Homemade caviar from zucchini for the winter. How to cook zucchini caviar

Looking ahead, I will say that the result did not disappoint me at all. Squash caviar“Lick your fingers”, although it is prepared at home, it turns out very similar to the store - the one that was sold during my childhood. I won’t say that the process of its preparation is very complicated - not at all, all the actions are quite simple, and, in fact, there are not so many actions themselves.

But it’s better that you see everything yourself: I present to your attention the zucchini caviar “You will lick your fingers” - a recipe with a photo and all the details.

Ingredients:

4 kg of zucchini;
1.5 kg of carrots;
1 kg of onions;
350 g of vegetable oil;
200 g of sugar;
150 ml 9% vinegar;
2 tablespoons of salt;
10 g black ground pepper;
10 g paprika;
0.5 l of tomato paste (or 700 ml of tomato sauce);
400 g mayonnaise.

* The weight of already peeled zucchini, carrots and onions is indicated. From the indicated amount of ingredients, approximately 6.3 liters of caviar are obtained.

Zucchini caviar "Lick your fingers" - recipe with photo

For caviar, we select not old zucchini, with underdeveloped seeds. If the zucchini is old, with large ripened seeds, it is better to cut them out: they can be felt in the finished caviar. We clean the vegetables from the skin, cut off the stalks and rinse thoroughly in running water. We cut zucchini, onions and carrots arbitrarily - in such pieces that they enter the meat grinder hole.

We pass vegetables through a meat grinder. You can not pass vegetables through a meat grinder, but chop finely, but it will take too much time. We shift the vegetables into a saucepan with a thick bottom of the appropriate size.

Add to vegetables vegetable oil, sugar, salt, black ground pepper, paprika, pour vinegar and mix well. Let us not be embarrassed by the amount of vinegar - during the cooking process, it will evaporate, and it will not be heard at all in the finished caviar.

We put the pan on the fire and, stirring, bring to a boil over high heat. Then we reduce the fire to a minimum and cook under the lid for 1.5 hours. Periodically, after 10 - 15 minutes, mix.

Then we interrupt the caviar with a blender. To make the process go much faster, you can throw the mass into a mesh colander, stand for a couple of minutes - the liquid will drain (we collect it in a saucepan or bowl). We interrupt the rest of the mass with a blender. Then add the drained liquid, mix.

Add tomato paste (or tomato sauce) and mayonnaise. Mix everything thoroughly, check for salt. Put the saucepan back on the fire, bring to a boil over high heat, stirring occasionally.

Cook over low heat under the lid for another 50 minutes, stirring after 10-15 minutes. We try and make sure that we get zucchini caviar like in a store - you will lick your fingers!

We lay out the finished caviar in hot dry sterilized jars, cover with boiled lids and immediately seal hermetically. Banks with caviar are turned upside down and wrapped. Keep it that way until it cools down completely.

You just wonder sometimes how much variety of dishes can be prepared from the most simple and familiar vegetables. Take, for example, red beets. In every way healthy vegetable good in salads, marinated, and don't forget about borscht. But most of all I like to cook caviar from beets, and I always stock up for the winter in full. There are many variations on the theme of blanks, recipes one is better than the other: tasty and simple caviar with garlic, spicy, with zucchini or apples - they say about such that you will lick your fingers.

Beet caviar for the winter - secrets

Our mothers made blanks simply. And now, it seems to me that how many hostesses exist in the world, so many a variety of recipes preparation of caviar from beets. Each of us, having some experience in winter harvesting, one day begins to experiment and invent our own options. So from simple beets they began to make caviar with various additives.

And a few tips from experienced hostesses:

For cooking, select root crops without damage.
For winter harvest beets of vinaigrette varieties are better suited.
Pay attention that there are no white rings on the cut.
You may not know, but small root vegetables are much tastier than large ones. And besides, they cook faster if the recipe provides for pre-boiling the beets.

Delicious can be served as a separate dish as a light savory snack. Wonderfully suitable as a side dish for any dishes, and on a slice of bread - you will lick your fingers!

Caviar with carrots for the winter - you will lick your fingers

As you know, every hostess is sure that it is her version that is the classic and the best. In my opinion, this best workpiece from beets with carrots, the proportions of vegetables are very correctly observed here.

