We welcome any vegetables with a bang in the winter. Especially those that are part of various preservation. Squash caviar- a unique vegetable mix. After all, you can add the most different vegetables and condiments! Don't believe? Then let's experiment. Let's get started.
To obtain different tastes, we and experiment today. After all, there are many recipes, as well as methods for preparing caviar, and components. And for bread, and as a side dish, and how additive to garnishes — just perfect!
So, stock up on zucchini, eggplant, garlic, peppers - sweet and bitter, carrots, apples, onions, and so on. (even mayonnaise!). Get an amazing range of flavors and colors . The main thing in this process is to boil the caviar, not letting it burn, sometimes add some ingredients to taste, do not be afraid experiment , adding each time something different and all new ingredients. Ready?
6 recipes for zucchini caviar with vinegar
Recipe number 1, zucchini caviar with carrots, tomatoes and bell peppers
What will be required to prepare the dish?
- Zucchini - 1 kilogram
- Carrots - 250 grams
- Bulgarian pepper - 250 grams
- Onions - 2-3 pieces
- Garlic - 2-3 cloves
- Tomatoes - 300 grams
- Sugar - 1 teaspoon
- Salt and ground pepper - to taste
- Sunflower oil - half a glass
- Vinegar - 1 tablespoon
Cooking at home
We will thoroughly cut the washed and peeled vegetables into slices, so that we can then grind them in a meat grinder. Chop the onion and lightly fry in a cauldron.
Step 1. Fry the onion
Put all the ground vegetables here, and simmer, stirring with a spoon, until the moisture evaporates. Salt, sugar, pepper, add chopped garlic.
Step 2. Grind the garlic
After mixing everything, put out for about 20 minutes. Add vinegar, mix well with the mass and send it to jars sterilized in advance. Such preservation does not need pasteurization.
Step 3. Roll up the jars with lids
Having rolled up the lids, put the jars upside down, cover them with something warm, and so on until it cools down.
Recipe number 2, with onions and herbs
- Zucchini - 1 kilogram
- Onion - 1 pc.
- Vinegar - 10 ml
- Salt and sugar - to taste (you can 15 gr.)
- Garlic - 4-5 cloves
- Ground pepper - to taste
- Parsley and dill - to taste
- Sunflower oil - 1 cup
Cooking a delicious meal
If the zucchini is young, you can not peel them, but, after washing, cut them not thickly into circles and fry them in sunflower oil (having heated it beforehand). In the same way, fry the finely chopped onion, then the greens (lightly). Add salt to the garlic to grind them together - you get a kind of gruel. Then we grind all the vegetables in a meat grinder and put salt and garlic, sugar, pepper, volem and vinegar there.
Having mixed everything, we decompose the mass into jars and sterilize. An hour and 15 minutes will go to half-liter jars, one and a half - to liter ones. We twist the lids, and cover with warm.
Recipe number 3, zucchini caviar with bell pepper
What is needed for cooking?
- Zucchini - 2.5 kilograms
- Onion - 500 grams
- Bulgarian pepper - 2-3 pcs.
- Carrots - 500 grams
- Garlic - 3-4 cloves
- Tomatoes - 500 grams
- Vinegar - 1 tablespoon
- Salt - 1 tablespoon
- Sugar - 1.5 tablespoon
- Sunflower oil - a glass
- Peppercorns - 5-7 pieces
We do the workpiece correctly
Of all the vegetables, only three carrots on a grater, finely chop the onion. And the rest goes through a meat grinder.
Fry the carrots and onions in butter, then send all the grated vegetables to them. Then we put spices with spices, salt, sugar, and simmer the mass over low heat. It will take at least two hours to cook. Do not forget to stir regularly, otherwise the caviar will burn. At the very end, about 10 minutes before readiness, put peppercorns, before closing the jars pour vinegar, mix and boil. We put the caviar in jars and sterilize them, as usual.
Recipe number 4 zucchini caviar with herbs
Procurement Products
- Zucchini - 2 pieces
- Onions - 1-2 pieces
- Carrots - 100 grams
- Garlic - 2-3 cloves
- Dill and parsley - 1 bunch each
- Suneli hops - to taste
- Vinegar - 1 teaspoon
- Spices (ground red pepper, paprika) - to taste
- Salt - to taste
- Sunflower oil - half a cup
A little cooking instruction
Finely chopped onions and grated carrots will be sent to hot oil. Let them fry. Cut the zucchini into small cubes, lightly salt - the juice should come out.
