How to make homemade squash caviar for the winter. Zucchini caviar for the winter - the most delicious and simple recipe for zucchini caviar

Last year, we already reviewed. And now, it’s time to harvest the fresh harvest of zucchini for 2018, which means we’ll be cooking amazingly delicious caviar according to a new recipe. And this time, we will prioritize simplicity so that you save time, and the result is - real jam!

By the way! Be sure to scroll through last year's article, which began like this...

Remember the taste of real Soviet squash caviar, cooked according to GOST? Or maybe you prepared it yourself and continue to prepare it? Personally, I liked the caviar in the factory canteen. Loved the squash caviar spread on bread.

The older generation remembers the taste of squash caviar with 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.

Pimply cucumbers, sugary tomatoes, juicy peppers and fragrant zucchini - everything will go into use.

The vegetable is truly prolific, and by planting a few bushes, you get a mountain of harvested zucchini. And that's great! After all, you can prepare a variety of dishes from them, ranging from vegetable stew, and zucchini with minced meat, and of course... making everyone’s favorite zucchini caviar.

There are a lot of recipes for this dish, each of them is good in its own way. Today we will look at the most delicious and simple ones. So, stock up on ripe zucchini, we are starting...

This caviar recipe is one of the simplest and easiest. The consistency is delicate and creamy. This preparation differs in taste from the classic recipe through a meat grinder. The secret is that we will stew all the vegetables in chopped form, and only then beat the mass with a blender. This is delicious! Try it and see!

Ingredients:

one and a half kilograms of zucchini, peeled;
3 carrots (total weight approximately 1.5 kilograms);
4 onions (total weight approximately 1.3 kilograms);
50 grams of granulated sugar;
head of garlic;
salt to your taste;
half a glass vegetable oil;
half a teaspoon of ground pepper;
150 grams tomato paste good quality;
30 grams of 9% vinegar.

1. Finely chop the onion. First crush the garlic with the wide side of the knife and then chop thoroughly. Pass the carrots through a grater. In a heavy-bottomed roasting pan, fry these vegetables in vegetable oil.

2. After 7-10 minutes, add the diced zucchini.

Before cooking, zucchini must be peeled, seeds and soft core removed. If you are using young zucchini, you can simply remove the skin.

Simmer the vegetables for another 30 minutes.

3. Add granulated sugar, salt and pepper. Stir in tomato paste until the color is uniform.

4. After adding the paste, simmer for another 10 minutes, then pour in the vinegar. Simmer on the stove for another 3 minutes and turn off the heat.

If you plan to eat the caviar immediately and not store it for the winter, you don’t have to use vinegar.

5. Beat the hot mass using an immersion blender until it becomes a soft cream.

6. Now the dish with caviar needs to be placed back on the stove. Be sure to cover with a lid, because such a mass “shoots” very violently when boiling. After the first “shots”, keep it on low heat for no more than 3 minutes.

7. Now the caviar is ready. All that remains is to place it in jars. Banks, in turn, must be clean and sterile. The lids also need to be boiled. So, place the entire resulting volume of hot mass into the prepared glass container and roll it up. Turn over onto lids and cover with warm cloth. In this form they should stand for about 12 hours.

Jars of tender squash caviar should be stored in a cool room.

Squash caviar, just like in the store (very tasty)

For connoisseurs of modern technology, I suggest preparing caviar from zucchini in a slow cooker. This wonderful electrical appliance makes cooking much easier, protecting you from washing unnecessary dishes. In addition, the correct selection of modes and the necessary temperature matching makes the dish even more delicious. Let's try to cook caviar together.

Ingredients:

120 grams of peeled carrots;
100g onions;
2 kilograms of zucchini, weighed without seeds and peel;
200 grams of tomato paste;
a little less than half a glass of sunflower oil;
20 grams of granulated sugar;
30 grams of salt;
half a teaspoon of black pepper;
90 grams of vinegar 9%.

