There is an opinion that store-bought caviar is the most delicious. So is it worth spending time and effort on conservation, if you can buy finished product? You should not delude yourself. Caviar is really tasty, but very quickly its monotony will get boring. Therefore, if you like to surprise household members with delicious ones, mouth-watering dishes feel free to experiment using the recipes below.

Choosing the "Right" Components

Squash caviar rather "capricious" dish. It requires mandatory sterilization. Of course, this process adds to the hassle. But it is he who ensures the safety of the product throughout the winter.

Lovers of squash caviar need to remember the most important rule. If the lid of a homemade or store-bought product is slightly swollen, in no case should you use such a product. Zucchini caviar that is not properly stored or has not undergone sufficient heat treatment can become a source of botulism infection.

Signs of quality

By the name of the dish, you can guess that zucchini caviar for the winter is prepared from handsome zucchini. However, it would be more correct to call it vegetable, since in addition to light green fruits, many other products are included in the composition. Each of them contributes its own flavor. The ingredient can either emphasize the "zest" of caviar, or seriously impair the taste. That is why it is necessary to start the cooking process with right choice components. The main ones are listed in the table.

Table - The main components of squash caviar

Product name	Criteria for choosing tasty and healthy products
vegetable marrow	- It has a beautiful, even light green color, without spots, rot; - has a glossy surface; - the stalk retains its green color; - there are no soft areas, dense to the touch
Tomato	- Differs in saturated red uniform color; - no stains, damage; - has a fleshy, not watery texture; - the smell of the fruit near the stem is not associated with chemistry; - has a sweetish taste and is completely devoid of sourness; - on the cut, there is no light green layer, usually located immediately below the red peel (the presence of such a layer indicates the addition of chemicals during cultivation)
Carrot	- Has a bright orange color; - differs in an equal, correct form; - does not have a large core; - does not contain growths, firm, smooth to the touch
Onion	- It is characterized by "noticeable" weight; - has a characteristic smell of onions, does not contain corrosive extraneous "aromas"; - the husk is distinguished by a dark, saturated range, shiny, without signs of damage and mold ( light color indicates high severity)
Garlic	- Differs in the small sizes of a head; - possesses a small amount husks, hard to the touch, with well-palpable teeth; - there are no sprouted sprouts, the head is dry
bell pepper	- Possesses a plain, smooth surface without signs of damage; - the stalk is green in color, has not dried up yet; - has a bright, saturated hue (blanching indicates long-term storage or violation of the rules of cultivation); - has three sectors (such fruits are less watery)

If you are not too lazy and put several containers of vegetable preparations into the freezer in the fall, you can cook caviar from frozen zucchini even in winter.

Try to harvest squash caviar during fruit ripening. These are the products grown correctly, without the addition of chemicals that accelerate growth. Regardless of which zucchini caviar recipe for the winter you choose, follow five rules that greatly simplify the cooking process and allow you to get delicious dishes at the end.

1. Replacing Tomato Paste. Pasta is included in the recipe of many dishes. But in the season of tomatoes it is better to replace the pasta with ripe ones, healthy tomatoes. Before adding a fresh product, it must be mashed. To do this, pour over the tomatoes with boiling water, peel them, and then chop them in a blender. With a spoon, collect a thick mass, leaving amber juice. It is the concentrated mixture that can become an alternative to pasta.
2. Adding mayonnaise. Recipes for caviar to which mayonnaise is added differ piquant taste. However, sometimes housewives refuse dressing, because they are sure that the dish will lose its characteristic shade. Indeed, immediately after adding mayonnaise, caviar brightens significantly. But don't be afraid of it. By the end of cooking, the mass will completely regain its characteristic shade.
3. Adding carrots, onions. If this is your first time cooking squash caviar, then remember that delicious recipes necessarily include these two products. The combination of carrots and onions, as reviews show, gives the dish softness, sweetness and an appetizing look. Therefore, never reduce the amount of such components in the recipe.
4. The use of spices and spices. Add flavor enhancers to the caviar gradually. The recipe usually lists average standards, which can be very different from your preferences. It is the gradual introduction of the components that will allow you to choose the optimal flavor range.
5. Choice of extinguishing method. The dish is usually cooked on the stove. At the same time, it is necessary to constantly monitor the quenching process, mix regularly fragrant mixture so that it doesn't burn. It is much easier to cook zucchini caviar in a slow cooker. To do this, put all the chopped products (according to the recipe) into a bowl, add spices, oil. Set the "Extinguishing" mode to one hour. Then enter into the mass tomato paste, garlic, continue simmering for another hour.

In order to predict in advance how many cans of caviar you will get, keep in mind: during the cooking process, the raw material is boiled down almost twice.

Winter squash caviar recipes

The main condition for the preparation of successful preservation is strict adherence to the recipe. Compliance heat treatment protect against the risk of poisoning in the future. Therefore, having decided to experiment with zucchini snacks, adhere to the cooking technology, which requires two hours of stewing and mandatory sterilization.

According to GOST

Peculiarities . Zucchini caviar according to GOST is not much different from store-bought caviar. This version of the snack has a bright orange tint, a fragrant smell and a special taste reminiscent of childhood. If you want to cook the same caviar as sold in the store, use this particular recipe.