After squeezing the zucchini a little later, we will send them to the onions and carrots. Simmer, stirring constantly. Half an hour before readiness, cut the greens finely, put the spices and chopped garlic in a cauldron. Mix and simmer for another 30 minutes. At the very end, pour in the vinegar, mix everything and roll it up as we always do. If it will be eaten immediately, you can add walnuts.
Recipe number 5, zucchini caviar with eggplant and other vegetables
Ingredients for cooking
- Zucchini - 500 grams
- Eggplant 300 grams
- Carrot - 1 piece
- Onion - 300 grams
- Bulgarian pepper - 2 pieces
- Garlic - 5 cloves
- Tomatoes - 300 grams
- Salt and pepper - to taste
- Vinegar - 1 teaspoon
- Sunflower oil - 0.5 cups
Preparing the recipe!
We wash all the vegetables, peel them - from the husk, seeds and stalks. First, let's pass zucchini, eggplant and Bulgarian pepper through a meat grinder.
Then chop the onion finely, heat the dish in which everything will be cooked. Pour the oil here and fry the onion on it until golden brown, then add the carrots ground in a meat grinder. When everything is ready, put all the ground vegetables in a bowl and, bringing to a boil, simmer for an hour. At the end, 10 minutes before turning off, we introduce crushed garlic, tomatoes ground in a meat grinder and salt and pepper to taste and pour vinegar. We will pour the caviar into jars and seal it, covering it with a warm blanket for 5-6 hours.
Recipe number 6, zucchini caviar with mayonnaise
What is included in the workpiece?
- Zucchini - 6 pieces
- Onion - 1 kilogram
- Tomato paste - 350 grams
- Mayonnaise - 250 grams
- Sugar - 200 grams
- Vinegar - 200 ml
- Garlic - 2 heads
- Salt - 3 tablespoons
- Black ground pepper– 1 teaspoon
Cooking tasty preparation wisely!
I must say right away that the recipe is for risky experimenters, so first make a small portion for testing, and for those who have good health! Grind all the vegetables in a meat grinder and pour the mass into a cauldron. Here we introduce vinegar with sugar, butter, tomato paste and salt. Mix everything and cook for two and a half hours until it boils down. The main thing is not to let it burn, so mix the mass more often. Half an hour before readiness, we introduce chopped garlic into gruel, mayonnaise, pepper, mix and pack in sterilized jars. We roll up the lids.
5 best recipes for zucchini caviar without vinegar for the winter!
Recipe number 1, zucchini caviar with celery root
Ingredients for cooking
- Zucchini - kilogram
- Carrot - 1 piece
- Onion - 1 piece
- Celery - 50 grams
- Tomatoes - 500 grams
- Spices and salt with sugar - to taste
- Sunflower oil - half a cup
Preserving the harvest for the winter with love!
Cut the zucchini into circles, send them to a hot sunflower oil. After cooling, grind in a meat grinder. Then finely chop the onion, carrot and celery root. Each ingredient is fried separately. Grind the tomatoes, add the mass to the ground zucchini, mixed with the rest of the ingredients.
Mix and, adding sugar, salt, spices, simmer on a small fire, stirring. When all the moisture has evaporated, we put it hot in sterilized jars, and then sterilize the half-liter jars for half an hour, and the liter ones for ten minutes longer. Screw on the lids.
Recipe number 2, zucchini caviar with tomato sauce
Products needed for cooking
- Zucchini - 3 kilograms
- Onions - 3-4 pieces
- Tomato paste - 300 grams
- Garlic - 4-5 cloves
- Salt - 1-1.5 tablespoons
- Black ground pepper - to taste
We make preparations for the winter with benefit
Sliced zucchini and onions, fry them, but each separately.
Then, grinding it all in a meat grinder, salt, pepper, add finely chopped garlic and tomato paste. Bring to a boil and put hot in sterilized jars, covered with lids. Then we will send the jars to the pan with hot water and sterilize x. Liter cans sterilized for an hour and a half, and only then rolled up. It would be nice to cover them with something warm, and let them stand until the morning, and only then send them to the shelves.
Recipe number 3, zucchini caviar with carrots
What do you need to prepare a meal?
- Zucchini - 1 kilogram
- Carrot - 300 grams
- Hot pepper - 1 piece
- Garlic - 4 cloves
- Onions - 2 pieces
- Sunflower oil - 8 tablespoons
- Salt - to taste
Preparation of a dish with a detailed description
Wash all vegetables well. Peel onions, garlic, peppers and carrots.