Take:

Beets - 3 kg.
Carrots and sweet bell pepper - 2 kg each.
Garlic - 2 large heads.
Greens: dill and parsley - only about 300 gr.
Black pepper - 6 - 7 peas.
Salt - take to taste.

Step by step recipe cooking:

Peel the vegetables and chop everything - you can on a grater or in a meat grinder.
Put the vegetables in a saucepan, add all the other seasonings and bring to a boil.
Boil for approximately 1.5 hours. Then place in sterile jars and immediately roll up.

Beet caviar with apples - a recipe for the winter

An original, and at the same time simple, recipe for the winter preparation of beet caviar, in winter it is eaten without a trace.

Take:

Beets, tomatoes, sour apples (green), onion, Bell pepper with carrots - take everything 1 kg each.
Chili pepper - 1 pod.
Garlic - 2 large heads.
Vegetable oil - one glass.
Lemon - 1 pc.

Making with apples

Pour oil into the bottom of a large saucepan, heat it up and add the onion cut into half rings. While the onion is fried, put in it alternately chopped tomatoes through a meat grinder.
When the onions and tomatoes are stewed together a little, put the grated carrots, beets and apples. Next, send the diced sweet pepper. And at the end, finely chopped chili pepper.
Simmer all vegetables for about an hour. Then put the garlic chopped in the garlic pot, pour in the lemon juice and bring to a boil. This will take you approximately 5-10 minutes, no more.
You need to lay out the banks immediately, still hot. The jars are then rolled up and cooled under a blanket.

Delicious caviar from beets through a meat grinder

A good addition to any side dish is obtained from beet caviar, minced through a meat grinder. But how independent garnish to fish or meat, it also looks good.

Take for 2 jars:

Beets - 4 pcs.
Carrots - 4 pcs.
Vegetable oil - 4 tbsp. spoons.
Black ground pepper with salt - take everything to taste.
Vinegar - essence - one teaspoon.

Recipe for caviar:

Clean vegetables and cut large pieces. Then grind through a meat grinder. If you have a food processor, the process will be much faster and easier.
Simmer in a saucepan after boiling for exactly an hour. Then add all the necessary seasonings, except for vinegar, mix everything well and simmer for another half an hour. Do not cover the pot with a lid.
At the very end of cooking, pour in the vinegar. Let the workpiece boil well and put it hot in jars. Cover the rolled jars, leave to cool upside down and get ready to lick your fingers in winter.

Beet caviar for the winter with garlic - a simple recipe

So good recipe you can make not only a preparation for the winter by corking it in sterilized jars, but also a dish for dinner. A dish is made from boiled beets and without vinegar.

You will need:

Beets - 500 gr.
Onion - 2 pcs.
Tomatoes - 2 pcs.
Garlic - 3 cloves.
Sunflower oil - 50 ml.
Sugar - 1 tbsp. a spoon.
Lemon.
Salt.

Cooking caviar with garlic:

Boil the beets, cool it, and grind it in a meat grinder.
Fry a finely chopped onion, add beetroot puree there and simmer a little together. If you like the consistency of mashed potatoes, then cool the beets and once again pass the whole thing through a meat grinder or work with a blender - as you prefer.
Cut the tomatoes, fry them in a small amount oil, now add sugar with salt, garlic and beet puree.
Pour in the lemon juice and simmer it all together for half an hour. Then place the caviar in jars and roll up.

Caviar with zucchini - a simple recipe for the winter

It turns out very tasty beet caviar combined with zucchini. The recipe is as simple as possible and takes little time to prepare. The workpiece will turn out with a pleasant crunch, and very tasty, even if you just put it on bread. In my opinion, this is the most suitable vegetable, I have gathered a lot wonderful recipes be sure to inquire.

You will need:

Beets and zucchini - 3 kg each.
Onions - 1.5 kg.
Salt - 3 tbsp. spoons.
Table vinegar 9% - 100 ml.
Sugar - 300 gr.
Vegetable oil - half a glass.

Cooking:

Peel and grate the zucchini and beets on a grater with the largest holes. Onion cut into half rings. Add the rest of the ingredients and let it brew for half an hour so that the juice stands out.
After half an hour, put on fire and simmer after boiling for exactly 40 minutes. Beet caviar is laid out in sterilized jars and rolled up.