Components:

• zucchini - 2.5 kg;
• carrots - 320 g;
• onions - 250 g;
• tomato paste - 125 g;
• salt - 5 g;
• sugar - 5 g;
• pepper, oil;
• Dill.

How to cook

1. Grate the carrots coarse grater.
2. Chop the onion into cubes.
3. Peel the zucchini from seeds and peel (if you are dealing with overripe fruits), cut into pieces.
4. Fry each piece individually in vegetable oil until it acquires a beautiful golden hue.
5. Chop the dill.
6. Put all the fried vegetables in a blender, add greens and chop thoroughly.
7. Transfer the resulting puree to a saucepan, add a little water so that the consistency of the dish resembles liquid sour cream.
8. Bring the mixture to a boil, then lower the heat.
9. Continue to simmer the vegetable puree for 30 minutes, remembering to stir the mixture from time to time.
10. Dilute tomato paste in a separate container with a small amount hot water add spices to it.
11. Pour cooked into caviar tomato sauce, stir.
12. Continue simmering for another ten minutes.
13. Arrange the finished caviar in jars, cover with lids.
14. Select large saucepan put a towel on the bottom.
15. Put jars of caviar in this container.
16. Carefully pour water into the pan so that it reaches almost to the neck, but does not get inside the jars.
17. Sterilize the eggs for 30 minutes, then roll up the preservation.

Extinguishing caviar is accompanied by small "explosions". During mixing, they can cause burns on the hands. To avoid this, use the following trick. Remove the closed saucepan from the stove, wait one minute, and only then lift the lid. Gently stir the dish, then return the pan to the stove again.

"Real jam"

Peculiarities . GOST caviar is tender and very soft. If you want a dish with a richer taste, then cook zucchini caviar "You will lick your fingers" for the winter. The name speaks eloquently about the appetizing appetizer. Another plus of such a masterpiece is the refusal to fry products. This “indulgence” significantly shortens and facilitates the cooking process.

Components:

• zucchini - 1.5 kg;
• onions - 350 g;
• carrots - 0.7 kg;
• tomato paste - 180 ml;
• salt - 35 g;
• sugar - 75 g;
• vinegar - 30 ml;
• vegetable oil - 75 ml;
• water - 90 ml.

How to cook

1. Prepare the vegetables: cut the zucchini into pieces, carrots into strips, and chop the onion into cubes.
2. Place all vegetables without pre-frying in a cauldron, pour in water.
3. Simmer vegetables over low heat, stirring constantly, for 40 minutes.
4. When the products have cooled down a bit, put them in a blender, chop.
5. Return the resulting workpiece to the cauldron, add spices, tomato paste, oil and vinegar.
6. Simmer the caviar for 15 minutes.
7. Divide vegetable puree into jars.
8. Sterilize for 25-30 minutes, then seal for the winter.

If you like spicy caviar, then together with the vegetables in the cauldron, add red chili peppers - a quarter of the pod. The dish will immediately acquire a characteristic pungency.

With tomatoes in the oven

Peculiarities . This squash caviar fresh tomatoes for the winter also does not require frying each component. In addition, there is absolutely no need to stand for hours near the stove to mix the mass, risking burns. This express option involves cooking caviar in the oven.

Components:

• zucchini - three fruits;
• carrots - three pieces;
• tomatoes - five pieces;
• onion (medium-sized) - three pieces;
• bell pepper- three fruits;
• salt - 30 g;
• sugar - 50 g;
• vinegar - 45 ml;
• vegetable oil - 125 ml.

How to cook

1. Peel the zucchini, remove the seeds.
2. Cut them into large pieces.
3. Place zucchini on a large baking sheet.
4. Cut the peeled carrots into large pieces.
5. Remove the seeds from the bell peppers, cut them into large strips.
6. Add carrots and peppers to the zucchini in a baking sheet.
7. Cut each onion into four slices.
8. Also chop the tomatoes.
9. Add tomato and onion to vegetables, pour them with oil.
10. Bake in the oven at 190-200ºC for approximately one hour.
11. Use a slotted spoon to remove cooked vegetables from the pan and place in a saucepan. Try not to scoop up excess oil, it is no longer needed.
12. Using a blender (preferably submersible), chop the baked vegetables, add sugar, salt.
13. Boil the puree mass, pour in the vinegar.
14. Spread hot caviar in jars, sterilize for 30 minutes.

diet option

Peculiarities . Dietary squash caviar acquired its status due to the refusal to fry vegetables. Instead of stewing in a pan with the addition of vegetable oil, all components, with the exception of onions, are recommended to be boiled. Another feature diet caviar- cooking without vinegar.

Components:

• zucchini - 1.5 kg;
• onion - 250 g;
• carrots - 500 g;
• bell pepper - two fruits;
• salt - 30 g;
• garlic - two cloves.