Finely chop the zucchini - first lengthwise, then into cubes. The carrot is cut into slices. Finely chopped garlic and onion. Grind hot peppers separately. We mix all the vegetables, put them in a pan, salt and pour oil, then water (literally a little). Simmer for half an hour until the vegetables are soft. Then pass the mass through a sieve and send it to the pan. Still stew the mass, not forgetting to stir, for about five minutes. It remains for us to pack the caviar in sterilized jars and, having covered them with lids, sterilize for half an hour. And only then tighten the lids with a key.
Recipe number 4, zucchini caviar with apples, carrots, peppers and tomatoes
Cooking Ingredients
- Zucchini - 1.5 kilograms
- Tomatoes - 1.5 kilograms
- Carrots - 1 kilogram
- Onion - 0.5 kilograms
- Garlic - 1 head
- Sweet pepper - 3 pieces
- Apples - 1-2 pieces
- Hot pepper - half a pod
- Onion and sugar - to taste
- Sunflower oil
How to make a dish for the winter correctly?
After washing and cleaning all the ingredients, cut randomly and grind in a meat grinder. Then, having combined everything together in a bowl and adding half a glass of oil, we will send it to boil. The process will last 2-3 hours until the caviar acquires a specific density. Season the caviar with salt and sugar (to taste), put it in sterile jars and seal immediately. Such preservation can be kept in any dark and cool place.
Recipe number 5, zucchini caviar with mushrooms
Required products
- Zucchini - 1 kilogram
- Mushrooms - 400 grams
- Tomatoes - 4-5 pieces
- Onions - 2-3 pieces
- Garlic - 1 head
- Carrot - 1 piece
- Dill - bunch
- Bulgarian pepper - 2 pieces
- Tomato paste - 1 tablespoon
- Lemon juice - 1 tablespoon
- Sugar and salt - to taste
- Red and black ground pepper - to taste
- Sunflower oil
We preserve squash caviar correctly!
Wash all vegetables. Grate zucchini, peppers and carrots coarse grater. Onion cut into half rings. And we will remove the skin from the tomato (dousing it with boiling water beforehand) and throw it into a blender or grind it through a meat grinder. Mushrooms are cut into cubes or strips. We heat the oil, fry the mushrooms until browned. After removing them from the pan, put them here, adding oil, onions and fry for 3 minutes, put the carrots here, continuing to fry for a quarter of an hour. We will also introduce zucchini here, simmer for another quarter of an hour on a small fire. Add peppers with tomatoes, and simmer the same amount until the mass becomes homogeneous. We introduce mushrooms and tomato paste in the middle of cooking. Salt all this to taste, sugar and pepper, then put chopped dill, hot pepper, garlic here and add lemon juice. Mix everything, boil and put it in sterilized jars and roll up the lids. If you are afraid that it won’t be before winter, drop a little vinegar into the mass about five minutes before the readiness.
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Zucchini caviar is one of the products that have always been on the sidelines. In the 1930s, Soviet technologists invented inexpensive dish that can make up for the lack of fresh vegetables in the winter diet. Remember, the famous film “Ivan Vasilyevich Changes His Profession”, she successfully played an episodic, but memorable role of “overseas, eggplant caviar”, since the latter simply did not have time to buy for filming.
And even today, it most often appears on our table when we are too lazy or have no time to cook more. fine dining. And you know what I'll notice? It's time to correct this injustice. Caviar from zucchini, especially home cooking, quite worthy of the first plan. This is a delicious, healthy and very affordable product!
Zucchini can be cooked different ways- fry, steam, bake, stew, salt, marinate and even make jam from them. But still, most people prefer zucchini in the form of caviar.
Zucchini caviar - homemade recipe for puffed caviar
Caviar from zucchini is an amazing dish. It goes well with any side dish, good with brown bread and very tasty in winter. The cost of preparing caviar is small, and the result is always pleasing. From a huge mass of recipes, I chose for you the simplest and most delicious - such caviar could only be tasted in my grandmother's kitchen, a purely homemade, time-tested recipe. The dish is airy, juicy and very fragrant.
What we need:
- Young zucchini "from the garden" - 1.5 kg.
- Onions - two pieces (medium size).
- Carrots - two pieces (choose bright orange, sweet).
- Garlic - two cloves.
- Salt, red pepper, nutmeg ground - to taste.
- Tomato paste - about one tbsp. spoons.
- Dill.
- Vegetable oil.
Step 1
Grate zucchini on a fine grater or pass through a meat grinder and let stand for 30 minutes. Drain the juice that stands out (it can be added to any broth or even sent to freeze). Stew zucchini in own juice 30 minutes.
Step 2
Finely chop the onion and carrot (chopping the onion, three carrots). Fry the onion until golden, then add the carrots and fry again.