Spicy vegetable caviar

For lovers of spicy, this recipe for vegetable caviar is wonderful. A big plus of this blank is that it is made from boiled beets. Therefore, you can not only cook it on long-term storage, but also in winter, if you want, make such a salad and immediately serve it for dinner.

And immediately advice: for the winter we will boil beets, but much tastier dish it will be from baked beets, moreover, more useful.

Beets - 2 pcs.
Sweet pepper and onion - take 2 pcs.
Vegetable oil - 80 ml.
Lemon juice - 2 tbsp. spoons.
Chili peppers - 1-2 small pods.
Tomato paste - 120-150 gr.
Salt - to taste.

Doing spicy caviar:

Boil the beets for winter preparation, or bake them in foil in the oven at a temperature of 190 ° C. Cool and grate on a grater with small holes.
Peel the onion, chop finely, also cut the sweet and chili peppers into small cubes, peeling them from the seeds (it is even better to chop the chili into gruel).
Pour the oil into the pan, fold the onion and fry lightly for about 5 minutes. Then add the bell pepper, put the tomato paste and simmer everything together for a few minutes.
Put beetroot puree in a saucepan, salt, pour in lemon juice, put hot chili and simmer until done for 15 minutes.
Divide the finished caviar into sterilized jars and roll it up if you decide to save it for the winter.

Beet caviar with mushrooms - recipe

So simple recipe you can make an amazing independent snack. The combination of mushrooms with beets is infrequent, so if you want to impress someone, then prepare at least a couple of jars.

For winter harvesting, boil the beets, in order to immediately treat yourself - better bake in the oven - it will be much tastier, so you will lick your fingers with pleasure.

Take:

Beets - 500 gr.
Onion - 2 pcs.
Mushrooms - 300 gr.
Garlic - 2 cloves.
Salt and sugar - take to taste.
Vinegar 6% - 2 tbsp. spoons.

Cooking:

Boil the beetroot and grate it (you can grind it with a blender or in a meat grinder so that the consistency is like a puree)
Fry the chopped onion in a pan. Then add chopped mushrooms to it and simmer until the liquid has completely evaporated. In winter, you can use frozen mushrooms for cooking or fresh champignons, but for winter storage Better take fresh forest.
Add grated beets, salt, add a bit of sugar. Try it and add if something is missing.
Simmer everything together for 10 minutes and distribute hot in sterile jars. It remains to roll up the caviar and send it for long-term storage.

I picked up for you another curious recipe for beetroot caviar for the winter, but if you share your simple and tasty one, I won’t refuse. With love… Galina Nekrasova.

Beetroot is a fairly popular vegetable. With her, we cook borscht, beetroot, herring under a fur coat. These are the most common dishes. And how many salads, appetizers and other dishes. But today I will share such delicious recipes for beetroot caviar for the winter that you will lick your fingers. It's not difficult to cook, but it's also eaten pretty quickly.

Spicy beet caviar "Buryachkovy Paradise" for the winter

Thanks to spicy taste, this appetizer goes well with hot potatoes in any form. Sharpness can be adjusted.

To cook spicy beet caviar for the winter, we need:

Beets - kilogram
Tomatoes - one and a half kilos
Sweet pepper - half a kilo
Garlic - 7 cloves
Hot pepper - small pod
Salt - a tablespoon
Vegetable oil - about half a glass
Sugar - to taste

How to make delicious beetroot caviar:

We take fresh vegetables. Beets should be firm, juicy, burgundy. We wash, clean the vegetables, cut into pieces. We twist everything in a meat grinder, but separately from each other.
We mix the crushed beets with sunflower or any other oil. Simmer at a slow boil for half an hour. Don't forget to stir so it doesn't burn.
Add chopped tomatoes, stir. Let it boil, cook for another 30 minutes. We introduce a mixture of chopped peppers, simmer the workpiece for 15 minutes.

If desired, before chopping, tomatoes can be freed from the skin. To do this, make a cross-shaped incision from the side of the spout, pour over with boiling water, pour over cold water, the skin will be perfectly removed.

Crush the garlic cloves with a knife blade, then chop finely. With this method of cutting, the aroma is enhanced. After laying the garlic, salt, sugar, cook for five minutes.
We lay out the resulting caviar in prepared, always dry, sterile jars. Seal, cover warmly, let cool. You can store in the pantry.