How to cook

1. Put a pot of water on the fire.
2. Peel the carrots, cut into large cubes.
3. Dip the carrots into boiling water, cook for 15-20 minutes.
4. While it is cooking, prepare the zucchini by removing the skin and seeds, and cut into pieces.
5. Remove the seeds from the pepper, cut into large strips.
6. Pour zucchini and pepper into the water to the carrots at the same time.
7. If the water boils away, add boiling water.
8. Boil vegetables for 15 minutes.
9. At this time, take care of the onion: finely chop it, fry in vegetable oil.
10. Pass boiled vegetables along with onions through a meat grinder.
11. Grind the garlic with a press, combine with the resulting puree.
12. Simmer the caviar over low heat for 40 minutes, remembering to stir the mixture regularly.
13. Arrange the finished caviar in jars, sterilize and roll up.

Dietary caviar is useful not only for those who are on a diet. It can be safely included in diets for children due to its usefulness.

with apples

Peculiarities. Thanks to the addition of sweet and sour apples, "overseas" caviar will acquire new shades of taste. Not every taster will be able to identify in vegetable puree fruit ingredients.

Components:

• zucchini - 700 g;
• bulb - one;
• carrots - one;
• tomato - three fruits;
• garlic - one clove;
• apple - two fruits;
• greens - a bunch;
• salt, ground pepper;
• vegetable oil - 40 ml;
• broth - three to four tablespoons.

How to cook

1. Carrots, zucchini and juicy apples grate on a coarse grater or use a meat grinder.
2. Chop the onion, chop the greens, push the garlic through a press.
3. Pour boiling water over the tomatoes, then remove the skin from them.
4. Saute the onion in oil, then add the carrots.
5. When the mixture turns golden, add zucchini, apples to the pan, continue to fry for another five minutes.
6. Enter the tomatoes, pour in the broth.
7. Simmer the caviar for 15 minutes.
8. Pour greens, garlic, add salt, pepper.
9. Arrange the hot dish in jars, sterilize for 30 minutes.

If you are not satisfied with the consistency of the dish, you can repeat the grinding. To do this, pass half-finished zucchini caviar with tomatoes and apples again through a meat grinder, and then stew again and roll up for the winter.

with mayonnaise

Peculiarities . Those who love tender, melt-in-your-mouth snacks will love the mayonnaise dish. And in order to really succeed with zucchini caviar with mayonnaise for the winter, use the recipe for 3 kg of light green young fruits. By the way, in original version snacks carrots missing. But with it, the dish becomes much tastier.

Components:

• zucchini - 3 kg;
• sunflower oil- 130 ml;
• onion - 550 g;
• tomato paste - 260 ml;
• mayonnaise (72%) - 260 ml;
• salt - 65 g;
• carrots - 480 g;
• sugar - 130 g;
• garlic - a few cloves.

How to cook

1. Chop the onion, put in a saucepan.
2. Grate the carrots, add to the onion.
3. Cut the zucchini into small slices.
4. Combine all vegetables.
5. Add the tomato to the saucepan, pour in the oil, add the mayonnaise, mix the mass.
6. Cover the container with a lid, simmer on low heat for one hour.
7. Add spices to caviar Bay leaf.
8. Continue to cook for another hour, then remove the bay leaf.
9. Ten minutes before the end of the stew, add chopped garlic.
10. Arrange the finished caviar in jars.
11. Roll up, turn upside down and wrap the blanks.

This recipe for zucchini caviar with tomato paste and mayonnaise does not require mandatory sterilization. But at the same time, remember: caviar that has not been sterilized is not recommended to be stored for more than 45 days.

With pumpkin in air fryer

Peculiarities . Zucchini-pumpkin caviar acquires a special taste and appetite. The dish delights with its bright orange color and unique aroma and sweetish taste.

Components:

• zucchini - 500 g;
• pumpkin - 500 g;
• onion - three pieces;
• garlic - four cloves;
• sweet pepper - four pieces;
• tomato paste - three tablespoons;
• vegetable oil - 80 ml;
• greens - a bunch;
• vinegar - 20 ml;
• salt - 10 g.

How to cook

1. Prepare pumpkin and zucchini, cut large pieces.
2. Put the vegetables on the lower grill of the air grill, set to 250ºС.
3. Bake for 20 minutes.
4. Add chopped peppers to vegetables, continue cooking for another ten minutes.
5. Allow the food to cool down a bit.
6. Put the vegetables in a blender, add onions, spices, chop.
7. Put the resulting puree on the stove, pour in the oil, tomato paste.
8. Simmer the mixture for an hour.
9. Add chopped garlic, chopped herbs.
10. Five minutes later, add vinegar, pepper.
11. Spread the hot mass in jars, sterilize for 30 minutes and roll up.

From fried zucchini

Peculiarities . This recipe is able to completely turn the idea of ​​\u200b\u200bmaking caviar. It, unlike the dish options described above, involves the use of fried zucchini. The instruction describing the preparation of caviar step by step will help you prepare the appetizer correctly.

Components:

• zucchini - 3 kg;
• carrots - 800 g;
• tomatoes - 1.5 kg;
• apple cider vinegar - 90 ml;
• onion - 1 kg;
• salt, sugar, ground pepper;
• greenery.