1.Cut the zucchini into cubes. To do this, you can use a vegetable cutter or just a knife.

2. Finely chop the onion and grate the carrots. Set the multicooker to “Frying” mode for 5 minutes. Pour some oil. As soon as it sizzles, add onions and carrots. Fry until the end of the mode.

3. After this, remove the roasted vegetables from the multicooker bowl into a spacious bowl. Pour a little more oil and fry the zucchini right there in the “Fry” mode for 20 minutes.

4. Transfer the zucchini to the carrot and onion mixture and beat with a blender until smooth.

5. Transfer the resulting mass back into the multicooker and set the “Stew” mode for 40 minutes. In this case, you need to install a steamer net on top, since the squash puree boils and shoots very strongly.

6. After 40 minutes, add all other ingredients except vinegar. Mix well so that the tomato paste evenly colors the mixture. Continue simmering for another 20 minutes. About 17 minutes into cooking, add vinegar and stir.

7. While the mass is still hot, it should be immediately placed in sterile jars. After cooling, they should be stored in a cellar, basement or other cool and dry place.

Delicious squash caviar for the winter (recipe from grandma)

We all remember that same grandmother’s caviar that she treated us to as children. Then it seemed that only she could cook like that. Now we will try to repeat the same zucchini caviar, according to my grandmother’s recipe.

Ingredients:

1 kilogram of carrots;
2 kilograms of peeled zucchini;
1 kilogram of onion;
4 tablespoons sugar;
150 grams of thick tomato paste;
2 full tablespoons of salt;
a slightly incomplete glass of vegetable oil;
tea spoon acetic acid (70%);
glass of water.

1. Cut the carrots into cubes. Place in a roasting pan, add water, sugar and salt.

2. Simmer the carrots for 10 minutes on low. Meanwhile, you need to cut the zucchini and onion into cubes. Then they also need to be added to the stew.

3. Simmer for half an hour like this, stirring frequently. Then you need to add tomato paste, oil and stir thoroughly. Simmer for another 15-20 minutes.

4. Taste the vegetable mixture for salt. If you think there is not enough salt, pepper or anything else, add it. After the taste is perfected, you need to pour in the vinegar and simmer for another 3-5 minutes.

5. Mash the vegetables directly in the pan with a mallet. This is what our grandmothers did. If you prefer modern technologies, you can use a blender. Boil this mixture under the lid at minimum power for 5-7 minutes.

6. Now the caviar is ready to be transferred to sterilized jars and stored until winter.

Recipe for delicious zucchini caviar in a slow cooker

We will prepare this caviar in a slow cooker using sweet peppers. Its combination with the main ingredients gives an unsurpassed taste and aroma. And such a preparation is prepared very quickly.

Ingredients:

5 medium zucchini;
1 onion;
5 small carrots;
4 sweet peppers without seeds and tail;
2 bay leaves;
5 tomatoes;
4 tablespoons of vegetable oil;
3 tablespoons vinegar;
4 peppercorns;
a little dill (at your discretion);
2 tablespoons salt.

1.Cut the onion into half rings or small pieces. Chop the carrots into medium pieces. Place these two ingredients in a multicooker bowl with oil. Set the “Frying” mode for 15 minutes.

2. Without wasting time while the vegetables are preparing, you need to cut the zucchini into cubes. As soon as the equipment signals that the work is complete, add zucchini to the bowl and stir. Add about 1 glass of water and cover with a lid. Set “Quenching” again for 1 hour.

3. Cooking zucchini takes about half an hour. Just after 30 minutes, add the peppers, cut into strips, and add salt.

4. Make tomato puree from the tomatoes using a blender or meat grinder. As soon as the multicooker notifies you that the dish is ready, the vegetable caviar should also be chopped in a blender. Now you need to combine these two masses - tomato and vegetable.