Beet caviar turns out to be moderately spicy, fragrant, tasty - just right for the winter.

Beet caviar for the winter without sterilization

According to this recipe, beet caviar for the winter is prepared without sterilization and it can be safely called a classic - our grandmothers and mothers closed the preservation in this way.

The salad is prepared from a minimum of ingredients:

Burak - kilogram
3 onions
head of garlic
Vegetable oil - a quarter cup
Tomato paste - 50 grams
Tablespoon of vinegar
Provence herbs - teaspoon
Salt, sugar, ground pepper - to taste

We boil the beets, clean, rub on a grater. Finely chopped onion, fried vegetable oil in a deep frying pan. After that, spread the beet mass, mix well. Add tomato, sugar, salt, pepper, herbs.

Simmer, adding a little water, covered for 20 minutes. Let's try and taste it. By the end of cooking, pour vinegar, put crushed garlic. Let's simmer another 5 minutes.

Put caviar in fried jars, twist. Cover upside down until cool. We store as usual.

Beet caviar "Lick your fingers" with lemon juice: a recipe for the winter

This recipe for the winter is also without sterilization, beetroot caviar is so delicious that you will lick your fingers - with lemon juice, the taste of seaming is simply indescribable!

Required products:

500 grams of beets
2 onions
2 tomatoes
3 cloves of garlic
50 milliliters of oil
1 tablespoon sugar
1 lemon

Beets must be boiled, allowed to cool, twisted in a meat grinder. You can grind on a fine grater. Finely chopped onions, beets should be fried for three minutes.

Separately, fry the chopped tomatoes, then put the garlic, salt, sugar, beets and onions. Drizzle vegetables with lemon juice. Simmer covered for half an hour.

Close in sterilized jars. We keep cold.

Garlic caviar "Appetizing"

We will need:

fresh beets - 1 kg
garlic - 40 g
sunflower oil - 100 ml
vinegar - 2 teaspoons
ground pepper, salt, sugar - to taste

How to cook beet caviar for the winter without sterilization with the addition of garlic:

To begin with, we will choose a small and medium burgundy beetroot. Boil the beets until half cooked, peel, cut into thin strips or grate on a Korean grater.
Grind most of the garlic, mix with beets.
Heat up the oil in a deep frying pan.
Crush the remaining garlic with a knife blade and fry for a couple of minutes to enhance the garlic flavor. Add the previously prepared beets.
We cook on low heat for a quarter of an hour. We fall asleep spices and sweat another 30 minutes.
At the end of cooking, pour in the vinegar.
Put the finished caviar in jars, roll up, insulate.

Store cooled jars.

Salad "Caviar from zucchini and beets" under tin lids

Of all the recipes, this one differs in that in winter I use it to cook herring under a fur coat. Zucchini is absolutely not a hindrance.

3 kg beets
3 kg zucchini
1.5 kg of onion
3 art. l. salt
50 g sugar
100 g vinegar
0.5 st. sunflower oil

Cooking method:

Wash and clean vegetables. Coarsely rub raw beets and zucchini. Cut the onion into half rings. We mix all the products according to the recipe, let stand for half an hour.

Advice! If the zucchini is young, then it is not necessary to clean them.

Products exchanged juices and tastes among themselves. Let simmer until done. This will take about half an hour or more.
We put the resulting hot snack in fried jars, roll it up with boiled lids and put it under the covers. When the preservation has cooled, we will transfer it to the basement.

Delicious vegetable caviar from beets with apples

1.3 kg beets
4 juicy apples
medium squash
head of garlic
half a glass of sunflower oil
1 chili pepper
40 ml apple cider vinegar
glass of tomato paste
Sugar, salt.

How to cook

Bake the beets in the oven, cooled clean, cut into small pieces, chop in a food processor.
My apples, remove the peel, remove the seeds, chop them in the same way.
Wash the zucchini, remove the skin and seeds. Young - just wash and cut off the ponytails. Grind with a combine.
Pour oil into a wide-bottomed dish, heat it up, add the cooked vegetables. Simmer for about an hour over low heat, stirring occasionally.
Add small pieces of hot pepper, freed from seeds. Pour in Apple vinegar along with garlic squeezed through a press. Salt, sweeten to your liking. Let's boil for another ten minutes.