How to cook

1. Cut the zucchini into circles.
2. Fry in oil until golden brown on both sides.
3. Cut the onion, grate the carrots, fry the vegetables.
4. Cut the tomatoes, add to the pan to the onion-carrot preparation.
5. Simmer for five to ten minutes to soften the tomatoes.
6. Add garlic, spices, continue to simmer for another five minutes.
7. Combine fried vegetables with fried zucchini.
8. grind vegetable preparation in a blender.
9. Transfer the caviar to a saucepan, simmer for 20 minutes.
10. Arrange in jars, sterilize for 30 minutes, then roll up.

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:

1. 3 kg of zucchini;
2. 1 kg of carrots;
3. 1 kg of onion;
4. 50 g of tomato paste;
5. 30 g of salt;
6. 20 g of sugar;
7. 10 g of citric acid;
8. 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 bet on 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 is obtained 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:

1. 2.5 kg of zucchini;
2. 2 kg of tomatoes;
3. 5-6 carrots;
4. 2 apples;
5. 2 bell peppers;
6. 100 g of dill or parsley;
7. 1 chili pepper (optional, for spicy lovers)
8. 1 head of garlic;
9. 50 ml of vegetable oil;
10. 40 g of salt;
11. 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 also rub 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. There is also 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. 1 kg of zucchini;
2. 100 ml. mayonnaise;
3. 100 gr. carrots;
4. 100 - 150 gr. onion;
5. 400 gr. tomatoes;
6. 1 medium sized bell pepper;
7. 2 cloves of garlic;
8. about 100 ml. sunflower oil;
9. 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 chop the onion 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 fit. 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:

1. 3 kg of zucchini (preferably young ones);
2. 2 large carrots, weighing approximately 250 gr.;
3. 800 gr. Luke;
4. 150 ml. sunflower oil;
5. 200 gr tomato paste;
6. 0.5 teaspoon of citric acid;
7. 1 teaspoon ground red pepper;
8. 1.5 teaspoons of salt;
9. 2 tablespoons of sugar;
10. 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. 1.5 kg of zucchini. If you use older zucchini, then peeled ones are taken into account;
2. 700 gr. carrots;
3. 400 gr. Luke;
4. 1.5 tablespoons of tomato paste;
5. 150 gr. sunflower oil;
6. 3.5 tablespoons of sugar;
7. 1.5 tablespoons of salt;
8. 0.5 teaspoons of black ground pepper;
9. 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. Good appetite.

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

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

How to cook zucchini caviar

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

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

Classic recipe, just like in the store

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

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

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

How to cook:

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

Zucchini caviar for the winter with mayonnaise and tomato paste

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

Cooking:

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

How to make zucchini caviar Lick your fingers with apples

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

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

Cooking:

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

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

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

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

How to cook:

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

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

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

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

Cooking:

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

A simple and quick recipe with tomatoes and garlic without vinegar

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

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

Cooking:

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

Video recipe for squash caviar at home

Zucchini caviar for the winter - useful conservation prepared every year. It's delicious budget dish like both children and adults. Recipes for squash caviar are very diverse, we will offer you some of the most successful options. You can cook zucchini caviar for the winter according to all recipes or choose two or three that you like the most.

A simple recipe for zucchini caviar for the winter

Ingredients:

• about one and a half kilograms of zucchini, already cleaned from seeds and peeled;
• fresh tomatoes - 1 kg. 200 g;
• onion - 750 g;
• a few peppercorns;
• salt;
• sugar;
• carrots - 750 g.

Cooking:
Chop the onion, grate the carrot coarsely. Put all this on a hot frying pan and fry with oil and salt.
Cut tomatoes and zucchini into large pieces. Grind everything with a meat grinder, adding to vegetables fried carrots with onion.

Mix with a little sugar, salt, add peppercorns and stew in a cauldron or pan with thick walls and a bottom. In the process, add cayenne pepper, parsley, finely chopped. Simmer for at least two hours.

Stir the puree constantly, otherwise it will burn badly.

When the caviar is ready, put it in jars. Then screw the lids on the jars, turn them over and wrap them in a towel. Leave the jars to cool overnight. After cooling, transfer to the cold to wait for winter.

Zucchini caviar with mayonnaise and tomato paste for the winter

Ingredients:

• 6 kg of zucchini;
• 1 kg of onion;
• half a liter of tomato paste;
• a glass of vegetable oil;
• 4 large spoons of sugar;
• 2 tbsp. spoons of salt;
• half a liter of mayonnaise;
• 4 table vinegar - 70%;
• black pepper to taste.

Zucchini caviar with mayonnaise for the winter - step by step recipe with photo:
Peel the onion, put in a meat grinder, grind, then also grind the zucchini. Mix with already fried onions, put everything on fire and cook for about 2 hours, stirring all the time.

Then put pasta and oil, salt and vinegar, sugar to the vegetables. Cook for about 50 minutes more, then put the mayonnaise in the pan, stir, and cook for 20-30 minutes. Put zucchini caviar in jars and cork. Leave until winter, wait your turn.

