Zucchini caviar recipe without. Zucchini caviar for the winter - the best recipes at home

29.11.2019

Zucchini caviar, which is excellently stored in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a lot of recipes for squash caviar: probably as many as there are women in this world. After all, everyone adds something of their own to the recipe and gets a completely new product to taste.

Zucchini can be used to prepare other dishes that are no less attractive in terms of taste. For example, simple.

Zucchini caviar: the easiest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that every caring housewife has in storehouses.

Ingredients:

zucchini - two kilograms;
carrots - a kilogram;
onions - a kilogram;
tomato paste - 150 grams;
sugar - four large spoons
salt - two large spoons;
vegetable oil- 200 grams;
acetic food acid 70% - 1 tsp;
water - 200 ... 250 ml.

Preparation:

We will cut the carrots first. Let's cut it into cubes.

The best way to cook caviar is to use a cauldron. If not, then take a pan with a thick bottom. Pour the entire norm of oil into it (cauldron) and lay the carrot cubes.

Then we pour in water, put in granulated sugar. Salt.

Stir the carrots and bring to a boil, closing the cauldron with a lid. We simmer it for the next 10 minutes.

While the carrots are stewing, prepare the zucchini. We will cut them into medium-sized cubes.

We also cut the onion into cubes of any size.

Green chili peppers need to be free of seeds - otherwise the caviar will be very hot - and cut into small pieces.

Add zucchini, onions, chili to the carrots. We mix everything, close the cauldron with a lid and let the mixture boil again.

After the vegetable mix has boiled, close the cauldron with a lid again and simmer the vegetables until they are completely softened.

As soon as the vegetables have become soft - this will take about 20 - 25 minutes - add tomato paste to them. And simmer the mixture for another 10 minutes, but do not completely close the cauldron with the lid.

This is necessary so that all excess liquid evaporates from the future caviar.

Now you need to vegetable mix add bite and stir.

If you will be using 9% vinegar, then you need to add 50 ml.

Then grind the vegetables with a blender until smooth. This is the kind of beauty you get.

If you need thicker caviar, then reduce the amount of water. When boiling, add only 200 ml of liquid

Now return the caviar to the fire, boil it again and put it in hot sterilized jars. Seal. The caviar is ready. And after cooling it can be taken to the cellar for storage.

Zucchini caviar for the winter - recipe "Lick your fingers"

Delicious zucchini caviar for the winter, cooked according to this recipe, will turn out to be incredibly tasty. It is also amazingly beautiful and will look amazing on the table.

Ingredients (for 1 liter of prepared caviar):

zucchini - kilogram
tomato - 300 grams;
Bell pepper- 300 grams;
carrots - 200 grams;
onions - 150 grams;
granulated sugar - a tablespoon
salt - two teaspoons;
citric acid - dilute ¼ part of a small spoonful of lemon in a tablespoon of water;
vegetable oil;
ground pepper - to your taste.

Weigh zucchini must be previously peeled and seeds.

Preparation:

Cut the courgettes into cubes. You do not need to grind - the puts will be medium in size.

Peel the tomatoes and cut into cubes or rectangles or triangles. How do you like.

To make it convenient to remove the skin, make a crosswise incision on the tomato and dip it in boiling water. Hold for two to three minutes and remove. The peel is now easy to peel off.

Remove seeds and bitter white partitions from the pepper. Also cut them into small pieces.

Garlic, onions and carrots are also finely mode.

Now we put a deep frying pan with a thick bottom on the stove and pour oil into it. It's time to fry vegetables. But we will do this separately, which will help them to reveal their taste as brightly as possible.

You can fry vegetables one after another, each time emptying the pan completely.

When frying vegetables, stir constantly so that they do not burn. Otherwise, the taste of caviar will be hopelessly spoiled.

We collect the prepared products in one container - you can take a cooking bowl or a stewpan with high walls - and put all the seasonings.

Now simmer the mixture for about 60 minutes with a minimum boil. Remember to stir it constantly.

Grind almost finished caviar with a blender - it should become like mashed potatoes.

At this stage, the workpiece is allowed to add salt and add sugar. Focus on your taste.

To prevent the caviar from spoiling, it must be brought to a boil again and cook for another 5 minutes. Now we lay it out in sterilized jars and wrap it in a blanket for a day.

Zucchini caviar for the winter: a recipe with mayonnaise and tomato paste

If you are a fan of store-bought squash caviar, then this recipe is exactly what you need. It almost exactly reproduces the taste of the very famous GOST squash caviar from the times of the already so distant Soviet Union.

Ingredients:

peeled zucchini - three kilograms;
turnip onions - 400 grams;
vegetable oil - 150 ml;
tomato paste - four tablespoons (I really like "Tomato", it really tastes like real tomatoes);
mayonnaise - 200 grams;
granulated sugar - 100 grams;
salt - a tablespoon without a slide.

Preparation:

To make the caviar tasty, it is better to take young zucchini of milk ripeness. They need to be peeled and cut into pieces.
Remove the husks from the onions and cut into quarters.

To reduce "crying" while cleaning, constantly wet the knife in cold water, - helps.

Pass the onion and zucchini through a meat grinder, but you can also chop them in a blender.
We shift the resulting mixture into a deep basin and simmer at a minimum boil for an hour.
Then pour in vegetable oil, mix well and simmer for another hour.
Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
After that, simmer for another hour and immediately lay out on sterile jars for seaming. Turn over and let cool in this form.

Of course, zucchini caviar is cooked according to this recipe for a long time, but it turns out delicious and really resembles a "store" one.

Zucchini caviar for the winter in a slow cooker

Zucchini caviar for the winter can be cooked in a slow cooker. This miracle of technology makes our job much easier.

Ingredients:

peeled zucchini - 2 kg;
good tomato paste - 190 grams;
carrots - 120 grams;
vegetable oil - 90 ml;
onions - 1 piece (medium);
granulated sugar - 20 grams;
salt - 10 grams;
a pinch of allspice and black pepper.

Preparation:

It is necessary to prepare vegetables - cut the courgettes and onions into cubes, grate the carrots.
Pour oil into a multicooker bowl and add zucchini. Fry them until transparent. Then transfer to a separate bowl.
Fry the onions and carrots a little. And transfer them to the zucchini.
Now take your hand blender and puree the vegetables.
We shift the vegetable mixture into the multicooker bowl and turn on the "stewing" mode for 40 minutes.

You need to prepare the mixture with the lid open.

Then add the remaining ingredients to the boiled mass - tomato paste, salt and granulated sugar. Simmer the caviar for another 20 minutes.

We shift the caviar in sterilized jars and wrap it with a warm blanket until complete cooling... After that, it can be taken out to the cellar for storage.

I offer you a video recipe for the most delicious squash caviar

Bon appetit and see you new recipes!

In fact, squash caviar is a Russian invention. In 1930, it was first served to the table by Soviet chefs, but three years later, the vitamin "gruel" loved by gourmets caused an outbreak of botulism in Dnepropetrovsk. And it was withdrawn from use for a long time. Dozens of years later, caviar returned, but in a slightly different performance: the industrial preparation process became more stringent, with strict control at all stages.

Cooking nuances

It is better to use the zucchini themselves when they are young, with a thin peel and seeds that do not have time to become coarse. If there is no choice, and more mature ones will do, but it is better to remove the "shell" from them, and it will take longer to fry or boil.

You need to add to the composition what will give the dish a taste and aroma, which are more appreciated by homemade ones. Tomatoes, carrots, eggplants, onions and garlic, herbs, spices.

Since vegetables will have to be stewed in own juice, without adding water, dishes should be chosen with a thick bottom (so that the mixture does not burn). Better if it is cast iron or stainless steel.

Recipe and main stages of preparation

For traditional squash caviar, the recipe for which is most often used for industrial production, would need:

Zucchini - 3 kg;
- carrots - 1 kg;
- onions - 4-5 pieces;
- tomato paste - 150-200 g;
- vegetable oil, salt, herbs, spices - to taste

How to cook squash caviar:

Peel the zucchini, and if the seeds are too ripe, they must be removed. Cut into cubes.

Peel and finely chop the onion, and grate the carrots on a coarse grater.

Fry all vegetables over low heat, add tomato paste, stir.

Grind the mass in a meat grinder and put in a saucepan to simmer until the proper consistency is obtained. The process takes approximately 1.5-2 hours.

Greens (chopped), seasonings, salt, add at the end of evaporation.

Now you can roll the mixture into jars for storage or use it fresh. It's a good idea to grind it again in a meat grinder or blender beforehand.

Good to know

The more the ingredients are crushed, the more tender the caviar at the exit. If you plan to receive true diet dish, do not fry the ingredients. Boil the ingredients or bake in the oven, so they will acquire special juiciness without losing their taste.

Evaporation - difficult process... You can make the procedure easier with a simple trick: pour raw chopped zucchini with salt, leave for half an hour or an hour. They will give abundant juice, which will need to be drained. Then quenching with evaporation will take much less time.

Caviar made from zucchini is harvested for the winter by many hostesses, despite the laboriousness of the whole process. Indeed, few people refuse this snack, since almost everyone likes it and gobbles it up much faster than other canned food.

Has been perfected by everyone's favorite classic recipe caviar, the taste of which is familiar to everyone since childhood. And then there were such culinary masterpieces, for example, recipes for caviar with mayonnaise, lick your fingers, with tomatoes and to your taste similar to the store. We also learned how to cook it in a multicooker.

Ingredients:

Young zucchini - 3 kg
onions - 0.5 kg
carrots - 250 gr
tomato paste - 250 gr
vegetable oil - 100 ml
mayonnaise - 250 gr
sugar - 1/2 cup
garlic - 1 head
bay leaf - 1 piece
salt - 2 tbsp. spoons
ground black pepper - 1/2 teaspoon

Cooking method:

We prepare everything necessary ingredients and start cooking. Peel the onion, cut into small cubes and transfer to a saucepan.

We wash the carrots in water, peel, rub on a coarse grater and put in a saucepan with the onion.

Wash the zucchini, remove all the bones and cut it if it is young, together with the skin into small slices. We send it to the rest of the vegetables and mix.

After 1 hour, add sugar, salt, pepper and bay leaf. We continue to cook for another hour, where at the very end of the cooking, do not forget to remove the lavrushka.

In the meantime, while the squash caviar is boiling, we need to sterilize the jars and lids. To do this, wash them with soda and let them dry completely and send them to the oven at a temperature of 150 degrees for 5 minutes. Or microwave it for 3-4 minutes at full power.

10 minutes before the end of cooking, put chopped garlic into the vegetable mass.

Pour the prepared caviar into hot jars, and grease the neck with a cotton swab dipped in vodka and tighten the lids.

Turn the cans upside down and cover with a warm blanket until they cool completely. This blank can be stored at room temperature.

How to cook squash caviar for the winter like in a store

Ingredients:

Zucchini - 1 piece
onion - 1 piece
carrots - 1 pc
tomato paste - 1-2 tablespoons
garlic - 1 clove
vegetable oil - 3 tbsp. l
bay leaf - 1 piece
salt to taste.

Cooking method:

First of all, peel the onion, cut it into small squares and lightly fry in a frying pan in vegetable oil.

Wash carrots, peel and rub on a fine grater. We transfer it to the onion in the pan, add a little water, about half a glass, cover and simmer over low heat for 5-7 minutes. At the same time, do not forget to stir periodically.

Next, we clean the zucchini and remove the seeds. We rub it on a grater and put it on to roast. Salt to taste and simmer over low heat for 25-30 minutes, stirring occasionally. Approximately in the middle of stewing, add a little water (100 milliliters) so that a little water is present at the end of stewing the squash caviar.

Add the tomato paste about five minutes before it is ready.

If you want the caviar to turn out sour, then put two tablespoons tomato paste... And if you put one spoon, then you get caviar more like a store.

Stir and simmer for another 5 minutes, then turn off the stove and add bay leaves and finely chopped garlic. Let it brew for five minutes.

And turn the resulting caviar into mashed potatoes using a blender. Now, while the caviar is still hot, we transfer it to sterilized hot jars and roll up the lids, also previously sterilized. Turn the jars over, cover with a warm blanket and leave to cool completely.

The classic recipe for squash caviar - a recipe with step by step photos (like in childhood)

Ingredients:

Zucchini - 3 kg
onions - 600 r
sunflower oil - 100 ml
tomato paste - 250 gr
sugar - 1/2 cup
garlic - 2 heads
salt and pepper to taste.

Cooking method:

First of all, wash, clean and spin the zucchini through a meat grinder. We do the same with onions.

Then we combine these two ingredients in a deep saucepan, add butter and sugar there. Cook over low heat for 1.5 hours, stirring occasionally.

After this time, add tomato paste, add salt, pepper and put garlic squeezed through a press and cook for another 30 minutes.

In the meantime, we will thoroughly wash the cans and sterilize them in the microwave, at full power for 5 minutes. And pour boiling water over the lids.

We put the finished squash caviar in hot jars, roll up the lids, turn it upside down and wrap it in a warm blanket. The blank for the winter is ready!

A simple recipe for squash caviar for the winter in a slow cooker

Ingredients:

Zucchini - 1.5 kg
carrots - 2 pieces
onions - 2 pieces
bulgarian pepper - 2 pcs.
chili pepper - 1 pc (to taste)
sugar - 1 teaspoon
tomato paste - 2 tbsp spoons
garlic - 3 cloves
vegetable oil - 3 tbsp. l
salt - 2 tbsp. l.

Cooking method:

After everything has been prepared necessary products, first of all, peel the onion and cut it into small squares. Pour vegetable oil into the bowl from the multicooker, put the chopped onion there and put on the "Baking" mode for 40 minutes.

Then we wash and clean the carrots, and rub them on a coarse grater. Then we lower it into the multicooker to the onion.

After 20 minutes, put into the multicooker the Bulgarian pepper cut into small pieces and the peeled marrow, cut into small cubes, salt, sugar and chili pepper, if desired. After the readiness signal sounds, you need to turn on the multicooker for another 1 hour "Extinguishing" mode.

20 minutes before the end, put tomato paste on the vegetables, mix thoroughly and continue cooking. After the sound signal about the end of stewing, transfer the vegetable mixture to a blender and grind in mashed potatoes.

Zucchini caviar is ready, put it hot in sterilized jars and tighten with tight lids. Turn over, cover with a warm blanket and leave to cool completely.

Delicious squash caviar with tomatoes (video)

Bon Appetit!!!

The incredibly fast squash caviar is very original and spicy appetizer... Seductively appetizing, tender, stunningly aromatic squash caviar will not only decorate festive table, but also very healthy, as it is prepared from vegetables, which form the basis healthy eating... Simple, tasty, low in calories and inexpensive. Homemade caviar from zucchini will serve a great addition To meat dishes or potatoes. With bread, squash caviar is simply delicious!

Ingredients:

sunflower oil - 3 tablespoons
carrots - 1-2 pieces;
sweet pepper - 1 piece (you can not add);
onions - 2 pieces;
salt;
zucchini (preferably young) - 2 pieces;
ground black pepper;
tomato - 2 pieces.

Incredibly fast squash caviar. Step by step recipe

For the most delicious caviar wash the zucchini well and cut into slices.
Tip: it is very good to use young zucchini for making quick caviar according to this recipe.
Peel, wash and cut carrots in the same way as zucchini.
Cut the bell peppers into small pieces (I used green bell peppers for the zucchini caviar). If you do not want, then you can not add bell pepper at all.
Peel two onions, wash and cut into half rings.
Wash fresh, juicy red tomatoes for squash caviar and cut into small pieces.
To combine all the ingredients of the caviar, we need a deep bowl (for this I use a deep glass bowl).
Put chopped zucchini, carrots, bell peppers, chopped onions in half rings, juicy tomatoes into the prepared container, add salt and black pepper to taste, pour in vegetable oil (according to the recipe), and mix everything well.
In order to cook zucchini caviar quickly and incredibly tasty, we need a roasting sleeve.
We send all the prepared ingredients to the sleeve.
We tie the sleeve with vegetables on both sides and make holes on the sleeve with a needle (hairpin).
Transfer the sleeve with the contents to a baking sheet.
We bake vegetables at 180 degrees in the oven for 60-70 minutes.
After this time, we take out the sleeve from the oven, cut it open, take out all the vegetables and put them in a separate deep dish.
Drain the excess liquid from the vegetables and beat everything with a blender until a homogeneous mass (puree) is obtained.
We put the resulting squash caviar in jars, cover it with lids and send it to the refrigerator (caviar prepared in this way cannot be stored for a long time).
From this amount of ingredients, I got 700 grams of homemade squash caviar.

Delicious, quick-to-prepare zucchini caviar will pleasantly surprise you with its taste. Zucchini caviar is an excellent appetizer and, in general, very tasty dish... On our site "Very tasty" you can find many more simple step-by-step recipes great dishes... Look, choose - and be sure to cook with us.

Hello, friends! We recently reviewed delicious and healthy recipes dishes from which you can easily and quickly cook in the oven. They also learned to fry zucchini and stew these fruits, getting aromatic.

Today I propose to turn our attention to cooking squash caviar. This snack is very popular and is eaten very quickly. Usually, by the spring, not a single jar is left. Therefore, I recommend everyone to make such preparations in large quantities in the winter!

In today's collection there are a lot different options cooking: with tomato paste and without, with and without roasting vegetables, with and without sterilization. But each recipe is good in its own way, and most importantly, the caviar turns out to be tasty and has a long shelf life.

I will not torment and torment you for a long time). I propose to immediately start debriefing the "flights". The first option is familiar to many, that's why the recipe is considered one of the best. There is nothing superfluous in sotav, so cook for health. And in winter, spread on a fresh slice of bread and enjoy the taste!

Ingredients:

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

Cooking method:

1. Wash the zucchini. Remove the skin and discard the seeds. Cut into cubes and begin to fry them in portions in a skillet with vegetable oil until golden brown, transferring the mass to a large saucepan.

Do not pour too much oil.

Zucchini is needed just fried, not stewed.

2. When you have overcooked half of the chopped vegetables, place the pan over medium heat and at the same time fry the rest of the cubes and simmer the contents in the pan, stirring the mixture so that nothing burns.

3. After frying all the courgettes, add vegetable oil to the same skillet and put the diced onion.

4. Fry it until tender.

5. When the onion is tender, add the tomato paste to it and continue to fry for another 1-2 minutes.

7. Pour salt, sugar and pepper into a saucepan. Mix everything well. Cover and simmer for 2 hours, stirring 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 transferred back to the saucepan and the vinegar added. Toss the caviar and immediately place in clean jars.

10. Take a clean, large saucepan and place towels or cloths on the bottom. Now place the filled cans in a stable position, but so that they do not touch their sides. Cover them with clean lids and gently pour into the saucepan. hot water up to half cans. Turn on medium heat and bring to a boil. As soon as the water boils, add more water to cover the jars up to the shoulders. Bring to a calm boil and simmer the jars for an hour.

11. After an hour, take the cans out of the water and roll them up, turn them over. Leave to cool at room temperature, and then put it in a place for storing the workpieces.

Cooking zucchini caviar with mayonnaise

The next option is not quite usual, because we will add mayonnaise to all the other and familiar ingredients. I have not tried such a recipe live, but they say it turns out that you will lick your fingers.

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 leaves to taste.

Cooking method:

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

2. Now transfer everything to 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 the bay leaf. Stir everything again and simmer until the desired thickness, usually the time for this procedure takes from 20 to 60 minutes, depending on the wateriness of the vegetables.

5. Then transfer our brew to sterile jars and roll up. Cool and store in a cool, dark place.

Caviar recipe with tomato paste, onions and carrots

Do not forget that zucchini is a wonderful vegetable that is rich in vitamins and fiber, so it helps to improve digestion and is valuable because it is easy to prepare it for future use. So do not miss this opportunity and cook in the summer delicious appetizer from zucchini according to the following recipe photo.

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

Ingredients:

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

Cooking method:

1. Wash the courgettes and remove the skins. Cut into rings 0.5 cm thick.

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

2. Over high heat, in a skillet with vegetable oil, fry the circles on both sides until soft.

3. Then cool them down.

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 skillet with vegetable oil until soft.

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

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

8. Transfer the mass to a saucepan, season with salt and pepper, add peppercorns. Put on low heat and simmer for 20 minutes.

If the consistency is thick, then you can pour in some water.

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

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

Zucchini caviar for the winter "You will lick your fingers"

And here is another one interesting recipe with the addition bell pepper and garlic. I love this option, because the smell is divine. So get ready: everyone will run into the kitchen)!

Ingredients:

Zucchini - 2 kg;
Tomatoes - 500 gr.;
Bulgarian pepper - 300 gr.;
Carrots - 2 pcs.;
Onions - 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 sauté in a skillet with vegetable oil.

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

3. Now wash the peppers and remove the seeds. Cut it into thin cubes and add to the onion and carrot. Pour in some water and simmer the vegetables for 5 minutes.

If you are a spicy lover, you can add 1 chili pepper.

5. Add the sautéed zucchini to this roast. Mix everything again and simmer for a few minutes.

6. Cool our brew a little and beat the vegetables with a blender until smooth. Taste it, and if anything, add salt.

7. Spread caviar in sterile jars and roll up.

Video recipe on how to cook an appetizer in a slow cooker

Also, the advantage of such blanks is that even if you do not have your own garden or summer cottage, then all the ingredients for caviar from zucchini can easily be bought at the bazaar or market. And the prices for such vegetables are inexpensive, so the delicacy will also turn out to be budgetary.

I offer you a plot of cooking snacks in a slow cooker. There is a variant, because everyone already has such a device, so it's a sin not to use it.

Zucchini caviar recipe as in the USSR

I also found a way to cook according to guests. So, rather, keep the cooking technology and do not lose. Get the same taste you know 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 and cut into pieces.

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

3. Chop onions, carrots, celery or parsley and fry separately in vegetable oil. And then transfer to a common cauldron, draining the remaining vegetable oil into it.

4. Add zucchini to the roast and simmer for 5 minutes, season with salt and pepper to taste. Now immerse the blender in the mass and chop the vegetables.

6. Hot vegetable stew transfer to sterile jars and roll up, turning over onto the lids. Cover with a blanket and leave to cool completely. And then store in any cool place.

How to cook squash caviar to be like a store

Many people are accustomed to buying a snack in the store. But you must admit that homemade food is much tastier than the store one. 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;
Onions - 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 husk from the onion.

3. Pass the peeled vegetables through a meat grinder.

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

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

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

8. Turn the blanks over and wrap them with a blanket. Leave for 7-8 hours and then put away in storage.

Zucchini caviar through a meat grinder - the best recipe

Ingredients:

Zucchini - 1.5 kg;
Onions - 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 tsp.

Cooking method:

1. Carrots must be peeled and cut into pieces. Then pass through a meat grinder or food processor twice. Stew the chopped carrots for 15 minutes under 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 should be washed and cut into wedges.

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

5. Put 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. And then immediately put in sterile jars and screw the lids.

These are best stored in the refrigerator or cellar.

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

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

The most delicious squash caviar without roasting

And here interesting option... After all, vegetables are usually fried during the cooking process, but you don't have to. And immediately pass through a meat grinder and stew.

Ingredients:

Zucchini - 2 kg;
Carrots - 1 kg;
Onions - 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 and pepper to taste.

Cooking method:

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

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

3. Then add tomato paste and simmer mixture over moderate heat.

4. When your vegetable mass is boiling, add salt, sugar and pepper. Continue to simmer the caviar for an hour. At the very end, add vinegar and chopped garlic.

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

Cooking the best recipe for a tomato appetizer

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;
Onions - 0.4 kg;
Tomatoes - 0.5 kg;
Vegetable oil - 7 tbsp. spoons;
Salt, sugar, pepper, garlic, herbs to taste.

Cooking method:

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

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

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

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

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

Home-cooked squash caviar for the winter

And finally, another classic recipe. True, we will make the appetizer sharper by adding hot pepper.

Ingredients:

Zucchini - 2 kg;
Carrots - 1 kg;
Bitter 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. Peel and cut carrots into cubes. Take a saucepan and place the prepared vegetable in it. Pour in vegetable oil and water, salt and add sugar. Simmer for 10 minutes under a closed lid.

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

3. Onion chop and send to a saucepan with vegetables. Add chopped hot peppers if desired.

4. Re-cover the pan with the lid and simmer the vegetables for 20-30 minutes until they become soft.

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

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

As you can see, there are a large number of recipes by which you can cook zucchini caviar for the winter. At the same time, you will 100% please any fastidious gourmet.

For me and our whole family, the snack 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 is tasty, healthy, and most importantly, everything is prepared quickly. Bookmark this article and don’t lose your recipes! Bye Bye!

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