Download the recipe for zucchini caviar for the winter. Best squash caviar for the winter, recipes

Everyone has known the taste of zucchini caviar since childhood! This literally melt-in-your-mouth appetizer goes well with any dish: cereals, vegetables, meat and fish, so it becomes an excellent addition to the menu at a feast. There are a great many recipes for preparing this delicacy, but in our article you will find the top 7 best recipes for preparing squash caviar for the winter - simple, not requiring large financial expenses, accessible to every housewife!
By the way, the best recipes for the winter are collected in this section.

Zucchini caviar with tomatoes - winter appetizer

Squash caviar– a delicate product with a creamy consistency and a soft, unobtrusive taste. But if you add a little tomatoes and herbs to it, the dish becomes piquant and seems to acquire the missing spiciness.

Caviar prepared according to this recipe can act not only as an independent dish. It will perfectly complement spaghetti sauce or meat stew.

To prepare a one and a half liter jar you will need:
2 medium-sized zucchini - approximately 600-700 g;
red tomatoes – 250-300 g;
red onion – 2 small heads, approximately 100 g;
garlic – 3 small cloves;
salt and sugar - 1.5 tbsp. l. (each);
table vinegar – 30 ml;
sunflower or olive oil – 50 ml;

Rinse the zucchini in water. We separate the pulp from the peel. If the vegetable is old and the seeds are too hard, remove them. Cut into small slices, approximately 2 x 5 cm. Tomatoes for 30 seconds. drop into boiling water. We get rid of the skin and cut into large cubes. Chop the onion into half rings. Press the peeled garlic or grind it using a grater.

Mix the ingredients together, add salt, the required amount of oil, vinegar and granulated sugar. Simmer in a small frying pan for 45 minutes until fully cooked.

Place the resulting puree into pre-sterilized jars, close with a lid and turn over. The product needs to sit for at least 3 days.

Bon appetit!

Zucchini caviar “With peppercorn”

This spicy appetizer will appeal to lovers of savory dishes. It goes well with boiled or baked potatoes and cereals and will brighten up even the most tasteless side dish.

Required ingredients:
zucchini – 1 large, weighing approximately 900 g;
tomatoes – 2 small, 300 g;
carrots – 200 g;
chili pepper – 1 small;
onion (onion or white - optional) - 2 small heads.;
garlic – 2-3 small cloves;
sunflower oil – 50 ml;
vinegar (preferably wine) – 20 ml;
salt – 1-2 tbsp. according to preferences.

Peel the washed zucchini and finely chop it into cubes so that the vegetable can fry faster.

Carrots should be chopped using a kitchen grater. Cut the onion into small slices, about 2 cm each.

Pour some oil into a deep saucepan or frying pan. Add carrot shavings and zucchini pieces. Fry for about 10 minutes. The heat should not be high so that the pieces do not become crusty. They become soft and moist rather than dry and crispy. After the specified time has passed, place the mixture in a separate bowl. After adding a little more oil, fry the onion until tender. Increase the heat, stirring the cubes constantly until they acquire a nice light brown color.
After 10 minutes, add tomatoes and chili pepper to the onion. Without covering with a lid, simmer for some more time - the tomatoes should give juice.
In a large bowl, mix all the vegetables together, add vinegar, the required amount of salt and vegetable oil.

You can grind the mass using a blender - depending on your preferences. Squash caviar also comes with large pieces of vegetables; to do this, thoroughly mash everything using a masher.

Place the resulting mixture in a saucepan and bring to a boil, stirring continuously.
Fill the jars with the finished caviar.

She needs to brew for at least 5 days at room temperature, in a dark room.

Squash caviar in a slow cooker

Housewives often have a catastrophic lack of time to prepare high-quality winter preparation. A multicooker that is familiar to many and helps out in the household comes to the rescue here! Next recipe It is amazing in its simplicity - vegetables are prepared almost without your participation. And the caviar turns out to be extremely tasty.

For 1 jar of treats you will need:
1 kg of zucchini;
300 g carrots, preferably young;
150 g onion;
fruit vinegar – 1 tbsp. l.;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
3 tbsp. vegetable oil.

Wash the carrots and finely chop them.
We get rid of the onion skins and cut the root vegetable into large rings.
Pour oil into the multicooker tray and add the resulting vegetable stock. Cooking until pleasant golden color using the “Frying” program.

At this time, divide the washed zucchini into 2 parts and use a knife to remove the seeds, excess pulp and peel. Cut into cubes.

Place the zucchini in the bowl of the multicooker and mix everything thoroughly. Select the “Stew” program, which should cook the vegetables for about 40 minutes.

Beat the resulting stew until pureed using a kitchen blender, after transferring it to a large bowl. Add vinegar, salt and sugar. Return the mixture to the slow cooker and continue to simmer for about 20 minutes.

The caviar takes on a not quite traditional color – yellowish. We pack it into ready-made sterile jars, screw it on, and place the lids down.

The product must cool completely; it is not recommended to open it less than 5 days after seaming.

And it turns out very tasty.
Zucchini-tomato caviar

This delicate appetizer goes perfectly with rye or wheat bread. Just spread it on a slice and you're ready for a nutritious snack sandwich.

Necessary:
zucchini – 800 g;
ripe red tomatoes - 500 g;
onion – 2-3 heads, total weight approximately 300 g;
carrots – 1 pc., 150-200 g;
garlic – 2 small cloves;
vegetable oil – 4 tbsp. l.;
salt – 2 tsp;
granulated sugar – 1.5 tsp.

We prepare the zucchini: wash the skin, removing any dirt, and cut it off with a knife. Cut the fruit in half, take out the core (if the zucchini is old and the seeds have already become large). Cut the vegetable into small slices, approximately 5 cm.
Wash the carrots and remove the top layer. Cut into small strips 10 x 3 cm.
Remove the white core and the greenish part of the tomato that adheres to the stem. Divide each berry into 2 parts.
Remove the onion skins and cut the fruit into large pieces.

All vegetables must be passed through a meat grinder to form a thick paste. You can also use a blender or food processor for grinding.

Add salt, sugar and butter to the resulting puree.

Transfer the mixture to a small saucepan or tall frying pan. Simmer over low heat for 40 minutes.

The caviar is ready, all that remains is to fill the clean, past heat treatment glass jars!

Zucchini caviar “Magazinnaya”

Homemade preparations are an excellent solution for those who love natural and healthy foods. But sometimes you really want to try something “store-bought”, with a typical taste. This recipe will allow you to make caviar from zucchini in exactly the same form in which it stands on supermarket shelves, as if according to GOST.

List of ingredients:
zucchini – 1 kg (can be overripe);
tomatoes – 250 g;
onion– 1 large head;
carrots – 250 g;
1 clove of garlic;
tomato paste – 50 g;
olive or sunflower oil – 30 g;
citric acid – 1/2 tsp. or 2 tsp. lemon juice;
salt – 1.5. Art. l.;
sugar -1 tbsp. l.;
fresh herbs - dill, parsley, cilantro - to taste.

