It's time for homemade preparations, and all housewives first of all strive to make caviar from zucchini. It is very easy to prepare, keeps for a long time and most importantly, its taste is simply divine. Zucchini caviar for the winter “you will lick your fingers” turns out to be light, airy and incredibly tasty. Prepare more cans, as your household will only require it.
Zucchini caviar for the winter “you will lick your fingers”
Such snack Suitable for formal occasions, as well as for a dinner table or an addition to breakfast.
Ease of preparation will attract novice cooks, and experienced housewives will please the most delicate delicate taste of caviar.
Main Ingredients
- small zucchini - 5 pcs;
- onion - 0.75 kg;
- medium-sized carrots - 15 pcs;
- tomato paste - 350 gr;
- sunflower oil - 250 ml;
- sugar - 190 gr;
- salt - 45 gr;
- water - 50 ml.
Step by step cooking technology
The fruits and roots of vegetables must be washed and peeled. If the skin of zucchini is thin, you can not remove it. Rub the carrots on a grater to make small straws. Cut zucchini with onions into cubes. Send all prepared components to a saucepan, pour water into it and put it on stew. gas stove by turning on medium heat. Leave for 40 minutes, stirring occasionally. After that, drain the juice from the vegetables with a colander, and process the pieces themselves in a blender. Send the resulting mixture back to heat treatment, add the remaining ingredients and spices there. Mix everything and boil for 10 minutes. It's time for conservation. We sterilize the jars and put an appetizing vegetable mass there, roll up the lids. Next, turn the vessels upside down and wrap with a warm cloth. In this form, they should stand all night. In the morning we clean them in the cool.
Spicy zucchini caviar recipe
If you are a spicy lover, then this recipe is for you. Buy or take from the garden three zucchini, one tomato, four onion roots, one bell pepper(red), three garlic cloves, three carrots, 2.5 grams of ground black pepper and salt in the amount you need.
Cooking:
We clean the pumpkin variety from the skin (if it is hard), seeds and cut into squares. We shift the mountain of chopped zucchini into a bowl and fill it with water, without covering the top layer of zucchini. Simmer for 20 minutes. If the vegetable has become soft, you can turn off the gas. We rub the carrots on a medium grater, cut the onion into small cubes. Put the resulting mass in a frying pan, pour vegetable oil and fry. As soon as everything cooked has cooled, mix everything together and pour into a blender. Cut peppers, garlic and tomatoes large pieces and add to other blanks. Sprinkle salt and pepper on top. We grind everything until smooth. There is a second way to grind vegetables - scroll through a meat grinder. Pour the yellow-orange mixture into a saucepan and bring to a boil over low heat. We pour into banks. But ready-made caviar can be eaten immediately warm.
With bell pepper and garlic
The dish has a very mild taste. On the one hand, spicy garlic, and on the other - Bell pepper. Do not forget to choose three medium-sized zucchini, half a kilo of carrots, 0.3 kg of onions, four bell peppers, four cloves of garlic, sunflower seed oil and salt to your taste
What will you need
- three pieces of medium zucchini;
- Four large bell peppers;
- Quarter of garlic;
- Five pieces of carrots;
- Seven bulbs;
- Vegetable oil of any direction and salt - to taste.
How to cook
- We process vegetables, peeling off unnecessary skins and rinsing under a tap.
- Boil 400 ml of water in a 2 liter saucepan.
- We throw carrots into boiling water and leave it for 15 minutes.
- While cooking the carrots, cut the remaining ingredients of the recipe into squares.
- Chop the onion in the form of rings and fry in a pan until they get a golden hue.
- All processed vegetables are passed through a blender or meat grinder.
- We send the chopped mixture to simmer in a saucepan over medium heat until it turns orange.
- In the process of cooking, salt and pepper the future caviar.
- Prepare jars with lids and pour ready-made zucchini caviar into them.
Squash caviar according to GOST
Many of us miss the times of the USSR, when food and ready meals were tastier, better and healthier. Today's zucchini caviar, which is sold in the store, does not satisfy the taste of consumers. Therefore, you can cook caviar according to GOST at home.
Main Ingredients
- A kilogram of large zucchini;
- 60 ml of tomato juice;
- 10 grams of salt;
- 8 grams of sugar;
- 85 ml of any vegetable oil;
- 1 piece of celery;
- 10 black peppercorns;
- One bulb;
- two pieces of carrots.
Cooking process
- Cut the onion, zucchini, carrots and celery root into small cubes.
- Pour sunflower oil into a frying pan and set to warm.
- As soon as the dishes are hot, put the zucchini there and fry until they acquire a golden hue.
- Cook onions, celery and carrots in another pan.
- After frying them, pour water into the container and simmer the vegetables until the products soften.
- Then put it all together in a blender and grind.
- It turns out homogeneous mass. Transfer it to a bowl, add tomato paste, salt and pepper. Cook on low heat for 15 minutes.
- After the caviar becomes thick, turn off the gas.
- The appetizer should be a light brown color without lumps. You can roll it into jars, or you can eat it right away.
mayonnaise recipe
If you are wondering how to cook zucchini caviar for the winter, pay attention to this recipe. This is not the usual way to prepare an appetizer, but it can be a nice addition to your menu. The main ingredients will be four zucchini, one garlic, 0.25 liters of tomato paste, 0.1 kg of sugar, 15 g of salt, 30 ml of vinegar, 0.22 kg of mayonnaise and ground red pepper to taste.
Cooking process
Recipe squash caviar for the winter is very simple. We free the zucchini from the peel and seeds and cut into cubes. We clean the garlic and, together with the zucchini, grind through a meat grinder. We spread the resulting mass in a saucepan. There we add mayonnaise, tomato paste, salt, sugar, oil and pour pepper. We are waiting for the caviar to boil. After that, simmer on low heat for 3 hours. 10 minutes before readiness, pour vinegar. We roll vegetables in jars or cool them, and use them for food the next day.
Zucchini caviar with apple
Want to add a twist to your favorite squash caviar? Apples will help you with this. The taste will be lighter and more pleasant. Apples must be sour.
