Recipes for caviar from zucchini for the winter. Cooking features

I suggest making very tasty zucchini caviar. Its peculiarity is like any other vegetable caviar in that to the main ingredient (in in this case to zucchini) you can add various vegetables based on your own preferences. So feel free to experiment, getting a new one every time interesting taste. I love grated squash caviar, because it can be spread on bread, but my dad won’t eat it. Therefore, during cooking final stage I put the already prepared caviar in a separate salad bowl, and puree the rest with a blender until smooth.

Ingredients

To prepare zucchini caviar you will need:

carrots - 2 pcs.;

tomatoes - 4-5 pcs.;

onions - 2 pcs.;

zucchini - 2 pcs. (370 g);

parsley - 2-3 sprigs;

salt, fragrant ground pepper, hot peppers- taste.

Cooking steps

Let's prepare everything necessary ingredients for preparing zucchini caviar.

Wash the zucchini (or regular zucchini), peel it, and cut it into medium-sized cubes. Grate the peeled carrots on a medium grater. Peel the onion and chop finely. Mix zucchini, carrots and onions, place in a cauldron or thick-walled pan.
Remove the skin from the tomatoes and grind them with a meat grinder or blender. Pour in tomato juice with the rest of the vegetables in a cauldron (or thick-walled pan).

Cover with a lid and place on low heat. The zucchini will release juice and there will be a lot of liquid. Simmer the squash caviar for 40-50 minutes - almost all the liquid should be gone. You need to stir gently from time to time. At the end of cooking, add salt, chopped parsley, allspice and, if desired, hot pepper.

Zucchini caviar is ready at this stage, but if you like it and have the desire, you can puree it with a blender.

Almost everyone knows this vegetable dish How squash caviar, it turns out tender with a special, rich taste. This preparation can be prepared for the winter; both regular zucchini and its variety, zucchini, are suitable for this. Snack and the addition to the main courses is prepared very quickly. The proposed recipe is very simple; even novice cooks can make zucchini caviar for the winter.

For cooking you will need products that are always on hand - carrots, onions, garlic. Also, do not forget about such a component as tomato paste, it not only gives an excellent orange color ready-made dish, but also enriches it with special taste qualities. Add spices and salt according to your own taste, you can cook spicy version gourmet dishes and lighter, neutral ones for children. During the vegetable season, we recommend that you prepare this for the winter wonderful dish made from zucchini, your relatives will appreciate it.

Taste Info Zucchini for the winter

Ingredients

large zucchini - 1 pc.;
tomato paste – 40 g;
large onion – 1 pc.;
refined oil – 35 ml;
medium-sized carrot – 1 pc.;
garlic – 2 cloves;
vinegar essence – ½ -1 tsp;
salt, freshly ground black pepper - to your taste.

How to prepare zucchini caviar for the winter

First you need to prepare the main component of the dish. The zucchini should be thoroughly washed under running water, and then the peel should be cut off from the fruit using sharp knife or vegetable peelers. Cut the pulp into medium pieces. If there are large seeds, it is worth removing them. The onions and carrots also need to be peeled and cut into approximately the same pieces as the zucchini.

Place the chopped vegetables in a stainless saucepan and mix everything thoroughly.

The next stage of preparation will be adding tomato paste, as well as refined oil (both sunflower and corn oil can be used).

Place the pan with vegetables on the stove, set the flame to medium. After the contents boil, reduce the heat to low and cook for 90 minutes. with constant stirring. It is very important to mix vegetable mixture so that it does not burn to the bottom.

In about 10 minutes. Before the end of the stewing, you will need to add salt and freshly ground pepper. Also at this stage, garlic passed through a press is added. Required to enter vinegar essence(14 liters of caviar will require 1 tsp).

Sterilize the jars in advance and pour the prepared preparation into them for the winter. Zucchini caviar has a bright color and a special aroma. It is preferable to roll it up in half-liter jars; it will be more convenient to use in the future.

Pre-boil the lids, dry them slightly, then roll up the filled vegetable preparation banks. After this, you will need to turn the jars over and wrap them in a towel, wait until they cool completely.

Zucchini caviar is completely ready for the winter! It should be stored in a cool, dark place, preferably in a pantry or cellar. Caviar can be served as an addition to any side dish. Enjoy your meal!

Cooking tips

It is best to prepare a vegetable dish in a stainless steel bowl or cast iron cauldron.
Instead of tomato paste you can use fresh tomatoes, they must be twisted through a meat grinder.
If you want to add a fresh touch, add some chopped herbs, such as parsley or dill, at the final stage of cooking.
If necessary, you can add a little sugar during stewing to balance the taste of the dish.