Zucchini caviar for the winter with tomato paste

Would need:

• white onion - 1 kg;
• zucchini - 3 kg;
• carrot - 1 kg;
• tomato paste - 4 tbsp. l.;
• salt - 2 tbsp. l.;
• sugar - 1 tbsp. l.;
• garlic - 7 cloves (this is if it is very large southern garlic, if it is small, then twice as much);
• greens - parsley and fresh dill;
• ground pepper.

How to cook:
Wash and clean all vegetables. Then cut into cubes fresh zucchini, rub the carrots (you can use a grater), cut the white onion into thin rings.

Then heat a frying pan with oil, put the zucchini in it. Fry over medium heat, stirring constantly. Then lightly fry the onion in the same oil. Carrots will be next in the pan. When each of the ingredients turns golden, chop the vegetables in a blender or pass everything through a meat grinder or electric processor. You will get a smooth puree.

Put this puree in a saucepan with the thickest walls, you can use a cauldron or a saucepan.
After you bring the semi-finished mass to a boil, reduce the fire a little and simmer for 40-45 minutes. Ten minutes before readiness, add sugar and salt, pepper and herbs to the mass. Do not forget to periodically stir what you are cooking.

Roll hot caviar into jars. Put the wrapped jars in the coolest place in the apartment to cool. In winter, such delicious squash caviar can be eaten as a side dish or gravy for pasta, buckwheat, potatoes, or simply as an independent separate dish. For example, a sandwich with bread. It will be delicious!

Fried zucchini caviar with carrots and onions

To taste, this caviar from zucchini resembles store-bought caviar, as they sold back in the USSR. It is quite possible to take this recipe to prepare canned food as blanks for the winter.

Products:

• about three kilograms of already peeled and prepared zucchini without seeds and peel;
• one kilogram of fresh carrots and onions;
• 3 art. l. tomato paste (Tomato paste is very good for these purposes);
• 9% vinegar and salt;
• vegetable oil for frying salad ingredients.

How to cook delicious fried zucchini caviar for the winter:
All vegetables must be peeled, chopped and separately fried in a pan. Then all the fried vegetables are laid out in an electric harvester, crushed again and mixed with the addition of salt. Then put the whole mass, similar to mashed potatoes, in a cauldron or pan with a double bottom.

Simmer on the smallest fire for about forty minutes. After twenty minutes of languishing in mashed potatoes, add pasta and one tablespoon of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and can burn a little without stirring.

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After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids, wrap in a cotton blanket. Let the canned zucchini cool slowly. Try this recipe - it turns out very tasty!

Zucchini caviar as a store

Earlier on store shelves there were many jars of squash caviar. The trick was that no matter what recipe you tried, no one succeeded in making the dish taste the same as in the store.
But today there are so many recipes that everyone can cook caviar to their own taste.

Components:

• 10 ml of vinegar 9%;
• 150 grams of onion;
• 10 grams of sugar;
• 10 grams of salt;
• 2 kg of zucchini;
• 6 cloves of garlic;
• allspice and black pepper - 3 grams each;
• sunflower oil;
• parsley.

Zucchini caviar as a store - a step by step recipe with a photo:
Take young zucchini, cut them into circles no wider than 1 cm, fry on both sides in oil. Let the zucchini cool down. After chop the onion, fry until softened and rub the garlic with salt.

Then the banks without fail sterilize - for half a liter - an hour - 75 minutes, for a liter - 90 minutes. Close jars and store in a cool place.

Squash caviar in a slow cooker for the winter

Products:

• 2 tbsp. l. tomato paste;
• half a kilogram of zucchini;
• 2 carrots;
• 2 onions;
• sweet pepper;
• 1 tsp sugar and salt;
• 4 tbsp. l. sunflower oil.

Recipe for caviar from zucchini in a slow cooker:
Cut onions and carrots, then put in multicooker porridge, season with oil, turn on the “Baking” mode for twenty minutes and stir from time to time.

Then cook the rest of the vegetables, cut them into cubes. Put in a bowl, stir and put the same mode again for 20 minutes.

Then put salt and sugar, pasta to the vegetables and set the “Stewing” mode for 50 minutes. Then grind the vegetables with a blender, add vinegar essence and mix.

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Divide into prepared jars. Spin the machine and leave to cool. After transfer to any convenient place for storage.

Zucchini caviar "Lick your fingers" for the winter

Ingredients:

• four small zucchini;
• 2 cloves of fresh garlic;
• sunflower oil;
• two carrots;
• firm but ripe tomatoes - 3 pieces;
• salt.

Recipe for zucchini caviar with garlic for the winter:
Very delicious caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, then it is not necessary to peel them. But if they have already become hard, then it is worth removing the peel and seeds.

Cut the vegetable into small cubes no more than a centimeter each. Chop the carrots arbitrarily, but smaller.

Put the vegetables in a saucepan, add a little water (no more than a glass), put on a small fire. While the zucchini and carrots are stewing, chop the tomatoes.

As soon as the zucchini becomes soft, pour finely chopped tomatoes and a drop of oil into the pan. Put out a little more. Five minutes before cooking, include finely chopped garlic in the dish. A delicious vegetable dish for the winter is ready. You can preserve, wrap warmly and wait for cooling. After transfer to storage in the cellar or basement.

