Thick squash caviar for the winter. Simple and delicious zucchini caviar with mayonnaise

Hello my lovely hosts. Don't miss the chance to stock up on various appetizers, salads and vegetable pickles. Be sure to scroll through our section at this link: (there are the best recipes). In past issues, we considered (simply, real jam!).

And today, we continue the topic delicious preparations from zucchini, and to your attention the simplest and best recipes. Please choose...

The dish can be prepared from various products, but it must include zucchini and tomatoes, but the latter can be replaced with purchased or homemade tomato paste.

Good news for those who are losing weight, zucchini caviar contains a minimum of calories, so it can be included in the daily diet without restriction. It will not cause any harm to the figure.

So, let's begin…

Zucchini caviar for the winter - you will lick your fingers!

Do you like store-bought zucchini caviar? If yes, then you can cook it yourself. The lunch will be even tastier. This recipe allows you to make a blank in a short time.

Ingredients:

1.5 kg of peeled zucchini.
250 gr carrots.
150 gr canned tomato paste.
250 gr onions.
100 ml sunflower oil.
3 cloves of garlic.
1 tbsp 9% vinegar.
Sugar, salt, pepper to taste.

Step by step cooking

Thoroughly wash the zucchini, peel them from the skin. If there are large seeds, and the core is very soft, then they must be removed. Cut the vegetable into random pieces. Young zucchini have a thin skin and dense flesh, so they are easy enough to wash.

Then grind onion and carrots. After that, the vegetables should be passed through a meat grinder.

Put thick-walled and enamelware with food on the stove, add odorless vegetable oil, mix and bring to a boil over medium heat. Switch to the minimum heat mode, cover with a lid and simmer for 40 minutes.

While the game is being prepared, you can start preparing the container. Jars can be steam sterilized for 5 minutes, and the lids can simply be boiled.

Remove saucepan from stove. To give the caviar a delicate structure, it is recommended to kill it with a blender. But this is not required.

Put the vegetables back on the burner, add tomato paste to them, which will give the dish not only a good color, but also a taste. Stir and wait until it boils, then add granulated sugar and edible salt. You can add red and black pepper if you like. Cook for about 20 minutes with the lid ajar.

If you want to make thicker caviar, you can increase the cooking time. 5 minutes before the dish is ready, add vinegar and chopped garlic to it. Arrange caviar in glass jars and roll up with sterilized lids using a special machine.

The output is 1.5 liters of snacks. The workpiece must be wrapped, cleaned in a dark place. When it has cooled completely, it can be stored in a cellar, refrigerator or pantry at room temperature.

The best recipe for zucchini caviar for the winter through a meat grinder

One of the most delicious ways preparation of caviar for preservation. It is very important to prepare only fresh and ripe fruits.

Ingredients:

3 kg of zucchini.
1 kg of carrots.
1 kg of onions.
Sunflower oil for frying.
2.5 tsp salt.
3 tablespoons of tomato paste.
1.5 tbsp 9% vinegar.

Cooking process.

Cut zucchini into medium cubes. It is recommended to use only young fruits in which the seeds are still dairy. And if the vegetable is overripe, then it is recommended to cut out the entire middle, otherwise, they will give the caviar a bitter taste and will crunch in the mouth.

Caviar prepared in this way resembles the taste of zucchini appetizers, which were made in the USSR.

Peel onions, wash under running water, and chop into pieces or half rings, if desired.

Grate carrots on a medium grater. The pieces should look something like the image below.

Heat vegetable oil in a deep frying pan and fry all the vegetables separately. First, put the zucchini in a bowl. The lid must be covered. You need to simmer the vegetable for 30 minutes. When the fruits become soft, shift them into a deep bowl. Do not pour out the juice, as it will be useful for further preparation.

Send the onion to the empty pan. You also need to cook for half an hour, but you need to make sure that it does not burn. Transfer to a separate plate.

Carrots are a hard vegetable, so they need to be stewed a little longer, about 40-50 minutes.

When the vegetables have cooled down a bit, they need to be twisted through a meat grinder. First carrots, then onions, then zucchini.

It is important to note that a household blender is designed to work for 2-3 minutes, so do not get carried away, otherwise the device may burn out.

Prepare a heavy-bottomed saucepan so that the dish does not burn. Put it on the stove until it boils, then cook over low heat for 20-25 minutes. If you plan to store the workpiece at room temperature, then you need to cook it for about 45 minutes.

After this time, add salt, pepper if desired, canned tomato paste and 2 tablespoons of vinegar. Mix everything and cook for another 20 minutes. If stored in a warm place, increase the time to 45 minutes. At the end, add another 1 tbsp of vinegar. Wait 10 minutes and you can remove from the stove

Pour zucchini caviar into glass jars, which must first be sterilized. Roll up with a special key.

The output should be 3.5 liters of snacks. Cooking time is approximately 4.5 hours.

Zucchini caviar with tomatoes (instead of tomato paste)

This is one of the oldest recipes that has been used for many years. Products are recommended to be weighed already prepared. That is, they must be cleaned, cut the stalk from the tomato, remove the seeds from the zucchini. From the specified amount of products, 1 liter of caviar is obtained. You can add garlic if you like, but it can contribute to fermentation, as a result of which the appetizer will be spoiled.