Advice: There are many ways to quickly clean raw tomatoes from the peel. In all cases, you need to make a crosswise cut in the vegetable on the side opposite to the stalk. And then you can immerse it in boiling water for 20-30 seconds, or scald it on a sieve, or heat it in the microwave for about a minute. You can also bake the tomato with other vegetables. After light heat treatment, the skin is easily removed.

Blue caviar for the winter "You'll lick your fingers"

Cooking time: 2 hours

Number of servings: 35

Energy value

calorie content – 107.6 kcal;
proteins – 1.2 g;
fats – 7.8 g;
carbohydrates – 7.8 g.

Ingredients

eggplants – 2 kg;
carrots – 1 kg;
onions – 1 kg;
tomatoes – 1.5 kg;
green bell pepper – 1 kg;
hot pepper – 100 g;
sunflower oil – 400 g;
vinegar (9%) – 30 ml;
water – 3 l;
sugar – 20 g;
salt – 160 g.

Cooking process

Wash the vegetables well, peel them and remove the stems.
Cut the blue ones into cubes.
Transfer them to a container, fill with all the water and add 100 g of salt. Leave the vegetables in this form for 40 minutes.
Finely chop the pepper, tomato and onion. And grate the carrots.
Squeeze the eggplants.
Fry the blue ones in a frying pan in oil, then transfer them to a large container.
Fry the remaining vegetables in the same way. Pour them into the blue ones and mix well.
Add to mass hot pepper, sugar and salt. Simmer everything together for 40-45 minutes.
Transfer to sterilized jars and seal. iron lids, turn upside down, wrap the canned food tightly until it cools.

Advice: eggplants are soaked in salt water to remove bitterness and a substance harmful to humans - solanine. The liquid will turn dark brown when all unnecessary components dissolve in it. The water can be changed several times.

Bell pepper caviar for the winter

Cooking time: 1.5 hours

Number of servings: 17

Energy value

calorie content – 163.4 kcal;
proteins – 2.6 g;
fats – 8.8 g;
carbohydrates – 18.4 g.

Ingredients

sweet pepper – 2 kg;
onions – 1 kg;
hot pepper – 50 g;
sugar – 100 g;
salt – 50 g;
vinegar (9%) – 100 ml;
sunflower oil – 150 ml;
spices – 20 g.

Cooking process

Rinse the vegetables. Peel the onion. Remove stems and seeds from peppers.
Cut the peppers and onions into halves.
Grind all vegetables in a meat grinder.
In a frying pan on sunflower oil simmer the resulting mass for 30 minutes with the addition of sugar, spices and salt. Then pour in the vinegar.
Transfer the caviar into sterilized jars, close the lids, turn them over and wrap them in a warm blanket until they cool. Then transfer to storage in a cool place.

Zucchini caviar for the winter through a meat grinder

Cooking time: 4 hours

Number of servings: 30

Energy value

calorie content – 88.6 kcal;
proteins – 1.8 g;
fats – 3.6 g;
carbohydrates – 12.4 g.

Ingredients

zucchini – 3 kg;
carrots – 1 kg;
onions – 1 kg;
tomatoes – 1 kg;
sunflower oil – 100 ml;
tomato paste – 40 g;
vinegar (9%) – 40 ml;
salt – 50 g.

Cooking process

Rinse the vegetables under running water and peel.
After removing the seeds, grind the zucchini through a meat grinder and drain the juice.
Chop the onion and fry it in sunflower oil.
Grind the carrots in a meat grinder and fry them for 10 minutes.
Grind the tomatoes using a meat grinder.
Mix all vegetables in a container. Add to them tomato paste and salt. Simmer for 2 hours.
Add vinegar to the mixture and simmer for another 15 minutes.
Place caviar into sterilized jars.
Place the preserves in a saucepan, add warm water and perform additional sterilization by boiling for 10 minutes. Roll up.
Store in a cool place.

Winter pumpkin caviar with mayonnaise

Cooking time: 3 hours

Number of servings: 20

Energy value

calorie content – 196 kcal;
proteins – 2 g;
fats – 13.6 g;
carbohydrates – 16.6 g.

Ingredients

pumpkin (peeled) – 2 kg;
zucchini (peeled) – 1 kg;
onion – 500 g;
tomato paste – 300 g;
mayonnaise – 250 g;
sunflower oil – 125 ml;
sugar – 100 g;
salt – 50 g;
vinegar (9%) – 30 ml;
ground black pepper and Bay leaf- taste.

Cooking process

Rinse the vegetables.
Peel the onions, cut in half. Prepare pumpkin and zucchini for chopping.
Pass everything through a meat grinder.
Transfer the resulting mass into a frying pan. Add butter, bay leaf, mayonnaise and sugar, pepper and simmer for 1.5-2 hours.
Pour in vinegar and simmer for another 10 minutes.
Place caviar in sterilized jars and roll up. Turn the lids down and cover with a warm blanket.
After cooling, store in a cool place.