Zucchini caviar with bell pepper for the winter

You will need:

• 1000 g of onion;
• 5 kg of zucchini;
• 5 sweet bell peppers;
• 5 cloves of garlic;
• 2 tbsp. l. vinegar 70%;
• kilogram of carrots;
• 50 g of salt;
• 500 grams of any vegetable oil;
• 10 peppercorns;
• half a glass of tomato sauce;
• 3 art. l. Sahara.

A simple recipe for cooking zucchini caviar with bell pepper:
Pass the onion and zucchini, bell pepper and garlic through a meat grinder. Then take the carrots, rub on a grater and stew in oil. Mix all products well, add spices and garlic, tomato sauce and vegetable oil.

Simmer for 2 hours on very low heat, stirring so as not to burn. Then add peppercorns. Transfer everything to sterilized jars, roll up. A delicious vegetable preparation is ready, it will become great addition for meat or porridge.

Spicy zucchini caviar for the winter

Ingredients:

• 2 carrots;
• half a kilo of zucchini;
• a pod of hot pepper;
• bulb;
• salt to taste;
• 2 cloves of garlic;
• 4 tbsp. l. vegetable oil.

How to cook:
Cut the zucchini very finely, wash the carrots and peel, cut into thin circles. Then finely chop the onion and garlic. Peel the hot pepper, remove the seeds, chop as finely as possible.

After all the vegetables, mix together, put in a very deep frying pan, season with oil and salt, pour a little water and simmer until completely cooked. Then wipe the caviar through a sieve, put it back in the pan and simmer for 5 minutes.

After everything is laid out in jars, sterilized for 30 minutes and rolled up. Cool and send to a dark basement to wait their turn.

Delicate zucchini caviar with apples

For cooking, it is better to take sweet and sour apples. To make the caviar more tender, it is recommended to clean them from the skin. best dish for delicious sandwiches in winter you will not find. Prepare and see for yourself.

Ingredients for 1 kg of zucchini:

• 0.5 kg of onion;
• 500-600 g of green apples;
• kilogram of tomatoes;
• 500 g of sugar;
• 12 cloves;
• 600 ml of white wine vinegar;
• 25 grams of ginger root;
• a teaspoon of sweet pea pepper and coriander;
• salt.

Recipe for tender zucchini caviar with apples for the winter:
On all tomatoes, make a shallow incision in the form of a cross, then dip in boiling water for a minute on a slotted spoon, quickly remove into cold water and clean up immediately.

Cut the tomatoes into very small cubes. Then peel the zucchini, if necessary, and also cut into cubes. Cut the onion into thin half rings. Peel the apples and remove the core. cut sour apples cubes. Then put spices and ginger in a white cloth.

Put all the vegetables in a saucepan, put a cloth with spices in the same place and add vinegar. Let the vegetables boil and stir them. Then make the fire smaller and simmer under the lid for one hour.

Don't forget to stir.

Then add pre-washed raisins and cook for another hour and a half. Remove the bag of spices, the caviar should cool slightly. After the zucchini caviar, put it in jars, roll up and put in the cold. Lids should be plastic, not metal. Caviar will infuse and cook completely in a month.

Zucchini caviar with mushrooms and herbs for the winter

Harvesting vegetables for the winter is the most boring thing in the world. But only for those who lack imagination! Try to invent new recipes for zucchini caviar or diversify old ones. For example, a lot of zucchini caviar for the winter, but let it be different! This recipe is different in that fried mushrooms are added to zucchini caviar.

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Ingredients are given based on 1 jar of 0.5 liters.

Recipe Ingredients:

• 1 large zucchini;
• 2 large onions;
• 2 large carrots;
• 150-200 g fresh mushrooms(champignons);
• 1 bunch of dill;
• salt, pepper, chopped garlic - to taste;
• vegetable oil in an amount sufficient for frying vegetables.

How to cook:
Wash and peel the zucchini and carrots first. Cut the zucchini into pieces, grate the carrots. Peel the onion and chop finely.

Mix all this and fry in a pan with a thick bottom. There should be enough oil in the pan so that the vegetables do not burn.

Transfer the zucchini fried with carrots and onions to a bowl for whisking and use a blender to puree.
Now take care of the mushrooms. Wash them and grind them. Finely chop another onion, mix with mushrooms and fry until tender.

Wash and very finely chop the dill.
Put the zucchini caviar in a pan where the mushrooms are fried, mix, simmer everything together for 1-2 minutes, add dill, salt, spices, chopped garlic. Stir again and remove from heat.

Zucchini caviar with mushrooms for the winter is ready! It can be immediately packaged in clean jars scalded with boiling water (or sterilized in a microwave oven).

Video - recipe: zucchini caviar as in childhood

Hello subscribers and guests of the blog! So autumn is approaching, the leaves are already beginning to turn yellow, fall off, and in the meantime we are ready to disappear for hours in the kitchen, cooking different kind vegetable dishes. In the very season, all housewives make preparations, this is jam, pickles and preservation.

