Tomato caviar for the winter- this is a preparation with amazing taste. In addition to the main component, it may include bell pepper, carrots, eggplants, onions, greens, etc. Check out a selection of cooking options for this delicious preparation.

Tomato caviar: a recipe for the winter

Compound:

Garlic - 90 g
- ripe tomatoes - 1.6 kg
- juicy carrot - 1 kg
- a glass of sunflower oil
- a spoonful of coarse salt
- black peppercorns - a teaspoon
- acetic acid - 2 tablespoons

Cooking steps:

Crumble tomatoes, carrots into medium-sized slices, turn vegetables through a meat grinder. Put the vegetable mass in a deep saucepan, add butter, sugar, salt, stir, place on medium heat. After boiling vegetables, turn off the gas, simmer for an hour and a half. The mass should not burn, so keep an eye on the contents. In a boiling mass, add chopped garlic, pepper, cook for 15 minutes. Pour in 2 tablespoons of vinegar, stir, distribute into jars, transfer to a cool room.

Do and .

Delicious tomato caviar for the winter

Compound:

Carrot - a couple of kilograms
- ripe tomatoes - 3 kg
- sea salt - 3 tbsp. spoons
- sunflower oil - ? liters
- onion - 1 kg
- balsamic vinegar - ? liters
- salt - 3 tablespoons
- sugar - two spoons
- laurel leaf
- freshly ground black pepper

How to cook:

crumble large pieces, fry thoroughly. Grate the carrots with a medium straw, fry until the color changes. Remove the peel from the tomato fruit, cut into separate parts, fry until the slurry appears. Place chopped fried vegetables in a bowl. Pour in the juice and fat from the pan, add salt, throw in the parsley, pepper, bring to the appearance of the first bubbles. Reduce the fire to the maximum, cook for exactly an hour. Be sure to stir the overall contents.

Rate and .

Tomato caviar for the winter you will lick your fingers

Ingredients:

Onion - 1 kg
- glass of sugar

- Bulgarian pepper - 3 kg
- red tomatoes - 3 kg
- sunflower oil - ? ml
- a cup of sugar
- apple cider vinegar
- salt - 2 tablespoons

How to cook:

Rinse and dry the vegetables, chop them in turn, fry in hot oil. Grind the blanks in any way. Vegetable mix mix in a large bowl with salt and sugar. If necessary, add any herbs, spices, hot peppers. Boil the contents for half an hour. Fill jars, seal. Pour 0.55 tsp under the lid of the containers. apple cider vinegar, roll up.

Consider the features of cooking.

Caviar from green tomatoes for the winter

Compound:

Green tomatoes - 2 kg
- carrot roots - 1 kg
- green sweet pepper- 1 kg
- garlic head - 3 medium heads
- pod hot pepper
- greens (cilantro, dill, curly parsley, basil, cilantro)
- sunflower oil, sugar - 0.5 cups each
- salt - 2 tablespoons
- tomato sauce - ? glasses
- salt - 2 large spoons
- spices - peppercorns, lavrushka, clove buds
- vinegar for sealing

How to cook:

Peel the vegetables thoroughly, while removing the skin, remove the seeds. All ingredients are twisted through a meat grinder. Transfer the vegetable base to a container with thick walls, salt, pour in sunflower oil, immediately add sugar, herbs, simmer for exactly an hour. At the bottom of the prepared jars, put lavrushka, peppercorns, cloves. Pour boiling caviar directly from the pan into jars, pour a small spoonful of apple cider vinegar under the lid, cork.

Learn and.

Caviar for the winter from tomatoes and carrots

You will need the following composition:

Bulgarian pepper - 0.49 kg
- carrot - 0.49 kg
- apples - 0.49 kg
- tomatoes - 2.61 kg
- salt
- large head of garlic
- a glass of sunflower oil

Cooking steps:

Grind peeled and chopped apples in a meat grinder. Fold the vegetable mixture into a wide saucepan, add salt, wait for it to boil, cook for 15 minutes. Pour in a glass of sunflower oil, cook the contents over low heat. To be ready, you need to cook it for 30 minutes. At this time, be sure to stir the workpiece. Put chopped garlic in a cooking pot, cook for 10 minutes. Caviar from tomatoes for the winter through a meat grinder is distributed in jars, roll up, cool, transfer to a cool place for later storage.

Prepare and.

Caviar from tomatoes for the winter without sterilization

Tomatoes - 1 kg
- Bulgarian pepper, onion - 3 pieces each
- medium carrot - 2 pieces
- garlic clove - 10 pcs.
- salt
- a bunch of cilantro or parsley
- sunflower oil - 1/3 cup

Pick up a cauldron or a pan with a triple bottom for cooking. Chop the onion into arbitrary pieces. Rub the carrots, and the pepper and eggplant - a cube. Heat sunflower oil in a cauldron, send the tomatoes here first. Steam them under the lid to make them soft. Put the onion, and after 10 minutes - carrots and sweet peppers, simmer for another 3 minutes. Place the eggplants in the tomato mass, let the vegetables release the juice. Simmer for 10 minutes until the blue ones change color from transparent to dark.

Stir, simmer for another half an hour, salt to taste. Pour greens into the cauldron, add garlic, simmer for 10 minutes. Arrange in jars, roll up. Keep caviar in a regular room.

Green tomato caviar for the winter: recipes

Recipe one

Required products:

A small spoonful of ground pepper
- Lavrushka
- a small amount of frying oils
- onion - half a kilogram
- red meaty tomatoes - 1 kg
- onion - 0.5 kg
- Lavrushka

Cooking features:

Bake green tomatoes in the oven, chop through a meat grinder. Chop the onion into thick half rings, fry in sunflower oil. Combine baked tomatoes with fried onions, salt to taste, season with pepper. Cut red tomatoes, simmer for half an hour over low heat. No oil or water needs to be added. Grind the red tomatoes through a metal sieve, transfer to a saucepan, throw in the parsley, boil down by a third. Distribute green tomatoes in jars, pour hot mass of red tomatoes, cover with a metal lid, put on 20-minute sterilization. Seal and refrigerate.