Recipe Ingredients
- zucchini - 5 pcs;
- onion- 1 PC;
- black bread - 1 slice;
- garlic - 3 cloves;
- lemon - 1 pc;
- apple - 2 pcs;
- olive oil - 15 ml;
- flour;
- salt - to taste.
Cooking process
Clean and wash all vegetables. Cut zucchini into rings. Onion cut into medium slices. Remove crusts from bread and cut into cubes. Mix flour with salt and roll zucchini in this mixture. Pour oil into a frying pan and fry the zucchini in flour until a light crust forms on them. Crush the garlic and add salt to it. Cut apples into quarters. Scroll everything except garlic in a meat grinder or in a blender. Add garlic to the resulting mass, salt to taste. Leave to cool in the refrigerator for 6 hours. The dish is ready.
Caviar with tomatoes
Tomato paste can be unnatural, and then they come into play fresh tomatoes. Of course, the main products in this recipe are tomatoes. We will need them in the amount of two kilograms, do not forget about the subspecies of pumpkin - zucchini, use one and a half kilograms, and also take the roots of onions and carrots for half a kilogram, sugar 0.1 kg, salt 40 g and 0.25 liters of vegetable oil.
How to cook
Wash and clean vegetables. Cut the tomatoes into large pieces, like zucchini. Cut the onion into half rings, rub the carrots on coarse grater. Process all ingredients with a blender. We put the mass in a saucepan, add butter, sugar and salt. Cook on low heat for 40 minutes. Place the finished zucchini caviar in jars and roll up.
Spicy zucchini caviar
If you and your household love spicy snacks Then this simple recipe is perfect for you.
Ingredients
- Four pieces of carrots;
- Two large zucchini;
- One chili pepper;
- One bulb;
- Three cloves of garlic;
- vegetable oil - 70 ml;
- salt - to your taste.
Cooking technology
Remove the skin from the most important ingredient, peel and chop into small cubes. Carry out the same procedure with carrots, onions, garlic and peppers. Pour the oil into a tall frying pan or saucepan and let it heat up. After a minute, throw all the vegetables into a bowl and simmer for 2 hours. Don't forget to pour 50 ml of water. Vegetables should be soft after cooking. You need to pass them through a blender. We shift the resulting puree back into the pan, add all the spices and simmer for another 5 minutes. And in winter, enjoy the wonderful taste of zucchini.
With mushrooms
Buy 1 kg of zucchini, 0.4 kg of mushrooms, four tomatoes, three onions, four garlic cloves, one medium carrot, two bell peppers, dill, salt, tomato paste and sugar, add to taste.
Cooking process
We carry out the standard procedure with vegetables, clean and cut - onions into rings, zucchini into squares, mushrooms into strips. First, fry the mushrooms in a pan until all the liquid disappears. After that, in the same empty bowl for heat treatment, let onions and carrots. After 15 minutes, put slices of zucchini, tomato, pepper to them. Add a little water and simmer until the vegetables become soft for about an hour. After 30 minutes, throw the mushrooms there, tomato sauce and dill with spices.
Zucchini caviar for the winter in a slow cooker
In a slow cooker, squash caviar cooks 2 times faster. You can leave all the products in the bowl, and do your own thing at this time. Kitchen appliances will do everything for you. For the dish, take one bell pepper, two zucchini, one onion, two carrots, half a head of garlic, a pinch of sugar, tomato paste and 70 ml of oil, dill, the amount of which you choose yourself and salt to taste.
How to cook
Process vegetables according to the standard scheme. Pour the required portion of vegetable oil into the slow cooker, put finely chopped onion and carrot pieces into it. Close the lid and set the "baking" function, time - 20 minutes. While smart works kitchen appliances, peel the zucchini and chop into squares. Put them in the slow cooker along with all the other ingredients. Extend baking by 20 minutes. After that, rearrange to "extinguish". 5 minutes before the end of the program, put crushed garlic and chopped dill. After full cooking Pour the mass of vegetables into a blender and chop. The most delicate dish ready.
The taste of the cooked dish depends on many circumstances: the correct good zucchini, method of preparing vegetables, chopping squash mass and cooking time for caviar. Vegetable cooking is divided into two stages: before grinding and after it. For the first time, cook over medium heat for 30-40 minutes until the zucchini, tomato or carrots are completely softened. The second time, ground in a blender or meat grinder, put the mass on the stove for 10-15 minutes. This is done in order to let the vegetables simmer, extract more juice from them and mix with spices. Many housewives are concerned about the question of whether zucchini caviar should be rolled into sterilized jars and put away for the winter, or can it be served immediately. Most best recipes cooking caviar involves rolling the cooked food. It is advisable to arrange the sterilization of the jars so that unnecessary microorganisms do not penetrate there, and the caviar does not disappear.
Some secrets of cooking caviar
To homemade turned out soft, tender and very tasty, it is important not to miscalculate the choice of ingredients and balance the spices. Here are some tips to help you make a decent appetizer for the holiday table.
- For cooking and stewing, use pots with a thick bottom. The material of the cookware must be either cast iron or stainless steel. Thus, the caviar mass will be distributed evenly over the pan, and the taste will turn out to be more saturated.
- Do not use while cooking enamel pots otherwise the caviar in them will burn.
- A blender is the best way to grind food. When scrolling through a meat grinder, the vegetable mass will not be homogeneous, some large pieces will still remain.
- Young zucchini can not be peeled, but large and old ones need to be rid of thick skins and seeds.
The question of whether a real tasty squash game turned out can be decided by its color: at the very the best appetizer the color should be light brown. If the caviar of this shade, there is no excess liquid in it and it is of excellent density (when turning the spoon, the caviar slowly flows down), know that you have prepared the perfect zucchini caviar.
Hello subscribers and guests of the blog! So autumn is approaching, the leaves are already beginning to turn yellow, fall off, and in the meantime we are ready to disappear for hours in the kitchen, cooking different kind vegetable dishes. In the very season, all housewives make preparations, this is jam, pickles and preservation.