Ingredients:

1 kg ripe zucchini.
300 gr fleshy tomatoes.
2 onion heads.
2 medium sized carrots
3 tsp sugar.
1 tsp salt.
60 ml sunflower oil.

Cooking method

Cut all vegetables into identical pieces. To begin with, divide the tomatoes into two parts. Heat the vegetable oil in a heavy-walled frying pan, and first fry the onion in it, it will be enough for 1 minute. Then add carrots and saute for about 3 minutes. Put the zucchini, and fry for another 5 minutes. All this can be done in a saucepan, but if it is enameled, non-stick and thick-walled, otherwise, there is a risk that all the vegetables will burn.

At the next stage of cooking, add the tomato halves. Salt everything and mix. Simmer with the lid closed until fully cooked. After about 15 minutes, you need to take the first sample. During this time, the skin of the tomato should peel off, it must be removed. Readiness check on the carrot, as it needs more time.

Pass the stewed vegetables through a meat grinder or chop with a blender. Transfer everything to a bowl, add a small amount of granulated sugar, if desired, dry garlic. Mix well until a homogeneous mass is obtained.

Put on medium heat so that the caviar boils, then cook it for about 5 minutes on a minimum setting so that it warms up well. It is better not to leave the stove, and stir constantly so that it does not burn.

Advice! It is better to cook a zucchini appetizer in a tall saucepan, because after boiling, the caviar starts to shoot, and can splatter the entire stove and hostess.

You need to lay out the game in sterilized jars while hot. If you use a funnel, then it must also be boiled.

Cover the inverted jars with a blanket. Despite the simplicity of the recipe, the dish is very tasty.

Zucchini caviar with mayonnaise. simple recipe

For cooking squash billet you can use mayonnaise. In this case, the color of the caviar will be more delicate. This appetizer goes well with almost any meal.

Ingredients:

3 kg of peeled zucchini.
250 gr tomato paste.
250 gr mayonnaise.
5 cloves of garlic.
1 tbsp salt.
100 grams of sugar.
100 ml sunflower oil.
1.5 tablespoons of vinegar.

The process of preparing caviar

Send zucchini gruel to the pan, add pasta, mayonnaise, chopped garlic, vegetable oil, sugar and salt. Mix everything, put on the stove. When the vegetables boil, they need to be stewed for one hour.

About 5 minutes before the dish is fully cooked, you need to add vinegar.

That's all! Delicious caviar with mayonnaise is ready. Now it needs to be transferred to glass jars. The container can be sterilized in any convenient way: in the microwave, oven, dishwasher, boiling water.

Banks roll up, turn over and wrap. When the workpiece has cooled down, it is recommended to store it in a cool place.

The most delicious squash caviar

Consider another recipe for harvesting a very healthy dish for the winter. If you make your own caviar at least once, you will never buy it in the store again.

Ingredients:

1.5 kg of zucchini.
0.5 kg of onions.
1.5 kg of carrots.
1 tbsp edible salt.
1 tsp sugar.
2 tbsp tomato paste.
Vegetable oil.

Cooking procedure

If you have old zucchini, then you need to peel them, and also remove all the seeds. Cut fruit into squares.

Wash, peel and chop carrots coarse grater. Transfer to a separate bowl and set aside for a while.

Onions, also need to be peeled, and cut into ¼ rings.

Put a cauldron or a frying pan with a thick bottom on medium heat. Heat up in a bowl sunflower oil and send zucchini into it. Simmer the vegetable until fully cooked with the lid closed so that it starts up the juice.

Saute the onion on the other burner. The main thing is not to get involved in the process. Vegetables should be cooked until translucent.

Carrots can be fried together with onions or in a separate pan to speed up the cooking process.

When all the products are ready, they should be chopped in a blender.

Send chopped vegetables to a separate pan. Add salt, tomato paste, granulated sugar. You can add a couple of garlic cloves if you like. Mix all ingredients. Before putting the dishes on the stove, it is recommended to taste the caviar and, if necessary, add a little more table salt. After boiling, cook for about 5 minutes. If the caviar turned out to be too liquid, then you need to cook for another 15 minutes.

After that, the snack needs to be rolled up in a bank. Be sure to leave a little to enjoy the most delicate and pleasant taste.

As you already understood, there is great amount recipes that differ in composition and cooking time. If desired, fresh herbs and various seasonings can be added to zucchini caviar.

Good day, dear readers.

What is the first association that comes to your mind when you hear the word "zucchini"? I think 99 percent of people come up with the combination " squash caviar". And if you come from the 80s and earlier, then you are well aware of this taste from childhood. Now the store shelves are littered with various spins with hundreds of filling options. And then caviar was one of the few delicacies available.

Lately, I've collected here, probably already a hundred various recipes cooking zucchini. We already and and even did them. But caviar stands apart from all this. She has a special status: nostalgic.

In this selection, I tried to show the most interesting and most delicious, in my opinion, recipes from GOST with consistent proportions to folk recipes that managed to win the love and honor of being in housewives' notebooks.

Zucchini caviar for the winter: the best recipe through a meat grinder

Vegetables for caviar must first be prepared. This is usually done in three ways: they are scrolled through a meat grinder, crushed in a blender to a puree state, or simply cut into pieces.

This recipe uses traditional twisting through a meat grinder. This granular texture most of all resembles the look and taste of the same zucchini caviar from childhood.

Ingredients for 5 liter jars:

Zucchini - 3 kg
Carrots - 1 kg
Onion - 1 kg
Sugar - 0.5 cups (glass 200 ml)
Tomato paste - 200 g
Salt - 1.5 tbsp.
Sunflower oil - 1 cup (200 ml)
Ground black pepper, bay leaf

Cooking:

1. My zucchini and carrots, clean and pass through a meat grinder. If the zucchini is young, then you do not need to cut the peel from them, just cut off the tails.

Vegetables do not have to be scrolled separately, you can immediately mix them up.

2. Cut the onion into small pieces and combine all the vegetables in a thick-walled deep saucepan.

3. Put the pan on the fire, bring the vegetables to a boil, then cover the lid and simmer the mixture for 1.5 hours, stirring occasionally.

4. Then we send the remaining ingredients to the pan: salt, sugar, a couple of pinches of pepper, a couple of parsley leaves, tomato paste and sunflower oil.

We reduce the fire to a minimum, and simmer the vegetables for another 1.5 hours under the lid and stirring occasionally.

5. Remove the pan from the heat and pour the still hot caviar into jars in advance, filling them up to the neck.

The jars must be hot to prevent cracking. Or, alternatively, you can put metal teaspoons in the jars and pull them out before rolling.

6. Then we close the jars or roll them up with sterilized lids, turn them over, wrap them in a blanket and leave them to cool completely. Then store in a cool dark place.

Sunflower oil creates a protective film and prevents vegetables from fermenting. But if you doubt that you have sterilized the jars correctly, then before pouring the caviar, add a couple of tablespoons of 6% vinegar to the pan and mix.

A simple and tasty recipe for zucchini caviar like in a store (according to GOST)

And this recipe can be called traditional, because. it uses exactly the amount of ingredients that was recommended by the Soviet GOST. That is why the amount is indicated in grams and for cooking you will need a kitchen scale.

Ingredients for 1 liter jar:

Zucchini (peeled) - 1 kg
Carrots (peeled) - 60 g
Onion (peeled) - 40 g
Salt - 20 g
Sugar - 10 g
Black pepper - a pinch
Tomato paste (30%) - 100 g
Vinegar - 2 tbsp.

Cooking:

1. Cut the zucchini peeled and seeds into slices and fry over medium heat with a small amount of vegetable oil until softened.

You don't have to wait to show up golden brown, this can spoil the final look of the dish, we only need to get the aroma of fried vegetables.

2. Rub the carrots on a fine grater, chop the onion and fry them together until soft.

3. Put the zucchini, along with carrots and onions, into a food processor or blender bowl and mash them to a puree state.

4. Put the resulting puree into a thick-walled saucepan, add salt, sugar and tomato paste. Stir and bring the mixture to a boil over medium heat. Then reduce the heat to a minimum, close the pan with a lid and cook for 30 minutes, stirring occasionally.

5. We lower the pre-washed jar into boiling water (so that the jar is half immersed in it) and boil (sterilize) it together with a metal lid for about 15 minutes.

6. After 30 minutes, remove the caviar from the fire, add vinegar to it, stir and put it in a sterilized hot jar.

The jar needs to be filled to the very neck, trying to make sure that there is no air left in it.

7. Close the jar with a sterilized lid, turn over and leave to cool under the covers.

Ready. We store the jar in a dark cool place.

Caviar from zucchini with mayonnaise and tomato paste "you will lick your fingers"

One of the most favorite folk recipes is with mayonnaise and tomato paste. One of the best flavor combinations. Be sure to try cooking at least 1 jar to appreciate this great taste.

Ingredients for 12 half liter jars:

Zucchini - 6 kg
Onion - 6 pcs
Sunflower oil - 200 ml
Mayonnaise - 500 g
Tomato paste - 500 g
Sugar - 4 tablespoons
Vinegar 9% - 4 tablespoons
Salt - 2 tbsp.

Cooking:

1. Cut off the peel and tails from the zucchini, cut them into small cubes and put them in a large aluminum (or just thick-walled) pan. We put the pan on medium heat, wait until the zucchini starts to boil, and then reduce the heat to a minimum, close the lid and simmer for 2 hours, stirring occasionally.

2. After 2 hours, when the zucchini is well boiled, we interrupt them with an immersion blender to a puree state.

At the same time, you do not need to remove the pan from the fire, the main thing is to do everything carefully so as not to splatter vegetables around the kitchen.

3. Onions also need to be killed with a blender to a puree state.

4. Now we send the onion to the pan, and add all the remaining ingredients there: salt, sugar, tomato paste, mayonnaise, sunflower oil and vinegar. We mix everything well and continue to cook the caviar over low heat under the lid for another 45 minutes, stirring occasionally.

5. We transfer the finished hot caviar to pre-sterilized jars, filling them up to the shoulders.

We close the jars with metal lids, turn them over and leave to cool under the covers.

Video on how to cook caviar for the winter in a slow cooker

If you are a happy owner of a multicooker, then be sure to pay attention to this tasty and not complicated recipe.

The most delicious recipe with tomatoes and bell peppers

If only zucchini in caviar seems insufficient to you, then it can be diversified by the presence of other vegetables (I mean in addition to traditional onions and carrots) - tomatoes and bell peppers. Get a real summer in a jar.

Ingredients for 2 liter jars:

1.2 kg zucchini
2 carrots
2 heads of onion
1 bell pepper
400 g tomatoes
1 tbsp sugar
1-2 tbsp lemon juice
2-3 garlic cloves
1 tbsp tomato paste
Salt - 1 tbsp.
black pepper, coriander - to taste
60 ml vegetable oil

Cooking:

1. We twist all the vegetables through a meat grinder using a nozzle with 7 mm holes.

Together you can twist only zucchini with pepper, all other vegetables separately.

2. We send the prepared vegetables one by one to a heated pan with vegetable oil.

First of all, lay out the carrots, because they are the hardest. When it softens a little, add the onion to it and continue to pass the vegetables over medium heat for 3-4 minutes.

3. Then add zucchini and pepper (after draining excess liquid). We continue to fry, stirring occasionally, focusing this time on the softness of the zucchini.

4. Next Ingredients go twisted tomatoes, salt, pepper, seasonings to taste, sugar and lemon juice. Stir and continue to fry, stirring occasionally until cooked through.

5. It is very easy to check the readiness of caviar: you need to push the vegetables in the center of the pan with a spatula and if liquid does not flow into the vacated space, then the caviar is ready.

6. It remains only to add the garlic squeezed out by the press to it, stir and spread the still hot mass into sterilized jars and roll up with sterilized lids.

And leave to cool under the covers upside down.

Zucchini caviar for the winter with garlic without vinegar and without sterilization

This recipe does not contain vinegar or citric acid, which usually act as antiseptics. This is where garlic takes over. Fans of "vigorous" will definitely like it.

Ingredients for 5 cans of 0.5 l:

Zucchini - 3 kg
Onion (white bitter) - 1 kg
Tomato paste - 120 g
Carrots - 1 kg
Large rock salt- 1.5 tablespoons
Sunflower oil - 150 ml
Sugar - 50 gr
8-10 large slices garlic
bunch of dill
1/3 teaspoon ground pepper

The number of ingredients is given for already prepared (peeled and chopped) vegetables.

Cooking:

1. Fry the zucchini cut into small cubes in an open pan until a golden crust appears.

At the same time, we cook zucchini in small portions, and do not pour it into a pan in a slide. They should be fried, not stewed.

2. But fry the chopped onion all at once in one pan. We fry it until transparent.

3. We also fry the grated carrots until soft, and then combine all the vegetables in one large bowl and mix.

4. Then we pass the resulting vegetable mass through a meat grinder with small holes.

5. Then put it in a thick-walled deep saucepan, bring to a boil, reduce the heat to a minimum, cover and simmer for 30 minutes, stirring occasionally so that the mixture does not burn.

After 30 minutes, add salt, sugar, tomato paste, chopped herbs and pressed garlic to the caviar. Mix thoroughly and simmer with the lid closed for another 10 minutes.

6. After the specified time, turn off the stove and lay out the still hot caviar in pre-sterilized jars and close with sterilized lids.

7. And leave them to cool upside down under the covers. Then store in a cool dark place.

Photo recipe for zucchini caviar cooked in pieces

Well, the last one for today. recipe - zucchini caviar with vegetables pieces. Someone may say that this is already more like lecho, because it has a lot of vegetables and they are not crushed enough for caviar, I will not argue. But I think that this option should still be in this collection.

Ingredients for 5 half liter jars:

Carrots - 700 g
Tomatoes - 1 kg
Sweet pepper - 500 g
Zucchini - 500 g
Onion - 500 g
Eggplant - 500 g
Vegetable oil - 250 ml
Vinegar 9% - 2 tbsp.
Garlic - 1 head
Salt - 0.5 tbsp.

Cooking:

1. All vegetables are washed, cleaned and cut into small, approximately identical cubes.

2. Pour sunflower oil into a deep thick-walled dish (for example, a cauldron) and fry the onion in it until golden brown.

3. Next, send the rest of the vegetables, mix well and bring to a boil over medium heat under a closed lid.

4. Then remove the lid, reduce the heat to a minimum and cook for 1 hour 15 minutes, stirring occasionally.

5. After this time, add the garlic squeezed out by the press, salt and vinegar, mix and cook for another 15 minutes.

Now the caviar is ready and it needs to be laid out in pre-sterilized jars (to the very top) and rolled up with lids.

Then, without turning over, wrap them with a blanket and leave to cool. Then store in a cool dark place.

Here is such an interesting selection turned out. And starting with it, we will slowly begin to move from everyday dishes to winter preparations. Fall is coming soon and it's time to take care of the preparation of supplies.

And that's all for today, thank you for your attention.

Beloved by everyone since childhood, zucchini caviar is a welcome guest on your table at any time of the year, especially in winter, when the time for vegetables has long receded. With a pleasant mild taste, it is perfect as a simple snack with a crispy slice of bread, also complementing meat and fish meals, potato side dishes, etc.

Several simple recipes will help you prepare caviar from zucchini for the winter or just treat your family for lunch or dinner. Cook with pleasure!

Caviar from zucchini is not at all a difficult dish to prepare. A simple set of products is almost always at hand in September, a small amount of spices and the harvesting of zucchini caviar is completed.

It can be prepared as slices, or more thoroughly chopped with a meat grinder or an immersion blender. You can add vinegar or leave it out. Which one to cook it - the choice is up to the hostesses.

The choice of dishes for cooking zucchini caviar is not accidental. Here it is necessary Cast-iron pan or dishes with thick walls - this can be a cauldron, a saucepan or a suitable pan.

Jars with such caviar do not require additional heating, since the workpiece is laid out hot. But you should take care of the preliminary utensils and lids.

The cooking technology comes down to preparing vegetables, gradually frying the ingredients in one bowl over high heat, then stewing under the lid until cooked, reducing the heat to a minimum. Every housewife will cope with such a dish, and you will appreciate the result in winter, having gathered at the table with the whole family. Good luck with your homework!

The most delicious zucchini caviar for the winter according to a simple recipe

Your attention is a very simple recipe for delicious zucchini caviar. All vegetables in it are chopped with a meat grinder. In this case, a sufficiently large amount of juice is formed, and all preparation comes down to evaporating the liquid to the desired consistency. Be sure to try this caviar. The result is just lick your fingers!

You will need:

3 kg zucchini
1.5 kg carrots
1 kg of onion
2 kg tomato
0.5 l vegetable oil
200 g sugar
1 tsp citric acid
3 art. l. salt

Cooking method:

Prepare all vegetables - peel, rinse, cut off excess, weigh

Pass the onion through a meat grinder

Grind the tomatoes with a meat grinder

Pass carrots through a meat grinder

In a cauldron or in a saucepan, put zucchini, carrots, vegetable oil on fire, simmer for 30 minutes

After half an hour, add onions to the zucchini, simmer for another 60 minutes

At the same time, put the tomatoes on the fire in a separate bowl, bring to a moderate boil, boil for 60 minutes, evaporating the liquid

30 minutes before the end of cooking, add sugar to the tomatoes, citric acid and 1 tbsp. l. salt

So, after the required time for cooking, the vegetable mass turned out like this - quite thick in consistency

The tomato mass has changed a little in color, has also become thicker

Now you can mix the two masses in a large saucepan, add the rest of the salt, bring to a boil, remove from heat and arrange in sterilized jars

Seal jars well, turn over on lids, wrap, let cool completely

Caviar turns out bright, beautiful and very tasty

Enjoy your meal!

Zucchini caviar as in a store - you will lick your fingers

in front of you wonderful recipe caviar from zucchini, which is not inferior in taste to the store version and even tastier. Please note that it is very simple, not long in preparation time. Be sure to prepare vegetable caviar for the winter in this way. Good luck with your preparations!

You will need:

1 kg zucchini
250 g onion
250 g carrots
300 g tomato
3 tsp Sahara
1 tsp salt
1/2 tsp dry garlic
60 ml vegetable oil

Cooking method:

Peel, wash and weigh all vegetables, focusing on the amount in the ingredients

Chop onion, cut carrots, zucchini, tomatoes - halves

Pour vegetable oil into the pan, lightly fry the onion for about 1 minute

Add carrots, fry 3 minutes

Then add zucchini - fry for 5-6 minutes

Reduce heat, add tomatoes, salt, mix everything

Now it is very easy to remove the skin from the tomato, it is superfluous in the caviar

We check the readiness of vegetables, focusing on carrots

Now we pour vegetable stew in a deep saucepan, add sugar, dry garlic, bring to a puree state with an immersion blender

Return the mixture to the fire, bring to a boil, cook for another 5 minutes, stirring constantly with a spatula.

The funnel also needs to be boiled.

Now you can lay out the caviar in sterilized jars

We try to keep the jars full, but not over the edge.

Screw tightly with clean lids

Turn the jars over until they are completely cool.

Enjoy your meal!

How to cook delicious zucchini caviar for the winter - a recipe from grandma

This recipe is very easy to prepare, but in the end we get great snack from zucchini for lunch or dinner, also an excellent preparation for the winter. This is how my grandmother cooked, my mother cooks, and my recipe has remained unchanged. You can cook such a game on a regular gas or electric stove or on fire. As a result, we get 6 liters of the finished product.

You will need:

5 kg zucchini
2 kg tomatoes
2 kg red bell pepper
2 kg onion
1 goal garlic
0.5 l vegetable oil
3 art. l. (heaped) coarse salt
½ tsp black peppercorns or ground

Cooking method:

Peel all vegetables, rinse - grind tomatoes, bell pepper through a meat grinder
onion cut small cube, we also cut the zucchini in the same way into cubes of 1.5 cm x 1.5 cm, sprinkle them with salt, let stand in a colander
Garlic can be passed through a press or, if desired, finely chopped, crushed peppercorns in a mortar
Pour oil into a preheated dish, fry the onion until golden brown over high heat
When the onion is fried, add ground tomatoes, evaporate moisture from them, stirring.
When the mass thickens, add chopped Bulgarian red pepper, continue to evaporate the water, not forgetting to stir
When all the moisture has almost evaporated, lay the salted zucchini, mix, cover with a lid for a few minutes so that the zucchini warms up well
Then add the remaining 2 tablespoons of salt, ground black pepper, chopped garlic, reduce heat, simmer for about 30 minutes
Arrange the finished caviar hot in sterilized jars and close with a key, turn them over onto the lids, cool

Enjoy your meal!

Recipe for delicious zucchini caviar in a slow cooker

Very tasty caviar from zucchini not for the winter

Before you very unusual recipe caviar from zucchini. I emphasize right away that it will not work to save such a delicious snack for the winter. You can only store it in the refrigerator.

The fact is that stews and fresh vegetables into one dish. A great addition to lunch with a side dish or meat. It's amazingly tasty and juicy! We take note!

You will need:

3 pcs. medium squash
3 pcs. bell pepper
2 pcs. ripe tomatoes
1 PC. onion
1 goal garlic
salt, pepper to taste

Cooking method:

Peel the zucchini, remove the skin and seeds, if necessary, cut them into cubes

Peel the onion, finely chop half the onion

Cut into cubes half the bell pepper, half the tomatoes

Chop half the garlic

Fry zucchini

When they are reddened, send the onion to them, stirring, fry for 3-5 minutes

When the pepper becomes soft, add tomatoes to the vegetables, pepper and salt to taste.

Reduce heat, leave to simmer covered for 15 minutes.

While the vegetables are stewing, we also finely chop the rest of the vegetables - onions, bell peppers, tomatoes, garlic

Mix them in a separate bowl.

We spread the stewed vegetables from the pan into a clean dish, they must be cooled.

Now mix the stewed and raw vegetables into a homogeneous mass.

Enjoy your meal!

Simple and delicious zucchini caviar with mayonnaise

Mayonnaise in zucchini caviar began to be added relatively recently, but many lovers of zucchini snacks really like this option. Of course, such caviar will turn out to be hearty and spicy with a slight sourness. Save it for the winter for your loved ones.

You will need:

3 kg zucchini
6 art. l. tomato paste
5 st. l. mayonnaise
0.5 kg onion
2 tbsp. l. vinegar 9%
0.5 kg carrots
1 tsp ground pepper
1 st. l. salt
2 s. l. Sahara
vegetable oil for frying

Cooking method:

Prepare all vegetables, clean and wash them
Next, rub the carrots and zucchini on a coarse grater, chop the onion finely
Ignite the vegetable oil in a cauldron, fry the onion until golden brown, add carrots, after 3 minutes - zucchini
Warm well, reduce heat, simmer vegetables, covered with a lid for about 1 hour, stirring every 15 minutes
Then cool a little, grind with a blender or passing through a meat grinder
Return to the fire, pour in the vinegar, add mayonnaise, tomato paste, spices, cook for 20 minutes after the start of boiling
Arrange hot caviar in sterilized jars, close the lids with a key

Enjoy your meal!

Homemade zucchini caviar with tomato paste

A great recipe for zucchini caviar, which will appeal to every housewife, conquers with its simplicity and accessibility. Caviar will turn out beautiful, tasty and perfect for harvesting for future use. Please your family during the winter days, when the generous vegetable season is long over.

You will need:

3 kg zucchini
800 g carrots
800 onions
270 g tomato paste (3.5 tablespoons with a slide)
1 st. l. with a slide of salt (30 g)
2 tbsp. l. Sahara
1 tsp ground black pepper
1 st. l. paprika
hot pepper optional
250 g butter
2 tbsp. l. vinegar 9%

Cooking method:

Peel the carrots, wash, chop into large strips

Peel the onion, rinse, cut it arbitrarily, but not finely

Pour 1/3 of the oil into the carrot pan

Zucchini can be cut into thin sticks, they will cook faster

Pour the rest of the vegetable oil into the pan.

Throw in chopped zucchini

Throw in the fried onions and carrots.

Cover tightly with a lid vegetable mix to the boil

Now we reduce the fire, continue to simmer under the lid, slightly opening it

Simmer for 60 minutes, stirring (advancing) the vegetables lightly every 20 minutes

After an hour of stewing, add tomato paste, simmer with it for another 20 minutes

Add spices, vinegar, mix, bring to a boil, cook for 1 minute, remove from heat

Grind the mass with an immersion blender for 5 minutes

Caviar should be like this consistency

We sterilize the jars in advance in the microwave or in any way convenient for you.

Lids must be boiled

We lay out hot caviar in clean jars, close the lids with a key

turn on lids, cool

Enjoy your meal!

Video recipe for delicious zucchini caviar in the sleeve

Many housewives prepare squash caviar for the winter, despite the certain laboriousness of the process. After all, almost everyone likes this snack, and they eat it faster than all other canned food. Classic recipe caviar, the taste of which is familiar to many since childhood, has been improved. As a result, there were culinary masterpieces, like “Lick Your Fingers” caviar, caviar with mayonnaise, housewives learned how to make an appetizer similar to a store-bought one, figured out how to cook it easier in a slow cooker. But no matter what recipe is chosen, the technology for making zucchini caviar at home will be identical.

Cooking features

Before proceeding with the manufacture of canned zucchini, it makes sense to familiarize yourself with the general recommendations.

Vegetables that ripen in June-July are not very suitable for harvesting for the winter. Preference should be given to zucchini ripening in August or even September.
Most delicious canned food are obtained from young zucchini up to 20 cm long. They do not even need to be peeled - it is enough to wash well, cut off the stalk and spout. However, older zucchini are also suitable for making caviar. They must be peeled, cut, and the seeds removed with a spoon.
In order for the caviar not to be watery, it is advisable to remove excess juice from the zucchini. This is done as follows: chopped zucchini is slightly salted, the mass is stirred, after a quarter of an hour the juice that has been released is squeezed out.
The composition of zucchini caviar must necessarily include ingredients such as carrots and tomatoes, which are even more often replaced with tomato paste. Without them, the dish will not have the appetizing red color that is familiar to us.
In accordance with most recipes, products are ground before or after heat treatment. If they are simply boiled until softened, the consistency will not be tender enough.

The rest depends on personal preferences and on which recipe is taken as a basis.

Classic zucchini caviar recipe

zucchini - 3 kg;
carrots - 1 kg;
onion - 1 kg;
tomato paste - 50 ml;
salt - 30 g;
granulated sugar - 20 g;
citric acid - 10 g;
vegetable oil - 0.2–0.25 l.

Cooking method:

Wash young zucchini, cut into washers about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for a quarter of an hour, squeeze out excess juice.
Fry in oil on both sides. Do not save oil: firstly, burnt zucchini will spoil the taste of snacks, and secondly, oil contributes to a better preservation of canned food prepared for the winter.
Peel the onion, cut into thin half rings or small pieces.
Grind carrots on a coarse grater.
Fry the onions and carrots.
Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom.
Put tomato paste in the same pan, add sugar and salt, citric acid.
Put on slow fire, bring to a boil and, stirring occasionally, simmer for 15 minutes.
Arrange in pre-prepared jars (washed, sterilized, dried). Roll them up with lids, turn them over. Wrap with a woolen blanket and wait until it cools completely. Then you can put them away for the winter.

The classic recipe is simple. The snack prepared on it will not be too spicy or sour. It will turn out tender and will appeal to both adults and children.

Zucchini caviar "Lick your fingers"

zucchini - 3 kg;
carrots - 1.5 kg;
onion - 0.75 kg;
vegetable oil - 150 ml;
vinegar (9 percent) - 60 ml;
tomato paste - 0.35 l;
sugar - 0.15 kg;
salt - 60 g;
water - 0.18 l.

Cooking method:

Wash and clean vegetables. From zucchini, if they are not quite young, remove the seeds.
Cut the zucchini into cubes, onion into pieces of any shape, coarsely grate the carrots.
Put vegetables in a thick-bottomed saucepan, pour in water, turn on the fire. After boiling, cook the vegetables, stirring frequently, for 40 minutes.
Cool the vegetable mass a little, puree it with a blender. It is most convenient to use submersible for this.
Put the vegetables back into the same pot if they were removed from it. Add tomato paste, vegetable oil, vinegar, sugar and salt.
Bring the mixture back to a boil and simmer for 15 minutes.
Arrange in sterilized jars, cork, wrap. After the jars have cooled, they can be put away before winter in the pantry.

The advantage of this snack is that the products are not fried, pepper and vinegar are not added, nevertheless, the taste of the caviar is quite rich.

Zucchini caviar as in childhood

zucchini - 3 kg;
onion - 1 kg;
carrots - 1 kg;
garlic - 6-8 cloves;
salt - 40 g;
sugar - 40 g;
table vinegar (9 percent) - 40 ml;
tomato paste - 80 g;
dill (fresh) - 100 g;
parsley (fresh) - 100 g;
ground black pepper - 5 g;
vegetable oil - 200 ml.

Cooking method:

Prepare jars by sterilizing them well. Pour off vegetable oil at the rate of 5 ml per jar (regardless of its volume).
Peel the washed zucchini and cut into cubes.
Peel onions, carrots, garlic.
Finely chop the onion, grate the carrots, pass the garlic through a press.
Wash, dry the greens, chop finely.
AT in large numbers oil in one pan, fry the zucchini, on the other - onions with carrots.
Throw the vegetables in a colander to drain excess oil, put in a saucepan. Put the greens in there. Puree everything together with an immersion blender.
Boil the vegetable mass for 40 minutes over low heat.
Add vinegar, tomato paste, garlic, pepper and boil for another 10 minutes.
Arrange in jars, cover them with lids, but do not roll them up yet.
Lay a towel in the pan, put jars on it, pour water over the shoulders of the jars. Sterilize the eggs for 15 minutes.
Pour a teaspoon of oil into each jar, roll up the lids.
Turn over, wrap, let cool completely. You can store all winter at room temperature.

This caviar has a taste familiar to many since childhood, moderately spicy.

Zucchini caviar as in the store

zucchini - 3 kg;
carrots - 0.75 kg;
onion - 1 kg;
tomato paste - 0.12 kg;
wheat flour - 90 g;
parsley root - 3 pcs.;
salt - 80 g;
vinegar (9 percent) - 50 ml;
sunflower oil - 250 ml.

Cooking method:

Wash the zucchini, peel, remove the seeds from them, pass through a meat grinder, cutting into cubes.
Peel the onion, carrot and parsley root. Grate them or also pass them through a meat grinder, folding them into a separate container.
Pour 0.2 liters of oil into a saucepan, put in it squash puree, salt and simmer, stirring, until excess liquid is gone.
Fry the onion, parsley and carrots in the remaining oil. Add tomato paste and vinegar to the fry. Simmer covered for 5 minutes.
Transfer the roast to the zucchini, mix, fry together for 5 minutes.
Pour a little flour, stir, fry for 5 minutes all together with flour.
Spread the mass in pre-sterilized jars.
Put the jars in a pot of water, covered with boiled lids, and sterilize for 20 minutes.
Take out the jars, roll up the lids using a special key. Leave to cool at room temperature.

similar to store-bought caviar this appetizer is made by flour, which is rarely added to homemade preparations for the winter. It should be borne in mind that it increases the calorie content of the dish, but not its benefit.

Zucchini caviar with mayonnaise

zucchini - 2 kg;
carrots - 0.2 kg;
onion - 0.3 kg;
mayonnaise (high-calorie) - 0.2 l;
vegetable oil - 80 ml;
tomato paste - 0.2 l;
table vinegar (9 percent) - 30 ml;
sugar - 30 g;
salt - 20 g;
paprika - 3 g;
ground black pepper - 2 g.

Cooking method:

Cut the peeled onion into rings, grate the carrots. First, fry one onion in oil, then, adding carrots to it, fry them together for 5 minutes. Grind with a blender.
Wash the zucchini, remove the peel from them, remove the seeds. After cutting into cubes, pass through a meat grinder or chop with a food processor.
Put it all together in large saucepan and simmer for two hours, stirring constantly so that the caviar does not burn.
30 minutes before turning off, add mayonnaise, tomato paste, oil, 10 minutes - paprika, black pepper and vinegar.
Arrange the snack in jars (they should be sterilized in advance). Cover with lids.
Place the jars in a pot of water and sterilize for 15 minutes.
Roll up the jars with lids. When the appetizer has cooled (at room temperature), it can be stored in the pantry. If the caviar is planned to be stored in the refrigerator, then it can not be sterilized before seaming.

Caviar has a peculiar taste, thanks to which it has won many fans.

Zucchini caviar with spices in a slow cooker

young zucchini - 0.75 kg;
onion - 0.25 kg;
carrots - 0.35 kg;
bell pepper - 0.25 kg;
tomatoes - 0.35 kg;
sunflower oil (refined) - 60 ml;
vinegar (9 percent) - 30 ml;
garlic - 3 cloves;
sugar - 5 g;
salt - 5 g;
curry - 5 g;
nutmeg - 5 g;
ground coriander - 5 g;
a mixture of peppers - 5 g.

Cooking method:

Chop the garlic and onion as finely as possible.
Pour oil into the multicooker bowl, put the onion and garlic, turn on the baking mode for 5 minutes.
Pour boiling water over the tomatoes, remove the skin from them, remove the seed part from them, wipe the pulp through a sieve.
Pour salt, sugar, spices into the tomato puree, stir everything and add this mass to the onion and garlic. Add vinegar.
Turn on the multicooker for 5 minutes by selecting the extinguishing mode.
Finely chop young zucchini and other vegetables (it’s even better to grate carrots), put them in a slow cooker, stir and turn on the appliance in the “Extinguishing” mode for 75 minutes.
While the vegetables are simmering, prepare the jars by sterilizing them in the oven or steaming them and letting them dry.
Arrange the finished caviar in jars, cork them, turn them over, wrap them, let them cool. It is not necessary to sterilize the snack in jars.

This recipe is not only simple, but also spicy. The abundance of spices gives the appetizer a unique taste.

A simple recipe for zucchini caviar

zucchini - 1.5 kg;
carrots - 0.5 kg;
onion - 75 g;
tomatoes - 0.5 kg;
bell pepper - 0.5 kg;
table vinegar (9 percent) - 20 ml;
vegetable oil - 20 ml;
salt - 20 g.

Cooking method:

Finely chop the onion and fry until golden brown.
Cut into small pieces, after washing and peeling, carrots, peppers, zucchini.
Scald the tomatoes with boiling water, peel, remove the seeds from them, grind the pulp through a sieve.
Boil vegetables, except tomatoes, until soft, remove from the pan, chop with a blender.
Mix with onion, salt and vinegar, tomato puree, simmer together for 30 minutes.
Arrange in sterilized jars, seal them.

Zucchini caviar prepared according to this recipe is low in calories and will surely appeal to adherents of a healthy diet.

Video: zucchini caviar, as in the USSR

I have already closed 4 portions for the winter and I will cook more!

Video: zucchini caviar, harvesting for the winter without sterilization

Of the many recipes for zucchini caviar, it is not difficult to find one that will become a favorite. You can try to create your own “signature” recipe, but you should not prepare a lot of snacks according to an invented recipe: it is better to supplement the experimental sample with several jars of snacks made according to one of the proven recipes from those collected in this material.