I can say with confidence that not a single family can do without their favorite preparation, these are zucchini caviar. She is adored by almost everyone from young to old, even in kindergarten they give it to my kids for breakfast with hard boiled egg. Such a delicate appetizer-princess will always remain and be loved if it is cooked correctly, and most importantly, quickly and tasty.

In fact, there are a lot different options her cooking. It is made at enterprises, and then it goes to the store and sells very well, especially during the holidays. They make this from frozen, baked, baked and even boiled zucchini, there is an option in a baking bag, in jars it has such a beautiful orange color. And even it is allowed to store it on the shelves at room temperature.

The secrets of this dish, of course, primarily lie in the right vegetables, these fruits must be fresh and preferably young. In such, the crust is very thin, and it will not need to be removed, and you simply will not feel the achenes. The peel itself must be without flaws and various types stains and mildew.

If, nevertheless, you have too old vegetables and hard ripened crusts, then of course you will have to cut them off first and remove the seeds with a knife.

This is the most popular option, coming from my childhood, like my grandmother. It is very reminiscent of the taste of that guest real caviar, which everyone loved to eat in the USSR, when there was no mayonnaise yet, so this species is without mayonnaise. Perhaps you will also like this recipe very much and you will forget all the others and will do it strictly only according to it. I propose to read it in detail with a photo below.

We will need:

• zucchini - 3 kg
• onion - 1 kg
• carrots - 1 kg
• vinegar 9% - 3 tbsp
• tomato paste - 3-4 tablespoons in a slide
• salt - 3 tsp
• black and red pepper to taste, if you like

Cooking method:

1. First of all, rinse the zucchini thoroughly under running water, and then cut them into halves and carefully chop them into cubes with a kitchen knife.

2. You get such a bowl of ripe young pieces. 😛

3. With onions, you will need to do the same work, chop it finely.

Important! Want to almost not cry when cutting? Then, in advance of this process, put the onions in the refrigerator, and then remove and chop.

4. Fresh and bright carrots will also need to be grated, preferably on a large one, or even use a grater for Korean carrots.

Important! All ingredients will be fried separately!

5. Next, take a wok pan, you can take the one that you have, pour vegetable oil into it over the entire surface. Place the zucchini, and simmer for about 30 minutes until tender with the lid closed. They will become soft and juicy.

Important! Salt for now, at this stage should not be.

Interesting! All the proposed vegetables can not be fried, but baked on a baking sheet in the oven until tender.

6. Ah, fragrant juice stood out miraculously, which you don’t even think about pouring out. Transfer the entire mass to the pan.

7. Start frying the onion, it should become soft and a little golden in color.

Important! Fry all the ingredients separately over low heat, stirring occasionally.

8. Next after the onion is a beautiful carrot, very juicy and so bright, just a miracle worker. Fry it separately in a pan with vegetable oil.

Important! If the carrot turns out to be very hard, then you can add some water and simmer it with it until soft.

9. Assemble the meat grinder, choose the smallest mesh you have. Twist everything, starting with the carrots, of course the vegetables should cool. Ask your husband to help to make it more interesting and faster to work!

10. Then grind the already obtained mass with an immersion blender. Remember that the operating time of this device is not so long, otherwise you will get carried away and it will burn out.

11. Put the mixture on the stove, cook after boiling for 20-25 minutes, if you are going to store it not in the cellar, but in a warm place, then cook for 40-45 minutes.

Important! The saucepan should be with a thick bottom, preferably double or triple. If you have a thin bottom, then put on the divider. Cook first over medium heat, and after boiling, turn down to slow.

12. Add salt. If you want sharp impressions, then add red and black ground pepper, about half a teaspoon each. Then comes the tomato paste.

Important! If you are in doubt about the pepper count, then you can lay down a little, tasting it. And yet, if you fry the tomato paste separately in a pan, it will only get better, as chefs do in restaurants, its quality improves.

13. Stir, and pour two tablespoons of vinegar. Stir and cook for another 15-20 minutes, if you are going to store in a warm place, then increase the cooking time to 40 minutes.

Important! From this amount of ingredients, you will get 7 half-liter jars of caviar, i.e. 3.5 liters. And remember that vinegar essence is taken 9%, but not 70%, otherwise, God forbid, spoil everything!

14. At the very end, before turning off, add a third spoon vinegar essence. Taste, you may have to add sugar, there are times when zucchini is not sweet. But again, hot caviar will taste completely different from cold caviar. Distribute it into jars, jars can be sterilized in the usual way, as you are used to, or you can even do it in the dishwasher if you have such a mode for 30 minutes 60 degrees.

15. The whole cooking process will take approximately 5 hours. So before you cook, have such time. The last step is spin. 😛

16. Beauty!!! Voila! Everything worked out, wow!

Interesting! You can sterilize jars with already filled zucchini caviar in the oven, just fill the jars with hot caviar immediately.

Important! To prevent jars from exploding, be sure to choose vinegar in glass jars, not plastic ones. The fact is that in glass bottles it is alcohol-based and without preservatives.

17. And finally, in order to be original and with effect, you can make such labels on jars so as not to forget, I took this from the Internet, you can do it differently on a computer, approximately in this vein, how do you like this idea?