5. Place the resulting puree on the stove and cook for 15-20 minutes after boiling. Be careful, this mixture boils very actively and you can get burned by it! You can boil it in a slow cooker in the “Cooking” mode for the same time. A couple of minutes before it’s ready, add vinegar, chopped dill, bay leaf and peppercorns.

6. Place the mixture into jars and roll them up. Immediately turn over onto a warm cloth and cover overnight.

Store the snack in a cool place. After opening, keep in the refrigerator.

Simple and tasty zucchini caviar with mayonnaise

Mayonnaise is very often added to zucchini caviar. It gives the dish a special tenderness and taste. To do this, you must choose a high quality product. You can even cook it yourself. But store-bought options are also suitable.

Ingredients:

3 kilograms of peeled zucchini (remove soft core and peel);
250 grams of mayonnaise;
100 grams of granulated sugar;
100 grams of vegetable oil;
250 grams of tomato paste or sauce;
1 tablespoon salt;
5 cloves of garlic;
2 tablespoons vinegar.

1.Cut the peeled zucchini into small pieces. If you are using young zucchini that does not yet have hard seeds or tough skin, you can process them unpeeled.

2. Pass the zucchini through a fine meat grinder. Add all other ingredients except vinegar to this mixture. The garlic must be crushed with a press until it becomes mushy.

3. Mix everything thoroughly to obtain a homogeneous mixture of pale pink color. Place on the stove and simmer at minimum power for 1 hour after boiling. Shortly before cooking, about 3-4 minutes, you need to stir vinegar into the contents of the pan.

4. Immediately pour hot caviar into prepared jars. Roll up the lids and leave in a warm place overnight.

The next morning the caviar will be ready to be transferred to a permanent storage location.

Zucchini caviar is not for the winter - you'll lick your fingers

Not only in winter we love to eat vegetable caviar. In the summer I also cook it very often. It’s very simple to do - chop the vegetables, bake, beat in homogeneous mass and you're done! This version of the dish is suitable even for those who adhere to a diet in the name of a beautiful figure. Easy, satisfying, appetizing and very tasty!

Ingredients:

a couple of young zucchini;
2 small carrots;
2 sweet tomatoes;
1 fleshy bell pepper;
2 onions;
pepper and salt to your taste;
2-3 tablespoons of vegetable oil.

1.Cut the vegetables into medium pieces. The exact size and shape don't matter. Add all the other ingredients to them and mix evenly.

2. Place the seasoned vegetables in a baking sleeve and place in the oven for 50-60 minutes, at a temperature of approximately 170 degrees.

3. Carefully transfer the contents of the bag into a bowl and beat with an immersion blender until smooth.

5. Transfer the caviar into jars and store in the refrigerator. After cooling, you can start tasting. It turns out very tasty - you'll lick your fingers!

The usual recipe for delicious squash caviar

This caviar cooks quickly and is eaten even faster. Everything is very simple - we will pass all the vegetables through a meat grinder and boil them with the addition of tomato sauce. Thus, with minimal investment of time and money, we will get very tasty and beautiful caviar.

Ingredients:

7-8 kilograms of young zucchini (if you use older vegetables, they need to be cleaned of entrails and peel);
1 kilogram of carrots;
1 kilogram of onions;
1 kilogram of sweet tomatoes;
a glass of vegetable oil;
4 tablespoons salt;
a glass of tomato sauce;
half a glass of vinegar 9%.

1. Wash all vegetables and, if necessary, peel. Cut into pieces of such a size that it is more convenient to place them in a meat grinder. Thus, turn all the vegetables into a single mass using a meat grinder.

2. Add all other ingredients (except vinegar) to the twisted mixture. Cook in this form over low heat after boiling for 1 hour. Without waiting five minutes until it’s ready, pour in the vinegar and finish cooking.

3. Pour the caviar into jars and close the lids. This snack can be stored all winter at a cool temperature and normal humidity.