We roll up the salad laid out in jars, turn it over, cover it with something warm. When it cools down completely, take it out for storage.

Caviar from beets and carrots for the winter

Here, part of the beets is replaced by carrots, which makes the taste finished product softer and more delicate.

We are preparing:

1 kg beets
0.5 kilograms of carrots
250 grams of onion
1 head of garlic
0.5 kg tomato
1 hot pepper
1 teaspoon paprika
50 milliliters of olive oil
15 grams of salt
35 grams of sugar
30 grams of wine vinegar

Cooking:

Finely chop onion, garlic. We send them to a well-heated oil in a deep frying pan. Fry until transparent. Now we need to prepare the tomatoes. Dip the washed tomatoes in boiling water for ten seconds. We take out, cut the skin and carefully remove it.
We send the twisted tomatoes to the pan. Simmer until liquid evaporates. boiled carrots, peel the beets, finely rub. We send to the tomato mixture, cook for five minutes.
I put in caviar hot peppers, peeled from seeds, cut into thin half rings. Paprika, salt, sugar, vinegar. Simmer over high heat for another two minutes.
We lay out hot caviar in sterilized jars. Pour a tablespoon of olive oil on top. Close the jar tightly.
Sterilize filled jars for 10 minutes. For sterilization, cover the bottom of the pan with a towel, pour water, heat. Banks carefully.

We cool the finished seaming in the heat. We store in a cool place.

Raw beetroot caviar

4 kilograms of beets
1.5 kilograms tomato
0.5 kilograms of onions
3 bunches of parsley
2 hot peppers
200 milliliters of vinegar
60 grams of salt
200 grams of sugar
3 cloves of garlic
3 tablespoons vegetable oil

How to cook:

My beets, peel, raw rub on a coarse grater. Washed tomatoes and peeled garlic are scrolled in a meat grinder. Cut the peeled onion into cubes, finely chop the parsley. Remove seeds from peppers, finely chop.
Fry the onion in vegetable oil until golden brown. We mix all the prepared vegetables, except for the beets. Sprinkle with salt, sugar, sprinkle with vinegar. We put it on the stove.
After boiling the mixture, put the beets. Simmer for forty minutes, not forgetting to interfere.
At this time, we prepare the jars, boil the lids for five minutes.
After forty minutes, our caviar was ready.
We distribute the salad in jars and cork.

Let the caviar cool under a warm blanket. We go down to the basement.

Beet caviar for the winter in a slow cooker

This beetroot salad is spicy, but if you remove the garlic and pepper, you get diet caviar with a delicate taste.

Required products:

300 grams of beets
1 carrot
1 bulb
1 bell pepper
3 cloves of garlic
1 tablespoon lemon juice
small pod of hot pepper
2 tablespoons olive oil
small bunch of parsley

How to cook beet caviar for the winter in a slow cooker:

Pour into the multicooker bowl olive oil, turn on the frying mode. Add chopped onion and garlic, fry for a few minutes.
Cut the Bulgarian and hot peppers, peeled from seeds, send to the onion. Three large carrots, mix with other vegetables. Mix well, fry for two minutes.
Pour the beets grated on a coarse grater, squeeze the lemon juice. Stir, fry for three minutes.
Add finely chopped parsley, salt and pepper to your taste. Pour half a glass hot water. We turn on the extinguishing mode for one hour.
Place the finished salad in fried jars, close tin lids. The next day, we send the preservation to a cool place.

I advise you to watch the video recipe for harvesting beet caviar for the winter.

Now you know my “crown” recipes for beetroot caviar for the winter You will lick your fingers. By the way, roll beetroot salads possible not only in pure form, but also with the addition different vegetables, from which the snack only benefits.

Why this overseas snack got such a strange name - today no one will say. Mixture fried vegetables rather associated with warm salad. Previously, every housewife knew how to cook zucchini caviar at home. Amazing Benefits and the taste of the dish and now they demand to have such a recipe in cookbook.

How to cook zucchini caviar

Depending on the recipe, this appetizer can be an absolutely safe dish that helps the intestines and stomach work, it is even allowed on the menu of a child (not an infant), or a spicy side dish. Preparations for the winter from zucchini are a useful option for delicious dietary food: in traditional caviar only 84 calories. The general scheme of preparation looks simple:

Sterilize jars.
Cut and boil or stew vegetables until soft (both a stove and a slow cooker-pressure cooker will do).
Mix with spices, pour sauce.
Close preservation in small jars.

Classic recipe, just like in the store

The most famous variant of squash caviar from childhood is fragrant, tender, like in Soviet times: the well-known producer of those times, Globus, pleased with conservation. Vegetable flavor spices are not interrupted, since their share is minimal. It is worth preparing an appetizer according to this recipe once - and you will no longer buy it, and both guests and family will lick their fingers. Instead of tomato paste, the original technique calls for ketchup.

The composition of traditional zucchini caviar for the winter You will lick your fingers:

carrots - 1 kg;
bulb bulb - 4 pcs.;
young zucchini - 3 kg;
tomato paste without spices - 30 g;
salt with sugar - a pinch;
vegetable oil - a spoon;
table vinegar of low concentration (6%) - to taste.

How to cook:

Cut the zucchini, fry in a frying pan barely treated with oil. diet option- dry.
As soon as the main product is reddened, dump into a bowl, and put the grated carrots and onions into the pan.
When the frying becomes soft, mix with zucchini and scroll in a blender.
Add spices, vinegar, tomato paste. Boil or simmer for a quarter of an hour until the mass reaches uniformity.
Carry out packing on banks. Let cool in a blanket and remove.

Zucchini caviar for the winter with mayonnaise and tomato paste

zucchini - 4 pcs.;
tomato sauce or pasta - 5 tbsp. l.;
table vinegar (9%) - 30 ml;
mayonnaise - 1 tbsp.;
garlic cloves - 8 pcs.;
salt - 1 tsp;
sugar - 1/3 tbsp.

Cooking:

Remove the skin from the vegetable, cut the flesh into pieces. Mince the garlic.
Pour in mayonnaise mixture tomato paste, add vinegar, salt.
Cook at the lowest power for 2 hours, periodically kneading the pieces of zucchini. The mass should resemble mashed potatoes.
Add sugar last, wait another minute before packing.

How to make zucchini caviar Lick your fingers with apples

Unusual option a dish that is zested with apples, caramelized onions and balsamic vinegar. If you wanted to know how to cook zucchini caviar for the winter to surprise both home and guests, you will definitely like this recipe. Consider the cooking process step by step and proceed. For 2 liter cans would need:

zucchini - 700 g;
onion - 1 head;
red apples - 3 pcs.;
olive oil - for processing the baking sheet;
balsamic vinegar - optional;
tomatoes - 2 pcs.;
teeth young garlic- 2-3 pcs.

Cooking:

Grease the bottom of the baking sheet with oil, remove to warm in the oven. The temperature is standard, depending on your device - within 160-180 degrees.
Wash zucchini, peel. If they are overripe, remove the core.
Tomatoes take fleshy or small cherry varieties. Cut in half or wide slices (for large specimens).
Chop the onion, cut the apples into cubes.
scatter vegetable mix on a hot baking sheet, sprinkle balsamic vinegar. If desired, flavor with herbs and a couple of grams of coarse salt.
Cook vegetables until caramelized onion rings.
Scroll the garlic in a meat grinder or pass through a press. Mix with vegetables.
Grind the vegetable mixture, but so that the pieces can be traced. Distribute to banks, close.

Delicious zucchini caviar in a slow cooker for harvesting for the winter

A snack prepared using this method is difficult not to eat immediately. Although zucchini recipes for the winter are rarely adapted to a slow cooker or similar devices, the dish turns out no worse than on the stove. The technique discussed below is suitable for Panasonic, Polaris, Redmond devices. For caviar you will lick your fingers you will need:

zucchini (pulp) - 600 g;
small onion - 1 pc.;
grated carrots - a handful;
vinegar 6% - variably;
ground black pepper - on the tip of a knife;
salt - a pinch;
tomatoes - 2 pcs.

How to cook:

Cut peeled zucchini, grate carrots, chop onions.
Fry in a slow cooker, brushing the bowl with oil until Vegetable mix won't get soft.
Add tomatoes, set the "Stew" mode. Do not close the lid.
After half an hour, add spices, pour vinegar.
While the caviar is stewing, sterilize the jars.
After a quarter of an hour, pack an appetizer.

Zucchini caviar for the winter with bell pepper through a meat grinder

The fragrant and unusual vegetable mixture gives the appetizer an incredible taste - with such zucchini caviar for the winter you will lick your fingers, ask for supplements and forget about the diet. If you are afraid to gain extra pounds, exclude oil from the recipe and reduce the amount of carrots. Otherwise, the composition of caviar is licking your fingers safe:

zucchini pulp - 700 g;
grated carrots - 100 g;
tomato juice - a glass;
sweet pepper (different colors) - 2 pcs.;
peeled squash - 1 pc.;
pumpkin pulp - 250 g;
oil - in a pan;
spices, garlic - optional.

Cooking:

Put chopped vegetable pulp with oil in a cold pan.
Simmer for a quarter of an hour after fully warming up, then add tomato juice.
Boil under the lid until smooth.
Scroll through a meat grinder, return to the pan.
Throw chopped garlic, spices and remove from the stove.

A simple and quick recipe with tomatoes and garlic without vinegar

This squash caviar for the winter You lick your fingers is very easy to prepare - step by step instructions and photos are not needed:

carrots - 2 pcs.;
tomatoes - 4 pcs.;
young zucchini - 4 pcs.;
garlic cloves - 3 pcs.;
salt with sugar - 1 tbsp. l.;
lemon juice - a couple of spoons.

Cooking:

Fry vegetables, mix in a blender.
Crush the garlic, add to the caviar.
Salt, add sugar. Boil 5 min.
Add lemon juice, mix, arrange in jars.

Video recipe for squash caviar at home

Step by step recipe with photo and video

Zucchini caviar is a traditional preparation for the winter, along with spun tomatoes and cucumbers, pickled mushrooms and other snacks. But nothing compares to the incomparable caviar from zucchini "You will lick your fingers"! The zucchini is so delicious that the first jar will immediately be followed by the second, and after it - the third, and so on!

Today we will prepare a small portion of zucchini caviar - about one liter jar. It seems that it turns out a lot, but as soon as you start spreading this delicacy on bread, you won’t stop! So take your time and cook more.

For the preparation of zucchini caviar "Lick your fingers" for the winter, we will take vegetables: zucchini, carrots, onions, and garlic. Of the other ingredients, we need salt and sugar, ground black pepper to taste, as well as vegetable oil, tomato paste and plain water. I would like to note that my finished appetizer turned out to be not spicy, with an exquisite sweetish taste, so if you like something tougher, put garlic and pepper more boldly, you can even add hot and reduce the amount of sugar. And instead of tomato paste, you can take ketchup, only it will need more for a rich caviar color.

So, let's start harvesting zucchini caviar "You'll lick your fingers" for the winter! Let's start by cleaning the vegetables. If necessary, remove the seeds from the zucchini.

Cut the zucchini into small pieces. We spread it in a large container, in which we will later stew vegetables.

We rub on coarse grater carrots and shift to zucchini.

Chop the onion and garlic and add to the vegetables.

We put a container with vegetables on the fire, pour in water and start stewing. If possible, mix the contents, but, in principle, this can be done later, when the vegetables are stewed a little and reduced in volume.

Simmer vegetables for about 40 minutes, stirring occasionally so that they do not burn.

You don't have to wait until all the water has boiled away. Just enough for the vegetables to cook and become soft.

We shift the resulting stew into a colander so that the excess liquid is glass - we do not need it.

Then we scroll the vegetables through a meat grinder. For a smoother, puree-like consistency, use a blender.

Add the rest of the ingredients to the zucchini caviar: salt, pepper, sugar, butter and tomato paste.

Mix well and put back on a small fire.

Cook for 15-20 minutes, stirring all the time so that the caviar does not burn.

It is also necessary to prepare jars with lids and sterilize them in your favorite way. I just scald it with boiling water, then dry it and lay out the caviar.

I got two cans of 0.5 liters each and a small bowl, in which we put the remaining caviar for testing.

Zucchini caviar for the winter "Lick your fingers" is ready! We store in the refrigerator until winter or until the next dinner!

In the winter cold, you will really be pleased with such a bright and juicy snack reminiscent of summer time!

Bon Appetit!