Caviar from zucchini with tomatoes for the winter

Zucchini - 3.1 kg
- tomatoes - 1 kg
- garlic clove - 7 pcs.
- salt, granulated sugar - a tablespoon
- onion - 1 kg
- red tomatoes - 1 kg
- acetic acid - 2 tablespoons
- spices - coriander, basil, pepper

Turn all of the listed components through a meat grinder, put in a thick-walled saucepan, start simmering. Clean the vegetables first. If your zucchini is young, you can leave the peel. Cut off the dense peel only from old fruits. Take out the inner fibrous part with hard seeds. Transfer the chopped vegetables to a suitable saucepan, cook for 10 minutes. after the start of boiling. Divide among steamed jars.

Do and .

Caviar from green tomatoes for the winter - a delicious recipe

You will need:

Green tomatoes - 1 kg
- vegetable oil
- ripe tomatoes - ? kg
- granulated sugar - 2 tablespoons
- large onion
- salt
- parsley with dill
- black pepper
- laurel leaf

How to cook:

Wash the tomatoes, chop the ripe ones in any way, cook for about an hour until thickened in an enameled container over moderate heat. Place green tomatoes on a foil-lined baking sheet, bake at 180 degrees for thirty minutes. Take out of oven, take out the chopped onion, put in the tomato mass, combine with chopped tomatoes, stir, season the total mass with sugar, salt, pepper, throw in the parsley, prepared greens, boil, distribute in jars. Roll up with sterilized lids, turn upside down, let cool.

Rate and .

Recipe with apples

Apples - ? kg
- garlic head
- sunflower oil - 0.2 liters
- tomatoes - 2.5 kg
- onion, carrot, sweet pepper

How to cook:

Rinse apples with tomatoes, peel together with peppers, carrots and onions. Twist the products through a meat grinder. Salt the mixture, put it on the stove for 15 minutes, boil, pour in the oil, then simmer for 20 minutes on a minimum heat. Throw in the minced garlic. Boil 15 minutes. Arrange in sterilized containers, roll up, put upside down, wrap with a blanket.

eggplant recipe

Ingredients:

Carrot root - 2 pieces
- kitchen salt
- onion - 3 pieces
- eggplant - 1 kg
- yellow sweet pepper - 3 pieces
- red ripe tomato- 1 kg
- garlic clove - 10 pcs.
- sunflower oil - 65 ml
- bunch of cilantro

Cooking features:

Cut the peeled onion into arbitrary pieces, rub the carrot on a coarse grater. Cut the processed pepper and eggplant into cubes. Pour vegetable oil into a cauldron, heat it well and throw in ripe peeled tomatoes. Next lay out the onion, carrot and sweet pepper. Stir the contents, simmer for 10 minutes over low heat. Lay out the blue ones, cook for half an hour. Salt the mass at the very end of cooking. Throw greens, garlic, boil, distribute in jars, cork the workpiece, take it to the cellar for later storage.

Preparation with bell pepper

Required components:

Carrot, onion - 0.9 kg each
- red tomatoes - 3 kg
- sweet pepper - 3 kg
- granulated sugar - 175 g
- Apple vinegar
- salt - 29 g
- sunflower oil

How to cook:

Rinse, process vegetables, chop into large cubes, dip in boiling oil in turn. Turn everything together through a meat grinder, pour the mass into a saucepan, season with spices to taste, add sugar, salt, cook for half an hour. hot billet put in jars, screw on the lid, pour in a small amount of apple cider vinegar, roll up the workpiece, store in the cellar.

Any workpiece is worthy of your attention. Be sure to prepare this type of snack for your family.

Zucchini ripen from early summer to early autumn. During this period, they can be cooked in a variety of ways. However, in order to preserve their great taste and benefits in homemade seamings for the winter, it is best to cook caviar based on them. There are many recipes for this dish that use various vegetables, spices and other ingredients. In this article you will find various different recipes zucchini caviar for the winter "You'll lick your fingers", and their step-by-step preparation.

Zucchini caviar with tomato

Caviar according to this recipe resembles shop product. But it does not contain harmful additives, dyes, flavors, flavor enhancers and other suspicious components. In addition, the taste of the dish is more delicate and pleasant.

Ingredients:

Zucchini - 2 kg.
Carrots - 0.5 kg.
Tomato paste - 100 ml.
Onion - 0.5 kg.
Sunflower oil - 150 ml.
Sugar - 20 g.
Salt - 2 tsp
Ground black pepper and other spices.

Zucchini, carrots and onions should be washed and peeled. If the zucchini is old and tough, remove the skin and large seeds. Zucchini is best chopped with a coarse grater, but you can also use a meat grinder. Carrots should also be grated, and onions cut into small cubes.

Mix all the ingredients in a container of such a size that it is convenient to stir, and you can also add spices and oil. You can stew vegetables not only in a saucepan, but also in an oven or a slow cooker.

Add sunflower oil and spices to vegetables. Simmer for an hour, stirring occasionally. ready mix should be crushed with a blender so that it acquires a uniform consistency. This is optional. Many people like caviar, in which vegetables are contained in pieces.

Add sugar, salt, tomato paste and simmer for another 10 minutes. If desired, at the end of cooking, you can add a little chopped greens.

Arrange the finished dish in pre-prepared jars, and roll up. After that, it is advisable to wrap the jars with a warm blanket and leave for a day. Store in pantry or cellar.

Zucchini caviar "Lick your fingers"

Zucchini caviar for the winter "Lick your fingers" - popular recipe for preparing preparations for the winter. She is gentle and pleasant taste and it doesn't take long to prepare.