I can say with confidence that not a single family can do without their favorite preparation, these are zucchini caviar. She is adored by almost everyone from young to old, even in kindergarten they give it to my kids for breakfast with hard boiled egg. Such a delicate appetizer-princess will always remain and be loved if it is cooked correctly, and most importantly, quickly and tasty.
In fact, there are a lot different options her cooking. It is made at enterprises, and then it goes to the store and sells very well, especially during the holidays. They make this from frozen, baked, baked and even boiled zucchini, there is an option in a baking bag, in jars it has such a beautiful orange color. And even it is allowed to store it on the shelves at room temperature.
The secrets of this dish, of course, primarily lie in the right vegetables, these fruits must be fresh and preferably young. In such, the crust is very thin, and it will not need to be removed, and you simply will not feel the achenes. The peel itself must be without flaws and various types stains and mildew.
If, nevertheless, you have too old vegetables and hard ripened crusts, then of course you will have to cut them off first and remove the seeds with a knife.
This is the most popular option, coming from my childhood, like my grandmother. It is very reminiscent of the taste of that guest real caviar, which everyone loved to eat in the USSR, when there was no mayonnaise yet, so this species is without mayonnaise. Perhaps you will also like this recipe very much and you will forget all the others and will do it strictly only according to it. I propose to read it in detail with a photo below.
We will need:
- zucchini - 3 kg
- onion - 1 kg
- carrots - 1 kg
- vinegar 9% - 3 tbsp
- tomato paste - 3-4 tablespoons in a slide
- salt - 3 tsp
- black and red pepper to taste, if you like
Cooking method:
1. First of all, rinse the zucchini thoroughly under running water, and then cut them into halves and carefully chop them into cubes with a kitchen knife.
2. You get such a bowl of ripe young pieces. 😛
3. With onions you will need to do the same work, chop it finely.
Important! Want to almost not cry when cutting? Then, in advance of this process, put the onions in the refrigerator, and then remove and chop.
4. Fresh and bright carrots will also need to be grated, preferably on a large one, or even use a grater for Korean carrots.
Important! All ingredients will be fried separately!
5. Next, take a wok pan, you can take the one that you have, pour vegetable oil into it over the entire surface. Place the zucchini, and simmer for about 30 minutes until tender with the lid closed. They will become soft and juicy.
Important! Salt for now, at this stage should not be.
Interesting! All the proposed vegetables can not be fried, but baked on a baking sheet in the oven until tender.
6. Ah, wonderfully stood out fragrant juice, which do not try to pour. Transfer the entire mass to the pan.
7. Start frying the onion, it should become soft and a little golden in color.
Important! Fry all the ingredients separately over low heat, stirring occasionally.
8. Next after the onion is a beautiful carrot, very juicy and so bright, just a miracle worker. Fry it separately in a pan with vegetable oil.
Important! If the carrot turns out to be very hard, then you can add some water and simmer it with it until soft.
9. Assemble the meat grinder, choose the smallest mesh you have. Twist everything, starting with the carrots, of course the vegetables should cool. Ask your husband to help to make it more interesting and faster to work!
10. Then grind the already obtained mass with an immersion blender. Remember that the operating time of this device is not so long, otherwise you will get carried away and it will burn out.
11. Put the mixture on the stove, cook after boiling for 20-25 minutes, if you are going to store it not in the cellar, but in a warm place, then cook for 40-45 minutes.
Important! The saucepan should be with a thick bottom, preferably double or triple. If you have a thin bottom, then put on the divider. Cook first over medium heat, and after boiling, turn down to slow.
12. Add salt. If you want sharp impressions, then add red and black ground pepper, about half a teaspoon each. Then comes the tomato paste.
Important! If you are in doubt about the pepper count, then you can lay down a little, tasting it. And yet, if you fry the tomato paste separately in a pan, it will only get better, as chefs do in restaurants, its quality improves.
13. Stir, and pour two tablespoons of vinegar. Stir and cook for another 15-20 minutes, if you are going to store in a warm place, then increase the cooking time to 40 minutes.
Important! From this amount of ingredients, you will get 7 half-liter jars of caviar, i.e. 3.5 liters. And remember that vinegar essence is taken 9%, but not 70%, otherwise, God forbid, spoil everything!
14. At the very end, before turning off, add a third spoon vinegar essence. Taste, you may have to add sugar, there are times when zucchini is not sweet. But again, hot caviar will taste completely different from cold caviar. Distribute it into jars, jars can be sterilized in the usual way, as you are used to, or you can even do it in the dishwasher if you have such a mode for 30 minutes 60 degrees.
15. The whole cooking process will take approximately 5 hours. So before you cook, have such time. The last step is spin. 😛
16. Beauty!!! Voila! Everything worked out, wow!
Interesting! You can sterilize jars with already filled zucchini caviar in the oven, just fill the jars with hot caviar immediately.
Important! To prevent jars from exploding, be sure to choose vinegar in glass jars, not plastic ones. The fact is that in glass bottles it is alcohol-based and without preservatives.
17. And finally, in order to be original and with effect, you can make such labels on jars so as not to forget, I took this from the Internet, you can do it differently on a computer, approximately in this vein, how do you like this idea?
Video on how to cook zucchini caviar
Shop recipe with mayonnaise and ketchup, just lick your fingers
Nowadays, they came up with another option, but of course they took it and added a product such as mayonnaise to improve palatability What are you trying to do. We will use 6 kg of zucchini, you can take tomato paste or ketchup, just in the latter case, taste it, because it has a lot of different additives.
We will need:
Cooking method:
1. Grind onions in a blender.
2. You need to cut our royal vegetable into a cube.
3. Then put the pan and put the zucchini in it, simmer over low heat, after a while the juice will appear, and the vegetables will be stewed in it.
Important! Simmer with the lid closed for 2 hours, and then use a blender to turn them into gruel.
4. Add onion, mayonnaise, ketchup or tomato paste, sugar, salt and sunflower oil with vinegar (9%). Stir and cook for 45 minutes.
5. Such a homemade yummy will turn out! Take sterilized jars, you can put them in the microwave for 1 minute, and then fill them with zucchini caviar. Close with self-tightening lids very tightly.
Important! Pour the caviar hot, to the neck, and not to the very top.