Homemade squash caviar with tomato paste

We often use this caviar in winter as an addition to pasta or rice. And in other combinations it is also very tasty. Even just eating it with bread is finger-licking good!

Ingredients:

2 large zucchini;
1 carrot;
3 onions;
200 grams of tomato paste;
a little less than half a glass of vegetable oil;
salt to taste;
4 tablespoons vinegar 9%;
black pepper.

1. Peel the zucchini and remove the soft core. Grate it, along with the carrots.

2. Fry finely chopped onion in oil. Then add zucchini and carrots to it. Simmer for 40 minutes.

3. Then you need to stir the tomato paste into the vegetables, distributing it evenly. Salt and sprinkle with pepper.

4. Simmer the contents of the frying pan in this form for about 20 minutes. Shortly before removing from the stove, add vinegar and stir.

5. Place the caviar in jars and store. It turns out just superbly beautiful and tasty.

Zucchini is a very easy vegetable to prepare! It's a pleasure to cook. And what delicious preparations for the winter can be made from it...

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 contains a lot different options preparations: with and without tomato paste, 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 pan.

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 in summer time 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 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.

Zucchini caviar for the winter “You'll lick your fingers”

And here's another one 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 cook a snack in a slow cooker

Another advantage of such blanks is that even if you don’t have own garden or dacha, then 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. Hot vegetable stew transfer to 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 the vegetable puree boils, reduce the heat and cook 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 if desired hot peppers.

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!

Tell VK

Preparing squash caviar for the winter has become a tradition for most housewives, because regardless of the recipe chosen, the product turns out to be finger-licking good! There are many options for preparing this preservation - from pre-fried vegetables, with or without the addition of tomato paste, mayonnaise, vinegar.

All you have to do is try it and choose the recipe to your own taste. It’s simply impossible not to love this kind of caviar, if you’re not yet a fan of it, it means you’ve just tried something that’s not “your” version!

This vegetable is an incredibly beneficial basis for preparing everyday food, holiday snacks, and twists. Juicy, soft, but at the same time elastic pulp has an almost neutral taste, combining well with sour, salty, spicy, and sweet ingredients.

Unfortunately, some housewives limit themselves to the simplest ones, although there is also room for imagination here. But there are also a variety of them for the everyday table. And about the varieties with with different fillings I already told you. Well, we must not forget about the various twists - spicy, pineapple, mushroom...

The “Finger-lickin’ good” recipe got its name for a reason – a dish prepared this way turns out tender, aromatic, with a light texture. Simply delicious!

Ingredients:

Zucchini – 1 kg
Carrots – 0.5 kg
Onion – 250 g
Garlic - to the chef's taste
Vegetable fat – 0.5 tbsp.
Water – 1 tbsp.
Tomato paste – 1 tbsp.
Sugar – 1.5 tbsp.
Salt – 1 tbsp.
Ground black pepper - to taste

Cut the zucchini into cubes; if there are large seeds, remove them
Grind the peeled carrots on a coarse grater
Chop the onion into cubes, chop the garlic

Mix vegetables in a container, add water
Simmer over low heat for 40 minutes until softened
Strain the stew from excess liquid in a colander

Grind vegetables in a meat grinder or blender
Add the paste with spices, cook for 20 minutes, stirring constantly

Place in sterile jars, close with clean lids, cool, and transfer to the cellar or refrigerator.

Squash caviar in a slow cooker for the winter

It is convenient to prepare a dish using a multicooker. In it, the product can be stewed without the danger of burning - we’ll forget about constant stirring and get on with other things while our kitchen assistant is working!

You can also fry the ingredients directly in the bowl and then wash only one container. Saving time on cleaning the workplace is significant!

I should immediately note that this recipe, according to GOST, is prepared without vinegar, so it is better to store such a twist at a low temperature, a refrigerator or a good cellar will do - it can spoil in the pantry.

