare for the winter, then vegetable mass put in the oven, preheated to 180 degrees, for 5-10 minutes, or heat it in a saucepan or other convenient container - boil for 5-10 minutes, until the desired thickness. And just as in previous recipes, place them hot in sterilized jars. Cover with sterilized lids, first adding 70% vinegar essence under the lid. (For 3 liters of squash caviar – 1 tablespoon). Turn the jars over, wrap them under a blanket or towel, and leave until completely cool.

Well, if we prepared squash caviar not for the winter, serve it!

The most delicious squash caviar for the winter with mayonnaise

Exists different recipes zucchini caviar - with tomato paste or tomatoes, zucchini with onions, zucchini with carrots and onions. In this one we cook without carrots, with mayonnaise. Although I’m not a supporter of mayonnaise, I couldn’t resist the temptation and decided to try this home preparation from zucchini. Well, what can I tell you?.. The overseas squash caviar with mayonnaise turned out delicious!

It all depends on taste preferences. Probably - squash caviar according to any recipe turns out very tasty. :))

Ingredients for 2.5 liters of squash caviar:

Zucchini – 3 kg
Onion – 500 g
Tomato paste – 150 g
Mayonnaise – 200 g
Vegetable oil – 8 tbsp. l
Salt - 2 tbsp. l
Sugar – 2 tbsp. l
Ground black pepper - to taste
Vinegar 9% – 1 tbsp. l
Vinegar essence 70% under the lid - for 3 liters of finished caviar - 1 tbsp.

How to make the most delicious squash caviar with mayonnaise for the winter:

1. Grind the zucchini and onions in a meat grinder.

2. Simmer vegetables for 1 hour.

3. Pour in vegetable oil.

4. Add mayonnaise and tomato paste.

5. Add ground black pepper, salt, sugar.

6. Mix everything.

7. Boil the caviar for 30 minutes over low heat, stirring constantly. A few minutes before the end of cooking, pour in 9% vinegar. Add vinegar to taste. Since it is already contained in mayonnaise, vinegar does not need to be added.

8. Pour the finished squash caviar into jars. We sterilize jars and lids in advance. Add 70% vinegar essence under the lid. We're rolling up for the winter.

We turn the jars over and wrap them in a warm blanket. Leave until cool.

Open the jar in winter - eat for health!

Recipe for squash caviar through a meat grinder

Cooking with a meat grinder incomparably speeds up the process of preparing squash caviar. Grind all the vegetables through a meat grinder. And then simmer until done in a deep cauldron or saucepan. You can put both fried and raw vegetables into the meat grinder.

Ingredients:

Zucchini – 400 g
Tomatoes – 100 g
Carrots – 100 g
Onion – 100 g
Garlic – 2 cloves
Vegetable oil – 2 tbsp. l
Tomato paste – 2 tsp
Salt – 2 tsp
Ground black pepper – 0.5 tsp
Vinegar essence 70%, covered – 1 tbsp. l. for 3 liters of squash caviar

1. Cut the skin of the tomato.

3. Peel and chop the tomato.

To make squash caviar an appetizing red color, we include carrots, tomatoes (or tomato paste), you can add pumpkin, red or yellow bell peppers.

4. Cut the peeled young zucchini into pieces.

5. We also chop the onion.

6. Cut the peeled carrots into large rings.

7. Grind all vegetables through a meat grinder.

8. Add salt, pepper, tomato paste, vegetable oil.

We chop the vegetables for squash caviar - before or after heat treatment, depending on the recipe. Zucchini and vegetables can be baked whole in the oven and then pureed. Or you can fry the chopped ingredients in a frying pan, and then combine and simmer all our vegetables together.

9. Simmer in a deep container that is convenient for us for 40 minutes - 1 hour. You can use a slow cooker. Let's taste it.

10. Place in sterilized jars. Cover with sterilized lids, dripping 70% vinegar essence under them. We're rolling up for the winter. Turn the jars over, wrap them, and leave until completely cool.

We stew the squash caviar until it reaches the desired thickness, tenderness and softness - and only then we roll it up for the winter.

Let's try squash caviar!

Serve with potatoes, fried meat or just black bread! And we remove the squash caviar in jars until winter. You can even store it at room temperature.

