Zucchini caviar in a meat grinder. Zucchini caviar for the winter through a meat grinder - a delicate "overseas" appetizer

20.04.2020

Squash caviar for the winter is a great way to pamper yourself healthy vegetables on a cold winter evening. Due to the fact that zucchini goes well with most seasonal vegetables and even fruit, squash caviar, as in the store, will become an ordinary homemade dish that the whole family will love! Let's take a look at three recipes for this dish.

Blanks. Zucchini caviar or useful preservation for weight loss

Everyone in the house has great homemade squash caviar recipes that can be canned without vinegar and with a little salt. This means that such preservation can be used not only by those who are losing weight, but even by children.
Since zucchini itself is tasteless, you can add any vegetables and fruits, salt or sugar to it - and you will get caviar, adjika or even diet jam. For example, squash caviar with carrots or dried apricots, oranges or apples.
Zucchini well removes excess fluid from the body, normalizes blood pressure, promotes natural bowel cleansing
Zucchini caviar with tomatoes, the recipe of which we will consider here, is a great way to cheer yourself up, and also, thanks to the diuretic effect of zucchini and tomatoes, such food prevents the formation of kidney stones and gall bladder.

Cooking squash caviar for the winter

Iodized or sea salt must not be used for any preservation.
If you are preparing squash caviar, the recipe for which requires the addition of vinegar, then try to use natural apple cider. For zucchini adjika use hot peppers(chili or jalapenos) and tomatoes, not tomato paste and dry pepper mixture.
And the most important thing: delicious squash caviar for the winter should be stewed for a long time. If this is not done, then the cans with ready-made caviar may "explode".

Zucchini caviar with tomato paste

Ingredients:

young zucchini - 2 kg;
carrots - 0.5 kg;
red bell pepper - 0.5 kg;
onions - 3 medium heads;
garlic - 3 cloves;
tomato paste - 2 tbsp spoons;
sugar - 1 tbsp. spoon;
refined vegetable oil - 1 glass;
salt - 1 tbsp. spoon;
black pepper to taste;
vinegar optional.

Preparation:

Rinse all vegetables and cut into arbitrary pieces, because this squash caviar is prepared in a meat grinder. Zucchini, if they are young, need not be peeled or freed from seeds;
Lightly fry the onion in vegetable oil.
Now chop the carrots, zucchini and bell peppers in a meat grinder.
Add chopped vegetables to the fried onions, bring to a boil with constant stirring.
Pour in the remaining butter and simmer, covered for another 60 minutes.
Then add salt and sugar, pepper, squeeze out the garlic, add tomato paste and leave to simmer for another 20 minutes.
Add vinegar, stir well and roll the caviar into sterilized jars.
Carefully turn the jars upside down, cover with a blanket or towel to cool slowly. See how delicious squash caviar looks in the photo for the winter.

Zucchini caviar recipe through a meat grinder

This recipe may seem quite laborious, but having prepared just such squash caviar, you will certainly appreciate its great taste. And if you cook this squash caviar with chili pepper, you will get an original adjika.

Ingredients:

zucchini 6 kg;
onions - 1 kg;
fresh tomatoes - 1 kg;
sunflower oil- 0.5 liters;
garlic - 1 head;
salt and pepper to taste.

Preparation:

Peel the zucchini and remove too large seeds.
Cut into rings 1 cm thick.
In a hot skillet, fry the zucchini rings on both sides until golden brown. The more the zucchini is roasted, the brighter the taste of the finished caviar will be.
Grind the fried zucchini in a meat grinder.
Also chop the onion and tomatoes (along with the seeds and peel) in a meat grinder.
Place the vegetables in a saucepan with a thick bottom and simmer, stirring for 1.5 - 2 hours.
Season with salt, pepper, add chopped garlic. Let the caviar boil.
Now you can put the squash caviar in sterilized jars and roll up. Be sure to use this delicious squash caviar recipe to delight your household with the taste.

Zucchini caviar recipe for the winter

An original recipe for caviar, which does not require much time. You do not need to stand at the stove, constantly stirring the squash caviar so as not to burn. In addition, this cooking method does not require a large amount of vegetable oil, which means that there will be few calories in such a dish.

Ingredients:

zucchini or zucchini - 1 kg;
paprika (red) - 1 pc;
onions - 3 pieces medium;
medium carrots - 2 pcs;
large tomatoes - 3 pcs;
olive oil - 150 ml;
salt, black pepper to taste;
sleeve for baking.

Preparation:

Rinse all vegetables, peel off coarse peels.
Cut the vegetables into small pieces (the size and shape do not really matter, because this is zucchini caviar recipe for a meat grinder).
In a bowl, combine vegetables with olive oil and spices and stir.
Distribute the vegetable mixture in a roasting sleeve, tie on both sides.
Place the sleeve with vegetables in a fireproof dish and place in an oven preheated to 175 ° C.
Bake the caviar for an hour.
When the vegetables are cooked, carefully remove them from the oven, cut open the sleeve and transfer the vegetable mixture to a bowl.
In a bowl, grind everything to a puree with a hand blender and place in jars. This is delicious squash caviar. The video at the end of the article will illustrate the details of the preparation.

Finally, feel free to experiment with cooking this dish at home. For example, having found on the Internet how to cook squash caviar (recipe with photo), try adding a little greens, or dried herbs or spicy notes of nuts to the main list of products. Perhaps your perfect vegetable marrow caviar hasn't been invented yet!

Many housewives spend a significant amount of time in the kitchen, trying to pamper family and friends with something delicious. And in the summer and autumn, they have a particularly difficult time - after all, at this time a huge amount of fruits, berries and vegetables ripen, and all of them can be used to prepare preparations for the winter. Most housewives prepare such dishes according to proven recipes that have long been used in their family. But sometimes you can try something new. Let's clarify how zucchini caviar is prepared for the winter, consider a simple recipe through a meat grinder.

Zucchini game "couldn't be easier"

To prepare such a blank for the winter, you need to prepare a zucchini, onion and carrots. Also use tomato puree(a couple of tablespoons), some salt, sugar and ground pepper. In addition, you will need some wine vinegar.

If you have stocked up on young zucchini, do not peel and punch it. Cut it into circles, one to one and a half centimeters thick. Place the zucchini on a baking sheet, greased with a little vegetable oil. Place the vegetable in the oven, preheated to one hundred and eighty degrees, and cook for twenty minutes. Don't forget to turn the mugs over after ten minutes.

While the zucchini is cooking, sauté on olive oil onions with carrots. The vegetables should be soft. Add some salt, sugar and pepper, and tomato puree with vinegar to the container. Cool the prepared semi-finished products. Send them to a blender and whisk well. Taste the vegetable mass with salt, put in a jar and cool.

Zucchini caviar - recipe with apples

To prepare such a blank, you need to stock up on three kilograms of zucchini, three kilograms of tomatoes, two kilograms of carrots and one kilogram of onions. Also use one hundred grams of garlic, five fleshy bell peppers, a couple of apples, one hot pepper. You will also need unrefined vegetable oil (a tablespoon), some sugar and salt.

The first step is to prepare all the food: rinse, peel, remove seeds, and also seed boxes from apples. Slice these components at random. Scald the tomatoes with boiling water and peel them off. Mix all prepared ingredients and send them to the pan. Boil with oil for two to three hours on a low heat fire to boil the caviar and become thick enough. Season the mixture with sugar and salt. Stir well. Divide the resulting mixture into sterile jars and seal. Store such caviar in a fairly dark as well as cool place.

To get a delicious simple squash caviar with apples, be sure to try it with salt. You should end up with a slightly salty dish.

To keep the caviar always fresh, seal it in small jars for one meal. Also, use only sterile containers - otherwise, the snack may go bad.

Zucchini caviar through a meat grinder

Classic zucchini caviar for the winter

To prepare such a blank, you need to stock up on three kilograms of zucchini, one kilogram of carrots and the same amount of onions. Also use a couple of tablespoons of tomato paste, one and a half tablespoons of salt, a tablespoon of sugar, and a teaspoon citric acid... You will also need some vegetable oil.

First of all, peel the zucchini from the rind, as well as from the core. Cut such vegetables into circles, fry in vegetable oil until they become golden brown. Send zucchini to separate container.

In the same frying pan, fry the carrots a little, grate them, and the onions, cut them into half rings. These vegetables should be soft and slightly browned.

Rotate all prepared foods through a meat grinder, put in a saucepan. Add the required amount of salt and sugar, some tomato paste and acid there. Bring the mixture to a boil and simmer for fifteen minutes. Divide the hot caviar into sterile jars, seal and wrap it upside down in a blanket. Leave up complete cooling.

If desired, add herbs such as dill, parsley, celery, cilantro or garlic to the caviar. Also, as additives, you can use spices and spices, represented by cumin, ginger and pepper.

Zucchini caviar with ordinary table vinegar

To prepare such a blank, you need to prepare a couple of kilograms of zucchini, one hundred and fifty grams of onions, a tablespoon of sugar and salt, as well as ten milliliters table vinegar(nine percent). In addition, use five to six cloves of garlic, three grams of black pepper, the same amount of allspice, some dill and parsley, and some vegetable oil.

First of all, cut the zucchini into one centimeter thick circles, if necessary, peel them first. Fry such a vegetable in vegetable oil.
Cut the onion into random pieces, fry until golden brown.
Chop the garlic and rub with salt.
Chop the herbs and fry.

Combine all the components, turn them through a meat grinder. Season the mixture with vinegar, salt, add sugar and pepper. Stir well. Divide the prepared caviar into the jars. Sterilize for seventy-five minutes (half-liter jars) and roll up.

Zucchini caviar is a favorite dish of millions of people. High nutritional properties, the presence of a large number of useful components (vitamins and minerals) and low calorie content make it indispensable in dietary nutrition. For this reason, lovers healthy food through experimentation have created many different recipes of this dish... Let's consider the most popular options.

How to choose the right zucchini for harvesting for the winter

Zucchini are members of the pumpkin family. However, they differ from pumpkin in thin skin and delicate flesh. They are harvested in the last month of summer or autumn. For canning, it is recommended to take small-sized young homemade vegetables. But any, even "old" zucchini will go for zucchini caviar. The main difference between the "age" fruits are large seeds, thick skin, rough structure of the pulp. Therefore, before use, it is recommended to peel them, remove seeds. Young zucchini do not need this procedure.

Recipes for cooking zucchini caviar through a meat grinder with photo

Zucchini caviar is prepared quickly and always turns out. Its amazing taste, combined with a large number of spices and vegetables, made it possible to create all kinds, tomatoes, apples, mushrooms, celery, white roots, spicy and bell pepper and other ingredients. Squash caviar is fried, stewed, cooked in a pressure cooker, slow cooker, oven. For cooking, the zucchini themselves are grated, ground with a meat grinder, blender or chopped by hand.

The presence of a large set of vegetables and zucchini themselves makes this dish indispensable in the diet of diabetics, hypertensive patients. Squash caviar successfully copes with congestion, helps to eliminate edema, is useful for people with kidney, heart, and liver diseases. It is also included in the system. diet food patients with arthritis and gout.

Classic recipe in accordance with GOST, as in the store

The best recipes for squash caviar contain onions, squash, carrots, squash. The home cooking method also includes the addition of any fragrant herbs taste. but classic recipe store-bought squash caviar includes a standard set of products:

1.5 kg of zucchini;
2 medium onions;
80 g carrots;
half a glass of refined rast. oils;
3 tbsp. l. tomato paste;
25 g of white roots (roots of parsnips, celery, parsley);
1 tsp granulated sugar;
2 tsp ordinary, not iodized, salt;
half a gram of ground allspice and black pepper;
greens.

Cooking step by step:

Young zucchini are washed without peeling, cut into cubes.
Peel the rest of the vegetables. Rub the carrots with a grater. The onion is cut into cubes.
They begin to cook by roasting the zucchini. Then add carrots and onions to them.
The cooled vegetables are ground with a blender along with herbs.
An important condition for preparing a dish according to this recipe is the use of white roots. Without them, the taste of caviar will be different. According to this recipe, you need to take 25% of celery roots, parsnips and 50% of parsley roots. They are washed, cleaned. It is advisable to fry them before chopping.
The chopped roots are sent to the rest of the vegetables.
The resulting mass is poured into a thick-walled pan, seasoned with spices, sugar, salt and tomato are added. If the caviar is intended for the winter, then you need one tablespoon of 9 percent vinegar essence.
The mixed mass is put on gas and stewed for 20-25 minutes. During this period, the caviar must be stirred, otherwise it may burn and the traditional taste of the dish will be spoiled.
The hot brew is laid out on pre-sterilized jars, which, after twisting, are wrapped until they cool completely.

Fried with mayonnaise and onions without sterilization

List of products:

2.5 kg of unripe zucchini;
1 kg of onions;
half a glass of vegetable oil;
8 tbsp. l. Sahara;
150 g 72% mayonnaise;
250 g Krasnodar sauce;
2 tbsp. l. fine salt;
one teaspoon at a time. red and black ground peppers;
4 cloves of garlic.

Step-by-step instruction cooking:

Prepared zucchini is chopped with a meat grinder or with a blender. First, the fruits must be cut into pieces.
Chop onions in the same way as zucchini.
Pour all the vegetable oil into a deep frying pan, heat it up, add the onion first, and after 5 minutes - the squash mass.
After boiling, the mixture is kept for 1 hour. All this time, it should be stirred.
Pasta, mayonnaise, sugar are added to the fried vegetables. Then salt, pepper and simmer for another hour over low heat. In some cases, tomato paste is replaced with Krasnodar tomato sauce or ketchup.
Then add finely chopped garlic and stew for another 5 minutes.
The finished boiling mass is laid out on the jars that are still hot after sterilization. Cork, wrap up with a blanket until it cools completely.

Boiled dietary zucchini caviar without tomatoes

All squash caviar recipes are low in calories, except for the mayonnaise option. This dish is classified as dietary. But this caviar recipe is even more lightweight. It may interest those who adhere to the norms. healthy eating and monitors the state of his figure. Prepare for caviar:

1.5 kg of zucchini;
0.5 kg of carrots;
2 salad peppers;
300 g onions;
3 cloves of garlic;
pepper, salt to taste;
sunflower oil;
water.

Preparation:

The peculiarity of this caviar is that all vegetable ingredients, except for onions, are boiled.
Peeled carrots are cut into large pieces.
A saucepan, half filled with water, is put on gas.
Throw carrots into boiling water, boil for 15 minutes.
At this time, zucchini and peppers are cut, which are then dipped in a saucepan to the carrots.
The vegetables are boiled for another 15 minutes.
After peeling, the onion is cut into half rings, fried in a small amount of oil. It should be enough to prevent the onion from burning. Such processing will give the caviar a traditional taste.
Boiled vegetables and onions are chopped until puree.
The resulting mass is placed in a saucepan, garlic is squeezed into it using a special press, salt and pepper are added, according to personal preferences.
The mass is boiled for another 40 minutes. Do not cover the pot with a lid to reduce the excess liquid from the puree.
Ready zucchini caviar is laid out in sterilized jars and rolled up.

How to close with carrots and bell peppers without roasting

One of the most useful options cooking squash caviar is a non-frying method. Heat treatment of vegetables is reduced to stewing vegetables. This helps to maintain the maximum amount of vitamins. List of products:

2.5 kg of small, dairy zucchini;
a pound of onions and carrots;
3 peppers (salad);
Art. Krasnodar tomato sauce;
1 tbsp. l. 70% vinegar essence;
half a liter of vegetable oil;
1 tbsp. l. salt;
1 1/2 tbsp. l. granulated sugar;
5-6 peas of allspice.

The procedure for preparing caviar without roasting:

Grind pepper, onion, zucchini, garlic through a meat grinder or grind through a sieve.
Grate the carrots with a grater, simmer in vegetable oil.
Mix all vegetables.
Add to them tomato sauce, spices, oil. Season with salt, pepper and simmer, stirring constantly, over low heat for two hours.
Add peppercorns, vinegar, which will help preserve the caviar for a long time.
Arrange in pre-processed jars, roll up.

Spicy from fried zucchini and eggplant in tomato sauce

This recipe reminds Korean version warm and blue. Its difference from the usual preparation of vegetables is the use of hot peppers. For 1.5 liters of caviar in a tomato made from fried courgettes and eggplants, you will need:

2 small eggplants;
2 medium zucchini;
2 large onions;
2 carrots;
2 tbsp. l. tomato paste;
spices, garlic to taste;
vegetable oil for frying.

Cooking method:

Cut blue and zucchini into slices, carrots - into small cubes, onions - in half rings.
Fry each of the ingredients separately in a pan.
Place vegetables in a saucepan and simmer until carrots are tender.
Add tomato paste, garlic, spices to the mixture, keep on fire for another half hour. For of this recipe garlic is optional. Spicy eggplant taste replaces it with success.
Grind vegetables in any way possible until a paste is obtained.
The caviar is ready. If you expect to use it as supplies, then preservation of caviar involves the addition of one teaspoon of 70% vinegar.

Delicious zucchini and squash caviar with garlic in the oven

To cook squash and squash caviar in the oven, you will need the following set of products:

2 zucchini;
1 squash;
3 tomatoes;
1 salad pepper;
1 hot pepper;
1 carrot;
2 medium onions;
2 cloves of garlic;
salt, pepper to taste;
dried basil;
1 glass of sunflower oil.

Cooking procedure:

They wash and peel vegetables. If the zucchini and squash are "old", then the skin is cut off from them.
The vegetables are cut into cubes and poured into a heat-resistant container.
Spices and herbs are added to the vegetable mixture. It is not indicated in the recipe, but for piquancy, dill, parsley, celery are added to the caviar.
Pour the vegetable mixture with sunflower oil, mix.
Preheat the oven to 180 ° C, put vegetables in it. It takes 60-70 minutes to bake them. While the vegetables are languishing in the oven, make sure that they do not burn, stirring occasionally.
Vegetables that have become soft are chopped to a puree state using a blender, or grind through a sieve.
This caviar is recommended both for consumption immediately and for storage. In the latter case, one more ingredient should be introduced - vinegar. For the entire amount of products, you will need a teaspoon of 70% vinegar. Before rolling, the caviar is warmed up again, but already on the stove, vinegar essence is added and placed in processed jars.

Stewed with apples and tomatoes without vinegar in a slow cooker

For cooking light caviar with tomatoes and apples you will need:

1kg zucchini;
3 large apples of autumn varieties;
3 carrots;
2 onions;
5 tomato;
4 cloves of garlic;
a bunch of greens to taste;
sugar, salt, spices;
vegetable oil.

Cooking technology:

Wash the zucchini. If they are overripe, peel them and remove seeds.
Cut.
Heat the oil, fry the zucchini in it.
Grind them in any way until puree.
Wash and peel carrots and apples (do not peel them off).
Grind, using a blender, add the mixture to the courgettes.
Cut the peeled onion into cubes and fry.
Grind in a blender, send to the rest of the vegetables.
Finely chop the herbs and garlic, add to the vegetable mixture.
Put the whole mass in a saucepan.
Pour 200 g of vegetable oil into the vegetables.
Season with salt, pepper, add sugar, mix vegetables and put on fire.
Chop the tomatoes until puree and 5 minutes after boiling the caviar, add them to the mixture. Instead of tomatoes, tomato paste is allowed.
Simmer for 15 minutes.
Distribute the hot caviar immediately to the jars. To prevent the container from exploding, the caviar is sterilized in a water bath before spinning. The sterilization process lasts from half an hour to an hour and a half, depending on the volume of the can.

Video: the simplest recipe for preparing caviar through a meat grinder

Cooking is easy, especially when helpers such as a blender or a good, powerful meat grinder are at hand. With the latter, you can prepare a large number of recipes for squash caviar. Thanks to its capabilities, chopping carrots, beets, and even more so zucchini is not difficult at all. Try it with a meat grinder. This recipe will require squash, onions, carrots, zucchini. For cooking technology, see the video master class:

Zucchini caviar is prepared according to different recipes... And every housewife claims that her recipe is the best. Find your perfect recipe it is possible only by numerous trials. But today I will make your task easier. I have collected in this article 5 of the best recipes for squash caviar (for my taste) for the winter. If you want to make caviar and eat it right away, then you don't need to add vinegar or citric acid to it. These additives are for long-term storage.

Many people like the caviar, as in the store. But even at home, you can cook caviar no worse than the store version. And I will write how to do it. In doing so, I will write little secrets that will help you achieve the desired result. So read on and pick a recipe. Do not forget to write in the comments what you have done. It's important for me.

For preservation, it is imperative to sterilize the jars, lids, and the ladle used to pour the squash caviar. If there are many cans, the easiest way is to sterilize them in electric oven... Put the jars in a cold oven, turn on the heating at 140 degrees. When the oven is preheating, keep the jars in it for 10 minutes. You can also sterilize cans over steam (over a kettle, put a wire rack on a pot of water). The jar is sterilized when drops begin to run down it. Boil the lids for 5 minutes.

First of all, I'll write this recipe, as I consider it my favorite. The rest of the recipes are delicious too, but this one is my family's favorite. In this recipe, I will write the secrets of making the perfect squash caviar. Knowing these secrets, you will prepare caviar that everyone will like. It will be no worse than the squash caviar in the store, and perhaps even better. Anyone who tastes it will ask for a supplement ...

First of all, you need to choose the "right" zucchini. It is on the quality of zucchini that half of the taste of future caviar will depend. The zucchini should be fresh, that is, picked recently, a day ago. Look at the stem to determine freshness. It should be green and juicy. If the stalk begins to dry out, turn brown, then such a zucchini has already been torn off for a long time.

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onions - 300 gr.
tomatoes - 300 gr.
tomato paste - 1 tsp
vegetable oil - 100 ml
citric acid - 0.5 tsp
salt - 1 tsp
sugar - 1 tsp
ground black pepper - 0.5 tsp
dill and parsley greens - 50 gr. (optional)

The way to prepare caviar, as in the store:

1. If you took young zucchini, then you do not need to peel them. If the zucchini are overripe, then be sure to cut the skin and remove the seeds. In this case, the weight of the zucchini will need to be measured after cleaning. Cut the prepared zucchini into 2 × 2 cm cubes.

The slicing should be the same so that all the slices cook at the same time.

2. So that the caviar does not boil for a long time, but at the same time it turns out thick, the chopped zucchini must be salted and mixed. For 1 kg of zucchini, take 1 level tablespoon of salt. Leave the salted zucchini for 20 minutes. During this time, the salt will draw out juice from the vegetables, which will not need to be used when cooking.

3. Carrots will give the caviar a sweetish taste and orange color. It needs to be cleaned and cut into cubes. Do not grate carrots! First cut into circles, 5 mm thick, then cut these circles into sticks.

4. Cut the onion into half rings, 5 mm wide.

5.U fresh tomatoes you must first peel the skin so that there are no pieces of it in the finished product. To make the skin peel off easily, make a cruciform cut in the top of the tomato. Then pour boiling water over for 30 seconds, drain and refrigerate cold water... After such a contrasting procedure, you can easily remove the skin with your hands.

Cut the tomatoes into cubes, about 1 x 1 cm.

6.When the zucchini are standing, drain the juice that has separated from them and squeeze out with your hands, like a sponge.

7. You need to fry vegetables separately, because they have a different structure and different time cooking. If there are three frying pans in the household, then they will come in handy right now. If not, fry the vegetables one at a time. You don't need to make the caviar too greasy, so pour 1-2 tablespoons into the pan. oils. Wait for the oil to warm up well. You do not need to fry until fully cooked, because the vegetables will still be stewed together.

Fry zucchini for 7-10 minutes, carrots - 10-15 minutes, onions and tomatoes - 2 minutes each.

8. In one skillet, start frying the onions. When the onion is translucent, add the chopped tomatoes to it. Cook these vegetables together for a couple more minutes. In another pan, fry the zucchini, stirring occasionally, in the third - carrots.

9. Take a heavy-bottomed saucepan and pour the vegetable oil into it (about 3 tablespoons). Spread the oil over the bottom of the pot to prevent the vegetables from burning. Place all the fried vegetables in a saucepan.

10.Use a hand blender to turn all vegetables into a smooth paste. You can also use a meat grinder, but in this case, the texture will not be as uniform as when using a blender.

11. For a brighter and more intense color, add 1 teaspoon of tomato paste to the caviar and beat everything again with a blender.

12.Put the caviar on the fire and let it boil. Reduce heat to low. Now the boiling stage has come, when the caviar needs to be brought to the desired consistency. During the extinguishing process, all excess liquid will evaporate. Simmer caviar with the lid open. If you close the lid, condensation will drain back into the pot and the boiling process will take longer. Do not forget to stir the caviar from time to time so that it does not burn.

13. After 40 minutes, you need to bring the caviar to taste. Try it and salt (about 1 tsp salt per 1 kg of courgettes). Also add black pepper. To keep the caviar from exploding and keeping well, add half a teaspoon of citric acid and 1 teaspoon of sugar for balance. For piquancy, you can add a couple of sprigs of greens (finely chopped) if you like. But this is not necessary at all. Boil the caviar, boil for another 5 minutes and you can put it in sterilized jars. Do not turn off the heating, put boiling caviar in the jars!

Salt the caviar at the end of cooking. If you add salt right away, then after boiling it can become salty, since the volume will decrease.

Ready caviar will be thick. It falls from the spoon in large drops, but does not drain. Do not forget to sterilize the lid and pour boiling water over the ladle with which you will pour the caviar.

14. It remains to turn the finished canning and wrap it in a blanket. Leave the caviar to cool completely. This is a recipe for real delicious caviar, thick and bright. You can also safely call it "lick your fingers", I recommend.

Zucchini caviar for the winter in accordance with GOST

In the recipe, according to GOST, the minimum amount of ingredients. This is zucchini caviar, which means that there should be more zucchini than other vegetables. In addition to zucchini, you also need to take onions and carrots in certain proportions (it is better to use a kitchen scale to accurately determine the weight of peeled vegetables). Tomatoes are not used, but tomato paste is put in, which according to GOST should be 30%.

If you put fresh tomatoes, then the caviar will turn out to be more liquid, it will take longer to boil it to the desired consistency.

As a preservative, vinegar essence or ordinary table vinegar 9% is used. By using vinegar you can be sure that the jars will not explode.

Ingredients(vegetables are weighed peeled):

zucchini - 3 kg
carrots - 1 kg
onions - 800 gr.
refined vegetable oil - 300 ml
tomato paste - 3 tablespoons with a slide
garlic - 6 cloves (optional)
parsley or celery root - 1 tablespoon (rubbed)
salt - 1 tablespoon without a slide
sugar - 1.5 tablespoons (38 gr.)
vinegar essence 70% - 1 tbsp (at least 1 tsp)
ground black pepper - to taste
ground allspice - to taste

Cooking method:

1. Zucchini is better for young caviar. If only the old ones were found, then cut off their peels, cut them in half lengthwise and remove the seeds with a spoon. Young can be used entirely without deleting anything.

2. Cut the courgettes into cubes. Peel the carrots and onions. Chop the onion coarsely, a small one can be cut into 8 pieces, grate the carrots on a coarse grater or cut into slices. Finely chop or grate the parsley root.

3.Pour half of the unscented vegetable oil into the pan and heat it well. Place all the zucchini in a skillet to fry. Cook the zucchini over medium heat with the lid open, stirring occasionally. Vegetables decrease in size, juice will be released, which will partially evaporate. The zucchini will be translucent and soft in the end.

4. Place the zucchini in a heavy-bottomed saucepan along with the oil in which they were fried.

5.Pour the other half of the vegetable oil into the freed pan and heat it well. Place the chopped carrots and sauté them over medium heat for 5 minutes with the lid open. Then add the chopped parsley root to the carrots, stir and continue to fry for another 5 minutes.

6.Add the onion to the roasted vegetables, stir, cover and cook for another 20 minutes. Stir the vegetables occasionally to prevent them from burning.

7.Pour the sautéed onions and carrots over the courgettes in a saucepan along with the oil. Mix all ingredients thoroughly.

8.Put the caviar on a small fire and simmer in a saucepan under closed lid for 30 minutes. Be sure to stir sometimes, otherwise it will burn. The pan must be taken with a thick bottom.

9.When the vegetables are stewed together, use a hand blender to turn them into a smooth, smooth paste. You can also use a food processor (you will need to transfer caviar into it) or a meat grinder.

10.Put salt, sugar, black pepper and allspice to taste, tomato paste in the caviar, stir.

11.On low heat, stirring occasionally, simmer the caviar for another 30 minutes. The lid should be slightly open to allow the water to evaporate faster. If boiled with the lid open, the caviar will shoot out and contaminate the kitchen. Boil the caviar to the desired consistency.

12. Squeeze the garlic into the caviar through a press and pour in the acetic acid. The minimum amount of vinegar essence for this amount of caviar is 1 teaspoon. Vinegar is needed to guarantee the safety of caviar in jars. Stir and cook the caviar under the lid for another 10 minutes, no more. Be sure to try for salt and sugar, balance the taste if necessary. If it is very sour, you can add sugar. Remember to sterilize the jars and lids.

13.Pour the hot caviar into the jars and roll up with hot sterile lids. Turn over and wrap in a blanket, leave to cool completely. So the real squash caviar is ready, delicious, like in childhood.

Zucchini caviar with mayonnaise and tomato paste

Caviar with mayonnaise turns out to be very tasty, but rather fatty. If this does not scare you, then be sure to cook zucchini caviar according to this recipe.

Ingredients (weigh vegetables peeled):

zucchini - 3 kg
onions - 0.5 kg
tomato paste - 300 gr.
mayonnaise - 250 gr.
odorless vegetable oil - 100 ml
sugar - 100 gr.
salt - 2 tablespoons
ground red pepper - 0.5 tsp

Zucchini caviar with mayonnaise - preparation:

1.Wash the zucchini and cut into pieces that fit in a meat grinder. If the zucchini is old, with a thick skin and overripe seeds, then they need to be peeled and the seeds removed. Weigh such zucchini after cleaning.

2. Peel the onion, wash and cut into arbitrary pieces that can be passed through a meat grinder.

3. Now twist the courgettes and onions through a meat grinder. Place the vegetables in a saucepan in which to simmer the caviar.

4.Place mayonnaise, tomato paste and vegetable oil with vegetables. Mix everything thoroughly. Place over medium heat, cover and bring to a boil. During this time, it is imperative to stir the caviar two or three times so that it does not burn. When the whole mixture boils, reduce heat and simmer for one hour under a closed lid. Zucchini caviar needs occasional stirring (every 10-15 minutes).

5.After an hour of stewing, add sugar, salt and red pepper to the caviar. Stir and simmer for another hour. During this time, you can sterilize the jars and lids.

6. Spread the hot caviar in prepared jars (they must be dry), and roll up the lids. Turn it over, put the lid down on the blanket and wrap it under a fur coat until it cools completely (about a day).

7. That's all. Caviar can be removed to storage. From this amount of ingredients, 4 liters of squash caviar are obtained. Very tasty!

Spicy squash caviar with bell pepper

This recipe is good for those who like spicy food. Such caviar will be an excellent addition to meat (like adjika) or it can be served as an independent snack. The recipe contains a lot of garlic and hot peppers. You can put these ingredients to your liking, not everyone likes too spicy food.

Ingredients:

zucchini - 2 kg (preferably young)
bell pepper - 0.5 kg
carrots - 0.5 kg
garlic - 2 heads
ground red pepper - 1 tablespoon You can grind fresh chili peppers.
tomato paste - 150 gr.
refined vegetable oil - 100 ml
salt - 1 tablespoon
sugar - 2 tablespoons
vinegar 9% - 3 tablespoons

How to cook spicy squash caviar:

1. Vegetables must be washed and chopped. The cuts should not be too small, but not too coarse. Cut the courgettes into medium cubes, carrots - into slices, tomatoes - into slices, peppers - into strips. Put tomatoes and zucchini in separate bowls.

2. Lightly salt the zucchini and tomatoes to let the juice flow. Take salt from the total salt rate for all caviar. Vegetables prepared in this way will be easier to boil.

3. In a saucepan with a thick bottom, pour all the vegetable oil and add all the chopped vegetables, except for the tomatoes (zucchini, carrots, peppers).

4. Place vegetables on the stove and bring to a boil over medium heat. Stir the caviar periodically to prevent it from burning. After boiling, reduce heat and cook for 30 minutes until vegetables are tender.

5.Add the tomatoes to the boiled vegetables, stir and continue to cook over medium-high heat to evaporate the excess liquid (20 minutes, the time will depend on the juiciness of the vegetables).

6.Now add garlic to the squash caviar, cut into slices, mix. Then add tomato paste and stir again. You can put more pastes (200 gr.) If you like tomato flavor. Bring to a boil and turn off heat.

7.Now you need to add vegetable mix classic look caviar. To do this, grind it with a blender. The most convenient way to do this is with an immersion blender right in the pan. If you don't have a hand blender, use a food processor to put all the vegetables in the bowl.

8.Pour 2 tablespoons of sugar into the chopped caviar, the remaining salt, hot pepper to taste, vinegar, mix. Bring the resulting mixture to a boil, stirring occasionally, try. Now is the time to bring the taste to the desired, for example, add sugar, if it turns out sour, or salt. In parallel, you need to sterilize the covers. To do this, it is enough to boil them for 5 minutes. Banks must also be sterile.

9.Pour boiling caviar with a ladle into prepared jars and tighten with hot lids. Turn over all the jars and cover with a blanket. Leave the jars to cool completely. And it can be a day, or even two days.

10. Enjoy this spicy zucchini caviar in the fall and winter!

Thick squash caviar "lick your fingers"

it unusual recipe, as it contains a lot of carrots. And not just carrots, but boiled in advance. The caviar turns out to be thick, pleasant yellow color, similar in taste to the store version.

Ingredients:

zucchini - 1.5 kg
carrots - 2.5 kg
bell pepper - 0.5 kg
onions - 1.5 kg
tomatoes - 1 kg
sugar - 3 dessert spoons
salt - 3 dessert spoons
vegetable oil - 350 ml
ground black pepper - 1 tsp
acetic acid 70% - 1 tbsp

Zucchini caviar with tomatoes - how to cook:

1.Carrots must be boiled in advance until half cooked. It is convenient to do this in the evening, and in the morning you can start cooking caviar. Wash the vegetables and cut into pieces that will be convenient to pass through a meat grinder.

The twisted caviar sprinkles and shoots strongly during cooking. Therefore, I recommend covering the plate with foil. This technique will save you from further laundering the kitchen.

2.First, twist the courgettes through a meat grinder. These are quite juicy vegetables, so they have to be boiled for a long time before the excess liquid evaporates. To make it easier for yourself, discard the resulting zucchini mass in a colander and let the excess juice drain. You do not need to squeeze out the juice with a spoon to make the zucchini completely dry. Let it drain by itself.

Let the juice drain from the zucchini, cook the zucchini with bell pepper until the juice evaporates.

4. Next, mince the tomatoes, onions and carrots, putting everything in a separate bowl. When almost all the liquid has evaporated in the zucchini, add the resulting tomato puree to them, mix and continue to boil.

5.Pour vegetable oil (about 50 ml) into a frying pan, heat it up and add chopped onion. Fry the onions, stirring occasionally, until the onion juice evaporates. The onions should be practically dry. Place the fried onions with the zucchini, peppers and tomatoes. Simmer everything together.

Add tomatoes to the boiled zucchini. Fry the onions until the juice evaporates.

6.Pour the oil (about 100 ml) into the empty pan and put the carrots. Fry the carrots until there is no liquid in the pan.

7.Pour the carrots into a saucepan with the rest of the vegetables, stir. Add sugar and salt in 3 level desserts, black pepper. Pour in 200 ml of refined oil and mix everything well. When the squash caviar comes to a boil, reduce the heat and simmer for 1.5 hours until the desired thick consistency.

The amount of salt and sugar can be adjusted to your liking.

8.So far vegetable caviar is preparing, wash and sterilize the jars and lids. 10 minutes before cooking, pour a tablespoon into a saucepan acetic acid and try on salt. Add salt or add sugar / pepper if necessary.

Good day, dear readers.

What is the first association that comes to your mind when you hear the word "zucchini"? I think 99 percent of people come up with the combination "squash caviar." And if you are from the 80s and earlier, then you are perfectly familiar with this taste from childhood. Nowadays, store shelves are littered with various twists with hundreds of filling options. Back then, caviar was one of the few delicacies available.

Recently, I have collected here, probably already a hundred different recipes for cooking zucchini. We have already done them and have even done them. But caviar stands apart from all this. She has a special status: nostalgic.

In this selection, I tried to show the most interesting and most delicious, in my opinion, recipes from GOST recipes with consistent proportions, to folk recipes that managed to win love and honor to be in the notebooks of housewives.

Zucchini caviar for the winter: the best recipe through a meat grinder

Vegetables for caviar must be prepared in advance. This is usually done in three ways: they are scrolled through a meat grinder, ground in a blender to a puree state, or simply cut into pieces.

This recipe uses traditional mincing. This grainy consistency most of all resembles the look and taste of that very squash caviar from childhood.

Ingredients for 5 liter jars:

Zucchini - 3 kg
Carrots - 1 kg
Onions - 1 kg
Granulated sugar - 0.5 cups (200 ml glass)
Tomato paste - 200 g
Salt - 1.5 tablespoons
Sunflower oil - 1 cup (200 ml)
Ground black pepper, bay leaf

Preparation:

1. Wash zucchini and carrots, clean and mince. If the zucchini is young, then you do not need to cut off the peel from them, it is enough to cut off the tails.

Vegetables do not have to be scrolled separately, you can immediately together, it will mix even better.

2. Cut the onion into small pieces and combine all the vegetables in a thick-walled deep saucepan.

3. Put the saucepan on the fire, bring the vegetables to a boil, then cover the lid and simmer the mixture for 1.5 hours, stirring occasionally.

4. Then we send the remaining ingredients into the pan: salt, sugar, a couple of pinches of pepper, a couple of lavrushka leaves, tomato paste and sunflower oil.

We reduce the fire to a minimum, and simmer the vegetables for another 1.5 hours under the lid and stirring occasionally.

5. Remove the saucepan from the heat and pour the still hot caviar into cans in advance, filling them up to the neck.

To keep the jars from cracking, they must be hot. Or, alternatively, you can put metal teaspoons in the jars and remove them before rolling.

6. Then we close the cans or roll them up with sterilized lids, turn them over, wrap them with a blanket and leave them until they cool completely. Then we store it in a cool, dark place.

Sunflower oil creates a protective film and prevents vegetables from fermenting. But if you doubt that you sterilized the jars correctly, then before pouring the caviar, add a couple of tablespoons of 6% vinegar to the pan and stir.

A simple and delicious recipe for squash caviar as in a store (according to GOST)

And this recipe can be called traditional, because it uses exactly the amount of ingredients recommended Soviet GOST... That is why the amount is indicated in grams and you need a kitchen scale for cooking.

Ingredients for 1 liter can:

Zucchini (peeled) - 1 kg
Carrots (peeled) - 60 g
Onions (peeled) - 40 g
Salt - 20 g
Sugar - 10 g
Black pepper - a pinch
Tomato paste (30%) - 100 g
Vinegar - 2 tablespoons

Preparation:

1. Cut the zucchini, peeled from the skin and seeds, into pieces and fry over medium heat with a small amount of vegetable oil until softened.

There is no need to wait for the appearance of a golden crust, this can spoil the final appearance of the dish, we only need to get the aroma of fried vegetables.

2. Rub the carrots on a fine grater, chop the onion and fry them together until soft.

3. Put the marrow together with carrots and onions into a food processor or blender bowl and beat them until puree.

4. Put the resulting puree in a thick-walled saucepan, add salt, sugar and tomato paste. Stir and bring the mixture to a boil over medium heat. Then we reduce the heat to a minimum, close the pan with a lid and cook for 30 minutes, stirring occasionally.

5. We put the pre-washed jar into boiling water (so that the jar is half immersed in it) and boil (sterilize) it together with a metal lid for about 15 minutes.

6. After 30 minutes, remove the caviar from the heat, add vinegar to it, stir and put it in a sterilized hot jar.

The jar needs to be filled up to the very neck, trying not to leave any air in it.

7. Close the jar with a sterilized lid, turn it over and leave to cool under the blanket.

Ready. We store the jar in a cool dark place.

Zucchini caviar with mayonnaise and tomato paste "lick your fingers"

One of the most beloved folk recipes - with mayonnaise and tomato paste... One of the best flavor combinations. Be sure to try at least 1 jar to enjoy this great taste.

Ingredients for 12 half liter jars:

Zucchini - 6 kg
Onions - 6 pieces
Sunflower oil - 200 ml
Mayonnaise - 500 g
Tomato paste - 500 g
Sugar - 4 tablespoons
Vinegar 9% - 4 tablespoons
Salt - 2 tablespoons

Preparation:

1. Cut off the peel and tails from the zucchini, cut them into small cubes and put them in a large aluminum (or just thick-walled) saucepan. We put the pan on medium heat, wait for the zucchini to boil, and then reduce the heat to a minimum, close the lid and simmer for 2 hours, stirring occasionally.

2. After 2 hours, when the zucchini is well boiled, we interrupt them with an immersion blender until puree.

At the same time, you do not need to remove the pan from the fire, the main thing is to do everything carefully so as not to sprinkle vegetables in the kitchen.

3. Onions also need to be killed with a blender until puree.

4. Now we send the onion to the pan, and add all the remaining ingredients there: salt, sugar, tomato paste, mayonnaise, sunflower oil and vinegar. Mix everything well and continue to simmer the caviar under the lid for another 45 minutes, stirring occasionally.

5. Transfer the prepared hot caviar into sterilized jars, filling them up to the shoulders.

We close the cans with metal lids, turn over and leave to cool under the blanket.

Video on how to cook caviar for the winter in a multicooker

If you are the proud owner of a multicooker, then be sure to pay attention to this tasty and not complicated recipe.

The most delicious recipe with tomatoes and bell peppers

If you think that zucchini alone in caviar is not enough for you, then it can be diversified by the presence of other vegetables (I mean, in addition to traditional onions and carrots) - tomatoes and bell peppers. It will turn out to be a real summer in the bank.

Ingredients for 2 liter cans:

1.2 kg zucchini
2 carrots
2 onions
1 bell pepper
400 g tomatoes
1 tablespoon sugar
1-2 tablespoons lemon juice
2-3 cloves of garlic
1 tablespoon tomato paste
Salt - 1 tablespoon
black pepper, coriander - to taste
60 ml vegetable oil

Preparation:

1. Twist all vegetables through a meat grinder using a nozzle with 7 mm holes.

Only zucchini with pepper can be twisted together, all other vegetables can be twisted separately.

2. Prepared vegetables are alternately sent to a preheated pan with vegetable oil.

First of all, we lay out the carrots, because they are the hardest. When it softens a little, add the onion to it and continue to fry the vegetables over medium heat for 3-4 minutes.

3. Then add the zucchini and pepper (after draining the excess liquid). We continue to fry, stirring occasionally, focusing this time on the softness of the zucchini.

4. The next ingredients are twisted tomatoes, salt, pepper, seasonings to taste, sugar and lemon juice... Stir and continue to fry, stirring occasionally until tender.

5. It is very easy to check the readiness of the caviar: you need to push the vegetables in the center of the pan with a spatula, and if no liquid flows into the vacated space, then the caviar is ready.

6. It remains only to add to it the garlic squeezed out with a press, stir and put the still hot mass in sterilized jars and roll up with sterilized lids.

And leave to cool upside down under the covers.

Zucchini caviar for the winter with garlic without vinegar and without sterilization

This recipe does not contain vinegar or citric acid, which usually act as antiseptics. Here garlic takes over this function. Fans of "vigorous" will definitely like it.

Ingredients for 5 0.5 L cans:

Zucchini - 3 kg
Onions (white bitter) - 1 kg
Tomato paste - 120 g
Carrots - 1 kg
Coarse rock salt - 1.5 tablespoons
Sunflower oil - 150 ml
Sugar - 50 gr
8-10 large cloves of garlic
Bunch of dill
1/3 teaspoon ground pepper

The ingredient counts are for prepared (peeled and chopped) vegetables.

Preparation:

1. Fry zucchini cut into small cubes in an open pan until golden brown.

At the same time, we cook the zucchini in small portions, and do not pour it into the pan with a slide. They should be fried, not stewed.

2. But fry the chopped onion all at once in one pan. We fry it until transparent.

3. Fry the grated carrots until soft, and then combine all the vegetables in one large bowl and stir.

4. Then we pass the resulting vegetable mass through a meat grinder with fine holes.

5. Then put it in a thick-walled deep saucepan, bring to a boil, reduce heat to a minimum, cover and simmer for 30 minutes, stirring occasionally so that the mixture does not burn.

After 30 minutes, add salt, sugar, tomato paste, chopped herbs and garlic squeezed out with a press to the caviar. Mix thoroughly and simmer under a closed lid for another 10 minutes.

6. After the specified time, turn off the stove and lay out the still hot caviar in pre-sterilized jars and close with sterilized lids.

7. And leave them to cool upside down under the covers. Then we store it in a cool dark place.

Photo recipe for squash caviar, cooked in pieces

Well, the last one for today recipe - squash caviar with pieces of vegetables. Someone might say that this is more like lecho, because it contains a lot of vegetables and they are not chopped enough for caviar, I will not argue. But I think that this option should still be in this collection.

Ingredients for 5 half liter jars:

Carrots - 700 g
Tomatoes - 1 kg
Sweet pepper - 500 g
Zucchini - 500 g
Onions - 500 g
Eggplant - 500 g
Vegetable oil - 250 ml
Vinegar 9% - 2 tablespoons
Garlic - 1 head
Salt - 0.5 tablespoons

Preparation:

1. All vegetables are washed, cleaned and cut into small, approximately equal cubes.

2. Pour the sunflower oil into a deep thick-walled dish (for example a cauldron) and fry the onion in it until golden brown.

3. Next, send the rest of the vegetables, mix well and bring to a boil over medium heat under a closed lid.

4. Then remove the lid, reduce heat to low and cook for 1 hour 15 minutes, stirring occasionally.

5. After this time, add garlic squeezed out with a press, salt and vinegar, mix and cook for another 15 minutes.

Now the caviar is ready and it needs to be laid out in pre-sterilized jars (to the very top) and rolled up with lids.

Then, without turning over, wrap them with a blanket and leave to cool. Then store in a cool, dark place.

Here is such an interesting selection. And starting with it, we will slowly begin to move from everyday dishes to winter preparations... Autumn is coming soon and it's time to attend to the preparation of supplies.

And for today I have everything, thanks for your attention.