If the zucchini is young, cut the flesh into slices along with the skin average size. If the fruit is overripe, remove the peel and also clean out the seeds and loose core. Sprinkle the resulting pieces with salt and set aside.
Pour boiling water over the berries so that they can be easily peeled. Remove the skin and finely cut the remaining pulp into squares.
Grate the washed carrots (preferably coarsely). Chop the onion until half rings form.

Let's return to the zucchini. If they give juice, drain the liquid, try to “squeeze out” the pulp. Fry the vegetables until golden brown.
Next, cook the onions and carrots in a well-heated frying pan. Vegetables should acquire a standard golden hue.

Add tomato slices into the mixture and simmer in the juice for at least 10 minutes without a lid.

In a separate deep bowl, combine all the ingredients together. Add half the required amount of salt, granulated sugar and tomato paste.

Return to the pan and simmer over low heat for another 30-40 minutes. A few minutes before turning off the stove, pour out citric acid, the rest of the salt and add fresh herbs.
Place the resulting squash caviar in jars, close the lids and place under a warm blanket or blanket for several hours.

After a day, the blanks can be taken to the basement.

Squash caviar with mayonnaise

This delicacy goes well with boiled vegetables and can serve as a sauce for risotto or fried chicken. Mayonnaise gives the appetizer even more tenderness and an indescribable “creamy” taste.
Necessary:
zucchini – 1 kg;
white onion – 500 g;
mayonnaise (preferably high fat content - Provencal or olive) - 150 g;
tomato paste or puree – 100 g;
salt, sugar - 1 tbsp. l;
refined oil – 2 tbsp;
Bay leaf- 2 pcs.;
black pepper, ground 1 tsp.
We simply cut young zucchini into large pieces. If the fruit is old, remove the skin and remove the pulp and seeds from the middle.
Peel the onion and chop into large rings.
We turn vegetables into puree using a meat grinder or blender. Spoon mayonnaise into the resulting mass. beat the paste thoroughly again.
Pour the oil into the bottom of a small saucepan, then the vegetable mixture. Simmer the caviar over low heat for an hour. 10 minutes before readiness, add salt, pepper, sugar and bay leaves. After removing from the stove, let the container stand for another 10 minutes, after which the product can be placed in sterilized jars and canned!

Caviar from frozen zucchini

Zucchini is an unpretentious and productive vegetable. This is why summer residents rack their brains every season about where to “place” the extra product. The answer suggests itself - freezing.
Deep-frozen zucchini is good for everyone. But, alas, you won’t be able to fry them until golden brown. But the caviar turns out excellent!

This recipe will allow you to enjoy your favorite dish 365 days a year, without purchasing artificially grown vegetables in the store.

For preparation you need:

400 g frozen zucchini;
1 green apple;
2 medium sized onions;
refined vegetable oil – 30 g;
dry or frozen dill – 50 g;
salt – 1 tbsp;
mixture of herbs for cooking vegetables - to taste.

Defrost the zucchini in a deep bowl. Then gently squeeze, allowing excess moisture to escape. Salt and set aside.

The apple should be washed, peeled and grated.

Finely chop the onion.
Pour oil into a deep frying pan, add pieces of zucchini and fry over high heat for 5-7 minutes. Then add the apple. Simmer the mixture for about 40 minutes over medium heat. Then add salt, add seasoning and cook for another 10 minutes. Caviar is ready! All that remains is to transfer it to a jar, tighten the canned food and let it brew for 3 days.

We also recommend cooking.

The most delicious and simple homemade squash caviar, a recipe for the winter

Delicious squash caviar is considered one of the most famous dishes in the post-Soviet countries. Many Russian emigrants living today in America, Germany and many other countries are trying to find it on sale, and isn’t this the best proof of the incredible popularity of this simple treat?
Although it's not just a matter of taste preferences. Zucchini caviar is incredibly healthy. It has long been known that it is recommended for use in the diet of young children and the elderly, as well as for those who have problems with the gastrointestinal tract. And for patients with hepatitis, this is generally a real salvation. Much of the benefit to the body lies in the main ingredient - the power of zucchini, known as an excellent cleanser, as a low-calorie product, as a vegetable that provides the body with most important vitamins and minerals. And the “bouquet” of beneficial properties of caviar is complemented by carrots and onions. As a result, a simple recipe that even a beginner can handle becomes not only a favorite delicacy, but also a real potion.

However, there is also a problem. Today you can find a lot of recipes for zucchini caviar. But in most cases, no one really wants to eat the food prepared according to these recipes. How to achieve that very real taste that many of us remember from childhood? Having tried many recipes, I found exactly the most delicious one, and now it is my favorite (of course, along with squash caviar like in the store). The recipe is quite simple, suitable for PP adherents and weight watchers. This caviar can be given to children (from 2 years old). The only product of unknown origin in the recipe is tomato paste, but this can also be prepared at home if desired. But how delicious this caviar turns out! Many more store options can't compare with her! Very tender, aromatic, with slight sourness, sweet notes and a slight smell of garlic. This vegetable delicacy is a must try! In addition, all the products used are very affordable; cooking the dish does not require any special skills. It is better to start preparing zucchini caviar for the winter in August-September, when the zucchini on the market is ground-based, natural, the most delicious and healthy. And at this time you can prepare the most delicious eggplant caviar, I recommend watching the recipe.

Ingredients:

1 kg of zucchini;
300 g carrots;
500 g onions;
30 g garlic;
3 tbsp. without a slide of tomato paste;
1-1.5 tsp. salt;
0.5 tsp ground black pepper;
0.5 tbsp. Sahara;
150 ml odorless vegetable oil;
20 g of young dill.

What is good about this particular recipe and is it as tasty as in the photo? Yes, it turns out very tasty and quite simple. All vegetables are individually fried until half cooked in vegetable oil. Everyone has their own cooking time, and thanks to this method of cooking, we feel each vegetable and our task is to slightly undercook it. The onion should be crispy, and the carrots and zucchini should be soft, but not fall apart. Salt and pepper are added at the end of cooking and can be adjusted to your taste. This also applies to tomato paste, because manufacturers are different and each has its own concentration of tomatoes. And one more thing - the recipe does not use vinegar to preserve the product, which gives the caviar a pleasant sour taste.

How to prepare the most delicious squash caviar for the winter, step-by-step recipe

If you want to roll caviar from zucchini in jars for the winter, then the first step is to thoroughly wash the containers. It is advisable to use for this baking soda, and not the usual dishwashing detergents. Soda is safer and kills germs better. While various gels, although they provide squeaky cleanliness, do not guarantee complete disinfection. Also, rinse dishes after use. chemicals you need at least 20-30 minutes. Does each of us do this?
Then we sterilize the jars, it is written in more detail. Sterilized jars should be hot when you fill them with caviar ( step by step photo 17).