Cooking squash caviar in a slow cooker (video)

The question of how to prepare squash caviar is especially important in summer and autumn, during the season of fresh vegetables. This can be done in a frying pan, in the oven, in a saucepan, cauldron, slow cooker and even in the microwave. Let's look at how to cook squash caviar in a slow cooker. This caviar is prepared with virtually no added oil, which is especially appreciated by everyone who cares about their health.

Canned squash caviar can be stored from 0 to 20 degrees Celsius for no more than two years. But an open jar does not last long - a few days in the refrigerator.

Of all the recipes we've looked at, you can find one that will become your favorite. You can also come up with your own brand name. A large volume of squash caviar should be prepared for the winter according to proven recipes and preferably using different ones. :))

Zucchini harmonizes perfectly with almost any vegetables, seasonings and spices. Therefore, any cook can be creative, with virtually no risk of spoiling the taste of this original snack.

Good afternoon, friends!

Squash caviar - wonderful summer dish, today we will prepare it for the winter, and I will try to show you the best recipes.

When the “pigs in the garden beds” (that’s what one friend of mine calls zucchini) ripen, my husband says it’s time to make soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and devoured it on both cheeks. He doesn’t like zucchini because it lacks a distinct taste, but he loves caviar, which is why I try to prepare more of it, because it’s best way save the vegetable for the winter.

This low calorie product(per 100 g - 98 kcal) is quickly absorbed by the body, so it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, reduces cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and stay healthy!

The difference in the ratio of ingredients and cooking technology gives a lot various recipes preparations, just like . The ingredients are baked in the oven, fried or stewed in a cauldron. Can be cooked in a slow cooker and in a saucepan with a thick bottom. Vegetables can be prepared in different ways: minced, pureed in a blender, or cooked in pieces.

The best recipe for squash caviar for the winter

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onion - 300 gr.
garlic - 1 medium head
tomatoes - 300 gr.
sunflower oil - 1/2 tbsp.
tomato paste - 1/2 tbsp. l.
vinegar - 1/4 tbsp.
salt - 1 tbsp. l. no slide
sugar - 1-2 tbsp. l.

Preparation:

To prepare for this let's take the recipe 5-quart heavy-bottomed saucepan to hold all the chopped vegetable mixture.

We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last.

Place the pan on medium heat, pour oil. We wash all the vegetables, peel them and cut them into cubes.

Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil.

Chop onion and garlic small cubes and put it in the pan.

Cut the young zucchini into cubes along with the juicy skin. If you find an “old” one, remove the seeds with a spoon.

Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent.

Place chopped zucchini on top.

Next come peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. She gives large number liquids that we don’t need at all.

Stew vegetables until full readiness without covering the pan for 20-30 minutes. Then, while hot, transfer the mixture into a food processor.

Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness.

Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness.

Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

A simple recipe for squash caviar through a meat grinder

With this quick recipe The young housewife can handle it too. All that remains is to maintain the ratio of products. Everything is very simple and fast.

Ingredients:

zucchini - 3 kg
sweet bell pepper - 8-10 pcs.
garlic - 100 gr.
tomato paste - 400 gr.
vegetable oil - 400 gr.
vinegar 70% - 1 tbsp. l.
salt - 2 tbsp. l.
sugar - 150 gr.
red hot pepper - 1 pc.

Squash caviar in pieces for the winter - the recipe is finger-licking good

You can’t buy this kind of caviar in a store; you can only prepare it with your own hands at home.

Ingredients:

We choose the most ripe, juicy and fresh vegetables.

zucchini - 1 pc.
carrots - 1 pc.
onion - 1 pc.
garlic - 2 cloves
tomatoes - 1 pc.
a bunch of your favorite greens
bay leaf- 2 pcs.
salt - to taste
ground black pepper - to taste

Preparation:

We will get the final product with identical, even pieces, so we cut the main ingredients into beautiful cubes.

Peel the juicy zucchini from seeds and cut into pieces.
Then chop the carrots, onions and garlic.
We make cuts on the tomatoes, lower them into boiling water for 10 seconds, and then immediately into cold water, easily remove the peel. Let's cut it.
Fry the carrots in a frying pan, add the onion and garlic and fry for another 2 minutes.
Add tomatoes, salt and simmer for 10 minutes.
Place zucchini on top, add chopped herbs, bay leaf, salt and pepper. Simmer until fully cooked.
Place while hot into jars and seal.

We stewed a mixture of several vegetables, and got one very tasty dish, in which each piece retained its taste, aroma and biological value.

We roll it hot into sterilized jars and store it in a dark and cool room.

Cool part of the caviar and take a sample. We took ordinary ingredients, combined their flavors, and we came up with a great, very, very tasty, finger-licking dish.

Squash caviar according to GOST, as in the store

IN Soviet era Squash caviar prepared according to GOST was sold. When people talk about it, it’s the famous one that comes to mind, the store-bought one, tasty and aromatic, with a rich orange color.

It cost a penny, but was very tasty. It was manufactured according to a single standard with strict adherence to technology. The recipe for such caviar is perfect for preparing it for the winter.

Ingredients:

zucchini - 3 kg
carrots - 180 gr.
tomato paste - 240 gr.
vegetable oil - 150 ml
onion - 120 gr.
parsley root - 60 gr.
tomatoes - 1 pc.
sugar - 2 tsp.
black peppercorns - 3 peas
allspice black pepper - 3 peas
salt - 1 tbsp. l.

Preparation:

We thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
Fry them in a frying pan until lightly browned.
We also chop the onion.
Grate the carrots and parsley root on a coarse grater.
Transfer the fried zucchini to a plate.
Fry the remaining vegetables until they become soft.
Then we combine everything together and grind with a blender until completely homogeneous.
After this, simmer the mixture for 20 minutes and bring it to the desired thickness.
Grind the peppercorns in a mortar and add to the caviar, add salt and sugar.
Add tomato paste, use a blender to mix well again and simmer for 5 minutes. The tomato will add a beautiful color and enhance the taste of the product.
Place in sterilized jars and seal for the winter. We store it in the cellar.

Delicious recipe for squash caviar with mayonnaise and tomato paste

The only thing that bothers me about this recipe is the use of mayonnaise. But there is a way out. What can make ordinary caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.

Ingredients:

zucchini - 6 kg
tomato paste - 500 gr.
mayonnaise - 500 gr.
vegetable oil - 200 ml
onion - 1 kg
sugar - 4 tbsp. l.
salt - 2 tbsp. l.
vinegar 9% - 1/4 tbsp.

Preparation:

We take the ripest and freshest vegetables, wash, peel and cut. You can cut them however you like, as we will later turn them into puree.

Sliced juicy zucchini place in a large saucepan and simmer in vegetable oil until fully cooked, 1.5-2 hours.

Grind young, juicy onions in a blender until smooth.

We combine all the ingredients. Add onion mixture, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.

Mix everything using a blender, put on low heat and simmer for 15-20 minutes.

Bring to a certain consistency and desired thickness.

Place while hot into prepared jars. It is better to take them in small volumes, for one time. I opened the jar and ate it right away, without leaving it for later.

Squash caviar for the winter in a slow cooker

Have you cooked caviar from zucchini for the winter? I think you should try this, choose any recipe. And, see you later!

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

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

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

In this article:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Please note that vinegar is not added to the caviar. There is enough of it in mayonnaise and tomato paste.

We will need a set of completely ordinary products:

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

How is this prepared? delicious snack, watch the video clip from the channel “About Tasty and Healthy Food”.

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

Cooking squash caviar in pieces without vinegar

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

How to cook:

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

Instead of tomatoes, you can use tomato paste.

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

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

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

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

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

Squash caviar prepared through a meat grinder without sterilization

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

No sterilization of the finished product is required.

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

What we need:

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

Let's get started!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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To prepare caviar, it is better to take young ones, not too young. large zucchini. They are softer. In addition, unlike the old ones, they do not have to be peeled and seeded.

A win-win traditional option.

Ingredients

2 carrots;
2 onions;
2–3 tablespoons of vegetable oil;
2 zucchini;
1–2 cloves of garlic;
2–3 tablespoons of tomato paste;
salt - to taste;

Preparation

Grate the carrots coarse grater and cut the onion into cubes. Heat some oil in a frying pan and saute the carrots and onions until soft and golden brown. Cut the zucchini into large cubes and fry separately in the remaining oil.

Place the vegetables in a saucepan, add a little water and simmer uncovered over moderate heat for an hour. Add water periodically and stir to prevent the vegetables from burning.

15 minutes before readiness, add chopped garlic, tomato paste and spices to the caviar and stir. Then beat the caviar with a blender.

If you want to prepare squash caviar for the winter, pour vinegar into it, cover the pan with a lid and bring to a boil. Boil for a few more minutes and distribute into sterilized jars.

This caviar is prepared quickly and easily. And tomatoes and peppers make it even brighter and more aromatic.

Ingredients

3 zucchini;
4–5 tomatoes;
2 bell peppers;
4 onions;
3 carrots;
4–6 tablespoons of vegetable oil;
3 cloves of garlic - optional;
salt - to taste;
ground black pepper - to taste;
2 tablespoons apple cider vinegar- optional.

Preparation

Chop the zucchini, tomatoes and peppers large pieces, and onions and carrots - in thick circles. Place on a baking sheet and drizzle with oil. Bake at 180°C for an hour. The vegetables should become soft.

Place the zucchini, tomatoes, peppers, onions and carrots, along with any juices that have accumulated, into a saucepan. Add chopped garlic, salt and pepper and blend the mixture with a blender until smooth.

To prepare the dish for the winter, place the pan with caviar over moderate heat and bring to a boil, stirring occasionally. Remove from heat, add vinegar, stir and place the caviar into sterilized jars.

Thanks to mayonnaise, the caviar turns out very tender. And this despite the fact that the vegetables are not chopped with a blender after stewing, but with a meat grinder at the beginning of cooking.

Ingredients

3 zucchini;
2 onions;
80–100 g;
100 g tomato paste;
2 tablespoons vegetable oil;
salt - to taste;
2 tablespoons sugar;
ground black pepper - to taste;
1 bay leaf;
1 tablespoon table vinegar- optional.

Preparation

Cut the zucchini and onion into large pieces and pass through a meat grinder. Place the vegetables in a saucepan, add mayonnaise, tomato paste and vegetable oil and stir.

Bring the mixture to a boil over medium heat. Then cook the caviar, covered, over moderate heat for another 1.5–2 hours, stirring frequently. Add salt, sugar, pepper and bay leaf and, stirring, simmer the caviar for another hour.

After cooking, remove the bay leaf from the caviar, otherwise the dish will taste bitter.

Caviar prepared according to this recipe can be immediately placed in sterilized jars. But if you are still afraid that the caviar will spoil, a couple of minutes before it’s ready, pour vinegar into it and mix thoroughly.

Apples will add a piquant sourness to the dish. Another advantage of the recipe is that the caviar can be immediately rolled up for the winter. After all, apples act as a natural preservative.

Ingredients

3 tablespoons vegetable oil;
1 carrot;
1 onion;
2–3 tomatoes;
3 zucchini;
2 sour green apples;
1 clove of garlic;
salt - to taste;
ground black pepper - to taste.

Preparation

Heat some oil in a frying pan and fry until golden brown grated carrots, as well as diced onions and peeled tomatoes. Separately, fry the zucchini cubes in the remaining oil until soft.

Place vegetables in a saucepan. Remove peel and seeds. Cut them into cubes and add to the vegetables. Simmer over moderate heat, stirring occasionally, for about half an hour.

Add chopped garlic, salt and pepper and cook for another half hour. Beat the caviar with a blender until smooth, bring to a boil and simmer for another 5 minutes.

Today the topic of the article is: Squash caviar for the winter at home. Has arrived hot time preparing zucchini for the winter. In previous articles we ate well and tasty different dishes from zucchini: learned with different fillings, we found out they were delicious in a frying pan and were even able to make them. The process of preserving zucchini for the winter cannot be ignored.

The word “canned food” comes from the Latin word conservo, meaning “to preserve.” A compelling and simple word. Our task is to give the body winter period biologically active substances that are present in canned squash caviar. Certainly, ready-made recipe- the basis, but everyone can add something of their own to it and get an extraordinary taste.

This cannot be ignored. A great danger in the production of canned food, especially vegetables, is infection with botulinus bacillus. This microbe is widespread in nature. It develops without air access, so hermetically sealed canned food is good nutrient medium for the vital activity of botulinus.

During pasteurization, botulinus rods die. And with high acidity of the product (pH below 4.5), botulinus bacteria do not develop. Therefore to home canning you need to take it seriously and follow all technologies.

Squash caviar for the winter - recipe with tomato paste and peppers

Find out the most delicious preparation from zucchini with tomato paste.

Ingredients:

3 kg peeled zucchini
8 - 10 sweet bell peppers
1 hot pepper
100 g garlic
0.5 cups sugar
2 tbsp. spoons of salt
400 g vegetable oil
400 g tomato paste
1 tbsp. spoon 70% acetic acid

Preparation:

Prepare vegetables for passing through a meat grinder.

Peel the zucchini and cut into cubes.

Wash the bell peppers and remove the internal contents.

Peel and wash the garlic.

While we are preparing vegetables, we are sterilizing glass jars.

We begin to pass the prepared vegetables through a meat grinder. First we skip the zucchini.

Then we skip the sweet and bitter peppers. We have red pepper, you can use any other color.

After the peppers, skip the garlic.

Then mix all the skipped vegetables in a metal cooking pan.

Add all the tomato paste.

Add vegetable oil.

Add half a glass of sugar and two tablespoons of salt.

Mix everything well. The caviar turns out to be red, but if you had yellow and green peppers, the mass would be orange.

Place on fire and cook for 1 hour. When the contents boil for the first time, turn down the heat. You need to stir constantly for an hour to prevent the mixture from burning.

Simmer over low heat with a lid and stir after 5 - 10 minutes. About half an hour before the end of cooking, remove the lid and continue cooking without it so that the liquid evaporates.

5 minutes before the end of cooking, pour in one spoon of acetic acid and stir.

After 5 minutes of cooking, the caviar is ready. Place it in prepared jars and enjoy. delicious aroma And

close with lids.

Banks store well in cool place and don't explode.

Recipe for squash caviar - just like in the store

Ingredients:

5 kg zucchini
2.5 kg carrots
1 kg onion
2.5 kg bell pepper
0.5 kg tomato paste
300 g garlic
1 cup vegetable oil
salt to taste

Preparation:

Pass all products through a meat grinder separately.
We fry the products passed through a meat grinder in the following sequence: first fry the onion (it should be transparent), add carrots, after 15 - 20 minutes - zucchini, then after 20 minutes - pepper. Then add garlic and tomato.
The entire prepared mass must be simmered for 2 hours over low heat, stirring frequently.
Roll the hot mixture into sterilized jars.

The result is a zucchini preparation with an aroma and taste like one from the store and even better, no doubt about it.

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

Ingredients:

3 kg zucchini
1 kg carrots
1 kg onion
1 kg tomatoes
3 teaspoons 9% vinegar
2 heads of garlic
salt, pepper, vegetable oil, dill, parsley

Preparation:

Pass the zucchini and carrots through a meat grinder, cut the onion into small cubes. Cut the tomatoes into pieces.
You need to fry everything separately in vegetable oil, adding salt and pepper to taste.
Then combine everything together and simmer until done. At the end of cooking, add vinegar.
Add chopped dill and parsley to the finished caviar. Then add the garlic, passed through the garlic press. Mix everything well and put it in sterilized jars and roll up.

It turns out delicious - you'll lick your fingers!

Squash caviar for the winter with the taste of childhood

This recipe is made with sterilization of the jars - this will be a high-quality process so that the jars do not swell.

Ingredients:

250 g zucchini (already peeled)
300 - 400 g onion
carrot
3 - 4 tbsp. spoons of tomato paste
15 g citric acid
100 g vegetable oil (for frying onions)
hot pepper for spiciness
2 tbsp. heaped spoons of sugar
salt - to taste

Preparation:

It's summer outside and we'll make caviar in the summer kitchen. Wash and clean the zucchini, carrots, and onions. Soak in a basin.

If the zucchini is mature, peel the skin and remove the seeds. For zucchini with dark skin, you must cut it off, otherwise there will be dark spots in the caviar. We do not peel young zucchini.

Take a thick-bottomed pan or a large cauldron and chop into it in small pieces or strips of prepared zucchini. We also cut the peeled carrots there.

Now you can add a little salt and stir to release the juice. (You can add 1 kg of chopped tomatoes - if desired). We use tomato paste instead of tomatoes.

We put the cauldron with its contents on the fire and stir - we see a lot of juice release when heated. Close the lid and simmer until the vegetables are soft, stirring occasionally. We don't add anything extra.

After a while we remove the roof. We see that there is a lot of moisture and it should evaporate without a lid.

Continue to simmer and stir. The mass has decreased in size significantly and is becoming increasingly soft. The pieces are overcooked. In the meantime, sterilize the jars and lids. Everyone has their own way for this process. IN in this case, in the photo: a bucket with a special device.

Meanwhile, add tomato paste to the cauldron.

Mix everything again and continue to simmer until the vegetables are soft. Taste it - add more salt if necessary.

Meanwhile, pour 100 g of vegetable oil into a heated frying pan and add chopped onion.

Fry the onion only until transparent, nothing more.

Place the onions from the frying pan into the cauldron with the zucchini and stir.

And now we will add sugar, ground black pepper, salt, hot pepper, citric acid - taste it. The cauldron is on low heat. Prepare a blender to blend the entire mass into a more homogeneous one.

Blend the zucchini mass with a blender right on the stove until you can see and feel the grains. Here you can see them on the blender.

We lower it into ready mass ladle and mix with it several times. Be careful, the eggs may bubble and shoot high, so don't get burned.

We take a sterilized jar, put it on a plate and fill it with caviar.

We put almost a full jar.

Cover with a lid and set aside on the table. We fill all the jars. Don't forget to stir the mixture in the cauldron so it doesn't burn.

As a result, we filled 5 half-liter jars and put more on a plate to eat today. In total there were 6 cans. Then we take a flat bowl, put it on the fire and pour water into it to heat and sterilize the jars. Do not place hot jars in cold water.

The water has heated up to 45 degrees, it has become hot, we put the jars in. You can put a rag in the water at the bottom. The finger indicates how much water should be in the basin. You can add water if necessary.

Leave the jars in the basin for 90 minutes. The water should not gurgle much, but just boil slightly. You can cover it with a lid.

Time's up. We take the popsicles (or take them with a cloth - you won’t get burned) and take the jars out of the basin and immediately roll them up for the winter.

The jars may have a white coating from water. When cool, wipe it off. And now we place all the rolled up cans upside down on a blanket with a sheet.

We first wrap 5 inverted cans with a sheet.

And then also a blanket. We have a warm box with jars - we put it on the floor to cool completely.

In the plate we have ready-made squash caviar.

Spread fresh caviar on a piece of bread and inhale the aroma from childhood!

Squash caviar for the winter - “Favorite” recipe

Ingredients:

3 kg zucchini
0.5 kg onions
3 bell peppers
200 ml odorless vegetable oil
5 tbsp. spoons of sugar
2 tbsp. spoons of salt
3 cloves garlic, minced
dill, ground black pepper

Preparation:

We cut young zucchini into rings 1 cm thick, lay them out on a baking sheet greased with vegetable oil, you can do it in several layers.
If space allows, cut 0.5 kg of onions and 0.5 kg of tomatoes here. 3 bell peppers. Pour a little water and place in a preheated oven for 1 - 1.5 hours.
Then we take out the vegetables, cool and grind them in a blender until smooth (you won’t get homogeneity in a meat grinder).
The resulting mass is placed in metal utensils, add 200 ml of odorless vegetable oil and cook the caviar over low heat under the lid for about an hour after boiling, stirring constantly.
Then add tomato paste, sugar, salt, garlic, chopped dill, and a pinch of black pepper.
Stir everything well and cook for another hour.
While hot, spread the caviar over clean banks, roll it up and put it under the blanket until it cools completely. The preparations for the winter are ready.

It turns out very delicious caviar, better than in the store. Note that the food is without vinegar, but it stores very well.

Delicious zucchini caviar recipe

Ingredients:

5 kg zucchini
350 g onions
15 cloves of garlic
10 - 15 stalks of parsley and dill
5 teaspoons 9% vinegar
7 g each of black and allspice

Preparation:

Wash fresh young zucchini and trim both ends.
Without peeling, cut the zucchini into 1.5 cm thick slices and fry in vegetable oil on both sides.
Cut the onion into rings or slices and fry them too. Add garlic, chopped parsley and dill, and salt.
Pass through a meat grinder: fried zucchini, onions and spices through a fine grill.
Add vinegar, black and allspice to the rolled mixture.

The resulting caviar should be well mixed and transferred to sterilized jars. Then placed in boiling water for pasteurization for about an hour.

Then we roll up and wrap the jars upside down to cool.

The most proven recipe for squash caviar (video)

The recipes in the article allow you to make a choice to create delicious and aromatic caviar for the winter. What is your opinion?