Step 3
We strain the stewed squash mass (if the juice has separated) and mix with fried vegetables. At this stage, the caviar needs to be salted. If you do this after adding tomato paste or before draining the juice, you can make a mistake. For those housewives who prefer iodized salt, salt at the very end.
Simmer vegetables for 5 minutes.
Step 4
We lay grated garlic, finely chopped dill, spices, tomato paste. After the vegetables are stewed, we take a sample. If you like small pasty caviar - beat the mass in a blender or scroll in a meat grinder with a fine mesh.
This caviar is especially tasty cold - when all the flavors are mixed and properly infused.
Bon appetit and successful experiments!
On a note! Caviar from boiled or fried zucchini, which is better? The first is more dietary and low-calorie, and the second is more delicious.
Zucchini caviar - a lazy recipe
Zucchini caviar is a well-known, popular, tasty and healthy dish. You can cook it quickly enough, without tedious cutting of ingredients and long frying.
For two kg of zucchini you need:
- 300.0 gr. tomato;
- 150.0 gr. Luke;
- 150.0 gr. carrots;
- 150.0 gr. pepper, vegetable sweet;
- 100 ml. oils;
- 50.0 gr. flour; salt.
Let's start cooking
1. Scroll all vegetables for lazy zucchini caviar in a meat grinder: zucchini; tomatoes; pepper; carrot.
2. Finely chop the onion and fry in oil until a light golden hue appears.
3. Put the onion in the vegetables and move.
4. Put everything in a saucepan and heat until boiling. Reduce heat and cook lazy zucchini caviar for about 50 minutes.
5. Add salt. Peppers can be added if desired. Cook for about a quarter of an hour. Pour in the flour. and after 6-7 minutes the caviar is ready.
If she was preparing for the winter, then fill with hot caviar glass jar, put a few drops of vinegar on the lid and twist the jar of caviar. Turn upside down, cover with a blanket and keep to cool. If lazy zucchini caviar is cooked for food, you can add garlic, herbs to it and refrigerate.
Zucchini caviar - cooked in a slow cooker
Everyone who “lives” in the kitchen, such an assistant as a slow cooker, I offer this simple recipe.
To prepare squash caviar for two liters, take:
- parsley,
- salt,
- 9% vinegar
- 50 milliliters of vegetable oil,
- five cloves of garlic
- two medium bulbs
- two tomatoes,
- one carrot
- two bell peppers
- 700 - 800 grams of zucchini.
How to cook zucchini caviar in a slow cooker:
Wash, peel and cut all vegetables into small pieces. In a separate bowl, chop the herbs and garlic. Whisk the vegetables, with the exception of garlic and herbs, with a blender, and then transfer them to the multicooker bowl. Salt vegetable mix, lay out greens with garlic. Cover with a lid, turn on the “Extinguishing” mode and leave to cook for exactly an hour.
Transfer the caviar to jars, add one tablespoon of vinegar to each. Roll up, leave the jars upside down for a day, covering them with towels. Store such an unusual caviar in a dark place.
Squash caviar with mayonnaise - blanks for the winter
Vegetable caviar in the winter months helps out many housewives. It can become an appetizer, a side dish, and even a product that is suitable for a sandwich. An inexpensive product in its benefits is not inferior to many dishes - such vegetable caviar contains many vitamins and a minimum of calories.
Here, you get such a jar of caviar own cooking, from home "bins", put hot potatoes on the table, maybe you already have ready or no less appetizing and of course fresh bread. And then you realize that the day has passed, everything is fine, your friends and relatives are next to you and now you can calmly, eat deliciously and relax.
What am I for? If you prepare zucchini caviar for the winter according to this recipe, you will always be ready to receive guests and not bother about what to treat them to. All lunches or dinners will be held in an easy and relaxed, rather homely atmosphere. And do not believe the caviar from zucchini will play an important role in this process. Comments about “how delicious everything is” will be directed in your direction.
Ingredients:
- Three kilos of zucchini (already peeled).
- 0.5 kilo carrots (peeled).
- 350 grams of bell pepper (also freed from seeds).
- 150 grams of hot pepper or to taste (remove the seeds).
- 10-12 cloves of garlic.
- 250 grams of mayonnaise.
- 250 grams of tomato paste.
- 100 ml refined oil.
- Five dessert spoons of sugar.
- 1 dessert spoon salt.
- One coffee spoon of black fine pepper.
- One coffee spoon of 70% acetic acid.
Scroll the zucchini in a meat grinder through the smallest grate. put them in large saucepan(basin) and put on fire. While everything else is cooking, the zucchini will stew a little, and moisture will evaporate from them.