The most delicious celery caviar for the winter

Cooking time: 2 hours

Number of servings: 4

Energy value

calorie content – 138.9 kcal;
proteins – 4 g;
fats – 25.8 g;
carbohydrates – 7.6 g.

Ingredients

celery (root) – 600 g;
walnut – 100 g;
garlic – 25 g;
olive oil – 40 ml;
salt – 20 g;
water - 1 l;
ground black pepper - to taste.

Cooking process

Wash, peel the celery and cut it into slices 2-3 cm wide.
Transfer to a saucepan and add water. Boil for 15-20 minutes. until soft.
Drain the water and beat the boiled celery in a blender.
Garlic and Walnut Grind in a blender and combine with celery.
Add oil, salt and pepper to the mixture.
Transfer the caviar into sterilized jars, place in a saucepan with warm water on a towel and boil for 10 minutes.
Roll up and store in a cool place.

Features of preparing vegetable caviar

When preparing caviar from various seasonal vegetables, it is necessary to take into account some features and comply with technological conditions.

To prevent their blue caviar from becoming “bitter,” you need to cut these vegetables, sprinkle them with salt (or put them in salt water) and let them brew for about 30 minutes. Then squeeze them, removing excess juice and liquid.

Concerning bell pepper, then it is better to take large, fleshy fruits for cooking. Don't forget that green vegetables can add a certain bitterness to the dish.

If young zucchini is used for caviar, then it is allowed not to peel them. When preparing a dish from old vegetables, be sure to peel them and remove the seeds.

This also applies to pumpkins. If the skin has become very hard, then it is better to first bake the vegetable in the oven or boil it. But don’t forget that pumpkin retains its unique taste better when baked.

If you use celery for canning, it is recommended to additionally sterilize the containers with the product to avoid them “exploding.”

In winter, uncork a jar of caviar and treat yourself to this delicacy. You can simply spread it on bread or use it as a side dish for meat or fish dishes. If you show your imagination and add to some blanks fresh apple, cabbage, carrots, greens, pickled mushroom - honey fungus or milk mushroom, then you can get an interesting salad with unusual taste. Experiment with small portions of caviar, and you will have such an appetizer that your guests will lick their fingers!

Do not forget that all the above dishes have very low calorie content, so you can eat enough caviar without harming your figure. Enjoy your meal!

How to cook zucchini caviar

The summer abundance of vegetables and fruits forces us to experiment with processing methods. The squash representatives that are found in summer cottages are no exception. Zucchini caviar is prepared quickly, with a minimum set of ingredients.

Recipe for zucchini caviar for the winter

Such a preparation looks attractive, has a fragrant and spicy taste. The paste-like component allows it to be applied to toast. In combination with various side dishes it will be no less tasty. Preparation does not require any special labor or finances.

Source: Depositphotos

Zucchini caviar stores well all winter

Ingredients:

zucchini - 3 kg;
carrots - 4–5 pcs.;
onions - 5–6 pcs.;
tomatoes - 1 kg;
bell pepper - 2–3 pcs.;
fresh chili - 1 pc.;
head of garlic;
greens: cilantro, dill, parsley;
vegetable oil - 250 ml;
ground red pepper, spices to taste;
salt and granulated sugar - 1 tbsp. l.

This amount yields 3.5 liters of finished caviar.

Preparation procedure:

Grate the carrots on a fine grater. Let it simmer in sunflower oil for 5 minutes. Then place on a separate plate.
Chop or grind the zucchini coarse grater. If the vegetables are young, then it is not necessary to remove the skin.
Saute the zucchini for 3-4 minutes. in the same oil, with the addition of finely chopped bell pepper.
Grind the onion in a blender and fry for 2-3 minutes.
Divide the tomatoes into slices and grind by hand until smooth. Remove the peel. Place on the fire and cook for 10–15 minutes.
To obtain a homogeneous vegetable mass, spin them in a blender or meat grinder.
Mix the vegetables and tomato paste and place on the fire. Cook until it reaches the desired thickness. Usually 15 minutes is enough. Add spices, salt, sugar and stir until everything is evenly distributed.

Add chopped garlic, herbs and hot peppers at the end. Now pour the mixture into clean jars. Leave to sterilize for 40–45 minutes. Then screw the lids on and turn them over. After 2-3 hours, remove to a cool place.

Delicious squash caviar is ready. This type of preservation is convenient for quick snack. Goes well with black bread. It is applied evenly, does not run down and does not saturate it. The taste is amazing, deep, with an unobtrusive pungency. Zucchini introduces a faint pumpkin aftertaste, which adds a special piquancy. All components are in colorful harmony, without any lumpy protrusion. Eat and enjoy. Bon appetit!

Zucchini caviar, which stores well in winter, is not only tasty winter snack, but also a great way to process zucchini. There are a huge number of recipes for squash caviar: probably as many as there are women in this world. After all, everyone adds something different to the recipe and gets a completely new product to taste.

You can prepare other dishes that are no less attractive in terms of taste from zucchini. For example, just .

Zucchini caviar: the simplest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that is in the pantry of every caring housewife.

Ingredients:

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

Preparation:

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

It is best to use a cauldron for cooking caviar. If it is not there, then take a frying pan with a thick bottom. Pour the entire amount of oil into it (cauldron) and add carrot cubes.

Then pour in water and add granulated sugar. Salt.

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

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

We also cut the onion into cubes of arbitrary size.

Green chili peppers must be de-seeded - otherwise the roe will be very spicy - and cut into small pieces.

Add zucchini, onion, and chili pepper to the carrots. Mix everything, close the cauldron with a lid and let the mixture boil again.

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

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

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

Now you need to add the bite to the vegetable mixture and mix.

If you use 9% vinegar, then you need to add 50 ml.

Then grind the vegetables using a blender until homogeneous consistency. This is the beauty you will get.

If you need more thick caviar, then reduce the volume of water. When cooking, add only 200 milliliters of liquid

Now return the caviar to the heat, boil it again and place it in pre-sterilized hot jars. Cork. The caviar is ready. And after cooling, it can be taken to the cellar for storage.

Zucchini caviar for the winter – a “finger lickin’ good” recipe

Delicious winter squash caviar, cooked according to this recipe, will turn out incredibly tasty. It’s also amazingly beautiful and will look amazing on the table.

Ingredients (per 1 liter of finished caviar):

zucchini – kilogram
tomatoes – 300 grams;
sweet pepper – 300 grams;
carrots – 200 grams;
onion – 150 grams;
granulated sugar - tablespoon
salt – two teaspoons;
citric acid - dilute ¼ part of a small spoon of lemon in a tablespoon of water;
vegetable oil;
ground pepper - to your taste.

Zucchini must be weighed after it has been peeled and seeded.

Preparation:

Cut the zucchini into cubes. There is no need to chop it - the putz will be medium in size.

Remove the skins from the tomatoes and cut into cubes, or rectangles, or triangles. How do you like.

To make it easier to remove the skin, make a cross cut on the tomato and place it in boiling water. Hold for two to three minutes and remove. Now the peel can be easily removed.

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

Garlic, onions and carrots are also finely chopped.

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

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

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

We collect the prepared products in one container - you can take a cooking basin or a saucepan with high walls - and add all the seasonings.

Now you need to simmer the mixture for about 60 minutes at a minimum boil. Don't forget to stir it constantly.

Grind the almost finished caviar using a blender - it should become like a puree.

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

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

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

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

Ingredients:

peeled zucchini - three kilograms;
turnip onion – 400 grams;
vegetable oil – 150 ml;
tomato paste - four tablespoons (I really like Pomodorka, it really tastes like real tomatoes);
mayonnaise – 200 grams;
granulated sugar – 100 grams;
salt - a level tablespoon.

Preparation:

To make the caviar tasty, it is better to take young zucchini of milky ripeness. They need to be peeled and cut into pieces.
Remove the skins from the onion and cut into four pieces.

To reduce “crying” while cleaning, constantly wet the knife in cold water, – helps.

Pass the onions and zucchini through a meat grinder, but you can also grind them in a blender.
Transfer the resulting mixture into a deep basin and simmer at low boil for an hour.
Then add vegetable oil, mix well and simmer for another hour.
Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
After this, simmer for another hour and immediately put into sterile jars for sealing. Turn it over and let it cool like this.

Of course, preparing squash caviar according to this recipe takes a long time, but it turns out tasty and really resembles “store-bought.”

Zucchini caviar for the winter in a slow cooker

You can prepare zucchini caviar for the winter in a slow cooker. This miracle of technology greatly simplifies our work.

Ingredients:

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

Preparation:

You need to prepare the vegetables - cut the zucchini and onions into cubes, grate the carrots.
Pour oil into the multicooker bowl and place the zucchini. Fry them until transparent. Then transfer to a separate bowl.
Fry the onions and carrots a little. And transfer them to the zucchini.
Now take an immersion blender and puree the vegetables.
Transfer the vegetable mixture to the multicooker bowl and turn on the “stew” mode for 40 minutes.

The mixture must be prepared with the lid open.

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

We transfer the caviar into sterilized jars and be sure to wrap it in a warm blanket until it cools completely. After this, it can be taken to the cellar for storage.

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

Bon appetit and see you new recipes!