Main ingredients for the dish:

Zucchini - 1 kg.
Onions and carrots - 400 g each.
Tomato paste - 50 g.
Garlic - 4 cloves.
Black pepper, salt and sugar to taste.
Sunflower oil.

The first step is to prepare the vegetables. They need to be cleaned and crushed. Carrots can be sliced or grated.

Fry alternately in odorless oil. Then they should be crushed so that the mass is homogeneous.

The resulting mixture must be salted, sugared and add the necessary spices. Grind the garlic with a press and also add to the mixture.

Simmer over medium heat until the vegetables are soft and juicy. Caviar must be constantly stirred so that it does not stick to the walls of the pan. Banks must be sterilized in advance. And after cooking the caviar, put it in jars and roll it up.

Caviar from zucchini for the winter is well stored even when room temperature, so you can prepare it for the whole winter to delight your loved ones with delicious vegetable snacks.

Zucchini caviar with mayonnaise

Zucchini caviar for the winter with mayonnaise is even tastier than traditional recipe. The addition of mayonnaise makes the dish more tender and also lighter. also in this case it is recommended to replace the tomato paste with the sauce.

Ingredients:

Zucchini - 2 kg.
Tomato sauce - 150 ml.
Garlic - 1 head.
Vinegar - 30 ml.
Salt - 1 tbsp. l
Sunflower oil - 80 ml.
Sugar - 70 g.
Spices.
Mayonnaise - 70 ml.

Peel the zucchini and remove large seeds. After which it should be cut. The pieces should be small so that you can twist them through a meat grinder. Twist the zucchini with the peeled garlic. Mix the resulting mixture with vegetable oil, sugar, salt, spices and mayonnaise.

Simmer for two to three hours on low heat so that the mass acquires a uniform consistency. Half an hour before the end of cooking, add vinegar and tomato sauce. Arrange the finished caviar in jars, then roll up.

Caviar from apples and zucchini

Apples can also be used to prepare delicious and tender zucchini caviar. Even a small amount of juicy green apples gives the dish a fresh and unusual taste. In addition, this recipe does not use tomato paste, but fresh tomatoes which makes it even more useful and natural.

Ingredients:

Onion - 0.7 kg.
Zucchini - 2.5 kg.
Tomatoes - 2 kg.
Apples - 0.4 kg.
Carrots - 5-6 pieces.
Vegetable oil - 50 ml.
Sweet pepper - 0.4 kg.
Chili pepper - 1 pc.
Salt, sugar and herbs - to taste.
Garlic - 1 head.

Zucchini, onions, carrots and apples should be peeled and chopped. Chop zucchini, onions, apples and carrots finely enough. Peel the pepper and cut into strips or cubes. Remove the seeds from the chili pepper and cut it into thin slices.

Fry the vegetables one by one. Then twist to make homogeneous mass. In the resulting mixture, you need to add apples, tomatoes twisted through a meat grinder, salt, sugar, black pepper and garlic. If desired, you can add chopped greens.

Simmer the resulting mixture for two hours on low heat. Arrange the finished caviar in pre-sterilized jars and roll up. Store the finished preservation in the pantry.

Zucchini caviar in the oven

An original recipe for caviar, the peculiarity of which is the need to bake vegetables for a dish in the oven. Due to this, more useful components are preserved, and vegetable oil should be used in smaller quantities.

Ingredients for caviar:

Young zucchini - 1 kg.
Carrot - 0.5 kg.
Tomatoes - 0.8 kg or ready tomato juice.
Onion - 0.5 kg.
Bulgarian pepper - 0.3 kg.
Hot pepper - 1 pc.
Garlic - 5 cloves.
Sunflower oil - a third of a glass.
Salt and sugar - to taste.
Parsley - 1 bunch.

To begin with, vegetables should be cleaned. Then chop them finely enough so that they are well extinguished. Peel sweet and hot peppers from seeds and also cut into cubes. Grind the garlic with a press.

Place the mixture in a cast iron bowl. Add vegetable oil, pepper, salt, sugar and herbs. Put in the oven for 1.5-2 hours at a temperature of 200 degrees.

Sterilize jars over a kettle or in the oven. Spread the finished caviar in them and roll up with hot lids. Store in a cellar or other cool place.

Eggplant and zucchini caviar

Zucchini game tastes best if you add a little eggplant to it. They give the dish an unusual and pleasant taste.

Ingredients for the preparation of seaming:

Eggplant - 2 kg.
Zucchini - 2 kg.
Carrots - 1 kg.
Tomato paste - 100 g.
Onion - 0.5 kg.
Tomatoes - 1 kg.
Salt and sugar.
Mayonnaise - 200 ml.
Sunflower or olive oil- for frying.

Zucchini should be washed and cut. If old and large zucchini, then it is recommended to remove the peel and remove the seeds. Eggplants should always be skinned, sometimes unpleasant pieces will remain in the caviar. Eggplants are cut into the same pieces as zucchini.

Mix eggplant and zucchini and fry over low heat for a few minutes. Transfer to a thick-walled saucepan.

Grate the carrots, and cut the onions and tomatoes into cubes. It is also desirable to remove the peel from tomatoes. Fry the vegetables and add to the zucchini with eggplant. Salt, pepper, add sugar, chopped garlic, mayonnaise, tomato paste and spices.

Simmer for 1.5 hours. Ready meal should be crushed with a blender. Boil again and pour into jars. Roll up with hot lids. Wrap with a warm blanket for a day.

Caviar from zucchini for the winter, as in a store, is obtained if the finished caviar is ground to uniform consistency. To get a more natural taste, vegetables can be left in pieces.

Many more delicious recipes you will find in our section: " "

How much has been said about the benefits of beets. This vegetable has a rather beneficial effect on our digestive system and fills the body beneficial substances and vitamins.

For these reasons, beet harvesting for the winter has become quite widespread.

Perhaps the most important beetroot preparation is caviar. To prepare it, no special culinary talents are required. However, there are a variety of variations and methods of preparation. We will analyze some of these methods today.

Delicious beetroot caviar “Lick your fingers”

Ingredients:

1 kg beets
3 onions
5 garlic cloves
5 tablespoons vegetable oil
4 tablespoons tomato paste
1 teaspoon vinegar essence
Salt, spices and herbs to taste.

Recipe beet caviar:

To prepare this snack, we need a large frying pan with high sides or a cast-iron cauldron. Pour vegetable oil into the bottom of the pan. Fry chopped on it onion until soft. While the onion is fried, peel and grate the beets on a coarse grater.

We lay the prepared beetroot to the onion. Simmer, stirring, 20 minutes. Next, lay all the other ingredients: tomato paste, salt, herbs and spices. Simmer for another 10 minutes.

After the whole mass is thoroughly stewed, lay the chopped garlic and pour in vinegar essence. Arrange in jars and seal iron lids. We send for storage in the cold.

Recipe for spicy-sweet beetroot caviar

Ingredients:

1 kg beets
1 kg carrots
1 kg sweet bell pepper
4 kg tomatoes
800 grams of onion
500 grams of apples
5 cloves of garlic
3 bay leaves
3 - 4 allspice peas
1 hot pepper
Salt pepper, Provencal herbs- taste
2 tablespoons of vinegar essence.

Recipe:

We clean the beets and carrots and three on a coarse grater. Bulgarian pepper and onion are also peeled and cut into medium-sized half rings. Fry all the vegetables on hot vegetable oil in a large container with a thick bottom for 20-25 minutes.

Next, we lay tomato puree, which we can cook with a blender. By the way, you can replace the tomatoes with tomato paste. We put all the spices and grated apples, and mix well. Simmer for 30 minutes. At the end, add chopped garlic. Packed in clean jars. Pour a little essence into each jar. We seal tightly.

Recipe for beetroot caviar “Original”

Ingredients:

1 kg beets
500 grams of green tomatoes
500 grams of bell pepper
500 grams of turnip onion
5 allspice peas
Salt, sugar, ground black and ground red pepper - to taste
1/2 cup vegetable oil.

Recipe for “Original” caviar:

All vegetables are initially cleaned and washed with water. We grate the beetroot, and chop the rest of the vegetables in an arbitrary way, but not too coarsely.

Pour oil into the bottom of a large frying pan and heat it up. Throw the onion into the pan and fry until golden. After laying all the remaining ingredients along with spices. Simmer for 40 minutes.

We lay out the caviar in clean jars. Sterilize in the oven for 10 - 15 minutes. Roll up with iron lids.

Variations in the preparation of beetroot caviar

As we have already seen, it is not so difficult to cook beet caviar for the winter. Each housewife is quite capable of deriving her own recipe by trial method, which meets all her taste preferences.

So some add apples, bell peppers, pumpkins and eggplants to beetroot caviar. Beets and valuable in that it goes quite well with the most different ingredients. However, despite the simplicity and clarity of the recipes, there are still some secrets of preparing this snack.

Caviar should be prepared only from high-quality products, without visible signs of damage. For the preparation of caviar, the so-called “vinaigrette” beets are best suited. It is more sweet and juicy.

And, of course, products should be packaged in sterilized jars. So we will protect the snack from the growth of bacteria and from inevitable spoilage.

Another recipe for the most delicious beetroot caviar

Ingredients:

2 large beets
1 carrot
1 head of onion
150 ml vegetable oil
1 tablespoon tomato paste
Spices to taste
1 tablespoon 9% vinegar.

How to cook:

Boil beets and carrots until fully cooked. We clean and three on a grater. Onion, chopped small cube fry in vegetable oil. We lay the carrots with beets and simmer for about 20 minutes. Next, put the tomato paste and spices. Simmer for another 10 minutes. At the end, pour in the vinegar and mix everything well. Arrange in sterilized jars and close with iron lids.

Recipe for beet-zucchini caviar

Ingredients:

2 kg zucchini
1 kg beets
1 kg onion
1/2 cup sugar
2 tablespoons salt
1/2 cup vegetable oil
Spices to taste
3 tablespoons tomato paste
1 teaspoon essence.

Zucchini-beetroot caviar:

We clean and chop all vegetables. We lay in large saucepan. Fill with vegetable oil. You can add a little water. Simmer until vegetables give juice. After we put the tomato paste and spices. Simmer for 1 hour.

Distribute to banks. Pour vinegar essence into each jar.

Recipe for beet caviar with garlic

Ingredients:

1 kg beets
1 head of garlic
Salt, sugar, lavrushka, dried dill, cumin and rosemary - to taste
100 ml table vinegar
2 liters of water.

Beet caviar with garlic:

Boil water and cool slightly. We dissolve vinegar and spices in it. Beets are pre-boiled and cleaned. Peeled vegetables cut into thin strips. Mix with minced garlic.

We distribute the vegetables in jars and fill with marinade. We sterilize the jars in a saucepan with water for 10 - 15 minutes. Roll up.

Recipe for beetroot caviar with apples and eggplants

Ingredients:

1 kg beets
1 kg eggplant
900 grams of sweet and sour apples
6 tablespoons of sugar
1 1/2 tablespoons salt
400 ml vegetable oil.

Cooking:

We clean the beets and rub on a grater. Cut apples and eggplant into slices. Place all ingredients in a large saucepan and sprinkle with sugar. Let it stand for an hour and a half. As soon as we saw that the juice stood out, we put the pan on the stove. Add salt. Simmer for about 1 hour. After that, pour in the vegetable oil and cook for another 10 minutes. We lay out the caviar in jars and cork.

Recipe beetroot salad for the winter

Based on beetroot caviar, it turns out quite tasty and healthy salad. To prepare it, we take a jar of beetroot caviar. Add to it 2 - 3 chopped cloves of garlic, a few pieces of prunes, previously steamed with boiling water, half a glass walnuts. Dress the salad with sour cream or mayonnaise. Incredibly tasty and healthy snack ready.

Similar recipes:

Dear guests!
You cast aside doubts
Feel free to press buttons
And keep our recipe.
on social media pages,
To find him later
To save in the tape,
To distribute to friends.

If this is not clear,
Bookmark the site.
Press Ctrl D and find us everywhere.
Press Ctrl+D to bookmark the page.
Well, if suddenly again
There is something to say on the topic
Fill out the form below

It's time for homemade preparations, and all housewives first of all strive to make caviar from zucchini. It is very easy to prepare, keeps for a long time and most importantly, its taste is simply divine. Zucchini caviar for the winter “you will lick your fingers” turns out to be light, airy and incredibly tasty. Prepare more cans, as your household will only require it.

Zucchini caviar for the winter “you will lick your fingers”

Such snack Suitable for formal occasions, as well as for a dinner table or an addition to breakfast.

Ease of preparation will attract novice cooks, and experienced housewives will please the most delicate delicate taste of caviar.

Main Ingredients

small zucchini - 5 pcs;
onion - 0.75 kg;
medium-sized carrots - 15 pcs;
tomato paste - 350 gr;
sunflower oil - 250 ml;
sugar - 190 gr;
salt - 45 gr;
water - 50 ml.

Step by step cooking technology

The fruits and roots of vegetables must be washed and peeled. If the skin of zucchini is thin, you can not remove it. Rub the carrots on a grater to make small straws. Cut zucchini with onions into cubes. Send all prepared components to a saucepan, pour water into it and put it on stew. gas stove by turning on medium heat. Leave for 40 minutes, stirring occasionally. After that, drain the juice from the vegetables with a colander, and process the pieces themselves in a blender. Send the resulting mixture back to heat treatment, add the remaining ingredients and spices there. Mix everything and boil for 10 minutes. It's time for conservation. We sterilize the jars and put an appetizing vegetable mass there, roll up the lids. Next, turn the vessels upside down and wrap with a warm cloth. In this form, they should stand all night. In the morning we clean them in the cool.

Spicy zucchini caviar recipe

If you are a spicy lover, then this recipe is for you. Buy or take in the garden three zucchini, one tomato, four onion roots, one bell pepper (red), three garlic cloves, three carrots, 2.5 grams of ground black pepper and salt in the amount you need.

Cooking:

We clean the pumpkin variety from the skin (if it is hard), seeds and cut into squares. We shift the mountain of chopped zucchini into a bowl and fill it with water, without covering the top layer of zucchini. Simmer for 20 minutes. If the vegetable has become soft, you can turn off the gas. We rub the carrots on a medium grater, cut the onion into small cubes. Put the resulting mass in a frying pan, pour vegetable oil and fry. As soon as everything cooked has cooled, mix everything together and pour into a blender. Cut pepper, garlic and tomatoes into medium-sized pieces and add to other blanks. Sprinkle salt and pepper on top. We grind everything until smooth. There is a second way to grind vegetables - scroll through a meat grinder. Pour the yellow-orange mixture into a saucepan and bring to a boil over low heat. We pour into banks. But ready-made caviar can be eaten immediately warm.

With bell pepper and garlic

The dish has a very mild taste. On the one hand, spicy garlic, and on the other - Bell pepper. Do not forget to choose three medium-sized zucchini, half a kilo of carrots, 0.3 kg of onions, four bell peppers, four cloves of garlic, sunflower seed oil and salt to your taste

What will you need

three pieces of medium zucchini;
Four large bell peppers;
Quarter of garlic;
Five pieces of carrots;
Seven bulbs;
Vegetable oil of any direction and salt - to taste.

How to cook

We process vegetables, peeling off unnecessary skins and rinsing under a tap.
Boil 400 ml of water in a 2 liter saucepan.
We throw carrots into boiling water and leave it for 15 minutes.
While cooking the carrots, cut the remaining ingredients of the recipe into squares.
Chop the onion in the form of rings and fry in a pan until they get a golden hue.
All processed vegetables are passed through a blender or meat grinder.
We send the chopped mixture to simmer in a saucepan over medium heat until it turns orange.
In the process of cooking, salt and pepper the future caviar.
Prepare jars with lids and pour ready-made zucchini caviar into them.

Squash caviar according to GOST

Many of us miss the times of the USSR, when food and ready meals were tastier, better and healthier. Today's squash caviar, which is sold in the store does not satisfy the taste of consumers. Therefore, you can cook caviar according to GOST at home.

Main Ingredients

A kilogram of large zucchini;
60 ml of tomato juice;
10 grams of salt;
8 grams of sugar;
85 ml of any vegetable oil;
1 piece of celery;
10 black peppercorns;
One bulb;
two pieces of carrots.

Cooking process

Cut the onion, zucchini, carrots and celery root into small cubes.
Pour sunflower oil into a frying pan and set to warm.
As soon as the dishes are hot, put the zucchini there and fry until they acquire a golden hue.
Cook onions, celery and carrots in another pan.
After frying them, pour water into the container and simmer the vegetables until the products soften.
Then put it all together in a blender and grind.
Get a homogeneous mass. We shift it into a saucepan, add tomato paste, salt and pepper. Cook on low heat for 15 minutes.
After the caviar becomes thick, turn off the gas.
The appetizer should be a light brown color without lumps. You can roll it into jars, or you can eat it right away.

mayonnaise recipe

If you are wondering how to cook zucchini caviar for the winter, pay attention to this recipe. Is not the usual way cooking snacks, but it can nicely diversify your menu. The main ingredients will be four zucchini, one garlic, 0.25 liters of tomato paste, 0.1 kg of sugar, 15 g of salt, 30 ml of vinegar, 0.22 kg of mayonnaise and ground red pepper to taste.

Cooking process

The recipe for zucchini caviar for the winter is very simple. We free the zucchini from the peel and seeds and cut into cubes. We clean the garlic and, together with the zucchini, grind through a meat grinder. We spread the resulting mass in a saucepan. There we add mayonnaise, tomato paste, salt, sugar, oil and pour pepper. We are waiting for the caviar to boil. After that, simmer on low heat for 3 hours. 10 minutes before readiness, pour vinegar. We roll vegetables in jars or cool them, and use them for food the next day.

Zucchini caviar with apple

Want to add a twist to your favorite squash caviar? Apples will help you with this. The taste will be lighter and more pleasant. Apples must be sour.

Recipe Ingredients

zucchini - 5 pcs;
onions - 1 pc;
black bread - 1 slice;
garlic - 3 cloves;
lemon - 1 pc;
apple - 2 pcs;
olive oil - 15 ml;
flour;
salt - to taste.

Cooking process

Clean and wash all vegetables. Cut zucchini into rings. Onion cut into medium slices. Remove crusts from bread and cut into cubes. Mix flour with salt and roll zucchini in this mixture. Pour oil into a frying pan and fry the zucchini in flour until a light crust forms on them. Crush the garlic and add salt to it. Cut apples into quarters. Scroll everything except garlic in a meat grinder or in a blender. Add garlic to the resulting mass, salt to taste. Leave to cool in the refrigerator for 6 hours. The dish is ready.

Caviar with tomatoes

Tomato paste can be unnatural, and then fresh tomatoes come into play. Of course, the main products in this recipe are tomatoes. We will need them in the amount of two kilograms, do not forget about the pumpkin subspecies - zucchini, we use one and a half kilograms, and we also take onion and carrot roots for half a kilogram, sugar 0.1 kg, salt 40 g and 0.25 l of vegetable oil.

How to cook

Wash and clean vegetables. Cut the tomatoes into large pieces, like zucchini. Cut the onion into half rings, rub the carrots on a coarse grater. Process all ingredients with a blender. We put the mass in a saucepan, add butter, sugar and salt. Cook on low heat for 40 minutes. Place the finished zucchini caviar in jars and roll up.

Spicy zucchini caviar

If you and your household love spicy snacks Then this simple recipe is perfect for you.

Ingredients

Four pieces of carrots;
Two large zucchini;
One chili pepper;
One bulb;
Three cloves of garlic;
vegetable oil - 70 ml;
salt - to your taste.

Cooking technology

Remove the skin from the most important ingredient, peel and chop into small cubes. Carry out the same procedure with carrots, onions, garlic and peppers. Pour the oil into a tall frying pan or saucepan and let it heat up. After a minute, throw all the vegetables into a bowl and simmer for 2 hours. Don't forget to pour 50 ml of water. Vegetables should be soft after cooking. You need to pass them through a blender. We shift the resulting puree back into the pan, add all the spices and simmer for another 5 minutes. And in winter, enjoy the wonderful taste of zucchini.

With mushrooms

Buy 1 kg of zucchini, 0.4 kg of mushrooms, four tomatoes, three onions, four garlic cloves, one medium carrot, two bell peppers, dill, salt, tomato paste and sugar, add to taste.

Cooking process

We carry out the standard procedure with vegetables, clean and cut - onions into rings, zucchini into squares, mushrooms into strips. First, fry the mushrooms in a pan until all the liquid disappears. After that, in the same empty bowl for heat treatment, let onions and carrots. After 15 minutes, put slices of zucchini, tomato, pepper to them. Add a little water and simmer until the vegetables become soft for about an hour. After 30 minutes, throw in the same mushrooms, tomato sauce and dill with seasonings.

Zucchini caviar for the winter in a slow cooker

In a slow cooker, squash caviar cooks 2 times faster. You can leave all the products in the bowl, and do your own thing at this time. Kitchen appliances will do everything for you. For the dish, take one bell pepper, two zucchini, one onion, two carrots, half a head of garlic, a pinch of sugar, tomato paste and 70 ml of oil, dill, the amount of which you choose yourself and salt to taste.

How to cook

Process vegetables according to the standard scheme. Pour the required portion of vegetable oil into the slow cooker, put finely chopped onion and carrot pieces into it. Close the lid and set the "baking" function, time - 20 minutes. While smart works kitchen appliances, peel the zucchini and chop into squares. Put them in the slow cooker along with all the other ingredients. Extend baking by 20 minutes. After that, rearrange to "extinguish". 5 minutes before the end of the program, put crushed garlic and chopped dill. After full cooking Pour the mass of vegetables into a blender and chop. The most delicate dish ready.

The taste of the cooked dish depends on many circumstances: the correct good zucchini, method of preparing vegetables, chopping squash mass and cooking time for caviar. Vegetable cooking is divided into two stages: before grinding and after it. For the first time, cook over medium heat for 30-40 minutes until the zucchini, tomato or carrots are completely softened. The second time, ground in a blender or meat grinder, put the mass on the stove for 10-15 minutes. This is done in order to let the vegetables simmer, extract more juice from them and mix with spices. Many housewives are concerned about the question of whether zucchini caviar should be rolled into sterilized jars and put away for the winter, or can it be served immediately. The best caviar recipes involve rolling the cooked food. It is advisable to arrange the sterilization of the jars so that unnecessary microorganisms do not penetrate there, and the caviar does not disappear.

Some secrets of cooking caviar

To homemade turned out soft, tender and very tasty, it is important not to miscalculate the choice of ingredients and balance the spices. Here are some tips to help you make a decent appetizer for the holiday table.

For cooking and stewing, use pots with a thick bottom. The material of the cookware must be either cast iron or stainless steel. Thus, the caviar mass will be distributed evenly over the pan, and the taste will turn out to be more saturated.
Do not use while cooking enamel pots otherwise the caviar in them will burn.
A blender is the best way to grind food. When scrolling through a meat grinder, the vegetable mass will not be homogeneous, some large pieces will still remain.
Young zucchini can not be peeled, but large and old ones need to be rid of thick skins and seeds.

The question of whether a real tasty squash game turned out can be decided by its color: the color of the best snack should be light brown. If the caviar of this shade, there is no excess liquid in it and it is of excellent density (when turning the spoon, the caviar slowly flows down), know that you have prepared the perfect zucchini caviar.

Greetings, our dear readers. Zucchini caviar is one of the most the best snacks on the table of every housewife. She always goes fast. Homemade squash caviar is many times better than from the store - a fact. Today we present to you 5 of the most best recipes. Let's figure out how zucchini caviar is prepared for the winter.

Traditionally, we did all the little secrets and tips for preparing any dish at the end. On the one hand, it is convenient and understandable, they say I have already read the recipe, then the tips and everything is in its place.

Let's take the advice to the fore today. I think it will be better. If this layout is not convenient for anyone, write about it in the reviews.

Zucchini caviar for the winter is best prepared from young zucchini. Their length is not more than 20 cm, the skin is thin and the bones are small. The caviar is very tender.
If the zucchini is larger and older, then it is necessary to remove the peel and cut it into pieces, remove all the bones with a spoon.
Best for cooking zucchini caviar, if zucchini ripen in August and September.
Removing excess moisture so that the caviar is not watery. To do this, sliced \u200b\u200bzucchini should be salted, mixed and left for 15 - 25 minutes. Then squeeze out the resulting juice.
Chopping vegetables(using a meat grinder, blender or food processor) before or after cooking. Otherwise, the final consistency of caviar will not be sufficiently tender and homogeneous.
Pre-fry vegetables before stewing them. This allows you to make the taste of caviar more intense.
In zucchini caviar, you can add ground black pepper, ground red pepper, a mixture of peppers, paprika, curry, ground coriander, nutmeg, ground ginger, suneli hops, cloves, garlic and chopped greens - all these components will make caviar spicy and incredibly appetizing.
Any dishes are not suitable for cooking caviar. It is best to choose dishes with a thick bottom. This will ensure uniform heating of vegetables and they will not stick. A heavy-bottomed stainless steel pot is best.
Banks are best sterilized before spinning.. So zucchini caviar will be stored for at least 1 year. Best kept in a cellar.

Zucchini by itself has no taste. So the whole bouquet of aromas and tastes will depend only on the ingredients that you use when preparing caviar. Imagine what a huge world opens up when cooking squash caviar.

Such caviar can be put on any table, it can be eaten with almost any dish. Now let's get down to how zucchini caviar is being prepared for the winter.

Squash caviar - classic recipe.

Classic zucchini caviar

Of course, there is a recipe from which all other recipes have gone. Is this a classic recipe or a standard one. And you can just say - the easiest recipe for zucchini caviar. It prepares easily and quickly.

We will need:

3 kg of zucchini;
1 kg of carrots;
1 kg of onion;
50 g of tomato paste;
30 g of salt;
20 g of sugar;
10 g of citric acid;
vegetable oil.

Step 1.

First, we will free our zucchini from excess moisture, otherwise the caviar will turn out to be watery. To do this, cut the zucchini into slices, sprinkle with salt and leave for 25 minutes. Then we squeeze the juice.

Zucchini cut into slices

Step 2

Now fry the zucchini slices in vegetable oil on both sides.

Step 2

Chop the onion and grate the carrots. Now all this is fried in vegetable oil.

Step 3

Now we pass all the vegetables through a meat grinder and put the resulting slurry in a saucepan. We put on a slow fire.

Step 4

Add salt, sugar, tomato paste and citric acid. Bring to a boil over low heat and then cook for 20-30 minutes. Be sure to stir occasionally.

Step 5

Sterilize jars and lids. When the caviar is ready, we shift it to the banks and twist the lids. Now we turn the jars on the lids and put them wrapped in a warm blanket. After cooling, put away for storage.

Zucchini caviar with tomatoes and apples.

zucchini caviar with apples and tomatoes

delicious caviar comes with apples. I really like this taste. And tomatoes will replace tomato paste for us, it turns out better. Best of all, of course, if almost all the ingredients are from your garden. Well, if you still buy in a store, then you should not take all the cheapest. It is better to take tasty, the taste of zucchini caviar will depend on this.

Ingredients:

2.5 kg of zucchini;
2 kg of tomatoes;
5-6 carrots;
2 apples;
2 bell peppers;
100 g of dill or parsley;
1 chili pepper (optional, for spicy lovers)
1 head of garlic;
50 ml of vegetable oil;
40 g of salt;
salt, sugar and ground black pepper to taste.

Step 1.

Zucchini, carrots, bell peppers and chili peppers are washed and finely chopped, but do not mix.

Step 2

Now fry all the vegetables separately in a little vegetable oil.

Step 3

We scroll all these vegetables through a meat grinder. Put the resulting porridge in a saucepan. We rub the apples on a grater there. I cut off the skin.

Step 4

We drive the tomatoes in a meat grinder or grind blenders. We add all this to our porridge. Finely chopped garlic, salt, sugar and ground pepper.

Step 5

Now put the pan on a slow fire and simmer for about 2 hours, no more. 5 minutes before readiness, add finely chopped greens. Don't forget to stir everything.

Step 6

When the caviar is ready, we transfer it to the jars (already sterilized) and twist the lids. Now we turn the jars on the lids and put them wrapped in a warm blanket. After cooling, put away for storage.

Caviar in mayonnaise - simple amazing taste.

zucchini caviar in mayonnaise

You know, I immediately thought that mayonnaise is a universal remedy. It was the French who invented it as just a sauce. Our housewives use it in everything))). Well, it actually tastes better. And zucchini caviar for the winter is generally a masterpiece.

But it's best to use homemade mayonnaise. It is prepared quite quickly, for example:

But if you use shop mayonnaise, then use the tasty one that you like. And so we went.

Here is what we use:

1 kg of zucchini;
100 ml. mayonnaise;
100 gr. carrots;
100 - 150 gr. onion;
400 gr. tomatoes;
1 medium sized bell pepper;
2 cloves of garlic;
about 100 ml. sunflower oil;
salt and black ground pepper to taste.

Step 1.

Cut the zucchini into small cubes. At the same time, we remember that young zucchini do not need to be cleaned and seeds removed. But more mature and ripe, on the contrary, is necessary.

Step 2

Carrot mode with a salt shaker or three on a large grater.

Zucchini caviar for the winter, when carrots are added, becomes sweeter. And carrots give the appropriate color to the caviar.

Also cut the onion into small cubes.

Step 3

Now you need to fry, or rather brown the carrots in a pan in vegetable oil, over medium heat. Cook for a few minutes and be sure to stir so that it does not burn.

Step 4

Then add the onion there, mix and fry the vegetables for a few more minutes. Until the onion is soft and translucent.

Step 5

In the meantime, clean the pepper and cut the onion either into cubes or as you like.

Step 6

Add it to carrots and onions. Simmer vegetables for about 5-7 minutes over low heat.

Step 7

Now add zucchini, mix and simmer for 10 minutes, also over low heat. Don't forget to stir.

Step 8

Blanch tomatoes, peel, cut into small cubes. Instead of a tomato, you can use tomato paste diluted in a glass warm water. Even tomato juice will do. If there is sourness in the tomato, you can sprinkle a little sugar.

Now add the tomatoes to the pan, mix everything and cover with a lid. Cook vegetables until soft.

Step 9

Now soft vegetables need to be mashed. We use a blender or meat grinder. But you need to cool the vegetables a little.

Step 10

Now we return the porridge to the pan, add mayonnaise and mix. Now turn on a slow fire and simmer for 30 - 40 minutes. Caviar should fry and darken.

Step 11

Five minutes before cooking, add chopped garlic, salt and spices. If you need to sweeten, then add sugar. Mix well. Vinegar is not used in this recipe.

Step 12

Now we shift the caviar into sterilized jars, roll them up, put them on the lids and cover them with a warm blanket. After cooling, you can store in the cellar.

You can try this appetizer immediately after preparation.

Keeping up with the times - zucchini caviar in a slow cooker.

zucchini caviar in a slow cooker

Zucchini caviar for the winter is relatively easy to prepare. And today, many housewives have a slow cooker in the kitchen. The item is comfortable and versatile. A slow cooker greatly facilitates the process of preparing zucchini caviar. In addition, it turns out to be dietary. Therefore, for those who monitor their weight, this recipe is very suitable.

Ingredients used:

3 kg of zucchini (preferably young ones);
2 large carrots, weighing approximately 250 gr.;
800 gr. Luke;
150 ml. sunflower oil;
200 gr tomato paste;
0.5 teaspoon of citric acid;
1 teaspoon ground red pepper;
1.5 teaspoons of salt;
2 tablespoons of sugar;
3-4 cloves of garlic.

Step 1.

Zucchini caviar for the winter is tastier from young zucchini, they don’t need to be cleaned. Therefore, my zucchini is thoroughly washed and cubed. We rub the carrots on a grater.

Step 2

We cut the onion and with it the carrot and 100 ml of oil we send it to the slow cooker for frying. Select the roasting or baking mode for 20 minutes.

Step 3

After 10 minutes, add zucchini. As soon as the toasting mode for 20 minutes ends, turn on the stew for 1 hour.

Step 4

After 20 - 25 minutes, add pepper, sugar, salt and mix well.

Step 5

After another 20 minutes, add tomato paste, citric acid, remaining oil and garlic, squeezed through a garlic crusher.

Step 6

Then we cool all the caviar and pass it through a meat grinder or blender. Then keep on the extinguishing mode for another 15 - 20 minutes.

Step 7

Now, as usual, pour the finished caviar into sterilized jars, roll it up. Then we put on the lids and wrap in a warm blanket. After cooling, remove to storage.

Here is another recipe for caviar in a slow cooker:

Zucchini caviar - "Lick your fingers."

just lick your fingers!

Somehow they gave the wife a cauldron, originally for pilaf. But zucchini caviar for the winter in it turns out to be generally chic. The name says so, so let's do it.

Ingredients:

1.5 kg of zucchini. If you use older zucchini, then peeled ones are taken into account;
700 gr. carrots;
400 gr. Luke;
1.5 tablespoons of tomato paste;
150 gr. sunflower oil;
3.5 tablespoons of sugar;
1.5 tablespoons of salt;
0.5 teaspoons of black ground pepper;
0.5 cups of water.

Step 1.

Zucchini cut into pieces.

Step 2

Chop the onion into cubes. We rub the carrots on a grater.

Step 3

We mix everything in a cauldron. You can use a saucepan with a thick bottom. Add water and bring to a boil.

Step 4

Now we remove the fire to a minimum and simmer for 40 minutes. Be sure to mix.

Step 5

If after 40 minutes there is a lot of water left, then just drain it.

Step 6

The water was drained, now we grind all the porridge to a puree state, through a blender or meat grinder.

Step 7

Now back to the cauldron, add tomato paste, pepper, salt, sugar, oil and mix well.

Step 8

We put on a slow fire. After boiling, boil for another 15 minutes and that's it.

Step 9

Now we lay out the banks. We sterilize them first. We roll up the lids, put them on the lids and wrap them with a warm blanket. After cooling, put away for storage.

Now you know that zucchini caviar for the winter is not just tasty, terribly tasty, sweet, spicy, healthy and even low-calorie. There are many recipes and flavors.

OK it's all over Now. Try different recipes. All of them are very tasty and appetizing. Will decorate any table and any holiday. Enjoy your meal.

Write your recipes or reviews in the comments, share the recipe in in social networks. All for now.

Zucchini caviar for the winter - 5 best step-by-step recipes. updated: September 11, 2017 by: Subbotin Pavel