Then add peppers, carrots and hot peppers scrolled in a meat grinder. Simmer for thirty minutes and add fat mayonnaise, tomato paste, refined oil, granulated sugar, salt, ground pepper.
Simmer for another 40 minutes, with the lid closed, otherwise the whole kitchen will get dirty. Add garlic, it can also be scrolled in a meat grinder. Simmer for five minutes, remove from heat.
Take a blender and right in the pan turn everything into homogeneous mass. Put it on fire again, pour in the vinegar and after a couple of minutes put it in pre-prepared jars.
Sterilize 0.5 liter jars for 20 minutes. Close with lids.
Zucchini caviar with mushrooms
To prepare zucchini caviar with mushrooms for three liters, take:
- three hundred milliliters of vegetable oil,
- a small spoonful of citric acid,
- salt, sugar,
- five peas of allspice,
- three cloves of garlic
- a bunch of parsley and dill,
- 500 grams of onion
- kilogram again,
- 500 grams of carrots
- 1.5 kilograms of zucchini.
How to cook zucchini caviar with mushrooms
Pour the mushrooms with cold water, boil, drain the water, rinse them and boil them again in clean water for twenty minutes. Then fry for a small amount oil for 15 minutes.
Peeled zucchini cut into cubes, simmer until tender in oil. Grate the carrots and also fry. All vegetables must be fried and stewed separately from each other. Chop the onion and also fry, then chop the herbs and garlic.
Mix all the fried vegetables and twist them together with mushrooms, then place the caviar in a heat-resistant bowl. Add greens, spices and garlic to the caviar, lightly sprinkle with sugar and salt the caviar, pour in the remaining oil, Put on fire, and after boiling, make it at a minimum, add citric acid. Continue cooking for at least ten minutes.
Transfer the finished caviar to jars, after rolling, leave it upside down for a day, covered with a large towel.
Homemade caviar from zucchini - like in childhood (video recipe)
In my opinion, this is very a good option cooking this dish. Worth a try!
Cooking at home, zucchini caviar is not difficult and you naturally will not add any special additives. This assumes that the composition shop product, will also be extremely short and natural. All that should be included in it is the zucchini themselves, tomatoes (or tomato paste), carrots, salt, sugar, spices and vegetable oil- Properly cooked zucchini caviar does not need flavorings and other “chemistry”. By the way, there is no place for preservatives here either - long-term storage provides pasteurization or sterilization.
The main thing in this product, of course, is the taste, but you need to meet it by the clothes. If you decide to buy caviar in a store, do not take the first one that comes across from the shelf, especially if it is rolled up in a metal can. what's inside is unknown. It is better to consider the option glass container- everything is seen.
The correct squash caviar is a pleasant light brown color, although the color is difficult to convey in writing .. If the caviar is more orange, this suggests that, in addition to zucchini, some vegetables, pumpkin or carrots were added to it. A reddish tint - probably a bit too much tomato paste. This naturally does not affect the usefulness or correctness of cooking, there are different recipes, but the taste, according to experts, is getting worse.
But if there is water on the surface, then it is better not to take the product at all. This is a sign that it is made not from fresh, but from frozen zucchini.
Before you put the jar in the basket, give it one more test. If you turn the jar upside down, the caviar should drain slowly, which means that there are enough natural vegetables in it. And if too quickly, it will indicate an excess of water. However, in order to save on vegetables and at the same time give the product the necessary density, some manufacturers add flour or starch. Therefore, after completing a visual inspection, it is worth starting to carefully study the label.
Read useful!
What else, besides the composition, will the label on the jar of squash caviar tell about? Manufacturing date. Caviar, produced in late summer - early autumn, is made from vegetables grown in open ground, and not in a greenhouse, and therefore more tasty and healthy.
Lose weight with zucchini caviar
To the joking question “What to eat to lose weight? There is a very serious answer - zucchini caviar. It helps to get rid of edema, improves the functioning of the gastrointestinal tract and speeds up the metabolism, which contributes to weight loss. Its calorie content is only 97 kcal. This is not much more than a dietary vegetable salad. In addition, squash caviar contains B vitamins, ascorbic acid, potassium, sodium, magnesium, phosphorus, so that it regular use helps not only to acquire slim figure but also improve health.
Storage conditions for caviar from zucchini - a guarantee of freshness
V closed jar squash caviar is stored for two years. True, at temperatures from 0 to + 20C. So in winter this product can be kept on a shelf in a closet, but in the summer it is better to “relocate” it to the refrigerator. Alas, in stores such conditions are not always observed, so it is better to buy caviar that was made no earlier than 4-5 months ago - during this time it certainly will not have time to deteriorate.
So let's sum it up!