1. For convenience, first prepare all the vegetables. Peel the carrots, rinse them and grate them on a coarse grater.

2. Cut the zucchini. In principle, the size of the cubes does not really matter; in the future, we will grind everything anyway. Zucchini should be chosen young, with fresh green skin. If the fruits are overripe, they must be peeled and the hard seeds removed.

3. We also chop the onion coarsely. Pour a third of the total amount of oil into the frying pan, heat it and add the onion.

4. Fry over medium-high heat until half cooked; we won’t fry it too much. The onion should become rosy and golden, but remain crispy.

5. Transfer the onion to a deep pan, in which we will cook the squash caviar.

It is advisable to take a pan with a thick bottom, made of stainless steel or with a non-stick coating. An enamel pan is not suitable for cooking caviar, as the vegetables may burn in it.

6. Add oil to the same frying pan (another 1/3) and add grated carrots. We won’t overcook it either, we’ll just bring it to softness.

7. We also move the carrots into the pan.

8. Now add the zucchini to the frying pan along with the remaining vegetable oil. Also fry until soft.

9. Add it to the rest of the vegetables.

10. Puree the resulting mixture. Due to the fact that all the vegetables are fried until half cooked, the mass is not puree-like, but with small pieces.

11. Add tomato paste.

12. Salt and pepper.

13. Homemade caviar turned out to be thick and can easily burn, so add 1-1.5 cups of boiled water to it.

14. Now you have exactly the consistency you need.

15. Add greens and finely chopped garlic to the mixture.

16. Turn on very low heat and boil the caviar for about 10-15 minutes, covering the pan with a lid.

17. Delicious snack ready. It can be eaten hot right away, but it tastes better cold. Or you can roll up squash caviar in jars for the winter. To do this, put hot caviar with a ladle into a hot sterilized jar (so that the glass does not crack).

18. For the winter, squash caviar must be sterilized in jars. For some reason, many housewives are afraid of this point. In fact, there is nothing complicated about this.
You will need a large saucepan. We’ll put a towel on the bottom, put the jars with the preparations on top, cover them with lids (it wouldn’t hurt to process them, at least just immerse them in boiling water for a couple of minutes), pour water up to the shoulders.

19. Lightly cover the jars with lids (without twisting) and turn on low heat. Half-liter jars should be sterilized at low boil for 40-50 minutes, those with a volume of 750 ml - 60-70 minutes, and liter jars - 90 minutes. Time is counted from boiling. As the water evaporates, you can add boiling water.

20. All that remains is to roll up the cans, turn them upside down, wrap them well in a blanket and leave them for a day.

21. Zucchini caviar is ready at home. We put it away for storage in a closet or cellar. When it sits, the taste will become richer, but at the same time more delicate. You can simply eat it with some bread or add it to any side dish. What if you make a sandwich with butter, it will turn out to be a real delicacy.
Bon appetit, successful preparations and a gentle winter!

Hello, friends! Recently we reviewed delicious and healthy recipes dishes from which can be easily and quickly prepared in the oven. We also learned to fry zucchini and stew these fruits, getting aromatic.

Today I suggest turning your attention to preparing squash caviar. This snack is very popular and is eaten very quickly. Usually by spring there is not a single jar left. Therefore, I recommend everyone to make large quantities of such preparations in winter!

Today’s selection includes a lot of different cooking options: with tomato paste and without, with and without frying vegetables, with and without sterilization. But each recipe is good in its own way, and most importantly, the caviar turns out tasty and can be stored for a long time.

I won’t torment and torment you for a long time). I suggest starting the debriefing immediately. The first option is familiar to many, which is why the recipe is considered one of the best. There is nothing superfluous in the ingredients, so cook for your health. And in winter, spread it on a fresh piece of bread and enjoy the taste!

Ingredients:

Zucchini - 6 kg;
Onions - 400 gr.;
Tomato paste - 6 tbsp. spoon;
Salt - 2 tbsp. spoons;
Sugar - 2 tbsp. spoons;
Ground black pepper - 2 teaspoons;
Vinegar 3% - 6 tbsp. spoon;
Vegetable oil - 700 ml.

Cooking method:

1. Wash the zucchini. Remove the skin and discard the seeds. Cut into cubes and start frying them in parts in a frying pan with vegetable oil until golden brown, transferring the mass to a large saucepan.

Do not add too much oil.

Zucchini needs to be fried, not stewed.

2. When you have fried half of the chopped vegetables, put the pan on medium heat and at the same time fry the rest of the cubes and simmer the contents in the pan, remembering to stir the mass so that nothing burns.

3. After frying all the zucchini, add vegetable oil to the same frying pan and add the diced onion.

4. Fry it until softened.

5. When the onion becomes soft, add tomato paste to it and continue frying for another 1-2 minutes.

7. Place salt, sugar and pepper in a saucepan. Mix everything well. Cover with a lid and simmer for 2 hours, stirring the mixture occasionally.

8. As soon as the contents become homogeneous and boil down by at least 1/3, turn off the heat and pass the resulting mass through a meat grinder.

9. The products passed through the meat grinder should be put back into the pan and vinegar should be added. Stir the caviar and immediately place it in clean jars.

10. Take a clean, large saucepan and place towels or cloth napkins on the bottom. Now place the filled jars firmly, but so that their sides do not touch. Cover them with clean lids, and carefully pour hot water into the pan until halfway through the jars. Turn heat to medium and bring to a boil. Once the water boils, add more water to cover the jars up to their hangers. Bring to a gentle boil and boil the jars for an hour.

11. After an hour, remove the jars from the water and roll them up, turn them over. Leave to cool at room temperature, and then put away in a storage area.

Cooking zucchini caviar with mayonnaise

The next option is not quite ordinary, because we will also add mayonnaise to all the other usual ingredients. I haven’t tried this recipe in real life, but they say it turns out to be finger-licking good.

Ingredients:

Zucchini - 4 kg;
Onion - 0.5 kg;
Mayonnaise - 1 tbsp.;
Tomato paste - 1 tbsp;
Vegetable oil - 0.5 tbsp.;
Sugar - 100 gr.;
Salt - 50 gr.;
Ground pepper - to taste;
Bay leaf - to taste.

Cooking method:

1. Wash and peel the vegetables. So, remove the peel and core with seeds from the zucchini and cut into slices. And remove the skin from the onion and cut into pieces. Pass the prepared vegetables through a meat grinder or grind in a blender.

2. Now put everything into a saucepan and add mayonnaise. Set the heat to medium.

3. Add tomato paste, oil and mix everything. Bring the mixture to a boil and then simmer over low heat for 1 hour.

Be sure to stir the contents periodically, otherwise your caviar will burn.

4. When an hour has passed, salt and pepper the mixture, add bay leaf. Mix everything again and simmer until the desired thickness, usually this procedure takes from 20 to 60 minutes, depending on the wateriness of the vegetables.

5. Then transfer our brew into sterile jars and seal. Cool and store in a cool, dark place.

Recipe for caviar with tomato paste, onions and carrots

Don't forget that zucchini is an excellent vegetable that is rich in vitamins and fiber, so it helps improve digestion and is valuable because it is easy to prepare for future use. So don’t miss this opportunity and cook the most delicious snack from zucchini according to the following photo recipe.

Zucchini also goes very well with other crops, so add carrots and fresh herbs for variety.

Ingredients:

Zucchini - 1 kg;
Carrots - 1 pc.;
Onion - 2 pcs.;
Tomato paste - 100 gr.;
Fresh herbs - 50 gr.;
Vegetable oil - 70 ml;
Sugar - 1 heaped teaspoon;
Ground black pepper - 1 heaped teaspoon;
Red pepper - a pinch;
Allspice peas - 3 pcs.;
Salt - 1 tbsp. spoon.

Cooking method:

1. Wash the zucchini and remove the skin. Cut into rings 0.5 cm thick.

If you use young vegetables, it is not necessary to remove the peel.

2. Over high heat, in a frying pan with vegetable oil, fry the mugs on both sides until soft.

3. Then cool them.

4. At this time, peel and wash the onions and carrots. Cut them into arbitrary shapes.

5. Then fry the onions and carrots in a frying pan with vegetable oil until soft.

6. Add tomato paste and fry for another 2 minutes.

7. Now grind all the fried vegetables, including zucchini, in a meat grinder. Wash the greens and finely chop them, add them to the twisted mass.

8. Transfer the mixture into a saucepan, add salt and pepper, and add peppercorns. Place on low heat and simmer for 20 minutes.

If the consistency is thick, you can add a little water.

9. Next, transfer the hot brew into clean jars and place them in a pan filled with water. Cover with sterile lids and boil for 20-30 minutes. Then roll up and turn over the blanks, wrap them in a warm blanket and leave them in this state for a day.

Then all you have to do is put the jars away in a storage area.

Squash caviar for the winter “You’ll lick your fingers”

Here is another interesting recipe with the addition of bell pepper and garlic. I love this option, because the smell is divine. So be prepared: everyone will run to the kitchen)!

Ingredients:

Zucchini - 2 kg;
Tomatoes - 500 gr.;
Bell pepper - 300 gr.;
Carrots - 2 pcs.;
Onion - 2 pcs.;
Garlic - 1 head;
Salt, pepper - to taste;
Table vinegar - 1 tbsp. spoon.

Cooking method:

1. Wash and peel the zucchini. Remove the seeds, then cut into cubes and fry in a frying pan with vegetable oil.

2. Peel the onion and chop it into cubes. Grate the carrots on a coarse grater. Fry the vegetables in another frying pan, also adding vegetable oil, until soft.

3. Now wash the pepper and remove the seeds. Cut it into thin slices and add to the onions and carrots. Pour some water and simmer the vegetables for 5 minutes.

If you like it spicy, you can add 1 chili pepper.

5. Add fried zucchini to this frying. Mix everything again and simmer for a few minutes.

6. Cool our brew a little and blend the vegetables with a blender until smooth. Taste it and add salt if necessary.

7. Place the caviar in sterile jars and roll up.

Video recipe on how to prepare a snack in a slow cooker

Another advantage of such preparations is that even if you do not have your own garden or summer house, all the ingredients for zucchini caviar can be easily bought at the bazaar or market. And the prices for such vegetables are inexpensive, so the delicacy will also be budget-friendly.

I offer you a story on preparing snacks in a slow cooker. There is an option, because everyone already has such a device, so it would be a sin not to use it.

Recipe for caviar from zucchini like in the USSR

I also found a way to cook according to the guest. So quickly save your cooking technology and don’t lose it. Get the same taste familiar from childhood.

Ingredients:

Zucchini – 3 kg;
Refined vegetable oil – 0.3 l;
Onions – 1 kg;
Carrots – 1 kg;
Tomato paste – 3 tbsp. heaped spoons;
Garlic cloves (large) – 8 pcs.;
Granulated sugar – 1 tbsp. spoon;
Ground black pepper - 2 gr.;
Celery or parsley root (chopped) - 1 tbsp. spoon;
Salt – 1.5 tablespoons;
Vinegar essence 70% - 1-2 tbsp. spoons.

Cooking method:

1. Take young zucchini, wash them and cut them into pieces.

2. Heat a frying pan with vegetable oil and fry the zucchini in it.

3. Chop onion, carrot, celery or parsley root and fry separately in vegetable oil. And then transfer to a common cauldron, pouring the remaining vegetable oil into it.

4. Add the zucchini to the frying and simmer for 5 minutes, adding salt and pepper to taste. Now immerse the blender in the mixture and chop the vegetables.

6. Transfer the hot vegetable stew into sterile jars and roll up, turning them over onto the lids. Cover with a blanket and leave it like that until it cools completely. And then store in any cool place.

How to cook squash caviar so that it tastes like store-bought caviar

Many people are used to buying snacks at the store. But you must agree that homemade is much tastier than store-bought. Moreover, the secret of cooking the purchased version has already been revealed. Don't believe me? Then try the method described below.

Ingredients:

Zucchini - 6 kg;
Onion - 700 gr.;
Vegetable oil - half a glass;
“Satsebeli” sauce – 0.5 l;
Tomato paste - 0.5 l;
Mayonnaise - 0.5 l;
Salt - 2 tbsp. spoons.

Cooking method:

1. So, peel the zucchini.

2. Remove the skin from the onion.

3. Pass the peeled vegetables through a meat grinder.

4. Now transfer the mass into a saucepan and simmer for 3 hours over low heat, stirring the mass occasionally.

6. Simmer the mixture for another 1 hour over moderate heat.

7. Place the hot dish in sterile jars and seal with sterile lids.

8. Turn the pieces over and cover them with a blanket. Leave it for 7-8 hours and then put it in a storage place.

Squash caviar through a meat grinder - the best recipe

Ingredients:

Zucchini - 1.5 kg;
Onion - 0.5 kg;
Carrots - 2 pcs.;
Tomatoes - 2 pcs.;
Vegetable oil - for frying;
Salt - 1 tbsp. spoon;
Sugar - 1 tbsp. spoon;
Citric acid - 1/2 teaspoon.

Cooking method:

1. Carrots need to be peeled and cut into pieces. Then pass through a meat grinder or food processor twice. Simmer the chopped carrots for 15 minutes under a closed lid in a frying pan with vegetable oil.

2. Do the same with the onions, and then add to the carrots and simmer the vegetables for another 15 minutes.

3. Tomatoes need to be washed and cut into slices.

4. Peel the zucchini and remove the seeds. Pass them through a meat grinder along with the tomatoes.

5. Place chopped zucchini and tomatoes in a saucepan, add stewed carrots and onions. Add salt, sugar and citric acid. Close the lid and simmer for about 20 minutes. Then immediately put it into sterile jars and screw on the lids.

It is best to store such preparations in the refrigerator or cellar.

Step-by-step recipe for preparing caviar for the winter without sterilization

I know that not everyone likes to add vinegar when canning. And for such a case there is a recipe. Watch the video, it tells you step by step and shows how to make a snack without vinegar and without sterilization.

The most delicious squash caviar without frying

Here's an interesting option. After all, vegetables are usually fried during the cooking process, but you don’t have to do this. And immediately pass through a meat grinder and simmer.

Ingredients:

Zucchini - 2 kg;
Carrots - 1 kg;
Onion - 0.5 kg;
Tomato paste - 0.5 kg;
Sugar - 1 tbsp. spoon;
Vinegar 9% - 1 tbsp. spoon;
Vegetable oil - 250 ml;
Salt - 3 tbsp. spoons;
Garlic - a couple of cloves;
Salt, pepper - to taste.

Cooking method:

1. Rinse and peel the vegetables, then grind through a meat grinder.

2. Mix the mixture well and pour in the vegetable oil.

3. Then add tomato paste and place the mixture on moderate heat to simmer.

4. When your vegetable mixture comes to a boil, add salt, sugar and pepper. Continue simmering the caviar for an hour. At the very end, add vinegar and chopped garlic.

5. Roll the hot brew into sterile jars, turn it over and cover with a blanket. Cool and store.

Using the best recipe for an appetizer with tomatoes

By the way, instead of tomato paste, you can always add fresh and ripe tomatoes, or rather their pulp. It turns out very tasty. I personally love this kind of squash caviar.

Ingredients:

Zucchini - 1 kg;
Carrots - 0.6 kg;
Onion - 0.4 kg;
Tomatoes - 0.5 kg;
Vegetable oil - 7 tbsp. spoon;
Salt, sugar, pepper, garlic and herbs to taste.

Cooking method:

1. Wash and peel all vegetables. Then grind through a meat grinder.

2. Salt and pepper the resulting mass, add sugar. Put it on fire.

3. When vegetable puree boils, reduce heat and simmer for 40-45 minutes, stirring occasionally.

4. At the very end, add chopped herbs and chopped garlic, let simmer for another 5 minutes. Then add vinegar and turn off the heat.

5. The hot mass must be transferred to sterile jars and rolled up.

Squash caviar prepared at home for the winter

And finally one more classic recipe. True, we’ll make the appetizer spicier by adding hot pepper.

Ingredients:

Zucchini - 2 kg;
Carrots - 1 kg;
Hot pepper - 2 pcs.;
Tomato paste - 150 gr.;
Salt - 2 tbsp. spoons;
Sugar - 4 tbsp. spoons;
Vegetable oil - 200 gr.;
Vinegar 9% - 50 ml;
Water - 1 glass.

Cooking method:

1. Carrots need to be peeled and cut into cubes. Take a pan and place the prepared vegetable in it. Pour in vegetable oil and water, salt and add sugar. Simmer for 10 minutes with the lid closed.

2. Now wash the zucchini and cut them into cubes too. Add to carrots.

3. Chop the onions and add to the pan with the vegetables. Add chopped hot pepper if desired.

4. Close the pan with a lid again and simmer the vegetables for 20-30 minutes until they become soft.

6. Grind the vegetables using a blender and boil the resulting homogeneous mass.

7. Hot caviar should be transferred to sterile jars and sealed with sterile lids.

As you can see, there is a large number of recipes for making zucchini caviar for the winter. At the same time, you will 100% please any picky gourmet.

For me and our entire family, the appetizer is a must-have addition to many other dishes, so during the zucchini harvest season, I prepare a large number of jars, which I recommend to you. After all, it’s tasty, healthy, and most importantly, everything is prepared quickly. Bookmark the article and don’t lose the recipes! Bye bye!

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Greetings, our dear readers. Zucchini caviar is one of the most best snacks on every housewife's table. She always sells out quickly. Homemade squash caviar is many times better than store-bought caviar - a fact. Today we present to you 5 of the best recipes. Let's figure out how to prepare squash caviar for the winter.

Traditionally, we did all the little secrets and tips for preparing any dish at the end. On the one hand, it’s convenient and understandable, like I’ve already read the recipe, then the tips and everything is in its place.

Today we’ll bring the tips to the forefront. I think it will be better this way. If this layout is not convenient for anyone, write about it in the reviews.

Zucchini caviar for the winter is best prepared from young zucchini. Their length is no more than 20 cm, the skin is thin and the seeds are small. The caviar turns out very tender.
If the zucchini is larger and older, then you need to remove the peel and cut it into pieces and remove all the seeds with a spoon.
It is best to prepare squash caviar if zucchini ripens in August and September.
Remove excess moisture so that the caviar is not watery. To do this, sliced zucchini needs to be salted, mixed and left for 15 - 25 minutes. Then squeeze out the resulting juice.
Chopping vegetables(using a meat grinder, blender or food processor) before or after cooking. Otherwise, the final consistency of the caviar will not be sufficiently tender and homogeneous.
Pre-fry the vegetables before stewing them. This allows you to make the taste of caviar more intense.
You can add ground black pepper, ground red pepper, a mixture of peppers, paprika, curry, ground coriander, nutmeg, ground ginger, suneli hops, cloves, garlic and chopped herbs to squash caviar - all these components will make the caviar piquant and incredibly appetizing.
Any utensil is not suitable for preparing caviar. It is best to choose dishes with a thick bottom. This will ensure even heating of the vegetables and they will not stick. A stainless steel pan with a thick bottom is best.
It is best to sterilize jars before screwing.. This way, squash caviar will be stored for at least 1 year. It is best stored in the cellar.

Zucchini itself has no taste. Which means the whole bouquet of aromas and tastes will depend only on the ingredients, which you use when preparing caviar. Can you imagine what huge world opens when preparing squash caviar.

This caviar can be placed on any table, it can be eaten with almost any dish. Now let's get down to how squash caviar is prepared for the winter.

Squash caviar is a classic recipe.

Classic squash caviar

Of course, there is a recipe from which all other recipes come. This is a classic or standard recipe. Or you can just say - the simplest recipe for squash caviar. It is prepared easily and quickly.

We will need:

3 kg of zucchini;
1 kg carrots;
1 kg of onion;
50 g tomato paste;
30 g salt;
20 g sugar;
10 g citric acid;
vegetable oil.

Step 1.

First, let's free our zucchini from excess moisture, otherwise the caviar will turn out watery. To do this, cut the zucchini into slices, sprinkle with salt and leave for 25 minutes. Then squeeze out the juice.

Cut zucchini into slices

Step 2.

Now fry the zucchini slices in vegetable oil on both sides.

Step 2.

Chop the onion and grate the carrots. Now fry it all in vegetable oil.

Step 3.

Now we pass all the vegetables through a meat grinder and put the resulting pulp in a saucepan. Place on low heat.

Step 4.

Add salt, sugar, tomato paste and citric acid. Bring to a boil over low heat and then cook for 20 - 30 minutes. Be sure to stir periodically.

Step 5.

Sterilize jars and lids. When the caviar is ready, transfer it to jars and screw on the lids. Now we turn the jars over onto the lids and place them, wrapped in a warm blanket. After cooling, put it away for storage.

Squash caviar with tomatoes and apples.

squash caviar with apples and tomatoes

Delicious caviar It turns out with apples. I really like this taste. And tomatoes will replace tomato paste for us, it turns out better. It’s best, of course, if almost all the ingredients come from your own garden. Well, if you do buy in a store, then you shouldn’t take everything that’s cheap. It’s better to take something tasty, the taste of squash caviar will depend on this.

Ingredients:

2.5 kg of zucchini;
2 kg of tomatoes;
5-6 carrots;
2 apples;
2 bell peppers;
100 g dill or parsley;
1 chili pepper (optional, for spicy lovers);
1 head of garlic;
50 ml vegetable oil;
40 g salt;
salt, sugar and ground black pepper to taste.

Step 1.

Wash the zucchini, carrots, bell peppers and chili peppers and finely chop them, but do not mix them.

Step 2.

Now fry all the vegetables separately in a little vegetable oil.

Step 3.

We grind all these vegetables through a meat grinder. Place the resulting porridge in a saucepan. Grate the apples there too. At the same time, I cut off the skin.

Step 4.

We run the tomatoes in a meat grinder or grind them in blenders. We add all this to our porridge. Finely chopped garlic, salt, sugar and ground pepper are also there.

Step 5.

Now put the pan on low heat and simmer for about 2 hours, no more. 5 minutes before readiness, add finely chopped greens. Don't forget to stir everything.

Step 6.

When the caviar is ready, transfer it to jars (already sterilized) and screw on the lids. Now we turn the jars over onto the lids and place them, wrapped in a warm blanket. After cooling, put it away for storage.

Caviar in mayonnaise has an amazing taste.

squash caviar in mayonnaise

You know, I immediately thought that mayonnaise is a universal remedy. It was the French who invented it as just a sauce. Our housewives use it in everything))). Well, it actually tastes better. And squash caviar for the winter turns out to be a masterpiece.

But it is best to use homemade mayonnaise. It cooks quite quickly, for example:

But if you use store-bought mayonnaise, then use the tasty one that you like. And so let's go.

Here's what we use:

1 kg of zucchini;
100 ml. mayonnaise;
100 gr. carrots;
100 - 150 gr. onions;
400 gr. tomatoes;
1 medium-sized bell pepper;
2 cloves of garlic;
approximately 100 ml. sunflower oil;
salt and ground black pepper to taste.

Step 1.

Cut the zucchini into small cubes. At the same time, we remember that there is no need to peel young zucchini and remove seeds. But older and more mature ones, on the contrary, are necessary.

Step 2.

Use a salt shaker or three carrots on a large grater.

Squash caviar for the winter becomes sweeter when carrots are added. And carrots give the corresponding color to the caviar.

Also cut the onion into small cubes.

Step 3.

Now you need to fry, or rather brown, the carrots in a frying pan in vegetable oil over medium heat. Cook for a few minutes and be sure to stir so it doesn't burn.

Step 4.

Then add the onion, mix and fry the vegetables for a few more minutes. Until the onion becomes soft and transparent.

Step 5.

In the meantime, peel the pepper and cut the onion either into cubes or as you wish.

Step 6.

Add it to carrots and onions. Simmer the vegetables over low heat for about 5-7 minutes.

Step 7

Now add the zucchini, mix and simmer for 10 minutes, also over low heat. Don't forget to stir.

Step 8

Blanch the tomatoes, peel them, and cut them into small cubes. Instead of tomatoes, you can use tomato paste diluted in a glass of warm water. Even tomato juice will do. If there is sourness in the tomato, you can sprinkle it with a little sugar.

Now add the tomatoes to the pan, mix everything and cover with a lid. Cook until the vegetables are soft.

Step 9

Now the soft vegetables need to be pureed. We use a blender or meat grinder. But you need to cool the vegetables a little.

Step 10

Now return the porridge to the pan, add mayonnaise and stir. Now turn on low heat and simmer for 30 - 40 minutes. The caviar should fry and darken.

Step 11

Five minutes before readiness, add chopped garlic, salt and spices. If you need to sweeten it, add sugar. Mix well. We do not use vinegar in this recipe.

Step 12

Now we transfer the caviar into sterilized jars, roll them up, put them on the lids and cover them with a warm blanket. After cooling, you can store it in the cellar.

You can try this snack immediately after preparation.

Keeping up with the times - squash caviar in a slow cooker.

squash caviar in a slow cooker

Preparing squash caviar for the winter is relatively simple. And today, many housewives have a multicooker in their kitchen. The item is comfortable and versatile. A multicooker greatly simplifies the process of preparing squash caviar. In addition, it turns out to be dietary. Therefore, for those who are watching their weight, this recipe is very suitable.

Ingredients used:

3 kg of zucchini (preferably young);
2 large carrots, weighing approximately 250 g;
800 gr. Luke;
150 ml. sunflower oil;
200 grams of tomato paste;
0.5 teaspoon of citric acid;
1 teaspoon ground red pepper;
1.5 teaspoons salt;
2 tablespoons sugar;
3-4 cloves of garlic.

Step 1.

Zucchini caviar for the winter is tastier from young zucchini; you don’t need to peel them. Therefore, wash the zucchini thoroughly and dice it. Grate the carrots.

Step 2.

Chop the onion and, together with it, put the carrots and 100 ml of oil in a multicooker for frying. Select the toasting or baking mode for 20 minutes.

Step 3.

After 10 minutes, add the zucchini. As soon as the 20-minute frying mode ends, turn on the simmer for 1 hour.

Step 4.

After 20 - 25 minutes, add pepper, sugar, salt and mix well.

Step 5.

After another 20 minutes, add tomato paste, citric acid, remaining oil and garlic squeezed through a garlic press.

Step 6.

Then we cool all the caviar and pass it through a meat grinder or blender. Then keep it on the simmer mode for another 15 - 20 minutes.

Step 7

Now, as usual, pour the finished caviar into sterilized jars and roll it up. Then we put it on the lids and wrap it in a warm blanket. After cooling, put it away for storage.

Here's another recipe for caviar in a slow cooker:

Zucchini caviar - "You'll lick your fingers."

You'll be licking your fingers!

I once gave my wife a cauldron, originally for pilaf. But squash caviar for the winter turns out absolutely gorgeous in it. The name says so, so let's do it.

Ingredients:

1.5 kg of zucchini. If you use older zucchini, then those already peeled are taken into account;
700 gr. carrots;
400 gr. Luke;
1.5 tablespoons of tomato paste;
150 gr. sunflower oil;
3.5 tablespoons sugar;
1.5 tablespoons salt;
0.5 teaspoons ground black pepper;
0.5 glasses of water.

Step 1.

Cut the zucchini into pieces.

Step 2.

Chop the onion into cubes. Grate the carrots.

Step 3.

Mix everything in a cauldron. You can use a pan with a thick bottom. Add water and bring to a boil.

Step 4.

Now turn the heat down to low and simmer for 40 minutes. Be sure to mix.

Step 5.

If after 40 minutes there is a lot of water left, then simply drain it.

Step 6.

The water has been drained, now we grind all the porridge to a puree using a blender or meat grinder.

Step 7

Now back into the cauldron, add tomato paste, pepper, salt, sugar, butter and mix well.

Step 8

Place on low heat. After boiling, boil for another 15 minutes and that’s it.

Step 9

Now we put it into jars. We will sterilize them in advance. Roll up the lids, place them on the lids and wrap them in a warm blanket. After cooling, put it away for storage.

Now you know that squash caviar for the winter is not just tasty, terribly tasty, sweet, spicy, healthy and sometimes even low in calories. There are a lot of recipes and tastes.

OK it's all over Now. Try it different recipes. They are all very tasty and appetizing. They will decorate any table and any holiday. Enjoy your meal.

Write your recipes or reviews in the comments, share the recipe on in social networks. Bye everyone.

Squash caviar for the winter - 5 best step-by-step recipes. updated: September 11, 2017 by: Subbotin Pavel

[Updated edition - August 2018. Denis Povaga]

And now, in the midst of preparations for 2018, we decided to update the article with new recipes. And today you will learn not only best recipes squash caviar for the winter, but also in general delicious recipes, from which - you will lick your fingers!

The older generation remembers the taste of squash caviar from childhood. In the 90s of the last century, besides it, there was practically nothing on the shelves. Zucchini ripens in early autumn, so it's time to make canned vegetables for the winter.

The preparation contains a minimum amount of calories and does not burden the digestive system. Therefore, the dish can be consumed when various diseases and during weight loss.

In this article we will look at the most successful options for preparing vegetable preparations.

If you have never prepared squash caviar at home, you can use simple recipe. Despite the simplified cooking process, the preparation turns out very tasty. Therefore, be sure to roll up several cans for the winter.

Ingredients:

3 kg of zucchini.
1 kg of fleshy tomatoes.
1 kg of onion.
1 kg carrots.
150 ml vegetable oil.
1 tbsp 9% vinegar.
Granulated sugar, black pepper and table salt according to preference.

Cooking procedure

Zucchini needs to be washed well. To prevent caviar from having a greenish tint, it is recommended to peel the peel. An overripe fruit may have large seeds; they must be removed. Cut the vegetable into small pieces. Heat the sunflower oil in a frying pan and fry the zucchini in several portions.

When the vegetables are slightly fried, cover the pan with a lid and simmer for 10-15 minutes until they become soft. Then transfer them to a large enamel pan so that all the necessary products can fit in it.

Finely chop the onion. To prevent splashes and steam from the vegetable from getting into your eyes, it is recommended to grease the cutting board with a small amount of salt and use a sharp knife. Then fry the onion in sunflower oil.

At the next stage, wash the carrots, remove the top layer if necessary and grate the vegetable. Sauté in oil in a deep frying pan until the vegetable becomes soft. Add all prepared ingredients to the container with zucchini.

Wash the tomatoes and place in boiling water for a few seconds. After this, you can easily remove the skin.

Grind the tomatoes in a blender. Add the resulting juice to the rest of the products and mix with a mixer.

Place the zucchini mixture on the stove and cook over low heat for 2-3 hours. The time depends on the volume of the mass. If necessary, pepper, salt and add a small amount of sugar.

A few minutes before cooking, add vinegar. After which the caviar can be poured into jars, which must first be sterilized.

Wrap the inverted jars in a blanket or towel and leave for 12 hours in a cool place. If you do not violate the cooking technology, the caviar will not spoil at room temperature.

Caviar with tomato paste for the winter at home

To prepare caviar, you can use tomato paste instead of fresh tomatoes. Difference homemade is that you can control the consistency and quantity of ingredients, so the snack can be prepared according to your preferences.

Ingredients:

2 kg of ripe zucchini.
150 g canned tomato paste.
1 kg of onions.
1 kg carrots.
200 ml sunflower oil.
1 tsp 70% acetic acid.
A small amount of water.
2 tbsp table salt.
4 tbsp granulated sugar.

Step-by-step preparation of caviar

All vegetables must first be washed and peeled, and the jars must be treated with boiling water. Cut the carrots into medium-sized cubes. To prepare caviar, you can use a thick-walled saucepan, deep frying pan or cauldron. Heat vegetable oil in a container and add chopped carrots to it. Pour water over the vegetables, sprinkle with sugar and salt, then mix thoroughly. Cover with a lid and bring to a boil, simmer the carrots for 10 minutes.

Meanwhile, cut the zucchini into small cubes. Then chop the onion. If desired, you can use bitters for cooking. Green pepper, from which you need to extract the seeds and chop finely. Add the prepared ingredients to the container with carrots and mix. Cover the pan with a lid, bring to a boil, then simmer until the vegetables are soft (about 20 minutes).

Add tomato paste to the vegetables, stir and simmer for 10 minutes. Leave the roof slightly open to allow all the liquid to evaporate.

Add acetic acid to the container and cook for another 2-3 minutes. Then transfer the products into a blender bowl and grind them thoroughly.

Place the zucchini mass back on the stove and bring to a boil. After this, the snack can be placed in jars. The lids must be boiled. From the products used, 4 jars with a volume of 750 ml are obtained.

Your loved ones will definitely love caviar prepared this way. Perhaps it will become your favorite dish.

The best recipe for squash caviar with mayonnaise

Vegetable caviar can serve as a separate dish or in addition to fish or meat. Each person has their own preferences, so you can use different ingredients to prepare the snack. If you don’t like squash caviar with a sour taste, then it is recommended to add mayonnaise to it.

Ingredients:

6 kg of zucchini.
500 grams of mayonnaise.
500 grams of tomato paste.
6 onions.
200 ml sunflower oil.
4 tbsp vinegar.
4 tbsp granulated sugar.
2 tbsp table salt.

Cooking method

At the initial stage, you need to prepare the zucchini. If they are young, then it is enough to peel them. If there are large seeds, they must be removed. Then cut them into small cubes.

Place the chopped zucchini in a large enamel pan. Vegetables must be stirred periodically so that they do not burn, otherwise the preparation will be spoiled. After boiling, simmer the zucchini with the lid closed for 2 hours. When they give juice, the heat needs to be reduced.

Grind the onion in a blender to obtain a mushy mass, as shown in the image below.

When the zucchini is ready, grind it using a mixer or blender.

Add chopped onion, tomato paste, mayonnaise, vinegar, malo, salt and sugar to the pan with the zucchini. Then mix all the ingredients thoroughly with a wooden spatula.

Place the zucchini mass on the stove and cook for 45 minutes over low heat. After this time, pour the snack into sterilized jars and roll up the lids.

Squash caviar for the winter. The best recipe through a meat grinder

To simplify the process of preparing caviar, it is recommended to mince all the vegetables. In this case, the products do not lose their beneficial properties, and the snack turns out nutritious and tasty.

Ingredients:

2 kg of young zucchini.
800 g tomato.
600 grams of onion.
500 grams of carrots.
1 kg sweet pepper.
2 heads of garlic.
500 ml vegetable oil.
1 tsp 70% vinegar essence.
Salt and sugar to taste.

Cooking process

Rinse vegetables cold water. If the zucchini is overripe, you need to remove the peel and remove the large seeds, then cut into large pieces. Remove the skin from the tomatoes; to do this, place them in boiling water for a few seconds.
Grind all vegetables separately using a meat grinder. The products do not need to be mixed, so you need to prepare several deep plates. Pass the garlic through a special press.
Place a thick-walled saucepan or deep frying pan on the stove and heat the sunflower oil.
First of all, you need to fry the onions and carrots for a few minutes so that the vegetables acquire a golden color.
After this, add the remaining pureed ingredients.
When the vegetable mixture boils, add vinegar, table salt, sugar and garlic to the container. Cook for 30 minutes over low heat.
While the vegetables are cooking, you need to pour boiling water over the jars or put them in the microwave for 1-2 minutes.
When the caviar is ready, it must be packaged immediately glass jars. Roll up the lids and cover with a blanket so that the snack gradually cools.

After 12-15 minutes, squash caviar can be consumed. A snack prepared in this way can be stored for about 6 months.

Squash caviar without tomato paste. Simple recipe

Zucchini caviar is most often prepared with tomato paste. However, not all people like this taste or it is contraindicated for certain diseases. In this case, you can do without tomatoes.

Ingredients:

3 kg of zucchini.
4 medium sized sweet peppers.
1 kg carrots.
10 cloves of garlic.
600 grams of onion.
200 ml sunflower oil.
Black pepper and table salt to taste.

Step-by-step preparation

Vegetables must be washed, peeled, and cut into small cubes. Cook the products over medium heat until soft. To save beneficial features and vitamins, ingredients are recommended to be added to boiling water.

While the vegetables are cooking, you need to chop the onion and fry it in a small amount of vegetable oil. After this, mix the products and grind them using a blender. You can also use a meat grinder.

Add salt and pepper to the vegetable puree. Place the container on the stove and cook the caviar for 40 minutes over low heat. To ensure that all the liquid evaporates, it is not recommended to cover the pan with a lid. The appetizer must be stirred periodically, otherwise it may burn.

You must first sterilize the jars and dry them. You need to pour the caviar while it’s hot, then roll up the lids. If it is not possible to store the snack in a cool place, then it is recommended to add 1 teaspoon of 9% vinegar to the jar.

Squash caviar for the winter - a recipe just like in the store

If you like store-bought zucchini caviar, you can make it yourself at home. To do this you will need simple and affordable products. You can prepare the snack in a slow cooker.

Ingredients:

1 kg of zucchini.
0.5 kg of onions.
0.5 kg of fresh carrots.
100 ml vegetable oil.
80 grams of canned tomato paste.
Table salt and sugar according to preference.

Cooking method

Wash the onions and carrots, peel and cut into small cubes. Add to the multicooker bowl, turn on the “Frying” mode. Add salt with sugar, sunflower oil and a small amount of black pepper to the container. Mix all ingredients and fry for 15 minutes.

Peel the zucchini and grate on a medium grater.

To prepare squash caviar, you can use canned tomato paste or make it yourself. Grate the tomatoes and put them on the stove so that all the liquid evaporates. Add a small amount of salt and sugar.

Add zucchini to the fried vegetables and turn on the “Stew” mode. Do not rush to add water to the multicooker bowl, as the zucchini may produce a sufficient amount of juice. Cook for 40-60 minutes. The caviar must be constantly stirred and ensure that it does not burn.

About 10 minutes before the snack is ready, you need to add homemade tomato paste to the container.

At the next stage, grind all the products using a blender until they form a mushy mass.

Cook the vegetable puree for a few more minutes.

After this, the caviar can be consumed immediately or rolled into sterilized jars. The caviar really turns out just like in the store.

Everything will be delicious! Another recipe for squash caviar

It is impossible to review all recipes for making squash caviar in one article. But let's consider another option.

Ingredients:

1 kg zucchini.
300 grams of sweet pepper.
300 grams of tomatoes.
150 grams of onions.
200 grams of carrots.
3 cloves of garlic.
Lemon acid.
Olive oil.
Salt, sugar and black pepper according to preference.

Cooking process

You need to prepare all the ingredients. By the way, the taste of future caviar depends on the freshness of each product. Therefore, you need to carefully select all ingredients.

Peel the young zucchini and chop finely. If you use overripe fruits, you must remove the core and seeds from them.

Tomatoes are very important; they must be ripe, tasty and juicy. To remove the skin from them, you need to make a small cut, place them in boiling water, and then in ice water. Then cut into small cubes.

You also need to remove the skin from bell peppers, but this is not so easy. To do this, the vegetable must be baked or fried over an open fire, placed in a plastic bag for 10 minutes, then remove the film. If you don’t want to complicate the process, you can simply remove the top layer using a vegetable cutter. The pepper also needs to be chopped.

It is better to take sweet and young carrots. Grind the root vegetable into small pieces.

Finely chop the onion and garlic. Then all the ingredients need to be sautéed separately for a few minutes until half cooked. To prevent anything from burning, you need to systematically stir the food. After this, mix all the ingredients in a deep bowl, add salt, pepper, sugar, citric acid and mix. It is recommended to add the last ingredients to taste, depending on what you like best in caviar.

Place the enamel pan on the stove, cover with a lid and simmer the vegetables over low heat for at least 40 minutes. If you want to roll caviar for the winter, then you need to simmer for at least 1 hour. Then grind the ingredients using a blender and cook for a few more minutes. The finished snack can be transferred to a container or rolled into glass jars.

Do you like zucchini snack? Maybe you have your own cooking secrets? Share them with blog readers.