Ingredients:

Zucchini – 2 kg
Large carrots – 1 pc.
Medium size onion – 1 pc.
Tomato paste – 190 g
Sunflower oil – 90 g
Black pepper – 2 g
Sugar – 20 g
Salt – 20-30 g

Preparation:

Wash the zucchini, remove the thick peel and seeds if necessary, cut into cubes, if you have them, use a food processor.
Chop the onion into cubes and three carrots.
Fry the onions and carrots in vegetable fat (using half the norm) on the frying mode with the product type “vegetables” for 4-5 minutes.
Remove the roast, pour in the remaining oil, and add the main ingredient.
Fry for 20 minutes at the same setting, stirring occasionally to ensure even heating.
Mix the vegetables in a container of the required volume, grind them with a blender, chopper, or meat grinder (whatever you have on hand).
We transfer the puree into the multicooker, place the steamer basket on top (without closing the lid), turn on the stewing mode for 40 minutes, during which time the caviar will evaporate, but thanks to the lid, the splashes will not smear the table and the miracle stove.
Add all the other ingredients, mix, and simmer for another 20 minutes.
Place the finished dish in sterile jars.
Watch the video, all stages are illustrated in detail.

Zucchini and eggplant caviar

There is squash caviar, there is eggplant caviar (remember how enthusiastically the clerk from “Ivan Vasilyevich is changing his profession” spoke about it?), and there is eggplant-squash caviar! I admit, I had no idea about the existence of the latter until recently, when I accidentally heard the recipe on public transport from a conversation between two grandmothers.

I know it’s not good to eavesdrop, but they told such a delicious story! Arriving home, I immediately rushed to the computer to look for a recipe, and then to the kitchen, fortunately I had all the ingredients at hand. Now I share my knowledge with you!

Prepare:

Zucchini – 1.5-1 kg
Eggplants – 1.5 kg
Sunflower oil – 250 ml
Tomatoes – 600 g
Garlic – 3 heads
Sweet pepper – 5 pcs.
Hot pepper – 2 pods
Salt – 3 tbsp.
Apple cider vinegar 6% – 20 ml
Sugar – 3 tbsp.

First, sterilize the jars (steam or use the oven), wash the lids, and boil for 5-10 seconds.

Wash the eggplants, cut them into half rings, add salt, pour cold water for 15-20 minutes to remove bitterness.

Peel the zucchini and cut it randomly for further grinding in a meat grinder.

Peel the sweet pepper and cut into large cubes.

Peel the garlic and cut the hot pepper into rings. If you don’t like it too spicy, you can remove the seeds.

Wash the tomatoes and cut them into quarters.

We grind all the vegetables with a meat grinder (can be replaced with a blender, chopper, food processor).

Add vegetable fat, salt, sugar to the puree and mix well.

Cook over low heat for 50-60 minutes, stirring to avoid burning.

Add vinegar, cook for 3-5 minutes.

Pour into clean jars and store in a cool, dark place, even without a cellar. The dish goes well with meat and side dishes, as it is quite spicy and juicy.

Recipe for spicy zucchini caviar

The spicy version of the preparation is especially loved by men, appreciating it for its piquant, burning taste. So I boldly invite my men to the preparation process, if they are relatively free at home. After all, they will be the ones who will devour whole jars of this yummy in the winter!

We will need:

Large zucchini – 3 pcs.
Onion – 5 pcs.
Carrots – 5 pcs.
Hot pepper – 5 pcs.
Sugar – 50 g
Tomato paste – 3 tbsp.
Salt - to taste
Vegetable oil – 1.5 tbsp.