All recipes are meant to please you, they are tried and tested and worthy to be cooked and eaten.
Zucchini caviar is a dish that cannot be spoiled. Try adding your favorite vegetables bell pepper, eggplant, beets, tomatoes instead of pasta), mushrooms, grated apple.
Change the spices - every time you will get new taste. Remember the ingredients. Perhaps this is how you invent your own, branded, home recipe delicious squash caviar.
Bon appetit and successful experiments! Good luck and all the best!
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Zucchini caviar has been a favorite product of the Soviet canning industry since childhood. How great it was: to open a store jar, to plop a spoonful of orange, pungent-smelling caviar on a piece white loaf and enjoy a bite! Soviet Union has been gone for a long time, but nothing prevents us from cooking squash caviar at home according to the GOST recipe, or squash caviar “like in a store” (but only better!). Cook, remember your childhood and enjoy a delicious sandwich.
And we will prepare zucchini caviar for the winter, and not just like that, and twist it into jars so that it is tasty and enjoyable not only now, but also in the cold season.
Cooking time - 2.5 hours, yield - 1 liter
Recipe Ingredients
- zucchini - 2 kilograms
- carrots - 120 grams
- onion- 80 grams
- vegetable oil - 90 grams
- tomato paste - 190 grams
- ground allspice - 1 gram
- ground black pepper - 1 gram
- salt - 38 grams
- sugar - 20 grams
Preservation of homemade squash caviar for the winter
Tips for cooking zucchini caviar at home
When frying, do not let the vegetables burn. Such vegetables are not suitable for cooking caviar.
Be sure to check the amount of salt and sugar in the finished product. Zucchini and carrots can be sweet on their own and sugar, like salt, may need a little less or a little more.
For good preservation of your blanks, observe sanitary rules when cooking. Wash and sterilize lids and jars thoroughly. Do not violate the temperature and time regimes during sterilization finished product, this guarantees long storage canned food. As for the supposedly mandatory use of preservatives such as vinegar, citric or salicylic acid, these remedies are not necessary for the preservation of homemade squash caviar.
Instructions for use
15
July 26, 2016
It is believed that it is impossible to cook squash and eggplant caviar at home, similar to store-bought caviar. But why repeat yourself homemade caviar from zucchini and eggplant is much tastier and healthier, especially in the summer-autumn season, when they are sold fresh vegetables. Cooking squash and eggplant caviar won't take long, and when your loved ones try appetizing snack, they will certainly ask to prepare it for the winter. It's nice to serve zucchini caviar with boiled potatoes in the cold season and remember the summer abundance...
A few words about squash and eggplant caviar
Everyone knows that zucchini-eggplant caviar is made from chopped zucchini or eggplant, carrots, onions, tomatoes or tomato paste, and for the first time this dish was prepared by Russian chefs in 1930. And now the recipes for squash and eggplant caviar have not changed for decades, although modern housewives have made their own adjustments to the cooking technology. Since this snack is very light, low-calorie, healthy and easy to prepare, it is worth learning how to cook it to please the family. delicious meals all year round. Zucchini contain a large number of vitamins and minerals, they are especially useful for those who suffer from edema, hypertension, indigestion, gallbladder and heart problems. Eggplants normalize water and fat metabolism in the body, improve kidney and liver function. If you are on a diet, be sure to include squash and eggplant caviar in your diet - it saturates well and does not burden the body with extra calories.
Try different recipes delicious zucchini and eggplant caviar, learn how to cook it and add them to your taste.
How to cook zucchini caviar: vegetables and dishes
It is better to use young zucchini - no longer than 20 cm, in which case it is enough to wash and cut them, and if only ripe vegetables, you will have to peel them of seeds and hard peel so that the caviar is tender and melts in your mouth. Before heat treatment, the skin should be removed from the tomatoes by lowering them for a minute in boiling water, and then in cold water.
Before heat treatment, vegetables are cut into cubes or circles, onions - into cubes, rings or half rings, and it is better to rub carrots on a grater so that it cooks faster.
You can chop ready-made vegetables using any kitchen utensils - it all depends on what consistency of caviar you want to get. In a meat grinder you get a thick and homogeneous vegetable mass, in a blender - mashed potatoes, and in a food processor - a thick mass with pieces of vegetables.
It is important to know in which dishes to cook zucchini caviar - they will not work for this purpose enamel pots, you need a thick-walled cast iron brazier or a stainless steel pan. The fact is that the vegetable mass should languish over low heat and at the same time not burn.
Methods for hot processing vegetables
There are different recipes at home. In the first version, zucchini and tomatoes are stewed separately, and carrots and onions are fried together. Then all the vegetables are mixed, chopped in a combine, seasoned with spices and fragrant herbs and again stew until cooked.