Video on how to cook zucchini caviar

Shop recipe with mayonnaise and ketchup, just lick your fingers

Nowadays, they came up with another option, but of course they took it and added a product such as mayonnaise to improve palatability What are you trying to do. We will use 6 kg of zucchini, you can take tomato paste or ketchup, just in the latter case, taste it, because it has a lot of different additives.

We will need:

Cooking method:

1. Grind onions in a blender.

2. You need to cut our royal vegetable into a cube.

3. Then put the pan and put the zucchini in it, simmer over low heat, after a while the juice will appear, and the vegetables will be stewed in it.

Important! Simmer with the lid closed for 2 hours, and then use a blender to turn them into gruel.

4. Add onion, mayonnaise, ketchup or tomato paste, sugar, salt and sunflower oil with vinegar (9%). Stir and cook for 45 minutes.

5. Such a homemade yummy will turn out! Take sterilized jars, you can put them in the microwave for 1 minute, and then fill them with zucchini caviar. Close with self-tightening lids very tightly.

Important! Pour the caviar hot, to the neck, and not to the very top.

Just a wonderful work of art will delight you in winter time! Be sure to take a sample by spreading it on a piece of bread or a loaf.

The most delicious delicacy with eggplant

Such overseas caviar, I usually put on New Year or on March 8, and why not. After all, it is very tasty and healthy. You can make it with garlic, but without carrots and add your favorite spices. What spices do you like to add? Write your comments and feedback immediately after this article.

We will need:

• zucchini - 2 pcs.
• eggplant - 4 pcs.
• onion - 2 pcs.
• tomatoes - 3 pcs.
• salt, pepper to taste
• vegetable oil

Cooking method:

1. Rinse all ripe and such beautiful vegetables from the garden well, and then cut into pieces, cubes.

2. Then put all the ingredients in a deep saucepan and simmer with vegetable oil until tender over low heat.

3. At the very end, after you see that the vegetables have become soft, add spices, these are black and red ground pepper, you can coriander, curry or something else to your taste.

5. Come up with some cool and solemn presentation so that you just want to try it and surprise everyone!

Cooking in a multicooker

Zucchini caviar with tomatoes and carrots through a meat grinder - the best recipe

The coolest and most amazingly fragrant version of this dish, but this does not mean all the others are worse, the first one is my favorite. 😛

We will need:

• Tomatoes - 6 pcs.
• Onion - 2 pcs.
• Carrots - 5-6 pcs.
• Zucchini - 4 pcs.
• Tomato paste -1 tbsp
• Spice mix - 2 tsp
• Garlic - 8 cloves
• Dill - to taste
• Parsley - to taste
• Salt - to taste
• Black ground pepper - to taste

Cooking method:

1. At your discretion, and depending on how much time you own, grate or twist carrots and zucchini on a grater or meat grinder.

2. Then, in a pan with vegetable oil over low heat, stew these vegetables for about fifteen minutes.

3. After that, remove the peel from the tomato by dousing it with boiling water, pass the garlic through a press, chop the greens finely with a kitchen knife. Add all this to the zucchini-carrot mixture, salt and pepper. Simmer until tender about 30-40 minutes.

4. The final stage must be added to improve the taste of tomato paste. Stir and fry for a couple more minutes.

Such a gourmet can be served immediately on the table, for example, with a potato casserole.

Caviar made in accordance with GOST, as in a store

Well, in conclusion, I want to show such fast way cooking, which is prepared without vinegar, but with citric acid, thereby replacing it. I propose to see the process of cooking this miracle step by step with the inscriptions on the pictures.

We will need:

Cooking method:

1. The very first thing you should do is if you remove the “wrapper” from the old fruits.

2. Twist or grind the vegetable with a blender.

3. Using a deep saucepan or frying pan, simmer the zucchini.

4. Then do the following:

5. If there is no food processor, grate by hand.

6. Also fry everything well with butter.

7. Do the same with the bow.

8. So that everything turns out gently and there are no burnt ingredients, follow the whole process.

9. Almost The final stage, mixing all the vegetables into a single "porridge".

10. Here they are summer handsome, ripe and juicy tomatoes, how I miss them in winter.

11. What delicious juice they highlight. Simmer them separately in a frying pan with oil for a couple of minutes.

12. Stir everything.

13. Salt, sugar, add lemon and tomato paste. Stir. Cook for 5 more minutes.

14. You can use a blender, and if you don’t feel like it or not, then take a potato masher and crush the mixture. Get a puree.

15. The crucial moment is unpacking in jars.

16. That's all, such charm awaits you in winter. Simple, tasty and no worse than in a store or canteen, the taste is like from childhood in a school canteen. Om-Nom-nom!

This can be used as a side dish or smeared on a sandwich. And you can serve with buckwheat porridge, and indeed with anything. homemade caviar always turns out better, and even many attribute it to diet meals. We eat it with spoons, and you?

Video from the TV show "Test Purchase"

Well, choose correctly, if you are already going to buy such products in the supermarket, this video from the YouTube channel will help you:

Sincerely, Ekaterina Mantsurova