The main ingredient is to peel the skin (if it is thick), remove the seeds and membranes, chop the pulp into smaller cubes, grind with a meat grinder or blender.
Peeled onions and carrots are also pureed
Peel the hot pepper from the stalk and seeds (it’s better to work with gloves first), chop after all the vegetables, set aside for now
Stew the vegetables over medium heat, adding salt, sugar, vegetable fat, after boiling, reduce the stove power to low, cook for 2 hours
Pour tomato paste and hot pepper puree into the food, stir, taste, add salt if necessary, simmer for another two hours, stirring occasionally
Pour into pre-sterilized jars, close the lids tightly, cool at room temperature, store in a cool, shaded place, and it is better to eat the dish cold - it tastes better!

The most delicious squash caviar, just like in childhood

Do you remember the taste of this dish from childhood, when your parents bought a jar at the store? Agree, these memories warm the soul, make you return to those joyful times... Preparing such a preparation will help you, at least for a couple of minutes, feel small again and as cloudlessly happy as you can only be in childhood. Let's try a “ticket to the past”?

Products:

Zucchini or zucchini – 3 kg
Carrots – 1 kg
Onion – 1 kg
Salt – 2 tsp. with a slide and 1 tsp. no slide
Black pepper - on the tip of a knife
Red pepper - to taste
Tomato paste – 3 tbsp.
Vinegar 9% – 2 tbsp. during cooking and 1 tbsp. before rolling up the cans

Zucchini (it’s better to take young ones; old ones will have to remove the skins and seeds), cut the onion into small cubes.

Grate the carrots or chop them into cubes.

Using vegetable fat, fry each component separately for 25-30 minutes (you can simmer covered, as the juice will be useful later).

Grind the vegetables with a meat grinder or blender.

Heat the puree, add salt, sugar, some vinegar, spices, cook for 15-20 minutes.

Add the remaining vinegar, mix, pour into pre-steamed jars.

If you plan to store it in a warm place (for example, an apartment), then you should boil it twice for 30-40 minutes.

Yield: 3.5 liters of product.

Video recipe for zucchini caviar with mayonnaise

The younger generation was not able to taste the taste of a traditional store product, and especially for them we offer a recipe for a dish with mayonnaise. The taste is like Soviet caviar!

Squash caviar with tomato paste

The dish turns out very tasty when you add tomato paste; it gives it a beautiful orange tint, as well as sweetness with moderate sourness. Incredibly delicious!

Zucchini – 1 kg
Onion – 180 g
Carrots – 300 g
Tomato paste – 80 g
Salt - to taste
Vegetable oil for frying

Preparation:

Peel, chop and fry vegetables separately in vegetable fat
Grind the slightly cooled ingredients with a meat grinder, add salt, paste (if you want a more saturated color, you can double the portion of tomato)
Boil for 10 minutes
Roll up and place in sterile jars

Recipe for winter caviar from fried zucchini

By frying vegetables, the appetizer turns out tastier, richer, more aromatic. Of course, you will have to tinker longer, but the result is worth it! Let me add that this option is prepared without tomato paste, with fresh vegetables - only natural, no preservatives!

Products we will need:

Zucchini or zucchini – 1 kg
Carrots – 2-3 pcs.
Onion – 1-2 pcs.
Fresh tomatoes – 2-3 pcs.
Garlic – 2-3 cloves
Black pepper - to taste
Salt - to taste
Vegetable oil - for frying

Preparation:

Peel the zucchini, remove the hard skin and seeds if necessary, cut into cubes, fry with vegetable oil until soft.
Peel the onion, chop into cubes, and fry (separately)
Sauté carrots
Mix all ingredients, grind in a blender
Simmer for 15 minutes over low heat. To eat, let the dish cool enough to serve later; to prepare it for the winter, add vinegar to taste and pour into clean jars.

Zucchini caviar is an invariably favorite snack of several generations of housewives, because it is quite easy to prepare and the taste is amazing. It can be used as a side dish, an addition to meat, or simply spread on bread. Although everyone knows how to eat this dish, and now - how to prepare it and prepare it for the winter. Bon appetit, check out our blog for new recipes!

It is believed that it is impossible to prepare squash and eggplant caviar at home, which is similar to store-bought caviar. But why repeat yourself, because homemade caviar from zucchini and eggplant is much tastier and healthier, especially in the summer-autumn season, when fresh vegetables are sold. Preparing squash and eggplant caviar will not take much time, and when your loved ones try the delicious appetizer, they will certainly ask you to prepare it for the winter. It’s nice to serve squash caviar with boiled potatoes during the cold season and remember the abundance of summer...

A few words about squash and eggplant caviar

Everyone knows that zucchini-eggplant caviar is made from chopped zucchini or eggplant, carrots, onions, tomatoes or tomato paste, and this dish was first prepared by Russian chefs in 1930. And now the recipes for squash and eggplant caviar have not changed for decades, although modern housewives have made their own adjustments to the cooking technology. Since this snack is so light, low in calories, healthy and easy to prepare, it's worth learning how to make it to please your family. delicious dishes all year round. Zucchini contains a large amount of vitamins and minerals, they are especially useful for those who suffer from edema, hypertension, indigestion, problems with gallbladder and heart. Eggplants normalize water and fat metabolism in the body, improve kidney and liver function. If you are on a diet, be sure to include squash and eggplant caviar in your diet - it saturates well and does not burden the body with extra calories.

Try it different recipes delicious squash and eggplant caviar, learn the methods of preparing it and add them to your taste.

How to cook squash caviar: vegetables and dishes

It is better to use young zucchini - no longer than 20 cm, in this case it is enough to wash and cut them, and if only mature vegetables are available, you will have to peel them from seeds and hard peel so that the caviar turns out tender and melts in your mouth. Before cooking, peel the tomatoes by dipping them in boiling water for a minute and then in cold water.

Before heat treatment, vegetables are cut into cubes or circles, onions - into cubes, rings or half rings, and it is better to grate carrots so that they cook faster.

You can chop ready-made vegetables using any kitchen utensils - it all depends on what consistency of caviar you want to get. In a meat grinder you will get a thick and homogeneous vegetable mass, in a blender you will get puree, and in a food processor you will get a thick mass with pieces of vegetables.

It is important to know in what container to cook squash caviar - they are not suitable for this purpose. enamel pans, you need a thick-walled cast iron Dutch oven or stainless steel pan. The fact is that the vegetable mass should simmer over low heat and not burn.

Methods of hot processing of vegetables

There are different recipes at home. In the first option, zucchini and tomatoes are stewed separately, and carrots and onions are fried together. Then all the vegetables are mixed, chopped in a food processor, seasoned with spices and aromatic herbs and stewed again until tender.

The second method is considered the fastest and easiest, when all the vegetables are prepared in one bowl, but at the same time they are placed in it one by one - first onions, then tomatoes, carrots, other vegetables according to the recipe and, finally, zucchini. Next, all the vegetables are chopped into a homogeneous mass, seasoned with spices and stewed again. The finished caviar becomes thick and acquires a brown color with a golden, orange or reddish tint.

Some cooks bake vegetables in the oven, pouring them with balsamic vinegar, which evaporates and makes zucchini, peppers, and eggplants sweeter. In this case, tomatoes can not be baked, but added raw to prepared vegetables.

How to make squash and eggplant caviar more piquant

Many housewives are looking for a recipe on how to make squash caviar so that it turns out like in the store. This caviar is even easier to prepare because you don’t need tomato paste - instead we need garlic, 50 ml of 9% vinegar, parsley, black allspice and ground pepper. Zucchini, carrots, onions, parsley and garlic crushed with salt are fried in vegetable oil, then the vegetable mass is crushed in a blender, mixed with vinegar, sugar, pepper and rolled into jars.

You can add additional products to traditional zucchini and eggplant for variety - bell pepper, champignons, garlic, green onions, ginger, apples, raisins, cloves and hot peppers. As additional seasonings, mayonnaise, sugar and many different spices are added to caviar - coriander, cumin, cilantro, dill, marjoram and other seasonings. They roll the caviar in the usual way - sterilize the jars, fill them with vegetables and screw on the lids. Then the caviar is turned over, wrapped in a towel and allowed to cool. Squash caviar stored for up to three years.

Squash caviar at home: cooking secrets

Secret 1. If you want the zucchini to boil well in the shortest possible time, then chop them, sprinkle with salt, let stand for 20 minutes, drain the resulting liquid and squeeze them well with your hands.

Secret 2. You can pre-fry the vegetables separately and only then simmer - in this case, the appetizer acquires a brighter and richer taste. Some cooks add flour to vegetables during the roasting process to make the mixture thicker.

Secret 3. Zucchini caviar will turn out to be especially tender if you mince the raw zucchini and then simmer it with vegetables. After this, it is advisable to grind the finished caviar again for a uniform and smooth structure.

Secret 4. The taste of squash also depends on the oil, so it is better to use high quality olive oil.

Secret 5.

Secret 6. It is better to roll caviar into small jars - for one meal. It is not recommended to store open jar in the refrigerator, because caviar loses its taste and aroma.

A few tips on how to properly prepare eggplant caviar at home

The eggplants are first cut lengthwise into two parts, the skin is pierced with a fork in several places and they are baked in the oven or on the grill along with bell peppers. Such eggplants turn out to be especially tasty - with the smell of fire and smoke, and they need to be pierced so that they do not explode during heat treatment.

Eggplant pulp cut into pieces is mixed with stewed vegetables (onions, tomatoes, carrots), seasoned with garlic, spices and herbs. In some recipes, eggplants are fried in oil, but it is better to remove the skin from ripe eggplants.

The main rule for a recipe for delicious eggplant caviar is to cook the vegetables less, so that the dish turns out healthy and tasty.

How to make squash caviar according to the classic recipe

This is exactly how our mothers and grandmothers prepared squash caviar, and its taste evokes nostalgia. Let's try to return to childhood?

Peel 2 kg of zucchini from seeds and peel, cut them into cubes, chop 4 carrots on a medium grater, chop 2 onions, 2 bell peppers without seeds and 1 chili pepper. Now brown the onion in vegetable oil, then put it in the pan where the caviar will be stewed. Fry the carrots, bell peppers and zucchini in turn, adding them to the onions. At the very end, you can put 6 tbsp chili pepper in a pan with fried vegetables. l. tomato paste and 3 tsp. salt and sugar. For this amount of food you will need approximately 150 ml of oil.

Cook the vegetable mass over low heat for 40 minutes, stirring constantly, then grind it in a blender and cook again for 10 minutes over low heat. Place the squash caviar in sterilized jars and sterilize them again for 15 minutes, covering with lids. Finally roll up the jars, wrap them and leave until they cool completely for half a day. Caviar prepared in this way can be stored all winter at room temperature. By the way, if the snack is intended for children, it is better not to add chili.

How to make eggplant caviar with apples

Peel 1 kg of eggplants, cut them lengthwise and place them cut sides down on a dry baking sheet. Bake the eggplants until soft, cool, peel the flesh and cut the eggplants into small pieces. Fry them in oil for 10 minutes.

Cut one onion into rings and fry in oil until golden brown, chop the second on a fine grater along with a sour apple, and then mix everything with the eggplants and beat the vegetable mass in a blender. Season vegetables with 1 tbsp. l. salt, 1 tsp. sugar, ½ tsp. black pepper, 1 tsp. apple cider vinegar and add ½ cup vegetable oil. Lightly simmer the eggplant caviar over low heat for 10 minutes, then beat with a blender and roll into jars.

Recipes for homemade squash and eggplant caviar with photos and videos can be found on our website. Take advantage of nature's bounty and use its delicious bounty to make vegetable caviar that will last you through the long winter.