Just a wonderful work of art will delight you in winter time! Be sure to take a sample by spreading it on a piece of bread or a loaf.
The most delicious delicacy with eggplant
Such overseas caviar, I usually put on New Year or on March 8, and why not. After all, it is very tasty and healthy. You can make it with garlic, but without carrots and add your favorite spices. What spices do you like to add? Write your comments and feedback immediately after this article.
We will need:
- zucchini - 2 pcs.
- eggplant - 4 pcs.
- onion - 2 pcs.
- tomatoes - 3 pcs.
- salt, pepper to taste
- vegetable oil
Cooking method:
1. Rinse all ripe and such beautiful vegetables from the garden well, and then cut into pieces, cubes.
2. Then put all the ingredients in a deep saucepan and simmer with vegetable oil until tender over low heat.
3. At the very end, after you see that the vegetables have become soft, add spices, it's black and red ground pepper, you can coriander, curry or something else to your taste.
5. Come up with some cool and solemn presentation so that you just want to try it and surprise everyone!
Cooking in a multicooker
Zucchini caviar with tomatoes and carrots through a meat grinder - the best recipe
The coolest and most amazingly fragrant version of this dish, but this does not mean all the others are worse, the first one is my favorite. 😛
We will need:
- Tomatoes - 6 pcs.
- Onion - 2 pcs.
- Carrots - 5-6 pcs.
- Zucchini - 4 pcs.
- Tomato paste -1 tbsp
- Spice mix - 2 tsp
- Garlic - 8 cloves
- Dill - to taste
- Parsley - to taste
- Salt - to taste
- Black ground pepper - to taste
Cooking method:
1. At your discretion, and depending on how much time you own, grate or twist carrots and zucchini on a grater or meat grinder.
2. Then, in a pan with vegetable oil over low heat, stew these vegetables for about fifteen minutes.
3. After that, remove the peel from the tomato by dousing it with boiling water, pass the garlic through a press, chop the greens finely with a kitchen knife. Add all this to the zucchini-carrot mixture, salt and pepper. Simmer until tender about 30-40 minutes.
4. The final stage must be added to improve the taste of tomato paste. Stir and fry for a couple more minutes.
Such a gourmet can be served immediately on the table, for example, with a potato casserole.
Caviar made in accordance with GOST, as in a store
Well, in conclusion, I want to show such fast way cooking, which is prepared without vinegar, but with citric acid, thereby replacing it. I propose to see the process of cooking this miracle step by step with the inscriptions on the pictures.
We will need:
Cooking method:
1. The very first thing you should do is if you remove the “wrapper” from the old fruits.
2. Twist or grind the vegetable with a blender.
3. Using a deep saucepan or frying pan, simmer the zucchini.
4. Then do the following:
5. If there is no food processor, grate by hand.
6. Also fry everything well with butter.
7. Do the same with the bow.
8. So that everything turns out gently and there are no burnt ingredients, follow the whole process.
9. Almost The final stage, mixing all the vegetables into a single "porridge".
10. Here they are summer handsome, ripe and juicy tomatoes, how I miss them in winter.
11. What delicious juice they highlight. Simmer them separately in a frying pan with oil for a couple of minutes.
12. Stir everything.
13. Salt, sugar, add lemon and tomato paste. Stir. Cook for 5 more minutes.
14. You can use a blender, and if you don’t feel like it or not, then take a potato masher and crush the mixture. Get a puree.
15. The crucial moment is unpacking in jars.
16. That's all, such charm awaits you in winter. Simple, tasty and no worse than in a store or canteen, the taste is like from childhood in a school canteen. Om-Nom-nom!
This can be used as a side dish or smeared on a sandwich. And you can serve with buckwheat porridge, and indeed with anything. homemade caviar always turns out better, and even many refer to it as a diet food. We eat it with spoons, and you?
Video from the TV show "Test Purchase"
Well, choose correctly, if you are already going to buy such products in the supermarket, this video from the YouTube channel will help you:
Sincerely, Ekaterina Mantsurova
Good afternoon friends!
Zucchini caviar - wonderful summer dish, today we will cook it for the winter, and I will try to show you the best recipes.
When the “piglets in the beds” ripen (as one of my acquaintances calls zucchini), my husband says that it’s time to cook soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and ate it on both cheeks. He does not like zucchini for the lack of a pronounced taste, but he loves caviar, which is why I try to prepare more of it, because it The best way save the vegetable for the winter.
This low-calorie product(per 100 g - 98 kcal) is quickly absorbed by the body, so it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, lowers cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and be healthy!
The difference in the ratio of ingredients and cooking technology gives a mass various recipes cooking, as well as. The ingredients are baked in the oven, fried or stewed in a cauldron. You can cook in a slow cooker and in a saucepan with a thick bottom. Vegetables can be cooked in different ways: pass through a meat grinder, puree with a blender or cook in pieces.
The best recipe for zucchini caviar for the winter
Ingredients:
- zucchini - 1 kg
- carrots - 300 gr.
- onion - 300 gr.
- garlic - 1 medium head
- tomatoes - 300 gr.
- sunflower oil - 1/2 tbsp.
- tomato paste - 1/2 tbsp. l.
- vinegar - 1/4 tbsp.
- salt - 1 tbsp. l. without a slide
- sugar - 1-2 tbsp. l.
Cooking:
For this recipe, use a 5 liter heavy-bottomed pot to hold the entire mixture of chopped vegetables.
We observe the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last.
Put the pan on medium heat, pour in the oil. Wash all vegetables, peel and cut into cubes.
Cut the carrot lengthwise into four parts, then cut into small cubes. We send it to the pan, in slightly hot oil.
Cut the onion and garlic into small cubes and send to the pan.
We cut young zucchini into cubes along with a juicy peel. If you come across an "old" one, remove the seeds with a spoon.
Simmer vegetables over low heat. Carrots become soft and let juice, onions should become transparent.
Place chopped zucchini on top.
Next come peeled and chopped tomatoes. As you can see, we didn't put salt on purpose. She gives a large number of liquids, which we do not need at all.
Stew vegetables until fully cooked, without closing the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor.
Grind the vegetables with a blender to a puree. We got it in a beautiful light brown color, delicate texture, airy. We put everything back into the pan, and now we will bring it to the desired taste and density.
Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a light bitterness. Also salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be watery, boil it to the desired density.
We lay out hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.
After laying in jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool. And now we spread it on a piece of black bread and eat with pleasure. Enjoy your meal!
A simple recipe for zucchini caviar through a meat grinder
With this quick recipe cope and the young mistress. It remains only to observe the ratio of products. Everything is very simple and fast.
Ingredients:
- zucchini - 3 kg
- sweet bell pepper - 8-10 pcs.
- garlic - 100 gr.
- tomato paste - 400 gr.
- vegetable oil - 400 gr.
- vinegar 70% - 1 tbsp. l.
- salt - 2 tbsp. l.
- sugar - 150 gr.
- red hot pepper - 1 pc.
Zucchini caviar in pieces for the winter - you will lick your fingers recipe
You can’t buy such caviar in a store; you can cook it only with your own hands at home.
Ingredients:
We choose the most ripe, juicy and fresh vegetables.
- zucchini - 1 pc.
- carrots - 1 pc.
- onion - 1 pc.
- garlic - 2 cloves
- tomatoes - 1 pc.
- a set of favorite greens - a bunch
- Bay leaf- 2 pcs.
- salt - to taste
- ground black pepper - to taste
Cooking:
We will get the final product with the same even pieces, so we cut the main ingredients into beautiful cubes.
- We clean the juicy zucchini from seeds and cut it.
- Then chop the carrots, onion and garlic.
- We make notches on the tomatoes, dip them for 10 seconds in boiling water, and then immediately into cold water, easily remove the peel. We cut.
- Fry the carrots in a pan, add the onion and garlic and fry for another 2 minutes.
- We spread the tomatoes, salt and simmer for 10 minutes.
- Spread zucchini on top, add chopped greens, bay leaf, salt, pepper. Simmer until fully cooked.
- Put hot into jars and roll up.
We stewed a mixture of several vegetables, and got one very tasty dish in which each piece retained its taste, aroma and biological value.
Roll hot into sterilized jars, store in a dark and cool room.
We cool part of the caviar, and take a sample. We took regular ingredients, combined their tastes, and we got a great, very, very tasty dish, you lick your fingers.
Zucchini caviar according to GOST, as in a store
In Soviet times, squash caviar prepared in accordance with GOST was sold. When it comes to talking about it, it is precisely that famous, store-bought, tasty and fragrant, rich orange color that comes to mind.
It cost a penny, but it was very tasty. It was made according to a single standard with strict adherence to technology. The recipe for such caviar is the best suited for harvesting it for the winter.
Ingredients:
- zucchini - 3 kg
- carrots - 180 gr.
- tomato paste - 240 gr.
- vegetable oil - 150 ml
- onion - 120 gr.
- parsley root - 60 gr.
- tomatoes - 1 pc.
- sugar - 2 tsp
- black peppercorns - 3 peas
- allspice black pepper - 3 peas
- salt - 1 tbsp. l.
Cooking:
- Thoroughly wash the zucchini, peel and chop small cubes 1x1 cm.
- Fry them in a pan until lightly browned.
- Also chop the onion.
- Grate carrots and parsley root on a coarse grater.
- Transfer the fried zucchini to a plate.
- Fry the rest of the vegetables until they are soft.
- Then we combine everything together and grind with a blender until completely homogeneous.
- After that, the mass is simmered for 20 minutes and brought to the desired density.
- Grind the peppercorns in a mortar and add to the caviar, put salt and sugar.
- Add tomato paste, mix well again with a blender and simmer for 5 minutes. Tomato will give a beautiful color and enhance the taste of the product.
- We lay out in sterilized jars and roll up for the winter. We keep it in the cellar.
Delicious recipe for zucchini caviar with mayonnaise and tomato paste
The only thing that confuses me in this recipe is the use of mayonnaise. But there is a way out. What can make ordinary caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.
Ingredients:
- zucchini - 6 kg
- tomato paste - 500 gr.
- mayonnaise - 500 gr.
- vegetable oil - 200 ml
- onion - 1 kg
- sugar - 4 tbsp. l.
- salt - 2 tbsp. l.
- vinegar 9% - 1/4 tbsp.
Cooking:
We take the most ripe and fresh vegetables, wash, peel and cut. You can cut it as you like, since later we will turn them into mashed potatoes.
Sliced juicy zucchini put in large saucepan and simmer in vegetable oil until fully cooked for 1.5-2 hours.
Grind young, juicy, onions in a blender until smooth.
We combine all the ingredients. Add the onion mass, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.
Mix everything with a blender, put on a small fire and simmer for 15-20 minutes.
We bring to a certain consistency and the desired density.
Pour hot into prepared jars. It is better to take them in a small volume, at one time. I opened the jar and ate it right away, without leaving it for later.
Zucchini caviar for the winter in a slow cooker
Have you cooked caviar from zucchini for the winter? I think you should try this, choose any recipe. And, see you!
Tomato caviar for the winter- this is a preparation with amazing taste. In addition to the main component, it may include bell peppers, carrots, eggplants, onions, herbs, etc. Check out a selection of cooking options for this delicious preparation.
Tomato caviar: a recipe for the winter
Compound:Garlic - 90 g
- ripe tomatoes - 1.6 kg
- juicy carrot - 1 kg
- a glass of sunflower oil
- a spoonful of coarse salt
- black peppercorns - a teaspoon
- acetic acid - 2 tablespoons
Cooking steps:
Crumble tomatoes, carrots into medium-sized slices, turn vegetables through a meat grinder. Put the vegetable mass in a deep saucepan, add oil, sugar, salt, stir, place on medium heat. After boiling vegetables, turn off the gas, simmer for an hour and a half. The mass should not burn, so keep an eye on the contents. In a boiling mass, add chopped garlic, pepper, cook for 15 minutes. Pour in 2 tablespoons of vinegar, stir, distribute into jars, transfer to a cool room.
Do and .
Delicious tomato caviar for the winter
Compound:Carrot - a couple of kilograms
- ripe tomatoes - 3 kg
- sea salt - 3 tbsp. spoons
- sunflower oil - ? liters
- onion - 1 kg
- balsamic vinegar - ? liters
- salt - 3 tablespoons
- sugar - two spoons
- laurel leaf
- freshly ground black pepper
How to cook:
Chop into large pieces, fry thoroughly. Grate the carrots with a medium straw, fry until the color changes. Remove the peel from the tomato fruit, cut into separate parts, fry until the slurry appears. Place chopped fried vegetables in a bowl. Pour in the juice and fat from the pan, add salt, throw in the parsley, pepper, bring to the appearance of the first bubbles. Reduce the fire to the maximum, cook for exactly an hour. Be sure to stir the overall contents.
Rate and .
Tomato caviar for the winter you will lick your fingers
Ingredients:Onion - 1 kg
- glass of sugar
- Bulgarian pepper - 3 kg
- red tomatoes - 3 kg
- sunflower oil - ? ml
- a cup of sugar
- apple cider vinegar
- salt - 2 tablespoons
How to cook:
Rinse and dry the vegetables, chop them in turn, fry in hot oil. Grind the blanks in any way. Vegetable mix mix in a large bowl with salt and sugar. If necessary, add any herbs, spices, hot peppers. Boil the contents for half an hour. Fill jars, seal. Pour 0.55 tsp under the lid of the containers. apple cider vinegar, roll up.
Consider the features of cooking.
Caviar from green tomatoes for the winter
Compound:Green tomatoes - 2 kg
- carrot roots - 1 kg
- green sweet pepper- 1 kg
- garlic head - 3 medium heads
- pod hot pepper
- greens (cilantro, dill, curly parsley, basil, cilantro)
- sunflower oil, sugar - 0.5 cups each
- salt - 2 tablespoons
- tomato sauce - ? glasses
- salt - 2 large spoons
- spices - peppercorns, lavrushka, clove buds
- vinegar for sealing
How to cook:
Peel the vegetables thoroughly, while removing the skin, remove the seeds. All ingredients are twisted through a meat grinder. Transfer the vegetable base to a container with thick walls, salt, pour in sunflower oil, immediately add sugar, herbs, simmer for exactly an hour. At the bottom of the prepared jars, put lavrushka, peppercorns, cloves. Pour boiling caviar directly from the pan into jars, pour a small spoonful of apple cider vinegar under the lid, cork.
Learn and.
Caviar for the winter from tomatoes and carrots
You will need the following composition:Bulgarian pepper - 0.49 kg
- carrot - 0.49 kg
- apples - 0.49 kg
- tomatoes - 2.61 kg
- salt
- large head of garlic
- a glass of sunflower oil
Cooking steps:
Grind peeled and chopped apples in a meat grinder. Fold the vegetable mixture into a wide saucepan, add salt, wait for it to boil, cook for 15 minutes. Pour in a glass of sunflower oil, cook the contents over low heat. To be ready, you need to cook it for 30 minutes. At this time, be sure to stir the workpiece. Put chopped garlic in a cooking pot, cook for 10 minutes. Caviar from tomatoes for the winter through a meat grinder is distributed in jars, roll up, cool, transfer to a cool place for later storage.
Prepare and.
Caviar from tomatoes for the winter without sterilization
Tomatoes - 1 kg
- Bulgarian pepper, onion - 3 pieces each
- medium carrot - 2 pieces
- garlic clove - 10 pcs.
- salt
- a bunch of cilantro or parsley
- sunflower oil - 1/3 cup
Pick up a cauldron or a pan with a triple bottom for cooking. Chop the onion into arbitrary pieces. Rub the carrots, and the pepper and eggplant - a cube. Heat sunflower oil in a cauldron, send the tomatoes here first. Steam them under the lid to make them soft. Put the onion, and after 10 minutes - carrots and sweet peppers, simmer for another 3 minutes. Place the eggplants in the tomato mass, let the vegetables release the juice. Simmer for 10 minutes until the blue ones change color from transparent to dark.
Stir, simmer for another half an hour, salt to taste. Pour greens into the cauldron, add garlic, simmer for 10 minutes. Arrange in jars, roll up. Keep caviar in a regular room.
Green tomato caviar for the winter: recipes
Recipe one
Required products:
A small spoonful of ground pepper
- Lavrushka
- a small amount of frying oils
- onion - half a kilogram
- red meaty tomatoes - 1 kg
- onion - 0.5 kg
- Lavrushka
Cooking features:
Bake green tomatoes in the oven, chop through a meat grinder. Chop the onion into thick half rings, fry on sunflower oil. Combine baked tomatoes with fried onions, salt to taste, season with pepper. Cut red tomatoes, simmer for half an hour over low heat. No oil or water needs to be added. Grind the red tomatoes through a metal sieve, transfer to a saucepan, throw in the parsley, boil down by a third. Distribute green tomatoes in jars, pour hot mass of red tomatoes, cover with a metal lid, put on 20-minute sterilization. Seal and refrigerate.
Caviar from zucchini with tomatoes for the winter
Zucchini - 3.1 kg
- tomatoes - 1 kg
- garlic clove - 7 pcs.
- salt, granulated sugar - a tablespoon
- onion - 1 kg
- red tomatoes - 1 kg
- acetic acid - 2 tablespoons
- spices - coriander, basil, pepper
Turn all of the listed components through a meat grinder, put in a thick-walled saucepan, start simmering. Clean the vegetables first. If your zucchini is young, you can leave the peel. Cut off the dense peel only from old fruits. Take out the inner fibrous part with hard seeds. Transfer the chopped vegetables to a suitable saucepan, cook for 10 minutes. after the start of boiling. Divide among steamed jars.
Do and .
Caviar from green tomatoes for the winter - a delicious recipe
You will need:
Green tomatoes - 1 kg
- vegetable oil
- ripe tomatoes - ? kg
- granulated sugar - 2 tablespoons
- large onion
- salt
- parsley with dill
- black pepper
- laurel leaf
How to cook:
Wash the tomatoes, chop the ripe ones in any way, cook for about an hour until thickened in an enameled container over moderate heat. Place green tomatoes on a foil-lined baking sheet, bake at 180 degrees for thirty minutes. Take out of oven, take out the chopped onion, put in the tomato mass, combine with chopped tomatoes, stir, season the total mass with sugar, salt, pepper, throw in the parsley, prepared greens, boil, distribute in jars. Roll up with sterilized lids, turn upside down, let cool.