The second method is considered the fastest and simplest, when all vegetables are cooked in one dish, but at the same time they are put into it in turn - first onions, then tomatoes, carrots, other vegetables according to the recipe and, finally, zucchini. Then all the vegetables are crushed into a homogeneous mass, seasoned with spices and stewed again. Ready caviar becomes thick and turns brown with a golden, orange or reddish tint.
Some cooks bake vegetables in the oven, pouring over them balsamic vinegar, which evaporates and makes zucchini, peppers, eggplant sweeter. At the same time, tomatoes can not be baked, but added to ready-made vegetables in their raw form.
How to make zucchini and eggplant caviar more spicy
Many housewives are looking for a recipe on how to make zucchini caviar so that it turns out like in a store. This caviar is even easier to prepare, since no tomato paste is needed - instead, we need garlic, 50 ml of 9% vinegar, parsley, black allspice and ground pepper. Zucchini, carrots, onions, parsley and garlic mashed with salt are fried in vegetable oil, then the vegetable mass is crushed in a blender, mixed with vinegar, sugar, pepper and rolled into jars.
For a change, you can add additional products to traditional zucchini and eggplants - bell peppers, mushrooms, garlic, green onion, ginger, apples, raisins, cloves and hot peppers. Mayonnaise, sugar and a wide variety of spices - coriander, cumin, cilantro, dill, marjoram and other seasonings are added as additional seasonings to caviar. Caviar is rolled up in the usual way - jars are sterilized, filled with vegetables and screwed on with lids. Then the caviar is turned over, wrapped in a towel and allowed to cool. Zucchini caviar is stored for up to three years.
Zucchini caviar at home: cooking secrets
Secret 1. If you want the zucchini to boil well in the shortest possible time, then chop them, sprinkle with salt, let stand for 20 minutes, drain the resulting liquid and squeeze them well with your hands.
Secret 2. You can pre-fry the vegetables separately and only then stew - in this case, the appetizer acquires a brighter and richer taste. Some cooks add flour to the vegetables during the frying process to make the mass thicker.
Secret 3. Zucchini caviar will turn out especially tender if raw zucchini is passed through a meat grinder, and then stewed with vegetables. After that, it is desirable to grind the finished caviar again for a uniform and smooth structure.
Secret 4. The taste of squash also depends on the oil, so it is better to use olive oil High Quality.
Secret 5.
Secret 6. It is better to roll caviar in small jars - for one meal. It is not recommended to store open jar in the refrigerator, because caviar loses its taste and aroma.
A few tips on how to cook eggplant caviar at home
Eggplants are pre-cut lengthwise into two parts, pierce the skin with a fork in several places and bake them in the oven or on the grill along with bell peppers. Such eggplants turn out to be especially tasty - with the smell of a fire and smoke, and they need to be pierced so that they do not explode during heat treatment.
Eggplant pulp cut into pieces is mixed with stewed vegetables (onions, tomatoes, carrots), seasoned with garlic, spices and herbs. In some recipes, eggplants are fried in oil, while it is better to remove the skin from mature eggplants.
The main rule for a delicious eggplant caviar recipe is to heat the vegetables less so that the dish turns out to be healthy and tasty.
How to make zucchini caviar according to the classic recipe
This is how our mothers and grandmothers prepared squash caviar, and its taste evokes nostalgia. Let's go back to childhood, shall we?
Peel 2 kg of zucchini from seeds and peel, cut them into cubes, chop 4 carrots on a medium grater, chop 2 onions, 2 bell peppers without seeds and 1 chili pepper. Now brown the onion in vegetable oil, then put it in a saucepan where the caviar will be stewed. Fry the carrots, bell peppers and zucchini in turn, adding them to the onions. At the very end, you can put chili peppers, 6 tbsp. in a pan with fried vegetables. l. tomato paste and 3 tsp. salt and sugar. For this amount of products, you will need about 150 ml of oil.
Simmer the vegetable mass over low heat for 40 minutes, stirring constantly, then chop it in a blender and cook again for 10 minutes over low heat. Put the zucchini caviar in sterilized jars and sterilize them again for 15 minutes, covered with lids. Finally roll up the jars, wrap them up and leave to cool completely for half a day. Caviar prepared in this way can be stored all winter at room temperature. By the way, if the snack is intended for children, it is better not to add chili.
How to make eggplant caviar with apples
Peel 1 kg of eggplant from the stalks, cut them lengthwise and place cut side down on a dry baking sheet. Bake the eggplant until soft, cool, peel the flesh and cut the eggplant into small pieces. Fry them in oil for 10 minutes.
