Squash caviar with apples. Squash caviar with apples for the winter Squash caviar with apples for the winter fingers

24.01.2024

There are quite a lot of recipes for preparing squash caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. These ingredients are present in almost all recipes. And then other ingredients are added to this base, tomatoes or tomato paste, garlic - for those who like spicy dishes, herbs, roots. Of course salt and pepper.

Differences occur only in the quantity of certain components. Somewhere they put more onions, somewhere more carrots, or vice versa they reduce them. Various amounts of vegetable oil are added, or even prepared with mayonnaise. They add vinegar, or cook without it, sterilize, or do without it.

The ingredients are fried, stewed, steamed. For this purpose, use dishes with a thick bottom, such as a cauldron. Or cook it in a slow cooker. Then they are pureed or left in pieces. The caviar is eaten freshly prepared or stored for the winter.

It is not difficult to prepare it at home. And it doesn't take too much time. That's why many people love to cook it! Moreover, those who have their own summer cottages always grow a lot of these vegetables. Sometimes they don’t even know what to do with them. We’ve already eaten and prepared, but they keep growing and growing.

Has everyone made caviar from zucchini? Not all? Let's do it together. I want to offer you several recipes, and you can choose for yourself which one you like best. Or do as I did. Prepare it according to different recipes, one to two jars. You will taste it in winter.

According to these recipes, you can eat it right away, or you can prepare it for the winter. In both cases, when you eat, you will get a lot of taste pleasure! It’s no coincidence that in the title I use the phrase “finger lickin’ good!” That’s right, all today’s recipes fully fall under this definition.

For two days I cooked it in different ways. My whole family were tasters. Four recipes made it to the finals. I am sharing them with you today!

I would like to be the first to offer you the recipe that received the most praise during the tasting. We all liked her the most. And when we spread it on a piece of black bread and ate it, smacking our lips with pleasure, we were actually licking our fingers. It was so delicious!

This recipe is very easy to prepare. And at the same time it turns out very tasty. It’s not for nothing that people call it “Finger-licking good”! It turns out airy, tender, sunny, beautiful and incredibly tasty!

We will need:

The ingredient set is given two meanings. The first value will give you 5-6 half liter jars. The second value (the one I used) resulted in two 650-gram jars.

zucchini - 3 kg (1.5 kg)
carrots - 1.5 kg (750 g)
onion – 750 gr (400 gr)
tomato paste - 3 tablespoons (1.5 tablespoons)
vegetable oil - 300 ml (150 ml)
sugar - 7 tbsp. spoons (3.5 tbsp)
salt - 3 tbsp. level spoons (1.5 tbsp)
pepper - 1 teaspoon (partial) 0.5 teaspoons)
water - 3/4 cup (0.5 cup)
vinegar 9% - 70 ml (35 ml)

In the recipe that came to me, there was no vinegar initially. But I'm adding it. Firstly, it tastes better, and secondly, it contributes to better preservation of the finished preserve.

You can add it according to your taste and desire.

Preparation:

1. Peel all vegetables. We clean the zucchini from seeds if they are large. Please note that their weight is given in the recipe without seeds and peel.

2. Cut the zucchini and onion into cubes.

3. Grate the carrots.

4. We will cook in a cauldron, so we put all the prepared vegetables in it. Pour water. And put it on the fire to simmer.

You can also use a large saucepan with a thick bottom, as well as a cooking basin.

After it boils, set aside for 40 minutes, cover with a lid and reduce the heat to low. During this time, stir occasionally.

5. After the allotted time, place the vegetables in a colander and allow excess liquid to drain.

There was enough juice in the vegetables. To prevent the workpiece from turning out liquid, it must be drained, but do not pour it out. It may still be useful.

6. Then put the vegetables in a bowl and puree them using a blender until smooth.

7. Then put it back into the cauldron or pan, add vegetable oil and tomato paste. I use Pomodorka tomato paste; it has a bright, rich taste and a beautiful color.

Add salt, sugar and pepper. Mix everything thoroughly and put it on the gas stove.

Be sure to add all flavorings to taste. For me it is suitable in these proportions; for someone else the proportions may be different. This will not affect storage in any way!

8. After it boils, time it for 30 - 35 minutes. It is quite difficult to determine the moment of boiling, since the mass turned out to be dense. I can tell by the characteristic "puffing" sound while stirring. By the way, be careful at this moment, the caviar may “shoot”.

Simmer over very low heat under the lid. Don't forget to stir periodically.

It is necessary that the caviar boils well and is cooked through. It turns out thick and heavy, and therefore it should be steamed very carefully so that the fermentation process does not begin in the jar after twisting.

9. You need to stir frequently so that it does not burn. If a hint of this begins to appear, you can add a couple of tablespoons of drained juice.

10. After 30 minutes, add vinegar and stir. Cover again and cook for another 5 minutes, during which time stir a couple more times so that the acid can be evenly distributed.

Add the amount of vinegar to your taste. If you sterilize the jars, you can do without it altogether. I add exactly the proportion indicated in the recipe. For those who find this a lot, add less. To do this, pour in half of it first and try it. If necessary, you can add.

There is also a peculiarity that immediately after cooking, when the caviar is still hot, it may seem sour. But when it cools down, the taste will not be sour. It will be quite balanced.

24. After filling the jar to the brim, cover with a sterilized lid and screw it on using a seaming machine. Then turn it over, placing it on the lid, and cover with a blanket. Leave until completely cool. Then turn it over and place it in a cool place away from the battery.

As you can see, this recipe does not require sterilization.

Sometimes fresh herbs, mainly parsley, are also added to this recipe. It can be added if you cannot find white roots. If you don’t have your own plot and you don’t grow the roots yourself, then you can only find them in a large supermarket, and even then not in full.

Therefore, instead of roots, you can add greens. It won't affect the taste much. It can also be prepared in jars. The only thing that needs to be done is to stew it thoroughly. Parsley is capricious and can cause fermentation.

Caviar according to this recipe turns out very tasty. It’s not for nothing that in Soviet times, products with the abbreviation GOST were so loved. And everyone knows what it means. This is a kind of quality mark, a state standard. It was according to this standard that we set the quantity of ingredients. Therefore, ours should turn out to be “store-bought”, and not some other kind.

The following delicious recipe is very tasty and easy to prepare. I recommend taking note of it. The addition of garlic gives it a new spicy note.

A simple recipe for zucchini caviar

We will need:

zucchini - 3 kg
onion - 1 kg
carrots - 1 kg
tomato paste - 4 tbsp. spoons
garlic - 7 cloves
greens - parsley, dill - bunch
salt - 2 tbsp. spoons (better to taste)
sugar - 1 tbsp
pepper - 0.5 tsp
oil - 200-250 ml
vinegar 9% - 1/4 cup (less is possible, but better to taste)

Preparation:

Basically, all squash caviar is prepared according to the same scheme. First, all the ingredients are stewed or fried, and then they are pureed, and then stewed again, the finished puree. But for variety, let’s make some adjustments to the recipe and prepare it differently. In a simpler way.

1. Peel all vegetables. If the fruits are large, remove the seeds from them. Their weight is given in its pure form, without seeds and peel.

2. Cut all the vegetables into cubes in random order. You can also grate them. Any method can be used.

3. Grind all fresh vegetables and herbs in a food processor until pureed.

4. We will cook in a cauldron or other thick-walled container. We heat the cauldron.

5. Pour in the oil and heat it slightly. Place the finished puree into hot oil.

6. Fry and simmer for 45 minutes. It is better to simmer with the lid closed over very low heat. Don't forget to stir periodically to prevent it from burning.

7. Add tomato paste and finely chopped or crushed garlic through a garlic press, mix and fry for 5 minutes.

8. Add salt, sugar, pepper. You can use ground pepper, or you can take 15 peppercorns and 5 allspice, crush it in a mortar or grind it in a coffee grinder. The smell from such pepper will be very strong. Add vinegar. Stir and after boiling simmer for another 5 - 7 minutes.

9. Then place it hot in sterilized jars to the very top. Seal with a spoon so that no air bubbles remain. Cover with sterilized lids and tighten. There is no need to sterilize.

10. Turn the twisted jars over and place them under a blanket until they cool completely. Or we eat it simply spread on bread.

This caviar has a very delicate, slightly spicy taste. The texture is airy and simply melts in your mouth! You want to eat it and eat it, even if you’re already full!

Now let's look at another recipe. For this recipe we will not grind the vegetables. I love this recipe, all the pieces are tangible and very tasty. Therefore, along with pureed caviar, I always try to make at least a little bit of this recipe.

Squash caviar pieces

We will need:

zucchini - 1.4 kg
carrots - 300 gr
onion - 300 gr
tomatoes - 5 pcs) small)
garlic - 2 teeth
oil - 100 ml
salt - 1 tbsp. spoon
sugar - 2 tbsp. spoons
pepper - 0.5 tsp

It’s good to cook this kind of caviar in a slow cooker. Simple, fast, easy and tasty. But today we will look at how to do this in a cauldron.

Preparation:

1. Peel the zucchini. If it is young and its skin is very thin, then it is not necessary to peel it. In this case, we will not achieve a uniform color, as in the first recipe, so you can leave it in the peel.

2. If the fruits are large, then you need to clear them of seeds. This is easy enough to do with a spoon. Weight is given without seeds and peel.

3. Cut them into cubes with a side of 1 cm.

4. Peel the carrots and cut into slightly smaller cubes.

5. Peel the onion and also cut into cubes.

6. Make cross-shaped cuts on both sides of the tomatoes. Pour boiling water over them for 3-4 minutes. Then drain the water. Remove the skin from the tomatoes and cut into small cubes.

7. We will cook in a cauldron. Or you can cook it in another container with thick walls. In such a container, the contents will be stewed evenly and will not burn. We heat the cauldron. Then pour oil into it and heat it up.

8. Add onion and fry until golden brown.

9. Then lay out the carrots and fry for 5-7 minutes.

10. Now it’s the turn of the zucchini. Add them and fry all together for 10-15 minutes.

11. Add tomatoes.

12. Salt and pepper to taste. Simmer with the lid closed for at least an hour. During this time, the vegetables will release a sufficient amount of juice. This is good, the caviar will be even tastier with it. Don't forget to stir periodically.

13. 5 minutes before readiness, add garlic.

14. Cool or eat hot. She is good in any form. But it’s still better to let it brew a little.

15. Or we put it in sterilized jars, cover with sterilized lids and roll it up using a seaming machine. There is no need to sterilize.

In this case, it comes out with juice, so we put it in jars.

16. Turn the jar over and place it under a blanket until it cools completely.

Or we eat it with bread, washed down with sweet tea. Consolidation!

All recipes presented today are made without sterilization. They are stored well if, after cooling, you put them in a cool place, in the underground, in the pantry, away from heating appliances.

If this is not possible, then I would advise you to sterilize the jars before screwing them. It's very easy to do.

Video on how to prepare delicious squash caviar with mayonnaise

Recently, we have often started cooking caviar with mayonnaise. They say that this is simply incredibly delicious. And of course, we will not stand aside. And here's the recipe.

Yes, in this unusual way, you can prepare your favorite preparation. Try it and share your impressions. And if you have your own interesting recipe, please share it with us!

How to sterilize jars with blanks

I will write about this here very briefly. And if anyone is interested, go to this topic.

Prepare a large saucepan and place gauze or a piece of cloth on the bottom. Pour hot water into it, but not boiling water, so that the jar does not burst when we put it in water.
Place the jars in the pan. The lids on them should not be screwed on; the jars should only be covered with them.
add water, it should reach the shoulders of the jar.
Place the pan on the gas stove over high heat. After boiling, reduce the heat so that the water does not boil. but it boiled moderately.
Sterilize half-liter jars for 15 minutes, 650-gram jars for 20 minutes, and liter jars for 25 minutes.
then carefully remove the jar using special tongs and screw it on.
turn it upside down, cover with a blanket and leave until completely cool.

Today we looked at several delicious recipes for squash caviar. I tried to make for you a selection of the most popular of them. All these recipes have been tested, and I can tell you with confidence that one recipe is better than the other. All are easy to prepare and all are delicious. In one word - “finger lickin’ good!”

They have only one drawback: as soon as you open the jar, the caviar disappears from there very quickly. And he disappears in an unknown direction. Well, okay! That's what we prepared it for!

Bon appetit!

What can ordinary squash caviar be compared to? In the summer, there’s something like food and food... and in winter, when there’s a howling blizzard outside the window and meter-high snowdrifts like we have in Siberia, it’s nothing less than red sun in a plate! If you look at it, you immediately remember summer, the chirping of birds, the bright variety of flowers, the smell of mown grass, and you immediately understand that there will also be a holiday on our street, and we will also be walking around with flags!

So, today’s task is to prepare red squash caviar, or maybe not very red, but easy to prepare and definitely delicious, so you will lick your fingers.

The main component in this dish is, of course, zucchini, but everything else is at our desire and discretion - according to taste and color, as they say, who likes what. There are many recipes, come and choose!

There is a whole carload and a small cart of microelements and vitamins in such a preparation, just a few kilocalories, not a lot of sugars. Therefore, this product is suitable for everyone - ulcer sufferers and teetotalers, diabetics and constipation sufferers, those who want to lose weight and those who would like to gain weight.

To prepare this wonderful dish for the winter, we don’t need much, a stove, a thick-walled saucepan or a tall roasting pan, a frying pan, ideally a more powerful food processor, but if not, we’ll make do with a meat grinder or even a hand grater, a sharper knife, and a little patience.

First, we will try simpler recipes, gradually complicating them and supplementing them with new ingredients and techniques.

The most delicious squash caviar for the winter - the best recipe You will lick your fingers

The most delicious is usually the simplest, this is an axiom! Then, when you get bored, you start to complicate it and come up with something new. So let's start with the most delicious and simplest.

one zucchini, two kilograms in weight,
five medium carrots,
There are also 5 bulbs, large,
a glass of tomato paste,
a glass of vegetable oil,
salt, table spoon with top,
sugar half a glass,
vinegar essence teaspoon.

Wash, peel and dry the vegetables on a towel.

Place the frying pan on the fire, pour in a third of the oil and add grated carrots to fry. Lightly fry and place in a separate container.

Add another third of oil to the frying pan and zucchini, cut into cubes or also grated on a coarse grater. Lightly fry and add to the container with the carrots.

The next line is onion, cut into large cubes and the last third of oil. Also light roast.

Cool and chop the whole mass with a knife in a food processor into dust, or turn it through a meat grinder with a fine grid a couple of times.

Place in a large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally, for about an hour.

Ten minutes before readiness, add vinegar essence.

Place immediately into sterile jars and seal. turn it over and under the fur coat. Until completely cooled.

Cheap, tasty and healthy!

Simple zucchini caviar for the winter

This recipe is one of my favorites. To perform it we will also need an oven.

medium sized zucchini,
half a kilo of tomatoes
yellow sweet pepper 6-8 pieces,
carrots, two large ones,
onions 4 pieces,
two tablespoons of sugar,
salt two teaspoons with top,
ground pepper, to taste.

Preparation.

Wash the vegetables, peel them, chop them coarsely, remove the seeds from the peppers.
Everything onto the sheet and into the oven. Bake at 180 degrees until brownish spots appear.
Cool and chop into dust in a food processor or grind through a meat grinder.
Place in a large roasting pan, add butter, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
Place in sterile jars and roll up.
Cool upside down under the fur coat.

Be sure to store in the refrigerator or cold cellar. The recipe does not contain vinegar or lemon juice, which means additional cold preservation is required.

Zucchini caviar for the winter with mayonnaise and tomato paste - Finger licking good

For this recipe, young zucchini is taken at milky ripeness.

five half-kilogram zucchini,
five large onions,
half a cup of good tomato paste
mayonnaise 200 gram pack,
half a glass of sugar,
salt a tablespoon.

Preparation:

Wash, peel and dry the onions and zucchini on a towel.
Pass through a meat grinder with a fine grid.
Place the resulting mixture in a roasting pan and simmer over low heat for an hour.
Add all the other ingredients, mix thoroughly and simmer for another hour.
Place immediately into sterile jars and seal. Turn over and cool under the fur coat.

The recipe is simple, just wait a long time while it stews. The result is very good. Delicious on fresh bread and with tea. You can thinly spread butter under the caviar on the bread.

Zucchini, carrots. The tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped into cubes on a coarse grater. Each vegetable, when properly processed, retains its unique taste.

The tomatoes must be blanched and their skins removed. To do this, you need to make a superficial cross-shaped cut on them at the bottom and lower them into boiling water for a few seconds. Remove with a slotted spoon and remove the skin.

We take vegetables that are ripe, but elastic, otherwise it will not be possible to cut them beautifully.

zucchini 1 kg,
tomatoes 0.3 kg,
sweet pepper 3 pcs,
onion 0.3 kg,
pepper 0.2 kg,
carrots 0.3 kg,
garlic 1 head,
a little greenery - parsley, dill, basil,
salt a tablespoon.

Preparation:

We wash, peel and chop the vegetables, all separately.
Fry the onion with chopped garlic in a Dutch oven until golden brown, and add the carrots. Lightly fry everything.
Add tomatoes and peppers and simmer until half cooked for about 10 minutes.
Add the zucchini, finely chopped greens, salt and simmer until fully cooked for about 40 minutes over low heat, stirring gently.
Place in sterile jars, roll up, turn over and under a fur coat.

A very tasty and aromatic snack!

Winter appetizer – zucchini caviar with tomatoes and peppers

Prepared at one time and eaten at one time too! On a piece of bread and with any dish as a snack.

zucchini 2 kg,
onions, tomatoes, carrots, peppers per kilogram,
salt 2 tablespoons with a small top,
sugar glass,
vegetable oil glass,
vinegar essence one tablespoon.

Preparation:

Wash and peel the vegetables, remove the seeds from the pepper.
Chop the zucchini, peppers, carrots, and onions into fine crumbs in a food processor and place in a large cauldron.
Grind the tomatoes into a homogeneous puree. Pour into a cauldron.
When it boils, reduce the heat to low and add vegetable oil, sugar and salt to the mixture.
Simmer for an hour and a half, allowing the water to evaporate.
Ten minutes before readiness, add vinegar essence.
Place in jars and seal. Turn it over and under the fur coat.

In winter, family and friends will appreciate it with Hurray!

How to cook delicious squash caviar in a Redmond multicooker simply and quickly

The good thing about a slow cooker is that it won’t burn, even if we’re sitting on Odnoklassniki at the time. The bad thing is that the volume is small.

zucchini per kilogram,
1 large carrot,
garlic 5 cloves,
half a cup vegetable oil,
2 onions,
tomato paste 3 tablespoons,
sugar 2 tablespoons,
pepper to taste,
salt 1 tablespoon.

Preparation.

Wash everything thoroughly, clean it, dry it on a towel. Chop the vegetables in a food processor and place in a bowl. Add the remaining ingredients and stir. Set the stew mode and simmer for an hour and a half. Immediately pour into sterile jars and seal. Turn over and leave to cool under the fur coat.

Bon appetit in winter!

A simple recipe for zucchini caviar through a meat grinder – Video

Very simple and quick recipe. Even a novice housewife can handle it. With bell pepper, tomato paste, garlic, red pepper and vinegar. Grind all ingredients through a meat grinder.

This makes excellent caviar - a great winter snack!

A few more recipes for preparing food for the winter that you will definitely like:

Pickles

Zucchini caviar, just like in childhood - you'll lick your fingers

Of course, this recipe will take a lot of time, but it’s worth it! Because it’s very tasty!

one and a half glasses of vegetable oil, measure it out at once and this is enough for everything - for frying separately and the rest in a common pan,
peeled zucchini 3 kg,
peeled onions and carrots per kilogram,
head of garlic,
one and a half tablespoons of salt, sugar,
2 heaped tablespoons of tomato paste,
A teaspoon of vinegar essence.

Preparation:

We wash, clean, weigh everything.
Vegetables, except garlic, are individually passed through a meat grinder and sautéed in a frying pan with the addition of sunflower oil. To sauté means to lightly fry until translucent and softened. No burns or brown crusts!
We also beat them separately in a food processor until a homogeneous fluffy mass is obtained.
Pour everything into a common saucepan, stir and simmer under a tightly closed lid over low heat for about forty minutes.
Put the remaining oil, salt, sugar, tomato paste, vinegar into the pan and mix thoroughly.
We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
Immediately seal the finished caviar in sterile jars, turn it over and let it cool under a fur coat.

This turns out to be exactly what we ate from tin cans as children - the recipe is finger licking good!

For this recipe you will need very young zucchini, still without seeds and with thin skin.

three kilos of zucchini,
a glass of good tomato.
carrots and onions per kilogram,
vinegar essence teaspoon,
half a glass of vegetable oil,
salt tablespoon,
ground pepper to taste.

Preparation:

Wash and clean the zucchini, onions and carrots thoroughly; there is no need to remove the skin from the zucchini.
Cut into large pieces and bake in the oven until cooked.
We chop it into dust in an automatic combine.
Mix all the ingredients in a roasting pan and simmer until done for about thirty minutes.
Place in sterile jars and cool, upside down, under a fur coat.

Very quickly and without hassle. Recipe for lazy housewives. Store-bought zucchini caviar at your home - easy!

This kind of vegetable makes good pancakes: Lush zucchini pancakes: 10 quick and tasty recipes

Recipe without sterilization for the winter

This recipe with the addition of citric acid is for those who really don’t like vinegar.

two kilos of zucchini,
carrot. half a kilo of sweet peppers, tomatoes and onions,
4 cloves of garlic,
half a glass of vegetable oil,
a quarter teaspoon of lemon, soaked in advance in two tablespoons of water,
sugar two tablespoons,
salt a tablespoon.

Preparation:

Vegetables are washed and peeled and passed separately through a meat grinder.
Vegetable oil is poured into the cauldron and the onion is fried first until golden brown.
Tomatoes are laid out and fried along with onions.
All other vegetables are added and the mixture is brought to a boil.
Add the remaining ingredients, except lemon and garlic, and simmer for 50 minutes.
Add lemon and garlic, mix thoroughly and simmer for another ten minutes.
Well, as always - immediately into sterile jars, roll them up, turn them over and under a fur coat.

Quite edible and tasty!

Zucchini caviar for the winter with garlic and green apples – a finger-licking recipe

And green apples... A little extravagance at the end won't hurt.

two medium zucchini
4 large tomatoes
apples 3 pieces,
a couple of carrots,
2 onions,
half a cup vegetable oil,
ground black pepper to taste,
salt tablespoon,
small bunch of parsley
half a teaspoon of vinegar essence.

Preparation:

Wash, clean, remove seeds.
Grind everything, including the greens, through a meat grinder and place in a cauldron.
Mix with the rest of the ingredients and simmer for an hour.
Immediately seal in sterile jars and leave to cool upside down under a fur coat.

Delicate and piquant, slightly unusual!

How to properly prepare the most delicious squash caviar for the winter: tips and rules

There are no special secrets in preparing squash caviar, because no matter how you make it, it will still be delicious!

And there are only two rules:

We sterilize the jars and lids in advance, because they need to be laid out immediately when ready.
The fewer preservatives in the form of vinegar or lemon juice, the longer the heat treatment.

Despite the fact that the birthplace of zucchini is still ancient Mexico, all they could do there was to crack the seeds out of them. The Europeans, having brought them to their country, figured out how to fry and steam them. Well, caviar is our original Russian invention!

In the thirties of the last century, it appeared and was adopted by the state, so much so that all the shelves in the stores were filled with it. But our housewives, great fellows, learned to make it themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about zucchini caviar is that the zucchini it uses is ripe, large and ripe.

Bon appetit and great achievements in the kitchen!

Squash caviar with apples for the winter is prepared in a simple and proven way. Once you cook such a snack, you won’t want any other options. Most people love store-bought squash caviar, but are skeptical about homemade caviar: either the taste or consistency is not the same. Our caviar with zucchini and apples tastes and looks exactly like something from a store counter. Apples add that very sourness that is sometimes lacking in the classic recipe. Don't believe me? Check with us!

To prepare caviar from zucchini with apples for the winter, take the products from the list. Zucchini - any variety; it is better to take green apples with sourness. You will also need onions, tomato paste or puree, tomatoes, garlic, sunflower oil, salt, herbs, black peppercorns and vinegar.

Apples, zucchini, onions and garlic must be prepared: peeled and cut. They will go into the meat grinder.

Don't forget to skin the zucchini and remove the seeds. After which the vegetables are passed through a meat grinder. There are also carrots, apples, onions and garlic. At first glance, apples and zucchini seem incompatible, but this is a mistaken opinion. In squash caviar, apples and zucchini are simply the perfect duo.

Tomatoes need to be crushed into puree and combined with tomato paste. Add to caviar.

Pour sunflower oil into a cauldron or thick-bottomed pan and add vegetable puree. The contents of the cauldron or pan should be half.

Squash caviar actively “shoots” during the cooking process. This point must be taken into account and not pour puree up to the sides. Mix well and cook for about an hour, stirring regularly.

When the squash caviar with apple has boiled down well, salt it and season with black pepper. The pepper needs to be crushed in a mortar. You can use ground, but it won't be as flavorful.

Add chopped herbs.

Continue cooking for another 30 minutes. 3 minutes before readiness, add vinegar.

Blend the finished caviar with zucchini and apples in a blender.

Squash caviar with apples is ready for the winter! Take a sample, do not forget to stop in time - for the winter, so for the winter.

Warm the storage containers well in the oven and boil the lids.

Pour into sterile containers and close with lids. Turn upside down and wrap until cool.

Homemade zucchini caviar with apples in Russian style is an excellent preparation for winter! What else is needed for “tasty” happiness? A spoonful of caviar or a slice of bread – zucchini caviar is delicious in any role. Enjoy your snack.

Preface

Squash caviar is quite easy to prepare, it is so tasty that someone “can’t live without it,” and is very healthy - doctors and nutritionists recommend it as a highly digestible low-calorie product, rich in microelements and vitamins such as magnesium, potassium, sulfur , calcium, phosphorus, E, C, B, PP.

1

For people of the older generation who were born and lived in the USSR, caviar is also one of the symbols of that time, and, one might say, the national dish of many peoples of that great power. Then it was practically a regular in every home and, as a rule, purchased, in a “store-bought” classic version, now anyone can prepare it, and the list of recipes and ingredients included in it is much more diverse.

The most delicious squash caviar for the winter is obtained from young vegetables that have soft skin and still unripe seeds. In this case, preparing the zucchini for processing will only consist of washing them and then cutting them according to the recipe. But you can prepare caviar for the winter from mature and old zucchini, even those lying in the garden. However, you will have to tinker with these vegetables: you will need to remove the thick skin and remove the core, every single seed. Then they are washed, if necessary.

All products used in the recipe for preservation must also be washed and peeled, and the seeds of sweet peppers must be removed. All recipes indicate the weight of whole young zucchini, which does not require additional processing. In order to always have only fresh food on the table, when canning it is better to pack it in small, half- and liter jars, which must always be washed and sterilized first. For sealing, clean, sterilized metal lids are used.

You don’t need to add vinegar to the caviar and don’t sterilize it only when it is stored in a fairly cool place - a refrigerator, basement or cellar.

To be more sure that the product will not spoil, you still add citric acid or vinegar - this way the caviar is guaranteed to “survive” even the winter. The finished caviar is always placed in jars while hot and immediately closed. To be on the safe side, some people first sterilize for 30 minutes, covering them with lids, and then seal them. Then the containers are placed on a blanket or other thick warm thing with the lids down and wrapped in the same blanket. When they cool down to room temperature, they are put into storage.

2

That canned caviar that was sold in the USSR, in addition to zucchini, included carrots and onions. Before preparing this zucchini salad, all vegetables were heat treated and then crushed to a puree. For taste, tomato paste was definitely added to the caviar. The normal color of the finished product was light brown.

The ratio of ingredients in factory-made caviar is still unknown for certain, and there are many recipes for canning this squash salad in that classic version, but, alas, none can reproduce “that same taste.” However, as a rule, homemade “Soviet” caviar turns out even more delicious. Here is 1 of the recipes. Need to take:

zucchini – 3 kg;
tomato paste – 2 tbsp. spoons;
carrots and onions – 1 kg each;
non-iodized salt – 2 tbsp. spoons;
citric acid – 1 teaspoon;
sugar – 1 tbsp. spoon;
vegetable oil.

Cut the prepared zucchini into circles, lightly brown on both sides in hot oil, and then transfer to a bowl. Grate the carrots on a coarse grater and cut the onion into half rings. Then fry them together until lightly browned and soft in the same frying pan as the zucchini, and then transfer them to the latter. When the vegetables have cooled, grind them through a meat grinder or chop them with a blender.

Then we put them in a pan, pepper, salt, sugar, add paste and acid to them, and then mix everything and place on the stove. Heat the resulting mixture to a boil, and then cook it for 15 minutes. Then we immediately put it into jars.

3 Dietary option - cook vegetables

4 Zucchini cubes and pieces - as for salad

5

Mix everything well and, stirring occasionally, tasting and adding salt or sugar if necessary, simmer for 45 minutes. Prepared caviar in the form of a salad, because the ingredients are cubed, put into jars. To make it look like regular caviar, the contents of the pan should be crushed in a blender shortly before the end of cooking. After this, the caviar must be cooked again.

6

Any dish acquires a richer and brighter taste if the moisture is evaporated as much as possible from the ingredients that make it up. In the following recipe, vegetables are first baked in the oven, and then caviar is prepared from them, which turns out to be very aromatic and thick. You will need:

zucchini (medium) – 2 pcs;
carrots (medium) – 2 pcs;
ripe tomatoes (large) – 5 pcs;
bell pepper (preferably large red, pods) – 2 pcs;
onion(s) – 3 pcs;
pumpkin (orange, small) – 1 piece;
garlic (cloves) – 6 pcs;
sugar – 30 g;
non-iodized salt – 10 g;
chili pepper (pods) – 3 pcs;
vegetable oil (preferably olive) – 25 g.

Peel the prepared pumpkin and zucchini and then remove the seeds. We also do the latter with sweet and hot peppers. Tomatoes should be cut in half, and the remaining vegetables, including hot peppers, into cubes of approximately the same size. Turn on the oven. We are waiting for it to heat up to 220 °C. Then place all the chopped vegetables and garlic on a baking sheet, pour in oil and mix well (preferably with your hands) so that the vegetable fat covers each piece.

Then place the baking sheet in the oven on the middle shelf and bake the vegetables for 45 minutes. During heat treatment, they will need to be mixed 3-4 times, while raking them away from the edges of the baking sheet. Then put the baked “salad” into a deep saucepan, add salt, sugar and grind with a blender. Then we boil the caviar for 7 minutes, and then pack it into jars.

7

In fact, these methods of canning are not much different from others, including classical ones. They also fry the caviar ingredients before cooking it, but not the squash salad itself. It’s just that the degree of roasting is different, which everyone can choose for themselves. Caviar turns out to be significantly higher in calories, but it also has a different taste. One of the recipes for such preparation is as follows. Need to take:

zucchini (small) – 3 kg;
carrots (medium) – 0.8 kg;
tomatoes (preferably small ones) – 1.5 kg;
onion (medium) – 1 kg;
non-iodized salt, ground black pepper, granulated sugar - to taste;
garlic (cloves) – 5 pcs;
dried parsley and oregano - to taste;
apple cider vinegar 9% – 4 tbsp. spoons.

We cut the prepared zucchini into slices 4–5 mm thick, which must then be fried on one side and then on the other until golden brown and transferred to a pan. Fry the onions and carrots cut into half rings together in the same oil. Then add tomatoes, cut into small pieces. Fry everything until the tomatoes become soft.

Then add chopped garlic, sugar, salt, seasonings and pepper to the vegetables in the frying pan. Mix everything and transfer to the zucchini. Then we chop the vegetables in a blender and simmer, stirring, for 20 minutes, boiling down the excess liquid. Finally, pour in the vinegar, heat to a boil, and then remove the caviar from the heat and pack it into jars.

And a little about secrets...

Have you ever experienced unbearable joint pain? And you know firsthand what it is:

inability to move easily and comfortably;
discomfort when going up and down stairs;
unpleasant crunching, clicking not of your own accord;
pain during or after exercise;
inflammation in the joints and swelling;
causeless and sometimes unbearable aching pain in the joints...

Now answer the question: are you satisfied with this? Can such pain be tolerated? How much money have you already wasted on ineffective treatment? That's right - it's time to end this! Do you agree? That is why we decided to publish an exclusive interview with Professor Dikul, in which he revealed the secrets of getting rid of joint pain, arthritis and arthrosis.

1. Fried squash caviar.

It tastes the same as what they sell in stores.
It is quite possible to take this recipe to prepare canned food as preparations for the winter.
So, the ingredients for squash caviar.
You will need about three kilograms of already peeled and prepared zucchini without seeds and peel.

1 kilogram of fresh carrots
The same amount of onions
Tomato paste (tomato paste Pomodorka is very good for these purposes)
9% vinegar and salt
Vegetable oil for frying salad ingredients
All vegetables must be peeled, finely chopped and fried separately in a frying pan. Then all the fried vegetables are placed in an electric food processor, chopped again and mixed with the addition of salt. Then you need to put the entire mass, similar to puree, into a cauldron or pan with a double bottom. Simmer on the lowest heat for about forty minutes. After about twenty minutes of simmering in the puree, you need to add three tablespoons of tomato paste and one spoon of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and may burn slightly without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids and wrap them in a cotton blanket. Let the canned food cool slowly. Try this recipe - it turns out very tasty!

2. Another very popular recipe for squash caviar
You will need about one and a half kilograms of zucchini, already seeded and peeled

Fresh tomatoes – 1 kg. 200 g.
Onions – 750 grams
Allspice
Salt
Sugar
Carrots – 750 grams

So, the recipe:

Cut tomatoes and zucchini into large pieces. Pass together through a meat grinder, adding fried carrots and onions to the vegetables. Stir with a small amount of sugar and salt, add peppercorns and place to simmer in a cauldron or pan with thick walls and bottom. In the process, add cayenne pepper, finely chopped parsley. Simmer for at least two hours. You need to stir the puree constantly, otherwise it will burn badly. When the caviar is ready, place it in jars that have been sterilized before. Then screw the lids on the jars, turn them over and wrap them in a towel. Leave the jars to cool overnight.

3. Delicious squash caviar for the winter

You will need:
White onion – 1 kg
Zucchini – 3 kg
Carrots – 1 kg
Tomato paste – 4 tbsp. l.
Salt – 2 tbsp. l.
Sugar – 1 tbsp. l.
Garlic – 7 cloves (if this is very large southern garlic, if small, then twice as much)
Greens – parsley and fresh dill
Ground pepper

A method for preparing delicious caviar from zucchini for the winter

4. Another great recipe for making squash caviar

Four small zucchini
2 cloves fresh garlic
Sunflower oil
Two carrots
Firm but ripe tomatoes - 3 pieces
Salt

How to prepare squash caviar for the winter
Very tasty caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, it is not necessary to peel them. But if they have already become hard, then it is worth removing the peel and seeds. Cut the vegetable into small cubes no larger than a centimeter each. The carrots also need to be cut into cubes, but smaller. Place the vegetables in a saucepan, add a little water (no more than a glass), and place on low heat. While the zucchini and carrots are stewing, chop the tomatoes. Once the zucchini is soft, add finely chopped tomatoes and a splash of oil into the pan. Simmer a little more. Five minutes before cooking, add finely chopped garlic to the dish.

sugar - 5 g;

vinegar 9% - 30 ml;

tomato paste - 75 ml.

Cooking method

1. Wash the young zucchini under the tap, pat it dry with napkins and, without cutting off the skin, cut the vegetable into cubes.

2. Peel the remaining vegetables. Grind the carrots on a medium grater. Chop the onions into small cubes.

3. Place the zucchini in a deep frying pan with hot oil and fry until golden brown, then add the onion and carrots. Continue frying, stirring constantly, for ten minutes.

4. Rinse the greens and dry on a towel. Grind the cooled vegetables and herbs through a meat grinder.

5. Place the resulting mass in a thick-walled pan, season with salt, spices and sugar. Add tomato paste. Stir and place the pan on the fire. Simmer the caviar for 20 minutes, stirring constantly so that the dish does not burn. Then pour in the vinegar and simmer for another five minutes.

6. Pack hot caviar into sterile, dry glass jars. Immediately screw on the tin lids. Turn over and cover with a blanket. Leave the preservation in this position for a day.

Recipe 2. Squash caviar for the winter through a meat grinder at home

Ingredients

kg of ripe tomatoes;

30 ml acetic acid;

kg zucchini;

5 g ground black pepper;

700 g carrots;

half a liter of vegetable oil;

500 g sweet red pepper;

60 g table salt;

ten onions;

40 g sugar;

100 g tomato paste.

Cooking method

1. Wash the ripe tomatoes and place them in boiling water for a few seconds. Then take it out and immediately place it under running cold water. Carefully remove the thin skin.

2. Wash the zucchini and cut off the peel. We remove the washed peppers from seeds and stalks.

3. Peel the onions and carrots. Cut all vegetables into small pieces. We twist everything through a meat grinder.

4. Place the resulting mass in a wide aluminum pan. Place it on the fire and bring it to a boil. Pour in the oil, turn down the heat and cook for about an hour, stirring from time to time so that the mass does not burn.

5. Season everything with salt, pepper and sugar. Add chopped tomatoes to the mixture and mix. Cook for another 20 minutes. Then pour in the vinegar, stir and immediately place in a prepared dry glass container, having previously sterilized it. We roll up the boiled tin lids, turn them over, wrap them in a blanket and leave for a day until completely cooled.

Recipe 3. Squash caviar for the winter through a meat grinder in a sleeve

Ingredients

red sweet pepper pod;

zucchini - 800 g;

table salt;

onion - three heads;

freshly ground black pepper;

olive oil - 75 ml;

two small carrots;

vinegar 9% - 30 ml;

three large fleshy tomatoes.

Cooking method

1. Wash the tomatoes and zucchini. Remove the stem from the pepper and remove the seeds. Peel the carrots and onions. Cut all vegetables into circles.

2. Tie the baking sleeve on one side. Pour a spoonful of olive oil into it and rub so that it is evenly distributed over the walls of the sleeve.

3. Place the chopped vegetables in the sleeve, pour in a couple more tablespoons of olive oil. Season the vegetables with pepper and salt. Tie the other side of the sleeve and shake it to distribute the seasonings and oil throughout the vegetables.

4. Place the sleeve in a deep pan. Make several punctures on top to allow steam to escape through it. Place the vegetables in the sleeve in the oven for an hour. Bake at 180 C. After the allotted time, remove the baking sheet from the oven and carefully tear off the sleeve. Cool the vegetables and grind them through a meat grinder.

5. Place the vegetable mass in a deep cauldron. Place it on medium heat and cook for half an hour. At the end, pour in a spoonful of vinegar and stir. Pack the hot caviar into sterile jars and immediately seal with tin lids. Turn the canned food over. Leave for a day, wrapped in a blanket, so that it cools completely.

Recipe 4. Zucchini caviar for the winter through a meat grinder with mayonnaise

Ingredients

young zucchini - 2.5 kg;

garlic - four cloves;

kilogram of onions;

ground black and red peppers - 5 g;

sunflower oil - half a glass;

fine salt - 60 g;

sugar - 200 g;

Krasnodar sauce - 250 ml;

mayonnaise 72% - 150 g.

Cooking method

1. Wash the young zucchini, wipe with a paper towel and cut into medium pieces. Peel the onion. Cut each onion into four parts. Pass the zucchini and onions through a meat grinder separately.

2. Pour oil into a deep cast iron frying pan and heat it. Place onion mixture in it. After five minutes, add the zucchini twisted in a meat grinder. Cook from the moment of boiling for about an hour, stirring from time to time.

3. Add sugar, Krasnodar sauce and mayonnaise to the vegetable mass. Season everything with black and red pepper and salt. Reduce heat to low and cook caviar for another hour.

4. Peel the garlic, finely chop and add to the vegetable mixture. Simmer for another five minutes. Pack the boiling caviar into hot sterile jars, seal it tightly, turn it over and cover with a blanket. Leave the preservation for a day until completely cooled. Store caviar in a pantry or cellar.

Recipe 5. Squash caviar for the winter through a meat grinder with apples in a slow cooker

Ingredients

three large apples of autumn varieties;

sunflower oil;

zucchini - kilogram;

three carrots;

fine salt;

garlic - four cloves;

two onions;

a bunch of greenery;

five tomatoes.

Cooking method

1. Wash and dry the zucchini with a paper towel. Cut the vegetable into small pieces.

2. Heat sunflower oil in a frying pan. Place zucchini in it and fry. Then cool and grind in a meat grinder.

3. Peel the carrots. Wash the apples, cut into four parts and remove the core. Pass the carrots and apples through a meat grinder. Add the resulting mixture to the zucchini mixture.

4. Chop the peeled onion into half rings and fry until golden brown. Cool and grind in a meat grinder. Add to vegetable mixture.

5. Rinse the greens and dry them on a napkin. Peel the garlic cloves. Finely chop the greens and garlic. Add to other vegetables.

6. Transfer the resulting mass into a thick-walled pan. Pour in sunflower oil. Pepper, add sugar and salt. Stir the vegetable mixture and place the container on the fire.

7. Wash the tomatoes and place them in boiling water for a few seconds. Remove and immediately place under running cold water. Remove the peel. Twist the pulp through a meat grinder. Five minutes after the caviar boils, add the tomato mixture and stir.

8. Place hot caviar into dry jars. Cover them with lids and place them in a wide saucepan with a towel on the bottom. Pour hot water into it up to the hanger of the glass container. Sterilize over low heat for half an hour. Then carefully remove them and immediately screw them tightly. Turn over, cover with a blanket and leave for a day.

Recipe 6. Squash caviar for the winter through a meat grinder in the oven

Ingredients

three young zucchini;

75 ml vinegar;

three onions;

30 g table salt;

three carrots;

50 g sugar;

bell pepper - three pods;

120 ml vegetable oil;

five meaty tomatoes.

Cooking method

1. Wash and peel the zucchini. Cut into pieces and remove seeds. Place the vegetable in a deep baking tray.

2. Peel the carrots, cut them lengthwise into strips and place them on top of the zucchini.

3. Cut out the tails with seeds from the bell peppers. Cut the vegetable into slices and place on a baking sheet.

4. Peel the onion. Wash the tomatoes. Chop the vegetables into slices and place on top of the vegetables. Drizzle sunflower oil over vegetables. Place the baking sheet in an oven preheated to 200 C for an hour. Remove the prepared vegetables from the oven and cool.

5. Grind the vegetables through a meat grinder. Transfer the vegetable mass into a deep cauldron. Add sugar and salt to it. Mix well. Place on moderate heat. When the vegetable mixture boils, remove the cauldron from the stove, pour in vinegar, stir and pack the caviar into sterile jars. Seal tightly with tin lids, turn over and leave to cool, covered with a blanket.

Cook caviar in a deep stainless steel or cast iron bowl.

Do not use enamel cookware for cooking. The caviar will constantly burn in it.

If the zucchini is mature, it is necessary to remove the peel and seeds with fiber from them.

Be sure to sterilize jars for squash caviar.

If you don't have tomatoes, you can replace them with tomato paste or Krasnodar sauce.

Recipes for squash caviar

Fried squash caviar tastes the same as what is sold in stores. It is quite possible to take this recipe to prepare canned food as preparations for the winter.

There are a great many recipes for preparing squash caviar for the winter; we will offer you some of the most successful recipes in our opinion. You can prepare squash caviar for the winter according to all recipes or choose two or three that you like best.

So, the ingredients for squash caviar.

about three kilograms of already peeled and prepared zucchini without seeds and peel
1 kilogram of fresh carrots
1 kilogram of onions
tomato paste (tomato paste Pomodorka is very good for these purposes)
9% vinegar and salt
vegetable oil for frying salad ingredients

Recipe for making squash caviar:

All vegetables must be peeled, finely chopped and fried separately in a frying pan. Then all the fried vegetables are placed in an electric food processor, chopped again and mixed with the addition of salt. Then you need to put the entire mass, similar to puree, into a cauldron or pan with a double bottom. Simmer on the lowest heat for about forty minutes. After about twenty minutes of simmering in the puree, you need to add three tablespoons of tomato paste and one spoon of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and may burn slightly without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids and wrap them in a cotton blanket. Let the canned zucchini cool slowly. Try this recipe - it turns out very tasty!

Another very popular recipe for squash caviar

You will need

about one and a half kilograms of zucchini, already cleaned of seeds and peeled
Fresh tomatoes - 1 kg. 200 g.
Onions - 750 grams
Allspice
Sugar
Carrots - 750 grams

So, the recipe:

Finely chop the onion and grate the carrots on a coarse grater. Place all this in a hot frying pan and fry with butter and salt.

Delicious squash caviar for the winter

You will need:

White onion - 1 kg
Zucchini - 3 kg
Carrots - 1 kg
Tomato paste - 4 tbsp. l.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Garlic - 7 cloves (if this is very large southern garlic, if small, then twice as much)
Greens - parsley and fresh dill
Ground pepper

A method for preparing delicious caviar from zucchini for the winter:

Wash and peel all vegetables. Then cut the fresh zucchini into cubes, grate the carrots (you can use a coarse grater), cut the white onion into thin rings.

Then heat a frying pan with oil and place the zucchini in it. Fry over medium heat, stirring constantly. Then fry fresh onions in the same oil. Carrots will go into the pan next. When each of the ingredients turns golden, grind the vegetables in a blender or pass everything together through a meat grinder or electric food processor. You will get a homogeneous puree. This puree should be placed in a pan with the thickest walls; you can use a cauldron or a saucepan.

After you bring the semi-finished mass to a boil, reduce the heat slightly and simmer for 40-45 minutes. Ten minutes before readiness, add sugar and salt, pepper and herbs to the mixture. Don't forget to stir what you're cooking periodically.

Roll hot caviar into jars that have been sterilized in advance. Place the wrapped jars in the coolest place in the apartment to cool.

Another great recipe for making squash caviar

Ingredients:

Four small zucchini
2 cloves fresh garlic
Sunflower oil
Two carrots
Firm but ripe tomatoes - 3 pieces

How to prepare squash caviar for the winter:

Very tasty caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, it is not necessary to peel them. But if they have already become hard, then it is worth removing the peel and seeds. Cut the vegetable into small cubes no larger than a centimeter each. The carrots also need to be cut into cubes, but smaller. Place the vegetables in a saucepan, add a little water (no more than a glass), and place on low heat. While the zucchini and carrots are stewing, chop the tomatoes. Once the zucchini is soft, add finely chopped tomatoes and a splash of oil into the pan. Simmer a little more. Five minutes before cooking, add finely chopped garlic to the dish. Try frying zucchini with garlic in the same way, and enjoy their taste during a break between rolling up jars.

Homemade squash caviar with tomato paste

Ingredients for the dish:

3 small zucchini
4 onions
2 carrots
4 tbsp. spoons of tomato paste
3 cloves garlic
Vegetable oil
Black pepper and salt

Recipe for simple homemade squash caviar

Peel the zucchini and cut into small cubes. Simmer in a saucepan with a little vegetable oil. Chop the onion as finely as possible and fry. Do the same with carrots. Place everything in a double bottom saucepan or cauldron. Add the necessary spices and salt. Simmer over low heat, stirring constantly for an hour. Then add tomato paste and previously chopped garlic to the puree and leave on the fire for another ten minutes. After cooking, grind the caviar using a blender and place in sterilized jars.

A simple recipe for delicious squash caviar

For caviar you need:

300 gr. carrots
1 kg. zucchini
300 gr. onions
700 gr. tomatoes
100 gr. parsley and dill
2 sweet bell peppers
Sugar and salt
1 clove of garlic

How to cook:

First of all, prepare the zucchini - peel it, get rid of the seeds. Then cut them into circles no thicker than 1.5 centimeters. Then place the zucchini in the sifted flour, turn over and transfer to the frying pan. After browning the circles, chop the onion, carrots and fry until golden brown.

Peel the peppers and pour boiling water over them. Then pass all the vegetables through a meat grinder, add tomatoes to the vegetables. Pour a little oil into the bottom of the pan and add the vegetables there. Simmer for an hour. Before finishing cooking, add herbs and garlic to the puree. Place in sterilized jars and seal.

There are many different recipes for squash caviar that your family will enjoy.

Squash caviar with carrots recipe

So, to prepare squash caviar, we will need:

Kilogram of onions
5 medium sized zucchini
Tomato paste - 5 tablespoons
Kilogram of carrots
150 grams of vegetable oil
Salt and spices

How to cook:

The carrots need to be washed and grated on a coarse grater, the onions also need to be washed and cut into not very small cubes. Next, you need to fry the onion or simmer in oil over low heat. After this, you need to fry the carrots and put them in one bowl with the onions.

Then wash the zucchini thoroughly, cut it into four parts, and be sure to remove the seeds - if there are large ones. If the seeds are very young and soft, then there is no need to remove anything. The same applies to the peel - if it is hard, then it must be removed.

After this, you should cut the zucchini into cubes about a centimeter by centimeter. Then fry them in oil over very high heat for at least 10 minutes.
Next, you need to prepare a sauce from tomato paste - boiling water - 600 ml, 3 tablespoons of salt, 5 level tablespoons of sugar, 5 tablespoons of tomato paste. Mix everything until the salt and sugar dissolve.

Then you need to take a large enamel pan and put everything there, pour in the sauce and tomato paste. Your caviar should be simmered for at least half an hour over medium heat. Don't forget to stir the contents of the pan from time to time.

Next, you need to remove the mass from the heat, let it cool, and pass it through a meat grinder. It is best to twist the eggs on a mesh with large holes.
After the caviar has acquired the desired consistency, simmer it for about 20 minutes.

Squash caviar just like in the store

Previously, there were many jars of squash caviar on store shelves. The trick was that no matter what recipe you tried, no one succeeded in making the dish taste the same as in the store.
But today there are so many recipes that everyone can prepare caviar to their own taste. There are recipes with tomato paste and mayonnaise, but the most important thing is to fry all the ingredients. Choose the recipe that you like best.

Store-bought squash caviar recipe

You will need:

10 ml vinegar 9%
150 grams of onion
10 grams sugar
10 grams salt
2 kilograms of zucchini
6 cloves garlic
Allspice and ground black pepper - 3 grams each
Vegetable oil
Parsley

How to prepare squash caviar like in the store:

You need to take young zucchini, cut them into slices no wider than 1 cm, and fry them on both sides in oil. Let the zucchini cool. Then chop the onion, fry until golden brown and grind the garlic with salt. Next, finely chop and fry all the greens. Then everything needs to be ground in a meat grinder, mixed with salt and sugar, vinegar and pepper, mixed and placed in jars. Then the jars must be sterilized without fail - for half a liter - an hour - 75 minutes, for a liter - 90 minutes.
Then roll up the jars.

Squash caviar with parsley root

You will need:

Kilogram of zucchini
100 grams of onion
100 grams of carrots
Sugar and salt
Ground pepper
10 grams parsley root
Vegetable oil

How to cook:

Cut the zucchini, fry in vegetable oil, then pass everything through a meat grinder. Next, you need to fry the onion in vegetable oil until transparent, grated carrots and parsley root (also grated) with tomato paste. Then you need to mix everything and season with spices, simmer over low heat until completely cooked, be sure to stir from time to time, otherwise it will burn. Then you need to place hot caviar into jars and sterilize - for half a liter - 30 minutes, for a liter - 40 minutes.

Spicy squash caviar

You will need the following products:

Half a kilo of onions
6 kilograms of zucchini
600 ml tomato sauce
2 and a half tablespoons salt
head of garlic
Half a teaspoon of ground pepper

How to cook:

Chop the zucchini and onion, fry everything separately, then grind it in a meat grinder. Then you need to add pepper and salt, garlic and tomato sauce, mix everything. Place into pre-washed and dried jars, then sterilize for about 90 minutes. Roll up hot.

Spicy squash caviar

You will need to prepare:

2 carrots
Half a kilo of zucchini
Hot pepper pod
Bulb
Salt to taste
2 cloves garlic
4 tablespoons vegetable oil

How to cook:

You need to chop the zucchini very finely, wash and peel the carrots, cut into thin circles. Then finely chop the onion and garlic. Hot peppers need to be peeled, seeds removed, and chopped as finely as possible. Afterwards, you need to mix all the vegetables together, put them in a very deep frying pan, season with vegetable oil and salt, pour in a little water and simmer until completely cooked. Then you need to rub the caviar through a sieve, put it back in the frying pan and simmer for about 5 minutes. After that, everything is put into jars, sterilized for about 30 minutes and rolled up.

Squash caviar with bell pepper

You will need:

Kilogram of onions
5 kilograms of zucchini
5 sweet bell peppers
5 cloves garlic
2 tablespoons vinegar 70%
Kilogram of carrots
2 tablespoons salt
500 grams of vegetable oil
10 peppercorns
Half a cup of tomato sauce
3 tablespoons sugar

How to cook:

You need to mince onions and zucchini, bell peppers and garlic. Then take the carrots, grate them and simmer in vegetable oil. All products need to be thoroughly mixed, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything into sterilized jars and roll up.

Squash caviar with apples and spices

You will need:

Half a kilo of onions
Half a kilogram of green apples
Kilogram of zucchini
Kilogram of tomatoes
Half a kilogram of sugar
12 clove buds
600 ml white wine vinegar
25 grams of ginger root
A teaspoon of allspice and peas
Teaspoon coriander

How to cook:

You need to make a shallow cut in the shape of a cross on all the tomatoes, then put them in boiling water for a minute using a slotted spoon, quickly remove them into cold water and immediately peel them.
Cut the tomatoes into very small cubes. Then peel the zucchini, if necessary, and also cut into cubes. Cut the onion into thin half rings. Peel and core the apples. Cut the sour apples into cubes. Then you need to put spices and ginger into a white cloth. You need to transfer all the vegetables into a saucepan, put a cloth with spices there and add wine vinegar. Let the vegetables boil and stir them. Then reduce the heat and simmer under the lid for one hour. Don't forget to stir. Afterwards you need to add the pre-washed raisins and cook for another hour and a half. Remove the bag of spices and allow the caviar to cool slightly. Afterwards, you need to put the caviar into jars, close them and put them in the cold. Lids should be plastic, not metal. The caviar will infuse and be fully prepared in a month.

Squash caviar dietary recipe

You will need:

Half a kilogram of carrots
One and a half kilograms of zucchini
300 grams of onion
4 sweet peppers
4 cloves garlic
Vegetable oil - for frying

How to cook:

In this caviar recipe, the main difference is that the vegetables are not fried, but boiled. Only one onion is fried. You need to pour some water into the pan, put diced carrots in it. Cook for 15 minutes.
Then you need to cut the sweet peppers and zucchini into cubes and add them to the carrots. Cook for about 10 minutes. While everything is cooking, you should fry the onion in half rings in a small amount of vegetable oil. Vegetables and onions need to be mixed, then passed through a meat grinder or put in a blender.
After chopping, everything is put back into the pan, garlic, squeezed through a press, is added and evaporated for 40 minutes. Afterwards it is laid out in pre-sterilized jars and rolled up.

Squash caviar with tomatoes and apples for the winter

You will need:

700 grams of carrots
3 kilograms of tomatoes
700 grams of sweet pepper
500 grams of apples
400 grams of onion
12 allspice peas
4 pieces bay leaves
3 zucchini

How to cook:

You need to mince the vegetables and all the apples. But don't touch the onion yet. Then put the food in the pan and simmer for about an hour. Finely chop the onion, fry in oil, add to the vegetables. Next, add allspice and bay leaf. Then cook for 30 minutes. Place the caviar in sterilized jars with a one-liter capacity. Sterilize for about 5 minutes, roll up.

If you have a slow cooker, you can prepare squash caviar according to one of these recipes.

Georgian squash caviar for the winter

You will need:

3 onions
4 zucchini
Carrot
2 cloves garlic
Cilantro and dill
Half a teaspoon of khmeli-suneli
Tablespoon grape vinegar
Ground red pepper, salt, vegetable oil.

How to cook:

You need to set the multicooker to the “Baking” mode for an hour. After chopping the onion very finely, grate the carrots, pour just a little vegetable oil into the vegetables. Cook for 20 minutes, stirring occasionally. Then peel the zucchini, cut into small cubes, and add a lot of salt. The zucchini should release its juice. After 20 minutes, squeeze out the zucchini and put it in the slow cooker. While everything is cooking, you need to stir the vegetables from time to time. After about 30 minutes, you need to add spices, some herbs and garlic, previously squeezed through a press. Mix everything again and leave for 10 minutes. At the very end of cooking, you need to add vinegar. You can add walnuts if you like a spicy and unusual taste. Sterilize and roll up.

Squash caviar in a slow cooker for the winter

You will need:

2 tablespoons tomato paste
Half a kilogram of zucchini
2 carrots
2 onions
Bulgarian pepper
teaspoon salt
A teaspoon of sugar
4 tablespoons vegetable oil

How to cook:

You need to chop the onions and carrots, then put them in the multicooker porridge, add vegetable oil, turn on the “Baking” mode for about twenty minutes and stir from time to time. Then prepare the remaining vegetables, cut them into cubes. Place in a bowl, stir and turn on the mode again for 20 minutes. Then you need to add salt and sugar, tomato paste to the vegetables and turn on in the “Stew” mode for 50 minutes. Then you need to grind the vegetables in a blender, add vinegar essence and roll them into jars.

Several recipes for squash caviar cooked with mayonnaise.

Squash caviar with mayonnaise

You will need:

6 kilograms of zucchini
kilogram of onions
half a liter of tomato paste
glass of vegetable oil
4 tablespoons sugar
2 tablespoons salt
half a liter of mayonnaise
4 tablespoons vinegar - 70%
ground pepper to taste

How to prepare zucchini caviar with mayonnaise:

You need to peel the onion, put it in a meat grinder, grind it, then also grind the zucchini. Mix with already fried onions, put everything on the fire and cook for about 2 hours, stirring all the time. Then add tomato paste and vegetable oil, salt and vinegar, sugar to the vegetables. Cook for about 50 more minutes, then put mayonnaise in the pan, stir, and cook for 20-30 minutes. Place caviar in jars and roll up.

Squash caviar with mayonnaise and garlic for the winter

You will need:

6 young zucchini
200 grams of sugar
1 kilogram of onion
200 ml vinegar 9%
250 grams of mayonnaise
350 grams of tomato paste
3 tablespoons salt
2 heads of garlic
Teaspoon ground pepper

How to cook:

You need to pass young zucchini directly with the peel and core through a meat grinder. The onion also needs to be put through a meat grinder, mixed with zucchini, and placed in a fairly deep saucepan. Then add sugar, vinegar, salt and vegetable oil. Stir everything, add tomato paste and put on fire for two and a half hours. Peel the garlic, pass through a press, add to the caviar. Then add black pepper and mayonnaise, stir, cook for about 30 minutes. Then you need to put everything into jars and roll up.
Bon appetit!

Squash caviar with mushrooms and herbs for the winter

Preparing vegetables for the winter is the most boring thing in the world. But only for those who lack imagination! Try to invent new preservation recipes or “ennoble” long-familiar ones. For examplea lot of squash caviar for the winter, but let it be different! This recipe differs in that fried mushrooms are added to the squash caviar. try this recipe for squash caviar with mushrooms and herbs.

The ingredients are given for 1 0.5 liter jar.

Ingredients for preparing squash caviar with mushrooms and herbs for the winter:

1 large zucchini;
2 large onions;
2 large carrots;
1 bunch of dill;
salt, pepper, chopped garlic - to taste;
vegetable oil in an amount sufficient for frying vegetables.

Recipe for preparing “Squash caviar with mushrooms and herbs for the winter”:

First, wash and peel the zucchini and carrots. Cut the zucchini into pieces, grate the carrots on a coarse grater. Peel the onion and chop finely.

Mix all this and fry in a frying pan with a thick bottom until golden brown. There should be enough vegetable oil in the pan so that the vegetables do not burn.

Transfer the zucchini fried with carrots and onions into a mixing bowl and puree using a blender.

Now take care of the mushrooms. Wash them and cut them into small pieces. Chop another onion, mix with mushrooms and fry in vegetable oil until tender.

Wash and chop the dill very finely.

Place the squash caviar in the frying pan where the mushrooms are fried, stir, simmer everything together for 1-2 minutes, add dill, salt, pepper, chopped garlic (to taste). Stir again and remove from heat.

Caviar is ready! It can be immediately packaged in clean jars, scalded with boiling water (or sterilized in a microwave oven).

What to do with zucchini if they have grown so bad that you have already given them to all your neighbors, but they still grow and grow? This happens with zucchini. That's why we love this vegetable; you plant two dozen bushes, you don’t need to water or weed, just have time to pick the zucchini in the fall. And prepare them for the winter.

By the way, if possible, zucchini can be stored all winter. If there is a canopy where it is cool, but above zero, the zucchini lies there perfectly, so you can cut fresh zucchini in April and May. Some wait until the fresh harvest! Just a dream, not a vegetable! You can stew them all summer with onions and carrots, tomatoes and peppers, and continue to eat them in winter. Their advantage also lies in their neutral taste - they are not sweet, like pumpkins, and therefore go with everything - they can be salted, added to soup, porridge, and even baked goods.

But the most favorite and most delicious is, of course, squash caviar! It is convenient to prepare it in jars for the winter, then simply open it and serve it.

Homemade squash caviar tastes better than store-bought caviar. In addition, it can be flavored with your favorite spices and salt to your taste. Both adults and children adore her. And preparing squash caviar for the winter is very simple.

So, we collect the most delicious and successful recipes.

Squash caviar for the winter, recipe

Peeled zucchini (without seeds and peel) - 1.5 kg (if you weigh a whole zucchini, then after peeling and seeds its weight is reduced by almost half)
onions - 2 large heads (about 300-350 g)
carrots - 600 g (4 pieces, but depends on size)
sweet bell pepper - 300 g (2 pieces)
tomato paste - 6 tablespoons (230 g - you can take a good store-bought one, it’s most convenient, or you can take fresh tomatoes instead)
vegetable oil for frying - 150 g
chili pepper - 1 pod (or to taste, you can leave it out if the kids don’t like it)
salt - 3 level teaspoons
sugar - 3 heaped teaspoons

Peel the onions and carrots. Cut the bell pepper and chili, remove seeds. Remove the skin and seeds from the zucchini.

Cut the zucchini into cubes or grate on a coarse grater.

Grate the carrots on a medium grater. Cut the onion and bell pepper into cubes. Pour some vegetable oil into a frying pan and fry the onions in it. Then transfer it to a saucepan, add oil to the frying pan again, and fry the carrots there. Also transfer to a saucepan, and fry the bell pepper in a frying pan. Add it to the pan and fry the zucchini. When the zucchini is fried, transfer it to a common pan with other vegetables, add chili pepper, tomato paste, and sugar and salt.

In general, you can do it simpler - fry everything at once. And the most convenient way is this: in a large common saucepan, first fry the onion, when it is half ready, add the carrots to it (you can add a little water if the carrots are a little dry), fry them together, then the pepper, then the zucchini, and then cook everything together.

Cook, stirring frequently (do not burn) for about 30-40 minutes. When the mixture is ready to turn it into caviar, grind it in a blender or through a meat grinder. In general, you don’t have to chop it, leave it with pieces, they are very small if the zucchini is not chopped, but grated.

Taste it - if necessary, add salt, sugar, pepper, and spices to taste.

If chopped, then cook for another 7-10 minutes.

While still hot, place the caviar into clean, sterilized jars. Cover the jars with lids and sterilize the jars with caviar for 15 minutes. Then you can close it.

Vinegar in squash caviar

If you like caviar sour, or are concerned about preservation (although the caviar sits in the room without spoiling), then you can add 2-3 teaspoons (or to taste) of 9% vinegar 10 minutes before the end of cooking. You can add your own homemade apple cider vinegar - it's more flavorful.

Subtleties and tricks of preparing squash caviar for the winter

The easiest way is to put all the vegetables in one large pan, let them juice, and then simmer in their own juice over low heat. Then add salt and sugar, spices, grind. If you add oil at the very last, the caviar turns out to be more delicious and light - it never causes heartburn, even if you eat a lot. The same applies to eggplant caviar.

Caviar is a vegetable mixture that can be made from various vegetables, and the more of them in the composition, the richer and brighter the taste. Zucchini goes well with eggplant and tomatoes; you can cook them together.

The more carrots in caviar, the sweeter the caviar and the more beautiful its color. But there is no need to overdo it either.

What is the difference between regular caviar for immediate consumption and that which is prepared for the winter? You don’t have to add vinegar or citric acid to an appetizer that is immediately served (these are preservatives), but it’s better to add it to squash caviar for the winter. If you make caviar without vinegar, it should be stored at a constant, not very high temperature, in a cool room - in a cellar or basement, entryway, or refrigerator.

Diet caviar differs from the usual one primarily in that for dietary vegetables the vegetables are not fried, but simply stewed. You can only fry the onions - it’s tastier.

Herbs and spices, other additives

What herbs and spices can be added to squash caviar?

It all depends on taste - many people like to add cilantro or dill. You can add garlic. And also ginger. If we add garlic, we pass it through a garlic press and simmer it with other vegetables.

You can add apples - it turns out very tasty! Sometimes, specifically for making squash caviar, they buy tomato paste or sauce that contains apples, but you can just take an apple. You can take about the same amount of apples as onions, or half as much as tomatoes.

You can add ground coriander, cinnamon, and even cloves - they improve the taste, make it brighter, and there are even more benefits from such caviar. When stewing, you can add a bay leaf; when putting it into jars, remove it.

The benefits of squash caviar

Cabbage, zucchini and peppers are those vegetables without which it is difficult to imagine Russian cuisine. Dishes prepared from these vegetables are healthy, nutritious, and most importantly - varied. What are the benefits of zucchini, cabbage and peppers and what dishes can be prepared from them, you will also learn from books.

Every family has its own recipes, but you always want to try something new... There are a lot of them in books, and you can find interesting ones. There are recipes for preparations for the winter, and recipes for the table.

Squash caviar is a simple, delicious appetizer. There are many recipes for its preparation. We will now tell you how to cook squash caviar with apples.

Squash caviar with apples – recipe

Ingredients:

zucchini – 5 pcs.;
Borodino bread – 100 g;
onion – 120 g;
sour apples – 2 pcs.;
garlic cloves – 2-3 pcs.;
flour;
fresh lemon juice – 20 ml;
salt;
olive oil.

Preparation

We clean the zucchini and cut it into medium circles. Cut the onion into slices. Cut off the crusts from the bread, cut the pulp into pieces and sprinkle with freshly squeezed lemon juice. Mix flour with salt, bread the zucchini in it and fry until golden brown. Then we cool it. Chop the garlic, cut the apples into quarters and remove the seeds. Grind all prepared products except garlic in a meat grinder, add chopped garlic, mix, add salt if necessary and put in the cold for 4 hours.

Spicy squash caviar with apples and tomatoes

Ingredients:

zucchini – 700 g;
tomatoes – 375 g;
sweet and sour apples – 250 g;
onion – 140 g;
greenery;
– 55 ml;
carrots – 190 g;
ground black pepper;
garlic cloves – 2-3 cloves;
hot pepper – 1 pc.;
salt;
refined vegetable oil – 45 ml.

Preparation

Peel and grate apples, zucchini and carrots. Finely chop the onion and crush the garlic with a press. Blanch the tomatoes in boiling water for about a minute, remove the skins and chop the pulp. Sauté chopped onion in vegetable oil, add carrots and fry for no more than 5 minutes. Then add apples, zucchini, chopped hot pepper and fry over medium heat for 5 minutes. Now add the tomato mass, broth and lightly fry the squash caviar for 2-3 minutes, then cover with a lid and cook for 10 minutes over low heat. Add chopped herbs and garlic at the end, and then salt and pepper the squash caviar with pepper and apples to taste.

Squash caviar with apples for the winter - recipe

Ingredients:

zucchini – 1 kg;
coriander seeds, black peppercorns – 10 g each;
ripe tomatoes – 800 g;
clove buds – 12 pcs.;
onion – 350 g;
raisins – 400 g;
white – 350 ml;
green apples – 450 g;
ginger root – 30 g;
sugar – 400 g;
salt.

Preparation

Scald the tomatoes with boiling water, remove the skin, and chop the pulp into small cubes; we also chop the peeled zucchini. Chop the onion into half rings. Peel the apples, remove the core and cut into cubes. Place all the vegetables in a saucepan, pour in vinegar, add sugar. Place the spices and finely chopped ginger root in a gauze bag and place in a saucepan. Stirring, let it boil and cook for 45 minutes. Then add the raisins and simmer for another 50 minutes. Now remove the bag of spices, distribute the caviar into sterile jars, seal and refrigerate.