Rate and .
Recipe with apples
Apples - ? kg
- garlic head
- sunflower oil - 0.2 liters
- tomatoes - 2.5 kg
- onion, carrot, sweet pepper
How to cook:
Rinse apples with tomatoes, peel together with peppers, carrots and onions. Twist the products through a meat grinder. Salt the mixture, put it on the stove for 15 minutes, boil, pour in the oil, then simmer for 20 minutes on a minimum heat. Throw in the minced garlic. Boil 15 minutes. Arrange in sterilized containers, roll up, put upside down, wrap with a blanket.
eggplant recipe
Ingredients:
Carrot root - 2 pieces
- kitchen salt
- onion - 3 pieces
- eggplant - 1 kg
- yellow sweet pepper - 3 pieces
- red ripe tomato- 1 kg
- garlic clove - 10 pcs.
- sunflower oil - 65 ml
- bunch of cilantro
Cooking features:
Cut the peeled onion into arbitrary pieces, rub the carrot on a coarse grater. Cut the processed pepper and eggplant into cubes. Pour vegetable oil into a cauldron, heat it well and throw in ripe peeled tomatoes. Next lay out the onion, carrot and sweet pepper. Stir the contents, simmer for 10 minutes over low heat. Lay out the blue ones, cook for half an hour. Salt the mass at the very end of cooking. Throw greens, garlic, boil, distribute in jars, cork the workpiece, take it to the cellar for later storage.
Preparation with bell pepper
Required components:
Carrot, onion - 0.9 kg each
- red tomatoes - 3 kg
- sweet pepper - 3 kg
- granulated sugar - 175 g
- Apple vinegar
- salt - 29 g
- sunflower oil
How to cook:
Rinse, process vegetables, chop into large cubes, dip in boiling oil in turn. Turn everything together through a meat grinder, pour the mass into a saucepan, season with spices to taste, add sugar, salt, cook for half an hour. hot billet put in jars, screw on the lid, pour in a small amount of apple cider vinegar, roll up the workpiece, store in the cellar.
Any workpiece is worthy of your attention. Be sure to prepare this type of snack for your family.
There are a lot of recipes for harvesting zucchini 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, greens, roots. Of course, salt and pepper.
Differences are found only in the number of certain components. Somewhere they put more onions, somewhere carrots, or vice versa they reduce them. added different amount vegetable oil, or even cook it with mayonnaise. Add vinegar, or cook without it, sterilize, or do without it.
The ingredients are fried, stewed, steamed. For this, dishes with a thick bottom are used, for example a cauldron. Or cooked in a slow cooker. Then grind into a puree, or leave in pieces. They eat caviar freshly prepared or harvest it for the winter.
It is quite easy to prepare it at home. And yes, it doesn't take too much time. Therefore, 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. They have already eaten and prepared, and they are growing and growing.
And did everyone make caviar from zucchini? Not all? Let's do it together. I want to offer you several recipes, and you already choose which one you like best. Or do as I did. Prepare it for different recipes, one - two jars. Will be tasting in the winter.
According to these recipes, you can eat it immediately, or you can prepare it for the winter. In both cases, when you eat, you will get a lot of taste pleasure! After all, it is no coincidence that in the title I use the phrase “you will lick your fingers!”. So it is, all today's recipes quite fall under this definition.
I have been preparing it for two days. different ways. My whole family were tasters. Four entries made it to the final. And I share them with you today!
I want to be the first to offer you the recipe, during the tasting of which the most laudatory words were heard. We all liked her the most. And when we spread it on a piece of brown bread and ate, smacking our lips with pleasure, we actually licked our fingers. It was so delicious!
This recipe is very easy to prepare. And at the same time it turns out very tasty. It is not for nothing that the people call him “Lick your fingers”! It turns out airy, tender, sunny, beautiful and incredibly tasty!
We will need:
In the set of ingredients, two values are given. According to the first value, you get 5-6 half-liter jars. According to the second value (I used it), I got two 650-gram cans.
- zucchini - 3 kg (1.5 kg)
- carrots - 1.5 kg (750 gr)
- onion - 750 gr (400 gr)
- tomato paste - 3 tablespoons (1.5 tablespoons)
- vegetable oil - 300 ml (150 ml)
- sugar - 7 tbsp. spoons (3.5 tablespoons)
- salt - 3 tbsp. spoons without a slide (1.5 tablespoons)
- pepper - 1 tsp (incomplete) 0.5 tsp)
- 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 am adding it. Firstly, it tastes better with it, and secondly, it contributes to better preservation of the finished preservation.
You can add it according to your taste and desire.
Cooking:
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 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. We pour water. And put on fire to stew.
You can also use a large pot with a thick bottom, as well as a cooking basin.
After it boils, we detect 40 minutes, cover with a lid and reduce the heat to a minimum. During this time, stir occasionally.
5. After the allotted time, put the vegetables in a colander and allow excess liquid to drain.
Juice vegetables allowed enough. So that the workpiece does not turn out to be liquid, it must be drained, but do not pour it out. It might still come in handy.
6. Then put the vegetables in a bowl and use a blender to puree them until smooth.
7. Then put it back in a cauldron, or a saucepan, add vegetable oil, tomato paste. I use tomato paste "Tomato", it has a bright rich taste and beautiful color.
Sprinkle salt, sugar and pepper. We mix everything thoroughly and send it to the gas stove.
Add all flavoring additives necessarily to taste. For me, it is suitable in such proportions, for someone else, the proportions may be different. It will not affect storage in any way!
8. After it boils, we detect 30 - 35 minutes. It is rather difficult to determine the moment of boiling, since the mass turned out to be dense. I determine this by the characteristic "chuffing" during stirring. By the way, be careful at this moment, the caviar can “shoot”.
Simmer over very low heat with a lid on. Don't forget to stir occasionally.
It is necessary that the caviar boils well and boils. We get it 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 often so that it does not burn. If only a hint of this begins to appear, you can add a couple of tablespoons of drained juice.
10. After 30 minutes, pour in the vinegar and mix. 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 liking. If you sterilize the jars, then you can do without it at all. I add exactly the proportion that is indicated in the recipe. For whom this is a lot, add it less. In order to pour half first, try. If necessary, you can add.
There is also such a feature 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 with a seamer. Then turn over, put on the lid, and cover with a blanket. Leave until completely cool. Then turn over and put in a cool place away from the battery.
As you can see, this recipe does not require sterilization.
Sometimes fresh herbs, mostly parsley, are also added to this recipe. It can be added if it was not possible to find white roots. If you don’t have your own plot and you don’t grow roots yourself, then you can find them only 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 banks. The only thing that needs to be done is to stew it well. Parsley is capricious and can cause a fermentation process.
Caviar according to this recipe is very tasty. not for nothing in Soviet times so loved products with the abbreviation GOST. And everyone knows what that means. This is a kind of quality mark, a state standard. It was according to this standard that we laid down the amount of ingredients. Therefore, ours should turn out to be exactly “store”, and not some other.
Very tasty and easy to prepare the following delicious recipe. I recommend you take note of it. Due to the addition of garlic, a new spicy note appears in it.
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 (best to taste)
- sugar - 1 tbsp
- pepper - 0.5 tsp
- oil - 200-250 ml
- vinegar 9% - 1/4 cup (less can be, but better to taste)
Cooking:
Basically, all squash caviar is prepared according to the same scheme. First, all the ingredients are stewed or fried, and then they are mashed, and then stewed again, already mashed. But for a change, let's make some adjustments to the recipe, and cook it differently. In a simpler way.
1. We clean all the vegetables. If the fruits are large, we remove the seeds from them. Their weight is given in pure form, without seeds and peel.
2. We cut all the vegetables into cubes in random order. You can also rub them on a grater. The method can be any.
3. Grind all vegetables and herbs in fresh in a food processor until pureed.
4. We will cook in a cauldron or other thick-walled dishes. We heat the cauldron.
5. Pour in the oil and heat it slightly. Put the finished puree into the hot oil.
6. Fry and simmer for 45 minutes. It is better to simmer with the lid closed on a very slow fire. Don't forget to stir occasionally so it doesn't burn.
7. Add tomato paste and finely chopped or chopped 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. We add vinegar. Stir and after boiling, simmer for another 5 - 7 minutes.
9. After that, hot lay out in sterilized jars to the very top. Seal with a spoon so that no air bubbles remain. Cover with sterilized lids and twist. You don't need to sterilize.
10. We turn the twisted cans over and put them under the blanket until they cool completely. Or we eat, just spread on bread.
This caviar turns out to be very tender, slightly spicy taste. The texture is airy and just melts in your mouth! She wants to eat and eat, even if she has already eaten!
Now let's look at another recipe. For this recipe, we will not grind the vegetables. I like this recipe, here all the pieces are tangible and very tasty. Therefore, along with pureed caviar, I always try to make at least a little bit according to 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. a spoon
- sugar - 2 tbsp. spoons
- pepper - 0.5 tsp
It is good to cook such caviar in a slow cooker. Simple, fast, easy and delicious. But today we will look at how to do it in a cauldron.
Cooking:
1. Peel the zucchini. If he is young and his skin is very thin, then it is not necessary to clean it. AT this case, a uniform color, as in the first recipe, we will not achieve, so you can leave it in the peel.
2. If the fruits are large, then you need to clean them from 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 and cut the carrots into slightly smaller cubes.
5. Peel the onion and also cut into cubes.
6. Make cruciform 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 in other dishes with thick walls. In such dishes, the contents will be stewed evenly and will not burn. We heat the cauldron. Then pour oil into it and heat it up.
8. Spread the onion, fry until golden brown.
9. Then spread the carrots, fry for 5-7 minutes.
10. Now it's the turn of the zucchini. Add them and fry everything 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, vegetables will release a sufficient amount of juice. This is good, caviar will be even tastier with it. Don't forget to stir occasionally.
13. 5 minutes before cooking, add garlic.
14. Cool or eat hot. She is good in every way. But still, it's better to let her brew a little.
15. Or we put it in sterilized jars, cover it with sterilized lids and roll it up using a seaming machine. You don't need to sterilize.
In this case, it turns out with juice, so we put it in jars.
16. Turn the jar over, put it under the blanket until it cools completely.
Or we eat with bread, washed down with sweet tea. Overeating!
All recipes presented today are made without sterilization. They are well stored if, after cooling, 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 twisting them. It is very easy to do this.
Video on how to cook delicious zucchini caviar with mayonnaise
Recently, they often began to cook caviar with mayonnaise. They say that this is just incredible yummy. And of course, we will not stand aside. And here is the recipe.
Yes, not exactly like this. in the usual way, you can cook your favorite preparation. Try it and share your impressions. And if you have your interesting recipe share it with us please!
How to sterilize jars with blanks
I will write about it here very briefly. For those who are interested, please visit this thread.
- prepare a large saucepan, lay gauze or a piece of cloth on the bottom. Pour it in hot water, but not boiling water, so that the jar, when we put it in water, does not burst.
- put the jars in the pot. The lids on them should not be twisted, the banks are only covered with them.
- add water, it should reach the shoulders of the jar.
- put the pan on the gas stove over high heat. After boiling, reduce the heat so that the water does not boil. and boiled moderately.
- sterilize the floor liter jars 15 minutes, 650-gram - 20 minutes, and liter - 25 minutes.
- then carefully remove the jar with special tongs and screw it on.
- turn neck down, cover with a blanket and leave to cool completely.
Today we looked at several delicious recipes for zucchini 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 make and all are delicious. In a word - "you will lick your fingers!"
They have only one drawback, as soon as you open the jar, the caviar disappears very quickly from there. And disappears in an unknown direction. Well, okay! That's why we prepared it!
Enjoy your meal!