Cut one onion into rings and fry in oil until golden brown, chop the second on a fine grater along with sour apple, and then mix everything with eggplant and beat the vegetable mass in a blender. Season vegetables 1 tbsp. l. salt, 1 tsp. sugar, ½ tsp. black pepper, 1 tsp. apple cider vinegar and pour in ½ cup vegetable oil. Lightly sweat eggplant caviar over low heat for 10 minutes, then beat with a blender and roll into jars.
Recipes for homemade squash and eggplant caviar with photos and videos can be found on our website. Take advantage of nature's bounty and use it tasty gifts for cooking vegetable caviar enough for a long winter.
Zucchini is a wonderful vitamin vegetable that is on store shelves all year round. It contains many vitamins and macroelements, thanks to which it helps to strengthen the immune system, prevent various diseases gastrointestinal tract.
The most familiar dish from childhood to most residents of the post-Soviet space is squash caviar. It contains a maximum of fiber and nutrients, has a delicate texture and is liked by both adults and children.
If you are familiar with the question, then you should familiarize yourself with a couple of recipes below. Having mastered the basics of cooking this dish, you can invent your own variations using various vegetables and fruits, such as: Bell pepper, tomatoes, eggplants, plums, quince, apples, etc.
Adding various spices and fruits is a reliable way to make homemade zucchini caviar truly unforgettable and spicy. Of course, for women who are concerned about what to cook so as not to gain excess weight and for anyone who is interested proper nutrition useful recommendations, how to cook zucchini caviar.
Everything is quite simple. The basis, as you might guess, is the zucchini. Depending on your taste preferences, you can add onions, garlic, herbs and various spices.
The traditional also includes the presence of carrots and tomatoes.
Recipe for zucchini caviar to the table
You will need:
- one kilogram of young zucchini
- one large or two to three medium carrots
- a couple of medium sized onions
- half a kilogram fresh tomatoes(you can replace five or six canned ones)
- one bunch of dill
- a tablespoon of granulated sugar
- a few cloves of garlic
- salt and spices to taste
How to cook zucchini caviar at home from these products: take young zucchini, preferably zucchini (if you have old fodder zucchini - do not despair, just peel them and remove the seeds), rinse them under running water and cut into medium-sized cubes.
Put the chopped zucchini in a deep bowl, sprinkle with salt and wait until they release the juice. This will help reduce the time it takes to cook zucchini caviar, because you will have to evaporate much less liquid, which in turn will lead to a shorter heat treatment and will retain almost all the vitamins in the dish.
This one includes cooking delicious tomato dressing. Therefore, while the zucchini is letting juice, it is better to start cooking it. To do this, you will need to peel onions, carrots and tomatoes.
Fry the onions and carrots for a few minutes in a well-heated pan, then add the grated tomatoes with sugar and simmer over low heat for fifteen minutes. Thanks to this dressing, your dish will acquire an exquisite aroma and rich taste.
Now in ready gas station enter the zucchini, after draining the juice from them. Stew everything for fifteen minutes, add finely chopped dill and garlic passed through a press. Remove from heat after a few minutes and serve.
How to make homemade zucchini caviar store-like? Just before serving, pass the slightly chilled caviar through a blender. Serve at the table with side dishes of cereals and pasta, and zucchini caviar itself can serve as an excellent side dish for meat dishes.
How to prepare zucchini caviar for the winter
You will need:
- six kilograms of young zucchini
- one kilogram of onion
- two hundred milliliters of vegetable oil (you can replace butter)
- half a liter of tomato paste
- garlic
- sugar
- spices to taste
Optionally, in this recipe, how to cook delicious zucchini caviar at home, you can add half a kilogram of sweet pepper, quince, plums and other vegetables or fruits.
Some cooks recommend using half a liter of mayonnaise in this recipe for cooking squash caviar. But if you want cook diet dish it is better to give up mayonnaise and replace vegetable oil with olive oil, and take it in much smaller quantities.
Now let's move on to how to make homemade zucchini caviar. Wash the zucchini, grind them in a blender and place in a large sieve to drain excess juice.
Take an onion, peel it, rinse it under running water and grind it in a blender to a mushy state. Place the onion in the preheated skillet. After a few minutes, add the zucchini to the onion.
How long to cook zucchini caviar depends on the amount of liquid. Simmer over low heat for about two hours, stirring all the time. Add garlic, sugar, tomato paste and spices.
Put out another ten minutes. At the end, add three to four tablespoons table vinegar, pack the caviar in jars and roll it up.
Watch a video on how to cook zucchini caviar below:
